Pineapple Almond Pound Cake
1 2/3 C. of canola oil
2 1/2 C. of white sugar
1 C. of milk or water
2 C. of white flour
1 C. of ground wheat flour
1 C. of canned pineapple chunks, (most juice drained)
handful of sliced almonds
Beat up the oil, sugar and egg until a creamy substance. Add the milk and stir. Now add the white flour, a bit at a time, stirring as you go. Now add your ground wheat and mix, then stir in the pineapple chunks.
Stick in pre-heated oven at 400 degrees Fahrenheit, and bake at 400 for forty minutes. Turn down to 350, then bake for fifteen-twenty minutes on 350. Bake in a round glass dish. Sprinkle the almonds on before or after its done baking, it doesn't matter. Cool and slice. Enjoy!
1/3 c. soft brown sugar
4 oz. butter, softened
11/4 c. self-rising flour
1 can of sweetened condensed milk
4 oz. butter, diced
1/2 c. soft light brown sugar
2 TBsp. dark corn syrup
3 oz. white chocolate
3 oz. dark chocolate
1. Preheat oven to 350F. Grease and line a 7by11 in. baking pan with parchment.
2. Cream together the butter and sugar until light and fluffy. Stir in the flour and mix until combined.
3. Press the mixture over the base of the pan and bake for 15-20 minutes until golden brown. Leave to cool.
4. Place the caramel topping ingredients in a saucepan. Place over low heat until dissolved and bring to the boil. Continue to boil, stirring continuously, for 10-12 min.
5. Pour caramel topping over the base. Lave to cool completely. Melt the chocolate squares in two separate pans over simmering water.
6. Pour the dark and white chocolate over the caramel and swirl together with the back of a spoon. Leave to set, then cut into squares.
Taken from: Cookbook For Girls
By Denise Smart
1 tub of vanilla ice cream
1 c. of frozen blueberries
1 tsp. cornstarch
1/8 c. of sugar
1 c. of water
1. Set out the ice cream to thaw.
2. Put out the blueberries to thaw.
3. Once thawed out halfway, mix blueberries with water, cornstarch and sugar in a saucepan over stove. Continue to mix until a thickening sauce.
4. Get a bowl and mix three cups of ice cream with blueberry sauce. Put in a plastic container and put in freezer for ten-fifteen minutes.
EASY & QUICK Monkey Bread!!!!
3(10oz) packages of refrigerated biscuit dough
3/4 c. sugar
3 T. ground cinnamon
1/2 c. butter
3/4 c. sugar (this isn't a mistake, it really does call for two 3/4 cups of sugar)
Mix up one of the 3/4 cup of sugar and cinnamon.
Dip biscuit dough (slice into balls) into lukewarm water in a bowl.
Drop one ball at a time and move around in the cinnamon/sugar mixture until a orangeish color.
Place balls in neat rows on a glass pan.
Melt butter, and mix the other 3/4 cup of sugar with it.
Pour over biscuits and bake in oven till toothpick comes out clean.
(I've tried this three times before, and they turned out delicious every time!!! Simple and yummy!:) Enjoy!
Homemade Cinnamon Tea
1 hearty shake of ground cinnamon
1 shake of basil
1 tiny shake of pumpkin spice
1/4 tsp. of Splenda, Stevia, or just white sugar
4 clove heads (grind well)
Put all ingredients in 1 coffee filter and shake lightly a few times.
Tie the top of it with yarn, but be sure to leave a modest long piece left.
Place in a mug and pour hot water over it to steep.
Drink and enjoy!
(Just tried this neat tactic today(12-2-11) tastes like cinnamon!
If you like this recipe, or have any ideas on how I can modify it, comment and let me know!!)