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 cups 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. Stir 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 all 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 bowl; 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.
