Baking with Betty

By Betty Heald | Jun 10, 2017

This week's column is dedicated to Aubrey Heald; chef-d'oeuvres.

Cranberry-Orange Relish Cake

1 jar cranberry-orange relish

1/2 cup shortening

2 eggs

3/4 cup sugar

2 teaspoons baking soda

1/4 teaspoon cloves

1 teaspoon vanilla

2 cups flour

1/2 teaspoon cinnamon

Raisins and or chopped nuts if desired. Beat shortening, add sugar. Beat well and add eggs. Mix dry ingredients together and add to batter alternating with cranberry-orange relish and vanilla. Make sure batter is well blended. Bake in tubular pan at 350 degrees for an hour or until done. Cool, use cream cheese or lemon glaze on top.

Apple Brownies

1 stick butter

1/4 teaspoon salt

1 egg, beaten

1 cup sugar

3 medium apples pared and diced

1/2 cup walnuts, chopped

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Cream butter, salt, sugar and beaten egg and continue beating until light and creamy. Mix in the chopped apples and nuts. Add dry ingredients. Mix well. turn into a greased 7x11 inch pan. Bake at 350 degrees for 45 minutes. Cool in pan and cut into squares.

Norwegian Apple Pie

3/4 cup sugar

1/2 cup flour

1/4 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 teaspoon baking powder

1/2 cup chopped nuts

1-1/2 cups diced apples

Combine dry ingredients. Beat in egg and vanilla. Stir in apples and nuts. This is a thick mixture. Spoon into an 8-inch pie plate, buttered, no crust. Bake at 350 degrees for 30 to 35 minutes.

Ziploc Omelet

Have each quest write their name on a quart size Ziploc freezer bag with a permanent marker.

1. Crack 2 eggs into the quart size zip-lock bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onions, green peppers, tomatoes, salsa, etc. Each person adds prepared ingredients of choice to their bag and shake the bag to mix them well. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. 6-8 omelets can usually cook in a large pot. Cut the bags and roll out your omelet.

Our thought for the week: "Remember in every lease the big print giveth and the small print taketh away." Anonymous

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