1 cup honey
1/2 cup water
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
3 cups fresh cranberries
1/4 cup brandy
1 quart vanilla ice cream
In large skillet or chafing dish, combine honey, water, and orange and lemon peels; stir in cranberries. Bring to boiling; boil gently uncovered for 5 minutes, until skins pop and sauce is slightly thickened. In small saucepan, heat brandy over low heat until warm. Ignite; pour over berries. Serve over ice cream--Sally W. Robinson, Columbia, S.C.
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
Wednesday, September 27, 2006
Cranberry Plum Pudding
1 package spice-raisin snack-type cake mix
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel
In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel
In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
Cranberry Cream Freeze
“Keep this prizewinning frozen dessert on hand for holiday entertaining--“2/3 cup graham cracker crumbs
2 tablespoons plus 1/4 cup sugar
4 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 pint vanilla ice cream
1 (16-ounce) can whole cranberry sauce
Combine crumbs, 2 tablespoons sugar, and butter; press into bottom of 8-inch springform pan. Beat together cream cheese and 1/4 cup sugar until fluffy. Working quickly, beat in ice cream, a heaping tablespoon at a time. (Ice cream should be firm but not frozen hard. You may need to let it stand in the refrigerator several minutes to soften.) Pour over crust. Stir cranberry sauce; drop by spoonfuls into ice cream mixture. Cover; freeze about 4 hours until firm.--Cathy Perea, Lakewood, N.J.
Serves 8.
[clipped from “Better Homes and Gardens”]
Sugar Shortcakes
"Don't sift flour!"--Mama Mouse4 cups thinly sliced strawberries
about 1 cup sugar
5 tablespoons butter or margarine
1 cup flour
1/4 teaspoon salt
1 egg
2 tablespoons half-and-half
heavy cream
Gently turn berries with about 2/3 cup sugar. Let stand at room temperature about 1 hour or until they draw juices.
Meantime, prepare the shortcakes: Pre-heat oven to 400 degrees F. Soften 2 tablespoons butter and set aside. In medium mixing bowl, mix together flour, 2 tablespoons sugar, baking powder, and salt. Cut 3 remaining tablespoons butter into flour mixture until particles are fine. In small mixing bowl, beat egg with half-and-half. Add egg mixture to flour mixture. Toss with fork to form a soft dough. Knead very gently on lightly floured surface. Roll to 1/4-inch thickness. Cut out 12 rounds with floured 2-1/2 inch cutter, re-rolling scraps if needed. Place half the rounds on ungreased cookie sheet. Spread each with 1 teaspoon softened butter; top with remaining rounds. Sprinkle tops lightly with sugar. Bake about 14 minutes or until golden.
For each serving: Break open a warm shortcake, place bottom in wide shallow bowl, spoon berries over, cover with top, and spoon on more berries. Pass cream.
Serves 6.
[clipped from an unknown magazine, but can tell from the style that it was probably not from “Better Homes and Gardens” this time]
Cherry Berries on a Cloud
“This takes two days to make. Raspberries can be used in place of strawberries.”--Mama Mouse6 egg whites
“It takes two days to make the meringue dessert base. You get to serve it with the topping on Day Two or Three, depending on how you time those chilling periods.”--Ronnie
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-3/4 cups sugar
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 (1 pound 5 ounce) can Wilderness Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries
or 1 (1 pound) package frozen strawberries, thawed and drained
Heat oven to 275 degrees F. Grease 9x13-inch pan with butter or oleo. [With electric beater,] beat egg whites, cream of tartar, and salt until frothy. Gradually beat in 1-3/4 cup sugar. Beat about 15 minutes until stiff, glossy and shiny. Spread in pan. Bake 1 hour; then turn oven off and let meringue cool in oven for 12 hours or overnight.
The next day, mix cream cheese, 1 cup sugar, and vanilla. Whip the cream and fold in marshmallows. Spread mixture over meringue. Refrigerate 12 hours or overnight.
Mix pie filing and lemon juice; stir in strawberries. Either cut each serving piece and top with cherry topping or spread topping over entire meringue base. Keep refrigerated until ready to serve.
[Number of servings not given, but probably serves 12 to 15.]
(from Pam F.)
Apple Strudel Baklava
3/4 pound phyllo dough (18x16-inch sheets)
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup honey
Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10-inch baking pan, brushing each sheet with some melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.
Makes 40 pieces.
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup honey
Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10-inch baking pan, brushing each sheet with some melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.
Makes 40 pieces.
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
Pineapple-Chocolate Slices
2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup pineapple preserves
6 tablespoons semi-sweet chocolate pieces
6 tablespoons chopped walnuts
powdered sugar
In large mixer bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter and shortening. Blend on low speed of electric mixer until mixture resembles coarse crumbs. Add egg, milk, and vanilla; stir until dough clings together to form a ball. Divide dough in thirds; cover and chill. On lightly floured surface, roll one-third of the dough into a 12x4-inch rectangle. Spread with ¼ cup preserves, 2 tablespoons chocolate pieces, and 2 tablespoons chopped walnuts. Starting with the 12-inch side, roll up as for a jelly roll. Seal edges and ends well. Place seam-side down on greased baking sheet. Repeat with remaining dough, preserves, chocolate pieces, and nuts. Bake at 400 degrees F. for 15 to 17 minutes. Cool. Sprinkle with powdered sugar. Cut into 3/4-inch pieces.--Mrs. L. Lamanuzzi, West Springfield, Mass.
Makes 3 rolls [14 to 16 pieces each].
