FC: Groshens' Recipes for a good life
1: This Cookbook is inspired by all the fantastic meals made by our Mom, Mary Groshens \\
3: Recipe for a good life | 1 cup of good thoughts 1 cup of kind deeds 1 cup of consideration for others 2 cups of sacrifice for others 3 cups of forgiveness 2 cups well beaten thoughts Mix these thoroughly, add tears of joy and sorrow, and sympathy for others. Fold in 4 cups of prayers and faith to lighten other ingredients and raise the texture to great heights of Christian living. After pouring all this into your daily life, Bake with the heat of human kindness. Serve with a smile. July 1979 Bruce & Pat Maltzen
4: Russian Tea 2 cups Tang 3/4 cup instant tea with lemon and sugar added 3oz package of lemon Jello 1 1/4 teaspoons cinnamon 1 1/4 teaspoons ground cloves grind to powder, each ingredient, and blend 2 teaspoons per cup of hot water.
5: Hot Chocolate 2 1/2 cups dry milk 1 cup sugar 1/2 cup cocoa 1 1/2 cup coffee creamer
6: Heather Bjorkland's | Apple Pie Drink | 1 qt. Everclear 1 gal. Apple Juice 1 gal. Apple Cider 7 Cinnamon Stick 4 Cups Sugar Mixing Instructions: Mix apple juice, apple cider, sugar, and cinnamon sticks together. Boil until cinnamon sticks lose flavor. Cool. Add Everclear. Store in apple juice jug, and if you have empty wine bottles they work well, re corked.
8: Gazpacho | 4 roma tomatoes 1 green bell pepper 2 cucumbers, peeled, seeded & roughly chopped 4 cups tomato juice 3/4 teaspoon Tabasco sauce 1 1/4 teaspoon salt 1/4 teaspoon white pepper 1 garlic clove minced 1 bunch green onions Puree all in a blender, serve cold | Broccoli Cheese Soup 1 frozen bag of Broccoli 1 jar Cheeze whiz 4-6 cups Chicken Broth add together and heat on stove
10: 1 pound leftover ham bone with meat attached 1 cup chopped onions 2 cloves garlic, minced 2 teaspoons freshly ground black pepper 1 pound dried split peas 1 cup chopped carrots Directions Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil. Add the onion, garlic an d ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and t he carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste. | Split Pea Soup
11: Wild Rice Soup 2 tablespoons butter or margarine 2 medium stalks celery, sliced (1 cup) 1 medium carrot, coarsely shredded (1 cup) 1 medium onion, chopped (1/2 cup) 1 small green bell pepper, chopped (1/2 cup) 3 tablespoons Flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup water 1 can (10 1/2 oz) condensed chicken broth 1 1/2 cups canned or frozen cooked wild rice 1 cup half-and-half 1/3 cup slivered almonds, toasted 1/4 cup chopped fresh parsley 1-2 cups diced Ham ( to your taste) 1.In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender. 2.Stir in Flour and salt & pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. 3. Stir in half-and-half, almonds and parsley. Add Ham.Heat just until hot (do not boil). Makes 4 servings (1 1/4 cups each)
12: Grandma Mary’s Sticky Buns 1/3- cup shortening 2 cups milk 2 cups water 1/3 cup sugar 4 tsp salt 2 packages yeast in c water 10-12 cups flour (total) kneed 30 times rise 2 hours Pat 1/3 cup of sugar in bottom of greased pans Divide dough into 4 parts and form into rectangle, spread with butter and sprinkle with cinnamon and sugar. Roll and cut into 1 inch sections. Set to rise 1 hour. Bake at 350 for 30 mins. | muffins & rolls | Pumpkin Bread 3 cups sugar 1 cup salad oil 4 eggs 1 16 oz can pumpkin 1 cup water (from raisons) 1 cup walnuts 1 teaspoon each cloves, nutmeg, and cinnamon 3 1/3 cup flour 2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup raisons (simmered in water for 5 mins) mix all ingredients bake at 325 for 1 hour makes 3 loaves
13: Name | Carmel Rolls | 2 dozen fresh rolls 1/4 c butter 1/2 c brown sugar 1 -3 oz package dry butterscotch pudding (Not instant) 3/4 tsp cinnamon walnuts Grease tube Pan (or loaf pan)(not with removable bottom )Spread layer of nuts on bottom , Arrange Frozen rolls on top, mix all other ingredients , Pour over rolls. Put in cold oven over night. In morning remove, and preheat oven to 350. Return to oven and bake hour, Turn pan over and eat while warm.
