Southwest Baptist Church
Wednesday, February 22, 2012
One Day Closer To His Glorious Coming
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Look Who's CookingPaula Deen’s Red Velvet Cupcakes from Food Network
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles  Corn Bread
2 cups cornmeal
2 tbls flower
1 egg
1/3 cup oil
Mix well with buttermilk
Grease Pan and Bake at 450 until golden
 Chocolate Chip Chocolate Zucchini Cupcakes at a time until well mixed. Stir in vanilla, milk, zucchini, and chocolate chips.
In separate bowl, mix together all the dry ingredients. Add the liquid ingredients and mix well. Spoon batter into muffin pans, filling up to ¼ inch from top. Bake in
center of oven for 15 – 18 minutes. Don’t overcook or will lose moistness.
Let cool on racks. Frost if desired.
I made chocolate frosting and dabbed a little on top of each cupcake. Chocolate Frosting Mix together ¼ cup melted butter, ½ cup cocoa, ¼ tsp. salt, 1/3 cup milk, and 1 ½ tsp. vanilla. Mix 3 ½ cups confectioner’s sugar in 3 parts, mixing well after each addition,
until creamy and smooth. Can add more milk to thin if needed.
 Diane Sutli
......Chocolate crust is great
It has been a hit here. Also great for those 'gals' who aren't bakers.
9” glass pie pan preheat @ 375
IN A BOWL, MIX TOGETHER:
1 ½ Cups All Purpose Flour
(For Choc. Crust: Put 2 TABL. cocoa
into the ‘ ½ cup’ first, then fill the rest w/
flour.)
½ Teas. salt
1 Tabl. sugar (For CHOC. Pie Crust, ¼ Cup )
IN ANOTHER BOWL, MIX till well blended:
½ Cup Canola Oil (or your oil of choice)
2 TABL. Milk
½ Teas. Vanilla (For Choc. Pie Crust only)
BLEND ALL INGREDIENTS only UNTIL IT FORMS A NICE BALL. Spread evenly across
bottom; then go up the sides, of a glass pie plate. Flute edges. Prick all over w/fork.
CHILL for about ½ hr. before you bake. Bake 12-15 min. Fill w/your favorite filling.
SANDWICHES http://www.positivehealthsteps.com/recipes/chickenavocadowraps.shtml
Patty Ressce
Light Cornbread
2 cups self-rising cornmeal (Publix)
1 eggs beaten lightly
1/4 cup oil (crisco)
enough buttermilk (1 to 1 1/3 cups) to make the
consistency of cake batter.
3 T of sugar
Mix - to consistency of cake mix, pour into cast iron skillet
with hot oil in bottom.
Bake at 450 degree for 20 to 25 min.
Diamond's Nutty Chocolate Carmel Bars (Makes 2 1/2 dozen bars)
2 1/3 cups all purpose flour divided 1 teaspoon baking soda
2 cups old fashion oats 1/4 teaspoon salt
1 cup packed brown sugar 1 cup (2 sticks) Butter or marg. melted
2 cups (12 oz. package) semi-sweet chocalate morsels
1 1/2 cups chopped DIAMOND Walnuts
1 cup (12.25 oz. jar) Caramel ice cream topping
Combine 2 cups flour, oats, brown sugar, baking soda and salt in a large bowl,
Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb
mixture; press remaining mixture into bottom of ungreased 13x9 inch baking pan.
Bake at 350 F. for 15 minutes or until lightly browned. Remove from oven; sprinkle
with morsels and walnuts. Combine caramel topping and remaining 1/3 cup flour
in small bowl; drizzle over base. Sprinkle with reserved crumb mixture. Bake at
350 F. for 20 to 25 minutes more until browned. Cool in pan.
 Marie Allen
Scroll down to many crockpot recipes
 Wendy Hyslop
1 stick of butter and a package of Oreo cookies
Crush cookies and mix with butter - save 3 to garnish
top of pie. The largest rectangle pie rex dish
Mix - 1 cup confectioner sugar
1- 8 oz cool whip
layer over crust
Mix 3 - 3.5 instant chocalate pudding together
layer over again
layer another 8 oz cool whip on top and crush 3 cookies on top,
refrigerate.
Jane Compton
PINEAPPLE SALAD
1 20oz. CAN CRUSHED PINEAPPLE
1 8oz. CREAM CHEESE [ SOFTENED ]
1 4oz. BOX INSTANT VANILLA PUDDING
1 20oz. CAN PINEAPPLE TIDBITS [ DRAINED ]
1 8oz. COOL WHIP [ THAWED ]
IN LARGE BOWL, STIR UNDRAINED CRUSHED PINEAPPLE
INTO CREAM CHEESE
STIR IN VANILLA PUDDING MIX
FOLD IN PINEAPPLE TIDBITS AND COOL WHIP.
CHILL AND ENJOY
 Dale Jenkins
Dale's Orange Cake
need - Bundt cake pan
Baker's Joy Spray
1 box yellow moist cake mix (Duncan Hines)
1 box vanilla instant pudding
4 eggs
cooking oil
orange juice
sugar
butter
Mix - cake mix, pudding,. 4 eggs, 1/2 cup cooking oil, 1 cup
orange juice
Pour into bundt pan - Heavily coated with baker's joy.
Bake 1 hour at 300.
Sauce - 15 minutes before cake is done,. combine 1 cup sugar.
1 stick butter, 1/3 cup orange juice, bring to light boil . . . 3-4 min.
When cake is done - leave in pan. poke lots of holes in cake,
pour sauce over cake.
Let stand 30 min. Remove cake from pan.
