BECKY'S LEMON RASPBERRY THUMBPRINT COOKIES

BECKY’S LEMON RASPBERRY THUMBPRINT COOKIES


1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Preheat the oven to 350 . Lightly butter 2 large baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form.

Gather the dough together into a ball. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.

Bill's Tortellini Soup

1 lb mild or sweet Italian suasage
1 diced onion
4 little small new red potatoes (peeled and diced) (optional)
1 diced red bell pepper
1 cup carrots diced
1 cup celery, diced
1 heaping tablespoon of garlic, minced
1/4 cup sun dried tomatoes (optional)
1 cup fresh spinach, cut up in very small pieces
1 cup tortellini (I used dried cheese ones)
3 14 ounces cans of Chicken stock
1/2 cup wine (I used red this time but whatever)
1 tablespoon of tomato paste
1/4 cup flour
2 tablespoons of dried herbs-I use Herbs de Provence
salt and pepper
olive oil as needed.

Cook the sausage in a big skillet. Remove once barely brown.
Cook all veggies but garlic and spinach in same pan using the leftover grease from the sausage. After the veggies have sweat for a bit about five minuets, then add the garlic, salt and pepper and swirl it around for a minute. Okay, you can add more garlic if you have know the girl for a while.... Add the flour to the mixture and cook it for a minute or two to brown up the flour on the veggies. Add the cooked meat back into the pan. Cook for another minute or two.

Add the tomato paste and then the wine and swirl thing around for a few minutes-make sure that you get the stuff up from the bottom! Add the spinach and the tortellini and all the stock and bring to a boil for about 20 minutes.

You can let it simmer for a longer amount of time-it is always better the second day.....

You can add a sprinkle of Parmesan cheese to the bowl as you serve it and a nice crusty whole grained bread to dip with. A squirt of some pesto sauce is a nice addition as well.

If you use a nice pan you can get away without adding any extra oil. This makes enough for 6 to 8 people or a number of meals for two people. Add your favorite veggies, subtract the ones you hate. I was going to add some cubed squash instead of the potatoes this time but Angela had already used up what squash we had in the fridge.

Take out the sausage and add some diced chicken and exchange the red wine for something white and you have a completely different soup.

Caramel Apple Coffee Cake

CARAMEL APPLE COFFEE CAKE

3 EGGS
2 CUPS SUGAR
1 1/2 CUPS OIL
2 TEASPOONS VANILLA
3 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON SALT
3 CUPS CHOPPED PEELED APPLES
1 CUP COARSELY CHOPPED PECANS

TOPPING
1/2 CUP BUTTER
1/4 CUP MILK
1 CUP PACKED BROWN SUGAR
DASH SALT

In a large bowl, beat the eggs until foamy; gradually add sugar. Blend in oil and vanilla. combine the flour, baking soda and salt and add to the egg mixture. Stir in the apples and pecans. pour into a greased tube pan and bake at 350 for and hour or until a tooth pick inserted in the center comes out clean. Cool for ten minutes and turn onto a serving plate.

In a small saucepan, combine the topping ingredients. Bring to a boil; boil for 3 minutes, stirring constantly. Slowly pour over the warm cake, some will drip down over the cake.

HUMMINGBIRD CAKE
Note: This recipe is courtesy of Paula Deen.

FOR THE CAKE

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

FOR THE FROSTING

1 pound (1 box) confectioners' sugar, (for the frosting)
1 (8-ounces) cream cheese, room temperature (for the frosting)
6 tablespoons (3/4 stick) unsalted butter, softened (for the frosting)
1 teaspoon pure vanilla extract, (for the frosting)
1 tablespoon milk, or more if needed (for the frosting)
1/2 cup finely chopped pecans, (for the frosting)

Directions

Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

TAFFY APPLE PIZZA


1 PACKAGE (18 OUNCES) REFRIGERATED SUGAR COOKIE DOUGH, SOFTENED 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
1/2 CUP PACKED BROWN SUGAR
1/4 CUP CREAMY PEANUT BUTTER
1/2 TEASPOON VANILLA
2 MEDIUM GRANNY SMITH APPLES, PEELED,CORED AND SLICED
CINNAMON 1/4 UP CARAMEL ICE CREAM TOPPING
1/2 CUP PEANUTS, CHOPPED

PREHEAT OVEN TO 350. SHAPE THE DOUGH INTO A BALL AND ROLL OUT ONTO A PIZZA BAKING STONE OR PIZZA PAN INTO A 14-INCH CIRCLE. BAKE 16-18 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. COOL 10 MINUTES. CAREFULLY LOOSEN THE COOKIE AND COOL COMPLETELY.

COMBINE CREAM CHEESE, BROWN SUGAR, PEANUT BUTTER AND VANILLA AND MIX WELL.
SPREAD THE MIXTURE ON TOP OF THE COOKIE. ARRANGE THE APPLE SLICES EVENLY OVER THE THE CREAM CHEESE MIXTURE, SPRINKLE WITH CINNAMON, HEAT THE CARAMEL TOPPING IN THE MICROWAVE FOR 30-45 SECONDS OR UNTIL WARM AND DRIZZLE OVER THE APPLES.
CHOP THE PEANUTS AND SPRINKLE ON TOP.

DIP THE APPLES SLICES IN LEMON JUICE OR LEMON-LIME SODA TO PREVENT THEM FROM BROWNING. DRAIN THEM WELL BEFORE PLACING ON THE COOKIE

KEFI'S SPANIKOPITA
Ingredients:

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Directions:

1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.

2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.

3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm

Glazed Blueberry Pound Cake

Coating the blueberries with flour before adding them to the batter helps keep them centered in the cake, rather than settling to the bottom.

1 ¾ cups all-purpose flour, plus 2 tablespoons, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 ½ sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons, divided
1 ½ cups blueberries
2/3 cup powdered sugar

1. Preheat the oven to 350 F. Coat a loaf pan with cooking spray.

2. In a medium bowl, whisk together the 1 ¾ cups flour, baking powder, salt and cinnamon.
Set aside.

3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well.

4. Add the dry ingredients and mix on low until just mixed.

5. Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly (this helps keep them from sinking to the bottom). Add the berries to the batter, discarding any excess flour that does not adhere to the berries.

6. Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.

7. Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.

8. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Cut the cake into thick slices and arrange on a platter. Drizzle the glaze over the slices.

CRUMBLY CRUST TOPPING

3/4 CUP FLOUR
1/4 TEASPOON SALT
1/4 CUP SUGAR
1/4 CUP BROWN SUGAR
1/3 CUP BUTTER

COMBINE FLOUR, SALT, SUGARS.
CUT IN THE BUTTER UNTIL CRUMBLY.
USE TO TOP APPLE PIE OR COFFEE CAKE BATTER.

KEFI'S SPANIKOPITA

Ingredients:

1/3 cup olive oil

2 pounds spinach, washed and drained1

bunch scallions, white and green parts, chopped

1/4 cup finely chopped parsley

Salt and freshly ground black pepper

1/2 pound feta cheese, crumbled

1 to 2 eggs, lightly beaten

1 cup (2 sticks) unsalted butter, melted

1 pound filo pastry sheets

Directions:

1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.

2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.

3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated). 4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture. 5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter. 6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. 7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.) Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm

BILL'S PANCAKES


Beat together:

1 cup buttermilk
2 Tablespoon melted butter or olive oil
1 egg

Sift together:

1 cup AP flour
2 Tablespoons sugar
1/4 teaspoon salt
1 teaspoon baking soda

Gently combine together-let batter be lumpy! Don't over beat or you will have hard tough pancakes. Add blueberries or toasted pecans as you will.

Angela's Pie Crust



1 and 3/4 cup flour
1 teaspoon salt
2/3 c. butter.
Ice water.

Mix flour and salt. I slice finely the butter into the flour. then chop the mixture with two knives.
Then I take a pastry fork and smash the mix till there aren't any large lumps of butter. Small ones are ok.
I add some water and stir with the fork. If it is difficult to stir with the fork, I use my bare hands.
I add water till there aren't any bits of flour left, but the dough is barely wet enough for that to happen.
I smoosh it into a ball and let it rest in plastic wrap at least a half hour in the frig. :)

ZESTY LEMON POUND CAKE

Ingredients:
1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

Directions:
PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

NOTE:
* May use 3 bars (6-oz. box) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.

Bill's Tortellini Sausage Soup


Ingredients
1 pound Italian sauces grounded up
2 yellow onions. diced
3 stalks of celery, chopped
4 carrots, peeled and chopped
2 (or more!) tablespoons of minced garlic
4-6 baby red potatoes, peeled and cubed
¼ cup sun dried tomatoes, cut into strips (optional)
3 tablespoons of butter
3 tablespoons of flour
4 cups Chicken stock
1 & ½ cups of white wine (chardonnay is fine)
olive oil
coarse kosher salt
ground pepper
Parmesan cheese
Herbs de Provence


Sauté the Italian sausage till done, remove from pan and set aside in a nice sized stock pot or crock pot if you have time to slow cook it.

Fry in sausage fat (add a bit of olive oil if needed) onions, celery and carrots and some sea salt till onions are translucent and then add the garlic and cook for one more minute. Add this mixture to sausage set aside.

Add cubed potatoes with a bit of salt and oil till the potatoes get heated up about five minutes. Add this along with some herbs de Provence, sun dried tomatoes and the chicken stock to mixture set aside and start bringing it up to a slow boil.