14: Mary Chambers Lemon Poppyseed bread Sift: 3 cups flour, 1 1/2 tsp salt, 1 1/2 tsp baking powder, 2 1/2 cups sugar Add: 1 1/2 cups milk, 1 1/8 cups oil, 1 1/2 tbsp poppy seed, 3 eggs, 1 1/2 tsp vanilla, 1 1/2 tsp almond extract Beat 2 min with mixer. Pour into 2 greased bread pans. Bake at 350 for 1 hour or more... or toothpick comes out clean Glaze: 3/4 cup sugar, 1/4 cup Orange Juice, 1/2 tsp vanilla, 1/2 tsp almond extract, 2 T butter - Pour glaze over hot bread Let cool for 10- 15 minutes and then remove from pan
15: Banana Bread | Beat together: 3/4 cup Crisco 3 cups sugar 3/4 cup butter 6 bananas mashed 4 eggs 2 teaspoons vanilla 1 cup buttermilk (Buttermilk recipe:2 T vinegar or lemon juice put into 1 cup measuring cup, fill the rest with milk) 4 cups flour sifted 2 teaspoons baking soda almost a 1/2 teaspoon salt 1 cup nuts cut small optional chocolate chips Cream the shortening, add the sugar and cream again. Next add Bananas and mix thoroughly. Add eggs ( 2 at a time) Add Vanilla and then the buttermilk. In a separate bowl combine: Sifted flour, baking soda and salt. Add wet ingredients to the dry ingredients. Mix thoroughly. Add nuts or chocolate chips or both. In 2 Greased loaf pans Bake at 325 or 300 for a convention oven. For 1 hour and 15 mins. Makes 2 loaves
16: Joe and Pat's Country Manor Inn Muffins | 1 cup oil 3 cup sugar 4 eggs 5 teaspoons baking soda 5 cups flour 1 qt buttermilk 1 tablespoon salt 1 cup shredded wheat 1 cup bran 1 cup oatmeal 1 cup warm water Cream oil and sugar until light. Add eggs and blend well. Sift flour, salt, and baking soda alternately with buttermilk, (ending with flour) to the oil and sugar mixture. Pour warm water over shredded wheat. Bran, and oatmeal and add to the flour, buttermilk mixture. Bake at 375 degrees. For 20 mins. Batter keeps up to three weeks in the refrigerator in a plastic container. Batter is best if it sit in the fridge for a couple of days. Mixing well does not affect this batter much.
17: Lemon Tea Muffins 2 Cups unsifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup margarine or butter softened 1 cup granulated sugar 4 eggs, separated 1 tablespoon poppyseeds 1/2 cup Real Lemon juice from concentrate 1/4 cup finely grated nuts 2 Tablespoons light brown sugar 1/4 teaspoon ground nutmeg Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder and salt. In a large bowl beat margarine and granulated sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients ( do not over mix). In a small bowl, beat egg whites until stiff but not dry. Fold 1/3 egg whites into batter;fold in remaining egg whites. Fill paper-lined or greased 2 1/2 inch muffin cups 3/4 full. In another small bowl, combine remaining ingredients; sprinkle evenly over muffins. Bake 15-20 minutes or until set. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm. Makes about 18 muffins. From Paula Berg.
