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Tag: Family Recipes

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

 

1 C. whole milk

8 T.  butter unsalted

2 and ¼ C. all-purpose flour

2 tsp. baking powder

1 tsp. salt

4 large eggs at room temperature

2 C. granulated sugar

½ T.  pure vanilla extract

 

Preheat the oven to 350℉.Grease a 13×9 pan with solid vegetable shortening like Crisco. In a small saucepan, heat milk and butter until the butter is melted. Remove from heat. In a bowl combine the flour, baking powder, and salt, whisk to combine. Crack the eggs into the bowl of your electric mixer. Beat the eggs until thick and light yellow. Once thick, gradually add the sugar and beat until fluffy. Add vanilla. Turn the mixer to a slow speed and slowly add in the flour mixture. Mix until smooth. Slowly pour in the milk and melted butter. Mix until just combined. Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.  Allow the cake to cool completely on a wire rack. Once the cake is almost completely cooled. Start making the chocolate frosting. Spread the icing over the top of the cake. Serve and enjoy

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

 

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Coq Au Vin-guine

Coq Au Vin-guine

Coq Au Vin-guine

 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 pound cipollini onions, peeled and sliced in 1/2

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 T. tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 T. unsalted butter

1 pound linguine

Fresh parsley leaves, roughly chopped

 

Heat 1 T. olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. To the same skillet add 3 T. olive oil, add the mushrooms and season with salt and pepper, to taste. Sauté the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions. Shake off any excess flour from the chicken and put on a plate. Add 3 T. olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet. Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

 

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.  Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.  Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.  To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Roasted Cabbage Wedges

Roasted Cabbage Wedges

Roasted Cabbage1 tsp. olive oil (5g)
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat oven or grill to 425. Mix olive oil, bacon, lemon juice, Worcestershire, salt and pepper to make a marinade. Cut Cabbage into 4 wedges. Place each wedge on a piece of foil, drizzle with the marinade, getting into all the nooks and crannies, and wrap the foil to enclose wedges. Bake for 20-30 minutes for a cabbage that is still a little crisp, or up to an hour for very soft cabbage.

Stuffed Cabbage

Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Spicy Cheese Soup with Beer

Spicy Cheese Soup with Beer

1/2 C. flat light Ale
1 Onion, chopped
2 Carrots, chopped
1 Apple, chopped
2 Jalapeno chilies, seeded and chopped
1 T. Olive Oil
3 T. Flour
2 C. Chicken Broth
2 C. Skim Milk
1 C. shredded Monterey Jack Cheese (low fat)
2 tsp. Paprika
Pepper

Heat ale to a simmer in medium dutch oven over medium high heat. Add onion, stir, and cook 10 minutes until onions are cooked but not browned. Add carrots, apples and chilies and cook 15 minutes, stirring occasionally. Add more ale if mixture becomes dry. Remove from pan and let cool slightly. Transfer in batches to blender and puree. Set dutch oven over medium heat and add oil. When hot stir in flour and cook, whisking, 2 minutes. Very slowly add stock, whisking constantly, until sauce thickens. Add milk, pureed vegetables, cheese, paprika and pepper to taste and heat through. From the Spokesman-Review

Cast Iron Potatoes

Cast Iron Potatoes

Cast Iron Potatoes

 

2 tablespoons olive oil

2 large baking potatoes

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 tablespoons butter

2 tablespoons Parmesan cheese

Salt, to taste

Pepper, to taste

 

Preheat oven to 375°F. Brush bottom and sides of a baking dish or cast iron skillet with olive oil. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

German Stew

German Stew

1 lb. Link Sausage
2 medium Onions, chopped
1 tsp. Salt
1/4 C. Celery, diced
4 Carrots, cut up
1 can Stewed Tomatoes
4 Potatoes, quartered
1/2 head Cabbage, cut into chunks
Pepper to taste

Boil sausage with onions, celery and 1 tsp. salt in water for 20 minutes. Let cool and skim off fat. Return to stove and add carrots. When carrots are about half done, add tomatoes and potatoes. Top with cabbage chunks. Cover and cook until tender.

Mom’s Fruit Dip

Mom’s Fruit Dip

fruit dip1 Lg. Jar of Marshmallow Creme

16oz. Softened Cream Cheese

1 T. fresh Citrus Juice

2 tsp. finely grated (microplane) Citrus zest

Fruits suitable for dipping, cut into finger-sized sections

Soften cream cheese and beat slowly with mixer.  Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best.  The tartness helps offset the sweetness of the dip.

