From Stephanie Frederick
3 cups mashed sweet potatoes (canned)
1 cup sugar
2 eggs
1 T vanilla
½ cup melted butter
Mix, then pour into a 1 quart pan.
Add topping:
1 cup brown sugar
½ cup flour
1 cup chopped nuts (pecans or almonds)
1/3 cup butter (don’t melt)
Mix with fork then sprinkle crumbs on top of potatoes.
Bake @ 350 for 30 minutes
Double for a
9x13 pan. Enjoy!
1 white cake mix
Small box
pistachio pudding mix
3 eggs
½ cup sugar
½ cup oil
1 cup water
Mix it up
Remove 1 ½ cups
batter and combine with one tiny can (5 oz) Hershey’s chocolate syrup.
Grease and flour
a Bundt pan
Pour green batter into Bundt pan. Carefully pour chocolate batter on top.
Bake at 350
degrees for about 45 minutes. Sprinkle with powdered sugar before serving.
From Naomi Hays
¼ cup flour
¼ tsp pepper
5 pork fillets or chops (2 pounds)
2 tsp salt
1 tsp paprika
1 clove garlic crushed
1 pint light cream
3 TBL butter, melted
3 cups parsleyed rice
Combine flour
and seasonings. Coat fillets with flour. Brown with garlic on both sides in
butter, about 10 minutes. Remove meat from pan, keep hot. Blend 2 TBL of
drippings with 3 TBL left over seasoned flour. Stir in cream and cook, stirring
until smooth and slightly thick. Return meat to pain, cover and simmer 30 minutes.
Serve over rice.
To prepare rice:
combine 3 cups hot cooked rice, 2 Tbl butter and 2 Tbl chopped parsley.
Mix and put into a 9x13 pan:
½ cup softened margarine or butter
½ cup brown sugar
½ tsp salt
1 cup flour
Bake at 350 degrees for 12 – 15 minutes.
Pour the following ingredients on top of above:
1 cup brown sugar
2 Tbl flour
½ tsp salt
2 beaten eggs
1 tsp vanilla
1 cup chopped walnuts
1 ¼ cups coconut
Bake at 350 degrees for 20 minutes. Cool and slice into desired shapes.
From Aunt Priscilla
½ cup melted butter
1 ½ cup graham
cracker crumbs
1 c chocolate
chips
1 ½ c flaked
coconut
1 can eagle
brand milk
1 cup chopped walnuts
1 cup miniature marshmallows
9x13 pan – melt butter
in pan. Sprinkle crumbs over butter; sprinkle nuts over crumbs, then chocolate chips
over nuts. Sprinkle coconut over chips, then marshmallows over the chocolate
chips. Drizzle milk on top (still milk first if needed). Bake at 350 degrees
for 25 minutes. Cool 15 minutes then cut into squares.
From Naomi Hays
2 cups hot applesauce
½ cups shortening (or cooking oil—use less)
Sift together
2 cups flour
2 cup sugar
2 TBL cocoa
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
chopped nuts & raisins, as desired
Mix well. Bake at 325 degrees for 1 ½ hours
or 350 for 1 hour.
Glaze:
¼ cup butter, softened (not melted)
1/3 cup milk
powdered sugar
From Permans
36 light-colored caramels
3 TB light cream
Put in top of
double boiler and stir until melted.
1 cup cornflakes
1 cup rice Krispies
1 cup flaked
coconut
1 cup chopped nuts
Toss together,
pour caramel over all. Mix with a buttered spoon (and buttered hands) and drop
on wax paper. Stores well.
2 (3 oz) packages of cherry Jell-O
1 ¾ cup boiling water
2 cup 7-Up
Refrigerate until it begins to set.
Add:
1 (med. Size) can crushed pineapple-drain and save juice.
