2-1/2 c. hot water
1/4 c.
flaxseed
3 Tbs. cornstarch
1 c. pitted dates
1/2 tsp salt
1 tsp. vanilla
2 tsp. maple
2 TBS. oil
1/3 c. honey
1-1/2 c. coarsely
chopped toasted walnuts
Blend on high: 1/2 c.
water, flaxseed and cornstarch. As mixture begins to
thicken, add another cup of water, continuing to blend
until it thickens again. Pour into bowl. Blend
remaining cup of water and rest of ingredients, except
walnuts, on high until smooth. Empty into bowl and add
toasted walnuts. Mix together. Pour into unbaked pie
shell. Bake at 350o for 50-60 minutes. Pie will rise
during baking and fall as it cools.
Yield: 1 -
10" pie
Variation: May use pecans
Easter/Resurrection Rolls
Ruth
1 package Cresent rolls
Melted
Butter
1 Large Marshmallows
Cinnamon
Sugar
Preheat oven to 350 degrees
Give each child a
triangle of cresent rolls.
The cresent roll represents
the the cloth that Jesus was wrapped in.
Give
each child a marshmallow. This represents Jesus.
(white)
Have the child dip the marshmallow in melted butter.
This represents the oils of embalming.
Then dip
the buttered marshmallow in the cinnamon and sugar.
This represents the spices used to annoint the
body.
Then wrap up the coated marshmallow tightly in the
cresent roll (not like a typical cresent roll up...but
bring the sides up and seal the marshmallow inside)
This represents the wrapping of Jesus' body after
death.
Place in a 350 degree oven for 10 - 12 minutes.
The
oven represents the tomb--pretend like it was three
days!
When the rolls have cooled slightly, the children can
open their rolls (cloth) and discover that Jesus is no
longer there, HE IS RISEN!
The marshmallow melts
and the cresent roll is puffed up, but empty.
You need:
1 c. pecans
1 tsp
vinegar
3 egg whites
pinch salt
1 c. sugar
zipper
baggie
wooden spoon
tape
Bible
Preheat oven to
300 degrees.
Place pecans in zipper baggie and
let children beat them with wooden spoon to break
into small pieces. Explain that after Jesus was
arrested, He was beaten by the Roman soldiers. Read John
19:1-3
Let each child smell the vinegar. Put 1 tsp vinegar into
mixing bowl. Explain that when Jesus was thirsty on the
cross, He was given vinegar to drink. Read John
19:28-30
Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. Read
John 10:10-11
Sprinkle a little salt into each
child's hand. Let them taste it and brush the rest into
the bowl. Explain that this represents the salty
tears shed by Jesus' followers, and the bitterness of
our own sin. Read Luke 23:27
So far the
ingredients are not very appetizing. Add 1 c. sugar. Explain
that the sweetest part of the story is that Jesus died
because He loves us. He wants us to know and belong to
Him. Read Ps. 34:8 and John 3:16
Beat with
mixer on high for 12 to 15 min. until stiff peaks are
formed. Explain that the color white represents the
purity in God's eyes of those whose sins have been
cleansed by Jesus. Read Is. 1:18 and John
3:1-3
Fold in broken nuts. Drop by teaspoons onto
waxpaper-covered cookie sheet. Explain that each mound represents
the rocky tomb where Jesus' body was laid. Read Matt.
27:57-60
Put cookie sheet in oven, close door and turn oven
off. Give each child a piece of tape and seal the oven
door. Explain that Jesus' tomb was sealed. Read Matt.
27:65-66
Go to bed! Explain that they may feel sad to leave
the cookies in the oven overnight. Jesus' followers
were in despair when the tomb was sealed. Read John
16:20, 22
On Easter morning, open the oven and
give everyone a cookie. Notice the cracked surface and
take a bite. The cookies are hollow! On the first
Easter Jesus' followers were amazed to find the tomb
open and empty! Read Matt. 28:1-9
Easter
Story Cookies II
(To be read on Easter Eve)
Deborah
You
need:
1 c. pecans (or walnuts) 1 c. sugar
1 tsp
vinegar zipper baggies
3 egg whites wooden spoon
pinch
of salt masking tape
Bible waxed
paper
Preheat oven to 300 degrees.
