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Treschak Family Recipes

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Treschak Family Recipes - Page Text Content

S: Plichta Family Traditions Recipe Book

FC: L ve | Made With | Plichta

1: Dedicated to those that started these traditions....... For future generations to carry them on. | “Grandma” By Natalie Treschak on January 14, 2004 Grandma, Yesterday was your one year anniversary My mind's consumed with old time memories I remember the decorated cakes They were filled with your love and the time they took to make Your thoughtful gifts that you gave to us grandkids Showed us you cared and that we were worth more than to live I remember the pictures you set out Each had a meaning and you'd tell what it was about Your refrigerator was covered with colored drawings Your grandkids art was always worth something I remember you setting out your holiday cards Your favorites were the hand-crafted ones from the heart When winter rolled around, our coats were always buttoned You never let anyone out until head to toe was completely covered The three big holidays were favorites of yours The family was brought together and so much more I remember spending weekdays with you at your home Sometimes we'd make cookies and frost them as our own You'd even let us eat some of them before supper But we couldn't fill our bellies for that wasn't our dinner. Still to this day, I can't believe you're gone I used to cry myself to sleep and ask why to God You left family and friends who loved you so much In each person's heart, you left your touch You used to be an angel here on earth But now you're an angel in God's home Looking down on us who are all below In loving memory of Mom/Grandma Beatrice Susan Treschak--July 7, 1939 to January 13, 2003

2: Caramels | 1 cup butter or oil 2 1/2 cubs confectioners sugar 1 cup white corn syrup 1 can Eagle Brand Milk 1 tsp. Vanilla Mix all ingredients in a heavy saucepan. Stirring constantly, cook for about 12-15 minutes. After mixture comes to a boil or a firm piece forms when you place a small piece in a cup of water. Cool awhile on plate before wrapping. | Peanut Blossoms | 1 3/4 cup flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup sugar 1/2 cup brown sugar (firmly packed) 1/2 cup shortening 1/2 cup peanut butter 1 egg 2 tbsp. milk 1 tsp. vanilla 48 milk chocolate kisses Combine all ingredients (except kisses) in large mixing bowl. Mix on lowest speed until dough forms. Shape dough into balls using a rounded teaspoon. Roll balls in granulated sugar. Place on ungreased baking sheet 375* for 10-12 minutes. Top with kisses immediately after removing from over. Place back in over for 1 minute or 2 to melt kisses. | Christmas Cookies & Treats | Toffee Bars | 24 Graham cracker squares Butter cookie sheet Melt butter (2 sticks) add 1 cup brown sugar and bring to a boil. Add 1 cup of chopped pecans. Spread over crackers. Bake 10 minutes in 350* oven. cut apart when just partially cooled. | Candy Strawberries | 2 (3 oz pks) strawberry gelatin 1 cup ground pecans 1 cup flaked coconut 3/4 cup condensed milk 1/2 tsp. vanilla Red decorators sugar & blanched almonds sliced Combine gelatin, pecans & coconut. Stir in milk & vanilla. Mix well. Chill one hour. Shape into strawberries. Roll in red sugar. If you wish tint sliced almonds with green food coloring & insert in tops of "berries" to form leaves. Makes 1 lb. 3 oz. | 1 stick butter 3/4 cup sugar 1/2 cup dates 1 tsp. vanilla 1 tbsp. milk 1/2 tsp salt 1 beaten egg 3/4 cup ground nuts 3 cups Rice Krispies Cook in heavy saucepan until dates get mushy. Add ground nuts and rice krispies- roll into small walnut size balls, then roll in angel flake cocunut. | Adventures

