Missy’s Crafty Recipes

Dear Family, Friends, and Blog readers. Here is the entire collection of recipes posted on Missy’s Crafty Mess. Please feel free to cut, paste, and print.

Enjoy!!!!

Food

How to Grow Great Tomatoes

2 oz Epson salt plus a little sugar in nite when planting tomatoes

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Dumplings

2 Cups of flour
2 Tablespoons of shortening
2 Teaspoons of Baking powder
1/2 Teaspoon of Salt
1 Egg
3/4 Cup of Milk
1/2 Teaspoon of Parsley

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Cheeseburger Soup

INGREDIENTS
1 lb ground beef
¾ cup chopped onion
1 cup sliced carrots
¾ cup diced celery
4 cups diced potatoes
3 cups chicken broth
8 oz or 2 cups of Velveeta cheese cubed
1 tsp dried basil
1 tsp dried parsley flakes
¾ tsp salt
¼ tsp pepper
4 tbsp marg (divided)
3-4 tablespoons flour
1 ¾ cup milk

½ cup sour cream (optional)

Brown beef with salt and pepper drain and set aside. Sauté onion, carrots, celery, basil, and parsley in 1 tbsp marg or butter until tender (about 10 mins) add broth, potatoes, and beef bring to a boil- reduce heat, cover & simmer 10 -12 mins until potatoes are tender. In a small pan melt the rest of the margarine, add flour, and stir in milk. Stir constantly until thickened over medium heat. Then add Velveeta, when cheese melts add to soup and bring to a boil. Cook & stir for 2 mins. Reduce heat to low. Stir in optional ½ cup of sour cream.

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White Sauce

3-4 tablespoons Margarine
3-4 tablespoons flour
Salt & pepper to taste
1 ¾ cup milk
Onion optional
Cheese cubed

• Melt margarine
• add flour
• stir in milk

stir constantly until thickened over medium heat add salt & pepper to taste add onion & cheese stir until melted slice potatoes mix with ham or hot dogs cover with sauce mix cook in slow cooker 6 to 8 hours on low or in oven 2-3 hours @ 350

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Beef Taco Skillet

1 lb. ground beef
1 can 10 ¾ oz of tomato soup
1 cup pace chunky salsa
½ cup water
8 flour or corn tortillas (6 inch) cut into 1 inch pieces
1 cup shredded cheddar cheese

Cook beef in skillet until browned, and pour off fat. Add: soup, salsa, water, tortillas, and half the cheese. Heat to a boil, and cover and cook over low heat 5 mins or until hot. Top with remaining cheese!! Serves 4!

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Bar B. Que

1 lb hamb
Onions
1 tsp mustard
1 tsp brown sugar
½ tsp vinegar
1 c. ketchup
Salt, pepper, & seasonal salt to taste

Brown meat and onions simmer one hour, drain off juice and add the remaining ingredients

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Sloppy Joes

1 lb hamb
Onions
1 can of cream of celery
1/8 tsp chili powder
1 tsp mustard
1 tsp brown sugar
½ tsp vinegar
1 c. ketchup
Salt, pepper, & seasonal salt to taste

Brown meat and onions simmer one hour, drain off juice and add the remaining ingredients

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Amish Meatloaf

2 pounds ground beef
2 1/2 cups crushed butter- flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
2 slices bacon
1 cup ketchup
2 tablespoons vinegar
3/4 teaspoon salt, or to taste
2 tablespoons prepared yellow
Mustard
2 1/2 cup brown sugar

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9×5 inch loaf pan. Lay the two slices of bacon over the top. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

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Old Fashioned Beef Stew

2 tbsp flour
1 lbs beef stew meat, cubed
2 tbsp oil
3 cups vegetable juice
1 cup water
1 med onion wedged
1 tsp instant beef bouillon granules
1 tsp Worcestershire sauce
½ tsp dried marjoram
½ tsp dried oregano
1 bay leaf
2 ½ cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrots

Place flour in pastic bag. Add: meat cubes a few at a time, shaking to coat. In a sauce pan brown meat, half at a time in hot oil drain return all meat to pan stir in veg. juice, water, onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf, and ¼ tsp. pepper Bring to boil; reduce heat cover and simmer 1 to 1 ¼ hours or until meat is nearly tender. Stir in potatoes, green beans, corn, and carrots. Bring to boil reduce heat, cover and simmer about 30 mins or until meat and vegetables are tender. Discard bay leaf.

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Potato Soup

1 stick of oleo
1 onion
Potatoes (boil until done)
2 grated carrots
3 large tabs of chicken bouillon
3 tablespoons cornstarch in milk mix
2 ½ lbs of cheese
½ gallon of hot water
19 oz non dairy creamer

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Chex Mix

½ stick butter
2 tbsp. Worchester sauce
1 tbsp. Tabasco sauce
2 tsp. celery salt
¼ tsp. garlic salt
1 c. veg. Oil

Bake at 200 degrees for 1 ½ hours

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Cracker Spread

2 8oz packages of cream cheese
1 3 oz package of cream cheese
1 ½ tbsp. Worcestershire sauce
1 tsp. garlic salt
Onion to taste
1 package of dried beef cut up

Soften the cream cheese in the microwave. Add garlic salt & Worcestershire sauce mix well! Add onions and dried beef.

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Hidden Valley Ranch Oyster Crackers

¾ cup of Crisco oil
1 envelope of ranch dressing mix
½ tsp dill weed
¼ tsp lemon pepper
¼ tsp garlic powder
12-16 oz plain oyster crackers

Whisk together the 1st 5 ingredients pour over crackers stirring to coat place on baking sheet & bake at 275 for 15 – 20 mins

Makes 11 to 12 cups

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Pizza Crust for the Bread Machine

3/4 cup water
1 tablespoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon white sugar
1 tablespoon dry milk powder
2 1/4 cups bread flour
1 teaspoon active dry yeast

(I also like to add ¼ tsp oregano, ¼ tsp basil, ¼ tsp garlic powder, and ¼ tsp minced onion just place in bread machine when you add salt)

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Remove dough from pan after rise cycle and use for your favorite pizza recipe

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Dressing

Bread torn up
2-3 eggs
Milk for moisture
Salt & Pepper to taste
Celery seeds
Onion
Poultry seasoning

Cooked heart, liver, & gizzards cut up. Juice from this and season with salt, pepper, seasonal salt, while cooking!! Mix with clean hands!! Bake along side of turkey last 1 to 1 ½ hours of turkey time. Baste with juices along with the turkey. All subject to change with how little or much dressing is made.

* tear up bread the night before

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Essence Seasoning

Makes about 1 ½ cups (great to share with friends and family)

5 tablespoons of paprika
¼ cup salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne Pepper
2 tablespoons dried oregano
2 tablespoons of thyme

Store in an air tight container up to 3 months

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Dumplings

2 Cups of flour
2 Tablespoons of shortening
2 Teaspoons of Baking powder
1/2 Teaspoon of Salt
1 Egg
3/4 Cup of Milk
1/2 Teaspoon of Parsley

Mix as pie crust. Beat 1 egg and mix ¾ cut of milk. Droop by spoonful over soup liquid. Boil 10 minutes before removing cover.
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Ham Loaf

2 lbs Ham
½ lb lean sausage
3 eggs
Pepper
Onion
2 Tablespoons Sage
1 Tablespoon of Parsley
¼ cup of green red or yellow peppers
Fine bread crumbs
1 Tablespoon of Dejohn mustard
1 Tablespoon of garlic

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2nd Ham loaf recipe

½ lb hamburger
½ lb pork sausage
½ lb ground ham
¼ cup catsup
1 egg
2 Tablespoons of chopped onion
¾ Tablespoon of dry mustard
¾ Cup cracker or bread crumbs
1 cup milk (or a little less)
1/8 Teaspoon pepper

Mix all ingredients and put into baking loaf pan. Bake 1 ½ hours at 350 degrees. Baste every 10 minutes for the last 30 minutes with the following mixture.

1 cup brown sugar
4 tablespoon vinegar
4 tablespoons of water

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Lefse

Boil Together:

5 cups water
1 ¼ stick of margarine
1 stick butter
1 tablespoon of salt

Add 1 cup half & half
1 ½ cup milk

Remove from heat and add 1 -14 oz package instant mashed potatoes
Do not whip – stir in Let set 1 minute and stir again cover and let set over night

Next day add about 5 – 5 ½ cups of flour or until dough is right.

Roll our into plate sized circles on a floured surface

Bake on a lefse’ griddle about 30 seconds on each side

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Chuck’s Gumbo

1 Cup Flour
½ -1/3 Cup Cooking Oil
½ Cup Onion Chopped
1/3 Cup Celery Chopped
¼ Cup Green Pepper – Chopped
4 Cloves of Garlic – Minced
¼ Teaspoon Black Pepper
1-2 Teaspoon Cayenne
1 Teaspoon Cajun Seasoning
3 – 4 Cups of Chicken Broth Heated
1 Ring Andouille Sausage Skin Removed & cut in ½ inch slices
2 Bay Leaves
Noodles or Rice
1 Teaspoon Emeril’s Western Seasoning
1 ½ lb shrimp
1 Tablespoon Worcester sauce

Other Options: Chicken & Shrimp – Chicken & Sausage – if you use chicken debone 1 chicken cut into bite sized pieces and fry it.

Vegetables: Caramelize them separately, you can do this while you are making the roux or before

Chicken Broth: Heat over low/med heat

• Fry the sausage in a large heavy pot after fried drain and save drippings
• Then create your Roux using the same skillet
• Heat the oil over low heat
• Stir in the flour slowly until it is the consistence of wet sand. Stir it constantly until it is the color of a penny. This could be 30 – 45 minutes. DO NOT BURN
• When the roux is the color of a penny start adding the broth. Pour one cup at a time and constantly stirring. Keep adding warm broth until you reach a med thick consistency
• Add your caramelized vegetables.
• Then add the precooked meat, bay leaves & seasoning
• Bring to a boil for a few minutes
• Then turn to low heat and simmer for an hour stirring occasionally

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Pancakes

1 egg beaten
2 Tablespoons Oil
¾ Cup of Milk
1 Table Spoon Sugar
3 Teaspoons Baking Powder
½ Teaspoon of Salt
1 Cup Flour

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Baking Powder Biscuits

Bake at 450 degrees

1 ¾ Cup Flour
2 ½ Teaspoon Baking Powder
¾ Teaspoon Salt
1/3 Cup Shortening
¾ Cup Milk

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Norwegian Meat Balls

Meat Balls:
2 ½ lbs ground beef
1 lb ground pork
1 Tablespoon Cornstarch
1 Tablespoon Salt
½ Teaspoon Pepper
½ Teaspoon Allspice
1/8 teaspoon nutmeg
Pinch of cloves
1 ½ Cups of Milk

Mix Well and roll into balls the size of a walnut. Place in a baking pan sides touching and bake 45 minutes at 325 degrees. Remove and add to a prepared milk gravy.

Gravy:
¼ cup margarine
¼ cup flour
½ teaspoon salt
2 cups of milk
A few drops of beef – flavored gravy concentrate

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Easy French Toast

3 eggs
¾ cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon sugar
8 pieces of bread

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Cucumber Dip

1 8 oz package of cream cheese
1 cup mayo
1 large cucumber – unpeeled & grated
1 medium green onion – finely chopped
Salt, Pepper, and Dill Weed to Taste

Combine all ingredients & Chill

Serve with Crackers, Chips, & Vegetable Sticks

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Veg. Dip

1 Cup low fat cottage cheese
1 Cup Shredded carrot
½ Cup seeded chopped green pepper
¼ Cup Minced Onion
¼ Cup low fat yogurt
2 Tablespoons catsup
1 Teaspoon Lemon Juice
½ Teaspoon Salt
½ Teaspoon Black Pepper
½ Teaspoon Celery Seed

Blend until smooth. Refrigerate at least 2 hours before serving

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Finger Food

1 lb spicy sausage
1 ½ Cup Bisquick Flour
8 Oz Spicy Grated Cheese

Form into teaspoon sized balls. Bake on a cookie sheet 10 -15 minutes at 350 degrees.

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Marmalade Pork Tenderloin
Quick Cook Sept/Oct 2004 Page 36

2 – 1 lb pork tenderloins
¾ Teaspoon Salt
¼ Teaspoon Pepper
¾ Cup Orange Marmalade
1 Tablespoon Water
1 ½ Teaspoon Ground Ginger

Sprinkle pork with ½ Teaspoon salt & pepper, place on a rack in a shallow roasting pan. Bake uncovered at 425 degrees for 15 minutes. Combine marmalade, water, ginger, & remaining salt; spoon over pork. Bake 10 -15 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing

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Ship Wreck

4 Cups of raw potatoes
2 Cups of chopped celery
1 lb of browned ground beef
1 cup sliced onion
1 can of dark kidney beans
2 Cups of tomato Soup
1 can of diluted water (I think this means 1 tomato soup can of water)
Salt & Pepper to taste

Layer in casserole pan – 350 degrees for one hour

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Bean Salad

2 Cans of Green Beans
2 Cans of Yellow Beans
2 Cans of Kidney Beans
1 Can of Garbanzo Beans
½ Cup Onions
½ Cup Green Peppers

Sauce (Double for a big batch)

¾ Cup Sugar
1 Teaspoon of Salt
½ Teaspoon of Pepper
2/3 Cup Taragon Vinegar
1/3 Salad Oil

Bring to a boil

Layer and chill before serving

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Frozen Corn

Cut off cob

16 Cups of corn
2 cups of water
1 stick of butter
2 teaspoons sugar
2 teaspoons canning salt
Cook 5 -8 minutes

Cool & bag

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Harvest Supper Meatballs

Meatballs:
2 lbs ground beef
2 eggs beaten
¼ cup minced onion
1 cup dry bread crumbs
1 tablespoon cornstarch
1 ½ tsp salt

Sauce:
6 oz beef broth
1 ½ cans cream chicken soup
½ teaspoon pepper
¼ teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon sage
¾ cup milk

2 ½ cups milk

Mix all meatball ingredients in a large bowl, store overnight in a fridge to blend flavors, and for easier handling.

Roll in balls using a small ice cream scoop. Place in 9 x 13 baking pan. Bake at 350 degrees for 20 minutes. Mix sauce together and pour over meatballs. Bake an additional 30 minutes

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Cream Cheese Potato Soup

6 cups of water
2 – 8 oz packages of cream cheese – chunked
1 – 32 oz bag of frozen cubed hash browns – thawed
1 ½ – 2 Cup cooked ham cubed
1 teaspoon garlic powder
7 teaspoon chicken bouillon granules
½ cup onion – finely chopped
1 teaspoon dill weed

In a soup kettle, combine water & bouillon. Add cream cheese; cook and stir till cheese is melted. Stir in remaining ingredients. Simmer uncovered for 18 – 20 minutes. Can also be made in a crock pot.

