Sunday, June 29, 2008

Lisa Made me Giggle

OMGosh Lisa sent me this the other day hehe. its a redneck seafood platter HAHA! Gross ewww.. and I think kids would LOVE it lol..hmmm wonder what hubby think if I served this up tonight ROTFL

Thursday, June 26, 2008

Peanut Butter Fingers

Peanut Butter Fingers

Recipe from Denni, thanks Denni

1/2 C butter
1/2 C sugar
1/2 C brown sugar
1/3 C peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 C rolled oats
1/3 teaspoon salt
1 C flour
1 pkg chocolate chips or chocolate frosting
1 egg

Cream sugars and egg. Then add butter and vanilla together. Add dry ingredients together and add to creamed mixture. Add peanut butter and oats. Press into a 9x13 inch pan that is ungreased (dough is sticky so greasing up your hands helps alot) Bake for 15-20 minutes at 350. Sprinkle on chips while warm and let melt or if using frosting let it cool first. Can add toppings to the top like coconut, toffee, nuts etc..

Sunday, June 15, 2008

Gonzales Look-alike Meter

MyHeritage: Look-alike Meter - Vintage photographs - Family history

Friday, June 13, 2008

Amish Starter Tips I have learned

I had a hard time giving away my starters, I dont know many people in my neighborhood SOOo I stuck the extras in the freezer, when I want to use one I get it out and let it thaw then treat it like its on day 2 if that makes sense, works great.

I have never had a problem when using the metal whisks or spoons I dont know why your not supposed to use them hmmm

You can use any flavor of pudding such as butterscotch, pistachio, chocolate etc..

remember to not leave any air in the bag, I thought maybe the air was good in there to help it expand but it got moldy that way so burp your bag to be safe after several days your starter will begin to smell yeasty, that is normal and what you want, it also may seem a little bubbly at times that is also normal

Write the date on your bag when you start so you can keep track of where you are in the days

Any questions please ask

Friendship Starter

In a non metal bowl, using a non metal spoon mix 1 C flour , 1 C sugar, and 1 cup milk, I have actually used a metal whisk here and it turned out fine but the original recipe I had said no metal utensils who knows lol, I put this mixture in a gallon sized ziplock, make sure all the air is out and zip it closed

P.S . after you squish your bag to mix.. make sure to burp it.. if you dont get the extra air out any starter on the sides of the bag will start to mold. I learned by experience :)

Day 1 make your starter (as above)
Day 2 mash bag to mix
Day 3 mash bag
Day 4 mash bag
Day 5 add one C flour, 1 C sugar and 1 C milk ( I pour it in a bowl to do this then back into the bag
Day 6 mash bag
Day 7 mash bag
Day 8 mash bag
Day 9 mash bag
Day 10 time to bake

Amish Friendship Bread

pour your entire contents of the bag into a large non metal bowl, Add 1 C sugar, 1 C flour and 1 C milk.
Measure out 4 separate batters by scooping out 1 C of batter into 4 gallon size ziplock bags. keep a starter for yourself and give the other 3 to friends along with the recipe for the bread.

Baking instructions

1. Preheat the oven to 325 degrees
2. Add the following to the remaining batter in the bowl

3 Eggs
1 C oil
1/2 C milk
1 C sugar
1/2 teaspoon vanilla
2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 C flour
2 boxes or 1 large box of instant vanilla pudding
Optional: 1 C raisins or chopped nuts

3. Grease 2 loaf pans. In a separate bowl , mix an additional 1/2 C sugar and 1 1/2 teaspoon Cinnamon. Dust loaf pans with this mixture.
4. Pour evenly into pans. Sprinkle tops with more of the sugar/cinnamon mixture.
5. Bake for one hour. Cook until bread loosens from the sides of the pans. Turn onto plate or cooling rack and let sit in pan about 10 minutes before turning.
Instead of 1 C oil you can use 1/2 C oil and 1/2 C mashed bananas or applesauce

Frosted Banana Bars

Delicious :D Moist and yummy. This recipe makes ALOT of frosting so you probably wont need to use it all, I like a pretty thin layer myself.

Frosted Banana Bars

2 cups sugar

1/2 cup margarine, softened

3 eggs

1 1/2 cups mashed very ripe bananas

1 tsp. vanilla

1 tsp baking soda

2 cups flour

Cream sugar, margarine and eggs. Add vanilla, baking soda then the bananas and flour. Pour into a greased 13 x 9 inch pan. Bake 350 degrees for 25-30 mins. Cool well then frost:


4 c. powdered sugar

8 oz. cream cheese, softened

1/2 cup margarine, softened

2 tsp. vanilla

These need to be chilled before serving and kept in the refrigerator but they won't last long.

Wednesday, June 4, 2008

Super Soft Peanut Butter Cookies

Super Soft Peanut Butter Cookies
Source: Bakespace
I found this fabulous recipe at Ambers Kitchen Blog
1/2 cup margarine, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour

1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on sprayed cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook.

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