S: CONGRATULATIONS ELIZABETH AND BARROW
BC: WISHING YOU A LIFETIME OF WEDDED BLISS! love, The Wyatts and the Scotts
FC: Wyatt-Scott Recipes | For Elizabeth and Barrow
1: From all the Scotts and Wyatts We wish you joy and happiness!
3: 1 cup lime to 2 gallons water. Wash 3 watermelons overnight. Wash again and cover in cold water. Bring to a boil. Simmer until tender. Plunge into cold water. Mix 7 lbs of watermelon 3 1/2 lbs of sugar 3 pints white vinegar 2 t. cloves, allspice, cinnamon 2 or 3 pieces of lemon Store in sterile jars. | Margaret Benton's Watermelon Pickles
4: Aunt E's Pecan Bark | DIRECTIONS | INGREDIENTS | 1 egg white 2 T. water 3/4 c. sugar 1 t. ground cinnamon | 1/4 t. ground cloves 1/4 t. allspice 1 lb. pecan halves | Beat egg white and water on high speed until soft peaks form. Add the remaining ingredients except pecans and mix together. Fold in pecans. Spread pecans out on foil lined cookie sheet. (Reynolds Non-stick works best). Bake at 275 degrees for 20 minutes. Take out and stir. Return to oven and bake 23-25 minutes. Remove from pan immediately and put on glass plates to cool.
5: 1 heaping cup New York Sharp cheese grated 1/2 c. butter 1 egg yolk dash of red pepper, paprika few drops of lemon juice 2 T. milk 1 heaping cup flour | Cream cheese and butter. Add other ingredients. Roll out and use wheel or put through cookie press. Bake in preheated 350 degree oven for 15 minutes on lower rack then 10 minutes on upper. | INGREDIENTS | Nappy's Cheesestraws | DIRECTIONS
6: Mary's Cranberry Salsa | INGREDIENTS | DIRECTIONS | 1 1/4 c. sugar 1/4 t. cumin 2 T. lemon juice dash salt 2-8 oz cream cheese | 1-2 oz. package fresh cranberries 1/4 c. green onions 1/4 c. cilantro chopped 1 small jalapeño pepper | Crush cranberries in food processor. Chop green onions, cilantro, and pepper into small pieces (use rubber gloves). Add all other ingredients, except cream cheese into a bowl. Mix, cover and store in refrigerator for at least 4 hours. Spread cream cheese and pour cranberry mixture on top. Serve with crackers.
7: Landon's Sun-Dried Tomato Dip | INGREDIENTS | DIRECTIONS | 1/4 c. sun-dried tomatoes in oil, drained and chopped 8 oz. cream cheese, room temperature 2 scallions, thinly sliced (white and green parts) 8 tomatoes 10 dashes Tabasco sauce 1/2 c. sour cream 1 t. kosher salt 1/2 c. good mayonnaise 3/4 t. freshly ground pepper | Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
8: Artichoke Dip | INGREDIENTS 1-8 oz. cream cheese, softened 1 cup mayo 1-14 oz. can quartered artichoke hearts, chopped and drained 2 green onions, sliced thin 1 cup Parmesan cheese 1 cup mozzarella cheese, grated Dash of hot sauce, Worcestershire sauce, salt and pepper. DIRECTIONS Preheat oven to 350 degrees. Beat cream cheese until smooth. Beat in mayo. Add remaining ingredients. Bake in shallow dish for 30-40 minutes. .
9: Call Pizza Hut- 804-288-3000 They DELIVER! | Richmond Wyatt Fool Proof Appetizer
10: Side Dishes
11: INGREDIENTS | DIRECTIONS | Stephanie's Thanksgiving Corn | 6 cans Green Giant Niblets corn 1 stick butter 8 oz. sour cream 1/2 lb. bacon parsley dried onion | Cook bacon until crisp, drain on paper towel, crumble and set aside. Strain corn and place in a large pot over medium heat. Add butter and combine until melted. Add dried onion and dried parsley to taste (1-2 tbsp. each). Add bacon and combine. Remove from heat and add sour cream.
