BC: The End
FC: Our Favorite Foods
1: Desserts Apple Crisp- - - - - - - - - - - - - 11 Bread Pudding- - - - - - - - - - - 9 Buttercream Icing Buttermints- - - - - - - - - - - - -16 Cake mix cookies Caramels- - - - - - - - - - - - - - 15 Carmel (for Sweet Rolls)- - - - - - 6 Carrot Cake- - - - - - - - - - - - - 3 Cherry Turnover- - - - - - - - - - 2 Chocolate Gooey Buttercake Coconut Buttercream Icing- - - - 14 Coconut Cookies- - - - - - - - - - 8 Cream Cheese Icing- - - - - - - - 3 Cream Pie filling- - - - - - - - - 20 French Toast Casserole- - - - - - 12 Fruit Cocktail Cake- - - - - - - - 17 German Chocolate Cake- - - - - 13 Gooey Butter Cake Grape Salad- - - - - - - - - - - - 2 Honey Bun Cake- - - - - - - - - 10 Hot Fudge Pudding Cake- - - - 10 Lemon Cheesecake- - - - - -18 & 19 Lemon meringue pie- - - - - - - -21 Meringue- - - - - - - - - - - - - -20 Peaches & Cream- - - - - - - - - 19 Peanut Butter Balls- - - - - - - - 15 Pineapple upsidedown cake Pumpkin Cheese Cake Puppy Chow- - - - - - - - - - - - 16 Purple Salad- - - - - - - - - - - - 8 Salt Icing- - - - - - - - - - - - - - 5 Slimey Bottom- - - - - - - - - - - 12 Strawberry Punchbowl- - - - - - - 7 Suzie-Q-Cake- - - - - - - - - - - 4 Sugar Cookies- - - - - - - - - - - 5 Sweet Roll Dough- - - - - - - - - 6 Texas Cake- - - - - - - - - - - - - 14 | Toffee Pie- - - - - - - - - - - - - - -7 Toll House Pi- - - - - - - - - - - - 9 Turkey Cookies- - - - - - - - - - - 5 White Chocolate Cheesecake- - - 11 Zucchini Bread- - - - - - - - - - - 17 Not Desserts
2: Grandma Janet | Cherry Turnover | 2-8 oz cream cheese 3/4 c. powdered sugar 1 tsp. vanilla Blend the above ingredients together. 2 cans crescent rolls 3/4 c. powdered sugar 1 20 oz. Cherry pie filling 3 Tbsp milk Spread 1 can crescent rolls on bottom of a 9x13. Cover with the cream cheese mixture, then with the pie filling. Layer the second can of crescent rolls. Bake. Mix the powdered sugar and milk to make a glaze then drizzle over the pastry. 350 degrees 30 min. | 1 Kim Smith Grape Salad 8 oz cream cheese 1/2 c. sour cream 1/2 c. powdered sugar plus or minus 1 tsp. vanilla 1/2 c. brown sugar (more or less) 1/2 c. crushed pecans (or whatever you have) 2 lbs. of grapes (or however much you want) Cream together cream cheese, sour cream, powdered sugar, and vanilla. Stir into grapes. Put in bowl that it is to be served from. Mix together brown sugar and crushed pecans. Spread brown sugar mixture over the top of grapes. n/a n/a | 2
3: Grandma Janet Carrot Cake 2 c. sifted flour 2 c. sugar 2 tsp. baking powder 1 1/2 c. oil 1 1/2 tsp. baking soda 4 eggs 1 1/2 tsp. cinnamon 2 c. shredded carrots 8 1/2 oz. crushed pineapple (drained) 1/2 c. chopped pecans 1/4 tsp. salt 1 c. coconut Sift flour, baking powder, baking soda, salt, & cinnamon into a bowl. Add sugar, oil & eggs (beat at med. speed x 1 min) Stir in carrots, pineapple, nuts & coconut. Divide batter into 3 greased and floured 9 in. cake pans. 350 degrees 25-40min (clean toothpick) | Grandma Janet Cream cheese icing (for carrot cake) 1 1/2 stick butter 12 oz. cream cheese 2 tsp. vanilla 1 1/2 lb. powdered sugar Cream together cream cheese, butter and vanilla. Gradually add in powdered sugar to desired consistency. n/a | 3
4: Suzie Q Cake Filling From: Grandma Janet 1 c. milk 1 c. sugar 5 tbsp. flour 1/2 tsp. salt 1/2 c. margarine 1 tsp. vanilla 1/2 c. Crisco 1. Cook milk and flour together then cool. 2. Cream together margarine, crisco, salt, sugar & vanilla. 3. Beat both parts together until fluffy. | Suzie Q Cake Icing 6 Tbsp. butter 1/2 c. cocoa 2 1/2 c. powdered sugar 1/3 c. milk 1 tsp. vanilla Cream together butter and vanilla. Gradually add in powdered sugar and cocoa. Mix in milk as needed to achieve desired consistency | Suzie Q Cake-- Cake 1 boxed devil's food cake mix. Prepare according to package directions. Divide batter into 2 9x13 greased & floured pans. Bake according to package directions. Cool cakes. Layer filling between two cakes. Top with icing. Refrigerate. | 4
5: "Turkey Cookies" 1 1/2 c. sugar 1 tsp. salt 2 tsp. vanilla 1 c. margarine 2 eggs 2 3/4 c. flour 1 tsp. baking powder | Mix together sugar, salt, vanilla & margarine. Beat in eggs, gradually add remaining ingredients. Chill. Roll out dough, cut into desired shapes. Bake at 375 degrees for 10 to 12 min. | Salt icing 2 c. powdered sugar 1 tsp. vanilla 3 tbsp. milk 1/2 tsp. salt Mix together. Put on cookies. | 5 | Sugar Cookies 1 c. butter 2 eggs 1 c. sugar 1 c. oil 1 c. powdered sugar 1 tsp. salt 1 tsp. baking soda 1 tsp vanilla 1 tsp. cream of tartar 4 c. flour | Combine butter, sugar, & vanilla. Beat in oil & eggs. Mix in salt, baking soda & cream of tartar. Gradually beat in flour. Bake at 350 degrees 8-10 min.
