2 C. crushed pretzels (any type crushed fine)
1 square melted butter
Mix and spread evenly in a 9 X 13 casserole dish
Bake at 400’ for 8 min. take out
In a separate bowl:
Cream together: 8 oz. Pkg. Cream cheese with 1 cup sugar
Then with a spoon fold in 1 cup Cool whip, mix until smooth
Pour over pretzel layer in pan, make sure the cream cheese fills to the edges of the pan so no pretzels are showing. Let chill for 30 min.
Then top with this fruit layer:
Mix 1 ¾ C. water with 1 small box of raspberry jello, stir well and let sit until it starts to thicken, add 1 cup raspberries to jello and pour over cream cheese layer. Put in fridge and let set up well – at least 1 hour. You can’t rush this salad, but it’s worth it!!!
~Millicent Carrasco
Monday
Fluffy Jello Pudding Fruit Salad
In a sauce pan combine:
1 ½ C. water
1 box vanilla Cook and Serve pudding
When thickened add 1 small box fruit jello,( you can use orange, rasp., strawberry – whatever fruit you want to add)
stir well and let set until slightly thickened
Then add: 1 small container of Cool Whip and blend in with a beater, when mixed well then add fruit and mix with a spoon.
Choose from the following:
1 can mand. Oranges drained, 1 cup raspberries,
1 cup sliced strawberries, 1 Cup pineapple, etc. – (what ever you want)
Then put into serving bowl and chill in the fridge for at least 30 min.
~Millicent Carrasco
1 ½ C. water
1 box vanilla Cook and Serve pudding
When thickened add 1 small box fruit jello,( you can use orange, rasp., strawberry – whatever fruit you want to add)
stir well and let set until slightly thickened
Then add: 1 small container of Cool Whip and blend in with a beater, when mixed well then add fruit and mix with a spoon.
Choose from the following:
1 can mand. Oranges drained, 1 cup raspberries,
1 cup sliced strawberries, 1 Cup pineapple, etc. – (what ever you want)
Then put into serving bowl and chill in the fridge for at least 30 min.
~Millicent Carrasco
Green Salad with Mandrin Oranges
In a large bowl combine:
1 head of green leafy lettuce, (romain is my favorite) washed and torn into bite size pieces
1 bunch of green onions or ½ red onion cut into small pieces
½ C. slivered almonds
1 lg. Can of mandarin oranges – drained
Right before serving add about a half a bottle of poppyseed dressing ( I like Brianna’s Homestyle brand the best)
Serve immediately as it will go soggy once the dressing is added.
~Millicent Carrasco
1 head of green leafy lettuce, (romain is my favorite) washed and torn into bite size pieces
1 bunch of green onions or ½ red onion cut into small pieces
½ C. slivered almonds
1 lg. Can of mandarin oranges – drained
Right before serving add about a half a bottle of poppyseed dressing ( I like Brianna’s Homestyle brand the best)
Serve immediately as it will go soggy once the dressing is added.
~Millicent Carrasco
Pasta Salad
Choose different shapes and colors of pasta to make the salad more interesting
Boil with water, 1 tsp. Salt and 1 tblsp. Oil. Cook until tender.
You can add about anything to your salad, here are some suggestions:
Boiled chicken breasts cut into bite size cubes
Cherry tomatoes, whole or cut in half
Olives
Onions
Summer squash – yellow or green – small pieces
Peppers – any color
Cucumbers
Then I mix up an envelope of zesty italian dressing following the instructions, and then add at least a tablespoon more of balsamic vinegar. Also, I add about 1 tsp. Of salt, ( I like things salty) You be the judge. Use a rubber spatula when mixing so you don’t crush the ingredients. It tastes best if it has time to chill.
~Millicent Carrasco
Boil with water, 1 tsp. Salt and 1 tblsp. Oil. Cook until tender.
You can add about anything to your salad, here are some suggestions:
Boiled chicken breasts cut into bite size cubes
Cherry tomatoes, whole or cut in half
Olives
Onions
Summer squash – yellow or green – small pieces
Peppers – any color
Cucumbers
Then I mix up an envelope of zesty italian dressing following the instructions, and then add at least a tablespoon more of balsamic vinegar. Also, I add about 1 tsp. Of salt, ( I like things salty) You be the judge. Use a rubber spatula when mixing so you don’t crush the ingredients. It tastes best if it has time to chill.
~Millicent Carrasco
Mrs. Finch’s Broccoli Salad
IN a large bowl combine:
1 large bunch of fresh broccoli chopped in small pieces
1/3 C. yellow raisins
1/3 C. sunflower seeds
1/3 C. chopped red onions
(can add crispy bacon bits – about 1 Tblsp.)
Dressing: to be added right before serving
1 C. Mayo
2 tsp. Vinegar (balsalmic is good)
1 Tblsp. sugar
~Millicent Carrasco
1 large bunch of fresh broccoli chopped in small pieces
1/3 C. yellow raisins
1/3 C. sunflower seeds
1/3 C. chopped red onions
(can add crispy bacon bits – about 1 Tblsp.)
Dressing: to be added right before serving
1 C. Mayo
2 tsp. Vinegar (balsalmic is good)
1 Tblsp. sugar
~Millicent Carrasco
Crunchy Coleslaw
In large bowl combine:
½ Head of green cabbage – slice thinly
½ head of red cabbage – slice thinly
1 bunch of green onions - chopped small
1 pkg. Chicken Top ramen noodles – crunch up in bag before opening
On a cookie sheet broil under over for about 3 min. until light brown:
1 C. slivered almonds
3 Tblsp. Sesame seeds
Dressing: ( add right before serving – salad will start to soften once you add dressingJ)
In small bowl mix:
3 Tbsp. Sugar
3 Tbsp. Vinegar (balsalmic is good)
2 T. sour cream
¾ C. vegetable oil
(you can sprinkle a ½ tsp. Of chicken flavor pk. Into dressing if you want)
Pour over cabbage mix and serve immediately, if you need to transport, you can mix cabbage and dressing in separate bowls and combine when you are ready.
~Millicent Carrasco
½ Head of green cabbage – slice thinly
½ head of red cabbage – slice thinly
1 bunch of green onions - chopped small
1 pkg. Chicken Top ramen noodles – crunch up in bag before opening
On a cookie sheet broil under over for about 3 min. until light brown:
1 C. slivered almonds
3 Tblsp. Sesame seeds
Dressing: ( add right before serving – salad will start to soften once you add dressingJ)
In small bowl mix:
3 Tbsp. Sugar
3 Tbsp. Vinegar (balsalmic is good)
2 T. sour cream
¾ C. vegetable oil
(you can sprinkle a ½ tsp. Of chicken flavor pk. Into dressing if you want)
Pour over cabbage mix and serve immediately, if you need to transport, you can mix cabbage and dressing in separate bowls and combine when you are ready.
~Millicent Carrasco
Potato Salad
2 lbs. Potatoes peeled and put into pan , cover with water and 1 tsp. Salt – Boil until tender clear through, (check with a fork) – after done cut into cubes and put in large bowl.
Add these next ingredients and Stir carefully with a rubber scraper so it won’t be mushy;
¼ C. finely chopped onion
1 tsp. Salt
1/8 t. pepper
¼ C. italian salad dressing
½ C. mayo or Miracle whip ( whichever you like best)
½ C. chopped celery
2 hard boiled eggs, cut up and set aside
(These are the basic ingredients, some people add a little mustard, paparika, pickle bits, french dressing or what ever sounds good) You can be creative.
~Millicent Carrasco
Add these next ingredients and Stir carefully with a rubber scraper so it won’t be mushy;
¼ C. finely chopped onion
1 tsp. Salt
1/8 t. pepper
¼ C. italian salad dressing
½ C. mayo or Miracle whip ( whichever you like best)
½ C. chopped celery
2 hard boiled eggs, cut up and set aside
(These are the basic ingredients, some people add a little mustard, paparika, pickle bits, french dressing or what ever sounds good) You can be creative.
~Millicent Carrasco
Sunday
Sticky pecan caramel cinnamon rolls
Here is the cinnamon roll recipes that we made a few weekends ago and they tasted so good. You just use the master bread recipe
The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves
The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantaloupe sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
~ Rachel
The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves
The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantaloupe sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
~ Rachel
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
~Rachel Dunlop
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
~Rachel Dunlop
Blackberry Ice Cream
1 1⁄2 cups whole milk
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.
~Jordan Gates
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.
~Jordan Gates
Tawna's White Rolls
In mixer bowl put:
5 Tbsp yeast
2 cups warm water
1 Tbsp sugar
Let stand 10 min
Add:
1 cup sugar
2 Tbsp salt
1 cup powdered milk
1 cup oil
4 cup water
8 cup flour
Mix well, and then gradually add 8 cups of flour.
Don't let get too tough, it will be slightly sticky. Add 1 cup more flour if needed. Mix on knead for 10 min. Pan out on bread board coated with oil or non-stick spray. Let rise until double. Bake at 375 for 20 min. These can be frozen too.
~Tawna
5 Tbsp yeast
2 cups warm water
1 Tbsp sugar
Let stand 10 min
Add:
1 cup sugar
2 Tbsp salt
1 cup powdered milk
1 cup oil
4 cup water
8 cup flour
Mix well, and then gradually add 8 cups of flour.
Don't let get too tough, it will be slightly sticky. Add 1 cup more flour if needed. Mix on knead for 10 min. Pan out on bread board coated with oil or non-stick spray. Let rise until double. Bake at 375 for 20 min. These can be frozen too.
~Tawna
Brownies
1 1/2 cup flour
8-10 Tbsp cocoa
1 cup oil
2 tsp vanilla
2 cup sugar
1 tsp salt
4 eggs
Bake at 350 for 25-30 min
Tawna's Classic Recipe
8-10 Tbsp cocoa
1 cup oil
2 tsp vanilla
2 cup sugar
1 tsp salt
4 eggs
Bake at 350 for 25-30 min
Tawna's Classic Recipe
Who-Hash
7 Cups golden grams
8 cups rice chez
3 cups flaked coconut
1 cup chopped almonds
Sauce for mix
1 cup white karo syrup
1 cup sugar
1 stick butter
1 tsp vanilla
Cook sauce on hot and then pour over the cereal mix and lay out on wax paper
~Ann Alexander
8 cups rice chez
3 cups flaked coconut
1 cup chopped almonds
Sauce for mix
1 cup white karo syrup
1 cup sugar
1 stick butter
1 tsp vanilla
Cook sauce on hot and then pour over the cereal mix and lay out on wax paper
~Ann Alexander
Pumpkin Cookies
1/2 cup margarine
1 1/2 cup sugar
1 egg
1 cup pumpkin
1 tsp vanilla
2 1/2 cup flour
1 tsp Baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)
1 cup choc chips
1 tsp nutmeg
Bake at 350 for 15 min
~Tawna
1 1/2 cup sugar
1 egg
1 cup pumpkin
1 tsp vanilla
2 1/2 cup flour
1 tsp Baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)
1 cup choc chips
1 tsp nutmeg
Bake at 350 for 15 min
~Tawna
Magleby's Buttermilk Pie
Dry ingredients
2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cups buttermilk
2 Tbsp juice of 1 lemon
2 Tbsp vanilla
1/2 cup butter melted (add later)
Beat eggs, add buttermilk to eggs, add lemon juice and vanilla, whisk wet to dry. whisk until smooth and add butter, whisk. Pour into unbaked pie crust. Bake in a convention over at 350 for 10 min with fan on low, then 350-325 for 45 min with no fan. Then turn and bake 5 more mine with fan on low.
~via Megan Alexander
2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cups buttermilk
2 Tbsp juice of 1 lemon
2 Tbsp vanilla
1/2 cup butter melted (add later)
Beat eggs, add buttermilk to eggs, add lemon juice and vanilla, whisk wet to dry. whisk until smooth and add butter, whisk. Pour into unbaked pie crust. Bake in a convention over at 350 for 10 min with fan on low, then 350-325 for 45 min with no fan. Then turn and bake 5 more mine with fan on low.
~via Megan Alexander
Magleby's Chocolate Chip Cookie Pie
Cream well
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
Hot Milk Cake
4 eggs
1 1/2 Cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
Heat 1 Cup milk and 1 cube margarine. Add to other ingredients. Bake at 375 for 20 min for cookie sheet or 30 min for 9X13 pan.
~Tawna Smith
Mom's Cheesecake
Crust
1 cup graham cracker crumbs
1/2 cup melted margarine
1/4 cup sugar
Filling
2 pkg cream cheese
2 eggs
1/2 cup sugar
3/4 tsp vanilla
Pour into spring form pan. Bake at 375 for 18 min. Remove from oven and let stand 15 min. Return to oven.
Mix
2 cup sour cream
1/4 cup sugar
1 tsp vanilla
Spread on top. Bake at 450 for 8 min. then cool and refrigerate.
~Tawna
Saturday
Oatmeal Muffins
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. quick or old-fashioned oats
1/2 c. raisins
3 T oil
1 egg, beaten
1 c. milk
2 T sugar
2 t flour
1 t cinnamon
1 t melted butter
Preheat oven to 425F. Sift together flour, sugar, baking powder and salt into a mixing bowl. Stir in oats and raisins. Add oil, egg, and milk. Stir only until dry ingredients are moistened. Fill greased muffin cups full (makes 12 muffins). Sprinkle with cinnamon topping (sugar-butter). Bake 15 minutes.
~Shirley Ricks
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. quick or old-fashioned oats
1/2 c. raisins
3 T oil
1 egg, beaten
1 c. milk
2 T sugar
2 t flour
1 t cinnamon
1 t melted butter
Preheat oven to 425F. Sift together flour, sugar, baking powder and salt into a mixing bowl. Stir in oats and raisins. Add oil, egg, and milk. Stir only until dry ingredients are moistened. Fill greased muffin cups full (makes 12 muffins). Sprinkle with cinnamon topping (sugar-butter). Bake 15 minutes.
~Shirley Ricks
Perfectly Chocolate Cake
Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
~ Nicole Smith (via Hershey's... Never make cake mix chocolate cake again! this is the best!)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
~ Nicole Smith (via Hershey's... Never make cake mix chocolate cake again! this is the best!)
Three-Cheese Chicken Penne Pasta Bake
1-1/2 cups penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large pot as directed on package, adding spinach to boiling water the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
DRAIN pasta mixture well; return to pot. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
BAKE 10 to 15 min. or until heated through
~Nicole Smith
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large pot as directed on package, adding spinach to boiling water the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
DRAIN pasta mixture well; return to pot. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
BAKE 10 to 15 min. or until heated through
~Nicole Smith
Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt (** i think that was too much)
1/3 cup oil
2/3 cup milk
Combine the ingredients until well mixed. Roll out dough and cut into circles. Bake on un-greased cooking sheet at 450* F for 8 - 10 minutes. Don't over bake...
~Nicole Smith
3 teaspoons baking powder
1 teaspoon salt (** i think that was too much)
1/3 cup oil
2/3 cup milk
Combine the ingredients until well mixed. Roll out dough and cut into circles. Bake on un-greased cooking sheet at 450* F for 8 - 10 minutes. Don't over bake...
~Nicole Smith
Easy dinner ideas
Elegant Chicken:
In a pyrex casserole pan layer the following:
Pkg. Of chicken tenders (if you have kids) or 4 boneless,skinless breasts
1 cup frozen corn sprinkled on top
(if you like broccoli you can add that too, the small pieces)
1 can cream of chicken soup spread over all
Stovetop stuffing – I by the large round cannister and just sprinkle it over the top until all the layer is covered, it usually takes about 1/3 of the pkg.
Cover with foil and bake at 350’ for 30 min. then take off the foil and bake 10 more min. to crisp up the stuffing layer.
Meat Balls as a main dish:
In a large mixing bowl put:
1 to 1 ½ lb. Hamburger ( I use lean so it’s not so greasy)
1 egg – raw
8 – 10 crackers smashed up small ( Ritz or saltine)
1 Tbsp. Worchestershire sauce
2 Tbsp. Dried onion flakes, or fresh onion minced
½ cup rice, ( I usually use minute rice)
1 tsp. Salt
¼ tsp. pepper
With your hands mix all these ing. Together
Prepare a deep pyrex baking bowl with lid, or a deep pan (small) you can cover with foil, spray some Pam in the bottom to make clean up easier.
