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I thought that it was only right to give you all an idea of who Lady Helen was, and why I feel I would like to commemorate her in this way. My hope is that this will give you an idea of who she is and the beauty of all she gave to her family. In 1954 there was an extremely tragic occurrence in our family. We lost a very precious gift in our lives, our birth Mother. Her name was Kathryn and she left behind 6 lost children (Mary, Kathy, Patti, Tim, Roy and Barbara) and a devastated husband, Roy. What came next was an attempt on my Father's part to keep all of us together. Several avenues were explored with the end result being that the only secure place for the 6 of us was an orphanage 1 hour from our home. This became our home for the next 2 years. Somewhere during this 2 year time frame, a friend of my Father's very kindly re-introduced him to Lady Helen, my Mom, the Lady this page is dedicated to. She was a widow with two boys who had lived in our town when her first husband was alive so the two couples actually knew each other just a little. Well as the story goes, it broke her heart to see the 6 of us living there, adding to that the love that grew between her and my Father, they were married in 1956. So here is a woman with two boys (Mike and Tom--Tom passed away tragically in 1969), older than us, who took on the 6 of us and now she had 8 children. About a year later she had another, John, and several years later she had her very own girl, Sue. The end result became 10 children and in all of the years I had the pleasure of having her in my life, she never treated any of us differently. We were all her children and she loved each of us equally. In 1999 we lost her but there will never be a day that goes by where I don't miss her or appreciate all that she gave me. She truly was a great Lady in the very simplest terms. Her characteristics include: an indomitable strength, pure honesty, determination, consistent fair play, an unsurpassed spirituality, a very giving heart, belief in who others are, and always very loving. There is one other thing that I would like you to know and that is that we were not rich but probably in some circles considered poor. To me we were always richer for her presence. There was never a want for a good meal. Our table was always full but with 10 children you really did have to eat fast, or take enough the first time around, only because we were a lot of mouths to feed and growing fast. Not one of us ever went hungry, not once. So here you have some of the simple but always delicious delicacies that she graced our table with. I am sure that with so many children this was not easy but we all loved her and thanks to my family for their contributions to this list/website. Please try any that suit your fancy and please, if you think about it, think of her and how she graced so many lives. 
Photos Dear To My Heart
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| DESSERTS | ||||
| Minute Fudge Frosting | Toffee Squares | Danish Kringle | Heavenly Pie | |
| Special "K" Bars | Marshmallow Treats | Pineapple Dessert | Mandarin Orange Dessert | |
| Pecan Pie | Date-Nut-Chip Cake | Cherry Torte |
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| CANDY | ||||
| English Toffee | Rabbit Turds | Angel Food Candy | Fudge | |
| Peanut Brittle | Chocolate Crinkles | Bachelor Buttons | Rocky Road Candy | |
| Holiday Popcorn | Rum Balls | Popcorn Balls | Fabulous Fudge | |
| Divinity Candy |
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| APPETIZERS | ||||
| Sweet & Sour Chicken Wings | Olive Nut Spread | Potato Skins | Ham Balls | |
| Sugared Peanuts | Polish Raisin Walnut Puffs | Snack Crackers | Chex Party Mix | |
| Toasted Nuts | Caramel Corn | Deviled Eggs |
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| PICKLES | ||||
| Bread & Butter Pickles 1 | Bread & Butter Pickles 2 | Curry or Turmeric Pickles | Sweet Refrigerator Pickles | |
| SALADS | ||||
| Chicken Salad |
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| SIDE DISHES | ||||
| Potato Cheese Casserole | Candied Yams | Almond Green Bean Casserole | Sage Turkey Dressing | |
| BREADS | ||||
| Caramel Pull A-parts | Monkey Bread | |||
| DAD'S SPECIAL RECIPE | ||||
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2 cups sugar 1/4 cup Karo syrup(white) 1/2 cup milk 1/2 cup butter 1 squares chocolate(cut up) 1/4 teaspoon salt 1 teaspoon vanilla Mix all ingredients except vanilla. Stir until melted bring to boil stirring constantly. Boil one minute. Beat until lukewarm, add vanilla and constantly beat until of spreading consistency. Add 1/2 cup of chopped nuts if desired. Back to top |
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1/2 pound butter 6 tablespoons powdered sugar 2 teaspoons vanilla 2 cups flour 2 tablespoons water 1/2 teaspoon salt 2 cups broken pecans Mix all ingredients and shape into balls using 1 teaspoon of dough. Place on ungreased baking sheet, flatten slightly. Bake at 350 degrees for about 15 minutes. Roll in powdered sugar while still warm. Back to top |
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1/2 cup shortening 1 cup sugar 2 egg yolks 2 cups flour 2 tablespoons cocoa 1/2 teaspoon baking powder 1 teaspoon baking soda pinch of salt 1 cup milk Mix all ingredients and drop by spoonful on cookie sheet. Bake at 350 degrees for about 10 to 12 minutes. Roll in powdered sugar while still warm. 1/2 cup shortening 2 cups powdered sugar 2 egg whites vanilla Beat egg whites slightly. Add 1/2 cup shortening & powdered sugar, beat until thoroughly mixed. Put between 2 cookies. Back to top |
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1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 1/2 # sweet chocolate 1/2 cup chopped nuts Cream butter, add sugar and beat well. Add egg yolk and vanilla, blend. Add flour and salt, blend. Spread on a greased 10 x 15 pan. Bake in a 350 degree oven for about 20 minutes. Cool on rack. Spread with melted chocolate and chopped nuts. Back to top |
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38 large marshmallows 1/2 cup butter Melt together. 1 1/2 teaspoons green food coloring 1 teaspoon vanilla Add to first mixture and cool. 5 1/2 cups corn flakes. Mix gently. Drop by tablespoon on ungreased cookie sheet. Put 3 red cinnamon candies on top. Let set for 24 hours. Back to top |
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1/2 cup shortening 1 cup brown sugar 1 egg 1 teaspoon vanilla 2 1 ounce square chocolate 1 2/3 cup flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup milk 1/2 cup chopped walnuts Thoroughly cream shortening and sugar. Add egg, vanilla and chocolate. Blend well. Add sifted dry ingredients alternating with milk. Add nuts. Drop from teaspoon 2 inches apart on to greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool and frost. Back to top |
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1 cup sugar 1 cup butter 3 tablespoons water Cook for 10 minutes or until brown. Stirring constantly. Pour in thin layer and cover with dipping chocolate and nuts. Back to top |
