Forgotten Yeast Fix!

my "forgotten yeast fix" cinnamon rolls without one large pan that already got eaten

Yes, the yeast is slightly important when you are making bread. Since I have been making very large batches of bread, I have forgotten to add the yeast to my dough twice! The first time I did it, I cried bitter tears because I thought of all that flour (almost 13 cups), and honey (3/4 cup), and all the rest that I would have to throw away!!! After I dried my tears, I did a quick search on google to see if I could fix my mess. I couldn't believe it! The dough COULD be saved!!! It just meant I would have to make cinnamon rolls with it instead of bread loaves.

So the second time I forgot yeast I did the same thing again and skipped the tears... who can argue with putting cinnamon rolls in the freezer!

So here's what to do if you forget the yeast like I did...

Take the correct measured amount of yeast from your original recipe and put it in a bowl. Add just enough warm water to make a thick past with the yeast. Stir well until the yeast is dissolved and makes a thick paste. Let the yeast sit for 5 minutes. Spread the yeast over the top of your dough and knead the dough until the yeast has been worked into the dough. Let the dough rise in a warm place. You may need to work it again as the yeast will raise the dough unevenly and bubbly. This is why I make only cinnamon rolls with it because bread would not rise nice and evenly and may not even work. Cinnamon rolls work great because you roll the dough thin and it doesn't matter if they are not raised perfectly. The taste is wonderful!

I gotta stop doing this,
Alison

Homemade Cupcakes

*After making these, I will never buy a box cake mix again!*
*These are EASY and DELICIOUS!*

Yellow Cake

2 & 1/4 cups all-purpose flour
1 & 1/2 cups sugar
1/2 cup butter
1 & 1/4 cups milk
3 & 1/2 teas. baking powder
1 teas. salt
1 teas. vanilla
3 large eggs

1. Heat oven to 350*. Grease and lightly flour bottom and sides of one 9x13x2 inch pan, two 9-inch round pans, three 8-inch round pans, or put cupcake liners in two 12-count cupcake pans.

2. Beat all ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

3. Bake 9x13x2 inch pan for 40 to 45 minutes, 9-inch rounds for 30 to 35 minutes, 8 inch rounds and cupcakes for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool.

4. Frost with following Frosting Recipe



Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
1/4 cup butter
2 teas. milk
1 teas. vanilla
4 cups powdered sugar
Food coloring if desired

1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

2. Gradually beat in sugar on low speed, 1 cup at a time, until smooth and spreadable. Add food coloring to desired color. Frost cakes or cupcakes. Refrigerate any remaining frosting.

Eat & Enjoy!

Crumbly Apple Pie

Prepare your favorite Pie crust

Filling
7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled or unpeeled, cored and very thinly sliced
1/2 cup sugar
1 teas. cinnamon
1/4 teas. nutmeg
1/4 teas. salt

Topping
3/4 cup firmly packed brown sugar
3/4 cup flour
1/2 teas. nutmeg
1/3 cup chilled butter, cut into small pieces

1. Place oven rack in lowest position. Preheat oven to 400 degrees.

2. Prepare crust and roll it out into a 12 inch circle with a rolling pin. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

3. To prepare filling, mix together all ingredients. Spoon into crust.

4. To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

5. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to wire rack to cool.

P.S. I also added oatmeal to the topping-I think about 1/2 cup. :)

HAPPY THANKSGIVING!

Oat Flour. Agave Nectar. Apple Delight with Walnuts.

I brought this to a potluck recently. I had a couple requests for the recipe so here it is. It is made with oat flour and agave. I adapted it from one of my favorite Apple desert recipes.

4 medium, tart cooking apples, pealed and sliced. ( I used granny smith this time)
1/2 cup agave nectar
1/2 cup oat flour
1/2 cup quick cooking or old fashioned oats
1/3 cup stick butter, softened
3/4 teas ground cinnamon
3/4 teas ground nutmeg
1/2 cup chopped walnuts (optional)

Heat oven to 375. Grease bottoms and sides of square pan with shortening.

