Here is an old fashioned coffee cake

Serving Size : 48
2 cups light brown sugar
2 cups flour
3/4 cup shortening
1 egg
2 teaspoons vanilla
1 cup coffee — hot
1 teaspoon soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy.

Take out 1 cup for topping.

Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla.

Spread on sheet pan 9x12x2 inch and sprinkle on topping.

This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.

Sprinkle with powdered sugar after baked.

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Per Serving (excluding unknown items): 72 Calories; 3g Fat (41.6% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

More of these Amish recipes are available at http://faithsrecipies.biz/amish

• 2 pie crusts
• 5 sliced apples
• 1 tsp. apple pie spice
• 1 tsp. cinnamon
• 1 can undiluted frozen apple juice mixed with
• 2 tsp. cornstarch

Mix last 4 ingredients well. Stir over apples. Put apples in bottom crust. Cover with second crust. Brush butter over crust. Bake at 350 degrees for 45 minutes.

Don’t use delicious apples.

• 5 lbs. confectioners’ sugar
• 1/4 tsp. vanilla
• 3 (12 oz.) pkgs. semi-sweet chocolate chips
• 3/4 lb. shaved edible paraffin
• 1/2 lb. oleo or butter
• 1 can Eagle Brand sweetened condensed milk
• Maraschino cherries (about 200)
• Round toothpicks

Mix together: Using your hands, mix the confectioners’ sugar, oleo, vanilla, and condensed milk. Cover and set aside.

Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc.

Melt the chocolate chips and paraffin in the top of a double boiler.

Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.

“This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe”

Ingredients:

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

]]> http://faithsrecipies.biz/bread-pudding/feed/ 0 http://faithsrecipies.biz/zucchini-bread/ http://faithsrecipies.biz/zucchini-bread/#comments Thu, 24 Sep 2009 15:12:42 +0000 Conrad http://blog.faithsrecipies.biz/?p=21 Continue reading →]]>

The photos taken by Elise are copyright Simply Recipes, Inc.

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Here is a tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer and can make the whole thing in one bowl. It’s basically our zucchini muffin recipe in a bread form.

Zucchini Bread Recipe

Ingredients

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

Method

1. Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

From Simply Recipes

]]> http://faithsrecipies.biz/zucchini-bread/feed/ 0 http://faithsrecipies.biz/banana-bread/ http://faithsrecipies.biz/banana-bread/#comments Sun, 13 Sep 2009 05:54:13 +0000 Conrad http://blog.faithsrecipies.biz/?p=7 Continue reading →]]>

photo by Elise are copyright Simply Recipes, Inc.

The best recipes come tried and true from friends who begged them from other friends and so on and so on. That’s the wonderful thing about sharing recipes – the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend’s mother – Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs. Hockmeyer passed away years ago, but her simple but perfect banana bread lives on for all of us to enjoy.

Banana Bread Recipe

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

From Simply Recipes


Photo by Elise are copyright Simply Recipes, Inc.

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