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Kelly’s Pan Fried Walleye

Flour
Seasonal salt
Eggs beaten
Veg oil
Potato Buds

Rinse Walleye in water – Dip in Flour, then eggs, then potato buds. Fry in oil until golden brown. Season generously with season salt serve with tartar sauce or cocktail sauce.

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Cukes n Onions

1 cup salad dressing
¼ cup sugar
4 tablespoons vinegar
¼ teaspoon salt

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Frozen Slaw

1 medium head of cabbage grated
1 teaspoon of salt

Sprinkle cabbage with salt and let stand for 1 hour

Drain & add:
3 stalks of celery chopped
1 small onion chopped
1 green pepper chopped
1 carrot shredded

Dressing:
¼ cup water
2 cups sugar
1 teaspoon celery seed
1 cup white vinegar
1 teaspoon mustard seed (opt.)

Boil dressing ingredients for ½ hour. Pour over cabbage mix Stir well. Place in freezer bags. – Be sure that cabbage is covered with juice. This slaw can be frozen for 1 ½ to 2 years or kept in a refrigerator for 2 weeks.

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Black Bean Salad

1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
½ cup chopped red onion
15 oz can of corn drained
1 clove garlic chopped
1 teaspoon cilantro
¼ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
1 – 15 oz can black beans drained
Salt & Pepper

Combine ingredients, toss

Serve with tortilla chips

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Gloria’s Beef Sandwiches

4-5 lb chuck roast
½ cup soy sauce
4 teaspoons Worcestershire sauce
2 teaspoons wine vinegar
2 teaspoons lemon juice
¾ teaspoon salt
1 teaspoon pepper
½ teaspoon Parsley flakes
½ teaspoon minced garlic
2 teaspoons dry mustard

Mix all ingredients together. Pour over meat. Cook low in crock pot 10 -12 hours or longer, until meat falls apart. Serve on Buns

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Broccoli Salad

1 Cup mayo
½ cup sugar
2 tablespoons white vinegar

Mix the above ingredients and pour over

3 heads broccoli florets
½ cup sunflower seeds
½ cup chopped onion
1 cup raisins
½ cup fried bacon

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Pizza Cup

¾ lb beef
1 6 oz can tomato paste
1 Tablespoon Instant Onion
1 teaspoon Italian seasoning
½ teaspoon salt
1 – 10 oz can refrigerator biscuits
½ – ¾ cup shredded mozzarella cheese

Brown and drain beef stir in tomato paste, onion, and Italian seasoning. Mix, will be thick cook over low heat for 5 mins. Stir frequently. Place biscuits in greased muffin tin pressing to cover bottom sides. Spoon mix into biscuits, sprinkle with cheese bake at 400 degrees for 12 minutes until golden brown.

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Taco Bean Soup

1 lb hamburger browned
1 hidden valley dressing mix (dry package)
1 package taco mix
1 cup water
2 cans ranch style beans
16 oz diced tomatoes
1 can whole corn
1 – 10 oz can roteli tomato

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Cheddar Cheese Dip

2 oz Sharp Cheddar grated about ½ cup
1 cup plain low fat yogurt
1 tablespoon of minced fresh parsley
½ Teaspoon of salt

Combine all ingredients chill in a covered container at least 2 hours before serving

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Refried Bean Dip

1 – 16 oz can red kidney beans including the liquid
¼ cup finely chopped green onion with tops
½ cup low fat cottage cheese
1 – 4 oz can chopped mild green chillies drained
½ teaspoon ground cumin

Puree beans and liquid in blender. Sautee pureed beans & onion in a nonstick pan over medium heat until hot, stirring often. Stir in cottage cheese, chillies & cumin. Cover & refrigerate until cold.

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Tangy Dill Dip

1 cup low fat yogurt
¼ teaspoon dried dill weed or 1 teaspoon of chopped fresh dill weed
¼ teaspoon salt
¼ teaspoon fresh ground pepper

Combine all ingredients & chill in a covered container at least 2 hours before serving.

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Dried Beef Dip

1 – 8 oz package of cream cheese, softened
2 cups (16 oz) sour cream
1 carton (16 oz) French onion dip
1 package (2 ½) ounces dried beef chopped
Ridged potato chips

In a small mixing bowl, beat the cream cheese, sour cream & dip. Stir in the beef. Serve with the chips. Refrigerate leftovers.

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Strip Steaks with Pepper Rub
Certified Angus Beef LLC

4 – 12 oz Strip Steaks
1 teaspoon cracked black pepper
½ teaspoon with cracked red pepper
½ teaspoon of cracked white pepper
1 teaspoon of coarse salt
½ teaspoon of onion powder

Combine peppers, salt, and onion powder and rub into both sides of steaks. Grill to desired doneness.

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Mac and Cheese

2 cups uncooked elbow macaroni
2 ½ cups fat free milk
3 tablespoons flour
½ teaspoon dry mustard
1 tablespoon butter
¾ teaspoon salt
2 ½ cups shredded sharp cheddar cheese

Cook macaroni noodles according to package directions. Meanwhile, in a separate pan, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt, and dry mustard and simmer for 1 minute, whisking occasionally.

Remove from heat stir in 2 cups of the cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8 or 9 inch baking dish. Sprinkle with ½ cup cheddar cheese on top. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

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Halupse (a German Hot Dish)

1 ½ lbs hamburger
1 cup rice, washed but not cooked
3 small onions, chopped
½ cup sauerkraut, drenched with hot water and then drained
4 small raw potatoes, peeled and diced
1 can of tomato soup

Simmer hamburger, seasoned with salt and pepper to taste in a heavy skillet. Mix the remaining ingredients into the hamburger until it holds together. Well without being too sloppy. Add 1 can of tomato soup. Put all this in a casserole dish. Cover and bake in a 350 degree oven for an hour or a little longer.

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Breakfast Burrito

4 flour tortilla
4 eggs
1 large diced tomato
½ lb sausage
1 large potato peeled and grated
1 cup grated cheese

Cook sausage, add potato and cook till brown, drain, warm tortilla, scramble eggs. Divide all ingredients evenly on 4 tortillas. Season with salsa and salt & pepper, and fold and serve.

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Vegetable or Cracker Dip

4 oz Cream Cheese softened
½ cup sour cream
Black Olives
Sun dried tomatoes
Chives
Garlic
Juice of half a lemon
Salt
Essence
Olive oil if dry

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Michele’s Guacamole

6 Avocado’s
Kosher salt or sea salt
Fresh pepper
2 limes
Chopped sweet onion ½ – ¾ inch wide
Chopped green onion ¾ stalk
Chopped cilantro – hand full

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Whipped Cottage Cheese
Is a base for many dips – also great on top of spuds

1 cup creamed 4% milk cottage cheese
¼ cup water
1/8 teaspoon salt
1 tablespoon vinegar

Blend until smooth add additional ingredients refrigerate 2 hours

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Chipotle beans & Pork

1 Tablespoon vegetable oil
1 lb pork, cut 1 ½ cubes
1 -15 oz can small white beans, undrained
1-15 oz can pinto beans, undrained
1 – 15 oz can red kidney beans, undrained
1 – 8 oz can no salt added tomato sauce
2 chipotle chilies in adobo sauce, chopped
1 cup fresh cilantro leaves, chopped

Heat oven to 350 degrees coat large covered casserole dish with cooking spray

Heat oil in large skillet over med/high heat Add pork cook 5 min. turn half way through cooking time.

In casserole dish, stir beans, tomato sauce, chipotle, ½ cilantro & pork. Bake covered 30 minutes. Bake uncovered 30-40 minutes until thick.

Garnish with remaining cilantro.

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Roasted Vegetables

1 small cauliflower, cut into florets (4 cups)
1 small butternut squash, peel & cut into 1” pieces
2 medium parsnips peel & cut ½” pieces
1 cup carrots
1 sweet red pepper, 1 “pieces
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
¾ teaspoon thyme
¾ teaspoon oregano

Toss & bake at 450 degrees for 15 minutes in large baking pan with cooking spray. Lower heat to 425 for additional 30 minutes

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Plant Food

1 teaspoon salt peter
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon ammonia
1 gal water

Use only once a month

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Dills

9 cups water
3 cups vinegar
1 cup salt

Pinch of alum in bottom of jar, dill. Pour liquid over hot and seal

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Pickles

Put cucumber in ice water for 3 hours. Boil 1 qt vinegar, 1 cup sugar, ½ cup salt, set aside to cool, pack pickles in jar with a stick of celery and a slice of onion, pour over vinegar and seal.

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Park Pickles

2 quarts small cucumbers sliced
1 pint small onions sliced

Let stand in salt water over night and drain

1 tablespoon white mustard seed
1 tablespoon black pepper
1 tablespoon whole clove

Put cucumbers & onions into kettle after draining, add spices & vinegar enough to cover with one cup sugar & Let come to a boil and seal.

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Yellow Tomato Jelly

Wash and clean tomatoes. Cook & run thru colander to take off skin and seeds – Measure 4 cups into large kettles – add ½ cup lemon juice. Put on high heat and bring to a boil. Add 1 package sure jell or similar kind of pectin. Bring to a good boil, and add 5 cups sugar. Boil on high till tests done. Put in sterilized jars and seal or wax.

*Note- Be sure to stir often and test several times to be sure that it tests right – I use a wood spoon and a very heavy kettle so it doesn’t stick on the bottom

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Tomato Preserves

5 lbs (11 cups quartered) ripe tomatoes
4 lbs sugar
2 lemons sliced thin

Scald, peel, and quarter tomatoes, add sugar & let stand overnight. Drain juice and boil rapidly until it spins a thread when dropped from spoon. Add tomatoes and lemons and boil until they are thick and clear (?) Pour into sterilized jars & seal.

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Carrots

Fill jar with carrots cover or fill with boiling water add ½ teaspoon Salt & seal & process 2 hours boiling
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Best Big Batch Tomato Sauce

¼ cup salad oil
3 med onions thinly sliced
3 large carrots thinly sliced
2 med green peppers d iced
2 medium garlic cloves minced
12 lbs tomatoes peeled and diced
1 – 12 oz can tomato paste
¼ cups packed brown sugar
2 tablespoons salt
2 tablespoons salt
2 teaspoons oregano leaves
1 ½ teaspoon basil
½ teaspoon pepper

In 8 quart Dutch oven over medium heat in half the salad oil cook the onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients over high heat. Heat to boiling; reduce heat to medium low cook 2 hours. Makes 9 quarts.

Put into Jars & process (boil in canner 20 minutes)

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Garlic Dill

Makes 8 Quarts

6 cups cider vinegar
12 cups water
½ cup canning salt

Boil 15 minutes

In each jar place

1 jalapapeno pepper
2 dill
2 garlic cloves

Fill with cucumbers & carrots

Add 1 dill on top & 1/8 teaspoon Alum

Cover with boiling water & seal.

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Sour Kraut

3 ½ tablespoons of pickling salt to 5 lbs of cabbage

Layer cabbage then sprinkle with salt – weight down and keep covered for 12 days.

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Canned Tomatoes

Scald, peel, & core fill jars add ½ tsp salt in pints 1 teaspoon of salt to a quart

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V-8 Juice

8 lbs of tomatoes
1 cup celery
1 cup carrots
1/2 cup onions
1/4 cup lemon juice
1 tablespoon sugar
2 teaspoon salt
2 teaspoon horseradish
2 teaspoon Worcestershire sauce
a little bell or jalapeño pepper

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Dot’s Frozen Corn

8 Cups Sweet Corn (24 Ears)
3-4 Tablespoons Butter
1 teaspoon salt
1 tablespoon sugar

Melt butter add rest of ingredients: heat well (about 4 minutes) stirring constantly. Bag & freeze

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Salsa Sauce

4 quarts peeled and quartered tomatoes (while heating mash)

Chop to desired size the following ingredients:
2 cup yellow onions
2 cup bell peppers
7 hot whole canned jalapeño peppers
1 small can medium green chilies
3 large garlic buds
1 cup vinegar
3 tablespoons sugar
1 teaspoon salt

Simmer for approximately 3 hours. Watch the last 40 minutes. Salsa can stick. Makes 6 pints. Seal while hot

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Lefsa

3 cups riced potatoes
½ cup lard
1 tablespoon sugar
½ teaspoon baking powder
1 teaspoon salt
1 ½ cup sifted flour
16 cups riced potatoes = 10 lbs = 68 Lefsa

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Lefsa

4 Cup riced potatoes
½ cup cream
2 tablespoon shortening
2 cups flour
1 cup flour for rolling

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Lefse

5 Cup water
1 ¼ sticks butter
1 stick margarine
1 tablespoon salt
1 ½ cup milk
1 cup half and half
14 oz instant mashed potatoes
Flour

Bring to boil the water, butter, margarine, salt, add milk and half & half. Add 14 oz bag of potatoes. Mix well and chill overnight. Mix 4 cups above mixture with 2 cups flour. Roll thin and fry on hot griddle.

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Original Norwegian Lefse

8 cup flour
2 teaspoon salt
1 tablespoon sugar
4 cup milk
½ cup lard or ole

Scald milk then add lard: cool, add salt & sugar: roll & bake

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Coralie’s Flat Bread

1 cup All Bran
1 cup Buttermilk

Soak All Bran in Buttermilk until it is soaked

½ cup lard
21 teaspoon baking powder
2 teaspoons sugar
1 teaspoon salt
A little soda
2 cups flour

Roll out and bake on lefse plate & finish in oven on low heat

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Uncle Den’s Cream of Tomato Soup

Makes 2 quarts

1 ½ Cup Celery finely diced
1 ½ cup onion finely diced
2 tablespoons margarine – sauté above
2 cups chicken stock
2 cup diced tomatoes
1 cup tomato puree
2 sprinkles thyme
1 bay leaf
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon white pepper
¼ teaspoon Worcestershire sauce

Simmer these 45 mins & add ¼ teaspoon baking soda

In a separate pot melt 4 tablespoons margarine blend in ½ cup flour cook 2 minutes. Whip in and cook till thickened – 1 cup half & half – 2 cups milk. Whip in slowly to tomato stock mixture.

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Condensed Cream Soup Mix

2 cup powdered milk
¾ cup cornstarch
¼ chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon dried basil crushed
1 teaspoon whole thyme
½ teaspoon pepper

Mix and store in air tight container.

To make cream soup:

1/3 of a cup of this mixture:

1 ¼ cup water heat to boiling – cook & stir till thick

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Iowa Steak Soup

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
4 teaspoon beef bouillon granules
2 pounds ground round or beef strip or cubes
1 tablespoon cooking oil
¼ teaspoon garlic powder
¾ cup butter
1 cup all purpose flour
1 – 10 oz pack frozen mixed veggies
1 – 8 oz can of tomatoes cut up
2 tablespoons snipped parsley
2 teaspoons of kitchen bouquet
1 or 2 teaspoons of dried basil

In 1 cup water boil onion, carrot, & celery for 1 minute. Drain, add bouillon to liquid & set aside. Brown meat in veg oil & add garlic and ½ teaspoon salt. In that kettle melt butter whisk in flour. Add liquid totaling 8 cups stir into butter cook & stir till thickened add remaining ingredients cook and stir occasionally

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Grandma’s Chicken Noodle Soup

1 broiler – fryer chicken cut up
2 quarts water
1 onion chopped
2 Chicken Bouillon cubes
2 celery stalks diced
2 carrots diced
2 medium potatoes, peeled and cubed
1 ½ cup fresh or frozen green beans
1 teaspoon salt
¼ teaspoon pepper

Noodles:

1 cup flour
2 or 3 tablespoons milk
1 egg beaten
½ teaspoon salt
1 teaspoon butter or oleo softened
¼ teaspoon baking powder

Soup: In a large kettle, cook chicken in water. Cool broth & skin off fat. Skin and bone chicken and cut into bite size pieces – add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer uncovered for 1 hour.

