Now that our original cook book from years ago has been posted to this blog, we are excited to be adding new recipes from our sisters! Any recipe that is posted after today, will be an addition to the original ward cook book.
So, if you have a copy of the original cook book, just click on "New Recipes" or any recipes submitted after January 22, 2011 and you will be able to view new additions!
If you have any recipes that you would like to submit, please let us know and we'll be happy to add them.
Thanks!
January 23, 2011
January 21, 2011
My Prize Recipe
To ½ cup of Friendship add 1 cup of Thoughtfulness.
Cream together with a pinch of powdered Tenderness.
Very lightly beat a bowl of Loyalty with
1 cup of Faith
1 cup of Charity
1 cup of Hope
Be sure to add a spoonful of Gaiety that sings.
Add ability to Laugh at little things
Moisten with the sudden tears of heartfelt Sympathy
Bake in a Good Natured pan
Serve often
Vicki Lewis
Cream together with a pinch of powdered Tenderness.
Very lightly beat a bowl of Loyalty with
1 cup of Faith
1 cup of Charity
1 cup of Hope
Be sure to add a spoonful of Gaiety that sings.
Add ability to Laugh at little things
Moisten with the sudden tears of heartfelt Sympathy
Bake in a Good Natured pan
Serve often
Vicki Lewis
Strawberry Orange Smoothie
1/2 bag 20oz frozen strawberries
1 c plain yogurt
1/2 c orange juice
2-3 tsp sugar ( to taste)
5 ice cubes
Combine all ingredients in a blender. If your ingredients are frozen it will take extra time and you'll have to stir up the mixture often. If thawed, ti will blend really fast. We love this recipe. So refreshing on a hot summer day!
Cindy Guild
1 c plain yogurt
1/2 c orange juice
2-3 tsp sugar ( to taste)
5 ice cubes
Combine all ingredients in a blender. If your ingredients are frozen it will take extra time and you'll have to stir up the mixture often. If thawed, ti will blend really fast. We love this recipe. So refreshing on a hot summer day!
Cindy Guild
Homemade Potpourri
the peel of one orange
the peels of two apples
2 1/2 Tbs whole cloves
1 cinnamon stick
Break the orange, apple peels and cinnamon stick into small pieces
Simmer in a pot of water to create a lovely holiday fragrance.
Jan Emery
the peels of two apples
2 1/2 Tbs whole cloves
1 cinnamon stick
Break the orange, apple peels and cinnamon stick into small pieces
Simmer in a pot of water to create a lovely holiday fragrance.
Jan Emery
Kool Aid Playdough
Mix together:
2 1/2 c flour
1/2 c salt
2 Packages unsweetened Kool Aid ( use two fot he same flavor)
Add:
2 cups boiling water
3 tbs oil
Stir and knead until cool stays soft and smells good!
Sue Miller
2 1/2 c flour
1/2 c salt
2 Packages unsweetened Kool Aid ( use two fot he same flavor)
Add:
2 cups boiling water
3 tbs oil
Stir and knead until cool stays soft and smells good!
Sue Miller
Jello Jam
12c. crushed fruit
2 large packages Jello (flavor to compliment fruit)
9 c sugar
5 Tbs. lemon juice
Slow boil for 20 minutes. Put in jars and seal. Hot water bath for 10 minutes.
Janelle Openshaw
2 large packages Jello (flavor to compliment fruit)
9 c sugar
5 Tbs. lemon juice
Slow boil for 20 minutes. Put in jars and seal. Hot water bath for 10 minutes.
Janelle Openshaw
Strawberry Pretzel Salad
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Janelle Openshaw
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Janelle Openshaw
Homemade Pancakes
2 cups flour
¼ cup ground all bran
2 Tsp baking soda
½ tsp salt
1 egg
milk
3 tsp sugar
3 tsp oil
Grease griddle and heat well. Mix all ingredients and use milk to the point of consistency. Pour onto griddle and turn when tip sides are quite bubbly. Turn heat down and let pancakes cook thoroughly.
Waffles- Same ingredients but add 1 tsp more sugar and 1 tsp more oil. Grease waffle iron well and use when hot.
Mary Lou Higbee
¼ cup ground all bran
2 Tsp baking soda
½ tsp salt
1 egg
milk
3 tsp sugar
3 tsp oil
Grease griddle and heat well. Mix all ingredients and use milk to the point of consistency. Pour onto griddle and turn when tip sides are quite bubbly. Turn heat down and let pancakes cook thoroughly.
Waffles- Same ingredients but add 1 tsp more sugar and 1 tsp more oil. Grease waffle iron well and use when hot.
Mary Lou Higbee
Peanut Butter Play Dough
18oz creamy Peanut butter
6 Tbs honey
approx. ¾ c. powdered milk
Mix and knead till desired consistency
Janelle Openshaw
6 Tbs honey
approx. ¾ c. powdered milk
Mix and knead till desired consistency
Janelle Openshaw
Slow Cooker Cider
3 cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice
½ gallon apple cider
½ cup packed brown sugar
1 medium orange, sliced
Place spices in a double thickness of cheesecloth; bring up the corners of the cloth and tie with a string to form a bag. Place cider and sugar in slow cooker. Stir until sugar is dissolved. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours. Remove spices before serving.
Kathee Jefferson
1 tsp whole cloves
1 tsp whole allspice
½ gallon apple cider
½ cup packed brown sugar
1 medium orange, sliced
Place spices in a double thickness of cheesecloth; bring up the corners of the cloth and tie with a string to form a bag. Place cider and sugar in slow cooker. Stir until sugar is dissolved. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours. Remove spices before serving.
Kathee Jefferson
Orange Almond Sparkle
1 6 oz can frozen lemonade, thawed
2 cups water
1 one ounce bottle almond extract
2 two liter bottles ginger ale
½ gallon orange sherbet, softened
Garnishes:
Orange slices
Maraschino cherries
Combine lemonade, water, and extract. Stir well and keep mixture chilled until ready to serve. Place sherbet by spoonfuls into punch bowl. Add lemonade mixture. Slowly add ginger ale. Stir gently. Garnish; serve immediately. Makes about 1½ gallons.
Kathee Jefferson
2 cups water
1 one ounce bottle almond extract
2 two liter bottles ginger ale
½ gallon orange sherbet, softened
Garnishes:
Orange slices
Maraschino cherries
Combine lemonade, water, and extract. Stir well and keep mixture chilled until ready to serve. Place sherbet by spoonfuls into punch bowl. Add lemonade mixture. Slowly add ginger ale. Stir gently. Garnish; serve immediately. Makes about 1½ gallons.
Kathee Jefferson
Christmas Punch
½ gallon vanilla ice cream
½ gallon orange sherbet
46 ounce can pineapple juice
2 liter of sprite
Mix pineapple juice and sprite in punch bowl. Add ice cream and sherbet in small scoops to mixture. Stir well. Add more Sprite if desired. Serves 15 –20 people
Sharon Lacher
½ gallon orange sherbet
46 ounce can pineapple juice
2 liter of sprite
Mix pineapple juice and sprite in punch bowl. Add ice cream and sherbet in small scoops to mixture. Stir well. Add more Sprite if desired. Serves 15 –20 people
Sharon Lacher
Hot Spice Punch
4 quarts water
3 cups sugar
2 sticks whole cinnamon
15 whole cloves
1 6 ounce frozen lemonade
1 6 ounce frozen orange
Mix and serve hot
Sharon Lacher
3 cups sugar
2 sticks whole cinnamon
15 whole cloves
1 6 ounce frozen lemonade
1 6 ounce frozen orange
Mix and serve hot
Sharon Lacher
Holiday Tea
1 big bottle cranberry juice cocktail
12 whole cloves
2 cups sugar
1 (46oz) can pineapple juice
1 qt. Water and 3 qts. Water
1 cup frozen lemon juice
1 cup red hots
1 (12oz.) can orange juice
Heat cranberry juice, sugar, 1-quart water, red hots and cloves. Cook for about 30 minutes. Strain out the cloves (or pick them out). Add 3 quarts water, pineapple juice, orange juice and lemon juice. Heat well and serve hot with cinnamon sticks. Serves many.
Jan Emery
12 whole cloves
2 cups sugar
1 (46oz) can pineapple juice
1 qt. Water and 3 qts. Water
1 cup frozen lemon juice
1 cup red hots
1 (12oz.) can orange juice
Heat cranberry juice, sugar, 1-quart water, red hots and cloves. Cook for about 30 minutes. Strain out the cloves (or pick them out). Add 3 quarts water, pineapple juice, orange juice and lemon juice. Heat well and serve hot with cinnamon sticks. Serves many.
Jan Emery
Mulled Cider
1 gallon cider
1 gallon orange juice
½ c brown sugar
1 t cinnamon
½ t nutmeg
½ t ground cloves
Combine cider, orange juice, cinnamon, nutmeg, cloves & sugar. Heat to simmer. Serve at once.
Louise Burns
1 gallon orange juice
½ c brown sugar
1 t cinnamon
½ t nutmeg
½ t ground cloves
Combine cider, orange juice, cinnamon, nutmeg, cloves & sugar. Heat to simmer. Serve at once.
Louise Burns
Orange Julius
1- 6oz can frozen oj concentrate
1 c milk
½ c water
¼ c sugar
1 tsp vanilla
9 – 12 ice cubes
Mix everything, except ice, together in blender. Add ice cubes one at a time and blend until smooth and thick.
Jenn Shurtz
1 c milk
½ c water
¼ c sugar
1 tsp vanilla
9 – 12 ice cubes
Mix everything, except ice, together in blender. Add ice cubes one at a time and blend until smooth and thick.
Jenn Shurtz
Party Punch
½ gallon strawberry daiquiri mix
3 (2) liter bottles of Sprite
Fresh strawberries
Mix Daiquiri Mix & Sprite, garnish with Strawberries.
To make a smaller batch use ¼ bottle of mix & 1 liter of Sprite.
Variation: float pineapple sherbet on top.
Mix can be used as ice cream topping or in malts.
Very pretty pink punch & very good!!
Vicki Lewis
3 (2) liter bottles of Sprite
Fresh strawberries
Mix Daiquiri Mix & Sprite, garnish with Strawberries.
To make a smaller batch use ¼ bottle of mix & 1 liter of Sprite.
Variation: float pineapple sherbet on top.
Mix can be used as ice cream topping or in malts.
Very pretty pink punch & very good!!
Vicki Lewis
Golden Citrus Punch
46 oz. unsweetened pineapple juice
1 6 oz. can frozen unsweetened grapefruit juice concentrate thawed
1 6 oz. can frozen unsweetened orange juice concentrate thawed
½ c Real Lime juice concentrate
2 c cold water
½ c sugar
32 oz. club soda
In large punch bowl, combine all ingredients except Club Soda. Add Club Soda & ice right before serving. Makes 3 ¾ quarts
Kim Wadsworth
1 6 oz. can frozen unsweetened grapefruit juice concentrate thawed
1 6 oz. can frozen unsweetened orange juice concentrate thawed
½ c Real Lime juice concentrate
2 c cold water
½ c sugar
32 oz. club soda
In large punch bowl, combine all ingredients except Club Soda. Add Club Soda & ice right before serving. Makes 3 ¾ quarts
Kim Wadsworth
Golden Punch Supreme
Served at the Visiting Teaching Brunch Nov. 2002)
12 oz. frozen lemonade
2 12 oz. cans water
46 oz. Apricot nectar
46 oz. Pineapple Juice
2 liters Ginger Ale
Chill fruit juices & pop. Mix lemonade, water, apricot nectar, pineapple juice in punch bowl. Add Ginger Ale just before serving.
Kim Wadsworth
12 oz. frozen lemonade
2 12 oz. cans water
46 oz. Apricot nectar
46 oz. Pineapple Juice
2 liters Ginger Ale
Chill fruit juices & pop. Mix lemonade, water, apricot nectar, pineapple juice in punch bowl. Add Ginger Ale just before serving.
Kim Wadsworth
Lemonade
1 3/4 cups white sugar
1 1/2 cups lemon juice
8 cups water
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Janelle Openshaw
1 1/2 cups lemon juice
8 cups water
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Janelle Openshaw
Victoria’s Smoothie Recipes
Cranberry Cooler
10 oz. cranberry juice
2 oz. orange juice
3 scoops pineapple sherbet
8 strawberries
1/2 c. raspberries
1/3 of a banana (optional)
1 cup ice
Strawberry Banana
10 oz. apple juice
2 oz. orange juice
3 scoops frozen vanilla yogurt 8 strawberries
1 banana
1 cup ice
Ocean Sunrise
12 oz. Raspberry juice blend
3 scoops orange sherbet
8 strawberries
1/3 banana
1 cup ice
Orchard Oasis
12 oz. peach juice blend
3 scoops pineapple sherbet
8 strawberries
1/2 c blueberries
1/3 banana
1 cup ice
Orange Delight
1/2 can orange juice concentrate
8 strawberries
2+ c. milk
2 Tbsp. sugar (optional)
1 banana
8 ice cubes
(Or eliminate milk and use apple juice and one 8 oz. strawberry yogurt)
Mango Tango
1/2 can mango juice blend concentrate
3 scoops pineapple sherbet
1 mango
1 - 2 c. liquid (milk or water or one of each)
1 cup ice
Make your own creation by mixing any combination:
12 oz. juice + 3 scoops sherbet/yogurt or ice cream + fruit + 1 c. ice cubes
raspberry + orange, pineapple or lime sherbet + strawberries + ice
cranberry + vanilla frozen yogurt (fat free) + raspberries + ice
orange + vanilla ice cream + blueberries + ice
peach + 8 oz. yogurt + peaches + ice
apple + ________ + banana + ice
Note: Also, wrapping peeled broken bananas (halves or thirds) in foil then freezing is a good way to thicken and cool a smoothie without the ice (or less ice).
My personal favorite is about 5 frozen strawberries, milk with some sugar or vanilla ice cream (1 c. or so), and 1/2 frozen banana.
Old Orchard concentrates are good - Kiwi Strawberry, Apple Passion Mango, Cranberry Apple, etc.
If you find you want to use a juice that is not in concentrate form, you can freeze it in cube trays and not add ice (or less ice) to the recipe.
Victoria Arnold
10 oz. cranberry juice
2 oz. orange juice
3 scoops pineapple sherbet
8 strawberries
1/2 c. raspberries
1/3 of a banana (optional)
1 cup ice
Strawberry Banana
10 oz. apple juice
2 oz. orange juice
3 scoops frozen vanilla yogurt 8 strawberries
1 banana
1 cup ice
Ocean Sunrise
12 oz. Raspberry juice blend
3 scoops orange sherbet
8 strawberries
1/3 banana
1 cup ice
Orchard Oasis
12 oz. peach juice blend
3 scoops pineapple sherbet
8 strawberries
1/2 c blueberries
1/3 banana
1 cup ice
Orange Delight
1/2 can orange juice concentrate
8 strawberries
2+ c. milk
2 Tbsp. sugar (optional)
1 banana
8 ice cubes
(Or eliminate milk and use apple juice and one 8 oz. strawberry yogurt)
Mango Tango
1/2 can mango juice blend concentrate
3 scoops pineapple sherbet
1 mango
1 - 2 c. liquid (milk or water or one of each)
1 cup ice
Make your own creation by mixing any combination:
12 oz. juice + 3 scoops sherbet/yogurt or ice cream + fruit + 1 c. ice cubes
raspberry + orange, pineapple or lime sherbet + strawberries + ice
cranberry + vanilla frozen yogurt (fat free) + raspberries + ice
orange + vanilla ice cream + blueberries + ice
peach + 8 oz. yogurt + peaches + ice
apple + ________ + banana + ice
Note: Also, wrapping peeled broken bananas (halves or thirds) in foil then freezing is a good way to thicken and cool a smoothie without the ice (or less ice).
My personal favorite is about 5 frozen strawberries, milk with some sugar or vanilla ice cream (1 c. or so), and 1/2 frozen banana.
Old Orchard concentrates are good - Kiwi Strawberry, Apple Passion Mango, Cranberry Apple, etc.
If you find you want to use a juice that is not in concentrate form, you can freeze it in cube trays and not add ice (or less ice) to the recipe.
Victoria Arnold
Fried Rice
2 T. salad oil
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten
Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.
Pam Peyregne
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten
Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.
Pam Peyregne
Beef With Chinese Peas or Broccoli
1.5 lb. beef
1 T. cornstarch
1 T. sugar
1 tsp. soy sauce
2 tsp. sherry
1/4 cup oyster sauce
2 T. salad oil
1 clove garlic, minced
1/2 cup thinly sliced onion
1 cup Chinese peas (or broccoli)
Slice beef in thin strips. Combine cornstarch, sugar, soy sauce, sherry, oyster sauce, and 1 tablespoon of oil. Mix with beef. Heat the remaining oil in a saucepan and brown garlic. Add meat and onion, stir fry 1 minute. Add vegetables and cook 1 more minute.
Pam Peyregne
1 T. cornstarch
1 T. sugar
1 tsp. soy sauce
2 tsp. sherry
1/4 cup oyster sauce
2 T. salad oil
1 clove garlic, minced
1/2 cup thinly sliced onion
1 cup Chinese peas (or broccoli)
Slice beef in thin strips. Combine cornstarch, sugar, soy sauce, sherry, oyster sauce, and 1 tablespoon of oil. Mix with beef. Heat the remaining oil in a saucepan and brown garlic. Add meat and onion, stir fry 1 minute. Add vegetables and cook 1 more minute.
Pam Peyregne
Shoyu Chicken
5 lbs. frozen chicken thighs or drummettes
1.5 cups shoyu
2.5 cups water
3/4 cup sugar
Ginger, crushed
Place chicken in bowl without thawing. Add ingredients of crushed ginger, shoyu, water, and sugar. Marinate and let soak for at least 3-4 hours (or overnight), then place in saucepan. Simmer for about 1 hour until tender. Makes 6+ servings.
Pam Peyregne
1.5 cups shoyu
2.5 cups water
3/4 cup sugar
Ginger, crushed
Place chicken in bowl without thawing. Add ingredients of crushed ginger, shoyu, water, and sugar. Marinate and let soak for at least 3-4 hours (or overnight), then place in saucepan. Simmer for about 1 hour until tender. Makes 6+ servings.
Pam Peyregne
Quick Carmel Corn
1-2 cups un-popped pop corn
1 stick butter or margarine
1 cup light brown sugar
¼ tsp salt
¼ cup light corn syrup
½ tsp baking powder
Pop corn, sift out un-popped cornels and place popped corn in brown paper bag (grocery size)
In a microwave safe bowl melt butter then add sugar and microwave for 2 minutes on high. Stir in baking powder (it will foam to 2-3 times the volume so be sure to use a large enough bowl or large glass measuring cup.) Immediately pour over popped corn. Fold over bag top; shake to mix well. Microwave 30 seconds on high. Shake again. Microwave 1 minute. Shake well. Be careful upon opening as hot steam will escape and can cause burns. Dump corn in a large bowl for cooling. Break apart before the clumps set
Bishop David Pace
1 stick butter or margarine
1 cup light brown sugar
¼ tsp salt
¼ cup light corn syrup
½ tsp baking powder
Pop corn, sift out un-popped cornels and place popped corn in brown paper bag (grocery size)
In a microwave safe bowl melt butter then add sugar and microwave for 2 minutes on high. Stir in baking powder (it will foam to 2-3 times the volume so be sure to use a large enough bowl or large glass measuring cup.) Immediately pour over popped corn. Fold over bag top; shake to mix well. Microwave 30 seconds on high. Shake again. Microwave 1 minute. Shake well. Be careful upon opening as hot steam will escape and can cause burns. Dump corn in a large bowl for cooling. Break apart before the clumps set
Bishop David Pace
Buttery Peanut Brittle
2 cups granulated sugar
1 cup light corn syrup
½ cup water
1 cup butter or margarine
2 cups raw or roasted peanuts
1 tsp baking soda
Combine sugar, corn syrup & water in 3 quart saucepan. Cook and stir till sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230*) add nuts when temp reaches 280*. Stir constantly till hard crack stage (305*). Remove from heat, stir in baking soda, mix thoroughly, pour onto cookie sheets (15 ½ x 10 ½) as it cools, stretch out by using a buttered fork and break into pieces.
Mary Lou Higbee
1 cup light corn syrup
½ cup water
1 cup butter or margarine
2 cups raw or roasted peanuts
1 tsp baking soda
Combine sugar, corn syrup & water in 3 quart saucepan. Cook and stir till sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230*) add nuts when temp reaches 280*. Stir constantly till hard crack stage (305*). Remove from heat, stir in baking soda, mix thoroughly, pour onto cookie sheets (15 ½ x 10 ½) as it cools, stretch out by using a buttered fork and break into pieces.
