Jesse’s Red Pepper Soup
2 Tbsp olive oil or butter
5 red bell peppers, roasted then chopped
1 ½ cups chopped onion
2 quarts heavy cream
salt & pepper to taste
Saute peppers and onion in oil, until carmelized. Add cream and cook until peppers are very soft. Allow to cool, and puree all chunks. Heat to thicken soup. Serves 10, side dish.
From Jesse Draper
Monday, November 25, 2013
Grilled Cheesy Bread
Grilled Cheesy Bread - Toasted Romano Crostini
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
Poppy Seed Pound Cake Muffins
Poppy Seed Pound Cake Muffins
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
Jamie's French Bread
Jamie's French Bread
1 pkg ( 2 ½ tsp) yeast
1 TBSP shortening
1 TBSP salt
2 TBSP sugar
1 C boiling water
1 C cold water
5-6 C flour
Dissolve yeast in 1/3 cup water (this is besides the water listed above). Place shortening, salt and sugar in large bowl. Add boiling water. Add the cold water. Blend in yeast. Add flour. Knead until smooth & let rise 1 ½ hours.
Punch down and shape into long loaves (2).
Let rise again until double in bulk - about 1 hour. .Bake at 400 for about 10 minutes. Reduce heat to 350. Bake 30 to 40 minutes longer - until loaves are crusty and brown.
From files of Jamie Schaefer
Brady Bread
Brady Bread for 3 loaves
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
Cheese Ball
Cheese Ball
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
Russian Refresher Mix
Russian Refresher Mix
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
Cheesy Grits
Cheesy Grits
3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
In a large saucepan, bring the broth, milk, and salt to a boil. Gradually whisk in grits.
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently. Stir in cheeses, white pepper, cayenne, and nutmeg if desired. Serve hot.
Note: If using bouillon in place of broth, omit the salt from the recipe.
From the files of Alecia Oliphant Schubert
3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
In a large saucepan, bring the broth, milk, and salt to a boil. Gradually whisk in grits.
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently. Stir in cheeses, white pepper, cayenne, and nutmeg if desired. Serve hot.
Note: If using bouillon in place of broth, omit the salt from the recipe.
From the files of Alecia Oliphant Schubert
Creole Potatoes
Creole Potatoes
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
Quick Rice Pudding
Quick Rice Pudding
3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk
Stir together rice and egg in a large saucepan. Add sugar and cinnamon and mix well. Add milk until mixture is creamy but not soupy. Heat until hot and bubbly, stirring frequently. Serve warm.
Mie Oliphant
3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk
Stir together rice and egg in a large saucepan. Add sugar and cinnamon and mix well. Add milk until mixture is creamy but not soupy. Heat until hot and bubbly, stirring frequently. Serve warm.
Mie Oliphant
Marge's Buns
Marge’s Buns
½ cup cold milk
½ cup hot water
½ stick softened butter
½ - 3/4 cup sugar
1 tsp salt
1 Tablespoon yeast
4 cups white flour
OR 2 cups white and 2 cups wheat and 1 Tablespoon dough
conditioner
Mix together 2 cups of flour and yeast. In a measuring cup combine the hot water and cold milk, and add to flour & yeast. Stir well. Next add butter, sugar, and salt, again mixing well. Add the remaining flour a ½ cup at a time stirring it all in. Knead dough, cover, and allow to rise. Once double in size, knock down and separate dough into 24 pieces. Form each piece into a roll and place on a greased cookie sheet (11x17). Bake at 350 F for 15 to 20 minutes. Butter tops when removed from oven for extra shine and flavor.
(15 rolls fit nicely in 13x9 dish and 9 rolls fit nicely in 7x10)
From Files of Mie Oliphant. who got it from Cindy DiPiazza (these are Cindy’s famous buns!)
