Combine:
1 envelope unflavored gelatin
1/3 c. Sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. Ginger
1/4 tsp. nutmeg
Stir in:
1/2 c. Milk
3 egg yolks (save whites)
1 c. Pumpkin
Cook until it boils. Chill until partially set. Beat 3 egg whites to form soft peaks. Add 1/4 c. Sugar. Beat until stiff peaks. Fold into pumpkin mixture. Put about 1/2 inch ( just enough to cover bottom of pre-cooked crust) on crust. Partially Whip 1 c. Cream them add 1/4 c. Powdered sugar, 1/2 tsp. vanilla, 1/4 tsp. cinnamon. Finish whipping cream til stiff, but don't turn to butter. Spread over pumpkin in dish and top with remaining pumpkin mixture.
Saturday, November 21, 2015
Wednesday, October 28, 2015
Macadamia Nut Mini Loaves
1 jar 3 1/2 oz macadamia nuts, divided
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside. Coarsely chop remaining nuts; toss with coconut and 1 T sugar. Set aside
In large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans. Sprinkle with reserved coconut mixture. Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns too qickly. Cool fior 10 minutes before removing from pans to wire racks to cool completely.
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside. Coarsely chop remaining nuts; toss with coconut and 1 T sugar. Set aside
In large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans. Sprinkle with reserved coconut mixture. Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns too qickly. Cool fior 10 minutes before removing from pans to wire racks to cool completely.
Peanut Butter Chocolate Cups
1 milk chocolae candy bar (7 oz)
1/4 c butter
1 T shortening
1/4 c creamy peanut butter
In a microwave, melt the chocolate, butter and shortening: stir until smooth. Place paper cups in miniature muffin tin. Place 1 T of chocolate mixture in each cup.
In microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.
1/4 c butter
1 T shortening
1/4 c creamy peanut butter
In a microwave, melt the chocolate, butter and shortening: stir until smooth. Place paper cups in miniature muffin tin. Place 1 T of chocolate mixture in each cup.
In microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.
Butterscotch Fudge
1 t plus 2 T butter, divided
1 2/3 c sugar
2/3 c evaporated milk
1/2 t salt
2 cups miniature marshmellows
1 pkg 10 to 11 oz butterscotch chips
1/2 cup chopped walnuts
1 t maple flavoring
Line an 8 in quare pan with foil and grease the foil with 1 t butter; set aside.
In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 in squares. Store in an airtight container at room temperature.
1 2/3 c sugar
2/3 c evaporated milk
1/2 t salt
2 cups miniature marshmellows
1 pkg 10 to 11 oz butterscotch chips
1/2 cup chopped walnuts
1 t maple flavoring
Line an 8 in quare pan with foil and grease the foil with 1 t butter; set aside.
In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 in squares. Store in an airtight container at room temperature.
Tijuana Tidbits
1/2 c popped popcorn
4 cups bitesize tortilla chips
3 cups Crispix
1 can 11 1/2 oz mixed nuts
1/2 c butter, cubed
1/2 c light corn syrup
1/2 c packed brown sugar
3 t chili powder
1/4 t salt
1/8 to 1/4 t cayenne pepper
1/8 t ground cinnamon
In a large greased roasting pan, combine popcorn, torilla cips, cereal and nuts
In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
Bake, uncovered at 250 degrees for 1 hour; stirring every 20 minutes. Cool on waxed paper. Store in an airtight container
4 cups bitesize tortilla chips
3 cups Crispix
1 can 11 1/2 oz mixed nuts
1/2 c butter, cubed
1/2 c light corn syrup
1/2 c packed brown sugar
3 t chili powder
1/4 t salt
1/8 to 1/4 t cayenne pepper
1/8 t ground cinnamon
In a large greased roasting pan, combine popcorn, torilla cips, cereal and nuts
In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
Bake, uncovered at 250 degrees for 1 hour; stirring every 20 minutes. Cool on waxed paper. Store in an airtight container
Sausage-Stuffed Mushrooms
12 - 15 large fresh mushrooms
2 T butter, divided
2 T chopped onion
1 T lemon juice
3/4 t dried basil
Salt and pepper to taste
4 oz bulk Italian sausage
1 T chopped fresh parsley
2 T dry bread crumbs
2 T grated Parmesan cheese
Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
In a large skillet, heat 1 1/2 T butter. Cook stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated. Cool.
