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Family Recipes

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Family Recipes - Page Text Content

S: Our Favorite Family Recipes

FC: Our Favorite Family Recipes

1: From our hearts and homes to yours on March 19, 2011 | For Matt and Amy Luff From our hearts and homes to yours on March 19, 2011 With Love from Lonnie Orr (Granny), Clyde Orr (Me-Maw), Clara Luff (Grandma), Jan Luff, Amy Koehn, and Jessica Luff

6: Me-Maw *Broccoli Casserole *Fiesta Rice Casserole *Chicken Spaghetti *Shrimp Creole *Shrimp Stew *Angel Biscuits *Bran Muffins *Mrs. "M"'s Ice Box Rolls *Chocolate Chess Pie *Pecan Tassies *Yellow Punch | Granny *Chicken and Dumplings | Grandma *Potato Casserole *French Puffs *Lazy Day Pie *Strawberry Layer Cake *Instant Russian Tea | Recipe

7: Box | Mom *Alice's Marinated Vegetable Salad *Pretzel Salad *Apples with Orange Sauce *Baked Ziti *Betty Jo's Omelette Casserole *Mexican Dish *Christmas Bread *Baird House Chocolate Chip Cookies *Ice Cream Dessert *Spiced Pecans *Sweet Trail Mix *Tea Cakes | Jessica *Black Bean Salsa *Broccoli Cheese Casserole *Gram Manchester's Banana Bread *Glazed Lemon Bundt Cake *Kentucky Derby Pie | Amy *Pizza Dip *Swiss Chicken *Lemon Bread *Cinnamon Bread *Buckeye Balls *Chex Caramel Crunch *Sugar Cookies

8: Granny Orr | Granny

9: Chicken and Dumplings | 1 c. plain flour 1 t. shortening 1/2 t. salt Mix, add water slowly until thoroughly mixed. Put on waxed paper; add flour and knead until the dough is firm (kind of). Then roll thin, cut small pieces; add to boiling chicken broth. When done, add 1/3 c. sweet milk, put on lid, cut fire off. (This should use about a quart of broth.)

10: Me-Maw | Broccoli Casserole | Cook one cup raw rice. Drain if necessary. Cook 2 packages chopped broccoli until tender. Drain. Melt 1/2 stick margarine. Add 2 T. chopped onion; cook until tender. Add 1/2 c. evaporated milk, one 8 oz. jar (or less) Cheez Whiz (or Velveeta), and 1 can cream of chicken soup. Mix with rice and broccoli. Place in 325-350 degree oven until hot.

11: Fiesta Rice Casserole | Melt one stick of margarine or less. Saute: 1/2 c. chopped green onion one small bell pepper 1/2 c. diced celery Add: 1 can cream of chicken soup 1 can cream of celery soup 1 1/4 cans of water 1/2-1 can sliced water chestnuts 1 small jar pimento 1 1/2 c. raw rice Bake in covered 2-qt casserole at 300 degrees for one hour. This will probably take an hour and a half until rice is tender--and perhaps a little higher temperature. It makes so much that I've baked it only a few times, but it is good.

12: Chicken Spaghetti | Saute 1/2 chopped onion and 1 clove garlic in 2 T. butter. Add: 1 can cream of celery soup 1 can cream of chicken soup 2 c. milk 1 t. tobasco sauce 1/2-1 pound cubed Velveeta 1 quart cooked, chopped chicken. Add pepper, paprika and salt to taste. Heat just until the cheese melts, being careful not to let it stick or scorch. Then add 10 oz. cooked elbow spaghetti or regular spaghetti broken in smaller pieces. Pour into 2-qt casserole dish and bake at 350 degrees for about an hour, or until bubbling.

13: Shrimp Creole | 2 T. margarine 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. thinly sliced okra (opt.) 1 can (16-oz.) tomatoes with liquid 2 T. tomato paste 1 c. tomato juice Dash cayenne peper 1/2 t. salt 2 beef bouillon cubes 1 1/2 t. sugar 1 pound shrimp Saute onions, pepper and okra in margarine until onions are limp. Cut up tomatoes and add with liquid, paste, juice, cayenne pepper, salt, bouillon cubes and sugar; mix well. Simmer gently 8-10 min. Add shrimp; return to boiling, reduce heat to low and simmer, covered, about 8 min. more or until shrimp are just done.