Gram’s Baked Beans

Gram’s Baked Beans

1 1/2 C. Small White Beans

Small Onion, diced

1 Heaping tsp. Mustard

1/2 C. Catsup

2-3 T. Molasses

2-3 T. Brown Sugar

Ham Bone or Side of Bacon (not Sliced)

 

Soak beans overnight.  Pour off water discarding any husks.  The skins should peel when you blow on them.  Put beans in deep (not flat) baking dish.  Add water to 1 ” over beans.  Add all ingredients except ham bone.  Cook 1 hour. Add 1 tsp. salt (or to taste).  Add ham bone and bake slowly all day at 250-325.  Add water as needed so it doesn’t dry out and burn / stick.

Mom’s Cold Spinach Dip

Mom’s Cold Spinach Dip

1 pkg. Knorr Vegetable Soup Mix

(1 tsp. Celery Seed, ground in mortar and pestle) < my secret ingredient

1 pkg. Frozen Chopped Spinach

1 Can Sliced Water Chestnuts

1 C. Mayonnaise

1 C. Sour Cream

4 Green Onions

 

Either in blender, or by hand, cut dry soup bits into smaller pieces.  Cook spinach according to package directions, then squeeze dry.  Chop water chestnuts and green onion finely.  Mix all ingredients and refrigerate at least 2 hours to let the flavors mellow.  Serve inside a hollowed out loaf of French bread.

 

American Chicken Marinade

American Chicken Marinade

1/2 C. Oil

1/2 C. Tomato juice

1/4 C. Parsley

1 tsp. Marjoram

1/2 tsp. Pepper

1/2 C. Onion, shredded on box grater

1/4 C. Lemon Juice

1 tsp. Crushed Thyme

1 tsp. Salt

1 clove Minced Garlic

Combine all ingredients & mix well. Makes 1 3/4 c enough for 3 – 4 lbs. meat. Marinate lamb, pork or chicken in fridge 4 – 6 hrs or overnight. Spoon over meat occasionally during this time.

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

 

2 eggs

1/3 C. milk

5 C. cornflakes cereal

1 tsp. salt

3/4 tsp. dried marjoram

1/2 tsp. freshly ground pepper

1 (3-pound) chicken, cut into 8 pieces

3 T. butter, melted

 

Preheat oven to 3 75 °F. In a shallow dish, whisk together eggs and milk to blend. In a food processor, crush cereal to make 1 1/2 C. fine crumbs. Place crumbs in a paper bag along with salt, marjoram, and pepper. Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange, skin side up, in a single layer without touching, in a 10×15-inch jelly roll pan or a 9×13-inch baking dish. Drizzle melted butter over chicken. Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.

Gram’s Lemon Meringue Pie

Gram’s Lemon Meringue Pie

9″ Baked Pie Shell

1 1/2 C. Sugar

1/3 C. Cornstarch

1 1/2 C. Water

3 Egg Yolks, slightly beaten

3 T. Butter

1/4 C. Lemon Juice

1 1/3 T. grated Lemon Rind

3 Egg Whites

1/4 tsp. Cream of Tartar

6 T. Sugar

Heat oven to moderately hot (400 degrees).  Mix sugar and cornstarch in saucepan.  Slowly stir in water.  Stir constantly over moderate heat until mixture thickens and boils.  Boil 1 minute.  Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan.  Boil one minute longer, stirring constantly.  Take from heat.  Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.  Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar.  Spread over filling, sealing to edge.  Bake 8 to 10 minutes until delicately browned.  Cool at room temperature away from drafts.

9″ Baked Pie Shell

1 C. sifted Flour

1/2 tsp. Salt

1/3 C. Shortening

2 T. Water

Heat oven to very hot (475 degrees).  Mix flour and salt and cut in shortening.  Sprinkle with water; mix well with fork.  Round into smooth ball; flatten slightly.  Roll out 1” larger than inverted pie pan.  Ease into pan. Flute edges.  Prick pastry.  Bake 8 to 10 minutes.

Ma’s Clam Soup

Ma’s Clam Soup

1 pkg. Bacon

1 Large Onion

2 Can Minced Clams

Milk

2 Ribs Celery

8 Potatoes

 

Cut bacon fine and dice onion. Sauté together until bacon is crisp and onion browns on edges. Dice celery and cook in 5 quart pot no more than 1/2 full of water.  Peel 6-8 potatoes (depending on how much you like potatoes) and cut into chunks.  Add potatoes to celery water and cook until potatoes are done.  Try to use as little water as possible, with water just covering potatoes.  If you have to pour off water you lose flavor and vitamins. Add bacon and onion to potatoes.  Add milk to taste.  Add clams.

