Faux crab salad

 Faux Crab Salad

8 oz imitation crab meat.

1/2 cup sour cream or mayo

1/2 cup ranch dressing

1/2 cup chopped celery

1 green onion, finely chopped, including green part

Refrigerate for 24 hrs before eating for flavors to blend.

Mmmm good.

Texas Sheet cake

Mini Texas sheet cake

½ cup all-purpose flour

½ cup sugar

¼ teaspoon baking soda

⅛ teaspoon salt

4 tablespoons butter

¼ cup water

1 tablespoon cocoa powder

1 large egg

2 tablespoons milk

¼ teaspoon ground cinnamon

¼ teaspoon vanilla extract

Frosting:

2 tablespoons butter

1 tablespoon cocoa powder

1½ tablespoons milk

1 cup powdered sugar

¼ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

¼ cup chopped pecans

To make the cake:

• Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.
• In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.
• Stir in egg, milk, cinnamon, and vanilla.
• Pour into the buttered 5x7 baking dish and bake for 25-30 minutes at 350° or until a toothpick inserted in the center comes out clean.

To make the frosting:

• Melt butter in a small 1-quart saucepan over low heat.
• Add the cocoa powder and milk and stir until the mixture begins to simmer.
• Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.
• Stir in the nuts.
• Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.

Navajo Flatbread

 

Makes 6

2 cups flour 

1 - 1 1/4cup of lukewarm water 

1 TB baking powder

1 tsp   salt

1 TB oil/butter/shortening for frying

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. 

Knead for a few minutes. 

Let rest in greased bowl for 30- 60 minutes. 

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) 

Heat frypan to 350F.

Cook until golden brown spots and flip, cooking until done. 

They can be made ahead and kept under a flour towel or frozen for later use.

Carrot Cake

2 cups sugar

3 eggs

2 1/4 cups flour

2 tsp. baking soda

2 cups shredded carrots

1 raisins

1 1/2 cups vegetable oil

2 tsp. pure vanilla

1 1/2 to 2 tsp. cinnamon

1 tsp. salt

1 cup walnuts or pecans, chopped

1 8 oz. can crushed pineapple

Preheat oven to 350°F.

In a mixing bowl, combine sugar, oil, eggs and vanilla. Blend well.

Stir in flour, cinnamon, baking soda, and salt. Add coconut, shredded carrots, pineapple and nuts.

Bake in a buttered and floured 9x12-inch pan for 50 minutes or until done.Frost with Cream Cheese Frosting

Cream Cheese Frosting:

6 oz. cream cheese, room temperature

1/2 cup melted butter

1/4 cup milk

1 1/2 tsp. vanilla

1/4 tsp. salt

3 or 4 cups confectioners sugar

Morning Glory muffins

  

Makes 2 dozen

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup vegetable oil
• 3 large eggs
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup finely grated carrot
• 1 cup finely grated Granny Smith apple
• 1 cup chopped pecans
• 1 cup golden raisins

Instructions

1. Preheat oven to 350°. Spray 24 muffin cups with nonstick cooking spray.
2. In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring just until combined. Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
3. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.

Recipe from Paula Dean.

Pineapple banana nut bread

2 cups sugar

1 1/2 tsp cinnamon

3 cups flour

1 tsp soda

1 tsp salt

1 cup chopped pecans or walnuts ( I prefer pecans)

3 beaten eggs

1 1/4 cup veg. Oil

2 cups smashed banana’s

 1 15 ounce can of crushed pineapple drained

2 tsp vanilla

Preheat oven to 350º

Grease 2 9 x 5 bread pans well.

In large bowl, whisk together flour, soda, salt, and nuts.

In a separate bowl whisk together egg, oil,  bananas, and pineapple well. Mix wet and dry ingredients until you see no more dry. Divide dough evenly into the two pans. I also have used mini pans, which is what I prefer.

 Baking time will vary depending on the size of pans.

Bake for 50 minutes to an hour. Check for doneness using a toothpick, it should come out clean. Cool in pans for  at least 5 minutes then cool on cooling racks.

To freeze, wrap in waxed paper in a sealed freezer bag.

Ceasar Salad Dressing

 Ceasar Salad dressing

• ½ cup mayonnaise
• 1 medium garlic clove, minced 
• 2 teaspoons lemon juice, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce*, to taste
• ⅛ teaspoon fine salt
• ⅓ cup (1 ounce) finely grated Parmesan cheese
• 1 tablespoon water
• Freshly ground black pepper, to taste