3: 1 cup butter or margarine 1 cup sour cream 2 cups flour 1 can pie filling (Cherry) Cut butter and sour cream together. Add flour, 1 cup at a time; blend well. Wrap dough in wax paper and refrigerate 6-8 hours or overnight. Divide dough into thirds and roll out on floured board to a rectangular shape. Put 1/3 can pie filling (any flavor) down center or dough. Fold sides to middle & crimp, fold up ends. Place on ungreased cookie sheet, bake at 350* for about 45 minutes. Drizzle glaze over top. | Kring l e Stick | 2 tbsp sugar 1 small pack yeast 1 lb oleo 5 cups flour 1/2 cup sour cream 5 egg yolks- beaten 1 tsp vanilla Mix yeast, sour cream, sugar, yolks, vanilla together. Work in oleo with flour, (like a pie). Measure 1/3 cup & roll into balls. 15 or 16 balls. Roll out & cut in triangular pieces. Use apricot, nut, or poppyseed filling. Brush with egg whites. Grease pans and bake at 400* for 15 minutes. Sprinkle with powder sugar when done. | Finger Rolls | 1 big yeast 1 cup lukewarm water (potato water) 2 cups hot milk 3 1/2-4 sticks of oleo 1 cup sugar 2 cups mashed potatoes 4 eggs 12 cups flour 3 tsp salt Dissolve yeast in potato water water. Put yeast, hot milk & oleo together. Slightly beat eggs, add to the mixture then add sugar, salt & mashed potatoes. Add flour. Put mixture in bowl and cover with towel, let rise, then divide 1/2-3/4 lb each roll. Let rise again. Roll out and add filling. Roll up. Put into greased pans, divide each roll with foil. Let rise again, poke holes with fork along tops. Brush with melted shortening Makes 5 rolls. Bakes 350* for 45 mins. Brush with browned butter when they come out. | 1 lb light brown sugar 1/4 cup flour 1 lg. can evaporated milk 1 stick butter 1 tsp maple flavoring Bring above to a boil. Add 5 cups ground nuts & 1/2 cup ground coconut. | Nut Filling | Rozek

4: 2 sticks of margarine softened 8 oz. cream cheese softened 2 cups flour Mix together like pie crust. Let set overnight (4-5 hours) in fridge. Roll thin on board covered with 1/2 cup of flour & 1/2 cup sugar. Cut in 2 inch squares. Put desired filling on each square. Fold 2 opposite corners together. Place on ungreased cookie sheet. Bake at 375* for 10 mins. Remove immediately as they will stick to pan. | 2 lbs. almond bark (1 pkg + 4 cubes) 1- 12oz. bag semisweet choc. chips 2 big squares unsweetened chocolate 2 lbs. dry roasted peanuts Melt first 3 ingredients in microwave (about 3-4 mins). Take and mix in peanuts and drop spoonfuls on wax paper to set | Peanut Clusters | 2 cups flaked coconut 4 dashes salt 1 tsp. vanilla 1/4 tsp almond extract 3/4 cup sweetened condensed milk Combine all ingredients & mix well. Drop by teaspoonful 1 inch apart on well greased baking sheet. If desired garnish top with cherries, almonds, or chocolate chips. Bake in oven at 325* for 15 mins or until golden brown. Remove from baking sheet at once & cool thoroughly on racks. Makes 2-1/2 doz. | Coconut Macaroons | 1 cup margarine 1 cup veg oil 1 cup pow. sugar 1 cup gran sugar 2 eggs 1 tsp vanilla 1 tsp. baking soda 1 tsp salt 4 cups flour 1 tsp crm of tartar Cream margarine, oil, & sugars. Add eggs, vanilla, flour, etc. Drop by tsp onto ungreased cookie sheet. Bake 375* for 8 to 10 mins or until golden brown. | Melt-Away Cookies | Kolacky | 1/4 cup soft shortening 1/4 cup butter 1/4 cup brown sugar packed 1/2 tsp vanilla 1 cup sifted flour 1/4 tsp salt (Mix above) 1 egg yolk 3/4 cup finely chopped nuts Roll in balls size of walnuts. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 inch apart on greased baking sheet. Bake 5 mins at 375* then remove, press thumb or spoon on top of cookies, return to oven and continue to bake 8 mins longer. Then frost with powder sugar frosting | Thumb Print Cookies