Mary Lou Higbee
Carmel Corn
2 cups brown sugar
½ cup corn syrup
1 cup margarine
dash of salt
¼ tsp cream of tarter
½ tsp baking soda
6qts popped corn
Peanuts (optional)
Mix sugar, corn syrup, salt & cram of tartar. Bring to a boil, cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped corn in vary large pan(or clean kitchen sink) spread carmel corn on greased cookie sheets. Bake 1 hour in 200* oven. Worth the mess and it’s fun!
Mary Lou Higbee
½ cup corn syrup
1 cup margarine
dash of salt
¼ tsp cream of tarter
½ tsp baking soda
6qts popped corn
Peanuts (optional)
Mix sugar, corn syrup, salt & cram of tartar. Bring to a boil, cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped corn in vary large pan(or clean kitchen sink) spread carmel corn on greased cookie sheets. Bake 1 hour in 200* oven. Worth the mess and it’s fun!
Mary Lou Higbee
Baked Popcorn
6 qt popped corn
1 tsp salt
1 c margarine
½ tsp soda
2 c brown sugar
1 tsp vanilla
½ c corn syrup (white)
In large pan melt margarine and add sugar, syrup, and salt, cook until mixture comes to a boil, stirring constantly. Boil five (5) minutes without stirring. Remove form heat and add soda and vanilla (mixture will foam.)
Pour syrup over popped corn and mix. Put in roaster or cookie sheets and bake 1 hour at 250* stirring every 15 minutes.
Store: place in covered container and keep in cool place.
Marcia Stevens
1 tsp salt
1 c margarine
½ tsp soda
2 c brown sugar
1 tsp vanilla
½ c corn syrup (white)
In large pan melt margarine and add sugar, syrup, and salt, cook until mixture comes to a boil, stirring constantly. Boil five (5) minutes without stirring. Remove form heat and add soda and vanilla (mixture will foam.)
Pour syrup over popped corn and mix. Put in roaster or cookie sheets and bake 1 hour at 250* stirring every 15 minutes.
Store: place in covered container and keep in cool place.
Marcia Stevens
Microwave Caramel Corn
3qts Popcorn
1c. Brown sugar
½c karo syrup
1 stick oleo/margarine
Put this in a 4 cup Pyrex measuring cup in microwave for 2-3 minutes then add ½ tsp. Soda. Spray brown bag with Pam
Put in popcorn, pour in syrup. Put in microwave on high ½ min, shake. Micro 1 ½ min shake, Micro ½ min shake, Micro ½ min shake
Marcia Stevens
1c. Brown sugar
½c karo syrup
1 stick oleo/margarine
Put this in a 4 cup Pyrex measuring cup in microwave for 2-3 minutes then add ½ tsp. Soda. Spray brown bag with Pam
Put in popcorn, pour in syrup. Put in microwave on high ½ min, shake. Micro 1 ½ min shake, Micro ½ min shake, Micro ½ min shake
Marcia Stevens
Marshmallow Popcorn Balls
6 Tbs. butter
3 c miniature marshmallows
3 Tbs raspberry jello
3 quarts unsalted popcorn
In a saucepan, melt butter. Add marshmallows and stir until melted. Blend in dry jello. Pour over popcorn and mix well with buttered hands and form into balls.
Janelle Openshaw
3 c miniature marshmallows
3 Tbs raspberry jello
3 quarts unsalted popcorn
In a saucepan, melt butter. Add marshmallows and stir until melted. Blend in dry jello. Pour over popcorn and mix well with buttered hands and form into balls.
Janelle Openshaw
Peanut Butter Popcorn
1 c sugar
1 c honey
1 cup peanut butter
In a medium size pot heat sugar & honey to a boil. Stir in peanut butter. Pour over popped popcorn, mix up and enjoy!
Janelle Openshaw
1 c honey
1 cup peanut butter
In a medium size pot heat sugar & honey to a boil. Stir in peanut butter. Pour over popped popcorn, mix up and enjoy!
Janelle Openshaw
Fudge Meltaways
½ cup butter or margarine
¼ cup sugar
1 square unsweetened chocolate
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1cup coconut
½ cup chopped nuts
¼ cup butter or margarine
1 Tbsp milk
2cups powdered sugar
1tsp vanilla
1½ squares unsweetened chocolate
Melt butter and chocolate. Blend sugar, vanilla, egg, crumbs, coconut, and nuts into previous mixture. Mix well and press into ungreased 9” square pan. Chill. Combine next 4 ingredients and pour over crumb mixture. Chill. Melt chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.
Kathee Jefferson
¼ cup sugar
1 square unsweetened chocolate
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1cup coconut
½ cup chopped nuts
¼ cup butter or margarine
1 Tbsp milk
2cups powdered sugar
1tsp vanilla
1½ squares unsweetened chocolate
Melt butter and chocolate. Blend sugar, vanilla, egg, crumbs, coconut, and nuts into previous mixture. Mix well and press into ungreased 9” square pan. Chill. Combine next 4 ingredients and pour over crumb mixture. Chill. Melt chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.
Kathee Jefferson
Soft & Chewy Carmel Popcorn
1 can sweetened condensed milk
1 cup light karo syrup
2 cups brown sugar
1 cube butter
Cook over medium heat. Stir the whole time. When it boils around the edges, set a timer for 3 minutes, then remove from heat. Pour over two bateches of hot popcorn. It stays soft & chewy makes great popcorn balls.
Sue Miller
1 cup light karo syrup
2 cups brown sugar
1 cube butter
Cook over medium heat. Stir the whole time. When it boils around the edges, set a timer for 3 minutes, then remove from heat. Pour over two bateches of hot popcorn. It stays soft & chewy makes great popcorn balls.
Sue Miller
Granny's Microwave Carmels
In a large, deep glass bowl that will fit in your microwave, combine the following:
1/2 c shite sugar
1/2 c brown sugar
1/2 c white corn syrup
1/2 c sweetened condensed milk
1 square butter, softened
1/2 cup nuts (optional)
Blend ingredients well. Microwave 8 minutes without stirring. Pour immediately into buttered 8x8 pan. cool. Cut into squares.
Sue Miller
1/2 c shite sugar
1/2 c brown sugar
1/2 c white corn syrup
1/2 c sweetened condensed milk
1 square butter, softened
1/2 cup nuts (optional)
Blend ingredients well. Microwave 8 minutes without stirring. Pour immediately into buttered 8x8 pan. cool. Cut into squares.
Sue Miller
Peanut Butter Fudge
1. stick butter
2 c. sugar
2 c. brown sugar
1 c. evaporated milk
Bring to a boil, cook until soft ball stage, then add
1t. vanilla
1 c peanut butter
Marcia Stevens
2 c. sugar
2 c. brown sugar
1 c. evaporated milk
Bring to a boil, cook until soft ball stage, then add
1t. vanilla
1 c peanut butter
Marcia Stevens
Fudgesicles (from Tupperware)
1 pkg. instant chocolate pudding
2 c milk
½ c cream
½ c sugar
Mix as directed on pkg. fills 2 sets (12) ice tups
Janelle Openshaw
2 c milk
½ c cream
½ c sugar
Mix as directed on pkg. fills 2 sets (12) ice tups
Janelle Openshaw
Ice Tups Popsicles (from Tupperware)
Dry Mix:
2 pkgs. Kool-Aid
1 pkg. jello
1 ¼ c sugar
Mix dry ingredients thoroughly and store in a sealed 20oz container.
To make popsicles:
2 Tbs dry mix
¾ c hot water
¾ c cold water or fruit juice
fills one set (6) ice tups
Janelle Openshaw
2 pkgs. Kool-Aid
1 pkg. jello
1 ¼ c sugar
Mix dry ingredients thoroughly and store in a sealed 20oz container.
To make popsicles:
2 Tbs dry mix
¾ c hot water
¾ c cold water or fruit juice
fills one set (6) ice tups
Janelle Openshaw
Peanut Butter Balls
1 cup sugar
1 cup white karo syrup
1½ cups creamy peanut butter
2 cups coconut
2 tsp vanilla
5 cups corn flakes
Bring sugar and karo syrup to a boil. Remove from heat and add remaining ingredients. Mix well. Drop by spoonfuls onto waxed paper to cool.
Kathee Jefferson
1 cup white karo syrup
1½ cups creamy peanut butter
2 cups coconut
2 tsp vanilla
5 cups corn flakes
Bring sugar and karo syrup to a boil. Remove from heat and add remaining ingredients. Mix well. Drop by spoonfuls onto waxed paper to cool.
Kathee Jefferson
Peanut Butter Balls
1 bag powdered sugar
2 ¼ c peanut butter
3 squares margarine, softened
Bend together. Roll into balls Refrigerate. Melt chocolate hunk (crock pot works well) dip balls in chocolate and let harden.
Jenn Shurtz
2 ¼ c peanut butter
3 squares margarine, softened
Bend together. Roll into balls Refrigerate. Melt chocolate hunk (crock pot works well) dip balls in chocolate and let harden.
Jenn Shurtz
No Bakes
Combine in saucepan;
1/4 c butter
4 Tbs cocoa
3 c sugar
1/2 c milk
Stir constantly over high heat for 5 minutes or until butter has melted.
Remove from heat and add
1/2 c peanut butter
3 c rolled oats
Mix well & drop by spoonfuls onto waxed paper to cool.
Janelle Openshaw
1/4 c butter
4 Tbs cocoa
3 c sugar
1/2 c milk
Stir constantly over high heat for 5 minutes or until butter has melted.
Remove from heat and add
1/2 c peanut butter
3 c rolled oats
Mix well & drop by spoonfuls onto waxed paper to cool.
Janelle Openshaw
Ultimate Chcocolate Chip Cookies
1 1/2 cups butter flavored shortening
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts- optional
1.HEAT oven to 375ºF.
2.COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3.DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4.BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Sue Miller
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts- optional
1.HEAT oven to 375ºF.
2.COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3.DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4.BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Sue Miller
White Chocolate Peppermint Bark
1 lb white chocolate wafers
½ bag peppermint bark
(Both of the above ingredients can be bought at a “cake & candy” store)
Microwave directions: melt chocolate wafers in a microwave –safe bowl in 1 minute increments at 80% power until melted. Stir after each minute to avoid cooking the chocolate.
Double–boiler directions:
Melt chocolate wafers in a double broiler until melted. (Be careful not to get any water in the chocolate as this will cause it to harden)
*Once the chocolate wafers have been melted, mix the peppermint bark into the melted chocolate. Pour chocolate mixture onto a cookie sheet covered with wax paper. Place in the refrigerator or freezer until hardened. (Shouldn’t take longer than 15 minutes)
Christy Coipel
½ bag peppermint bark
(Both of the above ingredients can be bought at a “cake & candy” store)
Microwave directions: melt chocolate wafers in a microwave –safe bowl in 1 minute increments at 80% power until melted. Stir after each minute to avoid cooking the chocolate.
Double–boiler directions:
Melt chocolate wafers in a double broiler until melted. (Be careful not to get any water in the chocolate as this will cause it to harden)
*Once the chocolate wafers have been melted, mix the peppermint bark into the melted chocolate. Pour chocolate mixture onto a cookie sheet covered with wax paper. Place in the refrigerator or freezer until hardened. (Shouldn’t take longer than 15 minutes)
Christy Coipel
Candied Apples
1 2/3 c cinnamon hearts
2 T water
12 apples
12 craft sticks
Insert sticks into apples. Line a baking dish with waxed paper. In a heavy sauce pan over medium heat, pour in candies and water. Occasionally scrape down sides of pan. Heat candy to 300-310 degrees. Remove from heat and cool slightly. Dip apples in and place on wax paper to harden.
Kim Wadsworth
2 T water
12 apples
12 craft sticks
Insert sticks into apples. Line a baking dish with waxed paper. In a heavy sauce pan over medium heat, pour in candies and water. Occasionally scrape down sides of pan. Heat candy to 300-310 degrees. Remove from heat and cool slightly. Dip apples in and place on wax paper to harden.
Kim Wadsworth
Amish Whoopie Pies
1 1/2 c Crisco
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour
mix well. Bake on generously greased cookie
sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.
Filling:
beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar
Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!
Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
Janelle Openshaw
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour
mix well. Bake on generously greased cookie
sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.
Filling:
beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar
Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!
Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
Janelle Openshaw
Chewy Ginger Snaps
2½ cups shortening
3 cups sugar
3 eggs
¾ cup molasses
6 cups flour
1½ tsp salt
3 tsp cinnamon
3 tsp ginger
3 tsp cloves
3 Tbsp baking soda
Beat shortening until fluffy. Add sugar, eggs, and molasses; mix well. Stir in remaining ingredients. Roll spoonfuls of dough into balls. Flatten slightly with fingers. Sprinkle with sugar. Bake at 350˚ for 8-10 minutes. Don’t over-bake or they won’t be soft.
Kathee Jefferson
3 cups sugar
3 eggs
¾ cup molasses
6 cups flour
1½ tsp salt
3 tsp cinnamon
3 tsp ginger
3 tsp cloves
3 Tbsp baking soda
Beat shortening until fluffy. Add sugar, eggs, and molasses; mix well. Stir in remaining ingredients. Roll spoonfuls of dough into balls. Flatten slightly with fingers. Sprinkle with sugar. Bake at 350˚ for 8-10 minutes. Don’t over-bake or they won’t be soft.
Kathee Jefferson
Granola Bars
(Big Boy Cookies)
Beat together:
1 c shortening
2 c white sugar
1 c margarine
4 eggs
2 c brown sugar
2 t vanilla
Add:
3 c flour
2 t baking soda
2 t salt
3 c quick oats
Add:
2 c flaked coconut
2 c walnuts
2 c raisins
1 12oz pkg chocolate chips
Mix together and press into ungreased pan. Chill overnight. Bake at 350 degrees for 10 minutes or longer depending on size of pan. Cut when cool.
Nellie Wadsworth (via Kim Wadsworth)
Beat together:
1 c shortening
2 c white sugar
1 c margarine
4 eggs
2 c brown sugar
2 t vanilla
Add:
3 c flour
2 t baking soda
2 t salt
3 c quick oats
Add:
2 c flaked coconut
2 c walnuts
2 c raisins
1 12oz pkg chocolate chips
Mix together and press into ungreased pan. Chill overnight. Bake at 350 degrees for 10 minutes or longer depending on size of pan. Cut when cool.
Nellie Wadsworth (via Kim Wadsworth)
Christmas White Stars
Melt:
12 oz. White chocolate chips
1 T peanut butter
Remove from heat.
Add:
1 c spanish peanuts
1 c mini marshmallows
1 c Rice Krispies
Stir and drop by spoonfuls on wax paper.
Robin Sanchez
12 oz. White chocolate chips
1 T peanut butter
Remove from heat.
Add:
1 c spanish peanuts
1 c mini marshmallows
1 c Rice Krispies
Stir and drop by spoonfuls on wax paper.
Robin Sanchez
Scovil Bakery Ginger Bread Cookies (Nauvoo, IL)
Combine:
1 c sugar
¾ cup oil
1 c molasses
½ c hot water
Add:
2 eggs
Mix together the following:
1 t soda
½ t salt
2 t cinnamon
2 t ginger
6-7 c white flour
Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake at 350 degrees for 10 minutes. To roll out dough, we use Pam in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
Kim Wadsworth
1 c sugar
¾ cup oil
1 c molasses
½ c hot water
Add:
2 eggs
Mix together the following:
1 t soda
½ t salt
2 t cinnamon
2 t ginger
6-7 c white flour
Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake at 350 degrees for 10 minutes. To roll out dough, we use Pam in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
Kim Wadsworth
Chocolate Drop Cookies
Bring to boil:
2 c sugar
1 stick margarine
1 c milk
Add:
1 t vanilla
Pour over:
3 c quick oats
1 c coconut
5 T cocoa
Drop by teaspoons onto wax paper and let set.
Julie Nash
2 c sugar
1 stick margarine
1 c milk
Add:
1 t vanilla
Pour over:
3 c quick oats
1 c coconut
5 T cocoa
Drop by teaspoons onto wax paper and let set.
Julie Nash
Molasses Cookies
(doubled recipe in parenthesis)
¾ c shortening (1 ½ c)
1 c sugar (2 c)
¼ c molasses(½ c)
1 egg (2 eggs)
2 c flour (4 c)
1 ½ t soda (3 t)
½ t cloves (1 t)
½ t salt (1 t)
1 t cinnamon (2 t)
½ t ginger (1 t)
Cream first 4 ingredients together. Sift dry ingredients together. Add to creamed mixture, blend. Chill mixture at least 3-4 hours before baking. Roll dough into small balls; roll each ball in sugar, put on baking sheet and bake approximately 10-12 minutes at 350 degrees.
Donna Barry
¾ c shortening (1 ½ c)
1 c sugar (2 c)
¼ c molasses(½ c)
1 egg (2 eggs)
2 c flour (4 c)
1 ½ t soda (3 t)
½ t cloves (1 t)
½ t salt (1 t)
1 t cinnamon (2 t)
½ t ginger (1 t)
Cream first 4 ingredients together. Sift dry ingredients together. Add to creamed mixture, blend. Chill mixture at least 3-4 hours before baking. Roll dough into small balls; roll each ball in sugar, put on baking sheet and bake approximately 10-12 minutes at 350 degrees.
Donna Barry
Pumpkin Coconut M & M Cookies
Cream together:
1 ½ cups sugar
½ cup shortening
Add and mix:
1 egg
2 ½ cups flour
1 cup pumpkin
1 cup choc. chips or M & M’s
1 teaspoon vanilla
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon cinnamon
1 ½ cups coconut
1 cup chopped nuts
Bake 400 degrees 8-10 minutes
Sharon Lacher
1 ½ cups sugar
½ cup shortening
Add and mix:
1 egg
2 ½ cups flour
1 cup pumpkin
1 cup choc. chips or M & M’s
1 teaspoon vanilla
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon cinnamon
1 ½ cups coconut
1 cup chopped nuts
Bake 400 degrees 8-10 minutes
Sharon Lacher
Mince Meat Cookies
cream together:
½ cup butter
½ shortening
1 cup sugar
½ cup brown sugar
Add and beat:
2 eggs
1 teaspoon vanilla
Sift together and mix:
3 cups flour
1 teaspoon Baking Soda
Chill dough for 2 hours
Form into balls larger than a walnut. Make impression and put 1-teaspoon mincemeat pie filling in center Bake at 375 degrees 12-15 minutes on greased cookie sheet
Makes 3 dozen cookies
Sharon Lacher
½ cup butter
½ shortening
1 cup sugar
½ cup brown sugar
Add and beat:
2 eggs
1 teaspoon vanilla
Sift together and mix:
3 cups flour
1 teaspoon Baking Soda
Chill dough for 2 hours
Form into balls larger than a walnut. Make impression and put 1-teaspoon mincemeat pie filling in center Bake at 375 degrees 12-15 minutes on greased cookie sheet
Makes 3 dozen cookies
Sharon Lacher
Peco Crispies
1 cup sugar
1 cup karo syrup
1 cup peanut butter
6 cups rice krispies
1 pkg butterscotch chips
1 pkg milk chocolate chips
butter or margarine to spread
Combine sugar, karo syrup, and peanut butter in a sauce pan. Stir continually until it bubbles. Take off heat and add rice krispies. Then spread in a buttered 15 x 11” cookie sheet. Melt butterscotch chips and milk chocolate chips in the microwave. Stir and spread over the rice krispies mix. Cool in fridge for 20-25 minutes.
Sharon Lacher
1 cup karo syrup
1 cup peanut butter
6 cups rice krispies
1 pkg butterscotch chips
1 pkg milk chocolate chips
butter or margarine to spread
Combine sugar, karo syrup, and peanut butter in a sauce pan. Stir continually until it bubbles. Take off heat and add rice krispies. Then spread in a buttered 15 x 11” cookie sheet. Melt butterscotch chips and milk chocolate chips in the microwave. Stir and spread over the rice krispies mix. Cool in fridge for 20-25 minutes.
Sharon Lacher
Orange Slice Cookies
4 eggs, beaten
2 ¼ c brown sugar
2 c flour
¼ tsp salt
1 pound orange slice candles, cut up and rolled in flour
1 cup chopped Walnuts
Sift flour, salt & sugar together, and then mix with beaten eggs. Add orange slices and nuts. Put into greased and floured 9x13” pan. Bake at 350* for 30 Min. Cut into squares while warm and roll in powdered sugar. These cookies dry out very fast. So put them in a sealed container almost immediately
Donna Barry
2 ¼ c brown sugar
2 c flour
¼ tsp salt
1 pound orange slice candles, cut up and rolled in flour
1 cup chopped Walnuts
Sift flour, salt & sugar together, and then mix with beaten eggs. Add orange slices and nuts. Put into greased and floured 9x13” pan. Bake at 350* for 30 Min. Cut into squares while warm and roll in powdered sugar. These cookies dry out very fast. So put them in a sealed container almost immediately
Donna Barry
Crispy Peanut Butter Butterscotch Fudge Squares
Crust:
Melt together in saucepan;
2 1/4 Tbs margarine
2 c miniature marshmallows
1/4 c peanut butter
add 3 c rice crispies
press in greased 9x13 pan
In large saucepan bring to a boil
2 Tbs butter
1 5 oz can evaporated milk
1 1/2 c sugar
1/4 tsp salt
stir in:
2 c miniature marshmallows
1 c butterscotch chips
3/4 c chunky peanut butter
1 tsp vanilla
Spread over top
Sprinkle 1/2 c peanuts on top.
