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Ranch Style Apple Pudding

Recipe By: Aunt Jan

Ingredients:

– 1 cup flour
– 1 cup sugar
– 1 tsp. baking soda
– 1 1/2 tsp. cinnamon
– 1/4 tsp. cloves
– 1 egg
– 1/4 cup oil
– 2 cups chopped apple, skins on
– 1 cup chopped walnuts

Directions:

1. Mix all together in order. Bake in greased 8×8 square pan at 325 degrees for 45 minutes.

2. Serve with a bit of whipped cream.

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Cocktail Pizzas

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Cocktail Pizzas

INGREDIENTS:

– 4 or 5 cans flaky bisquits , from refrigerator section of market
– 1 jar pizza sauce
– 1 or 2 cups grated parmesan cheese
– 1 12 oz bag shreddded mozzarella cheese
METHOD:

Peel apart each bisquit into 3 or 4 pizzas and place on cookie sheet. Put 1 tsp pizza sauce, the 1/2 to 1 tsp grated parmesan. Top with 1 tablespoon mozzarella cheese.
Bake in preheated 400 degree oven for 10 mins.

NOTES:

Once assembled, you can freeze unbaked pizzas on cookie sheets for 30 mins. Then you can place in freezer containers and take out only the number you need; they will not stick together. They will freeze up to 2 months.

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Navy Bean Soup

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Navy Bean Soup
SUMMARY:

This really hits the spot on a cold night when served with crusty garlic bread.

INGREDIENTS:

– 2 16 oz cans navy beans, drain liquid from one can
– 1/2 cup diced celery
– 3/4 cup diced carrot
– 3/4 cup diced onion
– 1 tsp. hickory liquid smoke
– 1/4 tsp. black pepper
– 1/2 tablespoon dried, minced garlic
– 3 cups vegetable stock
– 1 small tomato, diced
– 1/2 cup flour
– 1/8 cup vegetable oil
– salt to taste
METHOD:

Mix all ingredients except beans, vegetable oil, flour and salt in a stock pot and bring to a boil.

Once boiling, add the beans and the their liquid.

Mix the flour and oil together and crumble the mixture into the boiling soup while stirring it briskly.

Salt to taste while soup thickens.

NOTES:

If doubling recipe, you do not need to double the flour and oil thickner.
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Stretch Cake

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Stretch Cake

INGREDIENTS:

– 2 cups flour
– 2 cups granulated sugar
– 2 cubes butter, divided
– 1/2 cup oil
– 1 cup water
– 7 tablespoons cocoa, divided
– 1/2 cup buttermilk
– 1 teaspoon soda
– 1 tablespoon vanilla
– 1/3 cup canned evaporated milk
– 1 1 lb pkg powdered sugar
– 1 cup walnuts
METHOD:

Sift together and set aside flour and granulated sugar. In 2-3 quart saucepan combine and bring to a boil: 1 cube butter, oil, water and 3 1/2 tablespoons cocoa. When it comes to a boil, pour sugar/flour mix over this and beat well. Then add buttermilk, then eggs, soda and vanilla. Mix well and pour into a greased cookie sheet and bake 20 minutes at 350 degrees.

Topping: While cake is in over, bring o a boil: 1 cube butter, 3 1/2 tablespoons cocoa and canned milk. Sir in all at once: package of powered sugar and nuts. Frost upon removal from oven.

If frosting is too thick, add one or two teaspoons of canned evaporated milk. You don’t want it runny!

Cool before serving.
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Aunt Jan’s Peach Cobbler

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Aunt Jan’s Peach Çobbler

INGREDIENTS:

– 1 stick of butter
– 1 cup flour
– 3/4 cup sugar
– 1 1/2 tsp. baking powder
– 3/4 cup milk
– 2 28 oz cans sliced peaches, well drained
– 1/2 cup cinnamon sugar, (about 1 tablespoon cinnamon to 1/2 cup sugar, mix well
METHOD:

While you are preheating oven, melt butter in a 9/13 baking pan.

To make batter, mix remainder of ingredients except peaches. Pour batter into melted butter in pan – DO NOT MIX

Add sliced peaches over batter – DO NOT MIX

Sprinkle cinnamon sugar over peaches

Bake 30 minutes until golden brown on top.

NOTES:

Absolutely wonderful served hot with vanilla ice cream.
SERVINGS: 10
SOURCE: Aunt Jan
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