Recipes
Microwave Zucchini Bread
¼ Cup graham cracker crumbs
1 1/3 Cup flour
1 1/3 Cup sugar
1 ½ Cups grated zucchini
1/3 Cup shortening
1/3 Cup water
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 eggs
1/3 cup coarsely chopped nuts
1/3 cup raisins
Generously grease 10-cup ring dish, coat with graham cracker crumbs. Mix remaining ingredients except nuts and raisins; beat until well blended. Stir in nuts and raisins. Pour into ring dish.
Elevate ring dish on an inverted dinner plate in microwave. Cover with waxed paper and microwave on medium high (70%) 12-14 minutes. Rotate dish 1.2 turn after 6 minutes if you do not use a carousel. Microwave until top of bread is dry and springs back when touched lightly. Let stand uncovered on heatproof surface for 10 minutes.
Invert onto serving plate; cool completely before slicing. To store, wrap and refrigerate up to 10 days.
A 500-watt microwave is not recommended.
May your roots go down deep into the soil of God’s marvelous love. And may
you have the power to understand, as all God’s people should, how wide, how
long, how high, and how deep his love really is. May you experience the
love of Christ, though it is so great you will never fully understand it. Then
you will be filled with the fullness of life and power that comes from God. EPH
3:17b-19 NLT
Sandie Hausaman
Humming Bird
Cake
3c. self rising flour
2c. sugar
1 tsp. cinnamon
1 1/2c. oil
3 eggs
1(16oz) can crushed pineapples (drained)
1 tsp. vanilla
2c. chopped pecans
2c. mashed bananas
Cream Cheese Icing
2 (8 oz.) pkgs. cream cheese softened
2 (16 oz.) bags powdered sugar
1 c. butter softened
2 tsp. vanilla
Combine Together all dry ingredients. (except nuts) Add eggs and oil/ Stir until moist DO NOT BEAT. Add vanilla, pineapple, 1 cup nuts and bananas. Mix well. Spoon into 3 well-greased 8 or 9 inch round cake pans. Bake at 350 degrees until done. Icing Blend together and on between layers. Sprinkle with remaining nuts.
John 1:4-5 In Him was life, and the life was the light of men. And the
light shines in the darkness, and the darkness did not comprehend it.
Marsha Durham
Sour
Cream Fudge Butter
8-inch square pan, set aside. Lightly butter sides of heavy, medium
saucepan. Combine sour cream, milk, corn syrup, butter and sugar in
prepared saucepan. Cook over medium heat, stirring constantly until sugar
dissolves and mixture comes to a boil. Wash down sides of pan with pastry
brush frequently dipped in hot water to remove sugar crystals. Add candy
thermometer, continue to cook until mixture reaches softball stage (238
degrees). Pour into large heatproof mixer bowl. Cool to lukewarm
(115 degrees). Add vanilla and beat until thick. spread into
prepared pan. Score fudge into small squares with knife. Refrigerate
until firm.
Baked Lasagna (serves 6)
Ingredients:
1 Onion, minced
1 Clove garlic minced
1 lb Ground beef
2 ts Shortening
1 md Can whole tomatoes
1 cn Tomato sauce
1 ts Oregano
1/4 ts Pepper
1/2 lb Lasagna noodles
2 1/2 qt Boiling water
1/2 lb Sliced Mozzarella cheese
1 c Cream cottage cheese
1/2 c Cheddar cheese
Instructions:
Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients.
with 1 tsp salt.
Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish.
Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with
remaining 1/3 Mozzarella cheese. Bake at 350 degrees for 30 minutes or until sauce bubbles.
John 3:16 For God so loved the world, that he gave his only begotten Son,
that whosoever believeth in him should not perish, but have everlasting life.
Jo Tanner
Slow-Cooker Turkey Stuffing
Ingredients:
1 cup butter
2 cup chopped onion
2 cup chopped celery
1/4 cup parsley sprigs
2 8 ounce cans mushrooms
12 cups bread cubes, day old
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoon sage
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cup chicken or turkey broth
Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and cook on low and cook for 6-8 hours. Serves 12.
John 10:27 "My sheep hear My voice, and I know them, and they follow Me"
Laura Kocher
Pumpkin-Walnut Roulade with Spiked Cream
Ingredients:
Roulade Cake
1 cup granulated sugar
3 large eggs, at room temperature
2/3 cup canned solid pack pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup (3 ounces) finely chopped walnuts
Confectioners' sugar, for sifting
Filling
Two 3-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons minced crystallized ginger
Spiked Cream
1/2 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons dark rum or brandy, optional
1/4 teaspoon vanilla extract
3 tablespoons finely chopped walnuts, for garnish
2 tablespoons finely chopped crystallized ginger, for garnish
Make-Ahead: Bake and fill the roulade can be made up to 2 days ahead, covered tightly in plastic wrap and refrigerated. Garnish with the spiked cream just before serving.
To make the cake, position a rack in the top third of the oven and preheat to 375° F. Lightly butter a 10 X 15-inch jelly roll pan. To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper. At each of the four corners, cut a diagonal slash about 2 inches long. Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners. Lightly butter and flour the paper, tapping out the excess flour. In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes. (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper. With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed. Spread the batter evenly into the prepared pan, being sure to reach into the corners. Sprinkle the batter with the walnuts.
Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes. Sift confectioners' over the top of the cake. Place a clean kitchen towel over the cake, then top with a baking sheet. Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet. Carefully peel off the paper. Place the paper back on the cake. Using the towel as an aide, roll up the cake and cool completely.
To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined. Gradually beat in the confectioners' sugar until smooth.
Unroll the cake and discard the paper. Spread the filling evenly over the cake and sprinkle with the crystallized ginger. Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap. Refrigerate until the filing is firm, at least 1 hour. (The cake can be refrigerated for up to 2 days.)
To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff. Transfer to a pastry bag fitted with a large open star tip, such as Ateco Number 5.
Transfer the roll to a long serving platter. Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger. To serve, cut the cake diagonally into thick slices.
Sybil