Posted by Mary Hatch
2 c flour
2 c sugar
2 tsp baking soda
1 tsp cinnamon
2 eggs
1 tsp vanilla
1 can crushed pineapple (undrained)
Frosting
8oz cream cheese
½ c butter
1 1/3 c powdered sugar
1 tsp vanilla
Topping
Ground nuts
Preheat oven to 350 degrees. Mix all ingredients together and put in a greased 9”x13” pan. Bake for 45 minutes. Let it cool and beat frosting ingredients together. Sprinkle ground nuts on the top.
Saturday, September 22, 2007
Friday, September 07, 2007
Beth's Simple Rasberry Granola Squares
Ingredients:
2 cups all purpose flour
2 cups old-fashioned rolled oats
1 1/2 stick butter, softened
1 cup firmly packed brown sugar
1 tbs baking powder
1 egg
1 (10 oz) jar of raspberry jam
Preheat oven to350 degrees. Mix together in a large bowl flour, oats, butter, sugar, baking powder, and egg. Press 3/4 of the mixture firmly into the bottom of a greased 9"x13" pan. Coat the bottom with raspberry jam, making sure not to get too close to the edges (the jam burns really easy). Take the rest of the mixture and crumble on top. Bake for 30 minutes. Let cool completely before cutting into squares.
~ This dish was so good, I almost ate a whole pan myself. So much for my diet!
2 cups all purpose flour
2 cups old-fashioned rolled oats
1 1/2 stick butter, softened
1 cup firmly packed brown sugar
1 tbs baking powder
1 egg
1 (10 oz) jar of raspberry jam
Preheat oven to350 degrees. Mix together in a large bowl flour, oats, butter, sugar, baking powder, and egg. Press 3/4 of the mixture firmly into the bottom of a greased 9"x13" pan. Coat the bottom with raspberry jam, making sure not to get too close to the edges (the jam burns really easy). Take the rest of the mixture and crumble on top. Bake for 30 minutes. Let cool completely before cutting into squares.
~ This dish was so good, I almost ate a whole pan myself. So much for my diet!
Saturday, September 01, 2007
Mom Hatch's Chicken Enchiladas
Ingredients:
4 chicken breasts, boiled and shredded
2 cans cream of chicken soup
8 oz of sour cream
1/2 onion, chopped
6 flour tortillas
4 cups shredded cheddar cheese
Preheat oven to 325 degrees. Boil chicken and shred. Mix together soup, sour cream, onion and chicken. Cook on medium heat for 10 minutes. Fill tortilla shell with mixture, and sprinkle cheddar cheese on top. Roll and put in a greases 9x13" pan. After all the tortillas are in the pan, sprinkle remaining cheese on top. Cover with aluminum foil and bake for 30 minutes.
4 chicken breasts, boiled and shredded
2 cans cream of chicken soup
8 oz of sour cream
1/2 onion, chopped
6 flour tortillas
4 cups shredded cheddar cheese
Preheat oven to 325 degrees. Boil chicken and shred. Mix together soup, sour cream, onion and chicken. Cook on medium heat for 10 minutes. Fill tortilla shell with mixture, and sprinkle cheddar cheese on top. Roll and put in a greases 9x13" pan. After all the tortillas are in the pan, sprinkle remaining cheese on top. Cover with aluminum foil and bake for 30 minutes.
Cooking Basket Raffle
Twinsburg Public Library is holding a raffle to solicit family recipes for the Taste of Tradition Cookbook. To enter, submit a recipe form, available at the library's Information Desk. Enter to win one of three beautiful baskets filled with cookbooks and other cooking related trinkets. The drawing will be held on November 10, 2007.
Beth's Strawberry Shortcake Cake
Cake Ingredients:
1 box of yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 can strawberry pie filling (you won't need all of it)
2 9" cake pans
Frosting Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
1 frosting bag and star tip
Topping:
3 strawberries
For the cake, follow the instructions on the back of the box, using the recipe for two 9" round pans. When finished baking, let the cakes cool and place them on cooling rack. Let the cakes cool for at least three hours before frosting. Put strawberry pie mixture in a bowl and refrigerate.
Frosting: In large bowl, blend shortening and butter with electric mixer (a bowl mixer work best if you have one. Add vanilla. Gradually add sugar, 1/2 cup cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often! When all sugar has been mixed in, icing will appear dry. Test with your finger for the right consistency. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
After the cakes are completely cool, get your frosting bag ready! Put the tip on and fill the bag half full with frosting. On one of the layers, frost around the edge of the cake, making a circle to hold in the filling (it keeps it from spilling out of the edges). Pour strawberry pie filling onto the layer, smoothing out and not getting too close to the edge. Add top cake layer.
To frost, use the remaining filling in the bowl and use a butter knife or a frosting knife to frost the sides and then the top. Use the filling in the bag to make a shell border around the top and bottom edge of the cake. Garnish by slicing the strawberries in the middle and placing them in the center!
Voila! If you have any questions about this recipe or clarification, please email me, Beth, at bhatch@twinsburglibrary.org
1 box of yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 can strawberry pie filling (you won't need all of it)
2 9" cake pans
Frosting Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
1 frosting bag and star tip
Topping:
3 strawberries
For the cake, follow the instructions on the back of the box, using the recipe for two 9" round pans. When finished baking, let the cakes cool and place them on cooling rack. Let the cakes cool for at least three hours before frosting. Put strawberry pie mixture in a bowl and refrigerate.
Frosting: In large bowl, blend shortening and butter with electric mixer (a bowl mixer work best if you have one. Add vanilla. Gradually add sugar, 1/2 cup cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often! When all sugar has been mixed in, icing will appear dry. Test with your finger for the right consistency. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
After the cakes are completely cool, get your frosting bag ready! Put the tip on and fill the bag half full with frosting. On one of the layers, frost around the edge of the cake, making a circle to hold in the filling (it keeps it from spilling out of the edges). Pour strawberry pie filling onto the layer, smoothing out and not getting too close to the edge. Add top cake layer.
To frost, use the remaining filling in the bowl and use a butter knife or a frosting knife to frost the sides and then the top. Use the filling in the bag to make a shell border around the top and bottom edge of the cake. Garnish by slicing the strawberries in the middle and placing them in the center!
Voila! If you have any questions about this recipe or clarification, please email me, Beth, at bhatch@twinsburglibrary.org
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