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Disclaimer: The purpose of this site is for me to share my favorite recipes with my friends. Most of the recipes on this site are ones I received from relatives or friends or found in magazine ads. Some of them are modified versions of recipes published in cookbooks or cooking magazines. In those cases, I have indicated the source of the recipe. If you are a cookbook author or publisher and you find a recipe here that comes from one of your books, please send email to me at teal AT jhu DOT edu, so that I can cite your book.
In large skillet, heat corn oil over medium-high heat. Add onion, green pepper, garlic, chili powder, salt, and cumin. Saute 4 minutes or until vegetables are tender. Stir in tomatoes, breaking with a spoon. Add beans and corn. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with elbows. Sprinkle with cheese.
Serves: 4-5.
Prepare rice as package directs. Drain all but 1-2 Tablespoons of liquid from the beans. Heat beans, lime juice, and seasonings over medium heat until simmering.
Serve beans over rice or assemble into burritos. (My aunt recommends trying it with fruit/melon salsa.)
(I have stopped using the packaged saffron rice, because it contains MSG. Instead, I make my own "saffron" rice by adding a dash of turmeric when I cook regular rice. It's not quite the same, but it's close. Also, I rinse and drain the beans and then add in a little water instead of the liquid from the can of beans.)
Serves: about 3.
In a large saucepan cook onion and garlic in hot oil until crisp-tender. Add broth, lime juice, and chili powder. Bring to boil and add rotini. Return to boil; reduce heat. Cover and simmer until pasta is tender but firm (refer to package for timing). Add undrained tomatoes and drained black beans. Heat through. Garnish with parsley and Parmesan if desired. Serves 4.
These go well with stir-fried vegetables served over rice. The recipes are from Fields of Greens, by Annie Somerville.
Slice the block of tofu in half horizontally or cut into slabs 1 inch thick. Place in a colander and drain for 10 to 15 minutes. While the tofu is draining, prepare the marinade. Combine all the ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Place the tofu in a square or rectangular non-reactive pan. If the tofu is sliced, arrange the slices close together in the bottom of the pan or on top of one another in a double layer. Pour the hot marinade over the tofu, being sure to cover it with the marinade. Cool, then cover with a lid or seal tightly with plastic and refrigerate.
The tofu will hold for a week or two in the refrigerator, as long as it's sitting in the marinade in a well-sealed container.
I find that this works even without the jalapenos, and with chunky instead of creamy peanut butter. Sometimes, I just mix everything together and skip the blender.
Place the onion, garlic, chilies, oil, soy sauce, and lime juice in a blender or food processor. Blend until smooth, then transfer to a bowl. Whisk in the remaining ingredients. Makes about 1 cup.
Preheat oven to 425. Cut potatoes into 1.5 inch cubes. In medium bowl, combine potatoes with 1 teaspoon curry powder and 1 teaspoon turmeric. Toss well to coat. Lightly coat baking sheet with cooking spray. Place potatoes on sheet and bake 25 minutes. In large skillet, add oil, garlic, and onion and cook over low heat, stirring frequently until garlic turns brown (about 5 minutes). Stir in spinach and chickpeas with liquid. Add potatoes to skillet. Season with remaining curry and turmeric and 1/4 teaspoon pepper. Cover and cook over medium-low heat for 10 minutes. Add cheese or yogurt and cashews. Cook, stirring, for 5 more minutes. Add salt to taste, serve hot. Serves 4-5.
My friend Wendy shared this delicious and hearty recipe with me. I always have a hard time getting this out of the loaf pan in one piece, but it still tastes good even when its crumbly appearance doesn't look very elegant. I try to remember to cook the lentils the day before I want to make this, because it's rather time consuming otherwise.
Bring water to a boil in a medium saucepan. Add lentils, cover, and cook on low heat 45 minutes. Drain. Preheat oven to 350 degrees. Lightly oil a 4 x 8-inch loaf pan. In a large bowl, combine lentils with remaining ingredients. Mix well, Place mixture in prepared pan and press down firmly with the back of a spoon. Bake, uncovered, 45 minutes. Let stand 10 minutes, then invert onto a serving plate. Slice and serve.
I don't bother to puree this soup.
