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Vintage Wedding

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S: A COLLECTION OF RECIPES from Godmother Carol


FC: SANTA BARBARA, CA | Bon Appétit! | A COLLECTION OF RECIPES from Godmother Carol

1: C R | &

2: GODMOTHER CAROL | Dear Chauncie Happy Wedding Day I wish for you and Martin a healthy, happy, joyful life from this day forward. I am sure you would never expect a cookbook from me. SURPRISE!!! The recipes are some of my favorite ones. Of course you know I do not claim to have made all of them. Only a few. A very few ;o) I’ve enjoyed many of them by way of some really good cooks and I chose the others to add to my collection. I sincerely hope you will find something you both will like. Enjoy, Lots and lots of love to you both. God bless, Godmother Carol

3: Enjoy Blissful Bites together . . .

4: Blissful Bites . . .

5: Chauncie and Ron


8: Disappearing Buffalo Chicken Dip iNGREDIENTS: 2 cups diced or shredded cooked chicken 1/3 cup Frank’s Redhot Original Cayenne Pepper Sauce 1 cup Hellmann’s Real or Light Mayonnaise 1 cup shredded cheddar cheese 2 Tbsp. finely chopped green onions 1 tsp. lemon juice 1 cup crumbled blue cheese Directions Preheat oven to 375F. Toss chicken with Frank’s Redhot Sauce. Stir in remaining ingredients, except blue cheese. Turn into 1 1/2-quart shallow casserole; sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. | Fruit Dip iNGREDIENTS: 8 oz cream cheese 1 jar marshmallow cream Directions: Blend together until smooth and creamy. Chill at least 1 hour. Serve with a place of assorted pieces of fresh fruit, cut into dipping sizes and pierce with toothpicks or serving picks. | Spinach Dip INGREDIENTS: 1 pt. sour cream 1 cup mayo (2 oz) pkg. dry leek soup mix (about cup) 1 10 oz package frozen chopped spinach 1/2 cup chopped parsley 1/2 cup green onion, chopped 1 tsp. dry dill 1 tsp. dry Italian salad dressing mix Assorted raw vegetables for dipping In large bowl combine all ingredients. Refrigerate until ready to serve-up to 2 days.

9: SNACKS, SOUPS & SALADS | Trail Mix Dip INGREDIENTS: 2/3 cup Skippy Super Chunk or Creamy Peanut Butter 2/3 cup fat-free milk 1/2 cup low-fat granola raisins 2 tbsp. sweetened, dried cranberries Directions: Whisk together peanut butter and milk in medium bowl. Stir in granola, dried cranberries, and apricots. Serve with apple wedges and pita | BUFFALO CHICKEN DIP INGREDIENTS: 1 8-oz package cream cheese, softened 1/2 cup buttermilk ranch dressing 1/2 cup Tabasco brand Buffalo Style Hot Sauce 1/3 cup shredded mozzarella cheese 2 10-oz cans of Hormel Premium Chicken Breast Directions: Heat oven to 350F. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco Buffalo Style Hot Sauce, and cheese. Stir in chicken. Bake 15-20 minutes or until the dip is completely heated throughout. Stir again and serve. | HAWAIIAN MEATBALLS INGREDIENTS: 1 lb. hamburger 1 minced onion 1 cup bread crumbs 1 egg cup milk Directions: Mix and shape into small meatballs. Fry until brown. Glaze: 1 can pineapple chunks cup brown sugar 1 t. red vinegar :

10: SAUSAGE BALLS INGREDIENTS: 1 small jar cheese whiz 3 cups Bisquick mix teaspoon red pepper 1 lb sausage cup milk cup oregano Directions: Combine well, shape in 1 inch balls. Put on ungreased cookie sheet. Bake at 400 for 15 to 20 minutes. Can be frozen. Bake as needed. | POTATO SOUP INGREDIENTS: 4 white potatoes (cooked and mashed lightly) save liquid 3 T flour 2 cups milk (evaporated) stick butter 1t salt or season to taste Black pepper 1 onion Directions: Cook potatoes, onions, salt and pepper. Mash potatoes lightly. Mix flour, milk and butter to make a creamed sauce. Pour into potatoes. Cook on low heat until thickened. | SNACKS, SOUPS & SALADS

