Browse Items (1268 total)
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Punch
Punch
2 cans pineapple juice
1 can orange juice
1 pke kool-aid
1 large bottle ginger ale
1½ gallons pineapple sherbet
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# Punch
## Ingredients
- 2 cans pineapple juice
- 1 can orange juice
- 1 pkg Kool-Aid
- 1 large bottle ginger ale
- 1 1/2 gallons pineapple sherbet
## Instructions
1. Combine all ingredients and serve. -
Blueberry Spice Cake
Nita
Blueberry Spice Cake
1 pt blueberries, washed and drained
2 c all purpose flour 1 egg room temp.
2 tsp Baking powder 3 Tlbs. molasses
1 tsp " soda 1 cup sour/buttermilk
1/2 tsp cinnamon 1/3 cup conf. sugar
1/2 tsp powdered cloves
1/2 tsp allspice
1/2 tsp salt
1/3 cup butter or Marg.
1 cup granulated sugar
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Preheat oven to 375° - toss berries in a little flour
to cover. Butter and flour a 9 x 13 x 2" pan.. Sift flour
and measure to 2 cups. Resift with Baking powder, baking
soda, spices and salt. Cream butter and sugar. Beat
egg until lemon colored and add to butter and sugar.
Beat well. Grad. beat in the molasses. Alternately
add the sugar-egg-molasses mixture and the milk to
the dry ingredients (a little at a time). beating well after
each addition. Gently fold in the berries. Pour
into the prepared pan and bake APX. 30 min.
Remove and cool/let bake in the pan on a rack. Dust
with conf. sugar. cut into squares. makes 16
servings.
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# Blueberry Spice Cake
## Ingredients
- 1 pt blueberries, washed and drained
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp powdered cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/3 cup butter or margarine
- 1 cup granulated sugar
- 1 egg, room temperature
- 3 Tbsp molasses
- 1 cup sour cream or buttermilk
- 1/3 cup confectioners sugar (for dusting)
## Instructions
1. Preheat oven to 375°. Toss berries in a little flour to cover.
2. Butter and flour a 9 x 13 x 2" pan.
3. Sift flour and measure to 2 cups. Resift with baking powder, baking soda, spices, and salt.
4. Cream butter and sugar.
5. Beat egg until lemon colored and add to butter and sugar. Beat well.
6. Gradually beat in the molasses.
7. Alternately add the egg-molasses mixture and the milk to the dry ingredients, a little at a time, beating well after each addition.
8. Gently fold in the berries.
9. Pour into the prepared pan and bake approximately 30 minutes.
10. Remove and let cool in the pan on a rack.
11. Dust with confectioners sugar, cut into squares.
12. Makes 16 servings. -
Taco Salad
from the kitchen of Marilyn Randall "TACO SALAD"
8 oz. sour cream
8 oz. cream cheese
1 tsp. garlic powder
1 tsp. accent
1 tsp. worcestershire sauce
Mix above ingredients & spread in a
circle on dish.
1 can black pitted olives (slice)
1 bunch green onions (chop)
3 green peppers (dice)
2 tomatoes (remove skin - dice)
1 head lettuce (chop fine)
8 oz. montery jack (grate)
8 oz. mild cheddar (grate)
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# Taco Salad
## Ingredients
- 8 oz sour cream
- 8 oz cream cheese
- 1 tsp garlic powder
- 1 tsp Accent
- 1 tsp Worcestershire sauce
- 1 can black pitted olives, sliced
- 1 bunch green onions, chopped
- 3 green peppers, diced
- 2 tomatoes, skin removed and diced
- 1 head lettuce, chopped fine
- 8 oz Monterey Jack cheese, grated
- 8 oz mild cheddar cheese, grated
## Instructions
1. Mix together the sour cream, cream cheese, garlic powder, Accent, and Worcestershire sauce.
2. Spread the mixture in a circle on a dish.
3. Layer on top in order: sliced black olives, chopped green onions, diced green peppers, diced tomatoes, finely chopped lettuce, grated Monterey Jack, and grated mild cheddar. -
Raisin Cookies
Ruth
Raisin Cookies
1 C. raisins 1/4 T. cinnamon
1/2 C. water 1/4 T. nutmeg
1 3/4 C. flour 1/2 C. shortening
1/2 T. Baking Powder
1/2 T. soda 1 scant cup sugar
1/2 T. salt 1 egg
1 T. vanilla
1/2 C. chopped nuts
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Place raisins & water in saucepan
bring to boil & boil for 3 min. Set
aside to cool, do not drain.
