R E C I P E S
C A R O L Y N ’ S
3474 Hwy 5 NW
Compiled by: Marlo Brackelsberg
Edited by: Kari Ann Brackelsberg
RECIPES FROM CAROLYN’S KITCHEN originated when her
children, Kari and
Carolyn put “their” favorites on the computer so they would have them to enjoy.
Marlo saw the recipes on the computer, and began to add some of his own
favorites (quite obvious, beverages and desserts). Later Kari and
With the list in hand Marlo had to convince a sometimes uncooperative Carolyn to sort through her recipe drawer to find the ones needed.
Carolyn at times failed to appreciate all the effort Marlo put into this masterpiece. She at times felt that her recipe should be in the kitchen where she was cooking instead of the office where Marlo was entering it on the computer.
Hope you can use and enjoy the results.
1 oz light rum 1 oz mellow rum
½ oz orange curacao ½ oz orgeat syrup
1 oz sweet and sour 2 oz pineapple juice
2 oz orange juice
Blend all ingredients.
Pour into 16 oz glasses. Pour one
oz dark rum over top. Garnish with
pineapple wedges. Sit back and
enjoy. As good as those made in
6 oz lime aid 3 oz triple sec
6 oz tequila 12 oz club soda
Add ingredients to a blender. Fill with ice, blend, and enjoy.
3 oz Kaulua 3 oz Cream de Cocoa 3 oz brandy
Fill blender with ice cream. Add Kaulua, Cream de Cocoa, and Brandy: Mix and serve in a margarita glass. ENJOY.
Mix 11 eggs (room temperature) at high speed with whisk attachment. As soon as eggs are well mixed slowly blend in 2 cups sugar. Mix for one hour on high.
SERVE in mugs:
1 oz liquor, tom & jerry batter, hot water, and top with nutmeg
For liquor Marlo likes 2 parts rum, 1 part brandy..…Kari likes 1 part spiced rum and 1 part brandy.
Separate 6 eggs.
Beat egg whites with 1 t cream of tartar until stiff. Add 2 c powdered sugar.
In a separate bowl beat egg yolks 5 minutes. Add 1 c powdered sugar.
Fold yolks into whites.
Serve in mugs with ½ oz brandy, ½ oz spiced rum, and hot water.
3 eggs 1 c milk
½ c melted margarine 1 t vanilla
2 c flour ½ t salt
1 T baking powder 2 t sugar
Beat whole eggs in bowl until thick. Beat milk, melted margarine, and vanilla into eggs. In a separate bowl combine remaining ingredients. Stir dry ingredients into egg mixture and mix well.
2 eggs 1 c sour cream
¼ margarine, melted 1 c buttermilk
1½ c flour 1 t baking powder
½ t salt ¾ t baking soda
Mix eggs, sour cream, margarine, and buttermilk until smooth. In a separate bowl combine flour, baking powder, salt, and baking soda. Slowly add dry ingredients to liquid. Stir until well blended (batter will be slightly lumpy).
1 pkg dry yeast 2½ c sifted flour
2 c milk, lukewarm ½ t salt
4 eggs, separated 1 T sugar
1 t vanilla ½ c butter, melted
Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt, and sugar. Add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat egg whites until stiff, carefully fold into batter. Let mixture stand in a warm place about 45 minutes or overnight in refrigerator (until doubles in bulk). Use ½ c per waffle. Makes 8.
1 lb bulk pork sausage, browned and well seasoned 1 pkg crescent rolls
1 c loose pack hash brown potatoes, thawed 1 c shredded cheddar cheese (4 oz.)
Beat together: 5 eggs ¼ c milk
½ t salt 1/8 t pepper
Separate crescent rolls and press into a greased 12-inch pizza pan. Over crescent rolls spoon sausage, then potatoes, and then cheese. Pour egg mixture over all. Sprinkle with 2 T Parmesan cheese. Bake 375o 25-30 minutes.
1 can cream of chicken soup
½ c milk
2 t instant minced onion
½ t prepared mustard
4 oz shredded Swiss cheese (1 c)
6 - ½ inch thick slices French bread, buttered and halved
Combine first 4 ingredients in sauce pan. Heat until smooth. Remove from heat and stir in cheese until melted. Pour 1 cup of the sauce into a 10 x 6 inch baking dish. Break 6 eggs into the sauce in casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casserole with crusts up. Bake 350o 20 minutes or until eggs are set.
Cook to almost boiling and pour in bottom of 9 x 13 inch pan:
1 c brown sugar ½ c margarine
2 T corn syrup
Top with 6 slices of bread.
Combine and pour ½ over 1st layer of bread:
6 eggs 1½ c milk
1 t vanilla ¼ t salt
Top with 6 additional slices of bread.
Pour remaining egg mixture over 2nd layer of bread.
Cover and refrigerate overnight.
Bake, uncovered, 350o 40 – 45 minutes.
In a greased 9 x 13 inch pan place:
1 loaf (10 oz) French bread cut in 1 inch cubes (10 c)
Combine and pour over bread:
8 eggs 3 c milk
4 t sugar 1 t vanilla
¾ t salt
Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Dot bread with 2 T margarine. Combine 3 T sugar and 2 t ground cinnamon and sprinkle on top of bread. Cover and bake 350o 45 – 50 minutes (until a knife inserted near the center comes out clean). Let stand 5 minutes. Serve with syrup. 12 servings.
3 x-large eggs, beaten 1¼ c milk
1 T sugar 1 t salt
1¾ c flour
Mix together. Pour in buttered round frying pan. Roll and keep in warm oven until serve.
4 eggs 3 T oil
1 c milk ¾ c water
Salt 1¾ c flour
Mix in blender.
Mix the following ingredients and put in a small casserole:
1 can canned artichokes 1 jar marinated artichokes
1 can chopped green chilies
Spread ½ c mayonnaise over above mixture and sprinkle with shredded cheese.
Bake 30 minutes or put in microwave until hot and cheese melts.
Note: If doubled make in separate dishes
Trim top off of garlic.
Brush with olive oil.
Wrap in foil and bake for 30 minutes 400o.
8 oz cream cheese ½ jar LONE STAR GRILL BLACKEYED PEA DIP
½ c grated cheddar cheese ½ c grated Monterey Jack cheese
2 green onions, sliced ¼ c black olives, sliced
Spread cream cheese in 8 inch pie plate. Spread LONE STARE GRILL BLACKEYED PEA DIP over the cream cheese. Combine the grated cheeses and sprinkle over bean dip. Sprinkle onions and olives over cheese. Bake 350o 15 minutes or microwave 5 minutes.
12 oz cream cheese 2 T Worcestershire sauce
2 T mayonnaise 1 T lemon juice
1 small onion, grated Garlic salt
Cream together above ingredients and spread in a shallow pan (Pyrex).
Top with: ½ jar chili sauce
Sprinkle top with: 6 oz crabmeat
Chill. Serve with crackers.
4 avocados - peeled and cut into small cubes
2 - 3 tomatoes - peeled and cut into small pieces
Equal parts of lemon and lime juice to taste
3 jars hot picante sauce
Mix all together and serve with warmed tortilla chips.
1 - 7½ oz can tomatoes and jalapeno peppers
2 lb Velveeta cheese
Melt together and serve with tortilla chips.
1 lb hamburger, browned, seasoned, and drained
To burger add: 1 lb Velveeta cheese 1 c tomato sauce
1 T Worcestershire sauce 2 - 3 minced chili peppers
Simmer and serve hot with club crackers.