Place pecans in
zipper baggie and let children beat them with wooden
spoon to break into small pieces. Explain that after
Jesus was arrested, He was beaten by the Roman
soldiers. Read John 19:1-3.
Let each child smell vinegar Put 2 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read: John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read: John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.
Beat with mixer on high for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put cookie sheet in oven, close door and turn oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20,22.
On Easter morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty!
Read Matthew 28:1-9.
JESUS IS RISEN!
People Chow
Kim
1 stick (1/2 c) of melted butter
1 cup creamy
peanut butter
12 oz pkg of chocolate chips
Melt
together in a large pot (I use a 6 qt size), add a 12 oz
box of crispix cereal and stir well, make sure all
cereal is covered. Put 1 pound of powdered sugar in a
paper bag, add cereal mixture, and shake well until the
cereal is coated. Give it a couple minutes to cool and
then enjoy.
Carrot Cake
Kim
4 eggs
1 1/2 c oil
2 c sugar 2 1/2 c flour
2 t baking soda
1 c chopped nuts-optional
2 t
cinnamon
3 4oz jars of baby carrot food
1 t salt
Combine everything together, mix well, pour into 2 greased cookie sheets or a 10 x 13 baking pan and bake at 350 for 20-25 minutes for cookie sheets and 35 min. for baking pan. Cool.
Frosting
1 8 oz cr
cheese
1 t vanilla
1/2 c softened butter. Blend well
and add 1 lb of powdered sugar. Beat and
frost.
This cake is sooooo moist.
Raisin Pie
Micki
One box of raisins 15 oz (?)
1/2
cup white sugar
1/4 brown sugar
1/2 tsp.
salt
1 tsp. vanilla
2 cups water
2 tablespoons
butter or margarine
1/8 cup maple syrup
(otional)
3 TBLS all purpose flour.
Pour everything
into a pot and bring to a boil till the raisins are
plump and juicy and the sugar mixure is thick like
gravy.
Then pour it into a pie crust and seal
with top crust. Sprinkle with sugar and poke a couple
holes in it. Bake at 350 degrees until top is golden
brown. Makes two pies.
Pie Hints
Micki
Everyone has always said use egg
wash to make the crust look shiny...but the truth is
that a little milk brushed on top looks a whole lot
prettier.
Always poke a hole in the top of two
layer pies so the steam can escape and it does not leak
all over the oven.
Pies should NEVER be on the
bottom rack...put it toward the top, but not so close
that the heat from the roof of the over scalds the top
of the pie. Here is a hint to help you to keep your
bake goods from burning on the bottom. Always put a
cookie sheet under the pie, cake or
cookies...yes....even cookies. Double the baking sheet...it keeps the
bottoms from getting black.
If the filling in your
pies is already cooked, or you use canned apples ect.
Then turn the heat down and let it cook evenly on
top....looks nicer and the edges don't burn.
(this is
why you cook a pumpkin pie on a higher temp...then
turn it down.)
If the pumpkin pie is cracked
than the temp. was too high.
Have trouble
moving custard pies to the oven? Pull out the shelf half
way, put in the cookie sheet with your empty pie
shells on it...then use a ladle to dip the filling into
the shells....easy!
enjoy
Micki (who loves
pies)
Mexican Orange
Candy
Linda
(try at your own risk! - mine NEVER turns out
smooth like it should, mine ALWAYS crystalizes and
becomes REAL sugary) LOL
1 c Sugar; carmelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1
tb Orange rind
1 c Walnuts; chopped
Mexican Fiesta Recipes Carmelize sugar in hot
frying pan. Keep shaking the pan to prevent burning.
Add the boiling water to carmelize sugar and boil
until dissolved. Add remaining 2 cups sugar, salt and
cream.
Boil to the soft ball stage. Just before the
candy's done add orange rind.
