Sweet Meatballs

One large bag of frozen cooked Italian Meatballs . Turkey or Beef
One Jar of Chili Sauce Walmart has a great brand
Pinch of garlic powder
1 tsp of cinnamon
One jar of Jar of apple jelly or strawberry and orange marmalade its all good but the Apple is the best
Use Crockpot
Mix your chili sauce jelly and cinnamon along with you pinch of garlic powder
In the crock pot let it heat so the jam starts to melt down
After about 30 minutes of heating drop in your meat balls let them cook for about a 1 1/2 hours maybe 2 hours according to the size of the crock and how fast it heats
Stir occasionally bringing up the sauce and spooning over the meatballs once they are done you can leave them in the crockpot or pour them into a serving dish.

*** Greg Adams ***

Mom's Rich Brownies

Blend:
¾ c crisco or marg
1 ½ c sugar
3 eggs
Add:
3 tbsp coco (made into paste)
1 c flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla
½ c nuts (chopped)
Bake 350˚ for 30 min or less, in buttered pan about 12” x 8” x 2”. Pour more batter in center to reduce cave in. Top with icing and/or marshmallows.

*** Fay ***

Shrimp on BBQ

I love Outback Steakhouse. Love the seasonings they use on their shrimp especially. From RestaurantRecipesbook.com
Ingredients:
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
6 large shrimp, thawed if frozen
fresh lemon juice
1 tablespoon butter, melted
minced fresh parsley
Directions:
Get the grill very hot
Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, & cayenne pepper in a small bowl.
If the shrimp still have their shells on, remove them, leaving a small bit at the tail.
Remove the black vein running down the back of the shrimp.
Run a skewer through the middle of the shrimp (not lengthwise).
6 on each skewer. The shrimp should be nestled together with each other.
Lay the shrimp on a plate and squeeze fresh lemon juice onto them.
Liberally brush the shrimp with melted butter.
lightly sprinkle the seasoning over the shrimp, being careful to not use too much.
Place the shrimp on the grill with the seasoning side down.
Brush more melted butter on the shrimp as it cooks on the grill and sprinkle this side with the seasoning as well.
Cook for approximately 3 minutes and flip.
Cook for an additional 2 to 3 minutes or until nicely browned.
Remove the shrimp from the grill and serve them on or off the skewers.
Sprinkle lightly with fresh parsley.
Serve with remoulade sauce.
Recipe
1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onion
1 teaspoon minced green bell pepper
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pinch salt
*** Fay ***

Chocolate Sauce

1 can Bordens milk
1 c choc chips and 2 Tbs butter
Melt and bring to boil may add a little water to thin as needed

*** Rosalie Willems ***

Pea Soup

Boil ham meat bone in water
Add peas
Chopped potato
Bay leaf
Salt and pepper
Parsley
Can add chopped carrots
Simmer until veggies are soft

***Mom H. ***

Doughnuts

2 pkg yeast
2 tsp sugar
dissolved in ½ c water

2 cups milk scaled add 2 c flour and yeast mixture mix
Add:
½ c melted butter
½ c sugar
1 tsp salt
4 egg yolks and 1 whole egg or (4 eggs)
1 tsp lemon juice and 1 tsp vanilla
5 c flour, stir with spoon and let rise
Roll out cut to about ½ “ thickness
Deep fry until golden brown

*** Mom H. ***

Big Butterscotch Drops

2/3 c butter
1 ½ c brown sugar packed
2 eggs
1 tsp vanilla
1 Tbs. white Vinegar
3 ½ c flour
1 tsp BS
½ tsp BP
½ tsp salt
1 c evaporated milk
1 c chopped walnuts
Bake at 350˚ on greased cookie sheets
Drop by heaping teaspoonful. Bake about 12 mins. or until nicely browned and set
Ice while still warm with browned butter icing. Yeast 3 dozen
Browned Butter Icing
½ c butter
3 c sifted icing sugar
3 Tbs boiling water
heat butter until dark golden brown, stir in sugar add 2 Tbs water and more if needed.

*** Lois McAlpine ***

Jam Jams

1 c brown sugar
1 c lard
2 eggs
1 tsp BS
6 Tbs syrup
1 tsp lemon or vanilla
3 cups flour more to help roll out
Roll to ¼ “ thickness, cut into rounds bake 325˚ for 10 min
Sandwich together with jam

*** Grandma Williems ***

Chocolate Carmel Squares

1. 1 1/4 c butter
½ c icing sugar
2 ½ c flour
Press into pan
Bake 350 ˚ 15 min.

2. In pot mix
1 c butter
1/4 c corn syrup
1 c brown sugar
1 can bordens milk
Boil 5 min. (I have made this in the microwave)

3. melt 4 Choc squares or ¾ bag choc chips and
1 Tbs butter
let second layer set a bit before adding choc layer cool and cut into squares

*** Fay ***

Cherry or Pineapple Cha Cha

2 c graham wafer crumbs
1/3 c melted butter combine and pack in pan saving some crumbs for topping
4 c minature marshmallows
½ pt whipping cream (whip it and add to marshmallows)
Spread ½ of mixture over crumbs
Add pie filling (cherry)
Spread remaining Cream mixture over cherries and sprinkle top with crumbs saved
Chill for several hours.
(for pineapple, mix 1 can drained pineapple crushed with cream mixture and chill.

*** Mom H ***

Broccoli Cheese Soup

Cook in Large pot of water
1 bag frozen or one large head of Broccoli
2 potatoes
Large pot of water with 2-3 bouillon cubes
(Can also add couple of chopped carrots and cauliflower)
In Frying pan sauté in butter chopped onion and add to soup
Blend all ingredients together in Blender, return to pot and add shredded cheddar cheese and ½ c -3/4 c milk or cream.

Borscht

In large pot boil (ham hocks or pork chops, or soup bone) to make broth
Add chopped
Cabbage
Carrots
Potatoes
Onion
Parsley
Salt and pepper
2 cans Tomato Sauce
Simmer several hours and serve with crackers or fresh bread.

Guacamole

Two soft avocados (keep the pits to add to mixture at end they keep the sauce from turning brown)
1 Tbs sugar
1 Tbs lemon juice
1 Tsp salt
½ cup of salsa
1 small chopped onion
½ cup of sour cream or more to taste
Blend until smooth

Cheese Turnovers

1 c flour 1 c corn meal ½ c parmesan cheese tsp salt 1 Tbs BP  2 eggs 2 Tbs oil Water to moisten mixture  (approx 1/4 cup) to rolling consistency Cut rolled dough into 4 inch circles and stuff with shredded white cheese and fold circle in half and pinch edges. Deep fry in oil for a few mins. until they turn light brown. Eat with Guacamole *** Fay ***

Egg Breakfast Casserole

1 lb ham or sausage
6 eggs
2 milk
1 tsp salt
1 tsp mustard
2 slices bread cubed
1 c cheddar cheese
refrigerate over night Bake 350 degrees for 45 mins.

