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My Cookbook (Copy 2)

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My Cookbook (Copy 2) - Page Text Content

S: Food Made with Love by Marilyn DeCoursin


FC: Food Made with Love

1: To My Darling and Beautiful Granddaughter Kathryn Marianne Bass Williams "My Katie Kat" 12-22-12 We may give without loving, but we cannot love without giving. I’ve made all of these recipes and enjoyed every minute of cooking for the people I love. I found and still find it very therapeutic. I hope you will enjoy these as much as I have and hand them down to your children. Remember that the mother is the heart of the home. I love you Katie Kat and will miss you and your beautiful smile. You've been a special love in my life and you've given me so much joy. Please be safe, happy and loving. Creation of woman from the rib of man: She was not made of his head to top him; Nor out of his feet to be trampled upon by him; But out of his side to be equal with him; under his arm, to be protected; and near his heart to be beloved Love and Kisses, Your Favorite Mammy

2: I thought you'd get a kick out of a couple of poems I wrote when I was a kid. Actually, I was in 4th grade when I wrote both of these at Franklin Elementary school in La Crosse, Wisconsin. My house was 1618 Charles St. and I lived right across the alley from my school. My teachers and my family were really surprised that I wrote these because I was so young, and initially thought I had copied them from some book, but I didn't and they did end of believing me. Raindrops falling on my face As if they couldn't see, You'd think they'd be considerate And not splash down on me. I cant rely on nature, With all her foolishness Because she is the cause of it, And yet she wont confess! Two pretty flowers were whispering low, Telling one another what the other didn't’ know, They talked of the snow and the wind and the rain, And the pretty little fairies that danced in the lane. And two pink elephants were walking by, Twas just enough to catch your eye If you don't believe this tale is true, Go talk to the flowers in the mist and the dew!

3: Mammy's New York Cheesecake Crust 1 C. Sifted Flour 1/4 Cup Sugar 1 tsp. Lemon Peel 1/2 Cup Butter 1 Slightly Beaten Egg Yolk 1/4 tsp. Vanilla Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla and blend well. Put 1/3 dough on bottom of 9” springform pan (sides removed). Bake 400 degrees for 8 min.; cool. Attach sides to bottom and grease bottom with butter; pat remaining dough on sides 1-3/4”. Cheese Filling 5-8 oz. Pkg. Philadelphia Cream Cheese 1/4 tsp. Vanilla 3/4 tsp. Lemon Peel 1-3/4 Cup Sugar 2 TLBS. Flour 1/4 tsp. Salt 4-5 Eggs (X-Large) 2 Egg Yolks Cup Whipping Cream (don’t whip) Let cheese soften and then beat until creamy. Add vanilla and lemon peel. Mix next 3 ingredients and slowly blend in. Add eggs and yolks, one at a time, beating well after each. Gently stir in whipping cream. Pour in springform pan and bake at 450 degrees for 12 min.; turn heat down to 300 degrees and bake an additional 55 minutes. Cool for 3 hrs and refrigerate. Freezes very well. It is in loving, not being loved, the heart is blessed. XXXOOO

4: Easy Fudge 3 sticks butter 6 cups sugar 2 cans evaporated milk (5 oz. Cans) 2 pkg. Milk chocolate chips (12 oz. Each) 1 Jar Marshmallow Cream (13 oz.) 2 tsp. Vanilla Lightly grease cake pan. Mix butter, sugar and milk in heavy sauce pan. Bring to a full rolling boil on medium heat, stirring to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients and mix well. Pour into prepared pans. Cool at room temp. and cut into squares. Put in plastic container with a lid and refrigerate. (This makes enough for 2 pans)

5: Black Cherry Jello Salad 1 pkg Black Cherry Jello 1 pkg Lemon Jello 1 3/4 c. boiling water 1 c. Cherry juice from can of drained cherries - 1 c. wine (Mogan David type) Stir Jellos into a medium sized bowl with the boiling water until dissolved. Add the cherry juice and the wine. Thicken slightly and add the pitted Black Cherries and 1 c. chopped nuts (opt. But I always use them). Let set in fridge until firm. When you unmold it or, if you make it and serve it in a glass pyrex dish, cover it with the following : Whipped cream to which about c. mayonnaise has been added (or to taste) Add 1 c. miniature marshmallows. This was made by my mother Helen Otto every year for Thanksgiving | Hot Buttered Rum Cream: 1 lb. Butter softened 1 Box Light Brown Sugar 1 Box Confectionar’s Sugar Mix Well Add: 1 Gallon Softened Vanilla Ice Cream 1 tsp. Nutmeg 2 tsp. Cinnamon Place 2-3 heaping Tbs batter in mug, add a jigger of white rum and fill remaining mug with boiling water. Serve with cinnamon stick or a slice of lemon. Prepare in advance and refrigerate part of it and freeze the other part for over the holidays. (Cut recipe in half)

6: Muldachen (German Pastry) 1/2 c. butter 1 C. Flour – add 2 TBLS water Blend like a pie crust and pat in large cookie sheet Topping: 1/2 Cup of Butter 1 C. Water Bring to a boil and remove from heat. Add 1 C. Flour 1 tsp. Vanilla 4 Eggs, one at a time blending well after each one. Spread over pastry and bake for 1 hour at 350 degrees Frosting: Powdered Sugar Butter Vanilla Cream or Milk Beat w/electric beater and spread over cooled pastry. Sprinkle with nuts, cherries, sprinkles, etc – all is optional . | Sandbakkels 1 C. Butter (1/2 margarine and butter) 3/4 C. Light brown sugar 3/4 C. Powdered sugar 1 egg – beaten 1/2 tsp. Nutmeg 3-1/2 C. Flour Cream butter, sugar and then beaten egg – work in flour 350-375 depending on oven Work into Sandbakkel tins and bake until light tan My Mother Helen Otto made these every Christmas when I was a little girl .

