1 cup sugar
1/2 cup vegetable oil
1/4 cup applesauce
2 jars baby food carrots
2 eggs beaten
1 1/4 cup flour
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup nuts, chopped
1/4 cup soft margarine
1 1/2 cups powdered sugar
3 oz. light cream cheese
1 tsp. vanilla
Preheat oven to 375 degrees. In a large bowl, mix sugar, oil, applesauce, baby food carrots, eggs, flour, 1 tsp. vanilla, baking soda, cinnamon, salt, and nuts (optional) together. Bake in 13X9 greased and floured pan for 25-30 mn. While bars bake, mix icing; margarine, powdered sugar, light cream cheese, 1 tsp. vanilla. When bars are baked, cool, spread with icing, or sprinkle with powdered sugar. Cut into bars and serve.
1/4 cup brown sugar
1/4 cup honey
2 tsp. water
Preheat oven to 375 degrees. In a pot, heat brown sugar, honey and water over low heat for five minutes until sugar dissolves. Peel each bananna, cut each one in half, right accross the middle. Place the halves in a 9X12 baking pan, and carefully pour the syrup over the banannas. Put pan in the oven, bake 5-10 minutes. Remove, and turn over the banannas. Bake for 5-10 minutes more until browned. Remove from the oven. Take each bananna half out of the pan and put two halves on to each plate. Be careful not to burn yourself. Pour syrup from baking pan into a pitcher. Pour syrup over each bananna half and serve.
1/2 head of cabbage shredded (about 2 quarts)
1 16 oz. can fruit cocktail, juice packed, drained
1 cup nonfat plain yogurt
Juice of one lemon, or 2 limes
1/2 cup honey
1/4 cup vinegar
1 bananna sliced
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp sliced and toasted almonds
Shred cabbage, combine all ingredients into large bowl. Top with almonds.
Combine ingredients and mix according to cake mix directions. Pour into bunt cake pan and bake for 1 hour at 350 degrees. When cool, ice with the following icing:8 oz. cream cheese
Source for above recipe: Sage Woman Issue #34
These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.
Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
finely chopped nuts
rosepetal jam or rosehips jelly (see below recipes)
Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inche apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. Makes 2 dozen.
Rose Hip Jelly8 cups of rose hips
1 cup fresh rose petals(must never have been sprayed with any chemicals)
3/4 cup water
Juice of 1 lemon
Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till all sugar has dissolved;(leave in blender). Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.
Every good priestess knows that food is good for the soul (but not always the
waistline). This "spell" is for making those brownies for your mate...
As you make the Betty Crocker easy bake brownies, with each stir, see the
love between you growing if it is meant to do so. See the friendship deepen,
the love grow stronger and your circle of friends increase. See prosperity
and gold showering down into the mix. Pour half into the pan and place a
layer of peppermint patties (or reese's peanut butter cups or whatever!) then
cover with the other half of the batter. Before placing it in the oven, place
both your hands over (or fingertips in) the mix. Close your eyes, concentrate
on prosperity and say:
"By this mixture,cookie brown
and by the magick I mixed round
Two lovers meet in deep embraces
To eat a cake of darkened places
Darkness and light within thee mix
To bring a love made true with this!"
Bake according to the stated time and decorate with white or chocolate frosting with heart chocolates or red frosting hearts.
1 package Italian Ladyfingers (Soft, not hard cookies)
1/8 cup Frangelico Liqueur
8 ounces (200 g) Mascarpone Option: Use Cream Cheese
1/2 cup (120 ml) canned Pumpkin Puree
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Mace
1-1/2 cups Confectioner's Sugar
1 tsp. Orange Extract
2-1/2 cups Heavy Cream, whipped and chilled, divided
Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for non-alcoholic preparation.) In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract. Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers. Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired. Cover and refrigerate at least two hours before serving, or overnight. Slice to serve.
