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Strawberry Cake Roll

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Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
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Instructions
  1. Sift together flour, baking powder and salt, set aside
  2. In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
  3. Beat in vanilla
  4. Add dry ingredients, mix well
  5. Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
  6. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
  7. Cool 5 minutes
  8. Turn cake onto a kitchen towel dusted with confectioners' sugar
  9. Roll up cake in the towel
  10. cool completely on a wire rack
  11. In a small bowl, beat cream cheese and marshmallow crème
  12. Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
  13. Top with 2 1/2 cups strawberries
  14. Roll up again
  15. Place seam side down on a platter
  16. Refrigerate for at least 2 hours
  17. Just before serving, garnish with remaining strawberries
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Easy Strawberry Cobbler

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in an 8x8-inch baking dish
  3. Mix the flour and sugar in a large bowl
  4. Add the milk gradually, stirring constantly
  5. Pour over the melted butter, do not stir
  6. Spoon thawed strawberries over the top along with the juice
  7. Bake for one hour
  8. Serve warm with a scoop of vanilla ice cream
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3-Ingredient Strawberry Sherbet

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Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
Servings
people
Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
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Instructions
  1. Stir together all ingredients
  2. Pour into freezer container of a 5-quart electric freezer
  3. Freeze mixture according to manufacturer's instructions
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Strawberry Bread

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
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Instructions
  1. Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
  2. Combine remaining ingredients; add to dry ingredients, stirring until well combine
  3. Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
  4. Bake at 350 degrees for one hour
  5. Cool loaves in pans, about 10 minutes
  6. Remove from pans and let cool completely on plates
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Strawberry Layer Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
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Instructions
  1. Grease and flour three 9-inch round cake pans
  2. Preheat oven to temperature recommended on package
  3. Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
  4. Divide batter evenly between pans
  5. Bake until toothpick inserted in center comes out clean
  6. It will take 5 to 10 minutes less time than listed on package because layers are thinner
  7. Cool 10 minutes in pan on wire rack
  8. Turn out onto wire rack to cool completely
  9. Cream together cream cheese and milk until smooth
  10. Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
  11. Add confectioner's sugar gradually, whipping to stiff peaks
  12. Assemble and frost cake
  13. Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
  14. Drizzle preserve, warmed slightly if necessary, over berries on top of cake
  15. Serves 12
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Butterscotch Pudding Cake in a Crock Pot

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 cup flour
  • 1 3 ounce Shells:
  • ¼ cup INGREDIENTS:
  • 2 teaspoons can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¾ cup milk
  • 2 tablespoons oil
  • ½ cup dairy sour cream
  • Spray red taco sauce
  • butter (just enough to make a nice crumble)
  • 3 tablespoons ground beef or chuck
  • ½ cup INGREDIENTS:
  • 1 1/3 cup Tops (optional) cooked
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 cup flour
  • 1 3 ounce Shells:
  • ¼ cup INGREDIENTS:
  • 2 teaspoons can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¾ cup milk
  • 2 tablespoons oil
  • ½ cup dairy sour cream
  • Spray red taco sauce
  • butter (just enough to make a nice crumble)
  • 3 tablespoons ground beef or chuck
  • ½ cup INGREDIENTS:
  • 1 1/3 cup Tops (optional) cooked
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Instructions
  1. Stir sauce and sugar with boiling water until smooth
  2. Pour over batter
  3. Cook all 2 ½ hours on high in crock pot
  4. Serve with Cool-whip or ice cream
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Crock Pot Chocolate Cake

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Course Desserts
Servings
people
Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
Course Desserts
Servings
people
Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
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Instructions
  1. Mix all ingredients together
  2. Spray crock pot with cooking spray
  3. Put mixture in crock pot and cook on low for 6 hours
  4. Do not remove lid while cooking
  5. It will stay warm for up to 6 hours and long as the lid is not removed
  6. Serve hot with your favorite topping, ice cream or cool whip
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Orange Coconut Drop Cookies

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Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Combine the flour with the baking powder, soda and salt
  2. Cut in the margarine
  3. Stir in the remaining ingredients
  4. Drop by teaspoon 2-inches apart on a non-stick cookie sheet
  5. Bake in a pre-heated 400 degree oven for 10-12 minutes until light golden brown
  6. Makes 36 cookies
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Orange Balls