7: Christmas Cutout Sugar Cookies 1-1/2 powdered sugar 1 C. Butter 1 Egg 1 tsp. Vanilla 2-1/2 C. Flour 1 tsp. Soda 1 tsp. Cream of Tartar Mix sugar and butter – add egg and vanilla and beat thoroughly. Add flour, mix well and refrigerate 2-3 hours. Roll out and cut out with Christmas cookies cutters Bake 7-8 minutes Heat oven 375 degrees Frost with Powdered sugar frosting and sprinkles Frosting: Powdered Sugar Butter Vanilla Cream or Milk Separate the frosting and use food coloring with green and red. Beat w/electric beater and spread over cooled pastry. Frost cookies and let dry before storing in sealed container in the refrigerator. These are my favorite Christmas cookies. | Classic Egg Nog Chill the whites of 6 eggs. Beat the yolks until thick and light in color; gradually beat in C. sugar and a pinch of salt. Slowly beat in 3 cups milk and 1 cup light cream. Then mix in liter of Bourbon. Cover and chill for 4-5 hours. At serving time, whip the egg whites into soft peaks. Then whip C. of heavy cream. Fold both into yolk mixture. Ladle into punch glasses and sprinkle with fresh nutmeg. .

8: Strawberry Jello Pretzel Salad 2 cups crushed pretzels 3 Tbs. sugar 3/4 cup melted butter 1 (8oz.) pkg. Cream cheese 2 cups cool whip 2 (3oz.) pkg. Strawberry Jello 2 (10oz. Pkg. Frozen strawberries 1 cup sugar Mix pretzels, melted butter and 3 Tbs. sugar together and put in bottom of 9x13” pan. Bake 8 min. at 400 degrees. Cool. Mix well cream cheese, 1 cup sugar and fold in cool whip. Spread over cooled pretzel mixture. Mix Jello and 2 cups boiling water. Add frozen strawberries and stir until dissolved. Sit in refrigerator for 10 min. Pour over cream cheese mixture. Keep in refrigerator until ready to serve. Can make night before.

9: Redneck Potatoes 4 lbs small Red Potatoes, quartered Salt & Pepper to taste (don’t use if you have Cajun seasoning) Tony Chacheres Original Creole seasonings Green Onions 1 lb. Cheap bacon 1-16 oz. bottle of Ranch Dressing (or Bacon Ranch) 16 oz. Colby Cheddar Cheese, grated Boil potatoes until tender, Bake 350 15 minutes Barbecue Spare Ribs 5 lbs. Pork Ribs Diced onions and green pepper (fresh or frozen) Salt & Pepper Worchester Sauce Vinegar Light Brown Sugar Mustard Ketchup Med. Heat, boil ribs in water just covering the ribs on med. Heat in large skillet and skim off excess foam Add onions and green pepper Add a few shakes of Worchester sauce cup vinegar or thereabouts 1 cup brown sugar A few squirts of mustard 1 small bottle of ketchup Salt & Pepper Put in oven on 325 degrees and let cook for 4-6 hrs. Meat will fall off of the bone.

10: Mammy's Pie Crust For a double crust: 2 cups flour 1 tsp. Salt 1 cup Crisco Yellow Shortening Work together with a fork until very crumbly Add a couple of Tablespoons of ice water and then work the crust together with a fork. Form into a ball and refrigerate for 5 min. Cut the dough in half and roll out one half on a floured surface with a rolling pin as close to a circle as you can get. Keep your rolling pin dusted good with flour so the dough won't stick. Lay the dough on a pie pan and fill it with whatever filling you want. Take the other half of the dough and do the same thing for the top crust. Lay over pie after you have filled it and pinch the crust together all around the pan. Bake at whatever your recipe tell you. I usually do as an example, a cherry pie at 375 degrees for an hour, keeping a close watch depending on how hot your oven is.

11: Ginger Creams Cookies 1/3 C. Shortening 1/2 C. Sugar 1 Egg 1/2 C. Molasses 1/2 C. Water 2 C. Gold Medal Flour 1/2 tsp. Salt tsp. Baking Soda 1 tsp. Ginger 1/2 tsp. Nutmeg 1/2 tsp. Cloves 1/2 tsp. Cinnamon 400 Degrees Mix Shortening, sugar, egg, molasses and water thoroughly. Mix dry ingredients together and blend in with the wet mixtures. Chill dough. Drop dough by teaspoons on lightly greased baking sheet. Bake about 8 min. While slightly warm, frost with lemon or vanilla-flavored frosting. | Mammy's Apple Pie 1 Heaping Cup Sugar 2 Tablespoons of Flour 1 dash salt Cover with Cinnamon Set aside and make pie crust. Peel and slice 6-8 apples (Honey Crisp apples if you can find them are the best) Mix with flour mixture and dot w/butter Sprinkle top crust with sugar Bake hr. at 375 degrees Bake hr. at 350 degrees

12: Toffee Crackers 1 “tube” Waverly or Club Crackers 2 Sticks Butter 1 Cup Sugar 3/4 Cup Chopped Pecans For Best Results: Line a large cookie sheet with foil and place crackers, salt side up, side by side, on the sheet and set aside. In a saucepan melt butter, add sugar and nuts, bring to a boil and boil (only) 2 minutes. It should bubble up and look foamy - continue stirring occasionally. Remove from heat and quickly pour over crackers and spread with a spatula. It will not cover all of the crackers. Bake at 350 degrees for exactly 10 minutes. Let cool for about 20 minutes, or until brittle and easy to break. Enjoy! | Toffee Squares 1 Cup Butter2 Cups Flour 1 Cup Brown Sugar tsp. salt 1 Egg Yolk1 pkg. Hershey Candy Bars (6) 1 tsp. Vanilla Cup Pecans (optional) Heat oven 350 degrees. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in rectangle pan (13x10” on greased cookie sheet. Bake 20-25 minutes. Remove from oven and place candy bars on top. Let stand a couple of minutes and spread evenly over entire surface. Sprinkle with nuts.

