- This topic has 1 reply, 1 voice, and was last updated August 30, 2007 at 2:38 pm by .
- August 30, 2007 at 2:38 pm #253276
Cheez Whiz recipe
1 pound processed cheese, cut into small pieces
1 (13 ounce) can evaporated milk
4 tablespoons margarine
1 teaspoon salt
Dash of Tabasco sauce
1 teaspoon dry mustard
Melt all ingredients in heavy saucepan or double boiler over medium
heat. Pour into containers; let cool. Use on crackers or in recipes
calling for Cheez Whiz.
32 fluid ounces caramel
32 fluid ounces lime juice
16 fluid ounces glycerin
12 fluid ounces 95% alcohol
12 fluid ounces Cola Flavor Base (recipe below)
Caffeine solution (2 ounces caffeine in 10 fluid ounces water)
2 fluid ounces vanilla extract
These are mixed to produce 1 gallon of cola flavor. Four ounces of
this cola flavor plus .5 fluid ounces of diluted phosphoric acid (one
part 85% phosphoric acid to seven parts water), are used to flavor a
gallon of high fructose corn syrup.
Cola Flavor Base:
This is the secret stuff.
46.8 g. lemon oil
14.2 g. orange oil
14.2 g lime oil
10.7 g cinnamon oil
3.5 g nutmeg oil
Cool Whip recipe
1 (5 ounce) can evaporated milk, chilled
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 tablespoons granulated sugar
3 tablespoons corn or safflower oil
Pour evaporated milk into a shallow tray, bowl or ice cube trays and
place in the freezer until crystals begin to form around the edges.
While the milk is chilling, combine the gelatin and water in a dish,
without stirring. Place the dish in a small saucepan or dish
containing hot water and let stand until the gelatin dissolves –
about 5 minutes. Remove dish from the hot water, stir the gelatin and
allow to cool.
Beat the milk in a medium size bowl until stiff peaks form. Gradually
add the sugar, oil, and then gelatin mixture. Continue beating until
stiff peaks form again. Cover and place in freezer for 10 minutes,
then transfer to refrigerator. The mixture will become very stiff.
Before serving, stir to soften. Will keep 3 days covered in
Kit Kat Bars recipe
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup granulated sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, granulated sugar, butter and milk
into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9 x 13-inch pan and pour 1/2 of the
mixture over it. Put another layer of crackers and pour the remaining
mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips and
peanut butter. When melted, spread evenly over the top. When cool,
cut into desired bars or squares.
A bottle about the size of a Twinkie
Twelve 12 x 14 inch pieces of aluminum foil
Toothpick or bamboo skewer
4 egg whites
1 (16 ounce) box golden pound cake mix
2/3 cup water
2 teaspoons very hot water
1/4 teaspoon salt
2 cups Marshmallow Creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Heat oven to 325 degrees F.
Create the cake mold by folding each piece of foil in half twice and
wrapping it around the bottle leaving the top open. Lightly spray the
inside of each mold with Pam or Baker’s Joy or equivalent, arrange on
In medium bowl, beat egg whites till stiff but not dry. Set aside.
In large bowl, combine cake mix and water and beat 2 minutes,
scraping sides and bottom of bowl to thoroughly mix. Gently fold in
egg whites until combined with cake mix. Pour about 3/4 inch of
batter into each mold.
Bake 25 to 30 minutes or until cakes test done with clean toothpick
inserted in center. Cool completely and remove cakes from mold.
To make filling, mix hot water and salt in coffee cup until
dissolved. Set aside and cool completely.
In medium bowl cream together shortening, powdered sugar and vanilla
extract. Add Marshmallow Creme and beat on high speed until fluffy.
Add cooled salt water and beat another minute.
Using a bamboo skewer or wooden pick, poke a hole all the way through
the cake, moving it around to hollow out a small area all the way
through the cake for the filling. Using a filling tip on a cookie
press or a cake decorator, fill each cake with filling. Fill from
both ends if necessary.
(***you can also grill twinkies on the grill for about 4 minutes
turning them alot from side to side…and they are VERY GOOD!!!***)
Heinz Ketchup recipe
1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Combine all ingredients in a medium saucepan over medium heat. Whisk
until smooth. When mixture comes to a boil, reduce heat and slimmer
for 20 minutes, stirring often. Remove pan from heat and cover until
Chill and store in a covered container.
1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar
Mix as for pudding; spoon into molds and freeze. When partially
frozen, insert Popsicle stick into center of each.
Fannie Mae Caramels recipe
4 cups granulated sugar
2 cups light corn syrup
1(14 ounce) can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teaspoons vanilla extract
2 cups walnuts
Tempered dipping chocolate or wax paper cut into rectangles
Butter a 13 x 9-inch baking pan.
In a heavy 6-quart Dutch oven, combine sugar, corn syrup, sweetened
condensed milk, milk, whipping cream and butter. Place over medium
heat and stir occasionally with wooden spoon until comes to boil.
Clip on candy thermometer. Cook, stirring constantly, until candy
reaches 240 degrees F or soft ball stage.
Remove from heat. Stir in vanilla extract and nuts. Pour without
scraping into pan. Allow to stand overnight.
Cut into 1-inch squares. Wrap in wax paper or dip in chocolate.
Yield: about 110 pieces
Entenmann’s Pound Cake recipe
Posted by bettyboop50 at recipegoldmine.com May 11, 2001
Source: I Dunno4 Recipes
1/2 pound butter
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla extract
Heat oven to 325 degrees F. Spray an 8 1/2-inch loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes. Add 1
egg and then a little flour, beating 2 minutes. Add second egg and
half of remaining flour and beat 2 minutes. Add 3rd egg and rest of
flour and extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into center comes out clean.
Cool in baking pan on wire rack 30 minutes. Remove from pan. Slice
If freezing, be sure to slice before freezing loaf. Thaw. Use within
Lawry’s Seasoned Salt recipe
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients into
a 1-quart mayonnaise jar with tight fitting lid, shaking until
blended well. Keep at room temperature. Use within 3 months.
Yields about 1 cup.
V-8 Vegetable Juice recipe
Source: Sunset magazine – 1974
15 pounds fully ripe tomatoes, chopped
2 cups celery, chopped
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup granulated sugar, or to taste
2 tablespoons salt
3/4 teaspoon pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire sauce, to taste
Over medium high heat bring the vegetables to a boil and boil gently
for about 20 minutes.
In a covered blender (food processor) and a portion at a time process
until smooth. Strain and discard pulp.
Add seasonings and bring to just under boiling if canning, or chill
Yields about 6 quarts.
Snickers Candy Bar recipe
1 (11 1/2 ounce) package (2 cups) milk chocolate chips
2 tablespoons vegetable shortening
1 (14 ounce) package caramels
3 tablespoons butter or margarine
2 tablespoons water
1 cup chopped walnuts or peanuts
Melt over hot (not boiling) water, the chocolate chips and vegetable
shortening. Stir until melted and mixture is smooth. Remove from
heat. Pour 1/2 of melted chocolate into greased 8-inch square pan and
spread evenly. Refrigerate until firm, 15 minutes.
Return remaining chocolate mixture to low heat.
Melt caramels and butter with water over low heat, stirring until
smooth. Stir in nuts until well blended. Pour into chocolate-lined
pan. Spread evenly. Refrigerate until tacky (15 minutes).
Top with remaining melted chocolate and spread over caramel filling.
Return to refrigerator and chill until firm (1 hour).
Cut into 1-inch squares. Refrigerate until ready to serve.
NOTE: Ingredients may be melted in microwave.
Kelly in IL
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