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Jewish Coffee Cake
Jewish Coffee Cake
1 box yellow cake mix
1 large box instant vanilla
pudding mix
1/2 Cup Oil
4 eggs
1 t. vanilla - 1 cup water - mix
beat 10 minutes.
Topping
1/2 Cup sugar - 1 or 2 tablespoons
cinnamon, 1/2 cup nuts - Grease +
flour pan
Card 1 Front:
Pour 1/2 batter in pan - sprinkle
with topping - add rest of batter - rest
of topping - marbleize with knife
Bake 325° about 1 hr or until done.
Card 1 Back:
---
# Jewish Coffee Cake
## Ingredients
### Cake
- 1 box yellow cake mix
- 1 large box instant vanilla pudding mix
- 1/2 cup oil
- 4 eggs
- 1 tsp vanilla
- 1 cup water
### Topping
- 1/2 cup sugar
- 1 or 2 Tbsp cinnamon
- 1/2 cup nuts
## Instructions
### Cake
1. Grease and flour the pan.
2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
### Topping
3. Combine the sugar, cinnamon, and nuts.
### Assembly
4. Pour half of the batter into the prepared pan.
5. Sprinkle with half of the topping.
6. Add the rest of the batter, then the rest of the topping.
7. Marbleize with a knife.
8. Bake at 325°F for about 1 hour, or until done. -
Pumpkin Bread
Pumpkin Bread
2 cups pumpkin
4 eggs
1 cup salad oil
3 cups sugar
3 1/2 cups flour
2 t soda
1 t salt
2 t pumpkin pie spice
1 cup nuts
Card 1 Back: blank
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# Pumpkin Bread
## Ingredients
- 2 cups pumpkin (1 15oz can is close)
- 4 eggs
- 1 cup salad oil
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup nuts
## Instructions
1. Combine the ingredients, mixing the wet ingredients with the dry ingredients until well blended. *(The card lists ingredients only; no method is given.)*
2. Pour the batter into greased loaf pans.
3. Bake until a toothpick inserted in the center comes out clean. -
Pumpkin Pie
Pumpkin Pie
2 eggs beaten 1 1/4 t cinnamon
1-1 lb can pumpkin 1 t ginger
1/2 Cup white sugar 3/4 t nutmeg
1/4 Cup brown sugar 1 1/2 Cup of
firmly packed canned milk
1/4 t. salt
Combine eggs & pumpkin. Blend
in sugars, salt & spices. Add
milk mix well. Pour in pie
shell. Bake at 450° or until
knife inserted come out clean
Top with cool-whip
Card 1 Back: blank
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# Pumpkin Pie
## Ingredients
- 1 unbaked pie shell
- 2 eggs, beaten
- 1 (1 lb) can pumpkin
- 1/2 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1 1/2 cups canned milk
- Cool Whip, for topping
## Instructions
1. Combine the eggs and pumpkin.
2. Blend in the sugars, salt, and spices.
3. Add the milk and mix well.
4. Pour into the pie shell.
5. Bake at 450°F until a knife inserted comes out clean.
6. Top with Cool Whip. -
Quick Fudge
Quick Fudge
1 stick margine
6 T milk
4 T cocoa
1 t vanila
Bring to a boil pour over
a box of powdered sugar &
1 cup of pecans
Card 1 Back: blank
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# Quick Fudge
## Ingredients
- 1 stick margarine
- 6 Tbsp milk
- 4 Tbsp cocoa
- 1 tsp vanilla
- 1 box powdered sugar
- 1 cup pecans
## Instructions
1. Bring the margarine, milk, cocoa, and vanilla to a boil.
2. Pour the hot mixture over the powdered sugar and pecans. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
Card 1 Back: blank
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# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Uncooked Fruit Cake
Uncooked Fruit Cake
1 can Eagle Brand milk
1 large pkg marshmallows
1 medium can apricot nectar
1 pkg coconut mix in large
bowl.
4 lbs crushed graham crackers
1 lb pecans
1 lb raisins
1 lb walnuts
mix this with the above
Card 1 Back:
mixture, add crackers 1 cups at a
time.
Wet hands & press good into pans
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# Uncooked Fruit Cake
## Ingredients
### Base Mixture
- 1 can Eagle Brand sweetened condensed milk
- 1 large package marshmallows
- 1 medium can apricot nectar
- 1 package coconut
### Add-Ins
- 4 lbs crushed graham crackers
- 1 lb pecans
- 1 lb raisins
- 1 lb walnuts
## Instructions
1. Mix the Eagle Brand milk, marshmallows, apricot nectar, and coconut in a large bowl.
2. Mix the crushed graham crackers, pecans, raisins, and walnuts together with the above mixture, adding the crackers 1 cup at a time.