6: Kim Smith Sweet Roll Dough 1 c. milk 2 tsp. salt 1/4 c. butter 2 pkg. yeast 2 eggs 1/2 c. water 1/2 c. sugar 5 c. flour Mix warm milk & melted butter. Wisk in salt, sugar & eggs. Dissolve yeast in water. Once dissolved, add to the sugar/milk mixture. Gradually mix in flour, kneading into dough ball. Place in greased bowl. Allow to raise. Punch down, divide into 2 balls & roll out dough making either crescent rolls or cinnamon rolls. Sit aside, covered and allow to raise. 350 degrees ~12 min. | Better Homes and Gardens Carmel Pecan Rolls 2/3 c. brown sugar 1/4 c. butter/margarine 2 Tbsp. light colored corn syrup Stir over medium heat until combined. Divide evenly between 2 pans. Sprinkle pecans in bottow of pan. Place cinnamon rolls on top and bake normally. When removed from oven flip pan over onto a plate. | 6
7: Kim Smith Strawberry Cheesecake Punchbowl 2 quarts sliced strawberries 2 c. powdered sugar 2 tbsp. sugar 16 oz. cool whip 16 oz. cream cheese 1 tsp. vanilla 1 c. sour cream Angel food cake Beat together cream cheese, sour cream, p. sugar & vanilla. Fold in cool whip. Chop up angel food cake into 1 in. cubes. sprinkle sugar over strawberries and allow to sit. In large punch bowl layer 1/2 the cake, 1/2 the berries & 1/2 the cream cheese mixture. Then repeat. | Grandma Janet Toffee Pie 1 1/2 c. milk 1- 5.9 oz. instant chocolate pudding 8 oz. cream cheese 1 c. powdered sugar 16 oz. cool whip 1 bag heath bits 2 chocolate pie crusts Mix together milk and instant pudding until smooth. Cream together cream cheese and powdered sugar. Cream together the pudding mixture and cream cheese mixtures. Fold in cool whip and heath bits (reserve some bits for garnish. Divide the mixture into 2 chocolate pie crusts and garnish with come heath bits. n/a n/a | 7
8: From the kitchen of: Kim Smith Recipe for: Coconut Cookies 2 sticks margarine 1 Tbsp. baking powder 1 c. sugar 1 tsp. baking soda 1 c. brown sugar 1/4 tsp. salt 2 eggs 2 1/2 c. flour 1 c. quick oats 1 c. coconut Cream together sugar and butter. Beat in 2 eggs. Gradually add in remaining ingredients. Bake at 350 degrees for 11-13min. | From the Kitchen of: Grandma Janet Recipe for: Purple Salad 8 oz cream cheese 1 can chunk pineapple (drained) 1 can bing cherries 2 cups mini marshmallows 16 oz. coolwhip 1/2 cup powdered sugar Whip cream cheese with 1/4 cup cherry juice. Beat in powdered sugar. Fold in cool whip. Add pineapple, cherries, & mini marshmallows. Refrigerate until ready to serve. | 8
9: From the Kitchen of: Kim Smith Recie for: Toll House Pie 1 pie shell unbaked 1/2 c. brown sugar 2 eggs 1 c. butter, melted and cooled 1/2 c. flour 1 c. chocolate chips 1/2 c. sugar 1 c. walnuts | Beat eggs until they foam, add flour sugar and brown sugar, beat until blended. Blend in butter. Stir in chocolate chips and nuts. Pour into pie shell and bake for 1 hour. Bake at 325 degrees for 1 hour. | From the Kitchen of: The White Spot Recipe for: Bread Pudding ************************************************************ 8 eggs 3 tsp. cinnamon 2 c. sugar dash of vanilla 1 1/2 sticks butter ~ 1/2 gallon milk 3/4 loaf of bread | Whisk egg, sugar, cinnamon, vanilla. Add not quite a 1/2 gallon of milk, then stir in 3/4 loaf of bread and melted butter. Pour into 9x13 (bake in water bath) Bake at 350 degrees for 1 hour. ************************************************************************* | Recipe for: Bread Pudding Sauce 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 tsp. vanilla 1 tsp. butter Cook sugar, water, and cornstarch in sauce pan until thick, add vanilla and butter. | 9
