No Mixes!

Just an FYI post.
I never use a mix for anything.
Every recipe I make is a made from scratch recipe.

You should try it.
The taste is amazing!
Plus, you get to control the ingredients.
No worries about what's in them.

Happy Baking!

Steamed (boiled) eggs

This is a great tip I learned at a Tupperware party.

Steamed in shell eggs are much easier to peel than boiled eggs.

If using a microwave steamer you steam 1 minute for each egg. Example: to steam 12 eggs you steam for 12 minutes.

If using a conventional steamer or stove top steam basket then steam at least 30 minutes for medium done eggs. Times may vary based on your steam equipment.

Happy peeling!

Taylor's Mounds® Bar Cake

Prep Time:  30 Minutes Cook Time: 25 Minutes Servings: 15

"This rich bar cake starts with a layer of chocolate brownie and is topped with a creamy layer of coconut and a layer of milk chocolate frosting."

INGREDIENTS:

Cake: 1 cup butter 2 cups white sugar 4 eggs, beaten 2 teaspoons vanilla extract 1 cup all-purpose flour 2/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder

Topping: 5 1/2 cups flaked coconut 1 (14 ounce) can sweetened condensed milk 1 1/2 cups confectioners' sugar Milk chocolate frosting: 1/2 cup milk 1/2 cup butter 1 cup sugar 1 (12 oz) package chocolate chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2.	Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
3.	Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
4.	Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
5.	Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
6.	Bring to a boil, 1/2 cup milk, 1/2 cup butter, and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.

Pie Crust

• SINGLE CRUST
• 1 1/3 cups All Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup butter or shortening
• 3 to 6 tablespoons ice cold water
• 
  
• DOUBLE CRUST
• 2 cups All Purpose Flour
• 1 teaspoon salt
• 3/4 cup butter or shortening
• 4 to 8 tablespoons ice cold water
• 
  
• DEEP DISH DOUBLE CRUST
• 2 2/3 cups All Purpose Flour
• 1 teaspoon salt
• 1 cup butter or shortening
• 6 to 10 tablespoons ice cold water

PREPARATION DIRECTIONS:

1. 1.
   BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.


2. TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.


3. 2.
   SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).


4. TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.


5. 3.
   ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.


6. 4.
   For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.


7. 5.
   For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.


8.  
   Pre-baking Pie Crusts (Cream Pies)


9. 1.
   Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

Peach Pie

Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes Servings: 8

"Simple, quick, old fashioned, two crust peach pie made with fresh peaches and simple ingredients."

INGREDIENTS:

1 double pie crust (recipe in following post) 1 egg, beaten 5 cups sliced peeled peaches 2 tablespoons lemon juice 1/2 cup all-purpose flour

1 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons butter

DIRECTIONS:

1.	Preheat the oven to 450 degrees F (220 degrees C).
2.	Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3.	Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam if making a solid top crust. The lattice top is shown.
4.	Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Taylor's Pea Salad

Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 110 Minutes Servings: 12

"Peas are the hero in this great summer salad."

INGREDIENTS:

1 (16 oz) package of frozen green peas & carrots. 1 (32 ounce) package frozen green peas 1 quart of water

1 small onion, chopped 2 Roma tomatoes, chopped 1 cup of diced Colby cheese. 1 cup of mayonaise 1/2 teaspoon of pepper.

DIRECTIONS:

1.	Cook peas and peas & carrots together according to package directions.
2.	Drain and cool peas under cold running water.
3.	In a bowl, toss together peas & carrots, onion, tomatoes, mayonnaise, pepper, and Colby cheese. Refrigerate 30 minutes or until chilled before serving. May top with a few cheese shreds before serving.

Taylor's Million Dollar Cake

Prep Time: 30 Minutes Cook Time: 25 Minutes Ready In: 9 Hours 55 Minutes Servings: 12

"A light and refreshing cake."

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix 1 (12 oz) can of ginger ale 2 large eggs 8 ounces cream cheese 1 1/2 cups confectioners' sugar

1 (20 ounce) can crushed pineapple with juice 2 (8 ounce) cans mandarin oranges, drained 2 (3.5 ounce) packages instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Mix cake mix, 2 large eggs, and 1 (12 oz) can of ginger ale. Bake according to cake mix baking guide.  Let cool.
2.	In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
3.	Frost the cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.