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Carr Family Recipes

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BC: Pudding Paint – Susan 1 small pkg. of Instant Pudding for two children Mix according to pkg. directions or put in jar with tight lid and have children shake until pudding is thickened. Pour pudding onto cookie sheet – one per child. Use as you would finger paint but finger licking is allowed! Best done outside and in bathing suits. Hand prints and foot prints on cement sidewalk or patio. Water hose fun to follow and clean up. | THEN NOW


1: TABLE OF CONTENTS | CAKES/FROSTINGS: Page 3-Birthday Cake Page 4-Mom's Carrot Cake Page 6-Mom's Bunny Cake Page 7-Dark Fruit Cake Page 8-Dirt Cake Page 9-Ice Box Fruit Cake Page 10- German Chocolate Cake Page 11- German Chocolate Supreme Page 12-Heavenly Hash Cake Page 13-Hillbilly Cake Page 14-Japanese Fruit Cake Page 16-MandarinOrange Cake Page 17-Maple Frosted Cupcakes Page 18-Mom's Nutty Pound Cake Page 19-Plain Cake Page 20-Sour Cream Pound Cake Page 21-Strawberry Cake Page 22-White Fruit Cake CANDY: Page 23-Bon Bons Page 24-Chow Mein Noodle Candy Page 25-Twice Cooked Divinity Page 26-Fudge Page 27-Mom's Mints Page 28-Peanut Brittle Page 29-Peanut Butter Balls Page 30-Salt Water Taffy Page 31-Strawberry Marzipan COOKIES: Page 32-Brownies Page 33-Fruit Cake Cookies Page 34-Jonathan & Melinda Cookies Page 35-Lady Fingers | COOKIES, continued Page 36-Magic Bar Cookies Page 37-Molasses Crinkles Page 38-Oatmeal Cookies Page 39-Chess Cookie Bars Page 41-Soft Buttermilk Sugar Cookies Page 42-Tea Cookies Page 43-Wedding Cookies DESSERTS: Page 44-Mom's Blackberry Cobbler Page 46-Blueberry Cheesecake Page 47-Blueberry Torte Page 48-Banana Pudding Page 49-Coconut Pudding Page 50-Peach Cobbler Page 51-Cream Puffs Page 52-Ice Cream and Cocoa Sauce Page 64-Peanut Butter Ice Cream Page 55-Buttermilk Pie Page 56-4 Layer Pie Page 57-Frozen Lemonade Pie Page 58-Lemon Cheese Pie Page 59-Million Dollar Pie Page 60-Pecan Pie Page 61-Pie Crust Page 62-Jim's Pumpkin Roll Page 63-Rice Krispie Wreath Page 64-Strawberry Pie Page 65-Strawberry Pizza

2: TABLE OF CONTENTS | Sauces, Dips, Frostings and Fillings: Page 84-Bacon Dressing Page 85- Chocolate Cream Filling and Chocolate Sauce Page 86-Fruit Dip Page 87-Lemon Sauce and Lemon Filling Page 88-Coconut Pecan Frosting and 7 Minute Frosting Vegetables: Page 89-Stephanie's Corn Souffle' Page 90-Cranberry Relish Page 90-Green Bean Wraps Page 91-Green Bean Casserole Page 91--Shredded Yams Page 92-Stuffed Carrots Page 93-Mom's Sweet Pickles Page 94-Sweet Potato Souffle' Miscellaneous: Page 95-Spiced Tea and Party Punch Page 96-Breakfast Casserole Page 97-Cheese Straws and Cheese Wafers Page 98-Play Dough Page 99-Measurement Chart Back Cover-Pudding Paint | Breads: Page 66-Angel Biscuits Page 67- Cornbread and Hush Puppies Page 68 Grandma in the Country Biscuits Main Feature: Page 69-Brunswick Stew Page 70-Chicken Balls Page 71-Chicken Pot Pie Page 72-Chicken Breast Supreme Page 73-Chicken & Dumplings Page 74-Mom's Hawaiian Chicken Page 75-Creamed Ham Page 76-Homemade Corn Dogs Page 77-Chinese Pepper Steak Page 78-Sausage Balls Page 78-Veg-All Casserole Salads: Page 79-Broccoli Salad Page 80-Ambrosia Salad Page 81-Lime Congealed Salad Page 82-Paper Cup Frozen Salad Page 83-Pistachio Salad

3: BIRTHDAY CAKE 4 cups flour 1/4 t. salt 1 cup crisco 1 3/4 . vanilla 3/4 t. almond 2 cups sugar 4 eggs 1 1/2 cup milk 5 t. baking powder 12 inch pan = all of batter 8 - 10 inch pan = divide batter 6 inch pan = 1/4 of recipe

4: Mom's Carrot Cake | 2 cups self rising flour 3 cups grated carrots 1 1/2 cup vegetable oil 2 t. soda 2 cups sugar 2 t. cinnamon 4 eggs Mix dry ingredients well. Add eggs,oil, carrots and spices. Beat. Bake at 350 for 30 minutes. Frosting----1-8 oz cream cheese 2 t. vanilla 1 stick margarine 1 lb powdered sugar 1 cup nuts Mix together and spread on top of cake.

5: "All happiness depends on a great cake! " | Carrot Cake Frosting 1- 8 oz cream cheese, softened 1/2 stick butter, softened 1 lb 4x powdered sugar 2 t. vanilla 1 cup pecans, optional Mix cream cheese, butter and vanilla. Add sugar and beat until fluffy. Add pecans and spread on cake.

6: YUMMY BUNNY CAKE 2 pkg. Pillsbury Plus cake mix, any flavor 2 recipes of Seven Minute Frosting 14 oz. Baker's angel flake coconut (or more) Food coloring (red and green) Black string licorice jelly beans (for eyes) Prepare and bake cake in four 8 or 9-inch round cake pans as directed on package. Cool completely. Cut one of the cake rounds as shown in first diagram to form ears and body.Frost sides of each cake piece. Assemble pieces as shown in lower diagram on very large tray. Use the 3rd cake for the body and parts of 4th for feet. Frost top and sides of cake. Sprinkle about 3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides. TINT COCONUT: In small bowl, toss 3/4 cup coconut with 2 to 3 drops red food coloring until evenly colored. Repeat with 1-1/4 cups coconut and 2 to 3 drops green food coloring. Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face using jelly beans for eyes (and maybe even a pink nose!). Sprinkle green coconut evenly around cake for grass. Surround the bunny with foil wrapped chocolate Easter eggs or eggs tinted with food coloring, if desired. | MOM'S BUNNY CAKE

7: Dark Fruit Cake 2 lbs raisins (white & dark) 1 lb. cherries 1 lb pineapple 1 lb figs (or preserves) 1 lb butter 1 lb brown sugar 1 cup molasses 1 1/2 t. nutmeg 4 cups flour 3 t. cloves 6 eggs 3 t. cinnamon 1/3 cups fruit juice 1 1/2 lb. pecans Cream butter and sugar. Add beaten eggs. Sift flour. Set aside 1 cup of flour for dusting fruit. Mix flour with spices. Add Dusted fruit. Mix flour to fruit and nuts. Pour into an angel food cake pan. Bake at 350 until tooth pick comes out clean.

