1 ½ c sifted flour
1 tsp soda
1 tsp salt
1 c shortening
¾ c brown sugar
¾ c white sugar
1 t vanilla
2 eggs
1 t hot water
½ -1 c chopped nuts
2 c oatmeal
Sift flour, measure, add soda, salt and sift. Cream fat until fluffy. Add sugars, cream well. Beat in eggs, add hot water, add sifted ingredients. Add nuts, chocolate chips and oatmeal. Mix well. Add vanilla. Drop on greased cookie sheet. Bake at 350 degrees 10-12 mins.
Wednesday, September 3, 2008
Sour Cream Coffee Cake
1 c butter, softened
3 c sugar
6 eggs at room temp
¼ t salt
¼ t soda
3 c flour
1 c sour cream
1 t vanilla
Topping:
2 c chopped pecans
8 T dark brown sugar
4 t cinnamon
Cream butter and sugar, add eggs one at a time, beating after each. Sift dry ingredients 3 times, alternately add flour and sour cream beginning and ending with flour. Add vanilla. Grease bundt pan. Mix topping. Sprinkle small amount of topping on bottom. Add half of batter. Sprinkle more of the topping on batter and add the rest of the batter. Sprinkle remaining topping mixture on top. Bake 300 degrees 1 ½ hours. Don’t open oven door the first hour. Cool 15 mins and turn out on plate.
3 c sugar
6 eggs at room temp
¼ t salt
¼ t soda
3 c flour
1 c sour cream
1 t vanilla
Topping:
2 c chopped pecans
8 T dark brown sugar
4 t cinnamon
Cream butter and sugar, add eggs one at a time, beating after each. Sift dry ingredients 3 times, alternately add flour and sour cream beginning and ending with flour. Add vanilla. Grease bundt pan. Mix topping. Sprinkle small amount of topping on bottom. Add half of batter. Sprinkle more of the topping on batter and add the rest of the batter. Sprinkle remaining topping mixture on top. Bake 300 degrees 1 ½ hours. Don’t open oven door the first hour. Cool 15 mins and turn out on plate.
Chiffon Pumpkin Pie
1 ½ c milk
1 6oz jello instant vanilla pudding
1 c canned pumpkin
1 t pumpkin pie spice (or 1 tsp cinnamon, ½ t ginger, ¼ t nutmeg, ¼ t clove)
1 c whip cream or cool whip
Beat all ingredients on low speed until smooth. Put in already cooked pie shell. Chill for at least 3 hours.
1 6oz jello instant vanilla pudding
1 c canned pumpkin
1 t pumpkin pie spice (or 1 tsp cinnamon, ½ t ginger, ¼ t nutmeg, ¼ t clove)
1 c whip cream or cool whip
Beat all ingredients on low speed until smooth. Put in already cooked pie shell. Chill for at least 3 hours.
Frog-Eyed Salad
¼ pd acini de pepe cooked until tender
1 egg
½ c sugar
¼ t salt
1 T flour
1 can 15 ¼oz pineapple juice drained, reserve juice
1 16oz can fruit cocktail drained, reserve juice
1 cup min marshmallows
1 8oz cool whip
Cook pepe as package directs, drain. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and 1 c of reserved juice. Over low heat, cook until thickened and bubbly.
In a large bowl, combine pepe with egg mixture. Cool over night. Stir in fruit, fold in cool whip and chill thoroughly.
1 egg
½ c sugar
¼ t salt
1 T flour
1 can 15 ¼oz pineapple juice drained, reserve juice
1 16oz can fruit cocktail drained, reserve juice
1 cup min marshmallows
1 8oz cool whip
Cook pepe as package directs, drain. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and 1 c of reserved juice. Over low heat, cook until thickened and bubbly.
In a large bowl, combine pepe with egg mixture. Cool over night. Stir in fruit, fold in cool whip and chill thoroughly.
Holiday Jello
2 pkg lime jello
1 pkg lemon jello
2 pkg cherry or orange jello
1 c crushed pineapple
½ lb marshmallows
1 (3oz) cream cheese
1 c whipping cream
Dissolve lime jello in 4 c hot water. Pour in large pot and set. Drain pineapple, set aside. Add enough water to pineapple juice to make 2 cups. Heat to boiling and stir in the lemon jello. Add marshmallows; let partially set. Mix cream cheese with pineapple; fold whip cream into lemon mixture. Then spread over green jello until firm. Dissolve cherry jello into 4 c hot water. Let partially set then put on other mixture.
1 pkg lemon jello
2 pkg cherry or orange jello
1 c crushed pineapple
½ lb marshmallows
1 (3oz) cream cheese
1 c whipping cream
Dissolve lime jello in 4 c hot water. Pour in large pot and set. Drain pineapple, set aside. Add enough water to pineapple juice to make 2 cups. Heat to boiling and stir in the lemon jello. Add marshmallows; let partially set. Mix cream cheese with pineapple; fold whip cream into lemon mixture. Then spread over green jello until firm. Dissolve cherry jello into 4 c hot water. Let partially set then put on other mixture.
Stuffed Mushrooms
80 med mushrooms
½ c marg or butter
8 oz cream cheese, softened
1 c grated parmesan cheese
5 T milk
½ t garlic pwd
2 T finely chopped chives or green onions
Wash and dry mushrooms. Melt butter, dip mushrooms in butter coating inside and out. Fill each mushroom with cheese mixture. Put on foil lined cookie sheet. Bake 350 degrees for 15 mins.
½ c marg or butter
8 oz cream cheese, softened
1 c grated parmesan cheese
5 T milk
½ t garlic pwd
2 T finely chopped chives or green onions
Wash and dry mushrooms. Melt butter, dip mushrooms in butter coating inside and out. Fill each mushroom with cheese mixture. Put on foil lined cookie sheet. Bake 350 degrees for 15 mins.
Easy Carmel Corn
1 can sweet and condensed milk
2 c brown sugar
1 c white karo syrup
1 cube butter
Bring to a boil and boil gently for 9 minutes or until it holds shape in cold water. Stir into corn (3-4 poppers full). Add 1 package whole pecans if desired.
2 c brown sugar
1 c white karo syrup
1 cube butter
Bring to a boil and boil gently for 9 minutes or until it holds shape in cold water. Stir into corn (3-4 poppers full). Add 1 package whole pecans if desired.
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