Browse Items (97 total)
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Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
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# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour. -
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
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1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
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# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling -
Vanilla Wafer Icebox Pie
Vanilla Waffers
1 pkg vanilla waffers crushed
devide into 2 pts - half on bottom of pie
Cream 1/2 cup butter
1 c powdered sugar
2 beaten eggs - mix until smooth
pour over waffers
beat 1/2 pt cream.
1C chopped nuts
1 small Can Cherries drained
2 bananans sprinkle rest
of waffers
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# Vanilla Wafer Icebox Pie
## Ingredients
- 1 pkg vanilla wafers, crushed (divided into 2 parts — half on bottom of pie)
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs, beaten
- 1/2 pt cream, beaten
- 1 cup chopped nuts
- 1 small can cherries, drained
- 2 bananas
## Instructions
1. Crush vanilla wafers and divide into 2 parts. Place half on the bottom of a pie dish.
2. Cream 1/2 cup butter with 1 cup powdered sugar.
3. Add 2 beaten eggs and mix until smooth.
4. Pour mixture over the wafers.
5. Beat 1/2 pt cream and layer over the filling.
6. Add chopped nuts, drained cherries, and bananas.
7. Sprinkle the remaining wafers on top. -
Vanilla Ice Cream
Vanilla Ice Cream 1 gal.
4 eggs.
9 c. whole milk
4 T. flour.
3 c. sugar
2 1/4 c. cream
1/2 t salt.
2 T. vanilla
2 T lemon juice
Beat eggs until lemon
colored. Mix with 3 cup of
milk 4 cups sugar 1/2 t salt
and cook in double boiler
or heavy kettle until
it thickens slightly.
Cool, add rest
of milk cream vanilla
and lemon juice. Beat
well. & freeze.
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# Vanilla Ice Cream (1 Gallon)
## Ingredients
- 4 eggs
- 9 cups whole milk
- 4 Tbsp flour
- 3 cups sugar
- 2 1/4 cups cream
- 1/2 tsp salt
- 2 Tbsp vanilla
- 2 Tbsp lemon juice
## Instructions
1. Beat eggs until lemon colored.
2. Mix with 3 cups of milk, 4 cups sugar, 1/2 tsp salt, and flour; cook in a double boiler or heavy kettle until mixture thickens slightly.
3. Cool, then add the rest of the milk, cream, vanilla, and lemon juice.
4. Beat well and freeze.
## Editors Note: "Freeze" in this recipe means to churn in an ice cream freezer (hand-crank or electric). -
Upside Down Cake Mix
Upside Down Cake Mix
white cake mix
1 cup sugar - ②
pkg small marshmallows - ④ 10 oz.
rhubarb
2 cups ? thin layer on bottom - ①
red 1 pkg jello straw ③
pour over 1 white cake mix mixed up
350°
turn upside down when done.
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# Upside Down Cake Mix
## Ingredients
- 1 white cake mix
- 1 cup sugar
- 1 pkg (10 oz) small marshmallows
- 2 cups rhubarb, thinly sliced
- 1 pkg strawberry jello
## Instructions
1. Place rhubarb in a thin layer on the bottom of the pan.
2. Sprinkle sugar over the rhubarb.
3. Add dry jello over the sugar layer.
4. Scatter marshmallows over the jello layer.
5. Mix white cake mix according to package directions and pour over the top.
6. Bake at 350°.
7. Turn upside down when done. -
Toffee Bars
Toffee Bars 350° 25 min or till Golden
1/2 c margarine
1/2 c shortning } Cream
1 c brown sugar } in
1 tsp. vanilla } mixer
1 egg slightly beaten blend in
2 c flour
pinch salt & 1/2 c walnuts
mix in & put in
1 Choc. Chips 13 X 9 pan ungresd
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# Toffee Bars
## Ingredients
- 1/2 cup margarine
- 1/2 cup shortening
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg, slightly beaten
- 2 cups flour
- Pinch of salt
- 1/2 cup walnuts
- 1 cup chocolate chips
## Instructions
1. Preheat oven to 350°F.
2. Cream margarine, shortening, brown sugar, and vanilla together in mixer.
3. Blend in the slightly beaten egg.
4. Mix in flour, salt, walnuts, and chocolate chips.
5. Put into an ungreased 13 x 9 pan.
6. Bake at 350°F for 25 minutes or until golden. -
Tater Tot Casserole
Tator Tot Recipe O
2 lb ground beef
1 chopped onion
1 c. mushrooms
1 C Cream Chicken
1 C. cream celery
1 Can Chicken rice or gumbo
V g 1 Box tater tot
1 box frz'n Birds eye peas
Bake 350 1 h..
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# Tater Tot Casserole
## Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 cup mushrooms, sliced or chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken with rice soup (or chicken gumbo soup)
- 1 bag frozen tater tots (32 oz)
- 1 box frozen Birds Eye peas
## Instructions (Inferred)
1. Brown ground beef and chopped onion together in a skillet. Drain excess fat.
2. Stir in mushrooms and cook 2–3 minutes until softened.
3. Add cream of chicken soup, cream of celery soup, and chicken with rice (or gumbo) soup. Mix well.
4. Pour mixture into a greased 9×13 baking dish.
5. Stir in frozen peas.
6. Arrange tater tots in a single layer over the top.
7. Bake at 350°F for 1 hour, or until tater tots are golden brown and casserole is bubbling. -
Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring. -
Sugarplum Puffs
Sugarplum Puffs (24) 300°F
1. sift 1 1/2 c sugar with 1/4 tsp crm.
of tartar
2 lg bowl - high speed - beat 6
egg whites until stiff (not dry)
A) sprinkle in sugar mixture
1 tbs at a time & beat till stiff
peaks. then beat in 1 1/2 tsps
vanilla ex tract
3 place about 1/4 of mixture in small
bowl - add enough drops liquid
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red color to tint bright pink A) in
a second bowl tint another 4th pale
green + leave remaining white
4. with #20 scoop drop round puffs
of merange on a lg foil covered
cookie sheet. about 1" apart.
decorate before bake.
