1 cup sugar 2 eggs 1 tsp salt 1 1/2 cup flour 1/2 cup raisins 3/4 cup oil 1 tsp baking soda 1 tsp baking powder 1 teaspoon of cinnamon 1 teaspoon of vanilla extract 1 cup of grated carrots
Preheat oven to 350 degrees. Combine sugar, eggs, baking soda, salt, baking powder, cinnamon, and oil. Add flour and blend well. Mix in carrots and raisins. Bake for 55 minutes.
Easy Peach Cobbler
6 tablespoons unsalted butter 1 cup all purpose flour 1 cup of sugar divided 1 tablespoon of baking powder Pinch of salt Milk 4 cups fresh peach slices 1 tablespoon lemon juice Cinnamon
Preheat oven to 375 degrees. Bring peaches, ½ cup of sugar and lemon juice to boil. Stir constantly. Remove from heat. Melt butter in 9 x 13 baking dish for a thinner cobbler, 9x9 for a thicker version. Combine ½ cup sugar, flour, baking powder, and salt in medium mixing bowl, add enough milk to make a pancake batter consistency. Pour over butter, but do not stir! Pour peaches over batter, and do not stir. Sprinkle with cinnamon. Bake for 40-45 minutes or until a golden brown. Serve hot or cold. Recipe freezes well.
Light and Fruity Pie
1 package (3 oz) of any flavor of jello 2/3 cup of boiling water 2 cups of ice cubes 3 ½ cup or 8 oz container of cool whip thawed 1 cup of your choice of fruit (peaches, strawberries, blueberries, orange sections) 8 or 9 inch graham cracker crust
Completely dissolve jello in boiling water for about three minutes. Add ice cubes, stir until jello has thickened and remove unmelted ice cubes. Using whisk blend in cool whip and whip until it is smooth. Fold in fruit. Chill if necessary until the mixture will mound and spoon onto crust. Chill for three hours and serve.
Small Angel food cake or half a large torn into ¾ of an inch pieces 2 containers of strawberry yogurt Pint strawberries, hulled and sliced Small container of cool whip-defrosted
Mix yogurt and cool whip. Layer half cake piece and ½ cake pieces ½ berries. Repeat process, refrigerate until firm.
For Pie Filling
4 cups of fresh peaches, cut and put into a bowl ½ cup of sugar ¼ cup of corn starch ¼ cup of lemon juice
For Pie Crust
1 ½ cup flour ½ tsp of salt 1 stick of frozen butter cut into pieces ¼ cup of shortening 4 tablespoons or so of cold water
Using an electronic mixer, add flour, salt, butter, and shortening and mix slightly then add cold water and mix until crust forms into a large ball. Remove and place in the fridge for about ½ hour before using. After crust has chilled, roll out into a pie pan. Mix all of the pie filling ingredients and pour into crust. Bake at 400 degrees for approximately 35 minutes.
4 cups of flour 1 tablespoon of baking powder 1 teaspoon of salt 1 teaspoon of baking soda 2 cups of sugar 2 eggs 1 cup of orange pineapple juice ¼ cup of vegetable oil ¼ cup water 2 cups of sliced blueberries
Mix all ingredients together in an electric mixer. Bake in a bread pan at 350 degrees for 45 to 60 minutes or until top is golden brown.
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