*** Carly ***

Shrimp Dip and Crackers

8 oz cream cheese
¾ c mayo
¾ c sour cream
dill weed to taste
½ tsp lemon juice
1 tsp worchester sause
2 Tbs shrimp cocktail sauce
1/4 tsp garlic powder
chopped green pepper
chopped tomato
can of small shrimp
mix together and top with shredded white cheese

*** Fay ***

Pigs in a Blanket

2 cups flour
heaping tbs BP
1 tsp salt
½ cup butter chilled and cut up
enough milk to make dough roll able
wrap triangle pieces of rolled dough around cheddar cheese smokies
Bake 350 for 15 mins
(I roll out the left over dough and stuffed it with cheddar cheese for additional appetizers)

*** Fay ***

Short Bread

Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup cornstarch
2 cups sifted all-purpose flour

Directions
Preheat the oven to 325 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart or roll into 1/4" thickness and cut into shapes or roll into a 1 1/2" log and chill and cut into slices and place on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

*** Fay ***

Frosted Flake Cookies

Melt 1-bag kraft caramels (they now come in tiny baking balls)
3 Tbs whipping cream
1 Tbs butter
Add mixture to Frosted Flakes and peanuts and drop onto wax paper with spoon and chill to harden.


*** Mom ***

Egg Rolls

Fry and Drain
¾ lb gr pork
1 clove minced garlic
1 tbsp cooking oil
Add 2 c finely chopped bok choy
½ c finely chopped green onion
1 c finely chopped fresh mushrooms
½ c finely chopped water chestnuts
½ c finely shredded carrot
Stir in and Cook
2tbsp soy sauce
2tsp cornstarch
½ tsp sugar
¼ tsp salt

Wrap in egg roll skins and fry in fat 365 degrees for 2-3 mins
Til golden makes 12

Guacamole with a Fresh Twist

Total Time: 10 minutes
Servings: 4

Ingredients
6 green grapes, quartered
2 small tomatillos, husks removed, rinsed and chopped (or 8 small grape tomatoes, halved)
1 small jalapeño pepper, seeds removed, finely chopped
1 whole scallion, chopped (including both white and green parts)
1/4 cup chopped fresh cilantro
juice and zest of 1 lime
2 avocados, peeled and chopped salt to taste
whole-wheat pita chips or tortilla chips, for serving


Grapes and tomatillos make it tangy-sweet and bursting with flavor.
Tomatillos, a staple in Mexican cuisine, look like tiny green tomatoes, although they're more closely related to gooseberries. They have a lemony, fresh taste that is accented by the grapes to give this guacamole an addictive flavor. If you can't find tomatillos, substitute grape tomatoes, a smaller, oval-shaped version of cherry tomatoes. Either way, your guests will love this flavorful guacamole, which can be whipped up in only 10 minutes.

Beef Turnovers

Dough:

1 c crushed French/onion cracker crumbs
1 c flour
¼ Parmesan cheese
6 T butter
3 oz Cream Cheese
4-5 T cold h2o
Form into ball and chill 30 min.

Filling:

Brown ½ lb. ground beef add
½ cup spinach (use canned drain and chop fine)
1 sm. can mushrooms (drain and chop fine)
¼ c spaghetti sauce
¼ tsp basil ¼ tsp thyme

Brush beaten egg on dough and Bake

400 degrees 18-20 min.

Moist Meatballs and Tangy Sauce

Combine:
1 ½ lbs ground beef
½ c dry bread crumbs
1 egg
1 small potato finely grated
1 small onion diced
1 tsp salt
1 tsp pepper
1 tsp steak spice
roll into 1” balls (can microwave on high for 6-8 min. stirring carefully after 3 min. drain off fat and set aside

Tangy Sauce
1 c peach or apricot jam
8 oz. bottle Kraft Russian Salad Dressing
1 pkg onion soup mix
Combine ingredients and microwave uncovered on high for 2-3 min.
Serve over white rice.

Potato and Ham Casserole

Ingredients:
1 1/2 to 2 pounds potatoes, thinly sliced, about 4 to 5 cups
2 cups diced ham
4 tablespoons butter
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 cup finely chopped red or green bell pepper
3 tablespoons flour
2 cups half-and-half or 1 cup milk and 1 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon dried mustard
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes
1 cup shredded Cheddar cheese,

Preparation:
Grease a 9x13-inch baking dish. Heat oven to 325°.
In a large saucepan, melt butter; add onion and celery and sauté until tender. Add bell pepper and sauté for 1 minute longer. Stir in flour until smooth. Gradually add half-and-half, stirring constantly. Add seasonings and salt, to taste. Continue cooking, stirring, until thickened. Add sliced potatoes and diced ham and stir to combine. Transfer mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for about 10 minutes longer, or until potatoes are tender. If desired, sprinkle shredded cheese over the top of the casserole and bake for a few minutes longer, or until cheese is melted.
Serves 4 to 6.

Sour Cream Chili Bake

1 lb ground beef browned
1 15 oz can of beans
1 10 oz can of hot sauce
1 8 oz can of tomato sauce
1 c shredded cheese
1 tbsp minced onion
1 6 oz pkg corn chips (keep 1 cup crunch the rest and add)
In casserole bake uncovered 375 degrees for 30 mins.
Spoon 1 c sour cream on center top and sprinkle ½ c shredded cheese on top
Surround with a cup of corn chips. Bake uncovered 2-3 mins.

Aunt Jackie’s Pecan Tarts

3 oz cream cheese, softened
½ c + 1 Tbs butter, softened
1 c flour
1 egg
¾ c brown sugar, firmly packed
1 tsp vanilla
Dash salt
2/3 c chopped pecans

Preheat oven to 325˚ Combine cheese, ½ c butter and flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt and remaining 1 Tbs butter: beat until smooth. Sprinkle 1/3 c pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 c pecans on top of tarts. Bake 20-25 min. until pastry is golden brown. Makes 24

*** LeChris ***

Scandinavian Almond Bars

1 c sugar
½ c butter
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp BP
¼ tsp salt
1 Tbs milk
½ c almonds, chopped

Frosting for cookies:
1 c powdered sugar
¼ tsp almond extract
1-2 Tbs milk

Cream sugar and butter, then mix in egg and extract. Combine the dry ingredients and add to the creamed mixture, mixing well. Divide dough into four parts and roll each part into 12x3” rectangles. Place on cookie sheets and brush with milk and sprinkle with almonds. Bake 18-20 min. at 325 ˚
Edges should be lightly browned and cookie should be firm to touch. Cool for 5 min. on pan and then cut diagonally into 1” slices. Remove cookies to wire racks to cool and then drizzle with icing.