Wrap ½ slice of bacon around each Litl Smokie.
Place together tightly in baking pan.
Pack brown sugar on top (covering completely).
Bake 350o 50 – 60 minutes.
Transfer to serving platter with toothpick.
1 - 1½ oz dry mustard ½ t turmeric
1½ c + 3 T flour 3 t salt
4 T sugar
Mix all together. Add 1½ - 2 c boiling water gradually to the mixture. Stir until well mixed. Then thin with 1½ c vinegar. Sometimes it takes a little more.
I think the secret is the BOILING water and mix well with dry ingredients.
2 - 10 oz packages oyster crackers
Pour 1 c good oil over crackers
3 T or 1 - 1.1 oz pkg dry ranch dressing 3 t dry dill weed
½ t garlic salt ½ t lemon pepper
Sprinkle mixture over oyster crackers and mix.
Bake 275o 15 – 20 minutes.
1 - 12 oz pkg rice Chex or Crispix
Melt together: 12 oz milk chocolate chips
1 stick margarine
½ c peanut butter
Pour mixture over Chex and stir to coat.
Put in bag with 2 c powdered sugar and shake until well coated.
1 split clove of garlic French bread in 1” cubes
2 cans cream of shrimp soup Steamed shrimp, scallops, king crab, or lobster chunks
1 c milk Fresh ground pepper
1 lb Swiss cheese, grated Paprika
Rub pot with garlic. Heat soup in pot and mix until smooth. Slowly add milk and mix well. Add cheese slowly stirring as it melts. Add seafood. Sprinkle with pepper and paprika and place over burner. Dunk the bread using fondue forks.
NOTE: Mom uses 2 cans of shrimp for the seafood.
Marinate 1 c large shrimp in BBQ sauce.
Wrap each shrimp in ½ slice of bacon and bake at 425o until done.
Layer in a pizza pan or use two dinner plates:
1 can refried beans 1
container guacamole dip seasoned with
1 c shredded cheddar cheese 1 small can sliced ripe olives
¼ c green onion 1 tomato, chopped and drained
Serve with tortilla chips.
Flour tortillas Cream cheese, softened
Green Chilies, chopped Ripe olives, chopped
Roll up, wrap tightly, and refrigerate.
Cut in 1 inch pieces.
Serve with salsa as dip.
Marinate whole water chestnuts in Soy Sauce
Coat with sugar and wrap in bacon – held in place with a toothpick.
3 c chicken broth 1½ t salt
2 c potatoes, diced ¼ t pepper
1 c carrots, chopped ¼ c butter
1 c celery, chopped 1/3 c flour
½ c onion, chopped 2 c milk
1 c cheese (Velvetta) 2 c chicken, cooked and diced
Bring broth to a boil. Reduce heat and add vegetables. Cover and simmer until vegetables are cooked. In a saucepan, melt butter and stir in flour. Gradually add milk. Cover and cook over low heat until thick. Stir in cheese and cook until melted. Add cheese mixture and chicken to broth. Stir to combine and serve.
Sauté onions. Add celery and cubed potatoes.
Cook in the drained clam juice until done.
Add: 1 can cream of chicken soup 1 can cream of celery soup
1 can cream of potato soup 1 can cream style corn
Milk to make the right consistency 2-3 cans clams
Add: bacon, cooked and crumbled at the end.
6 - 8 potatoes 1 onion, chopped
3 carrots (or baby carrots), sliced 2 stalks celery, sliced
¼ c (1/2 stick) butter 1 can cream of chicken soup
2 c milk 4 strips bacon, fried crisp, cooled,
1 - 8 oz pkg cream cheese, softened and crumbled
Salt and Pepper, to taste Shredded cheese
Cover vegetables with water in stockpot. Boil until tender. Drain off most of the water. Mix butter, cream of chicken soup, milk, cream cheese, salt and pepper, and crumbled bacon. Add to vegetable mixture and stir well. Heat thoroughly. Top with shredded cheese before serving.
3 leeks, sliced (whites only) 4 medium carrots
5 T margarine 3 lbs butternut squash (pared and cubed)
6 c chicken broth 3 medium green zucchini
2 t salt ½ t thyme
¼ t white pepper 1 c half and half
½ c milk Parmesan cheese
In a large stockpot, sauté leeks and carrots in margarine. Add squash, broth, zucchini, salt, thyme, and pepper. Bring to a boil. Simmer about 30 minutes or until vegetables are tender. Cool until lukewarm. Puree until smooth. Return to stockpot. Add cream and milk. Heat through without boiling. Garnish with Parmesan cheese.
Note: Squash is easier to prepare by baking it whole, cutting it in half, scooping out the squash, and adding it to the pot when vegetables are done.
2 quarts chicken stock 23 oz canned tomatoes
1½ c picante sauce 5 oz shredded corn tortillas
8 oz pasteurized cheese spread 1.4 oz taco seasoning
5 oz diced cooked chicken breasts 1 medium onion, diced
¼ stalk celery, diced 1 small carrot, diced
½ green bell pepper, diced ¼ c fresh chopped garlic
½ t baking soda 1 1/3 c cream
Sauté onions, celery, carrots, bell pepper, and garlic with 2 tsp butter until tender. Add chicken stock, corn tortillas, taco seasoning, and chicken. Boil for 15 minutes. Add picante sauce, tomatoes, and cheese. Simmer for 30 minutes. Check soup for consistency. If thicker consistency is desired, add additional shredded corn tortillas. If thinner consistency is desired, add chicken stock. Once consistency is checked, add baking soda and stir well to reduce acidity. Add cream and stir. Top with baked shredded tortillas. Makes 1 gallon. This can be frozen before you add the cream.
2 c apples, diced 2/3 c miniature marshmallows
1 can mandarin oranges, drained 1 c mayonnaise
½ c sour cream ½ c walnuts, chopped large
Mix mayonnaise and sour cream together. Toss all together and serve chilled.
Combine dressing ingredients:
2 c mayonnaise 1/3 c grated parmesan cheese
½ c sugar 2 cloves garlic, minced
Juice of ½ lemon
Combine salad ingredients except bacon in a large bowl:
1 medium head cabbage, shredded 1 bunch broccoli, broken small
1-10 oz pkg frozen peas, thaw & drain 8 oz fresh mushrooms, sliced
2 c chopped celery 1 bunch green onions, sliced
1 lb bacon, fried and crumbled
Mix well. Add dressing and bacon and toss.
2/3 c Miracle Whip 1/3 c Western Dressing
2 cans mandarin oranges, drained 1 c rice, raw, cook and cool
1 c celery, diced ¼ c cashew nuts
3 lbs chicken or turkey, cooked and diced
Combine and chill. Serves 12.
¼ c mayonnaise Lemon juice
2 c chicken, cooked and diced 1 c celery, diced
1 t salt 1/8 t pepper
½ c grapes 2 oz almonds, slivered
Thin mayonnaise with lemon juice. Add remaining ingredients. Toss lightly. Serves 6.
¼ c green onions, sliced 2 T olive oil
2 T fresh lemon juice 2 T fresh cilantro, chopped
½ t ground cumin ¼ t paprika
¼ t salt ¼ t fresh ground pepper
¼ t ground coriander 2 c plum tomatoes, seed & chop
2 – 19 oz cans chickpeas, drained and rinsed
Place all ingredients except chickpeas and tomatoes in a large bowl and whisk until blended. Add chickpeas and tomatoes. Gently toss to coat and combine. Refrigerate at least 30 minutes or up to 6 hours. 6 servings.