Form meat balls about the size of pingpong balls, or just a bit bigger.
Place in the baking dish close together
Pour 1 can of tomato soup over the top and cover the dish with a lid or foil.
Bake at 350’ for about 40 minutes.
Hamburger Pie
1 lb. Hamburger – press this into a large pie pan- bake at 350’ for about 15 –20 min, until brown and cooked, drain off any grease
Either boil and mash 3 potatoes, or mix up 3 cups of instant potatoes, then fill in the middle of the pie pan
Grate cheese, as much as you want to cover the top of the pie.
Put back in the oven and continue baking until the cheese is melted and warm
~Millicent Carrasco
In a pyrex casserole pan layer the following:
Pkg. Of chicken tenders (if you have kids) or 4 boneless,skinless breasts
1 cup frozen corn sprinkled on top
(if you like broccoli you can add that too, the small pieces)
1 can cream of chicken soup spread over all
Stovetop stuffing – I by the large round cannister and just sprinkle it over the top until all the layer is covered, it usually takes about 1/3 of the pkg.
Cover with foil and bake at 350’ for 30 min. then take off the foil and bake 10 more min. to crisp up the stuffing layer.
Meat Balls as a main dish:
In a large mixing bowl put:
1 to 1 ½ lb. Hamburger ( I use lean so it’s not so greasy)
1 egg – raw
8 – 10 crackers smashed up small ( Ritz or saltine)
1 Tbsp. Worchestershire sauce
2 Tbsp. Dried onion flakes, or fresh onion minced
½ cup rice, ( I usually use minute rice)
1 tsp. Salt
¼ tsp. pepper
With your hands mix all these ing. Together
Prepare a deep pyrex baking bowl with lid, or a deep pan (small) you can cover with foil, spray some Pam in the bottom to make clean up easier.
Form meat balls about the size of pingpong balls, or just a bit bigger.
Place in the baking dish close together
Pour 1 can of tomato soup over the top and cover the dish with a lid or foil.
Bake at 350’ for about 40 minutes.
Hamburger Pie
1 lb. Hamburger – press this into a large pie pan- bake at 350’ for about 15 –20 min, until brown and cooked, drain off any grease
Either boil and mash 3 potatoes, or mix up 3 cups of instant potatoes, then fill in the middle of the pie pan
Grate cheese, as much as you want to cover the top of the pie.
Put back in the oven and continue baking until the cheese is melted and warm
~Millicent Carrasco
Chuck’s Peanut Brittle
2 Cups Sugar
½ C. water
1 C. Karo Syrup
Mix well and boil until brittle (290’)
Lower heat and add the following ingredients quickly:
12 oz. Pkg. Spanish Peanuts
1 Tbsp. Butter
1 tsp. Vanilla
2 tsp. Soda
Be sure to continue to stir while it is browning. When it reaches a caramelized color, pour onto a buttered cookie sheet with sides. Smooth out until even, cool and break into pieces.
~Chuck Carrasco
½ C. water
1 C. Karo Syrup
Mix well and boil until brittle (290’)
Lower heat and add the following ingredients quickly:
12 oz. Pkg. Spanish Peanuts
1 Tbsp. Butter
1 tsp. Vanilla
2 tsp. Soda
Be sure to continue to stir while it is browning. When it reaches a caramelized color, pour onto a buttered cookie sheet with sides. Smooth out until even, cool and break into pieces.
~Chuck Carrasco
Milli-o's
2 Boxes of German Chocolate cake mix
1 ½ C. crisco butter-flavored shortening
4 eggs
Combine these ingredients in a large bowl, and mix well.
Scoop onto cookie sheet with cookie scoop or large spoon ( smaller scoop
for smaller cookies)
Bake 9-11 min. @ 350’ in regular oven (Bake 12 min. @ 325’ in convection oven)
Take out when a bit soft in the middle, not Hard. Cool completely .
(If you want to use a cookie cutter, cut before cooled)
Frost bottom of cookie with 1 can of vanilla or cream cheese frosting.Put both bottoms together to make oreo style cookies.
This will make about 30 medium size cookies.
~Millicent Carrasco
1 ½ C. crisco butter-flavored shortening
4 eggs
Combine these ingredients in a large bowl, and mix well.
Scoop onto cookie sheet with cookie scoop or large spoon ( smaller scoop
for smaller cookies)
Bake 9-11 min. @ 350’ in regular oven (Bake 12 min. @ 325’ in convection oven)
Take out when a bit soft in the middle, not Hard. Cool completely .
(If you want to use a cookie cutter, cut before cooled)
Frost bottom of cookie with 1 can of vanilla or cream cheese frosting.Put both bottoms together to make oreo style cookies.
This will make about 30 medium size cookies.
~Millicent Carrasco
White Chocolate Cheese Cake Bars
CRUST:
2 Cups Graham cracker crumbs
½ Cup melted butter
4 tbsp. Sugar
Mix and press firmly into 9 x 13 pan
FILLING:
3 pkg. Cream cheese (can use 1/3 less fat, but not “fat free”)
¾ cup sugar
1 tsp. Vanilla
Cream together and add:
3 eggs - (adding one at a time)
Beat until smooth,
ADD 6 oz. Melted white chocolate gradually while still beating
Pour over crust -- bake at 350’ for 35 min.
Let cool for 2 hours and then refrigerate. When ready to serve, bring to room temperature and melt another 6 oz. White chocolate and spread over the top.
Cut immediately before chocolate hardens.
~Millicent Carrasco
2 Cups Graham cracker crumbs
½ Cup melted butter
4 tbsp. Sugar
Mix and press firmly into 9 x 13 pan
FILLING:
3 pkg. Cream cheese (can use 1/3 less fat, but not “fat free”)
¾ cup sugar
1 tsp. Vanilla
Cream together and add:
3 eggs - (adding one at a time)
Beat until smooth,
ADD 6 oz. Melted white chocolate gradually while still beating
Pour over crust -- bake at 350’ for 35 min.
Let cool for 2 hours and then refrigerate. When ready to serve, bring to room temperature and melt another 6 oz. White chocolate and spread over the top.
Cut immediately before chocolate hardens.
~Millicent Carrasco
Clam or Crab Chip Dip
8oz. Pkg. Cream cheese, softened
1 small carton cottage cheese
½ pt. Sour cream
2 Tablespoons Worchester Sauce
¼ teaspoon garlic salt
1 can of drained clams or crab pieces
Mix well and refrigerate for at least 1 hour.
~Millicent Carrasco
1 small carton cottage cheese
½ pt. Sour cream
2 Tablespoons Worchester Sauce
¼ teaspoon garlic salt
1 can of drained clams or crab pieces
Mix well and refrigerate for at least 1 hour.
~Millicent Carrasco
Michon’s Goop Dip
2 or 3 ripe but firm avocados (you should be able to press thumb into it, but it shouldn’t be too soft) Slice into small pieces
1 pkg. of white or yellow frozen corn (medium size) put in strainer and thaw under the hot water for a couple of minutes
1 bunch of green onions
about 12 cherry tomatoes ( cut top and squeeze out seeds) then slice into smaller pieces
1 can black beans, washed and drained in strainer
Juice from 1 large lemon – ( or 2 small ones, just taste to make sure)
1 Tablespoon of oil, ( vegetable is our favorite)
1 teaspoon salt
¼ tsp. Pepper, ( can use black, or hot shot, or less of red pepper) what ever you want
Mix all together with a rubber spatula so you won’t smash avacados.
Great to serve with corn chips, or stuff into flour tortillias for a burrito.
~Michon Carrasco
1 pkg. of white or yellow frozen corn (medium size) put in strainer and thaw under the hot water for a couple of minutes
1 bunch of green onions
about 12 cherry tomatoes ( cut top and squeeze out seeds) then slice into smaller pieces
1 can black beans, washed and drained in strainer
Juice from 1 large lemon – ( or 2 small ones, just taste to make sure)
1 Tablespoon of oil, ( vegetable is our favorite)
1 teaspoon salt
¼ tsp. Pepper, ( can use black, or hot shot, or less of red pepper) what ever you want
Mix all together with a rubber spatula so you won’t smash avacados.
Great to serve with corn chips, or stuff into flour tortillias for a burrito.
~Michon Carrasco
Spinach Dip
1 c. mayonaise
1 c. sour cream
10oz. Pkg. Frozen spinach – thaw and drain in strainer until dry
1 pkg. Dry vegetable soup mix (Knorr)
8oz. Can water chestnuts sliced
4 green onions – chopped small
Combine mayo, sour cream until smooth, add spinach, soup mix, water chestnuts, onions. Refigerate at least 1 hr, overnight is best.
Can serve in large hollowed out round bread loaf, or in bowl. Serve with crackers, breadsticks, or chips.
~Millicent Carrasco
1 c. sour cream
10oz. Pkg. Frozen spinach – thaw and drain in strainer until dry
1 pkg. Dry vegetable soup mix (Knorr)
8oz. Can water chestnuts sliced
4 green onions – chopped small
Combine mayo, sour cream until smooth, add spinach, soup mix, water chestnuts, onions. Refigerate at least 1 hr, overnight is best.
Can serve in large hollowed out round bread loaf, or in bowl. Serve with crackers, breadsticks, or chips.
~Millicent Carrasco
Crab/Salsa Dip
1 Bunch of green onions
1 can of crab meat (drained in strainer)
8 oz. Cream cheese (softened)
1 T. lemon juice ( fresh if possible)
1 cup of salsa
Mix crab and cream cheese together with lemon juice then add onions. Spread into low rimmed pan,(quiche style is good, or pie size)
Best if chilled for at least an hour, then pour salsa over the top. Serve with chips or crackers.
~ Millicent Carrasco
1 can of crab meat (drained in strainer)
8 oz. Cream cheese (softened)
1 T. lemon juice ( fresh if possible)
1 cup of salsa
Mix crab and cream cheese together with lemon juice then add onions. Spread into low rimmed pan,(quiche style is good, or pie size)
Best if chilled for at least an hour, then pour salsa over the top. Serve with chips or crackers.
~ Millicent Carrasco
Quick and Easy Dip
8oz. Pkg. Cream Cheese at room temperature
Topping: 1 bottle of salsa, or Pepper Jelly (Harry & Davids)
Pour topping over cream cheese in nice flat dish with crackers or chips arranged around it.
Alternate:
BBQ & Cream Cheese Dip
8oz. Pkg. Cream Cheese at room temp
2 or 3 tablespoons of BBQ sauce
Mix together in bowl until it tastes right to you. Serve with crackers or chips
Topping: 1 bottle of salsa, or Pepper Jelly (Harry & Davids)
Pour topping over cream cheese in nice flat dish with crackers or chips arranged around it.
Alternate:
BBQ & Cream Cheese Dip
8oz. Pkg. Cream Cheese at room temp
2 or 3 tablespoons of BBQ sauce
Mix together in bowl until it tastes right to you. Serve with crackers or chips
Mill's Pecan Pie
In a lg. bowl combine the following:
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
Maddi's Famous Carmel Corn
2 bags of popped corn - smart pop is good so you don't get extra butter taste
In a saucepan combine and heat the following
1 square butter
1 C. brown sugar
1/2 C. Karo Syrup
Bring to a boil, then boil 2 minutes more, then add 1/2 tsp. baking soda, stir in and pour over popped corn. ( you can add nuts, m&m's, rasins, heath bars are good too!!)
~Maddi Carrasco Robinson
In a saucepan combine and heat the following
1 square butter
1 C. brown sugar
1/2 C. Karo Syrup
Bring to a boil, then boil 2 minutes more, then add 1/2 tsp. baking soda, stir in and pour over popped corn. ( you can add nuts, m&m's, rasins, heath bars are good too!!)
~Maddi Carrasco Robinson
Turkey Wild Rice Soup
Cook carcass of turkey celery and onions overnight in crock pot. If you don’t want to go to that much work.... Throw out the carcass and use chicken bouillon instead. It still be scrumptious
If you do cook the carcass be sure to strain the broth and de-bone the turkey, making sure you leave one bone for daddy to find.
Cook 2 cups carrots and then add to broth, Saute ½ cup onion and 2 cups celery and add to broth. Add turkey meat. Add wild rice and cook for an hour or two or you can precook rice and than add. Season with ground sage, pepper and salt
Serve with crusty rolls and orange wedges.
~ Tawna
If you do cook the carcass be sure to strain the broth and de-bone the turkey, making sure you leave one bone for daddy to find.
Cook 2 cups carrots and then add to broth, Saute ½ cup onion and 2 cups celery and add to broth. Add turkey meat. Add wild rice and cook for an hour or two or you can precook rice and than add. Season with ground sage, pepper and salt
Serve with crusty rolls and orange wedges.
~ Tawna
The Infamous Rice with Crab Sauce
Prepare rice in rice cooker.
Sauce:
In large saucepan: Melt 3 Tb. Butter and stir in 3 Tb. Flour. Brown roux.
Add 4 cups milk and stir in until cooked and lumps are gone. Add crab flakes (approx. 2 cups) you can use shrimp too. Add 1/4 cup Parmesan cheese.
If mixture needs to be more thickened use 2 Tablespoons cornstarch and a little water and stir mixture into sauce. Cook until cornstarch taste is gone.
Add juice of one lemon.
Pour into 9 x 13 pan and sprinkle with Paprika and a little Parmesan cheese. Bake for 30 minutes or until heated. Don’t overbake or mixture will separate. Serve over rice, with green beans sprinkled with toasted almonds and fresh fruit,
This is my children’s all time favorite meal.
~Tawna
Sauce:
In large saucepan: Melt 3 Tb. Butter and stir in 3 Tb. Flour. Brown roux.
Add 4 cups milk and stir in until cooked and lumps are gone. Add crab flakes (approx. 2 cups) you can use shrimp too. Add 1/4 cup Parmesan cheese.
If mixture needs to be more thickened use 2 Tablespoons cornstarch and a little water and stir mixture into sauce. Cook until cornstarch taste is gone.
Add juice of one lemon.
Pour into 9 x 13 pan and sprinkle with Paprika and a little Parmesan cheese. Bake for 30 minutes or until heated. Don’t overbake or mixture will separate. Serve over rice, with green beans sprinkled with toasted almonds and fresh fruit,
This is my children’s all time favorite meal.
~Tawna
Sourdough Pancakes
Mix up night before:
1/2 cup starter
2 cups flour
2 cups milk
Let stand overnight in covered bowl.. Take out 1/2 cup starter and put back in fridge.
Add to sponge:
1 tsp. Salt
1 tsp. Soda
2 eggs
l Tb. Sugar
2 Tb. Oil
Stir and pour out on griddle into pancakes.
Serve with Butter Sauce:
1 cup butter
1 can skim milk or regular canned milk
1 cup sugar
Bring to a boil stirring constantly until a little thickened. Add vanilla and serve with pancakes. My kids love this (must be the real butter).
~Helen Gourley
1/2 cup starter
2 cups flour
2 cups milk
Let stand overnight in covered bowl.. Take out 1/2 cup starter and put back in fridge.
Add to sponge:
1 tsp. Salt
1 tsp. Soda
2 eggs
l Tb. Sugar
2 Tb. Oil
Stir and pour out on griddle into pancakes.
Serve with Butter Sauce:
1 cup butter
1 can skim milk or regular canned milk
1 cup sugar
Bring to a boil stirring constantly until a little thickened. Add vanilla and serve with pancakes. My kids love this (must be the real butter).
~Helen Gourley
Royal Raspberry Cake
Cake:
2 cups flour
1/2 tsp. Salt
1 Tbsp. Baking powder
1/ 3 cup butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup milk (room temperature)
1 tsp. Vanilla
3 ½ cup fresh or frozen (thawed) raspberries, whole, unsweetened
Glaze
11/2 cups confectioners sugar
2 Tbsp. Cream or milk with melted butter
1 tsp. Vanilla
Stir together first three ingredients in a bowl with a wire whisk. Cream softened butter add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased floured 13 X 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients. Spread over cake, leaving berries exposed. Serve warm with vanilla icecream, if desired. Yield 16 - 20 servings
Note from Tawna to Phyllis:
“Mother, this recipe came from the magazine Country Women. I made it a long time ago and the family loved it. When you said you needed dessert recipes I went thru my cake section and found this. It is quite moist so maybe the flour difference won’t matter as much. The “Country Women” says, “My all time favorite cake recipes include this one. It’s easy to make, pretty to look at...and delicious. I never fail to get compliments when I serve this to family’ or friends~~the sweet/tart taste is a treat.”
