|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
| This is where you will find some of Sapphy's favorite recipes. |
| . If you have a recipe you would like to send to Sapphy, please do by clicking on the e-mail icon below. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
| TRIPLE FUDGE CAKE |
| > 1 pkg cook 'n serve chocolate pudding |
| > 1 pkg chocolate cake mix |
| > 1 pkg chocolate chips |
| > -- cook pudding on the stove according to directions. Mix in >chocolate |
| cake mix. Fill two layer cake pans that have been greased and >floured. Cover |
| the top of one layer with chocolate chips. Bake layers >at 325 until toothpick |
| comes out clean; about 20 minutes. (My oven runs >hot so it may be 25 minutes.) |
| Cool cakes completely. Turn plain layer >onto plate. Melt remaining chocolate |
| chips and spread over plain layer. > Top with chip layer. You're done. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Sapphy's Crunchy Jumble Cookies |
| |
| 1+1/2 cups flour |
| 1/2 tsp. baking soda |
| 1/2 tsp. salt |
| 1 cup sugar |
| 1/2 cup margarine |
| 1 egg |
| 1 tsp. vanilla |
| 2 cups Rice Krispies |
| 4 oz. semi-sweet chocolate chips |
| 4 oz. butterscotch chips |
| 1/2 cup walnuts |
| 1/2 cup raisins |
| |
| Preheat oven to 350 degrees. Lightly grease a cookie sheet. |
| |
| Sift flour, baking soda and salt together and set aside. Combine sugar and margarine and beat until well blended. |
| Add the egg and vanilla and then the dry ingredients. Mix well. Stir in the Rice Krispies, chips, nuts and raisins. |
| Drop by tablespoonfuls onto the prepared cookie sheet and bake for 12 minutes or until lightly browned. |
| Remove from cookie sheet immediately when done and cool on a rack. |
| This recipe makes about 40 cookies (less if you eat the dough!). |
| |
|
|
|
|
 |
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| What you need: |
|
| 2 med potatoes diced |
| 3 carrots, diced |
| 2-3 celery stalks, sliced |
| 1 cup of peas |
| 1 diced onion |
| 1 lb of ground beef |
| 1 can tomato soup |
| salt and pepper |
|
| How you make it: |
|
|
| Place veggies in bottom of greased cassarole dish in the order listed. Brown meat and season with salt and pepper. Spread over veggies. Pour tomato soup (not diluted) on top. Cover and bake 90 minutes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
| What you need: |
| Filling: |
|
| 3 C powdered sugar |
| 3 oz cream cheese softened |
| 1 T butter |
| 1 capful peppermint extract |
|
| Chocolate Coating: |
|
| 12 oz semi sweet chocolate chips |
| 2 T grated paraffin wax |
|
| How to make it: |
| To make filling, mix ingredients together and form into marble sized balls. Refridgerate til firm. Once filling is firm, melt chocolate and wax over low heat until smooth. Dip firm candy in chocolate to coat. Place on wax paper to cool. |
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
| This is one of the better cakes I have made! My guests went back for seconds on this one! |
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1 1/2 cups softened butter, 2 Cups of sugar, 3 eggs, 1 1/2 cups of Sour Cream,1 1/2 tsp vanilla, 3 cups of flour, 2 1/4 tsp Baking Powder, 3/4 tsp Baking soda, 3/8 tsp salt. FOR THE ICING: 2 cups heavy cream, 2/3 cup brown sugar, 1/2 tsp vanilla, 1/2 cup chopped walnuts. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cream butter and sugar. Beat eggs until fluffy. Beat in sour cream and vanilla (1 1/2 tsp). Add flour, baking powder, soda, and salt gradually. Divide the batter among three 9" cake tins. Bake at 350F for 45 minutes. Allow to cool in tins. Turn out onto racks. FOR ICING: Whip cream with 2/3 cup of brown sugar and 1/2 tsp of vanilla Place one later on a plate and spread the icing all over the top and sprinkle with chopped walnuts. Place 2nd layer on top of that and do the same thing. Then add the third and cover the entire cake with remaining whipped cream. Sprinkle with walnuts. Since it was near Christmas when I first made this I also sprinkled red and green sugar over it which looked quite nice! |
| |
|
| |
| |
| |
| |
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
| 1 cup water |
|
| 2 tablespoons cornstarch |
|
| 1/2 cup sweetened condensed milk |
|
| 1 1/2 cups evaporated milk |
|
| 1/4 teaspoon salt |
|
| 1/2 cup sugar |
|
| 1/2 cup Guinness stout |
|
| In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. |
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