13: Mammy's Rice Pudding 2/3 C. Minute Rice 2-3/4 C. Milk tsp. Salt 1/3 C. Sugar 1/3 C. Raisins Put all in saucepan and bring to a boil, stirring frequently. Reduce heat; simmer for 10 minutes. Mix 3 slightly beaten eggs, tsp. Nutmeg and 1 tsp. Vanilla in 1-1/2 Qt. Casserole dish. Slowly stir in rice mixture and mix well. Place in pan of hot water (a couple of inches of water) and bake 20-30 minutes. 375 degrees This is your mom's favorites!!!

14: Hot Chicken Salad 4 cups cooked chicken breasts cut in bite sized pieces 3-4 C. Celery 1 C. toasted slivered almonds 1 tsp. Salt 4 tsp. Grated onion 4 tsp. Lemon juice 2 C. Lite Hellmans Mayonnaise (not salad dressing) 1 C. grated cheddar cheese Mix all together and put in 8-1/2 x11” baking dish. Just before baking, top with crushed potato chips. Bake 450 degrees for 15 min. This can be made ahead and refrigerated, except for potato chips. Leftover is good cold or plain on bread for sandwiches. Broccoli and Raisin Salad 3/4 cup mayonnaise 1/4 cup sugar 2 Tbsp. Vinegar 1 Bunch Broccoli, cut into small pieces -1/2 cup minced onion 1 cup chopped celery 1 lb. Bacon fried and crumbled 1/2 cup sunflower seeds 1/2 cup raisins Mix first 3 ingredients. Mix next 6 ingredients. Mix together and toss. Refrigerate (can make night before) | Mammy's Chicken Salad 2 Pkg. cooked chicken strips (Cosco) or 4 chicken breasts cooked and cubed 1 C. Celery 1/2 C. Green onions 1/c. Toasted Almonds 1 C. Seedless Grapes 1 C. Mandarin Oranges 1 8-oz. Cup low fat lemon or vanilla yogurt Miracle Whip Salad Dressing Salt and Pepper (sometimes I add sliced water chestnuts and chop them up)

15: Honey Curried Chicken 4 Large deboned chicken breasts 1/4 C. Melted Butter 1/2 C. Honey 1/4 Prepared Mustard 1 tsp. Salt 1 tsp. Curry Powder Bake at 375 Degrees Combine melted butter, honey, mustard, salt and curry. Wash chicken and take off any excess fat. Place chicken in baking dish. Cover with sauce. Bake 1 hour, basting every 10 minutes. Hot Spiced Tea 2 C. Nestea with Lemon and Sugar 1-1/4 C. Tang 1 tsp. Cinnamon 1/4 tsp. Cloves 1/2 tsp. Allspice Mix all ingredients and store in air tight container. Stir 2-3 tsp. Into cup of boiling water. Add orange slice.

16: Spirtz Cookies 1 C. Butter 2/3 C. Sugar 3 Egg Yolks 1 tsp. Vanilla 2-1/2 C. Flour 400 Degrees Mix butter, sugar, egg yolks, and flavoring thoroughly. Add flour and mix again. Using of the dough at a time, force dough through the cookie press on ungreased baking pan. Bake 7-10 min. You’ll need a cookie press with the different designs – they’re inexpensive | Peanut Butter Cookies 1/2 C. Shortening (half margarine) 1/2 C. Peanut Butter 1/2 C. Sugar 1/2 C. Light Brown Sugar 1 Egg 1-1/4 C. Flour tsp. Baking Powder tsp. Baking Soda 1/4 tsp. Salt 375 Degrees Mix shortening, peanut butter, sugars and egg thoroughly. Blend all dry ingredients and add to peanut butter mixture. Roll into balls and put on pan. Flatten crisscross with a fork dipped in water. Sprinkle with sugar and bake 10-12 minutes.

17: Potato Chip Cookies 1 C. Butter (only use butter) Softened 1/2 C. Sugar 1-1/2 C. Flour 1/2 C. Crushed Potato Chips 1/2 C. chopped nuts 1 tsp. Vanilla Powdered Sugar Mix butter and sugar. Mix with rest of ingredients EXCEPT powdered sugar. Drop on cookie sheet and bake 9-11 min.at 375 degrees. Let cool and then coat them with powdered sugar. Lemon Sauce 1 C. Sugar 2 Tbs. Cornstarch 2 C. Water 4 Tbs. Butter 2-3 Tbs. Lemon Juice Mix sugar, cornstarch and water in a saucepan, cook until slightly thick. Add butter and lemon juice and stir until butter is melted. Makes 2 cups. | All the flowers of tomorrow are in the seeds of today. | Bread Pudding 6 Eggs 2-1/2 C. Sugar 2 tsp. Vanilla 2 tsp. Nutmeg 2 tsp. Cinnamon C. melted butter 5 C. Milk 1 C. Chopped Pecans 1 C. Raisins 10 C. Bread Cubes Preheat 350 Degrees Beat eggs, sugar and vanilla until smooth; blend in nutmeg and cinnamon. Mix in melted butter and milk. Put bread in large baking dish. Spread pecans and raisins over top and then cover with milk mixture. Let stand until bread absorbs milk/ Place in oven and lower the temp. to 300 degrees. Cook 40 minutes and then increase temp to 425 degrees until brown. Serve with Lemon Sauce

18: My French Custard or Flan 1 Dozen Eggs 1 Can Evaporated Milk (the sweet and thick milk in the red and white can) 3/4 C. Whole Milk 1/2 C. Sugar 1/2 tsp. Vanilla Put all ingredients in a large bowl and stir slowly with wire whip until well blended. Put 5-6 TBLS. Sugar in a 9” round metal pan and place on burner on high heat. Stir constantly until caramelized. Take off heat and cool for 5 min. Pour in custard on top of caramelized mixture and place pan in another pan of water. Bake 350 degrees for 55 min. Cool for approx. 30 min. and turn upside down on a plate. Cover and refrigerate overnight. Poppy and your dad used to fight over it at Christmas!!!! | Cranberry Sauce 2 C. Fresh Cranberries 1 Orange Section cut up 1 Diced Apple 1/2 C. Raisin 3-1/2 C. Sugar 1/2 C. Pecans Cook cranberries and 1 Cup water until they pop, approx. 8 min. Turn heat down and simmer for 30 min. Will thicken when cool. | D E E D A R