14: Make a roux of about 2-3 T. oil and equal amount of flour. While browning, add 1/2 c. chopped onion, 1/4 c. chopped celery and chopped bell pepper, if desired. Cook until roux is quite brown and vegetables are soft. Add 1 1/2-2 c. water and one can tomato sauce. Cook 15-20 min.; then add peeled shrimp. Simmer 5-10 min. Serve with rice. | Shrimp Stew

15: Angel Biscuits | 1 pkg. yeast 1/4 c. warm water 2 1/2 c. flour 1/2 t. soda 1 t. baking powder 1 t. salt 2 T. sugar 1/2 c. shortening 1 c. buttermilk Dissolve the yeast in warm water; set aside. Mix the dry ingredients in the order given, cutting in the shortening. Stir in the buttermilk and yeast mixture. Blend thoroughly. Turn dough out onto a floured board and knead lightly. Roll out and cut with biscuit cutter and place in greased pan. (I brushed lightly with melted margarine, then folded one "half" over.) Let rise slightly before baking in 400 degree oven 12-15 min.

16: Bran Muffins | Pour 1 c. boiling water over 1/2 c. All-Bran. Set aside. Cream 1 1/4 c. sugar and 1 c. shortening well. (I use 1 stick margarine and 1/2 c. shortening.) Add 2 eggs; cream. Then add: 1 pint buttermilk 2 1/2 c. flour 2 1/2 t. soda 1 t. salt 2 c. Bran Flakes water/All Bran mixture In muffin tins, bake as many as needed at 400 degrees for about 15 min. Cover and refrigerate remainder. Can be used 10 days or more.

17: Mrs. "M's" Ice Box Rolls | 1 stick oleo, scant 1/2 c. sugar, 2 c. milk Bring these to boil and cool thoroughly. Add 1 pkg. yeast dissolved in a little lukewarm water (1/4 c.?) and enough flour to make a batter (2 1/2 - 3 c.?). Let this rise from 1 1/2-2 hours. Then add: 1 t. baking powder 1/2 t. soda 1 T. salt Work in well. Add enough flour to make stiff dough (it will "follow" the spoon around the bowl as you stir). Make into rolls and let rise 1 1/2-2 hrs, or place in refrigerator. (Roll to about 1/2" thickness, cut, brush tops with melted oleo, fold and let rise until about doubled in size.)

18: Pecan Tassies | Chocolate Chess Pie | 2 sticks oleo 2 3-oz. pkg. cream cheese 2 c. flour 4-5 drops yellow food coloring Soften oleo and cheese to room temperature. Mix both with food coloring until smooth. Add flour in fourths, blending well after each addition. Work into dough. Pinch off small pieces and shape into balls. Place one ball into cup of small (1 3/4 inch) muffin tins. With fingers (I wet mine in a cup of cold water.) press dough on bottom and sides of cups, lining them evenly. Fill before baking. | 1 9" unbaked pie crust 1/4 c. oleo 1 1/2 1-oz. squares unsweet chocolate 1 1/2 c. sugar 1 T. flour 1/2 c. undiluted evap. milk 2 eggs 1 t. vanilla Melt oleo and chocolate over low heat. Stir. Pour into small bowl of mixer. Add all other ingredients. Beat at moderate speed 5-7 min. Pour into pie shell. Bake 40-45 min. at 350 degrees or until firm--but do not overbake. Top with Cool Whip and cherry, if desired. Freezes well. | Chocolate Chess Pie | Filling: 3 eggs, slightly beaten 2 c. (1 box) light brown sugar 3 T. melted oleo dash salt 1 t. vanilla 2 c. finely chopped pecans Mix all ingredients except pecans. Put layer of pecans in lined muffin tins. Fill 2/3 full with filling. Bake 15-18 min. in 350 degree oven. Makes 4 dozen easily and possibly 5 dozen.