3. Wet hands and press firmly into pans. -
Vanilla Wafer Cake
Vanilla Wafer Cake
1 stick butter
2 cup sugar
3 eggs
1/2 cup milk
1 Cup pecan
1 cup coconut
1/2 t B. P.
1 pkg Vanilla wafers
Card 1 Back: blank
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# Vanilla Wafer Cake
## Ingredients
- 1 stick butter
- 2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 cup pecans
- 1 cup coconut
- 1/2 tsp baking powder
- 1 package vanilla wafers
## Instructions
1. Preheat the oven to 350F. Grease and flour a loaf pan (9x5) or a small tube pan.
2. Crush the vanilla wafers into fine crumbs, about 3 cups. A food processor or a zip-top bag and rolling pin both work. Stir the baking powder into the crumbs.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each.
5. Add the wafer crumbs and the milk alternately, in two or three additions, mixing just until combined.
6. Fold in the pecans and coconut.
7. Spread the batter in the pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. Start checking at 45 minutes.
8. Cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely. -
Millionaire Salad
Millionaire Salad
2 cartons cool whip (9 oz size)
1 can cherry pie filling
1 big can crushed pineapple (juice too)
1 can Eagle brand milk
2 cups miniature marshmallows
1 cup chopped nuts (pecans)
mix together & chill over night or
can be frozen. Makes a big salad,
can be put in a large cake pan.
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# Millionaire Salad
## Ingredients
- 2 cartons Cool Whip (9 oz size)
- 1 can cherry pie filling
- 1 large can crushed pineapple (with juice)
- 1 can Eagle Brand sweetened condensed milk
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans)
## Instructions
1. Mix all ingredients together.
2. Chill overnight, or freeze.
3. Serve in a large cake pan if desired; makes a big salad. -
Caramel Corn
Caramel Corn W. Ryan
2 C Brown sugar 1/4 t. soda
1/2 C syrup pinch cream of tartar
2 sticks oleo 8 qts. popped corn
mix suga, syrup & oleo, bring to boil &
cook 5 min. Remove & add soda &
cream of tartar. Pour over corn & bake
(watch closely & stir 200° - 1 hr.
often in oven)
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# Caramel Corn
*Recipe from the kitchen of W. Ryan*
## Ingredients
- 2 cups brown sugar
- 1/2 cup syrup
- 2 sticks oleo (margarine)
- 1/4 tsp baking soda
- 1 pinch cream of tartar
- 8 quarts popped corn
## Instructions
1. Mix the brown sugar, syrup, and oleo. Bring to a boil and cook for 5 minutes.
2. Remove from the heat and add the baking soda and cream of tartar.
3. Pour over the popped corn and bake at 200°F for 1 hour. Watch closely and stir often in the oven. -
Creamy Squash Casserole
Creamy Squash Casserole
1 1/2 lb tender yellow squash sliced
1 Can (10 3/4 oz) condensed Cream of
chicken soup, undiluted.
1 Carton (8 oz) sour Cream
1 jar (4 oz) pimientos, drained (Chopped)
2 medium or 1 lg. onion finely chopped.
1 stick oleo or butter
1 pkg (8 oz) herb stuffing mix.
If using fresh squash, cook in salted
Card 1 Back:
water - 12 to 15 minutes. Drain well.
Add next five ingredients. Melt 3/4 stick
of butter in frying pan; add 3/4 of stuffing
mix and mix well. Pack stuffing in
bottom of casserole dish. Save some
stuffing for top. Pour squash mixture
over stuffing, sprinkle remaining buttered
stuffing over top. Dot rest of butter on top
of casserole. Bake at 350°F for 30 or
35 minutes. (Try it, its good)
(You do not use a full pkg of stuffing)
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# Creamy Squash Casserole
## Ingredients
- 1 1/2 lb tender yellow squash, sliced
- 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 carton (8 oz) sour cream
- 1 jar (4 oz) pimientos, drained and chopped
- 2 medium or 1 large onion, finely chopped
- 1 stick oleo (margarine) or butter
- 1 package (8 oz) herb stuffing mix (not all of the package is used)
## Instructions
1. If using fresh squash, cook in salted water 12 to 15 minutes. Drain well.
2. Add the soup, sour cream, pimientos, and onion to the drained squash and mix.
3. Melt 3/4 stick of butter in a frying pan. Add 3/4 of the stuffing mix and mix well.
4. Pack the stuffing in the bottom of a casserole dish, saving some stuffing for the top.
5. Pour the squash mixture over the stuffing.
6. Sprinkle the remaining buttered stuffing over the top.
7. Dot the rest of the butter on top of the casserole.
8. Bake at 350°F for 30 or 35 minutes. -
Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
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1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
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# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
Card 1 Back: blank
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# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F.