S: The Davidson Family Table: Recipes of the Heart
FC: The Davidson Family Table: Recipes of the Heart
1: Good food is made even better by the love and traditions that accompany it.
2: This book has been a several year project and was inspired by all my family and friends who have contributed to my culinary efforts throughout the years. It is not intended to be the total of everything that I cook, nor will the dishes highlighted in this book be the last that I will add to my list of favorites; I am always looking for new and delicious recipes. The recipes featured in this book are, however, special to me at this point in time for one reason or another. They may represent flavors that I or one of my family members particularly enjoy. They may also be special because of where I got the recipe, or the fact that several are staples at the happiest moments in the Davidson household: special events such as family get-togethers, birthday celebrations, or holiday meals. Most importantly, this book gives a glimpse for furture generations into the life of today's Davidson family and how richly God has blessed us. This book is lovingly dedicated to everyone who has either supplied me with a recipe or consumed the food that I prepared and set before them. I would also like to thank Carole Pettus, dear friend and English teacher exordinaire, who proofed many of my writings in this book. I give a heartfelt thanks to all of you. And remember, always savor every bite of life! Much love, Delores a.k.a. Dorsey/Mom/DeeDee Date Completed | Dedication | How can I repay the Lord for all his goodness to me? (Psalm 116:12)
3: As for me and my household, we will serve the Lord. (Joshua 24:15) | Adam, Sheron, David, Andrew, Rachel, Luke, Nathan & Delores | The Davidson Family | Our home since 1985 1413 Red Oak Drive, Brentwood, Tennessee
4: Susan Church | Black-eyed Shoe-peg Salsa, 2005 | 2 -15 oz. cans black-eyed peas 1 - 10 oz. bag frozen shoe-peg corn 1 can mild Ro-Tel tomatoes 1/2 c. Newman's Own Olive Oil & Vinegar Dressing 5 green onions, chopped. Rinse peas & corn under cool water and drain. Mix all ingredients together and chill for several hours so flavors can blend. Serve with Scoops tortilla dipping shells. For a summer flavor, substitute black beans and yellow corn for peas and shoe-peg corn. | Susan Church & I became friends in 1988 at Harpeth Hills Church of Christ in Brentwood, Tennessee.
5: Pat Cato | Cheese Nut Ball, 1975 | 1 1/2 lb. mild cheddar cheese, grated 1 - 8 oz. pkg. cream cheese 1/2 c. sour cream 3 T. Italian dressing 1 T. Worcestershire sauce 1/2 c. pecans, finely chopped Mix all ingredients except pecans and work with hands. Form into one large ball, several small balls or a log. Roll finished product in pecans. Refrigerate. Serve with Sociable crackers. | A favorite for Andrew | A tip for this recipe is one I learned from Gerry Sciortino, a friend from Hillsboro Church of Christ. For a combination of sweet & savory flavors, form cheese mixture into a donut shape and add strawberry jam to the center. Serve with crackers. This is a great brunch addition. | Gerry Sciortino | Gerry Sciortino | Pat Cato | Pat is the eldest child of my brother, Lucian. She is only two years younger than I, so we've always been more like sisters and for sure friends.
6: Cinnamon Pecans From the kitchen of Jo Ann Minton, 2008 2 c. pecans (halves or large pieces) 1 stick margarine 1 c. light brown sugar, tightly packed 1 t. cinnamon In microwave, melt margarine in 2 qt. casserole. Add brown sugar & cinnamon to melted margarine; stir. Put mixture back in microwave for 2 minutes; mixture should bubble. Remove & stir again. Add pecans & stir until all the pieces are well coated. Return to microwave for 4 minutes. Take out & stir until slightly cooled to make sure glaze sticks to each piece. Pour mixture onto wax paper & spread; break pieces apart after cool. | Jo Ann Minton | Jo's Chip Dip, 1963 | 1- 8 oz. pkg. cream cheese 1 T. French Dressing, (slightly less is better) 1 T. Worcestershire sauce (slightly more is better) milk Soften cream cheese; add dressing and Worcestershire sauce. Stir, adding enough milk to make a good dipping consistency. Serve cold with potato chips. | My sister-in-law, Jo Ann Minton | This was my very first recipe.
7: Pimento Cheese Spread From the kitchen of Rachel Davidson, 2013 1/4 c. pimentos, finely chopped 1/2 c. mayo 8 oz. cheddar cheese, grated 1 t. mustard 2 oz. cream cheese, softened Combine all ingredients; mix with hands or on low with an electric mixer. Best if chilled overnight before serving. | Cheese Wafers A Taste for A.L.L. Seasons Cookbook, 1994 2 sticks butter, softened 2 c. sharp cheddar, grated 2 c. flour 1 c. pecans, finely chopped Cream softened butter; mix with cheese. Add flour; work with hands until blended. Shape into one inch balls. Flatten slightly with a fork, making criss-cross marks on top. Cook on ungreased cookie sheet at 375 about 10 minutes. May use 2 c. of Rice Krispies instead of pecans, if desired. | Dill Veggie Dip Jefferson Avenue Church of Christ, 1976 2 c. mayo 3 T. dill weed 2 c. sour cream 1 T. seasoned salt 3 T. fresh minced onion Mix ingredients together until well blended. Chill well before serving. Serve with raw veggies such as cauliflower, carrots, celery, cucumbers, radishes, etc. | A favorite of Andrew's
8: Natalie Church | Fiesta Chicken Dip, 2007 | 2 - 8 oz. pkg. cream cheese, softened 1/2 c. mayonnaise 1 can cream of chicken soup 10 oz. can mild Ro-Tel tomatoes/green chilies, drain 1 - 4.5 can green chilies, drain (may omit) 1 c. cooked chicken (1 large breast), shredded 2 c. Kraft Mexican-style cheddar jack cheese Mix all ingredients together. Put into an 8 x 8 casserole dish and bake for 25 minutes. Serve hot with Scoops for dipping. | Natalie Church, daughter-in-law of Susan Church
9: David with niece, Bridgette Wilkinson | Adam & Sheron Davidson | Hot Bacon Spread From the kitchen of Joy James, 2009 8 oz. cream cheese 1/2 c. mayonnaise 1/2 c. grated Swiss cheese 2 T. chopped green onions 8 slices well-cooked bacon, crumbled 1/2 c. crushed Triscuits Mix first four ingredients together and put in an 8 x 8 baking dish. Sprinkle crumbled bacon and crushed Triscuits on top. Bake at 350 degrees for 15 to 20 minutes. Spread on Triscuits or other desired crackers. | Appetizers and desserts are my favorite recipes to prepare. Both of these recipes came from friends at church and are favorites at the Davidson family get-togethers | Hot Reuben Dip From the kitchen of Janet Walker, 2012 8 oz. cream cheese 1/2 c. sour cream 1 c. grated Swiss cheese 8 oz. sliced corned beef, finely diced 1/2 c. sauerkraut, drained & chopped Stir all ingredients together & heat in a small pan over low. Serve hot with favorite crackers like Triscuits. | David with niece, Bridgette Wilkinson
10: Sheron Davidson | Ham & Cheese Party Rolls, 2003 | 1 stick butter, melted 1 1/2 T. prepared mustard 1 T. Worcestershire Sauce 1 T. poppy seeds 2 pkg. dinner rolls (browned ones in foil pan) Combine butter, mustard, Worcestershire sauce, poppy seeds & onion flakes; heat. Add a teaspoon of mixture to inside of split rolls then put ham & cheese on rolls. Place tops on & put back in foil pans. Brush tops with mixture. Bake 10 min. at 350. Serve warm. | When Sheron became a member of our family in 2001, she brought many wonderful things, including delicious recipes. | 2 T. minced onion flakes 6 oz. swiss cheese 6 oz. ham, sliced
11: Toffee Dip for Apples From a lady at the nail salon, 2002 4 oz. cream cheese, softened 1 c. brown sugar 1/2 c. white sugar 1/2 vanilla 8 oz. bag Heath Chocolate Covered English Toffee Bits Small jar caramel topping Mix softened cream cheese and sugars together with electric mixer. Add vanilla and 1/2 bag toffee bits. Blend well and put into a serving dish. Add a layer of caramel (about 1/3 c.). Sprinkle top with remaining Heath Bits. Serve at room temperature for easier dipping. | A word aptly spoken is like apples of gold in settings of silver. (Proverbs 25:11) | This recipe was an autumn favorite at the Minton hayrides at my brother's farm in Coopertown, TN. Grandson Andrew really likes this dip.
12: Homemade Chili From the kitchen of Frances Young, 1971 1 1/2 lb. ground beef 1 large can tomatoes, chopped 1 medium onion, chopped 1 c. water 1 1/2 t. salt 2 T. flour 2 to 3 T. chili powder 1 - 16 oz. can beans (kidney or pinto) In a large pot, brown ground beef then drain well. Add onion and salt; stir over medium heat until onion is tender. Stir in other ingredients and simmer on low for two hours. Stir occasionally; add small amounts of water if mixture seems dry. Chili Pie Cornbread Topping 1 c. flour, sifted 3/4 c. cornmeal 1 t. salt 1 c. milk 3 t. baking powder 1/4 c. shortening 2 T. sugar 2 eggs, beaten Mix dry ingredients. Stir in eggs & milk. Add melted shortening & mix just enough to blend. Cook above chili recipe until very thick. Pour into greased 9 x 13 dish. Spread topping over chili & bake 20 minutes on 400 degrees. Invert on a platter to serve. May garnish with cheese. | My mother-in-law, Frances Young
13: Chicken & Rice Soup From the kitchen of Karen Church, 2000 4 chicken breasts 8 c. water 4 chicken bouillon cubes 1 onion, minced 1 t. pepper 1 c. celery, finely chopped Boil chicken in 8 cups of water until tender; remove from broth. Strain broth to remove residue. Add bouillon to broth; stir until dissolved. Add celery, potatoes, carrots, onion, pepper, rice, and 2 cups of water. Chop chicken and add to mixture. Simmer until vegetables are tender, about 45 minutes. Add cubed Velveeta and stir until cheese is melted. Serve. White Bean, Ham & Potato Soup From the kitchen of Delores Davidson, 2013 1 lb. dried white beans 8 c. water 1/4 c. butter 1 large onion, chopped 1/2 c. celery, finely chopped Cook beans in water until nearly soft, about 2 hours. Stir in butter until melted then add remaining ingredients. Simmer until vegetables are tender, about an hour. May need to add water as it simmers. A full meal in a bowl! | Karen Church | Karen & I became friends in 1988 at Harpeth Hills Church of Christ, Brentwood, TN. | 2 c. potatoes, 1/2 in. cubes 1 c. carrots, thinly sliced 2 c. water 2 c. instant rice, uncooked 16 oz. Velveeta cheese | 3/4 c. carrots, 1/4 in. thick 2 c. potatoes, 1" cubes 1 t. salt 1/4 t. pepper 1 1/2 c. ham, shredded | My favorite soup
14: Almond Orange Salad From the kitchen of Sheron Davidson, 2001 1 head iceberg lettuce 1 head romaine lettuce 1 c. sliced almonds 1/4 c. sugar 6 green onions with tops, chopped 2-11 oz. cans mandarin oranges, drained Wash and tear lettuce; chill. Caramelize almonds by putting sugar and almonds into a sauce pan and stirring over medium heat until sugar is melted and lightly browned. Cool. When ready to serve, combine lettuce, green onions, almonds, and oranges. Top with desired amount of dressing. Dressing 1 c. vegetable oil 1/4 c. vinegar 1/4 c. sugar 1 t. salt Combine ingredients except oil in a blender or food processor. Blend well then begin adding oil a little at a time until well incorporated. Chill before serving. | dash of black pepper dash of red pepper 1 t. parsley flakes | Blessed are those who hunger and thirst for righteousness for they will be filled. (Matthew 5:6)
15: Marinated Rice Salad From the kitchen of Betty Dean, a Nashville Caterer, 2005 4 c. chicken broth 2 c. Uncle Ben's Converted Rice 1/2 c. onion, chopped 1/2 c. bell pepper, chopped 1/2 c. green olives, chopped 1 small jar artichoke hearts, drained and chopped 1 c. Italian dressing 1 c. mayonnaise 2 T. dill weed (or to taste) Bring chicken broth to a boil and add rice. Cover and simmer on low until all liquid has absorbed. Cool. Add remaining ingredients and mix well. Refrigerate overnight before serving. Serve on a lettuce leaf. | Macaroni Salad From the kitchen of Delores Davidson, 2013 16 oz. box elbow macaroni 1 3/4 c. mayo 2 T. prepared mustard 1/2 c. green pepper, finely chopped 4 t. seasoned salt 1 medium onion, finely chopped Cook macaroni according to package directions. Drain. Add remaining ingredients and chill thoroughly, preferably overnight so flavors will blend. | A trial & error recipe inspired by David
16: Leafy Green Strawberry Salad From the kitchen of Karen Church, 2012 3 - 5 oz. bags butter lettuce 1 pt. fresh strawberries, capped & sliced 1 small container crumbled feta cheese 1 c. sugared pecans (recipe below) Yummy Salad Dressing (recipe below) Put lettuce in a large bowl. Sprinkle sliced strawberries, feta cheese, and sugared pecans on top. Let everyone add their own Yummy Dressing to their desired taste. Sugared Pecans 1 c. broken pecans 1/2 stick margarine 1/2 c. light brown sugar Melt margarine in microwave in 1 qt. dish. Add brown sugar to margarine; stir until dissolved. Return to microwave for 1 minute; mixture should be bubbly when removed. Stir until well blended. Add pecan pieces, stirring well again. Return pecans to microwave for 2 minutes. Remove from microwave, stir until pieces are well-coated and mixture is beginning to set up (about 1 minute). Pour pecan mixture onto wax paper and spread apart. Let cool completely. Break sugared pecans apart before adding to lettuce. These may be made several days in advance. Yummy Salad Dressing 1/4 c. apple cider vinegar 1/2 c. sugar 1 small onion, finely diced 1 t. salt Mix vinegar, sugar, onion, and seasonings in a blender or food processor. Add oil in small amounts, blending after each addition;. Adding oil in small increments will help it not separate when stored in refrigerator. Be careful not to over-blend or it will become too thick. Store in a salad dressing carafe and shake well before serving. Dressing will keep for several weeks in refrigerator. | 1 t. celery salt 1 t. dry mustard 1 t. paprika 1 c. canola oil
17: Honey Lime Dressing O'Hana's, The Polynesian Resort, Disney World From the kitchen of Susan Church, 2012 1/2 c. honey 1 t. dry mustard 1 t. salt 1/2 c. cider vinegar Place all ingredients except oil in food processor and blend until smooth. Slowly add oil until it is well-incorporated into the dressing. Makes 2 cups. Poppy Seed Dressing for Fresh Fruit Recipes from Miss Daisy's (Yellow Book), 1978 3/4 c. sugar 1 t. salt 1 t. dry mustard 1/3 c. cider vinegar Stir dry ingredients together. Add vinegar then finely chopped onions and stir. Put into a blender and mix well. Add oil a little at a time and blend until thick. (Be careful not to over-blend or it will become too thick.) Add poppy seeds and blend gently until well-distributed. Refrigerate until ready to use. | 1/4 c. lime juice 1/4 c. onion, finely diced 1 c. canola oil | 1 c. Canola oil 1 1/2 T. onion, very finely diced 2 T. poppy seeds | They ate till they had more than enough, for he had given them what they craved. (Psalm 78:29)
18: Blueberry Salad From the kitchen of Brenda Moore, 1980 | 1 - 15 oz. can blueberries (reserve liquid) 1 - 15 oz. can crushed pineapple (reserve liquid) 2 - 3 oz. pkgs. black raspberry gelatin 1 c. boiling water Drain fruits as dry as possible, reserving liquid from both. Add enough water to the juices to make two cups. Dissolve gelatin in one cup boiling water. Add juice to dissolved gelatin. Refrigerate; when mixture is slightly thickened, fold in fruits. Pour into a 9 x 13 dish; chill until set. | Brenda Moore | Brenda and I became friends at Jefferson Avenue Church of Christ, Cookeville, TN in 1972. We both later moved to Brentwood, TN. | Topping 8 oz. cream cheese, softened 1 c. sour cream Combine softened cream cheese, sour cream, sugar, and vanilla. Beat well. Spread over set gelatin as a frosting. You may also wait until you are ready to serve the salad and top each piece with dollop of the cream cheese mixture as you serve it. | 1/2 c. sugar 1 t. vanilla
19: Frozen Strawberry Salad | Goodpasture School, The Cougar Family Cookbook, 1980 1 - 8 oz. cream cheese, softened 3/4 c. sugar 12 oz. carton frozen whipped topping, thawed 1 - 10 oz. package frozen strawberries, thawed & chopped 1 c. crushed pineapple, drained 2 bananas, diced Beat softened cream cheese, sugar, and whipped topping in mixer bowl until creamy. Fold in strawberries, pineapple, and bananas. Pour into a 9 x 13 dish or for individual servings, put cupcake liners into muffin tins and spoon mixture into liners until 3/4 full. Freeze until firm before serving. | Nathan Davidson | Nathan Davidson | Grandson, Nathan, is a picky eater, but this is one of his favorite things that I make.