19: Combine 3 c. sugar and 6 c. water. Boil for 5 min. and cool. Mix as directed: 1 large can frozen orange juice (12 oz.) and 1 small can frozen lemonade (6 oz.). Combine juices with 46 oz. unsweetened pineapple juice. Add all juices to sweetened water. Divide into three equal parts and freeze. Thaw for 3 (?) hours to slush. Add 1 qt. Ginger Ale (or Sprite) to 1/2 gallon slush or 2 qt. to 1 gallon. | Yellow Punch

20: Grandma

21: Potato Casserole | 2 lbs. frozen hash brown potatoes 1/4 lb. margarine, melted, and mixed through potatoes Add: 1 pint sour cream 1/2 c. chopped onion 1 can cream of chicken soup 2 c. shredded cheddar cheese 1 t. salt 1/2 t. pepper May top with buttered crumbs. Bake in large flat casserole dish or pan for 1 hour at 350 degrees.

22: French Puffs | 1/2 c. sugar 1/3 c. shortening 1 egg 1 1/2 c. sifted all-purpose flour 1 1/2 t. baking powder 1/2 t. salt 1/4 t. ground nutmeg 1/2 c. milk 1/2 c. sugar 1 t. ground cinnamon 6 T. butter or margarine, melted In mixer bowl, cream together the first 1/2 c. sugar, shortening, and egg. Sift together flour, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full. Bake in 350 degree oven for 20-25 min. Combine the remaining sugar and the cinnamon. Remove muffins from oven; immediately dip muffins in melted butter or margarine, then in the cinnamon-sugar mixture till coated. Serve warm.

23: Lazy Day Pie | 1 c. flour 1 c. sugar 1/4 t. salt 1 t. baking powder 2/3 c. milk Melt 1/4 lb. margarine in pan. Add batter and top with 1 1/2 c. sweetened fruit. Bake 45 min. at 350 degrees.

24: Instant Russian Tea | 2 c. Tang 1/2 c. instant tea 1-2 c. sugar 1 t. ground cinnamon 1/2 t. ground clove Mix all ingredients thoroughly; store in tightly covered container. Use 2 heaping teaspoonfuls to 1 c. boiling water.

25: Strawberry Cake | 1 box white cake mix 1 c. oil 4 eggs, added one at a time 1 box strawberry jello (3 oz.) 1/2 c. milk 1 c. frozen strawberries (thawed) Bake in three layers for 25-30 min. at 350 degrees.

26: Mom | Alice's Marinated Vegetable Salad | 1 lb. fresh broccoli 1 1/2 c. cauliflower flowerettes 1/2 lb. fresh mushrooms, sliced 1 bunch green onions, sliced Dressing: 1/4 c. sugar 1/2 c. vegetable oil 1/4 c. vinegar 2 T. minced green onion 1 t. celery seed 1 t. paprika 3/4 t. salt red pepper pimento, if desired dash garlic powder Trim off lower leaves and stems. Combine broccoli and next three ingredients into shallow dish. Combine remaining ingredients in jar. Cover. Shake vigorously. Pour over vegetables and refrigerate 3 hours. Drain just before serving. Serves 6.

27: Pretzel Salad | Crush pretzels to make 1 cup. Add 1 stick melted butter and 1/3 c. sugar. Spread on cookie sheet. Bake at 400 degrees for 6 min. till golden brown. Let cool. With mixer blend 1/2 c. sugar and 8 oz. cream cheese. Fold in 8 oz. Cool Whip and 1 large can pineapple tidbits, drained. Don't add till last minute.

28: Apples with Orange Sauce | 6 tart apples*, sliced thin and placed in a buttered baking dish 1 1/2 c. bread cubes buttered with 1/2 stick butter, melted, mixed with 4 T. brown sugar Combine and cook until thickened: 1 c. sugar 3 T. cornstarch 2 c. orange juice (I use half juice, half water.) Sprinkle crumb mixture over apples, pour sauce over all. Cover with foil and bake for 45 min. at 375 degrees. Uncover and bake 20 min. longer, or until brown and crusty. * Sauce will be plenty for a 3 lb. bag of apples. I use Fuji, Gala, Granny Smith, McIntosh or any other good cooking apple. It can be made ahead and refrigerated, but will require longer cooking. Make sure apples are tender before uncovering--may take more than 45 min. Good but tedious!