12: Margaret's Potatoes | 1-2 lb. package frozen hash brown potatoes, thawed 1-16 oz. carton sour cream 1-10 oz. can cream of celery soup, undiluted 1 cup shredded sharp cheddar 1 cup butter. Softened 1 tsp salt 1 tsp coarsely ground pepper 1 cup Ritz cracker crumbs Combine all ingredients, except cracker crumbs, and mix well. Spoon into 13 x 9 lightly greased baking dish and top with cracker crumbs. Bake at 350 degrees for 55 minutes or until bubbly. Yield: 10-12 servings. | INGREDIENTS | DIRECTIONS
13: Nappy's Corn Pudding | 3 eggs 1 cup milk 1 cup sugar 1 tsp. salt (can omit salt) 1 tsp. pepper 1 tbsp. flour stick margarine or butter Corn (frozen) - about 2 - 3 cups Beat eggs, sugar, milk, salt, flour. Grease small baking dish and spread frozen corn (about half full). Add egg mixture. Cut small pieces of butter on top and sprinkle with pepper as desired. May be prepared to this point and stored in refrigerator overnight. Bake at 350 degrees for about 50-60 minutes until custard is set. Recipe can be doubled and cooked in 3-4 qt casserole for 15-16 servings. | INGREDIENTS | DIRECTIONS
14: Kitty's Chicken Dressing | INGREDIENTS | 1/2 c. chopped onion 1/2 c. chopped celery 1/4 . margarine 1 8 oz. pkg. Herb Seasoned Stuffing | 2 cans chicken broth (14 1/2 oz can) 1 cup water | In a saucepan, cook celery and onion in melted margarine. Add to crumb mixture. Add liquids - spoon into greased casserole (to depth of 1-1 1/2 inches). Bake at 275 degrees for 30 minutes. If doubling recipe, use 1 package of "cornbread" style dressing mix. One recipe serves 6-8, a 9 x13 serves 12. | DIRECTIONS
15: INGREDIENTS | DIRECTIONS | 6 medium sweet potatoes 1/3 c. butter 1 c. firmly packed brown sugar 1/2 - 3/4 c. orange juice | 1/2 t. salt 1/2 t. cinnamon 1/2 t. ground nutmeg hulled oranges | Boil potatoes in salted water until tender (approximately 30 minutes). Peel - add butter, sugar, salt while hot. Add orange juice and spices to taste. Stuff in orange cups. Before serving, heat at 350 degrees until hot all the way through. Then put marshmallows on top and brown under broiler. Stuffed potatoes may be frozen or prepare potatoes and store in refrigerator several days before stuffing. | Kitty's Sweet Potatoes in Orange Hulls
16: Townes' Spoon Bread | 1 cup white corn meal 2 cups boiling water 1 tablespoon oil or melted butter (Cynthia uses olive oil) 1 cup milk 3 eggs, beaten slightly 1 teaspoon salt 1 teaspoon baking powder Add salt to meal in a large bowl. Pour boiling water over meal and stir with whisk. Stir milk into beaten eggs. Add milk mixture to meal mixture. Add baking powder gradually while stirring until completely dissolved. Add oil. Pour in a 2-quart casserole dish that has been sprayed with Pam and bake at 450 degrees for 30 minutes. Serve immediately. It should not sit. | INGREDIENTS | DIRECTIONS
17: Bun's Succotash | This is how it was written! Cook White Acre peas on stove with grated onion,bacon, salt and pepper and set aside. Buy frozen white shoepeg corn with butter sauce (Hanover or Green Giant) cook in microwave and set aside. Cook tiny Hanover frozen butter beans with butter sauce and salt and pepper. Mix together all 3 and cook for a few minutes.
18: Dot's Pimento Cheese | INGREDIENTS | 3/4 c. real mayonnaise 2 c. New York Sharp cheese, grate it yourself! 1 jar pimentos, chopped with juice 1 medium onion, grated and minced salt and pepper
19: Margaret's Sweet Potato Biscuits | INGREDIENTS | 4 cups White Lily self rising flour 2 cups mashed canned yams (1-29 oz. can) 1 cup light brown sugar 1 tsp. nutmeg 1 tsp. cinnamon 1 cup whipping cream | DIRECTIONS | Mash yams. Add brown sugar, spices, and whipping cream. Mix and add flour. Mix and knead dough. Roll to 1/2“ thickness. Cut out biscuits. Bake approximately 12-15 minutes at 400 degrees.