20: Pam Baggett, 2009 | Congealed Cranberry Salad | 2 - 6 oz. boxes strawberry Jell-O 2 cans whole berry cranberry sauce 2 - 15 oz. cans crushed pineapple, drained 3 c. boiling water Using a potato masher, combine dry Jell-O with cranberry sauce and drained pineapple. Whisk in hot water and stir until dissolved. Pour into a 9 x 13 dish. Refrigerate until firm. | Frozen Cranberry Salad From the kitchen of Sandra Greer, 2007 1 - 16 oz. can jellied cranberry sauce 1 - 6 oz. box strawberry Jell-0 12 oz. carton Cool Whip, divided 1/2 c. sliced almonds Dissolve Jello-O in 2 cups boiling water. Mash cranberry sauce with a fork, or chop in a blender, then add to dissolved Jell-O. Put in refrigerator and allow mixture to become very thick but not quite set. Stir Jell-O well then add 8 oz. of the Cool Whip until well blended. Pour into 8 x 8 dish and freeze. Spread remaining 4 oz. of Cool Whip on top then sprinkle on almonds before serving. | My niece, Sandra Greer | Pam Baggett | Pam & I became friends in 1981 at Jefferson Avenue Church of Christ, Cookeville, TN. | Sandra makes frozen cranberry salad every year when we celebrate Thanksgiving at my brother's in Coopertown, TN.
21: Strawberry Pretzel Salad Goodpasture School, The Cougar Family Cookbook, 1980 Crust: 2 c. finely crushed pretzels 3/4 c. butter 3 T. sugar Mix crushed pretzels, butter, & sugar; press evenly into bottom of 9 X 13 dish. Bake 8 minutes at 400 degrees. Let cool for 25 minutes. Cream Cheese Layer: 8 oz. cream cheese 1 c. sugar 12 oz. Cool Whip Mix cream cheese & sugar. Fold Cool Whip into cream cheese mixture; pour over cooled pretzel crust. Refrigerate while preparing Jell-O. Jell-O Layer 1 - 6 oz. box strawberry Jell-O 2 - 10 oz. pkgs. frozen, sliced strawberries, thawed Mix Jell-O with 2 cups boiling water. Stir in strawberries and set in refrigerator until Jell-O begins to thicken, about 30 minutes. Stir and pour Jell-O mixture on top of cream cheese layer. Chill for several hours until Jell-O is set. Slice into squares for serving. Frozen Fruit Salad From the kitchen of Frances Young, 1971 6 oz. cream cheese softened 3/4 c. sugar 2 c. sour cream 2 T. lemon juice 1/3 c. maraschino cherries 3 c. chunky canned mixed fruit 2 1/2 c. mini marshmallows 2 drops red food coloring Drain fruit, cut into bite-size pieces. Combine sugar with cream cheese. Stir in sour cream. Add lemon juice then food coloring. Beat mixture until fluffy then stir in fruit and marshmallows. Pour into a 9 x 13 dish and freeze. Cut into 2 inch squares and serve frozen. | Sandra Minton
22: Grilled pork tenderloin is one of Andrew's favorite meals. | Boolkki From the kitchen of Karen Church, 1997 3/4 c. salad oil 1 t. garlic powder 1/4 c. sugar 1/2 t. garlic powder 1/2 c. soy sauce 6 T. sesame seeds Marinate meat of your choice (chicken or pork) for six hours. Grill. | Bamboosal Chicken a.k.a. Chicken on a Stick A creation for the "Grands" by David Davidson, 2010 Chicken Breasts Boolkki Marinade Bamboo Picks Cut chicken breasts in half long ways or use chicken tenders. Marinate for at least 4 hours. Put meat on bamboo picks that have been soaked in water. Wrap foil around picks and grill. Remove foil before serving. "There's just something fun about eating chicken on a stick." Adam Davidson, 2013 | Andrew Davidson enjoying Big D's creation of Bamboosal Chicken | and eat!
23: Marinade for Grilled Chicken A Taste of the Good Life from the Heart of Tennessee, 2011 A heart-healthy cookbook from Betty Townsend when David had bypass surgery 1/2 c. packed brown sugar 1/4 c. apple cider vinegar 3 T. dry mustard Juice of 1 lime Juice of 1/2 large lemon 3 garlic gloves, mashed 1/4 t. salt 1 T. olive oil Dash of pepper Mix all ingredients together. Pour over chicken and marinate for 8 to 10 hours. Let stand at room temperature for one hour. Drain then grill. University of Tennessee Bar-b-cue Sauce From the kitchen of Frances Young, 1974 1 c. cider vinegar 4 t. Tabasco 2 T. salt 5 t. Worcestershire sauce 1/2 c. vegetable oil 1/4 t. garlic powder Mix all ingredients together and stir well to blend. Great for pork or chicken. May use as a marinade or heat well and pour over cooked, pulled meat. | David with Steve and Betty Townsend
24: Karen Church, 2006 | Beef and Gravy | 2 lbs. extra lean stew meat 1 can cream of chicken soup 1 can cream of mushroom soup 1 medium onion, chopped 3/4 soup can of water Combine soups and chopped onion in pan. Add water and stir. Add meat. Cook covered in oven at 325 degrees for 3 1/2 hours, stirring often. If gravy gets too thick add water. Serve over rice or noodles. | Asian Marinade for Pork Tenderloin From the kitchen of Sheron Davidson, 2002 1/3 c. lite soy sauce 4 garlic gloves, minced 1/4 c. sesame oil 1 T. dry mustard 1/3 c. light brown sugar 1 1/2 t. pepper 2 T. Worcestershire sauce 2 T. lemon juice 2 lb. pork tenderloin Place tenderloin in a large zip lock bag. Mix marinade ingredients together and pour over meat. Marinate in refrigerator for 8 hours. Remove meat and marinade from bag and put in a foil-lined pan. Bake at 450 degrees for 25 minutes or to160 degrees on a meat thermometer. Let stand for 5 minutes before slicing. | So whatever you eat or drink or whatever you do, do it all for the glory of God. (1 Corinthians 10:31)
25: Baked Shrimp Au Gratin Internet Recipe, 2012 1 stick butter, divided 2 lbs. shrimp, peeled, deveined 1/2 c. flour 1 1/2 c. whole milk 1/2 c. fresh bread, cubed 1 med. onion, finely chopped Melt 1/2 stick butter in a large skillet. Add shrimp and simmer on low for 10 minutes. In a saucepan, melt remaining butter on low. Add flour and stir until smooth. Gradually add milk, stirring until thick. Add onion; cook until tender and sauce is blubbly. Mix in cheddar cheese and stir until melted. Add vinegar, Worcestershire sauce, salt and pepper. With a pierced spoon, remove shrimp from butter, draining well. Add to cheese sauce and stir. Pour into an 8 x 8 casserole dish. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves four. | 1/2 c. cheddar, shredded 1/2 T. white vinegar 1 t. Worcestershire sauce 1/4 t. salt pinch of black pepper 1/2 c. Parmesan, shredded | "Come follow me," Jesus said, "and I will make you fishers of men." (Mark 1:17)
26: Chicken Pie A 4-H Club Recipe, 1980 5 c. chicken, cooked and shredded 1 can cream of mushroom soup 1 can cream of chicken soup 1 t. Worcestershire sauce 1/2 c. milk 1/2 c. sour cream 1 - 8 oz. can Lima beans (or green peas) 1 - 8 oz. can sliced carrots 1 c. broccoli, chopped 1 small can water chestnuts Crust: 1 c. buttermilk baking mix 1/3 c. cornmeal 3/4 c. milk 1 egg, slightly beaten 2 c. grated cheddar cheese Combine chicken, soups, milk, sour cream, Worcestershire sauce, and vegetables. Pour into a 2 qt. casserole dish. In another mixing bowl, combine baking mix, cornmeal, milk, egg, and cheese. Mix well. Pour this mixture on top of chicken mixture. Bake at 350 degrees for 30 minutes or until crust is light to medium brown.
27: Chicken Salad From the kitchen of Delores Davidson, 1983 6 chicken breasts 1 1/2 c. Kraft Real Mayo Onion Salt to taste (1/2 to 1 t.) 1/2 c. celery, very finely chopped 1/2 c. sliced almonds 1 c. red grapes, small or cut in half Boil chicken breasts on medium heat until very tender and falling apart. When done, pour into a colander. Under cool running water, rinse well to remove boiling residue. Also remove any unsightly parts such as gristles, dark spots, etc. Drain in a colander until cooled. Using kitchen shears, cut finely across the grain of the chicken. Add mayo, mixing well. Next add onion salt, then celery and almonds. Add grapes last and stir gently, being careful not to break the grapes. Chill for several hours or overnight so flavors can blend. | Serve cold on bread, rolls, croissants, phylo cups or a lettuce leaf. All proportions are approximations. Add ingredient amounts according to your own personal taste and the size of your chicken breasts. Variation: Use Granny Smith apples and pecans.