5: 1 lb fresh mushrooms 1 tbsp butter 1 tbsp flour Sauerkraut or sauerkraut juice Salt and pepper to taste 1/4 cup onion Sauté mushrooms and onion in butter till tender. Add flour and sauerkraut juice till thick. Add in 4 cups of water. Simmer for approximately an hour. | Mushroom Soup | 1 lb bread dough 3 cup prepared poppyseed Warm water 1 stick of butter (browned) Honey, to taste Preheat oven to 350*. Cut raised dough into fist sized pieces and roll with hand into long ropes. Place on greased cookie sheet into snake like pattern covering 2 sheets. Let raise and bake until light brown. Cool and cut into 1" pieces and place in a large mixing bowl. Sprinkle with warm water until moist. Pour browned butter over bread and toss till evenly covered. Thin down poppyseed with honey and water to pouring consistency and head. Pour over bread mixture and toss. Serve hot. | Babalky | 1 lb. poppyseed, ground fine 3 tbsp fine bread crumbs 1 cup sugar 1/2 cup honey warm water Combine poppyseed, bread crumbs, sugar, & honey. Add enough warm water to make the filling spreadable. | Poppyseed Filling | 4 lg potatoes 1 tsp salt 1 tsp black pepper 1/2 cup flour 1 med. onion, chopped 1 egg, beaten garlic powder, to taste oil Peel and grate in blender with onion. Combine with salt, pepper, flour, egg, & garlic powder, mixing into a smooth batter. Place by tablespoon into well-oiled frying pan. Fry till both sides are golden brown. | Potato Pancakes | Shot & A Beer | Christmas Eve Traditions

6: 6 pig's feet 2 tsp salt 2 cloves crushed fresh 2-3 pork steaks cooked Wash and cook pigs feet several hours until meat falls from bones, using plenty of water (boils down a lot). Add remaining ingredients. Pour into bowl and let set in cool place or refrigerate until set. Good with homemade bread. | Studzenina | 2 cups leftover mashed potatoes 1 heaping cup flour browned butter Put potatoes into large bowl. With fork, rake the potatoes so they are crumbly. Add the flour and mix into the potatoes. With your hands, form the flour/potato mixture, into a log. Cut the log into 1/2" slices. Roll the slices into a circle, as thin as possible. Heat an ungreased skillet or griddle to med. high heat. Flip the pancake into the skillet. Cook till both sides are browned. After both sides are browned (spotted), flip onto plate and baste both sides with browned butter. Season with salt & pepper. | Loksha | Chuck roast and soup bones 6 stalks of Celery 6-8 carrots 1/2 head cabbage 1 lg onion 2-3 cloves garlic 1 lg. can tomato juice 3 tbsp beef base 6 potatoes Boil roast, bones, and onion, skimming off fat as it rises, for 2-3 hours. Add celery, and carrots, simmer another 1 hour. Add cabbage, garlic, and beef base, simmering 1/2-1 hour. Add potatoes and cook till done. Add tomato juice and a touch of vinegar as desired. Can be seasoned with marjoram, salt/pepper, fresh parsley. Serve with cooked egg noodles or homemade noodles. | Famous Homemade Soup | Monday Soup Night | Winter time Favorites

7: Potatoes and Buttermilk | Potatoes (amount desired) Buttermilk Onion- sliced Stick of butter Cook potatoes till done. While cooking fry onions in butter till browned. Mash potatoes when done with onions mixture and buttermilk. Serve with additional buttermilk over the top. Salt & Pepper | Cabbage Kolach 1 box hot roll mix 1 head of cabbage 1 onion stick of butter Make roll mix according to directions on box. Fry shredded cabbage with chopped onion in butter. Once dough has risen, divide into two and roll out each into a pizza size. Place one on pizza pan or cookie sheet, add fried cabbage mixture, and place other part of dough on top. Prick top with fork and Brush with melted shortening. Bake at 350* till browned. Brush with melted browned butter. | 1 box hot roll mix 16 oz. cottage cheese (drained) 1 egg Nutmeg Cinnamon Sugar Make roll mix according to directions on box and let rise. Divide into two. Mix cottage cheese and egg. Add in nutmeg, cinnamon, and sugar to taste. Roll out dough into pizza size. Place on pizza pan or cookie sheet. Top with cottage mixture. Bake at 350* till edges are brown. Brush with browned butter when done. | Cottage Cheese Kolach | 1 box hot roll mix Apricot Filling Cinnamon Nutmeg Stick of Butter Make roll mix according to directions on box and let rise. Divide into two. Mix filling with nutmeg & cinnamon, to taste. Roll out dough into pizza size. Place on pizza pan or cookie sheet. Top with apricot mixture. Bake at 350* till edges are brown. Brush with browned butter when done. | Apricot Kolach