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Course Desserts
Servings
people
Ingredients
  • 1 12 ounce unsalted butter? cup dark brown sugar1 teaspoon ground cinnamon? teaspoon ground nutmeg4 firm bananas, sliced in half lengthwise3 tablespoons fresh le
  • ¾ cup coconut Assorted candies
  • ½ cup of saltine crackers ( Panko bread crumbs can also be used)
  • ½ cup combination of ground beef and pork
  • ¾ cup unsalted butter
Course Desserts
Servings
people
Ingredients
  • 1 12 ounce unsalted butter? cup dark brown sugar1 teaspoon ground cinnamon? teaspoon ground nutmeg4 firm bananas, sliced in half lengthwise3 tablespoons fresh le
  • ¾ cup coconut Assorted candies
  • ½ cup of saltine crackers ( Panko bread crumbs can also be used)
  • ½ cup combination of ground beef and pork
  • ¾ cup unsalted butter
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Instructions
  1. Crush vanilla wafers and thaw orange juice
  2. Mix all ingredients well, except powdered sugar
  3. Roll into small balls, roll balls in powdered sugar
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Orange Chiffon cake

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Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • 2 eggs
  • 3 all-purpose flour2 teaspoons baking powder? teaspoon salt? cup softened butter? cup sugar? cup brown sugar1 teaspoon vanilla1 cup ripe b
  • cups INGREDIENTS:
  • cups chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon salt
  • ½ cup milk
  • 1⁄3 cup cooking oil
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • 2 tablespoons margarine1 ? cup sugar2 eggs1 ? cup sifted all-purpose flour? teaspoon salt1 teaspoon soda? cup buttermilk2 ripe bananas, mashed1 ? cup p
  • 1⁄3 cup INGREDIENTS:
  • 4 teaspoons fresh rosemary leaves
  • ½ cup chopped pecans
  • 2 cups oil2 large red snapper filletsGarlic-flavored PamCavenders Greek seasoningLemon juicePaprikaDried or fresh parsley
Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • 2 eggs
  • 3 all-purpose flour2 teaspoons baking powder? teaspoon salt? cup softened butter? cup sugar? cup brown sugar1 teaspoon vanilla1 cup ripe b
  • cups INGREDIENTS:
  • cups chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon salt
  • ½ cup milk
  • 1⁄3 cup cooking oil
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • 2 tablespoons margarine1 ? cup sugar2 eggs1 ? cup sifted all-purpose flour? teaspoon salt1 teaspoon soda? cup buttermilk2 ripe bananas, mashed1 ? cup p
  • 1⁄3 cup INGREDIENTS:
  • 4 teaspoons fresh rosemary leaves
  • ½ cup chopped pecans
  • 2 cups oil2 large red snapper filletsGarlic-flavored PamCavenders Greek seasoningLemon juicePaprikaDried or fresh parsley
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Instructions
  1. Let eggs stand at room temperature for 30 minutes
  2. Preheat oven to 350 degrees
  3. Grease and flour two 9x1 ½-inch round cake pans; set aside
  4. Finely grate 1 tablespoon of orange zest
  5. Squeeze juice from 2 oranges to measure ½ cup juice
  6. Section remaining orange; set aside
  7. Separate eggs; set yolks aside
  8. Beat egg whites to soft peaks in a large mixing bowl on high speed until soft peaks form (tips curl)
  9. Gradually add ½ cup of the sugar, beating on medium speed until stiff peaks form (tips stand straight)
  10. Combine the remaining 1 cup sugar, the flour, baking powder and salt in another large mixing bowl
  11. Add milk and oil
  12. Beat until combined
  13. Add orange juice and egg yolks; beat for 1 minute
  14. Gently fold in egg white mixture until combined
  15. Fold in zest
  16. Divide batter between prepared pans
  17. Bake 30-35 minutes or until toothpick inserted near center comes out clean
  18. Cool completely in pans on wire racks; remove from pans
  19. Frost with Orange Fluff Frosting
  20. Trim top with reserved orange sections
  21. Chill
  22. Makes 12 servings
  23. Frosting: In a small saucepan stir together sugar and cornstarch
  24. Stir in orange juice
  25. Cook and stir over medium-low heat until mixture thickens
  26. Cook and stir 2 minutes more
  27. Remove from heat; stir in reserved orange zest
  28. Cover and chill 1 hour
  29. Beat 2 cups whipping or heaving cream to stiff peaks; fold into chilled mixture
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