Combine cooled macaroni and dressing and marinate several hours:
1 box shell macaroni, cooked, drained, and cooled ¼ c Catalina dressing
Add as much of the following as you would like:
Black olives, chopped 1 pkg imitation crab meat
Celery, diced Green peppers, chopped
Cheddar cheese, shredded Onion, chopped
Stir in the following dressing:
½ c sour cream 1 c Miracle Whip
Milk to thin
Chill and serve.
Mix and let stand ½ hour:
8 c large cucumbers, peeled & sliced 1½ T salt
1 c sliced onions 1 green pepper, diced
1 sweet red pepper, diced 1 c diced celery
Mix together until sugar is dissolved:
1 c white vinegar 1 t mustard seed
1 t celery seed 2 c sugar
Pour over cucumbers. Refrigerate. Keeps for 3 months.
Boil and then cool: 2¾ quarts water
1¾ c vinegar
½ c salt
In ice cream pail (5 qt plastic pail) combine: 6 heads dill
2 T pickling spice
5 cloves garlic
Fill ice cream pail with small cucumbers or spears. Cover with brine. Leave at room temperature for 12 hours and then refrigerate.
1 jar applesauce 1 can pears, cut in bite size pieces
1 can pineapple chunks 1 can grapefruit sections
1 can peaches, slices 1 can mandarin oranges
Drain juice off well. Stir fruit together with 1/3 c red hot cinnamon candy. Put in 1½ quart casserole, top with ½ c brown sugar. Bake 325o until hot and bubbly (about 1 hour).
1 - 3 oz pkg Ramen noodles, chicken flavored, break up noodles
¼ c oil 3 T wine or rice vinegar
1 T sugar 2 c shredded cabbage
1 – 6 ½ oz can chicken ¼ c green onion
3 T sesame seed Salt and pepper
3 T almonds, sliced and toasted Green pepper rings
Mix together everything except almonds and green peppers. Chill several hours. Garnish with almonds and green peppers. Serves 6 – 8.
1 pkg bow tie pasta 2 pkgs spiral pasta, rainbow
2 jars artichoke hearts 6 oz sliced ripe olives
2 pkgs Pepperoni 8 oz shredded cheddar cheese
8 oz mozzarella cheese 2 jars Italian dressing
2 pkgs dry Italian dressing
Combine and marinate for 12 hours or more.
In a 9 x 13 inch pan layer:
1 large head of lettuce, broken up
½ c instant chopped onions or 1 c fresh onions
½ c diced green pepper
1 pkg frozen peas, broken up
1 c Miracle Whip
1 c shredded Cheddar cheese
Optional: ½ c bac-o's or 8 slices bacon, crisp and crumbled.
Let set overnight. Serves 10.
1 c carrots, shredded 1½ c celery, diced
1 c tuna, chicken, shrimp, or ham Onion, grated
½ c Miracle Whip 1 c shoestring potatoes
Combine everything except shoestrings. Chill until serving. Stir in shoestrings immediately before serving.
2 c turkey, cooked and cubed 1 medium onion, chopped
Salt and pepper 2 – 11 oz cans mandarin oranges, drained
1 c celery, diced ½ c almonds, whole, toasted
1 pkg ring macaroni, cooked and cooled
Make a dressing of:
2/3 c mayonnaise 1/3 c Western dressing
½ t curry powder
Mix all together and chill prior to serving.
2 boxes ring macaroni, cook and cool
Add: 1 c Catalina dressing and mix
Add: ½ c onion, chopped
1 c celery, chopped
2 cans shrimp & juice
Make a dressing of the following:
1 c Miracle Whip
¼ c vinegar
3 T sugar
Mix well. Let stand in refrigerator overnight stirring occasionally. If too solid, add more dressing.
½ c sugar 1 1/3 c ripe banana
2 T brown sugar 2½ c flour
5 T margarine 1 t baking soda
1 whole egg ½ t salt
2 egg whites 1/3 c walnuts
Preheat oven to 375o. Spray large loaf pan with Pam.
Cream sugars and margarine. Add eggs and banana and mix. Add flour, soda, and salt and mix. Stir in walnuts. Pour into pan. Bake 1 hour.
3 c self-rising flour
3 T sugar
1 c beer
Stir together. Add desired seasonings. Pour in greased loaf pan and bake at 350o 45 minutes.
Mix together, cutting in shortening:
6 c flour ½ c shortening
½ c powdered milk 1 T salt
½ c sugar
Mix: 2 c warm water 2 eggs
2 pkgs dry yeast
Add liquids to dry mixture and combine. Leave slightly sticky, cover surface with thin layer of flour & let rest for 10 minutes.
Knead, adding flour if needed. In BOSCH – beat 10 minutes on #1 to knead
Let rise till double.
Punch down, shape, and raise again.
Bake at 375o. Makes 3 dozen
Cut 1 loaf frozen bread dough in 24 pieces and place in bottom of bunt pan.
Pour ¼ c melted butter over the top.
Mix and pour over top of bread dough:
½ c cream
½ c white sugar
½ c brown sugar
Bake at 350o 25-30 minutes. Cool for 5-10 minutes before dumping out of pan.
1 c cream 1 c brown sugar
½ c butter Handful of marshmallows
Heat until all is melted.
This is enough for 1½ loaves of frozen bread in a 9 x 13 inch pan.
Add some to bottom of pan and some carefully on top.
3 - 4 cans refrigerated biscuits ½ c ice cream
½ c white sugar ½ c brown sugar
½ c margarine Cinnamon and sugar
Cut biscuits into 4 pieces and roll in cinnamon and sugar. Place in a greased 9 x 13 inch pan. Melt ice cream, brown sugar, white sugar, and margarine together and pour over biscuits.
Bake 400o 20 minutes
2 loaves frozen bread dough thawed at room temperature
1½ c shredded cheddar cheese
1½ t basil
1 stick melted butter
Grease bunt pan. Toss cheese and basil together.
Slice bread loaves equally and cut slices in fourths (approximately 32 pieces per loaf). Roll pieces into balls and layer the balls in the bunt pan to cover the bottom. Brush with melted butter and sprinkle 1/2 of the cheese over top. Repeat with bread and cheese and then layer with bread topped with melted butter. Cover and let rise until dough reaches the top of the pan. Bake 20 minutes at 350o and an additional 20 - 30 minutes at 300o or until brown.
Turn out of pan immediately, cool, and serve.
Cut 1 loaf French bread into slices and place on heavy duty foil.
Put ½ slice Swiss cheese between each slice.
Heat 1 large onion or bunch of green onion in 1/3 to ½ lb butter, sauté for 20 minutes. Before baking add 2 T poppy seed to butter and onion & butter mixture and pour over foil wrapped bread. Bake ½ hour (15 minutes covered & 15 minute uncovered).
1 loaf frozen bread dough thawed 2 T melted butter
2/3 c brown sugar ½ c chopped walnuts
1 t cinnamon ½ c whipping cream
2/3 c sifted powdered sugar 1 T milk
Roll dough out flat to about 18 x 6 inches and brush with butter.
Combine brown sugar, nuts, and cinnamon and sprinkle evenly over the dough. Roll dough up and cut into 20 slices. Place rolls, cut side down, in 2 round baking pans and let rise until double in size (1½ hours). Pour cream over the rolls and bake at 350o 25 minutes.