Remove from fire and
cool by beating. Add the nuts. Drop by the
teaspoonful onto waxed paper. After the candy has completely
set wrap in smallindividual pieces of aluminum
foil. This keeps it fresh indefinitely.
Fudge
Cindy
1 can (14 oz.) Sweetened Condensed
Milk
(not evaporated)
1 package (12 oz.)
chocolate chips
Put together and melt. Pour into a
foil lined 8 inch dish or loaf pan. Let it set for an
hour.
THAT'S IT!
Ok here are a few variations:
I
like to use about 1 more cup of choc. chips (3 cups
total) It is a little firmer that way
Nuts are
always good! Add about 1/3 cup, just after chocolate is
melted.
Kids like it with about a cup of mini marshmallows
added. If you do this, throw in 2 Tablespoons of butter
and melt that in. Add marshmallows just before
pouring.
You can use different kinds of "chips" for different
kinds of fudge ie. peanut butter chips=peanut butter
fudge, or butterscotch chips, or white chocolate chips,
you get the idea.
Jello Pops
Jo
Summertime Fruity Gelatin Pops
Recipe
1 cup boiling water
1 package
(4-serving size) JELL-O Brand Gelatin Dessert, any flavor
1/2 cup sugar
2 cups cold water
7
(5-ounce) paper cups
Stir boiling water into
gelatin and sugar in medium bowl at least 2 minutes
until completely dissolved. Stir in cold water.
Pour into cups. freeze about 2 hours or until
almost firm. Insert wooden pop stick into each for handle.
Freeze 5 hours or overnight until firm. To remove
pop from cup, place bottom of cup under warm
running water for 15 seconds. Press firmly on bottom
of cup to release pop. (Do not twist or pull pop
stick).
Makes 7 pops.
Variations:
Iced Tea
Pops: Use 1 cup boilding water, JELL-O Lemon Flavor
Gelatin, 1/4 cup sugar and 2 cups pre-sweetened iced tea.
Strawberry Pops: Use 1 cup boiling water, JELL-O Strawberry
Flavor Gelatin, 1/2 cup sugar, 1 cup cold water and 1
cup pureed strawberries.
Lemonade Pops: Use 1
cup boiling water, JELL-O Lemon Flavor Gelatin, 1/2
cup sugar, 1 3/4 cups cold water and 1/4 cup fresh
lemon juice.
Orange Pops: use 1 cup boiling
water, JELL-O Orange Flavor Gelatin, 1/2 cup sugar and 2
cups orange juice.
Watermelon Pops: use 1 cup
boiling water, JELL-O Watermelon Flavor Gelatin, 1/2 cup
sugar and 1 cup cold water and 1 cup pureed watermelon
with all seeds removed.
Fudgesicles
Jo
1 pkg. instant
choclate pudding
1/4 c. sugar
2 1/2 c.
milk
Mix pudding, sugar and milk. Pour
into ice cups and freeze.
Makes 12
Fudgesickles 1 3-oz pkg chocolate pudding
mix, prepared as directed on package
Popsicles
Sugar-Free Cutout Cookies 1 cup butter
Roll out dough, one
part at a time, about 1/2" thick. Cut out cookies.
Place 1" apart, on greased cookie sheet. Bake 20 - 30
minutes, or until light golden brown around the edges.
Cool completely on wire rack.
Sugar Free Cookies 1/2 cup butter
Homemade Chocolate Pudding
3/4 cup powdered milk
Pumpkin Cookies
Pumpkin Squares Ingredients:
Ingredients:
Date Pumpkin Squares
Ingredients:
Gingerbread Biscotti 1 c. Almonds, Blanched
Pumpkin Roll 3/4 c flour Pour batter onto the sheet and spread
evenly. Bake 15 minutes or when toothpick comes out
clean. Refrigerate 2 hours before serving.
Dipped Pretzels Purchase a huge bag of plain, traditional shaped pretzels
and a packag of both the white and dark chocolate
bark.