8: Dirt Cake – Susan (Put into a flower pot and add silk flowers when finished: Serve with trowel.) Crush: 1 lg. pkg. Oreo cookies. Set aside. (Food Processor works great) Mix: 2 small Instant French Vanilla Puddings with 3 1 /2 cups milk until pudding is thickened. Fold: 1 small thawed carton of Cool Whip into pudding. Set aside. Cream: 1 /4 cup butter 8 oz. cream cheese 1 cup confectioners sugar Combine: Pudding and cream cheese mixture Layer: In lg. Flower pot, layer cookies and pudding mixture, beginning and ending with cookies Decorate: Use silk flowers and gummy worms. Also: M&Ms, nuts, caramel sauce, etc. can be added as a layer for variation. This “cake” can be frozen and then thawed a couple of hours before use. About 12 servings.

9: 1 bag of marshmallows 1 can condensed milk 1 lb of mixed candied fruit 1/2 t. cinnamon box of white raisins 1/2 t. cloves 1 quart of nuts small bag of coconut One box of graham crackers (minus 9 crackers) Melt marshmallows with milk. Add remaining ingredients one at a time | Janet Carr ICE BOX FRUITCAKE

10: "When baking, follow directions. When cooking, go by your own taste ~Laiko Bahrs~ | German Chocolate Cake 1 pkg Baker's German Chocolate 1/2 c boiling water 4 egg yolks, unbeaten 2 1/2 cup self rising flour 4 egg whites 2 cups sugar 1 cup butter 1 t. vanilla 1 cup buttermilk Melt chocolate in 1/2 cup boiling water & cool. Cream butter & sugar until light & fluffy. Add egg yolks, one at a time and beat well after each. Add to melted chocolate and vanilla, Mix well. Sift flour, then add alternately with buttermilk to chocolate mixture beating well. Beat egg whites until stiff peaks form. Fold into batter. Pour into 8 or 9 " cake layer pans (lined on bottom with paper). Bake in 350 oven for 35-40 minutes. Cool. Then frost with Coconut Pecan Frosting

11: GERMAN CHOCOLATE SUPREME 1 box German Chocolate Cake Mix 1 stick butter, softened 1 -8 oz cream cheese, softened 1 cup nuts 1 cup coconut 1 box 4 x powdered sugar Put nuts and coconut in bottom of 13 x 9 pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter, and sugar together and drizzle over cake mix. Bake at 325 for 30-40 minutes.

12: HEAVENLY HASH CAKE 4 eggs 1 cup butter 4 tablespoons unsweetened cocoa powder 1Tbs. vanilla extract 2 cups sugar 1 1/2 cups self-rising flour 2 cups chopped pecans 1 (16 ounce) package miniature marshmallows 4 tablespoons butter, melted 4 cups confectioners' sugar 1 cup evaporated milk 4 tablespoons unsweetened cocoa powder In a large bowl,cream 1 cup butter and sugar Add eggs, one at a time, mixing well. Add vanilla. In a separate bowl,mix flour and cocoa together, then add to the egg mixture and mix well. Add nuts. Pour into greased and floured 8x12 inch pan and bake for 40 minutes. While cake is still hot, cover with marshmallows and return to oven until melted. In a small bowl, combine 2 T.melted butter,1 box of confectioners' sugar, 4 tablespoons cocoa and 1/2 cup evaporated milk. Spread evenly over top of cake. | One cannot think well, love well, sleep well, if one has not dined well Virginia Woo;f

13: "“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”- MarcelBoulestin | Hillbilly Cake Dot Smith 1 cup water 1 cup sugar 1 tsp. cinnamon 1 /2 tsp. salt 1 tsp. allspice 2 cups plain flour 1 tsp. baking soda 1 cup raisins 1 /2 cup butter Preheat oven to 350 degrees. Place ingredients (except flour and soda) in saucepan and boil for one minute. Sift flour and soda together and add to mixture. Pour in 9x12” pan and bake for 25 minutes. Topping: 2 /3 cup brown sugar 1 /4 cup butter 1 /2 cup coconut 2 T. cream or milk Cook until sugar dissolves and butter melts. Spread on cake. Place under broiler until bubbly.

14: Japanese Fruit Cake 1 cup margarine 3 cups cake flour 2 cups sugar 1 cup buttermilk 4 eggs 1 t. soda 1/2 t. salt 1 t. cinnamon 2 cups raisins, floured 1/2 t. all spice 1/2 t. cloves 1/2 t. nutmeg Cream margarine, sugar and eggs. Sift flour, salt and soda. Add to the above mixture. Add milk and mix well. Pour 1/2 into 2 layer pans. Then mix spices and floured raisins to the other half of cake dough. Pour into 2 more pans. Bake at 300 for 1 hour or until cake leave side of pans

15: Japanese Fruit Cake Fillings juice from 4 lemons/grated rinds (2 1/2 T) 4 cups sugar 4 cups coconut 4 T. cornstarch dissolved in 1/2 cup cold water 1 cup raisins 1 cup walnuts Combine sugar, water, raisins, nuts, coconut, lemon and rind. Cook over medium heat until mixture boils. Dissolve cornstarch in cold water. Stir into coconut mixture. Cook over low heat until mixture thickens. Cool slightly then spread between the layers of cake and sides/top.

16: Mandarin Orange Cake | 1 box yellow cake mix 4 eggs 1/2 cup oil 1 can mandarin oranges Mix well and place in sheet pan. Bake at 350 for 35-40 minutes. Topping: 1 lg can crushed pineapple 1 pkg instant vanilla 1- 8 oz. cool whip Mix pineapple with juice and pudding. Add cool whip. Spread over cake and refrigerate.

17: I've been on a diet for two weeks and all I lost was 2 weeks! Toti Fields | Prepare Jiffy _______ muffins per the package. Frost with Maple Frosting | Make Jiffy Bran muffins with dates and add 4 miniature chocolate chips for each mini muffin. Frost with Maple Frosting above

18: Nutty Pound Cake 1/2 cup oleo 2 cups sugar 1/2 cup crisco 5 eggs 2 1/2 cups cake flour 2 T. cold water 2 t. vanilla 2 cups nuts Blend oleo and crisco until fluffy. Add sugar and beat. Add eggs, one at a time and beat real good. Add cold water and vanilla, then stir in flour and nuts. Pour into a greased and floured tube pan. Bake 350 for 1 hour and 20 minutes or until golden brown.

19: Janet Carr's Plain Cake Recipe. 3 cups sifted flour 1/2 t. soda 1 1/2 t. baking powder 3/4 teaspoon salt 1 cup crisco 2 cups sugar 1 t. lemon extract 4 eggs (unbeaten) 1 t.vanilla 1 cup buttermilk Mix all together, place in pans and bake at 300 degrees for 1 hour. | Broiled Frosting Best on Plain Cake 3/4 cup coconut 1/2 cup chopped pecans 3/4 cup brown sugar 1/3 cup oleo 1/2 teaspoon salt 2 T. milk Combine all ingredients and cook, stirring constantly until sugar melts. Spread lightly over cake and return to oven at 400 degrees for 10 minutes

20: SOUR CREAM POUND CAKE (Aunt Joyce Carmichael) | 2 sticks margarine 3 cups sugar 6 eggs 3 cups cake flour 1/2 t. almond flavoring 1/2 pt. sour cream 1/2 t. baking soda 2 tsp. vanilla Cream butter and sugar. Sift together baking soda and cake flour. Add flour and sour cream alternately to butter, sugar and egg mixture. Add eggs, one at a time, beating well after each addition. Add flavorings. Pour into greased tube pan. Bake 1 hour and 40 minutes at 325 degrees. Loosen all sides from pan with knife. Turn out onto cake plate immediately.