Noodles: place flour on a bread board – make a well in the center – stir together remaining ingredients – pour into well. Working the mixture with your hands fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let stand 10 minutes. On floured surface roll dough out to a square 1/16-1/8 inch thick and cut into ¼ inch wide stripes – cook noodles in boiling salted water for 2-3 minutes. Drain and add to soup just before serving.

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Five Bean Soup

1 – 16 oz pack of dried beans (lima, great northern kidney, pinto, and split pea)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon salt
½ teaspoon cumin
½ teaspoon pepper
1 bay leaf
2 ½ cups water
1 – 14.5 oz can stewed tomatoes

Combine beans and divide into 4 equal batches

Wash beans, place in a large kettle add enough water to cover. Bring to a boil – cook 3-4 minutes. Remove from heat cover and let stand 1 hour. Tie spices in a cheese cloth bag. Drain and rinse beans. Returns to kettle add spices and water bring to a boil. Reduce heat – cover & simmer 1.5 hours – stirring occasionally – remove spices add tomatoes and heat through

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Hearty Potato Soup

6 medium potatoes, peeled & sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion chopped
6 Tablespoons Ole
6 Tablespoons flour
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk

In a large kettle, cook spuds carrots and celery in water until tender – drain (saving the liquid) – set vegetables aside – in the same kettle sauté onion in ole until soft – stir in flour, salt & pepper gradually add milk, stirring constantly until thickened – gently stir in cooked vegetables – add 1 cup or more of reserved liquid until is desired consistency.

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Soup Stock or Hot Dish Mixture

1 quart water
1 quart onions
1 quart celery
1 quart carrots
2 tablespoons salt
2 tablespoons sugar
Few sliced peppers

Cook 20 minutes

Add 4 quart tomatoes and process in pressure cooker

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German Potato Salad

5 bacon strips
¾ cup chopped onion
2 tablespoons flour
2/3 cup cider vinegar
1 1/3 cup water
¼ cup sugar
1 teaspoon salt
1/8 teaspoon pepper
6 cups sliced spuds

In a large skillet, Fry bacon until crisp. Drain all but 2-3 tablespoons of drippings. Cook onion until tender. Stir in flour; blend well – add vinegar & water; cook & stir until bubbly & slightly thick Add sugar & stir until it dissolves. Crumble bacon: gently stir in bacon & potatoes. Heat through stirring lightly to coat potatoes

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Overnight Coleslaw

12 cup shredded cabbage
1 green pepper chopped
1 med onion chopped
2 carrots shredded
1 cup sugar

Dressing

2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup vinegar
¾ cup vegetable oil

In a large bowl combine first 4 ingredients – sprinkle with sugar. Set aside. In a sauce pan combine dressing ingredients & bring to a boil. Remove from heat and pour over vegetable stirring to cover evenly. Cover & refrigerate overnight. Stir well before serving.

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Garden Bean Salad

1 cup (16oz) cut green beans
2 can (17ozs) lima beans
1 can (16oz) kidney beans
1 can (16oz) wax beans
1 can (15ozs) garbanzo beans
1 large green pepper chopped
1 (2oz) jar sliced pimiento drained
3 stalks of celery
1 bunch of green onions sliced
2 cup vinegar
2 cup sugar
½ cup water
1 teaspoon salt

Drain all cans beans – place in a large bowl – add green pepper, celery, pimiento, and green onions and then set aside. Bring remaining ingredients to a boil in a heavy sauce pan. Boil for 5 minutes. Remove from heat & immediately pour over vegetables – refrigerate several hours or overnight.

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Summer Salad

Cook 2 (7oz) boxes ring macaroni – drain – cool – add

1 cup chopped onions
1 cup chopped celery
2 cup chopped cucumbers with skin
2 cups chopped carrots
¼ teaspoon pepper
1 ½ cup miracle whip
½ teaspoon nutmeg
2/3 cup sugar
½ cup white vinegar
1 teaspoon salt

Best refrigerated overnight – Big mixture can cut in half

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Fresh Vegetable Salad

2 cups chopped broccoli
2 cups chopped cauliflower
2 cup frozen peas
1 bunch of green onions
2 cup chopped celery

Dressing:

1 cup sour cream
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
¼ teaspoons salt

Mix and let stand overnight. If green onions are not available use regular onions. Enough to suit your taste

Very good

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Dot’s Swiss Steak

Sauté 1 cup sliced onions and 1 clove of garlic in 3 tablespoons of shortening until brown – cut steak in pieces – roll in flour and brown in pan – Mix together 2 cup canned tomatoes, 1 cup water, 3 tablespoons Worcestershire sauce, 1 tablespoon dry mustard, 1 tablespoon brown sugar, 1 ½ teaspoon salt, and pinch of pepper – mix together – put in frying pan and thicken a bit. Pour over meat in baking dish. Add 1 small can of mushrooms

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Beef Jerky

1 ½ pounds of flank steak trimmed and partially frozen
½ teaspoon season salt
¼ teaspoon pepper
¼ cup soy sauce
2 tablespoons liquid smoke
1 teaspoon onion powder
¼ cup Worcestershire sauce
1 teaspoon monosodium glumate “accent”
1/3 teaspoon garlic powder

Slice beef across the grain into ¼ inch thick slices – Place in a shallow dish – In a small bowl combine remaining ingredients pour over beef – cover and refrigerate overnight. – Pre-heat oven to 150 degrees – lay beef strips on a rack set over a foiled lined baking pan – place in oven – prop oven door open with a pencil – bake 8-12 hours or until meat is dry and chewy – perfect for snacking

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Jerky

1 ½ pound of deer meat cut in ¼ inch thick strips

Sauce:

½ teaspoon season salt
½ teaspoon pepper
1 teaspoon accent
1/3 teaspoon garlic
1 teaspoon onion powder
1 tablespoon liquid smoke
¼ cup Worcestershire sauce
½ cup soy sauce

Lay meat in a glass or plastic pan – put sauce over to cover and coat it – let marinate over night – turn once after has set a while – put on grate with tin foil under it so it is only 1 strip deep – put in oven at 150 degrees for 4-5 hours to dry but not too hard – leave a crack in the oven door – Store in a glass jar or refrigerate

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Breakfast Casserole

½ pound of frozen hash browns
1 pound bulk sausage
6 eggs
¾ cup milk
¾ teaspoon dry mustard
½ teaspoon salt
Dash of pepper
1 cup shredded cheddar cheese

Cover bottom of 9×13 pan with potatoes – brown sausage and put on top – Mix eggs, milk, mustard, salt, and pepper; pour on top – Sprinkle with cheese – Refrigerate overnight – Bake at 350 degrees for 30 minutes – Let set 10 minutes before serving

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Sausage Gravy

1 pound of bulk sausage
2 tablespoons finely chopped onion
6 tablespoons flour
1 quart milk
½ teaspoon poultry seasoning
½ teaspoon ground nutmeg
¼ teaspoon salt

Dash of Worcestershire sauce
Dash of hot pepper sauce

Crumble Sausage into a large saucepan – cook over med/low heat – add onion – cook and stir until onion is transparent – drain discarding all but 2 tablespoons of drippings – stir in flour cook over med/low heat about 6 minutes or until mixture bubbles & turns golden – stir in milk – add seasoning – cook – stirring until thickened – to serve slice biscuits & spoon gravy over halves.

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Angel Biscuits

2 large packages of active dry yeast
¼ cup warm water (110-115 degrees)
2 cup warm butter milk (110-115 degrees)
5 cup flour
½ cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 cup shortening melted (or butter or ole)

Dissolve yeast in warm water – let stand 5 minutes – stir in butter milk & set aside – in a large bowl combine flour, sugar, baking powder, soda, and salt – cut in shortening with a pastry blender until mixture resembles coarse meal – stir in yeast/buttermilk mixture & mix well – Turn out onto a lightly floured surface . Knead lightly 3-4 times. Roll to a ½ inch thickness cut with a biscuit cutter – Place on a lightly grease baking sheet – cover and let rise 1 ½ hours – bake at 450 degrees for 8-10 minutes

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Cheese Balls

2 cup mashed potatoes
¾ cup grated cheese
1 egg

Season with salt & pepper & bits of parsley

Mold into balls and drip into hot lard

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Corn Fritters

2 eggs
2 tablespoons sugar
½ cup milk
1 cup flour
1/3 teaspoon salt
½ teaspoon Baking Powder
¾ c whole Kernel corn, drained

Beat eggs well with sugar & add milk, dry ingredients, and corn. Drop by spoon full into deep fat & fry until evenly browned. Drain on paper towel

Deserts

Ice Cream

6 eggs Beaten
1. cup sugar
3 T. Vanilla
2. cup cream to 1 cup milk

Can use ½ & ½ (3 cups)

Hot Fudge

½ cup marg. – melt in double boiler
Add 4 1oz squares bitter choc. and melt
Add 3 cup sugar a little at a time
Add 1 large can evaporated milk
And 1 tsp vanilla

Cook real slow – stirring every once in a while

Marshmallow Topping

1 cup sugar
4 tablespoons water
4 tablespoons white corn syrup

-Add a hand full of mini marshmallows (I use 2) boil till marshmallows are melted – stirring constantly. Pour over two egg whites that have been beaten. Beat both together until stiff peaks form. 5 – 10 minutes.

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Crumb topping for pies

½ cup of biscuit mix
½ cup brown sugar firmly packed
¼ cup cold butter
~ Mix until crumbly then add ¼ cup chopped nuts

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Cheese Cake

1 can sweetened and condensed milk
1 8 oz package of cream cheese
1 teaspoon vanilla
1/3 cup lemon juice

Graham Cracker Crust:
Use 14 Squares Crumbled
¼ cup sugar
1/3 cup butter

Heat oven 375 bake 8-10 minutes let chill

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Any kind of cookies

1 cup brown sugar
1 cup white sugar
1 cup margarine – softened
1 cup Crisco oil
1 egg
2 tsp vanilla
1 tsp soda
1 tsp cream of tarter
1 tsp salt
3 ½ cups flour

Mix the first 9 ingredients together. Then add the flour. Add 1 cup rice krispies- 1 cup coconut- 1 cup oatmeal- add 6 to 12 oz’s of chocolate chips – chopped nuts – butterscotch chips- bit o brittle or raisins bake 350 12 – 15 mins

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Aunt Michele’s Pound Cake

Make pound cake in loaf pan & cut in layers.

1 cup chocolate chips
1/2 cup butter
1/4 cup HOT water
4 slightly beaten egg yolks
2 Tablespoons powdered sugar
1 teaspoon vanilla

In blender, beat egg yolks then add butter (oleo) powdered sugar, & vanilla.

Beat until blended. Add Chocolate chips & beat until chips are small & add HOT water & blend until smooth.

I make 2 cake mixes which will make 1 large cake & 4 small ones- double frosting & have some to give as gifts.

Remember to leave cake uncovered in fridge over night– will frost & cut easier 🙂

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Crazy Cake

3 Cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1/3 cup baking cocoa

Stir above together

Add :
¾ cup Crisco oil
2 cup water
1 tsp vanilla
2 tsp vinegar

Stir well Bake in a 9 X 13 pan greased and floured at 350 for 28 to 30 minutes.

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Mom’s Coffee Cake

1 cup Crisco
2 cups sugar
Cream well
Add 4 eggs 1 at a time and beat after each
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup milk
Cinnamon mixture:
3 heaping tablespoons sugar
3 heaping teaspoons of cinnamon
1/2 cup ground nuts
Mix well. Use greased angel food pan. Put a layer of dough. Sprinkle with cinnamon mixture and nuts. Put another layer of dough. Repeat until all used. Bake at 325 until done?
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Elaine’s Earth Quake Cake

German chocolate cake mix (any kind)
1 c. chopped nuts (walnuts or pecans)
1 c. coconut
1 stick margarine (or butter)
8 oz. cream cheese, softened
1 lb. powdered sugar

Preheat oven to 350.

Put nuts and coconut in bottom of 9×13 greased cake pan. Mix up cake mix according to package instructions, pour over nuts and coconut.

Blend margarine, cream cheese and powdered sugar until smooth. Pour over cake batter. (I actually have to spoon it over the batter, not pour.)

Bake 40-50 minutes, or until done.

Important Note: Place aluminum foil or cookie sheet under cake pan, as it will overflow. It looks more like a volcano while it’s baking then an earthquake after its done baking.

This cake is awesome and so moist! I had one person tell me that it was the moistest cake they had ever had in their life. Hope you like it. As you can tell with the lb. of powdered sugar in it, it is NOT diet cake – but it doesn’t need frosting either. Enjoy!

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LEMON BARS

1 BOX OF ANGEL FOOD CAKE MIX
1 LARGE CAN LEMON PIE FILLING (OR 2 SMALL ONES.
MIX THE DRY ANGEL FOOD CAKE MIX AND THE CAN OF LEMON PIE FILLING (YOU CAN USE OTHER KINDS SUCH AS CHERRY.

MIX WELL

GREASE AND FLOUR 9 X 13 CAKEPAN

SCOOP IN TO THE CAKE PAN

BAKE AT 350 DEGREES OR UNTIL DONE. COOL. THIS IS DELICIOUS.

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Reese’s Peanut Butter Candy

9 x 13 pan ungreased

1 lb powdered sugar (2 cups)
1/3 lb. margarine melted (10.6 tsps)
1/3 lb. graham cracker crumbs (1 package) (22 crackers)
1 cup peanut butter (creamy works best)

Mix and put into pan.

12 oz package chocolate chips melted
Spread on top

Refrigerate 20 minutes ONLY. Cut into squares
DO NOT Refrigerate again.

