Monthly Archives February 2015

Springtime Rhubarb Pie

Springtime Rhubarb Pie
Serves 8
Mom made this every so often, although not as fancy a topping as the recipe describes.
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354 calories
62 g
50 g
11 g
4 g
3 g
177 g
164 g
45 g
0 g
6 g
Nutrition Facts
Serving Size
177g
Servings
8
Amount Per Serving
Calories 354
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 50mg
17%
Sodium 164mg
7%
Total Carbohydrates 62g
21%
Dietary Fiber 2g
8%
Sugars 45g
Protein 4g
Vitamin A
4%
Vitamin C
15%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package piecrust mix
  2. 1 ½ pounds rhubarb
  3. 2 eggs
  4. 1 ¾ cups sugar
  5. 4 tablespoons flour
  6. ¼ teaspoon mace
  7. Dash of salt
  8. ¼ cup orange juice
  9. 1 tablespoon melted butter or margarine
Instructions
  1. Prepare piecrust mix, following label directions. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate; trim overhang to ½ inch.
  2. Wash rhubarb; trim ends; cut rhubarb into 1-inch pieces. (There should be about 4 cups)
  3. Beat eggs slightly in a large bowl; blend in sugar, flour, mace, salt and orange juice; stir in rhubarb to coat pieces well. Spoon into prepared pastry shell.
  4. Roll out remaining pastry to a rectangle, about 12x4; trim edges even with a pastry wheel or knife, then cut pastry lengthwise into 4 one-inch-wide strips. Holding the ends of each strip, one at a time, twist lightly into a spiral and lay over filling, spoke fashion, crossing in center of top. Trim overhang to ½ inch; turn under with bottom crust, flush with rim; flute edge. Set pie on a cookie sheet to catch any juices; brush pastry topping lightly with melted butter or margarine.
  5. Bake in hot oven (425°) 50 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack, then cut between "spokes" into wedges so each serving will have a pastry strip running down middle.
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calories
354
fat
11g
protein
4g
carbs
62g
more
Bernell's Kitchen http://bernellskitchen.com/

Apple Muffins

Apple Muffins
Serves 12
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221 calories
48 g
21 g
3 g
4 g
2 g
235 g
161 g
25 g
0 g
1 g
Nutrition Facts
Serving Size
235g
Servings
12
Amount Per Serving
Calories 221
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 21mg
7%
Sodium 161mg
7%
Total Carbohydrates 48g
16%
Dietary Fiber 5g
21%
Sugars 25g
Protein 4g
Vitamin A
4%
Vitamin C
15%
Calcium
7%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 3/4 tsp. salt
  3. 4 Tbs. sugar
  4. 2 tsp. baking powder
  5. 2 Tbs. butter
  6. 1 cup finely chopped apples
  7. 1 egg
  8. 1/2 cup milk
  9. 1/2 tsp. cinnamon
  10. 12 apple slices
Instructions
  1. Mix flour, salt, baking powder and half of the sugar.
  2. Cut in the butter with a fork.
  3. Add chopped apples, mix.
  4. Add the beaten egg with the milk. Drop by spoonfuls in muffin tin
  5. Place one slice of apple on each muffin, mix remaining sugar with the cinnamon, sprinkle this over top and bake in a hot oven, 400° for about 30 minute's.
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calories
221
fat
3g
protein
4g
carbs
48g
more
Bernell's Kitchen http://bernellskitchen.com/

Golden Beef Casserole

Golden Beef Casserole
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1911 calories
104 g
399 g
115 g
124 g
50 g
1230 g
5616 g
20 g
4 g
48 g
Nutrition Facts
Serving Size
1230g
Amount Per Serving
Calories 1911
Calories from Fat 1023
% Daily Value *
Total Fat 115g
177%
Saturated Fat 50g
248%
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 399mg
133%
Sodium 5616mg
234%
Total Carbohydrates 104g
35%
Dietary Fiber 10g
40%
Sugars 20g
Protein 124g
Vitamin A
31%
Vitamin C
66%
Calcium
97%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound lean ground beef
  2. ¼ cup diced onion
  3. ¼ cup diced green pepper
  4. ¾ tsp. salt
  5. ⅛ tsp. pepper
  6. 1 10½-oz. can cream of mushroom soup, undiluted
  7. 1 cup shredded cheddar cheese
  8. 2 12-oz. cans whole kernel corn, drained
Instructions
  1. Brown beef, onion and green pepper in small amount of melted shortening in large, heavy, frying pan.
  2. Mix in remaining ingredients.
  3. Spoon into greased 1¾-quart casserole dish.
  4. Bake in preheated moderate oven (350°) about 40 minutes.
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calories
1911
fat
115g
protein
124g
carbs
104g
more
Bernell's Kitchen http://bernellskitchen.com/