19: Chess Pie 2 – 8” pie shells 6 Egg Whites 1/2 C. Softened Margarine 3 C. White Sugar 5 TBLS. Flour 1/2 C. Milk 6 Egg Yolks (beaten) 1 tsp. Vanilla 1 tsp. Lemon Extract 1 C. Milk | 400 Degrees Beat egg whites until stiff but not dry. Set aside. In a separate bowl, cream together margarine and sugar. Mix in flour, then c. milk. Add egg yolks, vanilla and lemon extract. Mix until smooth and then add remaining cup of milk. Gently fold egg whites into milk mixture and pour half into each pie crust shell. Bake in preheated oven for 5 min. Reduce heat to 325 degrees and bake an additional 35-40 min. Check with toothpick in center to see if totally done. | Marilyn DeCoursin | Easy Sausage Cheese Balls | 400 Degrees | 12-15 | Combine all ingredients – mix together and shape into walnut size balls. Place on a foil lined cookie sheet and bake for 12-15 min. Serve hot!!!

20: Cherry Dessert Night Before Preparation: 1 stick butter 1/2 C. Flour 1-1/2 C. Chopped Pecans Mix together and mash into 9x13” pan Bake 15 min. at 350 degrees Next Morning 8 oz. Cream Cheese 1 C. Powdered Sugar 1-1/2 C. Cool whip Whip together and spread over crust Pour a can of Cherry pie filling over top and refrigerate. Bananas Foster 1/2 C. Butter 1/2 C. Light Brown Sugar 3 Large Bananas 1/2 tsp. Cinnamon 2 TBLS. Banana Liquor 1/4 C. Light Rum Vanilla Ice Cream Melt butter in large fry pan on high. Add sugar and lower heat to medium and cook until mixture caramelizes/ Cut bananas in half length-wise and then cross-wise. Add cinnamon and bananas and cook until bananas are slightly softened. Spoon caramel over bananas while cooking. Add liquor, stirring gently to mix. Warm the Rum in small saucepan and pour over the bananas and ignite. Spoon over individual servings of ice cream while blazing.

21: Helen Otto's Date Bars 1/2C. Flour 1/2 tsp. Baking Soda 1/2 tsp. Salt 1 C. Light Brown Sugar 1-1/2 C. Oatmeal 1 C. Melted Butter 1 C. Chopped Nuts Date Filling: 32 oz. Chopped Dates 1-1/2 C. water 1-1/4 C. Sugar 1 tsp. Vanilla Cook until thick. Cool and pour over oatmeal mixture. Grease a 9 x 13” pan. Mix all ingredients well and press half of oatmeal mixture in pan. Spread date filling over oatmeal mixture. Sprinkle remaining oatmeal mixture over filling and bake for 45 min. at 350 degrees | BBQ Brisket 1st Step: Brush both sides of trimmed brisket with Liquid Smoke Place in oven at 300 degrees covered and cook for 3-4 hours. Let cool and then place in refrigerator overnight. 2nd Step: Next day, take out of refrigerator and slice thin diagonally/ Place slices in cooking dish and then cover with prepared sauce (listed below) Cover and bake 300 degrees for approx. 2-3 hours. (can cut with a fork) Sauce: 1 C. Water 1/3 C. Worchester Sauce 1 TBLS Chile Powder 1 C. Ketchup C. Light Brown Sugar 1 tsp. Celery Seed

22: Chicken Wings 1 Bag Frozen Chicken wings 5 oz. Soy Sauce 2-3 TBLS. Oil 1 TBLS. Dry Mustard 1/4 C. Light Brown Sugar 3-5 Chicken Bouillon Cubes Place chicken single layer in baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 2-2-1/2 hrs. basting and turning over every 30 min. | The best gifts are tied with heartstrings | Crusted Chicken & Potatoes 4 Skinless Chicken Breasted deboned and washed Take a plastic bag and double bag it. Pour Bisquick and Paprika in the bag. Shake the chicken and cup up potatoes in the bag and lay them in a 9x13 that has 1-1/2 sticks of butter melted. Bake at 475 degrees for 15-20 min., turn chicken and potatoes over and then bake for 45 min. at 375 degrees.

23: Ranch Chicken 1 Bag Tortilla Chips 4 cans Breast of Chicken or fresh chicken breasts 2 cans Cream of Chicken Soup 1 can Rotel 1 small onion Butter Cheddar cheese or Monterey – grated Black Olives Saute onion in butter and put in bowl. Add soup, Rotel and mix well. Crush tortilla chips Layer, starting with chicken, chips, sauce. Do that twice and sprinkle cheese and black olives on top. Bake 30-40 minutes at 350 degrees | Poppyseed Chicken 4 Chicken Breasts deboned and skinless and cooked (preferably boiled) 1/2 stick butter 16 oz. Cream cheese 3 TBLS. Poppy Seeds 2 cans Cream of Chicken Soup 2 Cups Ritz Crackers (Crunched up) Layer chicken on bottom of casserole dish Mix sour cream and soup and pour over chicken. Melt butter and add to poppy seeds and crackers. Layer on casserole and bake 375degrees for 45-50 min.

24: Oatmeal Cake Bring to a boil and let stand for 20 min. 1-1/4 C. Water 1 stick Butter 1 C. Oatmeal Mix: 1 C. Sugar 1/2 tsp. Cinnamon 1 tsp. Baking Soda 1 C. Light Brown Sugar 2 eggs 1-1/4 C. Flour Mix and add to above oatmeal mixture Bake in 9x12” greased cake pan 350 degrees 30-35 min. | Frosting 1 Stick Butter 1/4 C. Evaporate Milk 1 tsp. Vanilla 3/4 C. Sugar 1 C. Chopped Nuts 1 C. Coconut Boil and pour over cake Return to oven and let top brown for a couple of minutes.. Whipped cream is optional | Bumbleberry Pie 1 C. Frozen Raspberries 1 C. Frozen Blueberries 1 C. Frozen Strawberries 1 C. Rhubarb chopped 2 C. Cooking Apples 3/4 C. Sugar 1/3 C. Flour 1 TBLS Lemon Juice Toss all together and put in double pie crust Bake at 350 degrees for 50-60 min.