Now put in your butter and flour and a bit of salt to your sauté pan and whisk mixture until you get that nice slurry of a roux. The roux should be cooked till medium brown. Add wine slowly and reincorporate flour and butter until the mixture is all added together and brought to a boil. It will be thick.

Add roux into the stock pot with other ingredients. Cook for at least 30 minutes or until potatoes are cooked through. Serve with some cheese and bread and a nice glass of wine.

Simple, no?
This recipe is from my brother Bill. He makes it for his son-in-law, Bryce.

TAFFY APPLE PIZZA

1 PACKAGE (18 OUNCES) REFRIGERATED SUGAR COOKIE DOUGH, SOFTENED
1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
1/2 CUP PACKED BROWN SUGAR
1/4 CUP CREAMY PEANUT BUTTER
1/2 TEASPOON VANILLA
2 MEDIUM GRANNY SMITH APPLES,
PEELED, CORED AND SLICED
CINNAMON
1/4 UP CARAMEL ICE CREAM TOPPING
1/2 CUP PEANUTS, CHOPPED

PREHEAT OVEN TO 350. SHAPE THE DOUGH INTO A BALL AND ROLL OUT ONTO A PIZZA BAKING STONE OR PIZZA PAN INTO A 14-INCH CIRCLE. BAKE 16-18 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. COOL 10 MINUTES. CAREFULLY LOOSEN THE COOKIE AND COOL COMPLETELY. COMBINE CREAM CHEESE, BROWN SUGAR, PEANUT BUTTER AND VANILLA AND MIX WELL. SPREAD THE MIXTURE ON TOP OF THE COOKIE. ARRANGE THE APPLE SLICES EVENLY OVER THE THE CREAM CHEESE MIXTURE, SPRINKLE WITH CINNAMON, HEAT THE CARAMEL TOPPING IN THE MICROWAVE FOR 30-45 SECONDS OR UNTIL WARM AND DRIZZLE OVER THE APPLES. CHOP THE PEANUTS AND SPRINKLE ON TOP.

DIP THE APPLES SLICES IN LEMON JUICE OR LEMON-LIME SODA TO PREVENT THEM FROM BROWNING. DRAIN THEM WELL BEFORE PLACING ON THE COOKIE

Angela's Pie Crust


1 and 3/4 cup flour
1 teaspoon salt
2/3 c. butter.
Ice water.

Mix flour and salt. I slice finely the butter into the flour. then chop the mixture with two knives.
Then I take a pastry fork and smash the mix till there aren't any large lumps of butter.
Small ones are ok. I add some water and stir with the fork. If it is difficult to stir with the fork, I use my bare hands. I add water till there aren't any bits of flour left, but the dough is barely wet enough for that to happen. I smoosh it into a ball and let it rest in plastic wrap at least a half hour in the frig. :)

TAFFY APPLE PIZZA

1 PACKAGE (18 OUNCES) REFRIGERATED SUGAR COOKIE DOUGH, SOFTENED

1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED

1/2 CUP PACKED BROWN SUGAR

1/4 CUP CREAMY PEANUT BUTTER

1/2 TEASPOON VANILLA

2 MEDIUM GRANNY SMITH APPLES, PEELED, CORED AND SLICED

CINNAMON

1/4 UP CARAMEL ICE CREAM TOPPING 1/2 CUP PEANUTS, CHOPPED
PREHEAT OVEN TO 350. SHAPE THE DOUGH INTO A BALL AND ROLL OUT ONTO A PIZZA BAKING STONE OR PIZZA PAN INTO A 14-INCH CIRCLE. BAKE 16-18 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. COOL 10 MINUTES. CAREFULLY LOOSEN THE COOKIE AND COOL COMPLETELY. COMBINE CREAM CHEESE, BROWN SUGAR, PEANUT BUTTER AND VANILLA AND MIX WELL. SPREAD THE MIXTURE ON TOP OF THE COOKIE. ARRANGE THE APPLE SLICES EVENLY OVER THE THE CREAM CHEESE MIXTURE, SPRINKLE WITH CINNAMON, HEAT THE CARAMEL TOPPING IN THE MICROWAVE FOR 30-45 SECONDS OR UNTIL WARM AND DRIZZLE OVER THE APPLES. CHOP THE PEANUTS AND SPRINKLE ON TOP.
DIP THE APPLES SLICES IN LEMON JUICE OR LEMON-LIME SODA TO PREVENT THEM FROM BROWNING. DRAIN THEM WELL BEFORE PLACING ON THE COOKIE

SUE'S DEEP DISH PUMPKIN PIE



1 DEEP DISH PIE CRUST

1 & 1/2 CUPS CANNED PUMPKIN
3/4 CUP SUGAR
1/2 TEASPOON SALT
1 & 1/4 TEASPOON GROUND CINNAMON
1 TEASPOON GROUND GINGER
1/2 TEASPOON GROUND NUTMEG
1/2 TEASPOON GROUND CLOVES
1 TEASPOON VANILLA
3 EGGS, BEATEN
1 & 1/4 CUPS MILK
1 - 6 OUNCE CAN EVAPORATED MILK

LINE DEEP DISH PIE PAN WITH CRUST AND CRIMP THE EDGES, FILLING IS GENEROUS.
COMBINE THE REST OF THE INGREDIENTS UNTIL WELL BLENDED. POUR INTO PREPARED CRUST
BAKE AT 400 FOR 50 MINUTES OR UNTIL A KNIFE INSERTED IN THE MIDDLE COMES OUT CLEAN.

THIS IS NANA’S FAVORITE PIE OF ALL TIME, AND SHE REQUESTED IT AT EVERY HOLIDAY MEAL.

SUE'S CHICKEN TENDERS

THESE CHICKEN TENDERS ARE A FAVORITE OF OURS AND I 'EYEBALL' THE AMOUNTS WHEN MAKING THEM. ADJUST THE AMOUNTS OF INGREDIENTS TO YOUR TASTE.

1 FRESH PACKAGE OF CHICKEN TENDERS
3-4 EGGS, BEATEN
1/2-3/4 CUP LEMON JUICE
ITALIAN BREAD CRUMBS
PARMESAN CHEESE
PAPRIKA
PARSLEY FLAKES
GARLIC POWDER
PEPPER
ONION SALT

MIX THE BEATEN EGGS AND LEMON JUICE TOGETHER AND MARINADE THE CHICKEN TENDERS WITH IT FOR AN HOUR OR SO.
MIX 3 CUPS OF ITALIAN BREAD CRUMBS WITH 1 CUP OF PARMESAN CHEESE,
SEASON WITH PAPRIKA, PARSLEY, GARLIC POWDER, PEPPER, ONION SALT TO TASTE.
ROLL THE CHICKEN TENDERS IN THE BREAD CRUMB MIXTURE, REDIP INTO THE EGG MIXTURE AND ROLL IN THE BREAD CRUMBS AGAIN.
HEAT CRISCO OIL IN THE FRYING PAN AND ADD A STICK OF BUTTER. WHEN MELTED, ADD THE CHICKEN TENDERS AND FRY UNTIL GOLDEN BROWN.

NANA’S COCONUT FLUFF CAKE

Note – all ingredients must be at room temperature.

Preheat oven to 350.

Sift together: 2 ½ cups cake flour
4-½ tsp. double-acting baking powder
1 ½ tsp. salt
1 ¾ cups sugar

Add: ¾ cup vegetable shortening
1 1/8 cups whole milk

Beat: for 2 minutes at medium speed until batter is well blended and glossy.

Add: 1 tsp. almond extract
2/3-cup egg whites

Beat: for 2 minutes.

Pour: into two, lightly greased and floured, 8-inch square cake pans or 9-inch round layer cake pans.

Bake: for 30 to 40 minutes. Note – check after 25.

FLUFFY WHITE FROSTING

Combine 3 egg whites, ¾ cup sugar, 6 tablespoons light corn syrup, and ½ tsp. salt.
Place on top of double boiler over rapidly boiling water and beat with electric mixer for 4
to 5 minutes until mixture stands in soft mounds. Remove boiling water and cool. Add 1
tsp. vanilla; continue beating until frosting stands in peaks. Spread on cooled cake and
sprinkle all with coconut.

LEMON FILLING

¾ cup sugar
3 Tbsp. Cornstarch
¼ tsp. salt
2/3-cup water
1 Tbsp. Butter
1 tsp. grated lemon peel
¼ cup lemon juice
2 drops lemon food color
Mix sugar, cornstarch, and salt in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute, then remove from heat.

Stir in butter and peel until butter is dissolved. Gradually stir in juice and color. Cover. Cool for two hours.

Put all of cooled lemon filling in the middle of the cake.

Once cake is filled and frosted with above fluff icing, keep in refrigerator.

NOTE: THIS CAKE IS MY MOM'S SPECIAL CAKE AND IT'S OLDER THAN ME! I WAS BORN IN 1952, SO DO THE MATH....IT'S A KEEPER!! SHE SURPRISED ME ON MY BIRTHDAY WITH THIS CAKE AND IT IS REALLY WORTH THE TIME AND EFFORT TO MAKE IT. SHE AND HER BEST FRIEND USED TO MAKE IT ALL THE TIME BEFORE I WAS EVEN BORN. THANKS MOM!!!!

