Francine's Texas Cuisine
From my sister Francine's extensive collection of recipes. Enjoy.
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Contents |
RECIPES follow Helpful Hints |
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Yeast Breads Short Breads Fruit Breads Breakfast
Appetizers Sage Sausage Bites with Balsamic Apricot Dip Dips Stovetop Spinach and Artichoke Dip Snacks
Cocoa Chocolate Malt Coffee Creamer Mix Coffee Tea Russian “Tea” Mix – Utah Style Hot Cold
Condiments Jellies Seasoning
Vegetable Fruit Molded
Wick Fowler’s Southwestern Broccoli Rice
Creole Chicken, Red Beans & Rice Soup
Casseroles & Skillet Cheeseburger Skillet Casserole Kerry’s Spaghetti with sauce & Italian-Style Meatballs Pasta & Rice Pork Poultry Impossible Chicken and Broccoli Pie Roasted Chicken with Vegetables Tarragon Chicken with Mushrooms Red Meat Cheeseburger Skillet Casserole Seafood Vegetarian Pasta with Zucchini and Tomatoes
Cakes Cherry and Pineapple Pound Cake Michelle Obama's Buttermilk Blueberry Bundt Cake Quick & Easy 4-Minute Butter Frosting Bars Sweet Potato Chocolate Bars With Spiced Cream York Sensational Brownie Recipe Cookies Chocolate Oatmeal Sandwich Cookies Crunchy Peanut Butter Oatmeal Cookies Old Fashioned Peanut Butter Cookies Peanut Butter Chip Chocolate Cookies Vanishing Oatmeal Raisin Cookies Cobblers & Puddings Pies Apple-Cranberry-Currant Pie with French Topping Frozen Giant Ice Cream Sandwich Sundae Candy
* To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster. *To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant: squirrels won't come near it. *Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever! *Reheat leftover pizza in a nonstick skillet on top of the stove, on med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. *Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. *Need to cut some corn off the cob? Use your Bundt pan. Place the ear on the opening in the center of the pan, and as you slide the knife down the ear, all the kernels will collect in the main part of the pan. *Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag, seal, mash, add remainder of ingredients, keep mashing, mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw the bag away! *If you break your blender jar you can replace it with a mason jar. * Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic. *Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes for the same price. You also eat less sugar and calories per serving. *Newspaper weeds away: Plant your plants in the ground; work the nutrients in your soil. Then wet newspapers, put layers around the plants overlapping as you go, cover with mulch, and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers. *To eliminate odors from a microwave, fill a small bowl with water, add a few lemon slices and then zap for 45 seconds. Let sit; then wipe out the inside of the microwave. *Coke makes a good degreaser. Pour a bit of coke onto a sponge and wipe down greasy counter, stove or microwave. Just make sure you wipe the counter down a second time with water to take away the sticky. * Want your bouquet of flowers to last? Add three tablespoons of sugar along with two tablespoons of vinegar to the water in your flower vase. The sugar provides nutrients to keep the clippings alive, while the vinegar fights off bacterial infections. *Clogged drain? Pour half a cup of baking soda down the drain, followed by cup of vinegar. This helps loosen any debris or clogs. After ten minutes, flush the drain with a pot of boiling water to finish breaking up the clog. *Restore chrome. Whether it's a bathroom fixture or a decorative accessory, you can restore the beauty of chrome just by rubbing with half of a lemon. Let sit for ten minutes and then wipe away for a good-as-new finish. *Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. *Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance. *Sharpen dull scissors by cutting through a few sheets of aluminum foil. *Stuffing a dryer sheet in your back pocket will repel mosquitoes. *If you place a wooden spoon over a pot of boiling water, it won't boil over. *Drop a small object on the carpet and can't find it? Place panty hose over the end of the vacuum hose and start vacuuming. The panty hose will keep it from getting sucked into the vacuum. * Water spots on chrome? Buff it with a fabric softener sheet. *Grass stains? Make a thick mixture of sugar and a few drops of water; work into the stain. Let sit for up to 30 minutes; then wash as usual. *Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. *You can freeze cupcake batter for later use. *You can flip a toaster on its side and grill cheese in it. *Pin a small safety pin to the seam of your slip or slacks to eliminate static cling. *To make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up. *Window Cleaner. You can make an awesome window cleaner with just cornstarch and water. Add a quarter cup of cornstarch to two quarts of water. Make sure you keep the solution well mixed and it makes a mildly abrasive cleaner that gently removes dirt and gunk from your windows. Just make sure to rinse when done. *To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings. *Slug repellant: Sprinkle crushed eggshells around gardens and pathways. Slugs won't cross the crunchy barrier. *Sweat stains can be removed with aspirin. Dissolve eight aspirin pills into warm water (about half a cup). Pour over the stain and let sit for ten to fifteen minutes, then put garment through the wash. If this doesn't completely remove the stain, repeat the process. *Dry shampoo for your pets. Give your pet a light dusting of cornstarch, then wipe off with a dry washcloth or brush out. The cornstarch helps absorb oils and odors that are making your pet less than fresh. * De-fog your windshield with a chalkboard eraser. When the windows fog, rub with the eraser! Works better than a cloth! * Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. *Out of WD 40 and need to fix a squeaky hinge? Take a Cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone! *Ant Repellant. If there's a spot where ants like to come in your kitchen, try sprinkling some baby powder around it. The scent and texture cause too much sensory overload for the critters and they will avoid it. *Add a cup of white vinegar when you start the laundry cycle with your regular detergent to help deodorize your laundry. The vinegar also helps keep your fabric soft and fluffy. *Use coffee filters to cover bowls when cooking in the microwave. *After frying, strain oil through a sieve lined with a coffee filter. *How to use a coffee filter to sprout seeds. Dampen the coffee filter, place seeds inside, fold, and place it into a plastic baggie until they sprout. * Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes. * Use a coffee filter to strain soup stock. * Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust. * Coffee filters make convenient wrappers for messy foods. * Clean windows, mirrors, and chrome with lint free coffee filters. * Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors. * If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Voila! It unseals easily. Only for old-fashioned "lick-type “mucilage envelopes! * You can boost your plant's "immune system" by giving them aspirin. Just dissolve a tablet into a gallon of water, then pour into the plant pot (or, on the surrounding soil). This trick also works for cut flowers, too. Simply drop an aspirin in the vase for fresher flowers. * Apply shoe polish with a balled-up lint-free coffee filter. * To prevent long nails from puncturing rubber gloves, place a cotton ball in the tips of each finger. * How to remove a greasy stain on your wallpaper. Mix two tablespoons of cornstarch and two tablespoons of water to a pasty consistency. Rub this over the spot, and it will extract the grease from stain. Just try this on a hidden part of your wallpaper to make sure it doesn't cause any problems. * Whether you are trying to get rid of the brake dust that accumulates on your tires and hub caps, or the bugs, dirt or pollen that always stick to your car's grill and wind shield, skip the special auto cleaners and use vegetable oil instead. Pour a tiny bit onto a paper towel or a rag, and wipe down these surfaces. The vegetable oil helps wipe the gunk away while creating a car-safe coating that future debris won't stick to. * Using a pen and made a mistake? Take the outside of a cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls! * Looking for a “green” way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean. * Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance. * Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone! * Are grubs and slugs ruining your planting beds? Place a few slices of cucumber in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. * Try this mosquito spray: Listerine. Fill a spray bottle with Listerine and spray around your deck, chairs and picnic table. Also around your doors and windows. It kills them instantly. * Cat or dog hair on your black pants? Rub a fabric softener sheet against the offending fur. The sheet fights off the static cling that makes pet hair stick. |
Abbreviations * Cocoa * Flour * Herbs & Spices * Measurements * Milk * Miscellaneous * Sugar
BREAD & BREAKFAST
*
3/4 cup cornmeal Pour boiling water over the cornmeal; add butter and salt. Beat eggs until light. To the eggs add baking powder, milk, and sugar. Add this to the cornmeal and mix well. Pour into hot pan and bake for about 25 minutes at 375 degrees.
*
2 eggs Combine ingredients and pour into Bundt or small loaf pans sprayed with Pam. Bake at 350 degrees until tested done. *
2 cups flour Mix flour, baking powder, salt and soda. Cut in shortening. Add milk. Roll out dough to ½ inch thick. Cut in desired shapes; place on greased cookie sheet. Bake at 450 degrees for 15 minutes. *
1 cup cornmeal
Preheat oven to
450 degrees. Mix dry ingredients, add egg and buttermilk.
Heat skillet with oil. Add batter. Bake for 15-20 minutes or
until top is brown. *
5 eggs or 1 1/2 cups egg substitute
Mix ingredients
and pour into a 9x13 pyrex baking dish. Bake for 45 minutes
at 400 degrees. Can be frozen and reheated in microwave. *
1/2 pound dates Cook until soft ball forms in cold water. DO NOT STIR! Remove from heat, add nuts. Beat until dull and creamy. Roll in wet towel. *
1 teaspoon salt Mix flour and salt. Cut in Crisco. Add water and mix to form a ball. Roll out and cut in strips. Drop in rapidly boiling chicken broth. Turn down and simmer 30 minutes or until done. *
2 cups self
rising flour Combine flour, sugar, and beer; stir just until all ingredients are moistened. Pour into a greased 9x5x3 inch loaf pan. Bake at 375 degrees for 30-35 minutes or until bread tests done. Brush with melted butter. Remove bread from pan, and cool on wire rack. Makes 1 loaf. * Granola
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1/2
pound ground pork |
1
teaspoon thyme 1 bay leaf 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin powder 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 pound chopped chicken liver 1/2 cup chicken broth 3 cups cooked rice |
In a large skillet, thoroughly brown pork and gizzards
in hot oil. Add flour, onion, green pepper, celery, garlic,
parsley, salt and spices. Simmer 20 minutes or until
vegetables are tender. In another skillet, cook chicken
livers 5 minutes, stirring frequently. Add chicken broth;
simmer 5 minutes. Combine liver and broth with meat mixture
mix thoroughly. Serves 6-8.
*
1 pound
ground beef
1 large onion, chopped
1 bell pepper
3 pieces celery, chopped
1 1/2 cup raw rice
1/4 teaspoon garlic powder
1/2 teaspoon thyme
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
3 teaspoons salt
1/4 teaspoon red pepper
1 bay leaf
1 can (14 ½ oz) tomatoes
1 can (6 oz) tomato paste
1 cup water
Brown meat. Add onion, celery, and bell pepper. Cook
until onions are transparent. Add raw rice and cook 4
minutes, stirring constantly. Remove from fire, add all
other ingredients, and bake at 350 degrees in shallow
roasting pan, tightly covered for 45-60 minutes until rice
is tender. Remove bay leaf and serve.
*
Cheeseburger Skillet Casserole
1 pound ground
beef
1/2 cup chopped onion
2/3 cup Bisquick
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons margarine
1-2 tomatoes, sliced
1 cup shredded cheddar cheese
Cook and stir ground beef and onion in 10-inch skillet until beef is brown. Drain. Mix Bisquick, salt, garlic powder, eggs, and milk in medium bowl with fork until blended (mixture will be lumpy); stir in beef mixture and ½ cup cheese. Heat margarine in skillet until melted and bubbly. Gradually pour beef mixture into skillet. Cover and cook over medium-low heat until almost set, 12-17 minutes. Top with tomato slices and 1 cup cheese. Cover and cook until cheese is melted, 3-7 minutes longer. Makes 6-8 servings.
*
1/4 cup flour
1/2 teaspoon salt
1 frying chicken
1/3 cup Crisco
1 can (16 oz) tomatoes
1 can (8 oz) tomato sauce
1 can (3 oz) sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/2 teaspoon each basil and rosemary, crushed
1/8 teaspoon garlic powder
In paper or plastic bag, combine flour and ½ teaspoon salt. Add chicken, a few pieces at a time; shake to coat. In large skillet, brown chicken on all sides in hot Crisco; remove chicken and place in 13x9x2 inch baking dish. Cut up tomatoes. Combine tomatoes, tomato sauce, mushrooms, onions, green pepper, ¾ teaspoon salt, crushed basil, crushed, rosemary, and garlic powder. Pour over chicken, cover and bake at 350 degrees until chicken is tender, 45-50 minutes. Skim off fat if necessary. Serve with hot cooked rice.
*
4-5 pound
chicken, cut up
1 teaspoon salt
1/8 tsp pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16 oz) tomatoes
1 can (8 oz) tomato sauce
1 can (8 oz) tomato paste
2 tablespoons parsley
2 teaspoon salt
1 teaspoon basil
1/4 teaspoon pepper
7-8 ounce spaghetti or rice
Grated parmesan cheese
Season chicken with salt and pepper. In large skillet brown chicken in oil. Remove chicken. Pour off all but 3 tablespoons oil. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cook chicken slowly 1-1 1/2 hours covered, stirring occasionally and adding water if necessary. Skim off fat. Serve over spaghetti or rice. Sprinkle with cheese. Serve with garlic bread.
*
3 pounds
chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 oz) chopped green chilies
1 teaspoon chili powder
4 teaspoons minced onion
1/8 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1 cup chicken broth
4 cups Doritos
8 ounces grated cheddar cheese
Cook and debone chicken. Reserve 1 cup chicken broth.
Combine soups, green chilies, spices, Tabasco sauce, and
chicken broth; blend well. Preheat oven to 350 degrees.
Cover bottom of 2 ½ -3 quart casserole with 2 cups Doritos.
Spread half the chicken over this layer; then half the
sauce; then half the grated cheese. Repeat ending with
cheese. Bake at 350 degrees for 25-30 minutes.
*
1 onion
Olive oil
Creamy Ranchero Tomato Soup
Ro-tel tomatoes
1 cup sour cream
Cooked chicken (I used rotisserie chicken from Costco)
Thin sliced ham (like lunch meat, I used black forest ham)
Flour tortillas
Cheddar Cheese
Hot pepper cheese
Cook onion in olive oil. Add chicken. Add soup, tomatoes, and sour
cream. Take flour tortillas, put ham slice inside, spoon chicken
mixture add cheeses. Roll up put seam side down in greased dish. Add
more chicken mixture on top and more cheeses. Bake 375 degrees for
15 -25 minutes or until cheeses are bubbly.
*
2 1/2-3 pound
chicken, cut up
2 tablespoons oil
2 teaspoons salt
2 teaspoons paprika
1 can (16 oz) stewed tomatoes
1 can (12 oz) whole kernel corn
1/4 cup water
1 medium onion, chopped
1/2 teaspoons oregano
1/4 teaspoons coriander (opt)
1 clove garlic, crushed
1/2 cup uncooked rice
2 medium zucchini, cut into 1/4 inch slices (1 1/2 cups)
Brown chicken pieces in oil in dutch oven; drain. Sprinkle with salt and paprika. Add tomatoes, corn, water, onion, oregano, coriander and garlic. Heat to boiling; reduce heat. Cover and simmer 40 minutes. Stir rice into liquid, lifting chicken if necessary; add zucchini. Cover and simmer until rice is done, 15-20 minutes.
*
Beef Rice-A-Roni
Ground Beef
Follow the directions on the Rice-A-Roni box. Brown the ground beef. Stir together and supper is served. Serve with crackers.
The story behind Chicken Lips
When we lived in Palisade, Colorado we were on Grand Mesa cutting firewood all day and on the way home my daughters wanted to know what was for supper. I kept telling them it was a surprise because I didn't know what to fix. Finally I got tired of listening to them ask and I told them it was Chicken Lips. It became one of their favorites. Maybe I should have called it Beef Lips since I used ground beef. You could use Chicken Rice-A-Roni and ground chicken or ground turkey. Then you have Chicken Lips or Turkey Lips.
*
3 cups cooked
chicken
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tablespoon margarine
Cook above ingredients for a few minutes. DO NOT
BROWN. Remove from fire and add:
1 can cream of mushroom soup
1 can chicken noodle-o soup
1/2 cup grated cheddar cheese
Salt and pepper to taste
1 cup raw rice
Place in a shallow baking dish. Cover with prepared
bread crumbs. Bake covered for 1 ½ hours at 300 degrees or
until rice is done.
*
1 hen (3-4 lbs)
5 cups water
Salt and pepper to taste
1 stick margarine
1 large onion
1 green pepper
1 can cream of mushroom soup
1 cup celery, chopped
1 small jar pimiento (opt)
1 can mushrooms
16 ounce package spaghetti
1 pound grated cheese
Simmer chicken in seasoned water until tender. Pull meat off bones and cut large pieces. Save broth. Skim off fat. Melt margarine in skillet, add chopped vegetables. Cook until tender. Add soup, pimiento, and cut up chicken. Cook spaghetti in boiling chicken broth about 8 minutes. Put all together in a long dish and sprinkle grated cheese. Bake in 350 degree oven about 30 minutes.
*
10 ounce
package fine noodles
3 cups diced cooked chicken
1/2 cup minced pimento (opt)
2 cans cream of mushroom soup
1 cup chicken broth
2 cups tiny peas (drained)
1 small chopped onion
2 stems chopped celery
2 tablespoons butter
3 cups grated cheese
Accent, celery salt, and pepper to taste
Cook noodles as directed on package. Drain and rinse
with hot water. While noodles are cooking, sauté onion and
celery in butter until tender but not brown. In large mixing
bowl add rest of ingredients to noodles, onion, and celery
withholding 1 cup of cheese. Season with accent, celery
salt, and pepper. Toss lightly until thoroughly mixed. Pour
into buttered roasting pan. Sprinkle with remaining cheese.
This maybe made the night before and put in the fridge. Heat
until bubbly and cheese melts at 350 degrees for 30 minutes.
Freezes well. Easily serves 12.
*
|
1/2 cup mushrooms, chopped |
1 1/4 cups shredded cheddar cheese |
Cook mushrooms in
margarine 5 minutes. Blend in flour; stir in cream. Add seasonings;
cook and stir until mix is thick. Stir in cheese; cook over low
heat, stirring until cheese melts. Turn into pie plate. Cover. Chill
1 hour. Cut cheese mixture into 6-7 pieces, shape into short sticks.
Remove skin from chicken. Place each piece, boned side up between
clear plastic wrap [overlap meat where split]. Pound out from center
with wood mallet to form cutlet [1/4 inch thick]. Peel off wrap.