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Cream together 3/4 cup shortening 1 cup sugar Add to creamed mixture 1 egg 4 tablespoons dark molasses 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon ginger Sift together and add to above mixture. Chill for a couple of hours. Form into teaspoon size balls and roll in sugar. Place on greased cookie sheet about 1 1/2 inches apart. Bake at 350 degrees for 15 to 18 minutes. Back to top |
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1 cup milk 1 ounce yeast 3 tablespoons sugar 3 eggs 4 cups flour 1 teaspoon salt 1 cup shortening brown sugar 1 stick butter chopped nuts and/or dates Scald 1 cup milk and cool. Put yeast in cooled milk plus sugar. Beat egg yolks and add to yeast mixture. Mix flour and salt. Cut in shortening until consistency of pie crust. Add to yeast mixture. Put in refrigerator overnight. Cut dough in half and roll to fit jelly-roll pans. Beat egg whites and brush over the top. Cover with brown sugar. Pour melted butter over top-dividing between two. Put on chopped nuts and/or dates on top. Let raise for two hours. Bake at 350 degrees for 30 minutes. Cool a little and put icing over this. Back to top |
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CRUST 4 egg whites 1 cup sugar 1/2 teaspoons cream of tartar 1/4 teaspoon salt Beat egg whites until they hold a soft peaks. Beat sugar, cream of tartar and salt into this mixture until blended and very stiff. Spread over well greased pan, making a depression in the center and building up on sides. Bake in 275 degree oven for 1 hour. Remove and cool. LEMON FILLING 4 egg yolks 1/2 cup sugar 1/4 cup lemon juice pinch of salt 1 cup whipped cream Combine ingredients except whipping cream and cook in double boiler until thick, stirring constantly. When thick, cool in bowl. Once cool fold in whipped whipping cream. Pour in shell and top with layer of whipping cream. Let stand in refrigerate for 24 hours before serving. Back to top |
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1 1/2 cup dark Karo syrup 1 1/2 cup sugar 1 cup peanut butter 5 cups special "K" 2 packages butterscotch bits 1 large package chocolate bits Boil syrup and sugar. Remove from heat. Add peanut butter and "K". Moisten hands in cold water and pat mixture in greased cookie sheet. Melt the butterscotch and chocolate bits together and spread on top. Do not refrigerate. Cut into bars while warm. Back to top |
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6 onions 6 quarts sliced cucumbers 1 cup salt 1 1/2 quarts vinegar 6 cups sugar 1/3 mustard seed 1 1/2 tablespoons celery seed 1/4 cayenne Slice onions. Combine with cucumbers and salt. Let stand 3 hours then drain. Combine vinegar, sugar, mustard seed, celery seed and cayenne. Bring to a boil for 5 minutes. Add cucumber and onions. Heat to simmering point. Pack in sterile jars. Filling to top. Fasten covers at once. Back to top |
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6 onions 5 quarts sliced cucumbers 1 cup pickling salt 5 cups vinegar 5 cups sugar 2 teaspoons mustard seed 1 teaspoon celery seed 1/2 teaspoon turmeric 1/2 teaspoon cloves 2 large green peppers Dissolve 1/2 cup pickling salt in enough water to cover cucumbers. Let stand 3 hours. Then drain in colander over night. Combine other ingredients and bring to a boil. Drop cucumbers and heat though thoroughly, but not to boil. Put in jars and seal hot. Back to top |
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24 medium size cucumber sliced thin 1/2 cup salt 2 cups vinegar 2 1/2 cups sugar 8 cups water 1 teaspoon curry or 2 teaspoons turmeric 1/4 cup mustard seed 1 tablespoon celery seed 2 large sliced onions Wash cucumbers and drain. Combine salt and water. Pour over cucumbers. Let stand 5 hours. Rinse thoroughly. Combine the rest of the ingredients and heat to boiling. Pour over cucumbers. Heat to boiling again. Pack in jars and cover hot. You may skip soaking process. If so add 2 cups of water and 3 extra teaspoons salt. Boil brine and cucumbers for 1/2 hour. Pack in jars and cover hot. Back to top |
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2 # bag of hash-brown potatoes salt and pepper to taste 1 1/2 sticks butter 1 can cream of chicken soup 1 small container sour cream 1 jar (8 ounces) plain Cheese Whiz. milk if need be 2 cups cornflakes 1 onion minced fine Pour potatoes in 9 x 13 pan. Add salt and pepper to taste. Add onion to top. Melt butter and pour 1/2 over potatoes. Heat together chicken soup, sour cream and Cheese Whiz. Pour over potatoes. If dry add milk. Crumble cornflakes and add to rest of butter. Sprinkle over top. Bake at 350 degrees for 1 hour. Sue only uses 1 stick of butter and it's fine. Back to top |
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4 or 5 good size yams brown sugar butter large marshmallows Boil yams until tender. Peel and cut up into casserole dish in layers. Between layer sprinkle brown sugar and cut up pieces of butter. Bake at 325 degrees for 1 hour. Cover the top with marshmallows and heat until they are golden brown. The number of yams will be determined by the size of the casserole dish you use. Back to top |
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2 1 # cans (4 cups) julianne style green beans 1/2 cup slivered blanched almond 1/2 cup butter 1/2 teaspoon salt 1 tablespoon lemon juice Heat beans and drain. Meanwhile cook almonds in butter over low heat till golden brown stirring occasionally. Remove from heat. Add salt and lemon juice. Pour over hot beans. Back to top |
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2# hamburger 4 slices bread soaked in 3/4 cup milk 1 or 2 eggs 2 teaspoons salt 1 onion chopped finely Dash of pepper, all spice & nutmeg Mix all ingredients thoroughly. Form into small balls and fry until brown. Add small amount of water and thicken. Bake at 350 degrees for 1 hour. Back to top |
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1 loaf of bread 1 stick of butter 1 cup chopped celery 1 cup onion chopped 1 tablespoon sage salt and pepper turkey neck, giblets and other extra parts, except liver Break loaf of bread into smallish pieces and let dry out completely. Boil neck, giblets and other extra parts until done, about 2 1/2 hours. Saute onions and celery in butter. Add sage, salt and pepper to that. (Note from Ariel: The amount of seasonings is a matter of preference and taste. I usually end up using more sage but taste it as I go.) Mix this into the dried bread and add the juice from the cooked odds and ends to add extra moisture. Do not make it excessively moist if you intend to stuff the turkey with it because it will pick up some of the juices from the bird. Any extra stuffing I usually make a little moisture though. Back to top |
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2/3 cup fine soda cracker crumbs 1 cup of milk 2 beaten eggs 1 1/2# ground beef 1/2 cup chopped onion 1/2 teaspoon sage 1 teaspoon salt 1/2 teaspoon sage dash of pepper 1 teaspoon Accent Soak cracker crumbs in milk. Add meat, onions, eggs and seasonings. Mix well and form in loaf shape. Put in pan and bake for 1 hour at 350 degrees. Back to top |
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1/4 cup butter 5 cups Rice Krispies 40 large marshmallows Melt butter in 3 quart sauce pan. Add marshmallows. Cook over low heat, stirring constantly until marshmallows are melted and mixture is syrup. Remove from heat. Add Rice Krispies. Stir until well coated. Press warm mixture evenly and firmly into buttered 13x9 pan. Cut into squares when cool. Back to top |