½ cup cold milk
½ cup hot water
½ stick softened butter
½ - 3/4 cup sugar
1 tsp salt
1 Tablespoon yeast
4 cups white flour
OR 2 cups white and 2 cups wheat and 1 Tablespoon dough
conditioner
Mix together 2 cups of flour and yeast. In a measuring cup combine the hot water and cold milk, and add to flour & yeast. Stir well. Next add butter, sugar, and salt, again mixing well. Add the remaining flour a ½ cup at a time stirring it all in. Knead dough, cover, and allow to rise. Once double in size, knock down and separate dough into 24 pieces. Form each piece into a roll and place on a greased cookie sheet (11x17). Bake at 350 F for 15 to 20 minutes. Butter tops when removed from oven for extra shine and flavor.
(15 rolls fit nicely in 13x9 dish and 9 rolls fit nicely in 7x10)
From Files of Mie Oliphant. who got it from Cindy DiPiazza (these are Cindy’s famous buns!)
Corn Bread
Corn Bread
1 cup corn meal
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 tsp salt
1/3 cup oil
1 egg
Preheat oven to 400 F. Combine all dry ingredients in bowl and mix well. Combine oil, egg, and milk and mix well. Stir liquids into dry mixture until just blended. Pour into well buttered 8 inch square pan. Bake at 400 F for 25 minutes. Cut into 9 pieces, serve warm or cold.
Double recipe and put in 13x9x2 pan and bake as above. Cut into 18 or 20 pieces, serve warm or cold.
From Files of Mie Oliphant
1 cup corn meal
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 tsp salt
1/3 cup oil
1 egg
Preheat oven to 400 F. Combine all dry ingredients in bowl and mix well. Combine oil, egg, and milk and mix well. Stir liquids into dry mixture until just blended. Pour into well buttered 8 inch square pan. Bake at 400 F for 25 minutes. Cut into 9 pieces, serve warm or cold.
Double recipe and put in 13x9x2 pan and bake as above. Cut into 18 or 20 pieces, serve warm or cold.
From Files of Mie Oliphant
Potato Supreme
Potato Supreme (or Cheesy Potatoes or Funeral Potatoes)
2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)
Mix all ingredients together. Bake in a 9x13 pan for 30 minutes at 350 F.
If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz). Bake an additional 30 minutes.
2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)
Mix all ingredients together. Bake in a 9x13 pan for 30 minutes at 350 F.
If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz). Bake an additional 30 minutes.
Banana Bread
Banana Bread
1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)
In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt. Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth. Add eggs and remaining flour. Beat until blended. Stir in nuts.
Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan, cool thoroughly. Wrap and store overnight before slicing. Makes 1 8x4 loaf or 4 mini (4x2) loaves.
8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F
From Better Homes and Gardens Cookbook
1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)
In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt. Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth. Add eggs and remaining flour. Beat until blended. Stir in nuts.
Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan, cool thoroughly. Wrap and store overnight before slicing. Makes 1 8x4 loaf or 4 mini (4x2) loaves.
8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F
From Better Homes and Gardens Cookbook
Saturday, November 23, 2013
Thanksgiving Traditional Feast
Turkey, roasted (usually about 25 pounds)
Stuffing with onion, celery, & nuts
Lou's special mashed potatoes
Gravy
Sweet potatoes, mashed with nutmeg
Green bean casserole
Frog Eye salad
Cranberry salad (frozen)
Cranberry sauce
Rolls
Pies
Pecan, chocolate pecan
Pumpkin
Lemon Meringue
Apple , apple cranberry, appleberry
Mixed berry
Stuffing with onion, celery, & nuts
Lou's special mashed potatoes
Gravy
Sweet potatoes, mashed with nutmeg
Green bean casserole
Frog Eye salad
Cranberry salad (frozen)
Cranberry sauce
Rolls
Pies
Pecan, chocolate pecan
Pumpkin
Lemon Meringue
Apple , apple cranberry, appleberry
Mixed berry
Sunday, November 17, 2013
Alecia Cake
Vanilla Cake with Strawberry Cream Frosting
(Makes 12 servings)
Ingredients:
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled heavy whipping cream
Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10 inch springform pans.) In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
Nat's Notes:
1. As you can see, I used a 9x13 cake pan and did three layers instead of four. This makes a LOT of cake. (Which seems to justify the pound of butter (between the cake and the frosting) and 7 eggs, no?) It fed well over 20 people at Sophie's party. It does take longer to bake that way. I think I baked it for an hour and 5 minutes or so. Begin the toothpick tests at around 55 minutes, though.