*** Pearl ***

Snowman Cookies

Ingredients
1 8 oz cream cheese
1 c powdered
¾ c butter
½ tsp vanilla
2 ¼ c flour
½ tsp BS
1 (13 oz) pkg miniature peanut butter cups (optional)

Mix cream cheese, sugar, butter and vanilla add flour and BS mix well
Shape dough into ½ “ and 1 “ balls, using 1 small and 1 large ball for each snowman. Place balls slightly over lapping on ungreased cookie sheet and flatten to ¼ “ thickness with bottom of glass dipped in additional flour.
Bake 325˚ for 19-21 min. or until golden brown. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar, decorate with icing and cut peanut butter cup in half for hats.

*** Fay ***

Orange Cookies dipped in Chocolate

Bake 375˚ for 6-8 mins.

1 c sugar
¾ c butter
1 egg
2 c flour
1 tsp BP
2 Tbs Orange peel

Glaze

Melt
1 c chocolate chips
¼ c shortening
3 Tbs corn syrup
Dip cooled cookies to halfway mark, let cool on wax paper and refrigerate

*** Cassy’s favorite ***

Brunch Hash Brown Casserole

½ lb bacon sliced and cooked until crisp
Cook in spoon of drippings until soft
1 onion chopped fine
1 can 4 oz mushrooms drained
½ c green bell pepper, chopped
Remove with slotted spoon and combine with
12 eggs, 1 c evaporated milk.
Stir in 1 (16oz) hash brown potatoes thawed
1 c shredded Monterey Jack Cheese
1 tsp salt
½ pepper
¼ tsp dried dill weed. Stir all ingredients together and pour into lightly greased 13x9x2” pan and bake at 350˚ for 35 min. or until eggs are set

*** Fay ***

Peach Salsa 2

1 lg tomato
2-3 green onions
1-2 peaches
Limejuice
2 peppers Jalapeño
1-2 cloves garlic
½ tsp snipped fresh cilantro
1 tsp sugar
In food processor chop

*** Fay ***

Peach Salsa 1

2 c peach peeled and chopped
¼ c cucumber
¼ c Green onion
1 whole jalapeño
Pepper
2 Tbs Honey
2 Tbs lime juice
1 Tbs cilantro (or mint)
1 Med tomato
Salt
In food processor chop all to coarse. Makes 3 ½ c.

*** Fay ***

Brownie Angel Pie

Meringue Crust
3 Egg whites, room temp
Salt, pinch
¼ tsp Cream of Tartar beat until stiff gradually beat in
¾ c sugar until very stiff and sugar is dissolved.

Fold in
(16) Chocolate wafer crumbs ¾ c
Chopped pecans or walnuts ½ c
Vanilla ½ tsp
Spread in greased 9” pie plate forming a shell, bake in 325˚ oven for 30-35 min until dry and cool

Filling: Beat 1 c cream, 2 Tbs cocoa, 1 Tsp sugar, ½ tsp vanilla until stiff and spread over pie.
Sprinkle with grated chocolate 1-2 Tbs

*** Kelly at the Seminary ***

Cherry Slice

Oven 350˚ 8x8 pan bake 20-25 min.
A.
1 ½ c flour
2/3 c butter
3 Tbs brown sugar
B.
24 marshmallows
15 maraschino cherries cut fine
C.
Icing:
½ c butter
¾ c icing sugar
2 Tbs cold milk
1 tsp vanilla
2 Tbs boiling water
Cream together A mixture pat in pan and bake
Melt marshmallows, stir in cherries and spread over baked layer.
Mix icing and spread over marshmallow layer and keep in the refrigerator.

*** Mom ***

Chefs in the City Cooking Class

Chefs in the City Cooking Class June 17th 2010

Larry, Cassy and I attended our first cooking class in our complex. We had a great evening and the following menu was prepared.

Roasted Pepper Hummus (Larry even tried this)
20 oz checkpeas drained and rinsed
1 piece roasted red bell peppers
1 T chopped garlic
1 tsp paprika
1 tsp cumin
1 shallot chopped
1 tsp white pepper
1 lemon juiced and zested
¼ to 1/3 cup Olive oil
Salt to taste
Blend all ingredients in a food processor. Add the oil as needed at the end and season with the salt and pepper.

Flatbread
1 ½ cups warm water
½ tsp dry yeast
4 cups all purpose flour
½ tsp salt
2 T oil
Mix water and yeast and let stand 15 mins. Gradually pour in 2 cups of flour mixture and incorporate. Mix for about 1 min. to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour ½ cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 ½ hours. Divide dough into three balls, let rise again for ½ hour and roll out. Transfer dough to oiled baking sheet to 400 deg oven and bake 10-15-mins. or until golden brown.

Roast Chicken with Preserved Lemon and Olives (really good flavor)
Chicken Thighs (I would use Chicken Breasts in the future)
½ Bulb Garlic minced
3 Lemons zested and juice reserved
½ cup Kalamata olives rinsed and minced (Cassy would leave this out)
½ bunch of parsley minced
1 tsp red pepper flakes
1 cup vegetable oil
½ cup olive oil
Salt
Pepper

Heat the vegetable and add lemon zest, garlic, red pepper flakes. Let cook on low to medium heat for three mins. Arrange Chicken on sheet try and preheat oven to 400. Spread the lemon juice on the chicken. Then spoon enough oil mixture on the chicken to coat and rub both sides of the chicken. Season with salt and pepper. Bake for 15-20 mins until golden brown and has an internal temperature of 160 or higher. Add olives, parsley and olive oil to the oil mixture to make your sauce.

Roasted Vegetable Cous Cous (We all loved the cous cous)
2 cups cous cous
2 cups water
1 each red, green and yellow pepper small dice
½ red onion small dice
1 clove garlic minced
1 Portabella mushroom small dice
1 lemon juice and zest
salt pepper
¼ cup olive oil
Toss the peppers onion garlic and mushroom in oil and roast in oven at 400 or saute’ them on high heat. Season with salt and pepper. Bring the 2 cups of stock to a boil add the cous cous stir. Cover and take off the heat and let cook for 5 mins. Mix the cous cous with the olive oil the vegetables, lemon juice and zest and season with salt and pepper.