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

My Families Barbequed Pork

My Families Barbequed Pork

1 tsp. Accent
1/2 C. Sugar
1 1/2 C. Soy Sauce
1 T. Sesame Oil
1 T. Red Food Coloring
1 1/2 T. Yellow Food Coloring
2 tsp. Salt
One 3-5 lb lean boneless pork loin, cut into sections length wise
1 T. Honey
2 T. Oil

Mix first 7 ingredients (accent through salt) well in a large ziploc bag. Add meat to marinade and allow to marinate 24 hour in refrigerator. Preheat oven to 400 degrees. Place meat on a foil lined broiler pan. Mix honey and cooking oil. Place meat in oven and cook 15-25 minutes per side; time depends on how thickly you sliced the meat into tenderloins. Baste with the honey-oil mix once each side while cooking. This smells really bad while it cooks, so prepare ahead of time for guests. You need to check the meat often to make sure it is not burning.

After meat is cooled, slice thinly, serve with hot mustard (coleman’s dry mustard mixed with water), ketchup and sesame seeds if you wish. I put a minor amount of dry hot mustard in the ketchup mixture with a drop or two of soy sauce instead of using straight ketchup.

Notes: I had a difficult time figuring the calories on this recipe. You discard quite a few calories pouring off the marinade, so it’s not just a matter of adding it all up and dividing by how ever many servings. When my family makes this, the slices usually come out about 1 1/2″ tall x 3″ wide x 1/4″ thick (maybe a little thinner sliced), and each slice at that size works out to about 25 calories, about 160 calories for 3 oz. or so is a rather rough guess.

Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • 19772a9f40728cf2c1c43313efeaea6f6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Sydney’s Dill Dip

Sydney’s Dill Dip

Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.

1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper

Combine all ingredients the day before serving.

Dale & Susan’s Baked Salmon

Dale & Susan’s Baked Salmon

1/2 cup ketchup
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger (or more if you like ginger)
Orange zest from 2 oranges
1 1/2 pound of salmon filet

Mix together ketchup, lemon juice, soy sauce, and ginger in small pan. Bring to boil over med heat. Reduce heat and simmer, stirring occasionally for about 5 minutes. Remove from heat and stir in orange zest. Put salmon on foil skin side down. Spoon sauce evenly over top of fish and grill to 135 degrees F (at thickest part of filet) or put on cookie sheet with sides and bake at 350 until fish is opaque in center, about 15 min.

Pie Crust

Pie Crust

Pie Crust

1/3 – 1/2 C. Shortening
1 C. Flour
Dash of Vinegar

1 C. Flour will make a single pie shell. Use 2 C. flour for two crust pie.
Pie Crust (Double-Crust Pie)

2 C. All-Purpose Flour
½ tsp. Salt
2/3 C. Shortening or Lard
6-7 tsp. Cold Cold Cold Water

In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; toss it gently with a fork. If you over-toss/mix, the dough will be tough. It should be moist enough to hold together, but not wet. Push that to the side of the bowl. Repeat until all the dough is done. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with your hands. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. The dough will not usually be uniform in color. It normally has small white striations from the shortening. It is good to keep the rolling pin VERY cold. Transfer the dough by rolling it carefully around the pin, then un-rolling it into your 9” pie pan. Do not stretch. Trim around edge if necessary.

Raised Doughnuts

Raised Doughnuts

3 1/4 C. Flour
1/2 tsp. Nutmeg
1 tsp. Salt
3/4 C. Sugar
1 pkg. Yeast, softened in 1/4 C. warm water
1 C. Scalded Milk
2 T. melted Shortening
1 Egg, beaten

Sift together dry ingredients. Beat together wet ingredients; add to dry ingredients and mix well. Let dough rise to double bulk. Roll to 1/2″ thickness, cut with doughnut cutter, and let rise again 45 minutes to an hour. Deep fry until lightly browned.

Pumpkin Pie Cake

Pumpkin Pie Cake

1 lg. can Pumpkin Pie Filling (1 lb. 13oz)
1 C. Sugar
3 slightly beaten Eggs
1 13oz. can Evaporated Milk
3 tsp. Pumpkin Pie Spice
½ tsp. Cloves
1 ½ tsp. Cinnamon
1 tsp. Ginger
Yellow Cake Mix
1 ½ sticks Butter
¾ – 1 C. chopped Pecans or Walnuts

Mix Pie filling, sugar, eggs, evaporated milk, and spices and pour into greased 9 x 13” pan. Sprinkle dry cake mix evenly over pumpkin mixture. Melt butter and drizzle over top of cake mix. Top with nuts and bake at 350 for 50 minutes. Serve warm or cooled with whipped cream.