28: David's Favorite Dish | Dinner Party Chicken From the kitchen of Jean Jared, 1983 12 boneless chicken breasts 12 slices bacon, uncooked 2 1/2 oz. jar Armour Dried Beef 2 cans cream of mushroom soup Roll up chicken breasts and wrap a slice of bacon around each breast. Secure with a toothpick. Line dish with dried beef, one for each chicken breast roll. Put rolled chicken breast on top of beef. Mix other ingredients together and pour over chicken. Bake uncovered for two hours at 300 degrees. | Copeland & Jean Jared | We met the Jareds at Jefferson Avenue Church of Christ, Cookeville, in 1972. Although old enough to be our parents, they became dear friends. Mrs. Jean was a great influence on my cooking, and both were a huge impact on our Christian life. "Mr. Red" passed away in 2015 at the age of 91. | 16 oz. sour cream 1 t. soy sauce 1/2 t. seasoned salt
29: Poppy Seed Chicken From the kitchen of Cindy Betts, 1994 A friend from David Lipscomb Middle School 4 chicken breasts, cooked & shredded 1 can cream of chicken soup 1 c. sour cream Topping: 1 sleeve Ritz crackers, crushed 2 T. poppy seeds 1 stick margarine, melted 1/4 c. sliced almonds, optional Combine chicken, soup & sour cream. Pour into an 8 x 8 dish. Combine cracker crumbs, poppy seeds, & margarine. Spread on top of chicken mixture; sprinkle almonds on top. Bake at 350 for 30 minutes. Double this recipe for a 9 x 13 casserole. | A favorite for Nathan | The Lord will guide you always, he will satisfy your needs in a sun-scorched land and he will strengthen your frame. (Isaiah 58:11)
30: Creamy Chicken Enchiladas Clipped from a magazine, 2005 1 1/2 c. chicken, cooked & chopped 1 c. rice, cooked 1/2 c. sour cream 3 T. onion, minced 1 can cream of chicken 10 large flour tortillas 8 oz. Colby & Monterey Jack cheese, grated 1 1/2 c. salsa Mix chicken, soup, sour cream, 1 c. of the cheese, onion and rice. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla; roll up. Place seam side down in a greased 9 x 13 baking dish. Top with salsa and the remaining 1 cup of cheese. Bake at 350 degrees for 25 minutes. May garnish with sour cream if desired. Ro-Tel Chicken Fettuccine What's Cooking Now, David Lipscomb Campus School Cookbook, 2001 4 chicken breasts 1 can diced Ro-Tel 1 med. onion, chopped 1 can cream of chicken 1 stick butter 1 can cream of mushroom 1 lb. fettuccine noodles Grated cheddar cheese 16 oz. Velveeta Cook & chop chicken. Saute onion in butter. Boil fettuccine. Melt Velveeta in microwave and stir in Ro-Tel. Mix everything together including noodles, in a 9 x 13 dish. Cover with foil and bake at 350 degrees for 30 to 40 minutes. Remove foil and sprinkle with grated cheddar. Bake an additional 5 minutes.
31: Grilled Lemon Chicken Clipped from a magazine, 1980 1/3 c. cooking oil 1/3 c. white wine 1 t. prepared mustard 3 lbs. chicken Combine all ingredients except chicken; put into a blender and blend well. Put chicken into a large zip top plastic bag; pour marinade over chicken. Marinate in refrigerator at least one hour or up to eight hours. Turn bag occasionally. Grill, basting with marinade until chicken is done, about 40 minutes. This marinade may be used with fish as well. It is better with dill weed when used for fish. | David Davidson King of the Grill | 2 t. lemon & pepper seasoning 1 t. tarragon leaves or dill weed 1/2 t. onion powder | Delores Davidson Grilled Steak, 1974 Steak (tenderloin or New York Strip) Worcestershire sauce Onion Powder Garlic Salt Lemon Pepper Seasoning Sprinkle on Worcestershire and rake with a fork so it will sink in. Sprinkle on remaining seasonings.. Do this to both sides. Let sit 20 minutes and grill, turning often, to desired temperature. | For grilled burgers, I sprinkle each patty with Worcestershire, onion powder & garlic salt.
32: Ham & Cheese Quiche From the kitchen of Susan Church, 2014 9" deep dish pie shell 1/2 c. whole milk 1/2 c. mayo 3/4 c. cooked ham, diced 2 T. flour 1 c. cheddar 4 eggs, beaten 1 c. Swiss cheese Bake pie shell at 400 degrees for 3 minutes. Remove from oven and gently prick with a fork. Bake 5 more minutes. Let cool. Combine mayo, flour, eggs, and milk; mix thoroughly. Stir in ham and cheeses. Pour into pie shell and bake at 350 degrees for 45 to 50 minutes. Instead of ham, add other ingredients such as sausage, asparagus, or spinach and mushrooms, You may also use sausage instead of ham. | Peacemakers who sow in peace reap a harvest of righteousness. (James 3:18) | Rae loves quiche!
33: Lucian Minton | Lucian, whom I call "Bubba," is my brother and my friend. My lasagna is a favorite of his. | Lasagna Italiano From the kitchen of Delores Davidson, 1978 2 lbs. ground beef 1/2 c. chopped onions 1 - 6 oz. can tomato paste 1 1/2 c. water 1 garlic glove, mince 1 t. salt 3/4 t. oregano leaves 1/4 t. pepper 1/3 c. chopped water chestnuts (optional 12 slices pepperoni (optional) 8 Lasagna noodles, boiled until tender 1 lb. cottage or ricotta cheese 12 oz. mozzarella cheese, shredded 1/2 c. grated Parmesan cheese Brown ground beef, drain. Add onion and cook until tender. Stir in tomato paste, water, seasonings, and water chestnuts. Cover and simmer for 30 minutes. In a 9 x 13 baking dish, lay 4 noodles on bottom of dish. Put half the meat sauce on top of the noodles. Lay 6 pepperoni slices randomly on top of meat sauce. Next spread half of the cottage or ricotta cheese on top of the meat sauce, and sprinkle half of the mozzarella cheese on top of this. Repeat a second layer. Top with 1/2 cup of Parmesan cheese. Bake at 375 degrees for 30 minutes. Let stand 10 to 15 minutes before serving. Serves 6 to 8.
34: The Tastes of Home: A Tribute to My Mother Home is where your story begins. - Annie Danielson A collection of my favorite recipes would not be complete without a tribute to my mother, Levia Pearl Morgan Minton, whom God suddenly called home on the morning of April 18, 1968, just six days after her 57th birthday. I was only fifteen at the time. Up to that point in my life, I had shown little interest in learning any culinary skills, so I cannot say that my mother actually taught me how to cook. My own journey as a cook, however, certainly began with the example she set: a wife and mother who showed her love for her family by providing them with the nourishment they needed. Like most women, my mother wore several names during her lifetime. To my dad and her friends, she was known by the nickname of "Levy," to her grandchildren, she was "Granny Minton," and to her five children, she was affectionately known as "Momma". She wore all those names proudly, but never did she feel more accomplished than when she was in her kitchen doing what came so naturally for her. For those of us who were the beneficiaries of her cooking, it was not just ordinary fare, but flavorful meals prepared by loving hands. Regrettably, as a result of losing my mother so young, I never learned the secrets of how she prepared my favorite foods. They were dishes that were exclusively hers, with their mysteries filed only in her mind. She was one of those typical country cooks, the queen of southern comfort food, who never used a recipe or measured anything. She just had a knack for cooking, so consequently, her constant domain was the kitchen. To this day when I think of her, I envision her in one of two places - in the kitchen cooking or sitting on the porch in her rocking chair, resting a few minutes before it was time to start the next meal. Unlike me, my mother was a three-meal-a-day kind of cook, meals by today's standards that were huge. Similar to the virtuous woman in Proverbs 31, my mother rose before everyone else in the morning to prepare a hearty breakfast, one that consisted of eggs, bacon or sausage, and homemade biscuits with blackberry jam or pear preserves that she had "put up" during the summer. A box of cereal never graced my mother's breakfast table. Dinner, as we called the mid-day meal, was usually "warmed-ups" from the night before, but those leftovers were always subsidized with freshly cooked legumes that had been put on to simmer right after breakfast. As always, fresh bread was baked, either in the form of biscuits or my personal favorite, cornbread. A delectable feast for me at dinner was to crumble that crunchy, hot cornbread into white beans, then mash it with my fork. This concoction, which I called "mish-mash" was probably responsible for the majority of my growth as a child. The evening meal was supper, and Momma, as all respectable women did at that
35: time, sat her family down every night to a meat, no fewer than three vegetables, fresh biscuits or cornbread, and plenty of sweet tea to drink. Although my favorite part of supper was usually the vegetables, Momma prepared two meats that I dearly loved. My all-time favorite was country-fried steak and gravy. I am sure she used round steak since buying a more expensive cut of meat would have been out of the question, but somehow she made it so tender that it would melt in my mouth. The gravy was always the same perfect consistency - thick and smooth, never a lump, and a tantalizing shade of deep brown. Even though country-fried steak was my favorite meat, Momma's fried chicken was the most special to me, not just for its delicious flavor, but because of a little ritual she and I shared. Momma always purchased the chicken whole and cut it into pieces at home. When cutting the chicken apart, Momma trimmed out a heart-shaped piece of white meat around the wishbone, battered it, and fried it first. As soon as it was done, she would give it to me as an appetizer before the meal. I would devour the few bites of tender breast meat, and then Momma and I would each take a side of the wishbone, silently make a wish, and pull it until the bone broke. Folklore said that whoever was left holding the larger piece of the bone would have her wish granted. As mothers often do in these situations, she knew just how to pull that bone to make sure I ended up with the larger piece. If only I could remember some of those wishes I made all those years ago! Did any of them ever come true, I wonder . . . . . . . Most of the vegetables my mother cooked were either fresh from the garden or ones that she had canned during the summer months. My favorites were always those just picked from the garden and fried in her well-seasoned black iron skillet. They were tasty items like new potatoes, cornmeal-battered baby okra pods or squash, and my absolute favorite, fried white field corn, known to the local farmers as Trucker's Favorite. Nothing thrilled me more at mealtime than making "corn pie" by slicing open a fresh-from-the-oven biscuit and pouring hot fried corn over it. As with all my mother's other courses, she made fantastic desserts - scrumptious treats like banana pudding and chocolate meringue pie. I think most family members would say that she was at her best when she made either of two cakes, a jam cake or a coconut cake, both created from scratch and four layers high. The jam cake, prepared with her homemade blackberry jam and frosted with caramel icing, was a great source of pride for her, but I think | Trucker's Favorite Fried Corn
36: Momma considered the coconut cake as the ultimate of all her desserts, in part because it was my dad's favorite. She used only fresh coconut that she had cracked open and grated herself, plus a special secret ingredient. To flavor the batter of the cake, she used the sweet coconut milk that she had drained from the coconut. The frosting was unusual as well; it was similar to meringue with the freshly grated coconut added to it. Although all of these desserts were quite luscious, they still were not what I considered my favorites. Two other desserts actually topped the list of my preferred choices. One was what Momma called chocolate gravy, which was probably what we now refer to as hot fudge sauce. What made my mother's unique was how she served it, not over ice cream as we most often do today, but over one of her warm biscuits, sliced open with heaping spoonfuls of the rich chocolate ladled over the top. Chocolate gravy was truly a delicacy for me, but the grand-prize winner of all my mother's desserts would have to be caramel pie. She would brown the sugar in what else but her black iron skillet. The pie filling she made from this caramelized sugar was a sweet, creamy, golden brown confection that was poured into her flaky, homemade pie crust, and topped with hand-whipped meringue. Since I did not like meringue, however, she made a pie that was just for me by neatly weaving a lattice crust across the top instead of adding the traditional meringue. Thinking about it today still makes my mouth water and brings about such a longing to know my mother in a way that I never had the opportunity - as one adult to another. Little did I realize at the time of her death all the unfulfilled expectations that had died with her, certainly a relationship that was never allowed to mature and all those extraordinary tastes that I would never again experience, tastes I still yearn for all these years later. Now here I am on this incredibly special day, April 12, 2011, what would have been my mother's 100th birthday. As I write this tribute to Momma, memories flood my mind, memories buried so long and deep that I was totally unaware they even existed until the moment they all came rushing back. It has been nearly 43 years since her death, yet I am filled with vivid images of all those delightful dishes that defined her as a cook, dishes that were all her own, dishes whose secrets would never be passed down to the generations to come. As I think back over the way my mother cooked as opposed to the way I cook, it is evident how much our paths have diverged. I follow a recipe closely, measure everything exactly, and I am certainly unopposed to packaged, convenience foods. Even though most of my day is not spent in the kitchen as hers was, there is one trait that my mother and I do have in common when it comes to cooking: I love preparing those favorite dishes that individual members of my family ask me to make just for them. Of all the wonderful foods that my mother prepared, I have yet to mention the supreme gift that I received at her kitchen table, and I would be remiss if I did not do
37: so. Amazingly enough, the true bounty of my mother's kitchen table was not anything that I consumed. Certainly, I was fed physically there, but most importantly, I was fed spiritually there as well. Daily I witnessed her sitting at the end of the kitchen table, reading her Bible by the light of a nearby window. Every Saturday afternoon, I was called to that same kitchen table where she made sure I completed my Sunday school lesson for the next day. Through these examples, I was given spiritual nourishment that I never even realized I had received until many years later. It was an everlasting nourishment that has indelibly shaped who I am today. My mother definitely expressed love for her family through cooking, but more than that, she was a kind and gentle soul who loved the Lord, and I thank God for the spiritual legacy she gave me. When she left this earth all those years ago, there were few physical mementos of her that remained. Never did I suspect until sometime after her death that we did not even possess a photograph of her, and any tangible evidence of her very existence would cease with the passing of those who knew her. So here's to remembering my mother in a portrait painted with words. Hopefully, they express the very essence of who she really was: a wife of noble character, a committed mother and grandmother, a faithful and humble Christian servant, and without a doubt, a remarkable cook! "I thank my God every time I remember you." (Philippians 1:3) | Luke Matthews Davidson Born on April 12, 2010 | My mother would be thrilled to know she has a granddaughter and a great-grandson that have her maiden name of Morgan. She also has another great-grandson, Luke, born on her 99th birthday. Ironically, my mother always wanted my brother, Lucian, to name a son Luke. | Rachel Morgan Davidson & nephew, Andrew Morgan Davidson
38: Broccoli Casserole Goodpasture School, The Cougar Family Cookbook, 1980 2 T. butter 2 T. flour, sifted 1 - 3 oz. cream cheese, softened 1 c. whole milk 1 c. American cheese 10 oz. frozen broccoli spears, steamed (I prefer fresh broccoli.) 15 Ritz crackers, crushed Melt butter over medium heat. Stir in flour, then add cream cheese; stir until mixture appears like paste. Add milk slowly, stirring constantly until mixture thickens. Add cheese; stir until melted. Put cooked broccoli spears into 8 x 8 baking dish. Top with cracker crumbs. Bake 30 minutes at 350 degrees. Note: Do not over steam broccoli since it is baked. It is better to feel a slight resistance when a fork is inserted. Cheesy New Potatoes From the kitchen of Karen Church New Potatoes Butter Boil new potatoes in skin. When tender, peel and cut into cubes. Chip butter over top and allow to melt. Sprinkle with bacon crumbles. Top with cheese. Place in oven or on a grill until cheese is melted. | Bacon, cooked & crumbled Mild cheddar cheese | Vegetables
39: He has filled the hungry with good things. (Luke 1:53) | Cheesy Grilled Potatoes Clipped from a magazine, 1989 4 large potatoes, sliced 1/4 in. thick 1 medium onion, minced 4 T. butter, chipped Combine sliced potatoes, onion, salt & pepper. Toss gently until ingredients are evenly distributed. Put potato mixture onto long piece of extra-wide, heavy-duty foil. Chip butter evenly over top. Fold foil into a packet, sealing edges well. Wrap again to create a double thickness of foil. Place on grill, using tongs to turn often to prevent burning. Cook about 35 minutes or until tender when toothpick is inserted. When done, use a knife to open top side of packet. Sprinkle cheese on top & grill until cheese is melted. May transfer potatoes to a dish for serving. Stuffed Potatoes From the kitchen of Frances Young, 1971 large baking potatoes butter milk sour cream Wash potatoes, rub with butter, and wrap in foil. Bake at 400 degrees until potatoes are completely done. While still hot, slice potatoes length-wise and gently scoop potatoes out of the peel with a spoon. Using a potato masher, mash potatoes until all the lumps are broken. Add butter, milk, sour cream, salt and pepper to desired taste. Continue mashing with a potato masher until smooth and fluffy and all ingredients are well mixed. Put potato mixture back into their peels. Sprinkle with cheese and bacon. Return to oven and bake until cheese is melted. | 1 t. salt 1/4 t. pepper 1 c. shredded cheddar | salt pepper Velveeta cheese, shredded Bacon, cooked & crumbled
40: Hash Brown Potato Casserole From the kitchen of Sara Shelby, 1978 A friend and wife of an elder, Jefferson Ave. Church of Christ, Cookeville 1 - 32 oz. bag frozen hash browns, thawed 1/2 medium onion, chopped finely 1 can cream of chicken soup 8 oz. carton sour cream 1 c. cheddar cheese, grated 1 stick margarine, melted Stir all ingredients into completely thawed potatoes. Pour into a greased 9 x 13 baking dish. Topping: 1/2 c. corn flakes, crushed 2 T. margarine, melted Mix corn flake crumbs with margarine. Sprinkle on top of potato mixture. Bake at 350 degrees for 1 1/2 to 2 hours. If top begins to get too brown, cover loosely with foil. for the remainder of baking time; do not cut baking time short. May use a toothpick to test the center of the casserole for tenderness. Note: I use only Ore-Ida brand. Store brands are mushy. I also use only the Southern-style, which are the cubed potatoes, but you may also use the shredded-style of hash browns.
