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Yield 8 servings/2 platters 4 servings each

Ingredients:

6 (8-inch) plain flour tortillas

melted butter

7 tablespoons sugar, divided

1/2 to 1 teaspoon cinnamon

1/2 cup heavy whipping cream (35%)

1/3 cup brown sugar, packed

3 tablespoons butter

1 (1-ounce) square unsweetened chocolate, chopped

1 teaspoon vanilla

2/3 cup chopped pecans, divided

Instructions:——————————————–

Preheat oven to 350 degrees F.

Generously brush both sides of  each tortilla with melted butter.

In a small bowl or cup combine 3 tablespoons sugar with 1/2 to 1 teaspoon cinnamon then sprinkle over one side of each tortilla.

Stack the tortilla on a flat surface facing sugared side up.

Cut into 12 even wedges.

Place the wedges onto a baking sheet.

Bake in a preheated oven for 12-14 minutes or until crisp (you may need to bake the tortilla in batches).

Meanwhile in a heavy small saucepan combine the whipping cream with brown sugar, 3 tablespoons butter and remaining 4 tablespoons white sugar; bring to a boil over medium heat stirring constantly.

Cook and stir for 5 minutes or until slightly thickened; remove from heat and stir in chopped chocolate and vanilla, cool slightly.

Arrange half of the baked tortilla wedges on a platter, then drizzle the tops with half of the chocolate sauce then sprinkle with 1/3 cup chopped pecans.

Place remaining baked tortillas on another platter then drizzle with remaining chocolate sauce then remaining pecans.

These muffins bake out high and moist with a wonderful banana almond flavor… a long time favorite recipe I still make to this day, depending on the size of bananas that you use the yield may vary slightly

Yield 12 muffins

INGREDIENTS:

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (can increase to 1 teaspoon)

1/4 to 1/3 cup chopped almonds

3 large ripe bananas, mashed

2 teaspoons vanilla

3/4 cup sugar

1 large egg, slightly beaten

1/3 cup melted butter

1/3 cup chopped almonds

Streusel:

1/4 cup all-purpose flour

2/3 cup brown sugar

1 teaspoon cinnamon

2 tablespoons soft butter

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 12 regular size muffin tins with paper liners.

For streusel topping; in a bowl combine the flour with brown sugar and cinnamon; using your fingers blend in the butter, then mix in the chopped almonds; set aside.

For muffins; in a large bowl combine flour, baking soda, baking powder, salt, cinnamon and chopped almonds.

In a medium bowl whisk melted butter with sugar, egg and vanilla until well combined then mix in the mashed bananas until blended.

Using a wooden spoon mix in the wet mixture into the flour mixture until just combined (do not over mix small lump in the batter are okay).

Divide batter evenly between each muffin tin.

Sprinkle prepared streusel mixture over the top of each muffin.

Bake for 20-22 minutes or until muffins test done.

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Just like the hot dogs you get at summer fairs!

Notes from our test kitchen; it is recommended to use the larger size kosher all beef hot dogs for this, to insure the batter holds to the hot dogs pat dry with paper towels then dust the hot dogs very lightly with flour

Yield 2 pounds hot dogs

Ingredients

2 pounds large size hot dogs

wooden sticks

1 quart of oil for deep-frying

BATTER:

1 cup all-purpose flour

1/2 cup plus 2 tablespoons yellow cornmeal

1/4 cup white sugar

1-1/2 teaspoons baking powder

2 teaspoons seasoned salt

1/8 teaspoon cayenne pepper, optional or you may increase to heat level

2 tablespoons melted shortening

1 egg, beaten

1-1/4 cups buttermilk

1/2 teaspoon baking soda

Instructions:

In a deep-fryer heat oil to 365 degrees F.

In a large deep bowl combine flour with cornmeal, sugar, baking powder, seasoned salt and cayenne pepper; stir in the melted shortening.

In a small bowl whisk the egg with buttermilk; add to the flour mixture along with the baking soda; mix with a wooden spoon until smooth and well combined.

Make certain to pat all hotdogs dry using paper towels, then insert 1 wooden stick into each hot dog.

Holding the stick dip into the batter one at a time allowing excess batter to drip off.

Deep-fry one or two at a time in hot oil until lightly browned.

Drain on a rack or paper towels.

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Keep this handy in you fridge to make iced coffee anytime you want, have lots of ice handy!

Servings 4

Ingredients:

5 tablespoons instant coffee granules

2 cups hot water

1 (14-ounce) can sweetened condensed milk

Instructions:——————————————–

In a jar (that has a lid) combine the coffee granules with hot water until completely dissolved.

Mix in sweetened condensed milk until combined.

Cover and store in refrigerator.

