FC: Our Family Recipes | "Learn from yesterday, live for today, hope for tomorrow."
1: Ryan and Ivette Nelson January 21, 2012
2: Grandma Erb's Quotes | Kathryn Estella Erb
4: Baked Oatmeal Grandma Nissley 1/2 c. oil 2 eggs 1/2 c. brown sugar 1/2 c. white sugar 3 c. quick-cooking oats 2 tsp. baking powder 1 tsp. salt 1 c. milk Mix all ingredients and pour into a greased 9x9" pan. Bake at 350 for 25 minutes. Fruit can be easily added. | "Friends are just strangers we haven't met" - Grandma Erb's cookbook | Jonas and Loraine Nissley on Their WEdding Day
5: Cinnamon Flop 3 tsp. baking powder 1 c. sugar 2 1/2 c. sifted flour 1/2 tsp salt 1 egg 1 c. milk 1/4 c. shortening Beat well Topping 4Tbs. melted butter 1/2 c. brown sugar cinnamon On top place 2 Tbs. of melted butter in dented areas made by bowl of spoon. Sprinkle with brown sugar and cinnamon. Bake 375 25-30 minutes | Grandma sends a family recipe as a special note in our Birthday cards.
6: Baked Potato Soup | 4 large baked potatoes 2/3 c. butter 2/3 c. flour 6 c. milk, whole or 2% 3/4 tsp. salt 1/2 tsp. pepper 4 green onions, chopped 12 slices bacon, fried & crumbled 2 c. shredded cheddar cheese 1 c. (8oz) sour cream | 1. Cut potatoes in half. Scoop our pulp and put in small bowl. 2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. 3. Stir in potato pulp, salt, pepper, add three quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream. 4. Transfer to slow cooker set on Low. Top with remaining onions bacon, and cheese. | 8-10 | Jen Zwaska
7: Bonnie's Cheese and Broccoli Soup ~Bonnie Ranck 2 tablespoons chopped onion 2 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 cup American cheese 2 chicken bouillon cubes 1 1/2 cup boiling water 10 ounces frozen chopped broccoli Cook onion in butter until soft. * Blend in flour, salt, and pepper. * Add milk and cook, stirring constantly, until mixture comes to a boil and is thickened. * Add cheese and stir until melted; remove from heat. * In another saucepan, dissolve bouillon cubes in boiling water. * Add frozen broccoli; cover and cook until tender. *Add broccoli and cooking liquid to cheese mixture. Heat to serving temperature.
8: 1/4 c. vinegar 2 to 3 tsp. sugar | Pepper to taste Parsley to taste | Mix these ingredients and then add 1/2 c. oil. Refrigerate for several hours. | Orange-Almond Salad | Cook in a hot skillet, stirring constantly: | 3/4 c. slivered almonds 2 T. sugar | After the sugar melts and the almonds turn brown, remove from pan and spread on a piece of tinfoil to cool. Toss salad greens, 1 can drained mandarin oranges, several chopped green onions, and almonds together Toss with the dressing and serve immediately.
9: Grandma Erb's Cucumber Salad | Peel and thinly slice cucumbers and small onion. Soak in ice water. Sprinkle with salt. Let stand for several hours. Drain. Add 1 cup of sugar and 1/2 cup vinegar.
10: 2 c. crushed pretzels 3/4 c. butter, melted 4 T. sugar 1 c. white sugar 2 (8oz) packaged cream cheese, softened | 1 (8 oz) container Cool Whip, thawed 1 (6oz) package strawberry Jello 2 c. boiling water 1 (16oz) packaged frozen strawberries, partially thawed | Strawberry Pretzel Salad | Preheat oven to 350 degrees. Mix together pretzels, 4 T. sugar and melted butter. Press into 9X13 pan evenly. Bake 7-10 min or until lightly toasted. Set aside to cool completely. In a small or medium bowl, beat the sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over the cooled crust. Refrigerated until set, about an hour. In a medium bowl, stir together the Jello mix and boiling water. Cool slightly. Mix in strawberries, and stir until thawed. Pour over cream cheese layer. Refrigerate until complete chilled. | From Robin Shoff (Megan's Favorite!)