8: 1 qt. milk 12-13 eggs 1/2 cup sugar 1 tsp. salt 1/4 tsp. nutmeg 1 tsp. vanilla Scald milk add beaten eggs, sugar, etc. and cook in Teflon pan. Cook until milk turns light, like water, not too much. Add vanilla. Pour mixture into a linen towel, squeeze and tie tightly. Hang and let drain for two hours. | Sinek | 1 big cake of yeast dissolved in 1 cup Sinek water lukewarm 3 sticks oleo melted 2 cups Sinek water 1 cup sugar 4 eggs 12 cups flour 3 tsp. salt 3/4 lb. white raisins DIssolve yeast in lukewarm Sinek water. Melt, add SInek water. Beat eggs, sugar, and salt, add little flour then yeast. Add more flour and Sinek water. Knead good, punch down. Makes 4 bread pans longs. Brush with oleo or milk. Bake 350* for 45 mins. | Paska | 16 oz. can of beets 2 oz. fresh horseradish 2 tbsp vinegar 1 tsp sugar 1 tsp. salt pinch of pepper 1/2 cup water Grind beets and horseradish together. Combine vinegar, sugar, salt, pepper, and water. Bring to boil. Pour over ground beets and horseradish. Mix thoroughly. Store in refrigerator till ready to use. | Horseradish Beets

9: 4 cups apples 1 cup flour 1 cup brown sugar 1/2 cup butter 1/4 tsp cinnamon Mix together into crumbly mixture, the flour, brown sugar, butter and cinnamon. Peel apples. Slice and put in buttered dish. Sprinkle the crumbly mixture over apples. Bake in 350* oven for 40 mins. Serve with ice-cream. | Apple Crisp | 1 pkg. frozen mixed veggies (cook as directed on pkg & drain) 1 can red beans (drain & salt) 1/2 cup diced green peppers 1/2 cup chopped celery 1/2 cup chopped onion Sauce 1/2 cup vinegar 1/2 cup sugar 2 tablespoons flour | Mixed Veggie Salad | 5 cups rhubarb diced 1 cup sugar 2 cups small marshmallows 1 (3 oz) package of straw. Jello 1 yellow or white cake mix Mix according to directions and then pour over the rhubarb in a 13x9 pan. Bake 45-50 mins at 350*. Flip out of pan onto platter when cool. | 1 bunch broccoli 12 slices bacon *fried & crumbled chopped green onions 1 cup sunflower seeds 1 cup mayo 1/4 cup sugar 1 Tbsp. vinegar Mix mayo, sugar & vinegar. Stir in with the other ingredients | Broccoli Sunflower Salad | 3 whole sprigs dill 2 garlic cloves 2 sliced onions 1 pint (5% white vinegar) 1-1/2 qts. water 1/2 cup pickling salt 2 tsp. Alum Wash pickles and cut into spears. Boil vinegar, water, salt for 5 mins. Cool and pour over packed pickles in gallon jar. Refrigerate. | Pickles | Up-side Down Rhubarb Cake | 1 cup sour cream 1 cup Mayo 1 cup chopped water chestnuts 1 pkg. dry veg soup mix 1 pkg. frozen chopped spinach (Defrosted) Drain defrosted spinach and remove as much moisture as possible, squeezing if necessary. Mix spinach with remaining ingredients and blend well. Refrigerate. Serve with chips, crackers, or fresh veggies. | Spinach Dip