In a large bowl, combine the mushroom mixture; sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
Place in a greased baking pan. Bake at 400 degrees for 20 minutes or until sausage is no longer pink,l basting occasionally with pan juices. Serve hot.
2 T butter, divided
2 T chopped onion
1 T lemon juice
3/4 t dried basil
Salt and pepper to taste
4 oz bulk Italian sausage
1 T chopped fresh parsley
2 T dry bread crumbs
2 T grated Parmesan cheese
Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
In a large skillet, heat 1 1/2 T butter. Cook stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated. Cool.
In a large bowl, combine the mushroom mixture; sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
Place in a greased baking pan. Bake at 400 degrees for 20 minutes or until sausage is no longer pink,l basting occasionally with pan juices. Serve hot.
Tuesday, April 28, 2015
Chicken Salad
1 to 1/2 cups diced chicken
8 to 12 red grapes, halved
4 Tbs mayonnaise
1 rib celery, chopped
1 green onion, with about 2 inches or green, chopped
salt and pepper to taste
Combine ingredients until blended. Spread on bread for sandwiches or arrange on lettuce leaves. Serves 4
8 to 12 red grapes, halved
4 Tbs mayonnaise
1 rib celery, chopped
1 green onion, with about 2 inches or green, chopped
salt and pepper to taste
Combine ingredients until blended. Spread on bread for sandwiches or arrange on lettuce leaves. Serves 4
Wednesday, March 25, 2015
Party Mix
PARTY MIX
1 CUBE MARGERINE
1 CUP KARO
1 CUP Sugar
Boil for 3 minutes
Add:
½ box chex rice cereal
½ box chex corn cereal
½ box golden grahams cereal
STIR TOGETHER
Sausage Dip
1 lb Ground Sausage
1-2 large tomatoes
1-2 onions
1-2 green peppers
2 small cans mild diced green chilies
8 oz. crème cheese
8 oz sour cream or more to taste
Put Crème cheese in large crock pot on warm.
Cook sausage in large skillet. Drain grease.
Dice peppers, onions, add to cooked sausage and cook until transparent.
Add sausage mixture to crock pot.
Add sour cream.
Add mild green chilies.
Dice tomatoes and add last.
Wednesday, March 18, 2015
Spinach Ice Cream
1 cup French Vanilla creamer
2 tsp Agave Nectar Syrup
1 1/2 tsp Vanilla Extract
4 cups spinach, lightly packed
4 cups ice cubes
blend until smooth and enjoy!
2 tsp Agave Nectar Syrup
1 1/2 tsp Vanilla Extract
4 cups spinach, lightly packed
4 cups ice cubes
blend until smooth and enjoy!
Sunday, March 15, 2015
Granola Bars
1 cup rolled oats
1 cup rice chex
2 Tbs chia seeds
2 Tbs ground flax seed
1/4 cup pumpkin seed
1/4 cup chopped almonds
1/2 cup nut butter
1/3 cup honey
2 Tbs chocolate chips (mini)
Microwave honey and nut butter and mix together. Mix together dry ingredients and add honey and nut butter mix. Press into 8x8 pan and freeze for 1 hour.
You can change out what seeds you want and use whatever nut butter you like.
1 cup rice chex
2 Tbs chia seeds
2 Tbs ground flax seed
1/4 cup pumpkin seed
1/4 cup chopped almonds
1/2 cup nut butter
1/3 cup honey
2 Tbs chocolate chips (mini)
Microwave honey and nut butter and mix together. Mix together dry ingredients and add honey and nut butter mix. Press into 8x8 pan and freeze for 1 hour.
