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3 Bean Baked Beans
3 Bean Baked Beans
1/2 lb ground beef }
bacon } brown 2 tbls molasses
1/2 c chopped onion } 2 " prepared
mustard
2c -16oz- pork & beans 1/2 tsp chili powder
1 can butter beans rinsed & drained 1/2 tsp salt.
1con Kidney beans R + D.
1/2c brown sugar 350° 1 hr.
1/4c w sugar
1/2 c katsup
1/2 c barbeque sauce
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# 3 Bean Baked Beans
## Ingredients
- 1/2 lb ground beef
- Bacon (6 slices, chopped)
- 1/2 cup chopped onion
- 2 cups (16 oz) pork & beans
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup ketchup
- 1/2 cup barbeque sauce
- 2 Tbsp molasses
- 2 Tbsp prepared mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
## Instructions
1. Brown ground beef, bacon, and chopped onion together.
2. Combine browned meat mixture with pork & beans, butter beans, kidney beans, brown sugar, white sugar, ketchup, barbeque sauce, molasses, prepared mustard, chili powder, and salt.
3. Bake at 350° for 1 hour. -
Almond Coffee Ring
Almond Coffee Ring
3 1/2 to 3 3/4 c flour Glaze
1 pkg active dry yeast 2-3 tblsp milk
1 c milk 1 tsp almond extract
1/3 c butter or margarine 1 3/4 c confec sugar
1/3 c sugar sliced almonds
1/2 tsp salt
1 egg Filling
1/4 c butter or margarine
1/2 c sugar
1/2 tsp almond extract (over)
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Comb flour & yeast - In pan combine milk
butter, sugar & salt - 120 to 130° stir in
flour mixture add egg, beat for 3 min
Put in enough flour for soft dough.
Knead 4-6 min. Cover let rise 1 hr.
roll into 18 X 12 in rect Spread filling
over dough. Start at long end roll up
tight & seal edges. bake 375°
20-25 min.
glaze & almonds.
---
# Almond Coffee Ring
## Ingredients
- 3 1/2 to 3 3/4 cups flour
- 1 pkg active dry yeast
- 1 cup milk
- 1/3 cup butter or margarine
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
## Filling
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 tsp almond extract
## Glaze
- 2–3 Tbsp milk
- 1 tsp almond extract
- 1 3/4 cups confectioners sugar
- Sliced almonds
## Instructions
1. Combine flour and yeast.
2. In a pan, combine milk, butter, sugar, and salt; heat to 120°–130°.
3. Stir in flour mixture; add egg and beat for 3 minutes.
4. Add enough flour for a soft dough.
5. Knead 4–6 minutes. Cover and let rise 1 hour.
6. Roll dough into an 18 x 12 inch rectangle. Spread filling over dough.
7. Starting at the long end, roll up tight and seal edges.
8. Bake at 375° for 20–25 minutes.
9. Top with glaze and sliced almonds. -
Almond Thins
ALMOND THINS
Almond Thins
PREP 30 minutes plus cooling
BAKE about 20 minutes
MAKES 4 dozen cookies
2 cups all-purpose flour
³⁄₄ cup cold butter or margarine
(1½ sticks), cut up
¹⁄₃ cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon almond extract
¹⁄₈ teaspoon salt
³⁄₄ cup sliced natural almonds
1. Preheat oven to 375°F. In food
processor, with knife blade attached,
blend flour, butter, and ¹⁄₃ cup sug-
ar just until mixture forms coarse
crumbs. Add egg yolk, almond ex-
tract, and 2 tablespoons water, and
blend until mixture just begins to
form a ball (do not overmix).
2. With hand, press dough onto bot-
tom of 15½" by 10½" jelly-roll pan.
For easier spreading, place sheet of
plastic wrap over dough and smooth
dough evenly over bottom of pan. (To
help make an even layer, use bottom
of 8- or 9-inch square pan to press
dough.) Discard plastic wrap.
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3. In cup, with fork, beat egg
white and salt; brush some over
dough. Top dough with almonds;
sprinkle with remaining 2 table-
spoons sugar.
4. With knife, gently cut dough
lengthwise into 6 strips, then cut
each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or
until golden. Transfer cookies in pan
to wire rack to cool 5 minutes. While
cookies are still warm, cut cookies
again following cut marks. Cool
cookies completely in pan.
---
# Almond Thins
## Ingredients
- 2 cups all-purpose flour
- 3/4 cup cold butter or margarine (1 1/2 sticks), cut up
- 1/3 cup plus 2 tablespoons sugar
- 1 large egg, separated
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 cup sliced natural almonds
## Instructions
1. Preheat oven to 375°F. In food processor, with knife blade attached, blend flour, butter, and 1/3 cup sugar just until mixture forms coarse crumbs. Add egg yolk, almond extract, and 2 tablespoons water, and blend until mixture just begins to form a ball (do not overmix).