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Missy’s Favorite Brownies

4 squares of unsweetened chocolate
1/2 cup oil
1 lb box ( 4 1/2 cups) confectioner’s sugar
4 eggs
1 3/4 cups flour (I used 1 cup all purpose + 3/4 cup white whole wheat)
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts (optional)
In a large bowl melt chocolate in microwave on high 2 1/2 minutes. Add oil and eggs beat well. Add confectioner’s sugar mixing well. Add all remaining ingredients, adding nuts lastly. Bake in a greased (Pam) 13 X 9 pan, 350º for 25 – 30 minutes. Cool and cut into squares

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Special K- bars

1 c. white syrup
1 c. sugar
1 ¼ c. peanut butter
6 c. special k
1 sm package choc chips – 1 cup
1 sm package butterscotch chips – 1 cup

Bring syrup and sugar just to a boil. Add peanut butter and mix well Pour over special k coating well. Press into buttered 9 x 13 pan. When cool melt choc & butterscotch chips in a double boiler and spread over top

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Buttermilk Brownies

Bring to a boil
1 stick of marg.
¼ c. cocoa
1 c. water
½ c. oil

Pour over this mixture
1 c. white sugar
1 c. brown sugar
2 c. flour
1 tsp. soda

Mix well and add rest of ingredients
½ c. buttermilk
1 tsp. vanilla
2 eggs

Pour into a greased sheet pan (cake pan) Bake 350 degrees 25- 30 minutes
Add chocolate chips and marshmallows brown for 3-5 minutes!!!

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Pie

1 c. sugar
¼ c. corn starch
2 ½ c. milk
3 beaten egg yolks
1 tsp. vanilla
1 tab butter

Butterscotch Pie
1 cup brown sugar (omit white sugar)
¼ c. butter

Chocolate Pie
Add 3 tbsp. coca

Lemon Pie
2 ½ cups water (omit milk)
5 tbsp lemon juice

** Pie topping

3 egg whites
1/8 tsp. cream of tarter
1 cap of vanilla
1/3 c. sugar

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Almond bark cookies (A.K.A. Kaptain Krunch)

1 cup Rice Krispies
1 cup Kaptain Krunch
1 cup peanuts
1 cup mini marshmallows
1 lb almond bark

Melt almond bark in oven on low heat until fully melted add the other ingredients mix thoroughly spoon out on wax paper or foil work fast it sets up really fast

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Chocolate Chip Cookies
Off the Nestle Chocolate Chip Bag

2 ¼ c. flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter softened
¾ c. white sugar
¾ c. brown sugar
1 tsp. vanilla extract
2 eggs
1 12oz package chocolate chips

Preheat oven at 375
Combine flour, baking soda, & salt in small bowl. Beat butter, sugar, brown sugar, & vanilla in large bowl. Add eggs one at a time gradually beating in flour mixture. Stir in chocolate chips. Bake for 9 to 11 minutes.

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Missy’s Favorite – No Bake Cookies

2 c. sugar
½ c. cocoa
½ c. butter
½ c. milk
1/2 cup of peanut butter
1 tsp. of vanilla
3 cups of oatmeal
? Coconut
Place sugar, cocoa, butter, and milk in saucepan and boil for 1 minute, then add peanut butter, vanilla, and oatmeal.
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Molded Peanut Butter Cookies

Mix thoroughly:
¼ c. soft marg.
¼ c. peanut butter
¼ c. white sugar
¼ c. brown sugar
1 small egg

Stir together and blend in:
½ c. + 2 tbsp. flour
¼ tsp. baking powder
1/3 tsp soda
1/8 tsp salt

Chill the dough. Roll tightly into balls the size of large walnuts. Place 3 inches apart on a lightly greased baking sheet. Flatten with a fork dipped in sugar…. Crisscross. Bake until set but not hard.

275 degrees for 10 to 12 minutes

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Peanut butter cookies w/kisses or stars

Sift together: 1 1/3 c. flour, 1 tsp soda, 1 tsp salt, set aside.
Cream together: ½ cup marg. ½ c. peanut butter, ½ c. sugar, ½ brown sugar
Then add: 1 egg, 2 tablespoons milk, tsp vanilla.
Add: dry ingredients
Shape into a ball the size of a quarter.
Roll in sugar & flatten slightly

Bake at 375 on an ungreased cookie sheet for 8 mins remove from oven and put kisses or stars on center return to oven for 2 mins cool before packing (takes 2 – 3 hours before the candy is set)

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Fudge

4 ½ cups of sugar
1 large can of evaporated milk

Boil 6 minutes timing after it starts boiling pour over

½ cup marg
2 c nestles choc chips
2 cups nuts
3 tsp vanilla

Stir until melted pour into a large sheet pan that has been buttered

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Fudge

3. Cups sugar
¾ cup margarine
¾ c (6 oz) evaporated milk
12 oz semi sweet chocolate chips
1 jar Kraft marshmallow cream
1 tsp vanilla

Combine: sugar, marg., & milk bring to a boil. Stir for 5 minutes over med heat. Stir in chocolate chips & then add marshmallow cream

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Buck Eye’s

1 stick margarine
2 cups peanut butter
2 ½ cups powdered sugar
3 cups Rice Krispies
2 cup choc chips
1/3 bar of wax

Mix marg., p. sugar, peanut butter, until well blended.
Stir in Rice Krispies
Form mixture into 1 ½ inch balls (helps to form under cold running water)
Place on cookie sheet lined with wax paper and set in freezer to cool
Melt wax and choc chips in the double boiler
Dip balls in the choc mixture and replace on the wax paper (tooth picks work well to remove the balls from the choc mixture)
Let set to cool

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Basic Hard Candy Recipe

2 cups sugar
2/3 cup light corn syrup
¾ cups water
Oil flavors
Color

In a sauce pan, blend sugar, corn syrup and water. Bring to boil over high heat until mixture reaches 290 degrees. Remove pan from heat and allow to stand until bubbles have simmered down. Add flavoring and color as desired too much stirring will cause the syrup to solidify into a hard sugary lump. Poor into molds. Store in an air tight container.

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Anise Candy

2 cups sugar
1 cup light corn syrup
½ cup water
¼ tsp red food coloring
1 tsp oil of anise

Combine sugar corn syrup and water in a 2 quart heavy sauce pan. Stir well and cook over low heat, stirring until sugar dissolves Continue cooking at a fairly low boil, without stirring, to the soft stage (280) remove from heat and add color and oil of anise, stirring no more than necessary to mix. Poor into oiled 9 x 13 pan. Candy should be a thin layer. As it starts to cool, mark with a knife into bite size pieces. Keep scoring until the pieces hold their shape. Cool. Remove from pan and wipe off any excess oil: break into pieces. Place in an air tight container with wax paper between the layers and store in a cool place.

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Chocolate Covered Cherries

1 stick softened butter
1 can sweetened and condensed milk
2 lbs powdered sugar (one bag)

Mix butter, milk, and ½ the powdered sugar with a mixer. Then you need to mix the rest of the sugar by your hands. Knead it like bread. Cut this into 2 or 3 log shapes and wrap in plastic wrap and put into the freezer. Take 2 jars of extra large mar chino cherries with stems chilled and drained well pat dry with paper towels. Wrap a small amount of the white mixture around each cherry. You need to work with the white stuff to make it pliable to wrap around the cherries, form them round then put the wrapped cherries on waxed paper that is on a cookie sheet and freeze; Dip the frozen cherries into the chocolate mixture, which is 2 unsweetened squares of chocolate, 1 -12 oz package of chocolate chips and about one 2 inch square of paraffin wax then let sit in a cool area!!!
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Apple crisp
(Double the toppings)

4 cups sliced apples
2/3 cup brown sugar
½ cup flour
½ cup rolled oats
¾ tsp cinnamon
¾ tsp nutmeg
1/3 cup butter

Mix together and bake for 30 mins at 375 degrees

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Butter Brickle Dessert

2 packages of instant vanilla pudding Mix with ONLY 2 cups of milk
1 qt butter brickle ice cream
1 large cool whip
4 heath or butter brickle candy bars,

In a large 9 x 13 pan put 18 crushed graham crackers and 1/3 c. soften oleo & pat on bottom of pan. Soften the butter brickle ice cream and mix with pudding. Put on top of graham cracker crust. Put whipped topping on top. Sprinkle with chopped candy bars.

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Snicker Pudding

1 small box French vanilla pudding
1 cup milk
8 oz cool whip
3 snickers
3 large apples

Mix pudding with milk, chop snickers and apples and add to pudding, mix in cool whip and chill

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Cookie Salad

2 cups of butter milk
8-9 oz cool whip
2 3 ½ oz packages of instant vanilla pudding
1 can of mandarin oranges
Fudge strip cookies

Combine the pudding & butter milk, and then add the cool whip and oranges. Add the cookies just before serving!

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Lemmon Layer Dessert

1st layer
1 cup butter – cold
2 cup flour
Mix until crumbly and press into a 9 x 13 ungreased pan Bake at 350 for 18 mins let cool

2nd layer
8 oz cream cheese softened
1 cup cool whip
1 cup powdered sugar
Mix well and spread on layer 1

3rd layer
3 cups cold milk
2 small boxes of instant lemon pudding
Mix for 2 mins with mixer
Put on layer 2

4th layer
Frost with cool whip & put in refrigerator for at least one hour.

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Puppy Chow

12 oz package of chocolate chips
1 stick of margarine
1 cup of peanut butter

Melt together in a large pot, stir in a family size box of crispex cereal shake in paper bag with 2 ½ cups of powdered sugar let dry on cookie sheet for a while

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Butter Milk Brownies Frosting

¼ cup cocoa
1 stick margarine
1/3 cup buttermilk (milk + 1 tsp vinegar)
3½ c powdered sugar
1 tsp vanilla
1 cup chopped walnuts
Boil cocoa, margarine and buttermilk for 3 mins stirring- add remaining ingredients and frost. Add walnuts

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Royal Frosting

4 cup powdered sugar
1 ½ Cup Crisco sticks
¼ cup ½ & ½
1 tsp lemon juice
1 tsp vanilla
Beat for 5 mins. Add 1 egg white room temp beat for another 5 minutes

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White Frosting
Double this recipe

1/3 cup Crisco shortening
2½ cup powdered sugar
1/8 tsp salt
1 ½ tsp vanilla
1 egg white
1 – 2 tablespoons milk

Mix all ingredients together. Add a little more milk if need to.

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Cocoa Mix

2 c. powder milk
2 c. powder sugar
2 c. powder coffee creamer
4 c. quick

Mix together in an ice-cream bucket! Makes a lot!

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Punch

3 3 oz boxes of jello
4 c. boiling water
2 ½ cups of sugar
3 cups of pineapple juice
3 cups of matching juice
6 cups of water
Dissolve jello and boiling water together. Then add the rest of the ingredients and freeze! (Ice-cream buckets work well) ADD 3-4 quarts of 7-up or sprite before serving

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Orange or Strawberry Julius

½ c. of thawed O.J. or ½ cup thawed strawberries
½ c. milk
½ c. water
½ tsp. vanilla
6-8 ice cubes
2. Tbsp sugar

Blend until smooth and frothy!

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Cinnamon Rolls

1 1/3 Cup water
4 tsp butter
2 Tbsp brown sugar
4 tsp powdered milk
2 tsp salt
4 cups bread machine flour
2 ½ tsp bread machine yeast (is equal to one yeast packet)

Add according to your machines directions. (Usually liquid’s first then solids) Mix on dough cycle

Filling
Pre heat oven to 375 degree’s & Roll dough out to ½ inch thick
Melt ¼ cup butter & Spread on dough covering evenly

¾ cups brown sugar
2 tsp cinnamon
¼ tsp nutmeg
Mix together and spread over butter & Roll up from the long end. Cut into pieces & place in greased pan ( I use dental floss to cut my pieces as a knife tends to smash them) Bake at 375 degree’s for 15 min (I don’t preheat the oven because I use glass pan’s. It takes me about 19 -20 mins to bake mine)

Frosting
1/3 cup Crisco shortening
2½ cup powdered sugar
1/8 tsp salt
1 ½ tsp vanilla
1 egg white
1 – 2 tablespoons milk

Mix all ingredients together. Add a little more milk if need to.

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Monkey Bread

Pre heat oven to 375 degrees

Take four tubes of butter milk biscuits and cut each biscuit into 4 equal parts. Roll each piece in ½ cup white sugar and 1 ½ tbsp. cinnamon mixed together. Grease with butter a 9 x 13 pan and fill with biscuits.

Bring to a boil
1 c. brown sugar
½ c. butter
¼ cup corn syrup

Pour over filled pan and bake for 20 minutes or until golden brown.

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Cherry Coconut Crisp

1 cup flour
½ tsp soda
1 cup coconut
1/3 cup brown sugar
½ tsp cinnamon
1 cup cracker crumbs (graham cracker)
6 tbsp melted butter
2 1 oz cherry pie filling

Mix first 7 ingredients. Put half the mixture in an 8” pan. Press lightly. Cover with Pie filling. Top with remaining crumbs and press evenly. Bake 25 – 30 mins at 350 degrees

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Hot Fudge Sauce

– ½ cup ole – melt in double boiler
– add 4 1 oz bitter chocolate squares and melt
– add 3 cups sugar a little at a time.
– add 1 large can evaporated milk
– add 1 tsp. vanilla.

Cook slowly on low heat

Makes 1 quart

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Peanut Butter Pizza

1 15 oz package of refrigerated peanut butter cookie dough
½ cup creamy peanut butter
1 10 oz package mini marshmallows
½ cup hot fudge sauce warmed
1/3 cup salted peanuts

Cut cookie dough into slices about ½ inch thick (about 20) Arrange in circles on 12” pizza pan. Press cookies together with fingers to completely cover pan. Bake in 350 degree oven for 10 minutes. Remove from oven. Carefully spread peanut butter on hot surface. Cool Cover with marshmallows. Bake at 400 degrees for 5-8 minutes till marshmallows brown. Remove from oven. Drizzle with fudge sauce and sprinkle with peanuts. Cut into wedges.

Hint: Add M & M’s for added color

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Cashew Brittle

2 cups sugar
1 cup light corn syrup
1 cup butter or margarine
3 cups of cashews (about 12 ounces)
1 teaspoon of soda
In a heavy 3-quart saucepan combine sugar, corn syrup, and 1/2 cup of water. Cook and stir till sugar dissolves. Bring syrup to boiling; blend in butter or margarine. Stir frequently after mixture reaches the thread stage and candy thermometer registers 230•. Add cashews when temperature reaches soft-crack stage, 280•. Stir constantly till temperature reaches hard crack stage 300•. Remove from heat. Quickly stir in soda, mixing well. Pour into two buttered baking sheets. As the candy cools, stretch it by lifting and pulling with two forks from the edges to make it thinner. Loosen candy from pans as soon as possible. Turn candy over; break in pieces. Makes 2 1/2 pounds of candy.
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Frog Egg Salad

Ingredients:
8 oz Acni De Pepe
2 lb can crushed pineapple
¾ Cup pineapple juice
3 egg yolks beaten
1 cup sugar
½ tsp salt
2 Tablespoons Flour
1 cup mandarin oranges
1 cup marshmallows
9 oz of cool whip

Directions:
In a sauce pan, combine sugar, flour, salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat
Bring water some to a boil and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, and pineapple marshmallows and whipped topping. Mix well and refrigerate overnight or until chilled.
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Crumb topping for pies:

½ cup of biscuit mix
½ cup brown sugar firmly packed
¼ cup cold butter
~ Mix until crumbly then add ¼ cup chopped nuts

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Cheese Cake:

1 can sweetened and condensed milk
1 8 oz package of cream cheese
1 teaspoon vanilla
1/3 cup lemon juice

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Graham Cracker Crust:

Use 14 Squares Crumbled
¼ cup sugar
1/3 cup butter
Heat oven 375 bake 8-10 minutes let chill
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Dawn’s Pumpkin Pie Desert

1 can pumpkin (16 ozs)
3 Eggs
1 Cup Sugar
½ Teaspoon of Salt
1 Can Evaporated Milk (13 0z)
1 teaspoon pumpkin pie spice

Mix together and put in oiled 9 x 13 pan. Top with one package (DRY) Duncan Hines Spice Cake Mix and 1 Cup chopped nuts. Slice 1 ½ sticks of butter over the top.