Arrange apples in pan. Mix remaining ingredience. Spoon over apples. Sprinkle with chopped walnuts.

Bake about 30 minutes or until topping looks golden and apples are tender. Enjoy the smell. Serve warm alone or with cream or ice cream.

I doubled this recipe and put it in a 9 by 13 inch pan for the potluck and I actually used lots more apples. I just heaped my pan up with apples because I wanted to use then up. They always shrink down quite a bit!

Hope you enjoy this like we did,

Yours Truly,

Berry Coffee Cake

Our neighbor lady brought over this coffee cake one day this fall. She made hers with huckleberries. It was so good. I had to ask her for the recipe. She said it is the easiest coffee cake recipe that she has. So here it is...

Berry Coffee Cake

1/4 cup butter
1 cup sugar
1 egg
1 tsp vanilla
4 oz cream cheese

1 cup flour
1/4 tsp salt
1 tsp baking powder

1 to 2 cups fresh for frozen berries*

Mix first 5 ingredients. Add next 3 ingredients and mix well. Fold in berries. Batter will be very thick. Place in a 9 inch round pan.

Sprinkle 1 tsp cinnamon and 2 tsp sugar on top.

Bake in 350 degree oven for 1 hour.

*I have used raspberries and marion berries. You could also use blueberries, strawberries, huckleberries, and maybe even cut up rhubarb(?)...

Pumkin Spice Bars with Cream Cheese Frosting

Pumpkin Spice Bars

4 eggs
1 cup agave nector*
1 cup vegetable oil
1 can (16 ounces) pumpkin
2 cups all-purpose flour
2 teas baking powder
2 teas cinnamon
1 teas baking soda
1/2 teas salt
1/2 teas ground ginger
1/4 teas ground cloves
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

1. Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 by 10 1/2 by 1 inches, lightly with shortning.

2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.

3. Bake 25 to 30 minutes or until light brown. Cool completely in pan on wire rack. Frost with cream cheese frosting (below). Sprinkle with walnuts. Refrigerate any remaining bars.

*may replace 1 cup agave nectar with 2 cups sugar

Cream Cheese Frosting

1 package (8 ounces) cream cheese , softened**
1/3 cup stick butter, softened
1 teas vanilla
1 cup agave nectar***

Mix cream cheese, butter, vanilla, and agave in medium bowl with hand mixer. Beat until smooth and creamy.

To make with powdered sugar in place of agave nectar,
** replace the 8 ounce package of cream cheese with a 3 ounce package of cream cheese
*** replace 1 cup agave nectar with 2 cups of powdered sugar

Raspberry Sauce

Pick Raspberries from the garden. Gently wash berries in a sink filled with cold water. Scoop berries out into colander to drain.

Measure 6 cups of berries into 4 quart pot. Mash berries with potato masher. Add 1 cup of sugar and stir together. Begin heating on Medium high heat stirring occasionally.

In a shaker, add 4 tablespoons of corn starch to 1 cup water and shake together until smooth. Poor mixture into berries and stir until bubbles and thickens.

Cool and serve on cheesecake, icecream, angel food cake or just dish up a bowl with cream. I have also added it to my Italian Soda! It will make your tastebuds sing! Enjoy

(This recipe has had high reviews from everyone that has had it here in my Country Kitchen so wanted to share it with you)

Have a berry nice day,

Agave Sweetened Carrot Cake with Cream Cheese Frosting

I have been trying our some recipes lately with Agave in them. Agave nectar is a low-glycemic sweetner and it comes from the agave plant, a desert succulent native to Mexico. Agave nectar is sweeter than sugar and can be used more sparingly. To read more about agave, click here. I recently made this carrot cake for my sons birthday and it was very moist and delicious. With ingredient like this, pineapple,walnuts, coconut, and of course carrots...