21: Strawberry Cake 1 pkg. white cake mix 3 oz. pkg. strawberry jello 4 eggs 1 cup Wesson Oil or 3/4 cup oil and 1/4 cup milk 10 oz. pkg. frozen strawberries Mix jello powder and cake mix thoroughly. Drain (well) juice off strawberries. Mix juice, oil and eggs then add to jello mix. Beat well, at least 5 minutes. Bake in three pans. Bake at 350 degrees for 25 minutes. Strawberry Frosting 1 lb. powdered sugar 1/2 stick butter-softened drained strawberries Mix sugar, butter and strawberries. Keep in cool place, but not in refrigerator.

22: White Fruit Cake 5 large eggs 1 lb crystallized pineapple 1/2 lb butter 1 lb crystallized cherries 1 1/3 cup self rising flour 4 cups pecans 1 cup sugar 1/2 oz vanilla extract 1/2 oz. lemon extract Cream butter and sugar. Add well beaten eggs. Chop nuts and fruit. Mix with a little of the flour (sifted). Sift remaining flour. Add to butter and egg mixture. Add fruit, nuts and flavorings. Grease pan and line with brown paper. Put in cold oven and bake for 30 minutes at 300. Turn down the over to 250 for 2 1/2 hours.

23: 14 oz. can sweetened condensed milk 1 T. vanilla 2 Boxes 4-X powdered sugar (10-X will work) 14 oz. bag of coconut 1 cup of chopped pecans 1 cup chopped candied cherries (half green and half red) Mix all of the above ingredients and place in refrigerator for 30 minutes. Remove from refrigerator and roll into small balls. Drop onto waxed paper. Refrigerate about 45 minutes to an hour. Chocolate Dip 12 oz package of semi-sweet chocolate squares 3/4 block of paraffin Melt the chocolate and paraffin in a double boiler on low to medium heat. Using toothpicks, dip each bon-bon into the chocolate dip and cover completely. Drop onto waxed paper and let the chocolate harden. Makes approximately 150 Bon-Bons. | BON BONS

24: Chow Mein Noodle Candy

25: Janet Carr Twice Cooked Divinity 2 egg whites 2/3 cup water 2 1/2 cups sugar 1/2 cup pecans 1/2 cup corn syrup 1 t. clear vanilla Cook sugar, salt, syrup, and water until it forms a soft ball in water. Pour 1/2 of mixture slowly over beaten egg whites while beating until stiff. .Return remaining mixture to stove and cook until it forms a hard ball in water Pour over egg whites beating until stiff. Add nuts and flavoring. Drop by teaspoons onto waxed paper.

26: FUDGE 2/3 cup cocoa powder 3 cups sugar 1 1/2 cup milk 1 t. vanilla 1/2 stick butter 1/8 t. salt Combine cocoa, salt and sugar in heavy saucepan. Add milk and bring to a boil. Cook until it forms a soft ball in water. Remove from heat, add butter and vanilla. DO NOT STIR. Set pan in cold water to hasten cooling (about 20 minutes). Beat by hand or electric mixer about 8 minutes until it loosens it's gloss. Add nuts. Spread immediately into a buttered pan.

27: Mom’s Mints (Used at weddings and parties) 2 1/2 c. powdered sugar 3 oz. cream cheese 1/4 tsp. mint flavoring Food coloring granulated sugar Mash softened cream cheese with fork until smooth. Mix in sugar until smooth. Separate for colors, if more than one color is desired. Add flavoring and color. Roll into small balls. Roll balls in granulated sugar and press into molds. Un-mold. Keep refrigerated until ready to use.

28: Mom's Peanut Brittle – | 2 cups uncooked peanuts 1 cup sugar 1/2 c. Karo syrup 1/4 cup water 1 tsp. baking soda 1 T. butter Put 1st 4 ingredients in a saucepan and boil until peanuts pop or it reaches hard candy stage in ice water and peanuts are done. Remove from heat. Add soda and butter immediately. Stir vigorously. Pour onto large greased baking pan. When cool, break into pieces.

29: PEANUT BUTTER BALLS | 3 –l lb. boxes powdered sugar 1 lb. butter 2 lbs. peanut butter (plain or crunchy) 12 oz. pkg. semi-sweet chocolate morsels 1 slab cake wax (paraffin) Melt butter over double boiler; add peanut butter and sugar. Stir until well mixed. Cool. Roll mixture into balls*. Melt chocolate and wax together. Dip peanut putter balls into chocolate using toothpicks. Cool on wax paper. *Insert peanut or chocolate morsel into center, if desired. | One of the very nicest things about life is that we must regularly stop whatever we are doing and devote our attention to eating.”- Luciano Pavarotti

30: 2 cups sugar 2 T. cornstarch 1 cup light corn syrup 3 /4 cup water 1 tsp. salt 2 T. margarine 1 tsp. flavoring oil food coloring Combine sugar with cornstarch, corn syrup, water, salt and margarine in a heavy guage saucepan. Stir well to blend. Cook over medium heat, stirring constantly until sugar dissolves. Cover saucepan and bring to a boil for 2-3 minutes. Uncover and place a candy thermometer in the pan. Boil mixture, without stirring, until a hard ball will form when dropped into cold water, about 260-265 degrees on the candy thermometer. Remove from heat and add flavoring oil and food coloring. Stir gently. Pour onto shallow greased pan to cool. When cool enough to handle, grease hands and put until candy is light in color and has a satiny gloss. Pull into long ropes, cut with scissors into 1” pieces. Wrap each piece of candy in waxed paper squares, twisting ends to seal. Yield: 50-60 pieces of candy. | SALT WATER TAFFY Aunt Joyce Carmichael

31: Strawberry Marzipan Mom used for weddings and showers, very 1970’s 15 oz. can sweetened condensed milk 1 can grated coconut 2- 3oz. pkg. strawberry jello 1 cup finely chopped pecans or almonds 1 T. granulated sugar 1 tsp. vanilla 1 tsp. almond flavoring Combine condensed milk, coconut, 1 pkg. dry jello, nuts, sugar and flavorings. Mix well. Pinch off - tsp. pieces and shape to form strawberries. Roll berries in remaining pkg. of dry gelatin to coat thoroughly. Allow berries to dry before storing. Add green leaves using piped green frosting or pieces of green candied cherries. For oranges – substitute orange jello. Do not need to refrigerate, keeps well.

32: "Chocolate is a vegetable!" ~Kathleen Stone~ | Janet Carr | BROWNIES | 1 stick oleo 1 cup sugar 2 eggs 3/4 cup flour 1 t. vanilla 1 cup pecans 2 squares chocolate ( 2 T. cocoa + 1 T. oleo = 1 sq) Beat eggs. Add sugar and flour. Melt oleo and chocolate together. Add to flour mixture. Add vanilla pecans. Bake at 350 | with chocolate!!!!