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1 cup butter 2/3 cup sugar 3 egg yolks 1 teaspoon vanilla or almond abstract 2 1/2 cups flour 1/2 teaspoon salt Cream butter and sugar. Beat in egg yolks and vanilla. Stir in flour and salt. Fill spritzer press. On ungeased cook sheet press out cookies. Decorate and bake at 350 degrees for 10 minutes. Back to top |
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1# hamburger 1 onion 1 cup celery 1 can cream of chicken soup 1/2 cup raw rice 1/4 cup soy sauce 1 1/2 cup warm water Brown hamburger. Chop celery and onion finely. Combine all ingredients in casserole dish. Bake at 350 degrees for 1 hour. Back to top |
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INGREDIENTS 1 can cleaned and deboned pink salmon 1 egg 1 small onion chopped (in Tim's case very finely) 1 cup finely broken saltine crackers milk salt and pepper to taste Mix all ingredients in bowl and add just enough milk to moisten. Form into patties. Usually this recipe makes about 5 hamburger size patties but you can get more if made smaller. Fry in shortening until crispy brown on both sides. I usually turn them at least twice waiting until brown before turning to insure that they are done. Back to top |
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INGREDIENTS 1 cup of rice 1 can cream of chicken soup 1 1/2 cups water 1 envelope onion soup mix 4 chicken breast browned Mix together and place cut up browned chicken breast pieces on top. Bake in a 350 degree oven for 1 hour covered and 1/2 hour uncovered. Back to top |
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INGREDIENTS 3 cups cooked cubed chicken breast 1 cup dried celery 1 cup mayonnaise 1 tablespoon minced onion 1/2 teaspoon salt dash of pepper Combine ingredients, mix well. Cover and chill for two hours. Serve on a bed of lettuce. Back to top |
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INGREDIENTS 1 Jiffy yellow cake mix 1 (8 ounce) softened cream cheese 1 small vanilla instant pudding 1 small Cool Whip 1 14 ounce crushed pineapple drained 1/2 cup chopped nuts, optional Prepare cake as directed and bake in 9 x13 greased pan. Prepare pudding and add cream cheese. Put on cooled cake. Spread pineapple over top and then Cool Whip. Sprinkle nuts on top. Refrigerate overnight. (Use unsweetened pineapple and use juice for liquid in the cake. Back to top |
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INGREDIENTS 1 yellow pudding cake mix 4 eggs 1/3 cup oil 1 can mandarin oranges and juice Combine and mix well. Bake in a 9 x 13 pan at 350 degree oven for about 30 minutes. Cool. TOPPING 1 8 ounce Cool Whip 1 3 ounce instant vanilla pudding 1 small can crushed pineapple with juice Mix Cool Whip and pudding well. Fold in pineapple and put on cake. Back to top |
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INGREDIENTS 1 cup sugar 1/2 cup white corn syrup 1/4 cup melted butter 1 teaspoon vanilla 3 eggs, well beaten 1 cup pecans 1 unbaked 9 inch pie shell Combine sugar, syrup and butter. Add beaten eggs and pecans. Mix thoroughly. Pour into pie shell and bake in 350 degree oven for about 50 to 55 minutes. Back to top |
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INGREDIENTS 1 1/2 cup sugar 1/2 cup shortening 2 cups flour 2 eggs 1 cup chopped dates 1 cup hot water 1 teaspoon baking soda Pour hot water over dates and let stand. Cream together sugar and shortening. Add eggs. Add flour alternating with date mixture. Pour into greased 9 x 13 pan. TOPPING 2 tablespoons sugar 1/2 nuts small package chocolate chips Combine and sprinkle over cake. Bake in 350 degree oven for about 35 minutes. Back to top |
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INGREDIENTS 1 bottle of Heinz chili sauce 1 cup oil 1/2 cup vinegar 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon brown sugar 1 tablespoon chili powder 2 tablespoons Real Lemon Juice 1 onion (1/2 cup size or larger if desired) Heat ingredients an put in blender. Reheat before putting on chicken. Put chicken on grill for about 1 hour before adding sauce. The grill should be raised to about 18 inches above fire because the sauce will blacken from the sugar. Cook about 15 to 30 minutes. Place in refrigerator and it takes about 2 hours to heat for serving. (omit oil for spareribs) Back to top |
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INGREDIENTS CRUST 2 cups flour 1/2 cup brown sugar 1 cup butter 1/2 cup walnuts, chopped Crumble together, except nut, till size of peas. Add nuts. Put on large cookie sheet with edge. Do not pack-just spread lightly with fork. Bake in oven at 350 degrees for 8 to 15 minutes until light brown. Cool. FILLING 1 large cream cheese, softened 2 packages Lucky Whip 1 cup milk 1 teaspoon vanilla 1 cup powdered sugar 1 can cherry pie filling Combine cream cheese, Lucky Whip, milk and vanilla. Beat until stiff. Add powdered sugar, beating until sugar is well blended. Put on top of cooled crust and cover with pie filling. Chill. Blueberry pie filling may be substituted for cherry filling. Back to top |
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INGREDIENTS 3 cups Rice Krispies 1# powdered sugar 1 18 ounce peanut butter 1/2 cup butter Combine Rice Krispies, peanut butter, powdered sugar, and melted butter. Roll into balls. Dip in melted chocolate. Back to top |
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INGREDIENTS 1 cup dark Karo syrup 2 tablespoons baking soda 1 cup brown sugar dipping chocolate Boil brown sugar and Karo syrup until it reaches 290 degrees. Keep stirring all the time. Add baking soda and stir fast until well blended. Pour unto a greased cookie sheet. When cool break into pieces and coat with the melted chocolate. Back to top |
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INGREDIENTS 3 cups sugar 3 squares chocolate 1 cup milk 1/4 cup Karo corn syrup salt 4 tablespoons butter 1 teaspoon vanilla 1 cup nuts Butter sides of heavy 2 quart pan. Combine in it sugar, chocolate, milk, salt and corn syrup. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Then cook until it reaches soft-ball stage(238 degrees), stirring constantly. Immediately remove from heat; add butter and cool to lukewarm (110 degrees) without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly spread in buttered shallow pan. Score while warm, cut when firm. You can add nuts quickly at the end of the beating time. Back to top |
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INGREDIENTS 2 cups sugar 1 cup white Karo syrup 1/2 cup water 2 tablespoons butter salt 2 teaspoons baking soda 1 teaspoon vanilla 1 package raw peanuts Boil sugar, Karo syrup and water until it spins a thread. Add peanuts and cook to hard crack stage. Remove from heat and add butter, soda and vanilla. Pour onto buttered cookie sheet. Back to top |
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INGREDIENTS 4 ounces chocolate, melted 1/2 cup vegetable oil 1/2 cup water 2 1/3 cups sugar 3 1/2 cups flour 2 1/4 teaspoons baking powder 1 1/2 teaspoon vanilla 1 cup nuts 1 cup chocolate chips Mix in order given. Cover and chill for 1 hour. Make golf ball size and roll in powdered sugar. Bake at 350 degrees for 17 minutes. Back to top |