Without Further Ado,

Carrot Cake

2 cups whole wheat flour
2 teas. baking soda
1/2 teas. salt
2 teas. ground cinnamon
3 eggs
1 1/2 cups agave
2/3 cup vegetable oil
2/3 cup buttermilk
1 teas. vanilla
1 teas. almond extract
1 3/4 cup grated carrots
1 8-oz can crushed pineapple (drained)
1/2 cup unsweetened coconut flakes
1 cup walnuts or pecans (chopped)
Cream Cheese Frosting (recipe to follow)

1. Preheat oven to 350 degrees. Lightly grease and flour 2-9" round cake pans.
2. Sift together flour, baking soda, salt, and cinnamon. Set aside.
3. In medium bowl, beat eggs, agave, oil, buttermilk, and extracts with an electric mixer. Add to flour mixture. Beat on medium speed until blended.
4. Fold in carrots, pineapple, coconut, and nuts. Pour into prepared pans.
5. Bake for 20 to 25 minutes. Check center for doneness with knife.
6. Place pans on wire rack to cool. Cool completely before removing from pan and frosting.

Cream Cheese Frosting

2-8 ounce packages cream cheese (softened)
1/2 cup butter
2/3 cup agave (use light agave for lighter frosting)
2 teas. vanilla extract
1 teas. almond extract

1. In a medium bowl beat cream cheese and butter with an electric mixer.
2. Gradually beat in agave, vanilla, and almond extract until smooth.
3. Chill before using.

These recipe comes from Everyday Agave by Anne Astle

Chocolate Sheet Cake

Yet another great recipe from my mother. We grew up enjoying this moist, chocolaty cake. This is a great last minute desert option as I usually always have the ingredience on hand. Enjoy this today!

Cake

In a mixing bowl, mix well:

-2 cups white sugar
-2 cups flour
-1/2 teas. salt

In a saucepan, mix and bring to a boil:
-1/2 cup butter
-1/2 cup oil
-1/4 cup cocoa
1 cup water

Add the first mixture and beat well. Then add:
-2 eggs
-1 teas. vanilla
-1/2 cup buttermilk* mixed with 1 teas. soda

Mix well and pour in greased jelly roll pan. Bake 20 min in 350 degree oven.

Frosting

Mix in saucepan:
-1/2 cup butter
-2 Tbs. cocoa
-3 Tbs. milk
-1 teas. vanilla

Bring to barely a boil, add powdered sugar, just enough to spread well on cake as it comes from the oven.

Nuts may be added.

*If you don't have buttermilk on hand just use 1/2 cup milk plus 1/2 Tbs. lemon or vinegar. Then add the teaspoon of soda.

Potluck Apple Pie-Taste of Home 1999

Crust
2-1/4 cups all-purpose flour
1/4 cup water
Pinch Salt
1 cup shortening or butter

Filling
1/2 cup maple syrup
3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
1-1/4 cups sugar
1/4 cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans (optional)

In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in butter until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1 in. baking pan. Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles course crumbs. Stir in pecans. Sprinkle over filling. Bake at 350 for 1 hour or until apples are tender.

Enjoy!

Rhubarb Sauce with Shortbread Cookies

Some neighbors gave me a bunch of rhubarb a long time ago and I had it in the bottom of the fridge waiting for it to rot so I could throw it out. Actually, we've had a busy August so I wasn't really waiting for it to rot, I just didn't have time to do anything with it. Yes, that's my story... Anyway, the other day, I pulled it out to throw it away, and it was totally fine, like I had just put it in there. So I decided to make Rhubarb Sauce with it. It was SO good, so this morning I went out and cut the rest of my rhubarb and made it into sauce to.

Kyla made these shortbread cookies one evening and we loved them with the sauce. I will post her recipe at the end of this post.

Rhubarb Sauce

Clean and cut-up rhubarb into 1/2 inch chunks and fill dutch-oven. Poor in about 2 cups water.

Cook on med/high heat until begins to boil. Turn down and let simmer until rhubarb is tender and strings apart. Like a good sauce consistancy. Take of heat and stir in 4 cups of sugar. More or less depending on how sweet you like it!

Then, because the sugar content is already so high, and because I want my rhubarb to have a pinkish look, I sprinkle in red sugar crystals and stir.

When it cool, I ladle it into some Nancy's Yogert Containers to store in the freezer.

It is my little "green" contribution for the day. Or is it my dear Grandpa showing up in me-saving every container because "you just might need it for something."

