Favorite Recipes
Source: Craig’s school teacher, recipe given to Janie
at wedding shower
Favorite Recipes
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.
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.
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.
Source: Margaret Schomburg,
Crust:
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.
Glaze:
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.
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.
Source: Deb Hemphill,
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.
1 tbsp whipping cream
Combine caramels and cream in small
saucepan. Stir over low heat until
smooth.
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.
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.
Upside-Down
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.
Source:
Karen Miller
|
Ingredients |
|
|
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.
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
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.
Source: Louise Hertel
|
Ingredients |
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.
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.
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.
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.