Smartie Oatmeal Cookies

1 cup softened margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups rolled oats
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup Smarties

Cream Sugars and margarine. Add vanilla and eggs. Add remaining ingredients except smarties. Stir well. Mix in smarties. Roll into balls and bake for 8-10 minutes. I always use parchment paper... it helps them from browning too much. Don't overbake!! They may not look quite done, but will continue to cook a bit as they cool. After taking the pan from the oven I drop it on the counter.. no setting it down gently! This helps them get nice and chewy. Remove from pans and let cool completely on the counter.
Makes 4 dozen.

Rich Icing Cream

Ingredients
2 1/2 tbsp. flour
1/2 cup milk
1/2 cup granulated sugar
1/2 cup shortening
1/2 tsp. salt
1 tbsp. butter
2 cups confectioners' sugar
1/2 tsp. vanilla extract

Methods/steps
Mix flour and milk well, bring to a boil, and cool. Combine and mix well the granulated sugar, shortening, salt and butter and add to flour and milk mixture. Combine the 2 cups confectioners' sugar and the vanilla extract and mix well. Add remaining ingredients. The longer you beat the better it is. Can be refrigerated for 2 months.

Pastry Cream

In saucepan combine 1 cup of sugar, dash of salt, 2 tbs cornstarch. Slowly add 2 cups milk, stir until smooth. Over medium heat stir and cook until thick and bubbly. Boil 1 min. Remove from heat; stir in little hot mixture into 6 slightly beaten egg yolks. Mix well. Pour back into pan. Stirring bring back to boil. Pour into bowl; add 2 tbs vanilla. Put waxed paper on surface. Chill. Whip ½ cup heavy cream. Gently fold into pastry cream.

***(Mom would sometimes cut the cooked puff pastry up into bars and then she would fill the layers and decorate the top. I guess that may have been easier then cutting the bars after filling pastry with cream.)

Napoleons

(1/2 recipe of Puff Pastry)
1. Line two cookie sheets with double thickness of heavy brown paper. Divide pastry into two equal portions. On lightly floured pastry cloth, with covered rolling pin, roll one portion at a time 15-by-6-inch rectangle; chill on cookie sheet ½ hour.
2. Preheat oven to 400 degrees F. Prick pastry well with fork; trim edges with sharp knife. Bake 25-30 min or until pastry is puffed and golden-brown. Remove pastry still on paper to wire rack let cool 5 min. Then remove paper. Cool completely on wire rack.
3. If necessary carefully trim sides with serrated knife to make layers the same size. Split each in half, to make 4 layers in all. Select the evenest layer for top; place puffed side up on wire rack on tray. Place chocolate (1/2 cup semisweet chocolate pieces and 1 tsp shortening) in a small saucepan.
4. Set pan in hot water to melt chocolate; blend in small bowl, combine confectioners’ sugar ( 1 cup sifted) and vanilla (1 tsp vanilla) and almond( ¼ tsp almond extract) with 1 ½ tbs hot water until smooth (if too thick add a little more water.) Pour frosting over top layer; spread evenly.
5. With chocolate mixture in small pastry bag with small writing tip, pipe five lengthwise stripes, 1 inch apart on frosting. To make chevron, pull wooden pick crosswise through chocolate and frosting, at 1-inch intervals; reverse direction each time.
6. Place undecorated layer cut side up on serving tray; spread with a third of pastry cream. Add second layer and a third of pastry cream; repeat. Top with decorated pastry. Refrigerate 1 hour. With sharp knife, cut crosswise into 8-10 servings.

Puff Pastry

1 lb (4bars) sweet butter chilled
4 cups sifted all purpose flour
(Sift before measuring)
1 tsp salt
1 cup ice water

1. Cut bars of butter in half lengthwise. Place side by side on sheet of waxed paper to form rectangle. Refrigerate to chill. Sift flour and salt into large bowl. With fork stir in ice water; mix well (dough will be dry) Mix with hands until four disappears.
2. Shape into ball on unfloured surface knead dough until smooth and elastic-10 min. Cover with bowl, let rest 20 min. (Dough will be easier to roll out) One lightly floured pastry cloth, with covered rolling pin, roll dough into a 22-by-6-inch rectangle.
3. Place butter on half of dough, ½ inch in from sides. Fold other half of dough over butter; press edges together with fingertips to seal. Refrigerate wrapped in foil, ½ hour to chill. With rolling pin, press dough lightly several times to flatten butter.
4. On lightly floured pastry cloth, quickly roll out lengthwise into a 20-by-8-inch rectangle pulling out corners to keep square. Roll from center out with firm even strokes rolling over sides lightly only when desired length and width have been reached.
5. From short side, fold dough into thirds, making sure edges and corners are even; press edges firmly to seal. Chill in foil ½ hour. On lightly floured pastry cloth, with folded side of dough at right, reroll dough lengthwise into 20-by-8-inch rectangle, as in Step 4.
6. (If butter breaks through pastry, brush spot very lightly with flour) Fold in thirds; refrigerate as in Step 5. Repeat rolling, folding, and chilling of dough four more times (six times in all) Refrigerate the dough 3 hours, or until ready to use. Makes 2 ½ lbs.

Tropical Cheese Cake

Crust:
¼ c sugar,
2 c graham crumbs,
add ¼ c melted butter,

Place in bottom of pan and chill

Filling:
Whip 1-8 oz cream cheese
And ½ c icing sugar and 2 cups whipped cream or cool whip

Put on wafer crust and top with cherries.

Candy Cane Cookies

3/4 c butter
3/4 c sugar
1 egg
1/2 tsp vanilla
1/2 tsp salt
2 1/2 c all-purpose flour
1/4 tsp baking power
1 tsp peppermint extract

red food coloring

Put the butter in the bowl & beat on medium-high for 30 seconds. Add 1 cup of flour, egg, sugar,  baking powder, peppermint extract & a dash of salt & beat until combined. Add remaining flour & beat again. Divide the dough into two even balls. Wrap one ball in plastic wrap. Return the other ball to the mixer & beat in enough food coloring to turn the dough red (it can take quite a bit to get a good red). Wrap the red dough in plastic wrap. Chill

Preheat the oven to 375 F. Cut a little of each color of dough off to work with & return the rest to the fridge. Roll each color of the dough out into "snakes" about 1/4-inch thick. Cut them into 5-inch lengths. Place a piece of red next to a piece of white dough & twist them together. Bake 10 mins. Makes about 30 candy canes.

Grandma’s Never Fail Fudge

2 c sugar
1/4 c cocoa
1/2 c butter
1/2 c milk
Stir and boil for 10 min or less remove from heat.

Add:
½ tsp vanilla

Put pot in cold water and beat. Add chopped nuts then pour into buttered pan. Let cool.

Poppy-Cock

Boil to hard ball stage:
1/2 c white syrup
1 1/2 c sugar
1 c butter
1/2 tsp crème of tartar
Remove from heat.