Mix flour, baking powder, soda, salt
& spices. Cream shortening, add sugar
beat in eggs. Stir in raisins with
liquid & vanilla. Gradually add flour
mixture, blending thoroughly after each
mixture. Stir in nuts, drop by T.
about 2 ins apart on greased baking
sheet. Bake at 375° for 12-15 min
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# Raisin Cookies
## Ingredients
- 1 cup raisins
- 1/2 cup water
- 1 3/4 cup flour
- 1/2 Tbsp baking powder
- 1/2 Tbsp soda
- 1/2 Tbsp salt
- 1/4 Tbsp cinnamon
- 1/4 Tbsp nutmeg
- 1/2 cup shortening
- 1 scant cup sugar
- 1 egg
- 1 Tbsp vanilla
- 1/2 cup chopped nuts
## Instructions
1. Place raisins and water in saucepan, bring to boil and boil for 3 minutes. Set aside to cool; do not drain.
2. Mix flour, baking powder, soda, salt, and spices.
3. Cream shortening, add sugar, beat in eggs.
4. Stir in raisins with liquid and vanilla.
5. Gradually add flour mixture, blending thoroughly after each addition.
6. Stir in nuts.
7. Drop by tablespoon about 2 inches apart on greased baking sheet.
8. Bake at 375° for 12–15 minutes. -
Stuffed Peppers
Stuffed Peppers
4 halves green pepper (Parboil
1/2 lb. raw ground beef 5 mins.)
1/2 cup cooked rice
salt - pepper
chopped or instant onion
1 can tomatoe sauce
Use half can in mixture - pour
remaining sauce over peppers.
Bake 350 - 45 mins. with top on
Take top off & bake 15 mins. more
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# Stuffed Peppers
## Ingredients
- 4 halves green pepper (parboiled 5 mins.)
- 1/2 lb. raw ground beef
- 1/2 cup cooked rice
- Salt and pepper
- Chopped or instant onion
- 1 can tomato sauce
## Instructions
1. Parboil green pepper halves for 5 minutes.
2. Mix together the ground beef, cooked rice, salt, pepper, chopped or instant onion, and half the can of tomato sauce.
3. Stuff the pepper halves with the mixture.
4. Pour the remaining tomato sauce over the stuffed peppers.
5. Bake at 350°F for 45 minutes with the top on.
6. Remove the top and bake for 15 minutes more. -
Tomato Preserves
Tomatoe preserves
6 cups tomatoe pulp
4 " sugar
lemon - sliced thin
cinnamon stick
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# Tomato Preserves
## Ingredients
- 6 cups tomato pulp
- 4 cups sugar
- Lemon, sliced thin
- Cinnamon stick
## Instructions
1. Combine tomato pulp, sugar, lemon slices, and cinnamon stick.
2. Cook until preserves reach desired consistency.
3. Pour into prepared jars and seal. -
Melt-in-your-Mouth Blueberry Cake
Melt-in-your-Mouth Blueberry Cake
from the kitchen of: Ellie Lively
2 eggs, separated
1 cup sugar
1/4 tsp salt
1/2 cup shortening
1 tsp vanilla
1 1/2 c. flour
1 tsp baking powder
1 1/2 cups fresh blueberries
1/3 cup milk serves: 8
Beat egg whites until stiff. Add 1/4
cup sugar to keep them stiff
Cream shortening, add salt & vanilla.
Add remaining sugar gradually. Add
unbeaten egg yolks and beat until light
and creamy. Add sifted dry ingredients
alternately with milk. Fold in egg whites
Fold in fresh blueberries. (Take a bit
of flour called for in recipe & shake with
berries so they won't settle.)
Turn into greased 8 x 8 pan. Sprinkle
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with granulated sugar. Bake
at 350° for 50-60 min.
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# Melt-in-your-Mouth Blueberry Cake
## Ingredients
- 2 eggs, separated
- 1 cup sugar
- 1/4 tsp salt
- 1/2 cup shortening
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 1/2 cups fresh blueberries
- 1/3 cup milk
## Instructions
1. Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff.
2. Cream shortening, add salt and vanilla.
3. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy.
4. Add sifted dry ingredients alternately with milk.
5. Fold in egg whites.
6. Fold in fresh blueberries. (Take a bit of flour called for in recipe and shake with berries so they won't settle.)
7. Turn into greased 8 x 8 pan.
8. Sprinkle with granulated sugar.
9. Bake at 350° for 50–60 minutes. -
Zuchinni Bread
Betty
Zuchinni Bread
3 eggs 1 cup cooking oil
2 cups sugar
2 cups grated zuchinni (drained)
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoon cinnamon
1 cup chopped nuts
2 teaspoons vanilla
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Beat eggs - Add sugar, then oil.
