Cooking With Gogi » Baking

CROCKPOT PUDDING CAKE

Cooking With Gogi — Thu, 08 May 2008 17:12:09 +0000

Do you have errands to run and have to be gone for a few hours? How about getting dessert started before you leave?

1 chocolate cake mix

1 box instant pudding mix

4 eggs

1 pint of sour cream

3/4 cup oil

1 cup water

6 oz. chocolate chips

Mix and pour into crockpot on low. Cook for 6-8 hrs. Serve with ice cream or whipped cream. DELICIOUS!!!

Now if you really want to make it easy on yourself, tear or chop up some lettuce and add leftovers from the frig. This could be ham, chicken, tuna, carrots, olives, tomatoes, cucumbers, green onions, grated cheese, chopped bacon, mushrooms, you name it. That could be your main course with your choice of dressing. Now you have dessert and your main course ready to serve. Just pop it into the frig until you get home.

Be stress free and enjoy!

Gogi

QUICK ORANGE NUT BREAD

Cooking With Gogi — Sun, 04 May 2008 19:12:07 +0000

Here is a quick bread for breakfast or a brunch.

3 cups baking mix

1/3 cup sugar

3 eggs

3 T. grated orange peel

3/4 cup orange juice (fresh or frozen)

3/4 cup chopped nuts (optional)

Orange glaze:

Makes one loaf 9×5x3- preheat oven 350 degrees

Mix baking mix, sugar, eggs, orange peel and orange juice and beat 1/2 minute on slow speed. Beat another 2 1/2 minutes on medium. Stir in nuts and bake for 55 to 60 minutes.

Orange glaze: Mix 1 cup powdered sugar, 1/4 cup butter or margarine melted, 1 T. grated orange peel, 1 T. orange juice. Mix thoroughly… If needed add more juice.

Try this some morning with a great cup of your favorite coffee!

Gogi

MORNING FRENCH TOAST

Cooking With Gogi — Tue, 29 Apr 2008 17:37:44 +0000

Here is an excellent recipe to fix for 4-24 hours ahead. After you finished preparing the dish, cover and put in the refrigerator.

1 cup brown sugar

1/2 cup butter melted

3 tsp. cinnamon (equals 1 T.)

1 cup chopped apples

1/2 cup cranraisins ( or raisins or dried cranberries)

1 loaf of French bread sliced

6 large eggs

1 1/2 cups milk

1 T. vanilla

Combine brown sugar, butter and 1 tsp. cinnamon . Put in 13 x 9 baking dish . Add apples and cranberries,raisins, or cranraisins. Stir to coat. Spread evenly over bottom and arrange bread on top.

Mix eggs, milk, vanilla and remaining 2 tsp. of cinnamon until well blended. Pour over bread soaking completely. Cover and refreigerate.*

Cover and bake at 375 degrees for 40 minutes. Uncover and bake 5 minute more. Remove from heat and let stand 5 minutes.

*Don’t put a glass baking dish directly from the refriegerator into the hot preheated oven. It is best to let it set on the cabinet for a while so the temperature of the dish rises and the shock of putting it into the oven will not crack the baking dish.

Serve with syrup, whipped cream or whatever else suits your fancy! While you are baking the french toast, you can be preparing the rest of the menu. This is a great brunch recipe. You can add fresh fruit, bacon, coffee, juice, and you have a complete brunch in a jiffy. Simple but scrumptuous.

Invite some friends over!!

Gogi

QUICK OATIES

Cooking With Gogi — Wed, 23 Apr 2008 17:20:48 +0000

Combine 1/2 cup shortening

1/2 cup sugar

1/2 cuup brown ssugar

2 unbeaten eggs

Sift together

1/2 tsp. salt

1 cup flour

1/2 tsp. baking soda

Add to creamed mixture above.

Then add to that mixture

1 cup coconut

1 cup oats

i tsp. vanilla

Drop from a spoon onto a greased cookie sheet. Bake at 350 degrees for 10-15 minutes.

This is a really quick and inexpensive recipe to make. You can add raisins, nuts, cranraisins, or any other cut up dried fruits or just leave it plain.

LIKE I ALWAYS SAY- BE CREATIVE!!!

Gogi

MOLASSES BUTTERBALL COOKIES

Cooking With Gogi — Mon, 21 Apr 2008 05:07:53 +0000

1 cup butter or margarine

1/4 cup molasses

2 cup flour

2 cup chopped walnuts

powdered sugar

Bake 325 degrees for 20 minutes.

Roll into approx 1 inch balls and place on cookie sheet. Remove from oven to rack and cool. Roll in powdered sugar.

I do not know where this recipe came from but I have had it for a very loooooooooong time!. It is great.

Gogi

EASY MACAROONS

Cooking With Gogi — Sat, 19 Apr 2008 04:35:00 +0000

2 8 ounce pkgs. shredded coconut

1 15 ounce can sweetened condensed milk

2 tsp. vanilla

Mix ingedients. Drop from teaspoon onto well greased cookie sheet (or use brown paper liner). Bake 10-12 minutes. Cool slightly and remove from pan to rack. Bake at 350 degrees. Makes about 4 dozen.