20: DIRECTIONS | INGREDIENTS | 3 eggs 1 pkg. yeast 4 c. flour | 1/2 stick of butter 1/3 c. of sugar 1 t. salt 3/4 c. milk | Mix butter, sugar and salt in 3/4 c. scalded milk. Beat eggs and set aside. Dissolve yeast in 1/4 c. warm water. (If eggs are cold they will cool scalded milk.) Stir all together. Add flour 2 cups at a time. Let rise until doubled. Pour into a greased bundt pan or two loaf pans. Cook at 400 degrees for 30 minutes. Run a knife around before releasing. | Nappy's Sally Lunn
21: Hazel Scott's Rolls | INGREDIENTS | DIRECTIONS | 1/2 c. margarine 1/2 c. Crisco 2 eggs 1 t. salt | 2 c. water lukewarm 1/2 c. sugar 1 or 2 pkg. yeast 6 c. flour | Dissolve yeast in water. Let rest 10 minutes. Melt margarine and Crisco. Add salt. Beat eggs. Add shortening and yeast water (sugar added to yeast water). Beat. Add flour 1 c at a time. Let rise. Roll out and let rise again. Bake at 20 minutes at 350 degrees. Makes 6 dozen.
22: Grandma Bent's Biscuits | INGREDIENTS | DIRECTIONS | 1 heaping c. flour 1/3 c. shortening 1/3 c. milk plus a little vinegar (or use buttermilk) | Preheat oven to 400 degrees. Blend flour with shortening with a pastry blender until it is coarse meal. Add the milk. Knead 13 times. Roll out and cut with a biscuit cutter. Bake at 400 degrees for 10 minutes on lower rack. Brown and watch using broiler.
23: Elizabeth's Strawberry Salad | INGREDIENTS | DIRECTIONS | 1 1/2 c. sugar 1/2 t. paprika 3/4 t. dry mustard 1 1/2 t. Worcestershire sauce 1 1/2 c. oil 1 1/2 t. minced onion | 3/4 c. vinegar 1/3 c. poppy seeds 1 lb. fresh spinach 1 pint fresh strawberries, sliced 1 c. walnuts | Combine all the ingredients except spinach, strawberries, and walnuts. Blend until thick in a blender. Layer spinach, fruit and nuts in a large bowl and pour dressing lightly.
24: Mary's Oriental Salad | Create Salad Mixture - 1 lb. coleslaw shredded, 1 c. sunflower kernels, 1 c. slivered almonds, 2 bunches of green onions, chopped Create Dressing Mixture - 1 c. oil, 1/2 c. sugar, 1/3 c. red wine vinegar, 2 flavor pkg. of beef ramen noodles Just before serving - Add 2 packages of beef flavored ramen noodles minus the flavor packet to the salad mixture. Toss together.
25: Hazel's Cheese Noodle Salad | 1 cup broken egg noodles 1/1/2 cup hot milk 1 cup soft bread crumbs 1 small jar chopped pimento 2 Tbsp chopped green pepper 1 cups grated sharp cheddar onion juice to taste tsp salt dash pepper dash paprika dash garlic powder 6 egg yolks, beaten Cook noodles. Drain and rinse. Combine other ingredients and pour into buttered ring mold. Bake in a pan of hot water for one hour at 350 degree. | INGREDIENTS | DIRECTIONS
26: Cary's Applesauce Casserole | 1tsp vanilla 1c applesauce 1 stick of butter 1c sugar 1c milk 1 c Graham crackers 2 eggs Beat eggs with milk. Melt butter in casserole dish; coat casserole with it and pour extra into eggs and milk. Add other ingredients, mix well, and bake 350 degrees for one hour in 1 1/2 qt. Casserole. | INGREDIENTS | DIRECTIONS
27: INGREDIENTS | DIRECTIONS | Bun's Cranberry Salad | 1-16 oz. pkg fresh cranberries, ground (metal blade on food processor) 1 #2 can crushed pineapple with juice 2 boxes lemon jello 1 c. chopped pecans 1 c. celery 1 c. sugar pinch salt | Sprinkle sugar on cranberries. Dissolve jello in 3 c. boiling water. Add remaining ingredients. Makes 2 large molds.