19: 2 cups flour 2-4 Tablespoon sugar 2 teaspoon baking powder 1/8 teaspoon salt 5 tablespoons butter 1/2 whipping cream (can use fat free half and half) 1 egg 1 1/2 teaspoon vanilla 1/2 cup currants, mini chocolate chips, blue berries, white chocolate or whatever In a large bowl stir together flour, sugar, baking powder, and salt Cut butter into 1/2 inch cubes and blend with dry ingredients using a pastry cutter. Stir in currants. In a small bowl ,beat egg. Stir in cream and vanilla. Combine with dry ingredients. With lightly floured hands pat dough into 1/2 inch thickness on a lightly floured board. Using a glass, cut out rounds and place on a greased baking sheet. Repeat with scraps. Bake in a preheated 425 degree oven for 13-15 minutes. Cool 5 minutes before removing from baking sheet. Makes 10-14 scones. | Ben and Julie's Scones
21: Carmel Corn | 7 Qts popped corn Large metal bowl Mixed nuts (optional) 2 cups Brown sugar 1 teaspoon Salt 1 cup Butter 1/2 cup White Karo Syrup 1 Tablespoon Vanilla 1/2 teaspoon baking soda In a medium pan boil brown sugar, salt, butter and karo syrup for 5 minutes on medium heat. Stir often. Add Vanilla and Baking Soda. Stir until foams. Pour over popcorn. Bake at 200 degrees for 1 hour stir every 15 minutes.
23: Aunt Pat’s Carmel Corn puffs | 1 Bag of Old Dutch Puffcorn 1 Cup of Butter (Not Margarine) 1 1/4 Cups of Brown Sugar 2/3 Cup of Light Corn Syrup 1 Teaspoon of Baking Soda Preparation: Preheat oven to 250F. Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan. Cook on medium heat until mixture has melted. Once mixture has melted add the baking soda. (Note: This will cause the mixture to foam) In a large roaster pan pour Old Dutch Puffcorn and pour caramel mixture over the Old Dutch Puffcorn and stir until mixed. Place in oven for 45 minutes, stirring at least every 10-15 minutes. Remove from oven, pour on wax paper and break apart. Let cool and ENJOY
25: "You get what you get and don't throw a fit!" | Sauce for Linguini or Spaghetti, (also great on chicken and ham.) 1Tablespoon Flour 2 teaspoons butter 1 cup milk 1/2 cup chicken broth 1/2 cup parmesan cheese 1 teaspoon basil Double for 10 servings, can add can of mushrooms. Pour over past and bake 350 degrees for 10 minutes.
26: PORK ALLA NAPOLI INGREDIENTS: 1 tablespoon olive oil 2 (3/4 pound) pork tenderloins 2 Roma (plum) tomatoes, seeded and chopped 1/4 cup chopped green olives 1/4 cup dry white wine1 teaspoon chopped fresh rosemary 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup heavy cream DIRECTIONS: 1.Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet. 2.Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper. 3.Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C). 4.Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.
27: Bow tie pasta, boursin cheese and asparagus 1/2 cup pine nuts kosher salt 8 ounces bow tie pasta 14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces 1 tablespoon olive oil 4 large garlic cloves, minced 1/3 cup sun-dried tomato packed in oil, drained 1/4 cup grated parmesan cheese, preferably parmigiano reggiano 2 ounces boursin cheese, garlic and fine herbs 1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed 3/4 teaspoon lemon pepper, plus more as needed fresh flat leaf parsley, for garnishing (optional) Directions: Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside. Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water. Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary. Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.
28: Asado Roast: boil, remove fat and cut into cubes Boil potatoes when soft remove skins and cube Slice and boil zucchini and carrots lettuce, sour cream to top Salt and pepper Keep roast and veg in separate containers fry beef to brown (less than 10-15 mins) add potatoes and heat through Mix all ingredients together with a tomato salsa Serve with soup made from the beef water
29: Enchiladas Tortilla: Chicken: Boil with Norsuiza 3/4 teaspoon and then cut it into little pieces. Add some salt and black pepper. Tomato Sauce: (its like a gravy, to make the tortillas red in color) Boil tomatoes, drain, sauté with onion, garlic and a little salt. Dressing: 4 oz Mayonnaise, Sour cream, Broth, Tomato Puree, ketchup, Salt and black pepper. Enchiladas: When you have everything ready, put the tortillas in oil for 15- 20 seconds. Take out and then put it into the tomato sauce. Place in a long pan, fill with chicken and beans. Bake in oven.
