Gabbi's Recipes

 

Pineapple Upside-Down Cake

Ingredients:

• 2 T margarine
• 1/4 cup brown sugar
• 8 oz. canned, sliced pineapple
• 1 1/3 cups biscuit mix
• 1/2 cup sugar
• 1/2 cup milk
• 2 T shortening
• 1 tsp. vanilla

Preparation:

1. Heat oven to 350 degrees.
2. Melt margarine and pour into baking dish.
3. Place fruit on top of brown sugar.
4. Beat remaining ingredients until smooth.
5. Pour over fruit.
6. Bake 30 minutes at 350 degrees.

 

 

Banana Nut Bread

Ingredients:

• 1 cup sugar
• 1/3 cup margarine
• 2 eggs
• 1 1/2 cup mashed ripe bananas (3 to 4 medium)
• 1/3 cup water
• 1 2/3 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp salt
• 1/4 tsp. baking powder
• 1/2 cup chopped walnut or pecans

Preparation:

1. Heat oven to 350 degrees.
2. Grease bottom only of one large loaf pan or three small mini-loaf pans.
3. Cream sugar and softened butter in mixing bowl.
4. Add eggs and beat on low until blended.
5. Stir in bananas and water.
6. In another bowl, combine flour, baking soda, salt, and baking powder.
7. Stir in remaining ingredients just until blended.  Do not over-beat.
8. Fold in nuts.
9. Pour batter into pan and bake large loaf 55-70 minutes, smaller loaves 45 to 60 minutes.
   Bread is done when toothpick inserted into center comes out clean.
10. Cool in pan for five minutes.  Remove from pan and cool completely before wrapping.

 

 

Brown Sugar Cake

Ingredients:

• 2 cups packed brown sugar
• 1 cup butter
• 3 tablespoons sour cream
• 1 tsp. baking soda
• 1 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 3 1/2 cups all-purpose flour
• 2 eggs

Preparation:

1. Heat oven to 350 degrees.
2. Grease and flour three 9 inch cake pans.
3. Cream the brown sugar and the butter.  Add the eggs, and mix well.
4. Mix the baking soda and the sour cream, and add this to the creamed mixture.
5. Sift the flour with the baking powder and spices. 
6. Add the flour mixture to the creamed mixture.
7. Pour batter into three 9 inch round greased and floured cake pans.
8. Bake at 350 degrees F for 40 minutes or until cakes tests done.

 

 

Brownies

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, melted
• 1 cup cocoa
• 2 cups white sugar
• 4 eggs
• 1 1/2 tsp vanilla
• 1 cup chopped walnut (optional)

Preparation:

1. Heat oven to 350 degrees.
2. Combine flour, baking powder, and salt (set aside).
3. Combine melted butter, cocoa, sugar, eggs, and vanilla.
4. Blend dry mix into moist mixture.
5. Add nuts, and pour batter into a greased 9x13 pan.
6. Bake at 350F degree for 35 minutes or until it just starts to pull away from sides.

 

 

Cinnabon Cinnamon Rolls

Ingredients:

Rolls:

• 1 1/4 oz package active dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1 tsp. salt
• 2 eggs
• 1/3 cup margarine -- melted
• 4 cups all purpose flour

Filling:

• 1 cup packed brown sugar
• 1 1/2 tsp. cinnamon
• 1/3 cup margarine -- softened

Icing:

• ? tablespoons margarine -- softened
• 1 1/2 cups powdered sugar
• 1/4 cup (2oz) cream cheese
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Preparation:

1. Heat oven to 400 degrees.
2. For the rolls, dissolve the yeast in the warm milk in a large bowl.
3. Add the sugar, margarine, salt, eggs, and flour, and mix well.
4. Knead the dough into a large ball, using your hands dusted lightly with flour.  Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
5. Roll the dough out on a lightly floured surface.  Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
6. Preheat oven to 400 degrees.
7. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened  margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
8. Working carefully from the top (a 21 inch side), roll the dough in the bottom edge.
9. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced in a lightly greased baking pan.  Bake for 10 minutes or until light brown on top.
10. While the rolls bake combine the icing ingredients.  Beat well with an electric mixer until fluffy.

