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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Apple Walnut Cake
Yvonne Robinett
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3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup vegetable oil
3 eggs
2-1/4 cups sugar
2 tsp vanilla
2 cups chopped walnuts
3 cups peeled, chopped apples (about 4)
1/2 cup flaked coconut |
Sift together flour, soda, salt, & set aside. Combine oil, eggs, sugar, & vanilla. Beat at medium speed with mixer 2 minutes. Add flour mixture and beat at low speed just until blended. Fold in walnuts, apples, and coconut. (Batter will be very stiff.) Spoon batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 25-30 minutes or until a toothpick inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan and place on a serving plate. Immediately drizzle Brown Sugar Glaze over cake while both are still warm. |
Brown Sugar Glaze |
1/2 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk |
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Combine all ingredients in a heavy saucepan. Bring to a full boil. Cook for 2 minutes, stirring constantly. Let cool to lukewarm.
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Baked Chicken with Artichoke Hearts
Kim Clarke
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6 boneless, skinless chicken breasts
2 Tbs cooking oil
1/2 lb sliced mushrooms
1 can artichoke hearts, drained and sliced
2 cloves garlic, minced
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
16 oz can diced tomatoes |
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Heat oil in large skillet. Dredge chicken breats in seasoned flour mixture. Brown over low heat in skillet. Drain chicken breasts on paper towels. Place chicken breasts in 13 x 9 inch casserole dish.Arrange mushrooms and artichoke hearts between chicken breasts. Combine garlic, saslt, pepper, oregano, and diced tomatoes. Pour mixture over chicken breasts. Cover and bake at 350 degrees approximately 45 minutes or until chicken is no longer pink. Serves 6.
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Banana Pudding Deluxe
Betsy Wilson
2 lg pkgs instant vanilla pudding
6 lg bananas
8 oz carton sour cream
12 oz Cool Whip
5 cups milk
1-2 boxes vanilla wafers
Mix pudding with milk, sour cream and 1 cup of Cool Whip. Cover the bottom of a 9 x 13 dish with a layer of vanilla wafers. Cover this with pudding mixture. Place a layer of sliced bananas on top and repeat the process for a second layer. Spread the remaining Cool Whip on top. Place in the refrigerator for a few minutes to set. (It's much better if made the day before you wish to eat it.)
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Blueberry Buckle*
Nan Dean
1/2 cup (1 stick) unsalted butter, room temperature
Butter for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup cold milk
5 cups wild or cultivated blueberries
Streusel Topping (recipe follows)
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Heat oven to 350 degrees. Butter a springform baking pan and dust with flour, tapping our excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan; sprinkle streusel topping over cake. (Streusel topping is added before cake is baked.) Bake until cake tester comes our batter-free, about 60-70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan. Cool for 15 minutes before serving.
*This is a Martha Stewart recipe and is great for this time of year! When it says to use fresh blueberries, she means it. It doesn't work with frozen-too much moisture. |
Streusel Topping |
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1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 tsp ground cinnamon
1/4 tsp salt
6 Tbsp unsalted butter, room temperature
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In medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.
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Bread and Tomatoes
Sherrie Rapaglia
1 loaf French bread
2 or 3 tomatoes, chopped
red onion, chopped
fresh basil leaves, chopped (do not use dried basil)
extra virgin olive oil
salt
pepper
Slice the bread in half lengthwise and scoop out some of the inside. Spread the chopped tomatoes insde the two halves. Add the chopped onions and basil on top and drizzle with olive oil. Sprinkle with salt and pepper to taste. To serve, slice the bread crosswise into three inch slices. Serve immediately.
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Buttermilk Pie
Cindy Jones
1 1/3 cups sugar
4 Tbsps butter
1 cup buttermilk
1 pie crust
4 Tbsps flour
3 eggs, beaten
1 tsp lemon extract
Combine sugar and flour. Add eggs and softened butter. Work in the buttermilk; then add the extract. Mix on low speed until fairly smooth. Pour into pie crust (frozen is fine), and place on cookie sheet. Bake at 325-350 degrees for 50-60 minutes.