Salt. Put cheese stick on each piece. Roll up like jelly roll. Press
to seal. Dust with flour, egg, and crumbs. Cover and chill 1 hour.
An hour before serving, fry rolls in deep fat for 5 minutes or until
golden brown. Bake at 325 degrees for 30-45 minutes.
*
1 chicken
1 cup rice
1 can onion soup or 1 can Rotel tomatoes
1 can cream of chicken soup
1 can water
Salt and pepper to taste
In baking pan, put rice and onion soup. In saucepan heat together cream of chicken soup and water. Pour over rice. Salt and pepper chicken pieces and put chicken on rice, skin side up. Bake 350 degrees for 1 1/2 hours or bake in microwave 35 minutes. Use glass dish.
*
16 ounce package
frankfurters, heated, split
2 cups crushed corn chips
1/2 pound process cheese spread, cubed
1 can (15 oz) Wolf Brand chili, heated
For each serving, fill hot frankfurter with corn chips and process cheese spread cubes. Broil until process cheese spread melts. Top with hot chili.
*
1 1/2 pounds
ground beef
Salt and pepper to taste
1 tablespoon chili powder
1 small package tiny shell macaroni
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 (1 lb) cans tomatoes
Grated cheddar cheese
Brown meat and onion. Drain, add salt, pepper, Worcestershire sauce and chili powder. Mix in tomatoes and simmer 5-10 minutes or until tomatoes cook down. Cook macaroni according to package. Drain and add to meat mixture. Place in casserole and sprinkle with cheese. Place in warm oven until cheese melts. (Use microwave.)
*
Chili Shells
Shell macaroni
Wolf Brand Chili or whatever you want. Cook macaroni,
heat chili, stir together. Serve with crackers.
*
1 egg
3 tablespoons soy sauce
1 tablespoon dry sherry or water
1/8 teaspoon ginger
1/2 teaspoon garlic powder
4 tablespoons package bread crumbs
4 lean pork chops
Spray pan with Pam. Beat egg, soy sauce, sherry, ginger, and garlic powder together in pie plate. Sprinkle bread crumbs on a sheet of wax paper. Dip chops into egg mixture then press into bread crumbs, coating evenly on both sides. Arrange in single layer on pan. Bake at 350 degrees for 30 minutes. Turn and bake 20 minutes longer or until chops are tender.
DO NOT OVERCOOK!
Can substitute chicken breasts; bake at 350 degrees for 50 minutes.
*
2 pounds beef stew meat cut
into 1 inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, thinly sliced
1 can cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 oz)
1 1/4 cups Total, crushed
Cook and stir meat and onion in skillet until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish, 13x9x2. Arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.
Or microwave meat and onions in boiling water 20 minutes. Put together the same and microwave 30 minutes.
*
1/2 cup
margarine
1 tablespoon flour
1 onion, finely chopped
1 bell pepper, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
Crawfish fat (if available)
1 pound peeled crawfish tails
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper
Dash of Tabasco sauce
Water
2 tablespoons onion tops, chopped
2 tablespoons parsley, minced
Hot rice
Melt butter and stir in flour until smooth. Sauté
vegetables slowly in butter and flour mixture for 30-45
minutes. If crawfish fat is available, add now and simmer 15
minutes. Add tails and seasonings and cook, covered over low
heat for 15 minutes. Add 1/4-1/2 cup hot water to obtain
desired thickness of gravy. Add onion tops and parsley. Cook
5 minutes longer and serve over hot rice.
*
1/4 cup
mayonnaise
2 tablespoons dill pickle, chopped
1 tablespoon mustard, prepared
1/4 cup onion, chopped
9 1/4 ounce can tuna
2 hard boiled eggs, chopped
8 ounce can Crescent dinner rolls
1/2 cup shredded cheddar cheese
1/2 cup
shredded cheddar cheese
1 tablespoon sesame seed
Heat oven to 375 degrees. Combine mayonnaise, dill
pickle, mustard, and onion. Stir in tuna and eggs. Unroll
dough into 2 long rectangles. Place on ungreased cookie
sheet with long sides overlapping 1/2 inch; firmly press
edges and perforations to seal. Form 14x9 rectangle. Spoon
tuna mixture down center. Sprinkle with 1/2 cup cheese. Make
cuts 1 inch apart on each side of dough to edge of filling.
Fold strips of dough at angle halfway across filling,
alternating from side to side. Bake at 375 degrees for 17-24
minutes or until golden brown. Remove and sprinkle with
cheese and sesame seeds. Cool 15 minutes.
*
1 envelope dry
onion soup mix with chicken broth
2/3 cup dry bread crumbs
1/8 teaspoon pepper
1 egg or 2 egg whites
2 tablespoons water
6 skinless, boneless chicken breast halves or 12 thighs
2 tablespoons margarine, melted (opt)
Crush soup mix in pouch. Combine soup mix, bread crumbs,
and pepper. Beat together egg and water. Dip chicken into
egg mixture; coat with crumb mixture; coat with crumb
mixture. On baking sheet, arrange chicken. Drizzle with
margarine. Bake at 400 degrees for 20 minutes or until
chicken is no longer pink. Serves 6
*
2 cups mashed
potato flakes
2/3 cup parmesan cheese
2 tablespoons parsley flakes
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8-1/4 teaspoon pepper
3 whole chickens quartered, skinned, rinsed, patted dry
1 cup margarine, melted
Grease 2 13x9 inch pans. Combine potato flakes, cheese,
parsley flakes, onion powder, garlic salt, paprika, and
pepper. Stir until well mixed. Dip chicken into margarine,
roll in potato mixture to coat. Place on prepared pans. Bake
at 375 degrees for 60-75 minutes until chicken is tender and
golden brown. Serve warm or at room temperature. Serves 12.
Can easily be halved or use chicken pieces.
*
1 can (16 oz)
tamales
1 can (16 oz) chili without beans
1 medium onion, slice thin
2 cups corn chips, broken
6 ounces cheddar cheese, sliced
Unwrap tamales and cut crosswise into 1/2 inch thick slices. Line a 1 1/2 quart casserole with half of tamale slices. Top with half of the chili, half of the onions, half of the chips and half of the cheese. Repeat layers except for cheese. Bake covered at 350 degrees for 25 minutes. Top with remaining cheese slices. Bake uncovered for 10 minutes more.
*
4-5 eggs
1 can tuna
1 carrot, shredded
1 onion, chopped or 1/2 bunch green onions
1/4-1/2 cup water chestnuts, chopped
1 cup bean sprouts
1/2 teaspoon salt
Beat eggs lightly. Add rest of ingredients. Heat 2
tablespoons oil in frying pan. (More oil may be added as
needed.) When hot drop egg mixture by tablespoon in frying
pan. Brown and turn over. Cook over medium heat.
Sauce (opt)
1 1/2 cups water
1 chicken bouillon
1 tablespoon soy sauce
1/2 teaspoon sugar
Cornstarch to thicken
Combine all ingredients and bring to boil. Serve over
egg patties.
*
2 turkeys (8
to 10 pounds each)
About 10 gallons peanut oil
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab & Shrimp
Boil (opt)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole Seasoning
1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
To make the marinade: Combine all of the ingredients in
a food processor or blender and process for about 5 minutes.
Fill a syringe and inject each turkey in the breast and
thigh area, as well as the back, wings, and legs. You will
have to fill the syringe several times. Next, combine the
seasoning ingredients and rub the mixture evenly all over
each turkey. Place the turkeys in large plastic bags and
secure before icing them down or refrigerating them for 24
hours.
To fry each turkey: Fill a large pot three quarters of
the way full with the peanut oil and heat the oil to between
350 and 360 degrees F. Place 1 turkey in the basket insert
and carefully and slowly lower it into the hot oil. Turn the
turkey every 10 minutes, using long-handled forks. A whole
turkey will take 3 to 5 minutes per pound to cook. It is
done when the internal temperature reaches 170 to 180
degrees F on an instant read meat thermometer. Carefully
lift the basket out of the hot oil. This can be done by
inserting a broomstick through the handles and having two
strong people lift the basket out of the pot. Using the
long-handled forks, transfer the turkey to a large brown
paper bag and let stand for about 15 minutes before removing
to carve. Repeat the procedure for the second turkey. Carve
the turkey and serve with the other traditional side items.
- Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1999
*You will need a turkey rig to fry the turkeys and
syringes to inject them
Turkey frying rigs and Cajun Injectors available from Metal
Fusion, Inc.
712 St. George Avenue Jefferson, LA 70121 (504) 736-0201
*
4 boneless,
skinless chicken breast halves
1 tablespoon oil
1 1/2 cups Del Monte garlic salsa
Sour cream
Lime wedges
In skillet, brown chicken in oil over medium high heat,
4-5 minutes per side. Reduce heat and pour salsa over
chicken; cook 2 minutes. Serve with dollop of sour cream and
squeeze of lime.
TIP: For a zesty alternative, substitute Del Monte Fire-Roasted Salsa. Makes 4 servings.
*
2 cups raw rice
1 pounds ground meat
1/4 cup oil
1 tablespoon chili powder
1/4 teaspoon garlic powder
2 teaspoons salt
1 large onion, chopped
16 ounce can tomato sauce
3 cups water
10 ounces sharp cheese cut in large pieces
Fry meat and onion in oil for 15 minutes, stirring to keep from sticking. Remove from fire. Add all other ingredients. Pour in 2 quart greased casserole. Be sure cheese is distributed evenly. Cover tightly and bake 1 hour at 400 degrees, without stirring. Turn oven down, stir goulash lightly once, cover again and bake 30 more minutes.
*
This casserole can be prepared in the morning and refrigerated until it is to be cooked. It can be varied by using chicken instead of ham.
3 tablespoons
butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated American cheese
1/2 teaspoon grated onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup salted almonds (optional)
3 ounce can mushrooms
1/2 cup buttered bread crumbs
2 cups diced cooked ham
1 1/2 cups uncooked noodles
Cook noodles. Make cheese sauce with butter, flour, milk, and cheese. Add onion, celery, green pepper, salt, pepper, mushrooms, and almonds to the sauce. Add drained noodles and ham. Pour into greased casserole and top with buttered bread crumbs. Bake uncovered for 45 minutes in a 350 degree oven.
*
2 tablespoons
olive oil
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
2 cans (15 oz) black-eyed peas
8 ounces kielbasa, thinly sliced
1 cup uncooked converted rice
1/4 teaspoon red pepper
1 can (14 oz) chicken broth
In large skillet, sauté onion, celery, and garlic in hot
oil until onion is soft. Stir in remaining ingredients. Heat
to a boil; reduce heat and cover tightly. Simmer 30-40
minutes or until liquid is absorbed. 6 servings.
*
Impossible Chicken and Broccoli Pie
10 ounces frozen
chopped broccoli
3 cups cheddar, shredded
1 1/2 cups cut up cooked chicken
2/3 cup chopped onion
1 1/3 cups milk
3 eggs
3/4 cup Bisquick
3/4 teaspoon salt
1/4 teaspoon pepper
Grease pie plate. Rinse broccoli to thaw. Mix broccoli,
2 cups cheese, chicken and onion in plate. Beat milk, eggs,
baking mix, salt, and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand mixer. Pour into
plate. Bake at 400 degrees for 25-35 minutes. Top with
remaining cheese. Bake until melted 1-2 minutes. Cool 5
minutes.
*
1 pound ground
beef
1/2 cup chopped onion
1 envelope taco seasoning
1 can (4 oz) chopped green chilies, drained
1 1/4 cups milk
3/4 cup Bisquick
3 eggs
2 tomatoes, sliced
1 cup shredded cheddar or Monterey Jack
Heat oven to 400 degrees. Grease pie plate. Cook and
stir beef and onion until brown, drain. Stir in seasoning
mix. Spread in plate; top with chilies. Beat milk, baking
mix, and eggs until smooth, 15 seconds in blender on high or
1 minute with hand beater. Pour into plate. Bake 25 minutes.
Top with tomatoes and cheese. Bake until knife inserted
comes out clean, 8 - 10 minutes. Cool 5 minutes. Top with
sour cream, tomatoes, lettuce, and cheese, if desired.
Serves 6-8.
*
2 - cans tuna (6
½ oz) or 1 can (15 ½ oz) salmon, drained
1 cup shredded sharp American cheese
3 ounces cream cheese, cut up
1/4 cup sliced green onions
12 ounce jar chopped pimiento, drained (opt)
2 cups milk
1 cup Bisquick
4 eggs
3/4 teaspoon salt
Dash of nutmeg
Heat oven to 400 degrees. Grease pie plate (10x1½"). Mix tuna, cheeses, onions, and pimiento in plate. Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes and green onions. Makes 6-8 servings.
*
4 large cans (28
oz) tomatoes
4 cans (8 oz) tomato paste
4 cans water (tomato paste size)
1 medium onion
2 or 3 cloves garlic
Tabasco
Italian seasoning
1 small can mushrooms
Salt and pepper
Worcestershire sauce
Brown onion and garlic in oil or microwave. Add tomatoes, tomato paste, water to onion and garlic in large pan. Season to taste with remaining ingredients. Cover and bring to a boil. Uncover and simmer all day. Stir frequently.
For meat sauce: Brown meat (2-3 pounds) and add to sauce 1 1/2 hours before eating.
For meat balls: Hamburger, parmesan cheese, Italian seasoning. Mix well, form into small balls and brown. Add to sauce 45 minutes before serving. Stir sauce carefully after adding meatballs.
*
Kerry's Spaghetti with Sauce and
Italian-Style Meatballs
MEATBALLS:
1 pound ground beef
1/2 cup Italian-style bread crumbs
1 egg, slightly beaten
1 tablespoon dried onion flakes
Salt and pepper
3 tablespoons cooking oil
Combine ground beef, bread crumbs, eggs, onion flakes,
salt, and pepper. Mix well and form into balls the size of a
walnut. Brown in cooking oil.
TOMATO SAUCE:
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 can (6 oz) tomato paste
1 can (28 oz) Italian-style peeled tomatoes
3/4 cup water or refill tomato paste can
1 1/2 teaspoons mixed Italian herbs
1 teaspoon sugar
1/2 cup dry red wine
1 can (4 oz) sliced mushrooms, drained
12 ounces spaghetti
Heat olive oil in large saucepan. Add onion and garlic
and saute 5 minutes. Puree tomatoes in blender. Add to onion
mixture with tomato paste, water, seasonings, and wine.
Bring to boil and reduce heat to low. Add meatballs and
mushrooms. Simmer covered 1 - 1 ½ hours or until thick. Cook
spaghetti. Makes 4 servings.
*
1/2 cup Miracle
Whip salad dressing
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1 teaspoon dill weed
1 pound fish fillets (such as cod, flounder, or catfish)
Stir Miracle Whip salad dressing, juice, lemon peel and dill until well blended. Place fish on greased grill or rack of broiler pan. Brush with half of sauce. Grill or broil 5-8 minutes; turn and brush with remaining sauce. Continue grilling or broiling 5-8 minutes or until fish flakes easily with fork. Makes 4 servings.
*
3 1/2 - 4 pound
whole roaster chicken
2 lemons
Fresh rosemary sprigs
Heat oven to 375 degrees. Rinse chicken well; pat with
paper towels inside and out. Place bird breast side up on
rack in foil-lined roasting pan. Turn wing tips under back
of chicken. Poke a whole lemon all over with a fork to free
the juice. Insert it into cavity of chicken with a few
sprigs of rosemary. Squeeze juice of ½ lemon over bird.
Toast, uncovered, for 1 1/4 -1 1/2 hours or until juices run
clear when chicken thigh is pierced. Season as desired;
garnish with lemon slices and rosemary sprigs. Serve. Makes
4-5 servings.
*
1 - 1 1/2 pounds
ground chuck
1 can stewed tomatoes
2 eggs
1/4 -1/2 cup milk
Enough cracker crumbs to stick all together
Season with:
Worcestershire sauce
Salt
Pepper
Chili powder
Ketchup
Mix all together and put ketchup on top. Microwave 15 minutes or until done. Use square glass dish or microwave bundt pan.
*
1 chicken
Tortilla chips (crushed)
1 can Rotel tomatoes
1 can cream of chicken soup
Boil and debone chicken. Layer bottom of casserole with
crushed tortilla chips. Place chicken pieces on top of that.
Blend tomatoes and soups; pour evenly over chicken. Top with
grated cheese. Cover and bake at 350 degrees for 30 minutes.
*
1 can (14 ½ oz)
stewed tomatoes or 2 cans Rotel tomatoes
1/2 pound chorizo, cut into ½ inch slices or deer sausage
1 medium onion, chopped
1 pound boneless, skinless chicken breast, cut into ¾ inch
pieces
1 medium green pepper, chopped
1 cup converted rice
3/4 cup Pace picante sauce
1/3 cup sliced green onions with tops
1/2 teaspoon salt
Sour cream (opt)
Drain tomatoes, reserving juice. Add enough water to
juice to make 1 ¾ cup liquid reserve. Brown sausage in large
skillet. Add onion and chicken; continue cooking, stirring
occasionally, until onion is tender but not brown. Drain.
Add reserved liquid and remaining ingredients except sour
cream. Mix well. Bring to boil. Reduce heat, cover and
simmer 25 minutes. Stir before serving with sour cream and
additional Pace picante sauce. Makes 4-6 servings. I did not
add sour cream or extra Pace.
*
1 pound ground
beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
Heat oven to 350 degrees. Mix meat, rice, water, onion, salts, garlic powder, and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish (8x8x2). Stir together remaining ingredients; pour over meatballs. Cover with foil, bake 45 minutes. Uncover; bake 15 minutes longer. Or bake in microwave 35 minutes. Cover with wax paper. Your might try omitting seasonings and use Mrs. Dash.