NANA’S COCONUT FLUFF CAKE

Note – all ingredients must be at room temperature.

Preheat oven to 350.

Sift together:

2 ½ cups cake flour
4-½ tsp. double-acting baking powder
1 ½ tsp. salt
1 ¾ cups sugar

Add: ¾ cup vegetable shortening
1 1/8 cups whole milk

Beat: for 2 minutes at medium speed until batter is well blended and glossy.

Add: 1 tsp. almond extract
2/3-cup egg whites

Beat: for 2 minutes.

Pour: into two, lightly greased and floured, 8-inch square cake pans or 9-inch

round layer cake pans.

Bake: for 30 to 40 minutes. Note – check after 25.

FLUFFY WHITE FROSTING

Combine 3 egg whites, ¾ cup sugar, 6 tablespoons light corn syrup, and ½ tsp. salt.
Place on top of double boiler over rapidly boiling water and beat with electric mixer for 4
to 5 minutes until mixture stands in soft mounds. Remove boiling water and cool. Add 1
tsp. vanilla; continue beating until frosting stands in peaks. Spread on cooled cake and
sprinkle all with coconut.

LEMON FILLING

¾ cup sugar
3 Tbsp. Cornstarch
¼ tsp. salt
2/3-cup water
1 Tbsp. Butter
1 tsp. grated lemon peel
¼ cup lemon juice
2 drops lemon food color

Mix sugar, cornstarch, and salt in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute, then remove from heat.

Stir in butter and peel until butter is dissolved. Gradually stir in juice and color.

Cover. Cool for two hours.

Put all of cooled lemon filling in the middle of the cake.

Once cake is filled and frosted with above fluff icing, keep in refrigerator.

NOTE: THIS CAKE IS MY MOM'S SPECIAL CAKE AND IT'S OLDER THAN ME! I WAS BORN IN 1952, SO DO THE MATH....IT'S A KEEPER!! SHE SURPRISED ME ON MY BIRTHDAY WITH THIS CAKE AND IT IS REALLY WORTH THE TIME AND EFFORT TO MAKE IT. SHE AND HER BEST FRIEND USED TO MAKE IT ALL THE TIME BEFORE I WAS EVEN BORN. THANKS MOM!!!!

POTATO SALAD



1 CUP MAYONNAISE
2 TABLESPOONS WHITE VINEGAR
1 & 1/2 TEASPOONS ONION SALT
1/4 TEASPOON PEPPER
1 TEASPOON SUGAR
4 CUPS COOKED CUBED POTATOES
1 CUP CHOPPED CELERY
2 HARD BOILED EGGS, CHOPPED
CHOPPED PICKLES IF DESIRED

MIX THE MAYONNAISE, VINEGAR, SALT, PEPPER AND SUGAR TOGETHER.
TOSS WITH THE VEGGIES TILL WELL COATED. YOU CAN ADD SOME CHOPPED RED OR GREEN ONION IF DESIRED. CHILL.

Pecan Pie Muffins

1/2 cup flour
1 cup brown sugar
1 cup chopped pecans
2 eggs (beaten)
2/3 cup softened butter


Preheat oven to 350 degrees.

In a bowl, mix flour, sugar and pecans. In separate bowl, beat eggs and butter together.
Fold wet mixture into dry mixture until mixed.

Spray foil muffin cups with cooking spray.

Fill muffin cups 2/3 full and bake for 20-24 minutes or until golden brown.

Makes 12

SUE’S PECAN PIE


3 EGGS
1/2 CUP BUTTER
1 CUP SUGAR
3/4 CUP KARO SYRUP
1 TEASPOON VANILLA
PINCH OF SALT
1 & 1/2 CUPS PECANS

COMBINE EGGS, BUTTER AND SUGAR AND BEAT TOGETHER UNTIL FLUFFY. ADD KARO SYRUP, VANILLA, AND SALT. BEAT TOGETHER AND ADD PECANS. POUR INTO AN UNBAKED PIE SHELL AND BAKE AT 375 FOR 50 MINUTES. COOL.

MELISSA’S BANANA SOUR CREAM CAKE

1 YELLOW CAKE MIX ( 2 LAYER SIZE )
3 EGGS
1 CUP MASHED BANANAS ( APPROX 3 )
1 CUP SOUR CREAM
1/4 CUP OIL

1 STICK BUTTER, SOFTENED ( 1/2 CUP )
1- 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED
1 POUND CONFECTIONERS SUGAR
2 TEASPOONS VANILLA
1 CUP CHOPPED WALNUTS

PREHEAT OVEN TO 350. GREASE AND FLOUR ONE 3X9 INCH PAN AND SET ASIDE.
BEAT THE CAKE MIX, EGGS, BANANAS,SOUR CREAM AND OIL TOGETHER, SCRAPING THE SIDES OFTEN UNTIL WELL MIXED,
POUR INTO THE PREPARED PAN AND BAKE FOR 35 MINUTES. OR UNTIL A TOOTHPICK
COMES OUT CLEAN. COOL COMPLETELY.

BEAT THE BUTTER, CREAM CHEESE, POWDERED SUGAR AND VANILLA TOGETHER UNTIL SMOOTH AND FLUFFY.

REMOVE THE CAKE FROM THE PAN AND CUT IN HALF CROSSWISE. PLACE ONE HALF TOP SIDE DOWN ON A PLATE. FROST WITH CREAM CHEESE FROSTING. PLACE THE OTHER HALF TOP SIDE UP AND FINISH FROSTING. PRESS WALNUTS INTO FROSTING.

DUMP CAKE


1 box of butter cake mix
1 can of crushed pineapple
1 can of pie filling cherries (fruit is optional) peaches, apples
1 1/2 stick of butter.
2 Tbsp cinnamon (optional) topping (nuts of choice)walnuts, pecans, almonds and coconut.

Put pineapple and fruit of choice on the bottom of the pan, spread evenly. Add (dry) butter cake mix, making sure that it has no lumps then cut blocks of butter over the top of dry cake mix. Now it is time to add nuts of choice. Cook for approximately 40 minutes or until dessert starts to bubble and brown on top.

If you do use nuts especially coconut cover with foil to keep coconut from burning.

Great with ice cream /whipped topping

THIS RECIPE CAME FROM MY GOOD FRIEND, JOANNIE. SHE WAS SKINNY AS A RAIL AND ATE LIKE A HORSE, ESPECIALLY SWEETS, LOVED CHOCOLATE THE BEST. SHE PASSED AWAY FROM CANCER IN JULY 2001 AND IS GREATLY MISSED.

DREAMCICLE PIE



8 OZ CREAM CHEESE
SPLASH OF VANILLA
12 OZ COOL WHIP
1 SUGAR FREE ORANGE JELLO
1 SMALL CAN DRAINED PINEAPPLE TIDBITS
1 SMALL CAN DRAINED MANDARIN ORANGES
CHOPPED PECANS

BLEND SOFTENED CREAM CHEESE WITH 2/3 COOL WHIP AND ADD VANILLA. SPRINKLE THE JELLO OVER THE MIXTURE AND FOLD IN THE FRUIT. POUR INTO A GRAHAM CRACKER PIE SHELL AND CHILL.

THIS IS A GREAT SUMMERTIME PIE. IT’S ALSO ONE OF NANA’S FAVORITES!!

CUBAN ROAST PORK

Fresh pork, picnic cut, 6 lb.

Take the pork and rinse under tap water and dry it, make small cuts all over the pork and insert garlic cloves in them, squeeze 2 lemons on the pork, then salt and some black pepper all over the meat, Place the pork with skin down, use a Pyrex, or non stick pan. Preheat oven at 400F, cook for one hour at 400 then reduce heat to 325F cook for 35 minutes per pound. After the first hour run a spatula under to make sure is not going to stick too much,
so you can enjoy all of the crunchy skin.

Let it stand out of the oven about 5 minutes then cut it any way you want, tear off the skin, and serve the pork and a piece of the crunchy skin with the CONGRI.

A salad of lettuce and tomatoes always goes very well with this dish. You can also serve fried ripe plantains, or tostones,(fried green plantains)


TOSTONES

Peel the plantains and cut into 1" thick pieces. Fry in hot oil for 5 minutes, turning them , or until they begin to brown.
Remove from pan and and remove the pan from the heat (until you are ready to fry again)
Flatten the pieces using a piece of brown paper bag folded about three times, place the pieces between on your countertop, and with the squeeze them down with your hand or hard spatula.
Fry again in the hot oil for about 3 minutes ,turning again, drain on kitchen paper, and sprinkle with salt. Serve them inmediatly.

For the ripe plantains peel and cut on a slant the thickest part to be no more than 1", and just fry in hot oil., drain and serve.

THIS IS FROM LIL AND BERNIE CRUZ. THANKS SOOO MUCH!!!

CONGRI

1/2 lb. black beans ( you can use 2 cans 16 ounce each-Goya is better )
2 cups of rice
3 strips of bacon
2 cups water
1 green pepper chopped
1/2 onion chopped
3 tablespoons olive oil
2 cloves garlic , chopped
1 teaspoon salt,(you can add more later if needed)
Pinch of oregano

If you use dry beans in a bag then you need to soak them overnight, and cook them until tender in the same water.