 

 

Fruit Pastries

Ingredients:

• 1 1/3 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup shortening
• 3 T any preserves

Preparation:

1. Heat oven to 450 degrees.
2. Sift the 1 1/3 cup flour with the salt into a large mixing bowl.  Cut in the shortening with the fork until mixture is the size of small peas.
3. Sprinkle 4-5 tablespoons water, a little at a time, over flour while stirring with a fork, until mixture is the size of small peas.
4. Form into a square and flatten to 1/2 inch.  Roll out on floured surface to 12 inch square. Cut into 6x6 square.  Place on un-greased cookie sheet.
5. Place preserves on 1/2 pastry, do not get any preserves on the edges.
6. Bake in preheated 450 degree oven for 15-20 minutes or until golden brown.
7. Spread immediately with a thin glaze made of powdered sugar thinned with milk and vanilla extract.

 

 

Biscuit Mix

Ingredients:

• 5 cups all purpose flour
• 1/4 cup baking powder
• 1/8 cup sugar
• 1 cup shortening
• 1 tsp salt

 

Biscuits

Ingredients:

• 2 1/2 cups biscuit mix
• 2/3 cup milk

Drop Biscuit Preparation:

1. Heat oven to 450 degrees.
2. Stir ingredients until soft dough forms.
3. Drop spoonfuls on un-greased cookie sheet.
4. Bake 8-10 minutes until golden brown.

Rolled Biscuit Preparation:

1. Heat oven to 450 degrees.
2. Stir ingredients until soft dough forms.
3. Turn out onto a floured surface, knead, roll dough 1/2 inch thick, and cut.
4. Bake 8-10 minutes until golden brown.

 

Snickerdoodle Cookies

Ingredients:

• 1 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups sifted all-purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp salt
• 2 T white sugar

Preparation:

1. Heat oven to 375 degrees.
2. Grease cookie sheets
3. In a medium bowl, cream together the shortening and sugar. 
4. Add eggs one at a time, mixing after each. 
5. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
6. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon.
7. Roll the dough into small, walnut-sized balls.
8. Roll the dough in the sugar mixture.
9. Place cookies 2 inches apart on the prepared cookie sheet. 
10. Bake for 8-10 minutes in the preheated oven.  Cookies should be slightly golden at the edges.  .
11. Remove cookies to cool on wire racks.

 

Chocolate Chip Cookies

Ingredients:

• 1 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

 

Preparation:

1. Heat oven to 350 degrees.
2. Cream together the butter, white sugar, and brown sugar until smooth.
3.  Beat in the eggs one at a time, then stir in the vanilla. 
4. Dissolve baking soda in hot water. 
5. Add to batter along with salt. 
6. Stir in flour, chocolate chips. 
7. Drop by large spoonfuls onto un-greased pans. 
8. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

 

Chinese Almond Cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4  cup margarine
• 1 large egg
• 3 T water
• 1 tsp almond extract
• 36 blanched almonds
• 1 egg yolk

 

Preparation:

1. Heat oven to 350 degrees.
2. In a large bowl, sift together the flour, sugar, salt, and baking powder.
3. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal.
4. Beat egg with 2 T water and almond extract.  Add to flour mixture and mix with fork until dough leaves side of bowl.
5. Knead dough on a lightly floured surface until smooth. 
6. Wrap dough in waxed paper and refrigerate for 1 hour.
7. Form chilled dough into balls, 1 inch in diameter, and place 3 inches apart on un-greased cookie sheets.
8. Using palm of hand, flatten each ball to 1/4 inch thick, keeping dough in a circle shape.
9. Press whole almond into center of cookie.
10. Combine egg yolk with 1 T water.  Brush onto each cookie.
11. Bake in preheated 350 degree oven for 20 to 25 minutes, or until golden brown.  Remove to wire racks to cool.

yield: about 35 cookies.

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