11: MANDARIN &ALMOND SHIRMP SALAD INGREDIENTS: 6 medium-large raw shrimp, peeled and deveined 2/3 cup bottled sesame-ginger dressing, divided 1 pkg. Dole Spring Mix 1 can Dole Mandarin Oranges, drained cup sliced red bell pepper cup diagonally sliced green onions 1/3 cup Almond Accents Honey Roasted Sliced Almonds DIrections: 1.Place shrimp and 1/3 cup dressing in 1-quart re-sealable bag. Seal and refrigerate 30 minutes turning once or twice 2.Remove shrimp; discard dressing 3.Grill over medium-high head 3 to 5 minutes or until pink, turning once 4.Divide salad, mandarin oranges, bell pepper, and green onions on 4 large plates. Arrange shrimp on top of each. 5.Drizzle with remaining 1/3 cup dressing; sprinkle with Almond Accents | VALLEY FRESH CHICKEN PASTA SALAD INGREDIENTS: 8 oz uncooked spiral-shaped whole wheat pasta 1 can Valley Fresh 100% Natural Chicken Breast, drained and shredded cup diced red onion 1 cup fresh quartered strawberries cup fresh blueberries 1 cup fresh cubed pineapple 1 cup low-fat creamy poppy seed salad dressing Fresh spinach leaves Toasted pecans, for garnish Directions: Prepare pasta as package directs; rinse under cold water and drain well. Toss pasta with next 6 ingredients. Serve salad over a bed of fresh spinach and garnish with toasted pecans.



16: BREAKFAST CASSEROLE INGREDIENTS: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage: cooked, crumbled & drained 10 eggs, lightly beaten 3 cups of milk 2 tsp. dry mustard 8 oz. shredded sharp cheddar cheese 6 cups cubed bread tsp. black pepper 1 tsp. salt Optional: cup mushroom, 1 medium tomato, and cup green onion Directions: Preheat oven to 325F. In a large mixing bowl, combine eggs, milk, mustard and salt.Distribute half the bread evenly in a buttered 9x13x2 baking dish. Sprinkle with half the pepper, and half the cheese. Repeat layering using remaining bread, pepper, cheese, and sausage. Pour egg mixture evenly over casserole. Bake uncovered 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Makes 6 servings | SAUSAGE EGG CASSEROLE INGREDIENTS: 1 lb. Odom’s Tennessee Pride Country Sausage, cooked, crumbled, and drained loaf of King’s Hawaiian Round Bread, sliced 1 inch thick. 6 eggs, beaten 1 cup milk Salt and black pepper, to taste 1 cup Colby Jack cheese Directions: Preheat oven to 350F. Grease a 9x9 baking dish. Arrange bread over bottom of dish. Whisk eggs and milk in mixing bowl until well blended. Season with salt and pepper. Pour half of egg mixture over bread. Sprinkle with half of sausage and half of cheese. Add remaining egg mixture. Sprinkle with remaining sausage and cheese. Bake 20 to 30 minutes or until eggs are set and top is golden brown. Let stand 5 minutes before serving.

17: Brunch Casserole Ingredients: 4 cups day-old white or French bread, cubed 2 cups cheddar cheese, shredded 10 eggs, lightly beaten 1 quart milk 1 tsp. dry mustard 1 tsp. salt tsp. onion powder Freshly ground pepper to taste 8-10 slices bacon, cooked and crumbled 1/2 cup mushrooms, sliced cup tomatoes, peeled and chopped Directions: Generously butter a 9 x 13-inch baking dish. Arrange bread cubes in baking dish and sprinkle with cheese. In a bowl add the next six ingredients and mix. Pour evenly over bread. Sprinkle mixture with bacon, mushrooms, and tomatoes. Cover and chill up to 14 hours. To bake, preheat oven to 325 degrees and bake, uncovered, for 1 hour or until set. Tent with foil if top begins to get too brown. | Grits Sofflé Ingredients: 2 cups quick-cooking grits 8 cups boiling water 1 tablespoon salt 1 cup milk 1 teaspoon Worcestershire Sauce 2 Tablespoons butter 1 cup sharp cheese (grated) 3 eggs (well beaten) Directions:: Cook grits in boiling water until done; add butter and cheese and stir until melted and well blended. Let cool. Add remaining ingredients and mix thoroughly. Pour in buttered casserole dish and bake at 350 degrees for one hour (or until set). Yields: 10


