FoodAskew » vanilla extract

Nutmeg Feather Cake

Trish — Thu, 29 Jul 2010 19:00:15 +0000

Submitted by Marilyn Braunger

¼ c. butter		¼ c. shortening
¼ tsp salt		1½ c. sugar
½ tsp vanilla extract		3 eggs
2 c. sifted all-purpose flour		1 tsp baking soda
1 tsp baking powder		1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.

Sugar Cookies

Trish — Sun, 25 Jul 2010 19:00:52 +0000

Submitted by Marilyn Braunger

1 c. butter flavored Crisco		1 c. sugar
1 egg		2 c. flour
½ tsp baking soda		½ tsp salt
½ tsp cream of tartar		1 tsp vanilla extract
colored sugar

Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.

Chocolate Chip Cookies

Trish — Sat, 17 Jul 2010 19:00:48 +0000

Submitted by Mary Clare Fawver

4 c. flour		1½ tsp baking soda
1 tsp salt		1½ c. butter
1¼ packed brown sugar		1¼ c. sugar
3 eggs		1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

Submitted by Monica Fawver

1 c. butter, softened		2 c. chopped pecans, toasted
2 c. sugar		4 eggs
2 tsp vanilla extract		3 c. flour
2 tsp baking powder		½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened		1 c. butter, softened
2 lb. powdered sugar		2 tsp vanilla extract
2-3 tbsp milk		2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Caramel Brownies

Trish — Mon, 28 Dec 2009 19:00:46 +0000

Submitted by Ruth

½ c. self-rising flour		1/3 c. plain flour
150g unsalted butter, softened		1 ¼ c. soft brown sugar
2 eggs		1 tbsp milk
1 tsp vanilla extract		75g walnut halves, chopped

1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.

Pumpkin Pie Pudding

Trish — Mon, 12 Oct 2009 19:00:39 +0000

Submitted by Trish
Serves 6-8

15 oz. solid pumpkin pack		12 oz. evaporated milk
¾ c. sugar		½ c. Biscuit/Baking mix
2 eggs, beaten		2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice		2 tsp vanilla extract
whipped topping

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.

Candy Coated Pecans

Trish — Thu, 26 Mar 2009 19:00:04 +0000

Submitted by NutsOnTheNet.com
Serves 6-8

1 large egg white		¼ c. loosely packed light brown sugar
½ tsp vanilla extract		2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

White Chocolate Ice Cream

Trish — Sun, 01 Feb 2009 19:00:49 +0000

Submitted by Roman
Yields 1 qt.

1 c. milk		2 large eggs
12 oz. white chocolate chips (1 bag)		1½ c. heavy cream
1 tsp vanilla extract

1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Tante Gilberte’s Oatmeal Cookies

Trish — Sat, 30 Aug 2008 19:00:35 +0000

Submitted by Tyler Patton

1 c. butter		2 eggs
1 ¼ c. brown sugar		1 ¼ c. flour
½ tsp vanilla		1 tsp baking soda
½ tsp cinnamon		1/3 tsp salt
3 c. oatmeal		chocolate chips

Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.

Bake at 350°F for 10-12 minutes.

Enjoy!

Happy Four Twenty

Trish — Sun, 20 Apr 2008 23:20:33 +0000

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.