RECIPES

BTS PUMPKIN CAKE - submitted by Joy Donaldson

1 box yellow cake

- 3 eggs

- 1/3 cup vegetable oil

- 1 1/3 cup of water

1 can 15 oz pumpkin puree

1 14 oz can of sweetened condensed milk

Cool Whip

Chocolate Toffee Bits

Caramel sauce

Mix cake with necessary ingredients as usual.  Add pumpkin puree and mix well.  Bake according to instructions for 9x13 pan.

 Let cool for 10 minutes 

 Use the bottom of a wooden spoon, or a sharpie marker bottom if your wooden spoons have square ends *wink* and poke holes in the cake, every inch or so, in a grid.  Drizzle condensed milk over top of cake, filling holes. I used 3/4 of the can.

Put in refrigerator for 30 minutes.  Spread Cool whip over top of cake. I used about 3/4 of a standard tub.  Sprinkle heath bar crumbles over top.  Drizzle caramel over top. 

Refrigerate for 3-4 hours. I let it sit over night.

 

 

SALTED PEANUT CHEWS  - submitted by Margo Toyota

1 ½  cups all-purpose flour

2/3 cup firmly packed brown sugar

½  tsp. baking powder

½  tsp. salt

¼  tsp. baking soda

½  cup margarine or butter, softened

1  tsp. vanilla

2 egg yolks

3 cups miniature marshmallows

Topping

2/3  cup corn syrup

¼  cup margarine or butter

2  tsp. vanilla

1 (12-oz) pkg. (2 cups) peanut butter chips

2  cups crisp rice cereal

2  cups salted peanuts 

 

Heat oven to 350° F.  In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly.  Press firmly into bottom of ungreased 13 X 9-inch pan. 

Bake at 350° F. for 12 to 15 minutes or until light golden brown.  Remove from oven.  Immediately sprinkle with marshmallows.  Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts.  Heat just until chips are melted and mixture is smooth, stirring constantly.  Remove from heat; stir in cereal and peanuts.  Immediately spoon warm tipping over marshmallows; spread to cover.  Refrigerate until firm.  Cut into bars.

 

KEY LIME PIE - submitted by Margo Toyota

Make or buy graham cracker crust.

1 – 14 oz can sweetened condensed milk
½  cup lime juice
2  tsp. grated lime peel
2  large eggs – separated
1  cup heavy cream

In bowl, stir condensed milk with lime juice, lime peel and egg yolk until mixture thickens.

In small bowl, with mixer on high speed, beat egg whites until stiff peaks form.  Gently fold egg whites into lime mixture with rubber spatula or wire whisk.  Pour into pie crust.  Bake pie 15 -20 minutes at 325° until lime filling is just firm.  Cool pie on rack.  Refrigerate 3 hours.  Beat whipped cream, add powdered sugar to taste and put on top of pie.

I doubled the recipe and put it in a 13 X 9 inch pan.

 

RED VELVET CUPCAKES - submitted by Judy Kobayashi

1pkg. (2 layer-size) red velvet cake mix
1 pkg. (3.9 oz) JELL-O Chocolate Instand Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 C butter or margarine (softened)
1 pkg. (16 oz.) powder sugar (about 4 cups)
1 C thawed COOL WHIP Whipped Topping
1 square White Chocolate, shaved into curls

PREPARE:  cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into the batter before spooning unto prepared muffin cups.  After baking, cool thoroughly.
BEAT:  cream cheese and butter in large bowl with mixer until well blended.  Gradually beat in sugar.  Whisk in COOL WHIP.  Spoon 1 1/2 cups into small freezer-weight resealable plastic bag, seal bag.  Cut small corner off bottom of bag.  Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. (optional... I do not do this step)
FROST:  cupcake with remaining frosting.  Top with chocolate curls.  Keep refrigerated. 