10: 1 (16 oz) can pumpkin 1 (14 oz) can sweetened condensed milk 2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt Preheat oven to 425*. In large mixer bowl, combine all ingredients, mix well. Pour into pastry shell. Bake 15 mins. Reduce oven to 350*; continue baking 35-40 mins or until knife inserted 1 inch from edge comes out clean. Streusel Topping: In med. mixing bowl, combine 1/2 cup firmly packed light brown sugar, and 1/2 cup unsifted flour: cut in 1/4 cup cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After 30 mins of baking sprinkle on top of pie; bake until done. | Pumpkin Pie | 1 lb. pork sausage (I use J. Dean) Fry sausage with 1 med. onion, 1-2 pieces of garlic, and turkey liver & heart chopped (if desired). 1 med. bread (French or Ital. best) or pkg. of buns- break up into small pieces. Add 1 or 1- 1/2 cups chopped celery- boil a few minutes. Add celery, celery liquid, & 1 can Cream of Mushroom Soup. Add 1 tsp. parsley flakes & 1 egg. Mix well. | Turkey Dressing | Mix 1/2 tbsp cornstarch 1/4 cup sugar 1/4 tsp. salt Add 1/4 cup mild vinegar. Cook over direct heat 5 mins. Add beets and 1 Tbsp. butter. | Harvest Beets | 1 stick margarine or butter-melted 1 (16 oz) can cream style corn 1 (16 oz) can whole kernel corn & liquid 1 cup sour cream 2 eggs beaten Pinch of salt 1 (8 oz) box corn muffin mix, dry Mix all ingredients in order given. Pour into greased large casserole and bake at 325* for 60 mins, or until set. Serves 8-10 | Corn Pudding

11: Ketchup Dip | 1 large liverwurst 8 oz. Package of Cream Cheese 2 tbsp. Sweet Pickle Juice 1/2 Onion Chopped Fine Mix in Food Processor & Refrigerate Serve with Crackers. | Liverwurst Pate' | 6 oz. Cream Cheese 6 tsp Milk 3 tsp. ketchup 1 tsp finely chopped onion Mix together and serve with chips or veggies | Ketchup Dip | 2 lbs. Carrots 2 Med. Onions Sliced 2 Green Peppers cut into strips 1 can Tomato Soup 1 tsp. Mustard 1 tsp. Worcestershire 1/2 tsp Salt 1/2 Veg or Olive Oil 3/4 cup Vinegar 2/3 cup Sugar Peel and slice carrots and cook 8-9 mins. Add onions and green peppers. Mix the rest ingredients and pour over carrot mixture. Cover and refrigerate several days | Copper Pennies | 1 cup flour 1 stick margarine 1/2 cup nuts 1 lg. carton cool whip 1 lg. pkg. cream cheese 1 lb. powdered sugar 2 boxes instant choc. pudding 3 cups milk Mix flour, margarine, & nuts and put in 9x13 pan and bake 350* for 15 mins. Mix 2 cups of the cool whip with cream cheese and powdered sugar. This is the first layer. Whip pudding & milk for 2nd layer. Put on top the remaining cool whip, then top with nuts. Can use lemon or pistachio pudding instead. | Chocolate Cream Dessert | 1 cup sugar 1 cup brown sugar 1 cup margarine 2 eggs 1 tsp vanilla 2 cups flour 1 tsp baking soda 1/2 tsp salt 2 cups rolled oats 2 cups rice krispies 1 cup coconut 1/2 cup chopped nuts Cream margarine, sugar, eggs, vanilla, then four, soda, etc. Last add oats, krispies, coconut & nuts. Place rounded tsp fulls on cookie sheet. Bake 375* 8 to 10 mins. till golden brown | Rice Krispies Cookies | Party Favorites