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Carrot Cake
Nikosi Darnell
Cake ingredients:
2 cups of flour
2 cups of sugar
4 eggs
3 cups of grated carrots
1 tsp of vanilla
2 tsp of cinnamon
1/2 tsp of salt
1 tsp of baking soda
1-1/2 cup of corn oil
Frosting ingredients:
1 cup chopped nuts
1 box powdered sugar (or less, depending on your preference)
8 oz softened cream cheese
1 softened stick butter
1 tsp vanilla
Directions For the Cake:
Mix all of the dry ingredients. Then add the oil, eggs, vanilla and carrots (Blend well). Pour into a bundt pan and cook at 350-degrees for approximately 30-minutes. Add the frosting once the cake has cooled.
Directions For the Frosting:
Mix all of the frosting ingredients.
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Chicken Logs
Cheryl Isom
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2 (8 oz) cans refrigerated crescent dinner rolls
1 (8 oz) and 1 (3 oz) cream cheese, softened
1 can white chicken meat drained and chopped
1 small can chopped mushrooms
1 egg beaten
1 to 2 Tbsp poppy seeds
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Separate crescent dinner rolls into 8 rectangles and press perforations to seal. Combine cream cheese, chicken, mushrooms and salt (to taste), mixing well. Spread chicken mixture in equal portions over each rectangle of dough. Starting at long sides; roll up each rectangle jellyroll fashion; pinch seams to seal. Slice logs into 1-inch pieces. Place seam down on a non-greased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen.
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Cinnamon Rolls
Kirk Kirkpatrick |
Frozen bread dough (3 loaves in package)
Raisins, brown sugar, cinnamon
Butter or oleo (melted)
Pecans |
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Put out bread dough to rise. After dough as risen, roll out to approximately 1/4 inch thickness. Smear on melted butter, sprinkle brown sugar to cover, then add cinnamon, raisins, and nuts. Roll up into long roll. Slice in 1/2 inch slices and place in greased pan, cut side up. Let rise again. Cook in greased pan in 350 degree oven until light brown. Ice with icing made of confectioner's sugar and milk, made to desired consistency. That's it!
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Date Pinwheels
Margaret Jones
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Dough:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten well
4 cups flour
1 tsp baking soda
1/4 tsp salt |
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To make filling, combine dates, sugar, and water in a pan and cook over medium heat for 5 minutes. Remove from heat and add salt and pecans. Allow to cool slightly. To make dough, combine butter, sugars, eggs, flour, baking soda and salt in a large bowl. Mix well. Chill dough 30 minutes, then divide into four balls. Roll our a ball of dough between 2 pieces of wax paper into a sort of rectangle. Spread 1/4 of the filling on dough evenly. Roll up long side, like a jellyroll. Wrap in was paper. Repeat with all dough and filling. Refrigerate rolls, wrapped in wax paper overnight. At baking time, slice rolls into 1/4-inch thick slices and place on cookie sheet lightly coated with baking spray. Bake for 8-10 minutes at 350 degrees or until lightly browned. Cool on rack. Make 5-6 dozen.
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Divinity
Teena Nichols
2 cups sugar
1/2 cup Karo syrup (white)
2 egg whites (beaten stiff)
1 tsp vanilla (Adams)
2 cups of nuts (I use more)
Put the first three ingredients in a pan and mix. Bring to a boil. (Do not stir until candy thermometer reaches 270 degrees.) Remove from heat. Pour (a little at a time) over beaten egg whites. Beat with mixer until gloss leaves candy. Add vanilla and nuts. Drop by spoonfuls onto waxed paper. Yields 20-24 servings.
Hints:
To test if candy is done, drop a bit of candy in cold water till cracking stage.
Be sure to beat long enough.
Decorate each piece with a cherry or a pecan half.
I usually double the recipe.
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Elegant Strawberry Meringue Cake
Susan Keen
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1 two-layer yellow cake mix
1/3 cup water
1 tsp grated orange peel
1/4 cup sugar
1 cup sugar
2 cups whipping cream
1 cup orange juice
4 egg yolks
4 egg whites
1/4 tsp cream of tartar
1 qt fresh strawberries |
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Combine cake mix, orange juice, water, egg yolks, and orange peel. Beat 4 minutes on medium speed of electric mixer. Pour into 2 greased and wax paper-lined 9-inch round cake pans. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Gently spread meringue evenly over batter. Bake at 350 degrees for 25-40 minutes. Let cake sit about 15 minutes and carefully remove layers from pans, keeping meringue side up. Whip cream with 1/4 cup sugar. Spread 3/4 of whipped cream over bottom cake layer. Arrange sliced strawberries on whipped cream. Add top layer meringue side up. Garnish with remaining whipped cream and whole strawberries. You may serve extra sweetened strawberries and sweetened whipping cream if you like.