11: Central Manor's French Dressing | 3/4 c. sugar 1/2 c. oil 1/4 c. ketchup 1/4c. vinegar 1/2 tsp. celery seed | 1/4 tsp. paprika 1/4 tsp. dry onion 1/4 tsp. garlic salt 1/4 tsp. salt 1/4 c. water | Mix all together and beat 3 minutes. I use a blender. | Hilda
12: Mocha Punch | 1 1/2qt. Water 1/2 c. Instant chocolate drink mix 1/2 c. Sugar 1/4 c. Instant coffee granuals 1/2 gallon Vanilla Ice Cream 1/2 gallon Chocolate Ice Cream * Boil water and remove from heat. * Add drink mix, sugar and coffee * Cover and refridgerate 4 hours or overnight. * 30 minutes before serving add ice cream by scoopfuls and mix to partially melt * Garnish with whipped cream and chocolate curls. yields 5 quarts | ~ From Jen Zwaska
13: Old Virginia Wassail Cider * 2 quarts apple cider * 2 cups orange juice * 1 (46 fluid ounce) can pineapple juice * 2 (3 inch) cinnamon sticks * 1 tablespoon whole cloves * 1/2 cup honey DIRECTIONS In a large stock pot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired. | ~ From Michelle Kunjappu
14: Barbecued Roast Beef 4 lb chuck roast 1 c. ketchup 1 c .barbecue sauce 2 c chopped celery 2 c. water 1 c. chopped onions 4 Tbs. vinegar 2 Tbs brown sugar 2 Tbs. Worcestershire sauce 1 tsp. chili powder 1 tsp garlic powder 1 tsp salt *Combine all ingredients in large bowl. Spoon into slow cooker. * Cover. Cook on Low 6-8 hours, or HIgh 3-4 hours. *Slice meat into thin slices and serve in barbecue sauce over mashed potatoes or rice. | Beef Recipes | Beef BBQ 4 tablespoons brown sugar 2 pounds ground beef 1 small onion diced green/red pepper 2 teas. dry mustard 1 teas. salt 1 1/2 cups ketchup 2 tablespoons worcestershire sauce 1/4 cup water 1/4 cup white vinegar Simmer Together.
15: Pepsi Pot Roast 3-4 lb. pot roast 10 3/4-oz can cream of mushroom soup 1 envelope dry onion soup mix 16-oz bottle Pepsi or other cola *Place meat in slow cooker. * Top with mushroom soup and onion soup mix. Pour in Pepsi.. *Cover Cook on High 6 hours. Fix-it and Forget-it Cookbook | Herbed Sirloin Tip Roast | 1 1/4 Tbs. paprika 1 Tbs kosher salt 1 tsp garlic powder 1/2 tsp. ground black pepper 1/2 tsp. onion powder | 1/2 tsp. ground cayenne pepper 1/2 tsp. dried oregano 1/2 tsp. dried thyme 2 Tbs. olive oil 1 (3lb) sirloin tip roast | * In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. *Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. *Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. *Roast 1 hour in the oven or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
16: Slushy Punch 6-oz pack of cherry or raspberry Jell-O (3/4 cup) cup sugar 2 cups boiling water 46-ounce can pineapple juice 6 cups cold water 2 liters ginger ale In a plastic ice cream bucket, dissolve Jell-O and sugar in the 2 cups boiling water. Stir in juice and 6 cups cold water and freeze overnight. Remove one hour before serving and pour ginger ale over all. Use a knife to cut into block of ice until it is drinkable. | Patty's Page | Green Bean Casserole 1 can or bag green beans 4 slices Velveeta cheese 1/2 pack Ritz crackers 1/2 stick butter Put cooked beans in baking dish. Lay cheese on top. ;Melt butter in pan and crumble in crackers; saute a little bit. Sprinkle on top of beans and cheese. Heat in oven 350 degrees for 20 minutes. | Company Potatoes (Paul's Favorite) 1 (2 pound) package frozen hash brown potatoes, thawed 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of celery soup 1 (16 ounce) container sour cream 1/4 cup milk 1/2 cup chopped onion 1 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon dried dill weed 1 1/2 cups shredded Cheddar cheese paprika to taste | Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
17: Anniversary Chicken ~Katie Byler 2 tablespoons vegetable oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 1/2 (3 ounce) can bacon bits Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Mix teriyaki sauce, and salad dressing. Spoon over chicken. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. | Creamy Herbed Chicken ~Jen Zwaska 4 Boneless skinless chicken breast halves 1 (10.75 oz.) can condensed cream of chicken soup, undiluted 1 envelope garlic and herb pasta sauce mix 1 cup milk 1 teaspoon dried thyme 1 teaspoon dried parsley Hot cooked fettuccine ~ Place chicken in a slow cooker. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low 4-5 hours. Serve over fettuccine noodles. | Chicken Delicious!
