(Favourite dessert of Herb and Bernice Moreton’s family)
Filling:
5 cups peeled, sliced cooking apples
1/2 cup white sugar
3/4 tsp cinnamon
Oat Mixture:
1 3/4 cups oats
3/4 cup butter
1 cup brown sugar
1 1/2 cup flour
1/4 tsp soda
Mix flour, oatmeal, soda and brown sugar. Add butter and mix thoroughly. Put half of mixture in 9 x 9 inch pan. Spread apple filling over this and top with remaining oatmeal mixture. Bake at 375 for 45-50 minutes.
Saturday, December 6, 2008
Peanut Butter Squares
(Muriel Heal)
Base:
1/2 cup brown sugar
1 tsp vanilla
1/4 cup corn syrup
2 cups crushed corn flakes
1/2 cup butter
1 cup Rice Krispies
1 cup peanut butter
Mix sugar, syrup and butter in a saucepan. Bring to a boil then boil one minute. Add peanut butter, vanilla and cereal and blend. Press into a buttered 8 x 8 baking pan. Chill.
Icing:
1/4 cup evaporated milk
2 tbsp butter
1 cup brown sugar
2 tbsp corn syrup
2 tbsp butter
icing sugar
Combine ingredients in a saucepan. Bring to a boil. Boil 2 minutes. Cool. Thicken with icing sugar adding a little at a time. Spread over cereal base. Cut into squares. Makes 2 dozen. Freezes well.
Base:
1/2 cup brown sugar
1 tsp vanilla
1/4 cup corn syrup
2 cups crushed corn flakes
1/2 cup butter
1 cup Rice Krispies
1 cup peanut butter
Mix sugar, syrup and butter in a saucepan. Bring to a boil then boil one minute. Add peanut butter, vanilla and cereal and blend. Press into a buttered 8 x 8 baking pan. Chill.
Icing:
1/4 cup evaporated milk
2 tbsp butter
1 cup brown sugar
2 tbsp corn syrup
2 tbsp butter
icing sugar
Combine ingredients in a saucepan. Bring to a boil. Boil 2 minutes. Cool. Thicken with icing sugar adding a little at a time. Spread over cereal base. Cut into squares. Makes 2 dozen. Freezes well.
Boiled Raisin Cake
(Fanny Heal)
1 cup raisins
3/4 cup brown sugar
1/4 cup butter
1 1/2 cups flour
1 egg
1 tsp baking soda
Cover raisins with water and let simmer 20 minutes until juice has reduced to 1/2 cup. Mix sugar, butter and beaten egg. Then add 1/2 cup of juice with a teaspoon of baking soda. Then mix in flour. Add raisins to mix at the end and fold in evenly Bake in a 350F oven about 30 to 40 minutes. Top of cake should bounce back when pressed. When a knife is inserted into the center of the cake it should come out clean. Cake may be served as is in slices or can be iced and cut into serving squares. This is easy to use for lunches or picnics as it travels well and stays moist for several days.
1 cup raisins
3/4 cup brown sugar
1/4 cup butter
1 1/2 cups flour
1 egg
1 tsp baking soda
Cover raisins with water and let simmer 20 minutes until juice has reduced to 1/2 cup. Mix sugar, butter and beaten egg. Then add 1/2 cup of juice with a teaspoon of baking soda. Then mix in flour. Add raisins to mix at the end and fold in evenly Bake in a 350F oven about 30 to 40 minutes. Top of cake should bounce back when pressed. When a knife is inserted into the center of the cake it should come out clean. Cake may be served as is in slices or can be iced and cut into serving squares. This is easy to use for lunches or picnics as it travels well and stays moist for several days.
Italian Shortbread
(Marg Dummitt - Bob’s Favourite)
1 lb soft butter
1 cup brown sugar
sprinkle of salt (optional)
4-5 cups pastry flour
Cream butter and sugar (and salt) together until light. Gradually stir in flour 1 cut at a time. Roll into logs, wrap in waxed paper and chill in frig. When firm, cut into 1/2 inch slices, lay about 2” apart on ungreased cookie sheet. Bake until golden at 350F (about 10 minutes).
Variations:
2 cups of rolled oats can be substituted for 2 cups flour to make an oatmeal shortbread.
Grated orange peel or grated lemon peel adds a nice citrus flavour.
Chocolate chips, pecans, butterscotch chips, chopped maraschino cherries all create a new version.
One end dipped into melted chocolate makes a nice treat.
Store between sheets of paper towel in a tin container. Freezes well for months. Excellent for lunches, teas, parties
1 lb soft butter
1 cup brown sugar
sprinkle of salt (optional)
4-5 cups pastry flour
Cream butter and sugar (and salt) together until light. Gradually stir in flour 1 cut at a time. Roll into logs, wrap in waxed paper and chill in frig. When firm, cut into 1/2 inch slices, lay about 2” apart on ungreased cookie sheet. Bake until golden at 350F (about 10 minutes).
Variations:
2 cups of rolled oats can be substituted for 2 cups flour to make an oatmeal shortbread.
Grated orange peel or grated lemon peel adds a nice citrus flavour.
Chocolate chips, pecans, butterscotch chips, chopped maraschino cherries all create a new version.
One end dipped into melted chocolate makes a nice treat.
Store between sheets of paper towel in a tin container. Freezes well for months. Excellent for lunches, teas, parties
Mud Pies
(Cheryl Dummitt)
2 cups white sugar
1/2 cup milk
1/2 cup shortening
5 tbsp cocoa
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup fine coconut
Stir sugar, milk, shortening, cocoa, salt and vanilla in a saucepan. Over medium heat, bring to a boil. Remove from heat. Immediately add rolled oats and coconut. Stir well until all is moistened. Cool a little. Drop by teaspoon (about 1 1/2 inches in diameter) onto a cookie sheet covered with waxed paper. Allow to air dry. (about 1 or 2 hours). Store in a tightly closed tin container. Great for lunches as they carry well. Freeze well.