Add:
1/2 tsp baking soda
1 tsp vanilla
Add mixture to 8 cups of popcorn and nuts.

Grandma’s Buns

1)
Scald 4 c milk
Add:
1 c margerine
1 c sugar
1 tsp salt
Let mixture cool.

2)
1/2 c warm water
Stir in:
1 tsp sugar
2 tbsp yeast

Let rise. After mix 1 has cooled, mix 1 and 2 together. Add 4 c flour and 4 eggs. Use beaters for a while then kneed adding a total of 12 cups flour in all. Form balls on cooking sheet.

Bake 375˚ for 12 min.

Pecan Pie

1 unbaked pie crust
4 eggs
2 c corn syrup
3 tbsp butter (melted)
1 1/2 tsp vanilla
1/4 tsp salt
1 1/2 c pecans

Beat eggs slightly. Add remaining ingredients and stir ell. Pour into pie crust.
Bake 400˚ for 15 min then 350˚ for 30 min. Chill top with whipped cream.

Mom’s Cake/Neopolean Filling

1 c sugar
1/4 c flour
1/4 c corn starch
1/2 tsp salt
stir in 1 ½ c milk cook until thick

Add:
4 beaten egg yolks
Bring to a boil

Add:
2 tsp vanilla

Grandma’s Ginger Snaps

3/4 c margerine (melted)
1 c brown sugar
1 egg
1/4 c molasses
2 c flour
1/2 tsp salt
2 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger

Mix in order given. Form into balls and dip glass bottom in sugar and flatten balls.
Bake 375 for 10 min.

Grandma’s Bread

Scald 2 c milk.
Add:
2 c water
1/4 c Crisco or Margerine
4 tbsp sugar
1 tsp salt

Yeast:
1/2 c warm water
Stir in:
1 tsp sugar
2 tbsp yeast.

Mix together scalded milk mix and yeast mix. Add 12-14 cups flour.
Bake 350˚ for 45 min.

Mom’s French Loaves

Mix 1:
2 tbsp sugar
2 tbsp Butter, Margirne or Crisco
2 tsp salt
2 c boiling water (cool to luke warm)

Mix 2:
Dissolve 2 tbsp yeast in 1/2 c warm water. Add 1/2 tsp sugar and let rise.

Mix 1 and 2 together with 8-8 1/2 c flour and knead for 10 min.
Let rise 2 times. Knead and let rest for 15 min.

Make 2 rolls let rise twice the size. Make cuts across the top and brush on mix of 1 egg and 2 tbsp milk.

Mom’s Popsicles

1 pack kool aid
1 small pack jello (not sugar free)
1 c sugar
2 c cold water

Place on heat until jello is dissolved. Pour into holders.

Meringue Shells

4 eggs
1/4 tsp cream of tarter
1 c sugar
1/8 tsp vanilla

Cover baking sheet with aluminum foil. Spoon on the meringue or use pastry tip.
Pre-heat oven to 400˚ then place meringues in oven and turn off heat.
Leave in oven for 2 hours with doors closed.
Makes 10 at 3 ½ “ or 40 at 1”.

Mom’s White Cake

1/2 c butter
1 c sugar
3 eggs
1/4 c milk
2 c flour
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Cream butter and sugar then beat in eggs. Sift flour, salt, baking powder, add alternately with milk. Divide into greased layer tins.

Bake 350˚ for 20-30 min.

Mom’s Jelly Roll White Cake

3 eggs
1 c sugar
1/3 c water
1 tsp vanilla
1 c flour
1/4 tsp salt
1 tsp baking powder.

Beat eggs till lemon colored. Gradually beat in sugar. Pour in water and vanilla. Sift dry ingridiants and add all at one time. Blend until perfectly smooth.
Grease bottom of 11x15 pan. Line with wax paper and grease.

Bake 375˚ for 15 min.

Grandma’s Lemon Squares

1 can condenced milk
2 lemons (juice and rind)
Chill and beat condenced milk and lemon juice.

Caramel Icing:
1 c brown sugar
1/4 c butter
1/4 c milk or cream
Boil for 2 min. let cool. Thicken with icing sugar.

Line 9x9 pan with graham wafers. Add lemon mixture and another layer of graham wafers. Add caramel icing and let set.

Mom’s Rich Brownies

Blend ¾ c Crisco
1 ½ c sugar

3 eggs
add 3 tbsp cocoa made into a paste with h2o
1 c flour
½ tsp BP
½ tsp salt
½ c nuts chopped
1 tsp vanilla
place in buttered pan and bake for 30 mins at 350 degrees.

Bake 350˚ for 30 min or less, in buttered pan about 12” x 8” x 2”. Pour more batter in center to reduce cave in. Top with icing and/or marshmallows.

Mom's Butterscotch Pie

2 tbsp butter
3/4 c brown sugar
2 c milk
1/8 tsp salt
3 tbsp cornstarch
1 tsp vanilla
2 eggs separated
Place on heat and carmalize butter and brown sugar. Add 1 cup milk and vanilla.
To egg yolks add remainder of milk and cornstarch. Combine with sugar/milk/butter mixture. Cook until thinkened.
With egg whites, make meringue add 2/3 c sugar 1/2 tsp vanilla.
Bake 350˚ until meringue is golden brown.

Olive Garden Alfredo Sauce

8 oz. cream cheese, cut in bits
3/4 C. Parmesan cheese, grated
1/2 C. butter or margarine
1/2 C. milk

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Can be frozen.

Makes enough for 8 oz. fettuccine, cooked and drained.

Olive Garden Pasta E Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Chopped onion
14 oz. Slivered carrots
14 oz. Diced celery
48 oz. Canned, diced tomatoes
2 C. Red kidney beans
2 C White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. fresh, chopped parsley
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta, Shell macaroni; or other pasta

Preparation Instructions:
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes; simmer for about 10 minutes.
Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 quarts.

Olive Garden Toscana Soup

1 pound Italian sausage
3/4 cup onions, finely chopped
6 slices bacon, diced
1 1/4 teaspoons garlic, minced
1 quart chicken broth
4 cups water
6 whole potatoes, medium sized, cubed
2 cups kale, thinly sliced
2/3 cup heavy cream
2/3 cup whipping cream, optional
1/4 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1 teaspoon salt

1. Cook and drain sausage on paper towel.
2. Cook onions and bacon, diced in saucepan over medium heat about 4 minutes. Stir in garlic and cook an additional minute. Add chicken broth, water and potatoes, peeled and sliced. Bring to a boil; reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
3. Stir in kale, cream, and sausage, continue to cook an additional 5 minutes.