*
1 pound
broccoli, bite-size pieces
2 small zucchini, sliced thin
1/2 pound asparagus, 1 inch pieces
1 pound linguini, cooked and drained
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1/2 cup frozen green peas
1/4 cup chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 cup (1/2 stick) butter
3/4 cup heavy cream
2/3 cup freshly grated parmesan cheese
Cook broccoli, zucchini and asparagus in boiling salted water until crisp-tender; drain; put in a large bowl. Sauté garlic and tomatoes in oil in a large skillet 2 minutes. Stir in basil and mushrooms; cook 3 minutes. Stir in peas, parsley, salt and black and red peppers; cook 1 minute more. Add mixture to vegetables in bowl. Melt butter in same skillet; stir in cream and cheese. Cook over medium-heat, stirring constantly, until smooth. Add linguini; toss to coat. Stir in vegetables; heat gently just until hot.
*
Pasta with Zucchini and Tomatoes
1 onion
1 clove garlic
2 zucchini, about 1/2 pound total
1 tablespoon oil
1 can (14 1/2 oz) tomatoes
1/2 teaspoon dried oregano
Salt and pepper
1 tablespoon chopped fresh parsley
1/2 pound spaghetti
1 tablespoon capers, drained
Chop onion. Mince garlic. Cut zucchini length-wise into quarters and then into slices. Put oil, onion and garlic in a 1 quart microwave-safe dish. Cover and cook on high 3 minutes, stirring once. Stir in zucchini. Cover and cook on high 2 minutes. Add tomatoes and their juice, the oregano, salt, pepper and the parsley. Break up tomatoes with a spoon. Cover and cook on high until thickened, stirring every 5 minutes, 10-15 minutes. Meanwhile, cook spaghetti in large pot of boiling salted water until done; drain. Stir capers into sauce and serve over spaghetti. Makes 4 servings.
*
3 - 3 1/2 pounds
beef chuck pot roast
1 tablespoon oil
2 medium onions cut into ½ inch wedges
1 can (8 oz) tomato sauce
1 cup Pace picante sauce
1 1/4 teaspoons ground cumin
1/2 teaspoon oregano leaves, crushed
2 garlic cloves, minced
1 green pepper, chopped
In large skillet brown meat in oil, drain. Sprinkle
onions over meat. Combine tomato sauce, picante sauce,
cumin, oregano, and garlic. Pour over meat and onions.
Reduce heat, cover and simmer gently 2 - 2 ½ hours adding
green pepper during last 15 minutes of cooking. Begin
checking meat for tenderness after 1 ¾ hours of cooking.
Remove meat. Keep warm. Bring sauce in a skillet to a boil,
cook; stirring frequently until sauce is thickened about 5
minutes. Skim fat. Serve sauce and more Pace with meat.
Makes 6-8 servings.
*
4 ounces uncooked
fine noodles
2 tablespoons shortening
2 cups cut up cooked pork or beef
1 can cream of chicken soup
Hash browns (opt)
1 medium green pepper, chopped
8 ounce whole kernel corn
2 ounce sliced pimiento (opt)
1 cup shredded cheddar cheese
Cook noodles by package directions, drain. Melt shortening in large skillet, brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid) pimiento (with liquid), cheese, and green pepper. Pour into ungreased 1 quart casserole. Bake 375 degrees for 45 minutes, stirring occasionally.
*
11 ounce can
biscuits
3/4 pound cooked pork sausage or turkey sausage
2 tablespoons chopped onion
1 cup grated cheese
1/2 cup chopped apple
1 tablespoon brown sugar
1/4 teaspoon cinnamon
For pinwheels, flatten can biscuits on floured surface. Pinch seams together; roll to form a 12x8 inch rectangle. Sprinkle with sausage, onion, cheese, apple, brown sugar, and cinnamon. Roll up dough. Cut six slices. Place in greased baking dish. Bake at 375 degrees for 30-35 minutes.
*
1 can (15 oz)
tomato sauce
1 pound ground beef
1/2 cup uncooked rice
2 tablespoons chopped can chilies
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
1 1/2 teaspoon instant beef bouillon
1 cup boiling water
1 package (4 oz) shredded pizza cheese (1 cup)
Heat oven to 350 degrees. Reserve 1 cup of the sauce, the ground beef, rice, chilies, salt, garlic salt, and oregano. Shape into 6 patties 1/2 inch thick. Place in ungreased baking pan, 13x9x2. Bake uncovered 15 minutes. Remove patties from oven; drain. Dissolve instant bouillon in boiling water; stir in reserved tomato sauce. Pour tomato sauce mixture over patties. Cover and bake 35 minutes. Spoon tomato sauce over patties. Sprinkle with cheese. Bake uncovered until cheese is melted. About 5 minutes. 6 servings.
*
12 large shrimp
(1 1/2 lbs)
1/2 teaspoon garlic juice
1/4 teaspoon salt
1/2 teaspoon MSG
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup cold water
Oil for deep frying
Remove shells and veins. Place on paper towels and pat dry. Rub with garlic juice and salt and MSG. Place flour, baking powder, and salt in mixing bowl. Mix thoroughly. Add the 1/2 cup oil a little at a time, while stirring with wooden spoon until all ingredients form a ball and sides of bowl are clean. Add water until dough becomes like pancake batter. Heat oil to 350-360 degrees. Batter shrimp and drop into hot oil. Cook until golden brown.
*
Roasted Chicken with Vegetables
1 envelope
Lipton soup mix*
2 1/2 - 3 pound chicken, cut into serving pieces
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 large onion, cut into wedges
2 tablespoons water
1 tablespoon olive or vegetable oil
Preheat oven to 350 degrees. In plastic bag or bowl add
all ingredients. Seal bag and shake, or toss in bowl, until
evenly coated. Empty into 13x9 inch baking or roasting pan;
discard bag. Bake, stirring twice, 1 hour or until chicken
is done and vegetables are tender. Makes 4 servings.
*Savory Herb with garlic or Golden Onion or Italian Herb
with Tomato Soup
*
1 can salmon
White sauce
(recipe follows)
Cracker crumbs
Use whatever white sauce and cracker crumbs necessary to
make salmon stick together to make patties. Fry in small
amount of grease.
Microwave White Sauce
1 tablespoon butter or margarine, melted
1 tablespoon flour
1/2 cup milk
Melt butter and stir in flour. Add about ½ cup milk.
Microwave 1 minute stir and cook in 30 second bits and stir
until thick and creamy.
*
1 1/2 cups
chopped onion
1 cup chopped celery
2 medium chopped green pepper
2 cloves garlic, minced
1/4 cup margarine
1 can (15 oz) tomato sauce
1 cup water
2 teaspoons parsley
1 teaspoon salt
1/8 teaspoon red pepper
2 bay leaves, crushed
1 pound shrimp
3 cups hot cooked rice
Cook and stir onion, celery, green pepper, and garlic in
butter until onion is tender. Remove from heat; stir in
tomato sauce, water, and seasonings. Simmer uncovered 10
minutes. Add water if needed. Stir in shrimp. Heat to
boiling. Cover and cook over medium heat 10-20 minutes or
until shrimp are pink and tender. Serve over rice. 6
servings.
*
1/4 cup oil
1 large onion, chopped
3 pieces celery, chopped
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon red pepper
1 can (8 oz) tomato sauce
3 cups water
1 1/2 cups raw rice
1 can (4 ½ oz) wet pack shrimp, drained (See NOTE)
2 tablespoons chopped parsley
Cook the first four ingredients over medium flame,
stirring for 15 minutes. Do not brown. Add the salt, red
pepper, tomato sauce and water. Cook down for 10 minutes
over medium flame. Add rice, shrimp and parsley after
removing from fire. Pour in 2 quart covered casserole and
bake at 350 degrees for 1 hour or until rice is done. Do not
stir or uncover during cooking.
NOTE: If you use 1 pound of raw cleaned shrimp instead of
canned shrimp, add with the tomato sauce when you cook it
down for 10 minutes.
*
1/2 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 - 3 pounds chicken
2 tablespoons shortening
1 package sour cream ‘n chive potatoes
2 1/4 cups hot water
2/3 cup milk
1 medium onion, sliced
Paprika
Mix flour, salt, paprika and pepper. Coat chicken with
flour mixture. Heat shortening in 10 inch skillet over
medium heat until melted. Cook chicken in shortening until
brown, 15-20 minutes. Remove chicken, drain fat from
skillet. Stir potatoes, sauce mix, water, and milk into
skillet. Heat to boiling; stir in onion. Reduce heat; place
chicken on potatoes. Cover and simmer until chicken is done,
about 40 minutes. Sprinkle with paprika. Garnish with
parsley if desired. Makes 4-6 servings.
*
1 can cream of
mushroom soup
1 can (10 oz) enchilada sauce
1/4 cup milk
2 tablespoons chopped green chili peppers
8 soft tortillas
2 1/2 cups shredded sharp American cheese
1 pound ground beef
1/2 cup chopped onion
In a saucepan combine soup, sauce, milk, and pepper;
heat until bubbly. Dip tortillas, one at a time in hot sauce
just until tortillas become limp. Set aside ½ cup cheese.
Place 1/4 cup cheese on each tortilla. Roll up like jelly
roll. In skillet cook beef and onion until meat is brown and
onion tender, drain fat. Stir in hot sauce mixture. Arrange
tortillas seam side down in sauce in skillet. Bring to
boiling; reduce heat. Cover and cook 5 minutes or until
heated through. Sprinkle with remaining cheese; cover and
cook 1 minute longer or until cheese melts. Makes 6-8
servings.
*
Preheat oven to 350 degrees. Cut 4 pound roasting chicken into pieces. Place in paper bag with 1/4 cup seasoned flour; close bag and shake. Brown chicken in 1/4 cup vegetable oil and place in casserole.
1 small sliced onion
1 sliced clove garlic
3 or 4 chopped celery ribs
1 medium carrot
Cook in oil for 10 minutes and spoon over chicken. Pour 1 1/2 cups hot chicken stock over mixture. Bake covered about 1 1/2 hours or until tender.
Five minutes before done, add:
1 cup sliced sautéed mushrooms
12 sliced stuffed olives, optional
*
2 pounds chuck steak
1 envelope onion soup mix
1 pound tomatoes or 1 can Rotel tomatoes
1 teaspoon oregano
Pepper and garlic powder to taste
2 tablespoons cooking oil
2 tablespoons wine vinegar
In large skillet arrange meat and pour ingredients over. Simmer covered 1 1/2 hours or until meat is tender. Serve with rice.
*
8 loin pork
chops, 3/4 inch thick
1 cup chopped onions
1 cup chopped celery
1 package (7 oz) herb seasoned cube stuffing
1/4 teaspoon each salt, pepper, thyme and sage
1/4 cup chopped parsley
Brown chops lightly in hot fat trimmed from chops. Remove chops from skillet; add onion and celery, cook until tender. Prepare cube stuffing according to pkg. directions. Combine with vegetable and seasoning. Place a chop fat edge up at each end of a 10x5x3 inch loaf pan. Alternate chops and stuffing. Bake at 325 degrees for 1 hour or until done.
*
4 swordfish
steaks (can use shark or tuna)
1/4 cup Chablis or other dry white wine
1 tablespoon chopped fresh basil
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
4 slices purple onion, separated into rings
4 slices lemon
Fresh basil sprigs (opt)
Place fish in a shallow dish. Combine next 6
ingredients; stir well, and pour over fish. Cover and
marinate in refrigerator 15 minutes, turning fish once.
Remove fish from marinade, reserving marinade. Place fish on
a microwave-safe baking rack. Spoon marinade over fish; top
with onion rings and lemon slices. Cover with wax paper.
Microwave at high 5-6 minutes or until fish is done. Let
stand, covered 1 minute. Drain. Garnish with basil sprigs,
if desired. 4 servings.
*
1/2 pound
ground beef
1 large tomato, chopped
1/4 cup sliced green onions
1/4 cup water
2 teaspoons chili powder
1/4 teaspoon garlic powder
Dash cayenne powder
1/4 teaspoon salt
2 pocket breads
1 cup shredded lettuce
1/4 cup shredded cheddar cheese
Brown meat, drain. Add tomato, onions, water, chili
powder, garlic powder, and cayenne pepper. Simmer 12-15
minutes. Add salt. Cut each pocket bread in half. Fill each
pocket with meat filling, top each sandwich with lettuce and
cheese.
*
Tarragon Chicken with Mushrooms
1/2 cup diced
bacon (about 4 strips)
2 broiler-fryers (3 1/2 lbs each), each cut in 8 pieces and
skin removed
2 lbs small fresh or frozen white onions, peeled with root
ends attached
1 1/4 pounds large mushrooms, each cut in half
1 can (13 3/4 oz) chicken broth
3/4 cup dry white wine
2 tablespoons lemon juice
2 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons flour
5 tablespoons cold water
Fresh tarragon sprigs for garnish (opt)
Cook bacon in 6 quart dutch oven until browned. Drain.
Discard all but 2 tablespoons of the drippings. Working in
batches, cook chicken in pot until browned on both sides,
about 6 minutes. Cook onions until golden, about 5 minutes.
Cook mushrooms until golden, about 4 minutes. Return chicken
and onions to pot. Add chicken broth, white wine, lemon
juice, tarragon, salt and pepper. Bring to boiling. Reduce
heat; cover and simmer 40 minutes. Stir together flour and
water in small bowl until smooth. Stir flour mixture into
chicken mixture. Cook until mixture boils and thickens
slightly, about 5 minutes. Arrange chicken on deep, large
platter. Spoon vegetables and sauce over chicken. Sprinkle
with bacon. Garnish with tarragon. Makes 12 servings.
*
2-3 pound
frying chicken, cut up
1/4 cup margarine, melted
1 cup mashed potato flakes
Pam
Heat oven to 400 degrees. Grease 13x9 inch baking dish.
Rinse chicken pieces in cold water; pat dry. Dip pieces in
melted margarine. Roll in 1 cup mashed potato flakes to
coat. Place skin side up in prepared dish. Bake at 400
degrees for 50-60 minutes until chicken is tender and golden
brown.
*
1 pound ground turkey
sausage or ground turkey
6 wide lasagna noodles, cooked, drained
1/2 cup chopped onion
4 cups prepared spaghetti sauce
1 cup ricotta or cottage cheese
4-8 ounces mozzarella cheese
2 tablespoons grated parmesan cheese
Heat oven to 350 degrees. Spray bottom of large skillet with non-stick vegetable spray. Crumble ground turkey into pan; add onion. Cook and stir over medium high heat 5-7 minutes or until turkey is lightly browned. Stir in spaghetti sauce. Cook over low heat 15 minutes. Reserve 1 c meat sauce. In bottom of 13x9 inch baking dish, arrange 3 noodles. Top with 2 cups meat sauce, 1/2 ricotta cheese and half of the mozzarella cheese. Repeat layers, topping with reserved 1 cup meat sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 30-40 minutes or until bubbly. Let stand 10 minutes before serving. Makes 8 servings.
*
4-5 pounds brisket
3 ounces liquid smoke
Celery salt
Onion salt
Garlic salt
Salt
Pepper
Worcestershire sauce
BBQ sauce
Pour liquid smoke over brisket in baking pan. Sprinkle generously with seasonings. Coat with BBQ sauce. Cover with foil and refrigerate overnight. Bake at 275 degrees for 5 hours. Uncover, drain excess liquid, add more BBQ sauce and continue baking 1 more hour. Let cool 1 hour before slicing. Can use deer, rabbit, chicken, roast, or turkey.
*
1 pound ground beef
3 large onions, sliced
1 large green pepper, chopped
1 can tomatoes
1/2 cup uncooked rice
2 teaspoon salt
1-2 teaspoons chili powder
1/8 teaspoon pepper
Heat oven to 350 degrees. In large skillet cook and stir meat, onions, and green pepper until meat is brown and vegetables are tender. Drain fat. Stir in tomatoes, rice, salt, chili powder, and pepper; heat through. Pour into ungreased 2 quart casserole. Cover, bake 1 hour.
*
3 quarts water
3 teaspoons salt
1 tablespoon oil
2 cups macaroni
1/2 cup celery
1/4 cup onion
2 tablespoons margarine
1 can cream of celery soup
1 1/4 cups milk
1 can (7 oz) tuna, drained
1 tablespoon chopped pimiento (opt)
1/2 cup bread crumbs
2 tablespoons margarine, melted
Heat oven to 350 degrees. Cook macaroni in water. Drain
and rinse under hot water. In large skillet, cook celery and
onion in margarine until tender. Blend in soup and milk. Add
tuna and pimiento. Combine cooked macaroni and tuna mixture.
Turn into 2 quart casserole. Combine bread crumbs and melted
margarine. Sprinkle over top. Bake at 350 degrees for 25-30
minutes. 4-6 servings. Can microwave 15 minutes.
*
3 cloves garlic,
finely minced
2 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 tablespoon dried rosemary, crumbled
1 teaspoon salt
1/4 teaspoon black pepper
3 pounds boneless pork rib or loin roast
Cherry tomatoes for garnish
In a small bowl blend the garlic, oil, fennel seeds, rosemary, salt and pepper. Rub mixture over entire surface of the pork. Place in a roasting pan, cover and refrigerate up to 8 hours. Heat oven to 350 degrees. Roast the meat uncovered, basting occasionally, for 2 hours or until a meat thermometer registers 170 degrees. Cool for 10 minutes, then slice 1/2 inch thick. Arrange the slices on a serving platter; garnish with cherry tomatoes and serve.
*
1 pound boneless
beef round steak
2/3 cup broccoli thinly sliced
2/3 cup cauliflower thinly sliced
2/3 cup carrots thinly sliced
2/3 cup Chinese cabbage thinly sliced
2/3 cup green beans thinly sliced
2/3 cup sliced bamboo shoots, drained
2 tablespoons soy sauce
1 1/2 tablespoons oil
4 teaspoons cornstarch
1/4 - 1/2 teaspoon ginger
1/4 teaspoons pepper
1/8 teaspoons garlic powder
1/2 cup water
3 tablespoons sherry (opt)
Chill meat in freezer 20-30 minutes. Cut meat across
grain into thin slices; set aside. In medium saucepan heat
2/3 cup salted water to boiling; add broccoli, cauliflower,
carrots, chinese cabbage, and green beans. Cover, cook until
crisp tender about 5 minutes. Add bamboo shoots and heat
thoroughly; drain and keep warm. In small bowl combine
cornstarch, ginger, pepper, garlic powder, water, sherry,
and soy sauce. In large skillet, heat oil over high heat;
stir fry meat 2-3 minutes. Pour soy sauce mixture over meat.