33: Christmas Cookies (Fruit Cake Cookies) | 1 1/2 cups sugar 1/2 lb cherries 1 cup butter 1/2 lb pineapple 3 eggs 1 lb nuts 3 cups plain flour 1 lb figs 1 t. soda 1/2 lb white raisins 1 T. vanilla 1 1/2 t. cinnamon Beat sugar, butter and eggs together. Add flour, soda, and cinnamon. Pour over fruit nuts and vanilla and mix thoroughly. Drop by spoonfuls on cookie sheet, Bake at 325 for 25 minutes My oven, 15 minutes

34: The only time to eat diet food is while you are waiting for a steak to cook................Julia Child | Jonathan & Melinda's favorite cookie dough 3/4 cup butter (soft, not melted) (= 1 1/2 stick) 1 cup sugar 1 teaspoon vanilla 2 1/2 cups all purpose flour 2 eggs 1 teaspoon baking powder 1 teaspoon salt put butter into a medium sized mixing bowl. add 1 cup sugar. with a fork, mash butter and sugar together until well blended. add eggs and vanilla. with a fork, blend ingredients together. combine flour, baking powder and salt,. mix ingredients together with fork. if dough becomes too stiff, dust hands with flour and mix. place dough in refrigerator to chill at least one hour. heat oven to 400. Cover counter with waxed paper and sprinkle with flour, Roll out dough to 1/4 inch thick. Dip cutters into flour then press firmly into dough. Peel away excess dough and place oj the cookie sheet. Bake on the top rack of oven for 6 to 8 minutes-until cookies are lightly brown. cool, then decorate with icing, sprinkles, or as they are.

35: Janet Carr's Lady Fingers | 2 sticks oleo 5 T- 4 x powdered sugar 2 1/4 cup plain flour 3/4 cup chopped nuts 1 t. vanilla Mix and shape. Place on cookie sheet. Bake for 20 minutes. When cool, roll into 4x powdered sugar

36: Magic Cookie Bars 1/2 cup margarine 1 1/2 cups graham cracker crumbs 1 c. chopped nuts 1 - 14 oz. can Eagle Brand Sweetened Condensed milk 1 - 6oz. pkg. semi-sweet chocolate chips Preheat oven to 350 degrees (325 for glass dish). In 13 x 9 inch pan, melt margarine in oven. Spindle crumbs over margarine, pour condensed milk evenly over crumbs. Top with remaining ingredients. Bake 25-30 minutes or until lightly browned. Cool. Cut into squares. Store loosely covered at room temperature.

37: MOLASSES CRINKLES 3/4 cup soft shortening 2 t. soda 1 cup brown sugar, packed 1/4 t. salt 1 egg 1/2 t. cloves 1/4 cup molasses 1 t. cinnamon 2 1/4 cup plain flour 1 t. ginger Mix shortening, sugar, egg, and molasses thoroughly. Measure flour by dip level pour method. Blend all dry ingredients; stir in. Chill. Roll dough into balls (large walnut) Dip tops in sugar. Place sugar side up 3" apart on greased baking sheet. Sprinkle each with 2 or 3 drops of water. Bake for 10 - 12 minutes at 375

38: Oatmeal Cookies | 3/4 cup crisco 1 cup flour 1/2 cup sugar 1/4 cup water 1 cup brown sugar 1 egg 1 t. vanilla or 3 cups quick oats 1 t. cinnamon & 1 cup nuts, raisins 1/2 t. nutmeg or coconut Combine sugars, crisco, egg and water. Beat well. Add vanilla, then stir in flour. Add oatmeal, nuts raisins, and or coconut. Roll into balls, then flatten with a fork dipped in sugar. Bake 12 to 15 minutes in 350 oven.

39: Chess Cookie Bars 1 box yellow cake mix (‘pudding in mix’ variety) 1 stick margarine 1 egg, beaten 1 cup chopped pecans 8 oz. pkg. cream cheese 1 box confectioners sugar 2 eggs Mix first 4 ingredients together by hand. Press into large greased cookie sheet. Mix cream cheese, sugar and 2 eggs together well; pour on top of dough. Bake at 325 degrees for 30 minutes. Cut into small squares when cool. Dust with powdered sugar and/or drizzle with chocolate glaze (or Hershey’s Chocolate Syrup) Makes about small squares.

41: Soft Buttermilk Sugar Cookies 2 cups sugar 1 cup butter or margarine 2 eggs 1 cup buttermilk (dissolve 1 teaspoon baking soda in buttermilk) 1 teaspoon vanilla 1 teaspoon salt 2 teaspoon baking powder 4 cups unsifted flour Mix sugar and shortening and eggs until blended Add buttermilk, vanilla Combine dry ingredients, add to wet mixture Chill over night Roll on board with enough flour to keep from sticking to board Bake 10-12 min in 375 degree oven. Makes about 3 dozen | 1 stick butter, room temperature 4 cups confectioners’ sugar 1/4 cup milk 1 teaspoons vanilla extract In the bowl and mixer, cream softened butter and add 2 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency. | Wonderful when frosted with Buttercream Frosting

42: Mom's Tea Cakes | 1 cup crisco 1 t. lemon extract 3 cups sugar 2 T. water 5 eggs 5 cups self rising flour 1 t. vanilla nutmeg to taste Mix together and roll into balls. Flatten with your hand on cookie sheet. 375 10 min | Grandma-In-The-Country Tea Cakes 2 cups sugar 1 cup water 1 t. vanilla 4 cups self-rising flour, 1 cup shortening

43: WEDDING COOKIES | 1/2 pound melted butter 1 T. vanilla 1 cup 4 x powdered sugar 4 cups plain flour, sifted 2 cups finely chopped pecans Preheat oven to 350 degrees. Mix flour, sugar, and nuts in a bowl. Stir in vanilla. Either with your hands or a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape into 48 flat circles and place on ungreased cookie sheets, and bake for 15-20 minutes or until brown. Cool slightly, then roll in the extra confectioners' sugar.

44: BLACKBERRY COBBLER | 1 1/2 quart fruit......bring fruit to a boil with enough water to cover fruit. Add 1 cup sugar. Cobbler..........1/2 cup sugar 1 cup flour 3/4 cup milk 1 stick butter Cream sugar, flour, milk and butter until creamy. Pour in bottom of dish. Add hot fruit on top of cobbler. Stir gently. Bake 350 degrees approximately 45 minutes.

46: Blueberry Cheesecake 1 1/2 cup graham cracker crumbs 2 1/2 cup sugar 1 1/2 cup oleo 4 eggs, slightly beaten 2 T. vanilla 2- 8 oz cream cheese, softened 1/2 t. grated lemon rind 2 T. lemon juice 1-22 oz can blueberry filling Combine crumbs, 1/2 cup sugar and butter. Blend well. Pack firmly in a 13 x 9 pan. Beat cheese until smooth. Add egg, vanilla, and remaining sugar. Beat until fluffy. Spread over crumb mixture. Bake 20 minutes in 375 oven. Remove & cool. Combine blueberries, lemon juice and rind. Heat, cool and spread over cheesecake,

47: Jim Blueberry Torte 1 pkg graham crackers Mix and press 1/4 cup butter, melted into an 8 x 8 pan 1/4 cup sugar +++++++++++++++++++++++++++++++++++ 8 oz cream cheese Mix and spread 1/4 cup milk over crust 1/4 c sugar ++++++++++++++++++++++++++++++++++++ Sprinkle with pecans, Cover with fresh blueberries or 1 can blueberry topping. Top with cool whip.