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INGREDIENTS 3/4 cup butter 1 cup brown sugar 1 egg 1 teaspoon vanilla 2 cups flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup coconut 1/2 cup Brazil nuts 1/2 cup candied cherries Cream butter and sugar. Add egg and vanilla. Add sifted dry ingredients. Lastly add coconut, fruit and nuts drenched in flour. Drop on ungreased cookie sheet and bake at 375 degrees for 12 to 15 minutes. Back to top |
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INGREDIENTS 18 large marshmallows 1/2 cup coarsely chopped walnuts 8 squares (1 ounce size) semi-sweet chocolate Line 9x5x3 loaf pan with waxed paper lightly buttered. Place marshmallows in bottom of pan. Sprinkle nuts over. On top of double boiler melt chocolate over hot (not boiling) water. Pour over marshmallows and nuts. Smooth with spatula. When firm cut with sharp knife. Wrap individually in waxed paper or plastic wrap. Will keep several weeks at room temperature. Back to top |
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INGREDIENTS 3 quarts popped corn, unsalted 1/2 cup butter 1/2 cup semi-sweet chocolate chips 1 large bag (about 40) regular marshmallows 1/4 teaspoon salt Pre-heat oven to 250 degrees. Place popcorn in greased 9x13 pan. Melt butter, marshmallows and chips over low heat, stirring in salt. Pour over popcorn, toss until well coated. Bake 30 minutes, stirring at 15 minutes. Pour onto wax paper and cool. Store in lightly covered container. Back to top |
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INGREDIENTS 3 cups vanilla wafer crumbs 1 1/2 cups powdered sugar 3 tablespoons white Karo syrup 1 1/2 cups finely chopped nuts 3 tablespoons cocoa 1/2 cup rum Mix well. Shape by teaspoons into firm balls. Roll in powdered sugar. Store tightly covered. (Store at least one week to improve flavor.) Back to top |
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INGREDIENTS 3/4 cup molasses 2 beaten eggs 1/2 cup sugar 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup butter 4 1/4 cups flour 1 1/4 baking soda 1/2 teaspoon cloves a dash pepper In a saucepan combine molasses and butter, and stir until butter melts. Cool to room temperature. Stir in beaten eggs. Sift together dry ingredients and add to molasses mixture. Mix well. Chill for several hours. Shape into 1 inch balls. Bake on a greased cookie sheet in a 375 degree oven for 12 minutes. When cool roll in powdered sugar. Best when made around Thanksgiving. Back to top |
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INGREDIENTS 1 cup softened butter 1 3 ounce package of red or green jello 2 cups flour 1/4 cup sugar powdered sugar Cream butter with sugar and jello; blend in flour. Roll into balls. Place on an ungreased cookie sheet and flatten slightly. Bake for 25 to 30 minutes in a 325 degree oven. Cool 5 minutes and then roll in powdered sugar. Back to top |
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INGREDIENTS 3 eggs 1 cup sugar 1 1/4 tablespoons corn syrup 1/4# butter, softened 4 1/2 cups oatmeal 1 1/4 cups brown sugar 1/4 tablespoons vanilla 2 tablespoons baking soda 1/4 to 1/2# M&M's, chocolate chips or coconut Mix all ingredients until blended. Stir in M&M's. Bake on ungreased cookie sheet at 350 degrees for 10 to 15 minutes. Back to top |
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INGREDIENTS 1 cup chopped dates 1/2 cup butter 1 cup Karo syrup 1 beaten egg 1 teaspoon vanilla 2 cups Rice Krispies 1 3/4 cups coconut In heavy saucepan combine dates, butter, sugar, egg and vanilla. Over medium heat stirring constantly cook until thick and bubbly-10 to 15 minutes. Remove from heat. Stir in the Rice Krispies. Cool slightly. Drop by teaspoon into coconut and shape into fingers. Back to top |
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INGREDIENTS 1/2 cup butter 1/2 cup sugar 1/2 cup dark molasses 1/4 cup milk 2 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon 1/2 teaspoon salt Cream butter, sugar, molasses. Add milk and blend well. Sift together flour, baking soda, baking powder, ginger, cloves, cinnamon and salt. Add to creamed mixture. Chill several hours. Roll 1/4 inch thick and cut with gingerbread boy cutter. Place on a greased cookie sheet. Bake in a 350 degree oven for 12 to 15 minutes. Remove from the cookie sheet at once. Back to top |
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INGREDIENTS 1/2 cup butter 1 1/3 cups milk 1 cup flour 3/4 cup finely chopped nuts 1/4 cup brown sugar 1/2 teaspoon vanilla 1/4 teaspoon salt mint jelly Mix thoroughly butter, sugar, milk, and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoon into 1 inch balls. Dip in milk and roll in nuts. Place on an ungreased cookie sheet and press thumb into the center of each cookie. Bake in a 350 degree oven for 10 minutes or until light brown. Immediately remove from cookie sheet; cool. Fill thumb-prints with jelly. Back to top |
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INGREDIENTS 1 cup softened butter 3/4 cup brown sugar 3/4 cup sugar 1/2 teaspoon water 1 cup chopped nuts 1/2 cup milk 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 12 ounce package chocolate chips Combine butter, sugar, brown sugar, vanilla, and water. Beat in milk. Add four, baking soda, and salt-mix well. Stir in chocolate chips and nuts. Drop by well-rounded half teaspoons onto greased cookie sheets. Bake in a 375 degree oven for 10 to 12 minutes. VARIATIONS 1. Omit nuts; add 4 cups crisp, ready to eat cereal. 2. Add 2 cups chopped dates. 3. Add 1 cup peanut butter. 4. Add 2 cups raisins. Back to top |
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INGREDIENTS 1 3/4 cups unsifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup shortening 1/2 cup peanut butter 1 egg 2 tablespoons milk 1 teaspoon vanilla 48 chocolate kisses, unwrapped Stir flour, soda, and salt together. Add remaining ingredients, except candy, and mix at medium speed until well mixed. Chill dough for 30 minutes. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake at 375 degrees for 12 minutes or until light brown. Remove immediately and press kiss into center. Back to top |
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INGREDIENTS 1/2 cup butter 1/2 cup sugar 1 egg, separated 1 teaspoon grated lemon peel 1 tablespoon lemon juice 1 cup unsifted flour 1/2 cup finely chopped pecans 24 red cherries (candied) In small mixing bowl at medium speed, cream butter and sugar. Add egg yolks, lemon peel and juice, beating until well blended. Gradually add flour and beat until well mixed. Wrap and chill dough at least 3 hours or overnight. Divide dough into 1/4's. Divide each 1/4 into 6 pieces, roll each piece into ball. Dip into slightly beaten egg white and then into nuts. Place on ungreased cookie sheet. Top with cherry. Bake in 325 degree oven for 15 minutes or until lightly brown on bottom. Back to top |
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INGREDIENTS CRUST 2 cups flour 1 cup brown sugar 1/2 cup butter, softened 1 cup pecans Combine crust ingredients. Mix at medium speed until well blended and particles are fine. Pat firmly into ungreased 9x13 inch pan. Sprinkle with pecans evenly over unbaked crust. Prepare caramel layer and pour evenly over nuts. CARAMEL LAYER 2/3 cup butter 1/2 cup brown sugar Cook butter and sugar over medium heat, stirring constantly until it begins to boil. Boil for 1 minute and pour over crust. Bake at 350 degrees for 18 to 22 minutes until entire caramel layer is bubbling. Remove from oven and immediately sprinkle with 1 cup chocolate chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips and leave some whole for a marble effect. Do Not spread chips. Back to top |