Before serving drizzle with warm powdered sugar and milk frosting.
Mix together into fine crumbs the following:
2 c brown sugar 1 c butter
3 c flour 1 t salt
Save 1 c of this for topping.
2 eggs 1 c sour milk or buttermilk
1 t cinnamon 1 t nutmeg
½ t baking soda 1 t baking powder
Mix together all, except 1 c of the topping, making a batter. Pour batter in a greased 9 x 13 inch pan. Sprinkle saved topping over batter. Bake 350o 30-35 minutes.
2 pkgs dry yeast ½ c warm water
Add and mix well:
3 c milk, warm ½ stick butter
2 t salt ¾ c sugar
Add and begin to mix into dough:
3 c flour 2 eggs, beaten
9 c flour (approximatly)
¾ c golden raisins, cooked
1 lb glace fruit mix (cherries, pineapple, and orange and grapefruit peel)
Let rise. Punch down and form into 6 round loaves. Let double in size. Bake 350o 40 minutes. Frost with powdered sugar frosting.
2 measures of flour 1 c plus water
1 T Olive oil 1 t salt
1 pkg Active dry yeast 1 c chopped onion
2 cloves garlic, minced 1 T Oil
½ c sliced, pitted, ripe olives 1 T Snipped fresh rosemary
or 1 t. dried rosemary, crushed
Use bread machine, dough cycle, mix the flour, water, olive oil, salt and yeast.
For topping, in a medium skillet cook onion and garlic in 1 T olive oil, covered over low heat for 3-5 minutes or till the onion is translucent, stirring occasionally. Uncover, cook and stir just till onions begin to brown. Remove from the heat. If using olives, stir into onion mixture & set aside.
On a cookie sheet or baking stone. Using your hands, flatten the dough into a circle about 12 inches in diameter. With your fingers, press ½ inch deep indentations about 2 inches apart on the surface. Spoon onion mixture on the top. Sprinkle with rosemary. Cover and let rise in a warm place till nearly double (about 20 minutes)
Bake 375o about 25 minutes or till golden. If using dried tomatoes, sprinkle on top of dread during the last 5 minutes of baking.
For a different taste try BLUE or SWISS CHEESE AND WALNUT
Prepare as directed, except omit the onion, garlic, olives and tomatoes, and rosemary. Instead, brush the shaped dough with the 2 T of olive oil. Sprinkle with 1 c chopped walnuts and ¾ c crumbled blue cheese or shredded Swiss cheese.
¼ c margarine melted in pie plate
1½ t parsley flakes
¼ t dill
¼ t onion flakes
1 - 10 oz pkg refrigerator tube biscuits
Dip both sides of biscuit in spices and place in pie plate with butter. Bake 425o 12 minutes.
5 c riced potatoes 2 T sugar
1 c evaporated milk 1 t salt
1 T shortening
Boil potatoes. Drain & rice while warm. Add evaporated milk, shortening, sugar, and salt. Cool mixture over night before adding flour.
½ c flour to 1 c of potato mixture is a good rule to follow.
Use additional flour to roll out.
Melt ¼ c margarine and ½ c brown sugar.
In a small container mix ½ c white sugar and 1 t cinnamon.
Cut 2 packages of buttermilk biscuits in fourths.
Shake biscuit pieces in sugar and cinnamon and place in a bunt pan or bread pan.
Pour melted mixture over top and bake at 350o 25 minutes.
1 pkg active dry yeast 1 c quick cooking oatmeal
3 c bread flour 1 t salt
½ c molasses 1 T vegetable oil
1¼ c plus 1 T warm water
In bread machine pan, place ingredients in order given. Select “white bread” setting. Bake according to bread machine directions.
Work together: 2 c flour
¾ t salt
6 T butter
Mix together: 6 eggs
2 c milk
Mix everything together. Pour in greased popover pans. Bake 350o 1hour. Makes 18 popovers.
2 measures flour 1 c water
1 t salt 1 t butter
1 t dry yeast
Bake on basic bake cycle (4 hours).
10-12 flour tortillas 1 envelope spaghetti seasoning mix
1½ c tomato sauce 1 T oil
½ lb ground beef 1 - 15 oz can refried beans
1½ c chopped lettuce 2 c shredded cheddar cheese
Wrap tortillas in foil - heat 250o 15 minutes
Stir together seasoning, juice, and oil and put aside.
Brown beef. Add beans and ½ tomato mixture. Cover and simmer 5 – 10 minutes.
Place beef filling in each shell, sprinkle with cheese, roll up, and place seam side down in greased shallow pan. Pour remaining tomato mixture over burritos.
Bake 350o 20 minutes.
Serve topped with cheese and lettuce.
2 large cans whole chilies (6 small cans) ¾ lb Sharp cheese, shredded
4 eggs 2 small cans Hunts tomato sauce
4 T flour 1 large can evaporated milk
¾ lb Jack cheese, shredded 1 t oregano, optional
Layer in a 9 x 13 inch Pyrex pan ½ of chilies, Sharp cheese, and second layer of chilies. Mix eggs, flour, and milk and pour into pan.
Bake at 4000 for 30 minutes. Take out of oven and cool.
Layer on jack cheese, tomato sauce, and optional oregano. Let completed dish stand until 30 minutes before serving. Heat until bubbly, about 30 minutes at 3500.
Cook a 4 - 5 lb beef chuck roast with a little water, 4 - 5 cans green chilies, 1 large onion, garlic powder or juice, and 3 chicken bouillon cubes. Cook until tender. Remove from heat and shred beef. Strain the broth and thicken like gravy. Add to the shredded beef.
Warm flour tortillas until soft. Place about ¼ c meat mixture on tortillas and roll lightly - placing seam side down in baking dish.
Cover burros with 2 cans cream of chicken soup and top with ¾ lb shredded cheddar cheese. Bake at 350o about 30 min (until bubbly).
Serve with sour cream, ripe olives, green onions, and salsa on bed of shredded lettuce.
Should make about 16 burros or more.
2 lb Great Northern Beans, soaked in water overnight 3 onions, chopped
5 smoked ham hocks 4 t salt
1 t celery salt 1 T dry mustard
1 T prepared mustard
Boil on stove until skins of beans are loose.
Add: 1 c brown sugar ¾ c catsup
½ c molasses
Add water to cover. Bake at 325o 3 hours (until done).
Coat Chick Peas (canned, rinsed and drained) with olive oil and sprinkle with sea salt. Bake 350o - 400o 15 minutes. A good substitution for potatoes.
1 - 32 oz bag
Combine: 1 large onion, chopped fine 1 pint sour cream (1 carton)
1 can cream of celery soup 1 large green pepper
1 can cream of potato soup 1 t salt
Pour over potatoes and let it run through. Top with 4 oz grated cheese.
Bake 325o 1½ hours.
1 - 1 lb can creamed corn 1 egg, separated
½ c soda cracker crumbs (15 crackers) 2/3 c cheddar cheese, shredded
3 T margarine Salt and pepper
Mix together everything except egg whites. Whip egg whites until frothy and stir in last. Pour in greased casserole. Sprinkle additional crushed crackers on top. Bake 350o 30 minutes.
1 - 1 lb can (2 cups) golden cream-style corn ¼ c onion, minced
1 c milk 3 T pimiento, chopped (optional)
1 well-beaten egg ¾ t salt
1 c cracker crumbs ½ c buttered cracker crumbs
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash pepper. Mix well. Pour into greased 8 inch round baking dish. Sprinkle buttered crumbs on top. Bake 350o 20 minutes. Serves 6.