You can change out what seeds you want and use whatever nut butter you like.
Thursday, March 5, 2015
Funeral Potatoes
12 large potatoes or 32 oz bag frozen shredded hash browns
2 10 1/4 ounce can cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13 inch banking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 TBS melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
2 10 1/4 ounce can cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13 inch banking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 TBS melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
Wednesday, March 4, 2015
Joan's Cornbread
* secret ingredient
:in a small bowl or cup combine:
*1c buttermilk
*1/2t baking soda
in another medium bowl combine:
1/2 cup softened margerine
*1c buttermilk
*1/2t baking soda
in another medium bowl combine:
1/2 cup softened margerine
2/3 cup sugar
add to sugar/butter
mixture, and beat:
2 eggs
add baking soda
mixture to egg/sugar/butter mixture
in a separate bowl
combine:
1c flour
1c cornmeal
1/2 tsp salt
on medium speed
gradually beat dry ingredients into wet
pour into non stick sprayed
8x8 square casserole pan and bake at 375 for 35 min.
Hearty Italian Soup
cook together in 1t
olive oil:
1 lb italian saucage
1 lb italian saucage
1 onion chopped
2 garlic cloves (or
garlic powder)
in a pot combine:
2 cans chicken broth
1 soup can water
1 can rinsed white
beans (cannellini, or great northern)
1 can stewed tomatoes
1 cup rotini pasta
bring pot to a boil
for 8 min, then add garlic,saucage,onion skillet
remove from heat and
add:
1 1/2 cup baby spinach
leaves
1/2 cup shredded mozzerella.
let steam for up to 5 min
and serve with crackers or dinner rollKurt's White Chili
1 Tbs veg oil sautee:
1 lb chicken cut up
1 med onion
2-3 garlic cloves (or
powder)
in a pot combine and
let simmer for 30 min:
3-4 cans white beans
1, 14oz can
chicken broth
1 can mild green chillis
1 tsp salt
1 tsp cummin
1 spt oregano
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp curry powder
heat together with out
boiling, then add to simmering pot:
1 cup sour cream
1/2 cup whipping cream
serve with Joan's corn
bread
Saturday, February 21, 2015
Kurt's cheeseball
2 8 oz cream cheese
1 old english cheese
1 cup grated cheese
1 t garlic salt
1.4 t onion salt
1 t lemon juice
Flavor:
1/4 lb shrimp or bacon
Soften cream cheese and blend
1 old english cheese
1 cup grated cheese
1 t garlic salt
1.4 t onion salt
1 t lemon juice
Flavor:
1/4 lb shrimp or bacon
Soften cream cheese and blend
Finnish Pulla
1/2 cup warm water
2 cups warmed milk
1 1/2 cup sugar
1 t salt
3 t instant yeast
4 eggs
3/4 cup butter, melted
combine and let foam.
Add 8-9 cups flour
Mix together and let rise until doubled in size.
Braid in loaves.
Brush top with:
1 cup water
2 T milk
1 egg
Almonds, sprinkles, nuts, or sugar.
Bake at 400 degrees for 25 minutes or until golden brown.
2 cups warmed milk
1 1/2 cup sugar
1 t salt
3 t instant yeast
4 eggs
3/4 cup butter, melted
combine and let foam.
Add 8-9 cups flour
Mix together and let rise until doubled in size.
Braid in loaves.
Brush top with:
1 cup water
2 T milk
1 egg
Almonds, sprinkles, nuts, or sugar.
Bake at 400 degrees for 25 minutes or until golden brown.