Jumbo Raisin Cookies

2 c raisins and 1 c water boil 5 mins let cool and add to the following
1 c creamed butter
2 c br sugar
3 eggs
1 tsp vanilla
pinch of salt
1 c chopped walnuts

mix together and Add
4 c flour
1 tsp BS
1 tsp BP
¼ tsp cloves
½ tsp cinminon
1 tsp nutmeg

Bake 350 degrees for 10 mins.

Pumpkin Cheesecake

Crust:
2 ¼ c gingersnaps crumbs
½ finely chopped pecans
1/3 c margarine
Bake 10 mins at 325 degrees

Filling:
3- 8 oz cream cheese
1 c sugar
1 tsp vanilla
3 eggs
1c canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
dash of cloves

*Beat cheese and ¾ c sugar and vanilla
Add eggs 1 at a time
Reserve 1 ½ c batter
Add remaining sugar and mix well
Swirl white and pumpkin batter with knife and bake 325 degrees 55-60 mins

The Chewy Chocolate Cookie

1 ¼ c butter
2 c sugar
2 eggs
2 tsp vanilla
2 c flour
¾ c cocoa
1 tsp BS
½ tsp salt
1 cup chopped nuts

Bake 350 degrees for 8-9 mins cookies will be soft
Cool on cookie sheet 1 min and remove to wire rack

Bottomless Cupcakes

Topping: beat
1 lg cream cheese
1 egg
1/3 c sugar
pinch of salt
6 oz choc chips

Cake: beat
1 c sugar
1 ½ c flour
¼ c cocoa
½ c oil
1 tsp BS
½ tsp salt
1 c water
1 tbs vinegar
1 tsp vanilla

makes 24 Bake at 350 degrees for 10-15 mins

Fudge Cake

½ c butter
1 ½ c sugar
2 eggs
½ c sweet milk
1 tsp vanilla
1 ¾ c flour
2 oz grated choc (or 3 tbs cocoa)
1 ½ tsp cream of tartar
1 tsp bs dissolved in ¾ c boiling water

makes 2 layers Bake at 350 20-25 mins

Pumpkin Pie

3 1/2  c milk
1 lg.  28- 30 oz can pumpkin
3 heaping tsp corn starch
3 eggs
1 tsp cinnamon
1 ½ tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
1/2 cup Maple Syrup
½ tsp salt
1/2  c white sugar
1/2 c brown sugar
Cook in pot until thickened pour into  2 pre-baked pie shells
Bake 10 mins in shells at 375 degrees
Serve when cooled top with whipped cream.

Easter Bread

3 c. scalded milk
2 1/2 . sugar
1 c. butter
6 eggs
4 egg yolks
3pkg quick rising yeast
1 tsp vanilla
flour for soft dough approx 8 to 10 cups

Bake 50 min at 300F.

O Henry Bars

cream:
2/3 c margarine
1 c brown sugar

add:
4 c. quick cooking rolled oats
1/2c corn syrup
3 tsp vanilla
dash of salt

stir to blend. Press in creased 9x13 pan. bake at 375f 12 - 15 min.
cool slightly

Melt 1 10oz pkg chocoate chips with 2/3 c peanut butter.
Spread on cake and store in fridge.

Chocolate Sandwich Cookies

1/2c. soft margarine
1c. white sugar
1tsp. vanilla
1tsp. bp
1tsp bs
1 egg
1c. milk
2 c flour
1/2tsp salt
1/2 c cocoa

cream margarine. mix in sugar and cocoat. Add egg and vanilla. Add dry ingredients alternately with milk. Beat until smooth.

Drop by tsp and bake at 360F for 7 min.

Marshamallow Whip

1c. crisco solid
4c. icing sugar
1/4c. milk
1 jar marshamllow cream
melt milk and marshamllow cream. cool. whip in criso and icing sugar.

Pie Crust

1 lb. cold shortening
4 cups heaping flour
1 tsp BP
1 tsp salt

Beat- 1 egg in a measuring cup (1 cup) with 1 T vinegar and fill to the top with water. Put all together and mix well. Shape in a roll and store in fridge or make pies. Makes 3-4 small two crust pies.

Bake 425 for 12 mins single crust

French Silk Pie

1 cup sugar
¾ cup butter
cream together for 4 mins
melt 3 squares choc and add to creamed mixture
½ tsp vanilla

add 3 eggs one at a time beating at medium speed
chill in cooked pastry shell top with whipped cream

Pie Crust
1 lb. cold shortening
4 cups heaping flour
1 tsp BP
1 tsp salt

Beat- 1 egg in a measuring cup (1 cup) with 1 T vinegar and fill to the top with water. Put all together and mix well. Shape in a roll and store in fridge or make pies. Makes 3-4 small two crust pies.

Bake 425 for 12 mins single crust

Sugar Cookies

2 cups sugar
1 lb butter
4 eggs
5 cups flour
2 tsp BS
4 tsp crème of tartar
Vanilla
1 tsp salt

Cream together first two ingredients and add eggs and vanilla, beating to mix. Add flour, BS, Tartar, salt mixture a little at a time. Roll and cut into shapes.

Bake 350 for 6-8 mins

Ice when cooled.

Spinach Salad

Spinach-fresh
Bacon crisp pieces
Cheese cheddar shredded
Cooked peas
1 c miracle whip
1 c sour cream
chopped mushrooms

Spinach Bread Dip

1 tub sour cream
1 c miracle whip
knorr’s veggie soup mix
frozen chopped spinach
green onions chopped
sm can of chopped water chestnuts
Round Pumpernickle or Sour dough bread
Bake in bread 1 hr @ 250 degrees wrapped in foil

Beef Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

Preheat oven to 375°

In a large skillet, brown ground beef with onion; remove from heat &
drain off excess fat. Add chili sauce, soups, chopped chili peppers,
milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely
crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture.
Sprinkle cheddar cheese and chopped black olives over top. Bake at
375° for 35 to 40 minutes. Let stand for 10 minutes before serving.

Molten Mocha Cakes

Prep Time: 15 min
Total Time: 32 min
Makes: 8 servings

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour

PREHEAT oven to 425°F. Grease 8 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Pour batter evenly into prepared custard cups.
BAKE 15 to 16 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish with a light sprinkling of additional powdered sugar and fresh raspberries, if desired. Serve immediately.

