MyHourglass Cookbook (Read 15,274 times)

[fluffysmom]

Aug 8, 2011 23:22:52 GMT -5 jaysdelina said:

It sounds really good fluffy,I'll have to see if I can find Jiffy Cornbread mix

It's a smaller size white and light blue box with the bread mixes I think. It's like 40 cents a box here.

[jaysdelina]

So it'll probably be double if not triple that here,if it's here at all,lol,which isn't bad.Sometimes you guys have things in the US that we don't here in Canada.Sucks but hey,you make do,lol.Sometimes if you don't have a name brand ingredient the generic form is just as good.That's what I do most of the time.

[fluffysmom]

I buy lots of Kroger store brand items. They taste fine and offer a money back guarantee.

[jaysdelina]

We buy alot of president's choice and a few "no name"brands which are just as good if not sometimes better than the name brands that cost sometimes three times as much,lol.Artificial sweetners are good too if you can get away with it in recipes.We have a few "no name"brands here that aren't bad.

[MrsM]

Jiffy mixes are the best. I love the blueberry muffins too!

[jaysdelina]

I do have a recipe for blueberry muffins that will be going up sometime today hopefully MrsM,lol.I hope you'll enjoy if you try it.

[MrsM]

Sounds yummy!!! I have a few recipes I will be putting up in the next couple of days.

[jaysdelina]

Sounds great MrsM,can't wait to see them! I have a ton more I'll be working on putting up as well.I hope you find something in all of them you can enjoy!

[ghoulgirl]

Oh man those heavenly
Onions sounds good!!! I have a dessert that is super easy to make and has quickly become a family favorite!

Snack and a half!

Ingredients:
2 tubs of cool whip
Bag of oatmeal cookies
Glass of milk
Two crispy crunch bars

Dip each cookie in the glass of milk. Line the bottom of a glass lasagna tray with the cookies. Put a good layer of cool whip on top. Add another layer of milk dipped oatmeal cookies. Add another layer of cool whip. Smash up your crispy crunch bars and sprinkle them on the top of the cool whip. Freeze til your ready to eat. Takes approx. Ten minutes to make!!

Enjoy! It's so good!!

[jaysdelina]

Oh wow GG that sounds fabulous!Thank you for sharing it with us.

[sportsgirl]

That reminds me:

Take some graham crackers and squirt a bunch of reddi-whip on them ( I use redi whip because it's real cream and cool whip is oil and full of other crap) Then take the crackers and lay in the top like a sandwich. Stick in the freezer.... Not only yummy but low-fat!

(I also use the low-fat graham crackers)

[jaysdelina]

Everybody's contributing such great recipes,I can't wait to give them a try!

[jaysdelina]

Valentine's Day Red Velvet Cake

Ingredients:

1 cup butter (2 sticks), softened to room temperature
2 1/2 cups sugar
6 eggs
3 cups self-rising flour (If you use plain flour, for each cup of plain flour, add 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to covert to self-rising flour.)
8 oz. sour cream
2 teaspoons vanilla
3 tablespoons unsweetened cocoa powder
(2) 1-oz. bottles red food coloring

Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar, continuing to beat until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together 3 cups self-rising flour and 3 tablespoons unsweetened cocoa powder. Add to butter mixture alternately with 8 oz. sour cream, beating at low speed just until blended. Stir in 2 teaspoons vanilla and (2) 1-oz. bottles red food coloring. Stir until well blended. Divide batter into 4 equal parts, and pour batter into (4) 9-inch cake pans that have been greased and floured. Use 2 racks to bake the 4 layers in a 350 oven for 20 minutes, or until a toothpick inserted in each comes out clean. Remove cake pans from oven and set aside and cool to room temperature before frosting. Now, make your Cream Cheese Frosting. Chill the Cream Cheese Frosting, and then assemble your cake. Remove each layer of cake from its pan, one by one, and place them on a nice cake stand. Spread Cream Cheese Frosting between the layers as you assemble your cake. Next, spread Cream Cheese Frosting around the sides of the cake, and finally on top. Swirl the frosting on the top and sides for a nice look. (I put 4 skewers, extending through the layers to make sure the cake would not shift before it had time to set up.) Place the cake in a refrigerator to firm up. This cake takes a lot of space, so you may have to dispense with the skewers or make only a 2-layer cake on a flat cake dish. Keep the cake refrigerated, because the frosting is not meant to sit at room temperature. If you cannot use all of this cake at one time, you may cut it into usable chunks and freeze them.

Cream cheese Frosting:

Ingredients:

1 cup butter (2 sticks), at room temperature
(2) 8-oz. blocks of cream cheese, at room temperature
2 pounds (32 oz.) confectioner's sugar
2 teaspoons vanilla extract

In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together. Then, use an electric mixer to beat thoroughly. Stir in 2 tablespoons of vanilla extract. Add 2 pounds of confectioner's sugar, a little at a time. Stir in each addition, and then beat it with a mixer. Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture. Beat the entire mixture, until it is very smooth. Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes. This is one of the most delicious and versatile frostings that you can find! I hope you enjoy it!

[ghoulgirl]

Oh man I love red velvet cake. Mmmm

[jaysdelina]

Hope you enjoy this one if you try it GG.I've only done it once but it was very good