2 cups flour
1/2 tsp. Salt
1 Tbsp. Baking powder
1/ 3 cup butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup milk (room temperature)
1 tsp. Vanilla
3 ½ cup fresh or frozen (thawed) raspberries, whole, unsweetened
Glaze
11/2 cups confectioners sugar
2 Tbsp. Cream or milk with melted butter
1 tsp. Vanilla
Stir together first three ingredients in a bowl with a wire whisk. Cream softened butter add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased floured 13 X 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients. Spread over cake, leaving berries exposed. Serve warm with vanilla icecream, if desired. Yield 16 - 20 servings
Note from Tawna to Phyllis:
“Mother, this recipe came from the magazine Country Women. I made it a long time ago and the family loved it. When you said you needed dessert recipes I went thru my cake section and found this. It is quite moist so maybe the flour difference won’t matter as much. The “Country Women” says, “My all time favorite cake recipes include this one. It’s easy to make, pretty to look at...and delicious. I never fail to get compliments when I serve this to family’ or friends~~the sweet/tart taste is a treat.”
Friday
Strawberry or Raspberry Jam
2 large baskets of berries barely crushed
2 cups sugar
Juice of 1/2 lemon
Zest of 1 lemon
Bring to boil and cook for 8 minutes.
Add 1 cup sugar
Bring to a boil and cook for 3 minutes
Pour into a large glass bowl and stir occasionally for 5 to 6 hours. Place in jars and store in the refrigerator.
~Phyllis Clyde
2 cups sugar
Juice of 1/2 lemon
Zest of 1 lemon
Bring to boil and cook for 8 minutes.
Add 1 cup sugar
Bring to a boil and cook for 3 minutes
Pour into a large glass bowl and stir occasionally for 5 to 6 hours. Place in jars and store in the refrigerator.
~Phyllis Clyde
Thursday
Quick Lasagna
6 cups spaghetti sauce (I prefer Prego but use what is available)
2 cups cottage cheese
1 cup grated cheese (use more or less depending on desire of fat)
1 Box lasagna noodles
1 ½ cups Water (if it seems to dry add more water)
½ box of chopped spinach (optional)
Put 1/2 cup of sauce in bottom of pan and spread around., Put a layer of noodles and then sauce, cottage cheese and spinach if desired., Repeat layers until pan is full. Put cheese on last two layers. Pour water over the top and bake at 350 degrees for 1 hour and 15 minutes.
Serve with green salad and sour dough rolls or french or garlic bread.
~ Tawna via Katie Browning
2 cups cottage cheese
1 cup grated cheese (use more or less depending on desire of fat)
1 Box lasagna noodles
1 ½ cups Water (if it seems to dry add more water)
½ box of chopped spinach (optional)
Put 1/2 cup of sauce in bottom of pan and spread around., Put a layer of noodles and then sauce, cottage cheese and spinach if desired., Repeat layers until pan is full. Put cheese on last two layers. Pour water over the top and bake at 350 degrees for 1 hour and 15 minutes.
Serve with green salad and sour dough rolls or french or garlic bread.
~ Tawna via Katie Browning
Strawberry Ice Cream
2 pints strawberries, washed and hulled
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1-1/2 cups heavy cream
Mash the strawberries. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
G & G Clyde
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1-1/2 cups heavy cream
Mash the strawberries. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
G & G Clyde
Maple Nut Ice Cream
2 Cups Heavy Cream
3/4th Cup Canned Milk
1-1/4th Cups Pure Maple Syrup
3/4th Cup Nut Pieces
Pour the cream, milk and maple syrup into the bowl of the machine. Add the nuts and freeze.
~G & G Clyde
3/4th Cup Canned Milk
1-1/4th Cups Pure Maple Syrup
3/4th Cup Nut Pieces
Pour the cream, milk and maple syrup into the bowl of the machine. Add the nuts and freeze.
~G & G Clyde
James River Waffles
6 eggs separated (set whites aside) (I only use 3 yolks)
4 cups buttermilk
4 cups flour
4 tsp. Baking powder
½ tsp. Salt
2 tsp. Soda
½ cup butter - melted
Melt butter in mixing bowl. Add dry ingredients. Stir baking powder, salt and soda into flour. Add buttermilk and mix ingredients. Whip egg whites and fold into batter. Bake in heated waffle iron until brown.
4 cups buttermilk
4 cups flour
4 tsp. Baking powder
½ tsp. Salt
2 tsp. Soda
½ cup butter - melted
Melt butter in mixing bowl. Add dry ingredients. Stir baking powder, salt and soda into flour. Add buttermilk and mix ingredients. Whip egg whites and fold into batter. Bake in heated waffle iron until brown.
Hot Fudge Sundae Cake
1 cup Flour
3/4 cup sugar
2 Tbsp. Cocoa
2 tsp. Baking powder
1/4 tsp. Salt
1/2 cup milk
2 Tbsp. Vegetable oil
1 tsp. Vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/ 4 cup cocoa
1 3/4 cups hot water
Favorite ice cream (we use vanilla)
Heat oven to 350. Mix flour, sugar, 2 Tbsp. Cocoa, baking powder, and salt in ungreased square pan 9 X 9. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each serving.
This is pretty served in sherbets or small bowls.
Hot Fudge Mallow Cake - omit nuts: add 1 cup miniature marshmallows. I haven’t tried this variation but I’LL BET IT IS GOOD.
We used to make this for family home evening. The boys loved it. It has a sauce when it is done cooking so don’t keep baking it to get it firm. It is kind of like pudding. I did not put in the nuts but I bet they would be good, especially almonds.
This recipe came off of the Gold Medal Flour sack. This is the low altitude recipe.
Try it! Maybe the missionaries will like it :)
~Tawna sent this recipe to Phyllis when she was cooking for the missionaries in Scotland.
3/4 cup sugar
2 Tbsp. Cocoa
2 tsp. Baking powder
1/4 tsp. Salt
1/2 cup milk
2 Tbsp. Vegetable oil
1 tsp. Vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/ 4 cup cocoa
1 3/4 cups hot water
Favorite ice cream (we use vanilla)
Heat oven to 350. Mix flour, sugar, 2 Tbsp. Cocoa, baking powder, and salt in ungreased square pan 9 X 9. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each serving.
This is pretty served in sherbets or small bowls.
Hot Fudge Mallow Cake - omit nuts: add 1 cup miniature marshmallows. I haven’t tried this variation but I’LL BET IT IS GOOD.
We used to make this for family home evening. The boys loved it. It has a sauce when it is done cooking so don’t keep baking it to get it firm. It is kind of like pudding. I did not put in the nuts but I bet they would be good, especially almonds.
This recipe came off of the Gold Medal Flour sack. This is the low altitude recipe.
Try it! Maybe the missionaries will like it :)
~Tawna sent this recipe to Phyllis when she was cooking for the missionaries in Scotland.
Hashbrown Strata (Rawlings)
1 Large bag shredded hashbrowns
3 Tbs. butter melted – drizzled over the hashbrowns in a 9 X 13 pan and bake at 425 degrees for 25 minutes.
Beat 12-16 eggs
Stir in 1-1/2 cups milk
Season with salt and pepper
Sauté 3 bunches of green onions
Cube 1 cup of ham or crumbles bacon
Layer onions and ham or bacon on top of baked hashbrowns. Pour eggs and milk over the top.
Bake at 350 degrees for 40 minutes
3 Tbs. butter melted – drizzled over the hashbrowns in a 9 X 13 pan and bake at 425 degrees for 25 minutes.
Beat 12-16 eggs
Stir in 1-1/2 cups milk
Season with salt and pepper
Sauté 3 bunches of green onions
Cube 1 cup of ham or crumbles bacon
Layer onions and ham or bacon on top of baked hashbrowns. Pour eggs and milk over the top.
Bake at 350 degrees for 40 minutes
French Dip Sandwiches
This is always great on a cold day, especially when you don’t have time to peel potatoes.
Cook roast overnight or all day in crock pot. I use Knorr oxtail soup but you can pour over a can of Coke and french onion soup also.
Slice hard rolls and put on meat. They can stay warm covered with foil in the oven this way,
Serve with au juice, green beans and fruit.
Cook roast overnight or all day in crock pot. I use Knorr oxtail soup but you can pour over a can of Coke and french onion soup also.
Slice hard rolls and put on meat. They can stay warm covered with foil in the oven this way,
Serve with au juice, green beans and fruit.
Bubbly Bread
One of my children's favorites!
Use Rhodes dough if available or make a basic unsweetened dough.
Roll out dough to fît either a round pizza pan or to fit a jelly roll pan.,
Grease the pan. Put rolled out dough into pan. Sprinkle with Parmesan cheese (the fresh grated kind or the regular kind). Roll cheese into dough with rolling pin.
You can also top with sauted onions or mushrooms or both. My children love it plain without either.
Bake at 425 degrees for 10 minutes or until done. Don't overcook or it will be too dry.
Slice into wedges of rectangular pieces.
Heat up marinara sauce or regular spaghetti sauce
Serve and eat by dipping bread into sauce.
Serve with a green salad and orange or apple slices.
The bread is also good as leftovers and served cold or warm.
Use Rhodes dough if available or make a basic unsweetened dough.
Roll out dough to fît either a round pizza pan or to fit a jelly roll pan.,
Grease the pan. Put rolled out dough into pan. Sprinkle with Parmesan cheese (the fresh grated kind or the regular kind). Roll cheese into dough with rolling pin.
You can also top with sauted onions or mushrooms or both. My children love it plain without either.
Bake at 425 degrees for 10 minutes or until done. Don't overcook or it will be too dry.
Slice into wedges of rectangular pieces.
Heat up marinara sauce or regular spaghetti sauce
Serve and eat by dipping bread into sauce.
Serve with a green salad and orange or apple slices.
The bread is also good as leftovers and served cold or warm.
Grasshopper Pie
1/4 c. milk
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
Tawna's Lemon Pie
Graham Cracker Crust:
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
Saturday
Apple Cobbler
2 cubes margarine, melted
1 c. sugar
2 1/2 c. flour
2 tsp. vanilla
Mix togehter and pour over apple. Bake 30 minutes at 350*.
1 c. sugar
2 1/2 c. flour
2 tsp. vanilla
Mix togehter and pour over apple. Bake 30 minutes at 350*.
Ham Roll-Ups
25 slices ham
25 slices Swiss cheese
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices. Spoon about 1/3 cup Cornbread Stuffing in center of each ham slice. Lay slice of cheese on stuffing, roll up and secure with toothpick. Place in shallow pan; bake 45 minutes at 350. Spoon about 2 or 3 teaspoonfuls sauce over each roll-up when serving. Makes 25 servings and can be halved.
Cornbread Stuffing:
1 pkg. cornbread mix
1 c. finely chopped celery and leaves
4 Tbsp. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water
Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a moister stuffing.
Apricot Sauce:
1 Tbsp. cornstarch
2 Tbsp. brown sugar
1 c. water
1 c. pineapple juice
1 Tbsp. butter
1/4 c. apricot preserves
Mix cornstarch and brown sugar in small saucepan. Add water and pineapple juice and stir over med. heat until mixture boils and is thickened. Stir in butter and preserves.
25 slices Swiss cheese
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices. Spoon about 1/3 cup Cornbread Stuffing in center of each ham slice. Lay slice of cheese on stuffing, roll up and secure with toothpick. Place in shallow pan; bake 45 minutes at 350. Spoon about 2 or 3 teaspoonfuls sauce over each roll-up when serving. Makes 25 servings and can be halved.
Cornbread Stuffing:
1 pkg. cornbread mix
1 c. finely chopped celery and leaves
4 Tbsp. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water
Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a moister stuffing.
Apricot Sauce:
1 Tbsp. cornstarch
2 Tbsp. brown sugar
1 c. water
1 c. pineapple juice
1 Tbsp. butter
1/4 c. apricot preserves
Mix cornstarch and brown sugar in small saucepan. Add water and pineapple juice and stir over med. heat until mixture boils and is thickened. Stir in butter and preserves.
Lemon-Lime Slush
2 qt. water
1 large limeade or lemonade
2 c. sugar
Juice of 3 lemons
2 liters of Sprite
Mix together everything but Sprite until sugar is dissolved. Freeze. To serve: Let soften and break apart. Add Sprite and serve while slushy.
~Tawna
1 large limeade or lemonade
2 c. sugar
Juice of 3 lemons
2 liters of Sprite
Mix together everything but Sprite until sugar is dissolved. Freeze. To serve: Let soften and break apart. Add Sprite and serve while slushy.
~Tawna
Friday
Flaming Snowballs
Holiday mint ice cream (1/2-1 gallon depending on how many to be made)
1-2 bags of grated coconut
Hersey chocolate syrup
sugar cubes
lemon extract
Form ice cream into balls (size of tennis balls) Roll in coconut. Freeze. Serve with chocolate syrup on top. Dip sugar cubes in the lemon extract and place them on top of each ball, light and watch it flame (about one minute).
~Mary Lee Haynie
1-2 bags of grated coconut
Hersey chocolate syrup
sugar cubes
lemon extract
Form ice cream into balls (size of tennis balls) Roll in coconut. Freeze. Serve with chocolate syrup on top. Dip sugar cubes in the lemon extract and place them on top of each ball, light and watch it flame (about one minute).
~Mary Lee Haynie
Pecan Cookies
1 cup butter
1 cup brown sugar, packed
1 egg
2 cups flour
1 t. vanilla
1/2 cup chopped pecans
Mix well and roll into small balls. Place on cookie sheet and press a whole pecan into the middle of each cookie. Bake at 350 for 8-10 minutes.
~Phyllis Clyde
1 cup brown sugar, packed
1 egg
2 cups flour
1 t. vanilla
1/2 cup chopped pecans
Mix well and roll into small balls. Place on cookie sheet and press a whole pecan into the middle of each cookie. Bake at 350 for 8-10 minutes.
~Phyllis Clyde
Pineapple Sherbet
3 cups sugar
1 can crushed pineapple
1 quart buttermilk
milk
Add 1 pint whipping cream, whipped. Pour into freezing container and add milk to full line. Make 6 quarts. For 4 quarts, add only 2 1/4 sugar, do not alter other ingredients.
~Phyllis Clyde
1 can crushed pineapple
1 quart buttermilk
milk
Add 1 pint whipping cream, whipped. Pour into freezing container and add milk to full line. Make 6 quarts. For 4 quarts, add only 2 1/4 sugar, do not alter other ingredients.
~Phyllis Clyde
Grandma's Own Apple Pie
12 apples, peeled and cut (gravenstein or golden delicious)
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
Grandma's Sour Dough Rolls
It's best to use pre-made starter, but if you don't have one you may try to make your own.
Step 1: To make the starter for biscuits add 1 cup flour and 1 cup warm water to bottle, stir well, let set in warm place for awhile until it bubbles and rises. Pour out 2 cups into a large glass bowl add 1/2 cup canned milk (always use canned milk), 1/2 cup warm water, 3 cups flour. Stir this up well, cover bowl and let work all night in a warm place.
Step 2:
2 cups flour
1 t. soda
2 t. baking powder
2 T. sugar
1 t. salt
3 cups flour
Make biscuits in large glass bowl add 2 cups flour, soda, baking powder, sugar and salt. Mix with wooden spoon. Have 3 cups flour on mixing board. Make "well" in flour and pour above mixture in it. Mix and knead well, if dough seems stiff add a little hot water when mixing it. Roll out about 1/2 to 3/4 inch high, cut out and dip in melted butter. Place in greased dripper pan, cover and let rise 1 hour in warm place. Bake 30 minutes at 350, (increase heat a little if at high altitude). Makes about 2 dozen biscuits, can be frozen and heated up.
To keep starter going after you take 2 cups out to make biscuits, add 1 cup flour and 1 cup warm water, stir well and let rise in warm place, stir down and put in fridge to keep it. Never add anything but flour and water to starter.