2. Because I decorated her cake, I didn't swirl jam into the frosting.
(Makes 12 servings)
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled heavy whipping cream
Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10 inch springform pans.) In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
Nat's Notes:
1. As you can see, I used a 9x13 cake pan and did three layers instead of four. This makes a LOT of cake. (Which seems to justify the pound of butter (between the cake and the frosting) and 7 eggs, no?) It fed well over 20 people at Sophie's party. It does take longer to bake that way. I think I baked it for an hour and 5 minutes or so. Begin the toothpick tests at around 55 minutes, though.
2. Because I decorated her cake, I didn't swirl jam into the frosting.
Wendy Shumway’s Moose Poops
Wendy Shumway’s Moose Poops
1 ½ sticks softened butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
2 cups rolled oats
Powdered sugar
Use a hand mixer to blend all ingredients except powdered sugar together. Roll into small balls (3/4 to1 inch), then roll in powdered sugar. Freeze. Serve chilled. Moose live in cold climates. ☺
From the files of Wendy Shumway
1 ½ sticks softened butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
2 cups rolled oats
Powdered sugar
Use a hand mixer to blend all ingredients except powdered sugar together. Roll into small balls (3/4 to1 inch), then roll in powdered sugar. Freeze. Serve chilled. Moose live in cold climates. ☺
From the files of Wendy Shumway
Danish Dessert Cake
Danish Dessert Cake
1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.
Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.
Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.
Cook Danish Dessert according to package directions.
When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture. Refrigerate entire cake until Danish Dessert is set, and until ready to serve.
Refrigerate any left overs.
From the files of Sandra Marquez
1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.
Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.
Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.
Cook Danish Dessert according to package directions.
When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture. Refrigerate entire cake until Danish Dessert is set, and until ready to serve.
Refrigerate any left overs.
From the files of Sandra Marquez
Spudnuts
Spudnuts
2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk
Mix 8 cups flour, salt, sugar, and yeast. Cut in shortening. Add mashed potatoes and eggs, mixing well. Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours). Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again. Fry in oil at 380* F. Turn over when golden brown. Dip in glaze, hang on dowel to dry.
Glaze: 2 pounds powdered sugar, 1 cup water, 2 tsp vanilla. Mix together.
Makes 60 large donuts, plus holes.
From Kim Davidson, 2002
Substitution Note:
1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs
For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material. Mix in ½ cup shortening, and store in a cool dry place. When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.
2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk
Mix 8 cups flour, salt, sugar, and yeast. Cut in shortening. Add mashed potatoes and eggs, mixing well. Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours). Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again. Fry in oil at 380* F. Turn over when golden brown. Dip in glaze, hang on dowel to dry.
Glaze: 2 pounds powdered sugar, 1 cup water, 2 tsp vanilla. Mix together.
Makes 60 large donuts, plus holes.
From Kim Davidson, 2002
Substitution Note:
1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs
For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material. Mix in ½ cup shortening, and store in a cool dry place. When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.
Kim’s Sugar Cookies
Kim’s Sugar Cookies
2 eggs
2/3 cup shortening
2/3 cup butter
1 ½ cups sugar
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
Cream together shortening, butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt then add to creamed mixture. Roll out and cut into shapes. Bake at 375 for about 8 minutes.
From Kim Davidson
2 eggs
2/3 cup shortening
2/3 cup butter
1 ½ cups sugar
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
Cream together shortening, butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt then add to creamed mixture. Roll out and cut into shapes. Bake at 375 for about 8 minutes.
From Kim Davidson
Pecan Balls
Pecan Balls
1 cup butter (not margarine)
2 1/4 cups flour
1/3 cup sugar
1 Tbsp water
1 tsp vanilla
1 cup chopped pecans
1 cup sifted powdered sugar
Cream butter. Add sugar and half the flour. Add water and vanilla. Add remaining flour and stir well. Mixture will seem dry. Stir in pecans. Shape into 1 inch balls or crescents. Place on an ungreased cookie sheet. Bake in a 325 F oven about 20 minutes or till bottoms are lightly browned. Cook cookies on a wire rack. Gently roll cookies in powdered sugar or gently shake in a bag with powdered sugar. Makes about 36.