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup pineapple preserves
6 tablespoons semi-sweet chocolate pieces
6 tablespoons chopped walnuts
powdered sugar
In large mixer bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter and shortening. Blend on low speed of electric mixer until mixture resembles coarse crumbs. Add egg, milk, and vanilla; stir until dough clings together to form a ball. Divide dough in thirds; cover and chill. On lightly floured surface, roll one-third of the dough into a 12x4-inch rectangle. Spread with ¼ cup preserves, 2 tablespoons chocolate pieces, and 2 tablespoons chopped walnuts. Starting with the 12-inch side, roll up as for a jelly roll. Seal edges and ends well. Place seam-side down on greased baking sheet. Repeat with remaining dough, preserves, chocolate pieces, and nuts. Bake at 400 degrees F. for 15 to 17 minutes. Cool. Sprinkle with powdered sugar. Cut into 3/4-inch pieces.--Mrs. L. Lamanuzzi, West Springfield, Mass.
Makes 3 rolls [14 to 16 pieces each].
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
Honey-Cinnamon Cheesecake Pie
“Top honors go to this sweet ‘n spicy cheesecake dessert--“1-1/2 cups all-purpose flour
3 tablespoons plus 1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
5 to 6 tablespoons cold water
2 (8-ounce) packages cream cheese, softened
1-1/2 teaspoons ground cinnamon
2/3 cup honey
4 eggs
[confectioner’s sugar (optional)]
In mixing bowl, stir together flour, 3 tablespoons sugar, baking powder, and salt. Cut in butter until the mixture resembles crumbs. Add water, a little at a time, until all is moistened. Form into a ball. On lightly floured surface, roll dough to fit a 9-inch quiche pan or pie plate. Fit into pan; trim 1/2-inch beyond edge of plate. Flute edges. Set aside. In large mixer bowl, beat cream cheese, 1/4 cup sugar, and cinnamon. Gradually add honey, beating until smooth. Add eggs; beat just until blended. Pour into prepared pastry. Bake at 350 degrees F. for about 1 hour 10 minutes or until set. [If desired, sprinkle with confectioner's sugar design.]--Sara Iles Johnston, Ithaca, N.Y.
Serves 12.
[clipped from “Better Homes and Gardens”]
Peachy Plum Pie
pastry for two-crust 9-inch pie
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine
Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine
Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
Apricot Mincemeat Pie
1 (9-ounce) package condensed mincemeat, crumbled
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk
In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk
In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
Glazed Grape Custard Pie
“You make the filling for this top-rated pie with vanilla ice cream--“1 envelope unflavored gelatin
1-1/4 cups white grape juice
2 tablespoons plus 1 teaspoon cognac or brandy
1 pint vanilla ice cream
1 (9-inch) baked pastry shell, cooled
1 cup red grapes, halved and seeded
1/4 cup grape jelly
In small saucepan, combine gelatin and grape juice; heat and stir until gelatin is dissolved. Stir in the 2 tablespoons cognac or brandy; add ice cream, a tablespoon at a time, stirring until melted. Chill until partially set. Turn mixture into baked pastry shell; chill until firm, several hours or overnight. Arrange grape halves atop pie. In small saucepan, combine jelly and the 1 teaspoon cognac or brandy; heat and stir just until jelly is melted. Spoon over grapes; chill pie until serving time.--Mrs. William Strieber, Crofton, Md.
[Number of servings not given, but probably serves 6.]
[clipped from “Better Homes and Gardens”]
Circus Lemonade
“Citric acid crystals may be purchased at the drug store.”--Mama Mouse3 oranges
“I liked this best when Mom didn’t strain it, but let the grated peel swirl around in the glass!”--Ronnie
3 lemons
1-1/2 ounce citric acid crystals
5 cups sugar
1 quart boiling water
Squeeze juice into measuring cup. Grate or cut fine the rind of fruit. Mix together juice, rinds, and citric acid crystals. Mix in sugar. Pour boiling water over mixture and stir. Let stand unrefrigerated overnight. Strain; put in sterilized jars. Refrigerate. To serve, put 2 or 3 tablespoons in a glass; add ice cubes and water.
[Number of servings not given.]
Apricot After Dinner Drink
2-1/2 cups gin
1 pound dried apricots
25 ounces white rock candy
Put [gin and apricots] in covered jar. Add 5 ounces of candy each day for the first five days. Stir daily. Let sit for at least 14 days.
[Number of servings not given.]
(from Joni)
1 pound dried apricots
25 ounces white rock candy
Put [gin and apricots] in covered jar. Add 5 ounces of candy each day for the first five days. Stir daily. Let sit for at least 14 days.
[Number of servings not given.]
(from Joni)
Sunday, September 24, 2006
Punch
2 (46-ounce) cans Hi-C Hawaiian Punch
1 quart cold tea
1 [12-ounce] can frozen orange juice
2 quarts ginger ale
orange or lemon slices
Mix together Hawaiian Punch, tea, and frozen orange juice. Add ginger ale. Float orange or lemon slices.
[Number of servings not given, but probably makes about 1-1/2 gallons, enough for about 45 (4-ounce) punch cup servings.]
(from Mom)
1 quart cold tea
1 [12-ounce] can frozen orange juice
2 quarts ginger ale
orange or lemon slices
Mix together Hawaiian Punch, tea, and frozen orange juice. Add ginger ale. Float orange or lemon slices.
[Number of servings not given, but probably makes about 1-1/2 gallons, enough for about 45 (4-ounce) punch cup servings.]
