E A N'S
E C I P E
As some of you know, I've been telling you how different things are at the place where I come from. But I must say, when I caught some of those sweet smelling frangrances coming from Circuit Rider's private lodge, I just had to investigate! And guess what I discovered -- Jean was baking some things in her kitchen, and the batter bowl hadn't been washed yet -- it's the Circuit Rider's favorite target when Jean bakes! And I want to emphasize again -- CR is indeed a gracious host -- if you are in the kitchen when Jean is baking and he lets you have first choice on licking out the batter bowl, you know he has really taken a liking to you One thing for sure, I'm taking these recipes back to my wife, Alvina. Just take a look below at some of those which I'll be taking back with me. And that music, both at Jean's Place and here at the Recipe Box -- ah, that's how it is with Alvina and me! Yes, you may wonder -- our names are similar, but one is male and one is female. Remember in another area how I told you that God has given us our names -- only a first name -- on our planet there is only one Alvin and one Alvina, and we are husband and wife.
8 medium tart apples, peeled and quartered
1 cup water
1 cup sugar
1/4 cup red-hot candies
Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving. Yield: 6 cups. Enjoy
1 pkg. (2 layer size) white cake mix or cake with pudding in the mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O BRAND Gelatin Dessert, any flavor
1/2 cup cold water
1 tub (8 oz) COOL WHIP Whipped Topping thawed
PREPARATION: HEAT over to 350 degrees. PREPARE and bake cake in 13 x 9 inch pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2 inch intervals.
MEANWHILE, stir boiling water into gelatin in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.
FROST with whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in the refrigerator.
1 package (16 oz) large marshmallows
2 cups milk
1 1/2 teaspoons lemon extract
1 can (20 oz) crushed pineapple, drained
2 cups whipping cream, whipped
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter or margarine, melted
In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. Combine cracker crumbs and butter. Press 1 1/2 cups into a greased 13-in. x 9-in. x 2-in. pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving. Yield: 12-16 servings.
1 cup powdered sugar
1 cup margarine or butter, softened
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
Few drops red food color
2 1/4 cups all purpose flour
1/2 tsp. salt
1/2 cup maraschino cherries, drained, chopped
About 48 milk chocolate candy kisses
Heat oven to 350 degrees. In large bowl, combine powdered sugar, margarine, cherry juice, almond extract and food color, blend well. Stir in flour and salt, mix well. Stir in cherries. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8 - 10 minutes or until edges are light golden brown. Immediately top each cookie with candy kiss, pressing down firmly. Yield: 4 dozen cookies. Enjoy :-))
1 package (6 ounces) cherry gelatin
1 1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (16 ounces) whole-berry cranberry sauce
1 1/2 cups seedless red grapes, halved
1/4 cup chopped pecans
In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2 qt. serving bowl. Refrigerate until firm. Yield: 8 - 10 servings. Again, ENJOY!
1 cup quick-cooking oats
1 1/2 cups water
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup packed brown sugar
1/2 cup milk
1/4 cup butter
Directions: In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring once; set aside. In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix well. Pour into a greased 11-in. x 2-in. microwave safe dish. Shield corners with small triangles of foil.* Microwave, uncovered, at 50% power for 8 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack. Combine topping ingredients in a microwave-safe dish; heat, uncovered, on high for 6-7 minutes or until thick and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings.
*EditorísNote: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave. This recipe was tested in an 850-watt microwave.
Just click on either the image or the colored link name for recipes and possible other adventures, depending on where you end up! Oh, I need to let you know so you won't be surprised -- I do a little moonlighting at Candy's, but don't breathe a word of this to CR -- it could cost me my job!
More will be added in the future
Copyright 1999, 2000 Clayton D. Harriger