25: Chocolate Sheet Cake 2 C. Sugar 2 C. Flour Pinch of Salt Blend together in bowl and set aside Beat 2 eggs and set aside Bring to a boil: 1 stick butter 1/2 C. margarine of Crisco 4 TBLS Cocoa 1 C. Water Set aside C. Buttermilk (if I don’t have any, I substitute C. milk that I’ve added 1-1/2 tsp. Vinegar) Add 1 tsp. Baking soda to buttermilk mixture Add dry ingredients, eggs and buttermilk to the liquid mixture. Mix well and put into 11x15” Sheet pan (cookie sheet). Bake at 375 degrees for 20 min. | Frosting 1 Stick Butter 4 TBLS Cocoa 6 TBLS Milk Bring to a boil stirring constantly. Add 1 box Powdered Sugar 1 tsp. Vanilla Beat with electric mixture and spread on cake when cool 1 C. Chopped Nuts (optional) .

26: Maid-Rite 1-12 LBS. Hamburger 1 T. Mustard 1/2 c. water 1 onion chopped 1 tsp. Salt 1 T. Cumin Brown hamburger, drain grease, add onions and rest of the ingredients. Put on hamburger buns | Apple Crack 1-8oz. Pkg. Cream cheese, softened 1/3 c. brown sugar 1/4 c. sugar 1 tsp. Vanilla 1/2 pkg. Heath toffee bits- put in right before serving Sweet sliced red apples for dipping

27: Millionaire Pie (Makes 2 – 9” Crust Pies) Never Fail Pie Crust Makes 2 double or 4 single pie crusts 3 C. Flour 1-1/4 C. Shortening 1 tsp. Salt 1 egg, well beaten 5 TBLS Water 1 TBLS Vinegar Mix shortening, salt and flour Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. This is an easy crust to handle and it can be re-rolled without toughening. Roll out and put into pie pans. This makes 2 9” pies 2 C. Powdered Sugar 1 stick Butter 2 Large Eggs 1/8 tsp. Salt tsp. Vanilla Cream sugar and butter in a mixer, add eggs, salt and vanilla Beat until light & fluffy Dump into crusts and chill Top Layer 1 Pint Whipping Cream 1 C. Powdered Sugar 1 C. Drained Crushed Pineapple 1/2 C. Chopped Pecans Whip cream until stiff and blend in sugar. Fold in pineapple and pecans spread on top of above layer. CHILL

28: Sugar Cookies w/Lemon Frosting Mix well: 2 c. buttery Crisco 2 c. sugar Add: 2 jumbo eggs 1/2 tsp. Salt 1 tsp. Vanilla 1 tsp. Baking soda 1 tsp. Cream of Tartar 3-3/4-4 c. flour ( I use 3-3/4 cup) | Lemon-Lime Refrigerator Sheet Cake 1 pkg Lemon Cake Mix 1 pkg (3 oz) lime Jell-o Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13x9 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake still in pan. (I use a straw to poke holes). With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. TOPPING 1envelope whipped topping mix (Dream Whip) 2-2 1/2 cup yield OR 1 cup whipping cream, whipped 1 pkg lemon instant pudding 1 1/2 cups cold milk In a chilled, deep bowl blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. If using whipping cream, whip it. Then add pudding and milk mixed to the whipped cream. Blend well. Frost cake. | Mix well Roll in balls and dip in sugar and place on ungreased cookie sheet. Bake 10-12 min. at 350 degrees. (I bake for 6 min. and then turn the pan around and bake for 5 more min.) Lemon Icing – Optional but I love it 2 c. powdered sugar 1 T. Crisco Oil 2 drops of yellow food coloring Mix w/ real lemon juice to the consistency you want.

29: Tres Leches Strawberry Cake 8 extra large eggs, separate yolks and egg whites 2 boxes of Duncan Hines strawberry cake mix 1 1/4 cups water 1 tsp. vanilla extract Milk Sauce 1 can (12 oz.) evaporated milk 1 can (14 oz.) sweetened condensed milk 1 cup heavy whipping cream Cake Directions: Preheat oven to 350. Lightly grease and flour a 13x9" baking pan. In a medium bowl, beat egg whites until soft peaks form. Set aside. In a large bowl beat together egg yolks, cake mix, water, and vanilla extract until smooth. Fold in reserved whipped egg whites with a rubber spatula. Pour into pan and bake 40 minutes or until a wooden toothpick inserted into center comes out clean. Cool on a wire rack. Milk Sauce Directions: In a medium bowl whisk together evaporated milk, condensed milk, and heavy whipping cream until well blended. Trim crust off top of cake with a serrated knife and pour milk mixture evenly over cake. Refrigerate 2 hours. To serve, top cake with whipped topping and sliced strawberries. Optional whipped topping that Bonnie says makes it so much better (and she doubles this recipe to better cover the entire top of the cake): 1 cup heavy cream 1/4 cup confectioner sugar 1 tsp. vanilla extract

