S: Carlton, Kendall & Ricks Cook Book
1: This Cookbook is inspired by all of the talented cooks in the family. Merry Christmas 2011
2: Marsh Mallow Nut Roll From Allene's Kitchen 32 Marshmallows 2 oz or 1/4 Cup Water 4oz or 1/2 Cup Eagle Brand Milk 4oz or 1/2 Cup Nuts 20oz or 2 1/2 Cups crackers = 30 Crackers Add water to marshmallows in bowl. Add milk, nuts and blend. Add cracker crumbs and blend. Roll ingredients out on waxed paper with graham cracker crumbs, until 10 inch to 12 inch long. Wrap in waxed paper and then kitchen towel to keep from drying out. Chill in freezer for 12 hours. Best if not cut for 12 hours. Keep in refrigerator.
3: Amanda Carlton's UGA Graduation with Grand Mom & Grand Dad Carlton. May 2010 | Grand Dad Carlton May 2010 at Amanda's Graduation Party.
4: Apple Dumplings from Susan's Kitchen 2 packages Crescent Rolls 2 Granny Smith Apples 2 Sticks Butter, melted 1 Cup Sugar 1 Can Sprite (or 1/2 can) Cinnamon Place one apple slice in each triangle - wrap and place in sprayed baking dish. Combine melted butter with sugar and pour over wrapped apple slices. Pour sprite over all ingredients, sprinkle with cinnamon. Bake 300 degrees for 45 min, then turn off oven and leave dumplings for another 15 minutes. Make ahead directions all except sprite and pour sprite all over before baking.
6: * Note: The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the chocolate forms a soft ball in the water that flattens when removed, it is at soft ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and you fudge will be too hard.
7: Fudge From Mark's Kitchen 1 Stick Butter 4 Cups Sugar 5oz can Condensed Canned Milk 5oz can of Water 4 Squares of Unsweetened Chocolate Butter an 8-inch square dish. Mix Chocolate, sugar and milk in sauce pan and heat slowly to a melt, stirring constantly bring to a boil. When it reaches boiling stage, without stirring, mixture must reach soft ball stage (234 F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. See Note * Remove from heat. Add butter and vanilla to mixture. But do not stir. Allow mixture to cool, at room temperature to 110 degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its glass. Quickly spread in pan. Let harden, and cut into squares.
8: 6 Cans Chicken Broth 6 Cans of Water 6 Chicken Bouillon cubes 1/2 teaspoons salt 2 cups sifted flour 2 teaspoons baking powder 1/3 cup shortening 1/2 cup milk Pour Chicken Broth, Water and Bouillon Cubes in large saucepan. Add salt and pepper to taste. Heat the saucepan to boiling. Sift together flour, baking powder, and salt. Cut in shortening. Add milk to make stiff dough. Roll out thin and cut into squares, strips, or diamonds. Sprinkle lightly with flour and drop a few at a time into boiling liquid. Close tightly after each addition and continue adding (keeping at full boil) until all dumplings are added. Cover tightly and continue cooking about 12 to 15 minutes. Serve at once. Recipe makes 6 servings. | Chicken 'n' Dumplings From Amanda's Kitchen
10: POP OVER from Debbie's Kitchen 1 Cup Milk 1 Cup Flour 3 Eggs 2 tsp. Oil 1/2 tsp Salt Combine oil and above and blend in a blender on high speed until bubbles form. Approximately 10 sec. Fill your preheated BNSP=100 1/2 to 3/4 full depending on how large you want your rolls to be. Bake 20 minutes at 425 F, reduce heat, bake additional 20 minutes at 350 F. Makes approximately 5-6 popovers.