1 ½ cup small marshmallows
2 bananas (chunked) – chill
Top with:
Juice from pineapple
2 TB Flour
1 egg, beaten
½ cup sugar
2 TB butter
Cool Whip
Mix flour, sugar, egg, butter, pineapple juice and cook until thick. When cool,
add ¾ package (4 ½ oz) whipped Cool Whip. Spread on top and refrigerate.
Servies 10.
(Please add green food coloring to topping)
1 cup sugar
½ cup butter
½ cup light cream
1 tsp vanilla
2 – 3 TB rum flavoring
Dash of nutmeg
From Kathy Wendt
2 cups flour
1 tsp soda
½ tsp salt
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
4 small mashed bananas
1 cup chopped nuts
Cream butter and
sugar. Add eggs and vanilla and stir until mixed. Stir in mashed bananas and fold in dry ingredients.
Pour into 9x5
loaf pan. Bake at 350 for 55-60 minutes.
Makes three 9x5
loaves
Hershey’s Chewy Chocolate Cookies
1 ¼ cup butter,
softened
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
(unsifted)
¾ cup cocoa
1 tsp baking
soda
½ tsp salt
1 cup nuts,
chopped
Cream butter and
sugar; add eggs and vanilla. Combine flour, cocoa, soda, salt and mix. Spoon
into creamed mixture a spoonful at a time. Stir in nuts. Drop by teaspoonfuls
onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Cookies will be soft.
Cool one minute on cookie sheet and then transfer to wire racks. Make about 4 ½
dozen.
Fruitcake
½ c butter
1 c sugar
1 egg
1 ½ c applesauce
½ c dark liquid
½ tsp cinnamon
½ tsp ground
cloves
½ tsp nutmeg
2 tsp molasses
3 c flour
2 tsp soda
½ tsp salt
½ c dates
1 box raisins
Fruit mix
Walnuts
(mix last four
with flour to avoid sticking to each other)
Cream butter and
sugar together; add egg, applesauce, spices, and liquid and stir well. Mix
fruit and nuts with flour mixture and then add to wet mixture. Mix well. Bake
in 350 oven about 1 hour.
Joan Boyce’s recipe
1 medium-sized
onion, chopped (½ cup)
1 clove garlic,
minced
2 TB vegetable
shortening or lard
1 TB cornstarch
1 ¼ tsp salt
¼ tsp pepper
½ cup chicken
broth
2 ¼ chopped or
shredded cooked chicken
1 can (4 ounces)
chopped green chilies
Vegetable oil
for frying
12 canned,
refrigerated, or thawed frozen corn tortillas (I use flour tortillas)
Salsa (recipe
follows)
1.
Sauté onion and garlic in shortening in a large
saucepan until tender, about 3 minutes. Stir in cornstarch, salt and pepper;
mix well. Sitr in broth, chicken, and chilies. Cook, stirring constantly, until
very thick and bubbly.
2.
Heat a ¼-inch depth of oil in a large skillet.
Dip tortillas into hot oil for a few seconds to soften; drain on paper towel.
Spoon a heaping tablespoon of filling in center of each tortilla. Roll up.
3.
Sauté flautas, a few at a time, in the hot oil
in the skillet, turning often, until crisp, about 2 minutes. Keep flautas warm
until are are cooked. Serve with salsa. Garnish with lettuce, if you wish.
Salsa:
Chop 2 medium-size
ripe tomatoes, 1 medium-sized onion, and 1 medium-sized halved and seeded green
pepper. Combine with ¼ cup chopped parsley, 1 minced clove garlic, ½ tsp salt,
1/8 tsp pepper, and 1/8 tsp ground cumin in a small bolw; mix well. Refrigerate
1 hour or until cold.
Use ¼ lb. cheese
Place in a double boiler and let met.