1 medium onion, chopped 1 c slivered almonds
3 c chicken broth 1 clove garlic, minced
1 c wild rice, rinsed and drained ½ c butter or margarine
Salt and pepper 2 - 4 oz cans mushroom, drained
Heat oven to 350o F. In skillet, sauté onion and garlic in butter 5 minutes. Add mushrooms and almonds; sauté 1minute longer. Pour vegetable mixture into greased casserole. Add chicken broth and wild rice. Cover. Bake 1 to 1½ hours, or until all liquid is absorbed. Salt and pepper to taste.
In 9 x 13 pan layer: Sliced raw potatoes
Browned pork chops
Pour 1 can cream of mushroom soup mixed with ½ c milk over pork chops and bake 350o 1 hour.
4 lbs beef roast ½ c catsup
3 t salt 2 T Worcestershire sauce
½ t pepper 1 large onion, chopped
1 c water 2 t garlic salt
½ t paprika 4 T brown sugar
1 t dry mustard 4 drops hot sauce
½ c lemon juice 2 - 16 oz cans tomato sauce
Combine all ingredients in large kettle. Cover and simmer 6 hours. Shred meat with forks. Pick out bones and discard. Serve on hamburger buns.
½ - ¾ lb hamburger ½ lb bacon, cubed
1 c chopped onion ½ c catsup
1 t salt ¾ c brown sugar
1 t mustard 2 T vinegar
1 - 1 lb can kidney beans 1 – 1 lb can lima beans
1 – 1 lb can pork and beans
Brown meat. Add onion and cook slightly. Mix all ingredients together. Beans should be partially drained. Bake 350o 40 minutes.
For crock-pot - drain beans very well. Cook on low for 4 - 6 hours.
Freezes well before cooking.
6 chicken breasts, skinned and deboned
1 pkg or jar chipped dried beef, rinsed in hot water.
3 slices of bacon, cut in 2
1 can cream of chicken or mushroom soup
1 c sour cream
Place beef in bottom of greased 9 x 13 inch pan. Place chicken on top and cover each breast with a piece of bacon. Bake uncovered 30 minutes at 325o. Mix soup and sour cream and pour over chicken. Continue baking, uncovered, for another hour or until chicken is done.
4 c Stovetop stuffing and seasoning 1 c melted margarine
Spread ½ on bottom of 9 x 13 inch pan.
2 cans cream of celery soup 4 t minced onion
1 c milk 1 c sliced water chestnuts
4½ c chicken breasts, boneless, cooked, and diced 1 can drained mushrooms
Spread over crumb base. Cover with remaining crumb mixture. Bake 350o 1 hour. After the first 30 minutes cover with foil.
2 skinless, boneless chicken breasts 1 T flour, heaping
1 oz butter 1 t minced onion
1½ oz mushrooms, sliced 1 T Dijon mustard
2 T Chutney 1½ oz heavy cream
Dash of salt, pepper, and garlic powder
In saucepan heat butter until hot. Flour one side of chicken breast, brown on floured side. Add salt, pepper, garlic powder, onions, and mushrooms. Continue to sauté until almost done, 325o or medium heat for about 30 minutes.
Add chutney and mustard stirring well. Remove chicken from pan. Add cream to pan, stirring well. Cook 30 seconds, pour over chicken and serve.
Place chicken in foil lined pan. Baste with sauce and bake uncovered, turning once at 350o for 1½ hours.
Sauce: ½ c butter ½ c honey
½ c prepared mustard 1 t curry powder
Chicken Curry Rice is prepared by combining the following in a 2 qt Casserole:
1 c rice 1 can chicken broth
1 can cream of mushroom soup 1 can water
1 can water chestnuts, sliced ½ pkg onion soup mix
Cover and bake 1½ hour at 325o.
2 pkg broccoli spears, cooked
8 chicken breasts, cooked or sliced turkey breast
Place broccoli in bottom of baking dish, place breasts over.
Mix together: 2 cans cream of chicken soup 1 c mayonnaise
1 t lemon juice ½ t oregano
Pour over chicken.
Top with 1 c shredded cheddar cheese and 1 c buttered breadcrumbs.
Bake 350o 30 minutes or until bubbly.
4 chicken breasts, boneless 1 c sliced fresh mushrooms
1 can cream of chicken soup Slivered almonds
½ c evaporated milk or half & half Parmesan cheese
Butter 4 T dry sherry
Brown chicken in butter. Mix soup, milk, sherry, and mushrooms and pour over chicken. Top with almonds and cheese. Bake, covered, for 45 minutes 350 o.
4 - 6 boneless, skinless chicken breasts 1 pkg Chicken flavored stuffing mix
4 - 6 slices Swiss cheese ½ stick melted margarine
1 can cream of chicken soup
Grease large casserole dish. Place chicken in dish, sprinkle with salt and pepper. Top with cheese slices and soup. Sprinkle with contents of flavor packet from stuffing mix. Top with stuffing and drizzle melted margarine over all. Cover (just top of stuffing) with foil to keep from browning too fast. Bake at 350o for 45 minutes. Remove foil and bake an additional 15 minutes.
1 large pkg frozen broccoli, partially thawed 1 c onion, diced
1 c wild rice (about 8 oz), cooked ½ c green pepper, diced
you can use Uncle Ben’s 1½ c celery, diced
1½ lb hamburger, fried and drained 1 can cream of mushroom soup
2 cans chicken gumbo soup ¼ c water chestnuts
4 oz cheese
Brown hamburger, set aside. Sauté green peppers, onions, celery, and broccoli till tender. Mix all ingredients, except cheese, together season to taste. Bake 350o 30-45 minutes. Sprinkle with cheese and return to oven for 15 minutes . Serves 8. Freezes well.
Layer the following in crock-pot seasoning each layer with salt and pepper:
2 large potatoes, sliced 2 – 3 medium carrots, sliced
1½ lbs ground beef, browned 2 stocks celery, sliced
Mix together and pour over vegetables and meat:
1 – 10 oz can tomato soup 1 – 10 oz can water
Cover. Cook on low 6 – 8 hours or high 2 – 4 hours.
Cook meat (pork roast, country style pork chops, or ham) in water with seasoning to make a well seasoned soup base at least 2 hours. Cool. Remove meat and cut off enough meat cubes to fill each potato dumpling.
Potatoes, peeled and shredded (6 medium – large potatoes = 18 dumplings)
Mix potatoes with flour, salt, and pepper (quite a bit) until mixture reaches a consistency that balls can be formed
Form baseball sized potato dumplings with meat in center. Drop in boiling soup base. Simmer at least 1½ hours or simmer ½ hour and bake 350o 2 hours in a covered baking pan.
In large bowl, mix first 7 ingredients until blended and set aside:
1 (12 oz) container cottage cheese 2 c shredded mozzarella cheese
2 eggs 1/3 c chopped parsley
1 t onion powder ½ t dried basil leaves
1/8 t pepper
In medium bowl, mix together spaghetti sauce and cooked ground beef:
1 (32oz) jar spaghetti sauce 1 lb ground beef, browned
9 uncooked lasagna noodles ¼ c water
Grated Parmesan cheese
In 12 x 8 inch pan spread ¾ cup meat sauce. Layer 3 uncooked noodles on top of meat sauce. Spread with half of the cottage cheese mixture and 1 ½ cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around edges of casserole. Cover tightly with foil and bake at 375o 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6 servings.
