Recipe – Patty’s Almond Coffee Cake

May 16th, 2006

Ingredients:

Topping:

2/3 c. butter
2/3 c. sugar
2T milk
1 c. slivered or sliced almonds
½ tsp. almond extract

Cake:

12 oz. carton small curd cottage cheese
2/3 c. milk
1 tsp. almond extract
2 eggs
1 pkg. Pillsbury Plus White cake mix

Preparation Directions:

Heat oven to 350 degrees.  Grease and flour bottom of 13×9 inch pan. In a medium saucepan, heat sugar, butter and 2T milk to boiling, stirring constantly; boil one minute.  Remove from heat; stir in almonds and ½ tsp almond extract.
Cool while preparing the cake.

In a large bowl, beat cottage cheese, 2/3 c. milk, 1 tsp. almond extract and eggs at medium speed until well mixed.  Add cake mix; blend one minute at low speed until moistened.  Spread in prepared pan.  Spoon cool topping evenly over batter.

Bake at 350 degrees for 35 minutes or 325 degrees for glass dish.

Recipe – Dandy Candy

May 16th, 2006

Ingredients:

1 c. peanut butter
1 c. dry milk powder
½ to ¾ c. honey
1 tsp. vanilla
Optional items:
Granola, rolled oats, or puffed cereal
Nuts , chopped or seeds
Coconut
Wheat germ
Sesame seeds
1-2 T. water if mixture is too crumbly

Preparation Directions:

Combine peanut butter, milk powder, honey and vanilla in a bowl or plastic bag. Mix with a fork or a spoon until ingredients are well blended.

Roll mix into one inch balls and roll in the coconut.  Set on a plate and chill before serving.

Notes: You can add granola or oats if you like them to be more chewy, or puffed cereal to make them more crunchy. The balls are a little harder to roll with the cereal, so you may prefer to pat this mixture in a pan and then then slice into bars.

You may also want to add chopped nuts if you like.

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