Recipes






 * Carmel Apple Dessert 1 8 oz fat free cool whip =====1 small sugar free instant butterscotch pudding mix=====

[For weight watchers the entire recipe makes 8 servings at 2 points each.]

 * Pumpkin Cake**=====1 pkg yellow cake mis=====

Fold in 3 cups chopped apples and 1 cup nuts and raisins. Bake at 325 for 1 hour. Sprinkle powder sugar over top. Really moist cake and also freezes well.
Bev B

**Hummingbird Cake**
3 cups of all purpose flour 1 t salt 1 t cinnamon 1 1/2 cup salad oil 1 can crushed pineapple, drained 2 cups chopped bananas 2 cups granulated sugar 1 t soda 3 eggs 1 1/2 t vanilla 2 cups chopped pecans or walnuts

Combine all dry ingredients in a large mixing bowl; add beaten eggs and salad oil, stirring until dry ingredients are moistened; do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon into 3 well greased and floured 9 inch pans. Bake at 350 for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, remove and cool completely. Spread frosting. Sprinkle top with remaining nuts. Use cream cheese frosting.

Hint: If baked in a 13x9x2 pan, bake for one hours. Unknown

**Chewy Crispy Coconut Cookies**
1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 t vanilla extract 1 cup all-purpose flour 1 cup crushed cornflakes ceral 1 cup rolled oats 1 t baking soda 1/2 t salt 1/2 t baking powder 1 1/3 cups flaked coconut

Preheat oven to 350 In a large bowl cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder, stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks. Unknown

**Apple Butter**
1 quart applesauce 2 cups Karo Syrup 2 T vinegar 6 cups sugar 1 t cinnamon

Combine all ingredients. Bake at 250 degrees for 2-3 hours, stirring every 30 minutes. Put into jars and seal. Bev B

**Cranberry-Nut Bundt Cake**
1 1/2 cups all purpose flour 1 t baking powder 1/2 t soda 1/2 t ground cinnamon or ginger Pinch of salt 8 ounces unsalted butter, room temperature 2 cups packed light brown sugar 3 large eggs, added one at a time 1 t vanilla 1 cup buttermilk Grated zest of 1 orange 1/2 cup dried cranberries 1/2 cup toasted pecans. coarsley chopped

Confectioners sugar for dusting

Butter 9-10 inch bundt pan, dust with flour. Center rack in oven and preheat to 350 degrees. Cream butter and sugar for 3 minutes. Add eggs one at a time and beat 1 minute each. Mix dry ingredients. Add 1/2 dry mixture, alternate with buttermilk. Fold in zest, cranberries and pecans. Bake for 60 65 minutes. Transfer to cooling rack and let rest for 15 minutes before turning out of pan. Cool. Dust with confectioners sugar just before serving. Bev B

**Corn Pudding**
1 stick oleo 2 eggs beaten well 1 cup sour cream 1 box jiffy corn bread 2 cans whole kernel corn (drained) 1 can cream style corn

Melt oleo in deep dish. Fold all ingredients together and pour into dish. Bake at 400 degrees for 45 minutes. Take out of oven when the center still shakes a little because it will get to dry if you leave it in the oven to long. Be sure to use a deep dish because this will rise while baking. I use the largest pyrex bowl I have. Sandie P

**Potato Casserole**
6 potatoes 1 t salt 1 pint sour cream 1 can cr of chicken soup 2 cups crushed cornflakes 4 t butter-melted 1/4 t pepper 1/2 cup chopped onion 2 cups sharp cheddar cheese 1/4 cup melted butter Boil potatoes-peel & dice. Mix together butter, salt, pepper, sour cream, onion and cr of chicken soup and cheese. Mix all together and pour in a baking dish. Mix together cornflakes and 1/4 cup melted butter. Put on top of potato mixture. Bake 350 for 45 minutes. Roberta J

Sugar Free Pineapple Pie
1 20 oz can crushed pineapple in it's own juice (DO NOT DRAIN) 1 cup sour cream 2 small boxes sugar free instant vanilla pudding mix 1 graham cracker crust 1 8 oz tub sugar free Cool Whip Mix pineapple, sour cream and pudding mix thoroughly. Pour into crust. Cover and chill overnight. When ready to serve, top with Cool Whip. Cheryl K (served at June picnic)

Recipes from Spring Retreat ==**Black Magic Cake**== 1 3/4 cup flour 2 cup sugar 3/4 cup cocoa 2 t soda 1 t salt 2 eggs 1/2 cup oil 1 cup cold black coffee 1 t vanilla

Mix dry ingredients. Add rest. Mix. Bake at 350 degrees for 40 minutes in a 9x12 pan.

1/2 cup powdered sugar 1 small box chocolate instant pudding 1/4 cup milk 1 8 oz cool whip Mix. Spoon on cake. Chill
 * Frosting**

**Peanut Butter Pie**
Pie Crust and Topping 1 cup powdered sugar 1/2 cup creamy or crunchy peanut butter Mix together. Press into pie pan. Save some for garnishing.

1/2 cup sugar 5 T + 1t cornstarch 2 egg yolks 2 1/2 cup milk 1 T butter Cook until thick. Cool. Take a heaping teaspoon of peanut butter and swirl through pudding. Pour into crust.
 * Filling**

Topping Cool whip Saved crust for garnishing.