Add 2 TB milk
Serve over cooked vegetables
Mocha Oatmeal Cake
1 ¼ cups boiling
water
1 cup quick or old-fashioned oats, uncooked
2 TB instant
coffee powder
1/3 cup butter
or margarine
1 cup packed
brown sugar
½ cup sugar
1 ounce
unsweetened chocolate, melted and cooled
1 eggy
1 tsp vanilla
1 ½ cups sifted
all-purpose flour
1 tsp soda
½ tsp salt
Heat oven to 350
degrees. Pour boiling water over oats and coffee powder; stir to combine. Cover
and let stand 20 minutes. Beat butter and sugars together until creamy. Blend
in chocolate. Add egg and vanilla; blend well. Stir in oat mixture.
Sift together
flour, soda, and salt. Add to creamed mixture and blend well.
Pour batter into
well-greased and floured 9-inch square baking pan. Bake in preheated oven 40-45
minutes. Frost as desired.
1 cake mix (yellow, white, or chocolate)
1 envelope Dream
Whip Whipped Topping (do not whip, use right from envelope)
4 eggs
1 cup cold water
Combine all
ingredients in a large mixing bowl. Blend with electric mixer until moistened.
Beat at medium speed for 4 minutes. Pour into a greased and floured Bundt pan.
Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; then remove
from pan and cool on rack. Serve plain or frost with Fluffy Frosting.
Fluffy Frosting:
Combine in a
deep narrow bowl: 1 envelop Dream Whip, 1 package (any flavor of 4-serving
size) Jell-O Instant Pudding and 1 ½ cups cold milk. Blend; then beat at high
speed to soft peaks, about 4 to six minutes. Store frosted cake in
refrigerator.
For gingerbread houses
1 lb. powdered
sugar
3 TBL meringue
powder
7 TBL warm water
(or 6 ½)
From Annette Harris
1 lemon cake mix
1 (5 oz) box of
lime Jello
1 (3.4 oz) box
of instant lemon pudding
¾ c boiling
water
½ c cold water
1 envelop of
dream whip topping mix
1 ½ cup cold
milk
Bake cake in a
9x13 pan as directed. Cool for 20-25 minutes.
Dissolve Jello
in ¾ cup boiling water. Then add ½ cup cold water. Let cool while cake is
baking.
After cake has
cooled for 20 minutes, poke holes through top of the warm cake with meat fork
or round wooden spoon handle. Pour Jello into holes. Refrigerate.
Topping: In
chilled bowl, blend and whip dream whip mix and instant pudding and cold milk
for 3-8 minutes until stiff. Frost cooled cake and refrigerate. Can be frozen.
From Miriam Carter
1 pkg yellow
cake mix
4 eggs
1 cup water
¼ cup oil
1-3.4 oz package
instant vanilla pudding
2 mashed bananas
Combine and bake
in a greased 9x13 pan at 350 degrees for 40-45 minutes.
1 tsp meringue powder
½ tsp salt
1 ½ cup shortening
½ cup milk
2 tsp vanilla
1 pounds of
powdered sugar
Cream together
and add coloring. Use spatula to ice cake and water to smooth on icing. Also
crumb ice first.
From Debbie Leeflang
350 degree oven
1 lemon cake mix
4 eggs
1 pkg lemon Jello
1 cup boiling
water
¾ cup oil
Pour oil in
Dissolve Jello
in boiling water. Pour oil into Jello water. Add to cake mix. Add eggs. Mix until
light yellow. Bake at 350 for 30-35 minutes.
Glaze
¾ cup sugar
Juice from 2 lemons
Poke holes in
cake. Mix glaze and pour over cake while still warm.
Beat together:
1 cup buttermilk
1 cup oil or margarine
2 eggs
1 tsp vanilla
2 cups sugar
1 tsp salt
Add
2 cups cake flour*
½-3/4 cup black cocoa powder
1 cup boiling water
1 tsp soda
Bake at 350 for
45 minutes.
*If you use
regular flour, replace 4 TB of flour with 4 TB of corn starch
From Marianne Spencer
Mix together:
1 chocolate cake
mix
½ cup sour cream
3 eggs
1 cup chopped
nuts
Bake in a
greased and floured 9x13 pan at 350° for 20 minutes.