Janelle Openshaw
Melt together in saucepan;
2 1/4 Tbs margarine
2 c miniature marshmallows
1/4 c peanut butter
add 3 c rice crispies
press in greased 9x13 pan
In large saucepan bring to a boil
2 Tbs butter
1 5 oz can evaporated milk
1 1/2 c sugar
1/4 tsp salt
stir in:
2 c miniature marshmallows
1 c butterscotch chips
3/4 c chunky peanut butter
1 tsp vanilla
Spread over top
Sprinkle 1/2 c peanuts on top.
Janelle Openshaw
Lemon Meltaways
1 1/4 cup flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup softened butter
1 tsp grated lemon peel
1 Tbs lemon juice
Mix well and divide dough in half. Make into 1 inch rolls and roll up into waxed paper and refrigerate for 1-2 hrs. Slice and bake 2 inches apart. Bake 8-10 min at 350* -cookies will not brown. Frost with favorite frosting
Janelle Openshaw
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup softened butter
1 tsp grated lemon peel
1 Tbs lemon juice
Mix well and divide dough in half. Make into 1 inch rolls and roll up into waxed paper and refrigerate for 1-2 hrs. Slice and bake 2 inches apart. Bake 8-10 min at 350* -cookies will not brown. Frost with favorite frosting
Janelle Openshaw
Pumpkin Chocolate Chip Cookies
2 c Brown Sugar
1 c oil (or ½ c oil, ½ c apple sauce)
2 eggs
2 c (1 can ) pumpkin
2 tsp vanilla
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 c chocolate chops
Beat sugar, oil & eggs. Add pumpkin & vanilla. Sift dry ingredients. Add and mix well. Add choc, chips. Bake at 350* for 12-15 min.
Bernice Oliver
1 c oil (or ½ c oil, ½ c apple sauce)
2 eggs
2 c (1 can ) pumpkin
2 tsp vanilla
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 c chocolate chops
Beat sugar, oil & eggs. Add pumpkin & vanilla. Sift dry ingredients. Add and mix well. Add choc, chips. Bake at 350* for 12-15 min.
Bernice Oliver
Quick As A Wink Chocolate Chip Cookies
1 pkg yellow cake mix
1 cup quick dooking rolled oats
3/4 c butter
2 eggs
1 cup cocolate chips
Mix ingredients. Bake at 350* until lightly brown.
Celeste Smith
1 cup quick dooking rolled oats
3/4 c butter
2 eggs
1 cup cocolate chips
Mix ingredients. Bake at 350* until lightly brown.
Celeste Smith
Chocolate Chip Bars
1 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 tsp vanilla
2 Tbs water
1 tsp baking soda
¾ tsp salt
2 ¼ c flour
Cream together shortening & sugars. Add eggs, vanilla and water. Sift dry ingredients, then add. Spread in a greased and floured cake pan. Bake at 350* for 23 – 30 minutes.
Jenn Shurtz
¾ c sugar
¾ c brown sugar
2 eggs
1 tsp vanilla
2 Tbs water
1 tsp baking soda
¾ tsp salt
2 ¼ c flour
Cream together shortening & sugars. Add eggs, vanilla and water. Sift dry ingredients, then add. Spread in a greased and floured cake pan. Bake at 350* for 23 – 30 minutes.
Jenn Shurtz
Award Winning Soft Chocolate Chip Cookies
2 ¼ c flour
1 tsp baking soda
1 c butter, softened
¾ c packed brown sugar
¼ c white sugar
1 pkg instant vanilla pudding
2 eggs
1 tsp vanilla extract
2 cups chocolate chips
1 c chopped walnuts ( optional)
Preheat oven to 350*. Sift the flour and baking soda and set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend the flour mixture. Rinally , Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 – 12 minutes in preheated oven. Edges should be golden brown.
These cookies are best fresh.
Janelle Openshaw
1 tsp baking soda
1 c butter, softened
¾ c packed brown sugar
¼ c white sugar
1 pkg instant vanilla pudding
2 eggs
1 tsp vanilla extract
2 cups chocolate chips
1 c chopped walnuts ( optional)
Preheat oven to 350*. Sift the flour and baking soda and set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend the flour mixture. Rinally , Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 – 12 minutes in preheated oven. Edges should be golden brown.
These cookies are best fresh.
Janelle Openshaw
Calico Meringues
2 egg whites
Pinch of cream of tartar
1/2 c sugar
3/4 cup plain M&M's
1 Beat egg whites with cream of tartar until foamy in a small deep bowl, Gradually beat in sugar to make a stiff meringue. Fold in M&M's
2 Greast and flour a large cookie sheet. Drop meringue mixture by teaspoonful onto cookie sheet
Garnish each with an M&M
3 Bake in slow oven 250* for 30 minutes or until cookies are firm to the touch. Cook cookies on cookie sheet or wire racks. Remove with spatula. these cookies store wel in a container with a tight cover.
Win Shores
Pinch of cream of tartar
1/2 c sugar
3/4 cup plain M&M's
1 Beat egg whites with cream of tartar until foamy in a small deep bowl, Gradually beat in sugar to make a stiff meringue. Fold in M&M's
2 Greast and flour a large cookie sheet. Drop meringue mixture by teaspoonful onto cookie sheet
Garnish each with an M&M
3 Bake in slow oven 250* for 30 minutes or until cookies are firm to the touch. Cook cookies on cookie sheet or wire racks. Remove with spatula. these cookies store wel in a container with a tight cover.
Win Shores
Snowflakes
1 cup shortening
1 3 oz pkg. cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla
1 tsp orange juice
2½ cups sifted flour
½ tsp salt
¼ tsp cinnamon
Cream shortening and cheese well. Add sugar gradually and continue creaming. Beat in egg yolk, vanilla, and orange juice. Sift flour with salt and cinnamon. Add to creamed mixture. Place dough into cookie press. Press cookies onto ungreased cookie sheets. Decorate with colored sugar, if desired. Bake at 350˚ for 12 minutes. Remove from cookie sheets at once. Cool on wire rack.
Kathee Jefferson
1 3 oz pkg. cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla
1 tsp orange juice
2½ cups sifted flour
½ tsp salt
¼ tsp cinnamon
Cream shortening and cheese well. Add sugar gradually and continue creaming. Beat in egg yolk, vanilla, and orange juice. Sift flour with salt and cinnamon. Add to creamed mixture. Place dough into cookie press. Press cookies onto ungreased cookie sheets. Decorate with colored sugar, if desired. Bake at 350˚ for 12 minutes. Remove from cookie sheets at once. Cool on wire rack.
Kathee Jefferson
Applesauce Cookies
1 Cup margarine
2 Cups sugar
4 eggs
2 Cups applesauce
4 Cups of flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 Cups chopped nuts
2 tsp soda
1 pkg chocolate chips
Add soda to applesauce; cream margarine and sugar. Add eggs one at a time. Add sifted dry ingredients, nuts and chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 350 for 10-15 minutes. Makes 6-8 dozen cookies.
Important note! If you don't have all the spices add extra cinnamon or even some allspice. If you have coconut or oatmeal add that. You can make this recipe work by cleaning out your fridge of anything that sounds good in cookies. Dates, Raisins, etc.
Melea Allen
2 Cups sugar
4 eggs
2 Cups applesauce
4 Cups of flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 Cups chopped nuts
2 tsp soda
1 pkg chocolate chips
Add soda to applesauce; cream margarine and sugar. Add eggs one at a time. Add sifted dry ingredients, nuts and chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 350 for 10-15 minutes. Makes 6-8 dozen cookies.
Important note! If you don't have all the spices add extra cinnamon or even some allspice. If you have coconut or oatmeal add that. You can make this recipe work by cleaning out your fridge of anything that sounds good in cookies. Dates, Raisins, etc.
Melea Allen
Homemade Oreos
2 boxes chocolate cake mix
1 ½ c Crisco shortening
4 eggs
Mix the cake mixes with eggs and gradually add the Crisco. Use a small cookie scoop, place on greased cookie sheet. Bake for 8 minutes. When you take them out of the oven, bang the cookie sheet on the counter to flatten the cookies. Let them cool. Frost one cookie with favorite frosting and place another cooked in top. Best if eaten the day after and have a long shelf life.
Jessica Carey
1 ½ c Crisco shortening
4 eggs
Mix the cake mixes with eggs and gradually add the Crisco. Use a small cookie scoop, place on greased cookie sheet. Bake for 8 minutes. When you take them out of the oven, bang the cookie sheet on the counter to flatten the cookies. Let them cool. Frost one cookie with favorite frosting and place another cooked in top. Best if eaten the day after and have a long shelf life.
Jessica Carey
Cut-out Sugar Cookies
1 ½ c sugar
1 egg
1 c shortening
1 t bkg soda
1 c milk
1 pinch salt
1 t baking powder
1 c flour
Mix sugar, egg, and shortening. In separate bowl mix soda and milk; add to sugar mixture. In another bowl, mix salt, bkg powder and flour. Add to first mixture. Add four more cups of flour. Continue adding flour as needed to roll out dough but still keep soft. Cut with cutters. Bake 350 for approx. 7-8 minutes. Cool. Frost and sprinkle.
Robin Sanchez
1 egg
1 c shortening
1 t bkg soda
1 c milk
1 pinch salt
1 t baking powder
1 c flour
Mix sugar, egg, and shortening. In separate bowl mix soda and milk; add to sugar mixture. In another bowl, mix salt, bkg powder and flour. Add to first mixture. Add four more cups of flour. Continue adding flour as needed to roll out dough but still keep soft. Cut with cutters. Bake 350 for approx. 7-8 minutes. Cool. Frost and sprinkle.
Robin Sanchez
Cut Out Cookies
Blend together:
2/3 c sugar
2 sticks butter or margarine
Add:
1 egg
1 t vanilla
2 ½ c flour
½ t salt
I usually chill the dough for a couple of hours. Roll out with a rolling pin on a floured surface. Cut out shapes and bake on an ungreased cookie sheet for 7-9 minutes at 350 degrees. Let cool and frost.
Julie Nash
2/3 c sugar
2 sticks butter or margarine
Add:
1 egg
1 t vanilla
2 ½ c flour
½ t salt
I usually chill the dough for a couple of hours. Roll out with a rolling pin on a floured surface. Cut out shapes and bake on an ungreased cookie sheet for 7-9 minutes at 350 degrees. Let cool and frost.
Julie Nash
Lemon Sugar Cookies
3 c flour
2 tsp baking powder
½ tsp salt
2 c sugar
1 c shortening
2 eggs
¼ cup lemon juice
Additional sugar
Stir together dry ingredients in a large bowl, beat sugar & shortening, beat in the eggs. Stir in dry ingredients and then lemon juice. Mix well. Chill 2 hours. Shape into 1 ¼ inch balls. Roll in sugar and place 2 inches apart and flatten. Bake at 350* for 8 – 10 minutes. Makes 8 dozen.
Janelle Openshaw
2 tsp baking powder
½ tsp salt
2 c sugar
1 c shortening
2 eggs
¼ cup lemon juice
Additional sugar
Stir together dry ingredients in a large bowl, beat sugar & shortening, beat in the eggs. Stir in dry ingredients and then lemon juice. Mix well. Chill 2 hours. Shape into 1 ¼ inch balls. Roll in sugar and place 2 inches apart and flatten. Bake at 350* for 8 – 10 minutes. Makes 8 dozen.
Janelle Openshaw
Great American Cookie Company's Sugar Cookie Recipe
1/2 cup butter
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract (or almond extract - almond is our favorite!)
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.
Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Frost and decorate as desired.
Janelle Openshaw
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract (or almond extract - almond is our favorite!)
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.
Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Frost and decorate as desired.
Janelle Openshaw
Cream Cheese Icing
1 3oz cream cheese, softened
½ c butter
1 tsp vanilla
2 c powdered sugar
Mix well.
Janelle Openshaw
½ c butter
1 tsp vanilla
2 c powdered sugar
Mix well.
Janelle Openshaw
Alcohol Substitutions for baking and cooking
Brandy: Apple Cider, peach or apricot syrup
Rum: Pineapple juice or syrup flavored with almond extract
Sherry: Orange or pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes or cherry cider
Cognac: Juice from peaches, apricots, or pears
Cointreau: Orange juice or frozen orange juice concentrate
Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice
Red Burgundy: Grape juice
White Burgundy: White grape juice
Champagne: Ginger ale
Claret: Grape or currant juice or syrup or cherry cider
Note: to cut the sweetness of the syrup, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.
Flambes or Flaming desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.
For information relating to cooking off the alcohol when using it in recipes, click on this link. You'll be suprised at how long it actually takes! http://www.ochef.com/165.htm
Rum: Pineapple juice or syrup flavored with almond extract
Sherry: Orange or pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes or cherry cider
Cognac: Juice from peaches, apricots, or pears
Cointreau: Orange juice or frozen orange juice concentrate
Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice
Red Burgundy: Grape juice
White Burgundy: White grape juice
Champagne: Ginger ale
Claret: Grape or currant juice or syrup or cherry cider
Note: to cut the sweetness of the syrup, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.
Flambes or Flaming desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.
For information relating to cooking off the alcohol when using it in recipes, click on this link. You'll be suprised at how long it actually takes! http://www.ochef.com/165.htm
“Award Winning” Snicker’s Cake
1 box German Chocolate Cake mix
14 oz. Caramels
1 stick oleo
1/3 c milk
¾ c chocolate chips
1 c pecans
Prepare cake mix and pour ½ of the batter into greased and floured 9 x 13 pan. Bake at 350 for 20 min. While baking, slowly melt caramels, oleo, and milk in double boiler. Remove cake, cover with mixture. Top with chocolate chips, pecans and remaining cake batter. Bake for another 20 min. at 250. Increase temp to 350 and continue baking for 10-15 min longer.
Robin Sanchez
14 oz. Caramels
1 stick oleo
1/3 c milk
¾ c chocolate chips
1 c pecans
Prepare cake mix and pour ½ of the batter into greased and floured 9 x 13 pan. Bake at 350 for 20 min. While baking, slowly melt caramels, oleo, and milk in double boiler. Remove cake, cover with mixture. Top with chocolate chips, pecans and remaining cake batter. Bake for another 20 min. at 250. Increase temp to 350 and continue baking for 10-15 min longer.
Robin Sanchez
Coconut Cake and Icing
1 sm pkg vanilla instant pudding mix
1 pkg yellow cake mix
1 1/3 c water
2 c coconut
4 eggs
¼ c oil
1 c pecans
Blend cake mix, pudding, eggs, oil and water. Mix with mixer for 4 min. Stir in coconuts and pecans. Pour in 3 greased and floured pans. Bake at 350 till done. Cool 15 min and remove from pans.
Icing:
4 t butter
8 oz cream cheese
¼ t vanilla
2 c coconut
2 t milk
3 ½ c confectioners sugar
Melt 2 T butter in skillet and brown coconut. Cool. Cream 2 T butter with cream cheese, add milk and gradually add sugar and vanilla. Stir in 1 ¾ c of coconut. Top with remaining coconut. Frost only tops of cakes.
Vicki Lewis (Daughter’s Recipe, who’s from Virginia)
1 pkg yellow cake mix
1 1/3 c water
2 c coconut
4 eggs
¼ c oil
1 c pecans
Blend cake mix, pudding, eggs, oil and water. Mix with mixer for 4 min. Stir in coconuts and pecans. Pour in 3 greased and floured pans. Bake at 350 till done. Cool 15 min and remove from pans.
Icing:
4 t butter
8 oz cream cheese
¼ t vanilla
2 c coconut
2 t milk
3 ½ c confectioners sugar
Melt 2 T butter in skillet and brown coconut. Cool. Cream 2 T butter with cream cheese, add milk and gradually add sugar and vanilla. Stir in 1 ¾ c of coconut. Top with remaining coconut. Frost only tops of cakes.
Vicki Lewis (Daughter’s Recipe, who’s from Virginia)
No Bake Cherry Cheesecake
Crust:
2 c graham crackers
1 stick melted butter
2 T powdered sugar
Filling:
2 8 oz. Pkgs of cream cheese
2 T lemon juice
½ c sugar
1 reg. container of cool whip
2 cans cherry pie filling
Prepare crust. Cream together cream cheese, add lemon and sugar. Mix very well. Fold cheese mixture into cool whip. Top with cherries.
Brenda Morse
2 c graham crackers
1 stick melted butter
2 T powdered sugar
Filling:
2 8 oz. Pkgs of cream cheese
2 T lemon juice
½ c sugar
1 reg. container of cool whip
2 cans cherry pie filling
Prepare crust. Cream together cream cheese, add lemon and sugar. Mix very well. Fold cheese mixture into cool whip. Top with cherries.
Brenda Morse
Banana Cake
1 ½ c sugar
½ c shortening (Crisco)
2 eggs
¾ c Banana Pulp
¾ c sour milk
1 t vanilla
2 c flour
1 t bkg powder
1 t bkg soda
½ t salt
Cream together shortening and sugar, add beaten eggs. Combine banana with milk and vanilla. Add alternately with dry ingredients. Bake in two 9” pans for 375 for ½ hour.
White Frosting:
Beat for 15 min:
1 c white sugar
½ c shortening (Crisco)
1 stick oleo (room temp)
½ c milk
1 t vanilla
1 egg yolk
Donna Barry
½ c shortening (Crisco)
2 eggs
¾ c Banana Pulp
¾ c sour milk
1 t vanilla
2 c flour
1 t bkg powder
1 t bkg soda
½ t salt
Cream together shortening and sugar, add beaten eggs. Combine banana with milk and vanilla. Add alternately with dry ingredients. Bake in two 9” pans for 375 for ½ hour.
White Frosting:
Beat for 15 min:
1 c white sugar
½ c shortening (Crisco)
1 stick oleo (room temp)
½ c milk
1 t vanilla
1 egg yolk
Donna Barry
Jamaican Cake
2 lbs. sweet potatoes
1 ½ c brown sugar
1 c flour
2 c coconut milk
1 ½ c dried fruits
2 t vanilla
1 ½ t grated nutmeg
1 t mixed spice
2 T sugar
1 t salt
1 t margarine
Method:
Wash and pare off the skin of potatoes. Wash again then grate.
Grate coconut, add water and squeeze juice through strainer.
Blend flour, mixed spice (raisins, etc), salt and nutmeg.
Combine this mixture with the grated potatoes and mix well.
Add sugar, fruits, coconut milk. Mix well.
Grease pan, pour in batter and bake at 350 for 40-60 min. or until done.
Laurette Kakosso
1 ½ c brown sugar
1 c flour
2 c coconut milk
1 ½ c dried fruits
2 t vanilla
1 ½ t grated nutmeg
1 t mixed spice
2 T sugar
1 t salt
1 t margarine
Method:
Wash and pare off the skin of potatoes. Wash again then grate.
Grate coconut, add water and squeeze juice through strainer.
Blend flour, mixed spice (raisins, etc), salt and nutmeg.
Combine this mixture with the grated potatoes and mix well.
Add sugar, fruits, coconut milk. Mix well.
Grease pan, pour in batter and bake at 350 for 40-60 min. or until done.
Laurette Kakosso
Apple Cake
4 c diced apples
2 c sugar
2 c flour
2 eggs
1 c oil
2 t vanilla
½ t salt
2 t cinnamon
2 t bkg soda
Mix sugar, eggs, oil and vanilla together. Mix dry ingredients together and gradually add to batter along with apples. Grease and flour a 9 x 13 pan. Bake cake at 350 for approx. 40 minutes.
Frosting:
6 oz. Cream cheese softened
3 T margarine
2 t vanilla
1 ¼ c powdered sugar
1 pinch salt
Julie Nash
2 c sugar
2 c flour
2 eggs
1 c oil
2 t vanilla
½ t salt
2 t cinnamon
2 t bkg soda
Mix sugar, eggs, oil and vanilla together. Mix dry ingredients together and gradually add to batter along with apples. Grease and flour a 9 x 13 pan. Bake cake at 350 for approx. 40 minutes.
Frosting:
6 oz. Cream cheese softened
3 T margarine
2 t vanilla
1 ¼ c powdered sugar
1 pinch salt
Julie Nash
Pistachio Bundt Cake
1 box yellow cake mix
½ c oil
3 sm. pkgs of pistachio pudding ½ c hot water
4 eggs
Beat together well.
Bake 350 for one hour. Wait five minutes.
Brenda Morse
½ c oil
3 sm. pkgs of pistachio pudding ½ c hot water
4 eggs
Beat together well.
Bake 350 for one hour. Wait five minutes.