4 cups frosted flakes
4 cups sweetened puffed corn cereal
2 Tbsp. butter
3/4 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 cup dried cherries or dried, sweetened cranberries
Combine cereals in large bowl. Melt 2 Tbsp. butter in jelly roll pan. In large saucepan, combine brown sugar, corn syrup, 1/4 cup butter and salt. Heat to boiling, stirring frequently, about 4-6 minutes. Remove from heat and stir in baking soda (mixture will foam up) and vanilla. Pour over cereals and mix well. Place in buttered jelly roll pan. Bake at 350 degrees for 10-15 minutes. For microwave method, omit butter in jelly roll pan, place coated cereal mixture in microwave safe glass container, and microwave on HIGH 2-4 minutes until glazed, stirring after each minute. For either method, cool hot mixture for 10 minutes, remove from pan and stir in dried cherries. Cool completely.
32 gingersnap cookies, crushed
2 tablespoons white sugar
1 egg white
1 (3 ounce) package Neufchatel cheese
1 cup part-skim ricotta cheese
2 tablespoons cornstarch
1 cup honey
1 tablespoon vanilla extract
1 cup egg substitute
1 (16 ounce) container low-fat cottage cheese
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a food processor or blender, crush the gingersnaps with the 2
tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8 or 9 inchspringform pan to form a thin layer.
3 If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake 10 - 12 minutes until the crust is brown and firm to the touch. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place.
4 Reduce oven heat to 300 degrees F (150 degrees C). Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
5 Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust.
6 Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250 degrees F (120 degrees C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing.
7 Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven.
8 If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.
1 stick (1/4 cup) Butter, room temperature
1-1/2 C. Soft dark brown sugar
2 C. Self-rising flour
1 1/2 t. Baking powder
1 pinch Salt
2 rounded T. Hershey's Cocoa
Grated rind of 1 orange
1/2 C. Guinness Stout
1 stick (1/4 cup) butter, softened
1-1/2 to 2 cups confectioner's sugar
Large orange--grated rind & juice of
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread . When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
1 Cup Coca Cola
½ Cup Buttermilk
1 Cup Butter
1 ¾ Cups Sugar
2 Large eggs, beaten
2 tsp Vanilla Extract
2 Cups Flour
¼ Cup Cocoa
1 tsp Baking Soda
1 ½ Cups Mini Marshmallows
Coca Cola Frosting (see below)
Combine Cocoa Cola and buttermilk, set aside.
Beat butter on low until creamy. Gradually add sugar, until blended.
Add egg and vanilla, beat until blended.
Combine flour, cocoa and soda. Add to butter mixture alternately with cola mixture, begin and end with flour. Beat on low until blended.
Stir in marshmallows.
Pour batter into greased and floured 13 x 9 inch pan.
Bake at 350* for 35 minutes. Remove from oven, cool 10 minutes.
Pour coca cola frosting over warm cake.
½ Cup butter
1/3 Cup Coca Cola
3 tbsp Unsweetened Cocoa
1 ( 16 ounce) pkg Powdered Sugar
1 tbsp Vanilla Extract
Bring first 3 ingredients to boil over medium heat.
Remove from heat, whisk in sugar and vanilla.
1 cup sugar
1 cup mashed cooked sweet potatoes
1/2 cup (1 stick) margarine or butter, melted
2 cups quick-cooking or regular oatmeal
1 cup whole wheat blend or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 large apple, finely chopped, skin left on (for fiber)
Heat oven to 350. Spray cooking sheet with non-stick cooking spray. Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake about 12 minutes. Remove from baking sheet and cool on wire racks.
This is from Cookies, Brownies and Bars, published in 1994.
2 1/2 cups of all- purpose flour
1 teaspoon of green tea powder
1 teaspoon of baking powder
Pinch of salt
1 cup of butter, at room temperature
1 1/4 cups of granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
Granulated sugar for sprinkling
Combine the flour, green tea powder, baking powder, and salt.Combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. beat in the egg yolks. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for one hour. Preheat the oven to 375 degrees. Lightly grease 2 baking sheets. On a floured surface, roll out the dough to a thickness of 1/4 inch. using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets. Bake for 10-12 minutes, until lightly colored. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.