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Old 11-15-2009, 09:53 PM
 
Location: South GA
10,892 posts, read 9,870,500 times
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I Love this thread!!!!!!!!!!!!!!!
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Old 11-16-2009, 06:27 AM
 
Location: Where we enjoy all four seasons
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Sally all I can say is YUM!!!!!!!!!! Copied pasted and put away in a special place for later. Thanks for sharing that.
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Old 11-16-2009, 05:14 PM
Gue
 
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Laura~I just made your easy strawberry pie recipe!

It looks so good~I can't wait till it cools & we can try it!

Thanks!
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Old 11-17-2009, 08:14 AM
 
Location: In the real world!
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You will love that pie... I also do the same thing with fresh peaches and that is yummy too.

sally'smom- Thanks for that recipe, I LOVE anything made with cherries!
************************************************** ***

My daughter gave me this recipe yesterday with some she had made and it is to die for!! I don't care that much for pumpkin and neither does she but we both LOVE, LOVE, LOVE this! Wish she has taken a picture of it before she cut it because it is really pretty!

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, stir in pumpkin and lemon juice. Stir in pre-blended flour, baking powder, salt and spices. Fold in pumpkin mixture.

Spread on a greased 15X10X1 pan, top with nuts and bake at 350* for 15 minutes.

Turn on paper towel that has been sprinkled with powdered sugar. Start with narrow end of cake and roll towel and cake together, let cool completely. While cake is cooling make the filling.

Filling

1 cup powdered sugar
4 tbsp butter
1-8 ounce cream cheese
1/2 tsp vanilla

Combine and beat until smooth. Spread on the cooled cake and roll cake back up without paper towel. Roll in powdered sugar. Wrap in foil and chill or freeze to make easy to cut. Slice and serve.

Note- she said you can get 2 of these from a can of pumpkin.
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Old 11-17-2009, 08:45 AM
 
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Quote:
Originally Posted by Laura707 View Post
Ok, I said a little prayer this morning and started digging for the Hermit cake recipe. The power of prayer worked, found it in the second place I looked..

The story behind this cake (again). We always had Christmas at Grandma's house and we never had Christmas without this cake and Grandma's home made egg nog.. The two were made to go together. My Aunt Annie was the baker in the family and she is the one who always made this cake. I have no idea where she got this recipe and haven't seen it anywhere else.. No one else has ever heard of it. It is a good replacement for that dreaded fruit cake that most people don't like. It is a large cake, weighs a ton and feeds a lot of people. It needs to be made ahead of time because you have to cover it with apples (some have used whiskey soaked cheesecloth) to get it moist. Placing the apples on it, wrapping it up air tight and just let it sit. (Change the apples every several days) She has the recipe hand written on a piece of paper that was aged when she had it.. This recipe has been in our family for over 55 years!

Grandma and Aunt Annie have been gone for years but we had the recipe to carry on the tradition of Hermit cake at Christmas.

Hermit Cake
(from Annie McCraw Watson, Lynchburg, Virginia)

6 eggs
1 pound butter
1 box & 1 cup brown sugar
4 teaspoons vanilla
2 teaspoons baking powder
1 tablespoon lemon juice
3 boxes dates
1 pound nuts (walnuts or pecans)
4 teaspoons cinnamon
5 cups all purpose flour
1 1/2 teaspoon nutmeg

Instructions

Mix lemon juice with baking powder. Cream together the eggs and butter, add sugar and vanilla. Add flour, nuts then dates. Mix well. Bake at 275* for 3 hours in a bundt or angel food pan.

Grandma didn't have a recipe for her egg nog but there are plenty of them out there that are just as good. It was made from scratch since in those days egg nog was not sold in stores.

Hint, I bet these would be really nice baked in those mini bundt pans and given as gifts along with the recipe for those who like it... Just figuring out the baking time could be a problem.


Laura, I don't understand that apples. Are you saying take the cake out of the pan and cover it with peeled, sliced apples? Would you wrap it up? Change the apples? How long does this sit covered in apples before it's ready to eat? I'd love to try this, but am confused.
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Old 11-17-2009, 09:35 AM
 
Location: In the real world!
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Yes, you have to take the cake out of the pan. I always placed it on plastic wrap, enough to wrap the whole cake really good, placed the sliced apples all over and around the cake and sealed in the plastic wrap, then wrapped all that in tin foil.

The apples do not have to be peeled but if you want to you can. I changed the apples every several days and I would do this for no less than a week before I needed the cake.. The longer it sits with the apples, the more moist it will be. I have done this as much as 2 weeks ahead but for that long, I kept it in the fridge except for when I took it out to change the apples.

It will be impossiable to cover every inch of the cake so don't even try to...
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Old 11-17-2009, 10:51 AM
 
Location: Where we enjoy all four seasons
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Laura not sure if you can use this but this usually is a big hit

My version of Chicken ala King

4 boneless/skinless chicken breasts (boiled and shredded) put aside

jar pimentos
small green pepper chopped
2 cans cream of mushroom soup
1 can cream of celery
can of corn (drained)

seasoned salt, garlicpowder, tarragon, black pepper

combine and heat soups, add spices, green pepper, pimento, corn and chicken

Serve over mashed potato or even toast wedges...either one.

Do not add milk to the soups, it ruins the flavor.
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Old 11-17-2009, 01:22 PM
 
497 posts, read 1,027,058 times
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Quote:
Originally Posted by sally'smom View Post
Laura,
I thought of you when I came across this recipe in my collection. My mom has been making this for years, it's kinda a cross between cake and a blondie with a cherry surprise. They are super simple to make, and I do make things besides sweets! I can send you some of those recipes too, if you like.

Cherry Squares

1 cup butter or margarine
1 1/2 c sugar
4 eggs
2 c flour
1 tsp vanilla
21 ounce can of cherry pie filling

Preheat oven to 350. Lightly grease a 9 x 13 baking pan.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour. Stir in vanilla. Pour into prepared pan, spreading evenly.

Lightly cut through batter with a knife to mark off 24 squares. Spoon approximately 1 TBS of pie filling in the center of each square.

Bake for 45 minutes or until slightly golden (batter will puff up around pie filling). Cool for 20 minutes. Lightly dust with confectioners sugar. Cut into squares and remove from pan.


This sounds really good. I'm trying this soon. This is stuff I usually have in the cupboard. Thanks!
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Old 11-19-2009, 10:38 AM
 
Location: Duncan, Oklahoma
2,598 posts, read 1,227,295 times
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Laura, I just found this thread and read every post. Your recipes are great-sounding, and I'm going to the kitchen right now to make your strawberry cake.

That is the exact same recipe I have used for years for my pumpkin rolls
, and they always rate a 10! I make them for Christmas gifts for my best friends. While a lot of my friends are wary of making a "roll" type cake, this one is extremely easy.

This is my grandmother's baked bean recipe. We love this side dish and always think of Grandma Wilson when we have it. It's so easy and smells DELICIOUS when cooking!

Baked Beans--Ingredients: 4 one pound cans pork and beans, 1 medium onion chopped fine, 2 tablespoons mustard, 2/3 cup catsup, 1/4 cup molasses, 1 cup brown sugar, bacon slices for top.
Combine all ingredients, place in large baking dish, top with bacon slices, and cook for 1 to 1 and 1/2 hours. (Of course, you'd have to increase this for your crew, but it's about right for our family dinners of 8.)
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Old 11-19-2009, 06:06 PM
 
Location: In the real world!
2,178 posts, read 8,461,046 times
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educator1953-That baked bean recipe is just about like how I make mine.. I can't make them often enough for my guys...
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