Posted by Trish | Under Dessert, Pastries
Monday Jul 5, 2010
Submitted by Monica Fawver
Serves 6-8
2 c. flour
2½ tsp baking powder
¼ tsp salt
½ c. shortening
¾ c. sugar
1 egg
½ c. milk
2 c. fresh or frozen berries
½ c. flour
½ c. sugar
½ tsp ground cinnamon
¼ c. butter or margarine
Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.
Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 3. Serve in bowls with whipped topping if desired.
1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan. 5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.
1. Make sure your potatoes are washed & diced. Leave the skin on.