20: Campbell's One Dish Chicken & Rice Bake Ingredients 1 can Campbell’s Condensed Cream of Mushroom Soup 1 cup water cup uncooked regular white rice tsp. paprika tsp. pepper 4 skinless, boneless chicken breast halves Directions: 1.In 2-qt shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. 2.Bake at 375F for 45 minutes or until chicken and rice are done. Serves 4 | Hens in a Nest Ingredients 2 pounds of thick sliced bologna 2 cups instant potatoes (prepare according to directions on package) 1 cup grated cheese Directions: Fry bologna in frying pan until it curls in a cup-like shape. Place on flat baking pan. Fill bologna cups with instant potatoes and sprinkle with grated cheese. Bake on 350 degrees for 15-20 minutes

21: French Onion Burgers Ingredients 1 lb. ground been 1 can Campbell’s Condensed French Onion Soup 4 slices cheese 4 Pepperidge Farm Sandwich Buns with Sesame Seeds, split Directions: 1.Shape beef into 4 (1/2” thick) burgers 2.Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat. 3.Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 minutes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping. | Teriyaki Pineapple Turkey Burger Ingredients 1 can Dole Pineapple Slices (20 oz) cup teriyaki sauce 2 pounds ground turkey or chicken 1 tsp. grated fresh ginger cup panko bread crumbs 8 whole grain hamburger buns 8 slices Cheddar or Monterey Jack Cheese Directions: Drain pineapple; reserve cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapple.

22: THE KISS | "Night In" Steak Ingredients 1 cup French’s Reduced Sodium Worcestershire Sauce 1 tbsp minced garlic 1 tbsp minced fresh ginger 2 to 3 lbs boneless loin, round or flank steak Directions: Mix Worcestershire, garlic and ginger in deep dish. Add steak. Refrigerate 30 min or up to 3 hours. Drain steak. Grill or boil steak over high heat about 15 min. for medium rare, turning once. Place steak on serving plate; let steak rest 10 min. before slicing. Serve with addition Worcestershire sauce on side. | Salmon with Dijon Sauce Ingredients 4- 6 oz salmon fillets with salt and pepper to taste 1/3 cup French’s Dijon Mustard 3 tbsp. olive oil 3 tbsp. lemon juice 1 tsp. minced garlic Directions: Season salmon with salt and pepper. Place into greased baking dish, skin side down. Mix remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon. Bake Salmon at 400F for 10-15 minutes until salmon is cooked through. Serve with the reserved mustard sauce.

23: Salmon Patties Ingredients 1 can salmon 2 cups soft bread crumbs 1/3 cup finely minced onion 1/2 cup milk 2 eggs 2 Tbs. minced parsley 1 tbs. lemon juice Dash pepper. Directions: Fry on both sides in 2 tbs. butter or oil until brown. | Tuna Noodle Casserole Ingredients 1 can (10 oz.) Campbell’s Condensed Cream of Mushroom Soup 1/2 cup milk 2 tbsp. chopped pimientos 1 cup frozen peas 2 cans tuna (about 5 oz. each), drained of a 12-oz pkg. medium egg noodles, cooked and drained 2 tbsp. plain dry bread crumbs 1 tbsp. butter melted Directions: 1. Heat oven to 400F. Stir soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 -qt casserole. Stir bread crumbs and butter in a small bowl. 2. Bake tuna mixture 20 min or until hot and bubbling. Stir tuna mixture. Sprinkle with bread crumb mixture. 3. Bake 5 min. or until bread crumb mixture is golden brown.