(from Mom)
Russian Tea
2 cups Tang [orange soft drink mix]
1 cup instant tea [Mom used Lipton's]
1 cup sugar
1 (3-ounce) package Wyler Lemonade [lemonade soft drink mix]
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon [ground] cloves
Mix well. [Keep in sealed jar.] Can be served hot or cold. [Mix 3 to 4 teaspoons per glass of water, more or less to taste.]
Number of servings not given, but probably serves 80 to 100.
1 cup instant tea [Mom used Lipton's]
1 cup sugar
1 (3-ounce) package Wyler Lemonade [lemonade soft drink mix]
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon [ground] cloves
Mix well. [Keep in sealed jar.] Can be served hot or cold. [Mix 3 to 4 teaspoons per glass of water, more or less to taste.]
Number of servings not given, but probably serves 80 to 100.
Tropical Cantaloupe Frost
"This frothy summer cooler has a delightful fruit flavor--"2 cups cubed cantaloupe or honeydew melon (1/2 of a medium melon)
2 cups cold milk
1/4 teaspoon ground ginger
1 pint orange sherbet
orange peel curls (optional)
Place melon cubes in freezer-proof bowl and put in the freezer. Freeze until firm. In blender container or food processor bowl, combine frozen melon cubes, milk, and ginger; blend until slushy. Add sherbet a spoonful at a time, blending until thoroughly mixed and stopping to scrape sides of blender as necessary. Pour into chilled glasses. Garnish with orange peel curls, if desired.--Patricia Drake, Leverett, Mass
Serves 8.
[recipe on the back of "Dreamy Coconut Shake," clipped from "Better Homes and Gardens"]
Fruit Smoothie
"If made with skim milk and juice-pack fruit cocktail, this low-calorie treat has only 66 calories per serving--"1 (8-ounce) can fruit cocktaiil, chilled, undrained
1 cup milk
1/4 cup nonfat dry milk powder
1/4 cup plain yogurt
1/2 teaspoon vanilla
few dashes ground cinnamon or ground nutmeg
1/2 cup ice cubes
additional ground cinnamon or ground nutmeg for garnish (optional)
In blender container or food processor bowl, combine undrained fruit cocktail, milk, milk powder, yogurt, vanilla, and desired spice. Cover and blen until combined. Add ice cubes; cover and blend until smooth. Sprinkle each serving with additional cinnamon or nutmeg, if desired. Serve immediately.--Janie Murnane, Omaha, Nebr.
Serves 4.
[recipe on the back of "Dreamy Coconut Shake," clipped from "Better Homes and Gardens"]
Dreamy Coconut Shake
"This top-notch tropical shake will get rave reviews when you serve it on warm summer days--"1/2 pint coconut ice cream
1 (8-1/4 ounce can) crushed pineapple, undrained
3/4 cup light cream or milk
1/2 of (6-ounce) can frozen tangerine or orange juice concentrate (1/3 cup)
1 small banana, cut into chunks
3 or 4 ice cubes
toasted coconut (optional)
In blender container or food processor bowl, place the ice cream, undrained pineapple, cream, frozen juice concentrate, and banana. Cover; blend to mix. Add ice cubes, one at a time, through opening in lid, blending until mixture is thick and foamy. Serve immediately. If desired, garnish each serving with toasted coconut.--Mrs. L. K. Ross, Sonora, Calif.
Serves 6.
[clipped from "Better Homes and Gardens"]
Friday, September 15, 2006
Sparkling Peaches and Cream
"Chill the fruit, juice, and mineral water thoroughly before blending this light-tasting drink--"1 (16-ounce) can peach slices, undrained, chilled
1/2 cup unsweetened pineapple juice, chilled
1 egg*
4 ice cubes
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 cup light cream
2/3 cup sparkling mineral water or carbonated water, chilled
sliced almonds for garnish (optional)
In blender container, combine undrained peaches, pineapple juice, egg, ice cubes, sugar, lemon juice, and vanilla. cover and process untill smoth and well-blended. Stir in light cream; slowly pour in sparkling water, stirring with an up-and-down motion. Pour into 4 chilled glasses. Garnish each serving with sliced almonds, if desired.--Clara Beth Negoro, Hawthorne, Calif.
Serves 4.
* Note that the egg is not cooked in this recipe. To prevent food poisoning, you can use a pasteurized egg product or an egg alternative like Egg Beaters. To reduce the chance of food poisoning if you're going to use a regular egg, make sure you choose only a clean, fresh, grade AA or A egg with a sound shell (no hairline cracks) that has been kept properly refrigerated.
[recipe on the back of "Glogg Nog," clipped from "Better Homes and Gardens"]
Cherry Slush
"You can spike this refresher with any fruit-flavored vodka--"7 cups boiling water
1 cup sugar, plus additional sugar to rim glasses
2 tea bags
2 cups cherry-flavored vodka
1 (12-ounce) can frozen orange juice concentrate
Combine the boiling water and 1 cup sugar. Add tea bags; let steep 3 to 5 minutes. Remove tea bags and discard. Cool sugar mixture. Add vodka and orange juice concentrate. Pour into a 9x13x2-inch baking pan. Freeze overnight. to serve, use a large spoon to scrape across the surface of the frozen mixture. Spoon slush into chilled sugar-rimmed glasses. To rim glasses with sugar, rub the edge of each glass with water; invert glass in a dish of granulated sugar.--Nita Preheim, Marion, S.D.
Makes 10 cups.