4 lobster tails (about 8 oz ea) 1/8 t onion powder
3 T butter or margarine, melted 1/8 t paprika
1/3 c seasoned dry bread crumbs 1/8 t salt
Select MEDUIM power. With kitchen shears, cut lobster through center of soft shell (underneath) to the tail. Lift lobster out of the shell by loosening with fingers, leaving meat attached to tail section. (Lobster meat will rest on shell). Arrange on 12-inch glass pizza dish, tails toward center.
Combine remaining ingredients and sprinkle over lobster. Heat, covered with wax paper, 8½ to 9½ minutes or until lobster is done. Let stand 5 minutes. Serve, if desired, with Lemon Butter. Lemon Butter: In small glass bowl, heat ½ cup butter and 1 to 2 tablespoons. lemon juice for 1½ minutes or until butter is melted.
Note: FOR TWO SERVINGS, follow above procedure. Half all ingredients; heat
lobster 5½ to 6½ minutes.
Cut up and dip pieces in flour. Brown in oil and put in baking dish.
Cover with chopped onion and mixture of:
1 can cream of mushroom soup
1 c cream
Salt and pepper
Bake 1 hour at 350o. Continue baking 300o 1½-2 hours more.
Place a hamburger patty on a 12 inch square of heavy-duty foil. Top with slice of onion and 5 or more slices of raw potato (cut ¼ inch thick). Add as many carrot slices as you like. Sprinkle with 1 tsp salt and 1/8 tsp pepper. Seal foil securely and place on baking sheet. Bake in oven 45-60 minutes at 350o. You can also do these on the grill.
Prepare your favorite well-seasoned dressing. Lay 2-3 browned pork chops on bottom of baking dish. Season chops. Spread dressing over pork chops. Top with another layer of pork chops. Cover each top pork chop with a thick slice of onion. Bake 375o 1 hour.
Brown chops on both sides. Top each chop with an onion slice and one teaspoon brown sugar. Mix together ½ c catsup and ½ c water, pour this over chops. Cook covered 1 hour.
Fill 9 x 13 inch pan ½ full of raw potatoes - 6 cups.
Layer 1½ lb ground beef, browned on top of potatoes.
Combine 1 can cheddar cheese soup with 1 c milk. Heat and pour over potatoes and beef.
Mix together the following and pour over casserole:
1 can tomato soup ½ t oregano
1 t sugar ¼ t pepper
Cover with foil. Bake 375o 60 minutes.
Remove from oven and sprinkle ½ c Parmesan cheese and sliced mozzarella cheese on top. Return to oven until cheese melts. You may add green pepper and pepperoni if desired.
Let meat stand at room temperature at least 1 hour.
Preheat oven to 375o. Rub meat well with salt and sprinkle with pepper. Place in shallow pan, do not cover, do not add water.
Cook for just one hour. Turn off heat, but do not open oven door at any time until ready to serve.
Regardless of the length of time the meat has been in the oven, plan at least 4 hours, 30-40 minutes before serving, turn oven on again, set to 375o. Cook meat an additional 30-40 minutes.
1 lb ground beef ½ lb pork sausage
Salt and pepper ½ t nutmeg
1 medium onion, chopped 1 egg
¼ t baking powder ½ c bread crumbs, fine
Mix together. Form into balls, roll in flour, and brown in frying pan. Reduce heat and cook until almost done. Place in heavy casserole (Dutch oven).
Make a gravy from drippings, flour, milk, and 1 can cream of mushroom soup. Pour gravy over meat balls.
Bake 350o until simmering. Reduce heat to 200o and cook 1 hour (until done).
1 Venison roast Carrots, potatoes, celery, onion, etc
1 can beer 1 can French onion soap
Place venison roast in crock pot. Add 1 can onion soup and 1 can beer. Cook on high for 4 to 5 hours. Add vegetables and cook another 2 hours.
1 lb navy beans, soak overnight and drain 6 c chicken broth
2 cloves garlic, minced 1 T oil
2 medium onions, chopped and divided in half 2 - 4 oz cans chopped green chilies
2 t ground cumin 3
4 c diced cooked chicken or turkey breast ¼ t cayenne pepper
Combine beans, chicken broth, garlic and ½ of the onions in a large soup pot. Bring to a boil, reduce heat and simmer until beans are very soft - 3 hours or more. Add more chicken broth if necessary.
In a skillet, sauté rest of onions in oil until tender. Add chilies and spices and mix thoroughly with bean mixture. Add chicken and continue to simmer 1 more hour. Serve topped with grated cheese. 8-10 serving.
3 lb hamburger browned with onions 4 pkgs English Muffins
1 large Ragu plain spaghetti sauce 1 large jar cheese whiz
Brown muffins. Spread with cheese whiz. Spread with spaghetti sauce. Top with hamburger and a dolp of spaghetti sauce. Sprinkle top with Parmesan, oregano, and dry parsley.
Freeze for later use or bake 350o 10 minutes.
Line bottom of pan with club crackers and sprinkle with sliced almonds.
Boil and cook the following ingredients for 2 minutes:
½ c butter ½ c sugar
1 T light corn syrup
Pour over crackers and almonds. Bake 350o 10 – 15 minutes or until bubbly.
Combine the following:
1 yellow cake mix with pudding 2 eggs
½ c oil ½ c water
1 - 11 oz Can mandarin oranges, do not drain
Mix on low with electric mixer for 3 minutes. Pour in lightly greased and floured 9 x 13 inch pan. Bake at 350o for 35 minutes.
Cool cake completely and frost with a mixture of the following (fold together):
1 - 15 ¼ oz can of crushed pineapple 1 small pkg instant vanilla pudding
1 – 9 oz carton Cool Whip
Refrigerate cake when done.
1 German Chocolate cake mix 8 oz cool whip
1 can sweetened condensed milk 3 crunched heath candy bars
1 jar ice cream topping, caramel fudge, butterscotch, or caramel
Make cake according to directions.
While still warm, poke holes in cake with clean pencil. Pour sweetened condensed milk & caramel topping over cake. When totally cooled, spread whip cream over top & sprinkle with heath bars. Let set several hours before serving.
2 c sugar ½ c buttermilk
1 t soda 2 c flour
2 eggs (slightly beaten) 2 sticks margarine
1 t vanilla 3 squares chocolate
1 c water
Preheat oven to 350o. Boil margarine, chocolate, and water for 1 minute and pour over the sugar and flour. Add buttermilk, soda, eggs, and vanilla. Mix well and pour into 10 x 15 inch pan. Bake 20-30 minutes.
When cool frost with the following:
Stir until boiling and boil 1 minute:
1½ c white sugar 6 T margarine
6 T milk
Remove from heat and add:
1½ c miniature marshmallows ¾ c chocolate chips
1½ tsp vanilla
Beat and spread on brownies.
Beat together: 1 c (8 oz tub) Parkay soft margarine 1 c sugar
½ c brown sugar, packed
Blend in: 2 eggs
Mix in: 3 c flour 1 t baking soda
1 t salt
Mix in: 6 chocolate covered candy bars (about 1¾ oz each -Snickers works well), chopped. Reserve ½ c for topping
Spread in 9 x 13 inch pan. Sprinkle with reserved candy. Bake 350o 25 – 30 minutes or until lightly browned. Cool in pan on wire rack.