28: Main Dishes
29: Hazel Scott's Ham | DIRECTIONS | Weigh ham to determine cooking time (20 minutes per pound). Wash and scrub ham. Let soak in water in ham boiler for 1-2 days, longer time for two year old ham. Wash Again. Cook on top of stove in pan, completely covered with water. Bring to boil then reduce heat to simmer. If a large ham, add 1 pound brown sugar or one cup Apple Jack brandy. Cook ham for 20 minutes per pound. Turn off burner and let ham cool in water. Remove from water when cool. Cut off fat using a toothpick to measure thickness. Leave about to 1 inch fat on ham. Pack with dry brown sugar and broil for a few minutes. Whole cloves can be stuck in sugar before broiling.
30: INGREDIENTS | Sammy and George's Jambalaya | 1 T. olive oil 1 lb. sausage 1 lb. smoked ham, cubed 1 T butter 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 c. seeded and diced tomato 3 cloves garlic 3 garlic cloves 1 jalapeño pepper, seeded and minced OR 1/2 t. cayenne 2 t. fresh oregano
31: 1 t. fresh thyme 2 T. tomato paste 6 c. chicken stock 3 c. long-grain rice, rinsed 3 bay leaves 2 t. kosher salt 1 t. freshly ground black pepper 6 - 8 dashes hot sauce 1/2 c. chopped scallions, divided 3/4 c. chopped fresh parsley 1/4 c. freshly squeezed lemon juice 1 lb. medium shrimp | . | Heat the oil in a large Dutch oven over medium heat, add the sausage and sauté for 8 to 10 minutes, until browned. Remove the sausage to a bowl and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the sausage and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeño or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 c. of the scallions, 1/4 c. parsley, the lemon juice, and the shrimp, and stir well. Cover the pot, remove it from heat and allow the jambalaya steam for 15 minutes before serving. Garnish with the remaining 1/4 c. scallions and 1/2 c. parsley and a dash of hot sauce.
32: Scott Hawaiian Pork Chops | INGREDIENTS | 1 small onion, sliced 1 small green pepper, sliced 4 pork chops or boneless pork | DIRECTIONS | Brown pork in frying pan with oil or Pam. Sauté onions and pepper with chops. Mix ketchup with juice from pineapple, vinegar, and soy sauce. Pour sauce over chops and simmer until pork is done (about 30-40 minutes depending on thickness of meat). Add pineapple chunks when pork is nearly done. Thicken sauce with a tablespoon of cornstarch. Serve with rice. | 1 15.75 oz can pineapple chunks 3/4 c ketchup 2 T. vinegar 1 T. soy sauce
33: Miller's Crock Pot Chicken & Dumplings | INGREDIENTS | 3 to 5 boneless chicken breast halves 4 cans Campbell’s Cream of Chicken soup (reduced sodium) 4 cans water 2 Tablespoons butter, melted 6 refrigerated biscuits (canned or in the freezer bag) 1/4 teaspoon pepper | Place chicken in your crock. In a bowl, combine butter, soups, water and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. An hour before serving, tear chicken into bite-size pieces and add back to crock. Cut biscuits into eighths and add to crock. Cover and cook on high for 45 minutes or until biscuit are done in the center. Gently stir to cover dumplings with sauce. | DIRECTIONS
34: INGREDIENTS | Bun's Vegetable Soup | 1 can LeSeur peas bag frozen shoepeg corn bag frozen baby butter beans 2 large cans peeled tomatoes pureed in blender with 1/2 cup sugar 32 oz V8 juice | 2-3 lbs chuck roast (remove all fat and cut into chunks) 3 T minced garlic from jar 2 diced onions 4-5 carrots 4-5 celery stalks 2-3 potatoes tomato paste | Cover the meat with water and add garlic and onions . . . bring to a boil and then reduce heat to simmer for about 4 hours. Remove meat and shred, add veggies to water and cook for 30 minutes. Cook the frozen veggies and season and then add to water with peas. Simmer 30 minutes. Add rest and continue to simmer - adding beef bouillon if desired, freezes well. | DIRECTIONS