2 cups white sugar
1/2 cup milk
1/2 cup shortening
5 tbsp cocoa
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup fine coconut
Stir sugar, milk, shortening, cocoa, salt and vanilla in a saucepan. Over medium heat, bring to a boil. Remove from heat. Immediately add rolled oats and coconut. Stir well until all is moistened. Cool a little. Drop by teaspoon (about 1 1/2 inches in diameter) onto a cookie sheet covered with waxed paper. Allow to air dry. (about 1 or 2 hours). Store in a tightly closed tin container. Great for lunches as they carry well. Freeze well.
Pecan Pie
(Marg Dummitt)
2 tbsp butter
1 tbsp flour
1 cup light corn syrup
1/2 cup sugar
2 eggs
1 cup chopped pecans
Cream butter and flour. Add syrup, sugar, beaten eggs and nuts. Put into unbaked pie shell. Bake 40 to 50 minutes at 350 F. Excellent. Freezes well.
2 tbsp butter
1 tbsp flour
1 cup light corn syrup
1/2 cup sugar
2 eggs
1 cup chopped pecans
Cream butter and flour. Add syrup, sugar, beaten eggs and nuts. Put into unbaked pie shell. Bake 40 to 50 minutes at 350 F. Excellent. Freezes well.
Sex in a Pan
(Kathy Moreton)
1/2 cup margarine
1 cup flour
Cut butter into flour until crumbly. Press mixture evenly over bottom of 13 x 9 x 2 dish. Bake at 350F for 20 minutes. Cool.
1 - 8oz pkg cream cheese
7 oz. cool whip thawed
1 cup sifted icing sugar
Beat cream cheese on low speed of mixer until fluffy. Beat in powdered sugar and half of thawed cool whip. Spread over cooled crush. Chill.
1 - 4 oz pkg instant chocolate pudding mix
3 cups milk
In large bowl combine pudding and milk. Beat for 2 minutes. Spoon over the cream cheese layer in dish.
Chill or freeze until firm. Several hours or overnight.
Top with remaining cool whip. Crush 1 crispy crunch chocolate bar and sprinkle over top
This wonderful dessert recipe was given to me by Barts’ Aunt Sally Moreton. We usually have it at Christmas but it is also really good in the summer. It goes a long way because it is so rich. Everyone always looks forward to dessert when this is being served.
1/2 cup margarine
1 cup flour
Cut butter into flour until crumbly. Press mixture evenly over bottom of 13 x 9 x 2 dish. Bake at 350F for 20 minutes. Cool.
1 - 8oz pkg cream cheese
7 oz. cool whip thawed
1 cup sifted icing sugar
Beat cream cheese on low speed of mixer until fluffy. Beat in powdered sugar and half of thawed cool whip. Spread over cooled crush. Chill.
1 - 4 oz pkg instant chocolate pudding mix
3 cups milk
In large bowl combine pudding and milk. Beat for 2 minutes. Spoon over the cream cheese layer in dish.
Chill or freeze until firm. Several hours or overnight.
Top with remaining cool whip. Crush 1 crispy crunch chocolate bar and sprinkle over top
This wonderful dessert recipe was given to me by Barts’ Aunt Sally Moreton. We usually have it at Christmas but it is also really good in the summer. It goes a long way because it is so rich. Everyone always looks forward to dessert when this is being served.
Oreo Pie
(Pam and Dennis Miller)
Very simple and easy. 10 minutes preparation, 1/2 hr in freezer and ready to serve.
Chocolate graham pie crust
1 tub cool whip
1/2 cup cream cheese
12 Oreo cookies crushed to pieces
Bake Oreo crust with egg white if store bought.
Keep 1-1/2 cups cool whip off to the side for top of pie. Soften cream cheese and add remaining cool whip. Mix for 3 minutes with hand mixer. By hand fold in crushed cookie pieces, keep some to put on top of cool whip.
Very simple and easy. 10 minutes preparation, 1/2 hr in freezer and ready to serve.
Chocolate graham pie crust
1 tub cool whip
1/2 cup cream cheese
12 Oreo cookies crushed to pieces
Bake Oreo crust with egg white if store bought.
Keep 1-1/2 cups cool whip off to the side for top of pie. Soften cream cheese and add remaining cool whip. Mix for 3 minutes with hand mixer. By hand fold in crushed cookie pieces, keep some to put on top of cool whip.
Mom's Famous Butter Tarts
Mom, Girlie, Gigs, Mur, Murferd
Pastry:
2 cups all purpose flour
1/2 cup buter chilled & cut into 1/2” pieces
1/2 tsp salt
1/2 cup lard cut into 1/2” pieces
1 tsp baking powder
2-4 tbsp ice water
Mix flour, salt and baking powder in a large bowl. Cut in butter and lard until it resembles coarse meal. Sprinkle 2 tbsp of ice water over flour and knead gentle until dough holds together. Shape dough into 2 rounds disks, cover with plastic wrap and refrigerate 1 hour. On floured surface roll to 1/8 thickness, cut to fit tart pans (12 big or 24 little). Preheat oven to 350 F.
Filling:
2/3 cup butter
2 beaten eggs
1 cup corn syrup
1/2 cup raisins
1 cup packed brown sugar
1/2 cup walnuts
Combine butter, corn syrup, and sugar in heavy bottom saucepan. Cook until butter is melted and sugar dissolved (about 5 minutes). Remove from heat and let cool slightly. Whisk in eggs, blending until mixture becomes glossy. Sprinkle raisins and walnuts into the tart shells. Fill shell 2/3 full. Bake until tarts are golden about 15-20 minutes.
Pastry:
2 cups all purpose flour
1/2 cup buter chilled & cut into 1/2” pieces
1/2 tsp salt
1/2 cup lard cut into 1/2” pieces
1 tsp baking powder
2-4 tbsp ice water
Mix flour, salt and baking powder in a large bowl. Cut in butter and lard until it resembles coarse meal. Sprinkle 2 tbsp of ice water over flour and knead gentle until dough holds together. Shape dough into 2 rounds disks, cover with plastic wrap and refrigerate 1 hour. On floured surface roll to 1/8 thickness, cut to fit tart pans (12 big or 24 little). Preheat oven to 350 F.