Heat oil. Saute onion. Add spices and tomatoes. Cook, stirring occasionally, for 10 minutes. Add broth and chickpeas. Simmer 5 minutes. Puree. Return to saucepan and bring to boil. Stir in orzo. Cook until orzo is tender/firm. Add salt and pepper. Garnish with parsley and Parmesan.
All the chopping and using the blender make for a fair amount of work, but it's worth it. This soup is good, and it serves six generously. The recipe calls for creamy peanut butter, but chunky works well, too, and I've even had success with this soup when I've forgotten the red pepper flakes and only had ginger powder on hand.
Heat oil in large stockpot over medium-high heat. Add onions, bell peppers, ginger, and sweet potatoes. Cook, stirring frequently, for 5 minutes. Add garlic and cook, stirring frequently, until onions are lightly golden, about 5 minutes. Add salt and black and cayenne pepper or red pepper flakes to taste and cook 3 minutes.
Add tomatoes and broth and bring to boil. Reduce heat. Cover and simmer, stirring occasionally, for 25 minutes. Add peanut butter 1 spoonful at a time, stirring constantly, until thoroughly combined. Transfer 2 cups of soup to blender or food processor. Add tofu and puree. Return puree to stockpot and stir to combine. Taste and adjust seasoning.
To serve, mound 1/3 cup rice in each bowl. Ladle soup around rice and sprinkle scallions on top.
A prize-winning recipe from the November 2004 issue of Better Homes and Gardens. As published there, the recipe specifically called for Mexican cheese blend and salsa with cilantro. I think it works well with cheddar cheese and salsa without cilantro. (I'm not a big cilantro fan.)
In a large saucepan, bring 3 cups water to a boil. In a medium bowl, combine cornmeal, 1 cup water, and salt. Stir mixture slowly into boiling water. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook 5-10 minutes until texture is thick, stirring occasionally. If too thick, add more water.
Meanwhile, in a large skillet, combine beans, tomatoes, and salsa. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently.
Stir 1/2 cup of cheese into polenta (cornmeal mixture). Divide into 4 servings. Top with bean mixture and sprinkle with remaining cheese.
I found this recipe in Cooking Light. It claims that you can make this dish with 10 minutes preparation time and 20 minutes cooking time. I find that it actually takes somewhat longer, but that's most likely because I include the time it takes to slice the vegetables. I substitute vegetable broth for chicken broth. This dish is not only delicious, but festive.
Preheat oven to 425 degrees Fahrenheit. Place the couscous on a jelly-roll pan, and bake at 425 for 5 minutes or until lightly browned. Bring water and broth to a boil in a saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.
While couscous stands, combine bell pepper and next 9 ingredients (bell pepper through garlic) in a large bowl, and stir well. Arrange vegetable mixture on jelly-roll pan; bake at 425 for 12 minutes. Combine couscous, roasted vegetables, onions, and beans in a large bowl, and stir well. Yield: 4 servings (serving size: 1 1/2 cups).
Nutritional information: 322 calories (15% from fat); 5.2 g fat (1 g saturated, 1.3 monounsaturated, 2.4 polyunsaturated); 14.1 g protein; 56.6 g carbohydrates; 6.1 g fiber; no cholesterol; 3.4 mg iron; 857 mg sodium; 38 mg calcium.
I found this recipe in a magazine advertisement. My friend Liz came up with the MSG-free toasted pine nut couscous alternative. I usually leave out the jalapeno or serrano pepper, and I throw in the whole can of cannellini.
Couscous alternative:
In medium saucepan, combine water, 2 teaspoons oil, and spice sack. Bring to boil; remove from heat. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.
Meanwhile, heat 2 tablespoons oil in a large skillet on medium-high heat. Add mushrooms, peppers, and onion. Stir-fry 3-4 minutes or until veggies are crisp-tender. Stir veggies, beans, and vinegar into couscous. Spoon 1/2 cup into each tortilla and roll up. Serve warm.
Adapted from Vegetables from Amaranth to Zucchini, by Elizabeth Schneider.
If collards are large, strip stems from leaves and discard. Stack leaves and halve lengthwise, then cut crosswise into 1/2-inch strips. If collards are small, simply cut both stems and leaves into 1/2-inch slices. Rinse collards in several changes of water.