41: Sour Cream Potatoes From the kitchen of Karen Church, 1992 | 6 medium potatoes 2 c, cheddar cheese, shredded 1/4 c. butter, melted 1/3 c chopped green onions Wrap potatoes in foil & bake; do not to overcook. Cool then peel & coarsely grate. Pour melted butter over potatoes,; add cheese & sour cream stirring gently. Stir in onions, salt, and pepper. Pour into greased 9 x 13 dish. Chip 2 tablespoons butter over top of potatoes. Bake at 350 degrees for 25 minutes. It is better if ingredients are mixed together the day before serving, but wait until the day of serving to bake. Creamed Corn From the kitchen of Betty Dean, 2012 32 oz. bag frozen Silver Queen Corn 1 c. whole milk 1 c. whipping cream 1 t. salt Mix corn, milk, whipping cream, salt and sugar together. Pour into a large skillet, and cook over medium heat for 25 minutes. Stir occasionally. Mix melted butter and flour together to make a paste. Whisk this into corn mixture until smooth. Cook about five more minutes or until corn is thick. This can be made a day ahead and re-heated. | 2 c. sour cream 2 T. butter, not melted salt & pepper to taste | 2 T sugar 2 T. melted butter 2 T. flour
42: Jolene Binkley, church friend | Corn Pudding, 1995 | 2 sticks margarine, melted 1 - 14 oz can cream-style corn 1 - 14 oz. can whole kernel corn 1 - 8 oz. pkg. Jiffy Corn Muffin Mix 1 c. sour cream 2 eggs, slightly beaten Mix all ingredients and pour into 8 x 8 baking dish that has been greased. Bake. Do not double this recipe because it will not get done in the center.. 350 degrees 40 min. 6 to 8 | Frances Young, Easy Baked Beans, 1970 1 lb. 15 oz. can pork & beans 1 medium onion, chopped 2 T. prepared mustard 1/2 c. brown sugar 3 slices bacon Mix all ingredients well and pour into a medium size baking dish. Cut 3 strips of bacon in half and place on top of beans. Bake. | 400 degrees 45 min. | Corn pudding is one of Rae's favorite side dishes!
43: Orange Glazed Carrots From the kitchen of LeEllen Ezell, 1995 1 lb. carrots, julienned 1 Valencia orange rind (do not use navel orange) Peel & slice carrots into short, thin strips. Cook in salted water until barely tender. Do not overcook; drain well. Slice orange rind into thin strips, removing excess white. Cover with water; boil 1 minute; drain. Cover with water again; boil l minute, drain. Do this process 4 times in all. When boiling process is completed, add sugar & water. Simmer on low for 45 minutes, stirring often; this sticks easily. May need to add small amounts of water if it becomes too thick. After simmering, add 2 T. butter; stir well and pour over carrots. Stir into carrots, being careful not to break them. May be made several days ahead. | Mixed Veggie Casserole From the kitchen of Sandra Finney, 1990 3 - 16 oz. cans Veg-All, drained 1 - 8 oz. can water chestnuts, drained/diced 1 - 8 oz. jar Cheez-Whiz 1 small onion, chopped 3/4 c. mayonnaise 1 roll Ritz crackers, crushed 3/4 stick margarine, melted Mix first 5 ingredients together. Pour into a 2 qt. baking dish. Mix margarine and cracker crumbs; sprinkle on top of veggie mixture. Bake at 350 degrees for 25 minutes. | Mixed veggie casserole is a favorite for Rae and Sheron. | 2/3 c. water 2/3 c. sugar 2 T. butter | Le Ellen & Sandra are friends I met at Harpeth Hills Church of Christ in 1985.
44: Nutty Coleslaw What's Cooking Now, Lipscomb Cookbook, 2001 1 lb. coleslaw mix 2 bunches green onions 1 c. slivered almonds 1 c. sunflower seeds 1 stem broccoli crowns Mix slaw, onions, almonds, sunflower seeds and broccoli cut into small pieces.Stir in dressing and noodles just before serving for lots of crunch. This is still good later after noodles have become soft. Overnight Refrigerator Slaw From the kitchen of Madge Draper, 1972 1 med. cabbage 1 small onion 7/8 c. sugar 1 c. vinegar 3/4 c. salad oil Chop cabbage. In large bowl, alternate cabbage with layer of thinly sliced onion rings. Top with 7/8 c. of sugar. Mix remaining ingredients in a sauce pan; bring to boil over medium heat. Pour over cabbage. Cover and refrigerate overnight. Stir well before serving. | Sweet Potato Casserole From the kitchen of Sandra Puckett, 1975 6 large sweet potatoes 1 stick butter 1/2 c. white sugar 1 c. light brown sugar 1 t. vanilla 1 t. cinnamon large marshmallows Peel & cut potatoes into 2 inch chunks. Boil until tender; drain. Hand mash potatoes until smooth. Stir in remaining ingredients. Pour into a 9 x 13 baking dish. Bake 30 min. at 350 degrees Top with marshmallows & brown at 425 degrees. | Sweet potato casserole is a favorite for Adam & Sheron. | 2 t. sugar 1 t. salt 1 t. dry mustard 1 t. celery seeds | 2 pkgs. beef Ramen noodles 1 c. oil 1/2 c. sugar 1/3 white vinegar Ramen seasoning packets | Madge was an older lady I worked with in Cookeville when David & I first married and a big influence with my cooking.
45: Thanksgiving Dressing From the kitchen of Frances Young, 1971 1 skillet of cornbread 12 thin homemade biscuits 1 1/2 c. celery, finely chopped 1 large onion, chopped 1 1/2 t. sage 3 eggs, slightly beaten 2 cans chicken stock Crumble cornbread and biscuits into very small pieces. Mix in sage and eggs. Boil onions and celery in chicken stock until tender. Remove one cup of the celery and onion stock and pour the rest over the bread mixture; blend well. Put bread mixture into a large baking pan. Pour the remaining cup of onion and celery stock over the bread mixture after it has been put into the pan. Do not stir. Bake in a 350 degree oven until top is browned, | Frances Young | A favorite recipe from my mother-in-law
46: Chocolate Chip Cake From the kitchen of Sheron Davidson, 2002 1 box yellow cake mix, with pudding 1 - 8 oz. container sour cream 1/2 c. sugar 3/4 c. water Mix all ingredients except the chocolate chips with an electric mixer on high for two minutes. Stir in chips after mixing. Pour into a greased and floured Bundt or tube pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan for 25 minutes before removing. | Heath Bar Cake From the kitchen of Karen Church, 2004 1 pkg. German Chocolate cake mix 1 can Eagle Brand milk 1 - 12 oz jar Smucker's caramel topping 1 - 12 oz. container Cool Whip, thawed 3 regular sized Heath bars, crushed finely Make cake as directed on package. When done, pierce holes in top while hot. Pour Eagle Brand over top of pierced cake. Cool 15 minutes and pour caramel over top. (Caramel pours better if heated in microwave for a few seconds.) Let cool completely then spread Cool Whip over top. Sprinkle crushed Heath bars on top of Cool Whip. Keep refrigerated. | How sweet are your words to my taste, sweeter than honey to my mouth. (Psalm 119:103) | small box chocolate pudding, not instant 4 eggs 1/2 c. oil 1 c. mini chocolate chips | Rae can never resist Heath Bar Cake
47: Chocolate Sheath Cake From the kitchen of Madge Draper, 1971 2 c. sugar 1/4 t. salt 4 T. cocoa, sifted 1 c. water 2 c. all purpose flour, sifted 2 sticks margarine Blend sugar and cocoa together. Add flour and salt then add water and stir until blended. Add sticks of margarine; heat over medium until melted. Stir in the ingredients listed below. 1/2 c. butter milk 1 t. vanilla 1 to. baking soda 2 eggs, slightly beaten Stir all ingredients thoroughly. Pour into a greased and floured 9 x 13 pan. Bake at 375 degrees for 30 minutes. Cool slightly, then spread icing over warm cake. | Icing 6 T. whole milk 1 box powdered 4 T. cocoa, sifted sugar, sifted 1 stick margarine 1/2 t. vanilla In a sauce pan, stir cocoa into milk; add margarine. Over medium heat, stir until margarine melts & mixture slightly thickens. Add powdered sugar and vanilla, stirring well. Spread over cake. | A favorite for Nathan | This is a safe dessert for Nathan because of his severe nut & peanut allergy.
48: German Chocolate Cake From the kitchen of Mae Minton, 1971 4 oz. pkg. German's Sweet Chocolate 1/2 c. water 2 c. cake flour, sifted 1 t. baking soda 1/4 t, salt Preheat oven to 350 degrees. Grease & flour 3 round cake pans. Melt chocolate in water, stirring until well blended. Cream margarine & sugar in electric mixer until fluffy. Add egg yolks one at a time, beating after each. Add chocolate & vanilla. Sift together salt, soda, and flour. Add flour mixture alternately with buttermilk, until smooth. Beat egg whites until stiff peaks form; fold into batter. Pour mixture into pans. Bake 30 to 40 min. Cool 15 min. & remove by running knife around pans first. | 2 sticks butter, softened 2 c. sugar 4 eggs, separated 1 t. vanilla 1 c. buttermilk | David's favorite | Chocolate Pecan Frosting 4 egg yolks 1 1/2 sticks butter 12 oz. evaporated milk 7 oz. pkg. coconut 1 1/2 t. vanilla 1 1/2 c. pecans, 1 1/2 c. sugar chopped Put egg yolks, milk & vanilla in a sauce pan & whisk until blended. Add sugar & butter. Cook on medium heat, stirring constantly until thickened & light brown. Remove from heat. Add coconut & nuts; mix well. Cool then frost cake. | Mae was the wife of my brother, Lewis. He passed away in 1999 and she in 2001.