[recipe on the back of "Glogg Nog," clipped from "Better Homes and Gardens"]
Glogg Nog
"Glogg spices and the creaminess of eggnog are blended in this top-rated punch--"6 eggs*
1/4 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 quart vanilla ice cream, softened
6 cups orange juice
1/4 cup lemon juice
1 quart (4 cups) gingerale, chilled
ice ring (optional), [with orange slices]
ground nutmeg (optional)
cinnamon sticks, for stirring (optional)
Beat eggs on low speed of electric mixer until blended. Add sugar and spices. Beat at medium speed until sugar is dissolved. On low speed, beat in softened ice cream. Add the juices. Cover and chill. To serve, pour the ice cream mixture into a large punch bowl. Slowly pour in gingerale, stiring with an up-and-down motion. Add ice ring to punch bowl, if desired. For each serving, sprinkle nutmeg on top and add a cinnamon stirrer, if desired. Ice Ring: Arrange orange slices in bottom of a small ring mold. Fill with cold water; freeze until firm. Unmold onto plate; slip ring gently into punch bowl.--Mrs. Frank W. Beezhold, Sycamore, Ill.
Makes 17 cups.
* Note that the eggs are not cooked in this recipe. To prevent food poisoning, you can use a pasteurized egg product or an egg alternative like Egg Beaters. To reduce the chance of food poisoning if you're going to use regular eggs, make sure you choose only clean, fresh, grade AA or A eggs with sound shells (no hairline cracks) that have been kept properly refrigerated.
[clipped from "Better Homes and Gardens"]
Granola
1 cup oil
1/2 cup wheat germ
10 cups oatmeal
4 cups brown sugar
1 cup chopped walnuts
1 chopped almonds
2 cups unsalted shelled sunflower seeds
4 cups raisins
2 cups shredded coconut
1 to 2 cups chopped dates
Mix together oil, wheat germ, oatmeal, brown sugar, walnuts, almonds, and sunflower seeds. Spread 1/2 inch thick on baking sheet. Bake at 350 degrees F. for 1/2 hour, stirring every 5 minutes. After baking, add raisins, coconut, and dates.
Makes 20 cups.
(from Boundary Waters Canoe Area)
1/2 cup wheat germ
10 cups oatmeal
4 cups brown sugar
1 cup chopped walnuts
1 chopped almonds
2 cups unsalted shelled sunflower seeds
4 cups raisins
2 cups shredded coconut
1 to 2 cups chopped dates
Mix together oil, wheat germ, oatmeal, brown sugar, walnuts, almonds, and sunflower seeds. Spread 1/2 inch thick on baking sheet. Bake at 350 degrees F. for 1/2 hour, stirring every 5 minutes. After baking, add raisins, coconut, and dates.
Makes 20 cups.
(from Boundary Waters Canoe Area)
Apple Slices
6 apples
1-1/4 cups + 2 tablespoons sugar
1 teaspoon cinnamon
2-1/4 cups flour
1/2 teaspoon salt
1 cup shortening or butter
2 eggs, separated
milk to equal 1/2 cup with the egg yolks
1 cup corn flake cereal, or more if desired
1 cup powdered sugar
1 tablespoon hot water
1 teaspoon vanilla
Peel apples and slice into mixing bowl. Add 1-1/4 cups sugar and cinnamon; let stand while making crust. In another bowl, put flour, 2 tablespoons sugar, salt, and shortening; mix as for pastry until well-blended. In a measuring cup, beat egg yolks. Add enough milk to yolks to make not quite 1/2 cup; add to flour mixture and mix well. Divide dough in half. Roll out half to fit 9x13-inch pan. Crumble corn flakes on bottom crust. Put apple mixture over corn flakes. Roll out top crust and place over apples. Beat egg whites until stiff and spread evenly over crust. Bake at 350 degrees F. until apples are tender and crust is brown. [Length of baking time is probably about 45 minutes.] Mix powdered sugar, water, and vanilla. Use spoon to drizzle glaze over crust in a criss-cross pattern.
[Number of servings not given, but probably serves 12.]
1-1/4 cups + 2 tablespoons sugar
1 teaspoon cinnamon
2-1/4 cups flour
1/2 teaspoon salt
1 cup shortening or butter
2 eggs, separated
milk to equal 1/2 cup with the egg yolks
1 cup corn flake cereal, or more if desired
1 cup powdered sugar
1 tablespoon hot water
1 teaspoon vanilla
Peel apples and slice into mixing bowl. Add 1-1/4 cups sugar and cinnamon; let stand while making crust. In another bowl, put flour, 2 tablespoons sugar, salt, and shortening; mix as for pastry until well-blended. In a measuring cup, beat egg yolks. Add enough milk to yolks to make not quite 1/2 cup; add to flour mixture and mix well. Divide dough in half. Roll out half to fit 9x13-inch pan. Crumble corn flakes on bottom crust. Put apple mixture over corn flakes. Roll out top crust and place over apples. Beat egg whites until stiff and spread evenly over crust. Bake at 350 degrees F. until apples are tender and crust is brown. [Length of baking time is probably about 45 minutes.] Mix powdered sugar, water, and vanilla. Use spoon to drizzle glaze over crust in a criss-cross pattern.
[Number of servings not given, but probably serves 12.]
Aunt Grace's Apple Crisp
"I don't know who Aunt Grace is, but her nut-topped Apple Crisp looks yummy!"--Ronnie[6 to 8 apples]
1 egg
3/4 cup sugar
3 dessert spoons* flour [2 to 2-1/2 tablespoons]
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup nuts
1-1/2 cup chopped nuts
whipped cream
[Slice apples into greased] 10-inch deep pie tin. Beat egg. Mix together sugar, flour, baking powder, and salt; add gradually to beaten egg. Mix in vanilla, nuts, and chopped nuts. [Put topping on apples.] Bake at 350 degrees F. for 45 minutes. Serve with whipped cream.