Bake at 350 for 50 minutes. Freezes Well

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Grandma Mae’s Rhubarb Bars

Crust:

1 ½ Cup Oatmeal
1 Cup Brown Sugar
½ Cup Butter
½ Cup Shortening
1 ½ Cup Flour
½ Teaspoon salt
½ Teaspoon of soda
2 Cup coconut

Filling:

4 Cups Rhubarb
½ Cup Water
3 Teaspoon Cornstarch
1 ½ Cup Sugar
1 Teaspoon Vanilla

Dice Rhubarb, place in saucepan with water, mix cornstarch & sugar, add to rhubarb & cook until thick. Add vanilla & cool.

Crust: mix ingredients until crumbly, pat ½ of mixture into a 9 x 13 pan. Spread the filling on top & sprinkle on remaining crust. Bake in a 375 oven for 30 minutes. Options – nuts can be added to crust & other fillings can be used instead of rhubarb.

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Dawn’s Chocolate Revel Bar’s

Add:

2 ½ Cups of Flour
1 Teaspoon of Soda
1 Teaspoon of Salt
3 Cups Oatmeal

Set aside

12 oz Semi Sweet Chocolate Chips
1 Can Sweetened and Condensed Milk
2 Tablespoons Butter
½ Teaspoon Salt
1 Cup Walnuts
2 Teaspoon Vanilla

Melt Choc Chips, Milk, Butter, Salt add Vanilla and nuts. Add 2/3 of oatmeal mix to large cake pan. Add Filling.

1 Cup Ole
2 Cup Brown Sugar
2 Eggs
2 Teaspoons of Vanilla

Cream Ole & Brown sugar add beaten eggs. Blend add flour, soda & salt Blend add oatmeal

Dot with remaining oatmeal mix. Bake at 350 for 25-30 mins

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Coralie’s Bread Pudding

Cut up dried bread
2 -3 eggs
½ cup sugar
Raisins
Nutmeg
¼ teaspoon salt

Blend eggs & sugar add milk/cream (doesn’t say how much) mix with bread. Butter inside of bowl mix raisins into bread mixture pour into buttered dish add more milk/cream if necessary. Bake at 350 for 1 hour maybe longer.
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Lemon Poppy Seed Muffins

1 package lemon cake mix
½ cup flour
2/3 cup water
1/3 cup cooking oil
3 eggs
2 tablespoons of poppy seeds

Mix all ingredients together. Pour batter into greased muffin tins. Bake at 350 degrees for 10 -12 minutes if using regular muffin tins.

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Pumpkin Pie Cake

1 16oz can of pumpkin
4 eggs
1 12oz Can of Evaporated Milk
1 teaspoon of pumpkin pie spice

1 Cup melted margarine
½ cup Chop Pecans
1 ½ Cup Sugar
1 Boxed yellow cake mix

Mix the first 4 ingredients together, pour into ungreased 9 x 13 pan sprinkle dry cake mix & sugar (mixed together) over pumpkin mix. Drizzle margarine evenly on top. Sprinkle with nuts and bake 350 for 1 – 1 ¼ hour cool, whipped topping on top.

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Pie Crust Topping
1/2 Cup Flour
1/4 Cup Packed Brown Sugar
1/4 Cup Cold Butter
Sprinkle on top of your pie

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Kettle Corn
Yield: 10 Cups

¼ cup vegetable oil
¼ cup white sugar
½ cup unpopped popcorn kernels

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 -3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

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Swiss Mocha Flavored Coffee Mix

1 cup instant coffee powder or crystals
1 cup white sugar
2 cups non-fat dry milk powder
4-6 teaspoons cocoa powder

Blend the coffee and dry milk together in a blender for about 30 seconds. Then mix with the sugar and cocoa. Use about 2 teaspoon of mix to 6-8 ounces of boiling water. Store the dry mix in an air tight plastic container.

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Pumpkin Pudding or Pie

1 16 oz can of pumpkin
1 small box of instant vanilla pudding
1 8 oz container of whipped topping
1 teaspoon of pumpkin pie spice

Mix all together. Pour into dishes or pies shell or graham cracker pie shell. Put in refrigerator to set. Serve with whipped topping or ice cream.

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Princess Kay’s Butter Cookies

1 Cup Butter
½ Cup Powdered Sugar
½ Cup Granulated Sugar
½ Teaspoon Vanilla
1 Egg Beaten
2 Cups Flour
½ Teaspoon Cream of Tarter
½ Teaspoon of Soda

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Fruit Dip

1 Cup Sugar
1/3 Cup Corn Starch
½ Cup Cold water
2 Eggs Beaten
½ Cup Lemon Juice
1 Teaspoon Vanilla Extract
1 Cup Heavy Whipping Cream Whipped
Assorted Fruit

In a large heavy sauce pan combine sugar & corn starch gradually whisk in the water until smooth. Cook & stir over med/high heat until thickened & stir 2 minutes

Stir a small amount of hot mixture into eggs & return all to pan stirring constantly. Bring to gentle boil cook & stir for 2 minutes longer. Remove from heat. Gently stir in lemon juice & vanilla.

Transfer to a bowl. Cool room temp without stirring. Cover with wax paper & refrigerate until cool & then fold in whipped cream.

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Fruit Dip

8 oz Cream Cheese
¾ Cup Brown Sugar
¼ Cup Powdered Sugar
4 Teaspoons of Milk
1 Teaspoon of Vanilla

Mix thourghly with mixer and refrigerate.

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Flake Pie Crust

Flour Mixture:
4 ½ Cups Flour
2 Cups Shortening
1 Teaspoon Salt

Put one egg yolk in a cup & beat with a fork then fill the cup with water, Mix well & add to flour mixture. Make into roll & cut into 3 pieces. Use one and save rest for later.

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Pie Crust

2 Cups Flour
½ teaspoon salt
1 Cup butter Flavored Crisco
½ Cup Cold 7 – Up
2 Tablespoons Cream or Milk

Mix Flour & Salt. Cut in Crisco slowly add 7-up. Mold into 2 balls and put into fridge for 10 minutes

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Rhubarb Cobbler

9 x 13 pan
4-5 Cups of Rhubarb in a pan

Mix Together:
½ Cup Butter
¾ Cup Sugar
Dash of Salt
1 Cup Flour
1 Teaspoon of Baking Powder
½ Cup of Milk

Pour over Rhubarb

Then Mix Together:
1 Cup Sugar
1 Tablespoon Cornstarch

Sprinkle over batter then pour one cup of boiling water over Bake at 375 degrees for 1 hour

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Rhubarb Bars

Crumb Mix:
1 Cup Butter
1 Cup Oatmeal
1 Cup Brown Sugar
2 ½ Cups Flour
Mix till crumbly & put half in a 9 x 13 pan

Filling:
2 – 8 oz cream cheese softened
1 ½ Cups Sugar
3 Cups Rhubarb
1 Teaspoon Vanilla
Mix and pour on top then top with crumb mix. Bake at 350 degrees for 30-35 minutes

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Rhubarb Pie

Mix Together:
3 Slightly Beaten Eggs
3 Tablespoons of Milk

Mix Together:
2 Cups of Sugar
¾ Teaspoons of nutmeg
½ Cup of flour

Place 4 -5 Cups of Diced Rhubarb into pie shell. Pour in egg & milk mixture. Top with sugar, flour, and nutmeg mixture Top with a pie crust. Bake at 400 degrees till done

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Rhubarb Pie

Mix Together:
3 Slightly Beaten Eggs
3 Tablespoons of Milk
Mix Together:
2 Cups of Sugar
¾ Teaspoons of nutmeg
½ Cup of flour
Place 4 -5 Cups of Diced Rhubarb into pie shell. Pour in egg & milk mixture. Top with sugar, flour, and nutmeg mixture Top with a pie crust. Bake at 400 degrees till done
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Strawberry Rhubarb Sauce
Ready in 30 Minutes or less

4 Cups sliced rhubarb
1 – 10 oz package of sliced strawberries
½ Cup Water
¼ Cup quick cooking tapioca
1 cup sugar
4 drops of red food coloring optional

In a 2-quart microwave safe dish, combine the fruit water and tapioca. Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Great over Ice cream

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Blue Berry Cream Pie

1 Cup Sour Cream
2 Tablespoons Flour
¾ Cup Sugar
1 Teaspoon Vanilla
¼ Teaspoon Salt
1 Egg Beaten

Combine & Beat 5 minutes or at a med speed until smooth – fold in 2 ½ Cups of blueberries. Pour into pastry shell and bake at 400 degrees for 25 minutes

Combine 3-4 tablespoons of flour, 3 Tablespoons of Butter & 1 Cup chopped walnuts. Sprinkle over top of pie and bake 10 additional minutes.

Chill before serving

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Grape Salad

¼ Cup Sugar
4 oz Cream Cheese
½ Teaspoon vanilla

Mix together

Add ½ Cup sour cream & red seedless grapes

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Rhubarb Cake

1 box of yellow/white cake mix (mix as directed)
1 ½ cup of sugar
4 Cups of rhubarb
2 cups of cream

Mix 4 Cups of rhubarb and 1 ½ cup of sugar and let stand while you mix up your cake mix. Put the cake mix in a cake pan and cover with the rhubarb plus the 2 cups of cream. Bake at 325 degrees for about 80 minutes

Can also be used as peach cake

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Rhubarb Nut Bread

1 ½ Cup Brown Sugar
2/3 Cup of salad oil
1 cup buttermilk
1 teaspoon of vanilla
1 ½ cup diced rhubarb
½ cup chopped nuts (either sliced almonds or walnuts are good)
2 ½ cup flour
1 Teaspoon of soda
1 teaspoon of salt

Sift soda and salt with flour. Mix rest of ingredients separately and then combine with dry ingredients. Pour into 2 medium greased bread pans. Bake at 350 degrees for 1 hour.

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Cheese Cake

Crust:
2 Cups Graham Crackers
6 Tablespoons Sugar
½ Cup Margarine

Put some in a 9 x 13 pan saving some for the top. Bake for 8 minutes

Filling:
1 Cup Sugar
2 – 8 oz Packages of cream cheese
2 Teaspoons vanilla
1 Cup cream
6 teaspoons lemon juice
12 oz cool whip

Beat until fluffy pour on crust

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Caramels

1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Cream
1 Cup White Corn Syrup
1 Cup Butter
1 Teaspoon Vanilla
1 Cup chopped nuts

Boil to brittle stage sugar, syrup, and 1 cup of cream. Add ½ Cup more cream and boil again. Add the remaining cream & boil to brittle stage. Remove from heat add vanilla & nuts. Beat well – cool. Pour in well greased pan; mark in squares & allow to harden. Cut and wrap in wax paper or plastic wrap. Store in a cool place to ripen.

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Caramel Sauce

Beat together 1 stick of butter, 1 Can of Eagle Brand Milk, ½ Cup White corn syrup, 1 cup brown sugar, Bring to boil. Stir to prevent scalding especially towards the end.

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Pumpkin Bread

3 1/3 cups of flour
3 cups of sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2/3 cup water
4 large eggs
1 – 15 oz can pumpkin

Stir together flour and remaining ingredients in a large bowl until smooth. Divide batter evenly among 3 greased and floured 9 x 5 inch loaf pans bake at 350 degrees for 50-60 minutes or until done.

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Pumpkin Spice Cake

4 large eggs
2 cups sugar
1 cup vegetable oil
1 – 15 oz can of pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Combine the first four ingredients in a large bowl. Beat at medium speed until smooth. Combine flour and the next 6 ingredients in a separate bowl. Stir flour mixture into pumpkin mixture. Stir flour mixture into pumpkin mixture until well blended. Spread batter in a lightly greased 15 x 10 ½ inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until done.

Cream Cheese Frosting

1 – 3 oz package of cream cheese softened
1/3 cup butter softened
1 teaspoon vanilla extract
2 cup powdered sugar

Beat the first 3 ingredients at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar until smooth.

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Bakers German Sweet Chocolate Pie

1 – 4 oz Package Bakers German Sweet Chocolate
¼ Cup Butter
1 ½ Cup evaporated milk
1 ½ cups of sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 Eggs
1 teaspoon of vanilla
1 unbaked 10” pie shell
1 1/3 cup baker’s coconut
½ cup walnuts

Melt choc with butter over low heat. Gradually blend in milk. Mix sugar cornstarch salt beat in eggs & vanilla. Gradually blend in chocolate mixture. Pour into 10’ pie shell. Mix coconut @ nuts. Sprinkle over filling. Bake at 375 degrees for 45 minutes or until the top is puffed. Filling will be soft but will set while cooling.

Cool 4 hours before serving.

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Hello Dolly Bars

1 cup crushed graham crackers
1 stick of melted butter or margarine
1 cup coconut
6 oz package of semi sweet chocolate chips
1 cup chopped pecans

Pour 1 can of Eagle Brand Sweetened and Condensed Milk over entire pan and bake at 350 degrees for 10 minutes

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Toffee Almond Sandies

1 cup butter
1 cup sugar
1 cup conf. sugar
1 cup veg oil
2 eggs
1 teaspoon almond extract
3 ½ cups flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 Cups chopped almonds
1 package English Toffee Bits

In mix bowl, cream butter & sugar – add oil & eggs & extract, mix well. In a separate bowl combine flours, baking soda, cream of tartar & salt. Gradually add to the creamed mixture. Stir in almonds & toffee bits. Shape into 1 inch balls, roll in sugar – place on ungreased baking sheets. Flatten with a fork. Bake at 350 degree for 12-14 minutes until lightly brown. Yield 12 dozen.