12: 1/2 Bushel tomatoes 14 stalks celery 3 green peppers 5 large onions Wash & cook tomatoes, put thru ricer. I cooked celery, peppers, & onions in separate pan and then put thru blender, liquid & all. Place skinned tomatoes thru blender adding 2 tbsp flour to each for a total of 2 cups flour. Then reheat tomato mixture for about 1-=15 mins and add 1 cup sugar, 3-1/2 tbsp salt, and 1 lb butter or imperial margarine. Add about 1 tbsp garlic powder. Makes 12 quarts | Tomato Soup | 8 oz. Ched Cheese 3 tbsp. Salad Dressing 1 cup chopped bread & butter pickles 1/2 small onion- chopped 1 can tuna 6 slices bread Mix all together- spread on bread covering completely Broil until golden brown and bubbly 3-5 mins | Tuna Melts | 1-1/2 lbs ground beef 1 pkg. tater tots, frozen 1 can mush. or chick soup (1/2 of the can of soup use milk) Arrange ground beef in oblong dish, top with Tater Tots. Over this, pour the can of soup that has been diluted with 1/2 water and 1/2 milk. Cover the dish with a foil top and bake at 350* oven for one hour, removing the foil cover for the last 10 mins to let brown. | Ground Beef Casserole | 1 lb. ground beef 1 cup bread crumbs 1/4 cup ground onion 1 tbsp cornstarch 1/2 cup milk 1 egg 1/5 tsp. nutmeg --Fat to Brown-- 2 tbsp flour 2 cups water 4 or 5 bouillon beef cubes dissolved in part of hot water Pour this over drained meatballs Bake at 350* oven for 30 mins. | Swedish Meatballs | 3 lbs ground beef 1 lg onion chopped 4 stalks celery 2 cloves of garlic or tsp. garlic powder 1/4 brown sugar 1 green pepper Worcestershire sauce Bottle of Ketchup Brown ground beef with onion and and garlic. Drain off grease. Meanwhile chop celery and boil till soft. Add to ground beef. Mix in brown sugar, pepper, ketchup till desired consistency and Worcestershire to taste. Simple but oh so good! | BBQ | & other good stuff

13: 2 pkgs. egg noodles 2 med heads of cabbage 1 large onion Garlic Cook noodles according to package. Fry chopped cabbage, garlic, and chopped onion in olive oil till slightly browned. Mix cabbage mixture with cooked noddles and add a stick of butter. Toss together. Serve with cottage cheese on top. | Haluski | Halupki | 1 large round steak 1 can of mushroom soup 1 onion 1 green pepper chopped tomatoes (fresh or canned) Crisco flour Cut round steak into serving size pieces. Toss in flour, salt/pepper. Heat Crisco in pan and fry onion and pepper. Add steak, fry till browned. Pour tomatoes over meat. Dilute mushroom with 1/2 cup water. Pour this over meat also. Cover and cook on Stove Top or in oven at 350* for appr. 1 hour. | 2 heads cabbage 2 lbs of ground beef 1-1/2 cups white rice 2 eggs Salt & Pepper to Taste 1 chopped onion 1 chopped green pepper 2 cans tomato soup 1 lg can tomato juice Mix beef, rice, eggs, onion, green pepper, and salt/pepper in large bowl. Steam head of cabbage in covered dish with some water in microwave to make it easier to pull apart. Form beef mixture into logs and roll in cabbage leaf. Put into large pot on stove top. Cut up extra cabbage on top. Add soup and tomato juice to pot. Cook on low in covered pot for approximately 1-1/2 hours or till done. | Swiss Steak | 2 cans Julian Style Beets (1 Drained) 2 cans Cream of Mushroom Soup 1 lg can Chicken Broth 3 lg Potatoes, Quartered and Cooked Splash of Vinegar 1 tbsp Dill Sour Cream Horseradish Mix Mushroom Soup with Broth and Simmer till well blended. Add Beets and continue simmering for 20 mins. Add Vinegar, Dill, and potatoes. Ladle into bowls and garnish with Sour Cream and Horseradish. | Beet Soup | Yummy

