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Butterscotch Pie
Butterscotch Pie
3/4 c. Brown Sugar
1/3 c. Flour
1/4 tsp Salt
2 c. milk.
3 beaten eggs
3 T. butter
1 tsp. Vanilla
In Saucepan Combine Sugar,
flour & Salt. gradually add
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milk. Cook & stir over
medium heat til bubbly.
Cook & stir 2 minutes. Remove
from heat. Stir sm. amt
hot mixture into eggs.
Immediately return to hot
mixture. Cook 2 minutes stirring
constantly. Remove from heat,
add butter & Vanilla. Pour
into pie shell.
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# Butterscotch Pie
## Ingredients
- 1 pie shell
- 3/4 cup brown sugar
- 1/3 cup flour
- 1/4 tsp salt
- 2 cups milk
- 3 eggs, beaten
- 3 Tbsp butter
- 1 tsp vanilla
## Instructions
1. In a saucepan, combine sugar, flour, and salt.
2. Gradually add milk.
3. Cook and stir over medium heat until bubbly.
4. Cook and stir 2 minutes more.
5. Remove from heat.
6. Stir a small amount of the hot mixture into the beaten eggs.
7. Immediately return egg mixture to the hot mixture in the saucepan.
8. Cook 2 minutes, stirring constantly.
9. Remove from heat and add butter and vanilla.
10. Pour into pie shell. -
Heavenly Cheese Slices
HEAVENLY CHEESE SLICES
2/3 c. scalded milk, cooled to lukewarm
1 T. sugar 1 sm. cake yeast 2½c. flour
1c. butter 3 egg yolks, beaten
Dissolve sugar & yeast in milk & set aside.
Mix flour & butter with a fork, as for making
a pie crust. Add yeast & milk mixture to egg yolks &
mix well. Add all to flour--this makes a soft dough.
Divide into 2 parts. Roll out 1 part for the bottom
of a 12½ x 10½ x 1" pan. Spread on filling & cover
with other part of dough which has been rolled out
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to fit over the top. Let rise 1 hour. Before putting
in oven, brush top with melted butter & then spread
on Streusel topping. Bake in 351 for 45 min or until
golden brown around sides.
Cheese Filling: 4 8oz. pkgs. cream cheese
2c. sugar, 2 egg yolks & 2 tsp. vanilla. Mix together
until smooth & spread over bottom layer.
Streusel Topping: ½c. flour, 1 c. sugar & ½c.soft
magarine. Blend to make crumbly topping, spread over
top layer & bake. After baking, drizzle icing made from
powdered sugar & milk pver top.
DO NOT SLICE FOR 24 HOURS!!!!
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# Heavenly Cheese Slices
## Ingredients
### Crust
- 2/3 cup scalded milk, cooled to lukewarm
- 1 tablespoon sugar
- 1 small cake yeast
- 2 1/2 cups flour
- 1 cup butter
- 3 egg yolks, beaten
### Cheese Filling
- 4 (8 oz.) packages cream cheese
- 2 cups sugar
- 2 egg yolks
- 2 teaspoons vanilla
Mix together until smooth and spread over bottom layer.
### Streusel Topping
- 1/2 cup flour
- 1 cup sugar
- 1/2 cup soft margarine
Blend to make crumbly topping, spread over top layer and bake.
## Instructions
1. Dissolve sugar and yeast in milk and set aside.
2. Mix flour and butter with a fork, as for making a pie crust.
3. Add yeast and milk mixture to egg yolks and mix well.
4. Add all to flour — this makes a soft dough.
5. Divide into 2 parts. Roll out 1 part for the bottom of a 12 1/2 x 10 1/2 x 1" pan.
6. Spread on Cheese Filling and cover with other part of dough which has been rolled out to fit over the top.
7. Let rise 1 hour.
8. Before putting in oven, brush top with melted butter and then spread on Streusel Topping.
9. Bake at 351° for 45 minutes or until golden brown around sides.
10. After baking, drizzle icing made from powdered sugar and milk over top.
11. Do not slice for 24 hours. -
Orange Slice Cake
Orange Slice Cake
1 cup butter
2 cups sugar
4 eggs
1 tsp. soda
3 1/2 cups flour
1 cup buttermilk
1 lb. orange slices cut up
1 1/2 cups coconut
2 cups diced dates
2 cups pecans
Cream butter + sugar
Stir in beaten eggs
Add soda to buttermilk
Add alternately to dry
ingredients.
Add candy, dates +
coconut + nuts.
Bake at 300° for 2 hrs.
in 10 in. tube cake pan.
While cake is baking
prepare topping. (over)
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Topping
1 1/2 c. sugar
3/4 c. buttermilk
3/4 tsp. soda - stirred in buttermilk
1 1/2 Tbls. white syrup
1/2 stick butter
3/4 tsp. vanilla
Boil 2 min.
Pour over cake while cake is still hot.
Punch holes in cake so topping will
penetrate. Let cake cool before removing
from pan.