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Oatmeal Cake

2 ¼ Cups of Boiling water
1 ½ Sticks of Butter
1 ½ Cup Oatmeal

Mix cool & then add mixing after each ingredient

1 ½ Cup Brown Sugar
1 ½ cup White Sugar
3 Eggs
2 ¼ Cup Flour
1 ½ teaspoon cinnamon
1 tsp vanilla
½ teaspoon salt
1 ½ teaspoon soda

Bake at 350 degrees for 25 – 30 minutes in a 9 x 13 pan

Toppings:
1 ½ cup Brown Sugar
1 ½ sticks of butter
1 ½ tablespoon milk
2 egg yokes
Boil one minutes add chopped nuts and coconut

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Fruit Cocktail Cake

Topping:
Boil for 1 minute
¾ Cup Sugar
1 Stick Butter
½ Cup Sweetened and condensed milk

Cake:
2 Cups Flour
1 ½ Cup Sugar
30 oz fruit cocktail
2 eggs
2 Teaspoons of Baking Soda

Bake in 9 x 13 greased pan at 325 for 35 minutes. Check when done. Sprinkle topping over hot cake

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Coralie’s Gumdrop Bread

3 Cups flour
1 teaspoon salt
3 ½ teaspoon baking powder
¾ Cup sugar
½ Cup Nuts
½ Cup Raisin’s
1 Cup cut up orange slices
1 egg beaten
2 tablespoons melted shortening
1 ½ Cup Milk

Sift dry ingredients. Stir in nuts, raisins, & orange slices. Mix eggs, shortening & milk & add to dry ingredients only until it is all moistened. Bake in tin cans 2/3 full for 1 hour at 350 degrees.

*makes 3 small loaves

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Vegetable Salad

1 – 3 oz lemon jello – dissolved
½ cup boiling water

Cool

Add

½ cup miracle whip
½ cup shredded carrots
½ cup cut up celery

1 small cottage cheese – 1 small cool whip

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Salted Nut Bars

1 yellow jiffy cake mix
1 egg
1 – 12 oz bag of peanut butter chips
¼ Cup butter
2 Cups salted peanuts
¼ Cup melted butter
3 Cups miniature marshmallows
½ Cup white corn syrup
1 teaspoon vanilla
2 cups rice Krispies
½ cup of butter

Combine cake mix, ¼ cup melted butter & egg. Press into greased 9 x 13 pan bake at 350 degrees for 10 – 12 minutes. Place marshmallows on top & return to oven for 3 mins until marshmallows puff up. Melt chips corn syrup & butter add vanilla. Pour over peanuts. Pour over peanuts & rice Krispies. Spread over marshmallows.

Refrigerate – cut into bars

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Gloria’s Snacks

1 large bag pop corn puffs
1 can of mixed nuts
4 cups crispex
½ bag of pretzels

Boil these ingredients for 2 Minutes

1 lb butter
4 cups brown sugar
1 cup syrup

Then add 1 ½ teaspoon soda
3 teaspoon vanilla
1 teaspoon almond extract

Mix and bake at 250 degrees for 45 minutes stirring every 15 minutes

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Oven Caramel Corn

2 Cups Brown Sugar
1 Cup Ole
½ Cups White Corn Syrup
½ Teaspoon Salt
1 Teaspoon Vanilla
1 Teaspoon soda
5-7 quarts popped popcorn

Preheat oven 225 degrees. Bring sugar, ole, salt, & syrup to boil. Remove from heat add vanilla & soda. Pour over popcorn. Bake for 45 mins. Stir occasionally add toasted peanuts.

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Pineapple Rice Cream

1 Cup regular white rice
4 cups milk
½ cup sugar
1/8 teaspoon salt
1 – 20 can pineapple tidbits
1 cup mini marshmallows
½ cup heavy cream whipped
½ teaspoon vanilla
½ Cup coconut

Day Ahead:

Combine rice, milk, ¼ cup sugar and salt, mix well. Place over low heat, stir occasionally, until soft and creamy. 40 -50 minutes. Remove from heat Refrigerate to chill about 2 hours. Sprinkle on coconut.

In a large bowl combine rice, drained pineapple and marshmallows. Refrigerate overnight.

In AM fold in whipped cream & ¼ cup sugar and vanilla (often I add some of the pineapple juice to the mixture to soften it.) –

*Keeps better if using Cool whip or dream whip

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Peanut Butter Pie:

2 – 3 oz cream cheese
¾ cup powdered sugar
½ cup peanut butter
2 tablespoons milk
Large carton of cool whip

Beat cheese and sugar until fluffy. Add peanut butter, milk, and cool whip. Place in graham cracker crust & refrigerate.

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Pumpkin Pie

¾ Cup Sugar
2 cups bisquick
2 Tablespoons butter
1 – 13 oz can evaporated milk
2 Eggs
1 – 16 oz can of pumpkin
2 teaspoons of vanilla
¼ Teaspoon salt
2 ½ teaspoon pumpkin pie spice

Beat ingredients 1 minute in blender. Pour into a greased 9 or 10” pie tin Bake in a 350 degree oven for 50-55 minutes or until a knife inserted comes out clean.

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Poppy Seed Coffee Cake

1 cup butter or margarine
1 ½ cups sugar
4 egg yolks
2 ½ cups sifted flour
1 teaspoon soda
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
3 tablespoons poppy seed
½ teaspoon almond extract
4 egg whites beaten stiff

In a large bowl, combine butter and sugar; cream well. Add egg yolks; mix well. Sift together dry ingredients and add alternately to creamed mixture with butter milk. Add poppy seed and almond extract. In a small bowl beat egg whites until stiff peaks form. Fold into batter. Bake in greased and floured 12 cup bunt cake pan at 350 degrees for 60 minutes or until cake tests done. Top with lemon glaze or powdered sugar.

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Rhubarb Streusel

4 cups diced rhubarb
Juice of 1 orange
Zest of one whole orange
Juice of 1 lemon
Zest of 1/4 lemon
2 tablespoons Grand Marnier, Optional
½ cup sugar
1 teaspoons ground cinnamon

Streusel Topping:
¼ cup butter, softened
¼ cup sugar
1 teaspoon cinnamon
1 cup flour

In a large bowl, place rhubarb, then add orange juice, lemon juice orange zest, lemon zest, optional Grand Marnier, sugar, and cinnamon; mix lightly. Let set for 5 minute. Meanwhile, make streusel topping. In a medium bowl, combine butter, sugar and cinnamon. Mix well with a fork. Add flour, and mix until crumbly.

Place rhubarb mixture into a soufflé’ dish, and top with streusel topping. Place in center of oven. Bake at 350 degrees for 30 minutes or until golden brown. Serve with vanilla ice cream

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Three Grain Muffins

2 cups quick cooking oats
2 cups crushed shredded wheat (about 4 large)
2 cups of all bran
1 quart of butter milk
1 cup boiling water
1 cup veg oil
4 eggs, beaten
2 ¼ cups packed brown sugar
5 cups flour
5 teaspoons baking soda
1 teaspoon salt

In a large bowl, combine oats, shredded wheat & bran. Add buttermilk, water, oil, and eggs; stir for 1 minute. Stir in the brown sugar. Combine flour, baking soda, and salt; add to the cereal mixture & stir well. Fill greased or paper lined muffin cups 2/3 full. Bake at 4000 degrees for 18-20 minutes.

*Muffin batter can be stored in the refrigerator for up to 1 week.

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Cool Raspberry Soup

1 bag (20 oz) frozen raspberries, thawed
1 ¼ cup water
¼ cup white wine, optional
1 cup cran-raspberry juice
½ cup sugar
1 ½ teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 carton (8 oz) raspberry flavored yogurt
½ cup sour cream

In a blender puree raspberries, water and whine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve pour in bowls and top with a dollop of sour cream

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Chocolate Ecestacy

1 – 21 ½ oz Brownie Mix
2 – 2 oz packages of chocolate mousse mix
¼ cup coffee liquor (optional)
1 – 12 oz container of Cool Whip
8 Heath Bars, finely chopped
1 Cup chopped pecans

Prepare brownies according to package. Cool. Using a toothpick, poke holes in the brownies. Brush with liqueur. Coarsely crumble and place half of the brownies in a serving bowl. Prepare mousse, according to package directions, except don’t chill. Spread half of the mousse over the brownies in the bowl. Layer half the cool whip, half the heath bars, half the nuts. Repeat layers. Cover and chill for several hours.

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The Kellogg’s All-Bran Original Muffins
Kellogg’s Cereal Box

1 ¼ cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
2 cups Kellogg’s All-Bran Original Cereal
1 ¼ cups milk
1 Egg
¼ cup vegetable oil
Cooking spray

Stir together flour, sugar, baking powder, salt set a side

No further recipe however it shouldn’t be hard to figure out…

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At Home Cappucino

2 cups fat free skim or 1% milk
1 tablespoon sugar
2 cups strong freshly brewed coffee
Cinnamon or grated chocolate, optional

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Frosty Mocha Drink

1 cup milk
3 tablespoons instant chocolate drink mix
2 tablespoons of instant coffee graduals
2 tablespoons of honey
1 teaspoon vanilla extract

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Blueberry Muffins

2 cups of Bisquick
1 egg
1/3 cup sugar
2/3 cup milk
2 tablespoons veg oil
¾ cup blueberries

Heat oven to 400 degrees. Grease cupcake pan – bottoms only or line with paper baking cups. Stir all ingredients except blueberries just until moistened. Fold in blueberries. Divide evenly among cupcake cups. Bake 15 – 18 minutes

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Swedish Nut Cake

2 Cups Sugar
2 teaspoon Vanilla
2 eggs
2 cups flour
½ Cup buts
1 – 20 oz can crushed pineapple, undrained

Mix soda with flour. Stir in pineapple. Add vanilla and nuts, bake in a 9 x 13 inch pan for 35 to 40 minutes at 350 degrees.

8 oz cream cheese (do not use light)
1 stick softened butter or oleo
1 ¾ cup powdered sugar
1 teaspoon of vanilla

When cool mix and beat well. Spread on cake and top with ½ cup of nuts.

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Coffee Walnut Bread

1 2/3 cups flour
2 teaspoons baking powder
½ teaspoon of salt
2/3 cup butter or margarine
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup strongly brewed coffee
½ cup almonds

Preheat oven to 350 degrees. Combine flour, baking powder, and salt; set aside. Mix together butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Add flour alternately with coffee, beating well after each addition. Stir in almonds. Pour into greased and floured 9 x 5 loaf pan. Bake for 40 – 45 minutes

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Almond Buttermilk Pound Cake

1 Cup buttermilk
3 cups sugar
3 cups flour
6 eggs
1 cup vegetable oil
¼ teaspoon soda
½ teaspoon salt
6 teaspoons almond extract

Cream sugar & shortening together, add eggs one at a time. Beat well after each egg. Mix extract and buttermilk together. Add it alternately with flour, salt, and soda. Beat well. Pour in well greased bunt cake pan. Bake at 350 degrees for 1 hour, 15 minutes. No frosting needed. Cake freezes well.

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To Make Homemade Buttermilk

2 cups of milk plus 2 tablespoons of vinegar, mix together and let set for 30 to 60 minutes.

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Orange Buttermilk Salad

1 – 20 oz can of crushed pineapple undrained
3 tablespoons white sugar
1 – 6 oz package orange flavored jello
2 cups buttermilk
1 – 8 oz container of frozen whipped cream
Optional Ingredients:
½ cup walnuts or pecans
½ cup coconut

Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat and cool to room temperature. Add buttermilk, and refrigerate 1 hour or until partially set.

Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours (overnight) & add nuts before serving.

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Pineapple Pound Cake

3 cups flour
1 teaspoon baking powder
¼ cup milk
¾ cup undrained pineapple1 ½ cup butter
2 ¾ cup sugar
6 large eggs

Preheat oven to 325 degrees. Grease and flour 2 loaf pans and set aside. In a separate bowl, combine flour and baking powder. Set aside. Combine in a separate bowl milk and pineapple and set aside. Cream butter and sugar. Add eggs one at a time. Add flour mixture and pineapple mixture in four additions. Beat smooth. Pour half the batter into each of the prepared pans. Bake at 350 degrees for one hour and 25 minutes. Cool until you can handle the pans with your hands. Then remove the cakes from the pans and then cool completely on wire racks.

Pineapple Glaze:
1 ½ cup powder sugar
¼ cup butter
Drained pineapple, desired amount.

Combine to desired constancy and spoon over the cake.

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Pie Crust

2 cups flour
1 cup Crisco
1 tablespoon sugar
1 teaspoon salt
5-6 tablespoons water
2 tablespoons butter
2 tablespoons milk
½ teaspoon baking powder
1 teaspoon vinegar

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Fruit Salad Sauce

Mix:
½ cup sugar
2 tablespoon cornstarch

Then add to sauce pan with

¾ cup pineapple juice
1/3 cup orange juice
1 tablespoon lemon juice

Stirring until it boils for 1 minute.

Pour over fruit: mandarin oranges, pineapple bits, grapes, apples,

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Cinnamon Jell-O

1 package cherry Jell-O
1 cup hot water
¼ cup red hot cinnamon candy (red hots)
½ cup boiling water
1 cup chopped apple
1 cup chopped celery
1 cup chopped nuts

Dissolve Jell-O in 1 cup of hot water, melt candy in ½ cup boiling water, mix both with 1 cup additional water, cool, add remaining ingredients and pour into mold chill until solid

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Raw Cranberry Salad

Mix together:
2 – 1 lb packages of fresh or frozen ground cranberries
4 cups sugar

Mix together & cool:
3 packages of raspberry Jell-o
1 Cup hot water

Add:
3 cups celery
3 cups apples
2 cups chopped pecans
1 small can orange juice concentrate
1 orange chopped

If for a small crowd divide everything by 1/3

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Apple Crisp

5 apples
¾ cup oatmeal
1 cup brown sugar
¾ Cup flour
1 teaspoon cinnamon
½ cup margarine

9 inch pie plate 350 degrees 45-50 minutes

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Pastry (this one)

2 cups flour
½ teaspoon baking powder
½ teaspoon salt
2/3 cup shortening
5-6 tablespoon cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

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Kuchen (a German fruit or cheese filled yeast raised cake)

3 cups flour
¼ cup warm water
1 package yeast or 2 ½ teaspoons of yeast
½ stick of butter
¾ cup scalded milk
3 tablespoons sugar
¼ teaspoon salt
4 egg yokes

Heat milk to scalding, and then add butter and 1 ½ tea sugar, stir well until butter and sugar are dissolved. In a Small bowl, add yeast to water with the other 1 ½ tablespoon of sugar. Put 2 cups of flour in large bowl and add cooled milk mixture, yeast mixture, eggs and salt. Beat well. Add the additional flour and work until dough comes away from the sides of the bowl. Dough should be very soft and sticky. (If too thick add a few tablespoons of warm water) Cover and let rise till double in bulk. This recipe will make 3 9 inch cake pans of Kuchen.

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Sheet Kuchen

Roll out the dough (above), very thin and place in a greased pan with ½ lip. The pan may be round, square, or rectangle, gently press the dough up against the sides of the pan forming a sort of a shell and fill with your favorite fruit, fresh or canned. Slice tart apples very thing and arrange on the dough. Cover with batter (recipe below), Bake at 325 to 350 for 25-30 minutes or until golden brown. For cherry or plum: If the fruit is fresh do the same as the apple (pit the cherries and plums). If canned fruit is used, drain and save the juice and arrange the fruit in rows on the dough. Take ½ cup of the juice and thicken with cornstarch; pour over the fruit. Cover with batter. Bake at 325-350 for about 30 minutes or until golden brown.