Brenda Morse
Fruit Pizza
Filling:
1 can sweetened condensed milk
½ c plain yogurt
¼ c lemon juice
1 t vanilla
Mix together till well blended. Chill
Crust:
½ c margarine
¼ c packed brown sugar
1 c flour
¼ rolled oats
Whip margarine and sugar till fluffy. Add the rest and mix well. Press into lightly greased pan or cookie sheet. Prick with fork and bake 10-12 min in 375 oven. Cool.
Spread filling evenly over crust. Arrange slices of fruit on top.
Celeste Smith
1 can sweetened condensed milk
½ c plain yogurt
¼ c lemon juice
1 t vanilla
Mix together till well blended. Chill
Crust:
½ c margarine
¼ c packed brown sugar
1 c flour
¼ rolled oats
Whip margarine and sugar till fluffy. Add the rest and mix well. Press into lightly greased pan or cookie sheet. Prick with fork and bake 10-12 min in 375 oven. Cool.
Spread filling evenly over crust. Arrange slices of fruit on top.
Celeste Smith
Favorite Fruit Cobbler
Melt 1 stick butter and pour it in cake pan
Mix together:
1 cup sugar
1 cup flour
1 cup buttermilk
1 tsp baking powder
½ tsp salt
Pour batter over melted butter- (do not mix in with butter)
Pour can of peaches or favorite fruit with juices or favorite pie filling over top of batter. Do not stir or mix in. (It will be juicy if you use the canned fruit) Bake at 350* for 45-50 minutes
Janelle Openshaw
Mix together:
1 cup sugar
1 cup flour
1 cup buttermilk
1 tsp baking powder
½ tsp salt
Pour batter over melted butter- (do not mix in with butter)
Pour can of peaches or favorite fruit with juices or favorite pie filling over top of batter. Do not stir or mix in. (It will be juicy if you use the canned fruit) Bake at 350* for 45-50 minutes
Janelle Openshaw
Carrot Cake
2 c sugar
1 ½ c salad oil
4 eggs beaten
3 c flour
2 t soda
2 t baking soda
½ t salt
2 t cinnamon
2 jars baby Jr. Carrots
1 c chopped nuts
Combine sugar, oil and eggs. Mix well. Add dry ingredients and mix. Add carrots and nuts. Pour into greased 13 x 9 pan. Bake 50 to 60 min. in 350 oven. Frost with cream cheese frosting.
Betty Simons
1 ½ c salad oil
4 eggs beaten
3 c flour
2 t soda
2 t baking soda
½ t salt
2 t cinnamon
2 jars baby Jr. Carrots
1 c chopped nuts
Combine sugar, oil and eggs. Mix well. Add dry ingredients and mix. Add carrots and nuts. Pour into greased 13 x 9 pan. Bake 50 to 60 min. in 350 oven. Frost with cream cheese frosting.
Betty Simons
Paul’s Chocolate Pizza Dessert
8 oz. Semi-sweet morsels
½ c Rice Krispies
6 oz. White disc chocolates
½ c flaked coconut
½ c marshmallows
2 oz. White chocolate
½ c dry roasted peanuts
Red & Green Maraschino Cherries
(cut cherries into quarters)
Mix semi-sweet and white chocolate together and microwave 1 ½ minutes. Check to see if melted, give another 15 seconds in microwave. Mix in marshmallows, nuts and Rice Krispies.
Line 12” foil pan with wax paper and smooth ingredients out to edge. Put coconut and cherries on top.
Melt 2 oz. White chocolate for 1 ½ minutes in microwave; take fork and drizzle it over the top.
Vicki Lewis
½ c Rice Krispies
6 oz. White disc chocolates
½ c flaked coconut
½ c marshmallows
2 oz. White chocolate
½ c dry roasted peanuts
Red & Green Maraschino Cherries
(cut cherries into quarters)
Mix semi-sweet and white chocolate together and microwave 1 ½ minutes. Check to see if melted, give another 15 seconds in microwave. Mix in marshmallows, nuts and Rice Krispies.
Line 12” foil pan with wax paper and smooth ingredients out to edge. Put coconut and cherries on top.
Melt 2 oz. White chocolate for 1 ½ minutes in microwave; take fork and drizzle it over the top.
Vicki Lewis
Cherry Chocolate Cake
1 pkg. Devil’s Food cake mix
1 t almond extract
1 (21 oz.) can Cherry Pie filling
2 eggs beaten
Mix ingredients by hand. Bake on small, greased and floured cookie sheet at 350 for 20-25 minutes.
1 c granulated sugar
5 T margarine
1/3 c milk
Boil 1 minute and add 1 c chocolate chips. Spread while warm.
Marcia Stevens
1 t almond extract
1 (21 oz.) can Cherry Pie filling
2 eggs beaten
Mix ingredients by hand. Bake on small, greased and floured cookie sheet at 350 for 20-25 minutes.
1 c granulated sugar
5 T margarine
1/3 c milk
Boil 1 minute and add 1 c chocolate chips. Spread while warm.
Marcia Stevens
Dump Cake
1 can cherry pie filling
1 can crushed pineapple
1 pkg. yellow cake mix
2 sticks melted margarine
1 cup shredded coconut
1 cup nutmeats
Dump above ingredients into greased 9 x 13 cake pan. Bake at 325 for 1 hour.
Betty Simons
1 can crushed pineapple
1 pkg. yellow cake mix
2 sticks melted margarine
1 cup shredded coconut
1 cup nutmeats
Dump above ingredients into greased 9 x 13 cake pan. Bake at 325 for 1 hour.
Betty Simons
Wacky Cake
Sift together in un-greased 8 or 9 inch square or round pan:
1 ½ cups flour
1 c sugar
3 T cocoa
1 t soda
1 t salt
For spice cake, omit cocoa and add:
1 t cinnamon
½ t nutmeg
½ t cloves
raisins and nuts to desire
Make 3 holes in flour mixture and put the following ingredients in the holes:
1 T vinegar
1 t vanilla
6 T oil
Pour 1 c water over mix in pan
Stir with fork until lumps are gone
Preheat oven to 350 Bake for 25-30 minutes
Betty Simons
1 ½ cups flour
1 c sugar
3 T cocoa
1 t soda
1 t salt
For spice cake, omit cocoa and add:
1 t cinnamon
½ t nutmeg
½ t cloves
raisins and nuts to desire
Make 3 holes in flour mixture and put the following ingredients in the holes:
1 T vinegar
1 t vanilla
6 T oil
Pour 1 c water over mix in pan
Stir with fork until lumps are gone
Preheat oven to 350 Bake for 25-30 minutes
Betty Simons
Chocolate Pudding Cake
¾ c sugar
½ c sugar
1 c flour
½ c brown sugar
3 Tbs baking cocoa
4 Tbs baking cocoa
2 tsp baking powder
1¼ cups hot water
¼ tsp salt
½ c milk
6 Tbsp melted margarine
1½ tsp vanilla
Cool whip
Stir together sugar, flour, cocoa, baking powder, and salt. Add milk, margarine, and vanilla. Blend. Pour into greased 8-9” square pan.
Combine both sugars and cocoa. Spoon over batter. Pour water over top. Bake at 350˚ for 35-40 minutes. Let stand 15 minutes. Spoon into dessert dishes, covering with sauce. Top with cool whip.
Kathee Jefferson
½ c sugar
1 c flour
½ c brown sugar
3 Tbs baking cocoa
4 Tbs baking cocoa
2 tsp baking powder
1¼ cups hot water
¼ tsp salt
½ c milk
6 Tbsp melted margarine
1½ tsp vanilla
Cool whip
Stir together sugar, flour, cocoa, baking powder, and salt. Add milk, margarine, and vanilla. Blend. Pour into greased 8-9” square pan.
Combine both sugars and cocoa. Spoon over batter. Pour water over top. Bake at 350˚ for 35-40 minutes. Let stand 15 minutes. Spoon into dessert dishes, covering with sauce. Top with cool whip.
Kathee Jefferson
Gooey Lemon Cake
1 box lemon cake mix
3 ½ c. powdered sugar
1 egg
2 eggs beaten
1 stick melted butter
1 8oz. softened cream cheese
Mix cake mix, 1 egg, and melted butter and press into 9x13 pan. Mix together powdered sugar, 2 beaten eggs, and cream cheese and pour over cake. Bake at 325 for 35 minutes – do not overbake – check at 30 minutes.
Janelle Openshaw
3 ½ c. powdered sugar
1 egg
2 eggs beaten
1 stick melted butter
1 8oz. softened cream cheese
Mix cake mix, 1 egg, and melted butter and press into 9x13 pan. Mix together powdered sugar, 2 beaten eggs, and cream cheese and pour over cake. Bake at 325 for 35 minutes – do not overbake – check at 30 minutes.
Janelle Openshaw
Cadillac Cake
1 pkg. Angel Food Cake Mix
1 can (20 oz.) crushed pineapple
1 container Cool Whip
Sliced strawberries, blueberries, peaches, or raspberries
(Best with fresh strawberries)
Combine cake mix with crushed pineapple with juice, pour into 9 x 13 inch pan sprayed with cooking spray. Bake at 350 for 30 minutes. Cool, spread with cool whip and slice fruit arranged on top.
Vicki Lewis
1 can (20 oz.) crushed pineapple
1 container Cool Whip
Sliced strawberries, blueberries, peaches, or raspberries
(Best with fresh strawberries)
Combine cake mix with crushed pineapple with juice, pour into 9 x 13 inch pan sprayed with cooking spray. Bake at 350 for 30 minutes. Cool, spread with cool whip and slice fruit arranged on top.
Vicki Lewis
Oatmeal Cake
2 ¼ c boiling water
1 Tbs vanilla
1 ½ c quick oats
2 c flour
¾ c shortening
1 tsp cinnamon
1 ½ c sugar
1 ½ tsp baking soda
1 ½ c brown sugar
¾ tsp salt
3 eggs
Frosting – cook on stove until thickened
1 cube margarine
1 tsp vanilla
1 c brown sugar
½ c evaporated milk
Mix water and oats; let set. Mix shortening, sugars, eggs, and vanilla. Beat well. Sift flour, cinnamon, soda, and salt. Add all mixtures together. Bake in greased 9x13 inch glass pan for 50 minutes at 350*. Frost.
Janelle Openshaw
1 Tbs vanilla
1 ½ c quick oats
2 c flour
¾ c shortening
1 tsp cinnamon
1 ½ c sugar
1 ½ tsp baking soda
1 ½ c brown sugar
¾ tsp salt
3 eggs
Frosting – cook on stove until thickened
1 cube margarine
1 tsp vanilla
1 c brown sugar
½ c evaporated milk
Mix water and oats; let set. Mix shortening, sugars, eggs, and vanilla. Beat well. Sift flour, cinnamon, soda, and salt. Add all mixtures together. Bake in greased 9x13 inch glass pan for 50 minutes at 350*. Frost.
Janelle Openshaw
Peter Paul Mound Cake
1 pkg Chocolate cake mix
1/2 Stick butter softened
1 Cup milk
3/4 Cup sugar
24 large marshmallows
1 14 oz pkg coconut
1 pkg 12 oz chocolate chips
1/2 cup butter
Mix up cake mix according to package directions adding 1/2 stick of softened butter. Bake in 111/2 x 17 jellyroll pan for 15 minutes (careful it will burn)
Cool cake thoroughly
Combine: milk, sugar, marshmallows and coconut until marshmallows are melted. Spread over cake. Mix together chocolate chips and 1/2 cup butter over low heat until melted spread over coconut layer.
Refrigerate
Melea Allen
1/2 Stick butter softened
1 Cup milk
3/4 Cup sugar
24 large marshmallows
1 14 oz pkg coconut
1 pkg 12 oz chocolate chips
1/2 cup butter
Mix up cake mix according to package directions adding 1/2 stick of softened butter. Bake in 111/2 x 17 jellyroll pan for 15 minutes (careful it will burn)
Cool cake thoroughly
Combine: milk, sugar, marshmallows and coconut until marshmallows are melted. Spread over cake. Mix together chocolate chips and 1/2 cup butter over low heat until melted spread over coconut layer.
Refrigerate
Melea Allen
Lemon Bunt Cake
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding, mix
¾ cup vegetable oil
4 eggs
1. cup lemon-lime flavored carbonated beverage or 1 cup water
Preheat oven to 325 degrees (165 degrees C). Grease heavily and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, and then stir in the oil.
Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into he center of the cake comes out clean.
Allow to cool.
Marcia Stevens
1 (3.4 ounce) package instant lemon pudding, mix
¾ cup vegetable oil
4 eggs
1. cup lemon-lime flavored carbonated beverage or 1 cup water
Preheat oven to 325 degrees (165 degrees C). Grease heavily and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, and then stir in the oil.
Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into he center of the cake comes out clean.
Allow to cool.
Marcia Stevens
Sour Cream Lemon Pie
Makes one 9” pie
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish
1. Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
2. Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
3. Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
4. Just before serving garnish with cool whip, lemon slices and mint sprigs.
Janelle Openshaw
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish
1. Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
2. Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
3. Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
4. Just before serving garnish with cool whip, lemon slices and mint sprigs.
Janelle Openshaw
Chocolate Chip Cake
1 c quick oats
1 3/4 c boiling water
2 eggs
1 3/4 c flour
1 sq margarine
1 T cocoa
1 t soda
1 c brown sugar
1 t salt
1 c white sugar
1 chocolate chips
nuts
Mix oats and water and cool. Cram sugars & margarine. Add eggs and rest of ingredients. Layer the chocolate chips and nuts in middle and top. Bake at 375* for 30-35 minutes
Marcia Stevens
1 3/4 c boiling water
2 eggs
1 3/4 c flour
1 sq margarine
1 T cocoa
1 t soda
1 c brown sugar
1 t salt
1 c white sugar
1 chocolate chips
nuts
Mix oats and water and cool. Cram sugars & margarine. Add eggs and rest of ingredients. Layer the chocolate chips and nuts in middle and top. Bake at 375* for 30-35 minutes
Marcia Stevens
Plocek (Polish Coffee Cake)
3 c flour
2 c sugar
3 t baking powder
pinch of salt
2 sticks softened margarine
3 eggs
3/4 c milk
1 t vanilla
In large bowl, combine flour, sugar, baking powder, & salt. Cut in margarine until crumbly. Set aside 1/2 c crumbs. In small bowl, Mix eggs, milk & vanilla. Add to crumb mixture & stir until smooth. Divide into 2 greased loaf pans.
Sprinkle reserved crumbs on top and bake in a 350* oven for approx 45-55 minutes.
Kim Wadsworth
2 c sugar
3 t baking powder
pinch of salt
2 sticks softened margarine
3 eggs
3/4 c milk
1 t vanilla
In large bowl, combine flour, sugar, baking powder, & salt. Cut in margarine until crumbly. Set aside 1/2 c crumbs. In small bowl, Mix eggs, milk & vanilla. Add to crumb mixture & stir until smooth. Divide into 2 greased loaf pans.
Sprinkle reserved crumbs on top and bake in a 350* oven for approx 45-55 minutes.
Kim Wadsworth
Tomato Soup Cake
1/2 c shortening
1 1/3 c sugar
2 eggs
2 c flour
1 Tbs baking powder
1 tsp baking soda
1/tsp all spice
1 tsp cinnamon
1 10 3/4oz can tomato soup
1/4 c water
nuts & rasins optional
Preheat oven to 350* grease and flour a 9x13 cake pan or bunt pan. In medium bowl, cream shrtening and sugar. Add eggs and bead until fluffy. Sift dry inredients. Mix tomato soup and water. Add sifted ingredients and soup mixture alternately to creamed mixture. Pout into pan. bake 30 minutes in 9x13 pan or 40 min in a bunt pan
To frost:
blend 2 Tbs buter
3oz cream cheese
2 c powdered sugar
2 tsp vanilla
Spread over warm cake
Jenn Shurtz
1 1/3 c sugar
2 eggs
2 c flour
1 Tbs baking powder
1 tsp baking soda
1/tsp all spice
1 tsp cinnamon
1 10 3/4oz can tomato soup
1/4 c water
nuts & rasins optional
Preheat oven to 350* grease and flour a 9x13 cake pan or bunt pan. In medium bowl, cream shrtening and sugar. Add eggs and bead until fluffy. Sift dry inredients. Mix tomato soup and water. Add sifted ingredients and soup mixture alternately to creamed mixture. Pout into pan. bake 30 minutes in 9x13 pan or 40 min in a bunt pan
To frost:
blend 2 Tbs buter
3oz cream cheese
2 c powdered sugar
2 tsp vanilla
Spread over warm cake
Jenn Shurtz
Hawaiian Cake
1 pkg yellow cake mix
2 eggs
1/2 c oil or applesauce
1/2 c water
1 can Mandarin oranges & juice
1/2 c flour
Bake in a greased, floured 9x13 cake pan, at 350* for 30-35 min. Remove and let cool in pan.
Topping:
1 12oz tub cool whip
1 15oz can crushed pineapple & juice
1 lg pkg instant vanilla pudding
Mix together and pour over cooled cake and chill in fridge.
Jenn Shurtz
2 eggs
1/2 c oil or applesauce
1/2 c water
1 can Mandarin oranges & juice
1/2 c flour
Bake in a greased, floured 9x13 cake pan, at 350* for 30-35 min. Remove and let cool in pan.
Topping:
1 12oz tub cool whip
1 15oz can crushed pineapple & juice
1 lg pkg instant vanilla pudding
Mix together and pour over cooled cake and chill in fridge.
Jenn Shurtz
Chocolate Zucchini Cake
1/2 Cup margarine 2 eggs
1/2 Cup vegetable oil 1/2 Cup sour milk
1 tsp. vanilla 2 Cups grated zucchini
1 3/4 Cup sugar 2 1/2 Cups flour
1/2 tsp salt 4 Tbsp. cocoa
1 tsp. cinnamon 1 tsp. soda
Mix like a cake and pour in greased and floured 9 x 13 cake pan. top with
1/2 Cups Chocolate chips 1/2 Cup chopped nuts
Bake at 350 for 45 minutes.
Melea Allen
1/2 Cup vegetable oil 1/2 Cup sour milk
1 tsp. vanilla 2 Cups grated zucchini
1 3/4 Cup sugar 2 1/2 Cups flour
1/2 tsp salt 4 Tbsp. cocoa
1 tsp. cinnamon 1 tsp. soda
Mix like a cake and pour in greased and floured 9 x 13 cake pan. top with
1/2 Cups Chocolate chips 1/2 Cup chopped nuts
Bake at 350 for 45 minutes.
Melea Allen
Carrot Cake
2 Cups Flour
2 Cups Sugar
2 tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp vanilla
1 Cup Oil
3 Cups grated carrots
4 eggs
1 Cup Nuts (optional)
Mix together dry ingredients. Add rest of ingredients. Beat thoroughly and bake at 350 degrees for 45 minutes in a 9 x 13 inch pan.
Melea Allen
2 Cups Sugar
2 tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp vanilla
1 Cup Oil
3 Cups grated carrots
4 eggs
1 Cup Nuts (optional)
Mix together dry ingredients. Add rest of ingredients. Beat thoroughly and bake at 350 degrees for 45 minutes in a 9 x 13 inch pan.
Melea Allen
Glazed Lemon Cake
White cake mix
1 c powdered sugar
1 small box instant lemon pudding
2 Tbs lemon juice
3/4 c vegetable oil
3 eggs
1 c lemon lime soda
Combine cake mix, pudding mix, oil & eggs; beat on medium speed for 1 minute. Gradually beat in soda. Pour into greased 9x13 pan. Bake at 350* for 40-45 minutes or until cake springs back when slightly touched in center.
combine powdered sugar and lemon juice until smooth. Carefully spread over warm cake. Cool.
Kathee Jefferson
1 c powdered sugar
1 small box instant lemon pudding
2 Tbs lemon juice
3/4 c vegetable oil
3 eggs
1 c lemon lime soda
Combine cake mix, pudding mix, oil & eggs; beat on medium speed for 1 minute. Gradually beat in soda. Pour into greased 9x13 pan. Bake at 350* for 40-45 minutes or until cake springs back when slightly touched in center.
combine powdered sugar and lemon juice until smooth. Carefully spread over warm cake. Cool.
Kathee Jefferson
Vanilla Texas Sheet Cake
2 2/3 cups flour
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar
Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees
Icing:
Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.
Sue Smith
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar
Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees
Icing:
Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.
Sue Smith
Banana Cake
2 ripe medium bananas, mashed
2 eggs
1 3/4 c flour
1/2 c flour
1 1/2 c sugar
1/2 c vegetable oil
1/4 c milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine ingredients in order and mix well. Pour the batter into a greased and floured 9x13 pan. Bake at 325* for 45-50 minutes. or until toothpick inserted in center comes out clean. Cool. Frost with peanut butter frosting.