49: Pumpkin Roll A Taste for A.L.L. Seasons The Associated Ladies for Lipscomb University, 1994 3 eggs 1 c. sugar 1 t. soda 3/4 c. flour Filling: 8 oz. cream cheese 2 T. soft butter Combine eggs, sugar, soda, flour, pumpkin, salt, and cinnamon. Grease a jellyroll pan, line with wax paper. Spread batter in pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Turn cake onto dish towel, nut side down; sprinkle with powdered sugar. Roll in towel and refrigerate for one hour. Make filling; beat well with an electric mixer. Unroll chilled cake and spread filling evenly over inside of cake roll. Roll up again (nut side out). Wrap in foil; store in refrigerator. | 2/3 c. pumpkin 1 t. salt 1/2 t. cinnamon 1/2 c. pecans | 1 t. vanilla 1 c. powdered sugar | A Thanksgiving Favorite | Give thanks to the Lord, for he is good; his love endures forever. (Psalm 118:1)
50: Chocolate Chip Cheesecake From the kitchen of Susan Church, 2010 1 1/2 c. crushed Oreos (18) 1/4 c. butter, melted 3 - 8 oz. pkg. cream cheese, softened 1 - 14 oz. can Eagle Brand milk 3 eggs 2 t. vanilla 1 c. mini chocolate chips 1 t. flour Preheat over to 300 degrees. Combine Oreos and butter; pat firmly into bottom of a 9 inch spring form pan. In a large bowl, beat cream cheese until fluffy. Add Eagle Brand milk; beat until smooth. Add eggs and vanilla; mix well. In a small bowl, toss together 1/2 cup mini chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature then chill. Remove side of pan to slice. Keep refrigerated. Note: To keep cheesecakes from cracking while baking, use a water bath by filling a large dish or pan with water and placing on the rack below the cheesecake during the baking process. | Susan Church
51: Chocolate Raspberry Cheesecake From the kitchen of Susan Church, 2008 1 - 6 oz. Oreo pie crust 1 - 3 oz. pkg. cream cheese, softened 1 - 14 oz. can sweetened condensed milk 1 egg 3 T. lemon juice 1 t. vanilla 1 c. fresh raspberries Heat oven to 350 degrees. With a mixer, beat softened cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add lemon juice, egg, and vanilla. Mix well. Arrange raspberries evenly on the bottom of the crust. Slowly pour cream cheese mixture over raspberries. Bake for 30 to 35 minutes or until center is almost set. Cool completely. Chocolate Glaze 2 - 1 oz. squares semi-sweet chocolate 1/4 c. whipping cream Melt chocolate squares and whipping cream in microwave for one minute. Stir until smooth. Spread over top of pie until it is completely covered. Chill thoroughly before serving. Garnish slices with Cool Whip and a fresh raspberry if desired. | My favorite dessert on my 63rd birthday
52: New York Cheese Cake Clipped from a magazine, 1999 1 1/4 c, graham cracker crumbs (11 crackers) 4 T. butter, melted 1 T. sugar 3 - 8 oz. pkg. cream cheese, softened 3/4 c. sugar 1 T. all purpose flour 1 1/2 t. vanilla 3 large eggs 1 large egg yolk 1/4 c. milk Preheat oven to 375 degrees. Prepare crust by mixing crumbs, butter, and 1 tablespoon sugar. Press mixture into bottom and one inch up the side of a 9 inch spring form pan. Beat softened cream cheese and 3/4 cup sugar with an electric mixer at medium speed until smooth and fluffy. Mix in flour and vanilla and continue beating until well blended. Reduce speed to low and add eggs and yolk one at a time, beating well after each addition. Beat in milk enough to blend. Pour batter into pan. Bake cake 55 minutes until it is golden brown, edges are set, and the area three inches around the center is slightly wet. Cool on a wire rack. Run a knife around edge and refrigerate overnight before serving. Run a knife around the edges once more and remove side of pan. Place cake on a plate. Serve chilled. May garnish with fruit if desired. | The Cheeseccake Factory
53: Turtle Cheesecake Clipped from a magazine, 2000 2 c, Oreo crumbs 6 T. butter, melted 3 - 8 oz. pkg. cream cheese, softened 1 T. vanilla Mix crumbs, 1/2 c, pecans and butter; Press onto bottom & 2 inches up the side of 9 inch springform pan. Place caramels & milk in bowl; microwave until caramels are melted, stirring after each minute of microwaving. Pour 1/2 of the caramel mixture onto crust. Refrigerate for 10 minutes. Cover remaining caramel mixture and place in refrigerator. Beat cream cheese, sugar, & vanilla with electric mixer on medium until smooth. Add eggs one at a time, mixing on low after each addition. Pour over caramel that was put on top of crust. Bake at 300 degrees for 65 minutes or until center is almost set. Run knife around side of pan to loosen; cool completely. Microwave remaining caramel & drizzle over cheesecake. Sprinkle on remaining pecans, then drizzle with chocolate glaze (recipe below). Refrigerate overnight or at least 4 hours before removing from pan. Run knife around side of pan to loosen before removing. Chocolate Glaze: 2 semi-sweet chocolate squares 1/4 c. whipping cream Melt chocolate in microwave. Mix in whipping cream until smooth. | 1 c. chopped pecans, divided 1 - 14 oz. bag Kraft caramels 3/4 c. sugar 3 eggs
54: Chocolate Covered Coconut Balls | Tiny Cheesecakes From the kitchen of Madge Draper, 1972 3/4 c. graham cracker crumbs 2 T. butter 2 - 8 oz. cream cheese 3 eggs Put mini paper liners into mini muffin tins. In a bowl, stir graham cracker crumbs and butter together. Sprinkle enough crumbs into bottom of liners to form a crust. Mix together cream cheese, eggs and 3/4 c.up sugar until well blended. Fill liners 1/2 full; bake at 325 degrees for 15 minutes. Cool. Mix together well then put about 1/2 t. on top of mini cheesecakes. Bake at 400 degrees for 5 minutes. Cool then refrigerate until very cold. Chocolate Cream Cheese Cupcakes From the kitchen of Lynne Arnold, 1984, a friend from church 3 c. flour 1/2 c. cocoa 2 t. soda 2 c. sugar 1 t. salt Filling: 8 oz. cream cheese 6 oz. chocolate chips Mix flour, soda, salt, cocoa, and sugar. Add oil, vinegar, water, and vanilla. Pour into cupcake liner, 2/3 full. Make filling by mixing sugar and cream cheese; add eggs then chocolate chips. Drop one teaspoon into each cupcake. Bake at 350 degrees for 25 minutes. Makes 30 to 34 cupcakes. | 2/3 c. oil 2 T. vinegar 2 c. water 2 t. vanilla | 1/3 c. sugar 1 egg slightly beaten | 3/4 c. sugar 1 c. sour cream (for topping) 3/4 t. vanilla (for topping) 3 T. sugar (for topping)
55: Cinnamon Swirl Pound Cake Also called Sock-It-To-Me Cake From the kitchen of Pat Cato, 1975 1 pkg. Duncan Hines Butter Recipe Cake Mix 1 c. sour cream 1/2 c. oil 1/4 c. sugar 1/4 c. water 4 eggs Filling: 2 T. brown sugar 2 t. cinnamon 2 T. reserved cake mix Preheat oven to 375 degrees. Blend cake mix, sour cream, oil, sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a greased and floured Bundt or tube pan. Combine filling ingredients, mixing well. Sprinkle evenly over batter in pan. Spread remaining batter carefully over filling mixture. Bake for 45 to 50 minutes, until cake springs back when touched lightly. If top begins to get too brown, cover with foil until cake is done. Cool in pan for 25 minutes then remove. Glaze: (optional) 1 c. confectioner's sugar 2 T. milk Blend well & drizzle over cake. | David's Christmas morning favorite, with sausage pinwheels & quiche! | Luke loves cinnamon!
56: Strawberry Cake From the kitchen of Debbie Brewer, 2011 1 box white cake mix 1 - 3 oz. box strawberry Jell-O 3 T. flour 4 eggs, slightly beaten 1 c. oil 1/2 c. water 3/4 c. strawberries, thawed, drained & mashed with fork Pre-heat oven to 350 degrees. Mix Jell-O, flour, and cake mix. Add oil, eggs, and water. With an electric mixer, blend ingredients together on low speed for one minute. Scrape sides and add strawberries. Beat at medium speed for two minutes. This cake may be baked in 2 round pans, a 9 x 13 pan, or a jelly roll pan. Spray and lightly flour pans. Baking times will vary depending on the size of the pans. It generally takes about 30 minutes. When cooked in the jelly roll pan, it will take a bit less time. Test with a toothpick for doneness. Cake tends to get too brown, so check after about 20 minutes. Cool cake completely before frosting. Strawberry Frosting 1 box powdered sugar. sifted 1 stick margarine, softened 1/4 c. crushed strawberries, drained Mix one cup powdered sugar with softened margarine until well blended. Add strawberries and remaining sugar; beat with electric mixer until well blended. Cake must be refrigerated. | Debbie Brewer | Rae & Sheron | I met Debbie at Harpeth Hills Church of Christ in 1985. Ironically, Debbie's mother & David's mother had been friends since the 1950's.
57: Chocolate Covered Coconut Balls From the kitchen of Madge Draper, 1971 2 lbs. powdered sugar 1 t. vanilla 1 stick margarine 2 c. coconut 4 t. milk Blend these ingredients and roll into one inch balls. Chocolate coating: 1/2 bar paraffin 1 - 16 oz. bag chocolate chips Place ingredients into a double boiler and melt. When melted, use a toothpick to dip balls into chocolate mixture. Place on wax paper to cool. Chocolate Covered Peanut Butter Balls From the kitchen of Madge Draper 1971 1 box powdered sugar 1 stick margarine 2 c. peanut butter, smooth or crunchy 4 to 5 T. milk Combine all ingredients and refrigerated until firm. Roll into balls about one inch in size; freeze. Use coating recipe above. Using a toothpick, dip balls into chocolate; place on wax paper until cool. Quick Peanut Butter Fudge From the kitchen of Ann Hunt, 2014 16 oz. jar creamy peanut butter Can of vanilla frosting (without cream cheese) Put peanut butter and frosting into a microwave bowl. DO NOT STIR. Microwave one minute; stir until well blended. Pour into 8 x 8 pan lined with foil; spread evenly. Refrigerate until firm; cut in squares. Store in refrigerator. | Ann Hunt A church friend since 1985
58: Chocolate Milk Shakes Made by Nathan Davidson, 2014 Vanilla Ice Cream Chocolate Syrup Milk Redi-Whip Maraschino cherries Put all the ingredients into a blender and blend until smooth and creamy. Pour into a chilled mug and top with whipped cream and a cherry if desired. Oreo Blizzards A Dairy Queen Treat copied by Andrew Davidson, 2009 Oreo Cookies Vanilla Ice Cream Milk Put Oreo cookies in a zip top bag and smash until very fine crumbs. Put vanilla ice cream in a blender. Add Oreo crumbs. Add enough milk so that it can be blended but still remain very thick and creamy. Pour into a glass & eat with a spoon. | Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation, now that you have tasted that the Lord is good. (1 Peter 2:2-3) | Nathan Davidson | Andrew Davidson | Making Delicious Memories..... with Ice Cream
59: Hot Fudge Sauce From the kitchen of Pam Baggett, 1983 3/4 c. sugar 2 T. cocoa, sifted dash of salt Stir sugar, cocoa and salt together. Stir in evaporated milk. Boil over medium heat until it reaches the desired thickness. Remove from heat and add 1/3 stick margarine and 1 t. vanilla. Serve warm over ice cream. Bananas Royale A creation copied by David from Baskin Robbins Vanilla ice cream Banana slices Pam's Hot Fudge Sauce Pecan pieces Redi-Whip Topping Dip ice cream into a bowl. Slice bananas over top. Ladle with ample amount of Pam's hot fudge sauce. Sprinkle with pecans and top with Redi-Whip. . | 5 oz can evaporated milk 1/3 stick margarine 1 t. vanilla
60: Calypso Pie From the kitchen of Sandra Puckett, 1974, a college friend 24 Oreo cookies 1/4 c. butter, melted 1 qt. vanilla ice cream 1/4 c. cocoa 3/4 c. sugar dash of salt Crust: Blend 1/4 cup melted buttered into crushed Oreos. Press into a 9 x 13 pan. Ice Cream Layer: Allow ice cream to become soft enough to spread over Oreo crust. Be careful not to let it get too soft. You may also use a rectangle container of ice cream; slice it in 3/4 inch slices and place on top of crust. Freeze until very firm. Hot fudge layer: Blend cocoa, salt, and sugar in a small bowl. Melt butter and chocolate; stir cocoa mixture into melted mixture until a grainy paste is formed. Gradually add evaporated milk, stirring constantly until the sauce is thick and shiny and the sugar is dissolved. Remove from heat and stir in vanilla. Pour over firm ice cream layer. Freeze. Topping: Spread Cool Whip over frozen chocolate layer. Sprinkle with pecans. Serve frozen. Garnish each slice with a long stem maraschino cherry if desired. | 1/4 c. butter 1 unsweetened chocolate sqs. 1/2 c. evaporated milk 1 t. vanilla 12 oz. Cool Whip 1/2 c. pecans
61: Heart Fudge Cakes A Davidson Family Valentine Tradition Since 1986 | 1 pkg. devil's food cake mix (or brownie mix) half gallon vanilla ice cream, in rectangle carton, frozen firmly Pam's hot fudge sauce 1 can of Redi-Whip topping maraschino cherries For heart-shaped cakes, prepare mix according to package directions. Bake in a jellyroll pan (10 x 15 with one inch sides). Cool completely, then use a heart-shaped cookie cutter to cut. For heart-shaped ice cream layer, cut rectangular block of ice cream into 1 inch slices. Refreeze, then using heart-shaped cookie cutter, cut out ice cream hearts. Place heart shapes on wax paper and store in freezer until ready to assemble. To assemble, put a heart-shaped cake on a plate. Peel the wax paper from the firmly frozen ice cream heart and place on top of the heart cake. Top with hot fudge sauce. Squirt with ample amount of Redi-Whip and top with a maraschino cherry if desired. Serve immediately.
