You Need:
6-12 apples
1-2 tbs. cinnamon
1-2 tbs. nutmeg
1/4-1/2 cup brown sugar
To Do:
1. Cut the apples into chunks. Throw away the core w/seeds, the top w/stem, and bottom.
2. Put all of the chunks of apples into a large pot.
3. Fill the pot w/water.
4. Bring the water to a boil. Let the apples boil in the water for 10 minutes or until they appear mushy.
5. Let the pot cool. Drain out the water.
6. Take the skin off of the apple chunks.
7. Mash the apples with a potato masher.
8. Add in the brown sugar, nutmeg, and cinnamon to taste.
9. Stir.
Serve and enjoy!
Saturday, October 3, 2009
Tuesday, July 28, 2009
Loveless Cafe in Nashville, TN
Yummy recipes from the famous Loveless Cafe in Nashville, TN. My favorite place to eat!
http://www.lovelesscafe.com/extras.html#recipes
http://www.lovelesscafe.com/extras.html#recipes
Thursday, July 23, 2009
Kisses Peanut Butter Blossoms
48 Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!
Sunday, July 19, 2009
Layered Mint Chocolate Fudge
2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring
Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.
Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.
Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring
Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.
Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.
Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Chocolate Peanut Butter Chip Fudge
2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips
Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.
Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips
Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.
Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Creamy White Fudge
1 1/2 lbs. white candy wafers
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts
Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts
Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Harvest Apple Streusel Squares
2 cups graham cracker crumbs
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.
beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.
Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.
beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.
Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.
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