This is certainly an easy recipe and very, very good. This was given to me by a friend, Judy Boyd, who moved away a few years ago to North Carolina. We miss her but still get to taste her wonderful recipe.

Thanks Judy.

Enjoy

Gogi

EASY MEATLOAF

Cooking With Gogi — Fri, 18 Apr 2008 06:09:47 +0000

6 cups of crushed cornflakes

3 lbs hamburger

2 eggs

¼ cup chopped onion

¾ cup chopped celery

3 tsp. salt

½ tsp. ground black pepper

1 ½ T chopped parsley

½ cup ketchup

1 tsp. sage

1 cup of milk

Combine ingredients; mix well. Pack in casserole or loaf pan.

Bake at 375 degrees for l hour and 15 –30 minutes. Check for doneness.

Choose a pan that is large enough that the meat will not fill the pan completely. You need space for the meat to juice, etc. as it cooks. You don’t want it spilling over in the oven. Dirty ovens are not fun to clean!

Enjoy,

Gogi

REGARDING HAM

Cooking With Gogi — Thu, 17 Apr 2008 00:06:49 +0000

Things you might not know about hams:

Bone-in ham or its two halves—butt half and shank half.

Partially boned hams are either shank less or semi-boneless.

Boneless hams are known as rolled shaped or formed hams and sold in 7 to 14 pounds weights.

Canned hams are always boneless and fully cooked – may be smoked or unsmoked.

Boiled ham is sold sliced by the pound or prepackaged.

Prosciutto is an Italian-style pressed ham- deep red in color with a strong flavor-sold paper thin.

Cook before eating hams are usually sold with bone-in. Country hams are usually heavily cured and smoked and require soaking and precooking unless label directs you otherwise.

Always check the wrapping for roasting timetable and directions. A cook- before- eating ham or picnic should be cooked to an internal temp of 160 degrees, a picnic to 170 degrees. Plan to have meat ready 15 minutes before serving so it can set 15 minutes before carving.

If you are going to glaze the ham, start glazing it 30 minutes before the end of cooking time.

Gogi

SHARING A MOMENT

Cooking With Gogi — Wed, 16 Apr 2008 05:47:40 +0000

When I sit down to write and share with you on my blog, I have many thoughts.

I absolutely love all the information and recipes that I have received from family, friends and cookbooks here and there. Some people enjoy knitting, sewing, reading a novel or whatever, but my joy has always been to find a cookbook, magazine, or old recipes and bury myself in another world with them. I can tell you that some of my recipes or cookbooks have been looked at maybe once or twice and others have been worn out from using or looking. Usually when we go on a camping trip I pack up all the magazines I can and read and clip all the time I am there. I have this fantasy about being able to create or make all of these wonderful recipes I gather up and surround myself with knowing full well it won’t happen. The great thing about all of this however, is sharing recipes with your friends and family and carrying on recipes from generation to generation or from friend to friend.

I know that every recipe out there has only been an original one time. From that point on they are copied and shared. Even Great, Great Grandma’s recipes were copied at one time or another. The best part of this is that they were shared with her and she has shared them with us so we can enjoy them now.

Preparing a recipe that belonged to someone dear to us has great satisfaction when it appears on our table looking very special. Also watching those we love eat and enjoy this food is very special.

Surround yourself with family and friends and find time to break bread with them often!

Gogi

P.S. Don’t worry about someone stealing your recipe. You call that SHARING.

RUM CAKE

Cooking With Gogi — Tue, 15 Apr 2008 00:37:35 +0000

Previously, I gave you a rum cake recipe from a friend of mine. It actually was not a legitimate recipe and just made for a good laugh! This recipe is very legitimate. It is so easy and made with Bacardi Rum and Jello pudding. In fact the recipe recommends you use Bacardi Rum and Jell-O pudding. This is one of my family’s favorites during the holidays.

1 cup chopped walnuts or pecans

1 18 ½ ounce of yellow cake mix*

1 3 ¾ ounce pkg of Jello-O vanilla instant pudding and pie filling

4 eggs

½ cup cold water

½ cup cooking oil

½ cup Bacardi dark rum 80 proof

*If using cake mix with pudding already in it, omit the pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of ½.

Glaze:

¼ lb. of butter (or 1 stick)

¼ cup water

1 cup granulated sugar

½ cup Bacardi Rum

Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 cup Bundt pan sprinkle nuts in bottom of pan. Mix all ingredients together and bake l hour.

Cool. Invert cake on plate and prick top so when you brush the glaze on the cake it will be able to absorb the glaze better. Brush the glaze evenly over top and sides until the glaze is gone.

Glaze directions;

Melt butter, water, and sugar in pan. Boil, stirring constantly for 5 minutes. Remove from heat and add rum.

Keep cake in a covered cake plate and it will stay moist and the flavor will be more intense and wonderful.

Enjoy

Gogi