29: Baked Ziti | 1 (1-lb.) package uncooked ziti 1 lb. hot (or sweet) turkey Italian sausage 1 c. chopped onion 2 garlic cloves 1 T. tomato paste 1/4 t. salt 1/4 t. freshly ground black pepper 2 (14.5-oz.) cans petite-diced tomatoes, undrained 1/4 c. chopped fresh basil cooking spray 1 c. shredded fresh Mozzarella cheese 1 c. grated fresh Parmesan cheese Cook pasta according to package directions. Drain pasta; set aside. Remove casings from sausage. Cook sausage, onion and garlic in a large nonstick skillet over medium heat until sausage is browned. Add tomato paste, salt, pepper, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 10 min., stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-qt. casserole coated with cooking spray. Top with half of the cheeses. Repeat layers. Bake at 350 degrees for 25 min. or until bubbly. Serves 8.

30: Betty Jo's Omelette Casserole | Beat the following: 8 eggs and 1/2 c. half & half Add following ingredients: 1 c. sharp cheddar 1 c. finely chopped cooked ham (1/4 lb?) 1/4 c. chopped green pepper 1/4 c. chopped green onion Bake in a 9x9 or 7x11 casserole dish at 400 degrees for 25 min. Can be doubled.

31: Mexican Dish | Brown 1 lb. ground sirloin with onion. Drain grease (if any). Add: 1 pkg. El Paso taco seasoning 1/4 c. catsup + 1/4 c. salsa or picante sauce + water to equal 1 1/2 c. 1 sm. can refried beans (mabe more water) Cook for 30-40 min. Watch so it doesn't stick. Stack with rice, chili, cheese, onion, lettuce, tomato, chips on side.

32: Christmas Bread | 1 c. regular oats, uncooked 2 c. boiling water 2 pkg. dry yeast 1/3 c. warm water (105 to 115 degrees) 1/8 c. molasses 5/8 c. honey 2 T. butter or margarine 2 1/2 t. salt (or less) 6-6 1/2 c. all-purpose flour, divided Combine oats and boiling water, stirring well. Let stand 20 min. Dissolve yeast in warm water in a large bowl (sprinkle yeast over water--don't stir); let stand 5 min. Stir in oats mixture, molasses, honey, butter, and salt; mix well. Stir in 2 c. flour. Gradually add enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 min.). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hrs or until doubled in bulk. Punch dough down; divide dough in half, and place on a lightly floured surface. Knead 2 or 3 times. Shape each portion into a loaf. Place in 2 greased 9x5x3 loaf pans. Cover and let rise in a warm place, free from drafts , 1 hour or until doubled in bulk. Bake at 325 degrees for 40 min. or until loaves sound hollow when tapped. Cover with aluminum foil the last 15 min. of baking, if necessary, to prevent excessive browning. Remove loaves from pans and let cool on wire racks.

33: Baird House Chocolate Chip Cookies | 3/4 c. sugar 3/4 c. brown sugar 1 c. butter, softened 2 eggs 2 1/2 c. flour 1 t. baking soda 1 t. salt 1 t. vanilla 1 (12-oz.) bag chocolate chips 1 (12-oz.) bag Reese's peanut butter chips 1 1/2-2 c. whole pecans Combine sugars and butter, mixing well. Gradually add eggs. Add vanilla. Combine flour, soda, and salt, mixing well. Gradually add dry ingredients to sugar mixture, stirring just until blended. Stir in chips and pecans. Drop by rounded tablespoons onto a greased cookie sheet. Bake at 350 degrees for 10-12 min. or until golden brown. Makes 3-4 dozen.

34: Ice Cream Dessert | 1/2 c. flour 1 c. oatmeal (3 min.) 1/2 c. brown sugar 1 c. chopped nuts (opt.) 1/2 c. melted butter (or less) 12-oz. caramel sauce topping 1/2 gal. vanilla ice cream Combine flour, sugar, oats, and nuts. Stir in melted butter. Spread in a thin layer on cookie sheet, baking at 350 degrees for 15-20 min. (stir often). Let cool. Then crumble 3/4 in a 13x9 pan. Pour caramel sauce on top of crumbs. Slice softened ice cream and lay on top of other ingredients. Top with remaining crumbs and freeze overnight.

