1/2 scant Cup Cinnamon 1/4 scant Cup Nutmeg 1/8 scant Cup Allspice 1/8 scant Cup Cardamom Put all ingredients in a 1/2 pint(8oz) jar. Fasten a lidon and shake until well mixed. Recipe credit goes to Irene Bird of Hurricane Utah, i just adapted it to suit my needs. All of Irene’s recipes are fantastic, so I’m so glad I found this one. **Make sure to check out all of my
Printable Version My three years old is always begging me to make this for her. We love it, so I thought I’d share. Preheat oven to 350°F. 1 C Organic Sugar 1 C Agave Nectar 1 C Safflower Oil or oil of your choice 3 Brown Eggs 3 C Whole Grain White Flour (if you use another kind of flour, you may need to sweeten a
Printable Version 1 C Unsalted Butter (Room Temperature) ¼ tsp Salt ½ C Honey ½ C Raspberry Jam/Preserves ½ tsp Vanilla Extract There are fancy instructions from my source, but all you really need to do is beat the ingredients together until well mixed. Store in the refrigerator in an airtight container. This is delicious on Lionhouse Dinner Roll’s. When I made this, I made my own Raspberry
Printable Version Grandma makes this for both Thanksgiving and Christmas dinners. 1 Quart Cranberries(4 Cups) 1&½ C Sugar 2 Oranges (1 peeled and one not) 4 Apples (peeled) 2 Large Red(Cherry) Jello Mixes Prepare Jello as per instructions on the boxes. Grind the fruit(w/something like a Food Chopper,not a blender…I made that mistake and it was way too smooth…it should be about the texture of a salsa)
Grandma makes this super yummy pumpkin dish that is liked by many that don’t like pumpkin pie. This recipe is definitely worth adding to your collection. Printable Version Crust Mixture: 1 Yellow Cake Mix (Remove 1 Cup of mix and set aside) 1 Egg 1 C Butter (softened) Mix well and pat this mixture into a 9″x13″ pan on bottom and up the sides a bit.