Apple Pie
6 cups sliced, peeled Jonathan apples (about 6 medium)
2 T orange juice
1/3 c light brown sugar
1/3 c white sugar
3 T flour
1 t cinnamon
1/4 t salt
1/4 t nutmeg
2 T butter
1-2 t milk
1 t white sugar
Cut up apples and top with orange juice in large bowl. Combine sugars, flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon int unbaked pie shell. Dot with butter.
Moisten edge of pastry with water.
Add top crust. Flute edges. Brush with milk and sprinkle with sugar. Cut slits in top
Bake at 400 degrees for 40 minutes.
Remove foil and bake 10-20 minutes or until crust is golden brown.
Crust:
2 cups flour
3/4 c butter flavored crisco
1 t salt
mix until crumbly. Add 5 T cold water.
Mold into ball. Divide into 2 balls
2 T orange juice
1/3 c light brown sugar
1/3 c white sugar
3 T flour
1 t cinnamon
1/4 t salt
1/4 t nutmeg
2 T butter
1-2 t milk
1 t white sugar
Cut up apples and top with orange juice in large bowl. Combine sugars, flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon int unbaked pie shell. Dot with butter.
Moisten edge of pastry with water.
Add top crust. Flute edges. Brush with milk and sprinkle with sugar. Cut slits in top
Bake at 400 degrees for 40 minutes.
Remove foil and bake 10-20 minutes or until crust is golden brown.
Crust:
2 cups flour
3/4 c butter flavored crisco
1 t salt
mix until crumbly. Add 5 T cold water.
Mold into ball. Divide into 2 balls
Libby's Famous Pumpkin Pie
2 unbaked 9 inch pie shells
4 eggs
29 oz can Libby's solid pack pumpkin
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
2 cans 12 oz evaporated milk
Pour into pie shells.
Bake at 425 degrees for 15 minutes, then
Bake at 350 degrees for 40-50 minutes
4 eggs
29 oz can Libby's solid pack pumpkin
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
2 cans 12 oz evaporated milk
Pour into pie shells.
Bake at 425 degrees for 15 minutes, then
Bake at 350 degrees for 40-50 minutes
Oregon Blackberry Pie
2 cans Oregan Blackberries (drained, reserve syrup from 1 can)
6 T sugar
3-4 T cornstarch
2 T lemon juice
1 T butter
Pastry for double crust
Preheat oven to 400 degrees.
Drain berries and reserve the syrup from one can. Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar.
Cook over medium heat, stirring constantly until thickened. Remove from heat.
Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry.
Crust:
2 cups flour
3/4 c butter flavored crisco
1 t salt
Mix together with fork until crumbly. Add 5 T Cold water
Stir together and form into ball. Divide into 2 balls.
Roll out each ball in circle using plastic wrap to keep from sticking to rolling pin. Place first layer in pie plate. Add filling. Add top crust and brush with milk. Dot with butter. Add sugar on top.
Cut slits for steam to escape.
Bake for 30 minutes or until filling bubbly and crust is golden brown.
Put a sheet of foil on top of pie crust while it bakes and remove the last 10 minutes so the top crust doesn't get too brown.
6 T sugar
3-4 T cornstarch
2 T lemon juice
1 T butter
Pastry for double crust
Preheat oven to 400 degrees.
Drain berries and reserve the syrup from one can. Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar.
Cook over medium heat, stirring constantly until thickened. Remove from heat.
Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry.
Crust:
2 cups flour
3/4 c butter flavored crisco
1 t salt
Mix together with fork until crumbly. Add 5 T Cold water
Stir together and form into ball. Divide into 2 balls.
Roll out each ball in circle using plastic wrap to keep from sticking to rolling pin. Place first layer in pie plate. Add filling. Add top crust and brush with milk. Dot with butter. Add sugar on top.
Cut slits for steam to escape.
Bake for 30 minutes or until filling bubbly and crust is golden brown.
Put a sheet of foil on top of pie crust while it bakes and remove the last 10 minutes so the top crust doesn't get too brown.
Finger Jello
3 cups water
2 large pkg jello
1/2 c sugar
Boil stirring constantly.