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# Orange Slice Cake
## Ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 tsp baking soda
- 3 1/2 cups flour
- 1 cup buttermilk
- 1 lb. orange slice candy, cut up
- 1 1/2 cups coconut
- 2 cups diced dates
- 2 cups pecans
## Instructions
1. Cream butter and sugar.
2. Stir in beaten eggs.
3. Add soda to buttermilk.
4. Add buttermilk mixture alternately with egg mixture to dry ingredients.
5. Add candy, dates, coconut, and nuts.
6. Bake at 300° for 2 hours in a 10-inch tube cake pan.
7. While cake is baking, prepare topping.
## Topping
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 3/4 tsp baking soda, stirred into buttermilk
- 1 1/2 Tbsp white syrup
- 1/2 stick butter
- 3/4 tsp vanilla
## Topping Instructions
1. Combine all topping ingredients and boil 2 minutes.
2. Pour over cake while cake is still hot.
3. Punch holes in cake so topping will penetrate.
4. Let cake cool before removing from pan. -
Peanut Butter Cookies
Peanut Butter Cookies
1/2 c. Crisco
1/2 c. Peanut Butter
1/2 c. Sugar
1/2 c. Brown Sugar
1 egg.
Add: 1 1/4 c. flour
1/4 tsp. salt 1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
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roll dough into balls. Place
on lightly greased Cookie
Sheet. flatten & flour dipped
in flour. Bake at 375
for 10-12 til set.
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# Peanut Butter Cookies
## Ingredients
- 1/2 cup Crisco
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
## Instructions
1. Combine Crisco, peanut butter, sugar, brown sugar, and egg.
2. Add flour, baking powder, and baking soda; mix well.
3. Roll dough into balls.
4. Place on lightly greased cookie sheet.
5. Flatten with a flour-dipped fork.
6. Bake at 375° for 10–12 minutes until set. -
Betty Cooper's Strawberry Pie
Betty Coopers Strawberry Pie
Graham Cracker Crust.
Cook together: 1c Sugar
until thick 3tbsp Cornstarch
let cool 1/2c H2O
Cream together: 1c mashed
Strawberries 1 pkg Cream
Cheese, 1/4c Powdered Sugar
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Spread Cream Cheese mixture
on bottom of Crust. Add
Strawberries then pour
thickened mixture over all.
Refrigerate
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# Betty Cooper's Strawberry Pie
## Ingredients
- 1 graham cracker crust
- 2 cups Strawberries (sliced)
**Cook together:**
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
**Cream together:**
- 1 cup mashed strawberries
- 1 package cream cheese
- ¼ cup powdered sugar
## Instructions
1. Cook together the sugar, cornstarch, and water until thick. Let cool.
2. Cream together the mashed strawberries, cream cheese, and powdered sugar.
3. Spread cream cheese mixture on bottom of crust.
4. Add strawberries, then pour thickened mixture over all.
5. Refrigerate. -
Grama Davis' Salad Dressing / Potato Salad
Grama Davis' Salad
Dressing (Lois Hubbard)
Salt to taste
1/2 cup water
1 TBsp. Flour
2 tsp. Mustard (dry)(?)
1/4 cup Vinegar
1/4 cup Sugar
4 eggs
1 TBsp oleo - (over)
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Beat eggs - Mix Sugar,
flour, Vinegar & Water
Salt, with eggs. Cook until
thick in double boiler
or over a pan of hot water.
Add oleo - and Cool
To make potato salad - I
use a little Sour (3/4c) Cream
and Real (1cup) Mayo. (mix and taste
to your own preference)
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# Grama Davis' Salad Dressing (Lais Hubbard)
## Ingredients
- 1/2 cup water
- 1 tablespoon flour
- 2 teaspoons dry mustard
- 1/4 cup vinegar
- 1/4 cup sugar
- 4 eggs
- 1 tablespoon oleo
- Salt to taste
## Instructions
1. Beat eggs. Mix sugar, flour, vinegar, water, and salt with eggs.
2. Cook until thick in a double boiler or over a pan of hot water.
3. Add oleo and cool.
## For Potato Salad
1. Use a little sour cream (about 3/4 cup) and real mayonnaise (about 1 cup).
2. Mix and taste to your own preference. -
Ranch Style Baked Beans
RANCH STYLE BAKED BEANS
2 Tab. butter or margarine
1 pound ground chuck
1 envelope onion soup mix
2 - 1 lb. cans pork & beans in tomato sauce
1 - 1 lb. can kidney beans, drained
1 cup catsup
½ cup cold water
2 Tab. prepared mustard
2 teas. cider vinegar
Preheat oven to 400 degrees. In large
skillet, melt margarine and brown meat.
(over)
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Stir in soup mix, beans, catsup, water,
mustard and vinegar. Pour into a 2½ quart
casserole or bean pot. Bake 30 to 45 minutes,
or until hot and bubbly.
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# Ranch Style Baked Beans
## Ingredients
- 2 Tbsp butter or margarine
- 1 pound ground chuck
- 1 envelope onion soup mix
- 2 (1 lb) cans pork & beans in tomato sauce
- 1 (1 lb) can kidney beans, drained
- 1 cup catsup
- 1/2 cup cold water
- 2 Tbsp prepared mustard
- 2 tsp cider vinegar
## Instructions
1. Preheat oven to 400 degrees.
2. In a large skillet, melt margarine and brown meat.
3. Stir in soup mix, beans, catsup, water, mustard, and vinegar.
4. Pour into a 2 1/2 quart casserole or bean pot.
5. Bake 30 to 45 minutes, or until hot and bubbly. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake at 275° Fahren-
heit for 1 1/2 to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 4 1/2 pounds.
