I Can Cook

Lemon Bars

nanners454 — Fri, 22 Aug 2008 05:41:00 +0000

1 pkg. lemon cake mix
1/3 cup vegetable oil
1 egg

Mix together until crumbly. Reserve one cup. Set aside. Spread remainder of crumbs in a 9×13 pan and bake 15 minutes at 350 degrees.

8 oz. pkg cream cheese
1 Tbsp. lemon juice
1 egg
1 cup sugar

Place remaining ingredients in a bowl; whip until fluffy and light. Spread over baked crumb mixture and crumble the reserved cup of crumbs over the top. Return to oven and bake at 350 for 25 minutes. Cool and cut. Delicious!

Strawberry and Cream Cheese Toast

nanners454 — Fri, 22 Aug 2008 05:38:00 +0000

1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese

Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.

Mix together:
4 eggs
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring

Top with strawberries mixed with sugar and the whipped topping.

Molten Chocolate Cake

nanners454 — Fri, 22 Aug 2008 05:35:00 +0000

1 box chocolate fudge cake or devil’s food cake mix
1 1/3 c. water
1/2 c. vegetable oil
3 eggs
1 jar Dove hot fudge topping
vanilla ice cream
Smucker’s Magic Shell chocolate topping
whipped cream

Make cake batter following the directions on the box. Pour about 1/2 c. of the batter into greased, glass custard bowls (or a large muffin pan, greased). Bake at 325 degrees for about 30 minutes or until you can stick a toothpick in the center of one and it comes out clean. When baked through, turn the cakes out of the bowls (or pan) and let cool in the fridge for 15-20 minutes. If the tops are rounded a little bit, cut them off so when you turn them upside down, they will lay flat. After you flip all the cooled cakes over, use a knife and cut about a 1 1/2-inch hole out of the top (what used to be the bottom). Scoop out a little of the cake then load about 2 Tbsp. of the fudge into the hole. Once this part is done you can cover and refrigerate until ready to serve.
When ready to serve, heat one cake at a time in the microwave for about 45 seconds or until the fudge begins to bubble. Remove from the microwave and let sit for about 30 seconds. Place a scoop of vanilla ice cream on the top of the cake, covering the hole. Pour a coating of magic shell over the ice cream, add whipped cream.. and enjoy!

Reese’s Peanut Butter Cup Cookies

nanners454 — Fri, 22 Aug 2008 05:28:00 +0000

1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp/ vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/4 tsp. salt
8-9 Reese’s Peanut Butter cups (use the regular size, I know in the picture we have the “mini” Reese’s, but that was only because we didn’t have the regular size on hand. Also, to make them easier to press in, refrigerate or freeze them for a few minutes)

Cream butter, PB, sugar, egg, and vanilla. Sift flour, baking soda, and salt together. Blend into creamed mixture. Shape into balls and press in PB cups. Bake at 375 for 10-12 minutes. Do not overcook. (If you want to make regular PB cookies, just press with a fork and sprinkle with sugar instead of using PB cups!)

Chocolate Cihp Banana Bread

nanners454 — Fri, 22 Aug 2008 05:21:00 +0000

* 1 cup sugar
* 1/2 cup shortening
* 2 eggs
* 2 teaspoons vanilla extract
* 2 bananas, mashed
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup semisweet chocolate chips

DIRECTIONS

1. In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Crème Brulee French Toast

nanners454 — Fri, 22 Aug 2008 05:16:00 +0000

½ cup butter
1 cup packed brown suger
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick slices)
5 eggs
1 ½ cups half-and-half cream
¼ teaspoon salt
1 teaspoon vanilla
1 recipe Syrup Butter (see below)

In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1 inch). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread (NOTE: USE ALL THIS MIXTURE AND COVER EACH PIECE THOROUGHLY. SOAKED). Cover and refrigerate overnight. Bake uncovered at 350 degrees F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of pan). Serve with syrup butter. [ONE MORE NOTE: THE SYRUP BUTTER IS GREAT BUT NOT NECESSARY. THIS DISH IS SWEET AND RICH ON ITS OWN. YOUR CALL.]

Syrup butter:

1 ½ cups butter
3 cups maple syrup.