~Grandmother Winkler
Step 1: To make the starter for biscuits add 1 cup flour and 1 cup warm water to bottle, stir well, let set in warm place for awhile until it bubbles and rises. Pour out 2 cups into a large glass bowl add 1/2 cup canned milk (always use canned milk), 1/2 cup warm water, 3 cups flour. Stir this up well, cover bowl and let work all night in a warm place.
Step 2:
2 cups flour
1 t. soda
2 t. baking powder
2 T. sugar
1 t. salt
3 cups flour
Make biscuits in large glass bowl add 2 cups flour, soda, baking powder, sugar and salt. Mix with wooden spoon. Have 3 cups flour on mixing board. Make "well" in flour and pour above mixture in it. Mix and knead well, if dough seems stiff add a little hot water when mixing it. Roll out about 1/2 to 3/4 inch high, cut out and dip in melted butter. Place in greased dripper pan, cover and let rise 1 hour in warm place. Bake 30 minutes at 350, (increase heat a little if at high altitude). Makes about 2 dozen biscuits, can be frozen and heated up.
To keep starter going after you take 2 cups out to make biscuits, add 1 cup flour and 1 cup warm water, stir well and let rise in warm place, stir down and put in fridge to keep it. Never add anything but flour and water to starter.
~Grandmother Winkler
German Pancake
1 cup milk
1 cup flour
6 eggs
1/4 t. salt
4-6 T. butter
Combine all ingredients (except butter) into blender and beat at least 3-6 minutes. While mixture is blending but butter into dripper pan and melt in oven. Pour batter into hot pan and bake at 450 for 18-20 minutes. We always liked to top it with Danish Dessert.
~Tawna
1 cup flour
6 eggs
1/4 t. salt
4-6 T. butter
Combine all ingredients (except butter) into blender and beat at least 3-6 minutes. While mixture is blending but butter into dripper pan and melt in oven. Pour batter into hot pan and bake at 450 for 18-20 minutes. We always liked to top it with Danish Dessert.
~Tawna
Grandfather's Sausage
This recipe has been handed down through the Winkler family. It is traditionally served as part of Christmas brunch.
5 lbs lean ground pork
5 lbs lean ground beef
1 t. ground clove
2 T. ground cinnamon
1 t. allspice
2 T. ground nutmeg
1 T. ground sage
Mix ingredients. Test taste by cooking small amounts adding more spices to taste. Place in plastic bag and refrigerate for day or two. Makes 10 pounds of sausage.
~Grandfather Winkler
5 lbs lean ground pork
5 lbs lean ground beef
1 t. ground clove
2 T. ground cinnamon
1 t. allspice
2 T. ground nutmeg
1 T. ground sage
Mix ingredients. Test taste by cooking small amounts adding more spices to taste. Place in plastic bag and refrigerate for day or two. Makes 10 pounds of sausage.
~Grandfather Winkler
Hot Crab Bunwiches
1 can crab (or sub fresh crab)
1/2 cup grated cheese
2 tablespoons parsley
1/4 cup chopped celery
1 tablespoon green onion, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
dash cayenne pepper
1/4 cup mayo
6 hamburger buns
Drain crab and break into pieces. Combine with remaining ingredients. Spread mixture on bun and toast in oven broiler until bubbly. Serve as a sandwich or leave open faced. Garnish with pickle or olive.
~Phyllis Clyde
1/2 cup grated cheese
2 tablespoons parsley
1/4 cup chopped celery
1 tablespoon green onion, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
dash cayenne pepper
1/4 cup mayo
6 hamburger buns
Drain crab and break into pieces. Combine with remaining ingredients. Spread mixture on bun and toast in oven broiler until bubbly. Serve as a sandwich or leave open faced. Garnish with pickle or olive.
~Phyllis Clyde
Holiday Favorites
Cabin Favorites
Hot Crab Bunwiches
Lemonade Slush
Oatmeal Cookies
Grandma Winkler's Apple Pie
Pineapple Sherbert
Raspberry Ice Cream
Paul's Hush Puppies
4th and 24th of July
Paul's Omelet
Pineapple Sherbert
Apple Pie
Halloween
Sloppy Joe's
Root Beer
Thanksgiving
Grapefruit Cooler
Tomato Crab Cocktail
Marinated Vegetable Salad with Crab
Cranberry Relish
Norman's Candied Yams
Spinach Casserole
Bread Stuffing
Mary Lee's Cheese Onions
Cranberry Fluff Salad
Grandma's Carrot Pudding
Pumpkin Chiffon Pie
Christmas
Cheeseball
Traditional Clam Dip
Creamy Clam Chowder
Bean Salad
Grandfather's Sausage
Grandmother's Pear Preserves
Grandfather's Fruit Cake
Flaming Snowballs
Pecan Pie
Mary's Holiday Punch Bowl
Date Nut Bars
Fruit Nut Bars
Cherry Winks
Holiday Sugar Cookies
Christmas Cookies
Graham Cracker Cookies
Nut Brittle
Toffee
Bob's Divinity
Mary Lee' Divinity
~Winkler Favorite Recipes Cook Book
Hot Crab Bunwiches
Lemonade Slush
Oatmeal Cookies
Grandma Winkler's Apple Pie
Pineapple Sherbert
Raspberry Ice Cream
Paul's Hush Puppies
4th and 24th of July
Paul's Omelet
Pineapple Sherbert
Apple Pie
Halloween
Sloppy Joe's
Root Beer
Thanksgiving
Grapefruit Cooler
Tomato Crab Cocktail
Marinated Vegetable Salad with Crab
Cranberry Relish
Norman's Candied Yams
Spinach Casserole
Bread Stuffing
Mary Lee's Cheese Onions
Cranberry Fluff Salad
Grandma's Carrot Pudding
Pumpkin Chiffon Pie
Christmas
Cheeseball
Traditional Clam Dip
Creamy Clam Chowder
Bean Salad
Grandfather's Sausage
Grandmother's Pear Preserves
Grandfather's Fruit Cake
Flaming Snowballs
Pecan Pie
Mary's Holiday Punch Bowl
Date Nut Bars
Fruit Nut Bars
Cherry Winks
Holiday Sugar Cookies
Christmas Cookies
Graham Cracker Cookies
Nut Brittle
Toffee
Bob's Divinity
Mary Lee' Divinity
~Winkler Favorite Recipes Cook Book
Fruit Ice Cream
1/2 can frozen orange juice
1/2 c. lemon juice
3 c. fruit, pureed
2 c. sugar
1 swish white corn syrup
1 pt. whipping cream
Milk as needed
Combine juice, fruit, sugar, and big "swish" of corn syrup. Add whipping cream and milk to line on ice cream freezer. Freeze as per directions with the ice cream freezer.
~Phyllis Clyde
1/2 c. lemon juice
3 c. fruit, pureed
2 c. sugar
1 swish white corn syrup
1 pt. whipping cream
Milk as needed
Combine juice, fruit, sugar, and big "swish" of corn syrup. Add whipping cream and milk to line on ice cream freezer. Freeze as per directions with the ice cream freezer.
~Phyllis Clyde
Hannah Clyde's Christmas Cookies (Hockey Pucks)
2 1/2 lb. brown sugar
1 c. butter
1 qt. sour cream
1 qt. honey
1 lb. raisins
2 c. ground nuts (pecans)
3 eggs
1 tsp. salt
3 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
Flour
Cream brown sugar and butter. Combine the remaining ingredients, adding as much flour as can be stirred in with a spoon. Let stand overnight in the fridge. Next day, roll to about 3/8 inches and cut with cookie cutter. Bake at 375 for 10 minutes. Store in Ziploc bags. The taste improves over time. Can freeze too! They last forever.
1 c. butter
1 qt. sour cream
1 qt. honey
1 lb. raisins
2 c. ground nuts (pecans)
3 eggs
1 tsp. salt
3 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
Flour
Cream brown sugar and butter. Combine the remaining ingredients, adding as much flour as can be stirred in with a spoon. Let stand overnight in the fridge. Next day, roll to about 3/8 inches and cut with cookie cutter. Bake at 375 for 10 minutes. Store in Ziploc bags. The taste improves over time. Can freeze too! They last forever.
Apple Dessert (A quick dessert; a favorite)
2 c. sugar
1 Tbsp. baking powder
1 c. flour
3 eggs, beaten
4 1/2 c. diced apples
1/4 tsp. salt
3 tsp. vanilla
1 1/2 c. chopped pecans
Mix sugar, flour and baking powder together. Stir in rest of ingredients. Spread in baking pan (8x6 inches). Bake at 350* for 45 minutes. Serve with whipped cream, sprinkle with fresh grated cinnamon and ice cream.
~Phyllis Clyde
1 Tbsp. baking powder
1 c. flour
3 eggs, beaten
4 1/2 c. diced apples
1/4 tsp. salt
3 tsp. vanilla
1 1/2 c. chopped pecans
Mix sugar, flour and baking powder together. Stir in rest of ingredients. Spread in baking pan (8x6 inches). Bake at 350* for 45 minutes. Serve with whipped cream, sprinkle with fresh grated cinnamon and ice cream.
~Phyllis Clyde
Wild Rice Excellente
2 1/2 c. chicken broth
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley
Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.
~Phyllis Clyde
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley
Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.
~Phyllis Clyde
Orange Roughy
1 c. bread crumbs
Add:
1 tsp. fresh thyme
1 tsp. tarragon
Garlic powder (or fresh, minced)
Oregano to taste
Pepper to taste
Butter, melted
Mix herbs with bread crumbs. Brush fish with melted butter. Sprinkle top of fish with crumbs and herbs. Put in pan. Bake at 350 till done.
~Phyllis Clyde
Add:
1 tsp. fresh thyme
1 tsp. tarragon
Garlic powder (or fresh, minced)
Oregano to taste
Pepper to taste
Butter, melted
Mix herbs with bread crumbs. Brush fish with melted butter. Sprinkle top of fish with crumbs and herbs. Put in pan. Bake at 350 till done.
~Phyllis Clyde
Green Cabbage Coleslaw Yummy
1 head cabbage, shredded
2 apples, diced skins on
1 1/2 c. mayo
1/8 to 1/4 c. buttermilk
1/8 c. sugar
1 Tbsp. cider vinegar
Celery seed
Depending on size of cabbage, adjust dressing ingredients. Mix dressing and add to the shredded cabbage and apples. Missionaries really liked this salad.
~Phyllis Clyde
2 apples, diced skins on
1 1/2 c. mayo
1/8 to 1/4 c. buttermilk
1/8 c. sugar
1 Tbsp. cider vinegar
Celery seed
Depending on size of cabbage, adjust dressing ingredients. Mix dressing and add to the shredded cabbage and apples. Missionaries really liked this salad.
~Phyllis Clyde
Oriental Salad
1 head romaine lettuce, cleaned and cut into bite-size pieces
1/2 red pepper, thin slices or bite-sized
1/4 red onion, sliced thin
1 can mandarin oranges, drained
1/4 c. caramelized almond slivers
1 handful of deep fried wonton skins, cut into 1/4 inch slices before frying
1 handful of deep fried vermicelli (rice sticks)
1 to 2 chicken breasts, grilled and cut into bite-sized pieces
Dressing:
1/2 c. unseasoned rice vinegar
1 c. white granulated sugar
1 c. salad oil (canola)
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sesame oil (found in Oriental food section)
Put all ingredients in jar and shake well. Pour over salad just before serving.
1/2 red pepper, thin slices or bite-sized
1/4 red onion, sliced thin
1 can mandarin oranges, drained
1/4 c. caramelized almond slivers
1 handful of deep fried wonton skins, cut into 1/4 inch slices before frying
1 handful of deep fried vermicelli (rice sticks)
1 to 2 chicken breasts, grilled and cut into bite-sized pieces
Dressing:
1/2 c. unseasoned rice vinegar
1 c. white granulated sugar
1 c. salad oil (canola)
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sesame oil (found in Oriental food section)
Put all ingredients in jar and shake well. Pour over salad just before serving.
Thursday
Zucchini Garden Chowder
(good for when you are sick of zucchini every other way)
2 medium zucchini
1 onion chopped
2 tbsp. minced parsley
2 tsp. dried basil
1/3 cup butter (you could use olive oil)
1/3 cup flour
1 tsp. salt (I didn’t use this as the chicken broth has salt)
¼ tsp. pepper
3 cups chicken broth
2 tsp. lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 pkg. Frozen corn (10 ounces)
¼ cup grated parmesan cheese
2 cups shredded cheddar cheese
In a large pan sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour salt and pepper. Gradually stir in chicken broth and lemon juice. Bring to a boil and add tomatoes, milk, and corn and bring almost to a boil. Be careful to not curdle by cooking at too high of heat. Just before serving stir in cheese until melted.
***I sprinkled a little cheese in each bowl instead of putting it in the soup. Garnish with a little minced parsley.
2 medium zucchini
1 onion chopped
2 tbsp. minced parsley
2 tsp. dried basil
1/3 cup butter (you could use olive oil)
1/3 cup flour
1 tsp. salt (I didn’t use this as the chicken broth has salt)
¼ tsp. pepper
3 cups chicken broth
2 tsp. lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 pkg. Frozen corn (10 ounces)
¼ cup grated parmesan cheese
2 cups shredded cheddar cheese
In a large pan sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour salt and pepper. Gradually stir in chicken broth and lemon juice. Bring to a boil and add tomatoes, milk, and corn and bring almost to a boil. Be careful to not curdle by cooking at too high of heat. Just before serving stir in cheese until melted.
***I sprinkled a little cheese in each bowl instead of putting it in the soup. Garnish with a little minced parsley.
Prego Chicken
Pour some sauce in the bottom of the pan
Layer the chicken on top of it…top it with the muenster cheese. Cover it with foil. Then bake at 400 degrees for one hour.
Serve with garlic bread.
Spoon the chicken over the noodles.
~Tawna
Layer the chicken on top of it…top it with the muenster cheese. Cover it with foil. Then bake at 400 degrees for one hour.
Serve with garlic bread.
Spoon the chicken over the noodles.
~Tawna
Yankee Cornbread
3 Tablespoons melted butter
3 Tablespoons honey
2 cups cornmeal
2 eggs, beaten
¾ cup whole wheat flour
¾ tsp. Salt
1 tsp. Baking powder
½ tsp. Soda
2 cups buttermilk (you can substitute 1 cup milk plus 1 tbsp. vinegar)
Mix buttermilk, butter, eggs and honey in a mixing bowl. Add dry ingredients.
Pour into a greased 9 X 9. Bake at 350 degrees for 40 to 45 minutes. Or bake in greased muffin pan @ 400 degrees for 15 minutes.
Serve with chili or soup.
3 Tablespoons honey
2 cups cornmeal
2 eggs, beaten
¾ cup whole wheat flour
¾ tsp. Salt
1 tsp. Baking powder
½ tsp. Soda
2 cups buttermilk (you can substitute 1 cup milk plus 1 tbsp. vinegar)
Mix buttermilk, butter, eggs and honey in a mixing bowl. Add dry ingredients.
Pour into a greased 9 X 9. Bake at 350 degrees for 40 to 45 minutes. Or bake in greased muffin pan @ 400 degrees for 15 minutes.
Serve with chili or soup.
Wild Rice Medley
3 cups chicken stock
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped
Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped
Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.
Whole Wheat Rolls
½ cup warm water
½ tsp. sugar
2 tbsp. yeast
Dissolve above together.
½ cup oil
¾ cup honey
2 tsp. salt
2 cups milk
1 egg
3 cups whole wheat flour
3 cups white flour
Mix and knead. Cover and let rise until doubled in size. Pan out. Bake @ 400 degrees for 12-15 minutes.
~Tawna
½ tsp. sugar
2 tbsp. yeast
Dissolve above together.
½ cup oil
¾ cup honey
2 tsp. salt
2 cups milk
1 egg
3 cups whole wheat flour
3 cups white flour
Mix and knead. Cover and let rise until doubled in size. Pan out. Bake @ 400 degrees for 12-15 minutes.
~Tawna
Hot “Christmas” Drink
5 Quarts of Water
1 tsp. Whole Cloves
1 Stick of Cinnamon
Put the spices in a spice ball. If you don’t have one then strain the juice when you are done.
