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This page last modified on 21 October 2007
Recipes
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1 cup shortening
2 eggs
1 Tablespoons hot water
1 1/2 cup flour
2 cup oatmeal
1 (12 ounce) bag of chocolate chips
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
1 teaspoon soda
1 cup nuts
Mix all these ingredients together. Drop on cookie sheet. Bake at 350ºF. for 10 minutes.
1 1/2 cups flour
1 egg
1/2 teaspoon salt
2 Tablespoons milk
1 teaspoon soda
1 teaspoon vanilla
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup shortening
48 chocolate kisses
Combine all but candy. Mix at lowest speed. Shape into balls. Roll in sugar. On ungreased sheets, bake for 10-12 minutes at 375ºF. When cookies come out of oven, press kisses on top of cookies firmly. Refrigerate.
In heavy saucepan over low heat, melt chocolate chips with Eagle Brand and vanilla, stirring frequently. Remove from heat. Add peanut butter chips, stir just to distribute chips throughout mixture. Spread evenly into aluminum foil-lined 8" square pan. Chill 2 hours or until firm.
2 1/4 cup flour
1/2 cup sugar
1 Tablespoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1 quart fresh strawberries
6 eggs, room temperature
1/2 cup vegetable oil
3/4 cup water
1 1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 (16 oz) tub whipped topping OR 2 1/2 cups heavy cream
Heat oven to 325ºF Combine flour, 1 cup of the sugar, baking powder, salt and cinnamon in a large bowl Stir together. Seperate eggs, set egg whites aside in a clean bowl. In another bowl combine the yolks, oil, water and 1 teaspoon vanilla with electric mixer; set at low. Gradually beat egg yolk mixture into flour mixture just until smooth.
With clean beaters beat egg whites with cream of tartar at medium speed until soft peaks develop. Beat in remaining 1/2 cup sugar gradually continue beating until white hold soft peaks. With rubber spatula carefully fold egg whites into cake batter.
Pour into ungreased Angel Food cake pan. Bake until toothpick comes out clean, approximately 1 hour to 1 hour and 10 minutes. Cool. Carefully slice off top 1/2 inch of cake. Set Aside.
Cut a tunnel about 1 1/2 inches deep about 3/4 inch from sides and center of cake. Use fork to remove tunnel. Hull and chop half of your berries.
If you are using heavy cream beat it with 1/2 cup sugar and 1/2 teaspoon vanilla until stiff peaks form.
Combine 1 1/2 cups Cool whip or whipped cream with chopped strawberries. Fill tunnel with mixture. Carefully replace top of cake. Frost with remaining cool whip or whip cream. Decorate top with the remaining whole berries.
Cook 1/2 cup rice in 2 cups milk in top of double boiler until rice is tender, about 1/2 hour. Add 1/4 cup butter. Beat 3 eggs, add 3/4 cup sugar, 1 teaspoon vanilla and 2 cups milk. Add hot rice mixture. Mix well. Pour into greased baking dish. Sprinkle with 1/2 teaspoon nutmeg. Bake at 350ºF for 50 minutes. Cool and serve.
1 1/2 cups sugar
1/2 cup Karo Syrup (clear)
3/4 cup water
Candy Flavoring
Food Coloring
You will need a candy thermometer and I would highly recommend one of those non-stick sheet cake pans as opposed to the non-stick.
Boil the above ingredients without stirring to 280 to 300ºF. Now, just a word of caution - I not only watch the thermometer, but I also do the string test - when the thermometer reads 280 - 300ºF, take a spoon and dip it in the hot candy - let it drip off spoon - if the string forms and is still pliable, it is not ready yet! If the string forms and cracks when you bend it, the candy is ready RIGHT NOW!!! Make sure you have greased your pan with Crisco. Also, have kids grease their hands with Crisco and grease the spot on the table where they will be cutting and the candy will be laying. Make sure they DON'T grease up too much - it makes the candy taste awful.
Once the candy is ready, put your flavoring in (pure is better but we have used artificial - if using pure - 1 teaspoon - if using artificial, 2 teaspoons). Then pick the color for the candy using food coloring - three-four drops of each color - if making a blend of colors, i.e., purple, use 4 blue, 4 red. Don't overdue the coloring - it tends to make the candy runny.