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Festive Tossed Salad
Susan Foxworth
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tbsp lemon juice
1/2 tsp salt
2/3 cup vegetable oil
2-3 tsps poppy seeds
10 cups torn romaine
1 cup (4 oz) shredded Swiss cheese
1 medium apple, cored and cubed
1 medium pear, cored and cubed
1/4 cup dried cranberries*
1/2 to 1 cup chopped cashews
Wisk together the sugar, vinegar, lemon juice, and salt until well-blended. Continue to wisk while gradually adding oil and then poppy seeds. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat.
Serve immediately. Yield 8-10 servings.
*At Christmastime, I use fresh cranberries - adds crunch and a different flavor.
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Impress the In-Laws Chicken
Janet Reed
6 boneless, skinless chicken breasts
1 jar apricot preserves
1 envelope Lipton Onion Soup Mix
1 bottle Italian dressing
Wash chicken breasts and pat dry. Place in 9 X 13 baking pan. Place 1 heaping tablespoon of apricot preserves on each chicken breast. Sprinkle soup mix on top. Pour Italian dressing over all. Bake at 325° for 1 hour 15 min or until juices run clear.
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Jo Ellen's Jambalaya
Jo Ellen Lee
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1 large container of sausage (Owens, 2 lb)
3 Tbsp of thyme, chopped (not powdered)
1 large slice of cooked ham (cut into small squares)
4 bay leaves
3 Tbsp parsley
2 Tbsp caraway seeds
2 ribs of celery (chopped)
1 bell pepper (chopped)
5 green onions (chopped, stems and all)
1 medium onion (chopped)
1 can diced tomatoes
1/2 can Rotel (tomatoes and green chiles)
2 cups white rice
4 cups water
1 lb cooked shrimp (peeled and de-veined) |
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Brown all sausage and chop into very small pieces in a large soup pot. Add spices, chopped vegetables, tomatoes, Rotel, ham, rice, and water. Cook on medium heat in pot until water is cooked out. Pour into 9 x 13 casserole dish and warm at 350 degrees. Add the cooked shrimp about five minutes before serving. Best if made a day ahead.
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Lasagna
Janie Milam
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1 1/2 lbs of lean ground beef
2 Tbsp ground or coarse pepper
1/2 cup sugar
1/2 cup worchester sauce
1 (26 oz) jar of your favorite spaghetti sauce
1/2 cup fresh Parmesan cheese
2 cups Mozzarella cheese
1 cup Monterrey Jack cheese
9 lasagna noodles, cooked and drained |
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Preheat oven to 375 degrees. Brown meat and drain well. In medium sauce pan add cooked ground beef, pepper, sugar, worchester sauce, and spaghetti sauce. Let simmer for 30 minutes. In a separate bowl mix the 3 cheeses together. Using a 9 x 13 baking dish, start with a light layer of sauce then add 3 noodles, then cheese. Repeat layers ending with cheese. Bake for 30 minutes or until casserole is bubbling. Remove from oven and let stand 15 minutes before serving.
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Mama Sue's Baked Beans
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| Barby Hargis |
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2 large cans pork and beans (Campbell’s works best)
1 large onion, chopped
1 large bell pepper, chopped
2 Tbsp. mustard
2 Tbsp. ketchup
3/4 Cup brown sugar
3/4 Cup Karo syrup or molasses
Mix all ingredients together. Place in a 9 X 13 dish (Pyrex works best). Cover with bacon strips. Bake at 300 degrees for approximately two hours. Yields 24 servings.
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Mandarin Orange Jello Salad
Nancy Wren
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. tapioca pudding, Cook & Serve Jello brand
1 (3 oz.) pkg. vanilla pudding, Cook & Serve Jello brand
1 (15 oz.) can Mandarin oranges (drained)
3 c. water
Boil first three ingredients in 3 c. water. When thickened, add Mandarin oranges and refrigerate.
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Mock Spumoni
Jo Ann Morgan
2 1/2 cups crushed vanilla wafers
1/2 cup butter, melted
1 Tbsp almond extract
1/2 cup slivered almonds, toasted
1/2 gallon vanilla ice cream
1-12 oz jar apricot preserves
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Mix first four ingredients and divide into three even portions. Line an 8” x 8” pan with a third of the crumb mixture. Cover with a layer of ice cream and then spread half of the jar of preserves. Add another layer of crumbs, ice cream and the other half of the jar of preserves. Add top layer of crumbs. Cover pan with foil and freeze. Slice to serve.