Mix 1 can sweetened
condensed milk and 2 cups of coconut. Spread on cooked cake and bake another 20
minutes.
Cool and frost
Frosting
½ cube butter
2 ½ cups powdered
sugar
Thin with milk
From the kitchen of Pat Finch
Beat together:
2 cups water
¾ cup oil
2 TB vinegar
1 tsp vanilla
Add to above
mixture and beat:
3 cups flour
2 cups sugar
½ cup cocoa
1 tsp salt
2 tsp soda
Pour into a
greased 9x13 pan and bake at 375° for 30 minutes.
Mix and bake a chocolate cake mix and cool.
Poke holes in cake with the handle of a wooden spoon. Pour Mrs. Richardsons
caramel, butterscotch topping into holes. Ice with cool whip. Freeze Score
candy bars and crush. Sprinkle on top.
From Shannon Clements
350° 45-50 minutes
4 eggs, beaten
2 cups shredded
carrots
½ cup water
1 pint mincemeat
2 cups honey
2 tsp baking
soda
½ tsp baking powder
1 ½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
Mix eggs,
carrots, honey, mincement in a bowl. Add dry ingredients. Batter will be heavy.
Bake in greased 9x13 pan 45-50 minutes until toothpick is clean. Frost with
cream cheese frosting.
1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound
margarine
1 tsp. vanilla
1 1/3
coconut
1 cup chopped
pecans
Combine milk,
sugar, yolks, margarine, and vanilla. Cook in a saucepan for 12 minutes. Remove
from heat. Stir in coconut and pecans. Beat until thick enough to spread.
Cake:
2 eggs, separated
2 cups sifted flour
2 ½ tsp. baking powder
½ tsp ginger
¼ tsp salt
½ cup butter
1 cup sugar
½ tsp grated lemon rind
½ tsp. vanilla
½ cup milk
Chopped walnuts
Beat egg whites. Sift dry
ingredients. Cream butter and sugar; beat in egg yolks, lemon rind, and
vanilla. Blend in dry ingredients alternating with milk. Fold in egg whites and
walnuts.
Topping:
4 TBL butter
¾ cup packed brown sugar
1/8 tsp salt
1 can pineapple spears (1 lb 4 oz)
12 cherries, cut in half
Melt butter, brown sugar, and
salt. Cook until bubbly. Remove from heat. Pour into pan and arrange fruit on
top of sugar mixture. Pour in cake batter and bake in 350° oven for 1 hour or
until done.
3 ¼ cups cut up apricots
1 cup crushed pineapple (drained)
1 orange
½ lemon
7 cups of sugar
Cut ends off peel & cut up orange and lemon
Total = 6 cups fruit
1 bar sweet German chocolate (4
oz.)
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 stiffly beaten egg whites
2 ½ cups flour
½ tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350°.
Melt chocolate in boiling water. Cream butter and sugar until fluffy. Add egg
yolks one at a time and beat after each addition. Add melted and cooled
chocolate and vanilla. Mix well.
Sift together flour, salt, and soda. Add alternately with buttermilk to
chocolate mixture. Beat until smooth. Fold in egg whites. The extra egg whites from frosting
may be added if desired. Chopped walnuts are good too.
Bake at 350° F for about 30 minutes.
1 cup margarine (2 squares), softened
1 3/4 cup sugar
3 eggs
1 tsp vanilla
2 1/2 one-ounce squares of baking chocolate, melted and cooled OR 1/2 cup cocoa
2 1/2 cups sifted flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cup ice-cold water
Preheat hoven to 350 degrees F. Grease and flour a 9x13 cake pan.
Combine margarine, sugar, eggs and vanilla. Cream together for 5 minutes. Add chocolate/cocoa.
Combine flour, soda, and salt together, then slowly add to creamed ingredients, alternating with ice water.
Pour cake batter into pan. Bake at 350 for 35 minutes.
