Applescraps by Cindy

Shoo Fly Cake

Crumbs:
4 cups flour
2 cups granulated sugar
2 sticks cold unsalted butter

Cake:
1 cup molasses
2 cups hot water
2 teaspoons baking soda
1 tablespoon warm water
dash salt

Preheat oven to 350 degrees. Grease a 10x15 baking pan. Combine crumb ingredients and set aside 1 1/4 cups of the crumbs for the topping. To the remaining crumbs,add moloasses and 1 cup of the hot water.. Beat well with a wooden spoon,then add remaining cup of hot water and beat again. Dissolve the 2 tsps of baking soda in 1 tlsbp of warm water. Stir this into the batter along with a dash of salt. Stir until well blended. Pour into greased pan and top ith reserved crumbs. Bake at 350 for 40-45 minutes,or until done.

Tomato Pie

Pre-bake a 9-inch deep dish pie shell at 350 for 5 minutes,then cool.

4 to 6 tomatoes sliced
8 basil leaves
1 1/2 cups mayo
1 1/2 cups sharp white cheddar cheese
1 cup thinly sliced sauted onions
flour
freshly ground pepper

Combine mayo,cheese,pepper and onion,set aside. Place half of the sliced tomato in pie shell,sprinkle a little flour over tomatoes. Place 4 basil leaves on top. Repeat layers. Top with the mayo and cheese mixture. Bake for 30 minutes. Let stand 10 minutes before serving. Enjoy!

Raspberry Pudding

This is really not a pudding,but a wonderful summer snack cake. You can use cherries,blueberries,strawberries,whatever is in season. It's an old fashioned recipe my mother in law passed on to me. Enjoy!

1 cup sugar
1/4 cup cold butter
2 cups sifted flour
1 cup milk
2 tsp baking powder
2 cups fresh black raspberries
1 cup boiling water
1 cup sugar

Preheat oven to 350 degrees. In a mixing bowl,combine flour,baking powder,1 cup of sugar and whisk together. Cut in cold butter with a pastry blender. Gradually stir in milk until smooth. Pour into greased 9x13 baking dish.

In a separate bowl,combine raspberries and 1 cup sugar. Toss to coat and let stand a few minutes. Add boiling water and stur till sugar disolves. Pour over top of batter making sure the fruit is evenly distributed. Bake for about 30 minutes or until done.

Sopaipilla Cheesecake Squares

This recipe came from "Sandra Lee's Semi- Homemade. It's wonderful!

2 8-ounce packages cream cheese softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 8-ounce cans refrigerated crescent rolls
3/4 cup granulated sugar
1 stick butter softened
1 1/2 teaspoons ground cinnamon
Confectioners' sugar (optional)

1. Preheat oven to 350. Lightly spray a 9x13 baking dishwith nonstick cooking spray.

2. In a medium bowl,comine cream cheese,1 cup of granulated sugar, and vanilla. Beat at medium speed with an electric mixer till smooth.

3.Unroll crescent doung:pressdough rectangle into bottom of baking dish. Spread cream cheese mixture evenly over dough. Top with remaining dough rectangle. ( I use a rolling pin to roll the top dough before placing it onto the cream cheese)

4. In a small bowl,stir together 3/4 cup granulated sugar,buttler,and cinnamon. Using a teaspoon,dot the mixture evenly over the top of the dough.

5. Bake 30 minutes or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on a wire rack. (about 1 to 2 hours) Cut into squares and dust with confectioners sugar if desired.

Baked Corn

2 1/2 cups corn(I use fronzen corn)
2 tbsps flour
1 tsp sugar
1/2 tsp baking powder
1 tsp salt
1 1/2 cups milk
2 beaten eggs
2 tbsps melted butter
fresh ground pepper

Place corn in a 2 quart greased casserole. In a separate bowl,combine flour,sugar,baking powder and salt. Whisk in beaten eggs and slowy whisk in the milk. Pour over corn and stir. Add freshly ground pepper and melted butter and stir again. Bake at 325 for about one hour,or until done. Serves 4-6.
I use corn that my husband and I freeze in the summer,but if you do not have any,just use regular frozen corn.

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Applescrapping

Sunday, February 12, 2012

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