Peanut Butter Frosting:
1/2 c shortening
1 egg
1/4 tsp salt
1 tsp vanilla
1/2 c creamy peanut butter
1 16oz pkg powdered sugar
1/3 cut milk
Blend shortening, egg, salt, vanilla & peanut butter. Add powdered sugar alternate with milk. Beat until smooth
Kathee Jefferson
2 eggs
1 3/4 c flour
1/2 c flour
1 1/2 c sugar
1/2 c vegetable oil
1/4 c milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine ingredients in order and mix well. Pour the batter into a greased and floured 9x13 pan. Bake at 325* for 45-50 minutes. or until toothpick inserted in center comes out clean. Cool. Frost with peanut butter frosting.
Peanut Butter Frosting:
1/2 c shortening
1 egg
1/4 tsp salt
1 tsp vanilla
1/2 c creamy peanut butter
1 16oz pkg powdered sugar
1/3 cut milk
Blend shortening, egg, salt, vanilla & peanut butter. Add powdered sugar alternate with milk. Beat until smooth
Kathee Jefferson
Sue's Buttermilk Sheet Cake Brownies
1 c. butter
1/3 c. cocoa
1 c. water
Heat on stovetop almost to a boil. Turn off stove and add next step
2 c. sugar
2 c. flour
½ tsp. Salt
In a measuring cup mix ½ cup buttermilk with 1 tsp. Baking soda add to mixture.
Add
1 tsp vanilla
2 eggs
Mix well and pour into a greased jelly role pan. Bake at 350 for 20 minutes
Frosting
½ c. milk
½ butter
¼ c. cocoa
Using the same pan bring ingredients to a boil. Turn off stove.
Add
1 pound powdered sugar
1 tsp. Vanilla
Pour frosting over brownies right when they come out of the oven. Top with chopped walnuts or pecans if you like.
Sue Smith
1/3 c. cocoa
1 c. water
Heat on stovetop almost to a boil. Turn off stove and add next step
2 c. sugar
2 c. flour
½ tsp. Salt
In a measuring cup mix ½ cup buttermilk with 1 tsp. Baking soda add to mixture.
Add
1 tsp vanilla
2 eggs
Mix well and pour into a greased jelly role pan. Bake at 350 for 20 minutes
Frosting
½ c. milk
½ butter
¼ c. cocoa
Using the same pan bring ingredients to a boil. Turn off stove.
Add
1 pound powdered sugar
1 tsp. Vanilla
Pour frosting over brownies right when they come out of the oven. Top with chopped walnuts or pecans if you like.
Sue Smith
Karen's Filled Cupcakes
Chocolate cake mix
Filling
8oz cream cheese
1 egg
1/3 c sugar
1 c chocolate chips
Mix cake mix according to package directions.
Mix first 3 ingredients of filling till creamy and stir in chocolate chops.
To assemble, in each cupcake paper, place 1 Tbs batter, 1 tsp filling,then 1 Tbs batter.
Bake according to package directions. You can also do this as a cake
Janelle Openshaw
Filling
8oz cream cheese
1 egg
1/3 c sugar
1 c chocolate chips
Mix cake mix according to package directions.
Mix first 3 ingredients of filling till creamy and stir in chocolate chops.
To assemble, in each cupcake paper, place 1 Tbs batter, 1 tsp filling,then 1 Tbs batter.
Bake according to package directions. You can also do this as a cake
Janelle Openshaw
Soda Fountain Pie
12 crushed sugar cones
½ cup melted margarine
¼ cup sugar
3½ cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1½ cups fudge ice cream topping, softened
Combine crushed sugar cones, butter, and sugar. Press onto bottom and up the sides of an un greased pie plate. Freeze. Place 3 cups strawberries in a blender; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight. Spread fudge topping over the pie. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Kathee Jefferson
½ cup melted margarine
¼ cup sugar
3½ cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1½ cups fudge ice cream topping, softened
Combine crushed sugar cones, butter, and sugar. Press onto bottom and up the sides of an un greased pie plate. Freeze. Place 3 cups strawberries in a blender; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight. Spread fudge topping over the pie. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Kathee Jefferson
Chilly Peanut Butter Pie
1 8oz container whipped topping
1 graham cracker crust
½ c strawberry jam (I prefer chocolate syrup)
1 c cold milk
1 3.4oz pkg instant vanilla pudding
½ c peanut butter
Spread 1 c whipped cream on bottom crust. Drop jelly or drizzle chocolate over cream spread carefully. In bowl, whisk milk and pudding until thick. Add peanut butter and mix well. Fold in remaining whipped topping. Spread in pan. Cover and freeze 4 hours or until firm. Remove from freezer 10 minutes before serving. Yields 6-8 servings.
Delaina Sias
1 graham cracker crust
½ c strawberry jam (I prefer chocolate syrup)
1 c cold milk
1 3.4oz pkg instant vanilla pudding
½ c peanut butter
Spread 1 c whipped cream on bottom crust. Drop jelly or drizzle chocolate over cream spread carefully. In bowl, whisk milk and pudding until thick. Add peanut butter and mix well. Fold in remaining whipped topping. Spread in pan. Cover and freeze 4 hours or until firm. Remove from freezer 10 minutes before serving. Yields 6-8 servings.
Delaina Sias
Sour Cream Apple Pie
3 c grated apples (best with yellow delicious)
3/4 c sugar mixed with 3 Tbs flour
1/2 t salt
1 beaten egg
1/2 tsp vanilla
1 cup sour cream
Mix together well and pour into unbaked pie shell
Spoon on crumb topping:
with pastry blender mix:
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar
Bake 325* 40 min or until set.
Janelle Openshaw
3/4 c sugar mixed with 3 Tbs flour
1/2 t salt
1 beaten egg
1/2 tsp vanilla
1 cup sour cream
Mix together well and pour into unbaked pie shell
Spoon on crumb topping:
with pastry blender mix:
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar
Bake 325* 40 min or until set.
Janelle Openshaw
Ice Cream Pie
1 Deep dish pie crust
2 pkgs instant choc. pudding
1 pint vanilla ice cream (softened)
1 ¼ c milk
Beat and put in a baked deep dish pie crust. Cover with cool whip or fresh whipped cream. Garnish with chocolate sprinkles. Refrigerate until serving time.
Vicki Lewis
2 pkgs instant choc. pudding
1 pint vanilla ice cream (softened)
1 ¼ c milk
Beat and put in a baked deep dish pie crust. Cover with cool whip or fresh whipped cream. Garnish with chocolate sprinkles. Refrigerate until serving time.
Vicki Lewis
Old Fashioned Apple Pie
Filling:
¾ c granulated sugar
½ Tbs corn starch
1 tsp cinnamon
1 tsp grated lemon peel
½ tsp vanilla
4 lbs. Granny Smith Apples (10 cups)
Honey Wash:
1 Tbs Honey mixed with 1 tsp water
Mix sugar, cornstarch, cinnamon in a large bowl. Stir in lemon peel & vanilla till blended- peel, core and dice apples and add to sugar mix. Toss to coat. Spread in uncooked pie crust. (mound in center) Add top crust. With a thin sharp knife cut several small vents.
To bake: place oven rack in center of oven. Bake 40 – 45 minutes at 400* ( till golden) Brush top crust with honey wash. Bake additional 10 minutes tillcrust is golden brownand apples are tender. Cool on wire rack. Makes one pie
Janelle Openshaw
¾ c granulated sugar
½ Tbs corn starch
1 tsp cinnamon
1 tsp grated lemon peel
½ tsp vanilla
4 lbs. Granny Smith Apples (10 cups)
Honey Wash:
1 Tbs Honey mixed with 1 tsp water
Mix sugar, cornstarch, cinnamon in a large bowl. Stir in lemon peel & vanilla till blended- peel, core and dice apples and add to sugar mix. Toss to coat. Spread in uncooked pie crust. (mound in center) Add top crust. With a thin sharp knife cut several small vents.
To bake: place oven rack in center of oven. Bake 40 – 45 minutes at 400* ( till golden) Brush top crust with honey wash. Bake additional 10 minutes tillcrust is golden brownand apples are tender. Cool on wire rack. Makes one pie
Janelle Openshaw
Sweet Potato Pie
1 9” unbaked pie shell
1 ½ c mashed sweet potatoes
1 Tbs butter1/3 c sugar
3 eggs (well beaten)1 ½ c milk
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
¼ tsp allspice
Boil sweet potatoes until tender. (or you may drain and rinse canned sweet potatoes) When cool, peel and mash to make 1 ½ cups. Add butter, sugar, eggs and remaining ingredients. Pour into un-baked pie shell and bake at 425* for 15 minutes. Then lower oven temp. to 350* and continue baking 30 min. or till done.
Janelle Openshaw
1 ½ c mashed sweet potatoes
1 Tbs butter1/3 c sugar
3 eggs (well beaten)1 ½ c milk
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
¼ tsp allspice
Boil sweet potatoes until tender. (or you may drain and rinse canned sweet potatoes) When cool, peel and mash to make 1 ½ cups. Add butter, sugar, eggs and remaining ingredients. Pour into un-baked pie shell and bake at 425* for 15 minutes. Then lower oven temp. to 350* and continue baking 30 min. or till done.
Janelle Openshaw
Fresh Blueberry Pie
Baked 9-inch pie shell
¼ c cold water
5 T flour
pinch of salt
1 c sugar
½ c water
4 c fresh OR dry-pack frozen blueberries; rinsed and drained
8oz container Whipped Topping
Make a smooth paste of the water, flour and salt. Boil 1 c of the blueberries with sugar and ½ c water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries and put mixture into pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping.
Kim Wadsworth
¼ c cold water
5 T flour
pinch of salt
1 c sugar
½ c water
4 c fresh OR dry-pack frozen blueberries; rinsed and drained
8oz container Whipped Topping
Make a smooth paste of the water, flour and salt. Boil 1 c of the blueberries with sugar and ½ c water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries and put mixture into pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping.
Kim Wadsworth
Chess Pies
¼ milk
1 c coconut (flaked)
½ c chopped nuts
½ c dates (chopped)
1 c sugar
2 egg yolks or all of eggs
½ c melted butter
1 t vanilla
1 recipe plain pastry
Mix together milk, coconuts, nuts and dates. Add sugar, then eggs. Add butter and vanilla. Line muffin pans with pastry. Fill about ¾ full with mixture and bake in hot oven (400) Until filling sets, reduce temp. to moderate (350) and bake till brown. Don’t over-bake.
Helpful hints: If mixture seems to stiff add a little more milk. Use large round cookie cutter for cutting pastry, it’s just the right size for the muffin cups.
Kim Wadsworth (It’s her Great Great Grandmother’s Recipe)
1 c coconut (flaked)
½ c chopped nuts
½ c dates (chopped)
1 c sugar
2 egg yolks or all of eggs
½ c melted butter
1 t vanilla
1 recipe plain pastry
Mix together milk, coconuts, nuts and dates. Add sugar, then eggs. Add butter and vanilla. Line muffin pans with pastry. Fill about ¾ full with mixture and bake in hot oven (400) Until filling sets, reduce temp. to moderate (350) and bake till brown. Don’t over-bake.
Helpful hints: If mixture seems to stiff add a little more milk. Use large round cookie cutter for cutting pastry, it’s just the right size for the muffin cups.
Kim Wadsworth (It’s her Great Great Grandmother’s Recipe)
Mississippi Mud Pie
Bottom Layer:
1 cup flour
1 stick (or 1/2 cup) margarine
2 Tbsp sugar
1/2cup ground/chopped pecans
Mix bottom layer ingredients and spread on the bottom of a 9x13 pan. This will be a thin layer. Bake at 350 for 15 minutes or until crust is lightly browned. Cool slightly.
2nd Layer:
8oz cream cheese (softened)
3/4 cup powdered sugar
1 envelope Dream Whip Instant Topping (packet only--DO NOT mix according to package directions)
Combine 2nd layer ingredients and spread on bottom layer.
3rd Layer:
1 package (3 1/2oz) Instant Chocolate Pudding
Make per directions on package and spread on 2nd layer.
Top Layer:
8 oz Cool Whip Topping
Spread on 3rd layer.
Kim Wadsworth
1 cup flour
1 stick (or 1/2 cup) margarine
2 Tbsp sugar
1/2cup ground/chopped pecans
Mix bottom layer ingredients and spread on the bottom of a 9x13 pan. This will be a thin layer. Bake at 350 for 15 minutes or until crust is lightly browned. Cool slightly.
2nd Layer:
8oz cream cheese (softened)
3/4 cup powdered sugar
1 envelope Dream Whip Instant Topping (packet only--DO NOT mix according to package directions)
Combine 2nd layer ingredients and spread on bottom layer.
3rd Layer:
1 package (3 1/2oz) Instant Chocolate Pudding
Make per directions on package and spread on 2nd layer.
Top Layer:
8 oz Cool Whip Topping
Spread on 3rd layer.
Kim Wadsworth
Walnut Cherry Delight
1 c walnuts
½ flaked coconut
1 ¼ c flour
1 tsp vanilla
½ c brown sugar
½ c sugar
½ c oleo/oil
1- 8 oz cream cheese
1 egg
1- 15oz. can cherry pie filling
Chop ½ cup walnuts coarsely and set aside for top of squares.
Chop remaining nuts fine for bottom layer. Combine flour, oleo/oil and brown sugar and blend into fine crumbs. Cut coconut and chopped nuts and mix well set aside ½ cup. Pack remaining into bottom of greased baking pan.
Bake at 350* for 15 minutes till sides are light brown.
Meanwhile soften cream cheese and beat in ½ cup sugar egg and vanilla. Beat until very smooth spread over hot baked layer and bake 10 minutes longer. Remove from oven and spread pie filling over cheese layer. Sprinkle with course chopped nuts and reserved crumbs.
Bake 15 minutes cool before cutting. Peach pie filling may be substituted.
Marcia Stevens
½ flaked coconut
1 ¼ c flour
1 tsp vanilla
½ c brown sugar
½ c sugar
½ c oleo/oil
1- 8 oz cream cheese
1 egg
1- 15oz. can cherry pie filling
Chop ½ cup walnuts coarsely and set aside for top of squares.
Chop remaining nuts fine for bottom layer. Combine flour, oleo/oil and brown sugar and blend into fine crumbs. Cut coconut and chopped nuts and mix well set aside ½ cup. Pack remaining into bottom of greased baking pan.
Bake at 350* for 15 minutes till sides are light brown.
Meanwhile soften cream cheese and beat in ½ cup sugar egg and vanilla. Beat until very smooth spread over hot baked layer and bake 10 minutes longer. Remove from oven and spread pie filling over cheese layer. Sprinkle with course chopped nuts and reserved crumbs.
Bake 15 minutes cool before cutting. Peach pie filling may be substituted.
Marcia Stevens
Summer Lemon Dessert
Layer #1
1 16 oz box club crackers, crushed
2 sticks margarine, melted
Layer #2
3 small boxes instant lemon pudding
3¾ cups milk
1quart vanilla ice cream, softened
Layer #3
8 oz cool whip
Combine crackers and margarine. Pat into 9 x 13 pan, reserving ½ cup for top. Beat pudding and milk until almost thickened. Add ice cream. Pour over crust. Refrigerate. Before serving, spread cool whip over pudding mixture and top with remaining crumbs.
Kathee Jefferson
1 16 oz box club crackers, crushed
2 sticks margarine, melted
Layer #2
3 small boxes instant lemon pudding
3¾ cups milk
1quart vanilla ice cream, softened
Layer #3
8 oz cool whip
Combine crackers and margarine. Pat into 9 x 13 pan, reserving ½ cup for top. Beat pudding and milk until almost thickened. Add ice cream. Pour over crust. Refrigerate. Before serving, spread cool whip over pudding mixture and top with remaining crumbs.
Kathee Jefferson
Lime Sherbet Dessert
2 c Ritz cracker crumbs
4 Tbs. Sugar
1 Stick margarine melted
Mix and press into 9x13 Pan
½. Gal. Vanilla ice cream
1 Qt lime sherbet
Soften and mix together in a large bowl, pour over crust and freeze.
4 Tbs Lemon juice
1 stick margarine
1 c Sugar
2 Eggs, beaten
Mix and cook over low heat until thickened.
Cool, pour over top and freeze
Marcia Stevens
4 Tbs. Sugar
1 Stick margarine melted
Mix and press into 9x13 Pan
½. Gal. Vanilla ice cream
1 Qt lime sherbet
Soften and mix together in a large bowl, pour over crust and freeze.
4 Tbs Lemon juice
1 stick margarine
1 c Sugar
2 Eggs, beaten
Mix and cook over low heat until thickened.
Cool, pour over top and freeze
Marcia Stevens
Rhubarb Cream Pie
3 c sugar
6 Tbs flour
1 tsp nutmeg
2 T melted butter
4 eggs
Mix well with a wire whip.
Add 7-8 cups diced fresh rhubarg to the above misture
Mix well and our into pastry shells. Bake at 350* for 40-45 minutes.
Makes two pies.
Janelle Openshaw
6 Tbs flour
1 tsp nutmeg
2 T melted butter
4 eggs
Mix well with a wire whip.
Add 7-8 cups diced fresh rhubarg to the above misture
Mix well and our into pastry shells. Bake at 350* for 40-45 minutes.
Makes two pies.
Janelle Openshaw
Brownies
Warm together
4oz unsweetened chocolate ( or 6 Tbs cocoa)
2/3 c shortening
let it cool a bit
Add
2 cups sugar
4 eggs
1 tsp vanilla
Mix well
Sift together
1 1/4 c flour
1 tsp baking powder
1 tsp salt
Mix into chocolate mixture
Add chopped nuts if desired
Spread into greased 9x12 pan
Bake at 350* for 25-30 minutes
Sprinkle with powdered sugar while hot. YUMMMM!
Win Shores
4oz unsweetened chocolate ( or 6 Tbs cocoa)
2/3 c shortening
let it cool a bit
Add
2 cups sugar
4 eggs
1 tsp vanilla
Mix well
Sift together
1 1/4 c flour
1 tsp baking powder
1 tsp salt
Mix into chocolate mixture
Add chopped nuts if desired
Spread into greased 9x12 pan
Bake at 350* for 25-30 minutes
Sprinkle with powdered sugar while hot. YUMMMM!
Win Shores
Cream Cheese Brownines
1 pkg German chocolate cake mix
1 pkg 8oz cream cheese, softened
1 egg
1/2 c sugar
1/2 c chocolate chips
1/2 c chopped nuts
Prepare cake mix as directed on pkg. Pour batter into greased and floured jelly roll pan ( 151/2 x 10 1/2) Mix cream cheese, egg and sugar. Drop cream cheese mixture by tablespoon into batter. Cut through batter with knife or spatula to make marble effect, but leave nice chunks of cream cheese. Sprinkle top of brownies with chocolate chops and nuts, Use more if desired. Bake in 350* oven for 25-30 minutes. A great brownie to feed a crowd!
Sue Miller
1 pkg 8oz cream cheese, softened
1 egg
1/2 c sugar
1/2 c chocolate chips
1/2 c chopped nuts
Prepare cake mix as directed on pkg. Pour batter into greased and floured jelly roll pan ( 151/2 x 10 1/2) Mix cream cheese, egg and sugar. Drop cream cheese mixture by tablespoon into batter. Cut through batter with knife or spatula to make marble effect, but leave nice chunks of cream cheese. Sprinkle top of brownies with chocolate chops and nuts, Use more if desired. Bake in 350* oven for 25-30 minutes. A great brownie to feed a crowd!
Sue Miller
Toffee Shortbread
1 cup butter, softened
1/2 c sugar
2 cups flour
1/2 cup walnuts, finely chopped
1/2 c toffee chips
Glaze
1 c powdered sugar
1/2 tsp vanilla
2-3 tbs milk
Heat oven to 350. combine all ingredients for shortbread and stir well. Press dough evenly into an ungreased 9x13 pan. Bake 20-24 minutes or until very lightly brown. Do not overcook or they will be crumbly and dry. cut bars while hot.
Combine glaze ingredients adding just enough milk for desired glazing consistency. Spread over warm shortbread. Cook completely.
Sue Miller
1/2 c sugar
2 cups flour
1/2 cup walnuts, finely chopped
1/2 c toffee chips
Glaze
1 c powdered sugar
1/2 tsp vanilla
2-3 tbs milk
Heat oven to 350. combine all ingredients for shortbread and stir well. Press dough evenly into an ungreased 9x13 pan. Bake 20-24 minutes or until very lightly brown. Do not overcook or they will be crumbly and dry. cut bars while hot.
Combine glaze ingredients adding just enough milk for desired glazing consistency. Spread over warm shortbread. Cook completely.
Sue Miller
Broiled Coconut Cake
Bake a yellow cake mix according to package directions in a 9x13 pan.
Broiled coconut topping
3/4 c packed brown sugar
6 tbs butter, softened
3 tbs milk
1 1/2 c flaked coconut
1/4 cup chopped nuts (optional)
Combine all ingredients ina bowl, stir well. Spread over warm cake. Broil 3-4 minutes until golden.
Note, If the cake has cooled, put the cake int he oven as it preheats to broil and allow the topping to soften. Then, take the cake out and spread it more evenly on the cake. Then complete the cake by broiling the topping. Delicous!