Red-Hot Treats 1/2 cup red-hot candies
Crockpot Apple Pie 8 tart apples, peeled and sliced
Upside Down Chocolate 1 cup
Bisquick Mix Bisquick, 1/2 cp sugar, 3 tbsp. cocoa, milk and
vanilla. Spoon batter evenly into lightly greased crock
pot. Mix remaining sugar, cocoa, and hot tap
water. Pour over the batter that is already in the Crock pot. Cook on high 2-1/2 hours or until batter
no longer looks shiny on top. **NOTE: This
literally ends up looking like a cake from the top,
but surprise! When you slice (scoop) the cake, there is a layer
of pudding underneath it. When finished, it looks
nothing like what you put in the crockpot in the
first place. This is a very rich dessert Servings: 4
Jo
(These are worth making
even if there are no kids in
the house. It's a good way to get milk into a kid without
them knowing it.)
1 C.
canned condensed milk (not sweetened condensed milk)
After the pudding has been prepared, stir in the canned
milk until well blended. Pour into ice-cube trays,
paper cups or popsickle forms. Freeze.
Jo
1 pkg. Kool-Aid
1 pkg.
jello
3/4 c. sugar
2 c. hot water
2 c. cold water
Mix Kool-Aid, jello, sugar
and hot water. Add cold water and pout into
individual popsicle containers. Freeze. Makes 20.
(made with stevia)
Sharon
1/4 tsp white stevia powder
2 tsp almond extract
or vanilla extract
2 & 1/2 cups sifted whole
wheat pastry flour
In a large bowl, beat butter
with stevia and extract until light and fluffy. With
spoon, stir in flour until smooth and well-combined.
Divide dough into 2 parts. Cover, and refrigerate for 2
hours. Preheat oven to 300 F.
3 dozen
3 Tbs
sugar substitute (or 1/4 tsp white Stevia powder)
1
egg substitute (Ener-G)
2 & 1/2 cups cake
flour
1/2 tsp salt
2 tsp baking powder
1/2 cup
soymilk
2 Tbs water
1 tsp vanilla extract (or other
flavoring)
Cream butter. Add sugar replacement and egg sub, and
beat well. In a separate bowl, combine dry
ingredients. Add the soymilk, vanilla, and water. Put mixtures
together, and stir well. Chill dough 2 - 4 hours. Preheat
oven to 325 F. Roll out 1/8" thick and cut out
cookies. Bake 8 - 10 minutes. Cool.
Keep in an
airtight container.
Ruth
7/8 cup cornstarch, 1
cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa
powder
1/4 teaspoon salt, rounded
Combine all the dry
ingredients and store in an airtight container. The mix fits
in a quart jar. To prepare:
Add 2/3 cup mix
to a saucepan.
Add 2 cups milk and stir
until blended.
Bring to a boil, reduce heat
and simmer while stirring constantly until
thickened.
Cool and serve
Freeze to make
fudgsicles!
Jo
1 box of carrot or spice
cake mix
1 15oz can of pumpkin
Mix together
and drop by spoonfull onto a cookie sheet. Bake at
350 degrees for about 10-15 minutes.
Ruth
2 dozen
graham crackers-crushed fine
l 1/2 cups sugar
1/2
cup margarine or butter
5 eggs
8 ounces cream
cheese
1/2 teaspoon salt
2 teaspoons cinnamon
1
envelope plain gelatin
1/4 cup cold water
2 cups
fresh pumpkin
Mix graham cracker crumbs,
margarine and 1/3 cup sugar together and press into a 9x13
pan. Combine 2 eggs, 2/3 cup sugar and cream cheese.
Beat until light and fluffy. Pour mixture over graham
crackers and bake for 20 minutes at 350 degrees. Cool.
Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup
sugar, salt and cinnamon in the top of a double boiler.
Cook over boiling water for 5 minutes, stirring often.
Remove from heat. Sprinkle gelatin over the water in a
small pan, stirring over low heat until dissolved. Add to mixture in double boiler-mix and let cool. Beat
egg whites until stiff. Fold into the gelatin mixture
and pour over baked layers.