Pearl King’s Zucchini Chocolate Cake

Pearl King’s Zucchini Chocolate Cake

1/2 C. Margarine
1/2 C. Vegetable Oil
1 1/2 C. Sugar
2 Eggs
1 tsp. Vanilla
1/2 C. Sour Milk*
2 1/2 C. Flour
3 T. Cocoa
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Cloves
2 C. finely diced Zucchini (not grated)
1/4 C. Chocolate Chips

Cream margarine, oil and sugar; add eggs, vanilla and sour milk. Mix together all dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 13 x 9 pan. Sprinkle top with chocolate chips. Bake at 325 for 40 to 45 minutes.

*Sour Milk: 1 tsp. lemon juice or vinegar + 1/2 C. Milk. Let stand 5 minutes.

Reeses Peanut Butter Chip Chocolate Cookies

Reeses Peanut Butter Chip Chocolate Cookies

1 C. Butter
1 ½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
¾ tsp. Baking Soda
½ tsp. Salt
2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

Sour Cream Raisin Pie

Sour Cream Raisin Pie

2 Eggs, beaten
3/4 C. Sugar
1 C. Sour Cream
1 tsp. Cinnamon
1/4 tsp. cloves
1/4 tsp. Nutmeg
1 1/2 C. Raisins

Beat together the eggs, sugar and sour cream. Add cinnamon, cloves, and nutmeg. Stir in raisins. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until knife comes out clean.

Sour Cream Coleslaw

Sour Cream Coleslaw

1/2 C. thick Sour Cream
1 tsp. Salt
Dash Pepper
1 tsp. Celery Seeds
2 T. Lemon Juice or Vinegar
1 tsp. Sugar
1 tsp. prepared Mustard
1 tsp. minced Onion
4 C. shredded Cabbage

Combine all ingredients except cabbage in bowl and beat until well mixed. Add cabbage and toss to coat. Serve Chilled.

Laurie’s Pina Colada Cake

Laurie’s Pina Colada Cake

1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 C. plus 2 tablespoon rum
1/3 C. vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 C. cream of coconut, 1/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.

Doris’ Strawberry Salad

Doris’ Strawberry Salad

2 C. Crushed unsalted Pretzels
3 T. Sugar
3/4 C. melted Butter
1 8oz. Cream Cheese, softened
1 C. Powdered Sugar
8oz. thawed Cool Whip “La Creme”
2 C. Miniature Marshmallows
2 C. Water
2 3oz. packages Strawberry Jello
2 12oz. packages frozen Strawberries, partially thawed

Mix pretzels, sugar and melted butter. Press into bottom of a 9 x 12″ pan and bake 15 minutes at 350 degrees until lightly toasted. Remove from oven and allow to cool completely on a wire rack. Beat cream cheese and powdered sugar. Fold in whipped topping and marshmallows. Spread over cold crust. Boil water in saucepan, add jello and dissolve completely. Add strawberries. Pour strawberry mixture over cream cheese crust. Refrigerate until well set; cut into squares to serve. Variation: Use vanilla wafers instead of pretzels, 3 baskets fresh raspberries instead of strawberries.

Fresh Strawberry Bread

Fresh Strawberry Bread

½ C. Butter
1 C. Sugar
½ tsp. Almond Extract
2 Eggs, separated
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 C. crushed or chopped Strawberries

Cream together butter, sugar and extract. Beat in egg yolks, one at a time. Sift together remaining ingredients except strawberries. Add part of the flour mixture to the creamed sugar, then some berries, mixing each time. Continue to add alternating flour and berries until all is mixed together. Beat egg whites until sift and fold into berry mixture. Line loaf pan with greased wax paper. Turn batter into pan and bake at 350 60 minutes or until it tests done. Cool 15 minutes on wire rack. Remove from pan and cool completely.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Aunt Velma’s Zucchini Cake

Aunt Velma’s Zucchini Cake

3 c. finely shredded or chopped zucchini
1 1/2 c. Crisco oil
3 c. sugar
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. nuts
1 c. flaked coconut

Mix with a spoon; cream together sugar, eggs and oil; add squash (zucchini), nuts, and coconut; add dry ingredients. Blend well (no liquid is in recipe). Makes a large cake, 11″x13″ or bundt pan. Bake at 350 degrees for 1 1/2 hours. (Good without icing.) Keeps and freezes well.

