1 teaspoon CRISCO(R) All-Vegetable Oil
4 cups salted mixed nuts
2/3 cup Strawberry Jelly
2 tablespoons paprika
2 teaspoons cumin
1/2 cup brown sugar
1 teaspoon paprika
1 teaspoon cumin
Combine oil and nuts in a medium bowl; set aside.
In a small saucepan, melt jelly over medium heat. Add paprika and cumin. Cook the mixture to the hard ball stage, 260 degrees F measured on a candy thermometer (or you can test for the hard ball stage by dropping a teaspoon of the mixture into a glass of iced water; the mixture will harden instantly if it has reached the proper temperature).
Immediately pour the mixture over the nuts. Stir with a wooden spoon to evenly coat the nut mixture. Cool for five minutes. Combine brown sugar, paprika and cumin in a small bowl. Once cool enough to handle, sprinkle nuts with the brown sugar mixture. Stir to combine.
Let cool completely, then pack into decorative, airtight tins.
2 Tablespoons butter
2 cups walnuts *
½ cup brown sugar
2 teaspoons ground cinnamon **
In a large pan heat butter over medium heat until melted.
Add brown sugar, cinnamon, and walnuts to the pan and stir continuously until the sugar is dissolved (about 3-4 minutes).
Using a slotted spoon or spatula remove walnuts from the pan to a baking sheet that has been lined with parchment paper or a silicone baking mat.
Allow to cool completely for 1 hour. The walnuts can be stored in an airtight container for up to 2 weeks.
* You can substitute with pecans, or nut of your choice.
** You can play around a bit with the seasonings. Allspice, pumpkin pie spice, apple pie spice, or any other spice you like.
1 cup all-purpose flour
3/4 cup sugar
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
Pinch of table salt
1/2 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons butter, melted
1 cup brown sugar
1/2 cup chocolate chips (optional)
1/4 cup chopped nuts (optional)
1 1/2 cups very hot water OR brewed coffee
Spray and 8 x 8 inch baking dish with nonstick spray.
In a medium bowl, combine the flour, sugar, 3 tablespoons cocoa powder, baking powder, and salt. Add milk, vanilla, and melted b utter and stir to combine-the batter will be very thick. Pour into the baking dish.
In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder.
Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips.
Pour the hot water or coffee over the top, but do not stir.
Bake in a 350 oven and for 40 minutes, or until the center is just barely set.
Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream or whipped cream.
1 box angel food cake mix
21 oz,can fruit pie filling
cinnamon & sugar, nuts (optional)
Preheat oven to 350°. Grease and flour a 9 x 13″ cake pan.
The cake mix should be the type that you just add water to – but don’t add the water. The fruit pie filling can be any flavor you like.
Stir together the cake mix and pie filling until all is totally combined. It will look really dry at first, but gets moister the more you stir. Do not add any water or liquid. Scrape the bottom and sides of bowl often to be sure you mix everything. I mixed mine by hand. If you use an electric mixer, it will cut up the fruit some, but that won’t matter.
Pour and spread in prepared pan. You can sprinkle the top of the cake with a cinnamon & sugar mixture, or nuts if you like. Bake 22-27 minutes, until top springs back when lightly touched.
Cool in pan 20 minutes before cutting. Serve with topping of your choice, such as ice cream, whipped cream, or more fruit topping. Or serve plain for a great coffee cake.
It may also be served warm right from the oven, but will not cut into neat squares if so. But who cares, the flavor is awesome!