48: Southern Banana Pudding 1 pkg. (4-serving size) Vanilla or Banana Cream Cook and Serve Pudding 2 1 /2 cups milk 30 - 35 vanilla wafers 2 egg yolks, well beaten 2-3 lg. bananas, sliced 2 egg whites dash of salt 1 /4 cup sugar pre-heat oven to 350 degrees Stir pudding mix into milk in medium saucepan. Add egg yolks. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Arrange layer of cookies on bottom and up sides of 1 1 /2 qt. baking dish. Add one layer of banana slices; top with 1 /3 of the pudding. Repeat layers, ending with pudding. Beat egg whites and salt in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, a few spoonfuls at a time, beating until sugar is dissolved and stiff peaks form. Spoon lightly onto pudding, sealing edges well. Bake 10-15 minutes or until meringue is lightly browned. Serve warm or refrigerate until ready to serve.

49: COCONUT PUDDiNG 1 cup sugar 2 1/2 cups milk 3 eggs, separated 3 T. cornstarch 1/4 t. salt 3 T. butter Coconut Combine sugar, salt and cornstarch in saucepan. Add milk and egg yolks. Then add butter, vanilla and desired amount of coconut. Cook over medium heat, stirring constantly until thick and creamy. Use egg whites for meringue, if desired.. It can be flavored with vanilla but it is better as a coconut pudding.

50: PEACH COBBLER | 1 quart fruit (hot) 1 stick butter 1/2 cup milk 3/4 cup sugar 1 cup flour Cream sugar, flour, milk, and butter until creamy, Pour in bottom of buttered dish. Add hot fruit on top of flour mixture. Stir gently. Bake at 350 approximately 45 - 55 minutes

51: CREAM PUFFS | 1 cup water 1 stick butter 1/8 t. salt 4 eggs 1 cup flour Heat oven to 400. Heat water and butter to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms ball. About one minute. Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop dough by 1/4 cupfuls onto un-greased cookie sheet. Bake for 15 minutes at 400 and then lower heat to 350 and bake for 35 minutes until puffed and golden. Makes 12. | Fill with lemon, chocolate or coconut cream pudding

52: Jim's Ice Cream 5 oz. can evaporated milk 2 cans sweetened condensed milk 1 T. vanilla flavoring 2 eggs 12 oz. Cool Whip enough milk to fill line in a 5 qt. freezer Place in ice cream freezer and freeze until the machine quits

53: When it's arranged beautifully on a plate, you know someone's fingers have been all over it! Julia Child | Janet Carr COCOA SYRUP FOR ICE CREAM | 1/3 cup cocoa 1/3 cup water 1 cup sugar 1 t. vanilla 1/3 t. salt Mix cocoa powder, sugar, salt and water in saucepan. Boil for 3 minutes, stirring until smooth. Let cool. Add vanilla. (Add 1 or 2 T butter for added richness) Store in a covered jar in refrigerator.

54: PEANUT BUTTER ICE CREAM 1 envelope unflavored gelatin 1/4 cup water 1-14 oz. can sweetened condensed milk 1-12 oz can evaporated milk 6 eggs 1-12 oz. jar crunchy peanut butter 1 cup sugar 1 Tablespoon vanilla 1 qt half and half Sprinkle gelatin over cold water in a small saucepan and let stand 5 minutes. Heat gelatin mixture over low heat, stirring constantly until dissolved. Set aside Combined condensed milk, evaporated milk, peanut butter, sugar, eggs, vanilla, and gelatin in a mixing bowl; beat at medium speed with mixer until blended. Pour mixture into freezer can (one gallon freezer). Add half and half. Freeze ice cream at least 1 hour.

55: BUTTERMIL:K PIE 2 cups sugar 2 T. all purpose flour 5 large eggs, lightly beaten 2/3 cup buttermilk 1/2 cup butter, melted 1 t. vanilla extract 1 unbaked 9 inch pastry shell Combine sugar and flour in a large bowl: add eggs and buttermilk, stirring until blended. Stir in butter and vanilla and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool on a wire rack.

56: 1st Layer: 1 cup cake flour 1/2 cups nuts 1/2 cup oleo (do not melt) Mix together and bake at 350 for 15 minutes 2nd Layer: 8 oz cream cheese 1 cup cool whip 1 cup 4 x powdered sugar Mix together and spread over cake layer 3rd Layer: 1-6 oz. chocolate instant pudding 1 t. vanilla 3 cups cold milk Mix and spread over cream cheese layer. 4th Layer: Remaining cool whip from a large cool whip. Refrigerate. | FOUR LAYER PIE

57: 6 oz. can frozen lemonade concentrate 8 oz. cream cheese 14 oz. can condensed milk 6 oz. container of cool whip graham cracker crust Add lemonade concentrate, cream cheese, and condensed milk; blend or mix until smooth and creamy. Fold in cool whip. Pour into graham cracker crust. Refrigerate 2-3 hours. | Frozen Lemonade Pie

58: Lemon Chess Pie 2 cups sugar 1/4 cup milk 4 eggs 1/4 cup melted butter 1 T. flour 1T. Cornmeal pie crust juice of 1-2 lemons grated rind of 1 lemon Combine sugar, flour, meal, and eggs. Gradually add milk and melted butter, lemon juice and rind. Pour into unbaked pie shell. Bake 45 min. at 375. Cornmeal rises to form crust on top.

59: Million Dollar Pie | Million Dollar Pie 1 can sweetened condensed milk 1/3 cup lemon juice 1/2 cup pecans 16 oz can crushed pineapple 1 quart cool whip 1/2 cup coconut 4 oz cherries Combine condensed milk and lemon juice. Drain pineapple. Add cool whip and fold in all other ingredients. Pour in cooked pie shell or graham cracker crust pie shell. Also great in cream puffs shells.

60: Mom's PECAN PIE | 1 cup brown sugar 3 eggs 1 cup karo syrup 2 T. flour 1 cup pecans 1 T. butter 1T. vanilla 1/2 t. (secret ingredient) Beat eggs and sugar, syrup, flour, and butter Mix well then add nuts. and vanilla. Pour into pie crust 350 40-45 8

61: Mom's | PIE CRUST | 1/3 cup + 1 T/ shortening 1 cup all purpose flour 1/3 t. salt 2 or 3 T. water Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water 1 T. at a time until all flour is moistened. Gather into balls. Shape into flattened rounds on floured cloth covered board.

62: Jim's Pumpkin Roll 3 eggs 1 cup sugar 2/3 cup mashed cooked pumpkin 1 t. lemon juice 3/4 cup all-purpose flour 1 t. baking powder 1 t. cinnamon 1/4 t. salt 1 t. pumpkin pie spice 1/4 t. ground nutmeg 1 cup chopped pecans 1 to 2 T. powdered sugar 1/3 cup butter, softened 1 t. vanilla extract 1- 8 oz pkg cream cheese, softened 1 cup sifted powdered sugar Grease and flour a 15 x 10 x1 inch jellyroll pan--set aside. Beat eggs in a lg bowl at high speed with electric mixer, until thick. gradually add 1 cup sugar and beat 5 minutes. Stir in pumpkin and lemon juice.. Combine flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Stir into pumpkin mixture. Spread evenly in pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 for 12 to 15 minutes. Sift 1 to 2 T. powdered sugar on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto the towel. Starting at the narrow end, roll cake and towel together. Cool completely on a wire rack, seam down. Beat cream cheese and butter on high speed, gradually add 1 cup powdered sugar and vanilla. Beat until blended. Unroll cake spread with cream cheese mixture and carefully re-roll. Place on plate seam down. Garnish with whipped cream and pecans, if desired.

