Junie Byrd's Marinade

1/4 Cup Soy Sauce
2 T Red Wine Vinegar
1 T Brown Sugar
1 T Honey
1/2 t. Cinnamon
1 Garlic Clove
1 Green Onion (optional)

Mix all ingrediants together (may help to warm a bit). I use as a marinade or when I saute meats. Works good on pork and Chicken.

Cocoa Apple Cake

3 Eggs
2 Cups Sugar
1 Cup Margerine (Butter)
1/2 Cup Water
2 1/2 Cups Flour
2 Tbls Baking Cocoa
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Allspice
1 Cup finely Chopped nuts
1/2 Cup Chocolate peices
2 Apples finely choppedo
1 tsp Vanilla

Beat eggs, sugar, butter and water together until fluffy. Sift together flour, cocoa, baking soda, cinnimon and allspice; add to creamed mixture and  mix well. Fold in nuts, chocolate, apples and vanilla. Spoon into 10 inch loose botom tube pan? (I use a loaf pan.)

Raspberry Cookies

These cookies are a last minute addition to the menu. The original recipe was on the Smuckers site. Of course I didn't follow the directions....

1 package angel food cake mix
3/4 cup raspberry fruit preserves
1/3 cup mini chocolate chips

Mix the preserves and the cake mix until it is well blended. This takes a while and seems like it won't work, but it does eventually. Beat for a couple more minutes. The dough is very shiny and sticky. Fold in the chocolate chips. (I was going to use regular sized chips, but I didn't. The big ones would overwhelm the cookies. The minis are perfect.)

Spoon on to cookies sheets sprayed with cooking spray. Well sprayed. Bake at 325 degrees F for 12 minutes.

--c

Peaches and Cream Cake

PEACHES AND CREAM CAKE

jmb

Preheat oven to 350 degrees. Spray bottom and sides of pan.

1 Yellow Cake Mix

4 Eggs

1/3 Cup Oil

12 oz. Cream Cheese, Softened

3/4 Cup Sugar

1 Small Package Instant Vanilla Pudding

1 Cup Water

1 Large Can Sliced Peaches, Drained (save juice)

Grease and flour a 13 x 9 inch pan.

Mix cream cheese and 5 Tbls. peach juice and sugar together.  In another bowl, mix cake mix, eggs, water, oil and pudding mix.  Beat a few minutes.

Pour into prepared pan.

Arrange peaches on top of batter.  Drop cheese mixture on top and spread around.

Bake 45 to 50 minutes.  Refrigerate for at least 1 hour before serving.

Dolls!

Swedish Pancakes

A long time favorite in my family.

2 1/2 c. milk
1/2 c. butter, melted (can reduce this to 3/8 c. with no problem)
4 eggs well beaten
1 c. flour
2 T sugar
1/2 t. salt

Mix milk, butter and eggs together in a large bowl. Add in flour, sugar and salt. Beat together until smooth.

Pour mixture by 1/3 cupfuls into heated, greased skillet. Cook on one side until browned. Carefully flip over and brown other side. Serve with butter, powdered sugar, jam, applesauce or, of course, lingonberries. Best served warm.

Pumpkin Corn Bread

Here is the easy version!

2 packages of Jiffy Mix corn bread mix
1 tsp pumpkin pie spice

1 15-ounce can pumpkin
2 Tablespoons honey
3 eggs
2/3 cup milk

Preheat oven to 400 degrees Fahrenheit,  Heat a small amount of butter, about 1 tsp, in a cast iron skillet.   Lightly whisk the pumpkin pie spice into the Jiffy mixes in a large bowl.  Whisk together the pumpkin, honey, eggs and milk.  Gently stir into the dry ingredients until just mixed.  Pour into the hot skillet.  Put in the oven and bake for 25-30 minutes until the center is set and the top is slightly golden.

--c