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INGREDIENTS 1# butter 4 cups flour 2 teaspoons vanilla 1 cup sugar 1/2 cup grated almonds Cream butter, add sugar gradually. Add vanilla. Add flour and grated almonds. Cream until light. Roll to 1/2 inch thick. Use small round glass or other circle and cut. Bake 10 minutes at 350 degrees. While hot spread with raspberry jelly. When cool. roll in granulated sugar. Back to top |
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INGREDIENTS 2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 3/4 cup sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla 1 can (3 1/2 ounce) flaked coconut candied cherries Beat egg whites until foamy. Add salt and cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff. Fold in vanilla, almond extract and coconut. Tint if desired. Drop form teaspoon on foil covered cookie sheet. Top with piece of cherry. Bake in slow oven 300 degrees for about 20 minutes. Back to top |
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INGREDIENTS 1 cup soft shortening 1 1/2 cups sugar 1 cup flour 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon nutmeg 2 teaspoons cinnamon Mix together thoroughly shortening, sugar and eggs. Sift together and stir in remaining ingredients. Roll into balls the size of small walnuts. Roll balls in mixture of about 2 tablespoon sugar, nutmeg and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until lightly browned, but still soft. These cookies puff up at first, then flatten out with crinkled tops. Back to top |
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INGREDIENTS 1 cup shortening (1/2 cup butter for flavor) 1 cup powdered sugar 1/2 teaspoon salt 1 1/4 cups almonds, ground 2 cups sifted flour 1 teaspoon vanilla 1 tablespoon water Cream shortening, gradually adding powdered sugar and salt. Cream well. Add the almonds. Blend in flour gradually and mix thoroughly. Add water and vanilla, mixing thoroughly with fork. Shape into balls using 1 level tablespoon of dough for each cookie. Place on ungreased cookie sheets, flattening slightly. Bake in moderate oven, 325 degrees, for 12 to 15 minutes. Roll in powdered sugar while still warm. Back to top |
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INGREDIENTS 1 cup butter 2/4 cup packed brown sugar 1/2 cup sugar 1 egg 1 teaspoon almond extract 2 cups flour 1/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (6 ounces) vanilla chips 1 cup chopped almonds Cream butter and sugar. Add egg and extract, mixing well. Combine flour, cocoa, soda, and salt. Add to creamed mixture and mix well. Stir in nuts and chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 375 degrees for 7 to 9 minutes. Back to top |
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INGREDIENTS 2 eggs 1 cup sugar 1/2 teaspoon salt 1 cup dates, cut up 1 cup coconut 1 cup nuts, coarsely chopped 1 teaspoon vanilla 1/4 teaspoon almond extract granulated sugar Beat eggs, add sugar, beat well. Beat in dates, coconuts, nuts and extracts. Turn into ungreased 2 quart casserole dish. Bake at 350 degrees for 30 minutes. Remove from oven, while still how beat well with wooden spoon. Cool and form into 1 inch balls. Roll in granulated sugar. Back to top |
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INGREDIENTS 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1/2 cup peanut butter 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt Mix all ingredients well. Shape into 1 1/2 inch balls and place on ungreased cookie sheet. Dip fork into flour and press in cross directions. Bake in 350 degree oven for 12 to 15 minutes. Remove and cool immediately. Back to top |
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INGREDIENTS 1 cup sugar 1 cup brown sugar 1 cup oil 1 cup butter 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 3 1/2 cups flour 1 cup oatmeal (quick) 1 cup Rice Krispies 1 cup coconut 1 cup chocolate chips 1 cup nuts Beat together sugars, oil, butter, salt and egg. Add soda, cream of tartar and flour. Mix well and add remaining ingredients. Mix again and bake at 350 degrees for 12 to 15 minutes. Don't refrigerate before baking. Back to top |
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INGREDIENTS 1 ounce unsweetened chocolate (one square) 1/4 cup shortening 1/2 cup sugar 1 egg 1/4 cup sifted flour 1/8 teaspoon salt 1/4 teaspoon vanilla 1/4 cup finely chopped nuts Melt together chocolate and shortening in 1 quart sauce pan (low heat). Add sugar, egg, flour, salt and vanilla. Beat vigorously until blended. Spread very evenly in greased 9x13 inch pan. Sprinkle with nuts. Bake in 400 degree oven for 8 to 10 minutes. Cut while warm. Back to top |
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INGREDIENTS 1/2 pound butter 6 tablespoons powdered sugar 1/2 teaspoon salt 2 cups pecans, chopped course 2 cups sifted flour 2 teaspoon vanilla 2 teaspoons water Mix well and shape into fingers about 1 tablespoon per cookie. Placed on ungreased cookie sheet. Flatten slightly. Bake at 350 degrees for about 15 minutes. Roll in powdered sugar while still warm. Back to top |
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INGREDIENTS 1 cup light brown sugar 1/2 cup butter, softened 1 egg 1 teaspoon vanilla 1/3 marashino cherries, cut up 1/2 cup raisins 1/3 cup drained crushed pineapple 2 cups sifted flour 1/2 teaspoon salt 1 teaspoon baking powder 1/3 cup chopped nuts Cream together sugar, butter, egg and vanilla. Add cherries, raisins and pineapples. Sift together flour, soda, salt, and baking powder. Add nuts and mix until nuts are coated with flour. Add to creamed mixture and mix well. Drop by spoonful 2 inches apart on greased cookie sheet. Bake at 375 degrees for 10 to 15 minutes or lightly brown. Back to top |
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INGREDIENTS 3/4 cup sugar 3/4 cups butter, softened 1 eggs 1 tablespoons vanilla 2 cups flour 1/2 salt 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar In a mixing bowl combine sugar and butter. Beat until creamy. Add eggs and vanilla, beating well. Stir together dry ingredients gradually. Add to creamed mixture. Blend well. Chill for 30 minutes. Roll out to 1/4 inch thick on lightly floured board. Cut with cutters dipped in flour. Using a floured spatula transfer to ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Can be sprinkled with sugar before baking or cool and frosted. FROSTING 1 1/2 cups powdered sugar 1 tablespoon vanilla 3 tablespoons butter 1 tablespoon milk Combine and beat until creamy. Add milk if to thick. May add a few drops of food coloring if desired. Frost cookies and decorate with colored sugar, etc. Back to top |