Sue Miller
Broiled coconut topping
3/4 c packed brown sugar
6 tbs butter, softened
3 tbs milk
1 1/2 c flaked coconut
1/4 cup chopped nuts (optional)
Combine all ingredients ina bowl, stir well. Spread over warm cake. Broil 3-4 minutes until golden.
Note, If the cake has cooled, put the cake int he oven as it preheats to broil and allow the topping to soften. Then, take the cake out and spread it more evenly on the cake. Then complete the cake by broiling the topping. Delicous!
Sue Miller
Yummy Layered Pudding Cake
1st layer:
1 c flour
1 c finely chopped nuts
1 stick oleo
Mix and press in cake pan. Bake for 20 min or until golden brown. Let cool.
2nd Layer:
1 8 oz. Cream cheese
1 c sugar
½ carton cool whip
Mix above ingredients and spread over cake.
3rd Layer:
Sm pkg of vanilla instant pudding
Sm pkg of chocolate instant pudding
3 c milk
Mix and spread.
4th layer:
Remaining ½ of cool whip
Shaved chocolate and chopped nuts on top
Robin Sanchez
1 c flour
1 c finely chopped nuts
1 stick oleo
Mix and press in cake pan. Bake for 20 min or until golden brown. Let cool.
2nd Layer:
1 8 oz. Cream cheese
1 c sugar
½ carton cool whip
Mix above ingredients and spread over cake.
3rd Layer:
Sm pkg of vanilla instant pudding
Sm pkg of chocolate instant pudding
3 c milk
Mix and spread.
4th layer:
Remaining ½ of cool whip
Shaved chocolate and chopped nuts on top
Robin Sanchez
Melt in your Mouth Cake
Layer 1:
1 cube margarine
1 c flour
½ c nuts
1 Tbs sugar
Pat into a 9x13 pan and bake at 350* for 15 min. Cool.
Layer 2:
8 oz cream cheese
1 c powdered sugar
1 c whipped cream.
Blend together and put on top of first layer
Layer 3:
2 pkgs 4 ½ oz instant pudding (one chocolate and one vanilla) Prepare as for pie.
Layer 4:
Cover with whip cream and chopped nuts.
Refrigerate
Jenn Shurtz
1 cube margarine
1 c flour
½ c nuts
1 Tbs sugar
Pat into a 9x13 pan and bake at 350* for 15 min. Cool.
Layer 2:
8 oz cream cheese
1 c powdered sugar
1 c whipped cream.
Blend together and put on top of first layer
Layer 3:
2 pkgs 4 ½ oz instant pudding (one chocolate and one vanilla) Prepare as for pie.
Layer 4:
Cover with whip cream and chopped nuts.
Refrigerate
Jenn Shurtz
Rocky Road Fudge Bars
BAR:
1 stick margarine
3 Tbsp baking cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
¾ cup chopped nuts
FILLING:
6 oz cream cheese, softened
½ stick margarine, softened
1 egg
½ tsp vanilla
½ cup sugar
1 Tbsp flour
2 cups miniature marshmallows
FROSTING:
½ stick margarine
3 Tbsp baking cocoa
2 oz cream cheese
¼ cup milk
1 lb powdered sugar
1 tsp vanilla
Preheat oven to 350˚. Grease and flour 9 x 13 pan. In large saucepan over low heat, melt margarine with cocoa. Add remaining bar ingredients. Mix well and spread into prepared pan.
In small bowl, combine all filling ingredients. Blend until smooth and fluffy. Spread over bar mixture. Bake for 25-30 minutes. Sprinkle marshmallows on top and bake 2 minutes longer.
In large saucepan over low heat, melt margarine, cocoa, cream cheese, and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together.
Kathee Jefferson
1 stick margarine
3 Tbsp baking cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
¾ cup chopped nuts
FILLING:
6 oz cream cheese, softened
½ stick margarine, softened
1 egg
½ tsp vanilla
½ cup sugar
1 Tbsp flour
2 cups miniature marshmallows
FROSTING:
½ stick margarine
3 Tbsp baking cocoa
2 oz cream cheese
¼ cup milk
1 lb powdered sugar
1 tsp vanilla
Preheat oven to 350˚. Grease and flour 9 x 13 pan. In large saucepan over low heat, melt margarine with cocoa. Add remaining bar ingredients. Mix well and spread into prepared pan.
In small bowl, combine all filling ingredients. Blend until smooth and fluffy. Spread over bar mixture. Bake for 25-30 minutes. Sprinkle marshmallows on top and bake 2 minutes longer.
In large saucepan over low heat, melt margarine, cocoa, cream cheese, and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together.
Kathee Jefferson
Dump Bar Brownies
Beat together:
2 c sugar
1 ¾ c flour
5 eggs
1 tsp salt
1 c butter
1 tsp vanilla
½ c cocoa
2/3 c nuts
Beat and put in a greased 9x13 pan. Sprinkle GOBS of chocolate chips on top. Bake at 350* for 30 minutes. Will be moist.
Jenn Shurtz
2 c sugar
1 ¾ c flour
5 eggs
1 tsp salt
1 c butter
1 tsp vanilla
½ c cocoa
2/3 c nuts
Beat and put in a greased 9x13 pan. Sprinkle GOBS of chocolate chips on top. Bake at 350* for 30 minutes. Will be moist.
Jenn Shurtz
Apple Crisp
¾ c. sugar
4 1/2 T. Cornstarch
11/2 t. cinnamon
6 c. apple slices
Mix put in 9x13 pan
Combine:
21/4 c. oats
1/2c. Whole-wheat flour
2T.Wheat germ
1 1/2 tsp. cinnamon
¾ c brown sugar
3/4 c. margarine
Mix with pastry blender until resembles coarse crumbs.
Cover with fruits. Bake 375 for 30 min.
Marcia Stevens
4 1/2 T. Cornstarch
11/2 t. cinnamon
6 c. apple slices
Mix put in 9x13 pan
Combine:
21/4 c. oats
1/2c. Whole-wheat flour
2T.Wheat germ
1 1/2 tsp. cinnamon
¾ c brown sugar
3/4 c. margarine
Mix with pastry blender until resembles coarse crumbs.
Cover with fruits. Bake 375 for 30 min.
Marcia Stevens
Favorite Apple Pie Bars
Crust:
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
Mix well and cut in 1cup of shortening. In a 2/3 measuring cup place the egg yolk and add enough milk to make 2/3 cup. Add to flour mixture. Roll out half of the dough and fit into a 11x15 jelly roll pan.
Filling:
2/3 cup crushed corn flakes
Sprinkle the flakes on top of the bottom crust.
Then add:
5 cups sliced apples (add a little more)
Sprinkle over the apple slices, 1 tsp. cinnamon mixed with 1 1/2
cups sugar.
Place upper crust on top. Seal seams and randomly cut slits
into crust. Beat remaining egg white and brush on upper crust.
Bake at 400 for 45 minutes. ***She checks hers after 30 minutes for golden color and apple tenderness. Continue baking until desired doneness.
Glaze: While warm, glaze with a mixture of 1 cup powdered sugar and a little lemon juice or milk.
When I have made this one I have always added more apples and I have never added the corn flakes. They freeze well!
Jan Emery
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
Mix well and cut in 1cup of shortening. In a 2/3 measuring cup place the egg yolk and add enough milk to make 2/3 cup. Add to flour mixture. Roll out half of the dough and fit into a 11x15 jelly roll pan.
Filling:
2/3 cup crushed corn flakes
Sprinkle the flakes on top of the bottom crust.
Then add:
5 cups sliced apples (add a little more)
Sprinkle over the apple slices, 1 tsp. cinnamon mixed with 1 1/2
cups sugar.
Place upper crust on top. Seal seams and randomly cut slits
into crust. Beat remaining egg white and brush on upper crust.
Bake at 400 for 45 minutes. ***She checks hers after 30 minutes for golden color and apple tenderness. Continue baking until desired doneness.
Glaze: While warm, glaze with a mixture of 1 cup powdered sugar and a little lemon juice or milk.
When I have made this one I have always added more apples and I have never added the corn flakes. They freeze well!
Jan Emery
Apple Pie Bars
(Served at the ward Carnival July 2003)
2 ½ c flour
1 ½ T cinnamon
1 t salt
½ t nutmeg
1 c butter, chilled or shortening
1 egg
2/3 c milk
1 c confectioners sugar
10 c sliced apples
1 ½ t milk
1 c white sugar
½ t vanilla extract
In a medium bowl, stir together flour and salt. Cut in the butter or shortening until mixture is mealy. With a fork, stir in 2/3 c milk and egg. Dough should form a ball. If sticky, add a little more flour. Divide dough into two equal parts. On a lightly floured surface, roll out one piece of dough into a large rectangle. Place on the bottom of a 11x15 jelly roll pan.
Place sliced apples on dough. Stir together white sugar, cinnamon and nutmeg. Sprinkle over the apple layer. Roll out the other half of the dough and place over apple slices. Seal edges.
Bake at 350* for 45 minutes to one hour. Top crust should be lightly browned. Mix together the confectioners sugar, milk, and vanilla until smooth. Drizzle glaze over bars while still warm.
Jan Emery
2 ½ c flour
1 ½ T cinnamon
1 t salt
½ t nutmeg
1 c butter, chilled or shortening
1 egg
2/3 c milk
1 c confectioners sugar
10 c sliced apples
1 ½ t milk
1 c white sugar
½ t vanilla extract
In a medium bowl, stir together flour and salt. Cut in the butter or shortening until mixture is mealy. With a fork, stir in 2/3 c milk and egg. Dough should form a ball. If sticky, add a little more flour. Divide dough into two equal parts. On a lightly floured surface, roll out one piece of dough into a large rectangle. Place on the bottom of a 11x15 jelly roll pan.
Place sliced apples on dough. Stir together white sugar, cinnamon and nutmeg. Sprinkle over the apple layer. Roll out the other half of the dough and place over apple slices. Seal edges.
Bake at 350* for 45 minutes to one hour. Top crust should be lightly browned. Mix together the confectioners sugar, milk, and vanilla until smooth. Drizzle glaze over bars while still warm.
Jan Emery
Dutch Apple Tart
2¼ sticks margarine
1½ cups sugar
2 egg yolks
2½ cups flour
6 large apples, peeled and sliced
3 Tbsp sugar mixed with 1½ tsp cinnamon
Combine margarine and sugar together until fluffy. Add egg yolks, then flour. Fill bottom and sides of 9 x 13 pan. Pat in, saving about ¼ of the dough for top.
Place apples onto dough. Sprinkle with cinnamon/sugar mixture. With remaining dough, make “patties” and lay over apples. Bake at 350˚ for 1 hour. Cool partially and glaze with powdered sugar and milk glaze.
Kathee Jefferson
1½ cups sugar
2 egg yolks
2½ cups flour
6 large apples, peeled and sliced
3 Tbsp sugar mixed with 1½ tsp cinnamon
Combine margarine and sugar together until fluffy. Add egg yolks, then flour. Fill bottom and sides of 9 x 13 pan. Pat in, saving about ¼ of the dough for top.
Place apples onto dough. Sprinkle with cinnamon/sugar mixture. With remaining dough, make “patties” and lay over apples. Bake at 350˚ for 1 hour. Cool partially and glaze with powdered sugar and milk glaze.
Kathee Jefferson
Razzle-Apple Streusel Bars
Crust and Streusel:
2 c Quaker Oats (quick or old fashioned, uncooked)
2 ½ c flour
1 ¼ c sugar
2 t baking powder
1 c (2 sticks) margarine or butter, melted
Combine oats, flour, sugar, and baking powder. Mix well. Add margarine, mixing until moistened. Reserve 2 c and set aside. Press remaining oat mixture onto bottom of 9x13” baking pan. Bake at 375 for 15 minutes.
Filling:
3 c peeled, thinly sliced apples (about 3 medium)
2 T flour
12oz jar (1 c) raspberry or apricot preserves
Combine apples and flour. Stir in preserves. Spread onto crust to within ½” of the edge. Sprinkle with reserved oat mixture, pressing lightly. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Yields 2 dozen bars.
Donna Barry
2 c Quaker Oats (quick or old fashioned, uncooked)
2 ½ c flour
1 ¼ c sugar
2 t baking powder
1 c (2 sticks) margarine or butter, melted
Combine oats, flour, sugar, and baking powder. Mix well. Add margarine, mixing until moistened. Reserve 2 c and set aside. Press remaining oat mixture onto bottom of 9x13” baking pan. Bake at 375 for 15 minutes.
Filling:
3 c peeled, thinly sliced apples (about 3 medium)
2 T flour
12oz jar (1 c) raspberry or apricot preserves
Combine apples and flour. Stir in preserves. Spread onto crust to within ½” of the edge. Sprinkle with reserved oat mixture, pressing lightly. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Yields 2 dozen bars.
Donna Barry
Cookies and Cream Cheese Cake
2 c oreo cookies, crushed
6 Tbs melted margarine
combine crumbs and margarine; press onto bottom and 1 1/2 inches sides of 9 inch spring form pan or 9x13 pan.
1 envelope unflavored gelatin
1/4 c cold water
3/4 c milk
1/2 c sugar
1 c heavy cream, whipped
1 1/4 c crushed oreo cookies
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 c cream cheese mixture.Pour remaining cream cheese over crust. Top with chopped cookies and reserved cream cheese mixture, chill until firm.
Makes 8 servings- this recipe is easily doubled for larger families or number of guests. You can make the doubled recipe int he same spring form or 9x13 pan. it will be just much thicker. Slice the same amount as original recipe.
Cindy Guild
6 Tbs melted margarine
combine crumbs and margarine; press onto bottom and 1 1/2 inches sides of 9 inch spring form pan or 9x13 pan.
1 envelope unflavored gelatin
1/4 c cold water
3/4 c milk
1/2 c sugar
1 c heavy cream, whipped
1 1/4 c crushed oreo cookies
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 c cream cheese mixture.Pour remaining cream cheese over crust. Top with chopped cookies and reserved cream cheese mixture, chill until firm.
Makes 8 servings- this recipe is easily doubled for larger families or number of guests. You can make the doubled recipe int he same spring form or 9x13 pan. it will be just much thicker. Slice the same amount as original recipe.
Cindy Guild
Dump Cake
1 large can cherry pie filling
1 large can crushed pineapple
1 pkg yellow cake mix
2 sticks melted margarine
1/2 to 3/4 cup coconut
handful of slivered almonds to sprinkle on top
Dump ingredients in a 9x13 pan. Put butter on top last. Bake at 350 for 45-60 min.
Christi Coipel
1 large can crushed pineapple
1 pkg yellow cake mix
2 sticks melted margarine
1/2 to 3/4 cup coconut
handful of slivered almonds to sprinkle on top
Dump ingredients in a 9x13 pan. Put butter on top last. Bake at 350 for 45-60 min.
Christi Coipel
Bread Pudding
3 eggs
2 drops lemon flavoring
¼ t vanilla
1 c sugar
1 c Half & Half
dash of nutmeg
5 slices of bread, broken (I use cinnamon bread)
Place bread in casserole dish and pour liquid over all. Mix gently and sprinkle a little nutmeg on top. Bake at 350 degrees for about 35 minutes or until brown. Serve warm or cold.
Vicki Lewis
2 drops lemon flavoring
¼ t vanilla
1 c sugar
1 c Half & Half
dash of nutmeg
5 slices of bread, broken (I use cinnamon bread)
Place bread in casserole dish and pour liquid over all. Mix gently and sprinkle a little nutmeg on top. Bake at 350 degrees for about 35 minutes or until brown. Serve warm or cold.
Vicki Lewis
Napoleon Crèmes
½ c butter
¼ c sugar
¼ c cocoa
1 t vanilla
1 egg, slightly beaten
1 c flaked coconut
2 c graham cracker crumbs
4 T milk
½ c butter
6 oz pkg. chocolate chips
1 3oz pkg instant vanilla pudding
2 c powdered sugar
2 T butter, small amount of milk
Combine first 4 ingredients in top of double boiler. Book over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 11x7” pan.
Cream ½ c butter well, Stir in milk, pudding mix, and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm.
Melt chocolate chips and butter over simmering water in top of double boiler. Cool. Spread over pudding layer. Chill. Cut in small squares.
Donna Barry
¼ c sugar
¼ c cocoa
1 t vanilla
1 egg, slightly beaten
1 c flaked coconut
2 c graham cracker crumbs
4 T milk
½ c butter
6 oz pkg. chocolate chips
1 3oz pkg instant vanilla pudding
2 c powdered sugar
2 T butter, small amount of milk
Combine first 4 ingredients in top of double boiler. Book over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 11x7” pan.
Cream ½ c butter well, Stir in milk, pudding mix, and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm.
Melt chocolate chips and butter over simmering water in top of double boiler. Cool. Spread over pudding layer. Chill. Cut in small squares.
Donna Barry
Blueberry Delight
1 c graham cracker crumbs
¼ c margarine/butter
2 Tbs sugar (optional)
½ c powdered sugar
8oz cream cheese (whipped)
1 can blueberry pie filling
1 16oz tub cool whip
Melt butter. Add graham cracker crumbs & sugar. Spread in pan. Beat cream cheese, add sugar, blend in cool whip. Spread on graham cracker crust. Top with blueberry pie filling. Chill
Jenn Shurtz
¼ c margarine/butter
2 Tbs sugar (optional)
½ c powdered sugar
8oz cream cheese (whipped)
1 can blueberry pie filling
1 16oz tub cool whip
Melt butter. Add graham cracker crumbs & sugar. Spread in pan. Beat cream cheese, add sugar, blend in cool whip. Spread on graham cracker crust. Top with blueberry pie filling. Chill
Jenn Shurtz
Mango Banana Hawaiian Dessert
2 mangos (very ripe)
4 Bananas(ripe)
Mix and put in bottom of glass pan
Pour 3-4 Tbsp orange juice over mixture
Topping:
Brown Sugar
Oatmeal
Salt
Butter
Macadamia Nuts
Mix and sprinkle on top
350 for 35 min let set for 25 min
Brenda Morse
4 Bananas(ripe)
Mix and put in bottom of glass pan
Pour 3-4 Tbsp orange juice over mixture
Topping:
Brown Sugar
Oatmeal
Salt
Butter
Macadamia Nuts
Mix and sprinkle on top
350 for 35 min let set for 25 min
Brenda Morse
Banana Pudding
1 (8 ounce) pkg. cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) pkg. instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 (8 ounce) container cool whip, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Janelle Openshaw
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) pkg. instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 (8 ounce) container cool whip, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Janelle Openshaw
Fried Apples like Cracker Barrel's
1/4 cup bacon drippings OR real butter
6 tart apples – sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg. Great over pancakes or waffles!
Janelle Openshaw
6 tart apples – sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg. Great over pancakes or waffles!
Janelle Openshaw
Pumpkin Bread In A Jar
2/3 c. butter
2-¾ c. sugar
2 c. plain canned pumpkin
4 eggs
¾ c. water
3 ½ c. flour
½ tsp. Baking powder
2 tsp. Baking soda
1 ¼ tsp. Salt
1 tsp. Cloves
1 tsp. Cinnamon
¾ c. nuts, optional
Cream together butter and sugar. Mix in eggs, water and pumpkin. Add dry ingredients and mix well. Add nuts if desired. Fill greased, wide mouth pint jars ½ full with mixture. Clean top edge of jars well. Bake at 350 degrees for 35 –45 minutes until inserted toothpick comes out clean. Remove from oven. Place scalded canning jar lids onto clean rims and apply bands while bread is still hot. As the bread cools the jars will seal.
**This recipe says to: Keep jars refrigerated and eat within a week. Note: This is not for home storage. The sealed lid is a novelty and will not allow for extended storage.
Jan Emery
2-¾ c. sugar
2 c. plain canned pumpkin
4 eggs
¾ c. water
3 ½ c. flour
½ tsp. Baking powder
2 tsp. Baking soda
1 ¼ tsp. Salt
1 tsp. Cloves
1 tsp. Cinnamon
¾ c. nuts, optional
Cream together butter and sugar. Mix in eggs, water and pumpkin. Add dry ingredients and mix well. Add nuts if desired. Fill greased, wide mouth pint jars ½ full with mixture. Clean top edge of jars well. Bake at 350 degrees for 35 –45 minutes until inserted toothpick comes out clean. Remove from oven. Place scalded canning jar lids onto clean rims and apply bands while bread is still hot. As the bread cools the jars will seal.
**This recipe says to: Keep jars refrigerated and eat within a week. Note: This is not for home storage. The sealed lid is a novelty and will not allow for extended storage.
