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Spanish Bar Cake

I don't know if any of you remember, but way back, when I was young, the A&P carried a wonderful Spanish Bar Cake that they made in their bakeries. It was delicious!!!!!!!!!! Well, here is a recipe to make it ( or something very similiar). Let me know if you remember, or if you are familiar with this recipe.
Jo Ann


SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)

For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)

To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.

To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.

Quiltville's Quips & Snips!!: Recipes!

Quiltville's Quips & Snips!!: Recipes!

Basic Cornbread

BASIC CORNBREAD

Southerners would scoff at sweet cornbread, but we Northerners like it this way. Please leave the sugar out of the tea, however.

1-1/4 c all-purpose or whole wheat pastry flour
¾ c cornmeal
¼ c sugar or Splenda
2 tsp baking powder
½ tsp salt
1 c milk
¼ c vegetable oil
1 egg or 2 egg whites

Spray an 8- or 9-inch square baking pan with non-stick spray or grease lightly. In medium bowl, combine all ingredients. Pour batter into prepared pan. Bake at 400° for about 20 minutes or until toothpick inserted comes out clean.

Variation: Add ½ cup chopped green chilies for a hotter version.

Perfect Amish Biscuits

PERFECT AMISH BISCUITS

This recipe may be halved, of course. But since these freeze so well, it makes sense to make to full batch and freeze what you can’t use presently.

6 cups flour 2 tsp cream of tartar
½ c instant nonfat dry milk 1 c cold butter, cut into pieces
¼ c baking powder 1 c butter-flavored Crisco
¼ c sugar 1-3/4 c buttermilk, approximately*
2 tsp salt

Preheat over to 400°. In very large bowl, combine all ingredients except shortenings and buttermilk. With pastry blender, cut in shortenings until mixture resembles coarse crumbs. Stir in buttermilk with a fork. Knead lightly 5-6 times to incorporate flour. Roll out about ¾-inch thick. Cut with 2-1/2 inch cutter into biscuits and prick tops with fork 2 or 3 times. At this point, either freeze or bake the biscuits on greased baking sheet for about 13-14 minutes or until browned. If freezing, place unbaked, shaped biscuits onto baking sheet and freeze until hard. Remove to plastic freezer bags. To serve, remove desired number and bake, without thawing, on greased cookie sheet in 400° oven for about 15-18 minutes.
*For the buttermilk, you may substitute milk soured with 1-1/2 TBS lemon juice and allowed to stand for 15 minutes. Stir before using.

Oatmeal Pecan Cookies

OATMEAL-PECAN COOKIES

1 c shortening 1-1/2 c flour
1 c packed brown sugar 1 tsp baking soda
1 c sugar 1 tsp salt
2 eggs 3 c old-fashioned oats
1 tsp vanilla 1 c chopped pecans

1n medium bowl, cream shortening and sugars. Add eggs and vanilla and beat together. Combine flour, baking soda, and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. Shape into 1-1/2 inch balls and place 2 inches apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Makes about 7 dozen cookies.

Amish Oatmeal Crisp Cookies

AMISH OATMEAL CRISP COOKIES

2-1/2 c (5 sticks) butter, softened
5 c sugar
1/3 c molasses
4 eggs
1-1/3 TBS baking powder
1 tsp baking soda
2 tsp salt
1 TBS cinnamon
1 TBS vanilla
4-1/3 c flour
4-3/4 c old-fashioned rolled oats
2 c chopped pecans, optional

Preheat oven to 375°. In very large bowl, cream butter with sugar; stir in molasses and beat until light and fluffy. Beat in eggs. Add baking powder, soda, salt, cinnamon and vanilla to batter all at once and then beat. Add flour and mix thoroughly. Stir in oats. Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 8-9 minutes until medium brown and slightly crinkled-looking. Allow to cool on sheets for about 1 minutes, then transfer to cool completely on wire racks. These freeze very well. Recipe may be halved. Full recipe makes about 200 cookies.

Saying

There comes a time in life, when you walk away from all the drama and people who create it. You surround yourself with people who make you laugh, forget the bad, and focus on the good. So, love the people who treat you right. Think good thoughts for the ones who don't. Life is too short to be anything but happy. Falling down is part of LIFE...Getting back up is LIVING...

