Favorite Recipes

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Chocolate Rolo Cookies



Different Scalloped Corn


Fresh Peach Pie


Rhubarb Dream Bars







Different Scalloped Corn

Source:  Craig’s school teacher, recipe given to Janie at wedding shower


1 can drained whole corn

1 can creamed corn

1 cup sour cream

2 eggs, beaten

2 tbsp minced onion

¾ box Jiffy cornmeal

½ cup melted butter

Salt and pepper to taste

1 cup shredded swiss cheese, optional


Beat eggs lightly.  Stir in corn, sour cream and butter.  Fold in muffin mix.  Season with salt and pepper.  Place in buttered baking dish.  Sprinkle with cheese.  Bake at 350 degrees for 35 minutes or until golden.

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Rhubarb Dream Bars

Source:  ??


2 cups flour

¾ cup powdered sugar

1 cup margarine


Mix well and press into greased 9 x 13 pan.  Bake @ 350o until golden brown (15-20 minutes).



4 eggs

2 cups sugar

½ cup flour

1 ½ tsp salt

4 cups finely chopped rhubarb


Beat eggs, sugar, flour and salt until well blended.  Add rhubarb; mix well, spoon onto baked crust.  Bake at 350o for 45 minutes or more.  Cool and cut into bars.

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Sharon’s Beef Brisket

Source:  Sharon Kisker


2 – 3 Tbsp liquid smoke

2 tsp Worcestershire Sauce

1 tbsp each:  garlic salt, onion salt, & celery salt


Mix all together and rub into roast.  Wrap roast in foil and marinate overnight.  Bake at 275o F.  for one hour per pound.

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Fresh Peach Pie

Source:  Margaret Schomburg, 8/20/2000


1 ½ cups flour

2 tbsp sugar

½ tsp salt

½ cup oil

2 tbsp milk


Mix all ingredients until oily and press into 9" pie pan with fingers.  Bake at 400 degrees until golden, about 12 - 18 minutes. 


½ cup sugar

2 tbsp white corn syrup

3 tbsp cornstarch

1 cup water

4 tbsp jello mix (peach or apricot)

6 sliced peaches (peeling is optional)


Mix cornstarch with sugar in saucepan.  Add water and corn syrup.  Cook & stir until thick and clear.  Remove from burner and add dry gelatin and fresh fruit.  Put filling in pie crust and refrigerate 4 - 6 hours.

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Chocolate Rolo Cookies

Source:  Newspaper, Lori Goetzinger


2 ½ cups all-purpose or unbleached flour

2 teaspoons vanilla

¾ c. unsweetened cocoa

2 eggs

1 teaspoon baking soda

1 cup chopped pecans (optional)

1 cup  sugar

48 Rolo chewy caramels (9 oz. Package)

1 cup firmly packed brown sugar

1 tablespoon sugar

1 cup margarine or butter, softened

4 oz. Vanilla-flavored candy coating (optional)



     Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In small

bowl, combine flour, cocoa, and baking soda; blend well.


     In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy.  Add vanilla and eggs; beat well.  Add flour mixture; blend well. Stir in ½ cup pecans. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 caramel candy, covering completely.


In small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan-sugar mixture.  Place, nut side up, 2 inches apart on ungreased cookie sheets.  Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked.  Cool 2 minutes; remove from cookie sheets.  Cool completely on wire rack.


Melt candy coating in small saucepan over low heat, stirring constantly until smooth.  Drizzle over cookies.  Makes 4 dozen.

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Turtle Cheesecake

Source:  Deb Hemphill, 7/2/2000


2 c crushed chocolate wafer cookies

¼ c butter, melted

2 ½  8 oz pkg cream cheese

1 c sugar

1 ½ tbsp flour

¼ tsp salt

1 tsp vanilla

3 eggs

3 tbsp whipping cream


Melt butter.  Mix crumbs and butter, press onto bottom of 9” springform pan.  Beat cream cheese until smooth; add sugar, flour, salt and vanilla.  Mix well.  Add eggs, one at a time, beating after each addition. Blend in cream.  Pour batter inot crust.  Bake at 450o for 10 minutes.  Reduce oven temperature to 200o and continue baking for 35 to 40 minutes.  Loosen cake from rim of pan.  Cool to room temperature before removing rim.


Caramel Topping

Handful of caramels

1 tbsp whipping cream


Combine caramels and cream in small saucepan.  Stir over low heat until smooth.


Chocolate Topping

4 oz German sweet chocolate

1 tsp butter

2 tbsp whipping cream


Combine in small saucepan.  Stir over low heat until smooth.



When cool, drizzle with toppings and sprinkle with pecans.

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Source:  Ilene Kisker


1 cup milk, scalded

1 pkg. yeast

½ cup shortening

3 beaten eggs

½ cup sugar

4 ½ cup flour

1 tsp. salt



Combine milk, shortening, sugar and salt; cool to lukewarm.  Add yeast and stir well.  Add eggs; then flour.  Mix to smooth soft dough.  Knead lightly on floured surface.  Place dough in greased bowl.  Cover and let rise until at least doubled in bulk.  Divide dough in thirds; roll each on lightly floured surface to 9-inch circle.  Brush with melted fat.  Cut each circle in 12 to 16 wedge shaped pieces; roll each wedge, starting with wide end and rolling to point.  Arrange in greased baking pan and brush with melted fat or salad oil.  Cover and let rise until very light.  Bake in moderately hot oven (400o  to 425o) for 15 minutes.  For crescents, shape in curve on baking pan.