Filling:
2/3 cup butter
2 beaten eggs
1 cup corn syrup
1/2 cup raisins
1 cup packed brown sugar
1/2 cup walnuts
Combine butter, corn syrup, and sugar in heavy bottom saucepan. Cook until butter is melted and sugar dissolved (about 5 minutes). Remove from heat and let cool slightly. Whisk in eggs, blending until mixture becomes glossy. Sprinkle raisins and walnuts into the tart shells. Fill shell 2/3 full. Bake until tarts are golden about 15-20 minutes.
Hello Dollies
(Tina Miller)
1/4 cup butter or margarine melted in a 9 x 9 or 9 x 12 pan
1 cup graham crumbs
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts (preferably pecans)
1 can Eagle brand milk (15 oz)
1 cup chocolate chips
Arrange ingredients over melted butter in layers in order given without stirring or mixing. Bake at 325 deg for 30 minutes. Loosen edges, cool in pan, cut into one inch squares
1/4 cup butter or margarine melted in a 9 x 9 or 9 x 12 pan
1 cup graham crumbs
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts (preferably pecans)
1 can Eagle brand milk (15 oz)
1 cup chocolate chips
Arrange ingredients over melted butter in layers in order given without stirring or mixing. Bake at 325 deg for 30 minutes. Loosen edges, cool in pan, cut into one inch squares
Apple Pie Muffins
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup flour
2 tbsp melted butter
Batter:
Combine:
2-1/4 cup flour
1/2 tsp salt
1 tsp baking powder
In another bowl mix together
1 egg
1/2 cup butter, melted
1 cup sour milk
1 tsp vanilla
Stir in 1 1/2 cup brown sugar. Mix together wet and dry ingredients. Add 2 cups diced apples. Stir until just combined. Spoon into large greased muffin cups. Sprinkle with topping
Bake at 375 deg for 25 minutes.
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup flour
2 tbsp melted butter
Batter:
Combine:
2-1/4 cup flour
1/2 tsp salt
1 tsp baking powder
In another bowl mix together
1 egg
1/2 cup butter, melted
1 cup sour milk
1 tsp vanilla
Stir in 1 1/2 cup brown sugar. Mix together wet and dry ingredients. Add 2 cups diced apples. Stir until just combined. Spoon into large greased muffin cups. Sprinkle with topping
Bake at 375 deg for 25 minutes.
Strawberry Jello Mold
(Margo MacNaughton)
1 large strawberry jello
2 cups strawberry ice cream
1 cup sour cream
2 cups strawberries (thawed and drained)
2 cups hot water
Mix jello with hot water in large bowl. Add softened ice cream, sour cream and berries. Mix well. Put into mold and chill. To mold extra firmly, add pinch of salt to 1/2 envelope of gelatin.
This jello is required at every family function. It is delicious and was one of Bonnie’s favourites.
1 large strawberry jello
2 cups strawberry ice cream
1 cup sour cream
2 cups strawberries (thawed and drained)
2 cups hot water
Mix jello with hot water in large bowl. Add softened ice cream, sour cream and berries. Mix well. Put into mold and chill. To mold extra firmly, add pinch of salt to 1/2 envelope of gelatin.
This jello is required at every family function. It is delicious and was one of Bonnie’s favourites.
Dill Bread
(Diane Dick via Aunt Bon)
1 pkg yeast (1 tbsp)
1/4 cup warm water - proof the yeast maybe 10 minutes
2 tbsp sugar
1 cup cottage cheese (heated to lukewarm)
1 tbsp instant minced onion
1 tbsp melted butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2-1/4 cups flour
Proof yeast, add egg, cottage cheese and butter to liquid.
Add all other ingredients, mix to dough stage. Knead about 8 or 10 minutes (until smooth and not sticky). Place in greased bowl to double in size (cover with damp cloth) (make sure top of dough is oiled too). Rises fairly quickly sometimes (approx. 1 hour).
Punch down when doubled, form into loaf. Place in greased loaf pan. Bake approximately 25-30 minutes at 350 (loaf will sound hollow when tapped).
1 pkg yeast (1 tbsp)
1/4 cup warm water - proof the yeast maybe 10 minutes
2 tbsp sugar
1 cup cottage cheese (heated to lukewarm)
1 tbsp instant minced onion
1 tbsp melted butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2-1/4 cups flour
Proof yeast, add egg, cottage cheese and butter to liquid.
Add all other ingredients, mix to dough stage. Knead about 8 or 10 minutes (until smooth and not sticky). Place in greased bowl to double in size (cover with damp cloth) (make sure top of dough is oiled too). Rises fairly quickly sometimes (approx. 1 hour).
Punch down when doubled, form into loaf. Place in greased loaf pan. Bake approximately 25-30 minutes at 350 (loaf will sound hollow when tapped).
Orange Twists
(Mom)
1 pkg. granular yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup lukewarm milk
1/4 cup sugar
In the measuring cup add the 1 teaspoon sugar to the 1/2 cup lukewarm water. Sprinkle granular yeast over the top, give this one stir, and let stand 10 minutes. Into mixing bowl pour the lukewarm milk and add sugar, salt and shortening and stir to mix. Add beaten egg and stir. Add remaining 1 1/4 cups flour and mix well. Scrape down sides of bowl. Butter top of dough. Cover and let rise until more than doubled. (Note: OR if desired make this doughnut dough at night and let rise in refrigerator overnight and in the morning let warm up and rise a little more at room temperature.)
Turn out on well-floured board and roll out to 1/2” thickness.
