Annie's Fruit Salsa and Cinnamon Chips

My dad liked it, and it's the only reason I give it two stars instead of one. It turned out to be pretty expensive and created a huge mess.
Ingredients

•     2 kiwis, peeled and diced
•     2 Golden Delicious apples - peeled, cored and diced
•     8 ounces raspberries
•     1 pound strawberries
•     2 tablespoons white sugar
•     1 tablespoon brown sugar
•     3 tablespoons fruit preserves, any flavor
•     10 (10 inch) flour tortillas
•     butter flavored cooking spray
•     2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Amish White Bread

I got this recipe from a friend. It is very easy, and doesn't take long to make.
Ingredients

•     2 cups warm water (110 degrees F/45 degrees C)
•     2/3 cup white sugar
•     1 1/2 tablespoons active dry yeast
•     1 1/2 teaspoons salt
•     1/4 cup vegetable oil
•     6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Guacamole

You can make this avocado salad smooth or chunky depending on your tastes.
Ingredients

•     3 avocados - peeled, pitted, and mashed
•     1 lime, juiced
•     1 teaspoon salt
•     1/2 cup diced onion
•     3 tablespoons chopped fresh cilantro
•     2 roma (plum) tomatoes, diced
•     1 teaspoon minced garlic
•     1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Grandmother's Buttermilk Cornbread

This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Ingredients

•     1/2 cup butter
•     2/3 cup white sugar
•     2 eggs
•     1 cup buttermilk
•     1/2 teaspoon baking soda
•     1 cup cornmeal
•     1 cup all-purpose flour
•     1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Taco Seasoning I

This is excellent. It definitely tastes like the packet I usually used (will use this from now on).


Ingredients

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper

Directions

    In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Apple Pie by Grandma Ople

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well


Ingredients

Original recipe makes 1 - 9 inch pie Change Servings

•     1 recipe pastry for a 9 inch double crust pie
•     1/2 cup unsalted butter
•     3 tablespoons all-purpose flour
•     1/4 cup water
•     1/2 cup white sugar
•     1/2 cup packed brown sugar
•     8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Mom's Zucchini Bread

 This is the best base for a zucchini bread I've ever had.


Original recipe makes 2 loaves

Ingredients

•     3 cups all-purpose flour
•     1 teaspoon salt
•     1 teaspoon baking soda
•     1 teaspoon baking powder
•     3 teaspoons ground cinnamon
•     3 eggs
•     1 cup vegetable oil
•     2 1/4 cups white sugar
•     3 teaspoons vanilla extract
•     2 cups grated zucchini
•     1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.