Recipes

Posted 12-28-05
contributed by Hazel Looper

Fresh Apple Cake

There is an abundance of apples this year.  This is quick and easy  to throw together.  

4 cups diced apples

2 eggs

2 tsp. vanilla

2 tsp. baking soda

1 tsp. salt

2 cups sugar

½ cup oil

2 cups flour

2 tsp.cinnamon

1 cup nuts (optional)

 

Mix together sugar and apples. Add 2 beaten eggs, oil, and vanilla. Add dry ingredients. Mix well. Pour into greased 9x13 pan. Bake at 350° for 45 minutes to 1 hour.

 

PS: I leave the peel on the apple. Enjoy!

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Posted 12-04-05
contributed by Dorothy Naylor - served at the 2005 Thanksgiving Community Dinner.

Brownie Cheese Cake

Make brownies (your own recipe or brownie mix) in a 13x9 inch baking pan.  Bake 15 minutes or until top of brownie is shiny and center is almost set.

4 pkg. (8 oz. each) cream cheese softened                    1/2 cup sour cream
1 cup sugar                                                                     3  eggs
1 teaspoon vanilla                                                           

Beat cream cheese, sugar and vanilla in large bowl until well blended.  Add sour cream; mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour over partially-baked bownies.

Bake 40 minutes or until center is almost set.  Run knife around rim of pan to loosen cake.  Cool.  Refrigerate 4 hours or overnight.  

Let stand at room temperature 30 minutes before serving.  

Drizzle with chocolate (2  squares semi-sweet baking chocolate melted) and let stand until chocolate is firm.  

 

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Posted 9-2-05
From Dorothy Naylor.  I served the Party Chex Mix to a group.  Someone said they couldn't find the recipe anymore and the prepared package of Chex Mix in the stores didn't taste the same.  So here's my recipe.

Party Chex Mix   makes 6¾ cups

6 cups of mix made of wheat, corn and rice Chex cereal:  add equal amounts of each or any way you like.
    Kellogg's makes crispix cereal with rice on one side and corn on the other - very similar to chex.
¾ cup salted nuts                     some pretzels too
6 tablespoons butter                 4 teaspoons Worcestershire sauce
1 teaspoon seasoned salt or 3/8 teaspoon garlic and 3/8 teaspoon salt

Heat oven to 250°.  Melt butter in a large shallow pan.  Stir in Worcestershire and seasoned salt.  Add the cereals and nuts.  Mix over low heat until all the pieces are coated.  Heat for 45 minutes in the oven, stirring every 15 minutes.  Spread out on absorbent paper to cool.  Store in Tupperware or zip-lock bag to retain freshness.

 

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Posted 2-10-05
From Val Hoffman, visitor to our community,  who brought the dish for the Thanksgiving Community Dinner 2004

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Posted 12-11-04
From Val Hoffman, visitor to our community,  who brought the dish for the Thanksgiving Community Dinner 2004

Veggie Bars   
(This recipe makes one cookie sheet of bars)

2 cans 8 oz. Crescent Rolls
1 cup Mayonnaise
1 pkg. Dry Ranch Dressing
1 pkg. 8 oz. Cream Cheese – soft

Finely Shredded cheese (Cheddar, Monterey Jack or combo)

Assorted veggies – (onions, celery, broccoli, grated carrots, mushrooms, red peppers or tomatoes) – chopped very small

Press out crescent rolls into bottom of jelly roll pan/cookie sheet, pinching edges together. 
Bake 10 minutes and cool. 
Mix cream cheese with the mayonnaise and dry ranch dressing. Spread on cool crust. 
Top with chopped (small) veggies and grated cheese. 
Refrigerate 3 to 4 hours or overnight. Cut into 2-3” inch squares.