YESTERDAY is already a memory. TOMORROW is only a vision. TODAY, well lived, makes EVERY yesterday a memory of happiness and EVERY tomorrow a vision of hope! Don't let ANYTHING get to you today! It's ONLY life..live it like nobody is watching!

Chocolate Chip Picnic Bars

Chocolate Chip Picnic Bars

2/3 cup Crisco Shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
3/4 tsp. baking soda
1 cup rolled oats (quick oats) uncooked
1 pkg. (6 oz.) semi sweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350.
Beat shortening and sugars together until creamy. Beat in eggs and add vanilla. Sift together flour, salt, soda. Stir in flour mixture. Stir in oats, chocolate chips and nuts. Spread dough into a well greased 13 x 9 inch baking pan (I sprayed sides and bottom of pan with Pam original spray)
Bake for 25 minutes.
While warm sprinkle with confectioners sugar and cut into bars. Store in tightly covered container.

Pineapple Dream Cake

Pineapple Dream Cake

one store bought angel food cake mix
20 oz. can of crushed pineapple (Do Not Drain)

Mix together but do not add any other ingredients as per the box, it will foam up. Bake per the boxed directions and it is a dream.

Tuna Macaroni Salad

TUNA MACARONI SALAD
1 cup macaroni - 2 hard boiled eggs - 2 cups shredded cabbage
1 7oz can Tuna - 1/4 cup chopped black olives

Mix together: 3/4 cup mayo - 2 tsp prepared mustard
1/2 tsp Italian seasoning - 2 tsp vinegar - 1/4 tsp salt

Cook and drain macaroni. Chop or grate the eggs. combine all ingredients and chill.

I usually add WAY MORE Italian seasoning.

Quick Chocolate Cherry Cake

Quick Chocolate Cherry Cake

1 Box Fudge Cake Mix
1 Can Cherry Pie Filling
1 Cup Chocolate Chips
2 Eggs beaten w/1 Tbsp Cream or Milk
Nuts if desired

Mix all the ingredients gently and pour into a 9 x 13" greased pan. Bake at 350 for 40-42 minutes. Top with ice cream or whipped topping.

Sweet Potatoes Ambrosia

Sweet Potato Ambrosia
3 or 4 Medium size Sweet Potatoes
1 can Crushed Pineapple (well drained)
1 can Mandarin Oranges (drained)
Splenda or Sugar
1 teaspoon Cinnamon
Pecans
Marchino Cherries

Cook the Sweet Potatoes then peel and mash them. Add either Splenda or Sugar to sweeten to your taste. Add Cinnamon. Stir well, then add the crushed Pineapple. Make sure the Pineapple is very well drained. I squeeze the pineapple to drain as much of the juice as I can. Stir again and then add the Mandarin Oranges. Stir only enough to break the oranges into small pieces. Spread the mixture into a 9x13 glass dish. Decorate with Pecan halves and Marchino Cherries. Enjoy the potatoes hot or cold! Either way they are delicious!

Cookies and Cream Freeze

Cookies & Cream Freeze

14 OREO Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 squares BAKER'S Semi-Sweet Chocolate,
LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in COOL WHIP. Spoon 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; press gently into cream cheese mixture with back of spoon. Top with chocolate mixture. Freeze 3 hours or until firm.

REMOVE dessert from freezer 15 min. before serving; invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve.

Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake with Broiled Topping

Cake-

1 ½ cups quick cooking rolled oats
1 ¼ cups boiling water
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter softened
1 tsp vanilla
3 eggs
1 ½ cups all purpose unbleached flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nut-meg

Topping-

2/3 cups firmly packed brown sugar
¼ cup margarine or butter softened
3 tbls milk or half & half ( I use milk )
1 cup coconut
½ cup chopped walnuts

Heat oven to 350, Grease and flour 9X13 pan in small bowl combine rolled oats and boiling water let sit 20 minutes. In large bowl beat sugar, brown sugar, and margarine until well combined Add vanilla and eggs blend well. Lightly spoon flour into measuring cup and level off, Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nut-meg mix well. Pour batter into prepared pan, bake at 350 for 35 to 45 min or until toothpick inserted in center comes out clean.
Topping – In small bowl combine brown sugar, margarine & butter softened, beat at high speed until smooth. Stir in coconut and nuts and spread to cover cake right out of oven, return under broiler about 5 inches from heat for 1 to 2 minutes or until bubbly and brown – cool

Party Nuts

Party nuts.........mmmmmmmm!