1 cup butter (not margarine)
2 1/4 cups flour
1/3 cup sugar
1 Tbsp water
1 tsp vanilla
1 cup chopped pecans
1 cup sifted powdered sugar
Cream butter. Add sugar and half the flour. Add water and vanilla. Add remaining flour and stir well. Mixture will seem dry. Stir in pecans. Shape into 1 inch balls or crescents. Place on an ungreased cookie sheet. Bake in a 325 F oven about 20 minutes or till bottoms are lightly browned. Cook cookies on a wire rack. Gently roll cookies in powdered sugar or gently shake in a bag with powdered sugar. Makes about 36.
4 Layer Cheese Cake Dessert
4 Layer Cheese Cake Dessert
1 cube butter, softened
1 cup flour
1 cup nuts, chopped fine
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cup cool whip, divided
2 small pkgs or 1 large pkg instant pudding
(choose a flavor – we like chocolate, lemon, pumpkin spice, and pistachio best)
3 cups milk
Mix butter, flour and nuts and press into bottom of 9x13 pan. Bake for 20 minutes at 350. Let cool. Mix cream cheese and powdered sugar until smooth. Gently add 1 cup cool whip. Spread on cooled crust. Mix pudding and milk together until thickened. Spread over cheese mixture. Top it all with remaining whipped topping. Garnish with shaved chocolate or fruit as desired. Refrigerate for one hour.
1 cube butter, softened
1 cup flour
1 cup nuts, chopped fine
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cup cool whip, divided
2 small pkgs or 1 large pkg instant pudding
(choose a flavor – we like chocolate, lemon, pumpkin spice, and pistachio best)
3 cups milk
Mix butter, flour and nuts and press into bottom of 9x13 pan. Bake for 20 minutes at 350. Let cool. Mix cream cheese and powdered sugar until smooth. Gently add 1 cup cool whip. Spread on cooled crust. Mix pudding and milk together until thickened. Spread over cheese mixture. Top it all with remaining whipped topping. Garnish with shaved chocolate or fruit as desired. Refrigerate for one hour.
Grandma Walker’s Cheesecake
Grandma Walker’s Cheesecake (from memory, I can’t find the recipe card!)
1 pkg graham crackers (1/3 of a box), crushed (about 1.5 - 2 cups crumbs)
1 cube margarine (½ cup), melted
½ cup powdered sugar
2 8 oz pkgs cream cheese, softened
1 cup powdered sugar
1 20 oz can crushed pineapple, drained
2 cups whipped topping
Combine crackers and ½ cup powdered sugar. Add melted margarine and press into bottom of 9x13 pan. Optional, bake crust at 350*F for 10 min. Allow to cool. Mix cream cheese and powdered sugar together until smooth. Add crushed pineapple and whipped topping gently. Spoon over crust. Refrigerate for at least on hour. Cut and serve.
From the files of Lucille Walker, acquired by Mie Oliphant 1980
1 pkg graham crackers (1/3 of a box), crushed (about 1.5 - 2 cups crumbs)
1 cube margarine (½ cup), melted
½ cup powdered sugar
2 8 oz pkgs cream cheese, softened
1 cup powdered sugar
1 20 oz can crushed pineapple, drained
2 cups whipped topping
Combine crackers and ½ cup powdered sugar. Add melted margarine and press into bottom of 9x13 pan. Optional, bake crust at 350*F for 10 min. Allow to cool. Mix cream cheese and powdered sugar together until smooth. Add crushed pineapple and whipped topping gently. Spoon over crust. Refrigerate for at least on hour. Cut and serve.