Jan Emery
Easy French Bread
2 Tbsp. Yeast
2 ½ tsp. Salt
¾ c. warm water
1 ½ Tbsp. Oil
1 ½ c. very warm water
5 to 6 c. flour
1 ½ Tbsp. Sugar
Dissolve yeast in ¾ warm water. Put 1½ cups water into a large bowl. Add sugar, salt and oil. Add yeast mixture; stir well. Add flour, all at once (no need to sift). Stir constantly until moisture is absorbed. Mixture will be dry and stringy. At 10 minute intervals, cut through dough with a wooden spoon. Do this for 5 times. The 6th time, divide dough in half and roll each half out into a triangle. Roll up triangle from wide end; pinch ends under. Place on greased cookie sheet (2 loaves per sheet). Slash top of loaf diagonally 6 times – optional. Cover with a moistened kitchen towel and let rise 1-1/2 to 2 hours. I usually let mine rise 1-½ hours. Bake at 400 degrees for 20 to 30 minutes. 20 minutes is usually long enough. Brush with butter after baking. This bread gets smoother at each 10-minute interval.
This recipe doubles and triples nicely.
Jan Emery
2 ½ tsp. Salt
¾ c. warm water
1 ½ Tbsp. Oil
1 ½ c. very warm water
5 to 6 c. flour
1 ½ Tbsp. Sugar
Dissolve yeast in ¾ warm water. Put 1½ cups water into a large bowl. Add sugar, salt and oil. Add yeast mixture; stir well. Add flour, all at once (no need to sift). Stir constantly until moisture is absorbed. Mixture will be dry and stringy. At 10 minute intervals, cut through dough with a wooden spoon. Do this for 5 times. The 6th time, divide dough in half and roll each half out into a triangle. Roll up triangle from wide end; pinch ends under. Place on greased cookie sheet (2 loaves per sheet). Slash top of loaf diagonally 6 times – optional. Cover with a moistened kitchen towel and let rise 1-1/2 to 2 hours. I usually let mine rise 1-½ hours. Bake at 400 degrees for 20 to 30 minutes. 20 minutes is usually long enough. Brush with butter after baking. This bread gets smoother at each 10-minute interval.
This recipe doubles and triples nicely.
Jan Emery
French Bread
2 T yeast
1 T sugar
½ c warm water
3 c flour
2 T sugar
1 T salt
2 c hot water
1/3 c oil
Mix 1st 3 ingredients. Let the ingredients rise until approximately double. Add the rest of the ingredients slowly. Next, stir dough every 10 minutes for an hour. (Cover the dough with a towel and leave spoon in.) After an hour, add 3 mores cups of flour. Roll dough out into two loaves. Then roll up, pinch seams, and turn ends under. Split the top with a knife and let rise for 30 minutes on a cookie sheet. Finally, cook at 350° for 30 minutes.
Julie Nash
1 T sugar
½ c warm water
3 c flour
2 T sugar
1 T salt
2 c hot water
1/3 c oil
Mix 1st 3 ingredients. Let the ingredients rise until approximately double. Add the rest of the ingredients slowly. Next, stir dough every 10 minutes for an hour. (Cover the dough with a towel and leave spoon in.) After an hour, add 3 mores cups of flour. Roll dough out into two loaves. Then roll up, pinch seams, and turn ends under. Split the top with a knife and let rise for 30 minutes on a cookie sheet. Finally, cook at 350° for 30 minutes.
Julie Nash
Seminary Scones
Make a batch of yeast dough. Use a dinner roll recipe. Do not wait for it to rise. Roll out ½ the dough on a floured surface to about 1/8 to ¼ inch thickness. Check that the dough is not sticking to the surface. Sprinkle more flour under if necessary. Cut into squares approximately 2 to 3 inches square.
Heat oil in a deep, heavy kettle (if you have one) or just a saucepan. Oil should be three or more inches deep. Heat at high until a little piece of dough floats up and browns, and then turn down to medium high. Turn down if it smokes. Drop in 4 to 6 squares. Turn as soon as edges start to look brown. Lift out with slotted spoon. Let drip over pan. Drain on paper towels. Toss with sugar. They should form little pockets. Which can be filled with applesauce or sliced and sugared strawberries. Or just serve with some honey butter. (See recipe below).
Repeat with other half of dough.
Honey Butter
1 lb. Real butter
1 pt. Marshmallow crème
1 pt. Honey
Soften butter; whip together with honey and marshmallow crème. Serve with Seminary Scones or any piping, hot bread.
Jan Emery
Heat oil in a deep, heavy kettle (if you have one) or just a saucepan. Oil should be three or more inches deep. Heat at high until a little piece of dough floats up and browns, and then turn down to medium high. Turn down if it smokes. Drop in 4 to 6 squares. Turn as soon as edges start to look brown. Lift out with slotted spoon. Let drip over pan. Drain on paper towels. Toss with sugar. They should form little pockets. Which can be filled with applesauce or sliced and sugared strawberries. Or just serve with some honey butter. (See recipe below).
Repeat with other half of dough.
Honey Butter
1 lb. Real butter
1 pt. Marshmallow crème
1 pt. Honey
Soften butter; whip together with honey and marshmallow crème. Serve with Seminary Scones or any piping, hot bread.
Jan Emery
Broccoli Bread
1 loaf frozen bread dough
1 c. grated Provolone cheese
½ pkg. Frozen cut broccoli
½ c. grated cheddar cheese
½ - 1 cup chopped mushrooms
½ c. Parmesan cheese
1 c. diced ham
1 jar Italian red sauce, marinara
1 c. grated mozzarella cheese
Thaw bread dough and roll it out to a 1-inch thick rectangle. Spread the
broccoli, mushrooms, ham and cheeses evenly leaving a 1-inch space on
each edge. Roll up “cinnamon roll style” and seal and tuck edges (this
keeps the melting cheese from dripping out). Spread the top of the loaf
with softened butter. Raise and bake as directed on the bread dough pack-
age. Serve warm with heated marinara sauce.
Jan Emery
1 c. grated Provolone cheese
½ pkg. Frozen cut broccoli
½ c. grated cheddar cheese
½ - 1 cup chopped mushrooms
½ c. Parmesan cheese
1 c. diced ham
1 jar Italian red sauce, marinara
1 c. grated mozzarella cheese
Thaw bread dough and roll it out to a 1-inch thick rectangle. Spread the
broccoli, mushrooms, ham and cheeses evenly leaving a 1-inch space on
each edge. Roll up “cinnamon roll style” and seal and tuck edges (this
keeps the melting cheese from dripping out). Spread the top of the loaf
with softened butter. Raise and bake as directed on the bread dough pack-
age. Serve warm with heated marinara sauce.
Jan Emery
Sue Robinaugh’s & Louise's Corn Bread
1 box Jiffy Corn Bread mix
1 can corn—drained
1 can creamed corn
¼ c sugar
1 stick butter, melted
2 eggs, beaten
1 c sour cream
Mix above ingredients and bake in a buttered 9” baking pan at 350 for 50 to 60 min or till light brown and firm.
Donna Barry & Jan Aamodt
1 can corn—drained
1 can creamed corn
¼ c sugar
1 stick butter, melted
2 eggs, beaten
1 c sour cream
Mix above ingredients and bake in a buttered 9” baking pan at 350 for 50 to 60 min or till light brown and firm.
Donna Barry & Jan Aamodt
Cornbread
2 ½ c flour
1 ½ c cornmeal
½ c sugar
4 t baking powder
1 t salt
2 c milk
½ c oil
2 eggs
Mix ingredients and bakin in a 9 x 12 at 400° for 20-25 min.
Ricki Keddington
1 ½ c cornmeal
½ c sugar
4 t baking powder
1 t salt
2 c milk
½ c oil
2 eggs
Mix ingredients and bakin in a 9 x 12 at 400° for 20-25 min.
Ricki Keddington
Soft Pretzels
1 Tbs yeast
1 ½ c warm water
2 eggs, beaten
½ c oil
¼ c sugar
¼ c powdered milk
¾ tsp salt
5-6 c flour
1 egg white, beaten
Dissolve yeast in water. Add eggs and oil., Add sugar milk and salt. Beat. Add flour. Knead for 5 min. Make pretzels, brush with egg whites. Bake at 425* for 12-15 min, or omit egg whites. Bake and brush with melted butter and sprinkle with salt.
Bernice Oliver
1 ½ c warm water
2 eggs, beaten
½ c oil
¼ c sugar
¼ c powdered milk
¾ tsp salt
5-6 c flour
1 egg white, beaten
Dissolve yeast in water. Add eggs and oil., Add sugar milk and salt. Beat. Add flour. Knead for 5 min. Make pretzels, brush with egg whites. Bake at 425* for 12-15 min, or omit egg whites. Bake and brush with melted butter and sprinkle with salt.
Bernice Oliver
Bran Rolls
Combine and cool:
1 cup boiling water
1 cup s hortening
3/4 cup sugar
1 cup All Bran
1 tsp salt
Add to the above ingredients;
2 Tbs yeast dissolved in 1 cup warm water
2 eggs
Add 4 cups flour and mix well
add 2 cups more flour. Mix
Kenad for 7-8 minutes in with bread hook. Let rise until double. I let mine rise int he refrigerator because it is easier to roll out cold.
Roll out. Mkae any type of roll. Let rise again
Bake at 40o for 10-15 minutes. Makes 3-4 dozen rolls. I usually make a parkerhouse roll ( 1/4 inch circle folded in half) and brush the top with butter.
These are such good rolls!
Sue Miller
1 cup boiling water
1 cup s hortening
3/4 cup sugar
1 cup All Bran
1 tsp salt
Add to the above ingredients;
2 Tbs yeast dissolved in 1 cup warm water
2 eggs
Add 4 cups flour and mix well
add 2 cups more flour. Mix
Kenad for 7-8 minutes in with bread hook. Let rise until double. I let mine rise int he refrigerator because it is easier to roll out cold.
Roll out. Mkae any type of roll. Let rise again
Bake at 40o for 10-15 minutes. Makes 3-4 dozen rolls. I usually make a parkerhouse roll ( 1/4 inch circle folded in half) and brush the top with butter.
These are such good rolls!
Sue Miller
Mall Pretzels
1 (.25 oz) package active dry yeast
2 Tbs brown sugar
1 1/8 tsp salt
1 1/2 c warm water
3 c all-purpose flour
1 c bread flour
2 c warm
2 Tbs baking soda
2 Tbs butter, melted
2 Tbs coarse kosher salt
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch
square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.
Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Note: When forming the ropes, roll each one to about half the length you want, and then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
Janelle Openshaw
2 Tbs brown sugar
1 1/8 tsp salt
1 1/2 c warm water
3 c all-purpose flour
1 c bread flour
2 c warm
2 Tbs baking soda
2 Tbs butter, melted
2 Tbs coarse kosher salt
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch
square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.
Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Note: When forming the ropes, roll each one to about half the length you want, and then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
Janelle Openshaw
Melt in Your Mouth Dinner Rolls
Dissolve together:
2 c warm water
2 T yeast
2 T sugar
Add to yeast mixture:
1 c melted butter or margarine 1 c sugar
6 beaten eggs
1 ½ t salt
Gradually add 8 c flour – Dough will be sticky. Let rise in bulk, then divide in half on generously floured board, pat down to 1 ½ inch thickness. Cut in circle shape. Dip in melted butter & fold in ½. Place on greased baking sheet. Bake at 350* for 15-20 minutes until golden brown.
Janelle Openshaw
2 c warm water
2 T yeast
2 T sugar
Add to yeast mixture:
1 c melted butter or margarine 1 c sugar
6 beaten eggs
1 ½ t salt
Gradually add 8 c flour – Dough will be sticky. Let rise in bulk, then divide in half on generously floured board, pat down to 1 ½ inch thickness. Cut in circle shape. Dip in melted butter & fold in ½. Place on greased baking sheet. Bake at 350* for 15-20 minutes until golden brown.
Janelle Openshaw
Nellie’s Butter Rolls
2 yeast packets (or 2 Tablespoons dry yeast)
2 eggs (beaten)
1/3 cup sugar
1 cup scalded (hot) milk (which you cool to warm)
1 teaspoon salt
1/3 cup butter (3/4 stick) plus more butter to spread on dough
4 cups flour
Dissolve yeast in ¼ cup warm water. Mix together hot milk, sugar, salt, and butter.
When these are blended (butter melted, sugar disolved0 and cooled to lukewarm, add the eggs and yeast. Stir. Then stir in flour, one cup at a time, making soft dough. Cover and let rise until double in bulk. Roll out on floured surface to thickness of ½ inch. Spread with soft butter. Roll up from long side of dough. Cut in 1 ½ inch slices. Put in greased muffin pans with the flat sides up. Let rise. Bake for 10 minutes at 400*
Makes 2 doz.
Nellie Wadsworth (via Kim Wadsworth)
2 eggs (beaten)
1/3 cup sugar
1 cup scalded (hot) milk (which you cool to warm)
1 teaspoon salt
1/3 cup butter (3/4 stick) plus more butter to spread on dough
4 cups flour
Dissolve yeast in ¼ cup warm water. Mix together hot milk, sugar, salt, and butter.
When these are blended (butter melted, sugar disolved0 and cooled to lukewarm, add the eggs and yeast. Stir. Then stir in flour, one cup at a time, making soft dough. Cover and let rise until double in bulk. Roll out on floured surface to thickness of ½ inch. Spread with soft butter. Roll up from long side of dough. Cut in 1 ½ inch slices. Put in greased muffin pans with the flat sides up. Let rise. Bake for 10 minutes at 400*
Makes 2 doz.
Nellie Wadsworth (via Kim Wadsworth)
Butter Rolls
4 1/2 oz water
1 medium egg
2 1/3 c bread flour
4 Tbs sugar
2 Tbs skim milk
1 tsp salt
4 Tbs butter
1 1/2 tsp yeast
Dough is made in bread maker on the dough cycle and then shaped into rolls. Place in greased 9x13 pan and bake approx 20 minutes at 350* till golden. Yields 1 dozen rolls.
(I also use this recipe for cinnamon rolls)
Jan Aamodt
1 medium egg
2 1/3 c bread flour
4 Tbs sugar
2 Tbs skim milk
1 tsp salt
4 Tbs butter
1 1/2 tsp yeast
Dough is made in bread maker on the dough cycle and then shaped into rolls. Place in greased 9x13 pan and bake approx 20 minutes at 350* till golden. Yields 1 dozen rolls.
(I also use this recipe for cinnamon rolls)
Jan Aamodt
English Muffins
¾ c mashed potatoes
3 c warm water
1 Tbs salt
3 Tbs yeast
3 Tbs sugar
6 c flour
Cornmeal
Sprinkle yeast in water in a medium bowl. Add mashed potatoes, salt & sugar. Mix in flour. Mix till smooth & elastic, Cover and let rise till dough doubles in size. When rolling out, dough will be sticky, so use plenty of flour and cornmeal to add to the flavor. Roll out to ¾ inch thickness. Cut with round cutter & place on heavily greased cookie sheets. Let rise till double in size. Bake 15 min, at 350*. Then turn over and bake on other side for an additional 15 min.
Janelle Openshaw
3 c warm water
1 Tbs salt
3 Tbs yeast
3 Tbs sugar
6 c flour
Cornmeal
Sprinkle yeast in water in a medium bowl. Add mashed potatoes, salt & sugar. Mix in flour. Mix till smooth & elastic, Cover and let rise till dough doubles in size. When rolling out, dough will be sticky, so use plenty of flour and cornmeal to add to the flavor. Roll out to ¾ inch thickness. Cut with round cutter & place on heavily greased cookie sheets. Let rise till double in size. Bake 15 min, at 350*. Then turn over and bake on other side for an additional 15 min.
Janelle Openshaw
6 Week Bran Muffins
2 c Kellogg’s All Bran cereal
4 c Nabisco 100% bran
2 c boiling water
2 ½ c sugar
4 eggs
5 tsp baking soda
5 tsp salt
1 quart buttermilk
6 cups flour
In a large bowl mix cereal and boiling water till cereal is wet and water is absorbed. Set aside. Mix remaining ingredients and add to wet cereal. Scoop batter into a greased muffin pan. Bake at 350* for 20 minutes. This recipe makes a large batch. You may store batter in fridge for up to 6 weeks. The “older” it gets the tastier the muffins.
Janelle Openshaw
4 c Nabisco 100% bran
2 c boiling water
2 ½ c sugar
4 eggs
5 tsp baking soda
5 tsp salt
1 quart buttermilk
6 cups flour
In a large bowl mix cereal and boiling water till cereal is wet and water is absorbed. Set aside. Mix remaining ingredients and add to wet cereal. Scoop batter into a greased muffin pan. Bake at 350* for 20 minutes. This recipe makes a large batch. You may store batter in fridge for up to 6 weeks. The “older” it gets the tastier the muffins.
Janelle Openshaw
Poppy Seed Muffins
1pkg. Yellow cake mix
1 pkg. Instant toasted coconut pudding
¼ cup poppy seeds
4 eggs
½ cup oil
1 cup hot water
Beat all ingredients together and pour into muffin cups.
Bake at 350* for 15-20 minutes.
Julie Nash
1 pkg. Instant toasted coconut pudding
¼ cup poppy seeds
4 eggs
½ cup oil
1 cup hot water
Beat all ingredients together and pour into muffin cups.
Bake at 350* for 15-20 minutes.
Julie Nash
Poppy Seed Bread
3 c flour
1 1/4 cu sugar
1 1/2 Tbs poppy seeds
1 1/2 tsp baking powder
1 1/2 t salt
3 eggs, slightly beaten
1 1/2 c milk
1 c vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp butter extract
Glaze:
3/4 c sugar
1/4 c orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp butter extract
In a large bowl, combine first five ingredients. Add eggsmilk, oil & extracts. pour into two greased 8 1/2 x 4 1/2 pans. Bake at 350* for 60-65 minutes. Cool completely in pans. In a saucepan, bring all glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes. Remoe from pahs and cool completely. Makes two loaves
Cindy Guild
1 1/4 cu sugar
1 1/2 Tbs poppy seeds
1 1/2 tsp baking powder
1 1/2 t salt
3 eggs, slightly beaten
1 1/2 c milk
1 c vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp butter extract
Glaze:
3/4 c sugar
1/4 c orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp butter extract
In a large bowl, combine first five ingredients. Add eggsmilk, oil & extracts. pour into two greased 8 1/2 x 4 1/2 pans. Bake at 350* for 60-65 minutes. Cool completely in pans. In a saucepan, bring all glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes. Remoe from pahs and cool completely. Makes two loaves
Cindy Guild
Orange Rolls
2 Tbs yeast
1 1/4 cups warm water
3 eggs, well beaten
1/2 c shortening
1 c sugar
4 1/2 cups flour
2 tsp salt
Put water, yeast and a little bit of the sugar in a mixing bowl and allow to sit for 5-10 minutes. Add eggs, shortening, sugar, salt and 2 1/2 cups of the flour. beat until smooth. Add remaining flour and knead for 5-8 minutes. Cover and allow to rise until double. Beat down either with mixer or hands. Put in another bowl, cover tightly and put in refrigerator for several hours or over night. Roll flat and spread orange mixture on top. Roll and cut with dental floss. Bake in a jelly roll pan. Allow 3 hours to make rolls and let them rise when ready to use dough.
Bake rolls at 400 for 12-15 minutes.
Orange Mixture
1 cube butter
1 c up sugar
grated peels from 2 oranges
Sue Miller
1 1/4 cups warm water
3 eggs, well beaten
1/2 c shortening
1 c sugar
4 1/2 cups flour
2 tsp salt
Put water, yeast and a little bit of the sugar in a mixing bowl and allow to sit for 5-10 minutes. Add eggs, shortening, sugar, salt and 2 1/2 cups of the flour. beat until smooth. Add remaining flour and knead for 5-8 minutes. Cover and allow to rise until double. Beat down either with mixer or hands. Put in another bowl, cover tightly and put in refrigerator for several hours or over night. Roll flat and spread orange mixture on top. Roll and cut with dental floss. Bake in a jelly roll pan. Allow 3 hours to make rolls and let them rise when ready to use dough.
Bake rolls at 400 for 12-15 minutes.
Orange Mixture
1 cube butter
1 c up sugar
grated peels from 2 oranges
Sue Miller
Almond Tea Ring
This takes a lot of time and effort. You'll feel like an expert pastry chef when it's done though! My sister insists on this for her Dec 24th birthday gift each year.
In a one cup measure start with 1 Tbs yeast in 1/4 c warm water
Add just a pinch of sugar and proof the mixture.
Beat 2 eggs well in a mixing bowl
Add 3/4 c very warm water and the yeast mixture.
blend in 4 c all purpose flour
1 tsp salt
2 Tbs sugar
1/2 c butter
Knead this mixture until smooth, about 5 minutes. From the dough into a ball and let it rest for 20 minutes in the refrigerator. Meanwhile, beat until creamy 1 1/3 to 1 1/2 c of COLD butter. It is important to keep the butter cold at all times.