62: Caramel Cinnamon Crunch Pinterest Recipe, 2016 4 c. Rice Chex cereal 4 c. Corn Chex cereal 1 c. packed brown sugar 1/2 c. (1 stick) salted butter Preheat oven to 350 degrees. Place cereal in a large, heat safe bowl. Line a large baking sheet with one inch sides with foil. Spray foil with nonstick baking spray. In a small bowl, combine cinnamon and sugar; set aside. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is evenly coated. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container. | 1/4 c. light corn syrup 1/4 t. baking soda 2/3 c. granulated sugar 2 t. ground cinnamon | Note: You may use 8 cups of Krispix cereal, which is a combination of rice and corn. If you prefer this recipe to be a little less crunchy, reduce baking time slightly. | Nathan and Luke enjoying Caramel Cinnamon Crunch
63: Caramel Ribbon Brownies From the kitchen of Frances Young, 1987 60 Kraft caramels 1/2 c. evaporated milk 1 pkg. German Chocolate cake mix 3/4 c. melted margarine 1/3 c. evaporated milk 1 c. pecans, chopped 1 c. semi-sweet chocolate chips In a sauce pan, melt caramels in 1/2 c. evaporated milk over low heat. Set aside. Grease and flour 9 x 13 pan. Combine cake mix, melted margarine, 1/3 c. evaporated milk, and pecans. Mix well. Press half of the mixture into cake pan. Bake 8 minutes at 350 degrees. Cool slightly, then sprinkle chocolate chips over hot crust. Spread caramel mixture over chocolate chips. Crumble remaining cake mix over cookies. Return to oven and bake 18 to 20 minutes. Cool several hours before cutting. | Life Is Sweet
64: Chocolate Chip Cookies From the kitchen of Mary Ruth Temple, 2016 3/4 c. butter, softened 1/4 c. Crisco 3/4 c. white sugar 3/4 c. light brown sugar, packed 1 t. vanilla Preheat oven to 350 degrees. With an electric mixer, cream together butter, Crisco and sugars until smooth. Add vanilla, then eggs and mix. Add flour, baking soda, and salt; mix until well blended. Stir in chocolate chips. Using a small, packed cookie scoop, drop onto a non-greased cookie sheet. Bake for 9 to 10 minutes. Remove from oven and let cool on cookie sheet for 3 to 5 minutes, then transfer to a wire cookie rack for complete cooling. Makes five to six dozen, two inch cookies. | 2 eggs, large 3 c. plain flour 1 t. salt 1 t. baking soda 2 c. milk chocolate chips | Luke Davidson A connoisseur of all things sweet
65: Janet Walker, 2011 | Coconut Macaroons | Janet is a friend from Hillsboro Church of Christ. | 1 can Eagle Brand Milk 14 oz. bag sweetened coconut 2 t. vanilla 12 oz. bag mini chocolate chips | Stir vanilla into Eagle Brand; add coconut, mixing well. Add chocolate chips; stir until evenly mixed. Line a cookie | sheet with non-stick foil. Tightly pack a one inch cookie scoop or tablespoon and drop two inches apart onto foil. Bake at 325 degrees for 15 to 17 minutes. Let cool about | 10 minutes before removing from cookie sheet. Totally cool on a cookie rack.
66: Chocolate Chocolate Chip Cookies A Weight Watchers Recipe from the kitchen of Rachel Davidson, 2003 1 c. flour 1/4 t. baking soda 1/8 t. salt 1/4 c. butter, softened 1/2 c. dark brown sugar, packed 1/2 c. sugar Preheat oven to 350 degrees. Combine flour, soda, & salt. Beat butter & brown sugar with mixer at medium speed until fluffy. Gradually add flour mixture; beat until well blended then stir in mini chocolate chips. Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheet that is coated with cooking spray. Bake at 350 degrees for 10 minutes or less. Cool two minutes then remove to a wire rack and cool completely. Sprinkle lightly with powdered sugar. | 1/3 c. cocoa 2 large egg whites 1/3 c. mini chocolate chips Cooking spray Powdered sugar | Rachel Davidson | The cheerful heart has a continual feast. (Proverbs 15:15)
67: Jo Ann Minton, 1968 | Chocolate Oatmeal Cookies | 1 stick margarine 1/2 c. cocoa 2 c. sugar 1/2 c. milk Stir ingredients together then boil for 1 minute over medium heat. Remove from heat and add: 1/2 c. peanut butter 3 c. instant oats 1 t. vanilla Stir well then drop one tablespoon at a time onto wax paper. Let cool before removing. | We call these "Cow Patties" in the Davidson household.
68: Gooey Butter Cake From the kitchen of Paula Deen, 2009 1 box yellow cake mix 1 egg 8 T. butter, melted Mix these ingredients together and press into a lightly greased 9 x 13 pan. 1 - 8 oz. pkg. cream cheese, softened 2 eggs 1 t. vanilla 8 T. butter 1 box powdered sugar, sifted Beat cream cheese with an electric mixer until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mix. Bake 40 to 50 minutes at 350 degrees.. Center should be gooey so do not overcook. Cool totally before slicing into 2 inch squares. | Rae is a big fan of Paula Deen recipes. | Her ways are pleasant ways, and all her paths are peace. (Proverbs 3:17)
69: Layered Brownies From the kitchen of Sheron Davidson, 2001 4 unsweetened chocolate squares 1 c. butter 2 c. sugar Microwave chocolate & butter until melted. Add sugar & eggs; stir well. Stir in flour & pecans. Pour into a foil lined, greased 9 x 13 dish. Leave enough foil overhanging ends to lift out of dish for slicing. Bake at 350 degrees for 20 min. Cool 1 hour. Vanilla Cream Layer 1 c. butter, melted 1 - 16 oz. box powdered sugar Stir together until well blended & pour over brownies. Chill 45 minutes. Brownie Glaze: 4 semi-sweet chocolate squares 1/4 c. butter Microwave until melted. Stir. Pour over vanilla layer. Chill one hour then let stand 15 minutes before slicing. | 4 large eggs 1 c. flour, sifted 1 c. chopped pecans, toasted | 1/4 c. half & half 2 t. vanilla | Sheron Davidson | A recipe Sheron got from Southern Living Magazine. | Her children arise and call her blessed; her husband also, and he praises her. (Proverbs 31:28)
70: Oatmeal Cookies From the kitchen of Karen Church, 2002 1 stick margarine 1 stick Crisco 1 c. brown sugar 1 c. sugar 2 eggs, slightly beaten Cream margarine and sugars. Add eggs and stir. Add flour, salt, and soda and stir until well blended. Add oatmeal and mix well, then add vanilla and stir. Use a cookie scoop and drop dough onto a baking sheet two inches apart. Bake at 350 degrees for about 6 to 8 minutes or until bottom of the cookie is browned, but middle still looks soft May add raisins, nuts, cranberries, chocolate chips etc. if desired. Peanut Butter & Chocolate Squares From the kitchen of Sheri Tallon, 2001 A co-teacher at David Lipscomb Middle School, where I taught for 15 years 1 box powdered sugar 1 1/2 c. graham cracker crumbs 1 1/2 c. creamy peanut butter Lightly grease 9 x 13 baking dish. Mix together crumbs & powdered sugar. Melt peanut butter & 2 sticks margarine together over medium low heat. Heat only until melted or it will become too dry. Add crumb mixture & press evenly into the baking dish. Melt chocolate & 1/2 stick margarine until melted. Will get too hard if allowed to cook. Spread over crumb mixture and cool completely before slicing. | 1 t. salt 1 t. soda 1 t. vanilla 1 1/2 c. flour 3 c. one-minute oats | 2 1/2 sticks margarine, divided 6 oz. chocolate chips 1/2 t. vanilla
71: Tea Cakes From the kitchen of Sheron Davidson, 2001 1/2 c. shortening 1 1/2 c. sugar 1/2 c. buttermilk 1 egg Cream sugar and shortening; add milk, egg, vanilla and dry ingredients until a soft dough is formed. The dough works better if chilled before rolling. Roll on floured surface to 1/4 inch thickness. Cut into round shapes using a biscuit cutter. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes or less. Add glaze. Glaze for Tea Cakes Use a mixture of 1 cup confectioners' sugar, 1 drop vanilla extract and enough milk to make the sugar creamy. ______________________________________________ | 1 t. vanilla 3 c. all-purpose flour 1 t. soda 1/2 t. salt | Surprise Kisses Jefferson Ave. Church of Christ, 1980 2 c. all-purpose flour 1 c. margarine, softened 2 t. vanilla Cream margarine and 1/2 c. confectioner's sugar together. Mix in flour, vanilla & pecans, Taking a walnut shaped amount of batter. wrap around a Hershey's Kiss until the Kiss is totally concealed. Roll in hands until uniformly round. Bake on an ungreased cookie sheet at 300 degrees until lightly browned, about 12 minutes. Remove from oven and cool completely. Roll each cookie in confectioner's sugar until well coated. | 1 c. pecans, finely chopped 1 lb. bag Hershey's Kisses 16 oz. box Confectioner's Sugar
72: An Open Door: A Tribute to My Mother-in-law A familiar adage I have always heard quoted is when one door closes, God opens another one, and that is literally what he did when my mother died. At the age of fifteen, shortly before the death of my mother, I met David and soon thereafter his family. The difficult period following my mother's death was obviously a time of profound sadness and despair, but I was welcomed into their home and given the warmth of a loving family when my own had become incomplete and wounded. David and his family cushioned my grief and helped me find the peace and renewed sense of belonging that was undoubtedly a gift sent by God. David's mother, Frances Elizabeth Matthews Davidson Young, soon became the maternal presence in my life that my own mother was no longer able to give. Consequently, she had the greatest impact on my learning to cook than anyone else. Most of my weekends were spent at the Young's farm with me in the kitchen helping Mrs. Young prepare the next meal. Even though I was totally inexperienced in the art of cooking, she never made me feel inadequate or in the way, always treating me with kindness and patience. The journey that helped me become whole again, and eventually led to the discovery of my own identity as a wife, mother, and homemaker, unquestionably began as a result of the comfort and hospitality they offered me during this uncertain time. Mrs. Young absolutely relished well-prepared food, and in a most gracious and lady-like way, ate with great enthusiasm. She was a superb cook and in some ways a similar cook to my mother. Comparable to my mother, she had an innate talent for cooking and spent several hours a day in her large, farmhouse kitchen preparing meals for her family. Many of her dishes were ordinary country fare and prepared from memory the way her own mother had taught her. In other ways, however, Mrs. Young was an entirely different cook than my mother. She had a proclivity for exactness, especially when it came to cooking, and it was with her direction that I learned to follow a recipe closely, measuring every ingredient with care. She delighted in trying new recipes, recipes that may have come from one of the numerous cookbooks she possessed or even from her favorite magazine, Southern Living. She enjoyed the challenge of experimenting with new flavor combinations that were unlike the dishes she usually made. Because I consumed so many meals with David's family, I was introduced to a quality of food I never even knew existed or had only heard reference to on television or in movies, foods that seemed quite sophisticated to me at the time.
73: Since David's family owned a cattle farm, Mrs. Young always had a large supply of the best beef available anywhere, cuts of beef my thrifty mother would never have spent the money to buy. For the first time in my life, I experienced the divine flavor of a thick, charcoal-grilled T-bone steak accompanied by mouth-watering, twice-baked potatoes. Mrs. Young also prepared recipes that now seem commonplace to me, but at the time they seemed like exotic cuisine, dishes such as chili or spaghetti with poppy seed dinner bread. Probably the most exotic taste of all, however, was when she introduced me to shrimp cocktail. My first reaction was one of repulsion, but after a few tentative bites, I became hooked. From that point on, shrimp became one of my favorite foods, and shrimp cocktail has been a cherished family tradition at our Christmas Eve dinners for many years. When David and I married in 1971, it was his mother's arsenal of recipes that I carried with me to our first home as husband and wife. Because we were still college students, eating out was not an option, so I was immediately plunged into the daily task of preparing complete meals solo. My early attempts as a new bride were often less-than-appetizing, but when the Youngs came to visit, Mrs. Young was always generous with her praise. Ironically as the years passed, Mrs. Young became one of my biggest fans as a cook, claiming that I had long surpassed her in the kitchen, which certainly was not the case. Although I gained immeasurable knowledge from Mrs. Young about food preparation, it was the idea of presentation that I came to value the most. Mrs. Young felt that for food to be at its best, it should look appealing and be served in attractive or even elegant ways. She had an intrinsic affection for good china and sparkling crystal, but what she treasured the most among all her lovely pieces was an International Silver, JoAnna, silver tea service. Such finery was not the norm for a farmer's wife in her community and certainly not something she could have purchased on impulse. In order to acquire such things, she discreetly stretched her household budget, saving small amounts of money here and there until she had accumulated enough to purchase something she had been eying for quite some time. Naturally, all these exquisite pieces were set on a dining table adorned with newly-pressed linen cloths and napkins. Often completing her table | "Mom-Ma" left her cherished tea service to granddaughter, Rachel.