30: Dumplings 5 cups Bisquick 10 eggs 2 teaspoons salt 4 cups milk 2 oz butter 2 teaspoons baking powder
31: Chili 1 lb Hamburger half of one large onion 2 stalks celery 2 cans kidney beans Tomatoes (frozen or canned) Chili powder 1 tablespoon Ketchup brown hamburger meat with celery and onion , Add 2 cans kidney beans, tomatoes, chili powder color will start changing when almost ready then add. 1 tablespoon maybe more add ketchup. | Gouclache brow 1 lb of hamburger add a 1 cup 1/4 c flour 2 medium onions , 2 stalks celery, add tomato sauce, ketchup, worshtishure sauce mustard,basil, and corn
32: Beef Stroganoff | 1 1/2 lbs beef sirloin cut into strips brown w 2 medium onions and 2 cloves garlic, Add 1 can mushrooms, 1 tablespoon ketchup and sour cream Tuna Casserole fry 2 med onions and 2 stalks celery in oil, Add 1 can cream of mushroom, noodles and tuna in a can. Mozzarella or any kind of 350 20mins
33: Sloppy Joes 1 lb lean ground beef 1/2 cup chopped green bell pepper or celery 1/2 cup chopped onion 1 tablespoon brown sugar 1 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup ketchup 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 1 can (8 oz) tomato sauce 6 sandwich buns, split In large skillet, combine ground beef, bell pepper and onion. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well. 2 Add all remaining ingredients except buns; mix well. Cover; simmer 15 to 20 minutes, stirring occasionally. Serve in buns.
34: Strawberry salad with Poppyseed dressing 1 QT strawberries 1/2 red onion sliced thin romaine lettuce dressing: 1/2 cup milk, 3/4 c mayo, 1/3 cup sugar 1 1/2 Tablespoons poppyseeds, 2 Tablespoons Apple cider vinegar | French Dressing 1/2 cup sugar 1/2 c Ketchup 1/4 cup vinegar 1 onion grated fine 1/2 teaspoon salt 1 teaspoon Worcestershire sauce pinch of ground cloves 1 cup of oil mix together. | Frito corn Salad 2 cans yellow kernel corn, drained 1/2 red bell pepper, sliced and chopped 1/2 green bell pepper, sliced and chopped 1/2 purple onion, chopped 1 cup mayonnaise 1 cup shredded cheddar cheese 5 ounces of chili cheese flavor Frito corn chips
35: Dollie’s Pasta Salad 8 oz shell pasta 1 Tablespoon olive oil 1 14oz can artichokes 1/4 cup red or green bell pepper 1/2 cup broccoli 1/2 cup pepperoni 3 Tablespoon diced pimento 2 Tablespoons diced parsley 1 cup mayo 1/2 cup red wine vinegar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 2 Tablespoon dried basil 1 Tablespoon oregano mix all ingredients | Cookie Salad 2 (3.4 ounce) packages instant vanilla pudding mix 2 cups buttermilk 12 ounces frozen whipped topping, thawed 1 (20 ounce) can pineapple chunks, drained 2 (11 ounce) cans mandarin oranges, drained 1/2 (11.5 ounce) package fudge stripe cookies In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.
36: Cheesy Haskbrown Casserole | 2 lb. bag hash brown potatoes 1 pt. sour cream 2 c. grated Cheddar cheese 1 can cream of chicken soup 1 stick melted butter 1 chopped onion Potato chips, crumbled or corn flakes or bread crumbs Thaw bag of hash brown potatoes. Mix sour cream, cheese, chicken soup, butter and onion together. Stir into potatoes until thoroughly mixed. Crumble potato chips on top. Bake 1 hour at 375 degrees in a 9 x 13 inch pan. | Side dishes
37: Stuffing apples, innards from turkey, bread crumbs, broth, water, celery. Onions Poultry seasoning 1 egg Boil Celery and Onions in a bit of water. pan saute innerdséwith butter , bread crumbs and poultry seasoning, add apple, mix all together not sopping, moist , 1 egg, stuff it in Turkey,
38: Tim’s Apple Pie 2 9 inch pie crusts 3/4 cup sugar 1/4 cup all purpose flour teaspoon nutmeg 1/2 teaspoon cinnamon dash of salt 6 cups thinly sliced pared tart apples: Honey crisp or Macintosh are best 2 table spoons butter or margarine Heat oven to 425. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon, and salt; mix with apples. Turn into pastry lined pie pan; dot with butter Cover with top crust which has slits in it. Seal and Flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning. (use a cut pie tin )remove foil the last 15 mins of baking. Bake 40-50 mins or until crust is brown and juice begins to bubble through the slits in the crust.