Bring water to a boil in a large non-aluminum pot about 10 inches in diameter. Add salt, then collards, and return to a boil. Boil gently, stirring now and then, until tender. Timing varies, but 15 minutes is usual. Drain, reserving liquid. Chop collards quite fine.
Melt butter in same pot over low heat. Add onion and cook until softened, about 5 minutes. Add ginger, cumin, cardamom, and cinnamon. Stir a minute or two. Add collards and 1 quart reserved cooking liquid. Stir in black-eyed peas. Simmer gently for a few minutes. (Can be prepared ahead to this point). Because mixture will thicken as it cooks with the topping, add more cooking liquid (reserve 1/2 cup for topping). if you prefer a more soupy than stewy texture. Turn off heat.
To make the topping: Whisk together cornmeal, flour, baking powder, sugar, salt, and nutmeg in mixing bowl. In a small bowl, beat egg and oil to blend. Stir in 1/2 cup of the reserved cooking liquid. Pour into dry ingredients, mixing with a fork to barely blend. The better should resemble thick applesauce; add more cooking liquid if needed.
Bring collards to a boil. Drop batter by tablespoons (about 10) over greens, leaving spaces between. Cover pot and boil gently for 10 minutes. Uncover and boil a few minutes longer, until dumpling tops become nearly dry to the touch. Serve hot, accompanied by hot pepper sauce, if desired.
This recipe is adapted from The Vegetarian Epicure by Anna Thomas.
Slice eggplants in half lengthwise. Cut out center of eggplants, leaving 1/4 inch and the skin. Dice into large pieces. Reserve 1/3 of one red pepper for garnish, and dice remainder into small pieces. Heat 2 Tablespoons oil in large skillet. Saute diced eggplant and bell pepper, tossing lightly to coat. Season with salt, pepper, and garlic. Divide mixture evenly among the 6 eggplant shells, pressing it down with a spoon.
Chop onion, parsley, and tomatoes. Saute onions in 2 Tablespoons oil, adding parsley, basil, and garlic. When onions begin to get soft, add chopped tomaotoes. Simmer a few minutes, then layer this mixture in the eggplant shells and press down.
Combine walnuts, wheat germ, and cheese. Moisten with enough butter and milk to make a soft paste. Spread a thin layer on each eggplant half. Decorate with thin strips of reserved red pepper. Bake in an oiled dish for 45 minutes at 350 degrees. Serve hot. Serves 6.
This recipe is adapted from The Vegetarian Epicure by Anna Thomas. This 1972 cookbook is still in print, but I found it at a used bookstore and have seen it in other used bookstores. It's a wonderful resource. For stuffed peppers, I mix the tomatoes in with the other stuff and usually can't fit all of the mixture into the peppers. I try not to overdo the water, because the peppers end up soggy if most of it doesn't get absorbed.
Cook the rice. Blanch the peppers in boiling water for a few minutes. Let cool until safe to handle. Cut off the tops and scoop out the seeds. Combine rice, peas, beans, olive oil, dill, salt, and pepper. Stuff this mixture into the peppers and arrange them in an oiled baking dish. Sprinkle them with a little chopped basil and oregano. Arrange pieces of tomato around them, and add water just to the top of the peppers. Cover and bake at 350 for 30 minutes. Serves 4.
Adapted from The Vegetarian Epicure by Anna Thomas, New York: Vintage Books, 1972. Note: This is rather time-consuming, but it is delicious. It also works as risotto without the pumpkin and can be served with any kind of baked winter squash as an accompaniment.
Cut a 7-8 inch diameter circle out of the top of the pumpkin. Scrape out the seeds and thready pulp. Liberally sprinkle soy sauce, salt, and pepper inside. Set aside to marinate.
Melt 2 1/2 T. butter in large skillet and saute onion in it. Add rice, stirring to coat with butter. Stir in Marsala. Add hot broth, salt and pepper, and saffron. Stir. Cover skillet and lower heat. After 20 minutes, see if rice is done. Set aside when all broth is absorbed.
Wash and slice eggplant. Do not peel. Sprinkle salt on both sides of slices; allow to rest 20-30 minutes. Rinse, drain, and dry, so that eggplant will not absorb too much oil. Cube the eggplant slices. Heat olive oil and butter in skillet. Saute scallions. Add eggplant and saute 10 more minutes, stirring frequently. Add salt, pepper, and soy sauce.