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# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Cherry-O Cream Cheese Pie
CHERRY-O
CREAM CHEESE PIE
Makes one 9-inch pie
1 (9 inch) crumb crust OR 1 (9 inch) baked pastry shell
1 (8 oz.) package Borden's Cream Cheese
1 (15 oz.) can (1⅓ cups)
Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla extract
1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze *
Let Cream Cheese soften to room temperature; whip until
fluffy. Gradually add the Condensed Milk while continuing
to beat until well blended. Add lemon juice and vanilla ex-
tract; blend well. Pour into prepared crust. Chill 2 to 3 hours
before garnishing top of pie with Cherry Pie Filling OR
Cherry Glaze.
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# Cherry-O Cream Cheese Pie
*Makes one 9-inch pie*
## Ingredients
- 1 (9-inch) crumb crust OR 1 (9-inch) baked pastry shell
- 1 (8 oz.) package Borden's Cream Cheese
- 1 (15 oz.) can (1 1/3 cups) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- 1 (1 lb. 6 oz.) can prepared Cherry Pie Filling OR Cherry Glaze
## Instructions
1. Let cream cheese soften to room temperature; whip until fluffy.
2. Gradually add the condensed milk while continuing to beat until well blended.
3. Add lemon juice and vanilla extract; blend well.
4. Pour into prepared crust.
5. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze. -
Banana Cream Cheese Pie
BANANA
CREAM CHEESE PIE
1 stick Betty Crocker Instant Mixing Pie Crust Mix
3 medium size bananas
1 package (8 oz.) Borden's Cream Cheese, softened
1⅓ cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla
Prepare 9 inch baked pie shell as directed on Pie Crust Mix
package. Cool. Slice 2 bananas; line pie shell. Whip softened
cream cheese until light and fluffy. Gradually beat in Sweet-
ened Condensed Milk; beat until well blended. Add lemon juice
and vanilla; blend well. Pour into prepared crust. Chill about
2 hours or until firm. Slice third banana; garnish pie. Deco-
rate with fresh mint leaves.
Make it with
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# Banana Cream Cheese Pie
## Ingredients
- 1 stick Betty Crocker Instant Mixing Pie Crust Mix
- 3 medium size bananas
- 1 package (8 oz.) Borden's Cream Cheese, softened
- 1 1/3 cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla
## Instructions
1. Prepare 9 inch baked pie shell as directed on Pie Crust Mix package. Cool.
2. Slice 2 bananas; line pie shell.
3. Whip softened cream cheese until light and fluffy.
4. Gradually beat in Sweetened Condensed Milk; beat until well blended.
5. Add lemon juice and vanilla; blend well.
6. Pour into prepared crust.
7. Chill about 2 hours or until firm.
8. Slice third banana; garnish pie. Decorate with fresh mint leaves. -
Apricot Nectar Cake
APRICOT NECTAR CAKE
4 eggs
1 box yellow cake mix
1 small box lemon gelatin
3/4 cup apricot nectar
3/4 cup cooking oil
1 teaspoon lemon flavoring
Separate eggs. Beat whites until
stiff. Blend cake mix and gelatin
throughly. Add beaten egg yolks,
apricot nectar, oil and flavoring.
Fold in egg whites. Pour into
greased 10-inch tube pan. Bake
one hour at 325 degrees.
Frosting
2 cups confectioners sugar
1/3 cup apricot nectar
Mix together and pour over cake
while hot.
Mrs. Willis Waller
Route 6
Glasgow, Ky. 42141
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According to J. K. Smith, General Manager of the State Association of Rural Electric Cooperatives in Louisville, cooperative member-owners will receive reports of all major business by the manager and officers of each of the state's cooperatives.
"In addition", he said, "there will be reports on the activities of the rural electrification program which will range from the status of the new supplemental financing institution to reports on the work being done by the state association."
In addition to the regular business session at each annual meeting, a variety of professional entering,
(Continued on Next Page)
TENTATIVE
ANNUAL MEETING PROGRAM
Your cooperative's annual meeting this year will be either an after-
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# Apricot Nectar Cake
## Ingredients
- 4 eggs
- 1 box yellow cake mix
- 1 small box lemon gelatin
- 3/4 cup apricot nectar
- 3/4 cup cooking oil
- 1 tsp lemon flavoring
## Instructions
1. Separate eggs.
2. Beat whites until stiff.
3. Blend cake mix and gelatin thoroughly.
4. Add beaten egg yolks, apricot nectar, oil and flavoring.
5. Fold in egg whites.
6. Pour into greased 10-inch tube pan.
7. Bake one hour at 325 degrees.
## Frosting
## Ingredients
- 2 cups confectioners sugar
- 1/3 cup apricot nectar
## Instructions
1. Mix together and pour over cake while hot.