Refrigerate to
chill. Serve with whipped cream.
3
eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup
flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp.
ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
8
ounces soft cream cheese
4 Tbsp. butter or
margarine.
1 cup powdered sugar
1 tsp. vanilla
extract.
For filling: Blend together all ingredients until
smooth and set aside. In a large bowl, combine eggs and
sugar, beating well. Add pumpkin, mixing until blended
In a separate bowl, combine flour, baking powder,
spices and salt. Add to egg mixture, mixing well. Spread
batter into a greased and waxed-paper lined 10x15 inch
jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove
from pan. Cool for 15 minutes. Place cake on clean
kitchen or tea towel. Cool 10 minutes longer. From one
short side, roll cake up in towel. Unroll cake and
carefully place on plastic wrap. Evenly spread filling over
cake and roll back up. Cover with the plastic wrap.
Place cake on a platter or plate seam-side down and
chill for at least 2 hours.
When serving, cut
cake in even slices. Garnish with herb leaves if
desired.
2 1/2 cups
all-purpose flour
1 1/2 teaspoons double-acting baking
powder
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2
teaspoon ground cloves
1/2 teaspoon salt
1 cup plus
2 tablespoons butter, softened
2 cups firmly
packed light brown sugar
2 large eggs
1 cup
solid-pack (canned) pumpkin
1 teaspoon vanilla
1 pound
pitted dried dates, cut into thirds (about 2 cups)
1
1/2 cups chopped pecans
Sift together the
flour, the baking powder, the cinnamon, nutmeg, cloves,
and the salt. In another bowl with an electric mixer
cream the butter and the sugar, add the eggs, 1 at a
time, beating after each addition. Add the pumpkin, the
vanilla, and 1/4 cup water. In a small bowl toss the dates
with 1/4 cup of the flour mixture until they are
coated well. Gradually add the remaining flour blend to
the pumpkin mixture, beating slowly. Stir in the
dates and the pecans, stirring until combined well.
Pour the batter into a greased 13x9 baking pan. Bake
on the middle rack of a preheated 350°F oven for 1
hour, or until a tester comes out clean. Let the cake
cool on a rack, and cut into 12 squares., May be
served with vanilla ice cream or whipped cream.
Cammila
3/4 c
Sugar
1/4 lb./1 stick butter
1/2 c. Molasses,
dark
1/2 c. Crystallized/Candied Ginger, chopped
3
Eggs
3 c. Flour
1/2 Tbsp Baking Powder
1 Tbsp
Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp
Allspice
(another option is to replace those last three with 2 tsp
pre-mixed pumpkin pie spice if you have it on hand)
1
tsp Powdered Ginger
1/2 tsp Salt
Place
almonds in a 8 to 9 inch square pan. Bake in a 350* oven
until golden, 10-15 minutes. (I always check them
several times after catching coconut on fire one time
trying to toast it LOL) Let cool, coarsely chop and set
aside.
Beat sugar, butter, molasses and ginger until smooth.
Add eggs 1 at a time, beating after each
addition.
In a bowl stir flour, baking powder, cinnamon,
nutmeg, cloves, allspice and almonds. Add to egg mixture,
stir to blend. On two greaseed 12x15 inch baking
sheets, use well-floured hands and pat dough into 4 flat
loaves spacing them evenly on sheets. Each loaf should
be about 1/2 inch thick, 2 inches wide and the
length of the baking sheet. Bake in a 350* oven until
browned at edges and springy to the touch, about 25
minutes. Switch position of the pans halfway through the
baking.
Let loaves stand on baking sheets until cool to touch
then cut into long, 1/2 inch thick, diagonal slices.
On baking sheets arrange slices close together with
cut side down. Return to oven and bake at 350* until
cookies are brown, 15-18 minutes longer, switch positions
of pans halfway through baking.
Transfer
biscotti to racks and let cool completely. Serve or store
airtight up to 1 month freeze for longer storage.