35: DIRECTIONS | Kitty's Vegetable Soup | 1 lb. stew meat, cut cube size 1 medium onion, chopped 1 c. carrots, chopped 1 1/2 c. celery, chopped 1 box frozen tiny lima beans 1 box frozen corn 4 medium potatoes, chopped 1 can tomatoes 1 can V-8 1 beef bouillon cube | Cook beef in enough water to cover with chopped onion, salt and pepper. Cook vegetables in large enough pan to hold all, starting with carrots, then add celery, potatoes, butter beans, corn - in that order - allowing enough cooking time between each. Add seasoning during cooking. When beef is tender, cool slightly - pull off fat and sinew, chop. Put beef and broth in large pot, add vegetables and V-8. Put tomatoes in blender with sugar to taste. Blend just enough to chop thoroughly. Simmer altogether a couple of hours. | INGREDIENTS
36: INGREDIENTS | Edith's Grilled Lamb Marinade | 1/2 cup of olive oil 1/2 cup of soy sauce 2 tablespoons of rosemary 1 tablespoon of spicy mustard 1 tablespoon of honey 1 teaspoon of lemon juice 1 teaspoon of minced garlic 1 teaspoon of kosher salt Whisk all together in a bowl until thoroughly blended, then marinate the lamb chops for 30 minutes. Grill to desired temperature.
37: DIRECTIONS | INGREDIENTS | Dot's BLT Salad | 1 lb. bacon 3/4 c. mayonnaise 1/4 c. milk 1 t. garlic powder 1/8 t. black pepper | salt to taste 1 head romaine lettuce - shredded 2 large tomatoes 2 c. seasoned croutons | Place bacon in a large deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons. Toss with dressing.
38: 8 c. chopped yellow onions (6 onions) 1/4 c. olive oil 1/4 c. minced garlic (8 cloves) 4 red peppers, diced 4 yellow peppers, diced 4 t. kosher salt 4 28-oz cans whole peeled tomatoes, undrained | 2 t. chili powder 2 t. cumin 1/2 t. dried pepper flakes 1/2 t. cayenne pepper 1/2 c. minced fresh basil leaves 8 split chicken bone-in breasts skin on freshly ground pepper Toppings: chopped onions, corn chips, grated cheddar, sour cream, celery, corn etc. | Cook onions in the oil over medium-low heat 10 to 15 minutes until translucent. Add the garlic and cook for 1 more minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor (pulse 6 to 8 times). Add to pot with basil, bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and place on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Cool slightly. Separate the meat from bones and skin and cut into chunks. Add to chili and simmer uncovered for another 20 minutes. Serve with toppings. | Katie's Chicken Chili
39: 8 oz. macaroni 1 stick margarine 2 eggs | 1-12 oz can evaporated milk 1 1/2 c. milk 3 c. cheese | Cook macaroni. Mix remaining ingredients and 2 cups of cheese. Pour into crock pot and top with 1 cup of cheese. Cook 3 hours on low. | DIRECTIONS | Kim's Crock Pot Macaroni and Cheese | INGREDIENTS
40: Jackie's Shrimp and Grits | Peel and devein 5 pounds wild shrimp Coat with Old Bay seasoning and lemon juice - enough to cover all shrimp well. I mix by hand to make sure they are coated. Place in refrigerator 30 minutes to an hour. In large skillet fry 1 pound thick sliced bacon. Remove and drain. Sauté 1 or 2 bunches of scallions with 2-3 cloves of garlic with cup flat parsley. Save some parsley for garnish. While onions and garlic are sautéing, bring 3 cups water and 1 cup milk to a boil. Add salt to taste and 2 cups of 5-minute grits, stirring as you add. Add shrimp to skillet and cook until done. As grits thicken add 4 oz. butter and 2 cups sharp cheddar. Serve with bacon, parsley, and hot sauce.
41: Martha's Lemon Pepper Chicken | 1 package of bone-in chicken breasts with skin Line a pan with foil Place breasts skin side up Sprinkle with lots of lemon pepper seasoning Bake at 350 degrees for 1 hour or more if breasts are thick. Remove skin before serving. | .