Cut off strips 1” wide by 8” long. Roll these under your palms, shape into a twist or knot or figure-8. Place on floured board and let rise until about 3/4” thick, uncovered. It facilitates handling and encourages crustiness if they dry somewhat on top. Have ready hot shortening at 390 deg. Fhr. Carefully slide about 3 or 4 doughnuts from board into hot fat and let brown on one side, then turn over and brown second side. Use handle of wooden spoon to turn them to prevent pricking the crust. (NOTE) Temperature of fat falls to 375 deg. Fhr when doughnuts are added, which is the temperature at which they should fry. Fat should be about 2 1/2” deep. Use either a temperature controlled electric fryer or pot or a thermometer. (Or if you have none of these pieces of equipment add just heat so that a cube of bread browns in 40 seconds)
Drain on paper towels or unglazed paper. While quite warm dredge in icing sugar then dip in Orange Glaze (recipe below) and drain on icing sugar-sprinkled plate or on cake racks.
Orange Glaze
Grated rind of large orange, juice of one large orange, 1/2 cup hot water, cup of sugar. Dissolve the sugar in the hot water, add the orange juice and rind and stir. (Requires no cooking).
1 pkg. granular yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup lukewarm milk
1/4 cup sugar
In the measuring cup add the 1 teaspoon sugar to the 1/2 cup lukewarm water. Sprinkle granular yeast over the top, give this one stir, and let stand 10 minutes. Into mixing bowl pour the lukewarm milk and add sugar, salt and shortening and stir to mix. Add beaten egg and stir. Add remaining 1 1/4 cups flour and mix well. Scrape down sides of bowl. Butter top of dough. Cover and let rise until more than doubled. (Note: OR if desired make this doughnut dough at night and let rise in refrigerator overnight and in the morning let warm up and rise a little more at room temperature.)
Turn out on well-floured board and roll out to 1/2” thickness.
Cut off strips 1” wide by 8” long. Roll these under your palms, shape into a twist or knot or figure-8. Place on floured board and let rise until about 3/4” thick, uncovered. It facilitates handling and encourages crustiness if they dry somewhat on top. Have ready hot shortening at 390 deg. Fhr. Carefully slide about 3 or 4 doughnuts from board into hot fat and let brown on one side, then turn over and brown second side. Use handle of wooden spoon to turn them to prevent pricking the crust. (NOTE) Temperature of fat falls to 375 deg. Fhr when doughnuts are added, which is the temperature at which they should fry. Fat should be about 2 1/2” deep. Use either a temperature controlled electric fryer or pot or a thermometer. (Or if you have none of these pieces of equipment add just heat so that a cube of bread browns in 40 seconds)
Drain on paper towels or unglazed paper. While quite warm dredge in icing sugar then dip in Orange Glaze (recipe below) and drain on icing sugar-sprinkled plate or on cake racks.
Orange Glaze
Grated rind of large orange, juice of one large orange, 1/2 cup hot water, cup of sugar. Dissolve the sugar in the hot water, add the orange juice and rind and stir. (Requires no cooking).
Caramel Rice Krispies
(Mom)
3/4 cup butter
1-can condensed sweetened milk
24 caramels (about 1 cup)
454 g miniature marshmellows (2 cups)
9 cups Rice Krispies
In top of double boiler mix 1/4 cup butter, condensed milk, and caramels. Heat, stirring occasionally until melted (about 30 min). Cool slightly. Meanwhile in large sauce pan on low heat melt 1/2 cup butter, add marshmellows. Stir until melted and smooth. Remove from heat and stir in 7 1/2 cups of Rice Krispies mixing until completely covered. Press half of cereal mixture into buttered 9x 13 baking pan. Press 1/2 of rice krispies into pan. Pour milk mixture on. Sprinkle remaining Rice Krispies.
Cool - cut.
3/4 cup butter
1-can condensed sweetened milk
24 caramels (about 1 cup)
454 g miniature marshmellows (2 cups)
9 cups Rice Krispies
In top of double boiler mix 1/4 cup butter, condensed milk, and caramels. Heat, stirring occasionally until melted (about 30 min). Cool slightly. Meanwhile in large sauce pan on low heat melt 1/2 cup butter, add marshmellows. Stir until melted and smooth. Remove from heat and stir in 7 1/2 cups of Rice Krispies mixing until completely covered. Press half of cereal mixture into buttered 9x 13 baking pan. Press 1/2 of rice krispies into pan. Pour milk mixture on. Sprinkle remaining Rice Krispies.
Cool - cut.
Sour Cream Biscuits
(Diane Dick via Aunt Bren)
2-2/3 cups flour
2 tsp sugar
5-1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
2-2/3 cups flour
2 tsp sugar
5-1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
Christmas Cake
(Diane Dick via Margo MacNaughton)
2-1/2 cups sifted cake flour
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1-24 oz jar mincemeat
1-15 oz can Eagle Brand condensed milk
1 tbsp sherry
1 cup walnuts
2 cups mixed peel
2 cups mixed glazed cherries
Simply mix everything together and pour into cake pans lined with brown paper (I used lunch bags). Bake for 2 hours at 300 or until knife comes out clean.
2-1/2 cups sifted cake flour
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1-24 oz jar mincemeat
1-15 oz can Eagle Brand condensed milk
1 tbsp sherry
1 cup walnuts
2 cups mixed peel
2 cups mixed glazed cherries
Simply mix everything together and pour into cake pans lined with brown paper (I used lunch bags). Bake for 2 hours at 300 or until knife comes out clean.
Phantom Rhubarb Muffins
(Diane Dick)
Combine:
1/2 cup sour cream
1/4 cup oil
1 large egg
Combine and add to wet ingredients:
1-1/3 cup flour
1/2 tsp baking soda
1 cup diced rhubarb
1/4 tsp salt
2/3 cup brown sugar
Topping:
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup nuts
2 tsp melted butter
Method:
Fill greased muffin tins 3/4 full, sprinkle topping among them and bake for 25-30 minutes at 350
Combine:
1/2 cup sour cream
1/4 cup oil
1 large egg
Combine and add to wet ingredients:
1-1/3 cup flour
1/2 tsp baking soda
1 cup diced rhubarb
1/4 tsp salt
2/3 cup brown sugar
Topping:
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup nuts
2 tsp melted butter
Method:
Fill greased muffin tins 3/4 full, sprinkle topping among them and bake for 25-30 minutes at 350
Turtle Cake
(Diane Dick)
Mix: 1 German chocolate cake mix as directed
Pour: 1/2 of mixture in a greased and floured 9 x 13 pan.