Cool 15 minutes
Add:
2 1/2 cups warm water
5 pkg knox gelatin
Mix and stir until dissolved
Mix 1 & 2 together on cookie sheet
Chill til set.
Cut into squares
2 large pkg jello
1/2 c sugar
Boil stirring constantly.
Cool 15 minutes
Add:
2 1/2 cups warm water
5 pkg knox gelatin
Mix and stir until dissolved
Mix 1 & 2 together on cookie sheet
Chill til set.
Cut into squares
Jello popcorn balls
1 c light corn syrup
1 pkg jello
12 cups popcorn
Bring sugar and syrup to boil
Pour over popcorn
Shape into balls when cool enough to handle
1 pkg jello
12 cups popcorn
Bring sugar and syrup to boil
Pour over popcorn
Shape into balls when cool enough to handle
Mariann's Fudge
In a bowl break up 2 large hershey bars
2 8 oz chocolate chips
25 large marshmellows
Mix all together
In a pan on stove:
4 cups sugar
1/4 lb butter
large can evaporated milk
Bring to boil for 5 minutes
Pour over chocolate and marshmellows
Add 1 t vanilla
walnuts if desired
Put in foil 5"wide. Freeze until cool and hard
2 8 oz chocolate chips
25 large marshmellows
Mix all together
In a pan on stove:
4 cups sugar
1/4 lb butter
large can evaporated milk
Bring to boil for 5 minutes
Pour over chocolate and marshmellows
Add 1 t vanilla
walnuts if desired
Put in foil 5"wide. Freeze until cool and hard
Lemonade
Juice from 4 lemons
2 quarts cold water
1 cup sugar
drop of red food coloring
Mix together, add ice cubes
2 quarts cold water
1 cup sugar
drop of red food coloring
Mix together, add ice cubes
"The Recipe" (for colds)
1/2 can frozen orange juice (6 oz)
1/2 can frozen lemonade (6 oz)
1 cup sugar
10 cups water
1 t vanilla extract
1 t almond extract
Heat on stove until hot.
Drink slowly
1/2 can frozen lemonade (6 oz)
1 cup sugar
10 cups water
1 t vanilla extract
1 t almond extract
Heat on stove until hot.
Drink slowly
Grandma Patsy's Blueberry Jello
1 Large Pkg Black cherry or cherry jello
2 cups boiling water
1 20 oz can crushed pineapple
1 15 oz can blueberries (wymans is best) with juice
Mix together and put in casserole dish
Set night before
2 cups boiling water
1 20 oz can crushed pineapple
1 15 oz can blueberries (wymans is best) with juice
Mix together and put in casserole dish
Set night before
Vicky's Chicken & Broccoli
4-5 chicken breasts - cook and cube
2 clumps broccoli chopped and steamed
2 cans cream of chicken soup
1 cup mayonaise
1 T lemon juice
4-5 buttered toast
grated cheese
Layer in casserole dish:
1/2 broccoli
1/2 chicken
1/2 sauce
repeat
Top with buttered toast (crumbled)
Bake at 350 degrees for 45 minutes
Feeds Everyone!
2 clumps broccoli chopped and steamed
2 cans cream of chicken soup
1 cup mayonaise
1 T lemon juice
4-5 buttered toast
grated cheese
Layer in casserole dish:
1/2 broccoli
1/2 chicken
1/2 sauce
repeat
Top with buttered toast (crumbled)
Bake at 350 degrees for 45 minutes
Feeds Everyone!
Melissa's Caramel Brownies
Melt 1 cube butter
Add 1/3 can evaporated milk
Add German chocolate cake mix
Mix together and set aside
In sauce pan melt 1 lb caramels with 1/3 can evaporated milk stirring continuously.
Turn on oven to 350 degrees
Grease 9 x 13 pan
Press 1/2 cake mix on bottom of pan, cook for 6-8 minutes
Cool for 1 minute.