TIP: Slice before time to serve and put back in the freezer. Saves time when you are ready to serve.
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Mother's Yellow Jello Cake
Kathryn Flenniken |
1 box yellow cake mix
2/3 cup vegetable oil
4 eggs
2/3 cup water
1 pkg lemon jello |
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Mix. Beat well. Baked in greased tube pan at 325 degrees for one hour.
(You can also dress it up with a glaze, but it's rich and tasty as it is!)
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Nutty Orange Coffee Cake
Nan Dean
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3/4 cup granulated sugar
1/2 chopped pecans
2 tsp orange zest
2 (12-oz) cans refrigerated buttermilk biscuits (10 count)
1 (8-oz) pkg cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners sugar
2 Tbsp fresh orange juice
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Combine first three ingredients in a small bowl and set aside. Place about 1 tsp of cream cheese on half of each biscuit. Fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in sugar mixture. Place, curved side down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits. Sprinkle with any remaining sugar mixture. Bake at 350 degrees for 40 minutes or until done. Immediately invert onto a serving plate.
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Pineapple Prailines
Mae Nix
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1 cup sugar
1/2 cup brown sugar
Dash of salt
1/4 cup of milk
1 small can crushed pineapple–drained
1 Tbsp butter
1 tsp vanilla
1 cup pecan halves or pieces |
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Cook to just past soft boil stage. Remove from heat and add butter. Cool, then add vanilla and pecans. Beat until thick and spoon onto a cookie sheet or wax paper.
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Potato Soup
Don Williams
2 cups diced potatoes
1/3 cup chopped onion
3 Tbsps butter or margarine
1/2 cup water
1 clove crushed garlic
1-1/2 tsps salt
1/8 tsp pepper
2 cups milk
1 Tbsps chopped parsley
Add onion and potato to melted butter with water. Season with garlic, salt and pepper. Cover and cook slowly until potatoes are very soft. Add milk and continue cooking until soup comes to a boil. Blend. Add chopped parsley. Adjust seasoning and heat before serving. Top with shredded cheese, if desired. Makes one quart.
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Pralines
Kirk Kirkpatrick
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3 cups sugar
1 cup buttermilk
1 tsp soda
1 Tbsp butter
1 cup pecans (may use 2 cups)
1 tsp vanilla |
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Combine first four items and slowly bring to a soft boil in large sauce pan. It will turn a nice brownish color. (Use a candy thermometer.) Stir continually. Take from fire when at soft boil and add pecans and vanilla. Return to fire and let rise to soft boil again. Take from fire, beat until thick. Spread onto waxed paper. (Put newspaper under wax paper to keep candy from sticking.)
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Schnitzel
Liane Risto
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4 thinly sliced pork chops (preferably without bones)
3 Tbsp flour
2-3 beaten eggs
5 Tbsp or more plain bread crumbs
salt and pepper
lemon juice
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Salt and pepper pork chops on both sides. Sprinkle lemon juice on both sides. Cover the meat first in the flour, then in the eggs, and finally in the breadcrumbs. Pour oil in a deep frying pan so that the bottom is well covered. Fry schnitzel golden brown on both sides.
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Sesame Cookies
Sandra Shoemaker
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1 1/2 sticks of soft butter
2 eggs
1 1/2 cups brown sugar
1 1/4 cups flour
1 tsp vanilla
1 cup toasted sesame seeds
1/4 tsp balking powder |
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Place foil on baking sheet and place 1 teaspoon of dough on top of the foil for each cookie. Bake at 325 degrees until brown on the edges. Cook and peel from the foil.
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Shrimp Dip
Julie Sawyer |
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1/2 medium white onion
3 8 oz. cream cheese (light is fine)
1/2 cup Hellmann’s mayonnaise (not light)
1/2 cup sour cream (light is fine)
1 lb shrimp
1 jar pickled jalapeno peppers
Garlic salt to taste
In food processor, finely chop onion. Add cream cheese, Hellmann’s & sour cream, process until smooth. Add jalapenos and garlic salt to desired taste, plus some of the jalapeno juice. Add shrimp and process. Chill. It is best to make the day before. Serve with sturdy potato chips or pita chips.