* Calories - unknown
* Fat content...you don't want to know!
 Betty Robbins
Squash Casserole
8 squash (crook neck)
cut up, cook and drain
Add 1 can cream of mushroom
soup and 1 cup sour cream
Crunch up a few ritz crackers
stir it all up.
Top with cheddar cheese
Topping
1 stick of butter melted
1 pack crushed ritz crackers
mix all together & put on top.
Bake at 350 degree. 25 - 30 min
I use a 9X13 glass pyrez dish.
 Jeannine Zwiebel
Flaky Pie Crust
1 1/3 cups unbleached white flour
pinch sea salt
pinch of cornstarch powder
½ cup (1 stick) Butter cold
2 egg yolks
3 rounded tablespoons cold water
Sift flour salt cornstarch into food processor. Cut butter into 16 pieces
and distribute over flour pulse into pea-sized pieces. Beat egg yolks briefly
with fork and drizzle over your mixture and pulse a couple of times. Have water
ready and pour in with processor running. Stop at once. Turn crust onto
waxed paper squeeze forming balls. Chill briefly. Roll between two sheets waxed paper.
Bake at 300 degrees 25 minutes for fully baked crust and 15 minutes for partially
baked crust. ( I do not chill and always bake crust fully unless pumpkin pie or the like)
Lemon Meringue pie
1 fully baked crust
Grated rind of 2 lemons
½ Cup lemon juice
¾ I use ½ cup sugar
1 ¼ cup water
4 tablespoons arrowroot mixed with 5 tablespoons water
3 egg yolks
1 tablespoon butter
3 egg whites at room temperature
¼ cup sugar
½ teaspoon vanilla extract
Place rind, juice, sugar and arrowroot mixture in a pan. Cook over medium heat,
stirring constantly until thickens. Add yolks to part of hot mixture before adding
to pan. Cook one minute more. Remove from heat and add butter. Beat egg whites
with pinch of sea salt in clean bowl until softly stiff. (A whisk will give higher meringue
than a mixer. I use the whisk and let my arm grow tired. It is worth it) Beat in sugar
and vanilla. Pour lemon into crust and carefully completely cover with beaten egg whites.
Bake at 325 degrees for about 25 minutes.
1- 8 oz cream cheese
Everyday Quick Meals
 Linda Taylor
Tropical Pie
MIX
1 cup sour cream
1 cup crushed pinapple ( unsweet)
1 pkg sug-free vanilla instant pudding
ADD
1 pkg coconut
PLACE ON BOTTOM OF BAKED PIE SHELL
2 large bananas sliced
Top with cool whip and chopped pecans
Betty Crocker
 Kathleen
Sourkraut Salad
1 Lg can saurkraut - drained 28oz
Chop 3/4 cup celery, onions, and
bell pepper
Boil 2 cups sugar with 1/2 cup
vinegar till clear.
pour over all ingrediants refrigerate
Texas Sheet Cake
2 sticks of margerine
1 cup water
1/4 cup coco - Bring to a boil
pour into a large bowl cool for 5 min
ADD
2 cups sugar
2 cups flour Mix well pour into a 9X13 pan
1/2 tsp soda Bake at 350 for 35 min
2 eggs
Frosting
1 stick margarine
1/4 cup milk
1/4 cup coco
1 tsp salt
Bring to a boil - add 4 cups of confectioner sugar
or more if needed pour over cake as it comes from
oven - sprinkle with nuts.
 Ruth Boward
French Vanilla Coconut Cake
Duncan Hines French Vanilla cake mix
follow box directions
I some times use applesauce instead of oil
I use 2 - 8 in round pans
Icing: Cream Cheese Frosting
6 oz cream cheese - room temp
1/2 cup softened margarine or butter
1 tsp vanilla extract
1 tsp imitation rum extract
4 1/2 to 4 3/4 sifted powdered sugar
In a bowl beat together cream cheese,
margarine and vanilla till light and fluffy.
Gradually add 2 cups p-s, beating well.
Gradually beat in enough remaining p-s
to make frosting of spreading consistancy.
Frost tops and sides of 2 8 or 9 in cake layers.
Cover and store in refrige.
Ice first layer on plate cover top with coconut,
place 2nd layer on top of 1st layer and cover
top with coconut then cover sides with coconut.
 Shelby Kasten
So good not to spicy
Ground Beef Chili
Ingredients 1. Remove ends and peel from onion;
1 onion chop onion coarslely and divide in half.
1 1/2 lb ground chuck beef Preheat large saucepan on med - high
3tlb chili powder 2-3 minutes. Place beef, chili powder,
1/2 teaspoon pepper seasoned salt, pepper, and one-half of
1 (10.75 - ounce) can condensed the onions in pan. Cook 4-5 minutes,
tomatoes soup stirring to crumble meat, or until meat
1 (14.5 - ounce) can diced tomatoes/ is brown and no pink remains.
green chiles (undrained0 2. Stir in remaining ingredients, including
1 (16-ounce can chili beans in remaining one-half onions. Bring to
mild sauce (undrained) a boil, stirring often.
1 (15-ounce) can black beans (drained) 3. Reduce heat to low; cook 10 more
minutes, stirring occasionally blend flavors. Serve.
Barbara Schmit
Barbara's Bar B Que Sauce
1 Cup Catsup
3 Tbs Lemon Juice
1/4 cup dark brown sugar
1/4 cup chopped onions
2 Tbs worcestershire sauce
1 tsp. prepared mustard
Combine all ingredients in medium saucepan. Simmer about 5 minutes
uncovered. NOTE You may want to add more sugar to suit your taste.
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