Heat until sauce is thick and bubbly stirring constantly.
Arrange hot vegetables on serving platter; spoon meat over
vegetables.
*
4 wienies
4 potatoes
1/2 onion
1/2 cup BBQ sauce
Pepper
Onion salt
Mustard
Worcestershire sauce
1/2 cup oil
1 can Campbell’s BBQ beans
1/4 bell pepper
Salt
Garlic salt
Celery salt
Honey
Slice wienies and potatoes and sauté in oil. Add beans, onion, bell pepper. Season to taste. Simmer about 30 minutes or until potatoes are done.
*
DESSERTS
1 cup brown
sugar, packed
1 cup [2 sticks] butter or margarine
1 egg yolk
1 teaspoon vanilla
2 1/4 cups sifted cake flour
1 bar [9-10 oz] milk chocolate
1/2 cup chopped almonds
Beat sugar, butter, egg yolk and vanilla together until creamy. Stir in flour. Spread in 15x10” pan. Bake in 350 degree oven 20 minutes. Remove from oven. Break chocolate bar into sections and immediately place on baked layer. Let set 3-5 minutes to melt. Spread evenly with spatula. Sprinkle with nuts; press lightly into warm chocolate. Cool and cut into bars. Makes 3 dozen.
*
2 cups milk
3/4 cup sugar
1/2 cup Bisquick
4 eggs
1/4 cup margarine
1 1/2 teaspoons vanilla
1 cup coconut
Combine milk, sugar, Bisquick, eggs, butter, and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9” pie pan. Let stand about 5 minutes; then sprinkle with coconut. Bake at 350 degrees for 40 minutes. Serve warm or cold.
*
2 1/2 cups flour
1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup sugar
1 cup brown sugar
1 1/2 cups shortening
3 1/2 cups oatmeal
1 cup raisins
1 cup chocolate chips
Instructions Sift together flour, soda, and salt. Stir in sugars. Cut in shortening until blended. Stir in oats. Makes about 10 cups. Divide mixture in half and put in plastic storage bags or other storage container. Add 1/2 cup raisins and 1/2 cup chocolate chips to each batch. Close containers tightly. May be stored at room temperature several weeks.
TO BAKE: Empty one batch cookie mix into a bowl. Make a hole in the center of the mixture and add: 1 egg, 1/3 cup milk, and 1 teaspoon vanilla. Mix liquid well and gradually stir in dry ingredients. Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes. 4 1/2 dozen cookies per batch.
*
8 apples
3/4 cup sugar
3-4 tablespoons flour - juicy apples may need more flour
1 tablespoon lemon juice
2 teaspoons lemon peel (opt)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Single crust pie crust (see below)
Mix together and set aside while making crust. Bake at 350 degrees for 50-60 minutes.
Pie crust - single crust
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons cold water
Mix flour and salt. Cut in Crisco with pastry blender. Mix in water. Roll out into crust.
*
with French Topping
1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
1 1/4 cups granulated sugar (approx)
6 tablespoons plus 1 cup unbleached or regular all-purpose
flour
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4
pounds)
2/3 cup firmly packed brown sugar
1/2 cup (1/4 pound) butter or margarine, cut into chunks
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
2. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
3. In a large bowl, mix sugar, 6 tablespoons flour, orange peel, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10 inch pie pastry in pan. Drizzle evenly with reserved brandy.
4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12 inch pizza pan or 10 by 15 inch baking pan.
5. Bake on the bottom rack of a 375 degree oven until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.
*
2 1/2 cups flour
2 teaspoons soda
2 teaspoons cloves
2 teaspoon cinnamon
dash salt
1 cup pecans
1 cup soft margarine
2 scant cups sugar
2 eggs room temperature
16 ounces applesauce room temperature
Sift flour, soda, cloves, cinnamon, and salt. Dredge pecans with 1 cup flour mixture; set aside. In large mixing bowl cream margarine and sugar; add eggs one at a time, beating well after each addition. Alternately add flour and applesauce to creamed mixture, begin flour and ending flour/pecan mixture. Do not over mix. Spoon batter into greased and floured 9” tube pan or 2 loaf pans. Bake in a preheated 375 degree oven for 45-60 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Freezes well.
*
1 cup soft
margarine
1 cup sugar
2 eggs
1/2 cup buttermilk
1 cup (2 medium) bananas, mashed
1 teaspoon vanilla
2 cups flour
1 cup oatmeal
1 1/2 teaspoons soda
1/2 teaspoon salt
6 ounces chocolate chips
1/2 cup chopped nuts
Grease 13x9 inch pan. Cream margarine, sugar and eggs. Stir in buttermilk, bananas and vanilla; mix well. Stir in chips. Spread batter in pan. Sprinkle nuts on top. Bake at 350 degrees for 30-35 minutes.
*
1 cup sugar
1/2 cup shortening
1 egg
1 cup sour
milk (mix 1 tsp baking soda into 1 cup milk)
2 cups flour
1/2 teaspoon
ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoon molasses
1 cup fresh blueberries
3 tablespoon sugar (optional)
Cream together sugar and shortening. Add eggs and mix well. Sift flour, spices and salt. Add flour mixture alternately with sour milk (milk and baking soda). Add molasses and mix well. Stir in blueberries (which have been washed and dried). Sprinkle sugar on top of batter.
Bake at 350 degrees for 50 minutes or until done in a 9x9x2 inch greased and floured pan.
Note: You may use frozen blueberries if fresh are not available. If you use frozen the baking time may increase.
1 BAKED pie
shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tablespoons margarine
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
Mix sugar and cornstarch together in top of double
boiler; add water. Combine egg yolks with juice and beat.
Add to rest of mixture. Cook until thick over boiling water
for 25 minutes. This does away with starchy taste. Now add
lemon extract, margarine, and vinegar and stir thoroughly.
Pour into a deep 9” BAKED pie shell, let cool. Cover with
meringue and brown in oven.
VARIATION: Peanut butter pie omit lemon juice, lemon
extract, and vinegar. Add about 1/2 cup peanut butter and
cook about 15 minutes.
*
2 cups pecan halves
1 cup sugar
3/4 cup corn syrup
1 cup whipping cream, divided
4 tablespoons butter
1 1/2 cups chocolate chips, melted
On a baking sheet, arrange pecan halves in sets of three, laying 2 side-by-side and one across the top; set aside. Combine sugar, corn syrup and 1/2 c whipping cream in a heavy saucepan; heat over medium heat, stirring constantly until mixture reaches a full boil. Slowly add remaining cream and butter; heat until mixture reaches soft ball stage, or 240 degrees on a candy thermometer. Cool; spoon a desired amount of caramel mixture on top of each set of pecans. Let set; dip in melted chocolate. Refrigerate to harden. Makes 2 to 3 dozen.
*
1 package Pillsbury Plus
white or yellow cake mix
1 1/4 cups quick-cooking rolled oats
1/2 cup margarine or butter, softened
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
21 oounce can blueberry fruit pie filling
Heat oven to 350 degrees. Grease 12” pizza pan or 13x9 pan. In large bowl, combine cake mix, 1 cup oats and 6 T margarine; beat at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in egg. Press in prepared pan. Bake at 350 degrees for 12 minutes. Meanwhile, in same large bowl combine remaining 1/4 cup oats and reserved crumbs, 2 T margarine, nuts, sugar and cinnamon; beat until well mixed. Remove base from oven and spread with pie filling. Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown. Cool completely. Cut in wedges or squares. 12 servings.
*
1 1/4 cups hot
coffee
1 cup oatmeal, raw
1/2 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, melted and cooled
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
6 ounces chocolate chips
Pour hot coffee over oats, stir, cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in vanilla, eggs, and melted chocolate. Add oats, mix well. Sift flour, soda, and salt together. Add to creamed mixture, mixing well. Stir in chocolate chips. Pour batter into well greased and floured tube pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes before removing from pan. Frost when cool if desired.
FROSTING:
2 cups powdered sugar
Chocolate chips [opt.]
1 teaspoon vanilla
1/4 cup melted margarine
Milk
Combine sugar, margarine, vanilla and milk. Mix well and ice cake. Sprinkle chocolate chips on top if desired.
*
9” unbaked
pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 can Eagle Brand sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
6 ounces semi-sweet chocolate chips, melted
Preheat oven to 325 degrees. Sprinkle nuts into pastry
shell. In small saucepan, over low heat, melt caramels with
2/3 cup Eagle Brand. Spoon over walnuts. In mixing bowl
combine egg, margarine, and remaining Eagle Brand; mix well.
Stir in chips. Pour chocolate mixture over caramel layer.
Bake 35 minutes or until center is set. Cool. Serve warm or
chilled. Garnish as desired. Refrigerate leftovers.
*
1 stick
margarine
2 cups sugar
4 eggs
1 cup flour
Pinch salt
7 heaping teaspoons cocoa
1 teaspoon vanilla
1 cup nuts, chopped
Cream margarine and add sugar. Add eggs one at a time, mixing thoroughly. Add flour, salt, and cocoa and blend. Add vanilla and nuts. Bake in greased 14x8 or 13x9 pan at 375 degrees for 25 minutes or until knife comes out clean.
*
Filling:
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
3 cups buttermilk
3/4 cup raisins
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
In a saucepan, combine sugar, cornstarch and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Pour into pie shell.
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350 degrees for 12-15 minutes or until lightly browned. Store in the refrigerator. 6-7 servings.
*
1/2 cup
shortening
2 cups brown sugar (packed)
2 eggs
1 1/2 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup nuts
Heat oven to 350 degrees. Melt shortening. Remove from heat and blend in sugar. Cool. Stir in eggs, then sifted dry ingredients. Add vanilla and nuts. Spread in greased pan (13x9). Bake 25 minutes. DO NOT OVERBAKE.
*
Cake:
1 cup sugar
1/2 cup brown sugar
2 teaspoon soda
2 cups flour
2 eggs
1 large can crushed pineapple
Mix together and bake in
13x9x2 pan 25 minutes at 350 degrees. Cool in pan.
Frosting:
1 stick margarine
1 cup sugar
1/2 cup brown sugar
3/4 cup evaporated milk
Boil 3 minutes. Beat and cool. Add 1/2 cup coconut. Pour over cake.
*
Mix together:
1 cup shortening (half margarine)
1 cup powdered sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
Sift together and stir in:
2 1/2 cups flour
1 teaspoon salt
Divide dough into halves. Blend into 1 half 1/2 teaspoon red food coloring . Roll 1 teaspoon each color into strip about 4” long. Place strips side by side, press lightly together and twist like rope. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake about 9 minutes (or until lightly browned) in 375 degree oven. Remove with spatula from cookie sheet while warm and sprinkle with a mixture of 1/2 cup crushed peppermint candy and 1/2 sugar. This is optional. Makes 4 dozen.
*
|
1 1/2 cups whole
wheat flour |
3/4 cup
vegetable oil |
Combine first 7 ingredients. Set aside. Combine sugars,
buttermilk, oil, eggs, and vanilla. Stir until well blended.
Add flour mixture, carrots, pineapple, walnuts, coconut, and
raisins, stirring until well blended. Grease 3 round cake
pans. Line bottoms with waxed paper. Grease and flour paper.
Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes.
Spread frosting between layers and on top and sides. Cover
and refrigerate overnight. Can use 13x9 pan.
*
Cherry and Pineapple Pound Cake
4 eggs
1/2 cup shortening
1/2 cup butter
2 3/4 cups sugar
1/4 cup milk
3 cups flour
1 teaspoon baking powder
1 small can undrained pineapple
1 small jar maraschino cherries
Cream butter/shortening and sugar. Add eggs one at a time. Mix dry ingredients, add gradually. Chop cherries, add along with pineapple, stir, pour in Bundt pan. Bake at 325 degrees for 1 1/2 hours.
Pineapple Glaze
1/4 cup butter
1 1/2 cups powdered sugar
1 small can pineapple (crushed)
Mix and spread.
*
1 cup margarine
1 cup powdered sugar
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
Few drops red food color
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup maraschino cherries, chopped
48 chocolate kisses, unwrapped
Heat oven to 350 degrees. In large bowl combine margarine, powdered sugar, cherry juice, almond extract, and coloring. Blend well. Stir in flour and salt. Add cherries; mix well. Form dough into 1” balls. Place 2” apart on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until lightly brown around edges. Immediately top each cookie with chocolate kiss. Remove from cookie sheet.
*
1/3 cup sugar
1 cup chopped walnuts or pecans
1 cup quick or old-fashioned oats
1/2 cup (1 stick) margarine or butter, softened
3/4 cup flour
1/2 teaspoon cinnamon
1 can cherry pie filling
Preheat oven to 400 degrees. In a large mixing bowl mix sugar, nuts, oats, margarine, and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9” square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20-25 minutes or until lightly browned. Cool. Cut into squares. Makes 16 squares.
*
2 cups flour
2 tablespoons sugar
4 tablespoons cold water
1 can cherry or apple pie filling
1 tablespoon milk
1 teaspoon salt
3/4 cup Crisco
1/2 cup powdered sugar
few drops of vanilla
Preheat oven to 425 degrees. Combine flour, salt, and
sugar. Cut in Crisco. Sprinkle dough with water, a
tablespoon at a time; toss lightly with fork. Work dough
into firm ball. Divide in half, roll in 10” square. Cut in
4-5” square. Repeat other half. Place 3 tablespoons filling
in center of each square. Fold over and seal edges. Prick.
Bake on ungreased baking sheet 12-15 minutes until lightly
browned. Glaze.
Glaze: Mix powdered sugar, milk, and vanilla.
*
Pie shell
1 can tart cherries
1 1/2 cups cherry juice
Less than 1/4 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
Drain cherries, saving juice. Measure juice and add
water if necessary to make 1 1/2 cup juice. Mix 1/2 cup cold
liquid with cornstarch. Heat remaining liquid to boiling.
Add cornstarch mixture, stirring with wire whip. Cook until
thick and clear. Stir in sugar and salt. Bring to boil,
stirring. Remove from heat. Add cherries, mixing gently.
Cool thoroughly. Fill pie shell. Cover with crust. Bake in
hot oven (425 degrees) for 25-30 minutes, until well
browned.
*
2 cups margarine
2 cups brown sugar
2 eggs
1/2 cup pecans
2 cups flour
1 cup raisins
1/2 teaspoon salt
2 cups oatmeal
1 cup chocolate chips
1 teaspoon soda
1/2 teaspoon vanilla
Blend margarine, sugar, eggs, and vanilla. Add flour, soda, salt, mix and then stir in oats. Spread on cookie sheet. Sprinkle nuts, raisins, and chips over top or mix in. Bake 375 degrees for 15 minutes.
*
3 cups sifted
flour
1 teaspoon baking powder
3/4 cup butter or margarine
2 cups sugar
4 - 1 ounce squares unsweetened chocolate, melted and cooled
3 eggs
1 tablespoon vanilla
Sift together flour and baking powder, set aside. In a
large bowl, cream together butter and sugar. Add chocolate,
eggs and vanilla to creamed mixture. Stir in dry
ingredients. Divide dough in half and wrap in waxed paper;
chill 2 hours. On well-floured board, roll out to ¼” thick.
Cut with animal-shaped cookie cutters. Place on greased
baking sheet. Bake in 350 degree oven 10-12 minutes. Makes
about 6 dozen.
NOTE: To keep cookies from being white, mix 3
tablespoon cocoa with 1 cup flour to dust board.
*
2 eggs
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup Miracle Whip or Miracle Whip Light dressing
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
14 ounces Kraft caramels
1/4 cup milk
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Heat oven to 350 degrees. Beat eggs, sugars, dressing and vanilla at medium speed with electric mixer; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13x9 inch baking pan. Bake 12-15 minutes or until lightly browned. Cool 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Continue baking 12-15 minutes or until lightly browned. Cool; cut into squares.
*
1 1/4 cups
graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
4 ounces Baker’s German sweet chocolate
1/4 cup water
3 ounces cream cheese, softened
8 ounces Cool Whip, thawed
1 can (21 oz) cherry pie filling
Combine crumbs, sugar, butter. Press into 9” square pan. Chill. Stir chocolate and water over low heat until smooth. Beat cream cheese until fluffy; beat in chocolate. Fold in 2 cups of the topping. Spread over crumbs; top with cherry filling. Chill. Garnish with remaining topping. 9 servings.
*
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 sticks margarine
1 cup water
3 tablespoons cocoa
2 eggs (well beaten)
1 teaspoon soda
1/2 cup buttermilk
In a bowl mix together flour, sugar and salt. Combine
margarine, water and cocoa in a saucepan and bring to boil.
Stir into flour mixture. Add eggs, soda and buttermilk and
stir. Pour into 13x9 inch pan and bake at 375 degrees for
20-25 minutes.
Chocolate Icing
1 stick margarine
3 tablespoons cocoa
1 pound powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
6 tablespoons milk
Nuts (opt)
Combine all ingredients and beat until creamy. Spread on
cake.
*
2 cups flour
2 cups sugar
1 teaspoon cinnamon
1 stick butter
1/2 cup shortening
1/2 cup buttermilk
4 tablespoons cocoa
1 teaspoon soda
2 eggs
1 cup water
1 teaspoon vanilla
1 cup nuts
Melt butter, shortening, and water. Mix flour, sugar,
cocoa, soda and cinnamon. Mix in other ingredients. Pour
into 13x9x2 pan and bake at 350 degrees for 30-40 minutes.
In Bundt pan bake 50 minutes.
*
Chocolate Oatmeal Sandwich Cookies
2 1/2 cups plus
2 tablespoons margarine, softened
1 1/2 cups firmly packed brown sugar
1 cup sugar
2 eggs
4 teaspoons vanilla extract
2 1/2 cups unsifted flour
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt, (opt)
6 cups oatmeal
12 ounces chocolate chips
1 can sweetened condensed milk
Heat oven to 375 degrees. In mixer bowl, beat 2 1/2 cups
margarine and sugars until fluffy. Beat in eggs and 3
teaspoons vanilla then combined flour, cocoa, baking soda,
and salt. Stir in oatmeal. Drop by tablespoonfuls on
ungreased baking sheets. Bake 10 minutes or until set. Cool.