18: Six Week Muffins Robin (Cookie) Shoff 1 pkg. (15 oz) Raisin Bran 3 c. sugar 5 c. flour 5 tsp. baking soda 2 tsp. salt 4 beaten eggs 1 c. oil 1 qt. buttermilk Mix bran, sugar, flour, salt, and soda. Add eggs, oil, and buttermilk and mix well. Store in a covered container in refrigerator , and use as desired. Will keep 6 weeks. Grease muffin tins or use paper liners. Fill cups 2/3 full. Bake at 400o 15-20min. | Cook's Spinach Squares 3 beaten eggs cup butter, softened 1 cup flour 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 (16-ounce) pack cheddar cheese, shredded cup chopped onion 2 (10-ounce) packages spinach, cooked and well drained. Combine eggs, butter, four and milk, salt and baking powder; mix thoroughly. Stir in cheese, onion and spinach. Spoon mixture evenly into greased 13X9” pan. Bake at 350 degrees for 35 minutes. Serve hot or cold after baking for 45 minutes. | Cook’s Mac and Cheese (from Central Manor Campmeeting’s cook, Brian Funk) 1/4 cup butter 1/4 cup flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups half and half 2 cups uncooked macaroni noodles 8 ounces cheese Heat butter until melted. Stir in flour, salt, and pepper. Cook until bubbly. Remove from heat and stir in the milk. Heat until boiling over medium heat. Stir constantly. Boil and stir for one minute. Remove and mix in cheese. Add to this white sauce the cooked and drained noodles. Mix together and serve.
19: 12-ounce package (2 cups) semisweet chocolate chips 1/2 cup butter 8 ounces sour cream 4 1/2 powdered sugar In a large saucepan melt chocolate chips and butter over low heat, stirring frequently. Cool for five minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. | Scotch-A0Roos (also original recipe picture_ | Chocolate Sour Cream Frosting | 1 loaf of French bread (sliced long ways) 4 oz. cream cheese 4 oz. cottage cheese 1 tsp. garlic and/or oregano or chives 1 tsp. thyme Spinach Sliced ham Swiss Cheese Make sandwich a day ahead. | Sue's Sandwich | Sue Nelson | The Nissley Girls Robin (Cook), Mom, Grandma, Patty, Peg and Sue | Sue's Mango Salsa Recipe? | 2 ripe mangoes, peeled and cut into 1/4 inch pieces 1/2 small red pepper, diced 1/2 English cucumber unpeeled and cut into 1/2 inch pieces 1 jalapeno chili, seeded (I mince this in the small food processor. You should use gloves if you mince by hand.) 3 tbsp fresh lime juice 1/4 tsp salt 1/8 tsp black pepper | The most important aspect of this recipe is to use ripe mangoes, if not it will not taste good. A ripe mango is soft and kind of juicy when cut, I normally buy them a week ahead so they are ripe enough. Mix all ingred. and cover and chill. Makes 4 cups. | Sue's Mango & Red Pepper Salsa
20: Baked Corn Grandma Erb's Recipe; a staple of Peggy Good | 1 can or 1 pack of frozen creamed style corn Mix about 2 Tbs. of sugar and 2 Tbs. of flour together Mix with corn and salt and pepper. Add 2 beaten eggs and milk. Put in 1 or 2 Tbs. of butter Add to a greased casserole and bake at 350 near an hour or until lightly browned. Peg's Scotch-A-Roos 1 c. light corn syrup 1 c. sugar 1 c. creamy peanut butter 6 c. Rice Krispie cereal 1 (6 oz.) pkg. semi sweet chocolate pieces 1 (6 oz.) pkg. butterscotch pieces Stir syrup and sugar over heat and bring to a full boil. Remove from heat; add peanut butter and mix well. Add cereal and stir until well coated. Turn into a buttered 11 x 13 inch pan. Spread evenly and cool. Melt chocolate and butterscotch chips in double boiler until smooth. Pour over Rice Krispie mix and cool for 30 minutes. Cranberry Relish 1 large box strawberry Jell-O 1 cup sugar 1 cup boiling water 1 cup cold water 1 can jellied cranberry relish cup drained crushed pineapple 2 cups or more shredded apples Mix together Jell-O, sugar, boiling water and cold water. Add jellied cranberry relish, stir until dissolved. Add pineapple and shredded apples. Refrigerate and serve. | Peggy's Page
21: Oatmeal Caramelitas - Aunt Esta | 1 c. Quick-cooking Oatmeal 1 c. Flour 3/4 c. Firmly packed brown sugar 1/2 tsp. Soda 1/4 tsp Salt 3/4 c. Butter, melted Press half of crumbs into the bottom of a 9 inch square pan lined with greased foil. Filling 1 c. Semi-sweet chocolate pieces 1 c. Chopped pecans or walnuts 3 Tbs. Flour Sprinkle crust with chocolate pieces and nuts. Blend caramel topping with flour. Pour over chocolate and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 min until golden brown. Chill 15 to 20 min. | A friend is a present you give yourself. - Grandma Erb's cookbook | Aunt Ethel, Aunt Esta and Grandma on the first day of school.
