1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
3/4 cup diced strawberries 3/4 cup diced rhubarb 1 T cornstarch 2 T sugar 2 1/4 cup flour 1/4 tsp salt 1/4 cup sugar 1/2 cup butter 1/4 cup lard or shortening 3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.
Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.
1 cup butter softened, 1 1/2 cups sugar, 1/2 cup molasses, 2 eggs lightly beaten, 1/2 tsp. salt, 2 1/4 tsp. baking soda, 2 1/4 tsp ground ginger, 1 1/2 tsp. cloves, 1 1/2 tsp. cinnamon, 4 cups all purpose flour (I use whole wheat-fresh ground prairie gold) Mix all ingredients together. Roll dough into balls. Bake at 350 degrees for 10 min. Sprinkle tops of cookies with sugar while still warm.
I found this recipe at Johnsonville Sausage. I altered it a little to fit our taste.
5 cups cabbage,-chopped, 1 onion-diced, 1/4 cup butter, 1 package kielbasa chopped, small amount of jalapena pepper-chopped, 1 clove garlic-minced, 1 cup sliced mushrooms, 4 cups egg noodles cooked according to package directions. In a large skillet saute cabbage, onion, pepper and garlic. Add the kielbasa, noodles, salt and pepper. Cook until heated through.
1. Preheat oven to 300ºF (this is a slow bake chocolate cake recipe)
2. Grease and flour a 9 in x 13 inch baking dish
3. Place all the ingredients into a mixing bowl and mix at medium speed until all the ingredients are blended and smooth.
4. Pour into the greased and floured pan and bake for 1 hour, or until done.
5. Frost as desired with your favorite frosting.
Recipe for homemade buttercream frosting
3 1/2 cups powdered sugar, 1/2 cup butter softened, 1 tsp vanilla, 3 tbsp evaporated milk. Combine all ingredients and enjoy. I got this recipe from a blog friend https://holcombfamilyrecipes.wordpress.com I am not a big fan of chocolate but this cake is really good.
1 cup water-room temperature. I put use regular tap water heated in microwave for 20 sec. 1 egg beaten. 1/4 cup butter-cut into cubes, 3 1/4 cups bread flour (I use 1 cup fresh ground wheat flour and 2 1/4 cups bread flour), 4 tbsp sugar, 3 tbsp powdered milk, 1 tsp salt, and 1 1/2 tsp yeast placed in the center of the pan. Set bread machine on dough cycle.
When cycle is finished, turn dough out on floured surface. Knead slightly, just enough to punch down dough. Choose now what you want to make with your dough. If making dinner rolls or hamburger buns, shape small sections of dough into round shapes. This will make about 15 rolls depending on how large or small you make them. Place rolls on cookie sheet, spray tops with oil spray. Let rise 1 hr. Bake at 400 for 12 min. Remove from oven. Brush tops generously with melted butter. Enjoy!!
I got this recipe years ago from the back of a marshmellow creme container. I have used it since for making fudge. It is easy and delicious.
Fantasy Fudge in the microwave
3/4 cup butter, 3 cups sugar, 5 oz. evaporated milk, 1 12 oz package chocolate chips (2 cups), 1 7 oz jar marshmellow cream, 1 tsp. van.
Microwave butter in 4 qt glass bowl on high 1 min. Add sugar and evaporated milk. Mix well. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Remove from microwave, add chocolate chips. Stir until chips are melted. Add remaining ingredients. Mix well. Pour into greased 9 x 13 cake pan. Cool at room temperature. Cut into squares. Makes approx. 3 lb.
I use this same recipe for peanut butter fudge, vanilla, and butterscotch. Just substitute the chocolate chips with peanut butter chips or whatever type you are using. When making chocolate fudge, we prefer milk chocolate chips.
It is raining outside today. We did not want to go to the building to get decorations so we just decided to make some candy. I usually make this only at Christmas time but I should make it more often as it is one of everyone’s favorite. This recipe came from a dear friend of mine and I have used it now for about 25 years. Wow, that makes me feel old(maybe I should leave that sentence out). Anyway the recipe is:
1/4 cup butter-softened, 1 tsp vanilla. Gradually add in 1 box powdered sugar. You will need to add a little evaporated milk at the end-only add about 1 tbsp at a time. 1-3 tbsp should be all you will need. It needs to be a little dry. Roll out and spread on peanut butter. Roll up candy length wise and put in fridge until chilled. Cut and enjoy.
Just a little note about the lady who gave me this recipe. Her name was Vanessa Looney and she was one of the finest Christian ladies I have ever known. When it became obvious to those who loved her that it would soon be time for her to be with the Lord, she made a profound statement to me. We were talking and she said “You know, I am not afraid of dying. I have lived my entire life for this moment. I will finally see my Jesus.” I consider this one of the most important statements a Christian could ever make-that we would all live our lives for the moment we will see Him. Just a little remembering on my part.
Well, I best be going. My girls want to play a game of cards. Enjoy your day and God bless.