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Forgotten Cookie
Forgotten Cookie
2 Egg whites beaten until frothy, then add
2/3 cup sugar gradually. Beat until peaked.
Fold in one cup chopped nuts and 1 small
package chocolate chips. Drop by spoons-
ful on ungreased cookie sheet. Preheat
oven to 350 degrees. Put in oven, turn
off heat and leave in for 5 hours or
overnight.
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# Forgotten Cookie
## Ingredients
- 2 egg whites
- 2/3 cup sugar
- 1 cup chopped nuts
- 1 small package chocolate chips
## Instructions
1. Beat egg whites until frothy, then gradually add 2/3 cup sugar. Beat until peaked.
2. Fold in chopped nuts and chocolate chips.
3. Drop by spoonfuls on ungreased cookie sheet.
4. Preheat oven to 350 degrees.
5. Put cookies in oven, turn off heat, and leave in for 5 hours or overnight. -
No Bake Cookies
NO BAKE COOKIES Freda Adolph
2½ cups quick oats
1/2 c chopped nuts
1/2 c peanut butter
Next mix this syrup -
2 cups sugar
1/2 c milk
1/4 lb margarine
4 tbsp cocoa
Cook this and when it comes to a boil, turn
to low, and boil 2 minutes. Remove from burn
er and add 2 tsp vanilla. Pour syrup over
dry mix and mix well. Drop by tsp. on
waxed paper and let set for 3 hours.
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# No Bake Cookies
## Dry Mix
- 2 1/2 cups quick oats
- 1/2 cup chopped nuts
- 1/2 cup peanut butter
## Syrup
- 2 cups sugar
- 1/2 cup milk
- 1/4 lb margarine
- 4 Tbsp cocoa
- 2 tsp vanilla
## Instructions
1. Combine oats, chopped nuts, and peanut butter in a bowl; set aside.
2. In a saucepan, combine sugar, milk, margarine, and cocoa to make the syrup.
3. Cook syrup over heat until it comes to a boil, then turn to low and boil for 2 minutes.
4. Remove from burner and add vanilla.
5. Pour syrup over dry mix and mix well.
6. Drop by teaspoon onto waxed paper and let set for 3 hours. -
Spinach Salad
Spinach Salad
Recipe from: Jane Eller
MIX & CHILL: 1/4 c. vegetable oil
1/4 c. catsup 1/4 c. sugar
1/2 tsp salt 1/4 c. vinegar
1 sm. onion- minced 1 Tb. Worcestershire sauce
Add above dressing with the following & toss:
8 c. Fresh spinach (10 oz bag) torn & chilled
4 hard boiled eggs (or as desired)
8 slices (1/2 lb) bacon, crumbled
Add after dressing:
1 c. croutons
1 c. bean sprouts if desired
eggs if sliced.
Serves 8-10
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# Spinach Salad
## Dressing (Mix & Chill)
- 1/4 cup vegetable oil
- 1/4 cup catsup
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup vinegar
- 1 small onion, minced
- 1 Tbsp Worcestershire sauce
## Ingredients
- 8 cups fresh spinach (10 oz bag), torn and chilled
- 4 hard boiled eggs (or as desired)
- 8 slices (1/2 lb) bacon, crumbled
- 1 cup croutons
- 1 cup bean sprouts, if desired
## Instructions
1. Combine all dressing ingredients and chill.
2. Add dressing to spinach, hard boiled eggs, and crumbled bacon and toss.
3. Add croutons and bean sprouts after dressing and toss lightly.
4. Serves 8–10. -
Persimmon Pudding
PERSIMMON PUDDING
¼ cup butter or margarine 1 cup milk
1 cup sugar 1 cup flour
1 beaten egg ½tsp. soda
1 cup pulp ¼ tsp. salt
With electric mixer, cream sugar& butter.Add
beaten egg. Combine dry ingredients; add
alternately with pulp & milk. Pour into 7"x11"
glass baking dish. Set pan in another pan of
water. Bake at 350° for 1 hour.
