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Family Recipes 3

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Family Recipes 3 - Page Text Content

S: The Smith Family Cookbook Edition 3

FC: The Smith Family's Top Secret Recipes | Desserts | Edition 3

1: Table Of Contents | Carrot Bars...........................................................................20 Chocolate Oatmeal Cake.......................................................1 Chocolate Pie..........................................................................6 Chow Mein Clusters.............................................................26 Cream Cheese Frosting........................................................20 Doughnuts.............................................................................25 Famous Oatmeal Cookies....................................................15 Frosty Grape Salad..............................................................18 Granny's Sugar Cookies......................................................13 It's A Snap Cheesecake........................................................21 Lemon Meringue Pie..............................................................9 Lemon Whippersnaps..........................................................16 Low Carb Cheesecake............................................................3 Milk Gravy............................................................................22 Never Fail Pie Crust...............................................................4 No Bake cookies....................................................................27 No Sugar Added Apple Pie....................................................8 Peanut Brittle........................................................................28 Pecan Pie.................................................................................7 Pumpkin Chocolate Chip Cookies......................................34 Pumpkin Pie............................................................................5 Puppy Chow..........................................................................31 Rhubarb Crunch..................................................................12 Rhubarb Dumplings.............................................................11 Rhubarb Pie..........................................................................10 Ritz Bitz.................................................................................30 Scotcheroos...........................................................................24 Snowballs...............................................................................19 Sugar Water Glaze for Sugar Cookies...............................14 Surprise Delight Salad.........................................................17 Toasted Pumpkin Seeds.......................................................32 Tubsicles................................................................................33 Twinkies................................................................................23 Wheat Chex Snacks..............................................................29 White Cooked Frosting..........................................................2

2: Chocolate Oatmeal Cake | 1-1/2 c boiling water 1 c oatmeal 1 c brown sugar 1 c white sugar 1/2 c butter or margarine 2 eggs 1-1/2 c flour 1/2 c cocoa 1 tsp salt 1 tsp soda 1 tsp vanilla | Pour boiling water over oatmeal; let stand. Cream sugars & butter. Add eggs. Beat thoroughly. Add oatmeal and combined dry ingredients. Add vanilla. | Pour into 9x13 inch pan. | Oven Temp: 350 degrees | Time: 25 minutes | Ingredients: | 1

3: White Cooked Frosting | Ingredients: | 2 egg whites 2/3 c sugar 1/2 c karo syrup (light) 3 T water 1/8 tsp cream of tarter 1/8 tsp salt 1 tsp vanilla | Combine all ingredients except vanilla in top of double boiler. Cook over rapid boiling water beating with mixer until mixture peaks. Removing from heat. Add vanilla; continue beating until thick enough to spread. | 2

4: Low-Carb Cheese Cake | Ingredients: | 1/2 c very hot water 1 pkg sugar-free, strawberry jello 8 oz pkg. cream cheese (softened) 8 oz whipping cream (very cold) | Combine jello and water; stir to dissolve. Set aside to cool to room temperature. | In large bowl, whip cream cheese with electric mixer on low speed. Slowly add jello until well blended. | In medium bowl (better if chilled), whip the whipping cream to form stiff peaks. | Fold together cream cheese and whipping cream until thoroughly combined. Pour into 8 inch square pan. Cover and chill 1-2 hours before serving. | For chocolate cheese cake: Substitute jello for 1/4 c. unsweetened cocoa powder and 6-8 pkgs of sugar substitute (better if variety of sweeteners are used. | 3

5: Never Fail Pie Crust | Ingredients: | 3 c flour 1-1/2 tsp salt 1 c shortening 1 egg, beaten 2 tsp vinegar 5 T water | Sift flour & salt together. Cut in shortening with pastry blender. Add vinegar & water to beaten egg. Pour into flour mixture and stir until all flour in moistened. Roll into pie crusts. | 4

6: Pumpkin Pie | 5 | 4 eggs slightly beaten 1 can (29 oz) Solid pumpkin 1-1/2 c sugar 1 tsp salt 2 tsp cinnamon 1 tsp pumpkin pie spice 2 cans evaporated milk 2 (9 inch) pie shells | Ingredients: | Preheat oven to 425 degrees. Combine filling ingredients in order given. Divide into shells. Bake 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer or until knife inserted come out clean.

7: Chocolate Pie | 6 | Ingredients: | 3-5/8 oz box chocolate pudding (not instant) 2-1/4 c milk Cool Whip Graham cracker crust | Mix pudding and milk. Cook & stir to a full bubbling boil. Cool 5 minutes, stirring twice. Pour into pie shell. Refrigerate 3 hours. Cover with cool whip.