10: From the kitchen of: Katelyn Smith Recipe for: Hot Fudge PuddingCake 4 tsp. instant coffee 3 c. water 1 1/3 c. cocoa 2/3 c. brown sugar 2 c. sugar 12 Tbsp. unsalted butter 4 oz. semi-sweet chocolate 1 1/2 c. flour 4 tsp. baking powder 2 Tbsp. vanilla 2/3 c. whole milk 1/2 tsp. salt 2 large egg yolks Stir coffee into water. Stir together 2/3 c cocoa, brown sugar, and 2/3 c of sugar in a bowl. Melt butter, remaining 2/3 c cocoa, and chocolate in a bowl over a sauce pan. Set aside to cool. Whisk flour and baking powder in a bowl and set aside. Whisk remaining 1 1/3 c sugar, vanilla, milk and salt until combined. Whisk in yolks, then add chocolate mixture. Add flour mixture until evenly moistened. Pour batter into a greased 9x13. Sprinkle cocoa/sugar mixture over batter, gently pour coffee over cocoa mixture. Bake until cake is puffed ad beginning to pull away from sides. Bake at 325 degrees for about 45 min. allow to cool for 30 min. | From the kitchen of: Betty Crocker Recipe for: Honey Bun Cake 1 pkg. butter recipe yellow cake mix 1 c. butter or margarine 4 eggs 8 oz. sour cream 1/2 c. brown sugar 1/2 c. chopped pecans 2 tsp. cinnamon 1 c. powdered sugar 1 Tbsp. milk 1 tsp. vanilla Remove 1/2 c. dry cake mix and reserve. Mix remaining cake mix with butter, eggs, and sour cream on medium speed x 2 min. Spread 1/2 the batter in the bottom of a greased 9x13. Stir together 1/2 c. cake mix with brown sugar and pecans and cinnamon, sprinkle mixture over batter in the pan. Dollop other 1/2 of the batter over the brown sugar mixture and spread. Bake 30-33 min at 375 degrees. Stir together p. sugar, milk and vanilla. Poke top of warm cake with fork and drizzle over glaze. | 10
11: From the kitchen of: Kim Smith Recipe for: Apple Crisp 2 c. sugar (divided) 4 tsp. lemon juice 1 1/2 c. flour 1/2 c. water 1/2 tsp. salt 1 tsp. cinnamon 12 Tbsp. butter 12 tart apples peeled & sliced Combine 1 c. sugar, lemon juice, water, and cinnamon in 9x13 pan and toss with apples. Combine 1 c. sugar, 1 1/2 c. flour, 1/2 tsp salt, 12 Tbsp. butter until it is crumbly. Smooth sugar/flour mixture over apples. Bake at 375 degrees for 45 minutes. | From the kitchen of: Grandma Janet Recipe for: White Chocolate Cheesecake 16 oz. cream cheese softened 1/2 c. sugar 1/2 tsp. vanilla 2 eggs 2/3 c. white chocolate chips (divided) 1 chocolate pie crust Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Stir in 1/3 cup white chocolate chips. Pour in crust and sprinkle with remaining chocolate. Bake at 350 degrees for 35 minutes until center is almost set. Allow to cool and refrigerate for 3 hours before serving. | 11
12: From the kitchen of: Grandma Janet Recipe for: Slimy Bottom 1/2 c. butter 1 c. flour 1 c. water 4 eggs Bring butter & water to a boil, stir in flour until it forms a ball. Add eggs, 1 at a time, beating well after each. Put in a greased 9x13 pan and bake at 375 degrees for 35 minutes. Cool. 3 c. milk (divided) 8 oz. cream cheese 3 small chocolate instant puddings 16 oz. cool whip Mix instant pudding wit 2 3/4 c. milk. Mix cream cheese with 1/4 c. milk. Mix the 2 mixtures together, pour into crust. Top with cool whip. Refrigerate. | From the Kitchen of: Ruth Weisman Recipe for: French Toast Casserole 12 slices of Texas Toast 16 oz. cream cheese 1 c. fresh or frozen blueberries 10 eggs 2 c. milk 1/3 c. maple syrup Cream together cream cheese and maple syrup. Whisk together eggs and milk. Mix both mixtures together. Fold in blueberries and Texas Toast torn into cubes. Pour into 9x13 and bake at 350 degrees for 30 minutes covered with foil and 30 minutes uncovered. Sauce: 1 c. water 1 c. sugar 1 Tbsp. cornstarch 2 c. blueberries 1 Tbsp. butter Dissolve cornstarch in 1/2 c. water, set aside. Cook 1/2 cup water, sugar and blueberries add cornstarch to thicken remove from heat and add butter. | 12