Cream Cheese Icing: Mix 1 stick softened butter with 8 ounce package of softened cream cheese. Add 1 pound powdered sugar and 1 teaspoon vanilla. Spread on cake.

Celery Relish

Celery Relish

2 C. distilled White Vinegar
1/2 C. Water
1 1/4 C. Granulated Sugar
2 1/2 T. Salt
2 1/2 T. Mustard Seed
1/2 tsp. ground Turmeric
2 qt. sliced Celery
3 C. chopped Onion
1 1/2 C. chopped Green Bell Pepper
1 1/2 C. chopped Red Bell Pepper

Combine first six ingredients in large pot; heat to boiling. Add vegetables; simmer 3 minutes. Continue simmering while quickly packing one clean hot jar at a time (5 pints). Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath.

Apple Coffee Ring

Apple Coffee Ring

2 C. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
4 T. Shortening
2 T. Sugar
3/4 C. Milk
4 C. chopped Apple
1/2 C. Sugar
1 tsp. Cinnamon
1/2 C. chopped Nuts
1/4 C. Corn Syrup

Mix flour, baking powder and salt. Cut in shortening and sugar. Add milk. Stir in apples, sugar, cinnamon, nuts and corn syrup. Roll into log, shape into ring. Brush with melted butter, sprinkle with cinnamon and sugar and bake at 350 degrees for 45 minutes.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Taffy

Taffy

3 C. Granulated Sugar22a6bd5aaace981bb6f39ce378392d0a
1 2/3 C. Karo Syrup
2/3 C. Water
1/4 C. Margarine
1 1/2 tsp. Vanilla
1/2 tsp. Salt

Rube sides of kettle with part of the butter. Put sugar, syrup, water and salt into kettle and cook to hard ball stage, 260 degrees. (Use candy thermometer, temperature is important). For a dry taffy, increase heat 2 degrees, for a chewy taffy, decrease heat 2 degrees. Add butter and vanilla when the taffy reaches temperature. Pour out taffy onto a cold buttered cookie sheet. Pull the taffy with the ends of your fingers, which have been buttered slightly. Pull and fold, but do not squeeze. Pull and fold and pull and fold until taffy reaches taffy like state. You can use different extracts other than vanilla for other flavors.

Washington Cherry Tree Cake

Washington Cherry Tree Cake

2 C. sifted Flour
1 1/4 C. Sugar
2 1/2 tsp. Baking Powder
1 tsp. Salt
1/2 C. Butter, softened
1 C. Milk
1 tsp. Vanilla
1 Egg

1 can (1 lb.) Red Sour Pitted Cherries (water pack)
8 1/2 ounce can Crushed Pineapple
3/4 C. Cherry Juice
1/4 C. Pineapple Syrup
3/4 C. Sugar
1/4 C. Cornstarch
1/2 tsp. Red Food Coloring
1 C. Whipping Cream
1/4 C. Sugar
2-3 drops Green Food Coloring

Generously butter bottoms of 2 8″ cake pans and dust with flour. Into a large mixing bowl sift together flour, sugar, baking powder and salt. Add butter, 2/3 C. Milk and vanilla. Beat two minutes on medium speed of electric mixer. Add egg and remaining 1/3 C. milk. Beat 2 minutes more on medium speed. Divide batter evenly into pans. Bake in preheated 375 degree oven for 30 minutes. Cool in pans on wire rack for 5 minutes, turn onto racks and cool completely. To prepare filling, drain cherries, reserving 3/4 C. juice; drain pineapple, reserving 1/4 C. syrup. In 2 quart saucepan combine sugar and cornstarch. Gradually add cherry juice and pineapple syrup. Add cherries, pineapple and food coloring. Cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Set aside 1 1/2 C. cherry mixture for top of cake. Mash cherries slightly in remaining sauce, allow to partially cool. To form trunk, slice off semi-circle from bottom of each layer of cake, 1″ thick at the widest point. From end of each piece, cut off 1″. Turn the pieces curved side to curved side, with the flat end butted against the flat side of cake, using the small pieces to fill in the trunk. Spread cherry filling between cake layers, and over top layer. Just before serving beat whipping cream in chilled bowl with chilled beaters until almost stiff. Whip in sugar and food coloring. Spread over sides of cake and trunk. Decorate trunk with chocolate sprinkles. Garnish with small lime leaves, if desired.