22: Sticky Buns ~Sue 2 (1 pound) loaves frozen bread dough,* thawed, divided ground cinnamon to taste 1/2 cup butter or margarine 1 cup packed brown sugar 1 (4.6 ounce) package cook and serve vanilla pudding mix 2 tablespoons milk 1 cup chopped pecans 1/2 cup raisins Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cinnamon. In a saucepan over low heat, melt butter. Remove from the heat; stir in brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. Bake, uncovered, at 350 degrees F for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet. *Editor's Note: Frozen dinner roll dough (24 rolls) may be substituted for 2 loaves of bread dough. | Parmesan Chicken 6 boneless chicken breasts 1 c. shredded cheddar cheese 2 c. fresh bread crumbs 1/4 c. grated Parmesan cheese 1 clove garlic minced 1 stick butter or margarine melted Mix together cheese, bread crumbs, & garlic. Dip chicken into melted butter & roll over bread crumb mixture. Place in buttered 3x9 pan. Drizzle with remaining butter. Bake at 350 until golden brown.
23: Chocolate Chip Cookies | Aunt Patty | 1 pound butter 2 c. brown sugar 1 1/2 c. Sugar 3 eggs 2T vanilla 1 1/2 teaspoon salt 1 1/2 teaspoon soda 6 c. flour 6 c. Chocolate Chips Mix by hand. Form into balls. 375 | 8-10 Min | 6 doz. | Poem from Grandma Erb's Cookbook
24: Italian Zucchini Crescent Pie | 4 c. thinly sliced zucchini 1 c. chopped onion 1/4 c. margarine or butter 1/2 c. chopped parsley 1/2 tsp. salt 2 beaten eggs 1/2 tsp. pepper 1/4 tsp. garlic powder 1/4 tsp. basil 1/4 tsp. oregano 2 c. shredded mozzarella 1 (8 oz.) can Pillsbury Refrigerated Crescent Rolls 2 tsp. prepared mustard | Heat oven to 375. In 10 inch skillet cook zucchini & onion into margarine for about 10 minutes. Stir in parsley & seasonings. Stir in cheese & eggs. Separate dough into 8 triangles. Place into ungreased 10 inch pie pan. Press over bottom & sides to form crust. Spread crust with mustard. Pour in mixture. Bake 375 for 20 minutes. Let sit 10 minutes before cutting.
25: 3 eggs 2 c. sugar 1 1/2 c. wesson oil 3 c. flour 1 tsp. baking soda | 1 tsp. salt 1 tsp. cinnamon 1 T. vanilla 1 c. nuts 3 c. chopped apples | Pop Pop's Favorite Apple Dapple Cake | Beat eggs, sugar, and oil. Add baking soda, salt, and cinnamon to flour. Add flour to first mixture. Add vanilla, nuts, and apples. Bake one hour at 350 in tube pan. | We remember Grandma often making this cake when we would visit. It was Grandpa's favorite, and he always had a piece with "a little un de peu"
26: Crumble for Pies 2c. flour 1c. sugar 1/4c. butter wee but of salt Mix butter and sugar with flour. Blend in flour until crumbly | "My Favorite Apple Pie" - Grandma Erb | *10 or 12 Cooking apples pared and sliced very thin.. You may slice directly into the pie shell or into a bowl and coat with sugar *1/4 cup granulated sugar *1/4 cup brown sugar *bit of salt Put apples in pie shell and sprinkle with a tablespoon flour mixed with sugar and cinnamon to taste. Cut bits of butter over pie Cover with crumbles
27: Remembering someone else makes you harder to forget.