Strawberry White Chocolate Napoleons

Prep Time: 25 min
Total Time: 4 hr 40 min
Makes: 12 servings

1/2 pkg. (17-1/4 oz.) frozen puff pastry sheet
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
1-1/2 cups whipping cream, divided
1-1/3 cups sliced strawberries
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

THAW pastry sheet at room temperature 30 minutes. Heat oven to 400°F.
UNFOLD pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Bake on cookie sheet 15 minutes or until golden. Cool on wire racks.
MICROWAVE white chocolate and 1/4 cup of the cream in large microwavable bowl on HIGH 2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.
BEAT remaining 1-1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended.
SPLIT each pastry strip into 2 layers. Set aside 2 of the top layers. Spread remaining 4 layers each with 1/2 cup of the white chocolate mousse and 1/3 cup of the sliced strawberries. For each dessert, assemble 2 layers and top with 1 of the reserved layers. Drizzle with melted chocolate.
REFRIGERATE up to 4 hours.

Sweet and Sour Sauce

½ cup vinegar
½ cup H2O
1 cup sugar
¼ cup Ketchup
1 can pineapple
2 T lemon juice

mix and add
¼ cup H2O
3 T cornstarch

Sweet and Sour Ham (for Fried Rice)

Marinate cubed Ham in
1 tsp sugar
¼ cup soy sauce
salt
¼ tsp ginger

Stir into flour mixture of
2 eggs
1 cup cornstarch
½ cup flour

Fry in oil


Sweet and Sour Sauce
½ cup vinegar
½ cup H2O
1 cup sugar
¼ cup Ketchup
1 can pineapple
2 T lemon juice

mix and add
¼ cup H2O
3 T cornstarch

Curried Turkey

1 cup chopped turkey
1 cup mayonnaise
¾ cup shredded motza cheese
1/3 cup almonds chopped
1 T parsley
2 T onion chopped
2 tsp curry
2 tsp lemon juice
½ tsp salt & ½ tsp pepper
18 slices of Bread, crusts cut off
Roll flat and roll up mixture jelly roll
Style, hold with toothpick and brush with melted
Butter
Bake 375 15 mins.
Can be frozen and do not thaw and bake at 400 for 10 mins.


*** Jan Foth ***

Oatmeal Cookies

Cream:
1 cup butter
1 cup B. sugar
1 cup W. sugar

Add:
2 eggs
1 cup plus 3 T flour
1 tsp. BS
1 tsp. BP
¼ tsp. salt
1 tsp. vanilla
2 ½ cups oats
¾ cup coconut (optional)

Roll into balls and press

Bake 350 or 375 8-10 mins.

*** Brenda McAlpine ***

Jell-O Jigglers

2 large pkg or 4 small pkg of Jell-O
2 ½ cups of boiling water or apple juice
pour into 13”x9” pan and chill

Haystack Cookies

Combine in Pot:

1 ½ cups white sugar
5 T cocoa

Slowly dissolve sugar and bring to a boil

Add:

½ cup milk
½ cup marg.

Quickly add 3 cups rolled oats stir and cook 1-2 mins.

Remove from heal and add
1 cup coconut
1 tsp vanilla

Chocolate-Lover’s Cheesecake

Crust: Combine
1 ½ cup finely crushed choc.wafers
6 T melted butter

Press mixture on bottom and 1 ¾ up sides of 9”spring form pan

Filling: Beat
3 – 8oz.cheese till creamy and add 1 ½ cups sugar & 2 T flour & 1/8 tsp.salt
Stir into cream cheese mixture & add 4 eggs.
Beat just until combined, do not over beat
Stir in 4 squares semi sweet chocolate
¼ cup milk
1 tsp. vanilla
Turn into crumb lined pan.

Bake 325 for 60 mins. or more till center appears set.
Cool 15 mins. loosen sides with spatula. Cool 30 mins.
More and remove sides of pan. Cover and chill at least 2 hrs.
Drizzle choc. design on top of cake.

Broccoli Casserole

Cook:
1 clove garlic chopped
1 Lg. chopped onion
¼ cup butter

Add:
4 cups Steamed broccoli - cut into bite pieces

Or just bring broccoli to a boil and remove from water

Sauce:
1-10oz. mushroom soup or Cream Chicken Soup
7 oz. grated Cheddar cheese
¼ lb. chopped mushrooms (Can Omit)

Warm sauce and add to veggies

Topping:
¼ cup chopped almonds
½ cup buttered bread crumbs

Bake: 350 degrees 45 mins.

Lemon Squares

Crust:

1 c flour
½ c soft butter
2 tbsp sugar

Bake 15-20 mins at 350 degrees in 8x8 pan

Layer 1:

8 oz cream cheese
½ c icing sugar
½ - 1 tsp vanilla

Beat and fold in whipping cream

Layer 2:

Prepare lemon pudding and cool.
Spread over layer 1.

Layer 3:

½ c whipped cream over top


*** Mom ***

Sex in a Pan

Pistaschio
Crust = 1 ½ c flour
½ c butter
½ c chopped nuts

Bake 20 mins 350 degrees
Layer 1- 8oz cream cheese
1c icing sugar
fold in ½ c whipped cream (whipped)
Layer 2- Pistachio with 1 ½ c milk
Layer 3- ½ c whipping cream (whipped)

*** Annette ***

Pizza Crust

2½ to 3 cups flour
1 pkg yeast
1 tsp salt
1 cup warm H2O
2 tbsp cooking oil

Bake 425

Pizza Crust for Wood Burning Pizza Ovens

51/2 cups flour

1 heaping T salt

1T sugar

1 1/2 tsp instant yeast

2 1/4 cups room temp water

2 T olive oil

Sprinkle yeast and sugar and salt in warm water let it dissolve for a few mins and add oil

Mix in flour with paddle attachment on mixer and then kneed in to a smooth ball of dough.

Prepare this dough 3 days before making pizza can store in fridge or freeze in balls for later use.

White Sauce 

1 T Olive Oil

4 Cloves of Garlic

Sauté and Add

1/4 tsp Italian Seasoning

1/4 tsp salt

1/4 tsp pepper

2 T flour

Stir and Add

1 1/2 cups half and half

1 Heaping T grated Parmesan Cheese

Mix together

Tomato Sauce

Sauté chopped garlic 4 cloves in 1 T olive oil

Can or box of stewed tomatoes

Chopped basil leaves 2-4 T to taste

Salt and pepper 

Cook together can use it chunky or blend it for smoother sauce 

 

Nanaimo Bars

½ c butter
¼ c sugar
3 tbsp cocoa
Mix in pot on med heat and stir until smooth (or use double boiler)
Add 1 beaten egg and 1 tsp vanilla
Remove from heat and add
2 c graham cracker crumbs
1 c finely cut coconut
½ c chopped walnuts Spread mixture on 8”x8” pan and chill in fridge

Cream ¼ c butter; 2 c. icing sugar, 2 tbsp. Custard powder (bird’s eye or instant); 2 tbsp milk

Spread over cooled mixture; return to the fridge to set

Melt 2 squares chocolate with 1 tsp butter and spread hot mixture; very thinly over top and chill once more

Cut into small squares and serve.