8: Pecan Pie | Ingredients: | 3 eggs 1 c light karo syrup 1 c brown sugar 2 T butter, melted 1 tsp vanilla 1/8 tsp salt 1 c pecans 1 (9 inch), unbaked pie shell | Beat eggs lightly on medium speed. Add next 5 ingredients. Stir in pecans. | Oven Temp: 350 degrees | Time: 55-60 minutes | 7

9: No Sugar Added Apple Pie | 8 | Ingredients: | 5 large Granny Smith or Pippin apples 1 can Seneca apple juice concentrate, thawed ( do not substitute brand) 4 T cornstarch 1 tsp cinnamon dash of nutmeg top & bottom pie crust for 9 or 10 inch pie plate | Put pie crust in pie plate (NOTE: use frozen pie crusts. Take one frozen pie crust, thawed, and place on top of finished apple pie.) | Peel, core, and slice apples. Combine undiluted apple juice, cornstarch, cinnamon, and nutmeg in a large pot and bring to a boil, stirring constantly until thick. Add apples and cook until apples are tender. | Let cool a little, and then pour into crust. Top with pie crust and flute. | Bake until crust is golden brown and the filling is bubbly. | Oven Temp: 375 degrees | Time: 40 minutes

10: Lemon Meringue | Ingredients: | 4-1/2 oz box lemon pudding 3/4 c sugar 1/2 c water 3 egg yolks (reserve whites) 2-1/2 c water 3 egg whites 6 T sugar 1/4 tsp cream of tarter | Mix pudding with sugar, 1/2 cup water, & egg yolks. Stir in 2-1/2 cup water. Cook & stir on medium heat till full bubbling boil. Cool 5 minutes. Stir twice. Pour into pie shell. | Beat egg whites till foamy. Gradually add sugar, then cream of tarter. Beat until stiff. Spread over pie. Brown at 425 degrees in the oven for about 5 minutes or until egg whites turn golden. Cool for 5 hours. | 9

11: From The Kitchen of: Denise Smith | Rhubarb Pie | Ingredients: | 1 c sugar 1 c heavy cream 1 tsp vanilla 2 eggs 2-3 c rhubarb diced 3/4 tsp nutmeg 1 T flour | Pour into unbaked pie shell and bake at 350 degrees for 45-50 minutes. | 10

12: Rhubarb Dumplings | From the Kitchen Of: Grandma Smith | Put in pan: 1/2 c sugar 2 T butter 2 c rhubarb Dash salt 1/2 tsp cinnamon 1-1/2 c boiling water | Bring to boil;reduce heat and simmer for 5 minutes. | Sauce: | Dumplings: | 1 c flour 1-1/2 tsp baking powder 1/4 c sugar 1/2 tsp salt 2 T butter 1/2 tsp vanilla 1/3 to 1/2 c milk | Mix flour, baking powder, salt, & sugar together. Cut in butter and mix milk & vanilla together. Drop into liquid by teaspoonfuls. Cook uncovered for 5 minutes. Simmer gently another 15 minutes. | 11

13: Rhubarb Crunch | 1-1/2 c flour 1-1/4 c instant oatmeal 1-1/2 c brown sugar 3/4 c butter 5-6 c rhubarb, diced 1 c water 1 to 1-1/2 c sugar 2 T cornstarch 1 tsp almond extract | Ingredients: | Mix flour, oatmeal, brown sugar, & butter. Press 3/4 dough in bottom of pan. Put rhubarb on top. | In sauce pan, mix water, sugar, cornstarch & extract till thick. Pour over rhubarb. Sprinkle with remaining topping. | Oven Temp: 350 degrees | Time: 45-60 minutes | 12

14: Granny's Sugar Cookies. | Cream together: | 1/2 c butter 1 c sugar | Blend in: | 1 lg egg | Sift together and add to mixture: | 2 to 2-1/2 c flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla | Divide dough in two parts. Chill 1-2 hours, so it will be easy to handle. | Roll one part at a time to 1/8'' thickness. Cut out with cookie cutters. | Transfer to cookie sheets and bake 8 -10 minutes at 350 degrees. Be careful not to over bake. | Keep other 1/2 chilled until ready to roll out. | 13

15: Sugar Water Glaze for Sugar Cookies | Blend together 1 cup powdered sugar and 5-6 teaspoons water. | Add food color if desired. | 14 | Brush glaze over cookies while still warm. | Sugar Cookie Hard and Glossy Glaze | Ingredients: | 1 c powder sugar 2 tsp milk 2 tsp light corn syrup 1/4 tsp almond extract Food coloring | In a small bowl, stir together powder sugar, and milk until smooth. | Beat in corn syrup and almond extract until icing is smooth and glossy. If Icing is too thick add more corn syrup. | Divide into separate bowls, and add food coloring to each bowl.