2. With hand, press dough onto bottom of 15 1/2" by 10 1/2" jelly-roll pan. For easier spreading, place sheet of plastic wrap over dough and smooth dough evenly over bottom of pan. (To help make an even layer, use bottom of 8- or 9-inch square pan to press dough.) Discard plastic wrap.
3. In cup, with fork, beat egg white and salt; brush some over dough. Top dough with almonds; sprinkle with remaining 2 tablespoons sugar.
4. With knife, gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or until golden. Transfer cookies in pan to wire rack to cool 5 minutes. While cookies are still warm, cut cookies again following cut marks. Cool cookies completely in pan. -
Ambrosia Spice Drops
AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
1 cup shredded or flaked coconut 1 teaspoon salt
½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
or apple) 1 cup sugar
1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
Combine coconut and juice; let stand one hour. Drain thor-
oughly. Sift flour with salt and cinnamon; set aside.
Add sugar gradually to shortening, creaming well. Add
eggs; beat well. Add dry ingredients gradually; mix well.
2 unbeaten eggs
1 teaspoon French's Vani[lla]
1 cup walnuts, finely chopped
Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
onto ungreased baking sheets. Top with ½ to 1 teaspoon
coconut, pressing ends into dough. Bake at 350° for 15
to 18 minutes until lightly browned. Makes about 36.
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# Ambrosia Spice Drops
## Ingredients
- 1 cup shredded or flaked coconut
- 1/2 cup fruit juice (apricot, orange, or apple)
- 1 3/4 cups sifted Pillsbury's Best Flour
- 1 tsp salt
- 2 tsp French's Cinnamon
- 1 cup sugar
- 1 cup Crisco
- 2 unbeaten eggs
- 1 tsp French's Vanilla
- 1 cup walnuts, finely chopped
## Topping
- 1/2 to 1 tsp coconut (per cookie)
## Instructions
1. Combine coconut and juice; let stand one hour. Drain thoroughly.
2. Sift flour with salt and cinnamon; set aside.
3. Add sugar gradually to shortening, creaming well.
4. Add eggs; beat well.
5. Add dry ingredients gradually; mix well.
6. Stir in vanilla and walnuts.
7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
9. Bake at 350° for 15 to 18 minutes until lightly browned.
10. Makes about 36 cookies. -
Angel Cake
ANGEL CAKE
Yellow Cake Mix—Yellow can crushed pineapple
Large Cool Whip
Drain Pineapple saving Juice. Use pineapple juice as
Part of liquid and complete with water for correct amount.
Stir half the pineapple in the cake batter. Bake as per box
Instructions.
350- 29 to 34 min.
When cake is cool fold remaining pineapple and spread on
Cake.
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# Angel Cake
## Ingredients
- 1 box yellow cake mix
- 1 can (yellow/standard size 20 oz) crushed pineapple
- 1 large container Cool Whip
## Instructions
1. Drain pineapple, saving the juice.
2. Use the pineapple juice as part of the liquid called for in the cake mix, completing with water to reach the correct amount.
3. Stir half of the drained pineapple into the cake batter.
4. Bake as per box instructions at 350°F for 29 to 34 minutes.
5. When cake is cool, fold the remaining pineapple into the Cool Whip and spread over the cake. -
Anise Slices
Anise Slices
Features Editor Mary Kate Hogan
shares the secrets of her aunt Anne,
90, a wonderful baker. This family fa-
vorite is delicious and simple to make,
and the cookies keep well–if they
aren't devoured right away! Freeze the
dough up to a month ahead, then just
slice and bake when hungry.*
PREP 30 minutes plus chilling
BAKE about 12 minutes per batch
MAKES about 6 dozen cookies
3/4 cup sugar
1/2 cup butter (1 stick), softened
(no substitutions)
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
1/2 teaspoon baking powder
1/4 teaspoon salt
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1. In large bowl, with mixer at medi-
um speed, beat sugar and butter un-
til creamy, about 1 minute, occa-
sionally scraping bowl with rubber
spatula. Reduce speed to low; beat
in egg and vanilla until blended.
Beat in flour, anise seeds, baking
powder, and salt until well com-
bined, occasionally scraping bowl.
2. Divide dough in half. Shape each
half into 5 1/2" by 2" rectangle. Wrap
each rectangle in plastic wrap and re-
frigerate 2 hours or until dough is
firm enough to slice. (Or place
dough in freezer about 1 hour. )
3. Preheat oven to 350°F. Grease
large cookie sheet. With knife, cut
rectangle crosswise into scant
1/8-inch-thick slices. Place cookies,
1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or
until lightly browned. Transfer cook-
---
# Anise Slices
## Ingredients
- 3/4 cup sugar
- 1/2 cup butter (1 stick), softened (no substitutions)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 Tbsp anise seeds, crushed
- 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. In large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 1 minute, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla until blended. Beat in flour, anise seeds, baking powder, and salt until well combined, occasionally scraping bowl.
