1/4 c. sugar
1/2 c. brown sugar
1 t. vanilla
1/2 - 1 pkg heath bar peices or toffee pieces
about 7 apples, sliced
mix first 4 ingredients. fold in heath pieces. serve with apples. YUM!
Saturday, October 30, 2010
Sunday, October 24, 2010
Hillary’s Holiday Yams
Cube yams (amount based on number of people being served) and boil. Pull skins off after boiling ... Mash with butter and milk to taste and cinnamon and brown sugar. Place pureed yams in a greased casserole dish, make your favorite streusel topping and evenly spread on yams. Bake at 350 for 30-45 minutes or until bubbling around the edges.
Diane's Mother's Sage Dressing
3/4 C chopped sweet onion
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
Aloha Cake
Yellow, Lemon or Strawberry Cake Mix
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
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