Scalloped Corn I

Ingredients

• Servings: 12
• 2 (15 ounce) cans creamed corn
• 1 (8 ounce) container sour cream
• 2 eggs
• 1/2 cup butter
• 2 tablespoons white sugar
• 1 (8.5 ounce) package dry corn muffin mix

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9 x 13 inch baking dish.
• mix together corn, sour cream, eggs, melted butter or margarine, and sugar. mix in muffin mix. pour into prepared baking dish.
• bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

no fail pie crust ii

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 2/3 cups lard
• 1/2 cup water
• 1 egg, beaten
• 1 tablespoon distilled white vinegar

Recipe

• in a large bowl, mix together flour, baking powder, and salt. cut in lard until mixture resembles coarse meal.
• in a small bowl, mix together water, egg, and vinegar. pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. divide into 4 portions and wrap tightly. use dough within three days or freeze.

Sweet Potato Casserole Iv

Ingredients

• Servings: 6
• 3 cups cooked and mashed sweet potatoes
• 1 cup white sugar
• 1/2 cup butter
• 1/3 cup evaporated milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/3 cup butter, melted
• 1 cup chopped pecans
• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour

Recipe

• mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. spread into a greased 9 x 13 inch baking dish.
• mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. spoon on top of sweet potato mixture.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes.

High Altitude Deep Dish Brownies

Ingredients

• Servings: 9
• 7/8 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup semisweet chocolate chips (optional)
• 1/2 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8 inch square baking dish.
• in a large bowl, combine the flour, cocoa, baking powder and salt; set aside. in a separate bowl, stir together the melted butter, sugar, and vanilla. mix in the eggs. gradually stir in the dry ingredients just until blended. fold in chocolate chips and pecans if using. spread the batter evenly in the prepared pan.
• bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.

pumpkin yeast bread

Ingredients

• Servings: 1
• 5/8 cup warm water
• 1/2 cup canned pumpkin puree
• 1/4 cup margarine
• 1/4 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 2 3/4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Recipe

• place ingredients in bread machine pan in the order suggested by the manufacturer. select basic setting. start.
• to bake bread in oven: select dough or manual cycle. once cycle is complete, shape dough and place in a greased loaf pan. allow to rise in a warm spot until doubled in size. bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees f (95 degrees c).

Lemon Poppy Seed Muffins Ii

Ingredients

• Servings: 12
• 1/3 cup milk
• 1/4 cup vegetable oil
• 2/3 cup nonfat lemon yogurt
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/4 cup white sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 1/4 teaspoon lemon extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar
• 2 1/2 teaspoons lemon juice

Recipe

Preparation Time: 13 mins Cook Time: 17 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (205 degrees c). grease the bottoms only of 12 muffin cups.
• beat the milk, oil, lemon yogurt and egg together. stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. mix until just combined. divide batter evenly between muffin cups.
• bake at 400 degrees f (205 degrees c). for 16 to 18 minutes or until golden brown. drizzle with glaze immediately and let cool on rocks.
• to make glaze: stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. add drops of milk if thinning is necessary.

wilted lettuce salad

Ingredients

• Servings: 6
• 5 slices bacon
• 2 tablespoons red vinegar
• 1 tablespoon lemon juice
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 6 green onions with tops, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove from skillet, crumble and set aside.
• to the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. stir over medium heat until hot.
• in a large bowl, combine the lettuce and green onions. add the warm dressing and toss to evenly coat. sprinkle with bacon and serve.