TL's Notes: 3/14/11 Sis made this this weekend when we went over for the Love and Respect Seminar at Bethel Church. It was to die for... Greg loved it! I will make it for small group next week and hopefully remember to take my own picture!!
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
cup packed brown sugar
cup chopped pecans
teaspoons ground cinnamon
cups Gold Medal® all-purpose or whole wheat flour
teaspoons baking powder
teaspoons baking soda
cups granulated sugar
cup butter or margarine, softened
cups sour cream
Light Brown Glaze
cups powdered sugar
to 2 tablespoons milk
Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
6-12 apples (I like to get red ones & green ones if they're at a descent price)
3 oz pkg (for 6 apples...or 2 3-oz pkgs for more apples) vanilla instant pudding
8 oz (or more for more than 6 apples) cool whip
Snickers candy bars (I usually use one pkg of those little ones per 6 apples).
Cut up Snickers in bitesize pieces. Cut up apples same. Sprinkle pudding over apples. Add Snickers. Add cool whip. That's it! I usually cut up the Snickers b4 the apples, as the apples brown rather quickly.
I have used the bigger Snickers b4, but don't think there's as much surface chocolate on them as there is on the little ones, and I like more chocolate. So you see, you can really just do whatever you want.... enjoy.... mom
TL's Notes: The reason you want more chocolate per snicker bite, is that if the chocolate is not there, it has a tendency to “dissolve” the nougat and caramel into the salad. The chocolate seems to keep the Snicker bite “intact”. We’ve also found that putting the Snickers in the fridge for a while before cutting them really helps!
ÐCombine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form a soft dough.
ÐSpread mixture in ungreased 10x15” baking pan. Brush with beaten egg white. Sprinkle evenly with nuts.
ÐBake @ 275° for one (1) hour.
ÐMeanwhile, prepare frosting.
ÐDrizzle frosting on warm cookies. Cut into bars.
Butter Frosting: In skillet melt 1 ½ Tbsp. butter or marg until butter browns lightly. Remove from heat. Beat in 1 cup powdered sugar and ½ tsp. vanilla extract. Add enough milk to bring frosting to drizzling consistency.
Hahahaha… yeah “spread” mixture….. Riiiiight!!!!Push down with a baggie on your hand and then use waxed paper and the Pampered Chef Baker’s Roller and roll the dough out smooth.
11/23/03 ~ Made a triple batch – baked in ½ sheet cake pan (my biggest). Baked while I was baking short bread for Daddy. Good idea (both 275°). Bake same time or longer (too thick to get done).
12/12/08 ~ Made a double batch & baked in ½ sheet cake pan. Absolutely perfect!!
12/8/10 ~ Made a double batch, like above. Tara for the first time, you cut these while they were warm! It was SO much easier! Oh how I LOVE my new Pampered Chef Nylon Knife!! No more cutting up my sheet pan!! This year, Greg asked me if I did something different! He commented that he actually like them this year because they weren’t as “strong” flavored. What I didn’t confess, is that when I was measuring the Cardamom, it came rushing out of the bottle and I KNOW I used more than the 2 tsp. called for above!!
In skillet, brown hamburger. Drain. Add barbeque sauce, onion, brown sugar. Set aside. Separate biscuit dough into 12 biscuits. Place 1 biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake at 400 for 10-12 minutes or til golden brown.
Notes: TL, on the farm we always had our own meat in larger packages. The hamburger was probably 1 1/2 lbs--maybe a bit less. With that in mind, I'd use 1/2-3/4 cup catsup, and I preferred browning some fresh onion with the hamburger rather than use the instant onion. I also made my own biscuits and with that recipe, I'd get 24 cups. I think the one package of hamburger would fill 24, but maybe a bit scantily. I did note on my recipe that 1/2 cup bbq sauce was too much for 3/4lb hamburger. Sometimes, rather than cheddar, I'd use Monterey Jack. You'll just have to experiment, but the above recipe was the original as I had found it.
Unsure where I got this from… appears to be online.
2 cups white sugar
1 cup shortening
4 beaten eggs
4 cups flour
1 tsp. salt
2 tsp. baking soda
½ cup chopped pecans or walnuts
6 very ripe, large bananas
Optional: add chopped dated (8), raisins or canned pineapple.
Cream together sugar and shortening. Add eggs. Add dry ingredients to first mixture. Add mashed bananas and nuts. Bake in 4 loaf pans at 275° for 30 minutes, then increase heat to 300° and bake 45 more minutes.
From Rosedale’s Radical Recipe Book Rec’d from Uncle Howard in 2004
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 t. vanilla
2 t. baking soda
4 cups flour
1 cup chopped pecans
6 bananas (ripe, mashed)
Cream sugars and margarine together. Add eggs and vanilla. Mix together. Add dry ingredients. Blend in bananas and nuts. Bake in 2 greased loaf pans. Bake at 350° for about 1 hour. I’ve found that if you alternate adding dry ingredients and bananas, it is much easier to mix!
Tara’s Notes: 11/3/4 Bush won! Patrick has my laptop with my recipe so
6/17/08 – Girls’ Ocean Weekend @ Eleanor Hein
I freeze bananas that are getting too ripe to be eaten fresh.
Combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumply. Press half (1/2) of misture in the bottom of a 9x13" pan.
Cover with berries.
Sprinkle remaining crumble misture over the berries.
Bake in the preheated oven for 30 - 40 mintues, or until the fruit is bubbly and topping is golden brown.
Tara’s Notes: Frozen are actually better since they have “broken down” a bit. If you want more crisp and less berries, use the 4 cup bag of berries and all remaining ingredients stay the same.
If you want more berries, use a 4 and 2 cup bag and all remaining ingredients stay the same. The “crisp” ingredients can easily be made up the day before and put in the fridge. If you would like to take it to a potluck, bake just before leaving and transport in a Pyrex insulated carrier! Stays warm for a long time especially if you bake it in a Pampered Chef Rectangular Baker!