Bring to a boil and boil for 5 minutes
Juice of 6 oranges
Juice of 6 lemons
Measure the juice of the oranges and lemons and then add an equal part of Pineapple Juice
2 ½ cups of sugar
Don’t leave the spices in for a long time as they will make it taste bitter. Take them out after simmering for 15 minutes.
Serve hot with a squirt of whip cream and a sprinkle of nutmeg.
~Wanda Bonnett
1 tsp. Whole Cloves
1 Stick of Cinnamon
Put the spices in a spice ball. If you don’t have one then strain the juice when you are done.
Bring to a boil and boil for 5 minutes
Juice of 6 oranges
Juice of 6 lemons
Measure the juice of the oranges and lemons and then add an equal part of Pineapple Juice
2 ½ cups of sugar
Don’t leave the spices in for a long time as they will make it taste bitter. Take them out after simmering for 15 minutes.
Serve hot with a squirt of whip cream and a sprinkle of nutmeg.
~Wanda Bonnett
Turkey Breast - Crockpot
Aromatic Turkey Breast
2 cups water
6 bullion cubes
1 red apple (cut in half)
1 onion (cut in half)
4 sprigs of rosemary
6 sage leaves
1 turkey breast
Cook on low for 6-8 hours (in crockpot)
~Tawna
2 cups water
6 bullion cubes
1 red apple (cut in half)
1 onion (cut in half)
4 sprigs of rosemary
6 sage leaves
1 turkey breast
Cook on low for 6-8 hours (in crockpot)
~Tawna
Turkey BBQ Marinade
1 cup canola oil
1 cup soy sauce
¼ tsp. garlic powder
1 tsp. horseradish
2 cans lemon-lime soda
Mix and marinade turkey for 24 hours
1 cup soy sauce
¼ tsp. garlic powder
1 tsp. horseradish
2 cans lemon-lime soda
Mix and marinade turkey for 24 hours
Tortilla Soup
1 can La Victoria (mild) green enchilada sauce
2 cups canned diced tomatoes
4 cloves garlic minced
1 tsp. cumin (add more to taste if desired)
4 cups chicken breasts – cooked and cut into pieces
4 cups chicken broth
1 can black beans (drained
Serve with:
Cilantro
Chopped green onions
Tortilla chips
Sour cream
Avocado
Chopped fresh tomatoes
~Tawna
2 cups canned diced tomatoes
4 cloves garlic minced
1 tsp. cumin (add more to taste if desired)
4 cups chicken breasts – cooked and cut into pieces
4 cups chicken broth
1 can black beans (drained
Serve with:
Cilantro
Chopped green onions
Tortilla chips
Sour cream
Avocado
Chopped fresh tomatoes
~Tawna
Tomato Cheese Strata
4 – 5 slices French Bread, cut into 1” thick slices, dried or toasted
6 TBSP. Butter or margarine
1 med. Green pepper, diced
1/3 cup chopped onion
1 large garlic clove crushed
2 tsp. Oregano
Basil
½ tsp. Pepper
8 medium tomatoes sliced
1 lb. Mozzarella cheese cut into 2” X 1/2”
3 eggs beaten (you can use egg beaters)
Sauté pepper, onion, garlic, sugar, salt, pepper, and oregano until tender. Beat eggs, pour over sautéed vegetables and bread cubes. Place in greased baking dish. Arrange rows of tomatoes and cheese slices over bread mixture. Bake @ 350 degrees for 20 – 25 minutes until hot and cheese is melted.
6 TBSP. Butter or margarine
1 med. Green pepper, diced
1/3 cup chopped onion
1 large garlic clove crushed
2 tsp. Oregano
Basil
½ tsp. Pepper
8 medium tomatoes sliced
1 lb. Mozzarella cheese cut into 2” X 1/2”
3 eggs beaten (you can use egg beaters)
Sauté pepper, onion, garlic, sugar, salt, pepper, and oregano until tender. Beat eggs, pour over sautéed vegetables and bread cubes. Place in greased baking dish. Arrange rows of tomatoes and cheese slices over bread mixture. Bake @ 350 degrees for 20 – 25 minutes until hot and cheese is melted.
Tomatillo Salsa
10 Tomatillos, husked and cored
1 jalapeno, seeded (save 6 seeds to put in blender)
Simmer together in water until the tomatillos are soft and dull green in color.
Place tomatillos and jalapeno in blender with:
½ bunch of cilantro (large stems removed)
~Rachel Smith
1 jalapeno, seeded (save 6 seeds to put in blender)
Simmer together in water until the tomatillos are soft and dull green in color.
Place tomatillos and jalapeno in blender with:
½ bunch of cilantro (large stems removed)
~Rachel Smith
Texas Fudge Cake
In sifting bowl combine:
2 cups flour
2 cups sugar
In small pot bring to boil:
1 cup water
1 cube margarine
½ cup Crisco
4 T. cocoa
While that is heating combine:
½ cup milk
1 tsp. Baking soda
1 tsp. Vinegar
Add boiled mixture to flour mixture.
Blend well.
Add milk mixture, add:
2 eggs
1 tsp. Vanilla
Beat all together approx. 3 minutes. Bake at 375 degrees for 35 minutes. 5 minutes before cake is done, start the frosting.
Frosting:
Bring to a boil:
1 cube margarine
3 T. Cocoa
6 T. Milk
Pour over approx. 1 lb. Powdered sugar. Add 1 T. Milk (optional). Frost cake while warm.
~Martha Proctor
2 cups flour
2 cups sugar
In small pot bring to boil:
1 cup water
1 cube margarine
½ cup Crisco
4 T. cocoa
While that is heating combine:
½ cup milk
1 tsp. Baking soda
1 tsp. Vinegar
Add boiled mixture to flour mixture.
Blend well.
Add milk mixture, add:
2 eggs
1 tsp. Vanilla
Beat all together approx. 3 minutes. Bake at 375 degrees for 35 minutes. 5 minutes before cake is done, start the frosting.
Frosting:
Bring to a boil:
1 cube margarine
3 T. Cocoa
6 T. Milk
Pour over approx. 1 lb. Powdered sugar. Add 1 T. Milk (optional). Frost cake while warm.
~Martha Proctor
Teriyaki Salad
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp. Sugar
1 tsp. salt
½ tsp. pepper
1 cup oil (sesame seed oil)
½ cup sesame seeds
Mix down to the pepper. Cook the sesame seeds in the cup of oil.
Marinate the cooked chicken.
Salad :
Cook spaghetti with chicken (strips). Pile of types of lettuce, carrots, cucumbers, tomatoes on the side. Grate with Parmesan cheese. Serve with a hard roll.
~Heather Clyde
2/3 cup white wine vinegar
6 Tbsp. Sugar
1 tsp. salt
½ tsp. pepper
1 cup oil (sesame seed oil)
½ cup sesame seeds
Mix down to the pepper. Cook the sesame seeds in the cup of oil.
Marinate the cooked chicken.
Salad :
Cook spaghetti with chicken (strips). Pile of types of lettuce, carrots, cucumbers, tomatoes on the side. Grate with Parmesan cheese. Serve with a hard roll.
~Heather Clyde
Talpia
1 tsp. olive oil
1 clove minced garlic
sauté and then add
¼ cup maderia
Stir in
2 tbsp. lemon juice
1 tsp. capers
Pour sauce over fish and sprinkle with minced fresh parsley
Fish
Oil pan
Bread crumbs
Put fish on the crumbs and then put olive oil and then salmon seasoning and then more crumbs and squeeze lemon juice and sliced onions.
Cooked on convection @ 400 degrees for 15 minutes.
1 clove minced garlic
sauté and then add
¼ cup maderia
Stir in
2 tbsp. lemon juice
1 tsp. capers
Pour sauce over fish and sprinkle with minced fresh parsley
Fish
Oil pan
Bread crumbs
Put fish on the crumbs and then put olive oil and then salmon seasoning and then more crumbs and squeeze lemon juice and sliced onions.
Cooked on convection @ 400 degrees for 15 minutes.
Swedish Eggs
Beat 3 Doz. Eggs
½ tsp. Salt
½ tsp. White pepper
In a pan
2 Tb. Butter
2Tb. Flour
1 ½ cups sour cream
Sir in sour cream and cook until thick and smooth. Stir constantly.
Scramble the eggs and then fold in the sauce.
Keep warm in the oven and the cut and serve with a garnish. Parsley, cheese, tomotaos or bay shrimp.
~Phyllis Clyde
½ tsp. Salt
½ tsp. White pepper
In a pan
2 Tb. Butter
2Tb. Flour
1 ½ cups sour cream
Sir in sour cream and cook until thick and smooth. Stir constantly.
Scramble the eggs and then fold in the sauce.
Keep warm in the oven and the cut and serve with a garnish. Parsley, cheese, tomotaos or bay shrimp.
~Phyllis Clyde
Sugared Pink Popcorn
6 quarts unbuttered, unsalted popped corn
½ cup water
¼ cup butter or margarine
2 cups sugar
½ tsp. Salt
1 tsp. Vanilla
About 3 drops food color
Place popcorn in a large bowl; set aside. In a heavy 2-quart saucepan, combine water, butter, sugar and salt. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Boil 4 minutes. Remove from heat. Gently stir in vanilla and food color. Pour over popcorn and stir until well-coated. Pour out to dry or set up on wax paper. Store the mix in an air tight container. Makes 6 quarts.
½ cup water
¼ cup butter or margarine
2 cups sugar
½ tsp. Salt
1 tsp. Vanilla
About 3 drops food color
Place popcorn in a large bowl; set aside. In a heavy 2-quart saucepan, combine water, butter, sugar and salt. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Boil 4 minutes. Remove from heat. Gently stir in vanilla and food color. Pour over popcorn and stir until well-coated. Pour out to dry or set up on wax paper. Store the mix in an air tight container. Makes 6 quarts.
Sourdough Pancakes & Buttermilk Syrup
Mix up the night before:
½ cup sourdough starter
2 cups flour
2 cups milk
Let stand over night in a covered large glass bowl (as it will rise). Be sure to replace your starter before mixing…
Add to the sponge the following:
1 tsp. salt
1 tsp. baking soda
1 egg
1 Tbsp. sugar
Whisk together and pour out onto a greased hot griddle
Buttermilk Syrup
½ cup butter
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
½ cup sourdough starter
2 cups flour
2 cups milk
Let stand over night in a covered large glass bowl (as it will rise). Be sure to replace your starter before mixing…
Add to the sponge the following:
1 tsp. salt
1 tsp. baking soda
1 egg
1 Tbsp. sugar
Whisk together and pour out onto a greased hot griddle
Buttermilk Syrup
½ cup butter
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
Sesame Chicken
In a pie plate (or bowl) mix the following:
2 eggs slightly beaten
2 tbsp. water
2 tbsp. soy sauce
1 tsp. salt
1/8 tsp. white pepper
12 large chicken breast halves
½ cup flour on a plate
½ cup sesame seeds
3/4 cup melted butter
Dip chicken in flour, then in egg mixture and put on a greased jellyroll pan (spraying pan with Pam works). Tuck the ends of the chicken under. Sprinkle the prepared chicken with sesame seeds. Drizzle melted butter over the chicken.
Bake at 400 degrees for 45 minutes.
Sauce to top chicken when it is served:
½ cup butter
½ cup plus 2 tbsp. flour
2 cans chicken broth
1 cup cream
½ tsp. salt
white pepper
1 8oz. can sliced mushrooms (or sauté fresh mushrooms and put in sauce – it is better)
¼ cup fresh chopped parsley
2 eggs slightly beaten
2 tbsp. water
2 tbsp. soy sauce
1 tsp. salt
1/8 tsp. white pepper
12 large chicken breast halves
½ cup flour on a plate
½ cup sesame seeds
3/4 cup melted butter
Dip chicken in flour, then in egg mixture and put on a greased jellyroll pan (spraying pan with Pam works). Tuck the ends of the chicken under. Sprinkle the prepared chicken with sesame seeds. Drizzle melted butter over the chicken.
Bake at 400 degrees for 45 minutes.
Sauce to top chicken when it is served:
½ cup butter
½ cup plus 2 tbsp. flour
2 cans chicken broth
1 cup cream
½ tsp. salt
white pepper
1 8oz. can sliced mushrooms (or sauté fresh mushrooms and put in sauce – it is better)
¼ cup fresh chopped parsley
Pumpkin Chiffon Pie
Crust Recipe or you just make regular pie crust…
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
Pumpkin Bars
4 eggs (well beaten)
1 cup oil
2 cups sugar
Mix well.
Add:
1 tsp. Vanilla
2 cups pumpkin
Mix well.
Add 2 ¼ cups flour
1 tsp. Soda
1 tsp. Salt
2 tsp. Cinnamon
Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes. Cool completely before frosting.
Frosting: This makes enough for two batches of pumpkin bars so half the recipe if you only make one batch.
8 ounces cream cheese
1 stick butter or margarine (1/2 cup)
1 tsp. Vanilla
2 lbs. powdered sugar
Add canned milk until desired texture
Mix till smooth and spread on bars – can sprinkle with pecans
Frosts two pans of pumpkin bars
~Tawna
1 cup oil
2 cups sugar
Mix well.
Add:
1 tsp. Vanilla
2 cups pumpkin
Mix well.
Add 2 ¼ cups flour
1 tsp. Soda
1 tsp. Salt
2 tsp. Cinnamon
Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes. Cool completely before frosting.
Frosting: This makes enough for two batches of pumpkin bars so half the recipe if you only make one batch.
8 ounces cream cheese
1 stick butter or margarine (1/2 cup)
1 tsp. Vanilla
2 lbs. powdered sugar
Add canned milk until desired texture
Mix till smooth and spread on bars – can sprinkle with pecans
Frosts two pans of pumpkin bars
~Tawna
Strawberry Spinach Salad
Spinach and lettuce (spring greens)
Strawberries – cleaned and sliced
Sugared almonds : put one package of sliced almonds in a non-stick fry pan. Add ½ cup sugar. Stir gently until sugar is melted. Watch carefully so nuts don’t burn. Cool.
Arrange spinach and lettuce on a platter, sprinkle with desired amount of strawberries. Drizzle with dressing and sprinkle with sugared almonds.
Poppy Seed Salad Dressing
In a blender add and blend the following:
¾ cup sugar
1 tsp. Dry mustard
¾ tsp. Salt
1/3 cup red wine vinegar
1 Tbsp. Red onion
Add as blender is running:
1 cup Canola oil - added very, very slowly – through the hole in the blender lid.
1 tsp. Poppy seeds
Combine all ingredients in blender except oil and poppy seeds. Add oil very slowly while blending. Add poppy seeds at the end. Keeps well in the refrigerator.
***I usually double this recipe.
Strawberries – cleaned and sliced
Sugared almonds : put one package of sliced almonds in a non-stick fry pan. Add ½ cup sugar. Stir gently until sugar is melted. Watch carefully so nuts don’t burn. Cool.
Arrange spinach and lettuce on a platter, sprinkle with desired amount of strawberries. Drizzle with dressing and sprinkle with sugared almonds.
Poppy Seed Salad Dressing
In a blender add and blend the following:
¾ cup sugar
1 tsp. Dry mustard
¾ tsp. Salt
1/3 cup red wine vinegar
1 Tbsp. Red onion
Add as blender is running:
1 cup Canola oil - added very, very slowly – through the hole in the blender lid.
1 tsp. Poppy seeds
Combine all ingredients in blender except oil and poppy seeds. Add oil very slowly while blending. Add poppy seeds at the end. Keeps well in the refrigerator.
***I usually double this recipe.
Pineapple Salsa for Shrimp Tacos
½ ripe pineapple chopped into small pieces
salt
pepper
¼ of a red pepper – chopped finely
juice of one lime
half bunch fresh cilantro – remove stems and chop
one fresh jalopeno or ceranos chopped – be sure to remove the seeds and wash hands thoroughly.
If you want it spicier then add a few seeds. (Doug wishes that I would make it spicier)
~Tawna
salt
pepper
¼ of a red pepper – chopped finely
juice of one lime
half bunch fresh cilantro – remove stems and chop
one fresh jalopeno or ceranos chopped – be sure to remove the seeds and wash hands thoroughly.
