Sony make.believe

Vanna's Recipes

Recipe Type

Banana Bread
Ingredients
  • 1 1/2 cups flour
  • 1/2 cup rolled oats / oatmeal
  • 1/3 cup sugar (5 tbsp)
  • 1 teaspoon baking soda
  • 1/3 cup butter or shortening (1/2 stick)
  • 2 eggs
  • 1/3 cup milk or buttermilk
  • 4 or 5 soft, ripe bananas, mashed
  • 1/2 cup chopped walnuts (optional)
Preparation

Combine flour, oats, & baking soda and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in bananas and milk. Add dry ingredients, stirring only until they are moistened. Pour into 9 x 5 x 3 greased pan. Bake at 350 degrees for at least one hour.

Print
BLUEBERRY POUND CAKE
Ingredients
  • 1 pkg. yellow cake mix
  • 1 (8 oz) pkg. cream cheese, softened
  • 1/3 cup oil
  • 4 eggs
  • 15 oz. can of blueberries or fresh blueberries
Preparation

Combine all ingredients with a mixer for 3 minutes. Pour into greased and floured bundt pan. Bake at 350 degrees for 60 minutes. Sprinkle with powdered sugar.

Print
BREAD PUDDING
Ingredients
  • 4 slices white bread
  • 5 tbsp butter
  • 2 1/2 cups milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup brown sugar packed
  • 1/2 tsp nutmeg
Preparation

Heat oven to 350 degrees. Grease an 8 inch baking dish with butter or nonstick cooking spray. Trim crusts from bread and discard. Butter each piece of bread on each side. Pour milk in saucepan and heat until warm. Pour into mixing bowl, add eggs, salt, vanilla. Wisk briskly until mixture is blended and one color. Sprinkle brown sugar evenly over bottom of baking dish. Tear bread into small pieces and distribute over sugar, then add warm milk. Sprinkle nutmeg over top. Bake until toothpick comes out clean (about 50 minutes) but start checking at 30 minutes.

Print
CHOCOLATE CHIP COOKIES RECIPE
Ingredients
  • Mason jar
  • In a mason jar: Layer flour, brown sugar, and chocolate chips
  • Cookie mix from mason jar
  • 1 stick of butter or margarine (softened)
  • 1 egg, beaten
  • 1 teaspoon vanilla
Preparation
  1. Preheat oven to 350.
  2. Empty dry ingredients into mixing bowl
  3. Mix in butter
  4. Add egg and vanilla and mix until dough forms
  5. Drop teaspoonfuls of dough onto ungreased cookie sheet
  6. Bake for 10-12 minutes
  7. Makes about 3 dozen cookies
  8. Enjoy!
Print
CHEESE DANISH
Ingredients
  • 2 cans Crescent Rolls
  • 2 8oz cream cheese, softened
  • 1 egg, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • powdered sugar
Preparation

Lightly grease a 9x13. Unroll 1 can of crescent rolls in the bottom and

press together the seams. Mix the cream cheese, sugar and egg yolk. Mix till creamy. Add the vanilla and mix well. Pour over the rolls. Unroll the second can, 1 section at a time onto wax paper. (Makes peeling and placing on top of cream cheese mixture simpler) Place all four sections of top of cheese. Brush top with egg white. Bake 25-35 minutes at 325, depending on your oven. Will be golden brown. Remove from oven and brush a glaze of powdered sugar and milk over the hot danish. Cool completely before cutting. Freezes OK, too!

Print
COCONUT CUSTARD PIE
Ingredients
  • 1/4 c. sugar
  • 3 T. flour
  • 1 c. fresh coconut
  • 2 eggs
  • 2 c. milk
  • 1 t. vanilla
  • unbaked pie crust
Preparation

Mix sugar, flour, and eggs. Add milk, coconut, and vanilla. Mix well. Bake in unbaked pie crust at 400 for 35 to 45 minutes or until browned on top.

I prefer letting it sit in the fridge and eating it the next day. I guess some people like it warm though.

Print
EASY LEMON PIE
Ingredients
  • 1 (6 oz) frozen lemonade, thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) container whipped topping (such as Cool Whip), thawed
  • 1 graham cracker pie crust
Preparation

Combine lemonade and milk. Mix well.

Fold in cool whip.

Pour into pie crust.