Bake: 15 minutes at 350
Melt: 1 x 14 oz caramel candies, 3/4 cup margarine, 1/2 cup evaporated (Carnation) milk together in double boiler.
Pour this mixture over prepared cake base and add 1 cup chocolate chips, 1 cup chopped pecans and sprinkle with coconut if you like.
Lightly top with the remainder of cake batter, and bake an additional 20 minutes.
Cool and finish with chocolate icing
Mix: 1 German chocolate cake mix as directed
Pour: 1/2 of mixture in a greased and floured 9 x 13 pan.
Bake: 15 minutes at 350
Melt: 1 x 14 oz caramel candies, 3/4 cup margarine, 1/2 cup evaporated (Carnation) milk together in double boiler.
Pour this mixture over prepared cake base and add 1 cup chocolate chips, 1 cup chopped pecans and sprinkle with coconut if you like.
Lightly top with the remainder of cake batter, and bake an additional 20 minutes.
Cool and finish with chocolate icing
Swedish Nuts
(Diane Dick via Aunt Bon via Aunt Girlie)
3 1/2 cups pecans (lightly toasted)
2 egg whites
1 cup sugar (make meringue with the 3 ingredients)
pinch of salt
FOLD nuts into meringue to coat
MELT 1/2 cup butter in a cookie pan
BAKE at 300 oven, turn every 10 minutes until butter is absorbed and nuts are toasted.
(these are to Die for)
3 1/2 cups pecans (lightly toasted)
2 egg whites
1 cup sugar (make meringue with the 3 ingredients)
pinch of salt
FOLD nuts into meringue to coat
MELT 1/2 cup butter in a cookie pan
BAKE at 300 oven, turn every 10 minutes until butter is absorbed and nuts are toasted.
(these are to Die for)
Bonnie's Munchies
(this recipe came from Aunt Girlie, but Aunt Bon claimed it)
6 MacIntosh Toffee Bars (hard toffee)
butter the size of an egg
1 can Eagle Brand condensed milk
(melt in double boiler)
Coat large marshmellows (try dipping) in above mixture
Roll in Special K
Place on waxed paper to set.
These sound silly, but they are excellent and age well.
6 MacIntosh Toffee Bars (hard toffee)
butter the size of an egg
1 can Eagle Brand condensed milk
(melt in double boiler)
Coat large marshmellows (try dipping) in above mixture
Roll in Special K
Place on waxed paper to set.
These sound silly, but they are excellent and age well.
Rainbow Slices
(Diane - Gran Pellow)
2 oz.squares semi-sweet chocolate - melted
1 egg
3/4 cup icing sugar
30 coloured marshmellows
(cut in 1/4’s - 3-4 cups miniatures)
2/3 cup walnuts or pecans (toasted)
1/2 cup coconut (for later)
Combine all ingredients (except coconut). Shape into a log, roll log in coconut, chill and slice. (Gran did these every Christmas).
2 oz.squares semi-sweet chocolate - melted
1 egg
3/4 cup icing sugar
30 coloured marshmellows
(cut in 1/4’s - 3-4 cups miniatures)
2/3 cup walnuts or pecans (toasted)
1/2 cup coconut (for later)
Combine all ingredients (except coconut). Shape into a log, roll log in coconut, chill and slice. (Gran did these every Christmas).
Peanut Buttercup Squares
(Diane Dick)
These taste so much like Reese’s Cups.
1 cup butter
1 cup peanut butter
(Combine and melt on stove)
Add:
1 tsp vanilla
pinch of salt
2 cups icing sugar
Spread over a greased 9 x13 pan
Melt: 1 bag (or 1 cup) chocolate chips
1/2 cup peanut butter
Spread over first layer, chill. (before cutting leave a few minutes at room temp. helps)
These taste so much like Reese’s Cups.
1 cup butter
1 cup peanut butter
(Combine and melt on stove)
Add:
1 tsp vanilla
pinch of salt
2 cups icing sugar
Spread over a greased 9 x13 pan
Melt: 1 bag (or 1 cup) chocolate chips
1/2 cup peanut butter
Spread over first layer, chill. (before cutting leave a few minutes at room temp. helps)
Peanut Butter Fudge
(Diane Dick)
2/3 cup half and half cream
2 cups white sugar
1/4 cup peanut butter (or so)
2 tbsp butter
pinch of salt
2 tbsp corn syrup
Combine all ingredients (except peanut butter). Bring to a boil, boil about 5 minutes. Remove from heat, add peanut butter, beat for a little bit.
2/3 cup half and half cream
2 cups white sugar
1/4 cup peanut butter (or so)
2 tbsp butter
pinch of salt
2 tbsp corn syrup
Combine all ingredients (except peanut butter). Bring to a boil, boil about 5 minutes. Remove from heat, add peanut butter, beat for a little bit.
Peanut Butter Cookies
(Diane Dick via Aunt Bon)
1 cup white sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 cups flour
1 egg
1 rounded tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients, roll into walnut sized balls, flatten with a fork (dipped in flour). Bake at 350 for 10-12 minutes (Wait a few minutes to remove from pan - they are very tender and need to cool)
1 cup white sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 cups flour
1 egg
1 rounded tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients, roll into walnut sized balls, flatten with a fork (dipped in flour). Bake at 350 for 10-12 minutes (Wait a few minutes to remove from pan - they are very tender and need to cool)
Crisp Oatmeal Wafers
(Diane Dick via Aunt Girlie - WW2 recipe)
1/2 cup rolled oats
1/2 cup sugar
1 large egg
1/2 cup melted bacon fat (or shortening)
3/4 cup flour
2 tsp baking powder
1/2 tsp salt (if using shortening add a bit more salt)
5 tsp milk
1-1/2 tsp vanilla
METHOD:
Measure oats, sugar, egg and bacon fat - blend well to mix. Add flour, baking powder, salt, milk, vanilla and mix.