2. Divide dough in half. Shape each half into a 5 1/2" by 2" rectangle. Wrap each rectangle in plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or place dough in freezer about 1 hour.)
3. Preheat oven to 350°F. Grease large cookie sheet. With knife, cut rectangle crosswise into scant 1/8-inch-thick slices. Place cookies, 1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. -
Apple Skillet Cake
APPLE SKILLET CAKE Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon
3 tablespoons butter 1 1⁄3 cups sifted Pillsbury's BEST Flour
2⁄3 cup firmly packed brown sugar 2 teaspoons double-acting baking powder
3 cups (about 3 medium) pared, 1⁄2 teaspoon salt
thinly sliced apples 1⁄4 cup sugar
1⁄3 cup raisins 2⁄3 cup firmly packed brown sugar
Melt butter in heavy skillet measuring 10 inches across top.
Remove from heat; add 2⁄3 cup brown sugar. Arrange apples
in skillet; add raisins.
Sift flour, baking powder and salt. Set aside. Add sugar
and 2⁄3 cup brown sugar gradually to shortening, creaming
well. Blend in egg yolks and vanilla; beat well. Add dry
ingredients alternately with milk; blend thoroughly after
each addition.
Beat egg whites until stiff but not dry; fold into batter.
Pour over apples. Bake in moderate oven (350°) 55 to
minutes. Turn out of skillet immediately. Serve warm.
1⁄3 cup Crisco
2 unbeaten egg yolks
1 teaspoon French's Vanilla
2⁄3 cup undiluted Pet Milk
2 egg whites
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# Apple Skillet Cake
*Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon*
## Ingredients
- 3 Tbsp butter
- 2/3 cup firmly packed brown sugar
- 3 cups (about 3 medium) pared, thinly sliced apples
- 1/3 cup raisins
- 1/3 cup Crisco
- 2 unbeaten egg yolks
- 1 tsp French's Vanilla
- 2/3 cup undiluted Pet Milk
- 2 egg whites
- 1 1/3 cups sifted Pillsbury's BEST Flour
- 2 tsp double-acting baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2/3 cup firmly packed brown sugar
## Instructions
1. Melt butter in a heavy skillet measuring 10 inches across the top.
2. Remove from heat; add 2/3 cup brown sugar. Arrange apples in skillet; add raisins.
3. Sift flour, baking powder, and salt. Set aside.
4. Add sugar and 2/3 cup brown sugar gradually to shortening (Crisco), creaming well.
5. Blend in egg yolks and vanilla; beat well.
6. Add dry ingredients alternately with milk; blend thoroughly after each addition.
7. Beat egg whites until stiff but not dry; fold into batter.
8. Pour batter over apples in skillet.
9. Bake in a moderate oven (350°) 55 minutes.
10. Turn out of skillet immediately. Serve warm. -
Applesauce Cake
Applesauce Cake Loaf pan
2C Chopped apples
1C sugar
sit for 30 min.
1 egg
1 c nuts vanilla
1/2 oil 1/2 teasp cinnamon
1 1/2 c flour
1 teas soda 325 1 hr 15 min
1/2 teasp salt
1/4 nutmeg
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# Applesauce Cake
## Ingredients
- 2 cups chopped apples
- 1 cup sugar
- 1 egg
- 1 cup nuts
- 1/2 cup oil
- vanilla
- 1/2 tsp cinnamon
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
## Instructions
1. Combine chopped apples and sugar; let sit for 30 minutes.
2. Add egg, oil, and vanilla to the apple mixture and stir to combine.
3. Mix in nuts.
4. Combine flour, baking soda, salt, nutmeg, and cinnamon; add to wet ingredients and mix until combined.
5. Pour into a loaf pan.
6. Bake at 325°F for 1 hour 15 minutes. -
Baked Halibut
BAKED HALIBUT
"I got this easy delicious recipe from
Sandy Schroth of the Puffin Bed &
Breakfast in Gustavus, Alaska," says
Mrs. Edward Mahnke of Houston, Texas.
3 pounds halibut steaks (1 inch
thick)
1 cup (8 ounces) sour cream
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
Place halibut in a greased 13-in. x 9-in.
x 2-in. baking dish. Combine the sour
cream, Parmesan cheese, butter, dill,
salt and pepper; spoon over halibut.
Cover and bake at 375° for 20 minutes.
Uncover; sprinkle with paprika. Bake 10-
15 minutes longer or until fish flakes
easily with a fork. Yield: 4-6 servings.
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Dozens of antique gra[nitware]
spoons—plus a variety o[f]
items—are on display in
Vassalboro, Maine kitchen.