Ahh, but it is good!

Now, Kyla's Shortbread Cookies

2 1/4 cups flour
1 cup powdered sugar
1/2 teas salt
1 cup unsalted butter
1 teas vanilla

Preheat oven to 325 F. Mix together flour, powdered sugar, and salt in a mixing bowl. In another mixing bowl, beat butter and vanilla until light and fluffy. Slowly mix in flour mixture, beating well. When the dough gets crumbly, use your hands to form into a smooth ball. Roll the ball out onto wax paper and cut into squares. Place on cookie sheets and bake for 10 to 15 minutes. Cool for 2 min.

Rhubarb Oat Cake

1c. sugar
2 eggs
1/2 c. shortening
1/2 c. milk
1 c. sour cream
1 tsp. soda
2 c flour
1/2 c. oats
2 c. rhubarb
2 t. vanilla
Cream sugar, and shortening; Add and mix milk, s.cream, add soda, flour and oats, then add rhubarb. Pour into greased and floured 13x9 inch pan

topping
Mix into crumbs:
1 tsp. cinnamon
1/2 brown sugar
3 Tbsp. butter
1/4 c. oats or even less

Sprinkle over cake Bake at 350* 35 - 40 minutes Serve with cool whip or whipped cream.
Sorry my pictures do this recipe no justice.

Rhubarb Meringue

Crust
2 cups flour
1/2 cup butter, softened
2 T. sugar
Mix until resemples coarse crumbs. Press in the bottom of a 9x13 inch pan. Bake at 350 degrees for 15 minutes.

Filling
2 cups sugar
1 cup cream
1/4 cup flour
6 egg yolks
1/4 t. salt
5 cups chopped Rhubarb*
Combine all filling ingredients except rhubarb and beat until smooth. Add Rhubarb. Pour over hot crust. Bake 45-55 minutes longer-until set.

Meringue
6 egg whites
1/4 t. salt
1 t. vanilla
3/4 cup sugar
Beat egg whites until foamy. Add other ingredients. Continue beating until stiff peaks form. Add to the top of filling. Increase oven to 400 degrees and bake for 10 minutes more.

* I used about 3 and 1/2 cups of Rhubarb and 1 and 1/2 cup of sliced strawberries!

French Vanilla Ice Cream

French Vanilla Ice Cream

2 cups milk
3 egg yolks (slightly beaten)
1/2 cup sugar
1/8 teas. salt
1 cup heavy cream
3 teas real vanilla

Mix Sugar, salt and egg yolks. Pour on milk. Cook in medium saucepan stirring continually until mixture coats spoon. Cool, add cream and vanilla and then freeze in your ice cream maker. Follow your ice cream maker instructions. Top your ice cream with desired topping or enjoy plain.

Makes 1-1/4 quarts or about 6 servings.

Lemon And Toasted-Coconut Meringue Pie

To make the toasted coconut for the meringue, spread flaked coconut on a baking sheet and bake on the center rack of a 350°F oven, stirring often around the edges, until light golden, about ten minutes. Makes 10 servings. Crust 1 1/2 cups all purpose flour 1/2 cup sweetened flaked coconut 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 large egg yolk 3 tablespoons (about) ice water Filling 1 cup sugar 2 tablespoons cornstarch 6 large egg yolks 4 large eggs 3/4 cup fresh lemon juice Pinch of salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces Meringue 6 large egg whites 1/4 teaspoon cream of tartar 1 1/3 cups powdered sugar 1 cup sweetened flaked coconut, lightly toasted For crust: Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled.

Soften slightly at room temperature before rolling.) Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack. For filling:
Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust. For meringue:
Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

Soften slightly at room temperature before rolling.) Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.

For filling:
Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.

For meringue:
Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

this recipe comes from www.epicurious.com

Fluffy Lemon Pie

Crust:
2 cups crushed Vanilla wafers
1/4 Cup margarine or butter, melted

• Press mixture on bottom of 8" square baking dish.