Sprinkle with milke chocolate chips, pour caramel over chocolate chips.
Piece extra cake mix over caramel
Cook for 16-18 minutes
Add 1/3 can evaporated milk
Add German chocolate cake mix
Mix together and set aside
In sauce pan melt 1 lb caramels with 1/3 can evaporated milk stirring continuously.
Turn on oven to 350 degrees
Grease 9 x 13 pan
Press 1/2 cake mix on bottom of pan, cook for 6-8 minutes
Cool for 1 minute.
Sprinkle with milke chocolate chips, pour caramel over chocolate chips.
Piece extra cake mix over caramel
Cook for 16-18 minutes
Whole Wheat Breadsticks
1 1/3 cup warm water
3 t instant yeast
1/4 c honey
1 t salt
1 egg
Add 1 cup steel cut oats, or 9 grain
Stir and let foam.
Add 3 cups whole wheat flour 1 cup at a time and mix together.
Let rise until double in size.
Melt 1/2 cube butter in oven.
Spread dough in melted butter.
Sprinkle garlic salt and parmesan on top.
Bake at 375 degrees for 25 minutes.
Cut into bread sticks.
3 t instant yeast
1/4 c honey
1 t salt
1 egg
Add 1 cup steel cut oats, or 9 grain
Stir and let foam.
Add 3 cups whole wheat flour 1 cup at a time and mix together.
Let rise until double in size.
Melt 1/2 cube butter in oven.
Spread dough in melted butter.
Sprinkle garlic salt and parmesan on top.
Bake at 375 degrees for 25 minutes.
Cut into bread sticks.
Caramel Corn
3 cups brown sugar
1 cup white karo
Bring to boil
Add 1 cup butter or margerine
1 can eagle brand milk
Cook to soft boil stage
Put with 4 quarts unbuttered popcorn
1 cup white karo
Bring to boil
Add 1 cup butter or margerine
1 can eagle brand milk
Cook to soft boil stage
Put with 4 quarts unbuttered popcorn
Grandma Patsy Wheat Rolls (Real Good)
1 1/2 cup warm water
4 T instant yeast
1 cup sugar
2 t salt
1 cup shortening or butter
4 eggs
Mix together and let foam.
Add 3 cups whole wheat flour
3 + cups white flour
mix together and let raise for 1 1/2 hours.
Divide dough in 3 and roll each out in circle. Spread butter on top. Cut like pizza and roll up in crescant shape. Put in 9 x 13 pan with tip of crescent under.
Let raise for 45 minutes.
Bake at 400 degrees for 9 minutes. Don't overbake
4 T instant yeast
1 cup sugar
2 t salt
1 cup shortening or butter
4 eggs
Mix together and let foam.
Add 3 cups whole wheat flour
3 + cups white flour
mix together and let raise for 1 1/2 hours.
Divide dough in 3 and roll each out in circle. Spread butter on top. Cut like pizza and roll up in crescant shape. Put in 9 x 13 pan with tip of crescent under.
Let raise for 45 minutes.
Bake at 400 degrees for 9 minutes. Don't overbake
Broccoli Cheese Soup
Boil until tender:
4 cups water
2 cups chopped potatoes
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped onion
Add and cook until smooth:
4 chicken boullion cubes
4 cups milk
1 lb velveeta cheese
Thicken with:
1/2 c flour
1 tsp mustar powder
1/2 cup butter
Add and cook until tender:
2 cups chopped fresh broccoli
You can replace the milk with water and not add the butter for a lighter soup. Makes 4 quarts.
4 cups water
2 cups chopped potatoes
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped onion
Add and cook until smooth:
4 chicken boullion cubes
4 cups milk
1 lb velveeta cheese
Thicken with:
1/2 c flour
1 tsp mustar powder
1/2 cup butter
Add and cook until tender:
2 cups chopped fresh broccoli
You can replace the milk with water and not add the butter for a lighter soup. Makes 4 quarts.