43: Wyatt Thanksgiving Gelatin | INGREDIENTS | 4 c. boiling water 1/2 c. lemon juice 2/3 c. orange juice plus pulp | Sprinkle gelatin over 2 cups cold water. Add sugar and salt. Add boiling water. Add juices. Add a few drops red food coloring. Refrigerate, serve with whipped cream. | 4 pkg. (or 1 box) gelatin 2 c. cold water 1 1/2 c. sugar 1/2 t. salt | DIRECTIONS
44: Atlanta Moon Cookies | 1 lb butter 1 c powdered sugar tsp vanilla 4 c flour 1 c chopped walnuts (optional) Cream together softened butter, powdered sugar, and vanilla. Add flour gradually. Mix in nuts if desired. Heat oven to 350 degrees. Take rounded teaspoons of dough and roll between hands to form a crescent. Cook on ungreased cookie sheet for 15-20 min. Place cookies on rack to cool. In the meantime, put extra powdered sugar in large Ziploc bag. Gently put cookies (a few at a time) in bag and roll to coat. Remove from bag. Makes 3-4 dozen cookies. | INGREDIENTS | DIRECTIONS
45: Jackie Scott's Chocolate Cheesecake | 1 pound package Oreo cookies 4 - 8 oz. pkg. cream cheese cup sugar 5 eggs 1 -16 oz. carton sour cream 1 - 20 oz. bottle Hershey syrup All ingredients should be at room temperature and top quality. Preheat oven to 350 degrees. Put cookies through food processor. Press into the bottom and sides of lightly greased 10 inch springform pan. Blend together cream cheese and sugar. Add eggs one at a time until mixed. Add sour cream and chocolate. Blend. Pour into crust. Bake 50-55 minutes on center rack. When cooked, crack oven door and let cool until you can touch rack. Put in refrigerator at least 8 hours before removing from ring and slicing. | INGREDIENTS
46: Townes Tangy Lemon Pie | Store-bought graham cracker pie crust 11 oz fat-free sweetened condensed milk 2 large eggs fresh lemon juice 1 tablespoon lemon zest Lemon slice for garnish In medium bowl, combine condensed milk and eggs, mix until smooth. Add lemon juice and zest, stir until incorporated and pour in prepared crust. Bake pie for 15 minutes at 350 degrees. Cool completely and for best flavor, serve chilled. This pie can be baked and frozen for up to 2 weeks. Defrost and serve chilled. | INGREDIENTS | DIRECTIONS
47: Nappy's Merengues | 4 eggs 1/4 t. cream of tartar 1 c. sugar 1 t. vanilla drops of food coloring | Separate 4 eggs. Beat whites on high until stiff. Add cream of tartar. Dribble in one t. of sugar at a time. Add vanilla and food coloring. Scoop onto paper and cook at 300 degrees on lowest rack of oven for 15 minutes. Reduce heat to 200 degrees for 1 to 2 hours. Let cool in oven. They should pop off when thoroughly done. | INGREDIENTS | DIRECTIONS
48: Margaret's Christmas Coffee Cake | 1 package frozen rolls 1 small pkg. butterscotch pudding (not instant) 1 stick margarine or butter 3/4 c. light brown sugar chopped pecans, if desired | Grease a 9 x 13 pan or 2 round cake pans with Pam. Sprinkle the butterscotch pudding over the bottoms of the pan(s). Sprinkle chopped pecans on top if desired. Place frozen rolls in pan(s) not quite touching each other. You may not be able to use all the rolls. Melt margarine and brown sugar over medium heat until boiling. Spoon mixture over top of rolls. Let rise overnight. Bake at 350 degrees for 20 minutes. Turn out of pan onto plate or platter immediately after baking. | INGREDIENTS | DIRECTIONS