If you want it spicier then add a few seeds. (Doug wishes that I would make it spicier)
~Tawna
Pie Crust
2 ½ cups Flour
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
Pecan Pie
Pie Crust: - makes 2 pie crusts
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
Patti’s Bran Muffins
2 C. boiling water, added to 5 tsp soda, then cooled
1 C butter, 2 C sugar creamed
4 eggs, added one at a time.
Add rest of ingredients:
1 quart buttermilk
5 C. flour
4 C. bran
2 C. bran flakes
2 C. dates
1 C nuts (optional)
Store in covered container. Don't stir, just spoon into muffin pans. Cook
at 375 for 20-25 minutes.
Batter keeps six weeks.
~Patti Peterson
1 C butter, 2 C sugar creamed
4 eggs, added one at a time.
Add rest of ingredients:
1 quart buttermilk
5 C. flour
4 C. bran
2 C. bran flakes
2 C. dates
1 C nuts (optional)
Store in covered container. Don't stir, just spoon into muffin pans. Cook
at 375 for 20-25 minutes.
Batter keeps six weeks.
~Patti Peterson
Old Fashioned Tomato Soup
We have never tasted a better home-made tomato soup; it was the delight of
our younger days and still is!
2 cups stewed tomatoes, canned
2 cups milk
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons onion, chopped fine (optional)
1 Bay leaf
½ teaspoon sugar
Tabasco sauce to taste
Heat and thicken milk by mixing flour and butter together, then add to milk.
Heat tomatoes in different sauce pan. Add onion and bay leaf. ½ teaspoon
sugar improves flavor. Add tomatoes slowly to milk, stirring constantly.
Do not allow to boil (or the soup may curdle). Serve with croutons or soda
crackers.
NOTE: Have ½ teaspoon soda handy to add in case the soup starts to curdle.
our younger days and still is!
2 cups stewed tomatoes, canned
2 cups milk
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons onion, chopped fine (optional)
1 Bay leaf
½ teaspoon sugar
Tabasco sauce to taste
Heat and thicken milk by mixing flour and butter together, then add to milk.
Heat tomatoes in different sauce pan. Add onion and bay leaf. ½ teaspoon
sugar improves flavor. Add tomatoes slowly to milk, stirring constantly.
Do not allow to boil (or the soup may curdle). Serve with croutons or soda
crackers.
NOTE: Have ½ teaspoon soda handy to add in case the soup starts to curdle.
Oh Henry Bars
Bake at 350 degrees
2/3 cup butter
1 cup brown sugar
½ cup corn syrup (light)
3 tsp. Vanilla
4 cups oatmeal
Mix all together. Spread the whole mixture in a 9 X 13 pan. Bake for 15 minutes. Then take out and melt together 2/3 cup smooth peanut butter and a 12 ounce package of chocolate chips. Spread over the top and chill until firm.
~Arleigh Heagany
2/3 cup butter
1 cup brown sugar
½ cup corn syrup (light)
3 tsp. Vanilla
4 cups oatmeal
Mix all together. Spread the whole mixture in a 9 X 13 pan. Bake for 15 minutes. Then take out and melt together 2/3 cup smooth peanut butter and a 12 ounce package of chocolate chips. Spread over the top and chill until firm.
~Arleigh Heagany
Nutmeg Carrots
2 cups carrots, sliced
¼ tsp. nutmeg
½ tsp. salt
1 tbsp. sugar
¼ cup water 3 tbsp. butter
Place carrots in a casserole dish and add water. Mix dry ingredients, sprinkle over carrots and dot with butter. Cover and bake for 1 ¼ hours or cook in microwave until tender.
¼ tsp. nutmeg
½ tsp. salt
1 tbsp. sugar
¼ cup water 3 tbsp. butter
Place carrots in a casserole dish and add water. Mix dry ingredients, sprinkle over carrots and dot with butter. Cover and bake for 1 ¼ hours or cook in microwave until tender.
Norman’s Candied Yams
Cook the Yams beforehand. I just steam them.
Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt
Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.
Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt
Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.
No Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery - From NY Times
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
~nicole
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
~nicole
Missionary Picnic Cake
(In Scotland this is Queen Elizabeth Cake)
Mix and let sit:
1 ¼ cups dates – chopped
1 ½ cups boiling water
1 tsp. soda
Cream in Mixer:
1 cup sugar
¾ cup butter
2 eggs – beaten
1 tsp. cinnamon
2 tsp. vanilla
½ tsp. salt
Add:
2 cups flour
dates and water mixture
Beat until well mixed. Pour into a greased 9 X 13 pan. Top with topping (see below).
Topping:
Sprinkle with ½ cup brown sugar
½ cup chopped pecans
½ package chocolate chips
Bake @ 350 for 35 – 40 minutes (30 min. for cookie sheet)
Double the batch to make the large cookie sheet pan plus an 8 X 8 pan.
Mix and let sit:
1 ¼ cups dates – chopped
1 ½ cups boiling water
1 tsp. soda
Cream in Mixer:
1 cup sugar
¾ cup butter
2 eggs – beaten
1 tsp. cinnamon
2 tsp. vanilla
½ tsp. salt
Add:
2 cups flour
dates and water mixture
Beat until well mixed. Pour into a greased 9 X 13 pan. Top with topping (see below).
Topping:
Sprinkle with ½ cup brown sugar
½ cup chopped pecans
½ package chocolate chips
Bake @ 350 for 35 – 40 minutes (30 min. for cookie sheet)
Double the batch to make the large cookie sheet pan plus an 8 X 8 pan.
Upstate Minestrone Soup
1 lb. Italian sweet sausage
2 cans beef bouillon or
1 T. olive or vegetable oil
3 cubes and 1 1/3 c. water
1 c. diced onion
2 c. finely shredded cabbage
1 clove garlic, finely minced
1 tsp. salt
1 c. sliced carrots
1/4 tsp. pepper
1 tsp. crumbled basil
1 can great northern beans,
2 small zucchini, sliced
1 1-lb. can Italian pear tomatoes, undrained
chopped fresh parsley
Slice sausage crosswise about 1/2 in. thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.
~Shirley Ricks
2 cans beef bouillon or
1 T. olive or vegetable oil
3 cubes and 1 1/3 c. water
1 c. diced onion
2 c. finely shredded cabbage
1 clove garlic, finely minced
1 tsp. salt
1 c. sliced carrots
1/4 tsp. pepper
1 tsp. crumbled basil
1 can great northern beans,
2 small zucchini, sliced
1 1-lb. can Italian pear tomatoes, undrained
chopped fresh parsley
Slice sausage crosswise about 1/2 in. thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.
~Shirley Ricks
Mill’s Cherry Pie
(this is tough so take note.........haha)
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
Mexican Wedding Cookies
Mix together thoroughly:
1 cup soft butter
½ cup sifted powdered sugar
1 t. vanilla
Sift and stir in:
2 ¼ cup sifted flour
¼ t. salt
¾ cup finely chopped nuts ( pecans or walnuts)
Chill dough. Roll into 1 in. balls.
Place on ungreased cookie sheet. (cookies do not spread)
Bake till set at 400 degrees 10-12 minutes, but NOT brown.
While still warm, roll in powdered sugar. Cool then roll in again.
4 dz 1 ½ inch cookies
These were a tradition at Christmas time from Jennie Carlson’s kitchen. She made them a light green color.
~Janice Robinson
1 cup soft butter
½ cup sifted powdered sugar
1 t. vanilla
Sift and stir in:
2 ¼ cup sifted flour
¼ t. salt
¾ cup finely chopped nuts ( pecans or walnuts)
Chill dough. Roll into 1 in. balls.
Place on ungreased cookie sheet. (cookies do not spread)
Bake till set at 400 degrees 10-12 minutes, but NOT brown.
While still warm, roll in powdered sugar. Cool then roll in again.
4 dz 1 ½ inch cookies
These were a tradition at Christmas time from Jennie Carlson’s kitchen. She made them a light green color.
~Janice Robinson
Master Butter Cookie Recipe
via fuguesalad.blogspot.com
Jane Anne Chovy
My New Favorite Sugar Cookie Recipe . . .
. . . appeared in FOODday recently. They call it "Master Butter Cookie Recipe," and present variations that can be made using the same basic dough. However, having made just the basic cookie, I don't think I'll ever feel the need to make any of the variations. Buttery, crispy, light, melt-in-your-mouth goodness! I'll cut and paste it here since they aren't always available forever on the Oregonian's website. I'm set to mix up another batch tonight, so I'll try to get some good pictures. Mmmmmm.
Master Butter Cookie Recipe
from Oregonian FOODday, December 2, 2008
Ingredients
* 4 C all-purpose flour
* 1 t salt
* 1 t baking powder
* ½ t baking soda
* 1½ C unsalted butter, at room temperature (3 sticks)
* 1⅓ C granulated sugar
* 1 egg
* 1 T vanilla
* ¼ t almond extract
Instructions
In a medium bowl whisk together the flour, salt, baking powder and baking soda; set aside.
In the bowl of a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract. Gradually add the flour mixture and mix well.
Divide the dough into two portions and shape into 2 rough rectangles. Wrap each rectangle in plastic wrap and refrigerate until well chilled, at least 4 hours or up to 24 hours. (Dough can be frozen for up to one month.) [After 24 hours in the fridge, I needed to leave the dough out for a while before I could roll it out.]
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
Roll one rectangle of the cold dough between two sheets of parchment paper or wax paper to ⅛ inch thick. [I roll my dough on a pastry cloth] Remove top layer of paper. Using a 2-inch cookie cutter, cut out as many cookies as possible. Reserve any scraps of dough in the refrigerator while working. If the dough becomes unmanageably soft while rolling, transfer it to a baking sheet and pop it in the freezer for a few minutes to firm up. [This was a pretty firm dough; I didn't need to re-refrigerate any scraps at any point during the rolling-and-cutting process.]
With an offset spatula, transfer cutouts to a baking sheet, spacing at least a ½ inch apart. Bake until just set and very lightly browned on the edges, 10 to 11 minutes. [I baked a little longer, 14 minutes on insulated sheets, until they were golden around the edges and on the verge of coloring more. Divine browned-butter flavor!] Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining rectangle of cold dough. Combine reserved dough scraps and repeat all steps.
Jane Anne Chovy
My New Favorite Sugar Cookie Recipe . . .
. . . appeared in FOODday recently. They call it "Master Butter Cookie Recipe," and present variations that can be made using the same basic dough. However, having made just the basic cookie, I don't think I'll ever feel the need to make any of the variations. Buttery, crispy, light, melt-in-your-mouth goodness! I'll cut and paste it here since they aren't always available forever on the Oregonian's website. I'm set to mix up another batch tonight, so I'll try to get some good pictures. Mmmmmm.
Master Butter Cookie Recipe
from Oregonian FOODday, December 2, 2008
Ingredients
* 4 C all-purpose flour
* 1 t salt
* 1 t baking powder
* ½ t baking soda
* 1½ C unsalted butter, at room temperature (3 sticks)
* 1⅓ C granulated sugar
* 1 egg
* 1 T vanilla
* ¼ t almond extract
Instructions
In a medium bowl whisk together the flour, salt, baking powder and baking soda; set aside.
In the bowl of a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract. Gradually add the flour mixture and mix well.
Divide the dough into two portions and shape into 2 rough rectangles. Wrap each rectangle in plastic wrap and refrigerate until well chilled, at least 4 hours or up to 24 hours. (Dough can be frozen for up to one month.) [After 24 hours in the fridge, I needed to leave the dough out for a while before I could roll it out.]
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
Roll one rectangle of the cold dough between two sheets of parchment paper or wax paper to ⅛ inch thick. [I roll my dough on a pastry cloth] Remove top layer of paper. Using a 2-inch cookie cutter, cut out as many cookies as possible. Reserve any scraps of dough in the refrigerator while working. If the dough becomes unmanageably soft while rolling, transfer it to a baking sheet and pop it in the freezer for a few minutes to firm up. [This was a pretty firm dough; I didn't need to re-refrigerate any scraps at any point during the rolling-and-cutting process.]
With an offset spatula, transfer cutouts to a baking sheet, spacing at least a ½ inch apart. Bake until just set and very lightly browned on the edges, 10 to 11 minutes. [I baked a little longer, 14 minutes on insulated sheets, until they were golden around the edges and on the verge of coloring more. Divine browned-butter flavor!] Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining rectangle of cold dough. Combine reserved dough scraps and repeat all steps.
Marsha Russell’s Salsa
Put in blender:
2 cans tomato sauce
1 bunch washed cilantro (stems and all)
Blend well and then pour into big bowl.
Pulse in blender (just one or two times)
1 #10 can of tomatoes or 3 (28 0z. cans) of ready cut tomatoes
Add to bowl:
Tomatoes (from above)
1 bunch of chopped green onions
2 small cans (4 oz.) diced green chiles
5 minced cloves of garlic
1 Tablespoon of Lawry’s Seasoning Salt
½ tsp. Cayenne pepper
1 tsp. Crushed red pepper
Mix well and store in fridge.
2 cans tomato sauce
1 bunch washed cilantro (stems and all)
Blend well and then pour into big bowl.
Pulse in blender (just one or two times)
1 #10 can of tomatoes or 3 (28 0z. cans) of ready cut tomatoes
Add to bowl:
Tomatoes (from above)
1 bunch of chopped green onions
2 small cans (4 oz.) diced green chiles
5 minced cloves of garlic
1 Tablespoon of Lawry’s Seasoning Salt
½ tsp. Cayenne pepper
1 tsp. Crushed red pepper
Mix well and store in fridge.
Lemonade Angel Cupcakes
1 16 oz. Package angel food cake mix
¾ cup water
½ cup frozen lemonade concentrate- thawed
Frosting or topping
Place a rack in the center of the oven; preheat to 350 degrees. Line 24 muffin tins with paper liners.
Place cake mix, water and lemonade concentrate in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it ¾ of the way. Remove any empty liners.
Bake until cupcakes are golden and spring back when lightly pressed with you finger, 20 – 22 minutes.
Let pans cool on wire racks for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, then pick them carefully out of the cups with your fingertips. Let cool completely on a wire rack about 15 minutes before frosting.
Frosting:
1 (8 oz) Cream Cheese (room temp.)
½ cup butter
3 cups powdered sugar (for a stiffer icing add 2 cups more of powdered sugar)
3 tbsp. frozen lemonade concentrate
1 tsp. grated lemon zest
¾ cup water
½ cup frozen lemonade concentrate- thawed
Frosting or topping
Place a rack in the center of the oven; preheat to 350 degrees. Line 24 muffin tins with paper liners.
Place cake mix, water and lemonade concentrate in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it ¾ of the way. Remove any empty liners.
Bake until cupcakes are golden and spring back when lightly pressed with you finger, 20 – 22 minutes.
Let pans cool on wire racks for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, then pick them carefully out of the cups with your fingertips. Let cool completely on a wire rack about 15 minutes before frosting.
Frosting:
1 (8 oz) Cream Cheese (room temp.)
½ cup butter
3 cups powdered sugar (for a stiffer icing add 2 cups more of powdered sugar)
3 tbsp. frozen lemonade concentrate
1 tsp. grated lemon zest
Lemon Ice Water
Mix and Dissolve:
2 Tbsp. Pure Lemon Extract
2 Tbsp. Citric Acid
3 cups sugar
4 Quarts of Water
When ready to serve add one large bag of pebble ice.
Can buy pebble ice Day’s Market, Ripples or Sonic Drive-In.
2 Tbsp. Pure Lemon Extract
2 Tbsp. Citric Acid
3 cups sugar
4 Quarts of Water
When ready to serve add one large bag of pebble ice.
Can buy pebble ice Day’s Market, Ripples or Sonic Drive-In.
Lemon Curd Squares
Crust:
1 cup flour
½ cup sugar
½ tsp. salt
1/8 tsp. ground cinnamon
½ cup cold butter but into small pieces
Heat oven to 350 degrees. Lightly grease an 8 inch square baking dish, presumably glass. In a food processor combine flour, sugar, salt and cinnamon. Pulse briefly until blended. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched. Press the dough into the bottom and 1 inch up the sides of the greased pan. Bake the crust 20 – 22 minutes until pale golden color. Let the crust cool completely.
Reduce oven temperature to 325 degrees.