30: Double Delight Blueberry Salad 2-3oz. Or 1 6oz. Pkg. of blueberry Jello 1-16oz. Pkg. frozen blueberries 1-20oz. Can crushed pineapple, drained 1/2 c. chopped pecans 9 x 13 pan When solid, mix together and add the following 1-8oz. Pkg. cream cheese 1 c. sour cream 1/2 c. sugar 1/2 tsp. Vanilla Whip and spread over Jello and refrigerate | Cocktail Meatballs 1 lb. of oz. size frozen Italian meatballs, thawed 8 oz. of Heinz chili sauce 4 oz. of grape jelly Optional – horseradish to taste Place meatballs in Crockpot. Mix chili sauce, jelly and horseradish and pour over meatballs. Cover and cook on high for 3-4 hours or low for 5-6 hours. | Cream Cheese & Jalapeño Slices 2 packages of Cream Cheese at room temp 1 Cup of finely chopped Jalapeños Salt and Pepper to taste Mix it all together and set to the side Take 3 flour tortillas (taco size) spread the mix on one layer, lay another tortilla on top, add another layer and then add the top. Cut like a pizza and serve with fresh salsa.. | Cream of Asparagus Soup 1 lb. of oz. size frozen Italian meatballs, thawed Boil 2 lbs. Asparagus Strain and add 3 cans Chicken Broth Add at least 1-1/2 Cup Half and Half Half stick of butter Simmer | Oyster Cracker Snacks 2 bags Oyster Crackers 3/4 C. Oil 1/2 tsp. Lemon Pepper 1 Tbs. Dill Weed 1/4 tsp. Garlic Salt 1 Pkg. Hidden Valley Ranch Dry Dressing Mix In large bowl, combine lightly warmed oil and mix dressing, dill weed, lemon pepper and garlic salt. | Cherry Fluff 8-oz. container light whipped cream 14-oz. condensed milk 21-oz. cherry pie filling 20-oz crushed pineapples, drained 3 bananas sliced In a large bowl, mix first 4 ingredients with a spoon, add banana slices, place in freezer for 2 hours, serve immediately.

31: Fruity Cheesecake What You Need 60 NILLA Wafers, crushed (about 2 cups) 5 Tbsp. butter or margarine, melted 3 Tbsp. sugar 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 2 Tbsp. flour 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding 4 eggs 2 cups thawed COOL WHIP DIPS Strawberry Cream 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis Make It HEAT oven to 325F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP DIPS. Top with fruit just before serving. Kraft Kitchens Tips Size-Wise Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party. Special Extra For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust. Substitute Prepare using regular COOL WHIP Whipped Topping.

32: Luscious Four-Layer Pumpkin Cake 1 Pkg. (2 layer size_ yellow cake mix) 1 can (15 oz.) pumpkin, divided in half 1/2 C. Milk 1/3 C. Oil 4 eggs 1-1/2 tsp. Pumpkin pie spice, divided in half 1 pkg. (8 oz.) Philadelphia cream cheese, softened 1 C. powdered sugar 1 tub (8 oz.) COOL WHIP topping, thawed 1/4 C. Caramel ice cream topping 1/4 C. chopped pecans Heat oven 350 degrees Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. Bake 28-30 minutes or until toothpick inserted comes out clean. Cool in pans for 20 minutes. Remove from pans to wire racks, cool completely. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

33: Scalloped Potatoes & Ham Peel 6 potatoes and slice thin Cut up chunks of cooked ham cup chopped onion White cream sauce Butter casserole dish and lay a layer of sliced potatoes with onions and ham. Pour 1/3 cream sauce over layer and continue to do the same thing two more times. Put a couple of chunks of butter on top. I always pour about -3/4 cups of milk over all of it and then bake. Bake at 375 for 1 hour White Cream Sauce: 4TBLS. Butter 4 TBLS. Flour 2 cups milk Salt & Pepper Melt butter and add flour. Mix together and add milk. Stir constantly until it thickens. Add a dash of salt and pepper. | Oatmeal Raisin Cookies Mix Well: 2 sticks of margarine or butter (I use margarine) 1 cup light brown sugar cup white sugar 2 eggs 1 tsp. vanilla 1-1/2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp.salt 3 cups Oatmeal 1 cup raisins Beat together the margarine and sugars, add eggs and vanilla and beat well. Add flour, baking soda, cinnamon and salt and mix well. Stir in oatmeal and raisins; mix well. Drop by rounded Tablespoons unto ungreased cookie sheet. Bake 10-12 minutes at 350 degrees Makes about 4 dozen

34: Broccoli Cornbread Muffins 1/2 C. butter, melted 1/2 C. onion, chopped 3 cups diced broccoli florets 4 eggs, beaten 6 oz. cottage cheese 1 box (8.5 oz.) cornbread muffin mix) Preheat oven to 400 degrees. Combine butter, onions, broccoli, eggs, and cottage cheese. Stir well. Add the muffin mix and pour into a greased muffin pan. Bake 15-18 minutes. Refrigerate any leftovers. Serves 12 | Corn Casserole 1-8oz. container sour cream 1/2 cup butter softened 1-15-oz. can creamed corn 1-15-oz. can whole kernel corn (drained) 1-8.5 oz. pkg. corn bread mix Preheat oven 350 degrees In a bowl, stir together the sour cream, butter, creamed corn, whole corn and corn muffin mix. Pour into 1 quart casserole dish and bake for 40 min. | Potato Cheese Soup 3 Tablespoons Butter 1 Cup Chopped Onions 3 Large Potatoes, peeled and chopped quarters or eighths 1 teaspoon Salt 1/4 teaspoon dry mustard 1/8 teaspoon white pepper 3 Cups Water 2 Cups Milk 2 Cups Shredded Cheese (8 oz.) 2 Tablespoons snipped fresh Parsley Melt butter in a saucepan over medium heat. Add onion and sauté until tender but not browned. Stir in potatoes, salt, dry mustard, white pepper and water. Bring to a boil. Cover and reduce heat. Simmer 30 minutes until potatoes are very soft. Stir in milk. Heat slowly to just boiling. Lower heat slightly and stir in cheese until melted. Sprinkle with parsley. Makes 8 servings. | Mammy's Chili Hamburger meat – I use the really lean meat – 1 to 1-1/2 lbs. Chopped onions Put in skillet and brown meat with onions. Add a can of tomato sauce, can of diced tomatoes (sometimes I use Rotel to make it spicier), can of kidney beans and sometimes I also add a can of Garbanzo beans. Shake some Chili Powder and that’s about it, so enjoy.