Refrigerate several hours.

Print
FIG PIE
Ingredients
  • 4 cups peeled fresh figs
  • 1/8 cup sugar
  • 3 T all purpose flour
  • 2 9" pastry shells
Preparation

Mix figs, sugar, flour in bowl. Spoon in one pie crust. Dot with butter. Roll out pastry to 1/4 inch thick on lightly floured surface. Cut into 9 x 1/2 inch strips. Arrange on top of pie in a lattice pattern. Trim edges. Bake at 375 degrees for 45 minutes.

Print
FRESH FRUIT PIE
Ingredients
  • One pie shell plus fruit to fill shell. Any combination of strawberries, blueberries, raspberries, cherries, peaches, nectarines, or plums.
  • Glaze
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1 cup water
  • food coloring
Preparation
  1. Remove any pits and slice larger fruits.
  2. Bake uncooked pie shell
  3. Combine glaze ingredients and cook, stirring, over low heat 5 to 10 minutes. Add food coloring to enhance color.
  4. Place fruit in baked pie shell and pour glaze evenly over fruit.
  5. Chill for a few hours.
Print
FRUIT COBBLER
Ingredients
  • Desired filling (see below)
  • 1 Cup all-purpose flour
  • 1/8 Cup sugar
  • 1 Teaspoon baking powder
  • 3 Tablespoons margarine or butter
  • 1 Beaten egg
  • 3 Tablespoons milk
Preparation
  1. Prepare filling. Keep hot. For topping mix flour, sugar, and baking powder. Cut in margarine till mixture resembles coarse crumbs. Combine egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to an 8x8x2-inch baking dish. Drop topping into 6 mounds atop hot filling. Bake at 400 for 25 minutes or till a toothpick inserted into topping comes out clean. Serve warm with ice cream, if desired. Serves 6.
  2. Blueberry or Peach Filling: In a saucepan combine 1/8 cup sugar and 1 tablespoon cornstarch. Add 1/4 cup water. Stir in 4 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir till thickened and bubbly.
  3. Apple or Pear Filling: Cook and stir 6 cups sliced, peeled apples or pears, 1/8 cup sugar, 3 tablespoons water, and 1 tablespoon lemon juice till boiling. Reduce heat. Cover and simmer for 5 minutes or till fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir till thickened and bubbly.
  4. Red Cherry or Rhubarb Filling: Mix 6 cups fresh or frozen unsweetened pitted tart red cherries or slices rhubarb, 1 cup sugar, 1/4 cup water, and 4 teaspoons cornstarch. Let stand 10 minutes (20 minutes for frozen fruit). Cook and stir till thickened and bubbly.
  5. Fig Filling: 4 cups peeled figs. Put in saucepan with a little sugar. Add 3 T. flour and 3 T. water. Stir till it gets hot.
Print
KATHI'S STRAWBERRY DELIGHT
Ingredients
  • Angel food cake
  • 1 sm strawberry jello (partially gelled)
  • small carton unsweetened whipping cream
  • 1 large pkg. frozen strawberries or blend 2-3 cups of fresh strawberries
Preparation

Make jello with 1 cup water, put in frig, break angel food cake into pieces, add strawberries, whip whipping cream, fold into mixture, then add jello. Chill for 2 hours.

Print
KATHI'S STRAWBERRY DELIGHT (Another way to make it!!!)
Ingredients
  • 1 sm pkg. Jello
  • 2 (10 oz) frozen strawberries
  • 2 (8 oz) carton unsweetened whipping cream, whipped
  • 1 large angel food cake
Preparation

Dissolve jello in 1 cup water. Stir in strawberries. Cool in refrigerator until it starts to thicken. Fold in whip cream. Break cake into bite size pieces and place in 9 x 13 dish. Pour strawberry mixture over top. Refrigerate overnight. Cut in squares and serve.

Print
OATMEAL COOKIES
Ingredients
  • 3/4 c. sugar
  • 3/4 c. unsalted butter (1 ½ sticks)
  • 1 c. flour
  • 1/2 tsp. soda
  • 2 c. oatmeal
  • 2 eggs
Preparation

Combine together. Mix all ingredients like pie crust until soft; flatten small balls of dough on ungreased pan. Bake at 350 degrees for about 10-12 minutes.

Makes 4 dozen.

Print