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# Persimmon Pudding
## Ingredients
- 1/4 cup butter or margarine
- 1 cup sugar
- 1 beaten egg
- 1 cup persimmon pulp
- 1 cup milk
- 1 cup flour
- 1/2 tsp soda
- 1/4 tsp salt
## Instructions
1. With electric mixer, cream sugar and butter.
2. Add beaten egg.
3. Combine dry ingredients; add alternately with pulp and milk.
4. Pour into 7"x11" glass baking dish.
5. Set pan in another pan of water.
6. Bake at 350° for 1 hour. -
Nashville House Fried Rolls
Nashville House Fried Rolls
soften 1 cake yeast in 1/4 cup warm water
& 1 qt warm milk
Add 1/4 cup sugar
1/2 " Crisco
5 tsp salt
sift & add 5 to 7 cups flour to 9
kneed on floured surface until
smooth & satiny.
Let rise till doubles in size about 1 hr.
Roll into small balls about the size of golf
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balls & let rise again till double in size.
Deep fry in Crisco for 2 1/2 min on
each size (350°)
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# Nashville House Fried Rolls
## Ingredients
- 1 cake yeast
- 1/4 cup warm water
- 1 qt warm milk
- 1/4 cup sugar
- 1/2 cup Crisco
- 5 tsp salt
- 5 to 7 cups flour (up to 9)
## Instructions
1. Soften 1 cake yeast in 1/4 cup warm water and 1 qt warm milk.
2. Add sugar, Crisco, and salt.
3. Sift and add 5 to 7 cups flour (up to 9 cups total).
4. Knead on a floured surface until smooth and satiny.
5. Let rise until doubled in size, about 1 hour.
6. Roll into small balls about the size of golf balls and let rise again until double in size.
7. Deep fry in Crisco for 2 1/2 minutes on each side at 350°. -
Helen's Banana Bread
350°
Helens Banana Bread 55-60 min
1/4 cup shortening 2/3 cup mashed banana
3/4 cup sugar 2 cups sifted flour
1 egg 1/2 tsp baking powder
1/2 tsp. soda 1/4 tsp salt
3 tablespoon buttermilk 1/2 cup chopped nuts
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# Helen's Banana Bread
## Ingredients
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 tsp baking soda
- 3 Tbsp buttermilk
- 2/3 cup mashed banana (~1 1/2 - 2 bananas)
- 2 cups sifted flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F.
2. Cream shortening and sugar together.
3. Beat in egg.
4. Dissolve baking soda in buttermilk and add to creamed mixture.
5. Stir in mashed banana.
6. Sift together flour, baking powder, and salt; add to wet mixture and mix until combined.
7. Fold in chopped nuts.
8. Pour into a greased loaf pan and bake at 350°F for 55–60 minutes. -
Fruit Ball Candy
Fruit Ball Candy
1 cup figs 1/2 c nuts
1 cup dates (orange juice if mixture
1 cup raisins is too dry)
Alternate in grinder. Make in balls.
Melt dark semi-sweet Chocolate
in double boiler
Dip in Chocolate & remove Chocolate Candy
& place on board
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# Fruit Ball Candy
## Ingredients
- 1 cup figs
- 1 cup dates
- 1 cup raisins
- 1/2 cup nuts
- Orange juice (if mixture is too dry)
- Dark semi-sweet chocolate (for dipping)
## Instructions
1. Alternate figs, dates, raisins, and nuts in grinder.
2. Make into balls.
3. Melt dark semi-sweet chocolate in a double boiler.
4. Dip balls in chocolate and remove excess chocolate.
5. Place on board to set. -
Pulling Candy
Pulling Candy
1 ½ pounds sugar
½ pint molasses, (Brer Rabbit Gold label)
½ pint water
¼ cup vinegar
Put in kettle & heat. When
boiling, add ½ tsp. cream tartar.
Boil until it crisps in cold
water. Stir when almost done,
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add ¼ pound butter, ¼ teaspoon
soda. Cool on buttered large cookie sheet
and pull- Note- This all
takes between 1½ and 2 hours.
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# Pulling Candy
## Ingredients
- 1 1/2 pounds sugar
- 1/2 pint molasses (Brer Rabbit Gold label)
- 1/2 pint water
- 1/4 cup vinegar
- 1/2 tsp cream of tartar
- 1/4 pound butter
- 1/4 tsp baking soda
## Instructions
1. Combine sugar, molasses, water, and vinegar in a kettle and heat.
2. When boiling, add cream of tartar.
3. Boil until mixture crisps in cold water (Soft crack stage — 270–290°F)
4. Stir when almost done, then add butter and baking soda.
5. Cool on a buttered large cookie sheet.
6. Pull candy until done. Note: This all takes between 1 1/2 and 2 hours. -
Spiced Tea
Spiced Tea
1 large Tang
2 cups sugar (I omit this)
2/3 cups Instant Tea
2 teas cinnamon
1 teas cloves
1 pkg lemonade mix
Mix all ingredients in a large bowl.