13: Recipe for: German Chocolate Cake 4 oz. Baker's German's Sweet baking chocolate 1/2 c. water 2 c. sugar 2 c. flour 4 egg yolks 1 tsp. vanilla 1 tsp. baking soda 1 c. buttermilk 1 c. butter or margarine 4 egg whites Microwave chocolate & water in microwavable bowl on high for 1 1/2-2 min, until chocolate is almost melted (stir until melted). Mix flour, baking soda, & salt & set aside. Beat butter & sugar in bowl with electric mixer on medium until light & fluffy. Add egg yolk 1 at a time. Stir in chocolate mixture & vanilla. Add flour alternating with buttermilk,beating after each addition until smooth. Beat egg whites in a bowl until stiff peaks form. Gently stir into batter. Pour into three 9 in. cake pans that have been lined with wax paper. Bake at 350 degrees for 30 min. or until cake springs back when lightly touched in the center. Immediately run spatula between cakes & around sides of pan. Allow to cool completely. | Recipe for: Coconut-Pecan Filling and Frosting 12 oz. evaporated milk 1 1/2 c. sugar 3/4 c. butter/margarine 1 1/2 tsp. vanilla 4 egg yolks (slightly beaten) 1 1/2 c. chopped pecans 2 1/3 c. flaked coconut Stir milk, sugar, butter, egg yolks, ad vanilla in saucepan. Stirring constantly, cook on medium heat for 12 min. or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 c. | 13
14: From the kitchen of: America's Test Kitchen Recipe for: Coconut Buttercream Icing 4 egg whites 1 c. sugar 1/4 c. cream of coconut Pinch of salt 1 tsp. vanilla 1 tsp. coconut extract 1 lb. butter cut into pieces Combine egg whites, sugar, & salt into mixing bowl over simmering water. Whisk until opaque and 120 degrees (~2minutes) Beat in mixer until about 80 degrees (~7 minutes) Reduce speed & add butter 1 piece at a time. Add remaining ingredients & beat at medium speed for about 1 minute. | From the Kitchen of: Kim Smith Recipe for: Texas Cake 2 c. sugar 1 c. water 3 Tbsp. cocoa 2 c. flour 2 sticks of butter 1/2 tsp. salt 2 eggs 1 tsp. vanilla 1/2 c. buttermilk Mix flour sugar & salt into bowl, set aside. Mix water, butter, & cocoa in sauce pan & bring to a boil. Mix into flour mixture, allow to cool slightly. Then beat in eggs & vanilla. Combine buttermilk & baking soda, allow to foam up then add the the batter. Bake at 350 degrees ~30 minutes. Recipe for: Icing 1 stick butter 3-4 Tbsp. cocoa 1 lb. powdered sugar 1 tsp. vanilla Cream together butter & vanilla. Slowly add in powdered sugar & cocoa. Add enough milk to cream together. Apply in dollops to hot cake spread evenly on cake. | 14
15: From the Kitchen of: Kim Smith Recipe for: Caramels 4 c. sugar 3 pts. cream 3/4 lb. butter 4 c. brown sugar 4 c. white syrup 2 c. pecans (optional) Mix sugar & syrup together and 1/2 of the cream. Cook on medium heat to "soft ball stage" on candy thermometer. Add other 1/2 of the cream and the butter. Continue to cook until a small amount of caramel put in cold water is the consistency you like. Pour into greased pans and allow to cool. Cut into desired sized pieces and wrap in wax paper. | From the Kitchen of: Grandma Janet Recipe for: Peanut Butter Balls 1 box powdered sugar 3 c. rolled rice crispies 1 lb. peanut butter 1 stick soft margarine 1 sm. pkg. chocolate chips 1/3 block paraffin Mix powdered sugar, rice crispies, peanut butter, and margarine to a consistency that you can roll into balls. Roll into balls. Melt chocolate chips and paraffin together in double boiler. Dip balls in chocolate. Refrigerate. | 15