[Number of servings not given, but probably serves 6.]
* A "dessert spoon" is a British measurement, roughly 2 rounded to 2-1/2 scant teaspoons American. The other measurements in this recipe may also be British, but it'll be close enough. Apple crisp is very forgiving.
Apple Crisp II
[6 to 8] apples
[1 teaspoon] cinnamon
[1-1/2 cups] sugar
1/4 cup water
1/2 cup butter
1 cup flour
Slice apples into [greased 9-inch square] pan. Sprinkle with cinnamon and 1/2 cup sugar; add the water. Mix butter, 1 cup sugar, and flour; put on top of apples. Bake at 350 degrees F. for 30 minutes or until brown on top.
[Number of servings not given, but probably serves 6.]
(from G.G.)
[1 teaspoon] cinnamon
[1-1/2 cups] sugar
1/4 cup water
1/2 cup butter
1 cup flour
Slice apples into [greased 9-inch square] pan. Sprinkle with cinnamon and 1/2 cup sugar; add the water. Mix butter, 1 cup sugar, and flour; put on top of apples. Bake at 350 degrees F. for 30 minutes or until brown on top.
[Number of servings not given, but probably serves 6.]
(from G.G.)
Apple Crisp I
7 or 8 apples
3/4 cup flour
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/3 cup butter
[Slice apples into 9-inch] greased pan. [For topping, mix remaining ingredients and sprinkle over apples.] Bake at 350 degrees F. for 40 to 45 minutes.
[Number of servings not given, but probably serves 6.]
3/4 cup flour
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/3 cup butter
[Slice apples into 9-inch] greased pan. [For topping, mix remaining ingredients and sprinkle over apples.] Bake at 350 degrees F. for 40 to 45 minutes.
[Number of servings not given, but probably serves 6.]
Quick Chicken Pate
"This tasty, no-bake spread has the elegance of baked pate--"2 cups chopped cooked chicken
1/2 cup slices celery
2 tablespoons dry sherry
2 tablespoons mayonnaise or salad dressing
1 teaspoon lemon juice
3 parsley sprigs
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
dash pepper
1/2 cup finely chopped almonds, toasted
crackers or party rye bread
Combine chicken, celery, sherry, mayonnaise, lemon juice, parsley, salt, nutmeg, and pepper. Process the mixture, half at a time, in blender container until nearly smooth--or, process the chicken mixture all at once in food processor bowl. Shape mixture into a ball. Cover and chill. At serving time, roll the ball in the toasted almonds. Serve with crackers or rye bread.--Mrs. Lynn Blayney, Charlotte, N.C.
Makes 2 cups.
[recipe on the back of "Apricot Burritos," clipped from "Better Homes and Gardens"
Artichoke-Chili Dip
"To keep this rich dip warm, place it over a low flame--"1 (14-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) can green chili peppers, rinsed, seeded, and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise or salad dressing
tortilla chips
breadsticks
Combine the artichoke hearts, chili peppers, cheese, and mayonnaise. Turn mixture into an 8-inch round baking dish. Bake at 350 degrees F. about 20 minutes or until heated through. Serve warm with tortilla chips and breadsticks.--Mary Bergeron, Seattle, Wash.
Makes about 2-2/3 cups.
[recipe on back of "Apricot Burritos," clipped from "Better Homes and Gardens"]
Apricot Burritos
"For a quick energizer, serve this first-place fruit snack with a cool drink--"1 (8-ounce) package dried apricots, snipped
1 cup water
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
20 to 25 (6-inch) flour tortillas
cooking oil
In small saucepan, combine the apricots, water, sugar, brown sugar, cinnamon,a nd nutmeg. Bring to boiling; reduce heat. simmer uncovered for 10 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Cool. To assemble, spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up. In a 12-inch skillet, heat about 3/4-inch of cooking oil to 350 degrees F. Place 5 tortillas, seam side down, in hot oil. Cook 2 minutes or until golden, turning once. Drain tortillas on paper toweling. Repeat with remaining tortillas. Serve warm or cool.--Mrs. LaVerne Bowman, Patterson, Calif.
Makes 20 to 25.
[clipped from "Better Homes and Gardens"]
Thursday, September 07, 2006
Taco Vegetable Dip
1 large carton sour cream
1 package taco seasoning
3 or 4 green onions (including tops), minced
8 ounces Cheddar cheese, grated
crumbled bacon, optional
Mix sour cream, taco seasoning, green onions, and cheese together well. May also mix in bacon. Serve with fresh vegetables.
[Amount not given, but probably makes about 2-1/2 to 3 cups.]
(from Jill G.)
1 package taco seasoning
3 or 4 green onions (including tops), minced
8 ounces Cheddar cheese, grated
crumbled bacon, optional
Mix sour cream, taco seasoning, green onions, and cheese together well. May also mix in bacon. Serve with fresh vegetables.
[Amount not given, but probably makes about 2-1/2 to 3 cups.]
(from Jill G.)
Spinach Dip
1 package Knorr vegetable soup mix
1 cup Helman's mayonnaise
1 can water chestnuts, finely chopped
1 package [frozen] spinach
12 ounces sour cream
1 loaf Vienna bread, unsliced
[fresh vegetable sticks (optional)]
Cook spinach and squeeze out water. Mix together soup mix, mayonnaise, water chestnuts, and sour cream. Cut top off bread and pull bread from inside [in bite-sized pieces, leaving a bread crust shell]. Stuff with spinach mixture. [Serve with bread pieces and/or fresh vegetable sticks.]
