Chocolate Tea Bread
Recipe By : Hershey’s Chocolate cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Quick Bread
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
2/3 cup sugar
1 1/2 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nuts — chopped
3/4 cup raisins — opt
Preheat oven to 350° Prepare 8×4 inch loaf pan
Cream butter, sugar and egg. Add dry ingredients alternately with buttermilk, s
tir in nuts and raisins.
Bake for 55-60 minutes.
3-1/2 c. sugar
1/2 tsp. salt
1 c. light cream
1/2 tsp. butter
3 tbsp. light corn syrup
1 c. mashed ripe bananas
1 tsp. vanilla
1/2 c. chopped med. fine walnuts
Into heavy 2-1/2 quart saucepan turn the sugar, salt, butter, cream, syrup and bananas. Over moderate heat bring to boil, continue boiling on low heat until mixture reaches 238 degrees. Cool with out stirring until thermometer drops to 110 degrees or until pan feels warm to touch. Add vanilla, nuts, beat until candy becomes thick. Turn into 8×8 inch buttered pan. Let stand until firm and cut into 1 inch squares. Makes about 3 pounds.
2 c. cooked fresh yellow squash
1/4 c. finely chopped onion
1/3 c. all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
oil for frying
Cook onion and squash till done. Add salt, sugar, pepper. Stir till luke warm and mashed up. Add eggs and flour mixture to make a batter. Drop by 2 tbsp. in hot oil. Cook slow and turn till browned lightly. Will look somewhat like pancakes.
1/2-cup lavender flowers
1/2-cup chamomile flowers or you may use 4 chamomile tea bags
4 drops of ylang-ylang oil and 1 dropper of lavender oil
Mix together and package.
Packaging ideas = Package loose in jars or tin-tie bags and include a reusable muslin bag or two.
The method of using herbal teas is to simmer the herbs for 5 minutes, steep them for 10 minutes, and then pour the mixture directly into the tub through a strainer. This method is very satisfactory. The “tea” is stronger and does a better job, plus the fact the fragrance created by simmering the tea is a beautiful bonus.
Banana Marshmallow Squares
1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1 cup nuts, chopped
3 1/4 cups miniature marshmallows
1 small box Instant vanilla pudding
2 ripe bananas, mashed
Crust: Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In large bowl combine cake mix, butter, eggs and nuts. Blend well. Press 1/2 into bottom of pan; reserve remaining for topping.
Filling: In double boiler, melt marshmallows, stirring constantly, until smooth. Add dry pudding mix and bananas to melted marshmallows. Spread evenly over dough. Crumble remaining dough over filling. Bake 20 to 25 minutes or until dough is golden brown.
Here is a link for a free pdf of jams and jellies
1/2 cup sweetened condensed milk
1 (12-ounce) package caramel candies, unwrapped
4 (10-inch) flour tortillas (use the largest you can find)
1 cup semisweet chocolate chips
1 cup toasted pecans
Preheat oven to 350 degrees F.
Cut tortillas into 8 wedges, each. Bake the tortilla wedges for 8 minutes, or until a light golden brown (If you try to cut the baked tortilla, it will break and crack).
Combine caramels and condensed milk in a microwave-safe glass dish. Melt in a double boiler or microwave on high for 1 minute, stir, and microwave again for 1 minute. Stir again. When caramels are melted, stir mixture until it is smooth.
Spread it evenly on the tortilla wedges. Melt chocolate. Stir until smooth. Spread the chocolate layer over the caramel layer. Sprinkle the nuts evenly over the chocolate.
Prep Time: 30 minutes
Cook Time: 8 minutes
Yield: 32 wedges
Recipe courtesy Paula Deen
Show: Paula’s Party
Episode: Childhood Food Grows Up
4 boneless, skinless chicken breasts
1 pkt. Ranch salad dressing mix
12 slices of bacon
Sprinkle chicken with dressing mix (I used almost the whole packet, there was just a little left). Wrap bacon around chicken and secure with toothpicks. Place in baking dish. Bake at 375 for 30 min. Turn on broiler and broil for 4-5 minutes until bacon is crisp.
2 cups packed brown sugar
2 cups white sugar
4 tablespoons butter
1 cup milk
1 1/2 cups peanut butter
2 teaspoons vanilla extract
2 cups miniature marshmallows
Butter one 9×9 inch pan and set aside.
In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.