63: Rice Krispies Christmas Wreath Susan, Amanda and Sara | 1 /4 cup butter 1 – 10 oz. pkg. miniature marshmallows 6 cups Rice Krispies green food coloring cinnamon dots (red hots) fluted tube pan | Melt butter in large bowl in microwave on high for appx. one minute. Add marshmallows and microwave, stirring every 30 seconds, until melted. Add lots of green food coloring, and then add rice krispies. Stir until well coated. Using buttered fingers, press mixture into greased fluted tube pan or jello mold. Turn onto platter. While still warm, press cinnamon dots in groups of three, like holly.

64: Fresh Strawberry Pie 3 pints strawberries, sliced 1 cup water 1 cup sugar 3 T. strawberry jello 3 T. cornstarch 1 baked pie shell Fill pie shell with strawberries. Mix other ingredients and bring to boil for 30 sec. Pour over strawberries in pie shell. Cool. Serve with whipped cream.

65: Susan's Strawberry Pizza | Crust: 1 c. flour 1 stick margarine 1/2 cup finely chopped pecans Mix and pat out on pizza pan. (Can be made in 9x13 glass baking dish) 1st layer: 8 oz. cream cheese 1 cup powdered sugar 1/2 lg. container cool whip Mix cream cheese and sugar together then add cool whip. Spread onto cool crust 2nd layer: Cover cream cheese layer with a layer of fresh, sliced strawberries 3rd layer: One box of French vanilla pudding, made according to pkg. directions. Spread on top of berries. 4th layer: Cover pudding with layer of fresh, sliced strawberries 5th layer: Spread other half of cool whip on top Decorate with chopped nuts and/or whole strawberries

66: Angel Biscuits 5 cups self rising flour 1/3 cup sugar 2 pkg Dry yeast dissolved in 1/4 cup water 2 cups buttermilk 1 cup crisco 1 t. baking soda Sift flour, sugar and soda. Cut in shortening until crumbly. Add milk with dissolved yeast, stir well. Keep covered in refrigerator at least 2 hours. Turn dough onto a floured board. Roll dough to 1/2 inch. Cut with a 3 inch biscuit cutter (or floured glass). Let rise for 1 1/2 hour | 425 10 min 45 small | Janet Carr

67: Sharon's Corn Bread 2 cups Martha White Buttermilk Self-Rising corn meal mix 1/4 c crisco vegetable oil 1 1/3 c milk 1 egg Heat oven to 450 degrees. Place vegetable oil in ovenproof skillet. Place in oven until hot. Beat egg in medium bowl. Stir in milk and corn meal mix until smooth. Pour hot oil in and stir, leaving a small amount of oil in pan. Pour mixture in hot skillet. Place in oven and bake 20 to 25 minutes until golden brown. | No, it's not Ms. Pac-Man, it's Amanda's Corn Bread! | Hush Puppies 1 beaten egg 1 /4 - 1 /2 cup buttermilk 1 /4 cup finely chopped onion 2 tsp. sugar(opt.) 1 cup self-rising cornmeal shortening or cooking oil for frying Mix cornmeal and onions. Add buttermilk. Beat well and drop from spoon into hot oil and brown on both sides.

68: GRANDMA- IN -THE- COUNTRY'S Homemade Biscuits | Using a large bowl, put 5-6 cups self rising flour in the bowl. Form a crater in the middle of the flour, Pour 1 2/3 cup buttermilk and 1/2 cup crisco into the crater. Using hand, mix buttermilk and crisco together while slowly incorporating flour into your mixture until you feel you have appropriate dough texture (you won't use all of the flour). Clean hands, coat dough and hands with light layer of flour. Form dough into 8-10 medium size biscuits and place onto a greased cookie sheet. Place close together. Pat top of biscuit down lightly.. biscuits should be touching each other, as the closer they are together, the more they will rise.. Bake at 350 for 25-35 minutes..

69: BRUNSWICK STEW | 1 tablespoon olive oil 1 cup chopped onions 1 1/2 pounds ground pork 1 1/2 pounds ground beef 1 (3 pound) whole cooked chicken, deboned and shredded 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped 1 cup ketchup 1/2 cup hickory flavored barbeque sauce salt and pepper to taste hot sauce to taste (optional) 1 green bell pepper 3 (14.75 ounce) cans cream style corn 1. Heat the olive oil in a large skillet. Saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain. 2. Put the pork/beef mixture in a lg stock pot over low heat. Stir in the chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hrs. Stir in the corn. Continue cooking 1 hour. Remove the green pepper; chop and return to the stew or discard.

70: "Rich fatty foods are like destiny: they, too shape our ends. | CHICKEN BALLS 1 cup pecans, finely chopped 1 cup chicken, finely chopped 2 T. pimiento, chopped 1 T. onion, chopped 1/4 t. salt 1/8 t. hot pepper sauce 1/2 cup cream of mushroom soup Combine 1/4 cup pecans with remaining ingredients. Use less soup if needed for proper consistency. Mix well. Make small balls and roll in remaining 3/4 cup nuts. Cover and chill over night. Makes 24.

71: Chicken Pot Pie 1 can of cream of chicken soup 1/2 - 3/4 cup chicken broth 1 large fryer, cooked and de-boned 1 20 oz bag of frozen mixed vegetables, slightly cooked 2-3 boiled eggs, cut up Combine and place in baking pan. 1 stick of margarine, melted 1 cup flour 1 cup buttermilk Combine and spoon over chicken mixture. Spoon chicken broth over crust. Bake 45 minutes at 350.

72: Chicken Breast Supreme 4 chicken breasts (split in half-8pieces) boned 8 strips of bacon 2-8oz. pkg. smoked or chipped beef pt. sour cream 1 can cream of chicken or mushroom soup Flatten out chicken breast. Place 2-3 slices of beef on chicken and roll up. Wrap bacon strips around each breast. Place into 9x13 inch glass baking dish. Mix sour cream and soup together,marinate as long as possible. Pour over wrapped chicken breasts. Bake at 300 degrees about 3 hours, basting with sauce every 30-40 minutes.

73: Chicken and Dumplings | chicken chicken broth buttermilk flour crisco solid shortening Boil chicken until tender, Pull apart from bone. Mix flour, shortening, and buttermilk as if you were making biscuits, but firmer. Sprinkle flour on counter. Knead dough if necessary adding enough flour to thicken. Roll dough according to your own likeness of how thick the dumpling. Drop dumplings into boiling chicken broth. Finished when all the dumplings are in and juice thickens. Add chicken pieces. Do not stir

74: Mom’s Hawaiian Chicken Dry chicken, lightly flour, brown (fry) lightly. Place in baking dish. Boil till thickens: Liquid from 13 oz. can pineapple chunks (add enough water to make 1 and 1/4 cups) 1 cup sugar 3/4 cup vinegar 1 T. soy sauce 2 T. cornstarch 1/4 tsp. ginger 1 chicken bouillon cube Pour over chicken. Bake at 350 degrees for 30 minutes. Add pineapple chunks and slices of bell pepper. Bake 30 more minutes.

75: CREAMED HAM | 1 T. margarine 1/2 t. salt 1 T. all purpose flour Dash of pepper 3/4 cup milk 1 c. chopped ham In a small saucepan, melt margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Add ham and cook and stir 1 minute more. Serve over hot biscuits.

