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| Heath Brickle Coffee-Cake 1 stick (1/2 cup) butter 2 C. flour 1 C. brown sugar, packed 1/2 C. white sugar 1 C. buttermilk 1 tsp baking soda 1 tsp vanilla 1 C. Heath Brickle (found in the chocolate chip dept) Blend flour, butter and sugars. Reserve 1/2 cup of this mixture. To the rest add buttermilk, egg, and 1/2 cup of Brickle. Blend well. Pour into a greased and floured 10x14 pan (or close to that size). Bake for 15 minutes at 350*, then sprinkle with topping (see below) and continue baking for 15 more minutes. Topping Mix remaining Heath Brickle with 1/2 cup chopped walnuts and 1/2 cup of reservered mixture. |
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| Apple or Pear Cake 1 1/2 C. oil 1 1/2 cup sugar 1/2 C. brown sugar 3 eggs 3 C. flour 2 tsp cinnamon 1 tsp baking soda 1/2 tsp nutmeg 1/2 tsp salt 3 1/2 C. apples or pears, peeled and diced 1 C. chopped walnuts 2 tsp. vanilla Combine oil and sugars, add eggs Add dry ingredients and stir well Fold in apples, nuts and vanilla. Batter will be stiff. Pour into 10" tube pan and bake at 325* for 90 min. or until toothpick inserted into cake comes out clean. Turn out of pan and let cool. Top with your favorite caramel icing or leave plain. This also makes a great layer cake or sheet cake. |
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| Bar-B-Que Meatloaf 1 1/2 lb. ground beef 1 small onion, chopped 1 can evaporated milk 1/4 tsp pepper 1 C. oatmeal 1 egg 1 tsp salt For Sauce 1/2 C. water 3 Tbsp. vinegar 6 Tbsp. Worcestershire sauce 1 C. tomato sauce 6 Tbsp of sugar Mix together well first 7 ingredients. Mold into a loaf leaving room on sides for sauce. Place loaf into a pan. Mix together Sauce ingredients and pour onto loaf Bake at 350* for about 45 minutes or until done. |
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| Chicken Marsala 1 lb. of chicken breast cut into chunks 1 green bell pepper sliced thin 1 red bell pepper sliced thin 1 medium onion sliced thin 2 large tomatoes diced 3 Tbsp. olive oil 1/2 cup flour 1 tsp. salt 1/2 tsp pepper 1 tsp garlic powder 5 gloves of fresh garlic, chopped 6 large basil leaves, chopped 1 C. Marsala dry wine 1/2 lb. pasta of your choice In a plastic bag place flour, salt, pepper, and garlic powder. Add chicken, shake well to coat. In a medium saute' pan heat 2 Tblsp olive oil, place chicken into pan and let get golden-brown. Remove chicken from pan and drain well on a paper towel. (about 3-5 minutes) In the same pan, add the fresh garlic, peppers, and onions, cook until soft. (about 10-15 minutes) Add tomatoes, basil, and wine and reduce heat and let simmer about 10 minutes. Add chicken back, cover simmer until the liquid is absorbed and thickened slightly. Drain pasta well, pour into your chicken mixture, coat well and serve |
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