Slice the carrots into chunks, steam them briefly. Combine rice, pumpkin seeds, sunflower seeds, eggplant, carrots, and kidney beans. Toss together. Add salt and pepper to taste.
Stuff this combination into the pumpkin. Replace the lid, fitting it exactly as it was cut out, and put the pumpkin in a shallow baking dish. Bake at 425 for 1 hour, or until soft to the touch and skin begins to char and blister.
Serve very hot, scooping out filling with some soft pumpkin from the inside with each helping. Serves 6-8.
I've used 1/2 to 1 teaspoon dried sage instead of sage leaves and this still tastes good. I usually make a 1/2 recipe which is about 3-4 servings to accompany a vegetable/grain dish.
Heat oil in large skillet over medium-high heat. Add sage and garlic, stirring constantly, for just one minute. Add the beans, season with salt and pepper, and if desired, red pepper flakes. Heat, stirring occasionally, just until heated through. Serve, if desired, with a drizzle of vinegar and a few shavings of Parmesan.
This recipe came from a magazine article that suggested serving it with wilted chard and seared portobello mushrooms, but I find it also makes a nice accompaniment to stuffed eggplant.
Finely chop onions. Heat a medium saucepan over medium-high heat. Spray with cooking spray. Add onions. Stir, cover, and cook 1 minute. Add barley. Cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes.
This recipe comes from the Good Housekeeping Step-by-Step Cookbook. It makes a lot. For a smaller side dish, just leave out a couple of the kinds of beans and cut in half the amount of each ingredient you put into the dressing. (If you leave out the green beans and lima beans, you only have to use one pan - for cooking the onions.)
Trim ends from green beans; cut into 1 1/2-inch pieces. In 3-quart saucepan, in 1 inch boiling water, heat green beans to boiling over high heat. Reduce heat to low; cover and simmer 5 to 10 minutes, until tender-crisp. Drain. Prepare lima beans as label directs; drain. Meanwhile, chop onion.
In 2-quart saucepan, heat oil over medium-high heat; add chopped onion and cook, stirring, 10 minutes, or until tender.
Stir chili powder into onion; cook, stirring, 1 minute. Remove from heat; stir in vinegar, sugar, and salt.
Place red and white kidney beans and black beans in large bowl. Add corn, chopped cilantro, green beans, lima beans, and onion mixture; toss to coat. Cover with plastic wrap and refrigerate at least 1 hour to blend flavors.
Cook pasta, rinse, and drain. Blend mayo, Italian dressing, chili powder, and cumin. Toss with pasta and remaining ingredients. Cover and chill.
Yum, yum!
Heat oven to 350 degrees. Grease a 9 x 13 pan. Heat caramels and milk in a saucepan on very low heat until caramels dissolve, stirring occasionally, until mixture is smooth. Remove from heat.
Mix flour, oats, brown sugar, soda, salt and egg in a large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the mixture in the pan. Bake 10 minutes. Sprinkle with chocolate chips and nuts. Drizzle with caramel mixture. Sprinkle remaining crumbs over the top. Bake 20 - 25 minutes until golden brown. Cool 30 minutes. Loosen edges from sides of pan, then cool completely. Cut into 2-inch by 1-inch bars. Makes 54 bars.
This recipe is from the Good Housekeeping Step-by-Step Cookbook. For a lower-fat version, I substitute 1/2 cup of applesauce for 1/2 cup of the oil, and I leave out the nuts. If you plan to leave the cake in the pan and only frost the top, you only need to make 2/3 of a recipe of Cream-Cheese frosting.
Preheat oven to 350 degrees Fahrenheit. Grease 13" by 9 " metal baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping bowl with rubber spatula. beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping bowl.
Fold in carrots, walnuts, raisins, and pineapple with its juice.
Pour batter into pan. Bake 55 to 60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack 10 minutes. Invert cake onto rack and remove waxed paper. Cool cake completely on rack.
Prepare frosting. Transfer cake to large platter or tray. With metal spatula, spread frosting over sides and top of cake. Store any leftover cake in refrigerator.
This recipe also comes from the Good Housekeeping Step-by-Step Cookbook.