35: Crunchy Mac & Cheese 1 cup elbow macaroni, uncooked 1 (8 oz.) bag potato chips crushed into med. size crumbs 2 Tbs. Plain dry bread crumbs 2 Tbs. Butter 2 cups milk 3/4 tsp. salt 2 cups shredded sharp Cheddar cheese 1/4 tsp. dry mustard 1/4 tsp. black pepper 1 Tbs. Butter Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium saucepan over medium heat. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens. Combine potato chips crumbs, bread crumbs and butter in skillet over medium heat, cook and stir until golden brown, about 5 minutes. Set aside Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until moist; drain. To the milk mixture, add the Cheddar cheese; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well. Put potato chip/crumb mixture on top of macaroni and cheese and bake in preheated oven for 10-15 minutes, or until hot and bubbly. Let cool 10 minutes before serving. | Chicken & Green Bean Casserole 1 pkg. 6-oz. Stove Top Stuffing Mix for Chicken 1 Tbsp. Butter 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1/2 tsp. black pepper lb. fresh green beans, trimmed, cut into 1” lengths 1 pkg. 8-oz. sliced fresh mushrooms 1 large onion 1/4 cup flour 1-3/4 cups chicken broth 4 oz. (1/2 of 8 oz. pkg.) Cream cheese, cubed Prepare stuffing as directed on pkg. Meanwhile, melt butter in large nonstick skillet on med. Heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done; transfer to 9x13” baking dish sprayed with cooking spray. Cook and stir beans, mushrooms and onions in same skillet 6-8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2-3 min. or until melted. Spoon chicken; top with stuffing. Cover. Refrigerate up to 24 hours. Heat oven to 400 degrees. Bake casserole uncovered for 30 min.

36: Pumpkin Roll w/Cream Cheese Filling 1/4 cup powdered sugar (to sprinkle on top) 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. sale 3 large eggs 1 cup sugar 2/3 cup canned pumpkin 1 cup chopped walnuts (optional) 1 (8oz. pkg. cream cheese), softened 1 cup powdered sugar, sifted 6 Tbs. Butter, softened 1 tsp. vanilla 1/4 cup powdered sugar 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

37: Double Layer Pumpkin Pie 4 ounces cream cheese, softened 1 Tbs. Milk 1 Tbs. Sugar 1-1/2 Cups frozen whipped topping, thawed 9 inch prepared graham cracker crust 1 cup cold milk 2 (3.5 ounce) pkg. instant vanilla pudding mix 1 (15 ounce) can pumpkin 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. ground cloves In a large bowl, whisk together cream cheese, 1 Tbs. Milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger and cloves. When thickened, spread over cream cheese. Refrigerate 4 hrs. or until set. | Candied Sweet Potatoes 4 large Sweet Potatoes Boil in water until soft and then peel the skin off of them. Slice then lay in sugar, butter and water mixture. Cook slowly until candied. pour about 1 to cups white sugar in large skillet pour water over just barely to cover and add a TBL. Butter. I started cooking over med. heat for around 5 minutes or so and then lay the sliced sweet potatoes on top of mixture and cook slowly until candied. Turn them over so both sides are candied. .

38: Hashbrown Casserole 2 lbs. frozen hash browns 1/2 C. butter, melted 1/4 ounce can cream chicken soup 1 pint sour cream 1/2 C. chopped onions 2 c. Cheddar cheese, grated 1 tsp. salt 1/4 tsp. pepper Preheat oven to 350 degrees and grease or spray 11x14 baking dish. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top. Crush potato chips and put them on top. . | Chic-Fil-A Chicken Nuggets 1 lb chicken breasts, cut into bite sized nuggets 3/4 cup bread crumbs from dry, toasted bread 3/4 cup all-purpose flour 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoon sugar 1 teaspoon Lawry's seasoning salt 1/2 teaspoon black pepper 1 cup buttermilk 2 eggs, whisked vegetable oil, for frying In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight). Place dried bread into a food processor and process until fine. Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika. In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat. Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl. Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture. Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly. Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown. Transfer chicken pieces to a paper towel lined plate. Repeat with remaining chicken.

39: Lynda's Bakery Rhubarb Crisp Grease 8x8 or 9x9 pan. Mix Brown Sugar, flour, oats and put on bottom of pan. 3/4 cup brown sugar 3/4 cup oatmeal 1/4 cup butter 2/3 cup Flour Lay 3 cups uncooked Rhubarb on top Mix 2 Tbs.flour 1/2 tsp. salt 1 tsp. Nutmeg Mix 1 egg and 1 cup white sugar Combine with Flour mixture and pour over Rhubarb Put rest of brown sugar topping over it and bake 45 min.-1hr. Bake 350 degrees . | RHUBARB . | Helen Otto's Rhubarb Crisp 4 c. finely diced rhubarb 3/4 c. sugar 2 T. cornstarch 1 c. water tsp. vanilla Mix first 4 ingredients in a saucepan and cook over medium heat, stirring so lumps don't form, until rhubarb is cooked into a sauce and mixture is thickened. Take off burner and add vanilla. Set aside Crust: 2 c. flour 3/4 c. quick cooking oatmeal 1 c. brown Sugar 1 tsp. cinnamon 1/2 c. melted butter Mix ingredients altogether and press one-half into bottom of 8 or 9 in. square pan. Pour rhubarb mixture over crust. Sprinkle remaining crumb mixture over top. Bake in 350 degree oven for 40 – 50 minutes or until top is nicely browned. Eat warm or cold w/ Dollop of whipped cream. .

40: Mammy's Chocolate Chip Cookies Preheat oven 375 Degrees 2-1/4 Cups Flour 1 teaspoon baking soda 1 teaspoon salt 1 Cup Crisco Butter Flavored Shortening 3/4 Cup White Sugar 3/4Cup Light Brown Sugar 1 teaspoon Vanilla 2 Large Eggs 1-1/2 Cups Milk Chocolate Chips 1 Cup chopped nuts (optional) Beat shortening (by hand) with sugars and Vanilla in mixing bowl until creamy. Add eggs one at a time, beating well after each. Gradually beat in flour mixture (below). Combine Flour, baking soda and salt in a small bowl. Stir in chips and nuts (optional) and drop by Tablespoon onto an ungreased baking sheet. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Gloria – I usually bake for 5-6 minutes and then open the oven and turn the pan around and bake for another 3-4 minutes