If you use the canned beans then: fry the bacon,onion,green pepper, and garlic in the olive oil,
add the beans,salt, the water and rice. All in the same pot. Cover and cook over medium heat until rice is tender.

If you own a rice cooker, then you can put the beans and rice with the water, and the already fried onion, garlic and green pepper in the rice cooker, it has to be a rice cooker not a crock pot,

It serves 6 with roast pork.

This is Cuban Beans and Rice and the recipe is from Lil and Bernie Cruz. There's nothing much better than having an authentic Cuban meal of Congri, Roast Pork and Tostonis home made at their home!! YUUUMMMMY!!!!
Thanks soooo much Lil and Bernie!! :-)

CAROL’S Easy Coconut Pie


2 cups milk
4 eggs
3/4 cup sugar
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup melted butter
1 teaspoon vanilla
7 1/2 ounce package coconut

Mix everything at low speed, Pour into greased & floured 9" pie plate;
Bake 350 * for 40 minutes (makes it’s own crust)

CAROL'S ALMOND BISCOTTI

4 - 4 & 1/2 CUPS ALL PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
1 CUP BUTTER
2 CUPS SUGAR
4 LARGE EGGS
1 TABLESPOON VANILLA EXTRACT
1 CUP SLICED NATURAL ALMONDS
1 CUP SLIVERED BLANCHED ALMONDS
OR PINE NUTS ( I USE 2 CUPS NATURAL ALMONDS ONLY )

HEAT OVEN TO 325. LIGHTLY GREASE 2 LARGE BAKING SHEETS.

1. IN MEDIUM BOWL, COMBINE 4 CUPS OF FOUR, BAKING POWDER, SALT AND SET ASIDE. IN A LARGE BOWL, WITH ELECTRIC MIXER ON MEDIUM SPEED, BEAT BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD VANILLA TO BUTTER MIXTURE AND BEAT WELL. REDUCE MIXER SPEED TO LOW, GRADUALLY BEAT MIXTURE INTO BUTTER MIXTURE UNTIL WELL BLENDED.

2. WITH SPOON, STIR IN BOTH TYPES OF NUTS. IF DOUGH IS TOO SOFT TO SHAPE, STIR IN SOME OF THE REMAINING 1/2 CUP OF FLOUR. DIVIDE DOUGH INTO 6 EQUAL PIECES. SHAPE EACH PIECE INTO A 8 X 2 INCH LOG AND PLACE ACROSS A LARGE BAKING SHEET. BAKE LOGS FOR 30 MINUTES OR UNTIL FIRM AND GOLDEN BROWN.

3. TRANSFER LOGS TO CUTTING BOARD. USING A SERRATED KNIFE AND A SAWING MOTION, CUT 3 INCH LOG DIAGONALLY INTO 1/2 INCH THICK SLICES. ARRANGE SLICES ON BAKING SHEET. BAKE SLICES 15 MINUTES. COOL SLICES ON WIRE RACK AND STORE IN AIRTIGHT CONTAINERS. WILL KEEP FOR 2 MONTHS OF SO. IN THE FREEZER, THEY WILL KEEP FOR UP TO 6 MONTHS.

Blueberry Sour Cream Cake


1/2 cup butter, softened
·
2/3 cup sugar, divided
·
1 egg
·
2 teaspoons vanilla extract, divided
·
1 1/2 cups all purpose flour
·
1 1/2 teaspoons baking powder
·
1/4 teaspoon salt
·
4 cups fresh blueberries, washed and dried
·
16 ounces sour cream
·
2 egg yolks
·
1/4 teaspoon ground cardamom


Preheat oven to 350°F. Grease 9-inch spring form pan. Beat together butter and 1/2 cup sugar in large bowl until light and fluffy. Blend in one egg and 1 teaspoon vanilla. In a separate bowl, combine flour, baking powder and salt and add to butter mixture, mixing until well blended. Spread onto bottom of prepared pan; cover with blueberries. Combine remaining 1/2 cup sugar, remaining 1 teaspoon vanilla, sour cream, egg yolks and cardamom; pour over blueberries.
Bake 50 to 55 minutes or until set, being careful not to over bake. Allow to cool 10 minutes before loosening rim of pan. Allow cake to cool completely before slicing and serving.

BLUEBERRY PIE

For the dough:

1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten lightly with 1 1/2 tablespoons ice water

For the filling:

3 tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries, picked over
An egg wash made by beating 1 egg with 2 teaspoons water
1 1/2 tablespoons sugar

Make the dough:

In a bowl stir together the flour, the sugar, and the salt. Add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.

Make the filling:

In a large bowl stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the blueberries, and combine the mixture well. Pour the filling into a 6- to 7-cup gratin dish or other shallow baking dish. Roll out the dough slightly larger than the dish. Roll out the dough slightly larger than the dish on a floured surface and drape it over the filling. Fold the overhang under, pressing the dough to the edge of the dish, and crimp the edge decoratively. Make slits and holes in the crust for air vents, brush the crust with the egg wash, and sprinkle it with the sugar. Bake the pie on a baking sheet in the middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours, or until the filling is bubbly and the crust is golden. Transfer the pie to a rack and let it cool. The pie may be made 1 day in advance and kept at room temperature.

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

2 CUPS SUGAR
1-3/4 CUPS ALL PURPOSE FLOUR
3/4 CUP HERSHEY'S COCOA
1-1/2 TEASPOON BAKING POWDER
1-1/2 TEASPOON BAKING SODA
1 TEASPOON SALT
2 EGGS
1 CUP MILK
1/2 CUP VEGETABLE OIL
2 TEASPOONS VANILLA EXTRACT
1 CUP BOILING WATER

HEAT OVEN TO 350. GREASE AND FLOUR TWO 9 INCH ROUND BAKING PANS. COMBINE DRY INGREDIENTS IN LARGE BOWL. ADD EGGS, MILK, OIL, VANILLA; BEAT ON MEDIUM SPEED FOR 2 MINUTES. STIR IN BOILING WATER (BATTER WILL BE THIN). POUR INTO PANS AND BAKE FOR 30-35 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. COOL 10 MINUTES AND REMOVE TO WIRE RACK TO COOL.

'PERFECTLY CHOCOLATE' CHOCOLATE FROSTING

1/2 CUP BUTTER
2/3 CUP COCOA
3 CUPS POWDERED SUGAR
1/3 CUP MILK
1 TSP VANILLA

MELT BUTTER, STIR IN COCOA, ALTERNATELY ADD SUGAR AND MILK, VANILLA, BEAT TILL SPREADING CONSISTENCY, ADD MORE MILK IF NEEDED. MAKES 2 CUPS FROSTING.

Golden Nugget's Famous Bread Pudding

16 oz Half and half
8 oz Whipping cream
8 Eggs
1 1/4 cups Sugar
1/4 teaspoon Vanilla
4 & 1/2 White bread slices ( I used Pepperidge Farm)
1/2 teaspoon Cinnamon
1 teaspoon Sugar
2 tablespoons Raisins

Mix well: Half and half, whipping cream, eggs, sugar and vanilla. Arrange bread on bottom of 10x12 pan. Pour mix over bread. Mix 1/2 teaspoon cinnamon with 1 teaspoon sugar and sprinkle over bread. Spread raisins over top. Cover with foil and bake in water bath at 400 degrees for 75 - 90 minutes.

Recipe by: Golden Nugget Hotel & Casino, Las Vegas NV

DADDY'S DELIGHT

1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
1 & 3/4 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)

Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust. Combine pudding mix and 1 3/4 cups milk, beat well until thickened., spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.

NANA'S BABY FOOD CAKE

2 CUPS SUGAR
2 CUPS SELF RISING FLOUR
1 CUP VEGETABLE OIL
3 EGGS
1/2 TEASPOON ALLSPICE, NUTMEG, AND CINNAMON
3 JARS BABY FOOD (APRICOTS, PEACHES OR APPLES)
1 CUP CHOPPED NUTS

COMBINE ALL INGREDIENTS AND MIX WELL. POUR INTO A GREASED AND FLOURED TUBE OR BUNDT PAN.BAKE AT 300 FOR ONE HOUR AND 15 MINUTES. INVERT ONTO A SERVING PLATE AND COOL.

Sue's Cream Cheese Pound Cake

3 sticks butter
3 cups of sugar
1 - 8 ounce package of cream cheese
6 eggs
3 cups All purpose flour
2 Tablespoons Vanilla


Cream the butter, sugar, and cream cheese together until light and fluffy. Add the eggs one at a time. Add the vanilla. Add the flour a little at a time until well blended. Drop by large spoons full into bundt pan and gently drop filled pan on counter top to settle.Bake in moderate over at 300 - 325 (ovens vary) for 60 - 75 minutes or until toothpick comes out clean.Invert after cake has set for 5 minutes.

I sometimes vary the flavorings, such as adding a teaspoon of lemon extract and fresh lemon zest, or a teaspoon of almond extract, but still adding the vanilla extract as well. If I add blueberries to the lemon flavored batter, I dust the blueberries with a little of the flour and it helps keep the berries stationed thru out the cake. To keep cakes as moist as I can, when I turn the cake over onto a plate, leave the pan on top and let it completely cool...it keeps the steam in the cake and helps retain moisture.

