Down-In-the-Dumps Pudding (Brownies)

 1.  Mix together in a bowl:

        2 cups flour

        1 1/3 sugar

        4 tsp. baking powder

        1/2 tsp salt

        4 T. cocoa

2. Stir in 

        1 cup milk

        4 T vegetable oil

        2 cups chopped nuts (if you want)

3. Spread mixture in ungreased 9 x 13 pan.

4. Blend in a small bowl:

        2 cups brown sugar

        1/2 cup cocoa

5.  Sprinkle brown sugar/cocoa mixture on top of the mixture in the 9 x 13 pan.

6. Pour 3 1/2 cups hot water over all.

7.  Bake at 350 for 45 minutes.

Breakfast Cake

1/2 cup softened butter
3/4 cup sugar
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 tsp vanilla
1/4 cup butter, softened
1 tsp cinnamon
2/3 cup brown sugar

1.  Cream butter and sugar
2. Add eggs and beat until creamy.
3. Mix  flour, baking powder, and salt together.
4. Add some of the flour and then some of the milk,  Keep alternating adding the flour mixture and the milk until they are all added.
5. Add vanilla.
6. Spread batter evenly in the bottom of a 9 x 13 pan.
7. Mix 1/4 cup butter, cinnamon and brown sugar together.
8. Sprinkle over the batter as best you can.  Sometimes it is just globs on the batter, that's okay.
9. Bake at 350 F for 25-30 minutes. 

Apple Brownies

Apple Brownies

1/2 C. Butter
3/4 C. White Sugar
1/4 C. Brown Sugar
1 egg
3 apples
1/2 cup walnuts (optional)
1 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1.  Melt the butter
2. Add white and brown sugar and the egg.  Beat them until they are fluffy.
3. Peal and thinly slice the apples.
4. Add the apples and walnuts to the butter, sugar, egg mixture.  Fold them in.
5. Mix flour, salt, baking powder, baking soda and cinnamon together.
6.  Add them to the apple mixture and stir it just until it is blended.
7. Spread the mixture into a 9x9 inch greased pan.
8.  Bake at 350 degrees for 35 minutes.  Check to make sure it is done by inserting a toothpick in the middle.  If it comes out clean, it is done.

Down-In-The-Dumps Pudding

Beat together:

2 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons cocoa

Stir in:

1 cup milk
4 Tablespoons oil
2 cups chopped nuts

Spread mixture in an ungreased 9 x 13 pan.

Blend in a small bowl:
      2 cups brown sugar (packed)
      1/2 cup cocoa

Sprinkle over the top of the batter.

Pour over all:
   3 1/2 cups hot water.

Bake at 350 degrees for 45 minutes.

Danish Red Cabbage

This recipe was a traditional Christmas dish when I was growing up and we went to Grandma Petersen's house for Christmas Eve Dinner and Christmas Day Dinner.   I know it is not something that everyone likes, but I have always liked it.  This is the recipe that my sister, Karen, used.

1 small head of red cabbage

Finely chopped.  You don't want the pieces too big.
Simmer in a pan with a small amount of water until tender.

Add:
1/3 cup apple cider vinegar
1 small jar of red current jelly
1/2 cup brown sugar
1/2 tsp salt
2 Tbs butter

Simmer for 1/2 hour with the lid on.  Remove the lid and continue to simmer until most of the moisture is cooked off.  It's better if it is left to sit in its juices over night.

Caramel Popcorn Balls (No Bake)

 Caramel Popcorn Balls

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Ingredients:

8-10 cups	Popped Popcorn
½ cup	Sugar
1½ cups	Brown Sugar
1 cup	Light Corn Syrup
1 cup	Water
2 tsp	White Vinegar
½ tsp	Salt
½ cup	Butter

Directions:

Combine sugar, syrup, water, vinegar and salt in a saucepan and bring to a boil. Stir frequently. 

Once mixture begins to boil reduce to low heat and stir in butter until melted. 

Combine syrup and popcorn in a large bowl until popcorn is coated. 

Let cool and shape mixture into balls. Make about 12 balls.

Cinnamon Swirl Bread

Ingredients:
      1 1/2 cups wheat flour
      1 cup sugar
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup buttermilk
      1 egg
      1/4 cup oil
      1/2 cup brown sugar
      3 tsp cinnamon

Mix together flour, sugar, baking soda, and salt.
Mix buttermilk, egg and oil.  Stir it into the flour mixture just enough to moisten the flour.
Mix the brown sugar and cinnamon together.
Grease the bottom of a 9 x 5 bread loaf pan.
Pour half of the batter into the bottom of the pan.
Sprinkle half of the cinnamon sugar mixture on top.
Carefully pour the other half of the batter on top of this.
Sprinkle the other half of the cinnamon sugar mixture on top.
Use a clean knife and cut through the batter to swirl the cinnamon and sugar mixture through the batter.  Be careful not to mix it too much.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the top comes out clean.
Cool for 10 minutes in the pan and then remove it.  Put it on a wire rack to finish cooling.

If you want to cover it with a glaze, mix 1/4 cup confectioners' sugar and 1 1/2 teaspoons of milk together.  drizzle it over the loaf.

This recipe makes one loaf of quick bread.

Oatmeal Peanut Butter Raisin Cookies

While preparing to leave China, I found I had a lot of oatmeal, peanut butter and raisins to use up before I could go or else throw them out.  Not wanting to do that, I found a recipe for Oatmeal Peanut Butter Cookies and changed some ingredients and added raisins.  David has declared it his NEW favorite cookie!

Cream together:
1 cup butter, softened
1 3/4 cups packed brown sugar
1 cup peanut butter

After it is mixed well add:
 2 eggs

Mix the eggs in well and then add:
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Mix this all well and then add:
1 cup of quick oats
1 cup of raisins

When it is all mixed really well, drop by teaspoonfuls to a cookie sheet and bake at 350 degrees for 8 minutes.  Let them sit on the cookie sheet for a minute before you remove them to cool.  Makes about 4 dozen cookies.

Oatmeal Peanut Butter Raisin Cookies

Peanut Butter Finger (School Recipe)

This is the recipe that was given to me by a person that used to work in the school cafeteria (in the days when they actually made things from scratch).  My family has fond memories of this dessert.

Peanut Butter Fingers

Peanut Butter Fingers

In a large bowl:

1 1/2 cups Butter
1 1/2 cups Peanut Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 eggs
1 1/2 teaspoons baking soda
3/4 salt
1 Tablespoon Vanilla

Mix all ingredients well with a mixer.

Stir in:
3 cups rolled oats
3 cups flour

Mix well.

Spread a thin layer of butter in a large baking sheet (13x18) or two 9x13 pans.  Evenly spread the batter into the pan.  You will probably have to use your hands and try to get it as even as possible.

Bake at 350 for 15 - 20 minutes, until the edges are golden brown.  Immediately sprinkle 2 bags of chocolate chips on the hot bars.  Spread around with a knife as it melts.

Optional frosting:
2-4 cups powdered sugar
1 1/2 cups peanut butter
4-8 Tablespoons evaporated milk.

Start with 2 cups powdered sugar and all of the peanut butter.  Gradually add the milk, starting with 4 Tablespoons.  If you happen to add too much milk and it is too runny, go ahead and add more powdered sugar.