In saucepan, combine chips, sweetened condensed milk,
remaining 2 tablespoons margarine and 1 teaspoon vanilla.
Over medium heat, cook and stir until chips melt.
Immediately sandwich cookies together with chocolate
mixture. Makes about 4 1/2 dozen sandwich cookies.
Golden Sandwich Cookies: Omit cocoa. Increase flour to 3
cups. Proceed as above.
*
1 cup peanut
butter
6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
2 cups (11 ½ oz pkg) milk chocolate morsels, divided
Preheat oven to 350 degrees. In large bowl, beat peanut
butter and butter until smooth, about 1 minute. Add sugar,
eggs, and vanilla; beat until creamy. Blend in flour and
salt. Stir in 1 cup milk chocolate morsels. Spread into
ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until
edges begin to brown. Immediately sprinkle remaining milk
chocolate morsels over cookie layer. Let stand 5 minutes
until morsels become shiny and soft. Spread morsels evenly
over top. Cool completely. Cut into 1 1/2” bars. Makes 48
bars.
*
2 sticks margarine,
melted
1 1/2 cups crushed graham crackers
1/2 cup nuts (opt.)
1 cup coconut
1 pound powdered sugar
1 tablespoon vanilla
12 ounce jar chunky peanut butter (1 1/2 cup)
Remove Mix everything together. Roll into tight balls - refrigerate.
MELT TOGETHER:
12 ounces chocolate chips
1/2 cake paraffin
Dip balls in chocolate using toothpicks. Cool on wax paper. Can use
dipping chocolate.
*
2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup margarine, melted
2 1/3 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla
4 Butterfinger candy bars (2.16 oz), coarsely crushed
In small bowl, combine flour, baking powder and salt;
set aside. In medium bowl, with electric mixer at medium
speed, combine margarine and brown sugar; beat in eggs and
vanilla until smooth. Stir in flour mixture and 1 cup
crushed Butterfinger; spread in greased 13x9x2 inch baking
pan. Sprinkle remaining crushed candy over top of batter.
Bake at 350 degrees for 30-35 minutes or until done. Cool;
cut into 3 x 1 ½” bars. Makes 20 bars.
*
2 1/2 cups sugar
1/4 cup cocoa
1 cup milk
1 tablespoon light corn syrup
1/2 cup margarine, divided
1 cup pecans, chopped
1/2 cup peanut butter
2 teaspoons vanilla
Combine first 4 ingredients in dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter. Stir until melted. Cover and boil mixture 3 minutes. Remove cover and continue to cook without stirring, until mixture reaches soft ball stage (234 degrees). Remove from heat and without stirring, add remaining butter, pecans, peanut butter, and vanilla. Cool 10 minutes. Beat mixture until well blended and pour immediately into a buttered 9” square pan. Cool and cut into 1 1/2” squares.
*
1/2 cup sugar
1/2 cup brown sugar
1/2 cup soft margarine
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
2 cups miniature marshmallows
6 ounces chocolate chips
Heat oven to 375 degrees. Combine sugar, brown sugar, margarine, peanut butter, vanilla, and egg. Blend well. Lightly spoon flour into measuring cups. Stir in flour. Press dough evenly over bottom of 12” or 14” pizza pan forming rim. Bake at 375 degrees for 10 minutes. Sprinkle chocolate chips and marshmallows. Continue to bake 5-8 minutes or until marshmallows are brown. Cool.
*
2 cups sugar
6 tablespoons flour or cornstarch
1/2 cup cocoa
2 cups milk
2 tablespoons margarine
2-3 eggs - separated
1 teaspoon vanilla
Mix first 3 ingredients. Add other ingredients and cook
until thick. Pour into cooked and cooled pie crust. Put
meringue on top and bake 10 minutes at 350 degrees.
*
Cake:
1 package
(18.25 oz.) chocolate cake mix
1 package (3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
1 cup chopped walnuts
2 cups (12 oz. pkg.) Semi-Sweet Chocolate Morsels
Glaze:
1 bar (2 oz.)
Unsweetened Chocolate Baking Bar
1 1/2 cups sifted powdered sugar
3 tablespoons butter
2 to 3 tablespoons water
1 teaspoon vanilla extract
For Cake:
Preheat oven to 350 degrees. Grease and flour 12-inch Bundt pan or other tube pan. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
Bake for 55-65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan
for 20 minutes. Invert onto wire rack to cool completely.
For Glaze:
Melt baking bar and butter in small heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
Pour glaze over cake.
*
1 cup water
1 cup of sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey
Sample the whiskey to check for quality.
Take a large
bowl.
Check the whiskey again to be sure it is of the highest
quality. Pour one level cup and drink. Repeat.
Turn on the electric mixer; beat 1 cup butter in a large,
fluffy bowl. Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.
Cry another tup. Turn off mixer. Break 2 legs and add to the
bowl and chuck in the cup of dried fruit. Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose
with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something, Who cares.
Check the whiskey.
Now sift the lemon juice and strain your nuts. Add one
table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees. Don't
forget to beat off the turner. Throw the bowl out of the
window.
Check the whiskey again.
Go to bed.
Who the hell likes fruitcake anyway?
*
3/4 cup flour
1/4 teaspoon salt
1/2 cup soft butter
1 teaspoon vanilla
1 cup sugar
1/4 cup cocoa
2 eggs
1/2 cup chopped nuts
Sift flour, sugar, salt and cocoa. Add butter, eggs, and
vanilla. Beat 2 minutes on medium speed or 300 strokes by
hand. Stir in nuts until evenly distributed. Pour batter
into greased 8x8x2 pan and bake at 350 degrees for 20-22
minutes or until barely done. Double recipe and use 13x9x2
inch pan.
*
1 tablespoon
instant coffee powder
1 teaspoon vanilla
2 sticks (1 cup) butter or margarine (not spread), softened
1 1/4 cups sugar
1/2 teaspoon baking soda
1 large egg
2 1/2 cups flour
3/4 cup toffee chips (such as Heath Bits), spread on waxed
paper
Stir coffee powder and vanilla in a cup until coffee
dissolves. Beat butter, sugar, and baking soda in a large
bowl with electric mixer until fluffy. Beat in egg and
coffee mixture. With mixer on low speed, beat in flour, half
at a time, until blended. Divide dough in half. Roll each
half on a lightly floured surface into a 7” log. Roll in
toffee bits until logs are 9” long. Wrap each in plastic
wrap. Refrigerate at least 4 hours or overnight until firm.
Heat oven to 350 degrees. Cut logs in ¼” slices. Place 2”
apart on greased cookie sheets. Bake 10-12 minutes until
firm and golden on bottom. Cool on sheet 3-5 minutes before
removing to rack to cool completely. Store airtight. Makes
72 cookies.
*
1 1/2 cups sugar
1 cup shortening
2 eggs, well beaten
1 1/2 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Add sugar gradually to shortening and cream until light
and fluffy. Beat in eggs and vanilla. Sift flour, baking
powder and salt together and add to the sugar mixture,
blending well. Chill for several hours or overnight in the
refrigerator. Roll 1/8” thick on floured board and cut into
desired shape with cookie cutter. Sprinkle with additional
sugar. Bake in 400 degree oven 6-8 minutes. Makes 6 dozen.
*
2 cups
shortening
2 cups sugar
2 cups firmly packed brown sugar
4 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
2 teaspoons salt
4 cups quick cook oats
2 cups shredded coconut
Cream shortening, sugar. Add eggs, vanilla, beat until
blended. Add flour and seasoning - beat completely. Work in
oats and coconut. Drop by 1 ½ tablespoons, 3 inches apart.
Bake at 350 degrees for 10-12 minutes.
*
5 cups sliced
peeled apples or pears
1 1/4 cups sugar
1 cup cranberries
3 tablespoons minute tapioca
1/2 teaspoon cinnamon
1 cup water
2 tablespoons margarine or butter
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup margarine or butter
3 tablespoons milk
Heat oven to 375 degrees. Mix apples, sugar, cranberries, tapioca, cinnamon, and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with margarine (2 tablespoons). Mix flour, sugar, baking powder, and salt in large bowl. Cut in margarine (1/4 cup) until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired. Makes 8 servings.
*
Pastry for 2 crust pie
3 tablespoons minute tapioca
3 granny smith apples, peeled, cored, and thinly sliced
2 1/2 cups fresh or frozen cranberries
1 cup plus 1 teaspoon sugar
1/2 cup pecans, coarsely chopped
1 tablespoon butter
Preheat oven to 350 degrees. Make pie crust for 2 crust pie.
Line pie plate with bottom crust. Sprinkle 1 tablespoon of
the tapioca over crust. Combine apples, cranberries, 1 cup
sugar, pecans and remaining 2 tablespoon tapioca in a bowl.
Spoon apple mixture into pie shell; dot filling with butter.
Cover filling with top crust; seal edges together; form
stand up edge; flute the edge. Cut slits in top crust;
sprinkle the crust with 1 teaspoon sugar. Place pie in oven
with sheet of foil underneath to catch drips. Bake in 350
degree oven 1 hour 15 minutes until crust is browned and
apples are tender. If crust begins to brown, cover loosely
with foil. Serve warm or at room temperature.
*
3/4 cup margarine
1 1/2 cups sugar
1 1/8 cups brown sugar
3/8 cup milk
3 tablespoons orange juice
2 eggs
4 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/8 teaspoon soda
1 1/2 cups chopped nuts
12 ounces cranberries (3 3/4 cups) fresh or frozen
Heat oven to 375
degrees. Cream butter, sugar, and brown sugar. Stir in milk,
orange juice and eggs. Mix in remaining ingredients. Drop by
tsp. about 2" apart onto greased baking sheet. Bake 10-15
minutes.
I buy packages of fresh cranberries when they are on sale
and place them in the freezer for future use.
*
1 - 9” unbaked
pie crust
8 ounce package cream cheese, at room temperature
1/3 cup brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (16 oz) whole berry cranberry sauce
2 cups peeled, chopped tart apples
Walnut
Streusel
Make single
crust. Prick shell all over with fork, taking care not to
pierce all the way through. Cut circle of foil to fit inside
shell; place in shell and gently mold to fit. Fill with raw
beans, rice, or pie weights. Bake in 450 degree oven for 10
minutes. Lift off foil and beans. Continue to bake until
lightly browned (4-5 more minutes). Cool. In small bowl beat
cream cheese until smooth; spread on bottom of pastry shell.
In bowl combine sugar, cornstarch, and salt. Stir in
cranberry sauce and apples. Spoon mixture evenly over cream
cheese. Prepare Walnut Streusel; sprinkle over cranberry
mixture. Bake at 375 degrees about 45 minutes. Check after
15-20 minutes. If browning too fast drape pie with foil. We
liked it best hot.
*
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8 inch square
baking pan. Beat eggs in a medium mixing bowl until thick.
Gradually add sugar, beating until thoroughly blended. Stir
in flour and melted butter; blend well. Add cranberries and
walnuts, mixing gently just until combined. Spread evenly in
pan. Bake for 40-45 minutes or until golden brown and a
toothpick inserted into the center comes out clean. Cool and
cut into bars. Makes 24 servings.
*
2 1/4 cups flour
1 1/2 cups oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (opt)
1 cup sugar
3/4 cup margarine (1 ½ sticks)
1 cup milk
3 eggs
2 teaspoons grated orange peel
2 cups chopped cranberries
1 cup nuts (opt)
Heat oven to 350 degrees. Grease Bundt pan. Combine
flour, oats, baking powder, baking soda and salt. Set aside.
Beat sugar and margarine until creamy. Stir in milk, eggs
and orange peel. Gradually add flour mixture and nuts; mix
well. Fold in cranberries. Spread in pan. Bake 55-65 minutes
or until wooden pick comes out clean. Cool 10 minutes.
Remove from pan.
GLAZE: 1 cup powdered sugar, 4-5 teaspoons orange juice, 1/2
teaspoon grated orange peel. Mix until smooth; drizzle over
cake.
*
1 cup
all-purpose flour
1/2 cup finely chopped pecans (I used walnuts)
1/2 cup packed brown sugar
1/2 teaspoon salt
6 tablespoons cold butter
FILLING:
2 tablespoons
all-purpose flour
1/2 teaspoon baking powder
2 eggs, beaten
1 cup sugar
1 tablespoon milk
1 tablespoon vanilla extract
1 cup fresh or frozen cranberries, chopped
1/2 cup flaked coconut
1/2 cup chopped pecans (I used walnuts)
1 1/2 teaspoons grated orange peel
In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press into a greased 9-inch square baking dish. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.
Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 to 1 1/2 dozen.
*
2 cups all
purpose flour
1/4 teaspoon salt
1/3 cup shortening
1/3 cup butter
6 to 7 tablespoons cold water
1/3 cup water
2 tablespoons dry red wine or orange juice
2 1/2 cups cranberries
1 cup sugar
2 tablespoons all purpose flour
1 tablespoon butter, cut up
Preheat oven to 375 degree. In a large bowl stir
together the 2 cups flour and the salt. Using a pastry
blender, cut in shortening and butter until pieces are the
size of small peas. Sprinkle 1 tablespoon of the water over
part of the mixture; gently toss with a fork. Push moistened
dough to one side of bowl. Repeat, using 1 tablespoon water
at a time, until all the dough is moistened.
Form dough into a ball. For individual tarts, divide dough
into 8 portions. Roll each portion into a 5 inch circle.
Line a 4 inch tart pan, with removable bottom, with one
dough circle. Trim dough even with rim of tart pan. Repeat
with remaining dough circles. (Or, if desired, roll dough to
a 12 inch circle. Place in a 9 1/2 to 10 inch tart pan with
removable bottom. Trim edges.)
For filling, in a large saucepan combine the 1/3 cup water, the wine or juice, and cranberries. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries "pop." In a small bowl stir together granulated sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in butter until melted.
Spoon about 1/4 cup filling into each individual tart. (Or, spoon all of the filling into large tart.) Place tarts on a large baking sheet. Bake until filling is bubbly and edges of tarts are golden. Allow 30 minutes for individual tarts or 35 to 40 minutes for large tart. Place tarts on a wire rack to cool. Remove tarts from pans. Makes 8 servings.
*
1/2 cup soft
margarine
8 ounces cream cheese, soft
16 ounces powdered sugar
2 teaspoons grated orange rind
1 teaspoon vanilla
Combine butter and cream cheese. Beat until light and
fluffy. Add sugar, orange rind, and vanilla, mixing well.
*
6 cups sifted
flour
1 pound Crisco (about 2 1/3 cups)
1 tablespoon salt
Mix flour and salt in a large mixing bowl or on a large
square of waxed or wrapping paper. Cut in Crisco into flour
with two knives or pastry blender until mixture is uniform
and very fine. Store in covered container such as an empty 3
lb. Crisco can. No refrigeration needed. Makes 7-8 cups.
SINGLE 8” or 9” CRUST
1 1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water
1 1/2 cups Crisco Pie Mix
Will also make:
6 or 7 - 4 inch tart shells
Topping for 8” or 9” deep dish pie
Double crust 5” pie
4 - 6 -4” turnovers
2 cups flour
1 teaspoon salt
3/4 cup Crisco
4 tablespoons water
2 1/4 cups Crisco Pie Crust Mix
4 tablespoons water
Will also make:
8 or 9 - 4” tart shells
2 single 8” crusts
Latticed 9” or 10” pie
Topping for 2 - 8” or 9” deep dish pies
2 double crust 5 “ pies
10 or 12 - 4” turnovers
DOUBLE 10” CRUST
3 cups flour
1 1/2 teaspoons salt
1 cup plus 2 tablespoons Crisco
6 tablespoons water
3 cups Crisco Pie Crust Mix
6 tablespoons water
Will also make:
12 or 13 - 4” tart shells
3 - 8” or 2 - 9” single crust pies
2 latticed 8” or 9” pies
Topping for 3 - 8” or 9” deep dish pies
3 double crust 5” pies
18 or 20 - 4” turnovers.
*
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons cold water
Mix flour and salt, cut in Crisco until crumbly. Add
water. Mix. Roll out into pie crust. Bake at 425 degrees for
10-15 minutes.
*
1 (16oz) jar
unsalted peanuts
1 (16 oz) jar salted peanuts
1 (12 oz) bag semi sweet choc. chips
1 (12 oz )bag milk choc. chips
2 (12 oz) bags peanut butter chips
2 (1 lb) Packages of white almond bark, broken into pieces
Layer ingredients, in order listed, into (4 quart or larger) crock pot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. (Decorate with holiday sprinkles or additional chopped nuts) Allow to harden - 1 hour or so - before enjoying, Then hide it until ready to serve and go order yourself the Pilates Powerhouse Collection, You'll need it trust me.....
*
Crunchy Peanut Butter Oatmeal Cookies
1/2 cup
shortening
1 cup sugar
1/2 cup crunchy-style peanut butter
1 egg, beaten
2 tablespoons milk
1 1/4 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup uncooked regular oats
Cream shortening and sugar until light and fluffy. Add
peanut butter, egg, and milk; beat well. Combine dry
ingredients; add to creamed mixture, mixing well. Chill 30
minutes. Shape dough into walnut-size balls; place on
lightly greased cookie sheets. Press flat with a fork. Bake
at 375 degrees about 10 minutes or until lightly browned.
Makes 4 dozen.
*
1 1/2 cups
unsifted flour
3/4 cup powdered sugar
1/3 plus 1/4 cup unsweetened cocoa
1/4 teaspoon salt
3/4 cup margarine or butter, melted
2 eggs
1 can Eagle Brand sweetened condensed milk
2 teaspoons vanilla
1/2 teaspoon baking powder
6 ounces semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. In medium bowl, combine 1
1/4 cups flour, sugar, 1/3 cup cocoa and salt. Stir in
margarine and 1 egg; mix well. Spread on bottom of greased
13x9 pan. In mixer bowl, combine Eagle brand, 1/4 cup flour,
1/4 cup cocoa, 1 egg, vanilla and baking powder; mix well.
Spoon evenly over crust. Top with chips and walnuts. Bake
30-35 minutes. Cool. Cut into bars. Garnish as desired.
Store loosely covered at room temperature. Makes 24-36 bars.