For serving - use 2 heaping teas per cup
boiling water - same for iced tea
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store in jars with tight lids
Doris Mahon
I divided & put in baby food jars
this makes a nice gift for friends
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# Spiced Tea
## Ingredients
- 1 large Tang
- 2 cups sugar (optional)
- 2/3 cup instant tea
- 2 tsp cinnamon
- 1 tsp cloves
- 1 pkg lemonade mix
## Instructions
1. Mix all ingredients in a large bowl.
2. Store in jars with tight lids.
3. For serving, use 2 heaping tsp per cup of boiling water. Same ratio for iced tea. -
Lemon Cheese Logs
Lemon Cheese Logs
1 Cup sugar
1 Cup butter or margarine, softened
1 (3-oz) package cream cheese, soften
1 egg yolk
2 1/2 cups all-purpose flour
1 cup finely chopped walnuts
1/2 t. salt
1/2 t. grated lemon rind
1 (6-oz) Pkg semisweet chocolate
morsels.
Decorator candies
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Combine sugar, butter, & cream
cheese; cream until light & fluffy.
Add egg yolk, beating well. Stir in
flour, walnuts, salt, & lemon
rind; mix well. Cover & chill
at least 2 hrs. - Shape dough by tsp into
2" logs by rolling between palms of hands. Place on ungreased
baking sheet 325° - 12 min Cool
melt chocolate morsels in a small saucepan over
low heat. Dip one end in chocolate & sprinkle with
decorator candies - Store on wax paper in airtight
container 12 doz.
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# Lemon Cheese Logs
## Ingredients
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1 (3 oz) package cream cheese, softened
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 tsp salt
- 1/2 tsp grated lemon rind (zest)
- 1 (6 oz) package semisweet chocolate morsels
- Decorator candies
## Instructions
1. Combine sugar, butter, and cream cheese; cream until light and fluffy.
2. Add egg yolk, beating well.
3. Stir in flour, walnuts, salt, and lemon rind (zest); mix well.
4. Cover and chill at least 2 hours.
5. Shape dough by teaspoon into 2" logs by rolling between palms of hands.
6. Place on ungreased baking sheet and bake at 325° for 12 minutes.
7. Cool.
8. Melt chocolate morsels in a small saucepan over low heat.
9. Dip one end of each log in chocolate and sprinkle with decorator candies.
10. Store on wax paper in an airtight container.
Makes 12 dozen. -
Persimmon Pudding
Persimmon Pudding Dorothy Perkins
1 c. pulp
1½ c. sugar
2 eggs
1½ c. flour
1 qt. milk
4 t. soda
butter size of walnut
Bake 1½ hrs. at 350°; stir often
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# Persimmon Pudding
## Ingredients
- 1 cup persimmon pulp
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups flour
- 1 qt milk
- 4 tsp baking soda
- Butter, size of a walnut
## Instructions
1. Combine all ingredients together.
2. Bake at 350° for 1 1/2 hours, stirring often. -
Fruit Glaze
Fruit Glaze
Recipe from the kitchen of Paula Guffey
2 T tapioca flour
pinch of salt
3/4 cup sugar
1 cup water (can use liquid
from canned fruit)
few drops food coloring
Have pre-baked pie shell, (cooled) Prepare fruit,
(drain if necessary)
mix filling in pan - cook on top of stove
until filling begins to thicken. Cool -
Pour over berries - Excellent with Strawberries,
Pineapple, & cherries
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# Fruit Glaze (Glazed Fruit Pie)
## Ingredients
- 1 pre-baked pie shell, cooled
- 2 Tbsp tapioca flour
- Pinch of salt
- 3/4 cup sugar
- 1 cup water (can use liquid from canned fruit)
- Few drops food coloring
- Fruit: strawberries, pineapple, or cherries (drained if necessary)
## Instructions
1. Have pre-baked pie shell cooled and ready. Prepare fruit, draining if necessary.
2. Mix filling ingredients in a pan and cook on top of stove until filling begins to thicken.
3. Cool.
4. Pour over fruit in pie shell.