35: Spiced Pecans | 1/3 c. evap. milk 1 c. sugar 2 c. pecans 1 t. cinnamon 1 t. vanilla Mix milk, cinnamon, and sugar and cook on low heat until it forms a soft ball when dipped in cold water. Add vanilla and pecans until it is too thick to stir anymore. Pour on waxed paper and separate. | Spiced Pecans

36: Sweet Trail Mix | 11 oz. twist pretzels 1 (10 1/2-oz.) box peanut butter Ritz Bits 1 c. dry roasted peanuts (or more) 1 c. Rice Chex 1 c. Corn Chex 1 c. Crispix (Use any cereal combination. Also use Oh's cereal.) 1/2 c. butter 1 c. sugar 1/2 c. light corn syrup 2 T. vanilla 1 t. soda 1 (10-oz.) pkg. M&M's 1 (18.5-oz.) pkg. candy corn 1. Mix dry ingredients in large bowl. 2. Mix sugar, syrup, and butter in saucepan. 3. Bring to a boil and boil 5 min. 4. Remove from heat and stir in vanilla and baking soda. (It will foam.) 5. Pour over mix and stir until coated. 6. Pour into greased 15x10x1 pan. 7. Bake at 250 degrees for 45 min. (or less), stirring every 10-15 min. 8. Break apart while warm and let cool. Toss with M&M's and candy corn. 9. Cool completely and store in airtight container.

37: Spiced Pecans | 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 T. buttermilk 5 c. all-purpose flour 1 t. baking soda 1 t. vanilla extract Additional sugar Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough several hours or overnight. Roll dough to a 1/4 inch thickness on a lightly floured surface; cut into rounds with a 3.5 inch cookie cutter. Place 1 inch apart on lightly greased cookie sheets; sprinkle with sugar. Bake at 400 degrees for 7-8 min. or until edges are lightly browned. Remove cookies to wire racks, and let cool completely. Makes 4 dozen. | Tea Cakes

38: Amy | Pizza Dip | 2 (8-oz.) pkg. cream cheese, softened 1 (14-oz.) jar of Ragu Pizza Quick 2-3 c. grated mozzarella Pepperoni--cut or chop to sprinkle Layer ingredients in above order in a 9x13 dish. Bake at 350 degrees for 25 min. Serve warm with crackers or tortilla chips. I like to use soft, warm bread sticks.

39: Swiss Chicken | 6 skinned, boneless chicken breast halves 1/8 t. garlic powder 1/8 t. pepper 6 (4"-square) slices Swiss cheese 1 can cream of chicken soup, undiluted 1/4 c. milk 2 c. herb-seasoned stuffing mix 1/4 c. melted margarine Place chicken in greased 9x13 baking dish; sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside. Combine soup and milk, stirring until smooth; pour over chicken. Sprinkle with stuffing mix, and drizzle with butter. Bake at 350 degrees for 50 min. or until chicken is done.

40: Cinnamon Swirl Bread | 1/4 c. butter, softened 1 1/3 c. sugar, divided 1 egg 2 c. all-purpose flour 1 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 c. buttermilk 1 T. ground cinnamon In a large mixing bowl, beat the butter, 1 c. sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar. Pour a third of the batter into a greased 8x4x2 loaf pan; sprinkle with a third of the cinnamon-sugar. Repeat layers twice. Bake at 350 degrees for 45-50 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack to cool completely. | Cinnamon Bread | 1 c.1 C. | Lemon Bread | 1 c. shortening 2 c. sugar 4 eggs, well beaten 3 c. flour 1/2 t. salt 2 t. baking powder 1 (8-oz.) lemon yogurt 1 T. lemon juice Topping: 1 T. lemon juice 1/3 c. sugar Grease 2 8-inch loaf pans. Cream shortening and sugar and add beaten eggs and mix well. Sift flour, salt, and baking powder and add to egg mixture, alternating with yogurt. Add 1 T. lemon juice. Pour mixture into greased loaf pans and bake 45 min. As soon as loaves are baked, drizzle top with lemon juice-sugar mixture. Cool in pan.