Sift dry ingredients together and
fold into liquid mixture. Add
vanilla and nuts. Fold in zichini
Pour into greased and floured angel
food cake pan. Bake 1 hr + 15 mins
350°
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# Zuchinni Bread
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups sugar
- 2 cups grated zucchini (drained)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1 cup chopped nuts
- 2 tsp vanilla
## Instructions
1. Beat eggs. Add sugar, then oil.
2. Sift dry ingredients together and fold into liquid mixture.
3. Add vanilla and nuts.
4. Fold in zucchini.
5. Pour into greased and floured angel food cake pan.
6. Bake 1 hour and 15 minutes at 350°. -
Divinity Fudge
Divinity Fudge
2 1/2 cups sugar
2 Egg whites
1/2 cup white Karo syrup
1/2 " water
Pinch salt
1 cups chopped nuts
Cook sugar, water and salt until
it spins a thread. Pour half over
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beaten eggs. Cook remaining half
until it forms a hard ball in
water. Pour over egg mixture.
Beat until stiff (usually when
it loses its shine.)
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# Divinity Fudge
## Ingredients
- 2 1/2 cups sugar
- 2 egg whites
- 1/2 cup white Karo syrup
- 1/2 cup water
- Pinch of salt
- 1 cup chopped nuts
## Instructions (Partially Inferred)
1. Cook sugar, water, and salt until it spins a thread (230–235°F).
2. Beat egg whites in a mixer to soft peaks.
3. With mixer running, slowly pour half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
4. Cook the remaining half of the syrup until it forms a hard ball in water (260–265°F).
5. With mixer running, slowly pour the second half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
6. Beat until stiff (usually when it loses its shine). -
Fudge Frosting
Fudge Frosting
2 c sugar
2 squares baking bitter Chocolate (cut up fine)
½ c crisco
2/3 c milk (skim)
stir, bring to a boil and boil 1 min. to a
rolling boil. Take off and add 1 tsp Vanilla
Beat (set pan in cold water) Keep stirring
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Chocolate frosting (Cake) p. 37
Better Homes and Gardens
Dessert Cook Book
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# Fudge Frosting
## Ingredients
- 2 cups sugar
- 2 squares baking bitter chocolate, cut up fine
- 1/2 cup Crisco
- 2/3 cup milk (skim)
- 1 tsp vanilla
## Instructions
1. Stir together sugar, chocolate, Crisco, and milk.
2. Bring to a boil and boil 1 minute to a rolling boil.
3. Take off heat and add 1 tsp vanilla.
4. Set pan in cold water and beat, keeping stirring until frosting is ready to spread. -
Walnut Crescents
Walnut Crescents
½ cup butter or margarine
½ cup shortening
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups enriched flour
½ cup chopped black walnuts
Confectioners' sugar
Cream butter to soften; then thoroughly cream butter, shorte
ening, and sugar. Mix in water and vanilla, then flour and
nuts; chill for 3 or 4 hrs. Form dough in long rolls, ½ in.
across; cut in 3-in. lengths and shape in crescents. Bake
on ungreased cooky sheet in slow oven (325) 15 minutes. (Do
not brown cookies.) Remove from sheet, cool slightly, and
dip in confectioners' sugar. Makes about 4 dozen.
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# Walnut Crescents
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1/3 cup sugar
- 2 tsp water
- 2 tsp vanilla
- 2 cups enriched flour
- 1/2 cup chopped black walnuts
- Confectioners' sugar (for dipping)
## Instructions
1. Cream butter to soften; then thoroughly cream butter, shortening, and sugar.
2. Mix in water and vanilla, then flour and nuts.
3. Chill for 3 or 4 hours.
4. Form dough in long rolls, 1/2 inch across; cut in 3-inch lengths and shape into crescents.
5. Bake on ungreased cookie sheet in slow oven (325°F) for 15 minutes. (Do not brown cookies.)
6. Remove from sheet, cool slightly, and dip in confectioners' sugar.
7. Makes about 4 dozen. -
Apple Pudding Cake
Apple Pudding Cake
2 cups all purpose flour )
2 " sugar } sift
2 teasps. soda } together
2 " cinnamon )
2 whole eggs beaten
1 stick oleo or butter
1 can Comstock sliced apples
If in hunks, cut smaller.
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Put oleo or butter in baking pan 9X13X2
and melt in slow oven.
Let oleo cool slightly, then pour over
beaten eggs and apples.
Add the sifted dry ingredients.
Bake 325 degrees 45 to 60 mins.
Test with cake taster
makes 12 servings
Bake in same pan you melt
the butter in.
Serve with whipped Cream
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# Apple Pudding Cake
## Ingredients (Partially Inferred)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 whole eggs, beaten
- 1 stick oleo or butter
- 1 can Comstock sliced apples (cut smaller if in hunks)
Note: Use canned, sliced apples in water, not apple pie filling which will add too much sugar.
## Instructions
1. Sift together flour, sugar, baking soda, and cinnamon; set aside.
2. Place oleo or butter in a 9x13x2 baking pan and melt in a slow oven.
3. Let oleo cool slightly, then pour over beaten eggs and apples.
4. Add the sifted dry ingredients and mix.
5. Bake in the same pan you melted the butter in at 325 degrees for 45 to 60 minutes.
6. Test with cake tester.
7. Makes 12 servings. Serve with whipped cream.