SUE'S NEW YORK CHEESE CAKE - CARROT CAKE COMBO

TART CRUST:

1 CUP SIFTED FLOUR
1 TABLESPOON SUGAR
1 TEASPOON GRATED LEMON RIND
1/4 TEASPOON SALT
1/2 CUP BUTTER
1 EGG YOLK
2 TABLESPOONS ICE WATER

SIFT FLOUR AND SALT INTO A BOWL, MAKE A WELL IN THE CENTER., INTO IT PUT THE SUGAR, BUTTER, LEMON RIND AND EGG YOLK. MIX THESE INGREDIENTS TO A PASTE AND WORK IN THE FLOUR. ADD A LITTLE OF THE WATER IF NEEDED TO MAKE A DOUGH. WRAP IN A DAMP CLOTH AND CHILL FOR AN HOUR. ROLL OUT HALF THE DOUGH TO FIT THE BOTTOM OF A SPRINGFORM PAN AND BAKE FOR 10 MINUTES AT 400. COOL AND FIT THE REMAINING DOUGH ONTO THE SIDES OF THE PAN, PUT TOGETHER WITH THE BOTTOM.

FILLING:

2 & 1/2 POUNDS CREAM CHEESE (5-8 OUNCE PACKAGES)
1&1/2 CUPS SUGAR
1/4 TSP SALT
1/2 CUP HEAVY CREAM
2 TABLESPOONS FLOUR
1 TEASPOON VANILLA
5 WHOLE EGGS AND 2 EGG YOLKS

HAVE THE CREAM CHEESE AT ROOM TEMPERATURE AND BEAT WITH MIXER UNTIL SMOOTH, ADD THE SUGAR AND BEAT TOGETHER. ADD THE FLOUR, SALT AND VANILLA, ADD ONE EGG AT A TIME AND BEAT TOGETHER UNTIL SMOOTH. WHEN WELL BLENDED, ADD THE HEAVY CREAM AND BEAT IN. POUR BATTER INTO THE PREPARED SPRINGFORM PAN AND BAKE AT 475 FOR 10 MINUTES, THEN REDUCE THE HEAT TO 225 AND BAKE ANOTHER HOUR. THEN, SHUT THE HEAT OFF AND OPEN THE OVEN DOOR AND LET THE CAKE SETTLE FOR 20 MINUTES IN THE OPEN OVEN, REMOVE THE CAKE AND COOL COMPLETELY. CHILL FOR 4 HOURS BEFORE REMOVING THE SIDES OF THE SPRINGFORM PAN

CARROT CAKE

2 CUPS SUGAR
1&1/2 CUPS OIL
4 EGGS
1 TEASPOON VANILLA
2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS CINNAMON
2 TEASPOONS BAKING SODA
1&1/2 TEASPOONS SALT
3 CUPS GRATED CARROTS (ONE POUND BAG)
1 CUP CHOPPED NUTS (WALNUTS OR PECANS)

SIFT TOGETHER THE FLOUR, CINNAMON, BAKING SODA AND SALT. CREAM THE OIL, SUGAR AND EGGS AND VANILLA UNTIL CREAMY. ADD THE DRY INGREDIENTS, THEN ADD THE CARROTS AND NUTS. GREASE AND FLOUR THE SPINGFORM PAN, ( A 9X13 OBLONG OR 2 ROUND PANS MAY BE USED FOR THIS RECIPE IF YOU JUST WANT A CARROT CAKE ) AND POUR IN THE BATTER. BAKE AT 350 FOR 45 MINUTES OR UNTIL DONE. COOL. IT USUALLY TAKES AN HOUR OR LONGER IN THE SPRINGFORM TO BAKE. KEEP AN EYE ON IT AND TEST WITH A TOOTHPICK TO SEE IF ITS DONE.


CREAM CHEESE FROSTING

1 PACKAGE CREAM CHEESE (8 OUNCES)
1 STICK BUTTER
1 POUND POWDERED SUGAR
2 TEASPOONS VANILLA EXTRACT

BEAT THE INGREDIENTS TOGETHER UNTIL SMOOTH AND FLUFFY, THE MORE YOU BEAT IT, THE LIGHTER IT GETS.

TO ASSEMBLE A CARROT CAKE/CHEESE CAKE COMBO....

HAVE THE CHEESE CAKE CHILLED AND PLACED ON THE SERVING DISH. I SOMETIMES CHANGE THE CRUST FROM THE TART RECIPE TO A GRAHAM CRUST, DEPENDS ON YOUR TASTE AT THE MOMENT. BAKE THE CARROT CAKE IN THE SAME SIZED PAN AS THE CHEESE CAKE SO THEY MATCH IN SIZE. WHEN MAKING THIS COMBO, I BAKE THE CARROT CAKE FIRST, CHILL AND REMOVE FROM THE SPRINGFORM PAN AND THEN BAKE THE CHEESE CAKE IN THAT PAN. AFTER PLACING THE CHEESE CAKE ON THE SERVING DISH, PLACE THE CARROT CAKE ON TOP OF IT AND FROST IT WITH CREAM CHEESE FROSTING. CHILL AND ENJOY

ANITA'S COCONUT CAKE

1 PACKAGE YELLOW/WHITE/OR FRENCH VANILLA CAKE MIX
1 PACKAGE INSTANT VANILLA PUDDING
1 & 1/3 CUP WATER
4 EGGS
1/4 CUP VEGETABLE OIL
1 & 1/3 CUPS COCONUT
1 CUP CHOPPED NUTS ( PECANS OR WALNUTS )

COMBINE CAKE MIX, PUDDING MIX, WATER, EGGS AND OIL. BEAT ON MEDIUM SPEED FOR 4 MINUTES. STIR IN THE COCONUT AND NUTS. POUR INTO A GREASED 10 INCH TUBE PAN. BAKE AT 325 FOR 60 MINUTES. COOL.

FROSTING

1 - 8 - OUNCE PACKAGE CREAM CHEESE
1/2 CUP BUTTER
2 TEASPOONS VANILLA
1 POUND BOX POWDERED SUGAR
BEAT THE CREAM CHEESE, BUTTER, SUGAR, AND VANILLA TOGETHER UNTIL WELL BLENDED AND FLUFFY. SPREAD ONTO THE CAKE AND TOP THE CAKE WITH SHREDDED COCONUT.

BACARDI RUM CAKE

1 CUP CHOPPED PECANS OR WALNUTS
1 YELLOW CAKE MIX (I USE DUNCAN HINES, FRENCH VANILLA OR YELLOW)
1 INSTANT VANILLA PUDDING (3 & 3/4 OZ)
4 EGGS
1/2 CUP COLD WATER
1/2 CUP OIL (i USE CRISCO)
1/2 CUP DARK RUM (80 PROOF)

GLAZE:

1/2 CUP BUTTER
1/4 CUP WATER
1 CUP GRANULATED SUGAR
1/2 CUP DARK RUM

GREASE AND FLOUR A BUNDT PAN, SPRINKLE NUTS IN THE BOTTOM. MIX THE CAKE INGREDIENTS AND POUR OVER THE NUTS. BAKE AT 325-350 FOR ONE HOUR.
WHILE CAKE IS BAKING, MAKE THE GLAZE.MELT THE BUTTER IN A SAUCEPAN, STIR IN THE WATER AND SUGAR AND BRING TO A BOIL. STIR THE MIXTURE WHILE BOILING FOR 5 MINUTES, REMOVE FROM HEAT AND STIR IN THE RUM UNTIL WELL BLENDED.WHEN THE CAKE IS DONE, PRICK THE CALE WITH A TOOTHPICK OR FORK.

I LEAVE THE CAKE IN THE PAN, AND THEN DRIZZLE THE GLAZE OVER THE CAKE AND LET IT COOL IN THE PAN.THEN INVERT THE CAKE ONTO A CAKE PLATE AND ENJOY.

SUE'S CARROT CAKE

1 & 1/2 CUPS OIL
2 CUPS SUGAR
4 EGGS, BEATEN UNTIL CREAMY
1 TSP VANILLA
2 CUPS ALL PURPOSE FLOUR
2 TSP CINNAMON
2 TSP BAKING SODA
1 & 1/2 TSP SALT
3 CUPS GRATED CARROTS (APPROX ONE POUND BAG)
1 CUP CHOPPED NUTS (PECANS OR WALNUTS)

Sift together the flour, cinnamon, baking soda and salt. Cream the oil, sugar, eggs and vanilla until creamy, add the dry sifted ingredients, then add the grated carrots and nuts. Grease and flour a 9X13 oblong pan, or 2 round cake pans, pour in the batter and bake at 350 for 45 minutes or until done. Cool.

CREAM CHEESE FROSTING

8 OUNCES CREAM CHEESE
ONE POUND POWDERED SUGAR
1/2 CUP BUTTER
2 TSP VANILLA

Beat all together until creamy and smooth. Chill to spreading consistency, frost cake and then refrigerate.

