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SWEET THINGS |
Something to pamper the sweet tooth is always a nice way to end a meal and these
recipes are styled to use ingredients which can be found in most RVs.
WINNEBAGO CHOCOLATE CAKE
1 Cup Flour
1/2 Cup Sugar
1 Tsp. Baking Powder
2 Pkg. Instant Hot Chocolate )4~x
1 Egg
1/4 Cup Oil
1/2 Cup Water
1/4 Tsp. Vanilla
1/2 Cup Chopped Nuts (Optional)
Combine dry ingredients. Add egg, oil, water and vanilla , Beat by hand with wire beater about 200 strokes or 2 minute with electric beater on medium. Fold in chopped nuts if used. Grease and flour a six-inch round baking dish or spray with Pam. Bake 25 to 30 minutes in 350-degree oven. Done when toothpick comes out clean. This recipe also works great In the microwave, about 6 minutes on high.
BAJA BROWNIES
1/3 Cup Melted Margarine
1 Cup Sugar
1/3 Cup Cocoa
2 Eggs
1 Tsp. Vanilla
1 Cup Flour
1/4 Tsp. Baking Powder
1/4 Tsp. Salt
1/2 Cup Chopped Pecans
Grease bottom and sides of an 8 X 8 or 6 X 10 glass baking dish with solid shortening.
Sprinkle sugar in dish and tilt to coat bottom and sides. Pour off excess sugar. Stir
sugar and cocoa into margarine add eggs and vanilla; blend well with a plastic or wooden
spoon. Add flour, baking powder and salt; blend with spoon. Fold in the chopped pecans.
Bake 25 minutes in 350-degree oven or 3 minutes on high in microwave, turn and bake for 3
more minutes. Cool for 15 minutes and cut into 2" squares.
Baja is famous for its pecan groves, and no cookbook would be complete without some tried
and true pecan recipes.
PECAN CRUNCHIES
It's hard to believe how easy these are to make.
8 Oz. Graham Crackers
1/2 Pound Butter
1 Cup Brown or Raw Sugar
1 Cup Chopped Pecans
Oil a large, flat pan and line with graham crackers. Melt butter in a sauce pan, add brown sugar and stir until the mixture bubbles vigorously. Remove from heat, add pecans and quickly spread over the graham crackers. Bake at 350 degrees for 10 minutes. Cut along the lines in the crackers, leave in the pan and freeze for one hour. Don't eliminate the freezing as that is what makes them so crunchy.
TEXAS PECAN PIE
4 Eggs, slightly beaten
1 Cup Brown Sugar
1 Cup Light Corn Syrup
1 Tsp. Vanilla
1/8 Tsp. salt
3 T. Melted Butter
1 1/2 Cup Pecan Halves
1 9" Pie Shell, unbaked
Mix and pour into the pie shell. Bake at 325 degrees for 50 to 55 minutes or until the filling is almost firm.
BAJA 1000 CHERRY COBBLER
Faster than a speeding dune buggy and almost as good as what grandmother used to make.
1 Can Cherry Pie Filling
1 Pie Crust
2 Pats Butter
2 T. Sugar
Shove pie crust down into a loaf pan and pour in pie filling. Fold excess pie crust over filling. Top with butter and sugar. Bake at 350 degrees for 30 minutes or until brown.
MANZANA EMPANADITOS (Little apple pies)
6 Flour Tortillas
1 Can Apple Pie Filling
Warm the tortillas to make them pliable and place an equal amount of pie filling in the center of each one. Fold four sides together to make little square pies and pin with toothpick. Brush tops with butter and bake on a cookie sheet at 350 degrees for about 15 minutes or until they are lightly browned.
PINEAPPLE UPSIDE DOWN CAKE
1 Jiffy Yellow Cake Mix
1 Egg
1 Can Pineapple Slices
1/4 Cup Brown Sugar
1 T. Butter or Margarine
Line round cake pan with aluminum foil. Melt butter in pan and coat bottom. Arrange slices of pineapple in single layer in pan and cover with mixture of brown sugar with one tablespoon of juice. Prepare cake mix as directed on package, substituting pineapple juice for water. Pour batter over pineapple slices and bake 25 to 30 minutes in 350-degree oven. Invert on plate, remove pan and carefully peel away the foil.
PINA COLADA PIE
1 Pkg (4 serving) JELL-O Instant Vanilla Pudding or Pie Filling
1 Cup (1/2 pint) Sour Cream
1 Cup (10 oz can) Crushed Pineapple
1/1 Cup Milk
2 Jiggers Rum
1 Lime
1 10 Oz. Container COOL WHIP Topping
1 Prepared Pie Crust
Put half of the COOL WHIP, the package of JELL-O, sour cream, crushed pineapple with juice, milk, rum and juice of the lime (save the peel) into a mixing bowl. Beat with a wire whisk or electric beater until well blended. Pour into the pie shell and chill in the fridge for about 3 hours. Top with remaining COOL WHIP and grate some of the line peel on top to garnish.
CHUCKWAGON PEACH COBBLER
No one is sure where this recipe came from, but chuckwagon cooks were rated on the quality of this cobbler which is made from ordinary ingredients and canned peaches.
1 Cup Flour
1 Cup Sugar
1 T. Baking Powder
1/2 Stick Butter
1 Can Sliced Peaches
Combine flour, sugar and baking powder. Pour juice from peaches into measuring cup, add water if necessary to make 2/3 cup and mix with dry ingredients to make the batter. Melt butter in baking dish and pour batter on top of melted butter. Place peach slices on top of batter and bake in 350-degree oven for about 45 minutes or until light brown.
RICE PUDDING
2 Cups Cooked Rice
2 Eggs
1 Large Can Evaporated Milk
1/2 Cup Raisins
1 Tsp. Vanilla
1/4 Tsp. Salt
1/4 Tsp. Cinnamon
Beat the eggs with the milk, vanilla, salt and cinnamon. Combine with rice and raisins. Pour into 1-quart baking dish. Place that dish into a shallow pan which contains 1/2 inch of hot water. Bake at 325 degrees for 1 hour.