14: 1-3/4 cups sugar 1 cup oleo 4 eggs 1 tsp. vanilla 3 cups flour 1/2 tsp salt 1-1/2 tsp baking powder 1 can pie filling Combine above, beside filling. Pour out onto greased cookie sheet. Spoon out pie filling. Bake at 350* for appr. 30 mins. Sprinkle with powdered sugar when done. | Cherry Squares | Everyday | 1/2 cup oleo 1 cup brown sugar 1 egg well beaten 1/2 tsp vanilla 1-3/4 cup sifted flour 1/2 tsp. salt 1/2 tsp. soda 1/2 tsp. cream of tartar Cream oleo, add sugar gradually. Cream until light and fluffy. Add egg and vanilla, blend. Sift flour, salt, soda, & cream of tartar together. Add to first mixture and mix well. Form into ball and chill. Roll out dough to 1/8 " thickness. Cut into 2 inch rounds. Place 1 tsp. pineapple filling on each round. Cut an X slit in another round and place it over filling. Seal edges with a fork. Bake on ungreased cookie sheet in 350* oven for 10 min. | 1/2 cup sugar 1 tbsp cornstarch 1 cup crushed pineapple (undrained) 1 tsp. lemon juice Combine sugar, cornstarch, & pineapple. Cook, stirring constantly until thick and clear. Add 1 tsp. lemon juice. Cool. | Pineapple Filled Cookies | Filling | 1/2 cup white corn syrup 2 sticks margarine 2 cups brown sugar (Cook until syrup comes to a boil) Then add: 1/2 tsp cream of tartar 1 tsp. vanilla Pour over popcorn and bake in 225* oven for 25 mins. (Stir so don't stick to pan) | Caramel Corn | 2 cups Crisco 1/2 to 3/4 cup water pinch of salt 1 tsp. pure vanilla 1/2 tsp butter flavoring Beat until all liquid is picked up in the Crisco. Then add 2 lbs. powdered sugar and beat slowly till mixed in well. Cover tightly when not in use. | Decorator Icing | Filling | 3 oz. pkg. cream cheese (room temp) Food coloring as desired 1/4 to 1/2 tsp flavoring 2-1/2 cups conf. sugar or 1 lb. 12 drops Peppermint, or Spearmint oil 12 drops Peppermint Extract Make into balls and roll into sugar, press into mold and it will come out. | Cream Cheese Mints

15: 1 cup boiling water 1 cup sifted all-purpose flour 1/4 tsp salt 4 eggs unbeaten 1/2 cup shortening Put water & shortening into saucepan; bring to boil, add the flour and salt all at one time. Keep over heat and stir with wooden spoon until mixture forms one ball of dough. Remove. Cool until you can put your hands on bottom of saucepan. Add the eggs; one at a time, beating perfectly smooth after each. The dough should be shiny but thick enough to stand in a mound on a flat pan. Place spoonfuls in 2 in. mounds on greased cookie sheet slightly greased. Bake at 425* for 25 mins, then 350* for 20 mins. Make a slit in puffs, cool and fill with Jello cook & serve pudding (banana, coconut or vanilla). Makes 12 | Creme Puffs | 5 pkgs of different Jello 2 small cartons of sour cream Mix 1-1/2 cups of boiling water with 1 pkg. of Jello. Pour 1 cup of this mixture in 9x13" glass dish and let set for about 1/2 hour in fridge. Mix remaining Jello with 1/2 cup sour cream (beat with a hand beater). Pour over already set Jello and wait 1/2 hour before repeating procedure with additional flavors. | Ribbon Jello | 2 cups sifted all-purpose flour 1/2 cup sifted confectioners sugar 1 cup butter or margarine 4 beaten eggs 2 cups granulated sugar 1/3 cup lemon juice 1/4 cup all-purpose flour 1/2 tsp. baking powder Sift together the 2 cups flour & confectioners sugar. Cut in butter or mar. till mixture clings together. Press in 13x9x2" baking pan. Bake in 350* oven for 20 mins or till lightly browned. Beat eggs, gran. sugar, and lemon juice. Sift together the flour & baking powder; stir into egg mixture. Pour over baked crust. Bake at 350* for appr. 25 mins. Sprinkle with conf. sugar. Makes 30 bars. | Lemon Bars | 1 stick of oleo 1/2 cup oil 2 heaping tbsp. cocoa 1 cup water Bring above ingredients to a boil Mix following ingredients together 2 cups flour 1/2 cup buttermilk 2 cups sugar 2 beaten eggs Pinch of salt 1 tsp. soda 1 tsp. vanilla Pour boiled mixture over dry mixture. Bake in 350* oven for 15 mins. Use a cookie sheet that is greased well and floured. Frosting 3 tbsp. oleo 2 tbsp. cocoa 3 tbsp sour milk or buttermilk Bring to boil then add 1-1/2 to 2 cups of powdered sugar, 1 tsp. vanilla and 1/2 cup of nuts (if desired) | Buttermilk Cookie Sheet Cake

16: For Future Family Recipes & Traditions

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About This Mixbook

  • Title: Treschak Family Recipes
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  • Published: about 8 years ago