"Graniteware is made of metal coa[ted with]
enamel," Mari Ellen explains. "It beca[me popu-]
lar in the 19th century as European artisa[ns came]
to the U.S. and began manufacturing the [durable,]
lightweight cookware and dishes." Ho[usewiv-]
ers were happy to have an alternative to [cast iron.]
"At an antique show 10 years ago, I sp[otted a la-]
dle that I had to have," writes Mari Elle[n. "And]
I loved that piece. My kitchen hasn't loo[ked back.]
Now she has 150 different pieces in[cluding]
graniteware bowls, plates, mugs, water d[ipper,]
frying [pans]
and m[ore.]
---
# Baked Halibut
## Ingredients
- 3 pounds halibut steaks (1 inch thick)
- 1 cup (8 ounces) sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
## Instructions
1. Place halibut in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over halibut.
3. Cover and bake at 375° for 20 minutes.
4. Uncover; sprinkle with paprika.
5. Bake 10–15 minutes longer or until fish flakes easily with a fork.
Yield: 4–6 servings. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
Back:
1/2 teaspoon dried rosemary, crushed servings.
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# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings. -
Bakers Sweet Chocolate Swirl Cake
Cake Bakers sweet chocolate swirl
Grate 1/2 box Sweet chocolate (Bakers)
Prepare 1 pkg angle food mix
spoon small amount of batter into
2 ungreased pans. loaf pans. Sprinkle
each 2 tbs of choc. Repeat 3 more layers
ending with batter 375° 30 to 35
Melt remaining 1/2 pkg. choc. 2 tbs
water over very low heat stirring constantly
remove from heat, Stir in 1 beaten egg
yolk Cook 1 min Cool.
Beat 1 egg white until foamy gradually
Back:
add 2 tbs sugar. beat until stiff.
fold into cooled choc. mixture.
Whip 1 cup whip cream until
soft peaks form. Reserve 1/4 cup
for garnish. Fold remaining cream
into choc. mixture. Cut cake wedge
2 1/2 in by 1 deep. spoon choc filling
insert wedges chill. Just before
serving place dabs of reserved cream
on top of cake. Drizzle with
syrup. 8 to 10 servings.
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# Bakers Sweet Chocolate Swirl Cake
## Ingredients
- 1/2 box Baker's Sweet Chocolate, grated (for batter layers)
- 1 pkg angel food cake mix
## Filling Ingredients
- 1/2 pkg Baker's Sweet Chocolate (remaining)
- 2 Tbsp water
- 1 beaten egg yolk
- 1 egg white
- 2 Tbsp sugar
- 1 cup whipping cream
## Instructions
1. Grate 1/2 box Baker's Sweet Chocolate.
2. Prepare 1 package angel food cake mix according to package directions.
3. Spoon a small amount of batter into 2 ungreased loaf pans.
4. Sprinkle each pan with 2 Tbsp of grated chocolate.
5. Repeat for 3 more layers, ending with batter.
6. Bake at 375° for 30 to 35 minutes.
## Filling
1. Melt remaining 1/2 pkg chocolate with 2 Tbsp water over very low heat, stirring constantly.
2. Remove from heat. Stir in 1 beaten egg yolk.
3. Cook 1 minute. Cool.
4. Beat 1 egg white until foamy; gradually add 2 Tbsp sugar and beat until stiff.
5. Fold egg white mixture into cooled chocolate mixture.
6. Whip 1 cup whipping cream until soft peaks form. Reserve 1/4 cup for garnish.
7. Fold remaining cream into chocolate mixture.
## Assembly
1. Cut cake into wedges 2 1/2 inches wide by 1 inch deep.
2. Spoon chocolate filling into wedges and insert wedges back. Chill.
3. Just before serving, place dabs of reserved cream on top of cake.
4. Drizzle with syrup.
5. Makes 8 to 10 servings. -
Banana Bread
— Bananna Bread — (Lucy Messer)
2 eggs (beaten)
1 C. wht. sugar
3 banannas (mashed)
½ C. sourmilk
or buttermilk
1 tsp. soda
½ C. shortening (1 stick Margarine melted)
2 C. flour.
Mix in order given. Beat eggs & sugar
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in lrg. mixer bowl.
Add bananas & beat well.
Mix in rest of ingred.
Bake 350° in one large loaf pan or
two small ones. 35 min.
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# Banana Bread
*Recipe by Lucy Messer*
## Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- 3 bananas, mashed
- 1/2 cup sour milk or buttermilk
- 1 tsp baking soda
- 1/2 cup shortening (1 stick margarine, melted)
- 2 cups flour
## Instructions
1. Beat eggs and sugar in a large mixer bowl.
2. Add bananas and beat well.
3. Mix in the rest of the ingredients.
4. Bake at 350° in one large loaf pan or two small ones for 35 minutes.