=)
It is also really really delicious to melt a bowl of
vanilla chips and dip one side of the finished and only
slightly warm biscotti into it, then set on waxed paper or
clean plastic grocery sacks (recycling lol) until
hardened.
Kim
1 c sugar
1/2 t cinnamon
3
eggs
2/3 c solid pack pumpkin
Preheat oven to 375.
Mix the wet ingredients together first. Then add dry
ingredients and mix well.
Take wax paper and line inside
of cookie sheet pan, not over 10x13x1 and spray with
cooking spray.
Take the cake out of the pan by lifting wax paper up
carefully. Let it cool for about 5 minutes and then peel wax
paper off slowly. Put cake on kitchen terry towel
coated with sugar to prevent sticking. Then roll up with
shortest width facing you. Put in the frig until cool.
Filling
8oz cream cheese
2 T soft butter
3/4 t
vanilla
1 c powdered sugar
1 c chopped nuts (if
desired)
Mix the ingredients together until smooth. Roll out
your cooled cake. Spread filling evenly on cake, then
roll it up the same way, peeling towel off slowly. I
like to put a little of the filling on the top of my
cake.
My entire family
loves this so I usually have to double the recipe to
make sure there is enough for all. Hope you enjoy
this.
Ruth
Lay a sheet of waxed paper or foil over 2 cookie
sheets.
Place about 5 of the dark blocks in one
microwavable bowl, and about 5 of the white in another
microwavable bowl. Microwave them for about 90 seconds, stir,
and repeat until they are both melted.
Using a
wide-tined fork, dip the pretzels either in the white or
dark, coating well, then tapping so that they shake off
the excess candy. Then place them on the cookie
sheet. Make one sheet the white and the other the dark.
You may need to melt more.
When the cookie
sheets are full, take a spoon and dip it in one of the
bowls and with a waving motion over the opposite color
of pretzel, make lines. (Does this make sense?) This
part makes them look real professional.
Let
them dry, then pull off and share!
~smile~
These are very addicting!
I'm thinking of trying
some red and green sprinkles on the white ones this
year. I dont' know if it will work.
Also, I've
seen where if you do it fast enough (before they get a
chance to dry), you can place them together in a fashion
that looks like a large snowflake....side to side with
the single hole facing the center.
Ruth
1/2
cup margarine
2 tablespoons sugar
1 egg
1.5
cups flour
1 tsp. baking powder
Place
red-hot candies into food processor or blender. Process
until finely chopped. Remove 3 tablespoons crushed
candies; set aside. Add margarine, sugar, egg, flour and
baking powder to remaining crushed candies in a large
bowl. Mix until well blended with mixer or by hand.
Form into a roll about 7 inches long. Wrap in plastic
wrap or foil; freeze over night. Preheat oven to 375
degrees. Cut slices from log about 1/4 inch thick. Place 2
inches apart on ungreased cookie sheet. Sprinkle with
reserved crushed red-hots. Bake 9 - 11 minutes or until
golden brown. Remove from cookie sheet and cool on
racks. Makes 26-30 cookies
Jo
This is soooo good.. esp.
with a scoop of icecream on top!!
1-1/4 tsp Watkins Cinnamon (Art# 1115)
1/4 tsp
Watkins Allspice (Art# 1920)
1/4 tsp Watkins Nutmeg
(Art# 1937)
3/4 cup milk
2 Tbs butter, softened
3/4 cup sugar
2 eggs
1 tsp Watkins Original
Vanilla (Art# 1008)
1/2 cup Bisquick
Topping:
1 cup Bisquick
1/3 cup brown sugar
3 Tbs
cold butter
Toss apples in large bowl with
cinnamon, allspice, and nutmeg. Place in lightly greased
crockpot. Combine milk, softened butter, sugar, eggs,
vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold
butter into mixture until crumbly. Sprinkle this mixture
over top of apple mixture. Cover and cook on low 6-7
hours or until apples are soft.
Pudding Cake
Crockpot
Jo
This is sooo easy and sooo very
good!!
1-cup sugar
1/3 c. and 3 tbsp. unsweetened
cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 c. hot tap
water