16: Recipe for: Puppy Chow 12 oz. bag chocolate chips 1 box of honey cereal (ex: 1 c. peanut butter Golden Grahams, Honey Chex) 1 stick butter Powdered sugar Melt together chocolate chips, peanut butter, and butter. Pour over cereal coating evenly. Put powdered sugar in a brown bag, add cereal close bag and shake to coat cereal with powdered sugar. | Recipe for: Butter Mints 1 c. sifted powdered sugar 8 oz. cream cheese dash of salt 1 tsp. vanilla 1/4 tsp. butter flavor 1/4 tsp. flavor milk food coloring sugar Cream together cream cheese, vanilla, salt, flavoring, and desired food coloring. Gradually beat in powdered sugar. Use milk as needed to produce the desired consistency. Refrigerate until ready to shape mints. Roll dough into balls, roll in sugar and press into mint press. | 16
17: Zucchini Bread 2 c. sugar 1 c. cooking oil 3 c. flour 2 c. grated zucchini 3 eggs 2-3 tsp. vanilla 3-4 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1/4 c.milk 2/3 c. nuts Blend sugar, oil and eggs. Stir in zucchini, the add the rest of the ingredients except for the nuts. Beat with mixer. Stir in nuts. Grease 2 9x5x3 loaf pans. Bake at 325 degrees for 1 hour. | Fruit Cocktail Cake 1 1/2 c. sugar 2 tsp. baking soda 2 c. flour 1/4 tsp. salt 2 c. fruit cocktail & juice 2 eggs 1/2 c. brown sugar 1/2 c. chopped nuts Mix together sugar, baking soda, flour, salt, fruit & eggs. Spread mixture in 9 x 13. Sprinkle brown sugar and nuts over top and bake at 350 degrees for 35-40 minutes. Frosting 3/4 c. sugar 1 tsp. vanilla 1 c. coconut 1 stick oleo Boil ingredients for 1 minute and pour over cake while still hot. | 17
18: 5 oz Keebler Animal Crackers 3 T sugar 4 T butter Preheat oven to 325. Crunch up crackers, add sugar, then melted butter. Press into bottom of springform pan (use a glass to smash it to avoid messy fingers). Bake for 15-18 minutes until golden brown. Let cool approx 30min. Wrap pan in aluminum foil. | Lemon Cheesecake Crust | 1 c. sugar 1 Tbsp. lemon zest 1/4 c. lemon juice 1 1/2 lbs. cream cheese 4 lg eggs 2 tsp. vanilla 1/4 tsp. salt 1/2 c. heavy cream 1/4 c sugar and mix into lemon zest w/ food chopper. Then add remaining cup of sugar—sit it aside. Using paddle attatchment beat cream cheese on low to soften. (room temp cubed up) add sugar increase speed to medium for approx 3 min (until creamy). Reduce speed, add eggs, beat until incorporated, add lemon juice, vanilla and salt. Mix. Then add heavy cream. Put in springform pan. Put in water bath (appox way up pan) Bake at 325 x 55-60min (center should jiggle slightly) Turn off oven, prop open door let sit x 60 min. Take out of oven, out of bath, run knife around side let sit at room temp x 2 hours. | Lemon Cheesecake Filling | 18
19: Lemon Cheesecake Curd | 1/3 c. lemon juice 2 eggs and 1 egg yolk 1/2 c. sugar 2 Tbsp. butter 1/4 tsp. vanilla Pinch of salt 1 Tbsp. heavy cream Heat lemon juice in pan until hot (not boiling) in separate bowl wisk eggs w/ sugar, pour hot lemon juice into egg mixture slowly while stirring. Put back in sauce pan and cook over medium heat. Constantly stirring until it coats the back of your spoon (longer than you want to). Remove from heat, stir in butter, then salt vanilla and cream. Put plastic wrap directly onto it, and refrigerate for at least 4 hours. | Cake 1 1/2 c. flour 2 tsp. baking powder 1 c. milk 6 Tbsp. melted margarine 2 eggs 2 regular pkg. vanilla pudding (cook) 1 tsp. salt 1 lg. can sliced peaches-drained, reserve juice Topping 1 c. sugar 2-8 oz. cream cheese 6 Tbsp. peach juice Beat together flour, b. powder, milk, butter, eggs, salt, & pudding. Put in greased 9 x 13 pan. Top with peaches. Beat together crm. cheese, sugar peach juice. Spread mixture over cake. Bake at 350 degrees for 35-40 minutes. Top with 2 tsp. sugar & cinnamon. | Peaches & Cream | 19