For the Filling:
¾ cup sugar
2 tbsp. flour
¼ tsp. salt
1 tsp. finely grated lemon zest
3 large eggs – room temperature
½ cup fresh lemon juice
3 tbsp. heavy cream
Whisk together sugar, flour, salt and zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until filling is set but still jiggles slightly when the dish is gently shaken – about 20 minutes. Let cool about 30 minutes. Run the tip of a knife along the inside of the dish to loosen the crust from the sides. Then let cool completely.
Sift a dusting of confectioners sugar over the rectangles just before serving.
~Williams Sonoma
1 cup flour
½ cup sugar
½ tsp. salt
1/8 tsp. ground cinnamon
½ cup cold butter but into small pieces
Heat oven to 350 degrees. Lightly grease an 8 inch square baking dish, presumably glass. In a food processor combine flour, sugar, salt and cinnamon. Pulse briefly until blended. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched. Press the dough into the bottom and 1 inch up the sides of the greased pan. Bake the crust 20 – 22 minutes until pale golden color. Let the crust cool completely.
Reduce oven temperature to 325 degrees.
For the Filling:
¾ cup sugar
2 tbsp. flour
¼ tsp. salt
1 tsp. finely grated lemon zest
3 large eggs – room temperature
½ cup fresh lemon juice
3 tbsp. heavy cream
Whisk together sugar, flour, salt and zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until filling is set but still jiggles slightly when the dish is gently shaken – about 20 minutes. Let cool about 30 minutes. Run the tip of a knife along the inside of the dish to loosen the crust from the sides. Then let cool completely.
Sift a dusting of confectioners sugar over the rectangles just before serving.
~Williams Sonoma
Simple Crusty Bread
via fuguesalad.blogspot.com
Jane Anne Chovy
I also made the Simple Crusty Bread, and realized as I was looking back that I never put my preferred method all in one post. Here it is:
Simple Crusty Bread
(no-knead variety)
adapted from several sources
6-6 1/2 C unbleached all-purpose flour, or combination of all-purpose and whole wheat (not more than 1/2 whole wheat)
3 C warm tap water (100-110 degrees)
1 1/2 T active dry yeast
1 1/2 T kosher salt
1 1/2 T honey (if using whole wheat flour)
Put water in a large bowl. Add salt and honey, then sprinkle yeast over top and let soften for a couple of minutes. Stir until everything is dissolved, and then add flour to make a thick, sticky dough. Cover with a slightly-dampened kitchen towel and let rest at room temperature for 2-5 hours. Then either cover and refrigerate, or start making loaves.
To make a loaf, sprinkle the dough with a little flour and use a serrated knife (my tomato knife works great) to cut off 1/4-1/3 of the dough. (Unless baking multiple loaves, cover remaining dough and put it in the fridge.) Knead on a flour-covered board just one or two times, to smooth the surface a little and get a little flour on the outside so it sticks less. Then form the dough into a round loaf shape, holding the dough between your hands and stretching it with your thumbs while pushing it back in on itself with your fingers. Turn it over and pinch the pushed-in parts together. Cover the board generously with flour, place loaf on board pinched side down, sprinkle with more flour, and cover loosely with a tea towel. Let rest 40-60 minutes.
One half-hour before baking, turn oven on to 450 degrees and put dutch oven (cast iron and stainless steel both seem to work fine) in to preheat. When ready to bake, take pot from oven and remove lid, slash a deep (1/2-3/4") cross in the dough, and carefully transfer dough to hot pot. Replace lid and put back in oven to bake for 30 minutes. After 30 minutes, remove lid and let cook 10-30 minutes longer, until brown, crusty, and hollow-sounding when tapped on the bottom. Let cool, slice, and serve with good butter.
Jane Anne Chovy
I also made the Simple Crusty Bread, and realized as I was looking back that I never put my preferred method all in one post. Here it is:
Simple Crusty Bread
(no-knead variety)
adapted from several sources
6-6 1/2 C unbleached all-purpose flour, or combination of all-purpose and whole wheat (not more than 1/2 whole wheat)
3 C warm tap water (100-110 degrees)
1 1/2 T active dry yeast
1 1/2 T kosher salt
1 1/2 T honey (if using whole wheat flour)
Put water in a large bowl. Add salt and honey, then sprinkle yeast over top and let soften for a couple of minutes. Stir until everything is dissolved, and then add flour to make a thick, sticky dough. Cover with a slightly-dampened kitchen towel and let rest at room temperature for 2-5 hours. Then either cover and refrigerate, or start making loaves.
To make a loaf, sprinkle the dough with a little flour and use a serrated knife (my tomato knife works great) to cut off 1/4-1/3 of the dough. (Unless baking multiple loaves, cover remaining dough and put it in the fridge.) Knead on a flour-covered board just one or two times, to smooth the surface a little and get a little flour on the outside so it sticks less. Then form the dough into a round loaf shape, holding the dough between your hands and stretching it with your thumbs while pushing it back in on itself with your fingers. Turn it over and pinch the pushed-in parts together. Cover the board generously with flour, place loaf on board pinched side down, sprinkle with more flour, and cover loosely with a tea towel. Let rest 40-60 minutes.
One half-hour before baking, turn oven on to 450 degrees and put dutch oven (cast iron and stainless steel both seem to work fine) in to preheat. When ready to bake, take pot from oven and remove lid, slash a deep (1/2-3/4") cross in the dough, and carefully transfer dough to hot pot. Replace lid and put back in oven to bake for 30 minutes. After 30 minutes, remove lid and let cook 10-30 minutes longer, until brown, crusty, and hollow-sounding when tapped on the bottom. Let cool, slice, and serve with good butter.
Italian Mama’s Soup
1 ½ cups sliced or grated carrots
1 large onion or two small (diced)
4 garlic cloves (diced)
4 cups chicken broth – use water and granules
3 cups chopped red cabbage
1 1/2 cup green beans – fresh or frozen
2 large cans of tomatoes
1 can (drink size) tomato juice or tomato sauce
1 handful fresh basil
½ handful oregano or two tsp. dried
1 cup zucchini - cubed or sliced (optional)
Sauté onion, carrot and garlic until softened. Add broth, cabbage beans and tomatoes and herbs. Simmer until vegetables are tender – about 20 – 30 minutes. Add zucchini and cook 5 minutes.
*Serve with grated Parmesan cheese.
~Tawna
1 large onion or two small (diced)
4 garlic cloves (diced)
4 cups chicken broth – use water and granules
3 cups chopped red cabbage
1 1/2 cup green beans – fresh or frozen
2 large cans of tomatoes
1 can (drink size) tomato juice or tomato sauce
1 handful fresh basil
½ handful oregano or two tsp. dried
1 cup zucchini - cubed or sliced (optional)
Sauté onion, carrot and garlic until softened. Add broth, cabbage beans and tomatoes and herbs. Simmer until vegetables are tender – about 20 – 30 minutes. Add zucchini and cook 5 minutes.
*Serve with grated Parmesan cheese.
~Tawna
Mexican Crockpot Chicken
2 to 4 boneless, skinless chicken breasts or thighs, or tenders...
1 can diced tomatoes
1 can black beans
Salsa (about a cup)
Taco Seasoning (about a packet worth)
Corn (frozen or canned, as much as you like)
Olives, sliced (optional)
Chopped onion
Chopped Bell pepper
Place all ingredients in a crockpot and cook on low for 8 hours or high for 4 hours (depending on your crockpot) When done, shred chicken with a fork. Serve in warm tortillas, top with cheese, sour cream, guacamole, etc.
This recipe is impossible to mess up!
~Nicole
1 can diced tomatoes
1 can black beans
Salsa (about a cup)
Taco Seasoning (about a packet worth)
Corn (frozen or canned, as much as you like)
Olives, sliced (optional)
Chopped onion
Chopped Bell pepper
Place all ingredients in a crockpot and cook on low for 8 hours or high for 4 hours (depending on your crockpot) When done, shred chicken with a fork. Serve in warm tortillas, top with cheese, sour cream, guacamole, etc.
This recipe is impossible to mess up!
~Nicole
Meats
Favorite Meats to cook…
Pork Tenderloin:
Buy a pork tenderloin – get premium grade if possible. Sprinkle it with Montreal Steak Seasoning at roast uncovered in the oven @ 400 degrees. Use a meat thermometer to check the temperature and take it out of the oven @ 160 degrees.
You can cook this the day before needed and slice it when cold. It will slice easier that way.
Serve with Rice Pilaf
Salmon
Buy fresh salmon and put in a baking pan or dish. Pour a cup of milk over the fish (use more milk if cooking a large amount). Sprinkle fish with Montreal Steak Seasoning and cover with aluminum foil. Bake at 350 until the fish flakes. Usually it takes about 30 minutes. Increase the cooking time for a whole fillet.
Pork Tenderloin:
Buy a pork tenderloin – get premium grade if possible. Sprinkle it with Montreal Steak Seasoning at roast uncovered in the oven @ 400 degrees. Use a meat thermometer to check the temperature and take it out of the oven @ 160 degrees.
You can cook this the day before needed and slice it when cold. It will slice easier that way.
Serve with Rice Pilaf
Salmon
Buy fresh salmon and put in a baking pan or dish. Pour a cup of milk over the fish (use more milk if cooking a large amount). Sprinkle fish with Montreal Steak Seasoning and cover with aluminum foil. Bake at 350 until the fish flakes. Usually it takes about 30 minutes. Increase the cooking time for a whole fillet.
Heirloom Tomatoes and Fresh Green Beans
½ tsp. salt
½ tsp. soda
8 oz. Fresh green beans
2 pounds garden tomatoes
½ cup chopped red onion
1 Tbsp. fresh tarragon – chopped
Sherry Vinaigrette
Bring pot of water to boil. Add salt and soda. Add beans and cook 3-5 minutes
Drain and submerge in ice water. Drain and dry.
Slice tomatoes into thin wedges and combine with beans and onions and tarragon. Add dressing and coat.
Sherry Vinaigrette
In a screw top jar add the following:
3 TBsp. Sherry Vinegar
2 Tb. Olive Oil
½ tsp. Dijon mustard
1 small clove garlic
1 Tbsp. finely shopped shallot
½ tsp. cracked pepper
1/8 tsp. salt
Cover and shake.
½ tsp. soda
8 oz. Fresh green beans
2 pounds garden tomatoes
½ cup chopped red onion
1 Tbsp. fresh tarragon – chopped
Sherry Vinaigrette
Bring pot of water to boil. Add salt and soda. Add beans and cook 3-5 minutes
Drain and submerge in ice water. Drain and dry.
Slice tomatoes into thin wedges and combine with beans and onions and tarragon. Add dressing and coat.
Sherry Vinaigrette
In a screw top jar add the following:
3 TBsp. Sherry Vinegar
2 Tb. Olive Oil
½ tsp. Dijon mustard
1 small clove garlic
1 Tbsp. finely shopped shallot
½ tsp. cracked pepper
1/8 tsp. salt
Cover and shake.
Wednesday
Grandma's Apple Cake
Cream together:
½ c. softened butter
1 sugar
Add:
1 beaten egg
Add:
1 ½ c. flour
1 tsp. Cinnamon
1 tsp. Soda
½ tsp. Salt
Mix and then add:
2 cups peeled and chopped apples (small pieces)
Mix:
Press into a greased 8 X 12 pan.
Sprinkle on to the following mixture:
½ cup brown sugar
1 tsp. Cinnamon
½ c. pecans
Bake @ 350 for 30 minutes.
½ c. softened butter
1 sugar
Add:
1 beaten egg
Add:
1 ½ c. flour
1 tsp. Cinnamon
1 tsp. Soda
½ tsp. Salt
Mix and then add:
2 cups peeled and chopped apples (small pieces)
Mix:
Press into a greased 8 X 12 pan.
Sprinkle on to the following mixture:
½ cup brown sugar
1 tsp. Cinnamon
½ c. pecans
Bake @ 350 for 30 minutes.
Giant Ginger Cookies
Cream together:
1 ½ c. butter
2 c. sugar
Add in:
2 eggs
1/3 c. molasses
Mix and add:
4 ½ c. flour
1 ½ tsp. ground cinnamon
4 tsp. ginger
1 tsp. ground cloves
2 tsp. baking soda
¼ tsp. salt
Bake at 350 degrees F for 12-14 min.
~Tawna
1 ½ c. butter
2 c. sugar
Add in:
2 eggs
1/3 c. molasses
Mix and add:
4 ½ c. flour
1 ½ tsp. ground cinnamon
4 tsp. ginger
1 tsp. ground cloves
2 tsp. baking soda
¼ tsp. salt
Bake at 350 degrees F for 12-14 min.
~Tawna
German Salad Dressing
1 cup cider vinegar (Piedmont)
1 cup sugar
1 tsp. onion salt
1 tsp. garlic salt
1 ½ tsp. whole Thyme
¾ tsp. rosemary
1 tsp. basil
1 tsp. capers with juice (optional)
¼ tsp. dill
¼ cup fresh lemon juice
½ cup orange juice
Shake well in a quart jar until salt and sugar are dissolved.
Add: Canola Oil or Wesson Vegetable Oil to finish filling the quart. Shake well before using.
Salad
Mixed greens
Apples cut into ½ inch chunks
Sprinkle pomegranate seeds on top
~ Tawna
1 cup sugar
1 tsp. onion salt
1 tsp. garlic salt
1 ½ tsp. whole Thyme
¾ tsp. rosemary
1 tsp. basil
1 tsp. capers with juice (optional)
¼ tsp. dill
¼ cup fresh lemon juice
½ cup orange juice
Shake well in a quart jar until salt and sugar are dissolved.
Add: Canola Oil or Wesson Vegetable Oil to finish filling the quart. Shake well before using.
Salad
Mixed greens
Apples cut into ½ inch chunks
Sprinkle pomegranate seeds on top
~ Tawna
Fudge
- Wonderfully creamy and tastes like the old-fashioned recipe
4 c. white granulated sugar
2 c. heavy cream
1 c. or 2 cubes butter
2 8 oz. Symphony Milk Chocolate bars or 3 5 oz. bars
Before you begin, break into pieces 2 8oz. Symphony Milk Chocolate bars while still in the wrapping. Take the pieces out of the wrapping and put in a large, heat resistant bowl. In large saucepan, combine 4 c. sugar and 2 c. cream. When sugar is dissolved, add 2 cubes (1 cup) butter which has been cut into cubes. Wash the sugar crystals down with water. Cook over medium high heat until it reaches 230 degrees on a candy thermometer, stirring constantly but not scraping the sides of the pan. When the candy has reached 230 degrees, pour it over the chocolate candy pieces. Beat the chocolate into the candy with an electric mixer until smooth and the chocolate is completely melted. Pour into a greased 9 x 13 pan. Chill.
~Ann Takasaki
4 c. white granulated sugar
2 c. heavy cream
1 c. or 2 cubes butter
2 8 oz. Symphony Milk Chocolate bars or 3 5 oz. bars
Before you begin, break into pieces 2 8oz. Symphony Milk Chocolate bars while still in the wrapping. Take the pieces out of the wrapping and put in a large, heat resistant bowl. In large saucepan, combine 4 c. sugar and 2 c. cream. When sugar is dissolved, add 2 cubes (1 cup) butter which has been cut into cubes. Wash the sugar crystals down with water. Cook over medium high heat until it reaches 230 degrees on a candy thermometer, stirring constantly but not scraping the sides of the pan. When the candy has reached 230 degrees, pour it over the chocolate candy pieces. Beat the chocolate into the candy with an electric mixer until smooth and the chocolate is completely melted. Pour into a greased 9 x 13 pan. Chill.
~Ann Takasaki
Frozen Raspberry Macadamia / Almond Dessert
1 cup (20 vanilla wafers) crushed
½ cup finely chopped macadamia or almonds
¼ cup butter, melted
Heat oven to 375 degrees. In a small bowl, combine all crust ingredients. Mix well. Press firmly into bottom of an 8 inch springform pan. Bake 8 – 10 minutes.
Filling:
14 oz. Can sweetened condensed milk
3 Tbsp. Lemon juice
3 Tbsp. Orange juice
10 oz. Pkg. Frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
Frozen raspberries for garnish
In large bowl combine first 3 ingredients. Beat until smooth. Add raspberries; beat until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for 15 minutes. Garnish and serve.