39: Devonshire Cream | 1 teaspoon unflavored gelatin 1 cup whipping cream 1/2 cup sugar 1 1/2 teaspoon vanilla 1 ounce carton dairy sour cream 1 recipe crimson sauce (see recipe below) In a saucepan soften the gelatin in 3/4 cup cold water; heat until gelatin dissolves. Cool. In a large mixing bowl beat together whipping cream , sugar and vanilla until soft peaks form (tips curl). Do not overbeat. Combine the gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Pour the whipped mixture into stemmed glasses or dessert dishes. Chill. To serve,spoon some of the Crimson sauce atop. Makes 8-10 servings. Crimson Sauce 1 medium orange 2 cups whole fresh cranberries 1 1/3 c water 1/2 cup sugar Finely shred enough peel from the orange to measure 4 teaspoons. Squeeze enough juice from the orange to measure 1/4 cup. In a saucepan combine the orange peel , the orange juice, 1 1/2 c cranberries and the water. Bring to boil. Reduce heat, boil gently uncovered for 15 minutes more. Sieve the sauce. Return the sieved sauce to the saucepan. Add Sugar and remaining 1/2 cup cranberries. Cook 5 mins more until the skins of the cranberries pop. Cool , cover mixture and chill. Makes 1 cup sauce.
40: Mary's Pecan Pie | 1 9 inch pie shell 1/3 cup melted unsalted butter 1 1/4 cup dark brown sugar- packed 1/2 cup corn syrup 1/2 cup pure 100% cane sugar or molasses 4 large eggs lightly beaten 1-2 teaspoons pure vanilla 1/4 -1/2 cup light or heavy whipping cream 1 1/2 - 2 cups whole pecans Preheat oven to 450. To prebake shell Prepare pie or quiche pan with dough. Place another pie plate the same size or an aluminum foil plate on top and press down slightly. Bake about 8 mins. Remove and allow to cool. Reduce heat to 325. In a medium mixing bowl, blend butter with brown sugar, corn syrup, can sugar, eggs, cream and vanilla. Combine well. Stir in Pecans. Pour into prepared pie shell. Gently turning over pecan halves to face right side up. Place pie pan on a cookie sheet (in case of drips) Bake on lowest rack in oven until just set- 35-45 minutes. Cool very well before serving. To slice evenly freeze pie. Cut with a serrated knife and allow to warm to room temperature.
42: Ame's Flan 1 1/2 cups milk 1 small can sweet and condensed milk 4 eggs 1/3 of a pound of cheese ( mozzarella, monteray jack or cream cheese) 1/2 c sugar Blend first ingred. together. Heat Sugar in saucepan to make camel. Stir as not to make burn, Boil 5 mins. In 9x9 pan Pour carmel in bottom. Pour mixture on top. Bake 450 for 1 hour double for 9x 13
43: Bread pudding 6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins (optional) 4 eggs, beaten 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
45: Oatmeal Cookies | 1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 3 cups quaker oats ( quick oats or old fashioned uncooked) optionally add raisons or chopped nuts or chocolate chips. Heat oven to 375. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, soda, salt and spices. Add to margarine mixture mixing in oats. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8-9 mins for a chewy cookie, 10-11 minutes for a crisp cookie. Cool for 1 minute on cookie sheet, remove and place on a wire rack. Store in tightly closed lid container. Yields 4 1/2 dozen
46: Chocolate nut cookies 1 1/4 cups butter 2 cups sugar 2 eggs 2 teaspoons vanilla 2 cups flour 3/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup finely chopped nuts ( optional) Cream Butter and sugar, add eggs and vanilla. Blend well. Combine remaining ingredients, mix well. Add nuts if desired. Drop by tablespoons onto cookie sheet. Bake at 350 for 8-9 mins.- do not over cook.