From the files of Lucille Walker, acquired by Mie Oliphant 1980
Easy Caramel Popcorn
Easy Caramel Popcorn
½ cup light corn syrup ½ teaspoon soda
1 cup brown sugar 16-18 cups popped popcorn
1 stick butter
½ Tablespoon water
pinch salt
½ teaspoon vanilla
Put all ingredients except soda and popcorn in a saucepan. Bring to boil and boil for 1 minute, stirring constantly. Remove from heat. Add soda, stir in, then quickly pour over popcorn and mix.
Makes a nice soft, chewy, gooey caramel corn. If crunchy is desired (like cracker jack) spread coated popcorn on a baking sheet and bake at 250" checking frequently.
From Kim Miller
½ cup light corn syrup ½ teaspoon soda
1 cup brown sugar 16-18 cups popped popcorn
1 stick butter
½ Tablespoon water
pinch salt
½ teaspoon vanilla
Put all ingredients except soda and popcorn in a saucepan. Bring to boil and boil for 1 minute, stirring constantly. Remove from heat. Add soda, stir in, then quickly pour over popcorn and mix.
Makes a nice soft, chewy, gooey caramel corn. If crunchy is desired (like cracker jack) spread coated popcorn on a baking sheet and bake at 250" checking frequently.
From Kim Miller
Easy Chocolate treats
Easy Chocolate treats
Melt in a glass bowl in microwave:
1 12-oz pkg chocolate chips
1 12-oz pkg butterscotch chips
Stir in 1 cup creamy peanut butter.
Stir in 2-3 cups of dry roasted peanuts OR 5-6 cups dry chow mein noodles, until well coated.
Drop by spoonful onto wax paper and chill to set. Store tightly covered.
From Illene Baures
Melt in a glass bowl in microwave:
1 12-oz pkg chocolate chips
1 12-oz pkg butterscotch chips
Stir in 1 cup creamy peanut butter.
Stir in 2-3 cups of dry roasted peanuts OR 5-6 cups dry chow mein noodles, until well coated.
Drop by spoonful onto wax paper and chill to set. Store tightly covered.
From Illene Baures
Oatmeal Cookies
Oatmeal Cookies
3/4 cup shortening 1 tsp salt
1 cup brown sugar 1 tsp vanilla
½ cup white sugar ½ tsp baking soda
1/4 cup water 1 cup flour
1 egg 3 cups quick oats
Cream shortening. Add sugars. Add water and egg and mix all together until creamy. Add dry ingredients and mix well. Scoop by Tbsp onto ungreased cookie sheet, about 2 inches apart. Bake at 350 F for approximately 10 minutes (just so the centers are barely cooked). Remove from oven, let cool on cookie sheet about 5 minutes.
From the files of Lisa Phillips
3/4 cup shortening 1 tsp salt
1 cup brown sugar 1 tsp vanilla
½ cup white sugar ½ tsp baking soda
1/4 cup water 1 cup flour
1 egg 3 cups quick oats
Cream shortening. Add sugars. Add water and egg and mix all together until creamy. Add dry ingredients and mix well. Scoop by Tbsp onto ungreased cookie sheet, about 2 inches apart. Bake at 350 F for approximately 10 minutes (just so the centers are barely cooked). Remove from oven, let cool on cookie sheet about 5 minutes.
From the files of Lisa Phillips
Mom’s Favorite Brownies
Mom’s Favorite Brownies
1 cup butter or margarine
3/4 cup cocoa
1/4 cooking oil
2 cups sugar
4 eggs
2 tsp vanilla
1 ½ c flour
1 cup chopped nuts
In a saucepan melt butter or margarine. Add cocoa and oil. Remove from heat, stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased 9 x 13 pan. Bake at 350 for 30 minutes. Cool. Cut into squares.
From the files of Mie Oliphant
1 cup butter or margarine
3/4 cup cocoa
1/4 cooking oil
2 cups sugar
4 eggs
2 tsp vanilla
1 ½ c flour
1 cup chopped nuts
In a saucepan melt butter or margarine. Add cocoa and oil. Remove from heat, stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased 9 x 13 pan. Bake at 350 for 30 minutes. Cool. Cut into squares.
From the files of Mie Oliphant
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