74: was a centerpiece of freshly-picked flowers that she had lovingly cultivated in her own yard. Because of Mrs. Young's infectious influence, it was not long before I too developed a similar fondness for beautiful table settings, an area of interest she and I shared throughout her lifetime. I had the benefit of my mother-in-law's culinary counsel for almost forty years of my marriage. When I think back over all those years, it is with deep appreciation that Mrs. Young became an integral part of my life at an incredibly crucial time. I think of all the times prior to our marriage when David brought me to his house where Mrs. Young had a delicious dinner waiting, times when banana pudding was often the dessert because I had once said hers tasted just like my mother's. I think of warm summer evenings when she served grilled hamburgers, cold potato salad, sweet baked beans, and my particular favorite: scrumptious, crisp pickles made from tender cucumbers she had grown in her garden. I think of our rehearsal dinner the night before our wedding when Mrs. Young had meticulously prepared all the food herself, tasty hors devourers that included country ham on miniature homemade biscuits and shrimp cocktail with her zesty cocktail sauce. I remember the chuckle we all had later when it was discovered she had hastily polished only nine of her fingernails because she had been so focused on making sure everything else was just perfect. I think of the many years of Thanksgiving dinners when we all gathered in the dining room and feasted on her amazing turkey and dressing. If I had to choose one dish out of all the marvelous things she cooked, it would have to be her extraordinary cornbread dressing. It was simply the best I have ever eaten, and to this day, a recipe of hers that I still cannot do justice. Perhaps it is at Thanksgiving time when I think of her the most, not only because I yearn for her perfectly-seasoned dressing, but because that particular holiday fittingly brings to memory the abundant blessings in my life that were manifested around her family table. For this reason, the one word that most aptly comes to mind when thinking of my mother-in-law is gratitude: gratitude that she so willingly accepted me into her family, gratitude that she was such a positive example in my life, gratitude that she raised a phenomenal son who has loved me for the better part of half a century, and most importantly, gratitude that God put her in my life at just the right time. (Tribute written in 2013) | Great grandson, Luke Matthews Davidson has Mrs. Young's maiden name.
75: Banana Pudding From the kitchen of Frances Young, 1971 1/2 c. sugar 2 c. whole milk 1/3 c. flour 1/2 t. vanilla pinch of salt 1 - 11 oz. box vanilla wafers 3 egg yolks, large 4 yellow bananas, not over ripe In the top of a double boiler, stir dry ingredients together. Blend in egg yolks and milk until mixture is smooth. Stirring constantly, cook over boiling water until custard thickens, about 10 to 12 minutes. Remove from heat and stir in vanilla. Spread a very small amount of the custard in the bottom of an 8 x 8 baking dish, just enough so the cookies will stay in place. Line the bottom of the dish with flat side of vanilla wafers. Slice 1 1/3 bananas over top of the wafers, then add about 1/3 of the custard. Repeat the cookies, bananas, and custard two more times, making three layers in all. Be sure to end top layer with custard. Top with meringue. Meringue 3 egg whites dash of salt 6 T. sugar 1/2 t. vanilla 1/4 t. cream of tarter Beat egg whites on high with electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Spread over the pudding. Bake 15 to 20 minutes at 350 degrees until lightly browned. Serve warm or cold. | Mrs. Young & I,Mother's Day 2004
76: Vanilla Cream Fruit Tart From the kitchen of Ruth Henry, 2012 A friend from Hillsboro Church of Christ since 1997 1 1/2 sticks butter (3/4 c.) 1/2 c. confectioners' sugar 1 1/2 c. all-purpose flour Baking Pam 1 - 12 oz. bag white chips, melted & cooled slightly 1/4 c. heavy whipping cream, room temperature 1 - 8 oz. block cream cheese, softened 1/2 c. pineapple juice 1/4 c. sugar 1 T. cornstarch 1/2 t. lemon juice Assorted fresh fruit: blueberries, raspberries, blackberries, sliced strawberries, sliced kiwi, and canned mandarin oranges, well drained. In a mixing bowl, cream butter and confectioners' sugar. Beat in flour. Spray 9x13 pan with Baking Pam. Press dough into pan; bake 18 minutes at 350. Cool. In another bowl, beat melted chips and heavy cream until smooth, then beat in cream cheese.. Spread over crust; chill 30 minutes. Glaze: combine pineapple juice, sugar, cornstarch and lemon juice in a pan. Bring to boil over medium heat; cook and stir for 2 minutes, until thickened. Cool. Arrange fruit over cream cheese layer; brush with glaze. Chill for 1 hour before serving. Store in refrigerator.
77: Caramel Ribbon Pie From the kitchen of Jean Jared, 1984 1 can Eagle Brand Sweetened Condensed Milk 8 oz. pkg. cream cheese, softened 8 oz. carton Cool Whip 3/4 stick margarine, melted 3 oz. pkg. sliced almonds 1 c. shredded coconut 1 - 12 oz. jar caramel topping 2 graham cracker pie crusts In a 375 degree oven, toast almonds and coconut in margarine until lightly browned. Watch carefully and stir often so this will not burn. Drain throughly on a paper towel. Gradually add Eagle Brand to softened cream cheese, stirring constantly so it will not lump. Add Cool Whip and mix well. Put a layer of cream cheese mixture in crust, about 1/4 of the total mixture. Sprinkle half the almonds and coconut on top. Drizzle 1/4 of the caramel topping over this. Put another layer of cream cheese mixture on top of almonds, coconut and caramel. In a random fashion, drizzle another quarter portion of the caramel topping over the top of the cream cheese layer. Follow same process for second pie. Freeze until firm; serve frozen.
78: Coconut Cream Pie From the kitchen of Joan Smith, 2002, a friend from Church 3 T. flour 1 1/2 c. sugar 3 egg yolks, slightly beaten 2 c. whole milk Combine flour and sugar; add to egg yolks. Bring milk to a boil; remove from heat and add butter, stirring until melted. Add milk to egg mixture. Stir in coconut and blend well. Cook over medium heat, stirring constantly, until very thick (about 15 to 20 minutes). Pour into an unbaked deep dish pie crust or 2 regular pie crusts and bake for 30 minutes. Top with meringue. Meringue 3 egg whites Dash of salt 6 T. sugar 1/2 t. vanilla 1/4 t. cream of tarter Beat egg whites until stiff peaks form. Add sugar 1 T. at a time. Whip in cream of tarter, salt and vanilla. Put on top of pie, sealing edges well so that it will not pull away from the crust when baked. Sprinkle meringue with coconut. Bake at 350 degrees until lightly browned. Chill before serving. | 1 stick butter 1 c. coconut, tightly packed 1 deep dish pie crust or 2 regular | David's favorite pie! | Joan Smith
79: Susan Church, 2006 | Fresh Peach Pie | 6 - 8 large ripe peaches, peeled & sliced 4 T lemon juice | 1 can Eagle Brand Sweetened Condensed Milk | 1 deep dish graham cracker crust | 8 oz. Cool Whip | Pour lemon juice over peaches, stirring until well coated. Next add the sweetened condensed milk and mix well. Pour into graham cracker crust. Top with | Cool Whip. Chill several hours before serving. | But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. (Galatians 5:22)
80: Fudge Pie From the kitchen of Sandra Puckett, 1974 2 squares unsweetened chocolate 1 stick margarine 2 eggs, slightly beaten 1 c. sugar 1/4 c. all-purpose flour Melt margarine and chocolate. Mix eggs with sugar and flour. Add to chocolate, mixing well. Pour into a well greased 8 inch pie dish. Bake at 350 degrees until puffed and just beginning to wrinkle around the edge, about 18 to 22 minutes. Do not over bake. Serve warm with ice cream or whipped topping. This recipe may also be put into a crust or in tart shells. When making tarts, fill shells almost full and bake about 22 to 24 minutes. Note: If pie is too bitter for your taste, add 1/2 t. vanilla. If serving with ice cream, I do not use any vanilla. | Luke making fudge pie for his dad. | Fudge pie is a favorite for Adam. Instead of a groom's cake at his and Sheron's wedding in 2001, Adam insisted on fudge pie.
81: David & Rae's summer favorite | Speedy Fruit Cobbler From the kitchen of Frances Young, 1974 1stick margarine. sliced 2/3 c. flour 2/3 c. sugar 2/3 c. milk Dot the bottom of a one-quart baking dish with margarine slices. Mix flour, sugar, milk, baking powder, and salt together until well blended; pour over margarine slices. Add 2 cups sweetened fruit to the top of the batter. DO NOT STIR! Crust will rise to the top as it bakes. Bake 40 minutes at 350 degrees. If top becomes too brown, cover with foil and continue baking. Remove from oven, brush top with margarine and sprinkle with sugar. Serve warm or cold, with ice cream or without. I prefer using fresh fruit, and my favorite is peaches. Use the recipe below for sweetening fresh peaches. Sugar Pack for Fresh Peaches 2 c. fresh peaches, peeled and sliced 1 T. water 1/4 t, Fruit Fresh preservative 1/3 c. sugar Stir Fruit Fresh and water together until dissolved. Pour over peaches; stir gently until well coated. Sprinkle sugar over peaches and stir gently until sugar is dissolved. | 1 t. baking powder pinch of salt 2 c. sweetened fruit, with juice
82: Ginger Fruit Tea From the kitchen of Jolene Binkley, 1995 A friend from Harpeth Hills Church of Christ 9 c. water 12 regular tea bags 2 c. sugar 1 - 46 oz. can unsweetened pineapple juice 4 c. orange juice 1 c. lemon juice 1 - 32 oz. bottle ginger ale Bring 6 cups of water to a boil; add 12 tea bags and remove from heat. Steep for 20 minutes. Pour into a two gallon container; add sugar and juices. Stir well and chill. Just before serving add the 32 ounce bottle of ginger ale. | Lord, you alone are my portion and my cup; you make my lot secure. (Psalm 16:5) | Southern Sweet Tea From the kitchen of Madge Draper, 1971 4 family-size tea bags 2 qts. hot water 1 1/2 c. sugar 2 qts. cold water Bring 2 quarts water to a boil. Add tea bags; boil 1 minute. Remove from heat and let steep 30 minutes. Pour into a gallon pitcher. Add sugar and stir until dissolved. Add 2 quarts cold water and stir. Refrigerate several hours until very cold before serving.
83: Reduced Calorie Fruit Tea Punch From the kitchen of Terrie Robinson, 2003 1 qt. water 3 family size tea bags 3 T. Splenda (or any artificial sweetener) 1 - 12 oz. can frozen orange juice 1 - 12 oz. can frozen lemonade 1 46 oz. can unsweetened pineapple juice 1 liter bottle diet ginger ale Bring water to a boil and add teabags. Immediately remove from heat and steep 15 to 20 minutes. Pour into a one gallon container and partially cool at room temperature. Add sweetener; stir until well dissolved. Add pineapple juice, orange juice, and lemonade (all undiluted). Stir well and chill, preferably overnight. Just before serving, add enough diet ginger ale to make a gallon. | "If anyone is thirsty, let him come to me and drink. Whoever believes in me, as the Scripture has said, streams of living water will flow from within him." (John 7:37-38) | Terrie & I became friends in 1990 when our children were at Lipscomb together. We are also friends from church.
84: 2 t. salt 1 c. canola oil 4 large eggs | 1 qt. buttermilk 20 oz. box raisin bran English walnuts, optional | Bran Muffins From the kitchen of Alice Conger, 2010 4 c. sugar 5 c. flour 2 t. soda In large bowl, mix ingredients, adding cereal last. Let batter sit for 30 minutes before refrigerating; stir well so cereal is evenly distributed. Store in refrigerator in a covered container. When ready to bake, spray muffin tins with PAM and fill 3/4 full. Sprinkle English walnuts on top if desired. Bake at 350 degrees for 18 to 22 minutes. (Reduce temperature to 325 for dark tins.) Serve with butter or honey walnut cream cheese. Variation: Use plain bran flakes and add Craisins. | Alice, a friend from Hillsboro Church of Christ, brought David this batter when he had by-pass surgery in July 2011. | Alice Conger
85: Corn Light Bread Herbert's Bar-B-Que, Franklin, TN From the kitchen of Belinda Brownlee, 2016 2 c. Martha White self-rising corn meal 1 c. Martha White self-rising flour 1 c. sugar 2 c. buttermilk Crisco Preheat oven to 350 degrees. Combine the first 3 ingredients. Mix well and add buttermilk. Consistency will be like cake batter. Spray loaf pans with cooking spray. Put a generous, egg-size dollop of Crisco in each pan and heat in oven till melted and pans are very hot. Pour about half the melted Crisco from each pan into the batter and stir. Pour batter into hot pans with the remaining Crisco, 1/2 to 2/3 full. Bake at 350 degrees for 30 minutes, then reduce heat to 300 degrees and bake about 30 more minutes or until golden brown. Cool for at least 5 minutes before slicing. Makes two loaves. | Belinda Brownlee | Belinda and I first met at Lipscomb Middle School when our sons, Adam & Robert, were in the same class together. We later became friends at Hillsboro Church of Christ where our husbands serve as elders.
86: Cinnamon Rolls From the kitchen of Harriet Belle Tucker, 2005, a friend from Lipscomb Dough: 1 c. boiling water 1 stick butter 1/2 c. shortening Pour boiling water over butter & shortening; stir until melted. Add sugar & salt; stir until dissolved. Cool to lukewarm. In a large mixing bowl, put 1 cup warm water. Stir in yeast until dissolved. Add shortening to yeast; stir, then add eggs. Add flour, stirring well. May need to add a little flour to make a good working consistency. Cover & refrigerate overnight. Next day, punch dough down; divide into 4 equal portions. Roll out each portion on lightly floured surface into 12 x 8 rectangle, about 1/2 inch thick. Cinnamon Layer: 1 1/2 sticks butter, softened 1/2 c. granulated sugar Mix ingredients together until it is an easy spreading consistency.. Spread mixture onto 4 sections; roll each rectangle up, beginning on longest side of dough. Slice into 15 equal slices, 1/2 inch thick. Put in greased pans, leaving about 1/2 inch between to allow for rising. Let rise 1 1/2 hrs. Bake at 375 degrees for about 10 minutes or until lightly browned. Glaze: 4 to 5 c. confectioners' sugar 8 to 10 T. milk Combine ingredients. Let rolls cool slightly, then drizzle glaze over warm rolls. May freeze and heat in microwave as needed. | 3/4 c. sugar 1 1/2 t. salt 1 c. lukewarm water | 2 pkgs. dry yeast 2 eggs, slightly beaten 6 c. all-purpose flour | 1/2 c. brown sugar 4 t. cinnamon | A favorite for Luke
87: Poppy Seed Bread Memories in the Making Cookbook, 2004 3 c. flour 2 1/4 c. sugar 1 1/2 t. baking powder 1 1/2 t. salt 3 eggs 1 1/2 c. milk Mix all ingredients and beat for 2 minutes with an electric mixer on medium. Pour into 2 regular sized greased loaf pans. Bake for one hour at 350 degrees. While warm, poke holes in top with a toothpick and pour glaze over top. Let stand 30 minutes before removing from pan. Glaze 3/4 c. granulated sugar 1/4 c. orange juice 1/2 t. vanilla Mix until well blended. | 1 1/2 c. oil 1 1/2 T. poppy seeds 1 1/2 t. vanilla flavoring 1 1/2 t. almond flavoring 1 1/2 t. butter flavoring | 1/2 t. almond flavoring 1/2 t. butter flavoring | A favorite of Rae's | This recipe came from the Puffy Muffin cookbook, a tearoom in Bentwood. I like to make this to take to the condo on vacation.