Grandma Patsy's Mac Salad
16 oz. saladroni
1/2 pkg of small shell macaroni
Cook according to directions
Drain and salt the macaroni.
Boil 8 eggs - bring water to boil, then turn off heat and let sit in covered pan for 20 minutes.
Reserve 2 eggs for top of salad.
4-6 stalks chopped celery
2 cans baby shrimp
1 can olives sliced
30 oz jar Miracle Whip
Mix all together. Top with two sliced boiled eggs.
Refrigerate overnight for better flavor.
1/2 pkg of small shell macaroni
Cook according to directions
Drain and salt the macaroni.
Boil 8 eggs - bring water to boil, then turn off heat and let sit in covered pan for 20 minutes.
Reserve 2 eggs for top of salad.
4-6 stalks chopped celery
2 cans baby shrimp
1 can olives sliced
30 oz jar Miracle Whip
Mix all together. Top with two sliced boiled eggs.
Refrigerate overnight for better flavor.
Spagetti Sauce
3/4 cup onion finely chopped
1 clove garlic, minced
2 T vegetable Oil
2 1 pound cans Crushed Tomatoes
2 6 oz cans tomato paste
1 cup water
1 T sugar
1 1/2 T salt
1/2 T pepper
1 1/2 T Oregano
1 bay leaf
Combine and simmer uncovered for 30 minutes. Add browned meatballs and simmer for an additional 30 minutes.
1 clove garlic, minced
2 T vegetable Oil
2 1 pound cans Crushed Tomatoes
2 6 oz cans tomato paste
1 cup water
1 T sugar
1 1/2 T salt
1/2 T pepper
1 1/2 T Oregano
1 bay leaf
Combine and simmer uncovered for 30 minutes. Add browned meatballs and simmer for an additional 30 minutes.
Meatballs
1 pound hamburger
18 saltine crackers (or 1/2 c bread crumbs)
1 small onion finely chopped
1 egg
1/4 c milk
1/2 t salt
1/2 t worchestershire sauce
mix together, use cookie scoop and then roll into ball. Spread on 12 x 14 pan with parchment paper underneath. Bake at 375 degrees for 18-22 minutes
18 saltine crackers (or 1/2 c bread crumbs)
1 small onion finely chopped
1 egg
1/4 c milk
1/2 t salt
1/2 t worchestershire sauce
mix together, use cookie scoop and then roll into ball. Spread on 12 x 14 pan with parchment paper underneath. Bake at 375 degrees for 18-22 minutes
Strawberry Cake
1 Yellow Cake Mix
1 cup sour cream
4 eggs
1 small box vanilla instant pudding
1/2 cup butter, melted
1/2 cup water
2 T almond extract
1 12 oz carton cool whip
1 carton fresh strawberries
glaze:
2 cups powdered sugar
3 T butter, melted
2 T almond extract
milk (add 1 T at a time until it becomes a glaze consistency)
Combine all ingredients until light and fluffy. Pour batter in 9 x 13 dish. Bake at 350 degrees for 35-40 minutes. While hot, poke holes in cake and add glaze. Cool completely.
Add cool whip and sliced strawberries on top.
1 cup sour cream
4 eggs
1 small box vanilla instant pudding
1/2 cup butter, melted
1/2 cup water
2 T almond extract
1 12 oz carton cool whip
1 carton fresh strawberries
glaze:
2 cups powdered sugar
3 T butter, melted
2 T almond extract
milk (add 1 T at a time until it becomes a glaze consistency)
Combine all ingredients until light and fluffy. Pour batter in 9 x 13 dish. Bake at 350 degrees for 35-40 minutes. While hot, poke holes in cake and add glaze. Cool completely.
Add cool whip and sliced strawberries on top.