Drop on cookie sheet and flatten (will spread). Bake at 350 (7-8 minutes)
1/2 cup rolled oats
1/2 cup sugar
1 large egg
1/2 cup melted bacon fat (or shortening)
3/4 cup flour
2 tsp baking powder
1/2 tsp salt (if using shortening add a bit more salt)
5 tsp milk
1-1/2 tsp vanilla
METHOD:
Measure oats, sugar, egg and bacon fat - blend well to mix. Add flour, baking powder, salt, milk, vanilla and mix.
Drop on cookie sheet and flatten (will spread). Bake at 350 (7-8 minutes)
Pistachio Pudding
(Aunt Bon via Aunt Girlie)
1 large instant pistachio pudding
1 can crushed pineapple (20 oz)
1 cup sour cream
2 cups Cool Whip
Combine, cool and enjoy.
1 large instant pistachio pudding
1 can crushed pineapple (20 oz)
1 cup sour cream
2 cups Cool Whip
Combine, cool and enjoy.
Banana Berry Pizza
(Diane Dick)
1 batch brownie batter
Grease and flour pizza pan or 9 x 13 cake plan
Bake at 350 for 25 minutes
Topping:
1 - 8 oz cream cheese (softened)
1/4 cup sugar
1 egg
1 tsp vanilla
Combine above, spread on brownie base, cook an additional 15 minutes at 350.
GARNISH: 2 cups fresh berries firm banana slices or fruit of your choice.
1 batch brownie batter
Grease and flour pizza pan or 9 x 13 cake plan
Bake at 350 for 25 minutes
Topping:
1 - 8 oz cream cheese (softened)
1/4 cup sugar
1 egg
1 tsp vanilla
Combine above, spread on brownie base, cook an additional 15 minutes at 350.
GARNISH: 2 cups fresh berries firm banana slices or fruit of your choice.
Rules for Custard
(Diane via Aunt Bon)
Oven: 325 (bake 60 minutes in water bath)
1 cup milk
2 beaten eggs
1 tbsp butter
1/4 cup sugar
or
2 cups milk
3 eggs
2 tbsp butter
1/2 cup sugar
or
3 cups milk
5 eggs
4 tbsp butter
3/4 cup sugar
Method:
Scald milk (add butter to melt). Add sugar, 1 tsp vanilla, dash of salt and beaten eggs. Pour into oven proof dish, sprinkle with cinnamon and/or nutmeg.
Oven: 325 (bake 60 minutes in water bath)
1 cup milk
2 beaten eggs
1 tbsp butter
1/4 cup sugar
or
2 cups milk
3 eggs
2 tbsp butter
1/2 cup sugar
or
3 cups milk
5 eggs
4 tbsp butter
3/4 cup sugar
Method:
Scald milk (add butter to melt). Add sugar, 1 tsp vanilla, dash of salt and beaten eggs. Pour into oven proof dish, sprinkle with cinnamon and/or nutmeg.
Hot Fudge Sauce
(Diane via Aunt Bon)
1/2 cup white sugar
1/2 cup cocoa
1/4 cup light cream (half and half)
1/2 cup corn syrup
1-1/2 tbsp butter
1 tsp vanilla
pinch of salt
Combine: Sugar, cocoa. Add other ingredients. Bring to a boil - boil 2 minutes...and that’s it.
1/2 cup white sugar
1/2 cup cocoa
1/4 cup light cream (half and half)
1/2 cup corn syrup
1-1/2 tbsp butter
1 tsp vanilla
pinch of salt
Combine: Sugar, cocoa. Add other ingredients. Bring to a boil - boil 2 minutes...and that’s it.
Chili
(Lynda Austin nee: Heal via Diane Jopling)
1 lb. hamburg
3 tbsp flour
3/4 cup chopped onion
Chili powder
2 tsp vinegar
1/2 tsp worcestershire sauce
2 cans kidney beans
1 can tomatoe soup
1 can tomatoes
Sugar
Salt
Pepper
Chili peppers
Mushrooms
Tabasco
Brown hamburg and onions. Pour off grease and then add all the other ingredients.
1 lb. hamburg
3 tbsp flour
3/4 cup chopped onion
Chili powder
2 tsp vinegar
1/2 tsp worcestershire sauce
2 cans kidney beans
1 can tomatoe soup
1 can tomatoes
Sugar
Salt
Pepper
Chili peppers
Mushrooms
Tabasco
Brown hamburg and onions. Pour off grease and then add all the other ingredients.
Irish Cream Liquer
(Diane Dick)
1 can Eagle Brand condensed milk
1-2 cups Irish Whiskey or Rye
1 cup table cream (half and half)
3 eggs
1 tbsp brown cow or other chocolate syrup
1/2 tsp coconut extract
Blend well and refrigerate (raw eggs don’t you know)
1 can Eagle Brand condensed milk
1-2 cups Irish Whiskey or Rye
1 cup table cream (half and half)
3 eggs
1 tbsp brown cow or other chocolate syrup
1/2 tsp coconut extract
Blend well and refrigerate (raw eggs don’t you know)
Meat Ball and Spare Rib Sauce
Simmer ribs ahead. Glaze just before serving. Cut 1 1/2 lb of fresh spareribs into 2” pieces. Place in pot.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon 2 tbsp soya sauce
3/4 cup boiling water 3/4 cup brown sugar
2 tbsp corn starch 1/2 tsp ginger, garlic powder,curry powder
1/4 cup cider vinegar 1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until glazed and heated thoroughly or ribs may be glazed by baking in 375 oven for about 1/2 hour.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon 2 tbsp soya sauce
3/4 cup boiling water 3/4 cup brown sugar
2 tbsp corn starch 1/2 tsp ginger, garlic powder,curry powder
1/4 cup cider vinegar 1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until glazed and heated thoroughly or ribs may be glazed by baking in 375 oven for about 1/2 hour.