88: Sour Dough Bread Starter & recipe given to me by a neighbor, 1987 Feeding the Starter: (must have starter to make this bread) 3/4 c. sugar 3 T. instant potato flakes 1 c. warm water Add ingredients to starter; stirring well. Let starter sit at room temp for 8 to 10 hours. Use required amount of starter to make bread; refrigerate remaining portion. If you do not want to make bread, discard a cup of starter to prevent building up. Making the Dough: 1/4 c. sugar 1/2 c. Canola oil 1 c. starter 1 1/2 t. salt 1 1/2 c. warm water 6 c. bread flour Stir ingredients together in a large mixing bowl. Add flour one cup at a time. When mixture becomes too thick to stir, use hands to continue. Cover with a cloth and let rise overnight in a warm place. Making the Loaves: Next morning, punch dough down with first; turn out onto a floured surface. Dough will be somewhat sticky, but if it is too sticky to handle, knead in enough flour so it can be formed into loaves. Divide dough into 3 equal portions. Knead lightly and shape into loaves. Put into greased loaf pans. Let rise in a warm place until dough is about an inch above the tops of the pans, usually about 6 to 8 hours. Baking the Bread: Bake at 300 degrees 30 to 40 minutes or until bread is golden brown. Brush tops with butter halfway through baking process, then again when completely done. Let bread cool 5 to 10 minutes before removing from pans. Cool completely then sliced and wrap in foil. Re-heat in foil before serving..
89: Sour Dough Bread Starter From the kitchen of Frances Young, 1988 1 pkg. dry yeast 2 c. warm water 1/2 c. warm water 2 1/2 T. plain flour 2 T. sugar Mix yeast in 1/2 cup warm water. Mix sugar with two cups water, add flour. Add yeast to mixture. Let stand at room temperature for five days in a covered cloth jar. After five days store in refrigerator for three days then feed at least twice a week. Tips for Making Sour Dough Bread Since starter is a live culture, it must be fed regularly and allowed to sit at room temperature every few days for several hours to remain active. Starter must be stored in the refrigerator in a glass jar with holes punched in the lid so it can breathe. Never store in an air-tight container. Starter will appear healthy by its bubbly top and working action as it sits at room temperature. It will also smell alcoholic and have a fizzing sound when stirred. It is probably unhealthy if these actions do not occur, and it appears watery and settled to the bottom. It can possibly be revived by feeding everyday and letting it sit out 12 to 14 hours for several consecutive days. Use only glass pans and wooden or plastic mixing spoons and bowls. The active culture in the starter reacts badly with metal. If dough does not rise to at least double in size, it may be the room is too cool or your starter has become unhealthy or died. Do not let dough over-rise or it will become too porous. This dough requires very little kneading. Over-kneading will cause it to be tough.
90: Yeast Rolls What's Cooking Now Favorite Recipes from the David Lipscomb Campus School, 2001 2 c. lukewarm water 1 t. yeast 2 eggs, slightly beaten 1 c. sugar In a large measuring cup, combine water and yeast. Set aside and let stand at least 5 minutes. In a large mixing bowl, combine eggs, sugar, salt, oil and the water/yeast mixture. Stir in flour 2 cups at a time The dough will be sticky. Cover. Refrigerate for at least 3 hours or overnight. Turn dough onto floured surface. Knead in enough flour to make a working consistency. Make into desired shapes. Allow to rise until double in bulk, about 1 1/2 to 2 hours. Bake at 375 degrees for 15 to 20 minutes. | "The kingdom of heaven is like yeast that a woman took and mixed into a large amount of flour until it worked all through the dough." (Matthew 13:33) | 1 1/2 t. salt 1 c. oil 6 c. flour | Bread | "The kingdom of heaven is like yeast that a woman took and mixed into a large amount of flour until it worked all through the dough." (Matthew 13:33)
91: The Bread of Life As Spoken by Jesus, NIV "Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you. For on him God the Father has placed his seal of approval." (John 6:27) For the bread of God is the bread that comes down from heaven and gives life to the world. (John 6:33) Jesus declared, "I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty." (John 6:35) "For my Father's will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day." (John 6:40) Very truly I tell you, the one who believes has eternal life. I am the bread of life. Your ancestors ate the manna in the wilderness, yet they died. But here is the bread that comes down from heaven, which anyone may eat and not die. I am the living bread that came down from heaven. Whoever eats this bread will live forever. This bread is my flesh, which I will give for the life of the world." (John 6:47-51) Jesus said to them, "Very truly I tell you, unless you eat the flesh of the Son of Man and drink his blood, you have no life in you. Whoever eats my flesh and drinks my blood has eternal life, and I will raise them up at the last day. For my flesh is real food and my blood is real drink. Whoever eats my flesh and drinks my blood remains in me, and I in them. Just as the living Father sent me and I live because of the Father, so the one who feeds on me will live because of me. This is the bread that came down from heaven Your ancestors ate manna and died, but whoever feeds on this bread will live forever." He said this while teaching in the synagogue in Capernaum. (John 6:53-58)
92: Handwritten Recipes | Let's Eat Together
94: Formal Dining China - Henley by Minton Stemmed Crystal - Lismore by Waterford Sterling Flatware - Grand Renaissance by Reed & Barton Siverplate Flatware - English Crown by Reed & Barton Beverage Tumblers - Lady Anne by Gorham Linen monogrammed napkins, a gift from Karen Church Casual Dining China - English Countryside by Mikasa Crystal - Italian Countryside by Mikasa Stainless Flatware - 1800 by Reed & Barton Christmas China - Holiday by Lenox Crystal - Holiday by Lenox Casual China - Christmastime by Nikko Formal Serving Pieces & Accessories Pewter Trays & Casserole - Pearl by Beatriz Ball Pewter Trays & Bowls - Flutes & Pearls by Wilton Armetale Silver Trays - Old Master by Towle & Round 18" Gorham Crystal Pitcher - Lismore by Waterford Crystal Hurricane/Vase - Lismore by Waterford Kitchen Accessories Kitchen Cookware - Stainless Pots & Pans by Farberware Cookware & Baking Pans - Calphalon Cake Pans & Cookie Sheets - Airbake Bakeware Kitchen & Steak Knives - Cutco Bread Baskets - Longaberger Kitchen Aid Stand Mixer Cuisinart Blender & Food Processor | A Few of My Favorite Things | For you know that it was not with perishable things such as silver or gold that you were redeemed from the empty way of life handed down to you from your ancestors but with the precious blood of Christ, a lamb without blemish. (1 Peter 1:18-19)
95: Taste and see that the Lord is good; blessed is the man who takes refuge in him. (Psalm 34:8) | Nathan calls corn flakes "chicken flakes" because of the rooster on the box.
96: Luke making hummingbird food | An apron Christmas ornament for Rae | Rae made Halloween cupcakes for the boys. | The Boys and Their Food Art | Andrew loves grilled ham & cheese sandwiches made in my Quisinart Sandwich Maker. | Mickey Mouse Chocolate Chip Pancakes | Make your own Sundae Bar
97: Birthday Dinners | The honoree gets to eat cake on the special birthday plate. | Baskin Robbins' chocolate cake with cookies and cream ice cream tends to be the favorite, but Nathan decided he wanted caramel pie for his 5th birthday.
98: Marvin Lee Davidson & Bridgette Wilkinson, David's nephew & niece | David & Rae's advice to me for the perfect Christmas dinner | Sheron with Heather Davidson, wife of Marvin Lee | Lucian & Jo Ann Minton, my brother & sister-in-law | Food brings the Davidson clan together!
99: "Whoever welcomes one of these little children in my name welcomes me; and whoever welcomes me does not welcome me but the one who sent me." (Mark 9:36-37) | Above is Andrew & Nathan with cousins, Derrick & Marvin Lee Davidson & Austin Wilkinson. | Left is Luke with cousin, Madeline Wilkinson. | Right is Austin Wilkinson, Derrick & Marvin Lee Davidson. | Above is Andrew, Nathan & Luke playing with salt at my kitchen table. We called it "indoor sand." They loved running their cars through it or filling little containers using a funnel.
100: Dining Outside | The boys love eating outside on our deck....... and picnicing! | Picnicing at the River Walk in Clarksville, TN | Sheron made Big D a pie with fresh strawberries she & the boys hand picked. | Picnicing on the green at Hillsboro Church of Christ | Picnicing at the Air & Space Museum in Huntsville, AL
101: Cooking Out at Disney | Luke photo bombing! He's always the ham! | We love to grill at Disney and eat on the deck of our cabin.
102: Hillsboro Church of Christ 5800 Hillsboro Pike, Nashville, Tennessee | You are of Christ, and Christ is of God. (I Corinthians 3:23) I love the house where you live, O Lord, the place where your glory dwells. (Psalm 26:8) | Our Beloved Church Home Since 1997
103: Joan Smith, Mary Dickerson & I serving a meal for the family of Sara Church at her death. | For we are God's fellow workers; you are God's field, God's building. (I Cor 3:9) | Belinda Brownlee, Karen Church, Terry Pardue & Mary Ruth Temple in Hillsboro's kitchen. | Ruth Henry & Susan Church | Preparing for Fellowship at Hillsboro
104: The Blessing of Christian Friends | You are the salt of the earth. (Matthew 5:13) | Joan & Sid Smith with Mary & Richard Dickerson. Sid & Richard were elders at Harpeth Hills Church of Christ when we attended there. David now serves with Sid as an elder at Hillsboro Church of Christ. | Rae with John & Alice Conger. John is the Family Minister at Hillsboro. He & Alice are also our Disney traveling buddies. | Carole Pettus, high school English teacher, proofed the tributes to my mother and mother-in-law. We became friends in 1987while teaching the kindergarten class at Harpeth Hills church. We taught 11 years together. | Mary Ruth Temple & I at Souper Supper. David served as elder with Mary Ruth's husband, Steve, who passed away in 2012. | We became friends with Steve and Betty Townsend at Harpeth Hills Church of Christ in 1985. David serves as elder with Steve at Hillsboro Church of Christ.. | Dear friends, let us love one another, for love comes from God. Everyone who loves has been born of God and knows God. (1 John 4:7)
105: Let them give thanks to the Lord for his unfailing love and his wonderful deeds for men, for he satisfies the thirsty and fills the hungry with good things. (Psalm 107:8-9) | You are the light of the world. (Matthew 5:14) | Steve & Susan Church. David served as elder with Steve. | Pam & Steve Baggett became dear friends in 1982 when Steve was associate minister at Jefferson Ave. Church of Christ, Cookeville. | Dinner at our house with Hillsboro's missionary family in Tanzania. Deborah, Tammy, Mikaela, Lewis and Rebecca Short. | Karen & Bruce Church. David serves as elder with Bruce.
106: Wednesday Evening Fellowship Meals | Keep on loving one another as brothers and sisters. (Hebrews 13:1)
107: Hillsboro Church of Christ
108: Serving Others | On Monday nights we help prepare a meal for Nashville's inner city children who come to the Hillsboro building for dinner and a Bible class. | Inner City Ministry | "I tell you the truth, whatever you did for one of the least of these brothers of mine, you did for me." (Matthew 25:40) | Gayle Taylor & I | Barbara Tidwell & Nelda Peace | Barbara Tidwell & I
109: Room in the Inn | On Saturday nights during the winter months, Hillsboro hosts a group of homeless men for dinner, a warm place to sleep and breakfast. Nathan was especially interested in helping with this ministry. | The generous will themselves be blessed, for they share their food with the poor. (Proverbs 22:9)
110: The most important food of our week | While they were eating, Jesus took bread, and when he had given thanks, he broke it and gave it to his disciples, saying, "Take and eat; this is my body." Then he took a cup, and when he had given thanks, he gave it to them, saying, "Drink from it, all of you. This is my blood of the covenant, which is poured out for many for the forgiveness of sins." (Matt. 26:26-28) | The Lord's Supper | Communion Bread Goodpasture School, The Cougar Family Cookbook, 1980 "This is my body given for you; do this in remembrance of me." (Luke 22:19) 1 c. Crisco 4 c. flour 3/4 c, water Cut Crisco into flour. Add water, mix well. Roll thin like pastry. Cut in 4 x 4 inch squares; prick with fork. Bake at 250 degrees for 15 min. | The grace of our Lord was poured out on me abundantly, along with the faith and love that are in Christ Jesus. (1 Timothy 1:14)
111: My Favorite Communion Hymn | "To the one who is victorious, I will give the right to eat from the tree of life,which is in the paradise of God." (Revelation 2:7)