Once you have added your coloring and flavoring, stir up and pour into greased pan. Each person should have a pair of good kitchen scissors -(children's scissors won't do it) One person (usually Mom) pulls the candy off the pan with spatula or scissors and cuts a piece to give to someone to cut. This all moves quite fast and the candy is HOT SO BE CAREFUL. We have made 4 batches already today and my 5 year old son is doing a fine job. When candy is cut, put into colander with powdered sugar in it. Sift the candy and then put in container. We mix all the candy together in one plastic bowl and then just fill little glass dishes with it and give it as gifts to religion teachers, friends, or whomever you wish. Family members look forward to it each year as I am the only one who is brave enough to attempt it, I guess. LOL!! Maybe brave is the not the correct word here, but I'll use it anyway!
1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
In a 1 1/2 quart casserole, stir together sugar and syrup. Microwave on high for 4 minutes. Stir in peanuts. Microwave on high for 3 to 5 minutes until light brown. Add butter and vanilla and microwave on high for 1 to 2 minutes. Add baking soda and gently stir until light and fluffy. Pour onto greased cookie sheet and let cool. Then break into pieces. Makes about 24 pieces.
1 1/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter or margarine
Combine in 2 quart saucepan, bring to boil on high stirring constantly (will bubble and foam, won't look like boiling water) remove from heat.
3 eggs, slightly beaten in a large bowl. Gradually add the hot syrup to beaten eggs (so you don't cook the eggs), stirring constantly. Add 1 cup chopped pecans to this mixture, let cool a little, then add 1 teaspoon vanilla extract.
Pour into pie shell, (I put mine on a foil covered cookie sheet in case of spill) cover the edges with tin foil. Bake at 350ºF for 40-45 minutes. Take tin foil off for the last 20 minutes.
2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cup pumpkin - fresh pureed (or canned)
2/3 cup water
3 1/3 cup flour
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon cloves - ground
1/2 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup walnuts - chopped
8 pint jars - wide mouth w/lids and rings for sealing
8 wax paper circles cut to fit inside jars
Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour batter into greased canning jars, filling half-full. Place jars on cookie sheet. Bake upright in pre-heated 325ºF oven for about 45 minutes. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. While still warm, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. (Cake will loosen at this time.) Repeat with other jars. Leave jars upside down until sealed. (Jar is sealed if lid remains flat when pressed in center.) To serve: Open jar, slide a knife around inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired. Slice and serve with whipped cream.
From liner notes: This dessert treat is baked and presented in a wide-mouth canning jar. Because the jar is sealed, the cake keeps indefinitely. It can be made well ahead of the holidays.
Cake:
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.
Filling:
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.
Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.
4 small pkgs of Jell-o (any colors - i.e. use red, yellow, green and orange)
1 pint sour cream
2 envelopes Knox gelatin
1/2 cup COLD water
2 cups milk
1/2 cup sugar
2 Tablespoons vanilla
Add 1 1/2 cups boiling water to each package of Jell-o in separate bowls. Mix Knox into 1/2 cup cold water - let sit. Scald the milk and then remove from heat. Add sugar and vanilla to milk. Add sour cream and vanilla. (I use a mixer to blend it all together to avoid lumps). Pour 1 layer of Jell-o in 9x13 pan (clear glass one looks best - you can see colors through - but not necessary). Put pan in refrigerator and let set up completely. Then pour one layer of white sauce (1 cup) and put in fridge. Alternate color and then white sauce. Make sure each layer has set up before adding next layer. You will end up with a layer of white on top BUT I have on occasion, used more than 1 cup of white and end up with a color on top. I usually top it with whipped cream anyway. This recipe takes a long time but not much work -- you just need to find something to do in between layers. Each layer takes approximately 1/2 hour to set up but as you proceed, they take a little less.
1 chocolate cake mix with pudding in the mix
2 teaspoons red food coloring
Prepare as directed, doubling the eggs. Add food coloring. Bake as directed on the box.
ICING
1 cup milk
1 cup oleo
5 Tablespoons flour
1 1/4 cup sifted powdered sugar
1 teaspoon vanilla
Mix the milk and flour until smooth. Cook over medium heat until thick, stirring constantly. Cool. Beat together oleo, sugar and vanilla. Add to first mixture. Beat until smooth and fluffy, like whipped cream. Ice the cake and enjoy.