47: Name | Candy Cookies 1 teaspoon salt 2 cups sugar 1/2 cup shortening 1/2 cup milk 1/2 cup cocoa boil above ingredients for 3 mins Remove from stove and add 1/2 cup peanut butter 1 teaspoon vanilla 3 cups oatmeal Drop on greased cookie sheet and refrigerate
48: Strawberry Surprise Cake from Dolly 10-12 servings 1 10 inch angel food cake 1 recipe strawberry mousse 2 cups whipping cream 1/4 cup Grand Marnier whole strawberries ( garnish) Using serrated knife cut a inch layer from the top of the cake. Set aside. Starting 1 inch from outer edge remove inside of cake. Reserving pieces. Place Hallow cake on serving plate. Use some of the reserved pieces and fill in bottom layer about 1 inch thick. Spoon mousse into center until even with top of cake. Replace layer and use reserved pieces to fill tube and make top level. Whip cream with Grand Marnier. Place about 1/2 cup cream in pastry bag filled with star tip. Spread cake completely with rest of cream. Pipe top with rosettes. Placing strawberries in center of each. Refrigerate overnight. Also good as a layer cake. .
49: Strawberry Mousse for cake 2 pints fresh strawberries pureed ( about two cups puree) 1 cup sugar 1 envelope unflavored gelatin 2 egg whites 1/4 cup lemon juice 1 cup whipping cream, whipped Combine puree and sugar in medium bowl. Soften gelatin in lemon juice; dissolve over hot water. Stir into puree. Place mixture in freezer for 60 mins. Put into blender and beat until pale pink. Fold in whipped cream. Refrigerate for 1 hour
50: Deep Dark Chocolate Cake ( from cocoa box) 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup hersheys cocoa 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water one bowl buttercream frosting Heat Oven to 350 Grease and flour two 9 inch round baking pans or one 13 x 9 x 2. In a large mixing bowl combine dry ingredients. Add eggs, milk, oil and vanilla, Beat on medium speed for two minutes. Remove from mixer, stir in boiling water.Batter will be thin. Pour into prepared pans. Bake 30-35 mins for round pans, 35-40 mins for rectangular pans, or until wood tooth pick is inserted in center and comes out clean. Cool ten minutes. Remove from pans to wire racks. Cool completely. Frost with buttercream frosting. For recipes calling for unsweeted baking chocolate use 3 tablespoons Hershey cocoa + one tablespoon shortening or oil= 1 1oz square unsweetened baking chocolate
51: "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
52: Carrot Cake 2 cups flour 2 cups sugar 1 teaspoon cinnamon 4 eggs 2 teaspoon baking soda 1 1/2 cup oil 3 cups gratted carrots Topping: 8 oz cream cheese, 2 teaspoons vanilla, 1/2 cup butter, 3 cups powdered sugar Bake at 350 for 30-40 mins
53: Rhubarb Crunch 1/2 c butter 5 tablespoons powdered sugar 2 eggs (beaten) 1 cup flour 1 1/2 c sugar 1/8 tsp salt 3/4 teaspoon baking powder 1/4 cup flour 2 c rhubarb mix first 3 ingredients and pat into bottom of 9x 8 square pan. Bake 15 mins at 350 or until lightly golden on top.While above is browning mix the rest of the ingredients. Pour over crust and bake 35 mins note: just shy of 3/4 cup powdered sugar for a double batch, can also use frozen rhubarb
54: Jen Olin’s Strawberry or Raspberry Rhubarb Pie 1 15 oz Refrigerated pie crust 1 teaspoon flour 1 pint fresh strawberries or 2 packages raspberries 3 cups chopped fresh or frozen rhubarb 1 cup sugar 1/4 cup cornstarch Prepare pie crust according to package directions for two –crust piecrust 9 inch pan. Heat oven to 400 degrees. In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan; top with second crust . Fold edge of top crust under bottom ; flute edge . Cut deep slits in several places. Bake at 400 degrees for 45 to 60 mins or until golden brown. (Place pan on foil or cookie sheet during last 15 mins of baking to guard against spillage.) If desired , serve with whipped cream and additional strawberries. 8 Servings Tips: 16 oz package frozen sliced rhubarb, thawed and well drained, can be substituted for fresh rhubarb. Cover edge of pie crust with strip of foil during last 10 to 15 mins of baking if necessary to prevent excessive browning
56: "There is no love sincerer than the love of food." ~George Bernard Shaw