76: HOMEMADE CORN DOGS 1 cup flour 1/2 cup selfrising cornmeal 1 egg 1 T. sugar 1/2 cup evaporated milk 1 pack hot dogs Mix all ingredients and enough milk to make a very stiff batter. Fry in hot grease.

77: Chinese Pepper Steak Susan Griffin 1 lb. round steak 1 /2 cup chopped onion 1 /4 tsp. pepper 1 tsp. salt 1 clove garlic 2 cups chopped bell pepper 1 cup beef bouillon 1 /4 tsp. ginger 1 /4 cup corn oil 1 /4 tsp. ginger 1 T. soy sauce cooked rice Cut steak into 2” strips. Heat oil in skillet and place garlic in hot oil. Remove after 3 minutes (or use garlic powder). Add meat to oil and cook until browned. Mix in onion, green pepper, salt, pepper, and ginger. Cook over medium heat until vegetables are just tender (@ 3 min.). Blend cornstarch with bouillon and soy sauce and stir mixture into skillet. Bring to a boil and cook, stirring constantly until thickened. Serve over rice.

78: SAUSAGE BALLS 1 lb. ground sausage 1 lb. grated sharp cheddar cheese 3+ cups Bisquick Small amount of red pepper Cook sausage over low to medium heat, drain. Add cheese, Bisquick and pepper. Mix together and roll into balls. Bake at 350 degrees for 15 minutes.

79: Fresh Vegetable Marinate (Broccoli Salad) | 4 stalks fresh broccoli 8 large fresh mushrooms - sliced 1 small head cauliflower 1 med. sized chopped bell pepper Optional: 3 stalks celery, raisins, dried cranberries, 6 pieces bacon: cooked and crumbled, sliced carrots. I use different colored bell pepper according to holiday (red at Christmas, orange at Thanksgiving, yellow in the spring). Remove flowerets from broccoli and cauliflower cutting into bite-sized pieces. Combine ingredients by tossing lightly. MARINATE: 1 cup sugar 1.5 cup vegetable oil 2 tsp salt 2 T. Poppy seed 1 small onion, grated 1/2 cup vinegar Combine ingredients and mix very well. Pour over vegetables and chill at least 3 hours. I often put vegetables in a gallon zip lock bag, add marinate, and refrigerate.

81: Mom Lime Congealed Salad 6 oz lime jello 1 cup chopped pecans 16 oz crushed pineapple 8 oz cream cheese Make jello using 2 cups hot water and 1 cup ice/water. Chill until jelled. Soften cream cheese by adding small amount of pineapple juice. Fold into jello along with the pineapple and nuts. Chill.

82: 2 cups sour cream 1 banana, diced 2 T. lemon juice 4 drops red food coloring 1/2 cup sugar 1/4 cup chopped pecans 1/8 t. salt 1 lb can pitted bing cherries 1-8 1/2 oz. can crushed pineapple Combine sour cream, lemon juice, sugar, salt, pineapple, banana pieces, and enough red food coloring to tint pink. Lightly fold in nuts and cherries. Spoon into fluted paper muffin cups which have been placed in large muffin pan. Freeze . Cover with plastic wrap. Store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper and serve on lettuce. Makes 12 | PAPER CUP FROZEN SALAD

83: Pistachio Salad 1 – 20 oz. can crushed pineapple- drained 1 – 3 oz. pkg. Instant Pistachio pudding 1 cup container Cool Whip 1/2 cup miniature marshmallows 1/2 cup chopped pecans In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in whipped topping, marshmallows and nuts until well mixed. Refrigerate until chilled.

84: Bacon Dressing 1 egg, beaten 1/3 cup vinegar 1/2 cup sugar 1/3 cup flour 2 cups water 1/2 pound bacon Salt and pepper to taste In a medium skillet, cook bacon until crisp. Remove from pan and drain on paper towel. Crumble when cooled. Leave bacon drippings in the skillet and allow to cool. In a medium bowl, beat egg. Add vinegar, sugar, flour, water, salt and pepper. Add the egg mixture to the reserved drippings in the skillet. Cook over low heat stirring constantly, bring to rolling boil. Take off heat when it has reached desired consistency. When cool, fold in crumbled bacon and serve over your favorite salad. Watch Paula on Food Network

85: Chocolate Cream Filling 1 1/4 cup sugar 3 eggs, slightly beaten 1/8 cup cocoa 2 T. butter 1/3 cup cornstarch 1 1/2 t. vanilla 1/4 t. salt 3 cups milk Combine sugar, cocoa, cornstarch and salt in saucepan; stir in milk. cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute. Remove from heat. Gradually stir small amount of hot mixture into egg yolks; blend well. Return egg mixture to saucepan. Stir and heat just until boiling. Remove from heat. Blend in butter and vanilla. Pour into bowl ****** | Chocolate Sauce 2 T. butter 2 – 1 oz. squares unsweetened chocolate 3/4 cup sugar 1/2 cup evaporated milk1 1/2 tsp. vanilla Melt butter and chocolate in double boiler. Add sugar and milk. Blend well. Cook over hot water about 15 min. to thicken. Stir in vanilla. Makes 1 cup.

86: FRUIT DIP 8 oz. cream cheese 7 oz. jar marshmallow cream 1/4 teaspoon almond extract Cream all ingredients and refrigerate. Serve with fresh fruit.

87: Lemon cheese Filling 1/2 stick oleo 2 lemons (juice & rind) 1 cup sugar 2 egg yolks Mix together and cook until the filling coats a spoon. | Lemon Sauce 1/2 cup sugar 3 t. cornstarch 1 cup water 1 T. lemon juice 1 T. grated lemon peel 1T. butter Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat until mixture thickens and boils. Remove from heat and stir remaining ingredients. 1 1/3 cup. | We use this with Gingerbread Cake

88: 7 Minute Frosting 2 egg whites 1 1/2 t. vanilla 1 1/2 c sugar 1 T. Karo syrup Double boiler-- Mix sugar, syrup and 1/2 cup of water in a double boiler beat at high speed for 1 minute. Place over boiling water Beat on high speed until soft peaks form (7 minutes,sometimes 10-12 minutes). Add vanilla. | Coconut Pecan Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/4 lb. margarine 1 t. vanilla 1 1/3 cup coconut 1 cup chopped pecans Combine milk, sugar, egg yolks margarine and vanilla in sauce- pan and cook. Stir over medium heat until mixture thickens (about 12 minutes). Add coconut and pecans. Beat until mixture thickens.

89: 1 can cream corn 1 can whole kernel corn 2 beaten eggs 8 1/2 oz. sour cream 1/2 cup corn oil 1 box Jiffy corn muffin mix grated cheddar cheese Mix and pour into dish. Bake at 350 for 45 min. Add cheese on top and bake until the cheese is melted | STEPHANIE CORN SOUFFLE'

90: Green Bean Wraps | 2 – 6oz. cans whole green beans – drained 12-16 slices of bacon cut in half 8 oz. bottle Catalina dressing (or French dressing) Arrange beans in bundles of 8-10. Wrap with strip of bacon. Place in 9x13 baking dish. Pour dressing over beans. Cover and refrigerate for 3 hrs. Uncover and bake at 350 degrees for 40 minutes. (Turn over after 20 minutes.) | CRANBERRY RELISH 1/2 cup orange juice 2 cups cranberries 1 orange, cut in pieces, seeded orange peel 1 cup sugar 1/2 cup pecans Out all ingredients, except pecans in blender. Cover and blend for 20 seconds, until all are finely chopped. Add pecans and chill

91: Shredded Yams 2 lbs raw sweet potatoes 1 gallon water 1 T. salt Shred potatoes and let soak in salt water while making syrup Drain and pat dry. Place in baking dish. Pour 1 cup pineapple juice over potatoes then add hot syrup: 1 cup sugar 1/4 cup Karo syrup 1 cup water Boil until light syrup Then dot with butter Bake 375 for 1 hour. | Original Green Bean Casserole 2* – 16 oz. cans green beans, drained 3 /4 cup milk 1 can (10 3 /4 oz). cream of mushroom soup 1 /8 tsp. black pepper 1 can (2.8 oz.) Durkee French Fried Onions Combine beans, milk, soup, pepper and 1 /2 can of fried onions. Pour into a 1 qt. casserole. Bake, uncovered, at 350 degrees for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings. * 2 pkg. (9oz .each) frozen, cut green beans, cooked and drained, may be used in place of the canned green beans.