Makes 3 dozen.  These freeze very well.  To reheat, I place rolls in a brown paper bag that has been sprinkled with a few drops of water.


Suggestion:  “Proof” the yeast, adding it to liquid to dissolve.  This will make dough lighter and shorten the time to rise.

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Upside-Down Orange Biscuits

Source:  Betty Crocker Cookbook, c. 1942


¼ cup butter

2 cups flour

½ cup orange juice

3 tsp. baking powder

½ cup sugar

½ tsp salt

2 tsp. grated orange peel

3 – 4 tbsp. shortening


¾ cup milk


Combine butter, orange juice, ½ cup sugar, and orange peel; cook 2 minutes.  Pour into 9 greased muffin pans.  Sift flour, salt, and baking powder; cut in shortening.  Add milk; stir until dough follows fork around bowl.  Knead ¼ minute; roll ¼ inch thick.  Brush with butter; sprinkle with ¼ cup sugar and ½ teaspoon cinnamon.  Roll as for jellyroll.  Cut 1-inch slices; place, cut side down, over orange mixture.  Bake in hot oven (450o) 20 – 25 minutes.  Makes 9 large biscuits.


Janie’s comments:  Cut back on flour a little bit; very hard to work all the flour into the dough.  I prefer to double the recipe and bake in a 9x13” pan.

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French Iced Coffee

Source:  Karen Miller



3 cups strong brewed coffee

2 cups sugar

1 pint cream or Half & Half

1 quart (4 cups) milk

3 tsp. vanilla



Dissolve sugar in hot coffee.  Cool.  Add cream, milk, and vanilla.  Freeze.  Remove from freezer several hours before serving.  Chop up with knife until slushy.

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Deb’s Cinnamon Rolls

Source:  Deb Lightner


Dissolve 1 pkg yeast in ¼ cup water.

Mix and knead well:


2 eggs

1 cup sugar

3 cups warm water

½ cup oil

1 tablespoon salt

Dissolved yeast

10 cups flour



Mix at 4 p.m..  Let rise.  Punch down every hour.  At bedtime, make into rolls.  Let rise overnight.  Bake @ 350o for 15 minutes.


Comments:  This is a large recipe.  Half a batch made at least 2 dozen rolls.  It really needs a lot of sugar and cinnamon.  Very light dough.

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Cottey Wassail

Source:  Louise Hertel



20 Servings

100 Servings

Apple cider

2 quarts

2 ½ gallon

Spiced tea

2 ½ cups

3 quarts

Orange juice

2 ½ cups

3 quarts

Simple syrup

¾ cup

1 quart

Grapefruit juice

¾ cup

1 quart

Cranberry juice

¾ cup

1 quart


Blend all and let set overnight or longer.  Heat and add more sugar if needed.  Serve hot.


Spiced Tea:  Put 2 teaspoons whole cloves and 2 sticks of cinnamon in a bag.  Add to 3 quarts tea.  Heat to boiling and simmer 10 minutes.


Simple Syrup:  Mix equal parts sugar and water.  Bring to boiling.

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Herbed Cheese-Stuffed Mushrooms


¾ pound large fresh mushrooms

1 ½ tsp chopped fresh rosemary

1 3 oz. package cream cheese, softened

1 ½ tsp chopped fresh thyme

½ cup freshly grated Parmesan cheese

¼ tsp Worchestershire sauce

1 tbsp. chopped fersh parsley

Pinch of salt, pepper, ground nutmeg


Clean mushrooms with damp paper towel.s  Remove and discard stems or reserve for another use.  Combine cream cheese and next 8 ingredients in a small bowl.  Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9x2-inch pan.  Bake at 350 for 20 minutes.

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Beef Jerky

Source:  Internet, unknown


½ cup soy sauce

½ cup brown sugar

¼ cup worchestershire sauce

2 tbsp. liquid smoke

1 tbsp chili powder

1 tsp garlic salt


Buy 2 pounds low-fat beef, and ask the butcher to slice it thin.  Mix the above ingredients in a large bowl.  Marinade sliced meat in the refrigerator for 24 hours, making sure that the meat is covered by the marinade.  Sprinkle with black pepper on meat, while still wet, after placing on dehydrator trays.  Let dehydrate until tough, slightly brittle, and the meat is no longer pink inside, around 12 hours.


Janie’s suggestion:  reduce sugar slightly.

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Baked French Toast

Source:  Internet, unknown


8 eggs

3 cups milk

1 tsp sugar

1 tbsp vanilla

8 slices bread



Lightly coat 9 x 13 inch pan with non-stick vegetable spray.  Soak bread in milk mixture and arrange in pan.  Bake at 350o for 40 – 50 minutes, until lightly browned on the outside and reasonably soggy on the inside.

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