49: 2 sticks butter 2 cups sugar 4 eggs 3 c. flour 1 large t. baking powder 1 c. milk 1 t. salt 1 t. vanilla allspice, cinnamon, cloves, mace 1/4 t. soda DIRECTIONS Cream butter with sugar. Add eggs one at a time. Mix flour with large teaspoon baking powder and add milk in the middle. Add 1 t. vanilla. Add 1/2 t. allspice, cinnamon, cloves, mace and 1/4 t. soda. Pour into 3 pans lined with parchment and greased and floured. Bake at 325 degrees on lower rack for 15 minutes. Move to upper rack for 15 minutes. Cool slightly. Run knife around and gently turn to cake rack. | Mommy's Spice Cake | INGREDIENTS
50: Hundley's Snickerdoodles | 1 c. soft butter 1 1/2 c. sugar 2 eggs 2 3/4 c. sifted flour 2 t. cream of tartar | 1 tsp. soda 1/4 t. salt 2 t. cinnamon 2 T. sugar | DIRECTIONS | Mix butter, sugar, and eggs thoroughly. Sift together and stir in flour, cream of tartar , soda and salt. Roll ball-roll mixture in cinnamon sugar Bake at 400 for approximately 10 minutes. | INGREDIENTS
51: 1 c sugar 1/2 c. butter 1/2 c. light corn syrup 1/2 t. salt | 1 t. vanilla 1/2 t. baking soda 2 (3 oz) pkg. microwave popcorn 1 c. mixed nuts | Stir together first 5 ingredients in a saucepan, bring to boil over medium heat, stirring constantly. Remove mixture from heat and stir in baking soda. Place half of popcorn and nuts in 2 lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn, stir well with a lightly greased spatula. Bake at 250 degrees for 1 hour stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight containers. | DIRECTIONS | Mary's Poppycock | INGREDIENTS
52: INGREDIENTS | 1/3 lb. graham crackers (6 oz) 3 whole eggs 1 1/2 c. sugar 1/4 t. lemon juice | 1/5 lb. butter 6 small pkg. cream cheese (24 oz) 1 1/2 pints sour cream 1/4 t. vanilla | Mix melted butter with crushed graham crackers. Lay in bottom of buttered pan. Cream the cheese with eggs, one at a time, beat well. When smooth, add scant 3/4 c. sugar, lemon juice, and vanilla. Pour cheese mixture into prepared crust of crumbs. Bake in moderate oven (350 degrees) 25-27 minutes. Cool. Mix well sour cream and scant 3/4 cup sugar. When baked cheese is thoroughly cool, cover with sour cream topping and bake 7 minutes at 475 degrees. Cool. Refrigerate. Best if made a day ahead. Garnish with fresh mint leaves. | Dot's Cheesecake | DIRECTIONS
53: INGREDIENTS | DIRECTIONS | 2 sticks cinnamon (2" long) 2 whole cloves 1 pint water 4 large family size tea bags | 15 cups water (approximate) 1/2 c. lemon juice 1 c. orange juice 1 3/4 c. sugar | Boil spices in 1 pint water for 15 minutes. Make 3/4 gallon tea and steep for 5 minutes. Strain spices. Add tea, sugar, juices to water. This makes 1 gallon. Add water gradually and adjust amount to your taste. | After Lunch Russian Tea
54: INGREDIENTS | DIRECTIONS | Lizzy's Chocolate Crack | 1 13 x 9 chocolate brownie mix 1/2 gallon vanilla ice cream 2 c. sifted powdered sugar 2/3 c. semi-sweet chocolate chips | 1 1/2 c. evaporated milk 1/2 c. butter or margarine 1 t. vanilla extract 1 1/2 chopped pecans or walnuts | Bake brownies as directed. Let cool completely in pan. Spread ice cream quickly over brownies. Freeze until hardened. Combine sugar and next 3 ingredients in a saucepan. Bring to a boil; reduce heat to medium and cook 8 minutes. Remove from heat and stir in vanilla and nuts. Cool. Spread frosting very quickly over ice cream. Refreeze. Remove from freezer 10 minutes before serving.
55: INGREDIENTS | DIRECTIONS | 12 Eggs 2 c. sugar 1 c. Apple Jack Brandy 1 pint whipping cream, whipped 1 quart milk | Separate eggs; beat yolks and whites separately. To the yolks add sugar; add brandy and beat. Add whipping cream (already whipped) and milk. Fold in beaten egg whites. Store in refrigerated gallon jars. | Grandmother Benton's Egg Nog