In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar, 2 packages (3 ounces each) cream cheese, softened, 6 tablespoons margarine or butter, softened, and 1 1/2 teaspoons vanilla extract just until blended. Increase speed to medium. Beat 1 minute, or until smooth and fluffy, frequently scraping bowl. Makes about 2 1/2 cups.
Preheat oven to 350 degrees Fahrenheit. Beat margarine in large mixing bowl until creamy. Beat in flour, sugar, and salt until mixed. With floured fingers, press 1 3/4 cups crumb mixture into bottom of grease 9 by 13 inch pan. Reserve remaining mixture. Bake for 10-12 minutes, or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan. Melt over low heat, stirring until smooth. Spread over hot crust.
Stir nuts into reserved crumb mixture. Sprinkle over chocolate filling. Drop teaspoonfuls of jam over crumb mixture. Sprinkle with remaining chocolate chips. Continue baking 25-30 minutes or until center is set. Cool completely.
Makes 3 dozen bars.
These brownies are excellent. Keep in mind, however, that if you cut the pan into 18 brownies, each brownie has about as much caffeine as a cup of coffee!
Preheat oven to 350. Lightly grease 9" x 13" pan. Combine flour, baking powder, and salt in small bowl. Combine coffee and water in medium saucepan; stir until coffee dissolves. Add sugar and butter. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat. Stir in chocolate. Add eggs, beating well after each. Stir in flour mixture. Pour into pan. Bake 18-20 minutes.
Next to Christmas cookies and fruitcake, this is one of my favorite Christmas desserts! But be forewarned: It's not really "pudding." It's more like cake. And the hard sauce is actually more like frosting.
Beat 1/2 cup butter or margarine until soft (I use margarine).
Add and beat until fluffy:
Add:
Stir in:
Stir the dry ingredients into the pudding mixture. Bake in a greased 9-inch tube pan (Bundt pan is good too) about 1 hour. Top with brown sugar hard sauce or other topping.
Sift: 1 1/2 cups brown sugar (I only sift if it's hard or lumpy)
Beat until soft: 1/2 cup butter or margarine (I use margarine)
Add the sugar gradually. Beat these ingredients until well blended.
Beat in slowly: 1/3 cup cream (I use milk)
Beat in drop by drop: 1 tsp. vanilla
Chill well.
I'll admit that I usually just buy a chocolate crust for this pie (although I was brought up to believe that store-bought pie crust is just wrong). Plus, I've always used Cool Whip instead of whipped cream. My latest discovery is that this pie works well with soy milk instead of regular milk, because you can stir in the Cool Whip as vigorously as necessary, without worrying that the milk will curdle.
Crush wafers into fine crumbs, combine with melted margarine, press into 9" pie pan, and bake 8 minutes at 375 degrees Fahrenheit. Cool.
Melt marshmallows with milk in top of double boiler over hot water, stirring regularly. Cool. Stir in creme de menthe, then add whipped cream or Cool Whip, but not stirring too long or it will curdle. Pour into crust. Sprinkle a few chocolate crumbs on top. Freeze several hours or overnight. Remove from freezer about 20 minutes before serving, to aid in cutting. Serve each slice with a dollop of Cool Whip or whipped cream. Serves 6-8.
This pie is so easy to make and so delicious! It's even better served with a dollop of extra Cool Whip on top. The recipe says freeze or refrigerate. I always put it in the freezer. I only needed 3 lemons the last time I made this.
Mix sweetened condensed milk, lemon juice, lemon rind, and Cool Whip. Pour into crust. Freeze or refrigerate for several hours or overnight. Thaw for a few minutes before serving.
These muffins really do taste much better when made with butter and milk (skim works) than with margarine and soymilk.
Cream butter and 1 cup sugar until light and fluffy. Beat eggs and add lemon rind and milk. Add to creamed mixture and mix well. Sift flour, salt, and baking powder together and stir into sugar/butter mixture, stirring only until there are no traces of dry ingredients remaining. Spoon batter into 12 greased muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden. Combine lemon juice and 1/2 cup sugar while muffins are baking and allow to sit so that some of the sugar will dissolve. When muffins are done, put them on wax paper. Poke holes into each one with a toothpick and pour glaze over each hot muffin.