1 pound pecans (or walnuts)

1 egg white w/1 Tbl. water
.......Beat until stiff but not dry

1 cup sugar
1 tea. cinnamon
1 tea. salt
.......Mix all together

Add the nuts to the beaten egg whites until all is coated.

Then add the sugar mixture and mix until all the nuts are coated
with sugar & cinnamon.

Grease cookie sheet with Crisco (do not use butter).

Bake at 250 degrees for 45 minutes. Stir nuts every ten minutes.

Nice to put in little decorative jars for gifts and are wonderful added to a nice summer salad.

BEWARE....... very hard to eat only a few !!!!!

Six Flavor Pound Cake

SIX-FLAVOR POUND CAKE

2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut

Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.

After removing from oven, let cool in pan while preparing the following glaze:

Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.

Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.

This is not a “pretty” cake but it is the most requested at our home. Can be served with strawberries, whipped cream, etc., but it’s very good plain.
txgran

Apricot Nectar Cake

1 Duncan Hines yellow cake mix
12 oz. can of apricot nectar
4 eggs
1/2 cup of salad or canola oil
1 package of lemon instant pudding
1 stick margarine or butter
1/2 cup sugar

Mix cake mix, 1 cup of apricot nectar, 4 eggs, 1/2 cup oil, 1 package of lemon instant pudding until blended. Spray bundt pan with baking spray, bake at 350 degrees for 1 hour.

The final 15 minutes the cake is baking, in a small saucepan pour the remaining 4 oz. of apricot nectar, 1 stick of margarine and 1/2 cup sugar. Simmer over heat until the liquid is transparent and slightly thickened.

When the cake is finished baking, remove from oven. Immediately poke holes using a chop stick about 1 inch apart. Spoon the thickened warm nectar over the cake. Let the cake cool for about 30 minutes; then invert on a plate. No frosting or icing necessary. Very moist and delicious!

Key Lime Cake

Key Lime Cake Recipe

KEY LIME CAKE

1 pkg. Lemon Supreme cake mix
1 (3.4 oz.) pkg. lemon instant pudding mix
4 eggs
1/2 c. water
1/2 c. Key Lime juice
1/2 c. vegetable oil
2 c. powdered sugar
1/4 c. Key Lime juice

Combine first 6 ingredients; beat 2 minutes at medium speed with mixer. Pour batter into greased, floured 13 x 9 x 2 inch pan. Bake at 350 degrees 35 minutes, let cake cool in pan on wire rack. Combine powdered sugar and 1/4 cup Key Lime juice; drizzle over cake. Cut into squares. 15 to 18 servings.

Sweet & Sour Freezer Pickles

Sweet and Sour Freezer Pickles

2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed

Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.

In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55

Caramel Corn

Caramel Corn

1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn


Preheat oven to 200 degrees

Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.

Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.

Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.

VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.

Yield : 15 cups

Brownies

First you make the brownie and I found this one to be a keeper.

1/2 c of butter
1 c of sugar
2 eggs
1 tsp vanilla
1/3 c cocoa powder
1/2 c all purpose flour
1/4 tsp salt
1/4 tsp baking powder.
Preheat oven to 350 Grease and flour 8 inch pan
In a large saucepan or micro melt 1/2 c butter.Remove from heat and stir in sugar,eggs,vanilla. Beat in cocoa flour ,salt and baking powder.Spread batter into prepared pan. Bake 25-30 min. Do not over cook.

Now I double the recipe and bake in a 9 x 13....

Now here is what I do and I don't have measurements. I just make to fill the bowl or crowd it is to serve.

I cut up the brownie in bite size pieces and put a layer in a bowl..the take some cheery pie filling and place over brownie..take an instant chocolate pudding and make up then pour some over the pie filling.......then top with Cool Whip......then start again with brownie, pie filling pudding and cool whip till used up. then put in fridge..