20: 3 egg whites 1 tsp. cream of tartar 1/2 tsp. vanilla 6 Tbsp. sugar Allow egg whites to stand at room temp. for 30 min. Combine egg whites, vanilla, & crm. of tartar in lg. bowl & beat at medium speed for 1 min. or until soft peaks form. Gradually add sugar (approx. 1 Tbsp. at a time) beating at high speed (approx. 4 min.) until stiff, glossy peaks form, & sugar is dissolved. Spread over hot pie filling, making sure to seal edge of pastry. Bake as directed in pie recipe. (enough for 1-9 in. pie crust) (Four egg white meringue: 4 egg whites, 1 tsp. vanilla, 1/2 tsp crm of tartar & 1/2 c. sugar. Prepare the same way, beat about 5 min. until soft peaks form.) | Meringue | 4 egg yolks 1/4 c. cornstarch 3/4 c. sugar 2 1/2 c. half & half, light cream, or milk 1 1/2 tsp. vanilla 1 Tbsp. butter or margarine In med. saucepan combine sugar, & cornstarch. Gradually add in half & half. Cook/stir over med-high heat until thickened and bubbly. Reduce heat & cook/stir x 2 min. In separate bowl beat egg yolks. Slowly add in 1 c. of hot filling to yolks. Add egg yolk mixture to saucepan. Bring to a gentle boil, redue heat, cook/stir x 2 min. Remove from heat. Stir in butter & vanilla. Keep warm while preparing 4 egg white meringue. Pour into baked pie crust , top with meringue, bake for 30 min. at 325 degrees. Cool on wire rack x 1 hr. Chill x 3-6 hrs. Coconut: Stir in 1 c. coconut with butter & vanilla & top meringue with 1/3 c. coconut before baking. Banana: Arrange approx. 3 sliced bananas to crust before adding filling | Cream Pie Filling | 20
21: Lemon Meringue | 3 eggs 1 1/2 c. sugar 3 Tbsp. flour 3 Tbsp. cornstarch 1/3 c. lemon juice 2 Tbsp. butter or margarine 1-2 tsp. shredded lemon peel Dash of salt Separate egg yolks and whites, set aside yolks for filling & whites for meringue. In med. saucepan combine sugar, flour, cornstarch, & a dash of salt.. Gradually stir in 1 1/2 c. water. Cook/stir over med-high heat until mixture is thick & bubbly, reduce heat. Cook/stir x 2 more min. In separate bowl beat egg yolks. Slowly add in 1 c. of hot filling to yolks. Add egg yolk mixture to saucepan. Bring to a gentle boil, redue heat, cook/stir x 2 min. Remove from heat. Stir in butter & lemon peel. Keep warm while preparing meringue. Pour into baked pie crust , top with meringue. Bake for 15 min. Cool on wire rack x 1 hour. Chill x 3-6 hrs. | Pumpkin Cheesecake | 21
22: Recipe for: Pineapple Upsidedown Cake | . | 22 | Recipe for: Wedding Cake Icing 1 egg white 2-6 c. powdered sugar 3/4 c. crisco 1/4 tsp. salt 1 tsp. vanilla 1/2 stick butter Water as needed Beat 1 egg white stiff, add 2 cups of powdered sugar. Beat on low. Alternate adding crisco with 2-4 cups more of powdered sugar. Add a tsp. of vanilla & 1/4 tsp. of salt. Add water if too thick (which it will be). Add a 1/2 stick of butter.
23: . | 23 | Recipe for: Butter Frosting 3/4 c. butter softened 8 c. powdered sugar 1/3 c. milk 2 tsp. vanilla Beat together butter on med. speed. Gradually add in 2 cups of powdered sugar. Beat in 1/3 c. milk and vanilla. Gtradually beat in remaining sugar. Beat in additional milk to reach spreading consistency.
24: Cake mix cookies 1/2 c. margarine 1 egg 1 cake mix 2 Tbsp. water Beat ingredients together. Bake at 350 degrees until done. Top with icing if desired. | . | 24 | Weight Watchers' Crustless Pumpkin Pie 1 can pumpkin 1/2 c. egg beaters 1/2 c. splenda 1/2 tsp. salt 1 tsp. pumpkin pie spice 1 c. skim milk Beat ingredients together, pour into pie plate. Bake at 400 degrees for 15 minutes then 350 degrees x 45 minutes.