Next; Roll the chilled dough into a neat oblong measuring about 6 x 16 inches. Spread 1/4 of the cold butter onto the bottom third of the dough. You may knead the butter for ease in spreading it but keep it cold. Fold the dough into thirds. Put this on a greased baking sheet and let it rise in the refrigerator for 20 minutes. Take the dough out of the refrigerator; roll again into oblong measuring 6x16 inches. Repeat the same process three more times until you have rolled in all the cold butter. Let the dough rise in the refrigerator about 2 hours.
Now you are ready to make it look great!
Roll the dough again about 6x16 inches. Spread a 1/3 to 1/2 lb package of almond paste onto the dough, and them roll up, sealing the ends neatly.
You may shape the dough into a ring or leave it long. Raise dough in the fridge again until double or over night.
Bake at 375* for 25-30 minutes.
You can make a powdered sugar glaze or other icing or do a french egg wash and sprinkle slivered al monds on during baking.
Cindy Guild
In a one cup measure start with 1 Tbs yeast in 1/4 c warm water
Add just a pinch of sugar and proof the mixture.
Beat 2 eggs well in a mixing bowl
Add 3/4 c very warm water and the yeast mixture.
blend in 4 c all purpose flour
1 tsp salt
2 Tbs sugar
1/2 c butter
Knead this mixture until smooth, about 5 minutes. From the dough into a ball and let it rest for 20 minutes in the refrigerator. Meanwhile, beat until creamy 1 1/3 to 1 1/2 c of COLD butter. It is important to keep the butter cold at all times.
Next; Roll the chilled dough into a neat oblong measuring about 6 x 16 inches. Spread 1/4 of the cold butter onto the bottom third of the dough. You may knead the butter for ease in spreading it but keep it cold. Fold the dough into thirds. Put this on a greased baking sheet and let it rise in the refrigerator for 20 minutes. Take the dough out of the refrigerator; roll again into oblong measuring 6x16 inches. Repeat the same process three more times until you have rolled in all the cold butter. Let the dough rise in the refrigerator about 2 hours.
Now you are ready to make it look great!
Roll the dough again about 6x16 inches. Spread a 1/3 to 1/2 lb package of almond paste onto the dough, and them roll up, sealing the ends neatly.
You may shape the dough into a ring or leave it long. Raise dough in the fridge again until double or over night.
Bake at 375* for 25-30 minutes.
You can make a powdered sugar glaze or other icing or do a french egg wash and sprinkle slivered al monds on during baking.
Cindy Guild
January 20, 2011
Banana Bread
1 white cake mix
1 Cup oil
1 tsp baking soda
4 eggs
3-4 ripe bananas
optional nuts
Combine cake mix and 1 cup oil add baking soda and mix.
Add 4 eggs mix thoroughly
Add bananas, mix thoroughly
Pour into greased and floured pan, (bunt pan works well)
Bake at 350 for 1 hour, the top of cake will be firm to touch when it is ready.
Melea Allen
1 Cup oil
1 tsp baking soda
4 eggs
3-4 ripe bananas
optional nuts
Combine cake mix and 1 cup oil add baking soda and mix.
Add 4 eggs mix thoroughly
Add bananas, mix thoroughly
Pour into greased and floured pan, (bunt pan works well)
Bake at 350 for 1 hour, the top of cake will be firm to touch when it is ready.
Melea Allen
Golden Delight Pancake
1 cup cottage cheese
6 eggs
1/2 c flour
1/4 tsp salt
1/4 c oil
1/4 cup milk
1/2 tsp vanilla
Put all ingredients into blender. cover and blend on high speed for one minutee, stop to stir down once. Bake on greased griddle, using 1/4 c batter for each pancake.
Cindy Guild (these are John's favorite!)
6 eggs
1/2 c flour
1/4 tsp salt
1/4 c oil
1/4 cup milk
1/2 tsp vanilla
Put all ingredients into blender. cover and blend on high speed for one minutee, stop to stir down once. Bake on greased griddle, using 1/4 c batter for each pancake.
Cindy Guild (these are John's favorite!)
Apple Puff Pancakes
6 eggs
1 1/2 cups milk
1 tsp vanilla
1/2 tsp salt
1 cup flour
1/4 tsp cinnamon
1 Tbs granulated sugar
1/4 lb ( 1 stick) butter
Preheat oven to 425*. melt butter in a 9x13 pan. Peel and slice aples thinly. Place in pan and stir to coat the apples. Sprinkle a small amount of rown sugar over the apples. ( Iv'e tried red delicious and didn't use the brown sugar) combine milk, flour, eggs, white sugar & vanilla, salt and cinnamon in blender on high. Pour ove apples, Bake for 20 minutes. Serve with pancake or maple s yrup or powdered sugar.
Elizabeth Pace
1 1/2 cups milk
1 tsp vanilla
1/2 tsp salt
1 cup flour
1/4 tsp cinnamon
1 Tbs granulated sugar
1/4 lb ( 1 stick) butter
Preheat oven to 425*. melt butter in a 9x13 pan. Peel and slice aples thinly. Place in pan and stir to coat the apples. Sprinkle a small amount of rown sugar over the apples. ( Iv'e tried red delicious and didn't use the brown sugar) combine milk, flour, eggs, white sugar & vanilla, salt and cinnamon in blender on high. Pour ove apples, Bake for 20 minutes. Serve with pancake or maple s yrup or powdered sugar.
Elizabeth Pace
Easy Low fat Muffins
1 pkg. Cake mix
1 15 oz. Can Pumpkin
Mix well, will be somewhat stiff, but no liquid is needed.
Spoon into greased or lined muffin tins.
Bake at 350* approximately 25 minutes or until toothpick inserted comes out clean.
Suggestion for optional mixes to use. (The pumpkin does not flavor the muffins.)
Chocolate cake mix and pumpkin
Lemon mix, poppy seeds and pumpkin
Carrot or Spice cake mix, nuts and pumpkin
White or Vanilla mix flavored extract like cherry, nuts and pumpkin.
Delaina Sias
1 15 oz. Can Pumpkin
Mix well, will be somewhat stiff, but no liquid is needed.
Spoon into greased or lined muffin tins.
Bake at 350* approximately 25 minutes or until toothpick inserted comes out clean.
Suggestion for optional mixes to use. (The pumpkin does not flavor the muffins.)
Chocolate cake mix and pumpkin
Lemon mix, poppy seeds and pumpkin
Carrot or Spice cake mix, nuts and pumpkin
White or Vanilla mix flavored extract like cherry, nuts and pumpkin.
Delaina Sias
Yeast Doughnuts
¼ c warm water
2 Tbs yeast
¼ c shortening or margarine
½ c sugar
2 tsp salt
2 eggs
½ c scalded milk cooled to slightly warm
5 – 6 c flour- to make a soft dough
Let rise twice. Roll out and cut into doughnut shapes or long johns and place on a generously greased or oiled surface. Gently handle risen doughnuts with oiled fingers. Fry in oil until golden. Drain on paper towels. Cool enough to touch. Glaze with thin frosting or roll in cinnamon sugar.
Janelle Openshaw
2 Tbs yeast
¼ c shortening or margarine
½ c sugar
2 tsp salt
2 eggs
½ c scalded milk cooled to slightly warm
5 – 6 c flour- to make a soft dough
Let rise twice. Roll out and cut into doughnut shapes or long johns and place on a generously greased or oiled surface. Gently handle risen doughnuts with oiled fingers. Fry in oil until golden. Drain on paper towels. Cool enough to touch. Glaze with thin frosting or roll in cinnamon sugar.
Janelle Openshaw
Grandma Kauffman’s Baking Powder Donuts
2 c mashed potatoes
2 c sugar
1 Tbs butter
¼ c canned milk
2 Tbs baking powder
enough flour for a soft dough
Mix ingredients together. Let stand about ½ hour, and then roll out, cut and deep fry. Makes about 50
Janelle Openshaw
2 c sugar
1 Tbs butter
¼ c canned milk
2 Tbs baking powder
enough flour for a soft dough
Mix ingredients together. Let stand about ½ hour, and then roll out, cut and deep fry. Makes about 50
Janelle Openshaw
Kindergarten Donuts
So easy and yummy!
Just take some refrigerated biscuits-
Separate and poke a hole in the center. Deep fry in oil and dust with powdered sugar or cinnamon sugar.
Janelle Openshaw
Just take some refrigerated biscuits-
Separate and poke a hole in the center. Deep fry in oil and dust with powdered sugar or cinnamon sugar.
Janelle Openshaw
Apple Fritters
2/3 c. buttermilk
1 t. cinnamon
1 egg
2 t. baking powder
1/3 c. sugar
1 1/3 c. flour
¼ t. salt
2-3 apples peeled & diced
Mix together and drop by spoonfuls into hot oil on both sides till golden. Roll in powdered sugar or cinnamon sugar mixture.
Janelle Openshaw
1 t. cinnamon
1 egg
2 t. baking powder
1/3 c. sugar
1 1/3 c. flour
¼ t. salt
2-3 apples peeled & diced
Mix together and drop by spoonfuls into hot oil on both sides till golden. Roll in powdered sugar or cinnamon sugar mixture.
Janelle Openshaw
Cake Mix Cinnamon Rolls
2 ½ c water
2 pkgs. Yeast
1 yellow or white cake mix
5 cups flour
Oil and eggs that cake mix calls for
Mix and let rise like other cinnamon roll recipes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
Punch down dough and let rest for 5 minutes. Roll dough out on floured surface into a rectangle. Brush melted margarine over dough. Sprinkle sugar and cinnamon over dough. Roll up dough and pinch edge together to seal.
Cut the roll into slices.
Arrange in greased baking pans and let rise again. Bake 15 – 20 minutes at 350*. Let cool and drizzle with frosting
Janelle Openshaw
2 pkgs. Yeast
1 yellow or white cake mix
5 cups flour
Oil and eggs that cake mix calls for
Mix and let rise like other cinnamon roll recipes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
Punch down dough and let rest for 5 minutes. Roll dough out on floured surface into a rectangle. Brush melted margarine over dough. Sprinkle sugar and cinnamon over dough. Roll up dough and pinch edge together to seal.
Cut the roll into slices.
Arrange in greased baking pans and let rise again. Bake 15 – 20 minutes at 350*. Let cool and drizzle with frosting
Janelle Openshaw
Baked Oatmeal
(serves 6-8)
2 eggs
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoons salt
1 teaspoons cinnamon
3 cups quick cooking oats (uncooked)
Optional:
1/2 cup nuts
1 cup (plus) fruit- (I used fresh raspberries and one peach cut up - My mom has uses a dried fruit mix, blueberries or apples would be great too)
Mix all ingredients together. Pour into a lightly greased 9x13 baking pan. Mixture will be runny.
Bake at 350* for 25-30 minutes, don't let it brown.
Serve alone, or pour milk over the top and enjoy!
Janelle Openshaw
2 eggs
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoons salt
1 teaspoons cinnamon
3 cups quick cooking oats (uncooked)
Optional:
1/2 cup nuts
1 cup (plus) fruit- (I used fresh raspberries and one peach cut up - My mom has uses a dried fruit mix, blueberries or apples would be great too)
Mix all ingredients together. Pour into a lightly greased 9x13 baking pan. Mixture will be runny.
Bake at 350* for 25-30 minutes, don't let it brown.
Serve alone, or pour milk over the top and enjoy!
Janelle Openshaw
Sour Cream Waffles
3 eggs, separated
¾ cup milk or buttermilk
½ cup butter, melted
¾ c sour cream
1 ½ c flour
2 tsp baking powder
½ tsp baking soda
1 tsp sugar
1 tsp vanilla
Beat egg yolks in a bowl; beat in milk, butter & sour cream. Combine and sift dry ingredients. Add to mixture & beat well. Beat egg whites till fluffy, fold into batter.
Janelle Openshaw
¾ cup milk or buttermilk
½ cup butter, melted
¾ c sour cream
1 ½ c flour
2 tsp baking powder
½ tsp baking soda
1 tsp sugar
1 tsp vanilla
Beat egg yolks in a bowl; beat in milk, butter & sour cream. Combine and sift dry ingredients. Add to mixture & beat well. Beat egg whites till fluffy, fold into batter.
Janelle Openshaw
Swedish Pancakes
4 eggs
2 c flour
1 tsp salt
2 tsp sugar
¼ c oil
2 c milk
Milk together and cook as for crêpes but a little thicker. Top with powdered sugar, lemon juice, jam or syrup.
Jenn Shurtz
2 c flour
1 tsp salt
2 tsp sugar
¼ c oil
2 c milk
Milk together and cook as for crêpes but a little thicker. Top with powdered sugar, lemon juice, jam or syrup.
Jenn Shurtz
Buttermilk Pancakes
These cook up soft and fluffy!
2 eggs, separated
¼ tsp baking soda
1 c buttermilk
¼ tsp salt
1 c flour
¼ to 1/3 c oil
1 Tbs baking powder
Separate eggs and beat egg whites till stiff. In separate bowl, combine remaining ingredients, including the egg yolks, stirring till just moistened. Fold egg whites in gently. Cook on hot griddle in small amount of oil.
Serves 4
Janelle Openshaw
2 eggs, separated
¼ tsp baking soda
1 c buttermilk
¼ tsp salt
1 c flour
¼ to 1/3 c oil
1 Tbs baking powder
Separate eggs and beat egg whites till stiff. In separate bowl, combine remaining ingredients, including the egg yolks, stirring till just moistened. Fold egg whites in gently. Cook on hot griddle in small amount of oil.
Serves 4
Janelle Openshaw
Light as a Feather Whole Wheat Pancakes
3 eggs separated
2 Tbs sugar
½ tsp salt
2 c buttermilk
2 c flour
1 tsp soda
1 tsp baking powder
Beat egg whites till stiff. Combine egg yolks w/ remaining ingredients and mix well. Carefully fold in egg whites. Drop by spoonful on hot griddle.
Janelle Openshaw
2 Tbs sugar
½ tsp salt
2 c buttermilk
2 c flour
1 tsp soda
1 tsp baking powder
Beat egg whites till stiff. Combine egg yolks w/ remaining ingredients and mix well. Carefully fold in egg whites. Drop by spoonful on hot griddle.
Janelle Openshaw
Whole Wheat Blender Pancakes
1-¼ cups water
2 Tbsp. Oil
1-cup whole wheat berries
1 Tbsp. Honey
1/4 c. nonfat dry milk (I omit
¼ - ½ tsp. Salt
1 egg
1 Tbsp. Fresh baking powder
In blender, mix water, wheat berries, and dry milk (if using) on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add
baking powder. Run blender until mix is blended. Mixture should foam up and get very light. Cook immediately on a hot greased or nonstick griddle. Cook 3 – 4 minutes. Yield 16 – 2” pancakes.
Batter also makes delicious waffles.
Jan Emery
2 Tbsp. Oil
1-cup whole wheat berries
1 Tbsp. Honey
1/4 c. nonfat dry milk (I omit
¼ - ½ tsp. Salt
1 egg
1 Tbsp. Fresh baking powder
In blender, mix water, wheat berries, and dry milk (if using) on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add
baking powder. Run blender until mix is blended. Mixture should foam up and get very light. Cook immediately on a hot greased or nonstick griddle. Cook 3 – 4 minutes. Yield 16 – 2” pancakes.
Batter also makes delicious waffles.
Jan Emery
Oatmeal Pancakes
¾ c whole wheat flour
¾ c quick oats
½ tsp b soda
1 Tbs sugar
1 tsp b powder
1/2 tsp salt
1 egg
2 Tbs oil
1 ½ c buttermilk
Mix all ingredients & spoon onto hot griddle.
Janelle Openshaw
¾ c quick oats
½ tsp b soda
1 Tbs sugar
1 tsp b powder
1/2 tsp salt
1 egg
2 Tbs oil
1 ½ c buttermilk
Mix all ingredients & spoon onto hot griddle.
Janelle Openshaw
Grandma’s Pancakes
4 c flour
6 tsp baking powder
¼ c sugar
2 tsp salt
6 eggs
2 ½ c buttermilk/milk
8 Tbs oil
2 Tbs vanilla
Combine all ingredients and cook on skillet or griddle.
Scott Horrigan
6 tsp baking powder
¼ c sugar
2 tsp salt
6 eggs
2 ½ c buttermilk/milk
8 Tbs oil
2 Tbs vanilla
Combine all ingredients and cook on skillet or griddle.
Scott Horrigan
Amish Friendship Bread
This is the Amish Friendship Bread that gets passed around from friend to friend. It includes the recipe for the Amish Friendship Bread starter, and gives complete directions for how to make it once your starter is ready. When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread Recipe (with the oil, eggs, vanilla, etc.) on Day 10.
Amish Friendship Bread is not just a delicious and sweet bread, it’s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, they’ll thank you for it!
Amish Friendship Bread StarterThis is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
Directions:
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.
Amish Friendship Bread RecipeDay 1 - receive the starter (the recipe for the starter is below)
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
Janelle Openshaw
Amish Friendship Bread is not just a delicious and sweet bread, it’s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, they’ll thank you for it!
Amish Friendship Bread StarterThis is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
Directions:
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.
Amish Friendship Bread RecipeDay 1 - receive the starter (the recipe for the starter is below)
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
Janelle Openshaw
Turkey and Rice
2 c. uncooked rice
1 green pepper, diced
1 lb ground turkey
1 Tbs McCormic Monterey spices
1 tomato, diced
1 can tomatoes with Italian seasonings
1 pkg. fresh sliced mushrooms
Prepare rice as normal. Brown turkey and drain fat off. Fry tomato, mushrooms, and pepper in olive oil and spices. Mix rice, turkey, and veggies and canned tomatoes.
Gretchen Ringel
1 green pepper, diced
1 lb ground turkey
1 Tbs McCormic Monterey spices
1 tomato, diced
1 can tomatoes with Italian seasonings
1 pkg. fresh sliced mushrooms
Prepare rice as normal. Brown turkey and drain fat off. Fry tomato, mushrooms, and pepper in olive oil and spices. Mix rice, turkey, and veggies and canned tomatoes.
Gretchen Ringel
Raspberry Chipotle Smoked Turkey
1 12” flour tortilla
smoked turkey, julienned
1 oz LSG roasted raspberry chipotle sauce
1/8 t Kosher salt
1 oz black beans (canned, drained)
1/8 t black pepper
1 ½ oz Monterey Jack cheese, shredded
1 t olive oil
½ oz green onions, sliced
Arrange turkey over bottom of tortilla. Sprinkle the sauce over the turkey. Top with beans and cheese. Season with salt and pepper and sprinkle onions on top. Heat 1t oil in sauté pan. Cook tortilla until cheese is melted and tortilla is golden. Makes one.
Donna Barry
smoked turkey, julienned
1 oz LSG roasted raspberry chipotle sauce
1/8 t Kosher salt
1 oz black beans (canned, drained)
1/8 t black pepper
1 ½ oz Monterey Jack cheese, shredded
1 t olive oil
½ oz green onions, sliced
Arrange turkey over bottom of tortilla. Sprinkle the sauce over the turkey. Top with beans and cheese. Season with salt and pepper and sprinkle onions on top. Heat 1t oil in sauté pan. Cook tortilla until cheese is melted and tortilla is golden. Makes one.
Donna Barry
Gourmet Chicken
4 boneless chicken breast
sliced Swiss cheese
1 can cream of chicken
1 can cream of mushroom
1 box chicken stove top stuffing
6 tsp butter/margarine
Spray a 9 x 13 pan. Cut chicken in chunks. Place Swiss cheese on top of chicken. Mix cream of chicken and cream of mushroom together in bowl and spoon over cheese.
Spread the stuffing on top and seasoning. Then add the butter on top. Cover with foil. Bake at 350 degrees for 40-45 minutes.
Sharon Lacher
sliced Swiss cheese
1 can cream of chicken
1 can cream of mushroom
1 box chicken stove top stuffing
6 tsp butter/margarine
Spray a 9 x 13 pan. Cut chicken in chunks. Place Swiss cheese on top of chicken. Mix cream of chicken and cream of mushroom together in bowl and spoon over cheese.
Spread the stuffing on top and seasoning. Then add the butter on top. Cover with foil. Bake at 350 degrees for 40-45 minutes.
Sharon Lacher
Italian Style Chicken
Put chicken in 9x13 cover with cream of mushroom soup and spices
1 ½ tsp oregano
1 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tsp onions
Melt butter and pour small amount on each piece. Sprinkle heavily with parmesan cheese. Bake at 350 for 1 ¼ - 2 hours.
Serve with noodles
Marcia Stevens
1 ½ tsp oregano
1 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tsp onions
Melt butter and pour small amount on each piece. Sprinkle heavily with parmesan cheese. Bake at 350 for 1 ¼ - 2 hours.
Serve with noodles
Marcia Stevens
Chicken Marinade
½ cup oil
½ cup soy sauce
1 cup lemon-lime pop
1/8 tsp garlic
Marinate at least 2 hours
Broil 10-15 min each side. Baste while cooking
Marcia Stevens
½ cup soy sauce
1 cup lemon-lime pop
1/8 tsp garlic
Marinate at least 2 hours
Broil 10-15 min each side. Baste while cooking
Marcia Stevens
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