Butter Nut Cake

Butter Nut Cake
Mom made this several times. She’d bought the butter-nut flavoring and told us not to touch it, because there was exactly enough in the bottle to make a specific number of cakes. The flavoring she used was Superior™ Vanilla, Butter and Nut flavoring. You can find it online. The flavoring is fairly strong and colorful and will act like yellow food coloring.
Print
11032 calories
1390 g
1917 g
570 g
104 g
275 g
2940 g
1953 g
1084 g
14 g
252 g
Nutrition Facts
Serving Size
2940g
Amount Per Serving
Calories 11032
Calories from Fat 5012
% Daily Value *
Total Fat 570g
877%
Saturated Fat 275g
1376%
Trans Fat 14g
Polyunsaturated Fat 44g
Monounsaturated Fat 208g
Cholesterol 1917mg
639%
Sodium 1953mg
81%
Total Carbohydrates 1390g
463%
Dietary Fiber 13g
53%
Sugars 1084g
Protein 104g
Vitamin A
292%
Vitamin C
8%
Calcium
119%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks butter
  2. 3 cups sugar
  3. 4 eggs
  4. ½ cup oil
  5. 3 cups all purpose flour
  6. ¼ tsp. salt
  7. ⅔ cup evaporated milk
  8. ⅓ cup water
  9. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  10. 1 lb. powder (confectioners) sugar
  11. 1 stick butter
  12. 8 oz. cream cheese
  13. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  14. 1 ½ pecans (optional)
Instructions
  1. Cream butter. Add sugar. Slowly add eggs one at a time, beating well after each add. oil mix well. Add flour and salt. Add milk and water. Alternately fold in flavoring. Start in cold oven at 350° for 35 minutes or until done.
  2. Frosting. Cream together butter and cream cheese. Add powdered sugar and flavoring and mix completely. Add nuts if desired.
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calories
11032
fat
570g
protein
104g
carbs
1390g
more
Bernell's Kitchen http://bernellskitchen.com/

Sauerkraut Cake

Sauerkraut Cake
Serves 8
Mom made this quite a few times. You really can’t taste the sauerkraut, but it makes the cake much more moist.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
863 calories
124 g
153 g
41 g
9 g
25 g
259 g
409 g
90 g
1 g
13 g
Nutrition Facts
Serving Size
259g
Servings
8
Amount Per Serving
Calories 863
Calories from Fat 357
% Daily Value *
Total Fat 41g
63%
Saturated Fat 25g
123%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 153mg
51%
Sodium 409mg
17%
Total Carbohydrates 124g
41%
Dietary Fiber 4g
18%
Sugars 90g
Protein 9g
Vitamin A
21%
Vitamin C
5%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ¼ cups sifted flour
  2. ½ cup cocoa
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. ¼ tsp salt
  6. ⅔ cup butter or margarine
  7. 1 ½ cup sugar
  8. 3 eggs
  9. 1 tsp vanilla
  10. 1 cup water
  11. ⅔ cup sauerkraut, rinsed, drained and chopped
  12. (frosting)
  13. 1 cup semisweet chocolate chips
  14. 4 tbs butter
  15. ½ cup sour cream
  16. 1 tsp vanilla extract
  17. ¼ tsp salt
  18. 2 ¾ cups confectioners’ sugar
Instructions
  1. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla. Add dry ingredients alternately with water, beating well after each addition.
  5. Stir in sauerkraut.
  6. Spread batter in greased 13x9x2 baking pan or two 2 9-inch round pans.
  7. Bake in 350° over 35 minutes or until cake tests done.
  8. Cool in pan on rack.
  9. Frosting: Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner’s sugar until the frosting is of spreading consistency, beat well.
beta
calories
863
fat
41g
protein
9g
carbs
124g
more
Bernell's Kitchen http://bernellskitchen.com/