41: 1 1/2 c. creamy peanut butter 1/2 c. margarine, at room temperature 1 t. vanilla 1 lb. confectioners sugar 1 (12-oz) package semisweet chocolate chips 4 T. vegetable shortening Line two baking sheets with wax paper. In a medium bowl or in the bowl of a food processor, mix peanut butter, margarine, vanilla and confectioners sugar. Shape into 3/4-inch balls and place on baking sheets. Refrigerate about 30 min. Place chocolate chips and shortening in a small, deep microwaveable bowl. Microwave for a few seconds to melt. Spear each ball with a toothpick and dip into the melted chocolate. Return to the wax paper, chocolate side down, to cool. Refrigerate 30 min. These may be frozen. | Buckeye Balls

42: 2 c. Corn Chex 2 c. Rice Chex (or 4 c. Crispix) 2 c. Wheat Chex 6 c. popped popcorn 2 c. pretzel sticks 1/2 c. packed brown sugar 1/2 c. light corn syrup 1/4 c. butter 1/2 t. vanilla 1 c. M&M's Mix cereal, popcorn, and pretzels in large bowl. Microwave brown sugar, corn syrup, butter and vanilla for 2 min. or until boiling, stirring after one minute. Stir syrup mixture into cereal mixture. Microwave 5 min., stirring after every minute. Spread on waxed paper to cool. Sprinkle with M&M's. (Sometimes I use candy corn or honey-roasted peanuts.) | Chex Caramel Crunch

43: Cream the following: 1 c. shortening 1 c. sugar Blend in 3 eggs and 1/2 t. vanilla. In separate bowl mix: 3 1/2 c. sifted flour 2 t. baking powder 1/2 t. salt Blend dry mixture into shortening and sugar mixture. Chill dough at least 3 hours. (cover tightly) Bake at 350 degrees for 8 min. | Sugar Cookies

44: Jessica | Black Bean Salsa | 2 (15-oz.) cans black beans, drained 1 (16-oz.) can white shoepeg corn, drained 1 (8-oz.) can chopped tomato (or fresh) 1 can Rotel 3/4 c. medium picante sauce 6 T. lime juice 2-4 T. light taste olive oil 1 bunch fresh cilantro, chopped 1/2 c. purple onion, diced 1 1/2 t. cumin Salt and pepper to taste. Mix together and let stand in refrigerator overnight.

45: Broccoli Cheese Casserole | Broccoli Cheese Casserole | 2 pkg. frozen broccoli, thawed 1 can cream of mushroom soup 2 eggs 1 c. mayo 1 c. (8-oz.) Velveeta cheese, cubed Combine all ingredients and cook in a greased dish at 350 degrees for 30 minutes.

46: Kentucky Derby Pie | Oriental Cole Slaw | 1 pkg. slaw mix 1 bunch green onion, chopped 1 red bell pepper, chopped Mix together 1 pkg. Chicken Ramen noodles 1 pkg. Oriental Ramen noodles 1/2 c. toasted almonds (or more) 1/2 c. sunflower seeds (or more) Mix together. 1/2 c. sugar 1/2 c. vinegar 1/2 c. oil 2 seasoning packets from noodles Shake well in mason jar. About 30 min. before serving, combine wet and dry ingredients and pour dressing over all.

47: Gram Manchester's Banana Bread | 1/2 c. butter 2 eggs 2 c. flour 3 bananas, mashed 1 c. sugar 1 t. baking soda 1/4 c. nuts 1/2 t. salt Cream butter, sugar and eggs. Add mixed dry ingredients. Add bananas, then nuts. Bake in 350 degree oven until done. Time will depend on size of pan or pans.

48: Kentucky Derby Pie | 1 stick butter, melted 2 eggs, beaten 1 t. vanilla 1 c. sugar 1 c. nuts 1 c. chocolate chips Mix first four ingredients in mixer. Stir in nuts and chips. Add 1/2 c. flour. Pour into unbaked pie shell and bake for 30 minutes at 350 degrees.

49: Broccoli Cheese Casserole | Glazed Lemon Bundt Cake | 1 c. butter, softened 2 c. sugar 4 eggs 1 1/2 t. lemon extract 1 1/2 t. vanilla extract 3 c. all-purpose flour 2 t. baking powder 1/2 t. salt 1 c. milk 1 T. grated lemon peel, optional GLAZE: 1/4 c. lemon juice 1 T. water 1/2 t. lemon extract 3/4 c. sugar In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-inch fluted bundt pan. Bake at 350 degrees for 40-45 min. or until it passes the toothpick test. Cool for 10 min. Invert onto wire rack. Cool 10 min. longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over warm cake. Cool completely.

50: There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. --Thomas Wolfe

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