Melt together and serve over toast.
Megan Peterson

Tenney’s Cinnamon Rolls

nanners454 — Fri, 22 Aug 2008 05:12:00 +0000

2 cups very warm water ( bordering on hot)
1/2 cup sugar
1 heaping TBSP yeast or 1 small pkg.
Combine ingredients and make sure yeast is pushed down in the water. Set aside. You’ll know it’s ready when it starts to foam up and smell “yeast-y.”
In a large mixer combine:
2 eggs
1/3 cup vegetable oil
2 tsp. salt
Yeast mixture
( I like to add 1 TBSP dough enhancer)
Then add:
5-7 cups flour ( I use Better for Bread flour) one cup at a time. Dough should pull away from edges of mixer bowl and it should be just a little sticky.
cover and let rise 20-45 minutes
punch down or turn mixer back on for a couple of seconds.
Cover and ley rise 45 minutes.
Use a buttered rolling pin to roll out dough( you can divide in half if that is eaiser for you) onto a buttered surface. Roll out into rectangle. The dough can be as thick or thin as you perfer.
Slather the dough with butter, sprinkle with sugar and cinnamon to cover dough. Roll up trying to keep sides even. Cut rolls about 1-2 inches thick ( I use a piece of dental floss)
or serrated knife. Spray cookie sheet with Pam. Place cinnamon rolls on large cookie sheet with edges.
cover and let rise. Bake at 375 for 15 minutes.
FROSTING:
1/2 cup butter
1 tsp. vanilla
1/2 tsp. lemon(optional)
4-6 cups powdered sugar
milk
I like the frosting a little thicker but you can determine how think or thin you want it to be by how much milk you add. mix ingredients with a mixer. Put frosting on warm rolls that have been out of the oven for 2-5 minutes.

Ultimate Twice Baked Potatoes

nanners454 — Mon, 11 Aug 2008 22:21:00 +0000

INGREDIENTS

* 4 large baking potatoes
* 8 slices bacon
* 1 cup sour cream
* 1/2 cup milk
* 4 tablespoons butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup shredded Cheddar cheese, divided
* 8 green onions, sliced, divided

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

Madam Rosmerta’s Magical Recipes

nanners454 — Mon, 11 Aug 2008 04:02:00 +0000

Thanks to Mugglenet for these fun recipes.

Butterbeer (Non-alcoholic)
Ingredients:

* 1 cup (8 oz) club soda or cream soda
* ½ cup (4 oz) butterscotch syrup (ice cream topping)
* ½ tablespoon butter

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

Pumpkin Juice
Ingredients:

* 2 cups of pumpkin, chopped up into chunks
* 2 cups of apple juice
* ½ cup of pineapple juice
* 1 teaspoon of honey (more or less to your liking
* Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.

Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced and enjoy!

Pumpkin Cookies
Ingredients:

* 1 cup pumpkin
* 1 egg
* 2 cups flour – all purpose
* 1 cup sugar
* 1 teaspoon salt
* 1 cup shortening
* 1 teaspoon vanilla
* 1 teaspoon cinnamon
* 1 teaspoon baking soda
* 1 teaspoon baking powder

Directions:

Step 1: Preheat oven to 350.

Step 2: Cream sugar and shortening.

Step 3: Add vanilla, egga, and pumpkin.

Step 4: Sift dry ingredients.

Step 5: Add remaining ingredients – mix well.

Step 6: Use teaspoon to drop cookies on cookie sheet.

Step 7: Bake 10-12 minutes. Makes about 6 dozen.

Pumpkin Cookie Frosting:

Ingredients:

* 3 tablespoons butter
* ½ cup brown sugar
* 4 tablespoons milk

Directions:

Step 1: Bring above ingredients to a boil in sauce pan. Cool for a short while.

Step 2: Add: 3/4 teaspoon vanilla and 1 or more cups powdered sugar.

Step 3: Put onto cookies and ENJOY!

Pumpkinshake

Ingredients:

* 1 banana, peeled and frozen
* 3 tablespoons orange juice concentrate
* 3 tablespoons pumpkin puree
* 1 scoop vanilla ice cream
* 1/3 cup water or milk (creamier)
* Whipped cream (optional)
* Cinnamon (optional)

Directions:

Step 1: Cut frozen banana into small pieces and put all ingredients into blender.

Step 2: Blend on high until smooth.

Step 3: Pour into two tall glasses, top with whipped cream and sprinkle cinnamon over the pumpkinshake. Serve while still chilled!

Ton-Tongue Toffee

Ingredients:

2 cups sugar
8 tablespoons of butter
½ teaspoon vanilla extract (or imitation)
1½ cups water
Additionally, a candy thermometer is required

Directions:

Step 1: In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.

Step 2: Without furter stirring, boil until mixture reaches 290°F on your candy thermometer.

Step 3: Pour mixture into a greased or buttered 9″x12″ pan and let cool until almost firm to the touch.

Step 4: Score surface into 2″ squares with a sharp knife, but do not cut completely.

Step 5: When cool, break into pieces (this should be easier if toffee was properly scored).

Step 6: Enjoy! Makes 1¼ pounds of toffee.

Treacle Fudge

Ingredients:

½ cup light cream or evaporated milk
¾ cup firmly packed brown sugar
¼ teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
¹/₃ cup molasses

Directions:

Step 1: In a large bowl, mix cream, brown sugar and salt together.

Step 2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.

Step 3: Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.

Step 4: Cut into squares after cooled and serve. Enjoy!

Chocolate Chip Oreo Cookies

nanners454 — Wed, 06 Aug 2008 20:19:00 +0000

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
½ teaspoon vanilla
1 ¼ Cup flour
½ teaspoon baking soda
½ teaspoon salt
8 broken pieces Oreo Cookies
1 Cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.