Nisha's Peach Cobbler
Then whisk together:
1 cup flour
pinch salt
2-1/2 teaspoons baking powder
Then add to the flour/salt and baking powder:
1 cup sugar
1/4 teaspoon vanilla
1/2 cup milk
Stir to combine and make batter.
In bottom of 9x13 pan melt 1 stick butter. Then using a large spoon place large dollops of batter over the butter in the pan. Then pour your peach/sugar mixture on top of the batter.
DO NOT STIR BUTTER AND BATTER TOGETHER, JUST PLACE BATTER ON TOP OF MELTED BUTTER.
Bake 350 degrees for 50-55 minutes until browned and bubbly.
Li'l Cheddar Meat Loaves This is a tried and true recipe, girlfriends, I think it sounds amazing… ~ jan
1 egg
3/4 cup milk
1 cup (4 ounces) shredded mild cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 tsp. salt
1 # lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp. mustard
In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 loaves; place in a greased 9x13 pan or baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink or 160.
Source: Judy C.
Nashville Fruit Tea
I'm posting a couple of recipes for it, let me know which one works for you. ~ jan
4 tea bags
1//4 cup fresh lemon juice
Steep 4 family size tea bags in 1 qt water (get to boiling point). Let stand 5 minutes. Remove bags. Add sugar, lemonade, orange juice, and water. Makes 1 gal.
Note: I made this and it tastes EXACTLY like HRH Dumplin Fruit Tea. - be sure and steep the tea bags in 1 quart of water - Then ADD AN ADDITIONAL 9 CUPS OF WATER when you mix it all together. It keeps several days in the fridge - it's a great recipe! I'm going to make it with Splenda next time to cut down the calories.
~ jan
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FRUIT TEA
3 cups boiling water
3 family-size tea bags
1 cup sugar (less if you do not like it as sweet)
4 cups cold water
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice
Pour 3 cups of boiling water over tea bags. Cover and steep five minutes. Remove and discard tea bags.
Stir in sugar until dissolved. Stir in four cups cold water and juices. Serve over ice.
Makes 2 quarts, about 10 servings.
Watermelonade
Active time: 30 min Start to finish: 30 min
Servings: Makes 1 gallon (serves 16)
Ingredients
1 (12-lb) watermelon (preferably seedless)
1/4 cup sugar, divided
4 tsp fresh lemon juice, divided
16 cups ice cubes, divided
Garnish: lemon slices; mint sprigs
Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.
Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.
Giant Chocolate Chip Cookies
For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping
onto baking sheet.
Ingredients
Makes 16
- 2 cups all-purpose flour , spooned and leveled
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag (12 ounces) chocolate chips
Directions
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
- With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
- Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
- Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.
Source: Martha Stewart
Miss Daisy's State Fair Prize Winning Old-Fashioned Peach Cobbler
Miracle Whip Cake with Caramel Frosting
2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. vanilla
4 heaping tablespoons cocoa
dash salt
1 cup cold water
1 cup Miracle Whip.
Combine dry ingredients, whisk together water and Miracle whip and stir by hand into the dry ingredients.
Bake at 350 degrees in 9x11 inch pan, approximately 25-28 minutes. I undercook it just a bit so it isn't dry.
Note: Don't make this in a 9x13 pan, cake will be too thin, you need to do it in a 8.5x11 or a 9x11.
Caramel Frosting
1 stick butter
1 cup brown sugar - you can use either light or dark brown, i prefer the dark brown as it gives it a richer flavor, but either light or dark work great.
Cook over medium heat for 2 minutes
Stir in 1/4 cup half and half, bring to boil.
Pour into KitchenAid bowl if you have a stand mixer, put in the whisk attachment, add 2 cups powdered sugar and whisk until it is lukewarm and smooth.
Frost the cooled cake.
It's better the next day - totally moist after it sits, covered overnight.