**Monkey Bread**
1 pkg. frozen dough rolls 1 cup brown sugar 1/2 cup melted oleo 1/2 pkg. butterscotch pudding mix 1/2 cup sugar 2 t cinnamon 1 cup nuts (pecans) 1/2 cup Karo syrup

Grease bundt pan. Put rest of ingredients in pan in order listed. Cover pan tightl with foil. Let rise 8 hours. Cook 35 minutes at 350. Leave foil on while baking. After done, fip onto plate.

**Celery Seed Dressing**
1 cup vegetable oil 1 T celery seed 1/2 cup sugar 1/2 t dry mustard 1/4 cup white vinegar 1/2 small onion

Process in food processor until well blended. Kee refrigerated.

**Pockets of Lemon Cake**
1 18.25 oz pkg Pillsbury Moist Supreme White Cake Mix 1 1/4 cups water 1/3 cups crisco oil 4 egg whites 1 can Lemon pie filling or 1 (3.4 oz) lemon instant pudding and pie filling prepared(retreat cooks said they use Kroger brand lemon pudding that you cook) 1 16 oz can Pillsbury Creamy Supreme Lemon Creme or Vanilla Frosting 1 8 oz container frozen whipped topping, thawed.

Heat oven to 350. Grease 13x9 inch pan. Prepare cake mix as directed on package using water, Crisco oil and egg whites. Spread batter in greased pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 for 30-40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled. In medium bowl, combine frosting and whipped topping, blend well. Spread over cooled cake.

**Strawberry Freezer Jam**
4 cups fresh strawberries 1 box Sure-Jell (pectin) 4 cups sugar 3/4 cups water

Remove stems and crush berries, one cup at a time using a potato masher. Leave bits of fruit; do not puree. Measure exactly 2 cups crushed berries into a separate bowl. Save any extra for another use. Add exactly 4 cups sugar to the measured fruit; stir well. Let set 10 minutes stir occasionally. Stir pectin into 3/4 cups water in a small sauce pan. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly.

Remove from heat and stir into fruit mixture. Stir constantly until all sugar crystals are dissolved and the mixture is no longer grainy. About 3 minutes.

Pour into 1 cup or 2 cup freezer safe containers. Leaving 1/2 head space; cover. Le stand at room temperature for 24 hours until set. Refrigerate up to three weeks. Store in freezer for longer periods, up to one year. Thaw in refrigerator.

**Texas Sheet Cake with Boiled Icing**
1 cup butter 1 t. baking soda 1 cup water 1/2 c sour cream 1/4 cup baking cocoa 2 eggs 2 cups flour 2 cups sugar 1/2 t salt

Bring butter, water and cocoa to a boil. Remove from heat to cool while continuing with the next step. In medium mixing bowl combine flour, sugar, soda and salt. Add to cocoa mixture. Stir in sour cream and eggs until smooth. Pour into a greased 15 x 10 baking pan. Bake at 350 for 20-25 minutes. 1/2 cup butter 1 t vanilla 1/4 cup + 2 T milk 3 3/4 cup powdered sugar 3 T cocoa Melt butter, milk and cocoa; bring to a boil. Remove from heat; whisk in powdered sugar and vanilla. Pour over warm cake. ||  ||
 * Icing**

**3, 2, 1 CAKE** These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

INGREDIENTS: 1 box Angel Food Cake Mix1 box Cake Mix - Any Flavor2 Tbsp. Water Makes 1 serving. DIRECTIONS:In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! KEEP remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Helpful Tips:This recipe is called 3, 2, 1 Cake because all you need to remember is"3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">TRY various flavors of cake mix like carrot, red velvet, pineapple, <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">lemon, orange, etc. Just remember that one of the mixes has <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">to be the angel food mix; the other is your choice. <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">The flavor possibilities are endless! <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">NOTES: <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">The best thing is, you open both cake mixes into a gallon <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">storage bag, one that 'zip locks' or 'self-seals', or a <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">container that seals tightly. Shake the two cake mixes to <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">blend and then make the recipe. Storage of mix is simple, <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">put it on a shelf. No need to refrigerate, since the mix is dry. Always remember that one of the cake mixes MUST be <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">Angel Food. The other can be any flavor. <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">The Angel Food is the cake mix that has the eggs whites <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">in it. So, if, anyone is allergic to egg whites, you //CANNOT// <span style="color: #000000; display: block; font-family: Arial; font-size: 18.6667px; text-align: center;">serve this recipe.


 * Potato Soup from Retreat 2012 **

5 # potatoes, peeled and cubed 1 can 32 oz. chicken broth 1/ 2 stalk celery, diced thin 1 large onion, diced thin small bag carrots, diced thin 1/2 stick butter 2 C. milk salt and pepper

2 C. flour 3 eggs
 * Revel (noodles)**

Cook until potatoes are fork tender Add to above Crumble in pan with hands. Drop into potatoes by very tiny ‘noodles” Finish cooking.

__Alternate__: for cheesy potato soup: Slice 1/ 2 block Velvetta

__Garnishes__: bacon bits and/or sliced green onions

2 lbs. ground beef 1 diced onion 1jar Ragu and o jar Prego, Traditional, not meat 1 carton ricotta cheese 3 eggs Lasagna noodles
 * Lasagna from 2012 Retreat **

Cook and drain Add to above Beat Boil until flexible

__Layer__: Starting from the bottom Noodles Ricotta and egg White cheese (mozzarella) Parmesan cheese Sauce

Keep layering

You can freeze or cover and refrigerate several days. Then bake at 350 degrees for 35-40 minutes

Sprinkle Italian seasonings between each layer