BETTER THAN SEX CAKE

1 YELLOW, FRENCH VANILLA OR LEMON CAKE MIX
1 3- OUNCE PACKAGE CREAM CHEESE,SOFTENED
1 BOX INSTANT LEMON OR VANILLA PUDDING MIX
1 CUP MILK
1 TUB COOL WHIP
1 CAN CRUSHED PINEAPPLE, DRAINED
SHREDDED COCONUT
PECANS OR WALNUTS, CHOPPED
MARACHINO CHERRIES

PREPARE THE CAKE MIX AS DIRECTED ON THE BOX AND BAKE IN AN OBLONG PAN, AND COOL.BEAT THE SOFTENED CREAM CHEESE, MILK, AND PUDDING MIX TOGETHER UNTIL WELL BLENDED. FOLD IN THE COOL WHIP. SPREAD ONTO THE COOLED CAKE. EVENLY SPRINKLE THE DRAINED PINEAPPLE ON TOP OF THE CAKE, THEN THE COCONUT ON TOP OF THE PINEAPPLE. SPRINKLE NUTS OVER THE PINEAPPLE, AND DECORATE WITH THE CHERRIES IF DESIRED. REFRIDGERATE UNTIL SERVED.

CANDY'S SWISS CHOCOLATE CAKE

CAKE:
1 BOX DUNCAN HINES SWISS CHOCOLATE CAKE MIX
1 SMALL BOX VANILLA INSTANT PUDDING
3 EGGS
1 & 1/2 CUPS MILK
3/4 CUP CRISCO OIL

MIX ALL INGREDIENTS WELL. POUR INTO 3 9 INCH ROUND CAKE PANS.BAKE AT 325 FOR 25-30 MINUTES.

ICING:
1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 (12 OUNCE) COOL WHIP
1 CUP POWDERED SUGAR
1 CUP FINELY CHOPPED HERSHEY BARS, APPROXIMATELY 3 BARS
1/2 CUP FINELY CHOPPED PECANS

COMBINE AND MIX WELL AND SPREAD ON COOLED CAKE LAYERS.KEEP REFRIGERATED.

DOUBLE CHOCOLATE MOCHA TRIFLE

1 PACKAGE (18.25 OUNCES) BROWNIE MIX (PLUS INGREDIENTS TO MAKE BROWNIES)
1 & 3/4 CUPS COLD MILK
2 PACKAGES (3.4 OUNCES EACH) WHITE CHOCOLATE INSTANT PUDDING
MIX1/4 CUP WARM WATER WITH 4 TEASPOONS INSTANT COFFEE GRANULES
2 CUPS COOL WHIP
3 TOFFEE BARS (1.5 OUNCES EACH) COARSELY CHOPPED (MAY USE SKOR OR HEATH CHIPS)

BAKE THE BROWNIES ACCORDING TO THE CAKE-LIKE INSTRUCTIONS IN A 9X13 PAN. COOL.WHISK THE PUDDING MIX WITH THE MILK UNTIL IT BEGINS TO THICKEN. DISSOLVE THE COFFEE GRANULES IN THE WATER AND ADD TO THE PUDDING MIXTURE, MIX WELL, FOLD IN THE COOL WHIP. CUT THE BROWNIES INTO 1 INCH CUBES. CHOP THE TOFFEE BARS. LAYER 1/3 OF THE BROWNIES INTO A TRIFLE BOWL, TOP WITH 1/3 OF THE PUDDING MIX, SPRINKLE 1/3 OF THE TOFFEE CHIPS ON TOP OF THE PUDDING AND REPEAT THE LAYERS TWICE MORE. CHILL 30 MINUTES BEFORE SERVING.

APPLE DABBLE CAKE

1 + 1/2 CUPS CRISCO OIL
3 EGGS
2 CUPS SUGAR
2 TSP VANILLA
3 CUPS ALL PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP SALT
1 TSP CINNAMON
3 CUPS CHOPPED APPLES-GOLDEN DELICIOUS OR FUGI WORK WELL
1 CUP CHOPPED NUTS

CREAM TOGETHER THE OIL, EGGS, SUGAR & VANILLA. SIFT TOGETHER THE FLOUR, SODA, SALT AND CINNAMON, ADD TO THE EGG MIXTURE. ADD THE NUTS & APPLES, POUR INTO A BUNDT PAN, & BAKE @ 350 FOR 1-1 & 1/2 HOURS OR UNTIL DONE. COOL AND DUST WITH POWDERED SUGAR

BAKED APPLE PANCAKE

Nonstick cooking spray
· 1/2 cup evaporated milk
· 1/3 cup all-purpose baking mix
· 2 tablespoons granulated sugar, divided
· 3 large eggs, separated
· 2 tablespoons orange juice
· 1/4 teaspoon ground cinnamon
· 1 medium apple, cored, quartered, cut into thin slices
· 1 tablespoon cinnamon-sugar
l l
PREHEAT oven to 375° F. Spray 10-inch ovenproof skillet lightly with nonstick cooking spray. Place in oven for 10 minutes.

PLACE evaporated milk, baking mix, 1 tablespoon sugar, egg yolks, orange juice and cinnamon in blender; blend until smooth. Beat egg whites in large mixer bowl until soft peaks form; gradually add remaining sugar. Beat until stiff peaks form. Fold milk mixture into egg whites.

POUR batter into hot skillet. Gently push each apple slice about 1/2 inch into batter, peel side up, to form a spoke-like pattern around batter. Sprinkle with cinnamon-sugar. BAKE for 10 to 15 minutes or until set. Serve immediately.

Baby Ruth Cookies


1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 Baby Ruth candy bars,( 2.1-ounce each) chopped (1 cup)

1. Sift together flour, baking soda and salt; set aside. Cream butter or shortening and sugar together until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended, then mix in the chopped candy.

2. Chill dough for at least 30 minutes. Preheat the oven to 350 degrees. Drop dough by teaspoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes, or until done. Remove from sheets and cool on wire racks.

SUE'S BROWNIES

2 CUPS SUGAR
1 CUP CHOPPED WALNUTS OR PECANS
1/2 CUP CRISCO
1 & 1/2 CUPS FLOUR
4 SQUARES UNSWEETENED CHOCOLATE
1 TEASPOON VANILLA
4 EGGS
1/2 CUP BUTTER
1/4 TEASPOON BAKING POWDER
1/2 TEASPOON SALT

MELT BUTTER, CRISCO AND CHOCOLATE IN A DOUBLE BOILER AND LET IT COOL. BEAT SUGAR, AND EGGS UNTIL FLUFFY. MIX FLOUR, BAKING POWDER AND SALT TOGETHER AND ADD TO THE EGG MIXTURE. BEAT WELL. ADD THE CHOCOLATE MIXTURE, VANILLA AND NUTS. POUR INTO A 9 X 13 PAN AND BAKE FOR 20 MINUTES AT 350. WHEN COOL, FROST WITH YOUR FAVORITE CHOCOLATE FROSTING.

CHERRY TASSIES


1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

1. Preheat oven to 350 degrees. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1 1/2 cups of the powdered sugar, the baking powder, and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.

2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of a 1 3/4-inch muffin cup
.
3. Place cherry, stem side up, in each cup. Bake for 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely. Makes 48 tassies.

To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving.

Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.

CHOCOLATE OREO BALLS

1 PACKAGE OREO COOKIES
1 8 OUNCE PACKAGE CREAM CHEESE
2 CUPS CHOCOLATE CHIPS

COMBINE THE COOKIES AND CREAM CHEESE IN A FOOD PROCESSOR OR BLENDER,
MIX UNTIL THE MIXTURE IS SMOOTH AND WITHOUT LUMPS/CHUNKS.
CHILL THE MIXTURE UNTIL FIRM. ROLL INTO SMALL BITE SIZED BALLS AND RECHILL.
MELT THE CHOCOLATE CHIPS IN THE MICROWAVE OVEN OR STOVE TOP USING
A DOUBLE-BOILER. ADD APPROX 1 TEASPOON SHORTNING AND STIR UNTIL SMOOTH.

(I FOLLOWED THE DIRECTIONS ON THE TOLL HOUSE CHIPS FOR MELTING).

ROLL EACH BALL IN THE MELTED CHOCOLATE AND CHILL AGAIN.

I GOT THIS RECIPE FROM MY SISTER'S CO-WORKER AND THEY BOTH SAY THESE
SHOULD BE ILLEGAL!! THE COMBINATION POSSIBILITIES ARE ENDLESS-UP TO YOUR
IMAGINATION...HOW ABOUT.... THE MINT OREOS AND ROLL THE CHOCOLATE COATED
BALLS IN CRUSHED CANDY CANES?
THE PEANUT BUTTER OREOS ROLLED IN PEANUT BUTTER MELTED CHIPS??
ROLL THE BALLS IN CRUSHED NUTS?
EXPERIMENT AND ENJOY!! :-)

PECAN TASSIES

1 - 8 OUNCE PACKAGE CREAM CHEESE
1 CUP BUTTER
2 CUPS ALL PURPOSE FLOUR
2 EGGS
1 & 1/2 CUPS BROWN SUGAR
2 TEASPOONS VANILLA
1 & 1/2 CUPS CHOPPED PECANS

COMBINE THE CREAM CHEESE, BUTTER AND FLOUR TO MAKE A DOUGH. YOU CAN USE
A FOOD PROCESSOR TOO. CHILL THE DOUGH. DIVIDE THE DOUGH INTO QUARTERS, AND THEN DIVIDE EACH QUARTER INTO 12 EQUAL BALLS. PRESS THE BALLS INTO MINI MUFFIN PANS.

BEAT THE EGGS AND BROWN SUGAR TOGETHER, ADD THE VANILLA AND PECANS.SPOON INTO THE PASTRY LINED MINI CUPS.

BAKE AT 325 FOR 30 MINUTES OR UNTIL BROWNED. COOL FOR 5 MINUTES. REMOVE FROM THE PANS AND SPRINKLE WITH POWDERED SUGAR.