*
1 can pie apples
(SLICED), drained
1 cup sugar
1/2 teaspoon
cinnamon
3/4 cup brown sugar
3/4 cup flour
2/3 stick
margarine
Pour apples into pie shell. Mix sugar and cinnamon and pour over apples. Place brown sugar and flour in a bowl and cut in margarine with pastry blender. Pour over apples. Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees for 25-30 minutes.
*
1 cup flour
1 cup sugar
1 cup milk
2 teaspoon baking powder
1 stick margarine
1 can peaches
Melt margarine in baking dish. Pour flour mixture on butter. Drop fruit by spoonfuls. Bake at 350 degrees until golden brown.
*
4 large eggs
2/3 cup sugar
1/4 teaspoon salt
2-2 1/2 cups milk
1 teaspoon vanilla
Nutmeg or coconut
1
unbaked pie shell
Beat eggs in large bowl until fluffy. Add sugar and salt; beat until thick and lemon colored. Add milk and vanilla, beat again until thoroughly combined. Pour into pie shell and sprinkle with nutmeg or coconut. Bake at 350 degrees for 1 hour 15 minutes. May bake in less time. Watch close.
*
1 cup margarine
3 eggs
1 tablespoon cinnamon
6 cups nuts
1/2 box raisins
1 1/2 cups sugar
2 tablespoons hot water
1 teaspoon soda
1 small box dates
3 cups flour
1 teaspoon allspice
1 teaspoon salt
3/4 pound candied cherries
1/2 cup extra flour
Cream margarine and sugar. Add eggs and hot water. Mix well. Sift dry ingredients and add to other mixture. Cut fruit and pecans and mix together. Sprinkle with extra flour. Add fruit and nut mixture to batter mix. Drop small mounds onto greased cookie sheet. Bake at 325 degrees until browned.
*
1 pound raisins
1 package red cherries
1 package green cherries
1 package red pineapple
1 package green pineapple
1 pound candied mixed fruit
1 pound chopped nuts
1/2 cup butter
1/2 cup brown sugar
2 eggs
1 teaspoon soda dissolved in 1 1/2 tablespoons sweet milk
1 1/2 cups sifted flour
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup grape juice
Cut fruit fine, mix in raisins, nuts, add with 1/2 cup measured
flour. Cream butter and add sugar. Add eggs, one at a time, beat on
medium speed. Sift and measure the flour, sift again adding spices. Add
dissolved soda to creamed mixture. Add flour and liquid and blend well.
Pour batter over fruit and mix well. Drop by teaspoonful on baking
sheet. Bake 12-15 minutes at 350 degrees.
*
2 eggs
1 cup sugar
1/8 teaspoon salt
1/2 box instant vanilla pudding
2 cups milk
2 cups half 'n' half
1 1/2 teaspoons vanilla
Beat eggs until fluffy. Add remaining ingredients and
continue beating until sugar and pudding dissolve. Pour
mixture into cream can. Plug in freezer. Add 1 cup cold
water. Add ice up to halfway. Pour table salt. Add more ice
and more salt up to rim. Pour another cup of cold water
over. Motor will slow when done. Should use from ½ box to 1
box of table salt. Can add fruit. Can change flavor of
pudding. Try chocolate pudding and chocolate milk. Then add
cinnamon coconut, maraschino cherries (opt), and nuts.
*
4 large apples, chopped
2 cups sugar
2 eggs
1 cup cooking oil
1 cup pecans, chopped
2 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
Mix apples and sugar together and let stand. Beat 2 egg whites until stiff, then add egg yolks and stir, add cooking oil to egg mixture. Beat well and let stand. Mix together nuts, flour, soda, salt, and cinnamon. Pour egg mixture over apples, then add dry ingredients. Stir with spoon. Pour into greased and floured tube pan. Bake 1 hour at 350 degrees or until done. Substitute pears for apples, add 1 1/2 tsp allspice. Bake 1 hour 25 minutes at 350 degrees.
*
1 1/2 cups
whole pecans
1 1/2 cups whole walnuts
1 package pitted dates
1 package 4 oz. candied pineapple
1 cup cherries
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanillas
Preheat oven
to 300 degrees. Line two 9" pans with foil. Lightly grease.
Put nuts, dates, pineapple, and cherries in large bowl. Stir flour,
sugar, baking powder, and salt over fruit and mix. Beat eggs and vanilla
- pour over first mixture. Lightly press fruit and nuts in pan. Bake 1
hour and maybe 15 minutes.
18 ounces
chocolate chips
1/2 pound margarine
2 cups nuts
2 teaspoons vanilla
1 pint marshmallow creme
1 large can evaporated milk
4 1/2 cups sugar
Dump chocolate chips, margarine, nuts, vanilla and marshmallow crème in a large bowl and set aside. Stir together evaporated milk and sugar in a saucepan and bring to a boil over a very slow flame. After it begins boiling DO NOT STIR! Boil for 10 minutes, then pour over ingredients in the bowl. Stir until well blended – loses its gloss – and pour in pan lined with greased wax paper. Let harden before slicing. Makes 5 pounds
*
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 ounces sweet cooking chocolate, melted
2 eggs, beaten
1/2 cup coconut
2 cups half & half
1/2 cup chopped nuts
Combine sugar, flour, salt, and cinnamon in a 2 quart saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Remove from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute. DO NOT BOIL. Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze.
*
4 ounces German
sweet chocolate
1/2 cup boiling water
2 cups sugar
1 teaspoon vanilla
1 teaspoon soda
1 cup buttermilk
1 cup margarine
4 egg yolks
2 1/4 cups flour
1/2 teaspoon salt
4 egg whites, beat stiff
Melt chocolate in boiling water. Cool. Cream margarine
and sugar until fluffy. Add yolks, 1 at a time, beating well
after each. Blend in vanilla and chocolate. Sift flour with
soda and salt; add alternately with buttermilk to chocolate
mixture, beating after each addition until smooth. Fold in
beaten egg whites. Pour in 3 - 9” layer pans or one jelly
roll pan lined on bottom with wax paper. Bake at 350 degrees
for 30-35 minutes. Cool. Frost tops only.
Coconut Pecan Frosting
Combine 1 cup canned milk, 1 cup sugar, 3 slightly
beaten egg yolks, 1/2 cup margarine, and 1 teaspoon vanilla.
Cook and stir over medium heat until thickened, about 12
minutes. Add 1 1/3 cups coconut and 1 cup chopped pecans.
Cool until thick enough to spread, beating occasionally.
Makes 2 1/2 cups.
*
Giant Ice Cream Sandwich Sundae
2 packages (15
1/2 oz) Pillsbury Deluxe Fudge Brownie Mix
1/2 cup very hot water
1/2 cup oil
2 eggs
1 cup chocolate chips
1/2 gallon favorite ice cream, slightly soft
Heat oven to 350 degrees. Line two 12” pizza bans with foil. In large bowl combine brownie mixes, water, oil, eggs, and 1 cup chocolate chips. Beat 50 strokes with spoon. Spread half of batter in each prepared pan. Bake at 350 degrees for 15-20 minutes. DO NOT OVER BAKE. Cool. Freeze 1-2 hours for ease of handling. Remove from pans, remove foil. To assemble, place brownie round on serving platter. Spoon softened ice cream evenly over brownie. Top with remaining browning. Cover; freeze until firm.
Topping:
2 cup powdered
sugar
2/3 cup chocolate chips
1 cup evaporated milk
1/2 cup margarine
1 teaspoon vanilla
In medium saucepan combine powdered sugar, 2/3 cup chocolate chips, milk, and margarine. Bring to a boil; cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool. Let ice cream sandwich stand at room temperature for 10-15 minutes before serving. Cut in wedges; drizzle with topping.
*
5-5 1/2 cups
flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup shortening
1 cup sugar
1 1/2 cups unsulphured molasses
2 eggs, beaten
Thoroughly mix flour, soda, salt and spices. Melt
shortening in large saucepan. Add sugar, molasses, and egg.
Mix well. Cool slightly, then add 4 cups dry ingredients and
mix well. Turn mixture onto lightly floured surface. Knead
in remaining dry ingredients by hand. Roll dough to 1/8”
thickness. Place on greased cookie sheet and bake at 375
degrees for 8-10 minutes.
*
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1 egg
1 tablespoon ginger
1 teaspoon cinnamon
3/4 cup oil
1/4 cup molasses, or 1/8 cup brown sugar and 1/8 cup corn syrup
Combine and mix flour, ginger, soda, cinnamon, and salt. Sift and return to sifter. Beat oil and sugar together, beat in eggs and molasses. Sift 1/4 of the flour mixture over molasses. Stir to blend. Repeat until all flour is added. Form teaspoonfuls of dough into small balls, rolling lightly between palms. Roll balls in extra sugar and place 2” apart on ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until top is slightly rounded and crackly.
*
1 cup mashed
ripe persimmon pulp
1 cup sugar
1/2 cup vegetable oil
1 egg
1 1/2 teaspoons lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves, optional
1 1/2 cups chopped dates or raisins
1 cup chopped nuts
GLAZE: 1 cup confectioners’ sugar, 2 tablespoons lemon juice
In a mixing bowl, combine the first five ingredients;
mix well. Combine flour, baking soda, salt, cinnamon, nutmeg and cloves
if desired; add to sugar mixture. Stir in dates and nuts. Spread into a
greased 15x10x1inch baking pan. Bake at 350 degrees for 20-25 minutes or
until a toothpick inserted near the center comes out clean.. Cool in pan
on a wire rack. Combine glaze ingredients; spread over bars. Yield:
about 4 dozen.
*
5 tablespoons
margarine
1 1/4 cups finely crushed graham crackers
1/4 cup sugar
Prepare and bake crumb crust in a 9” glass pie plate.
Micro-melt margarine for 45 seconds. Stir in finely crushed
graham crackers and sugar. Press over bottom and sides of
pie plate. Micro-cook uncovered for 2 minutes turning dish
once. 14 graham crackers or 22 vanilla wafers = 1 cup crumbs
*
1/3 cup Crisco
1/3 cup brown sugar
1/2 cup milk
1 cup pecans
3 eggs
1/2 teaspoon salt
1 cup Karo Syrup
1/2 teaspoon vanilla
Cream Crisco and sugar. Add remaining ingredients and blend. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes, then at 350 degrees for 25 minutes.
*
18 Hydrox
cookies, crushed
5 tablespoons melted margarine
Mix cookies and margarine. Put in pie shell and make
crust.
26 marshmallows
2/3 cup milk
1/2 teaspoon gelatin
1/2 pint whipping cream
1 jigger cream de mint
1 jigger cream de cocoa
Cookie crumbs
Melt marshmallows and milk. Mix with gelatin. Let cool. Whip
cream. Fold into above mixture. Add cream de mint and cream
de cocoa. Pour into shell and sprinkle with cookie crumbs.
Freeze 24 hours.
*
2 cups flour
1 cup quick or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup pumpkin
1 cup semi-sweet real chocolate morsels
Assorted icings or peanut butter and assorted candies,
raisins or nuts
Preheat oven to 350 degrees. Combine flour, oats, baking
soda, cinnamon and salt; set aside. Cream butter; gradually
add sugars, beating until light and fluffy. Add egg and
vanilla; mix. Alternate additions of dry ingredients and
pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop ¼ cup dough onto lightly greased
cookie sheet; spread into pumpkin shape, using a thin metal
spatula. Add a bit more dough to form stem. Bake 20-25
minutes, until cookies are firm and lightly browned. Remove
from cookie sheets; cool on racks. Decorate, using icing or
peanut butter to affix assorted candies, raisins, or nuts.
Makes 19-20 large cookies.
VARIATION: Substitute 1 cup raisins for morsels.
*
6-8 eggs
2 1/4 cups sugar
5 cups milk
4 cups cream or evaporated milk
4 1/2 teaspoon vanilla
1/2 teaspoon salt
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix. Freeze in large ice cream freezer.
*
2 cans Eagle
Brand milk
4 eggs
1 pint whipping cream
1 scoop sugar
Dash salt
Vanilla
Fill container with milk mixture. Freeze.
*
2 cups sugar
1 stick margarine
1/2 cup Crisco
5 egg yolks
2 cups flour
1 cup buttermilk
1 teaspoon soda
1 cup coconut
5 beaten egg whites
Cream well sugar, margarine and Crisco. Then add egg
yolks one at a time, flour, buttermilk, soda and coconut.
Fold in egg whites. Bake in three 9” pans. Cool and frost.
Frosting
1 - 8 ounce package cream cheese
1 stick margarine
1 box powdered sugar
1 tablespoon vanilla
1 cup chopped nuts
*
3/4 cup sugar
1 teaspoon salt
3/4 cup margarine, soft
2 egg yolks (reserve whites)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour
2 reserved egg whites, slightly beaten
1 to 1 1/2 cups finely chopped nuts
1/2 cup preserves or jelly
In large bowl, combine sugar, salt, margarine, egg yolks, vanilla, and almond extract. Blend on low speed 1 minute. Gradually add flour at low speed, just until combined. Shape dough into 1” balls. Dip balls in egg whites, then nuts. Place 2” apart on greased cookie sheet. Make a deep depression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes or until firm to the touch and lightly browned. DO NOT OVER BAKE. Immediately remove from cookie sheets. While warm, fill centers with ½ tsp jelly. Allow to set before storing. Makes 3-4 dozen cookies.
*
14 whole graham crackers
6 ounce size Jell-O Brand Vanilla flavor instant pudding
2 cups cold milk
1 cup thawed Cool Whip
1 can cherry pie filling
Line 9” square pan with whole graham crackers, breaking graham crackers if necessary. Prepare pudding mix with milk as directed on package for pudding. Let stand 5 minutes, then blend in whipped topping. Spread half the pudding mixture over the crackers. Add another layer of crackers; top with remaining pudding mixture and crackers. Spread cherry pie filling over top layer of crackers. Chill 3 hours. Makes 9 servings.
*
1 cup butter or
margarine
1 cup sugar
2 eggs
3 cups flour
1 teaspoon soda
1 can (6 oz) frozen lemonade concentrate, thawed, divided in
half
Sugar
Cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and soda; stir into butter mixture alternately with ½ cup lemonade concentrate. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake at 400 degrees for 7-8 minutes or just until edges of cookies are lightly with reserved lemonade, and sprinkle each with sugar. Cool on wire rack. Makes 6-7 dozen.
*
3 egg whites
1 T sugar
1 cup sugar
1 cup graham cracker crumbs
1 cup pecans chopped fine
Cool Whip or whipping cream
Beat egg whites until creamy, add 1 tablespoon sugar, beat until stiff. Add 1 cup of sugar a little at a time. Add crumbs, pecans, and mix thoroughly. Pour in 8” pie pan which has been slightly greased. Bake at 350 degrees for 30 minutes. When pie is cooled, add topping, garnish with toasted, chopped pecans. Keep in refrigerator. Can double recipe for thick pie.
*
Crumb crust
1 cup lemon juice
8 ounces Cool Whip
1 can (14 oz) Eagle Brand sweetened condensed milk
1 can (20 oz) Comstock cherry pie filling
Mix lemon juice, Cool Whip, and Eagle Brand milk. Pour into cool
crumb crust. Decorate with cherry pie filling. Chill until firm.
*
|
Cookie Dough: |
|
|
1 1/2 cup flour 1/2 cup cocoa 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup brown sugar
|
1/2 cup soft margarine 1/4 cup peanut butter 1 teaspoon vanilla 1 egg |
|
Filling: |
|
|
3/4 cup peanut
butter |
In
small bowl combine flour, cocoa, and soda. Blend well. In
large bowl beat sugar, brown sugar, margarine and 1/4 cup
peanut butter until light and fluffy. Add vanilla and egg;
beat well. Stir in flour mixture until blended; set aside.
In small bowl, combine filling ingredients; blend well. Roll
into 30 [1”] balls. For each cookie, with floured hands
shape about 1 tablespoon dough around 1 peanut butter ball,
covering completely. Place 2” apart on ungreased cookie
sheet. Flatten with bottom of glass dipped in sugar. Bake at
375 degrees for 7-9 minutes.
*
2 1/2 cups flour
1/2 cup cocoa
1 cup soft butter
1 cup brown sugar
2 cups white sugar
6 egg yolks
1 teaspoon vanilla
1/4 teaspoon baking soda
1 cup sour cream
6 egg whites
Combine flour and cocoa, set aside. Combine butter and
sugars, beat until light and fluffy. Add egg yolks, one at a
time, beating after each addition. Stir in vanilla. Combine
sour cream and baking soda. Add to creamed mixture,
alternately with dry ingredients. Beat egg whites until
stiff, fold into batter. Pour into well greased 10” tube
pan. Bake at 325 degrees oven for 1 1/2 hours or until tests
done. Cool slightly, remove from pan.
*
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1 can (20 oz) crushed pineapple with juice
1/2 cup pecans
Mix together and bake in 9x12 inch pan, greased and
floured. Bake at 350 degree oven for 30 minutes.
ICING
1 stick margarine or butter, melted
8 ounces cream cheese
3/4 cup sugar
1 teaspoon vanilla
1/2 cup pecans
Beat until stiff and fluffy. Add pecans and vanilla. Put
on cake when still warm.
*
14 ounce package
caramels
1-1/2 tablespoons milk
2 cups coarsely chopped pecans
12 ounce package semisweet chocolate morsels
1 tablespoon vegetable shortening
Remove any chocolate caramels in pkg, and reserve for another use. Unwrap remaining caramels, and place in a 2 qt casserole. Microwave at HIGH for 1 - 1 1/4 minutes; stir well. Add milk to caramels, and microwave at HIGH for 1 1/2 - 2 minutes, stirring every 30 seconds. Stir until mixture is smooth; add pecans, mixing well. Drop by teaspoonfuls onto buttered waxed paper. Cool; cover and chill. Combine chocolate morsels and shortening in a 4 cup glass measure. Microwave at MEDIUM for 3-4 minutes until morsels are softened; stir well. Dip caramel centers into chocolate, and return to waxed paper. Chill. Store candy in refrigerator. Makes 2 1/2 dozen.
*
1 cup Crisco
1 1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 - 9 ounce package condensed mincemeat
Cream Crisco and sugar. Add eggs, beat until smooth. Add dry ingredients. Mix well. Crumble mincemeat and stir in. Grease cookie sheet. Bake at 375 degrees for 8-10 minutes.