11: Christmas 2011
12: Chocolate Crispies Brownies From Allene's Kitchen 1/2 Cup Flour 1/2 Cup Butter 1/3 Cup Cocoa 2 Eggs 1/2 Teaspoon Salt 1/2 teaspoon Vanilla 1 Cup Nuts Beat eggs. Melt butter. Cut nuts fine (set aside). Add together the sugar, flour, cocoa, salt, eggs, vanilla and butter. Mix well and pour into a greased pan. Sprinkle cut nuts on top and pat in lightly. Bake 350 for 20 minutes
13: Divinity From Allene's Kitchen 3 cups granulated sugar 1/2 cup light corn syrup 2/3 cup warm water 2 egg whites 1 tsp vanilla extract (or other flavor of your choice) 1 cup chopped nuts of your choice (optional) Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape. Mix in extract and nuts until fully incorporated. Drop by the teaspoonful onto cookie sheet, and let cool until full set. Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
14: 1 (16 ounce) package dry corn bread mix 2 tablespoons butter 1/2 cup chopped celery 1 small onion 2 eggs, beaten 2 cups chicken stock 2 tablespoons dried sage Salt and pepper to taste Prepare the dry corn bread mix according to package directions. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes. | Grand Mom's Corn Bread Dressing from Allene's Kitchen
15: Chili also known Cowpen's Stew From Mayo's Kitchen | 2 Big Onions 1 Cup Celery 2 Big Bell Peppers 1 Stick margarine 1 pound or more ground beef (browned) 1 can cream corn 1 can whole kernel corn 1 can mexicorn 2 cans Kidney Beans 1/2 container of chili powder Salt & Pepper to taste Combine and Simmer 30 minutes or more.
17: Chicken n Rice from Katrina's Kitchen | 2 cans cream of mushroom 1 can cream of chicken 1 can of water 1 cup of rice 1 chicken breast or more if you want more chicken Cut chicken in the small strips or cubes. Spray glass cookware with Pam. Spread 1 cup of rice on bottom of glass dish. Heat up 3 cans of soup and water till no chunks are visual. Spread soup on top of rice. Mix rice and soup. Place chicken on top of soup/rice mixture Place tin foil over glassware. Place in oven at 350 for 30 minutes. After 30 minutes pull out dish and stir everything. Place back in over for 30 minutes. Check. Taste test to make sure rice is done if not place in oven for 15 minutes.
18: Coconut Cake from Allene's Kitchen | 1 White Cake Mix 15oz Can cream of coconut 14oz Can condensed Milk 7 oz Bag of Coconut Flakes 2 tub (8oz) Cool Whip Prepare White Cake Mix according to directions in a 13 x 9 dish. When cake is done and while hot punch holes all over top of cake. Mix cream of coconut and condensed milk together and pour over the top on cake. Let cake cool. You can put in refrigerator. When cool, spread cool whip on top of cake and then sprinkle coconut flakes on top. Press coconut into cool whip. Add a little loose coconut on top. Refrigerate.
19: Chocolate Coconut Balls from Danny's Kitchen | (14 oz.) Can Eagle Brand® Sweetened Condensed Milk 1 (14 oz.) package flaked coconut 1 cup finely chopped pecans, toasted 1 cup fresh bread crumbs 1 cup (6 oz.) mini semi-sweet chocolate chips 3 cups (18 oz.) semi-sweet chocolate chips 2 tablespoons Crisco® All-Vegetable Shortening Or 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening STIR together sweetened condensed milk, coconut, pecans, bread crumbs and mini chocolate chips; let stand at room temperature 30 minutes. SHAPE mixture with lightly greased hands into 1-inch balls. (Mixture will be moist.) Place on wax paper. Cover with additional wax paper; let stand 8 hours. MELT chocolate chips and shortening in large saucepan. Spoon chocolate mixture evenly over coconut balls covering top and sides completely and allowing excess to drip. Place on wax paper; chill until firm.
20: Index: Chicken ‘n’ Dumplings pg 8 Chicken ‘n’ Rice pg 17 Chili/Cowpens Stew pg 15 Chocolate Coconut Balls pg 19 Chocolate Crispies Brownies pg 12 Coconut Cake pg 18 Corn Bread Dressing pg 14 Divinity pg 13 Fudge pg 7 Marsh Mallow Nut Roll pg 10