LEMON CREAM CHEESE COOKIES


1 CUP BUTTER
1 3 OZ PKG CREAM CHEESE
1 CUP SUGAR
1 EGG, BEATEN
1 TBSP LEMON JUICE
1 TSP GRATED LEMON PEEL
2 & 1/2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER

BLEND BUTTER AND CREAM CHEESE.ADD SUGAR, BLEND TOGETHER, ADD LEMON JUICE AND PEEL, ADD FLOUR AND BAKING POWDER.
CHILL 30 MINUTES. HEAT OVEN TO 375,
FORCE DOUGH THRU COOKIE PRESS ONTO UNGREASED BAKING SHEET AND BAKE FOR 8-10 MINUTES UNTIL LIGHTLY BROWNED.

THESE ARE MY SISTER'S FAVORITE CHRISTMAS COOKIE OF ALL TIME. I USE GREEN FOOD COLORING AND USE THE TREE DESIGN IN THE COOKIE PRESS...VOILA'...CHRISTMAS TREES!!

SNICKERDOODLES


1/2 CUP BUTTER
1/2 CUP SHORTENING
1 & 1/2 CUPS SUGAR
2 EGGS
2 & 3/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS CREAM OF TARTAR
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 TABLESPOONS SUGAR
2 TEASPOONS CINNAMON

CREAM THE BUTTER, SHORTENING,AND SUGAR TOGETHER, ADD THE EGGS.BLEND IN THE FLOUR, CREAM OF TARTAR, SODA AND SALT. RESERVE THE 2 TABLESPOONS OF SUGAR AND CINNAMON TO ROLL THE COOKIES.ROLL THE DOUGH INTO BALLS APPROX 1 INCH, (THE SIZE OF WALNUTS.)PLACE ON AN UNGREASED COOKIE SHEET AND BAKE
FOR 8-10 MINUTES AT 400. COOL ON WIRE RACKS.

PEANUT BUTTER COOKIES

1/2 CUP BUTTER
1/2 CUP PEANUT BUTTER
1/2 CUP GRANULATED SUGAR
1/2 CUP BROWN SUGAR
1 EGG
1 TEASPOON VANILLA
1 & 1/4 CUPS ALL PURPOSE FLOUR
3/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT

CREAM TOGETHER THE BUTTER, PEANUT BUTTER, SUGARS, EGG AND VANILLA. BLEND IN THE FLOUR, BAKING SODA AND SALT. SHAPE INTO 1 INCH BALLS.

ROLL IN GRANULATED SUGAR AND PLACE 2 INCHES APART ON AN UNGREASED COOKIE SHEET. PRESS A FORK INTO THE BALL TO MAKE CRISS CROSS SHAPE AND BAKE AT 375 FOR 10 MINUTES. COOL.

PUMPKIN SQUARES

1 PACKAGE YELLOW CAKE MIX (RESERVE ONE CUP FOR THE TOPPING)
1/2 CUP MELTED BUTTER
1 EGG

MIX TOGETHER AND PAT INTO A 9X13 PAN.

MIX TOGETHER:
ONE CAN LIBBY'S PUMPKIN PIE FILLING(BROWN LABEL)
2 EGGS
2/3 CUP MILK.

POUR THIS OVER THE CRUST ON THE PAN.
TOP WITH THE FOLLOWING:

1 CUP OF CAKE MIX
1/4 CUP SUGAR
1/4 CUP BUTTER
1 TEASPOON CINNAMON

MIX TOGETHER UNTIL CRUMBLY. SPOON ON TOP OF THE PUMPKIN MIXTURE AND BAKE AT 350 FOR 50-60 MINUTES. COOL AND CUT INTO SQUARES.

PUMPKIN SQUARE

1 PACKAGE YELLOW CAKE MIX (RESERVE ONE CUP FOR THE TOPPING)
1/2 CUP MELTED BUTTER
1 EGG

MIX TOGETHER AND PAT INTO A 9X13 PAN.

MIX TOGETHER:

ONE CAN LIBBY'S PUMPKIN PIE FILLING(BROWN LABEL)
2 EGGS
2/3 CUP MILK.
POUR THIS OVER THE CRUST ON THE PAN.

TOP WITH THE FOLLOWING:

1 CUP OF CAKE MIX
1/4 CUP SUGAR
1/4 CUP BUTTER
1 TEASPOON CINNAMON

MIX TOGETHER UNTIL CRUMBLY. SPOON ON TOP OF THE PUMPKIN MIXTURE AND BAKE AT 350 FOR 50-60 MINUTES. COOL AND CUT INTO SQUARES.

Neiman Marcus Cookie

(Recipe may be halved):

2 cups butter4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)**

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Chewy Noels

Bake at 350 degrees in a 9x9 pan.\

Melt 2 tbsp of butter in pan (in oven).
Beat 2 eggs with 1 tsp of Vanilla\
Mix 1 cup of brown sugar with 5 tbsp of flour, 1/8 tsp baking soda, 1/4 tsp salt and 1 cup of broken walnuts (you can use other types of>nuts).
Add sugar mixture with egg mixture and mix. Now pour mixture into buttered pan and cook for 25 minutes or till firm to the touch.
When they are done, let cool for a minute then divide the pan into equal larger pieces and remove from hot pan. Cut them on a cutting board into rows and then roll them in powdered sugar on wax paper.

The recipe doubles very easily into an oblong pan.

Bill Lewis

DELUXE SUGAR COOKIES

1 & 1/2 CUPS POWDERED SUGAR
1 CUP SOFTENED BUTTER
1 TSP VANILLA
1/2 TSP ALMOND EXTRACT
1 EGG
2 & 1/2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP CREAM OF TARTAR
GRANULATED SUGAR OR COLORED SUGAR FOR DECORATING

BEAT POWDERED SUGAR, BUTTER, VANILLA, ALMOND EXTRACT, AND EGG UNTIL CREAMY. ADD THE FLOUR, CREAM OF TARTAR AND BAKING SODA. MIX TOGETHER WELL AND CHILL FOR 2 HOURS. HEAT THE OVEN TO 350. ROLL OUT HALF THE DOUGH ON A LIGHTLY FLOURED BOARD TO 1/4 INCH THICKNESS. CUT INTO DESIRED SHAPES, PLACE ON THE COOKIE SHEET, SPRINKLE WITH GRANULATED SUGAR. BAKE FOR 7-8 MINUTES OR UNTIL THE EDGES ARE LIGHTLY BROWNED. REMOVE FROM THE SHEET AND COOL ON A WIRE RACK.

RUSSIAN TEACAKES

1 CUP BUTTER
1/2 CUP POWDERED SUGAR
1 TSP VANILLA
2 & 1/4 CUPS ALL PURPOSE FLOUR
1/4 TSP SALT
3/4 CUP FINELY CHOPPED NUTS

MIX BUTTER, SUGAR AND VANILLA TOGETHER, THEN ADD FLOUR SALT AND NUTS. CHILL DOUGH.

HEAT OVEN TO 400. ROLL DOUGH INTO BALLS APPROX 1", AND PLACE ON BAKING SHEET. BAKE 10-12 MINUTES OR UNTIL SET BUT NOT BROWN,
ROLL IN POWDERED SUGAR AND COOL, THEN REROLL IN MORE POWDERED SUGAR.

Corn Casserole

1/2 cup margarine
17-oz. can whole corn with liquid
17-oz. can creamed corn
8 1/2-oz. box Jiffy ® cornbread mix
2 eggs slightly beaten
1 cup sour cream
Pinch of each: salt, pepper, sugar
1 cup sharp cheddar cheese

Melt margarine in 9" x 13" baking dish. Add all corn and cornbread mix; gently mix with fork. Add eggs; mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture; fold in gently. Add seasonings. Sprinkle with cheddar cheese. Put in preheated oven and bake at 350° F. for 20 to 30 minutes, or until mixture is firm. Cool slightly before cutting into squares. Serves 12.

Pine Nut Pilaf with Saffron


Makes about 6 cups

¼ cup olive oil

½ cup pine nuts

2 cups Basmati, jasmine or other fragrant long-grain white rice

1 medium onion, peeled and chopped fine

1 tablespoon garlic, chopped

1 cup dry white wine, sake or vermouth

2 cups boiling water

2 teaspoons kosher salt

1 generous pinch (about ½ teaspoon) saffron threads

1. Warm the oil in a heavy saucepan over medium heat and add the pine nuts. Swirl the pine nuts in the oil until they release some of their fragrance and become lightly toasted. As soon as the pine nuts are golden brown, stir in the rice and sauté briefly, just until the rice is translucent. Add the onion and garlic and sauté until the vegetables are soft, about 5 minutes.

2. Pour on the white wine, water and salt and bring the liquid to a boil. Sprinkle the saffron threads over the surface of the liquid and gently stir them in. Cover the pan, reduce heat to low and simmer until the rice has absorbed the cooking liquid, about 30 minutes.