*
2 sticks
margarine
2 cups sugar
3 tablespoons cocoa
4 eggs
1 teaspoon vanilla
1 1/2 cups coconut
1 1/2 cups chopped nuts
1 jar marshmallow creme
1 1/2 cups flour
Cream sugar, butter, cocoa. Add eggs and vanilla. Mix
well. Add coconut, flour, and nuts. Beat 2 minutes. Bake in
9x13 inch well greased pan at 350 degrees for 30-40 minutes.
When cake is done spread marshmallow creme over cake while
hot. Let cool.
FROSTING
1 stick margarine
1 box powdered sugar
1/3 cup cocoa
1/2 cup canned milk
1 teaspoon vanilla
Mix everything until creamy and spread on cake.
*
Michelle Obama's Buttermilk Blueberry Bundt Cake
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cup sugar
4 large eggs, room temperature
2 teaspoons vanilla
1/2 cup buttermilk
2 pints blueberries, washed and dried
Preheat oven to 350 degrees. Grease or spray with cooking spray a 5 qt. Bundt pan.
Sift flour, baking powder, salt, and baking soda into a medium bowl.
In a bowl beat butter and sugar until fluffy and soft.
Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. With the mixer set on low speed, add the flour mixture and buttermilk alternately to the butter mixture. Scrape down the sides between additions.
Remove the bowl from the mixer and gently fold in the berries. Scrape the batter into the prepared Bundt pan.
Bake for 55 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan for at least 20 minutes and then turn out onto a rack to cool completely.
Note: We made it with raspberries and it was wonderful. You could probably use strawberries also or a combination of whatever berries you wanted.
*
1 cup coconut
1 cup chopped pecans
1 box German Chocolate cake mix without pudding
1 box powdered sugar
1 stick margarine, soft
8 ounces cream cheese, soft
In greased 9x13 inch glass pan, sprinkle coconut and
pecans. Mix cake mix as directed on box and pour over
coconut and nuts. Mix powdered sugar, margarine, and cream
cheese. Carefully spoon this mixture over cake batter. Bake
40 minutes at 325 degrees.
*
FILLING:
1 can (16 oz) pitted sour pie cherries
1/3 cup firmly packed brown sugar
2 tablespoons margarine
CAKE:
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup milk
1/3 cup shortening or margarine
1 teaspoon vanilla
1 egg
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup liquid (juice from cherries and water)
1/8 teaspoon almond extract
1/8 teaspoon red food color
Grease 2 quart baking dish Drain cherries, reserve
juice. Sprinkle brown sugar evenly on bottom of pan; place
cherries on top of sugar and dot with margarine. Combine all
cake ingredients at low speed until moistened, beat 2
minutes at medium speed. Pour over cherries. Bake at 350
degrees for 35-40 minutes or until toothpick inserted comes
out clean. In small saucepan, combine all sauce ingredients.
Heat until thickened, stirring constantly. Serve inverted
warm cake with a dollop of whipping cream.
*
1 tablespoon
cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
Blend cornstarch and cold water in a saucepan. Add
boiling water and cook, stirring until clear and thickened.
Let stand until COMPLETELY cold. With electric beater at
high speed, beat egg whites until foamy. Gradually add sugar
and beat until STIFF, but not dry. Turn mixer to low speed,
add salt and vanilla. Gradually beat in cold cornstarch
mixture. Turn mixer again to high speed and beat well.
Spread meringue over cooled pie filling. Bake at 350 degrees
for about 10 minutes.
*
2 3/4 cups sugar
3/4 cup Karo
1/4 cup water
2 egg whites (beat with ¼ cup sugar)
Vanilla
Nuts
Boil sugar, Karo, and water until it spins a thread. DO NOT STIR! Beat egg whites and sugar until stiff peaks form. Pour liquid over egg whites stirring constantly. Stir and lift until it loses its gloss. Add vanilla and nuts while stirring. Pour on greased platter and cut into chunks. DO NOT TRY TO MAKE ON A HUMID DAY!!!!
*
Old Fashioned Peanut Butter Cookies
2 1/2 cups
unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
Stir first 4 ingredients; set aside. In large bowl with
mixer at medium speed, beat margarine and peanut butter
until smooth. Beat in sugars until blended, then eggs and
vanilla. Add flour mixture; beat until well blended, then
eggs and vanilla. If necessary, chill dough. Shape into 1”
balls. Place 2” apart on ungreased cookie sheets. Flatten
slightly and decorate with candied cherries, or flatten with
fork dipped in colored sugars. Bake in 350 degree oven 12
minutes or until golden browned. Remove from cookie sheets.
Cool on wire rack. Makes 6 dozen.
*
1 package Angel
Food cake mix
1 cup plus 1 tablespoon water
1/4 cup orange juice
2 tablespoons cornstarch
Few drops yellow food coloring
Few drops orange extract
Combine egg white mixture and liquids. Beat at high
speed until moist peaks form. Turn mixer to low speed and
gradually add cake flour mixture and cornstarch. Mix and
scrape bowl until dry mix disappears. Bake in ungreased 10”
tube pan at 375 degrees for 30-40 minutes. DO NOT OVERBAKE.
To cool hang upside down on funnel or bottle at least 1 1/2
hours. To remove cake, loosen edges with knife.
*
4 eggs, well beaten
2 1/4 cups brown sugar
2 cups flour
1/2 cup shortening
1 pound candied orange slices
1 cup pecans
1 teaspoon vanilla
Cream shortening and sugar, add to well beaten eggs. Add flour, mix chopped nuts and candy. Bake 50 minutes in slow oven [275 degrees]. Cut in squares when done.
*
8 cups sliced
fresh peaches
2 cups sugar
2-4 tablespoons flour
1/2 teaspoon nutmeg
1 teaspoon almond or vanilla extract
1/3 cup margarine
Pastry for double crust pie
Combine first 4 ingredients in Dutch oven, set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add extract and butter, stirring until butter melts. Cut pastry in 8” square. Spoon half of peaches into a lightly buttered 8” dish top with pastry. Bake at 425 degrees for 14 minutes or lightly browned. Spoon remaining peaches over baked pastry. Cut remaining pastry into 1” strips; arrange in lattice design over peaches. Bake at 425 degrees for 15-18 minutes or until brown.
*
CRUST
1 cup sugar,
divided
1/2 cup butter
1 egg
1 1/2 cups flour
1/4 teaspoon baking powder
Pinch salt
Cream 1/2 cup sugar with butter. Beat in egg. Sift
together flour, baking powder, 1/2 cup sugar, salt. Add to
first mixture and stir well. Press mixture (with hand) into
pie plate bringing up sides as in a pie crust.
FILLING
Peaches, enough
to fill pie plate, sliced
2 1/2 tablespoons flour
1/4 cup sugar
2 tablespoons fresh lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Peel and slice enough peaches to fill pie plate. Mix
them with flour, sugar, lemon juice, nutmeg, and cinnamon.
Place mixture in pie plate over cookie dough. Bake at 400
degrees for 30 minutes until sides of dough are golden brown
and peaches are quite set. Will set more upon cooking.
*
6 cups fresh or
frozen peach slices, thawed
1 tablespoon lemon juice
1/3 cup firmly packed brown sugar
3 tablespoons flour
1 1/2 cups Quaker 100% Natural Cereal, any flavor
1/4 cup margarine, melted
1/4 teaspoon cinnamon
Heat oven to 375 degrees. In 8” square glass baking
dish, combine peaches, lemon juice, brown sugar, and flour,
mixing well. Bake 20-25 minutes, stirring once. Combine
remaining ingredients; sprinkle over peach mixture. Bake
10-15 minutes or until golden brown. If desired, serve with
frozen yogurt or ice cream.
*
1/2 cup
shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
Hershey’s Kisses (9 oz pkg, about 54), unwrapped
Blend shortening and peanut butter in large mixer bowl.
Add sugar and brown sugar; cream until light and fluffy. Add
egg, milk, and vanilla; beat well. Combine flour, baking
soda and salt; gradually add to creamed mixture. Shape dough
into 1” balls. Roll in sugar; place on an ungreased cookie
sheet. Bake at 375 degrees for 10-12 minutes or until
lightly browned. Immediately place kiss on top of each
cookie, pressing down so that cookie cracks around the
edged. Remove from cookie sheet; cool on wire rack. About 4
dozen.
*
1 package yellow
cake mix
1 cup crunchy peanut butter
1/2 cup brown sugar
2 eggs
1/3 cup water
1/4 cup shortening
6 ounces semi-sweet chocolate chips
2/3 cup chopped nuts
Heat oven to 350 degrees. Grease pan (13x9x2 inch).
Blend dry cake mix, peanut butter, and brown sugar in large
mixing bowl on low speed until crumbly. Reserve 2/3 cup of
crumb mixture, the eggs, water, and shortening on low speed
until moistened, scraping bowl constantly. Beat on medium
speed 2 minutes scraping bowl occasionally. Stir in
chocolate chips. Spread batter in pan. Stir nuts into
reserved crumb mix and sprinkle over batter. Bake until set,
about 25 minutes. Cool until firm. Cut into bars.
*
Peanut Butter Chip Chocolate Cookies
1 cup margarine
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
12 ounces peanut butter chips
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
Cream margarine, sugar, eggs, and vanilla until light
and fluffy. Combine flour, cocoa, soda, and salt. Add to
creamed mixture. Stir in peanut butter chips. Drop by
teaspoon onto ungreased cookie sheet. Bake at 350 degrees
for 8-10 minutes. Cool 1 minute before removing from cookie
sheet. Makes 5 dozen cookies.
*
2 1/2 cups sugar
1/2 cup light Karo
1/2 cup water
2 egg whites
1/2 cup chunky peanut butter
Combine sugar, corn syrup, and water in a 2 quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring, until mixture reaches hard ball stage (260 degrees). Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Pour sugar mixture in a very thin stream over egg whites, while beating constantly at high speed. Continue beating 4-5 minutes until mixture holds its shape. Stir in peanut butter. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool.
*
2 cups flour
1/2 cup peanut butter
1/3 cup ice water
1/3 cup Crisco
1 teaspoon salt
Chill one hour. Roll 1 pie.
*
3/4 cup whole
wheat pastry flour
3/4 cup peanut butter
3 tablespoons maple syrup or honey
1-2 tablespoons water, or as needed
Place the flour and the peanut butter in a large bowl.
Using a fork or your hands, incorporate the peanut butter
into the four to form crumbs. Stir in the maple syrup and
mix well. Slowly stir in enough water to make the mixture
hold together well. Transfer the dough to a 9” pie pan and
press it evenly against the sides and bottom of the pan.
Flute the edges of the crust and poke holes all over the
bottom and sides to keep it from puffing up. Bake at 375
degrees for 15-20 minutes, or until brown. Makes one 9”
crust.
*
1
BAKED
pie
shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 eggs, separated
3 tablespoons margarine
1/2 cup peanut butter
Mix sugar and cornstarch together in top of double boiler;
add water. Beat egg yolks and add to rest of mixture. Cook
until thick over boiling water for 25 minutes. This does
away with starchy taste. Now add peanut butter and stir
thoroughly. Pour into a deep 9”
BAKED
pie shell, let cool.
*
1/2 cup butter or margarine, softened
2/3 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter.
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter and sugars. Add eggs and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. In a greased 9-in square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 3 dozen.
*
1 1/2 cups flour
1 cup sugar
3/4 teaspoon salt
3/4 teaspoon nutmeg
9 tablespoons butter
2 pounds pears, about 4 large
1 can (16 oz) can pitted tart cherries in juice
3 tablespoons cornstarch
1/4 teaspoon almond extract
Heat oven to 375 degrees. Combine flour, 1/3 cup of the sugar, salt and nutmeg. Cut in butter until mixture is crumbly. Peel and core pears and cut into chunks. Drain cherries. Combine pears and cherries with remaining 2/3 cup sugar, the cornstarch and almond extract. Put fruit mixture in a 2 quart baking dish. Sprinkle crumb topping over fruit. Bake until golden, about 1 hour.
*
2 cups flour
1/2 teaspoon salt
1 1/3 cups powdered sugar
1/2 cup shortening
1/2 cup soft margarine
2 tablespoons vanilla
1/4 cup milk
1 cup finely chopped pecans
Sift flour, salt, and 1/3 cup powdered sugar into mixing
bowl. Add shortening, margarine, vanilla, milk, and beat
well. Stir in nuts. Chill dough until firm. Shape into logs
about 2” long, place on ungreased cookie sheet. Bake at 375
degrees for 10-12 minutes or until light brown. While warm
roll in 1 cup sifted powdered sugar. Makes 4 dozen.
*
PART 1
3/4 cup milk
1/4 cup margarine
1 egg
3 tablespoons sugar
1 teaspoon salt
2 3/4 cups flour
1 package dry yeast
Melt margarine and heat milk to very warm. Beat egg, add
sugar, salt, vanilla and yeast. Add 1 cup of the four and
beat. Add the rest of the flour, then knead for 2 minutes.
Grease and let rise for 1 hour. While mixture is rising, mix
up Part 2.
PART 2
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup margarine, melted
After 1 hour divide batter into 3 balls, grease pizza
pan. Roll out 1 ball put in pan, then brush with margarine
and sprinkle with pecan mixture (Part 2) then roll next 2
and do the same. Stack the 3. Put glass in center. Cut into
16 wedges, roll each wedge 5 times, cover and let rise for
30 minutes. Bake 18-20 minutes. Remove from oven and cover
with powdered sugar mix.
PART 3
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons margarine
*
3 cups flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon soda
1 cup oil
3 eggs, slightly beaten
1 1/2 cups persimmon pulp
1 cup chopped walnuts
Powdered sugar
Combine first 9 ingredients, mixing well. Pour into a
greased and floured 10” Bundt pan. Bake at 325 degrees for 1
hour or until done. Remove from pan while warm. Dust with
powdered sugar.
*
1/2 cup
shortening
1 cup sugar
1 cup persimmon pulp (mushy ripe)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins (opt)
1 cup chopped pecans
Mix ingredients in the order they are listed. Cream the
shortening and sugar first, then add the rest of the
ingredients. Bake at 350 degrees for 15-20 minutes.
*
3 eggs
1 cup sugar
2/3 cup mashed ripe persimmon pulp
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
FILLING:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Additional confectioners’ sugar
In a mixing bowl, beat eggs for 5 minutes on medium
speed. Gradually add sugar, persimmon pulp and lemon juice;
beat for 3 minutes. Combine flour, cinnamon, ginger, baking
powder, salt and nutmeg; add to egg mixture and beat well.
Line a 15x10x1 inch baking pan with waxed paper and grease
the paper. Spread batter evenly in pan; sprinkle with
pecans. Bake at 375 degrees for 15 minutes or until lightly
browned. Turn onto a linen towel dusted with confectioners’
sugar. Remove paper; roll up cake in towel, starting with a
short side. Cool on a wire rack. For filling, beat cream
cheese and butter in a mixing bowl until smooth. Beat in the
sugar and vanilla. Unroll cake; spread with filling. Roll up
again. Refrigerate until serving. Dust with confectioners’
sugar. Cake may be frozen. Yield: 10 servings.
Note: As a substitute for self-rising flour, place 1 ½
teaspoon baking powder and ½ teaspoon salt in a measuring
cup. Add all-purpose flour to measure 1 cup.
*
1 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
Dash of nutmeg
1 cup persimmon pulp
1/3 cup milk
1 egg, beaten
1 teaspoon vanilla
1
unbaked 9” pastry shell
Combine dry ingredients, mixing well, stir in persimmon
pulp, milk, egg, and vanilla. Pour into pastry shell, and
bake at 350 degrees for 30-35 minutes or until a knife
inserted in center comes out clean. Cool.
*
2 teaspoons
cinnamon
1 1/2 cups brown sugar
4 cans biscuits (10 each can)
2 stick margarine, melted
Cut biscuits in 4 pieces. Spray Bundt pan with Pam. Mix
remaining ingredients and pour over biscuits. Bake at 350
degrees for 30-40 minutes.
*
1 box butter
recipe cake mix
1 box pistachio pudding (instant)
4 eggs
1/2 cup salad oil
1 cup sour cream
2 teaspoons cinnamon
2/3 cup light brown sugar
3/4 cup chopped pecans
Combine first 5 ingredients and beat for 2 minutes.
Combine brown sugar, nuts, and cinnamon. Sprinkle 1/2 of
this mixture in a greased Bundt pan. Spoon in batter. Pour
remaining mixture on top of batter. Place in a cold over,
then bake at 325 degrees for about 50 minutes.
*
2 cups all
purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 egg, slightly beaten
1 cup milk
3 tablespoons butter, melted
3/4 cup snipped dried tart cherries
2 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees. In a large mixing bowl stir
together flour, baking powder, the 1 tablespoon sugar, and
the salt. Make a well in the center of the flour mixture;
set aside. In a small bowl combine the egg, the milk, and
the 3 tablespoons melted butter. Add to the flour mixture
along with the cherries. Stir just until dry ingredients are
moistened. Divide batter among 12 greased 2 1/2 inch muffin
cups. Bake about 20 minutes or until tops are golden brown.
Remove from pans. Brush tops of warm puffets with the 2
tablespoons melted butter. Dip tops in a mixture of the 2
tablespoons sugar and cinnamon. Serve warm. Makes 12 puffets.
*
4 eggs
1 2/3 cups sugar
1 cup oil
1 can (16 oz) pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
In mixing bowl, beat together egg, sugar, oil and
pumpkin until light and fluffy. In a separate bowl, stir
together flour, baking powder, cinnamon, salt and soda. Add
to the pumpkin mixture and mix thoroughly. Spread batter in
ungreased 15x10 inch pan. Bake at 350 degrees for 25-30
minutes. Cool. Frost with cream cheese icing. Cut into bars.
CREAM CHEESE ICING
1 package (3 oz) cream cheese
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
Cream together cheese and butter, stir in vanilla and
powdered sugar a little at a time, beating until smooth.