16: Famous Oatmeal Cookies | Ingredients: | 3/4 c shortening 1 c brown sugar, packed 1/2 c sugar 1 egg 1/4 c water 1 tsp vanilla 3 c quick cooking oats 1 c flour 1 tsp salt 1/2 tsp soda | Beat together shortening, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients. Drop by teaspoonfuls on greased (sprayed) cookie sheet. | Oven Temp: 350 degrees | Time: 12-15 minutes | 15

17: Lemon Whippersnaps | Ingredients: | 1 pkg lemon cake mix 2 c (4-1/2 oz carton) cool whip, thawed 1 egg | Grease cookie sheet. Combine cake mix, topping and egg in bowl. Drop by teaspoons in powdered sugar, roll to coat. Place 1 1/2 inches apart on cookie sheet. | Oven Temp: 350 degrees | Time: 10-12 degrees | ****Can also use chocolate and strawberry cake mixes**** | 16

18: Surprise Delight Salad (Butterbrickle Salad) | Crust: 2 c graham crackers crumbs 1 c soda crackers crumbs 1/2 c melted oleo 3 frozen butterfingers | Combine cracker crumbs and oleo. Press 2/3 in bottom of 9x13 pan. To remaining crumbs, add crushed butterfingers. Set aside. | Filling: 2 small pkgs instant vanilla pudding 2 c milk 1 qt butterbrickle ice cream 1 (8oz) container of cool whip | Prepare vanilla pudding with milk as normal. Add ice cream. Let set for at least 15 minutes in refrigerator. Spread cool whip on to. Sprinkle with remaining crumbs. Chill. | 17

19: Frosty Grape Salad | From the Kitchen Of: Alice Prewitt | Ingredients: | 1 (8 oz) pkg cream cheese 1/3 c sour cream 3/4 c powdered sugar 1/2 tsp vanilla Large bunch of red seedless grapes | Mix together first four ingredients and beat with an electric mixer until smooth. Add grapes with stems removed. Mix well and refrigerate. Serve cold. | 18

20: Snowballs | Ingredients: | Rice Krispies, Nuts, or Coconut 1 can Eagle brand milk 2 cubes butter 1 lb caramels Large marshmellows | Put Eagle Brand Milk, butter, and caramels into saucepan. Melt and stir until smooth. | One at a time, coat a marshmallow in the caramel mixture. Roll in Krispies, nuts, or coconut. Place on waxed paper. Let set up. | 19

21: Carrot Bars | From the Kitchen of: Grandma Ann Dickman | Cream Cheese Frosting | Beat 4 eggs good. | Put in large bowl: 2 c sugar 2 tsp soda 2 c flour 1 tsp salt 1-1/2 c salad oil 2 tsp cinnamon | Add eggs and 3 jars (6 oz.) of carrot baby food. Mix. Bake at 350 degrees for 15 minutes. Put in 2 cookie sheets. | 1 (3oz) pkg cream cheese 1/2 stick soft butter or oleo 1/2 box powdered sugar (8 oz.) 1 tsp vanilla | Mix together. Spread on top of carrot bars. | 20

22: It's a Snap Cheesecake | Ingredients: | 1 envelope Knox gelatin 1/2 c sugar 1 c boiling water 2 (8 oz) cream cheese, softened 1 tsp vanilla 9 inch graham cracker crust | In a large bowl, mix unflavored jello with sugar. Add boiling water and stir until gelatin is dissolved. | With mixer, beat in cream cheese and vanilla until smooth. Pour into crust. Chill until firm. Garnish with fresh or frozen fruit. | 21

23: Milk Gravy | Ingredients: | 3/4 c sugar 1 T cornstarch, heaping 1 egg 2 c milk | Mix the sugar and cornstarch with a little of the milk, then add the egg. Mix up real good, put in milk and cook until thick. Add more cornstarch and milk mixture if needed thicker. | 22

24: Twinkies | Ingredients: | 1 pkg yellow cake mix, with pudding in the mix. 5 rounded Tbsp flour 1 c water 1/4 tsp salt 1 c sugar 2 tsp vanilla 1/2 c butter 1/2 c Crisco shortening | Prepare the cake according to package directions, dividing the cake in 2 9x13'' cake pans lined with wax paper. Cool. | In saucepan, combine flour with water. Cook until thick. Cool completely. | Combine the remaining ingredients and add flour and water mixture. Beat very well. Turn cake out on cookie sheet. Spread filling on top of cake and top with other 1/2 of cake. Cut in pieces and serve. | 23