41: Rumaki 1 can of whole water chestnuts 1 lb. bacon (sliced in half) 1 cup sugar 2/3 cup ketchup toothpicks roll 1/2 slice of bacon around each water chestnut, secure with toothpick. place on cookie sheet, bake 1 hour at 350. mix sugar and ketchup together remove water chestnuts from cookie sheet and place in casserole carefully pour the ketchup sauce over top avoiding the toothpicks cover and bake an additional hour best served very warm | My Easy Tuna Surprise 1 can of drained Tuna (I open the can and leave the lid on and then drain it and also run cold water over it to get the fishy taste out and drain again. I put the tuna along with a can of mushroom soup, half a can of milk and frozen green peas all in a saucepan and cook on medium until the peas have thawed (or you can stick them in the microwave just to defrost them). Only takes about 5 minutes and then I pour this over Chow Mein Noodles and there you have it!!! | Chow Mein Brown 1 to 1-1/2 lbs hamburger meat in a skillet and then add: (Be sure to drain the juice from the vegetables and water chestnuts into a container with a solid lid. – you will add some cornstarch and shake that up well and add it to the hamburger mixture. The cornstarch thickens the juices and then you add the following: 1 can La Choy Chow Mein Mixed Vegetables 1 can La Choy Sliced Water Chestnuts Add Soy Sauce while cooking which is only a few minutes and then I serve it over La Choy Chow Mein Noodles and then sprinkle more Soy Sauce to taste. Poppy loves this and I serve it with Applesauce and Rye bread and butter – don’t ask me why??

42: Apple Crisp 6-8 apples, peeled, cored and sliced (I like honey crisp apples) 2 Tbs. White Sugar 1/2 tsp. cinnamon 1 Cup Brown Sugar 3/4 Cup Old Fashioned Oats 1 tsp cinnamon 1/2 Cup Cold Butter Preheat Oven to 350 Degrees Toss apples with white sugar, tsp. cinnamon in a medium bowl to coat; pour into a 9” square baking dish or pan. Mix brown sugar, oats, flour and tsp. cinnamon in a separate bowl. Use a fork to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes. I love this recipe and it was one of my mom's favorites – Grandma Helen Otto (my sweet mama).

43: Yummy Sweet Potato Casserole 4 Cups Sweet Potato, cubed 1/2 cup white sugar 2 eggs beaten 1/2 tsp. salt 4 Tbs. Butter, softened 1/2 cup milk 1/2 tsp. vanilla 1/2 cup packed light brown sugar 3 Tbs. Softened butter 1/2 cup chopped pecans Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium hight heat until tender, drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, sale, butter, milk and vanilla. Mix until smooth and put into a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potatoes mixture. Bake for 30 minutes or until topping is lightly brown. | Mandarin Orange Cake 1 Box yellow cake mix 1/2 cup oil 4 eggs 1 large can mandarin oranges Mix together well - 2 minutes. Put in 9x13 greased pan. Bake at 350 degrees for 30-35 minutes. When done take out of pan. Cool completely before slicing in half. Filling and Frosting 1 large Cool-Whip 1 large pkg, instant vanilla pudding 1 large can crushed pineapple. Mix well. Beat 4-5 minutes. Frost cake between layers and top. Enjoy. DO NOT DRAIN ORANGES OR PINEAPPLE

44: MAMMY | Banana Split Cake Mix Together and press in oblong pan: 2 cups of graham cracker crumbs 1 stick of melted butter Beat for 15 minutes and spoon over crust: 2 sticks melted butter 1 teaspoon vanilla 1 box powder sugar 1 teaspoon butter flavoring 2 eggs Spread #2 (drained) crushed pineapple over mixture slice bananas lengthwise and lay on top spread 1 large container of Cool Whip Cut and lat cherries on top Sprinkle with nuts and swirl chocolate syrup over the top refrigerate over night | Prune Cake with Butterscotch Glaze 2 C. Flour 1 tsp. Baking Soda 1 TBLS Cinnamon 1 TBLS Nutmeg 1 TBLS Allspice 1 Cup Corn Oil 1-1/2 C. Sugar 3 eggs 1 tsp. Vanilla 1 C. Buttermilk 1-1/2 C/ Coarsley cut cooked drained pitted prunes (Use the ready to eat ones and it’s a lot easier) 1 C. Chopped Walnuts In large bowl, beat corn oil and sugar. Add eggs one at a time and stir in vanilla. Add dry ingredients alternately with buttermilk about 1/3 at a time, blending well after each addition. Stir in prunes and nuts. Pour into an ungreased 9” tube pan with removable bottom. Bake 350 degrees about 1 hr. prepare glaze 15 min before cake is done Butterscotch Glaze 1 C. Sugar C. Buttermilk 1/2 stick butter c. Light corn syrup tsp. Baking soda tsp. Vanilla Put all ingredients into a saucepan and cook over medium heat, stirring occasionally. Bring to a full boil and boil for 10 min. While sauce is hot, pour immediately over cake in pan. Allow to soak into the cake. Cook cake completely before removing from pan.

45: KATIE KAT | Aunt Mert's Lefse Mix Together 2 Cups riced potatoes (cook potatoes w/jackets and peel – salt in water) 1 TBLS. Crisco 1 TBLS. Sugar 3/4 Cup flour Add 1 TBLS. Cream and mix with hands and knead. Roll wrap and put in refrigerator for several hours Roll thin and use plenty of flour OR 10 lbs potatoes peeled 1/2 cup butter 1/3 cup heavy cream 1 TBLS Salt 1 TBLS white sugar 2-1/2 cups flour Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temp. Stir flour into potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8” thickness. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. | Peanut Butter Balls 1 stick of butter or margarine 1 18oz. jar peanut butter 1 box powdered sugar 3 cups Rice Krispies 12 oz. chocolate chips Parafin In large bowl, soften butter Add peanut butter and mix until blended Add powdered sugar and mix in with hands add Rice Krispies and mix in with hands Make into balls about the size of a walnut Place on wax paper on a cookie sheet and refrigerate Take 1/2 cake parafin and 12 oz chocolate chips and melt in double boiler Dip balls in chocolate and place on wax paper until set Makes about 75

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  • By: Marilyn D.
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  • Title: My Cookbook (Copy 2)
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  • Started: almost 4 years ago
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