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INGREDIENTS 2 cups flour 1 cup butter, softened 2 egg 1/2 cup sour cream 1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup sugar 1 teaspoon sugar 2/3 cup walnuts, finely chopped 3/4 teaspoon cinnamon In bowl put flour, butter, sour cream, salt, baking powder, 1/2 cup sugar and 1 egg yolk (put egg white in small bowl). With spoon stir until blended and holds together. Shape into ball, wrap in plastic wrap and refrigerate for 3 hours or freeze for 40 minutes. In small bowl mix nuts, cinnamon and 1/2 cup sugar. Set aside. Roll 1/3 of dough on floured surface to 1/8 inch thick. Keep the rest of the dough in refrigerator. Using a 10 inch plate as guide, cut dough into 10 inch rounds. With pastry brush, brush dough with reserved egg white. cut into equal parts. Place 1 teaspoon walnut mixture in center. Roll up, place point side down on ungreased cookie sheet. In bowl beat remaining egg and 1/2 teaspoon sugar. Brush cookies. Bake at 350 degrees for 15 to 20 minutes until golden brown. Cool on wire rack. Store in tightly covered container. Back to top |
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INGREDIENTS 1 loaf (1#) frozen white bread dough 4 tablespoons butter, softened 1/2 cup brown sugar 1 tablespoon light Karo 1/2 cup chopped pecans 2 tablespoons butter, melted 1 tablespoon sugar 1/2 teaspoon cinnamon Thaw bread dough for 30 minutes. With knife cut into 6 pieces, cut each slice into thirds. In small pan melt 4 tablespoons butter and remove from heat. Stir in brown sugar and corn syrup. Divide mixture among 18 muffin pans. Sprinkle with pecans. Place a piece of dough in each. Brush top with 2 tablespoons melted butter. Combine sugar and cinnamon and sprinkle top of dough. Let rise until double, about 1 hour. Bake in 375 degree oven for 15 to 20 minutes. Invert onto racks. Back to top |
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INGREDIENTS 3/4 cup butter 2/3 cup sugar 1 egg 1/4 teaspoon vanilla or almond extract 1 3/4 cups flour 1/4 teaspoon salt Cream butter, salt and sugar. Add egg and vanilla. Add flour. Beat until mixed. Chill 30 minutes. Divide into 2-6 inch rolls. Coat 1 in read sugar and 1 roll in green sugar. Wrap in plastic wrap and freeze for 3 to 4 hours. remove from freezer and let sit 5 minutes. Slice into 1/4 inch pieces. Let sit 10 minutes to soften. Put red M&M's at bottom of cookie, turn top down and fold sides over to shape bell. Pinch together. Place on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes, until bottom is light brown. Back to top |
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INGREDIENTS 3/4 cup butter, softened 1 teaspoon grated lemon peel 1 large egg 3/4 cup sugar 1 teaspoon vanilla 2 cups unsifted flour 1 cup flaked coconut 3/4 cup raisins 1/4 cup marachino cherries, chopped 1/2 teaspoon salt Pre-heat oven and grease large baking sheet, set aside. At high speed beat butter until fluffy. Gradually add sugar and beat until light and fluffy. Beat in egg, lemon peel and vanilla. Combine flour and salt. Beat into sugar mixture. With wooden spoon stir in coconut, raisins and cherries. Drop by teaspoon full about 2 inches apart. Bake at 350 degrees for 15 minutes or until golden. Make thin icing by blending a few tablespoons of powdered sugar with syrup from cherries. With tip of spoon drizzle icing over cooled cookies. Back to top |
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INGREDIENTS 1 1/4 cups butter, softened 1/4 cup milk 2 1/4 cups powdered sugar 3 cups flour 1/4 teaspoon salt red and green candied cherries coconut Cream butter, sugar, and milk. Blend in flour and salt. Before making into rolls, add chopped up red and green candied cherries. Make into rolls and then roll in coconut. Wrap and chill for 8 hours. Cut rolls into 1/8 inch slices and place on a ungreased cookie sheet. Bake about 8 minutes in a 400 degree oven. Immediately remove from cookie sheet to a wire rack. Back to top |
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1 1/4 cups butter, softened 1/4 cup milk 2 1/4 cups powdered sugar 3 cups flour 1/4 teaspoon salt 1 teaspoon mint extract red and green food coloring Cream butter, sugar, and milk. Blend in flour and salt. Add mint flavor to dough. Divide dough into 2 parts. Color one part red and one part green. Chill 1 hour. Roll each color out very thin between two sheets of wax paper. Make red dough about 1/4 inch wider than the green. Place the green dough on top of the red dough. Begin to roll at the extra red. Roll tightly using waxed paper to help keep it snug. After slicing an before baking sprinkle with sugar. Bake about 8 minutes in a 400 degree oven. Immediately remove from cookie sheet to a wire rack. Back to top |
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1 1/4 cups butter, softened 1/4 cup milk 2 1/4 cups powdered sugar 3 cups flour 1/4 teaspoon salt dipping chocolate Cream butter, sugar, and milk. Blend in flour and salt. Divide dough and shape into a roll1 1/2 inches in diameter. Wrap and chill for 8 hours. Cut rolls into 1/8 inch slices an place on an ungreased cookie sheet. Bake about 8 minutes in a 400 degree oven. Immediately remove from cookie sheet to a wire rack. After cooling coat with melted dipping chocolate. Back to top |
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2 2/3 cups butter 3 cups sugar 2 teaspoons vanilla 1 cup milk 5 1/3 teaspoons orange or lemon juice 8 cups flour 6 teaspoons baking powder 2 teaspoons salt Cream butter, sugar, and vanilla until well blended. Add milk and (lemon or orange) juice. Add flour, baking powder, and salt. Mix well. chill for 2 hours. Roll out on a floured surface and cut into shapes. Place on a greased cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove cookies from pan to a wire rack to cool. When cool frost and decorate. If you are not going to decorate, you can sprinkle with sugar before you bake. This recipe can be broken down smaller. I do have the break down and if you would like to email me for it please do. Back to top |
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4 tablespoons butter 2 cups sugar 1 cup white corn syrup 2 teaspoons water 1 teaspoon baking soda 1 gallon freshly popped corn Place the butter, sugar and syrup in a pan and do not stir. Boil until it becomes stringy. Then take from the stove and add water and soda. Beat well and pour over a gallon of freshly popped corn and mix well. Then mold into balls and place on waxed paper until hardened. This mixture makes about 20 balls. Back to top |
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7 cups sliced thin cucumbers 1 cup onions, sliced thin 1 cup green peppers, sliced very thin or cubed 1 tablespoon salt 1 cup vinegar 2 cups sugar 1 teaspoon celery seed 1 teaspoon mustard Mix cucumbers, onions, peppers and salt. Let stand 1 hour and then drain. Boil remaining ingredients and let cool. Pour over pickles, etc. Keep in refrigerator. Will keep for 2 months and is ready to eat in 24 hours. Back to top |
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2 loaves frozen bread dough, thawed but not raised 1/2 cup butter 1 1/2 cups brown sugar 1 teaspoon cinnamon 1 large box vanilla pudding-not instant 2 tablespoons milk Grease 9x13 inch pan. Tear 1 loaf of dough into pieces and place evenly in pan. Melt the butter and add remaining ingredients. Stir until smooth and pour over dough in pan, filling in the holes. Let rise. Bake at 350 degrees for 20 to 25 minutes. Let stand a few minutes before removing from pan. HINT: Assemble the night before, cover and refrigerate. Take out and allow to rise about 1 to 1 1/2 hours before baking (go back to bed) and bake 20 to 25 minutes. Great breakfast treat for company! Back to top |