[Quantity not given, but probably makes about 3 cups of dip.]
(from June D.)
1 cup Helman's mayonnaise
1 can water chestnuts, finely chopped
1 package [frozen] spinach
12 ounces sour cream
1 loaf Vienna bread, unsliced
[fresh vegetable sticks (optional)]
Cook spinach and squeeze out water. Mix together soup mix, mayonnaise, water chestnuts, and sour cream. Cut top off bread and pull bread from inside [in bite-sized pieces, leaving a bread crust shell]. Stuff with spinach mixture. [Serve with bread pieces and/or fresh vegetable sticks.]
[Quantity not given, but probably makes about 3 cups of dip.]
(from June D.)
Dill Dip
1 cup sour cream
1 cup Miracle Whip
2 tablespoons parsley flakes
2 tablespoons dill weed
2 teaspoons grated onion
[Mix together well.]
[Quantity not given, but probably makes about 2 cups.]
(from Joni)
1 cup Miracle Whip
2 tablespoons parsley flakes
2 tablespoons dill weed
2 teaspoons grated onion
[Mix together well.]
[Quantity not given, but probably makes about 2 cups.]
(from Joni)
Chili Cheese Dip
"Really good with tortilla or corn chips."--Mama Mouse1 pound lean ground beef
1 pound American processed cheese, cut in small pieces
1/2 teaspoon chili powder
1 (8- to 10-ounce) can green chilies and tomatoes
2 teaspoons Worchestershire sauce
2 cans Hot chili beans
Brown beef well and drain; transfer to crock pot. Add remaining ingredients to beef and stir well. Cover and cook on high for 1 hour, stirring until cheese is fully melted. Serve immediately or turn to low for serving up to 6 hours later.
[Quantity not given.]
Liver Paste
2 pounds pork or calf liver
2 pounds unsalted pork fat
4 tablespoons butter
1/4 cup flour
1 cup milk
2 eggs
1 medium onion, finely chopped
salt to taste
pepper to taste
Grind liver and pork fat separately. Melt butter and add flour; gradually add milk, then mix with ground pork fat. Add eggs, onion, salt, and pepper to the ground liver, and stir. When pork fat is cool, mix it with the liver. Pack mixture into small loaf pans and bake at 350 degrees F. for about 1 hour.
[Number of servings not given; but probably makes 2 loaves, each about 8 to 10 slices.]
(from Nick)
2 pounds unsalted pork fat
4 tablespoons butter
1/4 cup flour
1 cup milk
2 eggs
1 medium onion, finely chopped
salt to taste
pepper to taste
Grind liver and pork fat separately. Melt butter and add flour; gradually add milk, then mix with ground pork fat. Add eggs, onion, salt, and pepper to the ground liver, and stir. When pork fat is cool, mix it with the liver. Pack mixture into small loaf pans and bake at 350 degrees F. for about 1 hour.
[Number of servings not given; but probably makes 2 loaves, each about 8 to 10 slices.]
(from Nick)
Liver Pate
12 ounces Philadelphia cream cheese
8 ounces liver sausage
1 teaspoon onion [minced]
2 teaspoons lemon juice
1 teaspoon Worchestershire sauce
dash of salt
parsley or pimento, chopped
Mix together 8 ounces cream cheese, liver sausage, onion, Worchestershire sauce, and salt. Spread remaining 4 ounces cream cheese over top. Sprinkle with parsley or pimento.
[Amount not given.]
(from Jane H.)
8 ounces liver sausage
1 teaspoon onion [minced]
2 teaspoons lemon juice
1 teaspoon Worchestershire sauce
dash of salt
parsley or pimento, chopped
Mix together 8 ounces cream cheese, liver sausage, onion, Worchestershire sauce, and salt. Spread remaining 4 ounces cream cheese over top. Sprinkle with parsley or pimento.
[Amount not given.]
(from Jane H.)
Deviled Puffs
1 cup water"Somewhere between Betty and Mom, an essential ingredient went missing . . . but never fear! I did some online research to get help, and found the same recipe from 'Source unknown' at http://fitdv.myrecipefriends.com/. The ingredient and directions in BOLD CAPS will improve your results rather dramatically."--Ronnie
1/2 cup butter or margarine
1 CUP FLOUR
4 eggs
3 (4-1/2 ounce) cans deviled ham
1 tablespoon prepared horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup sour cream
Preheat oven to 400 degrees F. Heat water and butter to rolling boil in 3-quart saucepan. STIR IN FLOUR. Stir vigorously over low heat until mixture forms ball (about 1 minute). Remove from heat. Beat in eggs all at once until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake about 25 minutes until puffed, golden brown, and dry. Cool on wire racks away from drafts. Blend deviled ham, horseradish, pepper, onion salt, and sour cream; refrigerate. Just before serving, cut tops off puffs with sharp knife. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.
Makes about 6 dozen appetizers.
(from Betty H.)
Cheese Ball
1 (5-ounce) jar Blue Cheese
1 (5-ounce) jar Old English Sharp Cheese
1 (8-ounce) package Philadelphia Cream Cheese
1/2 teaspoon Worchestershire sauce
1 medium onion, grated
chopped nuts or parsley
Cream cheese together. Add Worchestershire sauce and onion. [Form into balls about the size of a walnut.] Roll in nuts or parsley.
[Amount not given.]
(from Carol L.)
1 (5-ounce) jar Old English Sharp Cheese
1 (8-ounce) package Philadelphia Cream Cheese
1/2 teaspoon Worchestershire sauce
1 medium onion, grated
chopped nuts or parsley
Cream cheese together. Add Worchestershire sauce and onion. [Form into balls about the size of a walnut.] Roll in nuts or parsley.