The reason I double the brownie is to have some to eat....or make another bowl of this...or freeze for later. lol
Enjoy

Chili

Best Chili I Ever Ate


2 Tbs oil
2 lbs ground Venison ( any ground meat ) 1 cup chopped onion
1 red or green bell pepper, chopped
16 oz can diced tomatoes
16 oz can tomato juice
16 oz can pork and beans
16 oz can kidney beans
1 - ½ tsp salt
1 Tbs garlic powder, Chili powder, & crushed red pepper
1 cup grated cheddar cheese
2 cup corn meal mix
15 oz can creamed corn
½ cup milk
½ cup sugar

Preparation : Brown meat in oil. Place in large pot, add onion, peppers, tomatoes, juice, beans, salt, garlic, chili powder, and crushed pepper. Cook on medium heat for 30 minutes, stirring occasionally. In separate bowl combine cornmeal, cream corn, milk, and sugar. Pour chili in deep 9x13 inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in 400 degree oven for 35 minutes, or until cornbread is golden brown. Serves 6.

Honey Garlic Meatballs

Honey Garlic Meatballs

2 lbs. of lean ground beef
4 slices of fresh bread torn into crumb small maybe

2 large eggs
1 tsp. of salt
Meatballs
1/4 tsp. of cayenne pepper ( optional)


Sauce

1 tbsp. of margarine
8 garlic cloves minced
14 oz. can of stewed tomato with juice pureed ( I like it left in chunks)
3/4 cup of liquid honey
2 tsp. of cornstarch
1/4 cup of soya sauce


Combine meatball ingredients in a large bowl. Mix well Form into 48 1 1.2 inch balls. Bake on a ungreased baking sheet in a 500F oven for 10 - 12 minutes.
Remove from sheet and drain grease put in a 2 quart casserole dish.
Melt margarine in a sauce pan . Saute the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soya sauce and stir into the tomato mixture. Bring to a boil Reduce heat. Simmer uncovered for 10 minutes, stirring frequently. Pour the thickened sauce over the meatballs. Bake uncovered in a 350 oven for 20 minutes until the meatballs are glazed.

Note from Sassylass: This is a recipe my son gave me.. now I cheated and put the cooked meatballs in a crock pot and pour the sauce over them to save heating up the kitchen .

Lemon Bread

Lemon Bread

1 package Lemon cake mix

3 oz. package instant lemon pudding

1 cup water

4 eggs

½ cup oil

Combine all ingredients and mix well. Pour into 3 greased loaf pans and bake at 350° for 35 to 40 minutes.

While warm, mix ¼ cup sugar and ¼ cup lemon juice and pour over the bread.

Chocolate Marshmallow Squares

These are sinful....rich ..and oh so good!!! Cut them in small pieces and hide them!! I like to put them in the freezer and take out as needed..

Chocolate Marshmallow Squares

1 ½ cups of semi sweet chocolate
1 ½ cups of butterscotch chips
4 cups of icing sugar
4 eggs
2 cups of margarine

Line a 9 x 13 pan with graham wafers.
Melt chips, icing sugar, margarine and eggs together stirring often. Remove from heat and cool about 5 min. Mix in 8 cups of miniature marshmallows. Pour over wafers in pan. Cool. May be frozen.

Make sure you cool it for the 5 min or the marshmallows will melt...you want the marshmallows to keep their shape not melt.

Chocolate Zucchini Cake

With all the zucchinis coming on in the garden I thought you might like this recipe. Tis delicious!!

2 1/2 c all purpose flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 c sugar
3 eggs
2 tsp vanilla
2 c of shredded zucchini
1/2 c milk.
1 c chopped walnuts or pecans.

Preheat oven to 350.
Combine butter,sugar and eggs add vanilla stir in zucchini and milk Add dry ingredients and nuts last.
Pour batter into a greased and floured 10 inch tube or bundt pan.
Bake 50 min . Test at 45min.
Can add a glaze but this is nice just the way it is.
Less calories too..so we can have two pieces LOL

Zucchini Dessert Squares

Zucchini Dessert Squares

4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine

FILLING

8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg

In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.

Zucchini Peach Jam

Zucchini Peach Jam

Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder

Stir zucchini and sugar together till boiling....boil for 15 min.

Add pineapple and lemon juice

Return to boil 6 min. Stir in jello powder until dissolved Pour into jars

Makes 6 pints