92: Stuffed Carrots 8-10 carrots (scraped) 1/2 cup water 1 T. sugar 1/2 tsp. salt Cut ends off carrots. Combine ingredients in pan with tight lid. Steam carrots until tender. When cool, scoop out a cavity in one side of each carrot (like a canoe). Reserve removed pulp. FILLING: reserved carrot pulp 2 T. butter 2 T. finely chopped bell pepper 1 T. finely chopped onion 2 T. Durkee’s Salad Dressing Combine ingredients and fill carrot cavities. Brown in 350 degree oven.

93: Mom's Sweet Pickle's 2 gallons water 7 lbs cucumbers 2 cups lime 2 T. pickling spice 1 T. salt 7 1/2 cups sugar 2 quarts vinegar Soak cucumbers in lime water for 24 hours. Drain and rinse well. Soak 3-4 hours in ice water. Drain. Mix vinegar, sugar, spices. Soak overnight. Drain. Bring solution to a boil-15 minutes. Add cucumbers. Boil 35 minutes. Place in jars-lids tight. Cover with vinegar solution in jars. Boil in water bath 10 minutes.

94: As a child my family's menu consisted of two choices: take it or leave it. ~Buddy Hackett | 4 cups sweet potatoes, cooked and mashed 1/4 cup brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 4 tbs melted butter 1/4 cup cream 2 tbs orange juice 1 tsp vanilla extract raisins Topping (turns out thick) 2 cups pecans, chopped 2/3 cup flour , 2 cups brown sugar 1/2 cup melted butter Blend yams with sugar, spices, butter, and cream. Add raisins. Put in casserole dish. Mix all ingredients for topping and add to top. Bake at 350% for 20 min. or until bubbly. | Stephanie's SWEET POTATO SOUFFLE'

95: Party Punch – 1970’s must for weddings 1 qt. 14 oz. can orange juice 1 qt. 14 oz. can pineapple juice 2 cups sugar 1 cup lemon juice 1 – 28 oz. bottle ginger ale 1 /2 gal. lime or orange sherbet Combine chilled orange and pineapple juice. Mix sugar with lemon juice until dissolved and add to juices; blend. Before serving, add cold ginger ale and sherbet. | Spice Tea – Mom 3 quarts. water 1 T. whole cloves 2 cinnamon sticks 5 regular tea bags 1-6 oz. orange juice 1 &3 /4 cups sugar 1 /3 c. Real Lemon juice 1- 8oz. pineapple juice (unsweetened) Start boiling water. Add cloves and cinnamon. Boil for 15 minutes then drop in tea bags and steep for 15 minutes. In another container, mix orange juice, lemon juice, pineapple juice and sugar. Strain hot mixture into juices. Let cool and refrigerate. Serve hot. (Mom used this a lot. She has it doubled and in one place multiplied it by 20!) | SPICED TEA 2 cups Tang 3 oz instant powdered lemonade 1 cup sugar 1 cup instant tea 1 t. cinnamon 1 t. cloves Mix together. Use 2 heaping teaspoons per cup.

96: Breakfast Casserole 9 eggs 1 1/2 T dry mustard 3 slices bread-cubed 3 cups milk 1 1 /2 tsp. salt 1 1 /2+ cups grated sharp cheddar cheese l lb. cooked and crumbled sausage Spray 9x13” baking dish. Crumble bread and line bottom of dish. Beat together salt, mustard, eggs and milk. Pour over bread. Add cooked sausage. Top with Sharp Cheddar Cheese. Bake at 350 degrees for 45 minutes. Can be made the night before and cooked in the morning. | After a good dinner one can forgive anybody, even one’s own relatives.” - Oscar Wilde

97: Cheese Straws 1 lb. Kraft cheddar cheese (grated) 2 sticks Blue Bonnet oleo 3 cups plain flour-sifted 3 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. red pepper Let cheese and oleo set overnight. Sift flour and measure. Put in mustard, salt and red pepper and sift again. Beat cheese and oleo together and put into flour mixture gradually. Use pastry bag or cookie shooter and pipe out ribbons in long strips. Bake at 325 degrees for 10 minutes. Let cook and cut into short strips.

98: MOM'S PLAYDOH | 1 cup flour 1 /2 cup salt 2 tsp. cream of tartar 1 cup water 1T. Wesson Oil coloring Mix all together and cook on low heat. Knead when cool. Play Dough – Susan 1 cup cornstarch 2 cups baking soda 1 1/2 cup water food coloring In a medium saucepan, mix cornstarch and baking soda with water until well blended. Stir the mixture over medium heat until the clay thickens and forms a ball. Cover with a damp cloth until lukewarm. Wrap in a damp cloth and plastic wrap and store in the refrigerator until ready to use. This is much whiter than recipes with flour. Great for land formations and making ornaments. Roll out, cut to shape. Let air dry, both sides. Paint.

99: Table of Old Fashioned Cooking Measures Every measure is level, unless otherwise specified: About 25 drops of any thin liquid = 1 teaspoonful 1 Pinch = 4-1/2 grains, or less than 1/8 teaspoonful 1 Saltspoonful = 1/4 teaspoonful 1 Scruple = 20 grains, or about 1/2 teaspoonful 3 Saltspoonfuls = 1 dram (drachma), or 27-1/3 grains 1 Teaspoonful = 4 saltspoonfuls, or 36-1/2 grains 4 Teaspoonfuls = 1 tablespoonful liquid 2 Tablespoonfuls, or 16 drams (drachmas) liquid = 1 fluid oz 4 Tablespoonfuls = 1 wineglass, or 1/2 gill, or 1/4 cupful 2 Wineglasses = 1 gill, or 1/2 cupful 2 Gills = 1 coffee-cupful, or 16 tablespoonfuls, or 8 fluid oz 1 Tumblerful = 1 coffee-cupful, or 1/2 pint 2 Coffee-cupfuls = 1 pint 2 Pints = 1 quart 4 Quarts = 1 gallon 16 Ounces = 1 pound, or 1 pint of liquid Note: A set of measuring cups (with small lips), from 1 pint to 1/4 cup, will be found convenient in every kitchen, though common pitchers, bowls, glasses, teacups, wineglasses, etc., may be substituted. | Compiled by: Judy Carr with help from: Jim Carr Melinda Hogan Sharon Carr Stephanie Osler Susan Griffin

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  • By: Judy C.
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  • Title: Carr Family Recipes
  • Tags: cooking
  • Published: almost 4 years ago

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