CHICKEN-SPINACH LASAGNA

2 CUPS COOKED CHOPPED-UP CHICKEN (3 CHICKEN BREASTS)
1 PACKAGE FROZEN SPINACH, THAWED AND MOISTURE SQUEEZED OUT)
2 CUPS SHREDDED CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP ( I USED THE GARLIC FLAVORED )
1 CUP SOUR CREAM
½ CUP CHOPPED ONION
1 JAR SLICED MUSHROOMS WITH THE JUICE
SALT AND PEPPER TO TASTE

½ POUND LASAGNA NOODLES

1 CUP GRATED PARMESAN CHEESE
1 CUP CHOPPED PECANS

I COOKED THE CHICKEN IN CHICKEN BROTH FOR FLAVOR, COOLED IT AND CHOPPED IT UP, THEN MIXED THE SPINACH, CHEESE, SOUP, SOUR CREAM, ONIONS AND MUSHROOMS, SALT AND PEPPER.

I BOILED THE LASAGNA NOODLES IN CHICKEN STOCK AS WELL FOR ADDED FLAVOR. BUTTER A BAKING DISH AND LAY DOWN A LAYER OF NOODLES, SPREAD HALF THE CHICKEN MIXTURE OVER IT, LAY ANOTHER LAYER OF NOODLES AND THEN SPREAD THE REST OF THE CHICKEN MIXTURE OVER IT. SPREAD THE PARMESAN CHEESE OVER THE CHICKEN MIXTURE AND THEN THE PECANS ON TOP.

BAKE AT 350 FOR ONE HOUR.

Melissa's Chicken Lasagna with Roasted Red Bell Pepper Sauce

4 cups finely chopped cooked chicken
2 (8 oz) containers Chive- and – Onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 tsp. seasoned pepper
¾ tsp. Salt
Roasted Red Bell Pepper Sauce
9 no- boil lasagna noodles
2 cups (8oz) shredded Italian three cheese blend


Stir together first 5 ingredients

Later a lightly greased 11x7 inch baking dish with one third of Roasted Red Bell Pepper Sauce, 3 noodles, one- third of the chicken mixture, and one- third of the cheese. Repeat layers twice. Place baking dish on a baking sheet.

Bake, covered, @ 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake for additional 15 minutes.


Roasted Red Bell Pepper Sauce

1 (12oz) jar of roasted red bell peppers, drained
1 (16oz) jar creamy Alfredo sauce
1 (3oz) package shredded Parmesan cheese
½ tsp red pepper flakes

Process all ingredients in a food processor until smooth, stopping to scrape down sides

NANA'S CUBAN PORK CHOPS

THINLY SLICE 5 OR MORE ONIONS. CUT 3 GARLIC CLOVES IN PIECES.
SPRINKLE ONION AND GARLIC SALT AND PEPPER ON PORK CHOPS.
SOAK THE CHOPS ALL THE ONIONS AND GARLIC IN APPLE CIDER VINEGAR, ( ENOUGH VINEGAR TO COVER ALL THE CHOPS ) AND LET IT MARINADE TO A FEW HOURS.

SAUTE' CHOPS IN CRISCO OIL TILL GOOD AND BROWN. TAKE THE CHOPS OUT OF THE PAN AND THEN SAUTE' ALL THE ONION AND GARLIC PIECES. WHEN THE ONIONS ARE SOFT AND BROWN, PLACE THE CHOPS BACK INTO THE PAN, POUR THE SOAKING VINEGAR OVER ALL OF IT. COVER THE PAN AND BRING TO A BOIL THEN LOWER THE HEAT AND COOK FOR 15-30 MINUTES TILL DONE.SERVE THIS WITH RICE....IT'S GREAT!!!!

NANA'S CHICKEN AND RICE

TAKE PARTIALLY FROZEN CHICKEN TENDERS AND CUT THEM INTO SMALL BITE SIZED PIECES. THEY CUTE EASIER WHEN REAL COLD. MARINADE IN A MIXTURE OF CANNED EVAPORATED MILK, ONION AND GARLIC SALT AND PEPPER FOR AT LEAST 2 HOURS.

MAKE A MIXTURE OF SELF RISING FLOUR, ONION AND GARLIC SALT AND PEPPER. BREAD THE CHICKEN WITH THIS AND KEEP IN FRIDGE OR COOK RIGHT AWAY IN HOT CRISCO OIL. THE CHICKEN DOESN'T HAVE TO COOK ALL THE WAY BECAUSE IT STILL WILL COOK IN THE OVEN.AFTER ALL THE CHICKEN PIECES HAVE BEEN FRIED.

ARRANGE THE CHICKEN IN A LARGE BAKING PAN. POUR OUT ANY EXCESS GREASE FROM THE FRYING PAN, LEAVE THE CRUMBLES IN THE PAN. ADD 2 - 3 CANS CREAM OF MUSHROOM SOUP, ANY OF THE REMAINING EVAPORATED MILK FROM THE MARINATING, ONE CAN OF WATER OR CHICKEN STOCK ( IF NO CHICKEN STOCK, ADD CHICKEN BULLION CUBES TO THE WATER ) SMOOTH ANY LUMPS THEN ADD ABOUT 1 & 1/2 - 2 CUPS RAW RICE.

MIX WELL AND THEN POUR OVER THE CHICKEN IN THE LARGE BAKING PAN. BAKE AT 350 FOR ABOUT ONE HOUR.

NANA'S PORK CHOPS AND BISCUIT TOPPING

BUY NICE LEAN LOIN OR RIB PORK CHOPS.SPRINKLE ONION AND GARLIC SALT AND PEPPER ON THE CHOPS AND SAUTE' IN CRISCO OIL JUST ENOUGH TO BROWN GOOD. PORK DOES NOT NEED TO BE COOKED THRU BECAUSE THEY WILL COOK IN THE OVEN.

POUR OFF EXCESS FRIED OIL AND SPRINKLE THINLY SLICED ONION IN REMAINING GREASE AND COOK TILL SOFT AND BROWNED.

ADD ABOUT ONE OR TWO TABLESPOONS OF REGULAR FLOUR TILL A PASTE IS FORMED, THEN ADD ONE CAN OF CREAM OF MUSHROOM SOUP OR CREAM OF CHICKEN AND MUSHROOM SOUP AND ONE CAN OF WATER OR MORE IF NEEDED TO MAKE THE GRAVY. IF NOT TASTY ENOUGH, ADD ONE OR TWO TABLESPOONS OF KIKOMAN SOY SAUCE IN TO TASTE.

MAKE 2 RECIPES OF BISQUICK BISCUITS OR HOME MADE ONES.ARRANGE THE CHOPS IN A LARGE BAKING PAN AND POUR THE GRAVY OVER ALL OF THEM.FIT THE BISCUIT DOUGH OVER THE CHOPS AND SEAL THE EDGES TO THE PAN. MAKE A WASH OF EGG YOLK PLUS MILK OR JUST MILK AND DAB OVER THE DOUGH. BAKE AT 350 OR 400 IN THE OVEN FOR ABOUT 20 MINUTES TILL NICELY BROWNED.

I USUALLY MAKE A LOT OF GRAVY TO KEEP A BOWL AT THE TABLE.

NANA'S FRIED SHRIMP

PEEL AND DEVEIN SHRIMP. IT'S EASIER IF YOU DO THE DEVEINING UNDER COLD RUNNING WATER.

SOAK THE SHRIMP IN A MIXTURE OF 2 EGGS, 1/2 CUP OF LEMON JUICE, A LITTLE ONION AND GARLIC SALT AND PEPPER FOR 2 HOURS OR MORE.

MAKE A MIXTURE OF SELF RISING FLOUR, SELF RISING WHITE CORN MEAL ( HALF AND HALF ) A LITTLE ONION AND GARLIC SALT AND PEPPER. ALSO, A GOOD HEAVY SPRINKLING OF PAPRIKA. DREDGE THE SHRIMP IN THE MIXTURE GOOD. YOU CAN DO THIS EARLY OR AS YOU ARE COOKING IT.

HAVE SOME CRISCO OIL FAIRLY HOT IN THE FRYING PAN AND BY THE TIME YOU PUT THE LAST SHRIMP IN THE PAN, IT WILL SOON BE TIME TO TURN THE FIRST SHRIMP. DON'T COOK TOO LONG AS THIS MAKE THE SHRIMP TOUGH.

ALSO, WHEN BUYING SHRIMP, BE SURE THEY ARE NOT PINK BUT PEARLY GRAY. THAT MEANS THEY ARE FRESH.

QUICHE

1 9 INCH PIE SHELL
1 POUND CRUMBLED COOKED SAUSAGE OR 2 CUPS CHOPPED HAM
4 EGGS, BEATEN
2 CUPS GRATED CHEDDAR OR SWISS CHEESE
1/4 CUP ALL PURPOSE FLOUR
1 CAN EVAPORATED MILK OR 1 CUP HALF AND HALF
1/2 TEASPOON GARLIC POWDER
PEPPER TO TASTE
1 TEASPOON DILL WEED
GREEN ONIONS, CHOPPED

LINE PIE PAN WITH PASTRY SHELL. HEAT OVEN TO 350
COMBINE THE MEAT, EGGS, CHEESE, FLOUR, MILK, AND SEASONINGS. I CHANGE SEASONINGS FOR DIFFERENT TASTES, ALL ARE ACCORDING TO WHATEVER YOU DESIRE AT THE MOMENT.POUR INTO THE PIE SHELL AND BAKE FOR AN HOUR.

Chicken Spiedini

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 3 (2-inch) cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Preheat oven to 350 degrees F. Spray a baking pan lightly with cooking spray.Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.