Heath Cake
1 chocolate cake mix
1 jar Mrs. Richardson Butterscotch Topping
12 oz carton cool whip
2 heath candy bars, crushed
Bake cake according to package directions. While cake is hot poke holes in cake and spread butterscotch topping on. Cool, then spread cool whip over the butterscotch. sprinkle candy bar pieces on top.
1 jar Mrs. Richardson Butterscotch Topping
12 oz carton cool whip
2 heath candy bars, crushed
Bake cake according to package directions. While cake is hot poke holes in cake and spread butterscotch topping on. Cool, then spread cool whip over the butterscotch. sprinkle candy bar pieces on top.
Sugar Cookie Bars
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs - one at a time
2 t vanilla extract
Beat until light and fluffy, then add:
5 cups flour
1 t salt
1/2 t baking soda
Press into 12 x 14 baking sheet evenly.
Bake at 375 degrees for 15-20 minutes or until light golden brown. Allow to cool completely before frosting.
Frosting:
1 cup unsalted butter, softened
1 t vanilla extract
pinch of salt
4 cups powdered sugar
5 T milk
food coloring, if desired
sprinkles
Store in airtight container overnight for softer cookies.
2 cups granulated sugar
4 large eggs - one at a time
2 t vanilla extract
Beat until light and fluffy, then add:
5 cups flour
1 t salt
1/2 t baking soda
Press into 12 x 14 baking sheet evenly.
Bake at 375 degrees for 15-20 minutes or until light golden brown. Allow to cool completely before frosting.
Frosting:
1 cup unsalted butter, softened
1 t vanilla extract
pinch of salt
4 cups powdered sugar
5 T milk
food coloring, if desired
sprinkles
Store in airtight container overnight for softer cookies.
Oatmeal Carmelitas
3/4 cups light brown sugar
3/4 c melted butter
1/4 t salt
mix together until light and fluffy, then add:
1 c flour
1/2 t baking soda
1 c quick oats
1/2 c semi-sweet chocolate chips
3/4 cup caramel ice cream topping mixed with 3 T flour
Press half of the mixture into the bottom of 12x14 pan. Bake at 350 degrees for 10 minutes.
Let cool slightly, then sprinkle over the crust 1/2 c semi-sweet chocolate chips. Drizzle the caramel topping over chocolate chips. Top with remaining oatmeal mixture by breaking into small pieces to cover.
Bake at 350 degrees for 15 minutes. Let bars cool before cutting.
3/4 c melted butter
1/4 t salt
mix together until light and fluffy, then add:
1 c flour
1/2 t baking soda
1 c quick oats
1/2 c semi-sweet chocolate chips
3/4 cup caramel ice cream topping mixed with 3 T flour
Press half of the mixture into the bottom of 12x14 pan. Bake at 350 degrees for 10 minutes.
Let cool slightly, then sprinkle over the crust 1/2 c semi-sweet chocolate chips. Drizzle the caramel topping over chocolate chips. Top with remaining oatmeal mixture by breaking into small pieces to cover.
Bake at 350 degrees for 15 minutes. Let bars cool before cutting.
Grandma Thorson's chocolate chip cookies
1 1/4 cups light brown sugar
3/4 cups butter flavor crisco
1 egg
2 T milk
1 t salt
1 T vanilla extract
beat until light and fluffy, then add:
3/4 t baking soda
1 3/4 cups flour
1 c semi-sweet chocolate chips. You can use any kind of chips for a different taste: butterscotch, caramel, peanut butter, mini m&m's.
Mix together.
Bake at 375 degrees for 11 minutes or until lightly browned.
3/4 cups butter flavor crisco
1 egg
2 T milk
1 t salt
1 T vanilla extract
beat until light and fluffy, then add:
3/4 t baking soda
1 3/4 cups flour
1 c semi-sweet chocolate chips. You can use any kind of chips for a different taste: butterscotch, caramel, peanut butter, mini m&m's.
Mix together.
Bake at 375 degrees for 11 minutes or until lightly browned.
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