Batter Topping for Sheet Kuchens:

2-3 eggs
1-2 tablespoons flour
1-2 tablespoon sugar

Separate the whites and yolks of the eggs. Mix the yolks, flour, and sugar. Beat the whites until stiff. Fold into the yolk. Mix and spread thinly but completely over the fruit.

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Salted Carmel Cappuccino Cheesecake
Taste of Home April/May 2012

Crust:
1 – 9 oz package chocolate wafers
1 cup semisweet chocolate chips
½ cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
½ cup butter melted.

Filling:
3 – 8 oz packages cream cheese, softened
1 cup packed brown sugar
½ cup sour cream
¼ cup Kahlua
2 tablespoon flour
2 tablespoons instant espresso powder
4 eggs lightly beaten

Topping:
½ cup hot Carmel ice cream topping
½ teaspoon coarse sea salt

1.) Place a greased 9 inch springform pan on a double thickness of heavy duty foil. (about 18 inches square) Securely wrap foil around pan. 2.) Place the first 5 ingredients in a food processer; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom of pan and 2 inches up. 3.) In a bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan. 4.) Bake at 350 degrees for 55-65 minutes or until center is set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. 5.) Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove spring form pan. Just before serving, sprinkle sea salt over caramel.

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Chocolate Cheese Cake Pie

1 – 8 oz package cream cheese, softened
¼ cup butter or margarine, softened
1/3 cup sugar
1 ½ cups milk chocolate chips, melted and cooled
1 – 8 oz carton frozen whipped topping, thawed
1 – 9 inch graham cracker crust

In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping, spoon into crust, cover and chill until serving.

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Pumpkin Muffins

2 eggs, beaten
1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
¼ cup water
1 2/3 cup flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon cinnamon
½ cup nuts, chopped (optional)

Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, oil and water, in medium-sized mixing bowl. In a separate bowl stir together flour, baking soda, salt, baking powder, and spices. Add dry ingredients to wet, gradually, and stir to blend. Place batter ¾ to the top of non-stick or lightly oiled muffin tin. Bake 20 minutes or until toothpick inserted into the middle of muffing comes out clean. Remove from the pan right away.

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Cream Cheese Coffee Cake

½ cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup – 8 ozs sour cream

Filling:
2 – 3 oz packages cream cheese
2 tablespoons confectioners’ sugar
2 tablespoons of lemon juice

Cinnamon-Nut Topping:
¼ cup finely chopped pecans
2 tablespoons of sugar
½ teaspoon ground cinnamon

In a large mixing bowl, cream butter and Sugar, add eggs and vanilla; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Set batter aside. In a small mixing bowl, beat cream cheese, confectioners’ sugar and lemon juice until smooth. Spoon half the batter into a greased and floured 10’ tube pan. Top with filling and remaining batter. Combine topping ingredients; Sprinkle over batter. Baking at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

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Tropical Muffins

¼ cup butter or margarine, softened
½ cup sugar
1 egg
1 cup (8 ounces) sour cream
1 ½ teaspoons run extract
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 – 8 oz can crushed pineapple drained
½ cup coconut flakes
1/3 cup chopped pecans

In a mixing bowl, cream the butter and sugar. Add the egg, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack.

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Traditional Apple Pie

Pastry for a two-crust 9 inch pie

1 cup sugar
2 tablespoons tapioca
½ teaspoon cinnamon
A dash of salt
6 cups of thinly sliced tart apples
2 tablespoons butter

Heat the oven to 350 degrees. Stir together sugar, tapioca, cinnamon and salt, mix with sliced apples, and pour mixture into a pastry lined pie pan. Dot the apple mixture with butter, cover it with the top crust and cut in slits. Seal and flute the pastry cover the edge with a 2-3 inch strip of foil to prevent excessive browning. Bake 45-50 minutes or until the crust is a nice brown and juice begins to bubble through the slits.

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Gramp’s Cream Pie

¼ cup cornstarch
2/3 cup sugar
¼ teaspoon salt

Mix and gradually add to

2 cup scalded milk cook till thick and small amount 2

3 slightly beaten egg yolks

Cook 5 minutes and add

2 tablespoons butter
½ teaspoon vanilla

For Banana pie slice in 2 or 3 bananas

For Butterscotch substitute 1 cup brown sugar for the white & increase butter

For Coconut add 1 cup moist coconut

For Chocolate increase sugar to 1 cup melt 2 – 1 oz squares of chocolate in the scalded milk

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Cream Puff Dessert

Crust:
1 cup oleo
1 cup water

bring to boil

Add 1 cup flour & stir to form a ball

Add 4 eggs one at a time beating well after each egg

Bake in a 9 x 13 pan at 400 degrees for 30 minutes

Coo

Topping:

2 boxes of instant pudding
2 cups milk
8 oz cream cheese
8 oz cool whip
Cream together and spread over crust. Top with the rest of the cool whip and drizzle with chocolate. Refrigerate

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Julekage (Norwegian Christmas Bread)

2 cakes or packages of yeast
3 cups milk, scalded
1/3 cup lukewarm water
¾ cup sugar
½ cup butter or oleo
½ cup currants (optional)
8 cups flour
2 teaspoon salt
2 eggs, beaten
½ cup chopped citron
¾ cup chopped raisins
½ cup chopped cherries
½ teaspoon cardamom

Dissolve yeast in lukewarm water. Pour scalded milk over butter. When lukewarm add yeast and sugar. Add half of the flour and salt. Beat well for 10 minutes. Add eggs beating well. Add fruit and reaming flour. Kneed and place in greased bowl to rise. Cover and set in warm place until about doubled. Poke down and let rise again. Shape into 3 -4 loaves and place in greased pans. Brush tops with egg white (slightly beaten). When loaves are double in bulk bake at 325-350. After removing from oven, brush crust with melted butter and sprinkle with sugar and cinnamon. (May frost with glaze instead of cinnamon and sugar)

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Rhubarb Crisp Pie

1 ½ lb Rhubarb (5 cups)
¼ cup water
3 tablespoon flour
¾ cup sugar

Topping:
¼ cup unsalted butter
½ cup sugar
½ cup flour
½ cup oatmeal
½ teaspoon ground cardamom

350 degrees for 40 minutes

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Ollie Bollen

1 quart milk
2 Eggs
½ Cups Sugar
2 Teaspoon Salt
1 package yeast or 1 tablespoon yeast
6 cups flour

Heat milk until scalded, add sugar, salt, & raisins. Cool until lukewarm. Soak yeast in 1/3 cup warm water & 1 teaspoon sugar. When milk is warm add beaten eggs, yeast, & flour, last fold in beaten egg whites, let rise until double. Drop by teaspoon into hot lard 375 degrees roll in sugar and serve

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Rhubarb Cream Pie

2 Tablespoon butter
2 Cups rhubarb
1 cup sugar
2 egg yolks, beaten
2 teaspoon corn starch
1 cup light cream
1/8 teaspoon salt
¼ cup sugar

Melt butter; add rhubarb and sugar cook slowly until the rhubarb is tender. Combine sugar, cornstarch, egg yolks, 1 cup cream or milk, and salt add this to rhubarb and cook until thick. Cool pour into 8” pie shell. Top with meringue Bake at 350 degree 12 – 15 minutes

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Rhubarb Cream Delight

Crust: 1 cup flour, ¼ cup w. sugar, ½ cup butter

Rhubarb layer: 3 cups chopped rhubarb 3” cubes, ½ cup white sugar, 1 tablespoon flour

Cream layer: 1 – 12 oz package cream cheese, ½ cups sugar, 2 eggs

Topping: 1 cup (8 oz) sour cream, 2 tablespoons sugar, 1 teaspoon vanilla

Combine crust ingredients & pat into 10” pie plate (you need that large size). Combine rhubarb, sugar, and flour tossing slightly. Pour into crust. Bake at 375 degrees for 15 minutes. Meanwhile, in mixing bowl beat cream cheese & sugar until fluffy, and then beat in eggs one at a time. Pour over hot rhubarb layer. Bake 350 degrees for 30 minutes or until set.

Combine topping ingredients and spread over cream layer. Cool and then refrigerate, Serves at least 10 generous pieces.

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Deep Dish Pumpkin Pie

1 ¾ up Flour
½ cup brown sugar
1/3 cup granulated sugar
1 cup butter, cut
1 cup chopped nuts
1 – 16 oz can pumpkin
1 – 14 oz can sweetened and condensed milk
2 Eggs
1 Teaspoon Cinnamon
½ teaspoon allspice
½ teaspoon salt

Preheat oven 350 degrees. In med bowl, combine flour & sugar; cut in butter till crumbly. Stir in nuts,. Reserve 1 cup crumb mixture, press remaining in 12 x 7 inch baking dish on the bottom and ½ ways up the sides. In large bowl, combine remaining ingredients, mix well. Pour into prepared dish. Top with reserve crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Refrigerate.

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Apple Sauce

Quarter apples leave the peal on & cut out stem. Use a large kettle ¼ full of water fill with apples cook until tender run through sieve recoook and add a little sugar if desired

Process 25 minutes

Don’t over fill keep 1” down

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Apple Butter

Peel & quarter apples cook until soft – run threw sieve – add equal amount of sugar – add small amount of cinnamon. Cook in roasting pan in oven for about 2 hours at 325 degrees – Un cover roaster after 1 hour so it doesn’t boil over – about 4 quarts of strained apples + 6 cups of sugar

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Apple Rings

4 Cups water
2 cups sugar
3 drops cinnamon oil
6 oz re cinnamon candies
1 oz red food coloring

Peel, core, and slice apples 1/2 inch thick. Place carefully into large mouth jars. Cover with Boil hot syrup made from ingredients above. Seal jars & process 15 minutes in hot water bath. Makes about 6 pints of apple rings

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Legendary Mayonnaise Cake

In a large bowl mix together

1 cup sugar
1 cup water
1 cup mayonnaise
1 teaspoon vanilla

Gently fold in

2 ¼ cup sifted flour
1 ½ teaspoon baking soda
¼ cup coca
1/8 teaspoon salt
¼ t red food coloring

Bake 20 to 25 minutes – 2 layers

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Barb’s Egyptian Frosting

2 Eggs
1 Tablespoon Flour
1 ½ cup sugar
1 cup sour cream

Cook till thick

Add 1 cup raisins & chopped walnuts

Frost cake – melt 2 sq bitter chocolate 1 Tablespoon butter drizzle over the other mess

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Banana Cranberry Muffins

2 cups cranberries
1 2/3 cup sugar
1 cup water
1/3 cup shortening
2 eggs
1 ¾ cup flour
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup mashed bananas
½ cup chopped nuts

In a small sauce pan bring cranberries, 1 cup water, and 1 cup sugar to a boil. Reduce heat – simmer uncovered 5-7 minutes – drain. In a large bowl cream shortening & remaining sugar – add eggs one at a time beating well after each addition. Combine flour, baking powder, salt, and baking soda, add to cream mixture alternately with bananas. Fold in berries and nuts.

Fill greased or paper lined muffin cups ¾ full – bake at 400 degrees for 15-20 minutes – cool for 5 minutes before removing from pan to wire rack – makes about 14 muffins

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Banana Bran Muffins

7 ripe bananas
½ cup honey
¼ cup oil
2/3 cup buttermilk (2 tablespoons dry buttermilk 2/3 cup water)
2 eggs

Mix & Add

2 cup whole wheat flour
½ cup cornmeal
1 cup bran
2 tablespoons baking powder

Fold in 1 cup raisins (optional) – spray muffin tin w/Pam – Fill 2/3 full. Bake in 350 degrees 20 -30 minutes – Cool 5 minutes before removing from pan –

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Drop Doughnuts

3 eggs
1 cup sugar
1 ½ cup milk
3 ½ cup flour
2 teaspoon baking powder
¼ teaspoon nutmeg
½ teaspoon salt
2 teaspoon vanilla

Beat eggs, add sugar & milk – sift together dry ingredients – beat well into creamed mixture – blend in vanilla – heat deep fat fryer oil at 375 degrees – drop by teaspoonful – roll in sugar

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Doughnuts ***

2 Eggs Beaten
1 ½ cups sugar
1 teaspoon nutmeg
1 teaspoon vanilla
¼ teaspoon salt
1 ½ cup buttermilk
1 cup cream
1 teaspoon baking soda
1 ½ teaspoon baking powder
4 ½ – 5 cups flour

Combine ingredients. Add just enough flour so dough can be rolled out. Instead of rolling pin pat dough with hands to right thickness. Use doughnut cutter or cut in 1×3 bars. Fry in lard. Frost

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Disappearing Doughnuts

4 eggs beaten
2 cups sugar
1/3 cup oil
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 teaspoon soda in 2 cups buttermilk
1 teaspoon vanilla
5 cups flour

Beat eggs, add sugar, beat till creamy Beat in oil, add sugar, and beat till creamy. Beat in oil, add soda to buttermilk. Measure together all dry ingredients. ADD to egg mixture alternating flour with buttermilk.

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Peanut Brittle

½ cup water (bring this to a boil)
2 cup sugar
1 cup white syrup

Boil till spins a thread

Add peanuts cook till golden brown – add coconut

Add 2 teaspoons soda
1 teaspoon vanilla
2 teaspoon butter

Pour on buttered cookie sheet

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Old Time Fudge

2 cups sugar
¾ cup milk
2 – 1 oz squares of unsweetened chocolate
Dash of salt
1 teaspoon corn syrup (light or dark)
2 tablespoons butter
1 teaspoon vanilla

Butter sides of a heavy 2 quart sauce pan. Combine sugar, milk, chocolate salt & corn syrup. Heat over medium heat stirring constantly till sugar dissolves, chocolate melts & mixture comes to boiling. Then cook to soft boil stage 234 degrees stirring only if necessary. Immediately remove from heat add butter & cool to lukewarm 110 degrees without stirring. Add vanilla, beat vigorously until fudge becomes very thick and starts t lose its gloss. Quickly spread in a buttered shallow pan or small platter. Score in squares while warm and if desired. Top each with a walnut half – cut when firm.

* Note – if you like quickly stir in ½ cup broken nuts at the end of beating time when fudge begins to lose its gloss.

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Double Chocolate Oatmeal Cookies

1 ½ cup sugar
1 cup soft Oleo
1 egg
¼ cup water
1 teaspoon vanilla
½ teaspoon baking soda
1 1/3 cup flour
1/3 cup cocoa
½ teaspoon salt
3 cups oatmeal
1 package chocolate chips

* Mix sugar, oleo, egg, water vanilla, stir in remaining ingredients bake at 350 degrees for 10-12 minutes

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Coconut Kisses

Mix together:

1/2cup sugar
1 ½ cup shredded coconut
1 tablespoon flour
¼ cup raisins
¼ cup candied cherries
¼ teaspoon salt

Add and mix well:

¼ cup milk
½ teaspoon vanilla

Drop on greased cookie sheet. Bake in moderate oven. Remove from pan while hot, shape with fingers, makes about 2 dozen

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Oven Caramel Corn

2 cup brown sugar
1 cup oleo
½ teaspoon salt
½ cup white corn syrup
1 teaspoon vanilla
1 teaspoon soda
5-7 quarts of popped popcorn

Preheat oven to 225 degrees bring brown sugar, oleo salt and syrup to boil. Remove from heat, add vanilla and soda. Pour over popcorn, bake for 45 minutes. Stirring occasionally. Store in are tight container.

