Orangeade Recipe

Ingredients:

6 Organic Valencia Oranges, washed and cut in half
¼ Cup Sugar
2-3 Cups Water

Instructions:

Juice the oranges and then shake it up with the sugar.

Once combined add in the water and give another shake.   Chill.

Big, Fat, Moist Brownies

Ingredients:

1 c butter (melted)
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract

For the frosting :

1/2 c butter
3 1/2 c confectioner's sugar
1/4 c cocoa powder
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp lemon juice

Directions:

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Southern Style Green Beans

Ingredients:


1 large onion sliced thin
1 tbsp oil
4 cubes beef boullion
2 cloves garlic, minced
1 (32oz) bag of frozen cut green beans

Directions:

In a large pot, saute onion in oil until tender, add in minced garlic and stir continuously for 1 minute.                        

Add in green beans, beef boullion and enough water to cover completely.  Bring to a boil, then reduce heat to medium low/low.      

Continue cooking uncovered for several hours until all the liquid cooks out.  You will need to stir occasionally to keep from scorching.    

Serve hot.  Even better the next day!

Aunt Bee's Recipes

Christmas Cake (Tricolor Bundt Cake)

Ingredients:


1 white cake mix
1 cup sour cream
1 small package instant vanilla pudding
4 large eggs
1/2 cup water
3/4 cup vegetable oil

Directions:

Combine all ingredients together and mix well to prepare cake batter. Divide batter equally into three bowls to create three different layers (about 2 cups per layer.)

Layer 1: To batter add:
3/4 cup chopped nuts
Several drops green food coloring
1/2 teaspoon almond extract

Layer 2: To batter add:

1 8-ounce jar maraschino cherries, drained
Red food coloring

Layer 3: To batter add:

6 tablespoons chocolate syrup

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Pour in green batter and smooth the top. Gently layer on the red batter. Do not stir.

Finally pour in chocolate layer taking care not to let the colors mingle. Bake at 350 degrees for about 40 to 50 minutes. Cool and frost with canned chocolate or white frosting.

Click here to view: http://www.recipelink.com/msgbrd/board_31/2000/DEC/2550.html

The Best Red Velvet Cake

Ingredients:

2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring

How to make it:

Preheat the oven to 350F.

Cream the eggs, sugar, oil and vinegar.                        

Sift the cake flour, baking soda, and cocoa together.

Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.                              

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done.                      

Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.

Red Velvet Cake Frosting

Ingredients:

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

How to make it :

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Adapted from Mrs. Wilkes' Boardinghouse

Short Bread Cookies

Ingredients:

All purpose flour- 2cups
Butter (at room temperature)-1 cup
Salt- a pinch
Confectioner's sugar-1/2 cup
Vanilla extract- 1 tsp

Method:

1.Beat the butter until fluffy using a handmixer, for 3-4 minutes.

2.To this add the sugar and beat well for 2-3 minutes.

3.Mix in the salt and vanilla extract.

4.Fold in the flour mixture.
5.Flatten the dough and wrap it in a plastic and refrigerate for at least an hour.

6.Preheat oven to 350 degree F and line two baking trays with parchment paper.

7.Flour a surface where you are planning to roll the dough.

8.Make small balls of dough and flatten it using the bottom of a glass.Use a cookie cutter or use a steel utensil to get a perfect shape.The ideal thickness is 1/4 inch. Prick them with a fork.

9.Arrange them on the parchment paper leaving some space in between and chill them again for 10-15 minutes.

10.Bake for 9-10 minutes or till the cookies start turning to a golden brown color.


Notes:

1. You could roll out the dough and use a cookie cutter to cut it into desired shapes.

2.  Store cookies in an airtight container for up to 2 weeks.

[Recipe adapted from:Joy of Baking]

Flourless Peanut Butter and Chocolate Chip Cookies

Ingredients:

1 cup super-chunky peanut butter
1 cup (packed) light brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Directions:

Preheat oven to 350 degrees.

Mix the peanut butter, brown sugar, egg, baking soda and vanilla in a medium bowl. Mix in chocolate chips.          

Using moistened hands, form generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.


Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Makes 24 cookies