24: Turkey Chili Ingredients 1 tablespoon olive oil 2 pounds turkey meat, white and dark combined 2 cups coarsely chopped onions 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup chopped celery 1 jalapeño pepper, cored, deveined and finely chopped 2 bay leaves 1 tablespoon fresh oregano, chopped or 1 tablespoon, dried 3 tablespoons chili powder 2 teaspoons ground cumin 3 cups canned crushed tomatoes | 2 cups chicken broth, fresh or canned Salt and freshly ground pepper to taste 2 cups canned red beans, drained 2 cups shredded Cheddar cheese 1 cup sour cream (optional) Sliced lime for garnish (optional) Directions: Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Add the onions, garlic, sweet pepper, celery, jalapeño pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally for 15 minutes. Add the drained beans and cook, stirring occasionally, for 10 minutes longer.. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired. Makes 6 servings

25: Tangy Rice Chicken Ingredients 2/3 cup Ranch dressing 1/3 cup French’s Classic Yellow Mustard 3 tbsp. brown sugar 6 oz boneless skinless chicken breasts Directions: Mix salad dressing, mustard and sugar. Pour cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 250F for 25 minutes until cooked. Serve with reserved sauce. | Sausage and Rice Casserole Ingredients 1 lb. ground sausage 1 cup uncooked rice, rinsed and drained 1 cup each of chopped onion, celery, green pepper 2 cans cream of chicken soup 1 can cream of mushroom Directions: Fry sausage and drain. Mix with rice and chopped vegetables. Stir in soups. Mix well. Place in casserole dish and cover with remaining can of chicken soup. Cover with foil and bake for 45 minutes at 350 degrees.


27: Baked Rice Casserole Ingredients 1 cup rice (uncooked) 1 can onion soup 1 can water stick margarine 1 can beef consommé 1 sm. can mushrooms Mix all ingredients in covered baking dish and bake at 350 degrees for an hour. | Broccoli Casserole Ingredients Ingredients: 2 pkg broccoli cooked 1 med. Onion chopped 1 can mushroom soup cup milk cup rice cooked stick butter Salt and pepper Sharp cheese grated Directions: 1.Mix soup and milk 2.Cook onion in butter 3.In casserole dish put: broccoli, onion mix, soup mixture, rice, sprinkle cheese on top 4.Bake 30 min at 350F

28: Broccoli Francaise Ingredients 3 Tbsp. Country Crock Spread 2 large cloves garlic, finely chopped 1 Tbsp. lemon juice 1 tsp. grated lemon peel 1 tsp. ground black pepper 1 cup fat-free reduced-sodium chicken broth 1 tsp. cornstarch 4 cups hot cooked broccoli florets Directions: Melt Country Crock Spread in 1-quart saucepan over medium-low heat and cook garlic, stirring occasionally, until golden, about 1 minute. Stir in lemon juice, lemon peel, pepper and broth combined with cornstarch. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens, about 2 minutes. Pour sauce over hot cooked broccoli and garnish, if desired with lemon wedges. | Crispy Baked Potato Wedges Ingredients 2 Tbsp. Mrs. Dash Original Blend 4 medium-sized red potatoes, cut into wedges 2 garlic cloves, slivered Juice of half a lemon 3 Tbsp. olive oil Directions: 1.Preheat oven to 400 F. 2.Dry potato wedges on paper towels, rub with Tbsp. olive oil and Tbsp. Mrs. Dash Original Blend 3.Roast on baking pan about 30 minutes, turning at 15 minutes to evenly brown potatoes 4.Mix garlic, lemon juice and remaining olive oil in a small pan with remaining Mrs. Dash Original Blend. Serve alongside roasted wedges for dipping

