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
Saturday, February 21, 2015
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
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