28: "To entertain company, all you need to do is sit down and listen to them." ~ From Kathryn Erb's Cookbook | Devil's Food Cake ~ from Kathryn Erb's Cookbook ~ Great Grandmother Hickey's Recipe 3 eggs 2c. brown sugar 1/2 cup butter 1/2 cup sour milk 2 cups flour 1/2 cups grated chocolate cocoa (Ideal is best) 1/2 cup hot water 1 teaspoon baking soda (dissolve in sour milk) 1 teaspoon vanilla Caramel Icing 1/2 cup butter 1 cup brown sugar * Boil two minutes Stir in 1/4 cup milk, bring to a boil. Remove from stove, add 10x sugar to spreading consistency.
29: ~From Kathryn Erb's Cookbook | Grandma’s Golden Carrot Cookies Kathryn Hickey Erb 1 cup shortening cup sugar 1 cup cooked, mashed carrots 2 eggs Mix well and add: 2 cups flour 2 teaspoons baking powder teaspoon salt Mix until moistened and add: up coconut OR 1 teaspoon lemon flavoring Bake at 400 degrees for 8 or 10 minutes. Frost with: Juice of half of an orange and rind of one orange, grated 1 teaspoon butter (or more) 1 cup 10X sugar This recipe is from Great, Great Grandma Hickey
30: Glaze 1/2 cup water 1/2 cup cider vinegar 1/2 cup brown sugar 1 tsp. dry mustard Bring syrup to a boil, stirring constantly. Baste ham. | Gene Wenger's Ham Loaf | 1 small mandarin orange jello 8 ounce Cool Whip 1 or 2 cans mandarin oranges 1 vanilla pudding (cooked) 1 box instant tapioca 3 cups water | Dissolve Jello, tapioca, and pudding in three cups water. Bring to a boil and refrigerate two hours. Drain orange and fold in with Cool Whip. | Patty’s Orange Fluff | Ham Balls 16-ounce can crushed pineapple 1 cup packed brown sugar 1/4 cup prepared mustard (or) 1 teaspoon dry mustard 2 tablespoon cider vinegar | * Make balls, place on greased cookie sheet *Bake 14 minutes * Place in crockpot with sauce over top (OR) * Place unbaked balls in casserole with sauce on top * Bake, uncovered 350 degrees 45 minutes
31: * 4 eggs * 2 cups white sugar * 1 (15 ounce) can pumpkin * 1 1/2 cups vegetable oil * 3 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons baking powder * 1 teaspoon ground cinnamon * 1 teaspoon salt * 2 cups semisweet chocolate chips 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. 2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil. 3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. 4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack. | Pumpkin Chip Muffins
32: Like friends, It's the Old Recipes that mean the most. | Chocolate Crinkles 1c. unsweetened cocoa powder 2c. white sugar 1/2 c. vegetable oil 4 eggs 2 tsp vanilla 2c. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. confectioners sugar *Mix together cocoa, sugar, and oil. *Beat in eggs one at a time, then stir in the vanilla. *Combine flour, baking powder, and salt; stir into the cocoa mixture. *Cover dough and chill for at least 4 hours. *Roll dough into 1 inch balls. Coat each ball in confectioners sugar before placing on greased baking sheets. *Bake 10-12 minutes.
33: Cookies Cookies Cookies Cookies Cookies | Peanut Blossoms | 1 3/4c. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1/2 c. peanut butter | 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla | Sift together flour, soda and salt. Cream butter, peanut butter and sugar. Add egg and vanilla and beat well. Blend in dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Bake at 375 for 8 minutes Remove from oven and place a kiss on top of each cookie Return to oven and bake 2-5 minutes. | 1/2 cup butter, softened 1/4 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/4 cup finely chopped walnuts 2/3 cup any flavor fruit jam 1/4 teaspoon salt Directions Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. | Thumbprint Cookies -Grandma Nissley