 

MINESTRONE SOUP - submitted by Judy Kobayashi

2 pounds ground beef  
1 large onion, chopped or sliced thin
1 clove of garlic (I use a Tbsp. of minced garlic from a jar)
1 can (28 oz.) diced tomatoes (I use the Italian one)
1 can (15 oz.) kidney beans
1 can (12 oz.) whole kernel corn
2 stalks celery sliced (optional – I don’t like celery in soup)
2 cups shredded cabbage (optional – I don’t like cabbage in soup)
2 small zucchini – sliced
1 cup uncooked macaroni
3 cups water
2 tsp. instant beef bouillon  (or instead of water and bouillon, I use beef broth from a can)
½ cup red wine
1 ½ tsp. salt
1 ½ tsp. Italian Seasoning
Pepper to taste

Other ingredients you can add:  baby carrots and green beans

Cook and stir in ground beef, onion, and garlic.  Drain if needed.  Stir in tomatoes (with liquid), kidney beans (with liquid), then add remaining ingredients.  Heat to boiling, reduce heat.  Cover and simmer, stirring occasionally until macaroni and vegetables are tender, about 15-20 minutes. 

 

VEGGIE APPETIZER

Crust:    
    2 cans crescent rolls

        Unwind, but do not tear apart.  Press flat in long strips on
        cookie sheet.  Bake as directed and cool.
   
Spread:
    2 – 8oz cream cheese
    1 envelope Ranch Dressing
    1C mayonnaise
    
Mix and spread onto cooled crescent roll strips.

Topping:
    Finely chop ¾ C of each of the following veggies and arrange neatly in rows on top of spread:  green onions, carrots, cauliflower, broccoli, and olives.

Sprinkle with parmesan cheese and cover with waxed paper.  Refrigerate.  Cut into strips and serve.

 

PEANUT BUTTER BARS - submitted by Judy Kobayashi

Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioner's sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 Tablespoons peanut butter

Directions:
1.  In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioner's sugar, and 1 cup peanut butter until well blended.  Press evenly into the bottom of an ungreased 9 x 13 inch pan.

2.  In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 Tbsps. peanut butter, stirring occasionally, until smooth.  Spread over the prepared crust.  Refrigerate for at least one hour before cutting into squares. 

                                                                                                                                                                                                                             

POTLUCK APPLE PIE - submitted by Kathy Nishinaka

 2 -1/4 cups all- purpose flour, divided

¼ cup water

Pinch salt

1 cup shortening

 Filling:

 ½ cup maple syrup, divided

 3 pounds tart apples (8-9), peeled and thinly sliced

 1 ¼ cup sugar

 ¼ cup lemon juice

 2 tsp ground cinnamon

 1 tsp vanilla extract

Topping:

  1 cup all-purpose flour

 ½ cup packed brown sugar

  ½ cup cold butter

  1 cup chopped pecans

In a small bowl, combine ¼ cup flour and water until smooth; set aside.  In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs.  Add reserved flour mixture; knead gently until dough forms a ball (I made 2 balls-easier to spread).  Press dough onto the bottom and up the sides of an ungreased 15 x10 inch baking pan.  Spread ¼ cup maple syrup over crust.  Arrange apples over syrup.  Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples.  For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. (Place on a larger foil covered cookie pan- will catch spill over) Bake at 350 for 1 hour or until apples are tender.  Yield:  18-24 servings.

 

CRACKER TOFFEE - submitted by Judy Kobayashi

72 rectangular butter-flavored crackers
1  cup (2 sticks) unsalted butter
1 cup packed brown sugar
1/4 tsp. salt
2-1/2  cups semisweet chocolate chips
2 cups chopped pecans

Preheat oven to 375°F.  Line 17x12 inch jelly-roll pan with heavy duty foil.  Spray generously with nonstick cooking spray.  Arrange crackers with edges touching in pan, set aside.

Combine butter, brown sugar, and salt in heavy medium saucepan.  Heat over medium heat until butter melts, stirring frequently.  Increase heat to high; boil 3 minutes without stirring.  Pour mixture over crackers; spread to cover.

Bake 5 minutes.  Immediately sprinkle chocolate chips evening over crackers; spread to cover.  Sprinkle pecans over chocolate, pressing down.  Cool to room temperature.  Refrigerate 2 hours.  Break into chunks to serve.  

Variation:  Substitute peanut butter chips for chocolate chips and coarsely chopped, lightly salted peanuts for chopped pecans.   

 

2035 15th Street - P.O. Box 24
Reedley, CA  93654                     Phone: (559) 638-2146

Email Church President,
Joy Donaldson:
     ojoydonaldson@gmail.com

Supervising Minister:

Rev. Kakei Nakagawa, Rinban
     Fresno Betsuin Buddhist 
     Temple

    senkyo_bo@hotmail.com

Rev. Kaz Nakata
     

Email Webmaster:  reedleybc@gmail.com

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