Best Big Batch Tomato Sauce
1/4 cup salad oil 1 12 oz can tomato paste
3 med. onions, thinly sliced 1/4 cup packed brown sugar
3 large carrots, thinly sliced 2 tbsp salt
2 med green peppers, diced 2 tsp oregano leaves
2 med garlic cloves, minced 1 1/2 tsp basil
12 lbs tomatoes, peeled and diced 1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezer proof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
3 med. onions, thinly sliced 1/4 cup packed brown sugar
3 large carrots, thinly sliced 2 tbsp salt
2 med green peppers, diced 2 tsp oregano leaves
2 med garlic cloves, minced 1 1/2 tsp basil
12 lbs tomatoes, peeled and diced 1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezer proof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
Friday, December 5, 2008
French Onion Soup
(Diane Dick)
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 - 10 oz cans consomme
1 - 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 - 10 oz cans consomme
1 - 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
Cereal Mix
(Donna Lemke)
4 cups pretzels (sticks)
7 cups Rice Chex
7 cups Corn Chex
I used 14 cups of Crisp X cereal instead of the rice and corn chex. Mix well
Melt:
1 cup butter
Mix dry ingredients and then add to the melted butter
1 tbsp onion salt
1 tbsp celery salt
1 tbsp garlic powder
4 tbsp worcestershire sauce
Pour over:
2 - 12 oz Mixed nuts
I use 1 mixed nuts,1 cashews
Stir well and bake in a slow oven 250 for about 1 hour
I take it out and mix it up about every 20 minutes. Put in a sealed bucket or jars and enjoy.
4 cups pretzels (sticks)
7 cups Rice Chex
7 cups Corn Chex
I used 14 cups of Crisp X cereal instead of the rice and corn chex. Mix well
Melt:
1 cup butter
Mix dry ingredients and then add to the melted butter
1 tbsp onion salt
1 tbsp celery salt
1 tbsp garlic powder
4 tbsp worcestershire sauce
Pour over:
2 - 12 oz Mixed nuts
I use 1 mixed nuts,1 cashews
Stir well and bake in a slow oven 250 for about 1 hour
I take it out and mix it up about every 20 minutes. Put in a sealed bucket or jars and enjoy.
Al's Curry Dip
(Al Ross)
3 cup mayonaisse
1 1/2 cup sour cream
1 1/2 tsp lemon juice, worcestershire, salt & parsley
1 tsp curry
6 tbsp chopped onion
3 cup mayonaisse
1 1/2 cup sour cream
1 1/2 tsp lemon juice, worcestershire, salt & parsley
1 tsp curry
6 tbsp chopped onion
Cole Slaw (KFC Style)
Patti Miller nee:Corbin
Grate in food processor:
1 med cabbage
1 small onion
1 green pepper
1 carrot (for colour)
Shake in jar:
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup vinegar
1/2 cup miracle whip
salt
Pour over veggies, refrigerate. Keeps well in covered dish.
Grate in food processor:
1 med cabbage
1 small onion
1 green pepper
1 carrot (for colour)
Shake in jar:
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup vinegar
1/2 cup miracle whip
salt
Pour over veggies, refrigerate. Keeps well in covered dish.
Creton
(Nan Ross via Nat Ross)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
Yorkshire Pudding
(Sharon Heal)
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
15 Minute Chili Sauce
(Nan Ross)
1 small basket of tomatoes
Peel and slice the night before.
Add: (Chop in food processor)
4 cups chopped onion
6 cups celery
Cover with 1/2 cup coarse salt. Let stand overnight.
Next morning drain and add:
2 cups chopped green pepper
5 cups white sugar
2 cups cider vinegar
3 tbsp mustard seed
1/8 tsp cayenne pepper
Boil 15 minutes (gently) and bottle
Yield: 8 or 9 pints.
1 small basket of tomatoes
Peel and slice the night before.
Add: (Chop in food processor)
4 cups chopped onion
6 cups celery
Cover with 1/2 cup coarse salt. Let stand overnight.
Next morning drain and add:
2 cups chopped green pepper
5 cups white sugar
2 cups cider vinegar
3 tbsp mustard seed
1/8 tsp cayenne pepper
Boil 15 minutes (gently) and bottle
Yield: 8 or 9 pints.
Icicle Pickles
(Al Ross)
2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum
Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock
Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum
Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock
Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
Emmy Heal's Mayonnaise
(Emmy Heal)
5 tbsp white sugar
3 tbsp flour
1 tbsp dry mustard
1 tbsp salt
1/2 cup boiling water
1/2 cup vinegar
1 egg
1 piece butter (about 1 heaping tbsp)
1 cup milk
Mix dry ingredients. Add the liquids and egg. Beat until smooth. Add butter last. This can be heated over medium heat or in a double boiler until thickened. Cool and store in frig.
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
5 tbsp white sugar
3 tbsp flour
1 tbsp dry mustard
1 tbsp salt
1/2 cup boiling water
1/2 cup vinegar
1 egg
1 piece butter (about 1 heaping tbsp)
1 cup milk
Mix dry ingredients. Add the liquids and egg. Beat until smooth. Add butter last. This can be heated over medium heat or in a double boiler until thickened. Cool and store in frig.
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
Hot Mustard
(Aunt Bren)
1 cup white sugar
2 tsp salt
1/2 cup Keene’s mustard
2 tbsp melted butter
1 egg
Blend, then beat with electric mixer. Thin slightly with vinegar and store in refrigerator in covered container. Keeps well. Thin with vinegar.
1 cup white sugar
2 tsp salt
1/2 cup Keene’s mustard
2 tbsp melted butter
1 egg
Blend, then beat with electric mixer. Thin slightly with vinegar and store in refrigerator in covered container. Keeps well. Thin with vinegar.
Ella's Ketchup
(Ella Callan)
16 tomatoes
2 onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard powder
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 cup brown sugar
1 tbsp vinegar
Chop onions finely. Blanch and peel tomatoes, chop in food processor. Boil together onions and tomatoes until thick (2-21/2 hours). Put through colander or strain fluid off, puree pulp in food processor and return to fluid. Add remaining ingredients and simmer for 1/2 to 1 hours Store in sterile jars or freeze.