Lemon Cookies

Mix 2 tsp lemon juice with ½ cup milk and set aside.

Mix together:
1 tsp BP
½ cup butter
¼ tsp BS
1 ¾ cup flour
¾ cup sugar
1 egg
1 tsp grated lemon peel and add lemon juice and milk mixture

Drop cookies on pan
Bake 350 degrees 12-14-mins
After brushing on mixture of ¾ cup sugar and ¼ cup lemon juice

Pecan Butter Balls

1 ¾ cup cake flour
¾ cup butter
1 cup finely chopped pecans
½ cup icing sugar
¼ tsp salt
¾ tsp vanilla
2 tsp H20

Beat butter, add icing sugar, salt and vanilla then add flour, and pecans adding the H2O as needed.
Roll into 1 inch balls.

Bake 350 degrees for 20 mins after

Dip baked cookies into 3 squares melted chocolate and cool

Chocolate-Coated Almond Truffles

24 truffles

5 tbsp salted butter
1 egg yolk
2/3 c sifted confectioner’s sugar
3 oz semisweet choc, melted and cooled
2 tbsp almonds, finely ground
¼ tsp almond extract
1 tsp vanilla
¼ c almonds ground
5 oz semisweet chocolate, melted

Cream butter and egg yolk; gradually add sugar, blending well.
Stir in 3 oz of choc. 2 tbsp ground almonds, almond extract and vanilla.
Chill until firm enough to handle choc

Shape into 2 inch balls; dip bottoms into ground almonds. Place on
Rack and chill

Partially melt 5 oz semisweet choc in saucepan over very low heat, stirring
constantly. Remove from heat and stir until completely melted. Spoon over
truffles to coat sides. Drizzle any remaining choc from a fork to make design

Almond Chocolate Bark

6 oz butter
1 ½ c sugar
½ c H2O
¼ c dark rum or H2O
¼ c honey
Bring to a boil 220 degrees
Add
2 c untoasted almonds

Bring to boil 225 degrees
(grease 2 pan cookie sheets spread on pans)
put into oven approx 24 mins. at 325 degrees
sprinkle with 8 oz grated semi sweet choc.
and 4 oz unsweetened choc. spread with spatula
sprinkle top with toasted almonds
makes 4 cups slit between two pans.

Egg Breakfast Casserole

1 lb ham or sausage
Mix 6 eggs, 2 c milk, 1 tsp salt, 1 tsp mustard and
1 c cheddar cheese. Pour over cubed or crumbled meat and
2 slices bread cubed.

refrigerate over night Bake 350 degrees for 45 mins.

Marinade

1 ½ c salad oil
¾ c soy sauce
½ c Worchester sauce
2 tbsp dry mustard
2 ¼ tsp salt
1 tbsp ground pepper
½ c vinegar
1 ½ tsp dried parsley flakes
2 crushed garlic cloves (or ½ tsp garlic powder)

Pour over meat, let stand 3 hours or overnight, refrigerated.
Good on pork, steak, or cheaper beef steak cuts.

*** Nan ***

Orange Refrigerator Cookies

3 c flour
¼ tsp BS
1c butter
½ c sugar
½ br sugar
1 egg
1 tbsp grated Orange Peel
2 tbsp OJ
1 tsp vanilla
½ c chopped walnuts

Hamburger Soup

1 ½ lb hamburger
onion
1-28 oz can tomatoes
2 c h2o
3 tins consomme’
1 tin tomatoe soup
4 carrots chopped fine
1 bay leaf
2 sticks celery chopped fine
parsley
½ tsp thyme
pepper
8 tbsp pearl barley

Rollkuchen

3c flour
2 tsp BP
1 tsp salt
1c cream
4 eggs
(1c milk plus 3 Tablespoons melted butter may be substituted for Cream)

deep fry in hot oil until golden brown and serve with sugar or Roger's Golden Syrup and Watermelon

Macaroni Salad

3 c shell macaroni
2 c cubed cheese
1 c chopped celery
½ c chopped green pepper
¼ c chopped onion
¾ tsp salt
1c sour cream
1c mayonnaise
¼ c milk
½ c sweet pickle relish
2 tbs vinegar
2 tsp prepared mustard

Chill several hours

Cheese Cake

Crust:
¾ c flour
3 tbs sugar
½ tsp shredded lemon peel
cut in 6 tbs butter
Stir in 1 slightly beaten egg yolk
and ¼ tsp vanilla

pat ½ of dough into bottom of pan and bake 400 degrees at 7 mins.
Butter side of pan and press remaining dough on sides

Filling:
3 - 8 oz cream cheese
¼ tsp vanilla
½ tsp lemon peel
Combine 1 c sugar and 2 tbs flour and ¼ tsp salt
Stir into cheese mixture and
Add 2 eggs and 1 yolk beating at low
Stir in ¼ c milk

Bake 450 degrees 10 mins then at 300 degrees 50-55 mins. Cool

Cheese and Bacon Stuffed Tomatoes

4 tomatoes
cook
6 slices bacon
½ c green pepper chopped
½ c onion chopped

add:
1 c shredded cheddar
2 tsp dry mustard
2 tbs chopped parsley
2 tbs crushed chees crackers

scoop out tomatoe centers and fill with mixture, top with crushed crackers and a dot of butter

400 degrees for 25 mins.

*** Claire ***

Taco Chip and Cracker Dip

On 12” plate layer
Mixture of
8 oz. cream cheese
½ cup sour cream
¼ cup miracle whip
1 cup Taco Sauce or (or seafood sauce) & shrimp
2 cups grated mozzarella cheese
under cheese may add chopped
green pepper
green onion
diced tomatoes

French Silk Pie

1c sugar
¾ c butter cream together for 4 mins.
add:
melt 3 squares chocolate
1 tsp vanilla
add:
4 eggs one at a time beating between each egg

Pour into baked pie shell and chill for several hours or overnight.

Top with whipped Cream.

Pavlova

4 egg whites
1 c sugar
1 tsp vanilla
1 tsp vinegar
2 tsp cornstarch

1 hour at 300 f. on wax paper lightly greased


*** Pearl got this recipe when she lived in London. ***

Mom's Flowers

I was looking through a Martha Stewart magazine the other day and she was making flowers out of crepe paper. My mother taught me how to make roses out of crepe paper one Valentines day when we were creating our own valentines cards to give away at grade school. Time passes and you forget the things your mother taught you. Somewhere in my memories are crepe paper roses and the best looking Valentine cards ever. Homemade is always better. Thanks mom.