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Applesauce Bread
Mix together the flour, oatmeal, baking soda, baking powder and cinnamon and set aside. Prepare two 9X5 pans by spraying with cooking spray, or you may use several smaller pans. Have oven preheated to 350 degrees. Use your mixer to mix together the eggs, the sugar, and the oil. By hand, fold in the applesauce and sour cream alternately with the flour mixture. Fold in the raisins. Divide batter evenly between your pans and bake until top is cracked and brown. About 50 -60 minutes for the larger pans and 40 - 45 minutes with the smaller pans. The tops will brown and be cracked. Test for doneness with a toothpick. Applesauce Muffins1/4 c. butter, softened
1/4 c. canola oil 2/3 c. sugar 1 egg 1 c. applesauce 1 tsp. cinnamon 1/4 c. sour cream 1/2 tsp. salt
1 1/4 tsp. baking soda 1 3/4 c. unbleached flour 1/2 c. raisins 1/2 c. nut meats, broken
Preheat oven to 350 degrees. Combine all ingredients in mixing bowl and stir thoroughly with spoon until mixed together all ingredients. Bake in paper lined or greased muffin tins for 20 to 25 minutes. Yields: 12 muffins. Wisconsin CheesecakeYears ago in the mid 70's Jim worked with an Airman from Wisconsin. His mother made the most delicious cheesecake that she sent to us a time or two in thanks for the many meals we fed her son. The recipe follows.WISCONSIN CHEESECAKE
Instructions for Wisconsin CheesecakeCrust: in small bowl combine graham cracker crumbs, sugar and butter. Using fingertips, pat an even layer of crumb mixture on bottom and up sides of 9 inch springform pan (or use a deep dish 9 inch pie pan). Refrigerate until chilled.Preheat oven to 350. In a medium bowl beat cream cheese to soften and blend. Beating continuously, gradually add 2/3 cup sugar, eggs one at a time, and vanilla. Beat about 2 minutes with mixer at medium speed or until creamy and very smooth. Pour filling into chilled crust. Bake in preheated oven 30-35 minutes or until filling is almost set. Meanwhile, combine sour cream and 3 tablespoons sugar. Spread over top of cheesecake. Bake 10 minutes more. Cool at room temperature up to 1 hour. Refrigerate several hours or overnight before serving. Store in refrigerator. Chocolate Peanut Butter Brownies From my cousin Audrey. Thanks!!
This consists of two recipes put together.
BAKED FUDGE
1/2 cup margarine 1 teaspoon vanilla
4 tablespoons cocoa 1 1/2 cup flour
2 cups sugar 1/8 teaspoon salt
3 eggs 1 cup chopped nuts
Melt margarine. Combine cocoa and sugar. Beat into the margarine. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, salt and nuts. Mix well. Spread in a buttered 9 inch by 9 inch pan. Bake about 30 minutes in a 350 degree oven. cool. Cut into 1 1/2 in pieces. Store in an airtight container.
PEANUT BUTTER BROWNIES
1 cup flour 1/2 cup peanut butter
1 teaspoon baking powder 1/3 cup butter
1/2 teaspoon salt 2 eggs
1 cup sugar 1 teaspoon vanilla
Combine flour, baking powder and salt. Set aside. Beat sugar, peanut butter, butter, eggs and vanilla. Stir in dry ingredients just until well blended. Spread in a buttered 9 inch square pan. bake at 350 degrees about 30 minutes.
CHOCLATE PEANUT BUTTER BROWNIES
Butter a 9x13 inch pan. Mix up each recipe separatly. Spread the Baked Fudge in the prepared pan. Drop the Peanut Butter Brownies on top of the Baked Fudge by teaspoonfuls. Smooth the top with a spatula. Bake at 350 degrees until a tooth pick comes out just moist with the batter. It is about 40 minutes but, I have not timed it so I can not tell you exactly how long. I have also put the Peanut Butter Brownies on the bottom but, I like the fudge on the bottom better because the fudge gets a hard crust on the top when it is on the top. |
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