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Rhubarb Coffee Cake

1 ½ cup brown sugar
2/3 liquid shortening
1 egg
2 ½ cups flour
1 cup sour milk (put soda & 2 tablespoons of vinegar to make sour milk)
1 ½ cup rhubarb
1 teaspoon vanilla
1 teaspoon soda

Pour into greased and floured 9×113 pan – Topping ½ cup sugar, 1 teaspoon cinnamon, 1 teaspoon melted butter. Bake at 350 degrees for 40 minutes.

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Funeral Cake

2 ¼ cup water
1 ½ stick oleo
1 ½ cup oatmeal

Mix and add to

1 ½ cup brown sugar
1 ½ cup white sugar
3 eggs
2 ¼ cup flour
1 ½ teaspoon cinnamon
½ teaspoon salt
1 ½ teaspoon soda
1 teaspoon vanilla

Bake at 350 degrees
Topping:

½ cup brown sugar
1 ½ stick oleo
1 ½ tablespoon milk
2 egg yolks

Boil 1 minute

Add

¾ cup walnuts
¾ cup coconut

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Brownie Mix

6 cups flour
4 teaspoon baking powder
4 teaspoon salt
8 cups sugar
1 – 8 oz can baking cocoa
2 cup vegetable shortening

In a large bowl, combine the first 5 ingredients with a pastry blender cut in shortening until evenly distributed. Store in a large airtight container in cupboard, keep 10-12 weeks yield about 17 cups of mix.

To make brownies:

2 ½ cup brownie mix
2 eggs beaten
1 teaspoon vanilla
½ cup chopped nuts
Confectioners’ sugar

In a mixing bowl, combine first 4 ingredients. Beat with a spoon until smooth, Spread into a greased 8 inch square baking pan. Bake at 350 degrees for 20-25 minutes or until top tests done. Cut into squares while still warm. Dust with confectioners’ sugar if desired.

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Coralie’s Filled Cookies

1 cup sugar
½ cup butter
1 egg
½ cup sweet cream
1 teaspoon soda
2 teaspoon baking powder
Vanilla
3 cups flour

Mix together. Roll thin and put filling between.

Filling: 2 cups ground raisins
½ cup sugar
½ cup water

Boil and then add

Vanilla
1 tablespoon butter

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Gramp’s Granola

½ cup oil
½ cup honey
1 tablespoon vanilla

Heat in pan and then add

1 cup wheat germ
1 cup sesame seeds
1 cup bran flakes
7 cup oatmeal
½ cup peanuts
2 cup raisin or dates (add after baking)
1 cup sunflower seeds
1 cup sliced or chopped almonds

Bake at 450 degrees for 45 minutes Stir every 15 minutes

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Ultimate Double Chocolate Brownies

¾ cup baking coca
½ teaspoon baking soda
2/3 cup ole melted & divided
½ cup boiling water
2 cup sugar
2 eggs
1 1/3 cup flour
1 teaspoon vanilla
¼ teaspoon salt
½ cup chopped pecans
2 cup semisweet chocolate chunks

In a large bowl combine cocoa & baking soda; bled in 1/3 cup melted ole and boiling water: stir until well blended. Stir in sugar, eggs & remaining butter. Add flour, vanilla & salt. Stir in the pecans & chocolate chunks. Pour into a greased 13x9x2 baking pan. Bake at 350 degrees for 35-40 minutes – cool.

__

24 hour salad

2 eggs, well beaten
¼ cup lemon juice
2 tablespoons sugar
Dash salt
¼ cup blanched almonds chopped
3 tablespoons butter
1 cup heavy cream whipped
2 cup miniature marshmallows
2 cup pineapple tidbit
2 cups white cherries, pitted
½ cup diced oranges
1 cup grapes, halved and seeded

Combine eggs, lemon juice, sugar, and salt – cook over low heat until thick. Add butter & cool. Fold cream into cooled mixture – mix dressing lightly with marshmallows and well drained fruit and nuts. Chill 24 hours so flavors can blend.

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Homemade Ice Cream

8 eggs
4 cups sugar
2 pints whipping cream
3 ½ pints milk
3 tablespoons vanilla

Beat eggs slightly, then add sugar and beat add the cream (as is do not whip) and beat just until well mixed add the milk & vanilla and mix well. Pour into freezer can & freeze

__

Belgium Waffle Cookies

3 Eggs
½ cup white sugar
¾ cup brown sugar
½ cup butter (not margarine)
1 teaspoon baking powder
2 ½ cup flour (or a little more)
2 teaspoons vanilla

Beat eggs, add rest in order. Bake in a krumkake iron. Drop dough by spoon onto warm iron about 1/3 teaspoon at a time. They bake quickly – when you put dough in iron turn iron over

__

Cheese Sticks

2 Cups Sifted Flour
½ cup salt
2 teaspoons Chili Powder
6 OZ Margarine
1 Cup Cheddar Cheese Grated
1/3 Cup Beer
4 Tablespoons Cream
1/3 Cup Walnuts Chopped

Sift the flour, salt, and chili powder together. Cut in margarine and the grated cheese until mealy. Stir in the beer and mix only until a dough ball is formed. Cover and chill for 2 hours.

Roll the dough into a rectangle 1/8 inch thick. Brush top with cream and sprinkle with the nuts. Cut into ½ inch by 4 inch strips. Arrange on a parchment paper lined sheet pan and bake at 425 degrees for 10 minutes or until lightly browned.

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Brittany’s Chicken Noodle Soup
Yield – 1 Gal

Noodles 3 ½ oz
Celery 8 oz
Onions 8 oz
Carrots 8 oz
Margarine 1 ½ oz
Garlic ½ tsp
Chicken Stock ¾ gal
All Spice 1/8 tsp
Peas ½ lb
White pepper 1/8 tsp
Chicken ¾ cup
Noodles
Parsley ¼ tablespoons

Finley dice celery, onion, carrots sauté until tender in margarine mince and add garlic blend in chicken stock and bring to boil add in All Spice add and simmer for 20 minutes peas and white pepper add pre cooked chicken blend in and heat thoroughly add noodle and parsley

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Caesar Dressing
1 ½ quarts

Place together in a food processer and process for one minute
½ cup Lemmon juice
1 cup red wine vinegar
1 ½ tablespoon salt
½ teaspoon pepper
1 tablespoon anchovies
2 cloves of garlic
½ teaspoon Worcestershire Sauce

Slowly add to running machine 1 ¼ quart olive oil

Add and blend lightly fresh grated parmesan cheese

Cover and refrigerate for at least 1 hour before serving. Mix well before serving

__

Brittany’s Chili
Yield: 4 Gallons

5 lbs of hamburger
3 quarts Celery
3 quarts Onions
3 tablespoons Garlic
¼ cup Chili powder
1 tablespoon Crushed oregano
1 teaspoon Cumin
2 teaspoons Coca
3 quarts Beef Stock
3 quarts Diced Tomato
3 quarts Tomato Puree
1 tablespoon Worcestershire Sauce
3 each Bay Leaves
2 teaspoons Pepper
1 tablespoon Salt
6 quarts Kidney Beans

Brown and drain hamburger, dice and sauté celery and onion, mince and add garlic, blend in and sauté lightly chili powder, oregano, cumin, cocoa, blend in and simmer for 1 hour beef stock, diced tomato, tomato puree, Worcestershire sauce, bay leaves, pepper, salt , blend in and simmer for 45 minutes kidney beans.

Remove bay leaves, and serve

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Brittany’s Famous Cranberry Relish
Yield: 50 2 oz portions

Quarter and core 3 lbs of apples
Grind together the 3lbs of apples, 3 whole oranges, 2 lbs of fresh cranberries add and mix well 3 ¼ cups of sugar.

Allow to set for at least one hour in the refrigerator before serving

__

Brittany’s Famous Italian Pasta Salad
Yield: 3 Quarts

Ingredients:
12 oz Rotini
1 ½ Cup Green Pepper
1 ½ Cup Red Onion
1 ½ Cup Pepperoni
1 ½ Cup Celery
2 Cups Fresh Tomato
1 Cup Black Olives
½ Cup Grated Parmesan Cheese
1 Cup Salad Oil
1 Cup Olive Oil
1 Cup Red Wine Vinegar
1 ½ teaspoon Worcestershire Sauce
1 ½ Tablespoon Crushed Oregano Leaves
1 teaspoon Ground Black Pepper
1 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Minced Garlic
Bring to a boil 3 Quarts of water and 1 tablespoon of salt

Stir in and cook for approximately 10 minutes 12 oz of Rotini

Drain the cooked rotini, rinse in cold water until cool throughout, then drain well and set aside.

Julienne Strip the green pepper, red onion, and pepperoni

Fine dice and add celery

Peel dice and add tomato

Slice and add black olives

Add and lightly toss grated Parmesan cheese and the cooled rotini

In a separate bowl whip together and pour over and toss gently salad oil, olive oil, red wine vinegar, Worcestershire sauce, crushed oregano leaves, ground black pepper, salt, sugar, minced garlic

Allow to marinate for at least 2 hours

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Barbecue Sauce
Yield: 4 Gallons

8 oz of celery
8 oz of onions
3 cups of margarine
¼ cup garlic
4 gal of catsup
1 cup Worcestershire sauce
½ cup liquid smoke
3 cups soy sauce
1 ½ cup brown sugar
6 bay leaves
1 ½ cup beer
¾ cup seasonal salt

Fine dice celery and onions sauté until tender in margarine

Mince and add garlic

Then add catsup, Worcestershire sauce, liquid smoke, soy sauce, brown sugar, bay leaves, beer, seasonal salt

Simmer together for 2 hours, stirring occasionally

Strain through a fine sieve

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Basic Tomato Sauce
Yield 1 ½ Quarts

Ingredients:

1 ½ Cup Onions
¼ cup Olive Oil
2 teaspoons of minced Garlic
½ teaspoon of Thyme – leaves
1 Tablespoon Basil – leaves
7 Cups diced Tomatoes
2 bay leaves
2 Tablespoons of chopped Parsley
1 Tablespoon Sugar
½ teaspoon Salt
¼ teaspoon Ground Black Pepper

Finely dice onions and sauté in olive oil

Add garlic, thyme, and basil

Blend in and simmer for 1 hour tomato, bay leaves, parsley, sugar, salt, and ground black pepper

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Horseradish Sauce
Yield: 4 Gallons

Ingredients:

8 oz Onions
2 lbs Margarine
5 ¾ Cups Bread Flour
3 ½ Quarts Half and Half
10 ½ Quarts Milk
2 Tablespoons Worcestershire Sauce
½ teaspoon Tabasco Sauce
3 Tablespoons Sugar
2 Tablespoons Salt
1 ½ teaspoon White Pepper
3 Tablespoons Chicken Base
4 lbs (or 2 quarts) of horseradish

Fine dice onion and sauté in margarine

Blend in bread flour and cook for 3 minutes

Preheat and whip in half and half, milk, Worcestershire sauce, Tabasco sauce, sugar, salt, white pepper, and chicken base

Bring to a boil stirring frequently to thicken, then reduce heat to a simmer and allow to simmer for at least 30 minutes

Strain

Blend in and reheat 4 lbs (or 2 quarts) of horseradish

Simmer for 5 minutes after the addition of horseradish

__

Pizza Sauce
Yield: 1 Gallon

½ cup Olive Oil
1 Quart Onions
3 Tablespoons Garlic Minced
¼ Cup Oregano Leaf
1 ½ teaspoon Basil Leaf
2 teaspoons Fennel Seed
3 ¼ quart Diced Tomatoes
3 cups Tomato Paste
4 whole Bay Leaves
¼ cup Sugar
¼ cup Salt
1 Tablespoon Pepper

Sauté together onion and olive oil – then add garlic, oregano, basil, and fennel seed, – blend in and bring to a simmer diced tomato, tomato paste, bay leaves , sugar, salt and pepper – Simmer together approximately 2 hours stirring occasionally – remove bay leaves before serving

__

Spaghetti Sauce
Yield: 4 Gallons

Ingredients:

3 Quarts Onion
2 Quarts Celery
2 Cup Olive Oil
2 Tablespoons Minced Garlic
¼ cup Oregano
2 Tablespoons Basil leaf
2 Table Spoons Marjoram Leaf
1 Tablespoon Rosemary Leaf
1 Tablespoon Ground Fennel Seed
6 ½ quarts Diced Tomato
6 ½ quarts Tomato Puree
1 ½ quarts Tomato Paste
1 gal Beef Stock
6 whole Bay Leaves
3 Tablespoons Salt
2 tablespoons Pepper
1 ½ cup Brown Sugar
¼ cup Parsley
3 cups Parmesan Cheese

Finely dices and sauté onions and celery in olive oil – add in and sauté lightly garlic, oregano, basil, marjoram, rosemary, and fennel seed – blend in and bring to a boil diced tomato, tomato puree, tomato paste, beef stalk, bay leaves, salt, pepper, brown sugar and parsley. – Reduce and simmer for 2 – 3 hours stirring occasionally – remove bay leaves – blend in parmesan cheese

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Baked Cheese Cake
Yield: 4 – 10” round pans

Crust Mixture:

¾ cup Margarine (greasing pans)
2 lbs graham crackers or Oreos
1 Cup Margarine

Heavily grease the sides of four pans with softened but not melted margarine ¾ cups. Finley crush 2 lbs of graham crackers or Oreos and mix together until moistened, divide the crumb mixture evenly among 4 pans pressingly lightly and set aside

Cream Cheese Mixture:

6 lbs Cream Cheese
2 ¾ cups Sugar
½ cup Corn starch
1 ½ cups Egg Yolks (app 17 – 18)
2 Tablespoons Vanilla
2 Tablespoons of Lemmon Zest

Whip cream cheese until soft. Blend together sugar and cornstarch. Blend in Egg yolks, vanilla and lemon zest.

Meringue Mixture:

2 cups Egg White (app 16 -18)
2 ¾ cup Sugar

In a separate bowl whip until frothy Egg whites and Sugar

Gently and thoroughly fold the meringue mixture into the cream cheese mixture. Divide the filling evenly among the four prepared pans. Placed filled pans into deep sheet pans and carefully fill the sheet pan with 1’ hot water. Place in a 300 degree oven and bake for 1 ½ hours then turn off the heat and allow the cheese cakes to cool. Remove from the oven and cool to room temperature then cover tightly

RECIPE VARATIONS:

Chocolate Chip Cheese Cake – eliminate the lemon zest and add 1 lb of grated sweet chocolate

2 thoughts on “Missy’s Crafty Recipes”

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