I made this for the missionaries and the Smith’s the other night. They all raved over it. It looks simple and elegant. I used the fat free sweetened condensed milk. I thought it might be elegant for all your entertaining coming up. It is great because you can make it ahead. Tawna
I used the almonds because that was what I had.
½ cup finely chopped macadamia or almonds
¼ cup butter, melted
Heat oven to 375 degrees. In a small bowl, combine all crust ingredients. Mix well. Press firmly into bottom of an 8 inch springform pan. Bake 8 – 10 minutes.
Filling:
14 oz. Can sweetened condensed milk
3 Tbsp. Lemon juice
3 Tbsp. Orange juice
10 oz. Pkg. Frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
Frozen raspberries for garnish
In large bowl combine first 3 ingredients. Beat until smooth. Add raspberries; beat until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for 15 minutes. Garnish and serve.
I made this for the missionaries and the Smith’s the other night. They all raved over it. It looks simple and elegant. I used the fat free sweetened condensed milk. I thought it might be elegant for all your entertaining coming up. It is great because you can make it ahead. Tawna
I used the almonds because that was what I had.
Fast Bisquick Quiche
5 oz ham chopped or bacon bits
colby jack cheese 1 CUP GRATED (about 1/4 pound) or some slices of muenster cheese, just torn up over ham in pan
sauteed 1 onion slow (I did 2 large for triple recipe, this will soften and sweeten the onion)
small can green chilies drained if you like them
Add any other veggies that you want that seem good to you (I did red pepper at the end of onion saute)
Sprinkle above ingredients in 9x13 pan or two pie plates (pyrex or corningware)
2 cups milk
1 cup Heart Smart Bisquick
4-5 eggs or egg substitute
dash salt and pepper
First whisk 1 cup milk with the eggs til smooth, then add bisquick and whisk til smooth, then whisk in the last cup of milk. Pour over ham, cheese etc., and then
Bake at 350 in pyrex or corningware, 30-40 minutes, until knife in middle comes out fairly clean. The top will be browned on the edges.
Serves about 12 people with a normal size piece
but triple the recipe for 15-16 people if they are teenagers mostly (one 9x13 or two pie plates)
~Linda Draper
colby jack cheese 1 CUP GRATED (about 1/4 pound) or some slices of muenster cheese, just torn up over ham in pan
sauteed 1 onion slow (I did 2 large for triple recipe, this will soften and sweeten the onion)
small can green chilies drained if you like them
Add any other veggies that you want that seem good to you (I did red pepper at the end of onion saute)
Sprinkle above ingredients in 9x13 pan or two pie plates (pyrex or corningware)
2 cups milk
1 cup Heart Smart Bisquick
4-5 eggs or egg substitute
dash salt and pepper
First whisk 1 cup milk with the eggs til smooth, then add bisquick and whisk til smooth, then whisk in the last cup of milk. Pour over ham, cheese etc., and then
Bake at 350 in pyrex or corningware, 30-40 minutes, until knife in middle comes out fairly clean. The top will be browned on the edges.
Serves about 12 people with a normal size piece
but triple the recipe for 15-16 people if they are teenagers mostly (one 9x13 or two pie plates)
~Linda Draper
Evelyn’s Pasta
Basil Pasta
Garlic- lots
Olive Oil
Artichoke Hearts – canned
Black olives – can
Peppers – red
Pine nuts
Grilled chicken with Cajun spice.
Toss together and serve
Serve with lots of grated parmesan cheese. Toss some in and then sprinkle on top.
Garlic- lots
Olive Oil
Artichoke Hearts – canned
Black olives – can
Peppers – red
Pine nuts
Grilled chicken with Cajun spice.
Toss together and serve
Serve with lots of grated parmesan cheese. Toss some in and then sprinkle on top.
Enchiladas
Sauce:
Equal amounts of tomato sauce and water (1 large can sauce and one large can water)
2 Tbsp. Dark chili powder (Gebhardt’s Brand) You have to use this brand.
Salt to taste
1 tsp. Cumin – add more if you want it hotter
Option: touch of garlic powder or onion powder
Simmer until the above ingredients reach a medium think gravy consistency – it can take quite a while.
Enchiladas:
Cooked and cut up chicken
Grated Cheese
Diced Onion
Flour Tortillas - Dip tortillas in hot oil and turn on other side, then dip in sauce mixture. Fill the tortilla with grated cheese (be generous), chopped onion and chicken (sparingly). Roll filled tortillas and put seam down in baking dish. Pour remaining sauce on top of enchiladas and sprinkle grated cheese over the top. Cover with aluminum foil and bake @ 350 degrees until heated through.
Serve and enjoy
Equal amounts of tomato sauce and water (1 large can sauce and one large can water)
2 Tbsp. Dark chili powder (Gebhardt’s Brand) You have to use this brand.
Salt to taste
1 tsp. Cumin – add more if you want it hotter
Option: touch of garlic powder or onion powder
Simmer until the above ingredients reach a medium think gravy consistency – it can take quite a while.
Enchiladas:
Cooked and cut up chicken
Grated Cheese
Diced Onion
Flour Tortillas - Dip tortillas in hot oil and turn on other side, then dip in sauce mixture. Fill the tortilla with grated cheese (be generous), chopped onion and chicken (sparingly). Roll filled tortillas and put seam down in baking dish. Pour remaining sauce on top of enchiladas and sprinkle grated cheese over the top. Cover with aluminum foil and bake @ 350 degrees until heated through.
Serve and enjoy
Easter Story Cookies
1 cup pecans
3 egg whites
1 cup sugar
1 tsp vinegar
pinch of salt
ziplock bag
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 F.
Place pecans in ziplock bag and let children beat them with a wooden spoon to break them into small pieces. Explain that after Jesus was arrested, he was beaten by Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life for us. Read John 10:10-11.
Sprinkle salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong with him. Read Psalm 34:8 & John 3:1-3. Beat with mixer on high for 12-15 minutes until stiff peaks form. Explain that the white color represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1”18 & John 3:1-3.
Fold in the broken nuts. Drop by tsp onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt 27:57-60. Put the cookie sheet in the oven, close the door and turn off the oven heat.. Give each child a piece a tape to help seal the oven door. Explain that Jesus tomb ws sealed. Read Matt 27:65-66. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 & 22.
On Easter morning, open the oven door and give everyone a cookie. The cookies are hollow. On the first Easter, Jesus ‘ followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.
3 egg whites
1 cup sugar
1 tsp vinegar
pinch of salt
ziplock bag
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 F.
Place pecans in ziplock bag and let children beat them with a wooden spoon to break them into small pieces. Explain that after Jesus was arrested, he was beaten by Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life for us. Read John 10:10-11.
Sprinkle salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong with him. Read Psalm 34:8 & John 3:1-3. Beat with mixer on high for 12-15 minutes until stiff peaks form. Explain that the white color represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1”18 & John 3:1-3.
Fold in the broken nuts. Drop by tsp onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt 27:57-60. Put the cookie sheet in the oven, close the door and turn off the oven heat.. Give each child a piece a tape to help seal the oven door. Explain that Jesus tomb ws sealed. Read Matt 27:65-66. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 & 22.
On Easter morning, open the oven door and give everyone a cookie. The cookies are hollow. On the first Easter, Jesus ‘ followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.
Day-Before Mashed Potatoes
9 potatoes, peeled and cubed
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8
Crock Pot Stuffing
12 cups day old bread
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).
Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.
~Aunt MaryLee – Millicent’s mom
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).
Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.
~Aunt MaryLee – Millicent’s mom
Crepes
2 cups flour
¾ tsp. Salt
4 eggs
1 ½ cups milk
1/3 cup water
Add all ingredients together and mix well in blender or mix with a hand mixer. Spray pan with Pam and heat on high heat. When preheated pour in a 5 inch circle. Tilt pan to spread out batter. Cook about 20 to 30 seconds and then turn crepe over and cook another 20 seconds.
Great filled with ice cream and covered with raspberry sauce. Also great filled with instant pudding made with half the milk and then a couple of cups of cool whip or whip cream and then serve with fresh berries or frozen raspberries.
Good luck!
~ Tawna
¾ tsp. Salt
4 eggs
1 ½ cups milk
1/3 cup water
Add all ingredients together and mix well in blender or mix with a hand mixer. Spray pan with Pam and heat on high heat. When preheated pour in a 5 inch circle. Tilt pan to spread out batter. Cook about 20 to 30 seconds and then turn crepe over and cook another 20 seconds.
Great filled with ice cream and covered with raspberry sauce. Also great filled with instant pudding made with half the milk and then a couple of cups of cool whip or whip cream and then serve with fresh berries or frozen raspberries.
Good luck!
~ Tawna
Creme Brulee
Ingredients
1 quart heavy cream
1 cup granulated sugar plus 8 teaspoons raw sugar
1 vanilla bean, split and scraped (see note)
8 large egg yolks
Preparation
In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.
In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
Preheat the oven to 300 degrees F.
Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching. Fill the baking dish with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized. Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.
Note: Vanilla beans are long and thin. To get the essence of the bean, it must be split lengthwise, then scraped to remove the resinous, pasty insides. Lay the bean on a flat surface with its seam as the center and split to one end. Place the point back at the center and split it to the other end. Use the blade of the knife to scrape the pasty seeds out.
Yield: 8 servings
....Everybody knows how I like desserts, and usually I like to go over the top. But I think something as simple and easy as this Creme Brulee is perfect after a rich meal.... ?
~ Tawna
1 quart heavy cream
1 cup granulated sugar plus 8 teaspoons raw sugar
1 vanilla bean, split and scraped (see note)
8 large egg yolks
Preparation
In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.
In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
Preheat the oven to 300 degrees F.
Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching. Fill the baking dish with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized. Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.
Note: Vanilla beans are long and thin. To get the essence of the bean, it must be split lengthwise, then scraped to remove the resinous, pasty insides. Lay the bean on a flat surface with its seam as the center and split to one end. Place the point back at the center and split it to the other end. Use the blade of the knife to scrape the pasty seeds out.
Yield: 8 servings
....Everybody knows how I like desserts, and usually I like to go over the top. But I think something as simple and easy as this Creme Brulee is perfect after a rich meal.... ?
~ Tawna
Velvet Smooth Cream Pies
Vanilla cream pie:
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
Cranberry Salsa
12 oz. bag fresh cranberries
1 large fuji or granny smith apple
1/2 red pepper
3-4 T. fresh cilantro
1/3 c. apple juice
1/2 c. sugar
zest of 1 lime
Chop cranberries, apples, red pepper, and cilantro in food processor until fine but not mushy.
Prepare sauce of apple juice, sugar, and lime zest. Pour over processed mixture.
I'm wondering if it would be good to add lime juice, too. Try it and see.
~ Tawna
1 large fuji or granny smith apple
1/2 red pepper
3-4 T. fresh cilantro
1/3 c. apple juice
1/2 c. sugar
zest of 1 lime
Chop cranberries, apples, red pepper, and cilantro in food processor until fine but not mushy.
Prepare sauce of apple juice, sugar, and lime zest. Pour over processed mixture.
I'm wondering if it would be good to add lime juice, too. Try it and see.
~ Tawna
Fresh Cranberry Sauce
1 lb. Fresh cranberries
2 cups sugar
Zest of one orange – be sure to not grate too deeply as the white is bitter
Rinse cranberries. Put in Kitchen Aid mixer with the flat paddle beater. Add sugar and the orange zest and mix on low speed for 15 minutes. Let rest ½ hour. Scrape down the sides and mix again for 10 minutes or until sugar is completely dissolved. Refrigerate over night and it will thicken. This keeps a month in the fridge. It also freezes well.
*We love this with turkey and pork. It is good spread on a turkey sandwich.
~ Wanda Bonnett
2 cups sugar
Zest of one orange – be sure to not grate too deeply as the white is bitter
Rinse cranberries. Put in Kitchen Aid mixer with the flat paddle beater. Add sugar and the orange zest and mix on low speed for 15 minutes. Let rest ½ hour. Scrape down the sides and mix again for 10 minutes or until sugar is completely dissolved. Refrigerate over night and it will thicken. This keeps a month in the fridge. It also freezes well.
*We love this with turkey and pork. It is good spread on a turkey sandwich.
~ Wanda Bonnett
Cranberry Salad
CRANBERRY SALAD
1 Pkg LG Raspberry Jello
2 Cups Hot Water
1/2-1 cup sugar
1 Bag Cranberries
2 Oranges
2 Apples
1 cup Nuts
1 Med. Can Crushed Pineapple. .with juice
Chop all fruit and nuts in food processor
(I make this without nuts for Mark and it is still really good)
~Robin Harmon
1 Pkg LG Raspberry Jello
2 Cups Hot Water
1/2-1 cup sugar
1 Bag Cranberries
2 Oranges
2 Apples
1 cup Nuts
1 Med. Can Crushed Pineapple. .with juice
Chop all fruit and nuts in food processor
(I make this without nuts for Mark and it is still really good)
~Robin Harmon
Cranberry Fluff Salad
1 package cranberries
1 apple with chopped in food processor or by hand
½ package mini-marshmallows
1 cup sugar
½ cup chopped pecans
1 cup whipping cream
Whip the cream and add the other ingredients
~Tawna
1 apple with chopped in food processor or by hand
½ package mini-marshmallows
1 cup sugar
½ cup chopped pecans
1 cup whipping cream
Whip the cream and add the other ingredients
~Tawna
Cranberry Chutney
1 (16-ounce) package of Cranberries
2 cups sugar (Phyllis uses 1 cup sugar)
1 cup water
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, chopped
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/8 cup vinegar
About 2 hours before serving, or up to 1 week in advance: heat cranberries, sugar and water to boiling in a 3-quart saucepan over medium heat, stirring frequently. Reduce heat to low and simmer l5 minutes. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
Makes about 7 cups.
~Tawna via Minnesota Cook Book
2 cups sugar (Phyllis uses 1 cup sugar)
1 cup water
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, chopped
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/8 cup vinegar
About 2 hours before serving, or up to 1 week in advance: heat cranberries, sugar and water to boiling in a 3-quart saucepan over medium heat, stirring frequently. Reduce heat to low and simmer l5 minutes. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
Makes about 7 cups.
~Tawna via Minnesota Cook Book
Sunday
Country Pasta With Mozzarella
8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli floweretts
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)
Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.
Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.
Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
Tawna via Allrecipes
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli floweretts
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)
Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.
Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.
Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
Tawna via Allrecipes
Saturday
Clam Chowder
2 (6 oz.) cans chopped clams
1 cup chopped onions
1 cup celery
2 cups potatoes cut into ½ inch cubes
1 ½ tsp. salt
½ tsp. sugar
1 tbsp. wine vinegar
Put above ingredients into a soup pot. Drain the clam juice into the pot with the vegetables. Reserve clams to add later. Barely cover vegetables with water and simmer until tender.
In another sauce pan:
½ cup butter
½ cup flour
Cook on medium heat stirring constantly until the mixture looks the color of coffee with cream. Be careful to brown but not burn. Add the mixture to the vegetables when they are tender. Stir until thick.
Add: 3 cups half and half (you can mix half milk and half cream or for a lower calorie version use more milk and less cream).
4 shakes of Tabasco sauce
White pepper to taste
After you have added the half and half do not boil the chowder. Heat on low heat until heated through. Serve and enjoy!
1 cup chopped onions
1 cup celery
2 cups potatoes cut into ½ inch cubes
1 ½ tsp. salt
½ tsp. sugar
1 tbsp. wine vinegar
Put above ingredients into a soup pot. Drain the clam juice into the pot with the vegetables. Reserve clams to add later. Barely cover vegetables with water and simmer until tender.
In another sauce pan:
½ cup butter
½ cup flour
Cook on medium heat stirring constantly until the mixture looks the color of coffee with cream. Be careful to brown but not burn. Add the mixture to the vegetables when they are tender. Stir until thick.
Add: 3 cups half and half (you can mix half milk and half cream or for a lower calorie version use more milk and less cream).
4 shakes of Tabasco sauce
White pepper to taste
After you have added the half and half do not boil the chowder. Heat on low heat until heated through. Serve and enjoy!
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