5 Bake 2 hrs. then cool on rack.
before removing foil Store 3 weeks
airtite handmade & tight container.
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# Sugarplum Puffs
## Ingredients
- 1 1/2 cups sugar
- 1/4 tsp cream of tartar
- 6 egg whites
- 1 1/2 tsp vanilla extract
- Red liquid food coloring (to tint bright pink)
- Green liquid food coloring (to tint pale green)
## Instructions
1. Sift 1 1/2 cups sugar with 1/4 tsp cream of tartar.
2. In a large bowl, beat 6 egg whites on high speed until stiff but not dry.
3. Sprinkle in the sugar mixture 1 Tbsp at a time and beat until stiff peaks form. Then beat in 1 1/2 tsp vanilla extract.
4. Place about 1/4 of the mixture in a small bowl and add enough drops of red liquid color to tint bright pink. In a second bowl, tint another 1/4 pale green. Leave the remaining mixture white.
5. With a #20 scoop, drop round puffs of meringue onto a large foil-covered cookie sheet about 1" apart.
6. Decorate before baking.
7. Bake at 300F for 2 hours, then cool on rack before removing foil. Store 3 weeks in an airtight container. Makes 24. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
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# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12. -
St. Nicholas Cake
St. Nicholas Cake
(Mrs. Beverly Bajus)
2 1/3 c. flour (regular or
instant blending)
1 3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 c. shortening
3/4 c. milk
1 tsp. rum flavoring
1 tsp. vanilla
4 eggs
1/2 c. white raisins
1/2 c. chopped pecans
1/4 c. cut-up green
candied cherries
1/4 c. cut-up red candied
cherries
Spoon or pour flour into dry measuring cup. Level
off and pour measured flour into mixing bowl. Add
sugar, baking powder and salt to flour. Stir well to
blend.
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Add shortening, milk and flavorings. Beat two min-
utes with electric mixer (medium speed) or by hand
(150 strokes per minute). Add eggs and beat two
minutes more.
Stir in fruit and nuts. Spread evenly in well-
greased, 10-inch tube pan. Bake in moderately hot
oven (375 degrees) for 60 to 65 minutes.
Cool on rack 15 minutes before removing from pan.
Frost when cool or spread top of cake with powdered
sugar glaze and let glaze run down sides. Decorate
with cherries and nuts, if desired.
To make frosting, combine 2 cups powdered sugar,
1/4 cup butter or margarine, 2 tablespoons light cream
or milk and 1 teaspoon rum flavoring. Beat until
smooth.
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# St. Nicholas Cake
## Ingredients
- 2 1/3 cups flour (regular or instant blending)
- 1 3/4 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 3/4 cup milk
- 1 tsp rum flavoring
- 1 tsp vanilla
- 4 eggs
- 1/2 cup white raisins
- 1/2 cup chopped pecans
- 1/4 cup cut-up green candied cherries
- 1/4 cup cut-up red candied cherries
## Instructions
1. Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl.
2. Add sugar, baking powder, and salt to flour. Stir well to blend.
3. Add shortening, milk, and flavorings. Beat two minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
4. Add eggs and beat two minutes more.
5. Stir in fruit and nuts.
6. Spread evenly in well-greased, 10-inch tube pan.
7. Bake in moderately hot oven (375 degrees) for 60 to 65 minutes.
8. Cool on rack 15 minutes before removing from pan.
9. Frost when cool or spread top of cake with powdered sugar glaze and let glaze run down sides. Decorate with cherries and nuts, if desired.
## Frosting
- 2 cups powdered sugar
- 1/4 cup butter or margarine
- 2 Tbsp light cream or milk
- 1 tsp rum flavoring
1. Combine all ingredients and beat until smooth. -
Spice Cake
2 cups GOLD MEDAL Flour*
1 tsp. soda
½ tsp. salt SPICE
2 tsp. cinnamon
1 tsp. cloves CAKE
½ tsp. nutmeg
½ cup butter or margarine
1½ cups brown sugar (packed)
2 egg yolks
1½ cups commercial sour cream
1 cup raisins
½ cup chopped nuts
2 egg whites
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
each addition. Add dry ingredients alternately with sour cream to creamed
mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
Gold Medal Browned Butter Frosting (below).
Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
layers or 13x9½x2" oblong.
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# Spice Cake
## Ingredients
- 2 cups Gold Medal Flour
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar (packed)
- 2 egg yolks
- 1 1/2 cups commercial sour cream
- 1 cup raisins
- 1/2 cup chopped nuts
- 2 egg whites
## Instructions
1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
2. Blend flour, soda, salt and spices thoroughly.
3. Cream butter and sugar thoroughly.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add dry ingredients alternately with sour cream to creamed mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until stiff but not dry; fold into creamed mixture.
8. Spoon into prepared pans.
9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
10. Cool; frost with Gold Medal Browned Butter Frosting.
## Gold Medal Browned Butter Frosting
- 1/2 cup butter
- 1 egg
- 2 Tbsp milk
- 3 1/4 cups sifted confectioners' sugar
- 3/4 cup Gold Medal Flour
- 1/4 tsp salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla
1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
2. Remove from heat.
3. Beat