29: Confetti Baked Bean Casserole Ingredients 1 28-oz can B & M baked beans, partially drained 1 16-oz can green lima beans, drained 1 15-oz can butter beans, drained 1 15-oz can red kidney beans drained lb. bacon, cooked crisp and crumbled 2 large onions, diced 1/2 cup brown sugar 1/2 cup vinegar 1/2 tsp. dry mustard 1/2 tsp. garlic salt Directions: In a skillet, sauté onion in bacon grease for 1 min. Mix last 4 ingredients in a saucepan and simmer for 20 min. Combine sauce with onion, bacon and all the beans. Turn into an ungreased 3-qt casserole, and sprinkle with rest of bacon. Bake, covered at 350 for 1 hour. | Cornbread Pudding Ingredients 1 box jiffy cornbread mix 1 can whole kernel corn, drained 1 can cream style corn 1 egg 1 stick butter 1 8 oz. container sour cream Directions: Mix all above ingredients. Spray baking dish with cooking oil. Bake at 350 degrees for one hour or until nicely browned on top.

30: Fried Okra Ingredients: 1 lbs okra 2 eggs, beaten 1/2 cup corn meal 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Wash the okra well. Remove stems from okra and cut in inch pieces. Dip in egg and roll in corn meal with salt added. Fry in hot fat until golden brown. Drain. | Green Bean Casserole Ingredients 1 1/3 cups French’s French Fried Onions 1 can Campbell’s Condensed Cream of Mushroom Soup 3/4 cup milk 1/8 tsp pepper 4 cups cooked cut green beans Directions: 1.Mix soup, milk, pepper, beans and 2/3 cup onions in 1 qt. casserole 2.Bake at 350F for 25 minutes until hot. Stir. Top with remaining onions. Bake 5 minutes.

31: Restuffed Baked Potatoes Ingredients Baked potatoes 4 T. butter Salt Pepper 3 T. Parmesan cheese Milk Directions: Cut lengthwise top of each potato. Scoop out insides. Mash, adding rest of ingredients and enough milk to make fluffy. Scoop mixture back into shells. Top with paprika. Bake 425 for 15 min. | Rice and Mushroom Casserole Ingredients 3 onions, sliced lb. butter 2 cup mushrooms, fresh or canned 1 cup rice 1 can consommé 1 cup water Salt and pepper Saute onions and mushrooms in butter. Add consommé and water. Mix well with thoroughly washed, uncooked rice. Season with salt and pepper. Bake in a greased casserole at 350 degrees for 45 min to an hour.


34: Better than Sex Cake Ingredients Combine: 1 pkg. Duncan Hines Butter Cake Mix, 4 eggs, cup oil, cup water, 1 4-oz. instant vanilla pudding, 8 oz. sour cream Stir in: 6 oz. semi-sweet chocolate chips and cup nuts Flour and grease tube pan Bake at 350 degrees for an hour and frost with Cream Cheese Frosting Cream Cheese Frosting: 1-8 oz. pkg. cream cheese softened 1/2 cup butter or margarine softened 1-16 oz. pkg. XXX sugar, sifted 1 t. vanilla Combine cream cheese and butter; beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Add 1 cup chopped pecans if desired. (Yields 1 cup) | Vanilla Wafer Cake Ingredients: 1 box Nabisco Vanilla Wafers 12 oz. box Crushed wafers. Cut up with small knife then mash them to make pieces smaller 2 sticks butter 1 small can 5 oz. evaporated milk 6 eggs 2 cups sugar 2 cups pecans (cut in pieces) 1 small can coconut Directions: Crush wafers, cream sugar and butter, add milk, add eggs one at a time, add box of crushed wafers mix well, add pecans and coconut mix well. Bake at 350 degrees for about 1 hours or until done

35: Chocolate Coconut Cookies Ingredients 1 box dark chocolate cake mix 1 cup shredded coconut 1 cups crushed corn flakes 1/2 cup rolled oats 6 oz. semi-sweet chocolate chips 1 cup butter 2 eggs 1 cup chopped walnuts Directions: Combine cake mix, butter, and eggs; mix well. Add remaining ingredients; mix well. Drop teaspoonfuls onto ungreased cookie sheet. Bake 350F for 8-12 minutes. Sprinkle with powdered sugar when cool | Neiman Marcus Cookies Ingredients 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1-8 oz. Hersey Bar (grated) 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minute at 375 degrees. Makes 112 cookies.