25: Gooey Butter Cake | Chocolate Gooey Butter Cake 1 devil's food cake mix 3 eggs 1 c. butter melted 3 3/4 c. powdered sugar 8 oz. cream cheese 1/2 c. cocoa powder 2 Tbsp. cocoa powder 1 1/2 tsp. vanilla Beat together cake mix, 1 egg, and 1/2 c. melted butter. Press into greased 9x13 pan. (press dough about 1/2 in. up sides of pan. Beat cream chees with 1/2 c. cocoa powder, powdered sugar, & vanilla. One at a time beat in the remaining 2 eggs., then beat in remaining 1/2 c. melted butter. Beat until smooth. Spread over dough in 9x13. Bake at 350 degrees for 25 min. (until set). Let cool. Mix 2 Tbsp. cocoa and 2 Tbsp. powdered sugar and sprinkle over cake to garnish. | 25
26: Green Bean Casserole 1 can crm. of mushroom soup 1/2 c. milk 4 c. french cut green beans 1 1/3 c. French's fried onions In casserole dish, mix together green beans, milk, cream of mushroom soup, & 2/3 c. of fried onions. Bake at 350 degrees for 25 minutes. Top with remaining onions and bake for 5 more minutes. | Chinese Cole Slaw 1 lb. Cole Slaw 2 pkg. Chicken Ramen Noodles crushed 4 green onions 4 oz. sunflower seeds Dressing 1/2 c. sugar 1/2 c. oil 1/2 c. vinegar 2 pkg. chicken flavor from Ramen noodles Toss together slaw, ramen noodles,green onions, and sunflower seeds. Mix together dressing ingredients. Toss dressing with slaw mixture. Refrigerate. | 26
27: Meatballs 2 lb. hamburger 1 lb. sausage 5 oz. evaporated milk 2 c. old fashioned oats 1/2 tsp. pepper 2 tsp. chili powder 1/2 tsp. garlic powder 2-3 tsp. salt 2 eggs 1/2 c. chopped onion Bake at 400 degrees x 45 min. Add sauce then 15 more min. Sauce 2 c. ketchup 1 1/2 c. brown sugar 1 tsp. liquid smoke 1/2 tsp. garlic powder 1/2 c. chopped onion | Pork Loin Roast 2 Tbsp. fresh sage 2 Tbsp. fresh rosemary 1 Tbsp. dry white wine 1 Tbsp. olive oil 10 garlic cloves 1 Tbsp. fennel seeds 1 1/2 Tbsp. Kosher salt 6 lb. pork roast Blend dry ingredients in food processor. Add wet ingredients. Make 3 small cuts in meat put mixture in holes. Spread remaining spice blend on the outside of meat. Tie with butchers twine. Bake at 275 degrees to internal temperature of 160 degrees. (Approx. 6 hrs) | 27
28: 1 head of lettuce 4 med. tomatoes diced 1 onion diced 1 lb. cooked drained ground beef 4 oz. cheddar cheese 1 can red kidney beans (drained) 1 can sliced black olives 1/2 c. Russian dressing 3/4 c. french dressing 1 bag crushed taco flavored Doritos Toss together lettuce, tomatoes, onion, kidney beans, black olives & cheese. Mix in ground beef & dressing. Refrigerate. Add Doritos just before serving. | Connie's Taco Salad | 3 1/2 c. flour 2 tsp. salt 1 Tbsp. shortening 4 egg yolks 1 c. milk Combine flour & salt. Cut in shortening until combined. Form hole in middle of dry ingredients. Whisk together yolks & milk, pour into hole. Gradually work into flour. | Dumplings | 28
29: French Dip | 4 lb. Roast 1 pk. onion soup mix 1 Sauteed onion 1/8 tsp. garlic powder 5 c. water 1/4 c. worchestershire 1/4 c. soy sauce 1-2 Tbsp. better than boullion (beef) Place roast in crockpot, pour in water, add remaining ingredients. Cook on low for 8 to 10 hours. Remove roast, shred, add back to juice. Serve on rolls with juice from crockpot. | approx. 1/3 c. drippings approx. 1/4 c. flour approx. 2-3 c. milk salt & pepper to taste Brown flour in drippings. Whisk in milk until desired consistency. Flavor with salt & pepper | Gravy | 29
30: 2 can of chicken broth 2 cans white shoepeg corn 2 cups chicken 2- 16 oz. cans northern beans White chili spices ( 1 smashed) Jalapenos to taste Mix it together. Eat with cornbread. | White Chili | 1 c. Helman's Mayo 1/3 c. sour cream 1 in. anchovie paste Pepper Onion salt to taste Garlic powder to taste 2/3 c. parmesean cheese 1 head lettuce Crushed croutons Mix together Helman's, sour cream, anchovie paste, pepper, onion salt, garlic powder, & parmesean cheese. Allow to stand 10 minutes. Mix with lettuce & crushed croutons. | Moonlight Salad