Filling:
1 package (1 oz) sugar-free instant vanilla pudding mix
1 tsp sugar-free lemonade soft drink mix
1 c.cold fat-free milk
1 carton (8 oz) frozen reduced-fat whipped topping, thawed, divided

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes(pudding will be stiff).
• Fold in half of the whipped topping. Spread into crust. Top With remaining whipped topping. Cover and chill for 2-3 hours or until set.

Note these recipes came from Taste of home simple & delicious and Wafer box ---- Another attempt to let the kids cook, I have to be truthful here I bought the ingredients with full intentions of them doing it but they were crabby at each other so I ended up making it. I really felt offal! But there is going to be tomorrow, TLW we can make another attempt at another scrumptious recipe to share. One thing I noticed with this one is, For my taste I think it could be a little more sour or lemony.... If you figure out how to do this without making it runny let me know, please!

Almond-Saffron Cake-Cottage Living , January/February 2008

We love that this recipe uses only 1 cup of powdered sugar for 2 cakes. Look for saffron in the spice aisle. Warning: Saffron is an expensive spice but a nice addition to this recipe! Mom happened to have some in her spices because one of us kids did a recipe with it when we were in high-school. It was fun to get it out and use it again.

Makes: 2(8-inch) cakes Prep: 20 min Bake: 25 min.

1/3 cup milk
1 (.o1-ounce) jar saffron threads (a generous 1/2 teaspoon)
Grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour*
1 teas. baking powder
1/2 teas. baking soda
1/8 teas. salt
1 cup butter
1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)**
1 cup powdered sugar, plus more for topping, if desired
5 large eggs
1 (8-ounce) container sour cream
Juice of 1 orange (about 1/3 cup, optional)
1. Preheat oven to 350 degrees. Lightly grease and flour 2 (8 inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
2. Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
3. Beat together butter and almond paste at medium speed about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
4. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire rackes 5 minutes. Remove form pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.

*Stir flour before measuring
**Do not use marzipan, which contains added sugar.

Rainbow Sherbet Cake

I've had several requests for this recipe since I posted it for Luke's birthday so here are the very simple instructions. I think I found it in Taste of Home.

• Angel food cake (purchased, from a mix or from scratch)
• 2 pints sherbet, softened
• 12 oz. container frozen whipped topping, thawed

Slice angel food cake horizontally to make three layers. Place the bottom layer on a plate, and spread sherbet evenly on top. Repeat with second layer and second sherbet flavor. Finish with final layer of cake. Frost sides and top with whipped topping. Freeze until firm.

I've also seen it done in 4 layers with three different flavors of sherbet.

This is really refreshing in the summertime.

Apple dumplings

We may have seen many variations to this recipe so I tried one out and here is what I got. Some may even be as close as one ingredient difference. Such as the recipe posted on pioneer woman.... even in her comments I read tonight that one ladies used sprite, too. How old is a recipe like this???? See what your hungry bunch thinks, if your not on a strict diet of some kind. Wink!!! My feelings would not be hurt if you said you fixed it and did not even have a taste. Kuz I have to tell you, I solely posted it because the kids liked it. I don't keep ice cream around. (our freezer is small and it usually goes bad before it gets eat'n) I have not had any, yet! I hope I can stay out of it!!! But that doesn't mean you can't have any!! What are some recipes you have that carbonated beverages as an ingredient?

2 apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 t. Vanilla

cinnamon

1 small can Sprite

Peel and core apples. Cut apples into slices. Roll each apple slice into a crescent roll. Place in a buttered 9 x 13. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Sprite around the edges of the pan. Sprinkle with cinnamon and bake at 350 degree for 40 minutes. Serve with vanilla ice cream, and spoon some of the sweet sauces over the top from the pan. Enjoy!!

from our old family cook book

S'more Brownies.... I could not resist sharing this with you!!

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. very quick!!! My advice is to heat the broiler and shut it off right after you put you brownies in the oven and keep rotaiting the pan. LOOK OUT OR THEY WILL LOOK LIKE THIS! Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

I promised to never hold out on you!!!! I have to try this one. I think this just might be what my lil' Valentines get for dessert?

Source: food network