For mini muffin tins, bake for about 15 minutes.
This recipe is adapted from the recipe for Vanishing Oatmeal Raisin Cookies, found on the box of Quaker Oats. That recipe offers a bar cookie variation, bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan, but I have not tried that yet.
Preheat oven to 350. Stir together flour, baking soda, cinnamon, and nutmeg. Set aside. Soften butter and magarine. Cream butter, margarine, and sugars together. Add eggs and vanilla. Mix well. Add flour mixture to this mixture and mix well. Stir in oats and cherries. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack to finish cooling. Makes about 4 dozen.
Melt butter in medium saucepan. Remove from heat. Add milk and vanilla.
Sift powdered sugar, cocoa, and salt together. Gradually add to milk mixture, stirring until blended. Stir in peanut butter. Press mixture into buttered 8-inch square pan.
Chill and cut into 24 pieces.
Beat eggs. Add oil, sugar, and vanilla, beating until thick and foamy. Stir in zucchini and pineapple. Combine dry ingredients and stir in until just blended. Stir in nuts and raisins. Divide batter between two greased and floured 9" x 5" loaf pans. Bake at 350 for one hour or until toothpick comes out clean. Cool in pans 10 minutes, then on wire rack until completely cool. Store in refrigerator.
This recipe came from a can of evaporated milk. I didn't have pumpkin pie spice; instead, I used a half teaspoon each of cinnamon and nutmeg, plus a quarter teaspoon of cloves.
Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom of 9 by 5 inch loaf pan. Combine dry ingredients in large bowl. Combine pumpkin, evaporated milk, margarine, and egg in medium bowl. Mix well. Add pumpkin mixture to dry mixture. Stir until just moistened. Pour into prepared pan. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove to wire rack to cool completely.
This recipe comes from Lovina Eicher's column, The Amish Cook. Her directions (at least, as printed in the Traverse City Record-Eagle on May 19, 2003) do not indicate when to add the egg. Thus, I found out that this cake still tastes good without the egg. I also found that 35 minutes wasn't quite long enough to bake the cake through. 40 did the trick, though. I have modified some of Eicher's instructions slightly for clarity.
Preheat oven to 350 degrees Fahrenheit. Grease a nine-inch square pan. Cream together butter and brown sugar in large mixing bowl. Mix in egg and vanilla. Mix in salt, flour, baking soda, and buttermilk. Fold in rhubarb. Pour batter into pan. Stir together sugar and cinnamon and pour over batter. Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.
Place flour, baking powder, salt, sugar, and margarine in a bowl and mix well. Add vanilla, almond extract, and egg. Mix again. Press into an 8- or 9-inch square pan. Bake at 350 degrees for 15-20 minutes, until golden brown. Cut into squares.
This is the way my mom makes Turtle Cake. I have seen some Turtle Cake recipes which don't take as long (because you use commercial coconut frosting, for example), but they're not quite as rich as this recipe.
Preheat oven to 350. Grease and flour 9" X 13" pan. Mix cake mix according to directions on box. Pour half portion of cake mix into pan and bake 15 minutes. Melt caramels, milk, and butter on stove or in microwave. When melted, pour over cake (after it is baked). Sprinkle chocolate morsels on top of caramel mixture, then add nuts and balance of cake mix. Sprinkle toasted coconut on top of cake. Bake another 15 or 20 minutes. (I bake it even 10 minutes longer than that. Also to toast coconut, bake at 350 for 10 minutes before sprinkling on cake).
This is a family favorite at Thanksgiving and Christmas. I found that pear is a satisfactory substitution for apple.
In a large pan combine cranberries, water, and cinnamon. Bring to a boil and cook until skins pop, about 10 minutes. Add sugar, raisins, apple, lemon and orange juices and rinds. Continue to cook over medium heat, uncovered, about 15 to 20 minutes. Remove from heat. Cool. Stir in walnuts. Chill. Store in tightly covered containers in the refrigerator until ready to use. Will keep, refrigerated, for several months. Makes 6 cups conserve.
This recipe appeared in the Nutrition Action Healthletter, November 2004. It makes a good sandwich spread or dip for raw veggie sticks.
Put all ingredients in blender or food processor and blend until smooth.