3 c sugar 1 T unflavored gelatin
3 squares chocolate ½ c corn syrup
1 c milk 1 c butter
2 t vanilla 1 c nuts
Mix all except vanilla and nuts in heavy saucepan. Cook to soft ball stage (240o). DO NOT STIR while cooking. Stir in nuts and vanilla. Cool 15 minutes. Beat about 7 minutes and pour in greased 7 x 11 inch pan.
2 c shortening 1 c white sugar
2 c brown sugar 2 t vanilla
4 eggs 5 c flour
2 t soda 2 t salt
2 c chocolate chips 1 c chopped nuts, optional
Cream shortening, sugar, vanilla, and eggs. Add sifted flour and other ingredients. Add chips and nuts. Mix well. Bake 375o 8-10 minutes. Makes 5 dozen.
Stir until boiling and boil 1 minute:
1 c white sugar ¼ c milk
¼ c margarine
Remove from burner and add:
1 c miniature marshmallows 1 t vanilla
½ c chocolate chips
Beat and spread on cake or brownies.
1 c butter 3 eggs
1½ c brown sugar
Sift together & add to the above mixture:
2½ c flour 1 t cinnamon
1 t soda ½ t salt
Add: ½ lb Brazil nuts ½ lb slivered almonds
1½ lb dates ½ lb candied green cherries
½ lb pecans ½ lb candied red cherries
½ lb walnuts
Use some of the flour to dredge fruit & nuts.
Use a packed cookie scoop to place on an ungreased pan.
Bake 350o 10 – 15 minutes.
Frosting: 3 oz cream cheese ½ c powdered sugar
½ t vanilla extract ½ t almond extract
NOTE: I double frosting & use a pastry brush to frost
¾ c butter 2 1/3 c brown sugar
3 beaten eggs 2¼ c flour
2½ t baking powder Salt, pinch
1 - 12 oz pkg chocolate chips ½ - 1 c coconut
Melt butter in saucepan and mix in remaining ingredients
Pour in greased and floured 9 x 13 inch pan. Bake 35 minutes at 325o.
Mix together and pat in bottom of 9 x 13 inch pan:
½ c margarine ¼ c sugar
1 c flour
Bake 10 minutes at 350o.
Mix together and spoon onto crust (mixture is very thick and hard to spread so drop many T so you only have to spread a small distance):
11 graham crackers (crushed) 1 c chocolate chips
1 can sweetened condensed milk 1 t baking powder
¼ t salt
Bake 350o 20 minutes.
Whip together the following and frost cooled bars:
1½ c powdered sugar 1 t vanilla
½ c margarine, softened
Butter bottom only of 9 x 13 inch pan. Sprinkle in bottom:
1 c almonds, slivered, chopped, and toasted
In medium sauce pan cook the following until reaches 300o (hard crack stage):
1 c butter
1 c brown sugar
Pour mixture over almonds and spread out (mixture will not go all the way to the edges).
Over warm toffee sprinkle:
1 - 12 oz pkg milk chocolate chips
Spread as they melt.
Refrigerate several hours. Lift toffee out of pan and break into bite-sized pieces. Store in tightly covered container.
Crust. Mix together the following and pat in pizza pan. Bake 350o 10 - 15 minutes—no longer. Cool.
½ c powdered sugar ¾ c soft margarine
1½ c flour
First Layer. Beat until creamy. When crust has cooled, spread mixture over top of crust.
1 - 8 oz pkg cream cheese, softened ½ c sugar
1 t vanilla
Second Layer. Arrange any amount (or any combination) of fruit atop the cream cheese mixture, such as: Strawberries (3/4 to 1 pint, hulled), pineapple, oranges (peeled and sliced—1½ to 2), banana (1), grapes (green and red, seedless), kiwi fruit (2), blueberries, nectarines, plums, etc.
Glaze. Heat to a boil. Cook until slightly thickened. Cool and pour over pizza.
2½ T cornstarch 1 c fruit juice (pineapple juice is best)
¾ c sugar 1 t lemon juice
Carolyn’s note: Use your creativity to fashion this unusual but tasty dessert pizza.
1 pkg German sweet chocolate ½ c boiling water
1 c butter 4 egg yolks, unbeaten
2½ c cake flour, sifted 4 egg whites, beaten stiff
2 c sugar 1 t vanilla
1 t baking soda ½ t salt
1 c buttermilk
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each addition. Add melted chocolate and vanilla. Mix well. Sift together salt, baking soda, and flour. Add flour mixture alternately with buttermilk to chocolate mixture beating well. Beat until smooth. Fold in egg whites. Pour into 3 – 8 or 9 inch round cake pans lined with wax paper. Bake 350o 30 – 40 minutes. Cool. Frost tops only.
Combine in a saucepan:
1 c evaporated milk 1 c sugar
3 egg yolks ½ c margarine
1 t vanilla
Bring to a boil over medium heat, stirring occasionally. Boil approximately 12 minutes, until thickened.
Add: 1 1/3 c coconut 1 c pecans, chopped
Beat until thick enough to be spread.
Line a 9 x 13 inch pan with Club House or Waverly crackers.
Boil the following for 5 minutes:
2 c crushed graham crackers 1 c brown sugar
½ c white sugar ½ c milk
1 c margarine or butter
Spread half of boiled mixture on top of crackers. Add another layer of crackers and spread the remaining boiled mixture on crackers. Add another layer of crackers.
Melt together the following and frost with:
1 c chocolate chips 2/3 c peanut butter
Chill and serve.
2/3 c cornstarch 1 c flour
½ c powdered sugar ½ c butter
½ c margarine
Cream butter and sugar. Add dry ingredients that have been sifted together. Drop on cookie sheet or roll into small ball and press on sheet. Bake 15 minutes at 325o.
FROSTING: 1 c powdered sugar 3 T lemon juice
1/3 c melted butter 1 T powdered lemon rind
¾ c shortening, melted 2 c flour
1 c sugar ½ t cloves, ground
¼ c molasses ½ t ginger, ground
1 egg 1 t cinnamon, ground
2 t baking soda ½ t salt
Mix and cool in refrigerator.
Make into balls. Press down with a glass dipped in sugar.
Bake 350o until browned nicely, but still puffed. They crack when taken out of oven.
Cream together: 2 c margarine 2 c brown sugar
2 c white sugar
Add and mix: 4 eggs 2 tsp vanilla
Mix in: 4½ c flour 2 t baking powder
1 t salt 2 t baking soda
5 c oatmeal – put in blender & make like flour
Add: 1 bag chocolate chips
1 - 8 oz Hershey bar, grated fine
Bake 375o 6 – 8 minutes on ungreased pan.
Spray HALF ROUND LOAF PAN with Pam.
Beat well: 1¼ c sugar 1½ t pure almond extract
1 egg 2/3 c milk
Add and mix well: 1¼ c flour ½ t baking powder
¾ stick margarine, melted
Pour in pan. Bake at 350o 40 – 50 minutes, until edges are golden brown. Cool in pan.
NOTE: For easier handling place the pan on a cookie sheet.
Sprinkle with powdered sugar prior to serving if desired.
Combine the following and set aside:
1 c margarine 2½ c flour
2 c brown sugar 2 t vanilla
2 eggs 1 t baking soda
2 c oatmeal 1 t salt
1 c chopped walnuts
Melt condensed milk & chips together. Add other ingredients and set aside.