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4 can frozen biscuits (8 to 10 inch each can) cinnamon sugar Mix cinnamon and sugar in desired combination. Butter pan. Cut each biscuit in 1/4's. Roll in sugar and cinnamon. Fill pan to the center with the pieces, leaving space for the bread to rise. SECOND MIXTURE 1/2 cup sugar 1/2 cup brown sugar 1/2 cup butter Melt butter in pan. Add sugars and bring to liquid form but don't over-heat. Pour over the biscuits evenly. Bake at 375 degrees for about 30 minutes or until raised and well browned. Cool 5 minutes and turn out on plate. Back to top |
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1/2 cup butter, melted 2 cups sugar 2 tablespoons cocoa 1 cup grated apple 1/8 teaspoon salt 3 cups oatmeal 1 cup chopped nuts 1 teaspoon vanilla Add sugar, cocoa, apple and salt to melted butter. Bring to a boil and boil for 1 minute. Remove from heat. Add oatmeal, nuts and vanilla. Drop by teaspoons on waxed paper. Let dry overnight and roll in powdered sugar. Keep refrigerated. Back to top |
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3 to 5 pounds chicken wings 1/2 cup orange juice 1/2 cup soy sauce 1/4 cup packed brown sugar 1/2 cup melted jellied cranberry sauce Arrange wings in a shallow glass container. Combine ingredients and pour over wings. Cover and refrigerate for several hours or over night, turning several times. Place wings in shallow baking pan. Bake at 350 degrees for 50 to 60 minutes or until tender, baste frequently with marinate. (Note: I usually bake longer.) Back to top |
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6 ounce package cream cheese, softened 1/2 cup mayonnaise 2 tablespoons liquid from salad olives 1 cup chopped salad olives 1/2 cup chopped pecans dash of salt and pepper Mix cream cheese and mayonnaise well. Add remaining ingredients. Store in a glass pan or resealable container in refrigerate for up to 1 week. Spread on bread or crackers. Back to top |
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potato skins butter salt Peel potatoes with knife, cutting off strips about 1/8 inch thick. Toss in melted butter and sprinkle lightly with salt. Bake on cookie sheet with skins side up at 475 degrees for 8 to 10 minutes or until crispy. Back to top |
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2 1/2 pounds ground cooked ham 1 1/4 cups oats 1 cup milk 3 eggs slightly beaten Lightly grease large baking dish and set aside. Combine ingredients and shape into 1 1/2 inch balls. Place in baking dish. Pre-heat oven to 350 degrees. SAUCE 1 cup plus 2 tablespoons light brown sugar 1 1/2 tablespoons prepared mustard 3 tablespoons corn starch 1/2 teaspoon ground cloves (optional) 1 3/4 cups pineapple juice 1/2 cup light corn syrup 3 tablespoons cider vinegar Combine brown sugar, corn starch, mustard, and cloves in large saucepan. Add pineapple juice and vinegar, stirring over medium high heat until well combined. Bring to boil, stirring constantly. Reduce heat and simmer for 3 minutes. Pour over ham balls. Bake for 1 hour. Back to top |
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2 cups or 10 ounces of raw peanuts 1 cup sugar 1/2 cup water salt In heavy pan combine nuts, sugar and water. Cook and stir until sugar crystallizes and coats peanuts, about 10 minutes. Spread in buttered 15 x 10 inch pan. Sprinkle with salt. Bake at 300 degrees for 15 minutes. Turn with spatula and bake 15 minutes more. Cool and store in covered container. Back to top |
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1 cup oil 1 package Hidden Valley Ranch Salad Dressing Mix 1 teaspoon dill 1/2 teaspoon garlic salt 2 bags oyster crackers Mix well in a large bowl and bake at 325 degrees for 10 minutes. Back to top |
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1 stick butter(1/2 cup) 1 1/4 teaspoon seasoned salt 5 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 2 2/3 cups Corn Chex 2 2/3 cups Rice Chex 2 2/3 cups Wheat Chex 1 cup pretzel sticks 1 cu0p salted mixed nuts Pre-heat oven to 250 degrees. Heat butter in large shallow pan(15x10x2) in oven until melted. Remove stir in salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven for 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Back to top |
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1 cup shelled walnuts 1 cup shelled almonds 1 cup shelled pecans Pre-heat oven to 350 degrees with rack in the middle of oven. Spread nuts in one layer on a baking sheet. Bake for 8 to 10 minutes or until lightly browned. Back to top |
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5 to 6 quarts of popped popping corn 2 cups brown sugar 1/2 pound butter 1/2 cup white Karo syrup 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda Fill a large roasting pan with popped popping corn. In sauce pan place sugar, butter and corn syrup. Boil for 5 minutes and remove from heat. Add vanilla, salt and baking soda. Blend and pour over popcorn, mixing well. Place in 250 degree oven for 40 minutes, stirring occasionally. Spread on wax paper to cool. Back to top |
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8 hard boiled eggs 1/4 teaspoon dry mustard salt & pepper Mash eggs and add mayonnaise, enough to make a paste. Add mustard. Add salt and pepper to taste. Fill halved whites and sprinkle with paprika. Chill. Back to top |
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1 cup shelled walnuts 1 cup shelled almonds 1 cup shelled pecans Pre-heat oven to 350 degrees with rack in the middle of oven. Spread nuts in one layer on a baking sheet. Bake for 8 to 10 minutes or until lightly browned. Back to top |
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2 1/4 cups sugar 3/4 cups evaporated milk 1 cup marshmallow creme or 16 large marshmallows 1/4 cup butter 1/4 teaspoon salt 6 ounce or 1 cup semi-sweet chocolate chips 1 teaspoon vanilla 1 cup chopped nuts Mix sugar, milk, marshmallows, butter and salt in heavy 2 quart sauce pan. Cook, stirring constantly over medium heat to a boil. Boil and stir 5 minutes or more. Take off heat. Stir in chocolate chips until completely melted. Stir in vanilla and nuts. Spread in buttered 8 inch square pan. Cool and cut into pieces. BUTTERSCOTCH FUDGE Use 6 ounce package of butterscotch morsels in place of chocolate chips. Back to top |
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3 cups sugar 1/2 cup light corn syrup 1/2 cup water 2 egg whites at room temperature 1 teaspoon vanilla (Note: Avoid making Divinity in humid weather because candy will not harden) Heat sugar, syrup and water in 2 quart sauce pan over medium heat and bring to boil, stirring until sugar is dissolved. Set candy thermometer in place and continue cooking without stirring until it gets to 248 degrees. In medium bowl with mixer at high speed beat egg whites until stiff peaks form. Beating at medium speed, slowly pour 1/2 syrup into whites. Continue beating while heating remaining syrup to 272 degrees on candy thermometer. While turning bowl and continuing to beat, slowly pour in remaining hot syrup into mixture (mixture may be stiff). Don't scrape sauce pan because mixture on sides may be sugary. Add vanilla (food coloring is optional), beating mixture until it holds stiff glossy peaks. Working quickly, drop by heaping teaspoons onto waxed paper. Cool completely before storing. I seem to remember Mom always using red food coloring which made this wonderful pink color to the candy. Back to top |