36: Peanut Butter Honey n' Oatmeal Cookies Ingredients 2 cups quick-cooking oats 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup Shedd’s Spread Country Crock Spread 1 cup Skippy Natural Creamy Peanut Butter Spread with Honey 1 cup granulated sugar 1 cup firmly packed brown sugar 2 eggs 1/2 cup golden or regular raisins 1/2 cup chopped pecans | Directions 1.Preheat oven to 350. Combine oats, flour, baking powder, baking soda and salt in small bowl, set aside. 2.Beat Shedd’s Spread Country Crock Spread with Skippy Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whish until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes 3.Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets 4.Bake 13 minutes or until golden. Remove cookies to wire

37: Snickedoodle Cookies Ingredients 1/2 cup butter/margarine soften 1/2 cup shortening 1 cups sugar 2 eggs 2 3/4 cups all purpose flour 2 teaspons cream tartar 1 teaspoon soda 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon Directions: Preheat oven to 400. Mix thoroughly butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoon balls. Mix 2 tablespoons of sugar and the cinnamon. Roll balls into mixture. Place 2” apart on ungreased baking pan. Bake 8-10 minutes. Take off pan immediately | Quick Hershey Almond Pie Ingredients 1/2 lb. Hershey bar with almonds 1 readymade graham cracker pie crust 1 lg. Cool Whip Directions: Melt Hershey bar in top of double boiler. Fold in Cool whip. Pour into pie shell. Freeze or refrigerate 2-3 hours. | Nutty Peach Crisp Ingredients 1/2 can sliced peaches, undrained 1 package SuperMoise spice cake mix cup maragine or butter, melted 1 cup flaked coconut 1 cup chopped pecans Directions: Heat oven to 325. Pour peaches with syrup into ungreased rectangular pan, 13x9x2 inches. Top with cake mix. (Dry) Dot with margarine; sprinkle with coconut and pecans. Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool.

38: Million Dollar Pie Ingredients 1 can of Eagle Brand Milk 1/4 cups of lemon juice 1/2 cup of crushed walnuts 1 can of crushed pineapples (drained) 15 oz can. 8 oz carton of Cool Whip Directions: Mix together, stir lightly. Put in graham cracker crust. This makes two pies. Get two pie shells. Crusts are put in refrigerator. Let get cool over night. Freeze what pie you have left. Put the plastic cover on them. Eat. Smile | Apple Crunch Ingredients 3 cans apple pie filling 1 lemon 1 pkg spice cake mix 1 stick butter 1/2 lb pecans (coarsely chopped) Directions: Spread apple pie filling in 13x9x2 rectangle pan. Squeeze juice of lemon over the apples. Blend cake mix and butter with a fork until crumbly. Add 1 cup of nuts. Mix thoroughly and spread mixture over apples. Bake at 325 for 45 minutes. Spread remaining nuts over the top and continue baking for 15 minutes. Serve warm with ice cream.

39: Mini Apple Pies Ingredients CRUST 3/4 cup all purpose flour 1/4 cup butter 1 tbs sugar 1tsp baking powder 1 egg 2 tbs milk FILLING & TOPPING 1 large apple 1 tsp ground ginger 1 egg, lightly beaten 1-2 tsp sugar | Directions: Preheat oven to 425 degrees F. For crust: place flour in a large bowl, cut in the butter until coarse crumbs form. Stir in the sugar and baking powder. Combine the egg and milk in a small bowl and mix well. Add to the flour mixture, stir until a dough forms. Cover and set aside. For filling: peel, core, and coarsely grate the apple. Place in a small bowl, stir in the ginger. Roll out the dough into a large rectangle {about 16x8 in.} cut into 8 equal squares. Spoon a tbs. of the apple mix onto the center of each square. Brush the edges of the dough with the beaten egg. Fold in the corners to the center and pinch to seal. Place on an ungreased baking sheet. For the topping, Brush the tops with the remaining egg mix and sprinkle with sugar. Bake until lightly browned, 8-10 min. cool for 1-2 minutes before serving.

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  • By: Joyce B.
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  • Title: Vintage Wedding
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  • Published: about 4 years ago

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