31: King Ranch Chicken | 1/4 c. margarine 1 chopped green pepper 1 chopped onion 2 cans cream of chicken 2 c. shredded cheddar cheese 2 c. cubed chicken 2 cans Rotel tomatoes w/ green chilies 12 corn tortillas torn into bite sized pieces Melt margarine in lg saucepan. Add pepper & onion. Cook over med. heat until tender. Bend in soup, tomatoes & chicken. Place layer of 4 tortillas in bottom of 9x13. Top with 1/3 of the tomato mixture, then 1/3 of the cheese. Repeat 2 more times. Bake at 325 degrees for 40 minutes or until bubbling. | 8 oz. sour cream 2 c. shredded cheddar cheese 1 tsp. salt 1/4 tsp. pepper 2 c. crushed cornflakes 1/4 c. melted butter/margarine 1/2 c. melted butter/margarine 1 can crm of mushroom or ck soup 2 lb. thawed shredded hashbrowns In 9x13 mix hashbrowns, 1/2 c. melted butter crm of whatever soup, cheese, salt, & pepper. Sautee cornflakes in 1/4 c. of butter and spread over top of potatoes. Bake at 350 degrees for 40-60 minutes. | Hashbrown Casserole
32: Pasta con Broccoli 1 can tomatoes (chopped & drained) 1 lb. cavatelli 2 pkg. frozen broccoli 1/2 pt. whipping cream 1 jar Ragu sauce 8 oz. Parmesan Cheese 1 1/2 c. sliced mushrooms Garlic salt 2 stick melted butter Pepper OR 1 lb. cavatelli 20 oz. half & half 3 oz. tomato sauce 6 Tbsp. butter 1 1/2 frozen chopped broccoli 1 1/2 c. sliced mushrooms 1 tsp. garlic salt 1/4 tsp. white pepper 3/4 c. parmesan cheese | Weight Watchers' Green Bean Chili 1 lb. 99% ff ground turkey 1 lg. can tomato juice 1-2 pkg. chili seasoning 4 cans french green beans 2 cans diced tomatoes Chopped onion splenda & vinegar to taste Brown turkey with onion. Add chili seasoning. Add other ingredients. Allow to simmer. | 32
33: Shepherd's Pie 2 1/2 lb. potatoes 1 1/2 c. sour cream Salt & pepper 1/2 c. chopped onion 1 tsp. garlic salt 2 lb. ground beef 1 sweet red pepper 1 can crm. of mushroom 1 can corn 2 Tbsp. butter Boil potatoes. Mash potatoes with sour cream, milk, add salt & pepper to taste. Cook hamburger with onion & red pepper. Drain & add garlic salt. Place in 9x13 mix in soup and corn. Top with mashed potatoes. Bake at 350 for 30-35 min. Place under broiler for a few min. if desired. | Corn Casserole 1 can creamed corn 1 can regular corn w/ liquid 1 stick butter 1 box corn bread mix 2 eggs 8 oz. sour cream 2 c. shredded sharp cheddar Mix in glass 9x13 bake at 325 degrees for 35 to 45 minutes. | 33
34: 1 lb. Shop 'n' Save Sausage 1/2 lg. onion chopped 1/2 Tbsp. minced garlic 1 c. flour Milk Salt & pepper Fry sausage with onion & garlic extra hard. Gradually add 1 c. flour. Add milk stirring constantly to desired consistency. Add salt and pepper to taste. | Gravy Recipe | . | Beef Stew | Stew meat 1 Tbsp. olive oil 2 c. chopped onion 3 garlic cloves 3 Tbsp. flour 1 c. water 2 c. chicken broth 2 bay leaves 1 tsp. dried thyme 1 1/2 lb. potatoes diced 1 lb. carrots chopped 1 pkg. frozen peas 1/3 c. minced parsley 1/4 tsp. salt Lightly coat stew meat with flour then brown in skillet with olive oil. Remove meat from skillet & toss in crockpot. Sautee garlic and onion in skillet, toss in crockpot. Add remaining ingredients except for the peas to crockpot. Cook on low until potatoes and carrots are tender, add frozen until hot. Remove bay leaves before serving.
35: Apple Stuffed Pork Loin Roast | 3 Tbsp. olive oil 1 lg. onion chopped 2 granny smith apples chopped 8 fresh sage leaves 2 c. white bread cubed (no crust) 1 egg 2 Tbsp. butter Salt & pepper 3 lb. pork loin roast butterflied 1/2-1 c. ck. broth In skillet heat olive oil the add onions, apples & sage to sautee. Remove from heat, gently stir in bread, beaten egg, butter, salt & pepper. Add ck. broth gradually until everything is moistened. Let stuffing cool before adding to pork loin. Butterfly pork loin. Spon stuffing down the pork horizontally. Roll the pork over the stuffing jelly roll style ending with the seam down and fat up. Score fat in diamond pattern. Tightly tie pork roast up with butchers twine. Season with salt & pepper. Roak in 375 degree oven for approx. 90 minutes until internal temperature in 160 degrees. Let rest 15 minutes before slicing. | 1 1/2 lb. round steak 2 c. flour. 1/2 tsp. salt 1 tsp. pepper 1/2 c. milk 3 eggs (consider adding thyme or cayenne pepper) Cut round steak into desired sized pieces. Tenderize until approx. double in size. In bowl place dry ingredients for dredging. In bowl beat together eggs and milk. Dip meat in flour, then milk, then flour again. Heat vegetable oil in skillet (ready when drop of water sizzles) Cook on 1st side for 3-4 minutes (when juice starts bubbling out) flip & cook approx. 5 more minutes. | Chicken Fried Steak