Another Snacky Day

It's been less than a week since I posted "I Want Something Snacky!" But somehow, it seems that I'll run across a zillion recipes that are part of a theme. Okay, maybe only a dozen or two recipes, but you get the idea.

That said, here are six more snacky recipes to try out. Enjoy!

BUCK-EYES

My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.

This is one of the recipes in my e-cookbook Off the Wall Cooking.

1 lb. butter or margarine, room temperature

2 lb. peanut butter, room temperature

2-3 lbs. confectioner’s sugar

1 tsp. vanilla (opt.)

2-12 oz. packages of chocolate chips

1/2 bar paraffin (4 oz.)

Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!

APPLE CRISP

This comes from a long-since-forgotten-emailing-list.

4 large apples

1/2 cup brown sugar

1 cup flour

3/4 cup white sugar

1 tsp. cinnamon

1/4 tsp. salt

2 Tbs. melted butter

1 egg

1/2 cup water

Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.

MINI APPLE PIES

Another recipe from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

HOME-STYLE GINGERBREAD

I'm not sure who posted this on About.com. It begins, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream.

To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

Note: This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

ORANGE BREAD

This came from a long-since-forgotten-emailing-list.

1 c. sugar

1/2 c. oil

2 tbsp. milk

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. fresh or frozen orange juice.

Glaze

2 tbsp. orange juice

1/4 c. sugar

Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.

While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.

DUMP CAKE

This came from a long-since-forgotten-emailing-list.

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple

1 (18 oz) pkg. yellow cake mix

8 oz. chopped walnuts

1/2 C. butter (melted)

In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.