*
2 cups pumpkin
2 or 3 eggs
3/4 cup sugar
1/4 teaspoon salt
1 tsp pumpkin pie spice
1 1/4 teaspoons cinnamon
1 teaspoon nutmeg
2/3 cup milk (can use canned)
2/3 cup canned milk
Mix and pour into
uncooked pastry shell. Bake
at 400 degrees for 50 minutes.
*
1/2 cup
granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 large eggs, beaten to blend
1 unbaked 10 inch pie pastry
Walnut streusel
1. In a bowl, mix granulated sugar, brown sugar, flour,
cinnamon, nutmeg, salt and ginger. Add pumpkin, milk, and
eggs; whisk until well blended.
2. Pour mixture into unbaked 10-inch pie pastry in pan.
Sprinkle walnut streusel evenly over filling.
3. Bake on the bottom rack of a 375 degree oven until center
barely jiiggles when pan is gently shaken, 35 to 40 minutes.
4. Set on a rack until cool to touch, about 2 hours. Cut
into wedges.
WALNUT STREUSEL
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all purpose flour
1/4 cup (1/8 lb) butter or margarine, and
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg.
In a bowl, combine and mix until crumbly. Makes 2 cups.
*
Quick & Easy 4-Minute Butter Frosting
1/3 cup soft
margarine
Pinch of soft
3 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Cream thoroughly margarine, salt and 1 cup powdered
sugar until light and fluffy. Add remaining sugar and milk,
alternately blending until smooth and of spreading
consistency. Add vanilla. Fills and frosts top and sides of
2 - 9” layers.
*
4-6 cups peeled,
cored, thinly sliced apples
1/2 cup sugar
1 tablespoon flour
1/2 cup walnuts or pecans, chopped
1 cup red hot candies
4-6 teaspoons butter
Mix apples, sugar, and flour. Add nuts and candies. Pour
into
crust.
Crumb Top
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter
Mix until it resembles coarse crumbs. Sprinkle over
filling. Cover edge with foil. Bake at 375 degrees for 25-30
minutes. Remove foil. Bake 20 minutes more or until top is
golden.
*
3 cups crushed
vanilla wafers
1 cup chopped walnuts
1 1/3 cups condensed milk
1/3 cup bourbon or rum
Powdered sugar
Combine wafer crumbs and nuts. Add milk and rum. Blend
well. Chill about 1 hour. Dip palms of hands into sugar.
Shape into small balls.
*
1 cup brown
sugar
2/3 cup flour
1/4 teaspoon cinnamon
Peaches to fill pie plate
1/3 cup butter
Work in brown sugar, flour, butter, and cinnamon together.
Pat part of mixture into pie plate. Fill plate with fresh
halves and sprinkle remainder of mixture on top. Bake 1
hour. Serve with whipped cream.
*
1 cup soft
shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1 1/2 teaspoons salt
Mix together shortening, sugar, and eggs. Sift together
flour, cream of tartar, soda and salt and stir into
shortening mixture. Chill dough. Roll into balls the size of
small walnuts. Roll in mixture of sugar and cinnamon. Place
about 2” apart on ungreased cookie sheet. Bake at 400
degrees for 8-10 minutes.
*
3/4 cup butter
or margarine, melted
1 cup plus 2 tablespoons sugar, divided
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a mixing bowl, combine butter, 1 cup of sugar and
molasses. Beat in egg until smooth. Combine flour, baking
soda, cinnamon, cloves, ginger and salt; stir into the
molasses mixture. Spread into a greased 15x10x1 inch baking
pan. Sprinkle with remaining sugar. Bake at 375° for 10-12
minutes or until lightly browned. Do not overbake. Cool on a
wire rack before cutting. Yield: 2 1/2 dozen.
*
2 3/4 cups sugar
1 cup butter
6 eggs
3 cups sifted flour
1/2 teaspoon salt (opt)
4 teaspoons baking soda
1 cup sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla
In mixer bowl, cream together sugar and butter until light
and fluffy. Add eggs one at a time, beating well after each
addition. Sift together flour, salt and soda. Add to creamed
mixture alternately with sour cream, beating after each
addition. Add extracts and vanilla and beat well. Pour into
greased and lightly floured 10” tube pan. Bake in 350 degree
oven for 1 1/2 hours or until cake tests done. Cool 15
minutes and remove from pan. When cool, sprinkle with
powdered sugar, if desired.
*
4 large eggs
1 3/4 cups sugar
1 cup Crisco oil
2 cups (16 oz) solid pack pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup golden raisins
Preheat oven to 350
degrees. In mixer, beat eggs until frothy; beat in sugar for 2
minutes. Beat in the Crisco oil and pumpkin. Sift dry ingredients
over the raisins and fold dry mixture into the egg mixture. Do not
over mix. Pour into a greased and floured 13x9 pan. Bake in the
preheated oven for 35-40 minutes or until done through. Cool on rack
and cut into 24 squares.
VARIATION: Top each square with a toasted walnut half.
*
1 cup sifted
flour
2 tablespoons powdered sugar
6 1/2 tablespoons butter or margarine, melted
Sift together flour and sugar. Add melted butter, mixing
well. Press mixture into 8” pie pan. Bake in 325 degree oven
20 minutes or until lightly browned. Remove from oven and
set aside to cool.
2 cups milk
Butter or margarine
1 cup sugar
1/3 cup flour
1 teaspoon vanilla
1 pint strawberries, washed and hulled, whole or halved
Combine milk, butter, and sugar in saucepan over very
low flame heat. Sift together sugar and flour; slowly stir
into milk mixture. Cook until thickened, stirring
constantly. Remove from flame and add vanilla. Cool. Arrange
strawberries in cooled pastry shell; pour cooled custard
over berries. If desired, top with whipped cream. Chill
several hours before serving. Garnish with additional
berries, if desired. Pie may be made with fresh peaches or
bananas in place of strawberries.
Whipped Cream Topping
1 cup heavy cream
1/4 cup sugar
1/8 teaspoon vanilla
*
1 cup Crisco
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
1 1/2 teaspoon red color
1/2 teaspoon strawberry extract
2/3 cup buttermilk
3 cups flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
1/3 cup chopped strawberries
1/2 cup pecans, chopped
Cream shortening and sugar. Beat in eggs one at a time.
Add vanilla, butter flavoring, red color, and strawberry
extract to buttermilk. Blend well and set aside. Sift flour,
salt, baking powder, and soda together. Add to batter
alternately with buttermilk mixture until color is evenly
distributed. Fold in strawberries and pecans. Blend well.
Pour in a 10” bundt pan that is greased and dusted with
flour. Bake at 325 degrees for 1 hour 20 minutes or until
toothpick comes out clean. DO NOT OVERBAKE! Remove from pan
hot. Brush on glaze with pastry brush if desired.
Glaze
1 cup sugar
1/2 cup strawberry juice (from chopped berries)
1/4 cup chopped strawberries
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon strawberry extract
Combine all ingredients in small saucepan. Bring slowly
to a boil stirring constantly. Boil one minute. Apply to
cake while still hot.
*
1/2 cup powdered
sugar
1/3 cup flour
4 cups sliced peeled peaches*
1 cup fresh blueberries or fresh strawberries, halved
1 cup peaches
1
single pie crust, unbaked
Streusel topping
Mix first five ingredients and pour into pie crust. Top with
streusel and bake at 375 degrees for 40-45 minutes.
*Or 2 cans (1 lb 13 oz) sliced peaches, well drained
Streusel Topping
3/4 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup margarine
*
1 cup sugar
1 cup margarine
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
3 teaspoons baking powder
Cream sugar, margarine, eggs and vanilla. Add flour and
baking powder. Roll thick, cut in shapes, bake at 375
degrees for 8-10 minutes. Roll out in sifted powdered sugar.
*
with Spiced Cream*
1 1/2 pounds
medium-size sweet potatoes
1 tablespoon vegetable oil
3/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 teaspoon pure vanilla extract
3 large eggs
3 cups milk
2 1/2 cups graham cracker crumbs
2 cups pecan pieces
3/4 cup (1 1/2 sticks) unsalted butter, melted
8 ounces semisweet chocolate morsels
Powdered sugar
Preheat the oven to 375 degrees F. Rub the sweet potatoes
with the vegetable oil and place on a baking sheet lined
with parchment paper. Bake until fork-tender, 1 to 1 1/2
hours. Remove from the oven and let cool, then peel and mash
in a large bowl. Add the brown sugar, cinnamon, nutmeg,
salt, vanilla, eggs, and 2 1/2 cups of the milk and mix
well. Set aside.
Lower the oven temperature to 350 degrees F. Combine the
graham cracker crumbs and pecan pieces in a food processor
and process for about 1 minute, to make a fine meal. With
the motor running, gradually pour the melted butter through
the feed tube and process for 1 minute.
Transfer the crumb mixture to a 13x18 inch baking pan and,
using your fingers, firmly press the crumbs evenly onto the
bottom and up the sides of the pan. Pour the sweet potato
mixture into the crust and spread evenly with a rubber
spatula. Put the chocolate morsels and the remaining 1/2 cup
milk in a medium-size saucepan over medium heat and stir
constantly until the chocolate melts and the mixture is
smooth.
Spoon the melted chocolate in three rows, about 2 inches
apart, lengthwise over the sweet potato mixture. Then, with
a knife, make a zigzag pattern to marbleize the chocolate
and the sweet potato mixture. Bake until the edges are
browned and the filling is set, 20 to 25 minutes. Remove
from the oven and let cool completely. Slice into individual
servings and garnish with powdered sugar. Yield: 2 dozen
bars.
*From Everyday Is A Party Cookbook, by Emeril Lagasse,
with Marcelle Bienvenu & Felicia Willett
*
3/4 cup firmly packed
brown sugar
1 tablespoon butter or margarine, softened
1 egg
Dash of salt
1 teaspoon vanilla
2/3 cup coarsely chopped pecans
Pastry shells (recipe follows)
Combine first 5 ingredients in a small bowl; beat at medium speed of electric mixer just until smooth. Layer 1/2 tsp pecans, 1 teaspoon filling, and 1/2 teaspoon pecans in each pastry shell. Bake pies at 325 degrees for 25 minutes or until filling is set. Yield: 2 dozen.
PASTRY SHELLS:
3 ounce package
cream cheese, softened
1/2 cup butter or margarine, softened
1 cup flour
Combine cream cheese and butter in a small bowl; stir until smooth. Add flour, mixing well. Chill dough 1 hour; shape into 24 [1 inch] balls. Place in ungreased 1-3/4” muffin tins, shaping each into a shell. Yield: 2 dozen.
*
2 1/3 cups
flour, divided
2 cups old-fashioned oats
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
2 cups (12 oz) semi-sweet chocolate morsels
1 1/2 chopped walnuts
1 cup (12.25 oz jar) caramel ice cream topping
Combine 2 cups flour, oats, brown sugar, baking soda,
and salt in large bowl. Stir in butter. Reserve 1 cup; press
remaining mixture into ungreased 13x9 baking pan. Bake in
preheated 350 degree oven for 15 minutes or until lightly
browned. Remove from oven. Sprinkle with morsels and
walnuts. Combine caramel topping and remaining 1/3 cup
flour; drizzle over base. Sprinkle with reserved crumb
mixture. Bake at 350 degrees for 20-25 minutes or until
lightly browned. Cool in pan on wire rack. Makes about 2 ½
dozen bars.
*
1 box German
Chocolate cake mix
1/2 cup margarine
1 cup water
1 cup oil
3 eggs
1 can Eagle Brand milk, divided
1 package (14 oz) caramels
1 cup pecans
Icing
Cut margarine into cake mix. Add water, oil, eggs, and
1/2 can of Eagle Brand milk. Pour 1/2 of batter into greased
and floured 13x9 inch pan. Bake at 350 degrees for 30
minutes. While cake bakes, melt caramels and remaining 1/2
can Eagle Brand milk. Stir in pecans and spread over hot
cake. Add remaining cake batter and bake another 30 minutes
at 350 degrees. Prepare icing (below) as cake bakes.
ICING
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 pound powdered sugar
Melt margarine with cocoa, milk, and sugar. Beat well.
Pour hot icing over cake hot from the oven.
*
1 1/2 cups
pecans, toasted, coarsely chopped
1 cup (6 oz) semisweet chocolate chips
2 sticks (1 cup) butter or margarine (not spread)
1/4 cup water
1 box (16 oz) light-brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla
Line a 13x9 inch baking pan with foil. Grease foil. Scatter
pecans and chocolate chips over bottom of pan. Melt butter
in a large, heavy saucepan. Stir in water, brown sugar and
corn syrup and bring to a boil over medium heat. Stir in
condensed milk and return to a boil, stirring often. Boil 30
minutes or until a candy thermometer registers 250-266
degrees. (Or test by dropping a small amount into ice water.
When mixture forms a ball hard enough to hold its shapes yet
still pliable, it’s ready.) Remove from heat; stir in
vanilla. Pour evenly over nuts and chocolate. Let cool
completely. Invert pan on a cutting board. Peel off foil.
Cut candy in 1” squares. Store airtight with waxed paper
between layers.
*
2 squares (1 oz)
semisweet chocolate
1/3 cup butter or margarine
2 eggs, beaten
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
Frosting
Pecan halves
Combine chocolate and butter in a heavy saucepan; place over
low heat, stirring constantly until melted; cool. Combine
eggs, sugar, vanilla, and chocolate mixture, blending well.
Add flour, mixing well. Preheat waffle iron on medium heat.
Drop batter by teaspoonfuls onto waffle iron, spacing about
2” apart. Close waffle iron, and bake bout 1 ½ minutes or
until cookies are done. Cool on rack and frost with favorite
frosting; top with pecan halves. Makes about 2 dozen.
*
Vanishing Oatmeal Raisin Cookies
1 cup (2 sticks)
margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (opt)
3 cups oatmeal
1 cup raisins
Heat oven to 350 degrees. Beat margarine and sugars
until creamy. Add eggs and vanilla; beat well. Combine
flour, baking soda, cinnamon, and salt; add to margarine
mixture, mixing well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes or until light golden
brown. Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely. Store in airtight container. Makes about 4
dozen 2 ½” cookies.
*
1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon soda
3 tablespoons cocoa
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup oil
1 cup cool water
Mix dry ingredients well in pan. Add vinegar, vanilla, and
oil. Pour cool water over all and mix well in pan it is to
be baked in. Bake at 350 degrees for 35-40 minutes. Frost
when cool or add nuts, chocolate chips, etc. to make a snack
cake.
*
1/3 cup flour
1/2 cup chopped walnuts
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon margarine
In bowl, combine flour, walnuts, sugar, and cinnamon. With
your fingers rub in margarine until mixture resembles coarse
crumbs. Can use pastry blender.
*
2 cups brown
sugar
2 cups hot water
2 teaspoons shortening
3/4 cup raisins
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
3 cups flour
1 teaspoon baking soda
Hot water
In a medium to large sized saucepan, mix combines the first
7 ingredients. Boil 5 minutes after it begins to bubble.
When the mixture is cold (it must be cold), add flour and
baking soda that has been dissolved in a couple of teaspoons
of hot water. Mix well and pour into a greased tube pan.
Bake for about 1 hour at 350-375 degrees.
*
York Sensational Brownie Recipe
1 1/2 cups (3
sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1 cup Hershey’s cocoa
1 teaspoon baking powder
1 teaspoon salt
24 small (1 ½”) York peppermint Patties, unwrapped
Heat oven to 350 degrees. If using a glass pan, 325 degrees.
Grease 13x9x2 inch baking pan. In large bowl with spoon or
wire whisk, stir together butter, sugar and vanilla. Add
eggs; stir until well blended. Stir in flour, cocoa, baking
powder and salt; blend well. Reserve 2 c batter; set aside.
Spread remaining batter in prepared pan. Arrange peppermint
patties in single layer over batter, about 1/2 inch apart.
Spread reserved 2 cups batter over patties. Bake 50-55
minutes or until brownies begin to pull away from sides of
pan. Cool completely in pan or wire rack; cut into squares.
About 36 brownies.
*
1/2 cup butter, softened
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 teaspoon baking powder
1 3/4 cups sugar
1/2 teaspoon cinnamon
2 eggs
1/4 - 1/2 teaspoon cloves
1 teaspoon vanilla extract
1/2 cup sour milk
2 1/2 cups all-purpose flour
2 cups shredded peeled zucchini
1/4 cup baking cocoa
1/2 cup semisweet chocolate chips
In a mixing
bowl, cream butter, oil and sugar. Beat eggs and vanilla.
Combine dry ingredients; add to the creamed mixture
alternately with milk. Mix well. Stir in zucchini. Pour into
a greased 13x9x2 baking pan. Sprinkle with chocolate chips.
Bake at 350 degrees for 40-45 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire
rack. Makes 12-15 servings.
NOTE:
To sour milk, place 1
1/2 teaspoon white vinegar in a measuring cup; add milk to
equal 1/2 cup.
*
|
1 cup sugar |
1 cup raisins |
Sift sugar, flour, salt, soda, allspice, nutmeg into big bowl. Add oats and raisins. Beat eggs in separate bowl, add shortening, molasses, vanilla. Blend zucchini to make one cup in blender, add just enough milk to zucchini to puree it. Add liquids to dry ingredients mix well. Drop by teaspoonful onto greased baking sheet. Bake in 350 degree oven for 12-15 minutes.
*
FOR OUR FURRY FRIENDS
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 teaspoon beef bouillon granules
2 Tablespoons boiling water
2 1/2 cups all-purpose flour
1 cup nonfat dry milk powder
1 cup whole wheat flour
1 cup cooked long grain rice
1 envelope unflavored gelatin
1 jar (4 ounces) vegetable beef dinner baby food
1 egg
2 tablespoons vegetable oil
In a small bowl, dissolve yeast in warm water. In another small bowl, dissolve bouillon in boiling water. In a large bowl, combine the all-purpose flour, milk powder, wheat flour, rice and gelatin. Stir in the baby food, egg, oil, yeast mixture and bouillon mixture until combined; knead until mixture forms a ball. Turn onto a lightly floured surface; roll to 1/4 inch thickness. Cut with a floured 2-inch bone-shaped cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake at 300 degrees for 25-30 minutes or until set. Remove to wire racks to cool. Let stand for 24 hours or until hardened. Store in an airtight container. Yield: about 3 dozen.