16 tomatoes
2 onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard powder
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 cup brown sugar
1 tbsp vinegar
Chop onions finely. Blanch and peel tomatoes, chop in food processor. Boil together onions and tomatoes until thick (2-21/2 hours). Put through colander or strain fluid off, puree pulp in food processor and return to fluid. Add remaining ingredients and simmer for 1/2 to 1 hours Store in sterile jars or freeze.
Mom's Shrimp Spread
(Carol Ritchie nee: Corbin)
(Makes enough for 12” - 14” fish mold)
1 -can tomato soup
1 -8 oz pkg Philadelphia cream cheese
2 tbsp gelatin (2 pkgs)
1 cup finely chopped celery
1/2 cup finely chopped onion
1 cup mayonnaise
1 med. sized can of shrimp (mashed)
1/2 tsp salt
Heat soup, add cream cheese. Dissolve gelatin in 1/2 cup water, add gelatin to above. Add mayonnaise, shrimp, celery, onion, salt. Mix well and pour into mold. Chill for several hours. (Can be frozen).
(Makes enough for 12” - 14” fish mold)
1 -can tomato soup
1 -8 oz pkg Philadelphia cream cheese
2 tbsp gelatin (2 pkgs)
1 cup finely chopped celery
1/2 cup finely chopped onion
1 cup mayonnaise
1 med. sized can of shrimp (mashed)
1/2 tsp salt
Heat soup, add cream cheese. Dissolve gelatin in 1/2 cup water, add gelatin to above. Add mayonnaise, shrimp, celery, onion, salt. Mix well and pour into mold. Chill for several hours. (Can be frozen).
Pub Cheese Spread
(Diane Dick via Jackie MacNaughton)
1 - 8 oz cream cheese
1/4-cup butter
1/4-cup beer
1-tsp Lea & Perrins Worcestershire
1-tsp horseradish
2-3 drops tabasco
1/4-tsp fresh ground pepper
1/2-tsp crushed fresh garlic
(room temperature for all ingredients)
Blend all ingredients (not in food processor), chill and serve with crackers or french bread.
1 - 8 oz cream cheese
1/4-cup butter
1/4-cup beer
1-tsp Lea & Perrins Worcestershire
1-tsp horseradish
2-3 drops tabasco
1/4-tsp fresh ground pepper
1/2-tsp crushed fresh garlic
(room temperature for all ingredients)
Blend all ingredients (not in food processor), chill and serve with crackers or french bread.
Pumpkin Jam
(Aunt Bonnie via Diane)
8 or 12 cups grated fresh pumpkin (skin too)
8 or 12 cups white sugar
2 or 3 oranges
chopped candied ginger (to personal taste)
maraschino cherries.
Grate pumpkin. Add sugar and leave overnight.
Next day: add all the other ingredients (except cherries)
Boil until thickened (an hour or so). Stir and watch it in the final stages for sticking)
Add: Cherries right near the end.
Place in sterilized jars.
8 or 12 cups grated fresh pumpkin (skin too)
8 or 12 cups white sugar
2 or 3 oranges
chopped candied ginger (to personal taste)
maraschino cherries.
Grate pumpkin. Add sugar and leave overnight.
Next day: add all the other ingredients (except cherries)
Boil until thickened (an hour or so). Stir and watch it in the final stages for sticking)
Add: Cherries right near the end.
Place in sterilized jars.
Sour Cream Biscuits
(Diane Dick via Aunt Bren)
2 2/3 cups flour
2 tsp sugar
5 1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
2 2/3 cups flour
2 tsp sugar
5 1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
Bar-B-Que Sauce
(Diane via Aunt Joan Simo)
2 cups ketchup
2/3 cup water
1/2 cup brown sugar
6 tbsp Lea and Perrins sauce
1/2 tsp powdered garlic
2 tsp chili powder
Combine and cook for about 10 minutes.
2 cups ketchup
2/3 cup water
1/2 cup brown sugar
6 tbsp Lea and Perrins sauce
1/2 tsp powdered garlic
2 tsp chili powder
Combine and cook for about 10 minutes.
Aunt Bren's Cole Slaw Dressing
(Diane Dick via ...ummm.can’t remember)
So easy and so good!
1 head cabbage
1 green pepper
1 onion
1 carrot
Dressing: equal parts:
mayo
vinegar mix together
sugar
oil
(example: 1/4 cup of each will yield 1 cup dressing)
So easy and so good!
1 head cabbage
1 green pepper
1 onion
1 carrot
Dressing: equal parts:
mayo
vinegar mix together
sugar
oil
(example: 1/4 cup of each will yield 1 cup dressing)
Red and Green Pepper Relish
Muriel/Mur/Girlie/Gigs/Mom/Murferd
5 good sized peppers (2 cups or more)
5 1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
5 good sized peppers (2 cups or more)
5 1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
Three Potatoe Salad
Mom's
3 med. red potatoes
2 sweet potatoes
3 white potatoes
2 green onions - diagonal
1/2 cup diced red onion
1/4 cup chives
salt/pepper
2/3 cup light mayo
1/3 cup sour cream
1 tsp dijon mustard
1 tsp honey mustard
1/2 tsp prepared mustard
8 slices bacon
1 cup frozen peas
Cook potatoes - drain - cut into 1/2” cubes. Add onions.
Combine all ingredients and refrigerate
3 med. red potatoes
2 sweet potatoes
3 white potatoes
2 green onions - diagonal
1/2 cup diced red onion
1/4 cup chives
salt/pepper
2/3 cup light mayo
1/3 cup sour cream
1 tsp dijon mustard
1 tsp honey mustard
1/2 tsp prepared mustard
8 slices bacon
1 cup frozen peas
Cook potatoes - drain - cut into 1/2” cubes. Add onions.
Combine all ingredients and refrigerate
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