To make iced coffee: in a tall glass with ice combine 2-3 tablespoons prepared syrup with milk until desired taste is acheived (start with about 1 cup milk adding in more to taste).

This makes a wonderful cookie and a great gift but don’t wait until Christmas to give this they make wonderful anytime gifts, for one recipe you will need a 1-quart jar

Yield 25 cookies

Ingredients:

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup brown sugar, packed

3/4 cup semi-sweet chocolate chips ( or can use butterscotch baking chips)

1/2 cup chopped nuts

1/3 cup white sugar

1-1/2 cups quick or old fashioned oats

Instructions:———————————————

In a small bowl combine the flour with baking soda, cinnamon and salt.

Place the flour mixture into a 1-quart glass jar.

Layer remaining ingredients in order listed pressing firmly after each layer.

Seal with a lid, then decorate with ribbon (I like to place a cinnamon stick stuck under the ribbon but that is only optional).

Recipe tag to attach to the jar:

Beat 1/2 cup softened butter with 1 large egg and 1 teaspoon vanilla in a mixing bowl until well blended.

Add in the cookie mix from the jar mixing until well blended and breaking up any clumps while mixing.

Drop by tablespoonfuls onto a greased baking sheets.

Bake in a preheated 350 degree F oven for 8-10 minutes.

Cool on baking sheets for 2 minutes then remove to wire racks.

You will also find this recipe on Recipezazz.com

This is a delicious dessert that may be assembled hours before serving, since it is layerd it’s a high dessert so you will need a 3-quart glass bowl using anything less will not fit

Servings 10

Ingredients:

1-1/2 cup graham cracker crumbs (about 25 squares)

1/2 cup brown sugar, packed

1/2 cup plus 1/3 cup peanut butter, divided

1/4 cup melted butter

1 (8-ounce) package cream cheese, softened

3/4 to 1 cup sugar

1 (16-ounce) container Cool Whip frozen topping, thawed

2 (21-ounce) cans apple pie filling

3/4 cup confectioners sugar

1 teaspoon cinnamon

Instructions:—————————————–

Prepare a 3-quart glass bowl (one with high sides).

In a bowl combine the graham cracker crumbs with brown sugar, 1/2 cup peanut butter and melted butter; spoon half of the mixture into the bottom of the glass bowl.

In a mixing bowl beat cream cheese with 3/4-1 cup sugar until smooth and well combined (if you have a sweet tooth use 1 cup sugar).

Fold in the Cool Whip topping until blended.

Spread half of the mixture over the top of the crumb mixture in the bowl.

Top with one can of apple pie filling.

In a bowl beat mix the confectioners sugar with cinnamon and remaining 1/3 cup peanut butter until crumbly; sprinkle half over the pie filling.

Repeat layers.

Refrigerate until ready to serve.

This is not at all hard to make just layer the salmon mixture between the puff pastry and bake, plan ahead the salmon mixture has an 8-24 hour refrigeration time to blend the flavors…if you prefer more salmon mixture then increase to three cans

Servings 8

Ingredients:

2 (3-ounce) packages cream cheese, softened

1/4 cup mayonnaise

2 (6-ounce) packages red salmon, well drained and flaked (hand-squeeze out excess moisture do not use pink salmon)

1 garlic clove, minced, or to taste

2 tablespoons fresh lemon juice, optionl but good to add

1/3 cup chopped red or green bell pepper

1/3 cup pitted sliced black olives, chopped

1 celery rib, finely diced

2 green onions, chopped

1/4 teaspoon dried dill, or to taste

1 teaspoon seasoned salt, or to taste (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

2 sheets puff pastry, thawed according to package directions (from a 17-ounce box)

1 egg, lightly beaten

Instructions:————————————————

In a medium bowl combine the soft cream cheese with mayonnaise and the minced garlic.

Add in salmon, lemon juice, bell pepper, olives, celery, green onion, dill, salt and pepper; mix to combine; cover then refrigerate 8-24 hours.

Preheat oven to 400 degrees F.

Grease an 15 x 10-inch jelly-roll baking sheet.

Place 1 thawed puff pastry sheet on a lightly floured surface then roll out to a 12 x 9-inch rectangle (it does not have to be exact measurement just as long as it fits into the baking sheet).

Transfer to a baking sheet then brush all edges of the pastry with egg.

Spread the salmon mixture over the pastry up to 1-inch through the edges.

Roll the remaining sheet out to the same size, then place on top of the filling matching the edges then crimp to seal.

Score the top of pastry diagonally in both directions at 1-inch intervals.

Bake in preheat 400 degree F oven for 25-30 minutes or until deep dolden brown.

Cut into slices with a serrated knife.

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