[Amount not given.]
(from Carol L.)
Friday, September 01, 2006
NOTE: Safety of working with and eating paraffin wax
"Mom's recipe for "Peanut Butter Balls" calls for melting chocolate and wax together. However, you might want to omit the wax, given the information below. If you do decide to use it, follow the safety directions for working with it."--RonnieFirst, from http://www.baking911.com:
TO MELT CHOCOLATE WITH PARAFFIN: Some recipes call for adding paraffin wax so the chocolate hardens with a sheen. It is perfect when working with small amounts of chocolate, such as dipping cookies or fruit. However, paraffin is not necessary for successful dipping and you may not like its flavor. If you are using top-quality chocolate, it already has everything in it that you need. Paraffin is found in the grocery store. NOTE - Do not leave the melting wax unattended or use high heat when melting because it is highly flammable. WARNING: Melt the chocolate and the wax, but do NOT try to melt the chocolate and wax together (unless using chocolate chips), as it will not work. 1. Melt the chocolate. Remove from heat. 2. Melt the wax in an uncovered pot over very low heat. It doesn't take that long, so watch carefully. Remove from heat. 3. When both the chocolate and the wax are still molten, but cooled slightly, pour the wax into the chocolate slowly, stirring constantly. Stand back while doing so or don't look into the pot directly; you don't want either to splash and hit you -- both are VERY HOT. TO MELT CHOCOLATE CHIPS WITH PARAFFIN - can melt together: I use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet chocolate chips. I use this also when making Christmas candies. Just melt it with the chocolate in the top of a double boiler over hot water.
Then, this from http://www.ochef.com:
Q. My friend wants me to make chocolate covered bananas for him to take to his family reunion. I don't usually make desserts. I've seen this done by my mother, and believe that when she melts the chocolate she adds wax to it (and then dips the bananas and then freezes them). How much wax? What kind? Any suggestions?
A. Yes. Don't eat wax! Wax is not food. Wax was never meant to be food. Yes, all right, your mother and many other well-intentioned people have melted paraffin into chocolate to make it easier to coat things like frozen bananas. Some recipes even call for it. But that doesn't make it right. It's not right. Wax is not food. The US Food and Drug Administration has never approved of paraffin as a food or food additive, and guess why? Paraffin is a derivative of the production of crude oil. It is thought to irritate the skin and the lining of the intestines, and to cause physical discomfort.
Peanut Butter Balls
2 cups crunchy peanut butter
2 cups powdered sugar
2 tablespoons soft butter
4 cups flaked coconut
1 (12-ounce) package chocolate chips
1/2 box [paraffin] wax [OPTIONAL]*
Mix together peanut butter, powdered sugar, butter, and coconut. Roll mixture into small balls and chill. Mix chocolate chips and wax in double boiler. Dip candy in chocolate, using toothpicks for dipping. [Set on waxed paper.]
[Quantity not given.]
* See note, "Safety of working with and eating paraffin wax."
2 cups powdered sugar
2 tablespoons soft butter
4 cups flaked coconut
1 (12-ounce) package chocolate chips
1/2 box [paraffin] wax [OPTIONAL]*
Mix together peanut butter, powdered sugar, butter, and coconut. Roll mixture into small balls and chill. Mix chocolate chips and wax in double boiler. Dip candy in chocolate, using toothpicks for dipping. [Set on waxed paper.]
[Quantity not given.]
* See note, "Safety of working with and eating paraffin wax."
Debbie's Fudge
4-1/2 cups sugar
1 stick butter (8 tablespoons)
1 cup evaporated milk
2 (12-ounce) package real chocolate chips
1 (10-1/2 ounce) bag miniature marshmallows
1 cup walnuts, chopped
1 teaspoon vanilla
In very large bowl, mix together chocolate chips, marshmallows, walnuts, and vanilla. Bring sugar, butter, and evaporated milk to a boil. When it starts to boil, make sure it boils exactly 7 minutes over medium heat. Pour boiled mixture over mixture in bowl. Stir until blended; do not beat. Pour into greased 9x13-inch pan. Chill until firm.
[Quantity not given, but can get about 96 pieces about 1-inch square, or 48 pieces about 2x1 inches.]
(from Debbie R., then Debbie C.)
1 stick butter (8 tablespoons)
1 cup evaporated milk
2 (12-ounce) package real chocolate chips
1 (10-1/2 ounce) bag miniature marshmallows
1 cup walnuts, chopped
1 teaspoon vanilla
In very large bowl, mix together chocolate chips, marshmallows, walnuts, and vanilla. Bring sugar, butter, and evaporated milk to a boil. When it starts to boil, make sure it boils exactly 7 minutes over medium heat. Pour boiled mixture over mixture in bowl. Stir until blended; do not beat. Pour into greased 9x13-inch pan. Chill until firm.
[Quantity not given, but can get about 96 pieces about 1-inch square, or 48 pieces about 2x1 inches.]
(from Debbie R., then Debbie C.)