1 – 14 oz can sweetened condensed milk 2 T margarine
12 oz chocolate chips 2 tsp vanilla
1½ c chopped walnuts ½ tsp salt
Preheat oven to 350o degrees. Pat 2/3 of oatmeal mixture in a greased 10 x 15 inch baking pan. Compact with fork. Spread chocolate mix on top. Crumble remaining oatmeal mixture over chocolate. Bake 20 – 25 minutes. Cut in 1½ inch bars.
Combine and mix well:
2 c quick oats 1½ c flour
1 c peanuts, chopped 1 c brown sugar
1 t baking soda ¾ t salt
Add, mixing thoroughly (mixture will resemble coarse crumbs):
1 c margarine, melted
Press all except 1½ c crumb mixture into bottom of jelly roll pan. Bake 375o 12 minutes.
Combine and mix well:
1 can (14 oz) sweetened condensed milk
1/3 c peanut butter
Spread over partially baked crust to within ¼ inch of edge.
1½ c reserved crumbs 1 c M&M’s
Sprinkle over milk mixture, pressing in lightly. Bake 375o 20 - 22 minutes. Cool before cutting. Stays moist for up to a week.
½ c butter 1 t soda
½ c peanut butter ½ t salt
½ c white sugar 1 t vanilla
1¾ c flour 1 - 9 oz pkg. chocolate stars
Mix in order given. Roll in round balls about an inch in diameter and bake 8 minutes at 350o. Remove from over and place chocolate stars on top. Bake 2 more minutes until candy cracks.
Cream well: 1 c butter ½ c brown sugar
Add: 1 t vanilla 2 c flour
½ c walnuts, crushed
Make into balls and flatten. Bake 375o 12 minutes.
½ c pecans, chopped 1 T water
½ c butter ½ c shortening
½ c powdered sugar 2 t vanilla
2 c flour, sifted
Combine all ingredients at once and mix until well blended. Roll in finger size rolls. Place on cookie sheet and chill. Bake 375o 25 minutes (until done). While warm, lay tops in powder sugar to coat.
1 c rice (short grained) ¼ t salt – added after ½ hour of cooking
6 c whole milk ¼ to ½ c sugar added at same time as salt
1 c cream
Bring rice, milk, and cream to a boil in a heavy sauce pan. Reduce heat to simmer and continue to simmer until liquid is absorbed. May be placed in oven at low heat (250o) for about 1½ to 2 hours.
Combine and press in 7½ x 11 inch pan (or double and use a 9 x 13 inch pan):
1 c flour 5 T powdered sugar
½ c butter
Bake 350o 15 minutes.
Mix and spread on crust:
2 eggs, beaten 1½ c sugar
¼ c flour 2 c rhubarb
Bake 350o 35 minutes.
Cream: ½ c shortening 1½ c white sugar
Add: 1 egg 1 c sour milk mixed with 1 tsp soda
1 t vanilla 2 c flour
Stir in: 3 c rhubarb
Pour in greased and floured 9 x 13 inch pan.
Sprinkle top with combination of: ¼ c sugar
Bake 350o 35 minutes.
Note: To make sour milk, add 1 T vinegar to 1 c milk
¾ c brown sugar 6 T margarine
3 T light corn syrup ¼ t baking soda
4 c Corn Chex 4 c Rice Chex
¼ c semisweet chocolate chips
Cover cookie sheet with waxed paper. Microwave brown sugar, margarine, and corn syrup in large, uncovered, bowl on high 1 – 2 minutes, stirring after 1 minute, until margarine is melted. Stir in baking soda until dissolved. Stir in cereals. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces. Microwave chocolate chips in small bowl on high 1½ minutes or until chocolate chips can be stirred smooth. Drizzle chocolate over snack. Refrigerate 30 minutes. Store in airtight container.
NOTE: 1 c broken pretzels or ½ c honey-roasted peanuts may be stirred in with cereal.
2 c raw Spanish peanuts 1 c sugar
½ c water
Combine in a heavy saucepan and bring to a boil over medium heat. Boil 10 minutes or until sugar crystallizes. Pour on a well buttered cookie sheet and lightly sprinkle with salt. Bake 300o 15 minutes. Stir. Bake 15 additional minutes. Cool. Store in covered container.
2 (about) 4.4 oz pkg
(dry 4 inch long ladyfinger-like biscuits) mascarpone cheese (Italian cream
2½ c hot water cheese or 8 oz. cream cheese with
¼ c sugar ¼ c whipping cream & 2½ T sour
5 t instant espresso powder cream)
¼ c brandy 3 T sifted powdered sugar
2 T vanilla extract 1 c chilled whipping cream
2 T unsweetened cocoa powder (scant) Espresso beans (optional)
Cover bottom of 9 x 13 inch glass baking dish with single layer of biscuits. Combine water, sugar and espresso powder in large bowl. Stir until sugar and espresso powder dissolve. Stir in brandy and vanilla. Pour 1 cup espresso mixture over biscuits in baking dish. Reserve remaining espresso mixture.
Beat mascarpone cheese and 2 T powdered sugar in medium bowl until creamy. Using electric mixer fitted with clean beaters, beat cream in another medium bowl until peaks form. Gently fold whipped cream into cheese mixture in 2 additions. Spread mixture evenly over biscuits. Dip enough biscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cheese mixture. Cover and refrigerate at least 2 hours or overnight.
Combine cocoa powder and remaining 1 T powdered sugar in small bowl. Sift evenly over tiramisu. Garnish with espresso beans, if desired. Top with whipped cream.
1 c margarine ¾ c almonds, slivered, toasted
1 c sugar 3 T water
3 squares semi-sweet chocolate 1 T light corn syrup
Melt margarine over low heat in heavy saucepan. Add sugar, corn syrup, and water. Cook, stirring occasionally, to hard crack stage (300o). Remove from heat at once and quickly stir in ½ c almonds. Pour in buttered 9 inch square pan. Cool. Spread melted chocolate over candy and sprinkle with remaining almonds. Set in refrigerator until firm. Break into bite size pieces. Store tightly covered in refrigerator.
Mix and press into 9 x 13 inch pan:
1 c butter 1 c brown sugar
2 c flour 1 egg yolk
¼ t salt ½ t vanilla
Bake 325o 15 - 20 minutes.
Frost with 3 – 4 milk chocolate bars and sprinkle with chopped pecans.
1 box German chocolate cake mix 14 oz Kraft caramels
½ c evaporated milk ¾ c butter, melted
2 c pecans, chopped 1 c chocolate chips
Mix caramels, milk, and melted butter in top of a double boiler. Mix cake mix according to directions on box. Pour ½ of batter evenly into a greased 9 x 13 inch pan. Bake 15 minutes at 350o or until firm. Sprinkle chocolate chips over hot baked cake. Then spread on caramel mixture and sprinkle with 1 c pecans. Pour the rest of the cake batter over the top and sprinkle remaining pecans nuts on top. Bake 25 minutes at 350o or until baked through. Cool and serve.
½ c soft margarine ½ c corn oil
1 ¾ c sugar 2 eggs
Add: 1 t vanilla ½ c sour milk, buttermilk, or sour cream
4 T Cocoa ½ t baking powder
1 t baking soda ½ t cinnamon
½ t cloves 2½ c unsifted flour
Salt, dash 2 c diced, peeled zucchini (not shredded)
¼ c chocolate chips sprinkled on top before baking
Bake at 325o F for 40-45 minutes in 9 x 13 inch pan or muffin cup