Recipes

Recipe Index (click on a recipe to jump to it)

Dump Pie
Snickerdoodles
Christmas Morning Bread
Pumpkin Cake
Baked French Toast
Broccoli Salad


Dump Pie

This is a recipe that I've made for years and years. It is fast and easy. It is called Dump Pie and is a take on Custard. You just put all the ingredients into a blender and dump it into a pie pan. The ingredients then separate and form the crust by itself.

4 eggs
2 cups milk
1/2 cup melted butter
1/2 cup flour
3/4 cup sugar
1 tsp vanilla
1/8 tsp salt
Nutmeg

Put all ingredients into a blender and blend on high speed for 1 minute. Pour into a greased pie pan. Hint: have the pie pan as close to the oven as possible as the liquid may spill when putting it into the oven.

Sprinkle nutmeg to taste over the top of the pie. Place in oven. Bake 45 minutes or until nicely browned. Pie will puff up when baking but will settle upon cooling.


Snickerdoodles

This recipe is from my 7th grade Home Ec class in 1971. An oldie but a goodie.

1 C soft shortening
1 1/2 C sugar
2 eggs

Cream the above then add:

2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Roll into balls and then roll in a mixture of: 2 tbsp sugar and 2 tbsp cinnamon.

Bake 350 degrees for 8 to 10 min.

Christmas Morning Bread

I jumped the gun and made this Christmas Morning Bread for Thanksgiving breakfast. It was fantastic. I did do one thing different. I let the dough thaw before I prepared it. Then I rolled each ball into the dry mix. By the morning the dough was over the top of the pan. I punctured each ball with a knife then baked it. The receipe was provided by Pam Weidner.

16 - 20 frozen dough rolls
1 small butterscotch pudding mix (not instant)
1/2 cup sugar
2 tablespoons cinnamon
1 cup chopped nuts
1 tablespoon melted butter

The night before:

Grease a bundt pan. Put 16 to 20 frozen dough rolls in a bundt pan. Mix together the butterscotch pudding mix (dry...don't make the pudding), sugar, cinnamon and nuts. Sprinkle eavenly over the dough rolls. Pour butter evenly over the dough. Put a towel over the pan.

The next morning:

Bake at 350 degrees fro 25 to 30 minutes. Turn onto a plate and serve.


Pumpkin Cake

This is one of my favorite recipes. It is wonderful for Fall, but I make it all year long. I make it in loaf pans, but it works equally well in smaller pans. Just watch the time as it will be different for each pan. When the toothpick comes out clean, it is done. This cake is also great to freeze. Enjoy.

3 cups flour
4 eggs
2 cups sugar
1 cup oil
2 cups canned pumpkin
2 tsp. baking soda
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
6 oz chocolate chips

Mix together. Bake 80 minutes at 350 degrees.


Baked French Toast

Do you want to try something really yummy? This dish is great for group meetings.

Note: This dish requires that you assemble and refrigerate the dish the night before you are serving it.

1 cup brown sugar
1 stick butter (margarine can be used)
3 green apples, peeled and sliced (other fruit may substituted) *
1/2 teaspoon of cinnamon *
2 teaspoon of water

Melt brown sugar and butter. Add to the sugar/butter mixture, the apples, cinnamon and water. Cook until apples are soft and foamy. Pour into 9" x 13" pan. Add some frozen blueberries. Peaches are a good substitute.

Mix together and set aside:

1/2 cup milk
6 eggs
1 1/2 teaspoon vanilla
1/4 cup sugar
1 loaf of sliced good Raisin/Cinnamon Bread

Cover the apple mixture with half of the bread, staggering slices. Pour half of the milk/egg mixture over the bread slices. Finish with second layer of bread and remainder of milk/egg mixture.

Cover with plastic and refrigerate overnight. Bake at 350' for a total of 40 minutes: 20 minutes uncovered and, for the last 20 minutes, cover with aluminum foil. Sprinkle with powder sugar and, if desired, serve with syrup.


Broccoli Salad

September’s recipe is from Judy Palozzi and is most fitting for your fall table. This is a staple on our retreats and our party dates.

For the salad:

2 large broccoli florets/raw, chopped finely
2 celery stalks, chopped finely
4 cups of seedless grapes, sliced in half
1 package of slivered almonds, toasted in a 350' oven for 10 mins
1 cup of craisins

Mix all of the above together

For the dressing:

1 8 oz. jar of Miracle Whip
cup of sugar
1 T. of vinegar

Mix these ingredients together; then mix with the salad ingredients. Refrigerate until you are ready to serve.

You can make this salad one day ahead of when you want to serve it but I think it best if made in early in the day you are planning to serve it. Additionally, you can increase/decrease salad ingredients according to your taste preference.

   
Barb Sackel

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