Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!
New Images Submitted This Week:
You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. Here are the most recently added images:
Carrot Cake2 c. raw, shredded carrots
1 1/2 c. sugar
1 c. vegetable oil
1/4 c. orange juice
1 1/4 tsp. baking soda
1 tsp. salt
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 c. chopped nuts
2 tsp. cinnamon
1/2 tsp. nutmeg
Mix together carrots, sugar, orange juice, eggs, and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture. Pour into a 12 cup fluted microwavable pan. Microwave 10 to 12 minutes on high power, turning once or twice. Let cake stand 10 minutes before removing from pan. When cake cools, remove from pan and top with Cream Frosting.
CREAM CHEESE FROSTING
Microwave a 3 oz. package cream cheese for 2 minutes on high. Add 2 cups powdered sugar and 1 tablespoon orange juice. Mix well.
Photo submitted by Theresa
Peach Cobbler Crumb Cake1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip or alone.
Photo submitted by Theresa
Lasagna Roll Ups8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw & squeeze dry)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. basil
1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1 1/2 tsp. Parmesan cheese
Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)
Photo submitted by Theresa
Magic Lemon Meringue Pie1 (8-inch) baked pastry shell, cooled
2 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Realemon reconstituted lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar
Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
Photo submitted by Theresa
Amish Apple Cake1/2 c. chopped pecans
2-1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger.
Serve with Hot Caramel Sauce.
HOT CARAMEL SAUCE
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.
Photo submitted by Theresa
Spaghetti And Meatballs
Blueberry Square Cake
Apple Crunch Muffins
Beef Stew
Swiss Steak And Mushrooms
Chicken Nuggets