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1 tenderloin (about 3/4 pound) 1 egg 2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon rosemary,crushed 1/8 teaspoon pepper 3/4 cup dried bread crumbs 3 tablespoons oil With a sharp knife cut loin lengthwise almost in half. Open and flatten to butterfly. Pound to 1/4 inch thickness and cut into serving pieces. In pie plate, with fork, beat together egg with water, salt crushed rosemary and pepper. On waxed paper place bread crumbs. With tongs dip meat into egg mixture, turning to coat both sides and dip into crumbs. Repeat until each piece is coated twice. In 12 inch skillet over high heat, in hot oil, cook meat until well browned and for tender, about 10 minutes, turning once. Back to top |
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2 bunches fresh broccoli or 2 to 10 ounces frozen 1/4 cup butter 6 tablespoons flour 2 cups chicken broth 1/2 cup heavy cream 2 tablespoon sherry 1/2 teaspoon salt 3 chicken breasts (cooked and thinly sliced) parmesan cheese Cook broccoli until tender. Drain. Place spears crosswise in 12 X 7 1/2 baking dish. Melt butter in saucepan, blend in flour and add chicken broth all at once. Cook, stirring constantly, until mixture thickens. Stir in cream, sherry, salt and pepper. Pour 1/2 of sauce over broccoli. Top with chicken slices. To remaining sauce add 1/2 cup parmesan cheese, pour over chicken and sprinkle with more cheese. Bake at 350 degrees for 20 minutes or until hot. Bake until sauce is golden. Back to top |
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1 1/2 packages cresent rolls 8 ounces cream cheese 1 cup mayo 1 package Hidden Valley Ranch dressing (original) 1 cup chopped broccoli flowers 1 cup chopped cauliflower 1/2 cup green bell peppers, chopped 1/4 large chopped onion 1 medium tomato chopped 1 small can sliced black olives Lay rolls flat on 11 X 15 cookie sheet, pinching seams together. Bake at suggested temperature on cresant roll package or until golden brown. Cool. Mix cream chess, mayo and dressing mix and spread over cooled crust. Add toppings and press lightly. Back to top |
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1 pound ground beef 1 onion chopped 1 cup (16 ounces) green beans 1 box Tator Tots 1 can cream of chicken soup 1 can evaporated milk Brown beef and onion lightly. Place in baking dish. Add layer of beans. Place layer of Tator Tots on top. Beat chicken soup with milk, using egg beater. Pour over mixture. Bake at 350 degrees for 1 hour and 15 minutes or until Tots are brown and crusty. Back to top |
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1 1/2 chickens cut up (cut breasts in 2's or 3's) 2 tablespoons paprika 1 teaspoon salt 2 tablespoons oil 2 cloves garlic 1 large yellow onion chopped Toss chicken with salt and paprika. Saute garlic and onion in oil, adding chicken pieces. Brown and cover, cooking on low for 30 minutes. 1 pound ground veal 1/2 cup bread crumbs 1 egg 1 small onion 1 clove garlic 1 teaspoon salt 1 tablespoon combined spices(parsley, sage, oregano, thyme) Mix together the above ingredients and make walnut size meatballs. Place on cookie sheet and bake 10 minutes in 500 degree oven. Roux 1/4 cup oil 1/4 cup flour 2 cups chicken stock Stir oil and flour in fry pan until deep brown. Add chicken stock and stir until thickened. Pour gravy over chicken and meatballs, baking for 30 minutes. Serve over mashed potatoes. Back to top |
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3 cup chopped celery 1 onion chopped 1 cup ketchup 1 cup barbecue sauce 1 can water 2 teaspoons vinegar 2 tablespoons worchestershire sauce 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 boneless chuck roast (3 to 4 pounds, trimmed) In slow cooker combine first 12 ingredients, mix well. Add roast, cover and cook on high heat for 6 to 7 hours or until tender. Remove, cool and shred meat. Return to sauce and heat thoroughly. Use slotted spoon to serve. Back to top |
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3 tablespoons fat (shortening) 1 onion chopped 1 can tomato sauce (number 2 can or 2 1/2 cups) 1 2 to 6 ounce can tomato paste 2 cups water 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon sugar 1 teaspoon oregano 1 bay leaf 3/4 pound ground beef 1/4 pound ground pork 3/4 cups fine bread crumbs 1/2 cup parmesan cheese 1 clove garlic 1/2 cup milk 2 well beaten eggs salt and pepper spaghetti Brown onions in fat, add tomatoes, paste, water and seasonings. Cook slowly for at least 1 hour. Combine remaining ingredients, mixing throughtly. Form into small balls and brown in fat. Add to sauce and cook over low heat for at least another hour. Pour over cooked spaghetti and serve with garlic bread. Back to top |
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2 pounds beef stew meat 4 to 5 potatoes 6 carrots 1 cup celery 1 cup tomatoes can small peas, drained 2 onions 1 slice bread 4 tablespoons tapioca 1 teaspoon sugar salt and pepper Cut meat into bite size pieces. Put in large size baking dish, cover tightly with foil and bake at 250 degree oven for five hours. Back to top |
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1-8 ounce package of spaghetti butter or oleo 1 small onion 1/4 cup flour 2 3/4 cups milk 1-2 1/2 ounce jar sliced mushrooms 1 chicken bouillon cube or envelope 1/2 teaspoon salt 1/4 cup grated parmesan cheese 4 slices white bread 3/4 pound ground beef 2 cups cubed cooked turkey In pot, cook spaghetti (according to directions), drain and return to pot. In 2 quart pan over medium heat in 3 tablespoons oleo or butter, cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon and salt. Cook, stirring until slightly thicken. Remove from heat and stir in cheese. Tear bread into small pieces to make 2 cups bread crumbs. In small pan melt 3 tablespoons oleo or butter, remove from heat and stir in bread crumbs. Add sauce mixture to spaghetti in pot and turkey. Gently toss to mix well. Spoon into 12 X 8 baking dish and top with crumbs. Bake for 20 minutes or until heated through at 350 degree oven. Back to top |
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1 cup regular long grain rice 2 whole large chicken breasts (slice on diagonal) 2 tablespoons soy sauce 2 tablespoons cooking or dry sherry 2 teaspoons corn starch 1/4 teaspoon ginger 1/4 teaspoon sugar 1/8 teaspoon garlic powder 1 pound mushrooms 4 green onions salad oil 1 cup frozen peas Prepare rice according to directions. Keep warm. Remove skin and bones from chicken and cut into 1/8 inch slices. In medium bowl mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder. Set aside. Thinly slice mushrooms and cut green onions into 3 inch pieces. In 12 inch skillet or wok, heat 1/4 cup salad oil. Cook mushrooms and onions until tender, about 2 minutes. Remove to bowl. Add 3 tablespoons oil and add chicken mixture. Cook, stirring quickly until chicken is tender, about 2 to 3 minutes. Return mushrooms to skillet, add peas and heat through. Serve with rice. Back to top |
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