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Sour Cream Pound Cake
Nettie Ramsey |
6 eggs
Dash of salt
3 cups sugar
2 sticks margarine (softened)
3 cups flour
2 Tbsp vanilla (That's right - Tablespoons)
1/4 tsp baking soda
1 cup sour cream |
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Cream together sugar and softened margarine. Beat in eggs one at a time. Add dry ingredients and mix well. Stir in vanilla and sour cream. Bake in tube pan that has been sprayed well with Baker's Joy. Ovens are different. My original recipe said 2 1/2 hours at 225 degrees. It works. The last one I made cooked at 300 degrees for 1 1/2 hours. It worked also. The aroma will make your home so nice and will be great for drop-in guests as it keeps well. It is delicious with strawberries or peaches.
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Sour Dough Biscuits
Jim Johnson
1 package of yeast (dry)
1 cup lukewarm water
1/2 cup cooking oil
1/2 cup sugar
2 cups buttermilk
6 cups flour
4 tsp baking powder
1/4 tsp soda
1 tsp salt
Dissolve yeast in lukewarm water. Stir in cooking oil. Then add sugar. Add buttermilk. In separate bowl, sift dry ingredients. Add dry ingredients by cupfuls to yeast mixture. Mix thoroughly. Cover and chill for at least 4 hours before using. Drop by heaping tablespoons onto greased cookie sheet. Let rise. Cook in 450-degree oven for 17 minutes.
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Terrific Tenderloin
Doug McPherson
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1 tenderloin (Venison or Beef)
1 package of bacon
1 bottle of Italian dressing
1 bottle of Soy sauce
Toothpicks
Gallon-size Zip-Loc bags
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First, cut the tenderloin into ½ inch “medallions.” Next, take half a strip of bacon and wrap it around a single medallion. Insert a toothpick through the bacon and the medallion, pinning the bacon in place. Place in a gallon size Zip-Loc bag. Repeat with all medallions, being sure not to fill Zip-Loc bags beyond half full. Then, pour a liberal amount of Italian dressing and Soy sauce in each bag, keeping an equal ratio of dressing and sauce. Gently shake the bags to ensure even distribution of the dressing/sauce mixture. Put bags in fridge to chill for 30 minutes. Take out and grill. (Watch out for flare-ups!) Once the bacon appears to be done remove the medallions and serve hot.
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Texas Sheet Cake
Cathy Higgins
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2 cups sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter (2 sticks)
1 cup water
4 Tbsp cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Spray 9 X 13-inch baking pan with nonstick coating. In a bowl, mix together sugar, flour, baking soda and salt. Set aside.
2. In as medium saucepan over medium-high heat, place butter, water and cocoa powder. Bring to boil. Immediately add reserved dry ingredients, eggs, buttermilk and vanilla. Beat well. Batter will be thin.
3. Pour batter into prepared pan. Bake 25 minutes. Remove from oven and frost with Chocolate Pecan Icing.
Chocolate Pecan Icing
½ cup butter (1 stick)
4 Tbsp cocoa powder
5 Tbsp buttermilk
1 one-pound box powdered sugar
1 tsp vanilla
1 cup chopped pecans
In a medium saucepan over medium-high heat, add butter, cocoa powder and buttermilk. Bring to a boil. Remove from heat and stir in powdered sugar, vanilla and pecans. Pour Icing over cake while still warm.
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Three Cheese Tortellini Salad
Nan Dean
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Salad:
1 (7 oz) pkg. cheese tortellini
1 cup sliced celery
1 cup fresh broccoli florets
4 oz (1 cup) cubed cheddar cheese
1 (2 1/4 oz) sliced ripe olives, drained
1 cup cherry tomatoes, halved*
Parmesan Dressing:
1/2 cup mayonnaise
3 Tbsp grated Parmesan cheese
1 to 2 Tbsp milk
1 Tbsp lemon juice
1-1/2 tsp chopped fresh marjoram or 1/2 tsp dried marjoram leaves
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Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water. Cover. Refrigerate for 30 minutes. In large bowl, combine all salad ingredients except tomatoes. Toss gently. In small bowl, combine all dressing ingredients. Blend well. Pour dressing over salad. Toss gently. Cover. Refrigerate for 2 to 3 hours or overnight to blend flavors. Just before serving, add tomatoes. Toss gently. Makes 6, 1 cup servings. *I use grape tomatoes and add with other ingredients.
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