25: Scotcheroos | Ingredients: | 1 c corn syrup 1 c peanut butter 1 c semi sweet chocolate morsels 1 c sugar 6 c rice krispies 1 c butterscotch morsels. | Heat corn syrup and sugar together over medium heat, stirring frequently until sugar is dissolved and mixture starts to boil. Remove from heat. | Add peanut butter and stir until mixed. Add rice krispies and mix well. Immediately spread in a greased 9x13'' pan. Cool. | Melt butterscotch and chocolate chips together. Spread evenly over rice krispies mixture. Cool. Cut into 1x2'' bars. | 24

26: Doughnuts | From the Kitchen Of: Grandma Smith | 2 eggs, beat until frothy. | Add: 1 c sugar 3/4 c milk 1 tsp vanilla 2 tsp shortening, melted | Mix well, then add: 3-1/2 c flour 3 tsp baking powder 3/4 tsp salt 1 tsp nutmeg | Mix all ingredients. Roll and cut dough. It will be soft. | They won't soak up lard if you put 1 tsp ginger in the lard you fry them in. | All ingredients should be room temperature. | It is important baking powder is thoroughly mixed in the flour. | 25

27: Chow Mein Clusters | Ingredients: | 1 pkg (12 oz) chocolate chips 1 pkg (12 oz) butterscotch chips 2 (3 oz or 5 oz) can chow mein noodles 1/2 c peanuts | Melt chips over low heat stirring in heavy saucepan. Add noodles and nuts; stir till well coated. Drop by teaspoonful onto waxed paper. Allow to set. | 26

28: No Bake Cookies | Ingredients: | 2 c sugar 1/3 c cocoa 1/2 c milk 1/2 c butter or margarine 3 c oatmeal 1/2 c coconut | Mix sugar, cocoa, milk and butter. Cook 4 minutes. Remove from heat. Add oatmeal & coconut. Drop by teaspoonfuls onto waxed paper. | 27

29: Peanut Brittle | Ingredients: | 3 c sugar 1 c white karo syrup 1/2 c water 1 pkg raw peanuts 1 T butter 1 tsp salt 2 tsp baking powder | Boil sugar, syrup, and water to 240 degrees. Add raw peanuts. Stir to 300 degrees. Take off of heat. | Add remaining ingredients. Spread immediately on 2 cookie sheets that have been well greased. Spread thin. | Cool then break. | 28

30: Wheat Chex Snacks | Ingredients: | 1 c sugar 1 c peanut butter 1 c white karo syrup 6 c or 1 box wheat chex cereal 1 c peanuts | Microwave sugar, peanut butter, and Karo syrup until it just starts to boil. Pour over top of wheat chex cereal and peanuts. | 29

31: Ritz Bitz | Ingredients: | 1/2 c butter 1 c sugar 1/2 c light karo syrup 1 tsp baking soda 1 tsp vanilla 1 c pecans 2 boxes Ritz Bits | Mix the first 3 ingredients; boil for 5 minutes. Add the baking soda and vanilla. Pour mixture over 2 boxes of Ritz Bits; add pecans. | Bake at 225 degrees in a buttered pan, stirring every 15 minutes. Spread on waxed paper to cool. | 30

32: Puppy Chow | Ingredients: | 1 stick butter 1 c chocolate chips 1 c peanut butter 12 oz box crispix cereal 3 c powdered sugar | Melt together butter, chocolate chips and peanut butter. Pour over cereal. Put powdered sugar in a two gallon plastic bag. Pour cereal mixture into plastic bag and shake gently until well coated. | 31

33: Toasted Pumpkin Seeds | From the Kitchen of: Aunt Doris Olson | Ingredients: | Pumpkin seeds 1/2 c Worcestershire sauce 1-1/2 T melted butter or oleo 1-1/4 tsp salt | Preheat oven to 250 degrees. Do not wash pumpkin seeds; wipe off excess fibers. On cookie sheet, combine pumpkin seeds with remaining ingredients. Bake approximately 2 hours, stirring occasionally, until seeds are crisp and dry. | 32

34: Tubsicles | From the Kitchen of: Mary Smith | 1 pkg jello 1 pkg koolaid 1 c sugar 2 c hot water | Ingredients: | Pour in Tupperware ice tubs and freeze. | Mix together all ingredients. | Add 2 cups cold water. | 33

35: Pumpkin Chocolate Chip Cookies | 1 c canned pumpkin 1 c white sugar 1/2 c vegetable oil 1 egg 2 c flour 2 tsp baking powder 2 tsp ground cinnamon 1/2 tsp salt 1 tsp baking soda 1 tsp milk 1 T vanilla extract 2 c semi sweet chocolate chips 1/2 c chopped walnuts (optional) | Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. | Add vanilla, chocolate chips and nuts. | Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 or until lightly golden brown and firm. | Ingredients: | 34

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  • Title: Family Recipes 3
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  • Published: about 4 years ago

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