Peanut Patties
"These sweet morsels will remind you of pralines--"2 cups granulated sugar
1 (5-1/3 ounce) can evaporated milk (2/3 cup)
1/2 cup light corn syrup
1/4 teaspoon salt
1 cup sifted powdered sugar
2 teaspoons vanilla
1-1/2 cups dry-roasted peanuts
Butter sides of a heavy 2-quart saucepan. In saucepan, combine granulated sugar, milk, corn syrup, and salt. cook and stir over medium heat until sugar dissolves and the mixture comes to boiling. Clip candy thermometer to side of pan and continue cooking to 234 degrees F. (soft-ball stage), stirring occasionally. Immediately remove from heat. Stir in powdered sugar and vanilla; mix well. Stir in peanuts. Quickly drop by tablespoonfuls onto a waxed paper-lined baking sheet. If candy becomes too stiff to drop from a spoon, stir in a few dros of hot water.--Diana Best, Lubbock, Tex.
Makes about 36 patties.
[reciped on the back of "Orange Walnut Fudge," clipped from "Better Homes and Gardens"]
Nutty Pudding Bars
1 (12-ounce) package semisweet chocolate pieces (2 cups)
1 (12-ounce) package butterscotch pieces (2 cups)
1 (12-ounce) jar peanut butter
1 ounce unsweetened chocolate
1 cup butter or margarine
1/2 of one 4-serving-size regular vanilla pudding mix (5 tablespoons, not instant)
1/3 cup evaporated milk
1 teaspoon vanilla
2 pounds powdered sugar, sifted
2-1/2 cups coarsely chopped peanuts
Combine chocolate and butterscotch pieces, peanut butter, and unsweetened chocolate. Stir over low heat until melted. Spread half of the mixture in 15x10x1-inch pan; chill until set. Cover remaining mixture and let stand at room temperature. Combine butter, pudding mix, and milk. Cook and stir to melt butter; stir in vanilla. Turn into large mixer bowl; beat in powdered sugar until smooth. Spread over chilled layer. Sprinkle nuts over top. Spread remaining chocolate over all. Chill until firm.--Mrs. Vern Olson, Duluth, Minn.
Makes 6 pounds.
[reciped on the back of "Orange Walnut Fudge," clipped from "Better Homes and Gardens"]
1 (12-ounce) package butterscotch pieces (2 cups)
1 (12-ounce) jar peanut butter
1 ounce unsweetened chocolate
1 cup butter or margarine
1/2 of one 4-serving-size regular vanilla pudding mix (5 tablespoons, not instant)
1/3 cup evaporated milk
1 teaspoon vanilla
2 pounds powdered sugar, sifted
2-1/2 cups coarsely chopped peanuts
Combine chocolate and butterscotch pieces, peanut butter, and unsweetened chocolate. Stir over low heat until melted. Spread half of the mixture in 15x10x1-inch pan; chill until set. Cover remaining mixture and let stand at room temperature. Combine butter, pudding mix, and milk. Cook and stir to melt butter; stir in vanilla. Turn into large mixer bowl; beat in powdered sugar until smooth. Spread over chilled layer. Sprinkle nuts over top. Spread remaining chocolate over all. Chill until firm.--Mrs. Vern Olson, Duluth, Minn.
Makes 6 pounds.
[reciped on the back of "Orange Walnut Fudge," clipped from "Better Homes and Gardens"]
Orange Walnut Fudge
"This winning fudge is as easy to make as it is3 cups sugar
delicious to eat--"
1/2 cup water
1/2 cup orange juice
1 (12-ounce) package semisweet chocolate pieces
1 tablespoon finely shredded orange peel
4 cups coarsely chopped walnuts
In 3-quart saucepan, combine sugar, water, and orange juice. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Clip candy thermometer to side of pan and continue cooking to 234 degrees F. (soft-ball stage), stirring occasionally. Remove from heat. Stir in chocolate pieces and orange peel. Fold in walnuts. Spread candy in a foil-lined 13x9x2 inch baking pan. Chill until set. To serve, cut into small squares. Store candy in refrigerator.--Erma Falusi, Tempe, Ariz.
Makes 3 pounds.
[clipped from "Better Homes and Gardens"]
[Butterscotch] Frosting
"Good on pumpkin cookies."--Mama Mouse1/2 cup brown sugar
4 tablespoons butter
2 tablespoons cream or canned milk
1/2 teaspoon vanilla
powdered sugar [amount not given, try 1-1/2 to 2 cups]
Stir brown sugar, butter, cream and vanilla over low heat until butter has melted; remove and cool. Add powdered sugar until thick enough to spread.
[Quantity not given.]
(from Edith M.)
Creamy Milk Chocolate Frosting
Use recipe for "Chocolate Frosting," except use only 1/3 cup of cocoa powder.
Chocolate Frosting
1/4 cup shortening, melted; or butter or margarine
1/2 cup cocoa powder
1/4 teaspoon salt
1/3 cup milk
1-1/2 teaspoons vanilla
3-1/2 cups confectioners sugar (sift if lumpy)
Combine melted shortening, cocoa powder, and salt. Add milk and vanilla. Mix in sugar in three parts; stir until smooth and creamy. If needed for good spreading consistency, add more sugar to thicken or more milk to thin out.
Makes enough frosting for 2 (8- or 9-inch) round layers or 1 (9x13) pan.
1/2 cup cocoa powder
1/4 teaspoon salt
1/3 cup milk
1-1/2 teaspoons vanilla
3-1/2 cups confectioners sugar (sift if lumpy)
Combine melted shortening, cocoa powder, and salt. Add milk and vanilla. Mix in sugar in three parts; stir until smooth and creamy. If needed for good spreading consistency, add more sugar to thicken or more milk to thin out.
Makes enough frosting for 2 (8- or 9-inch) round layers or 1 (9x13) pan.
Popcorn Balls
2 quarts popped corn
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/4 cup plus 1 teaspoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla
4 to 5 drops food coloring
Preheat oven to 325 degrees F. Spread corn in large baking dish and keep warm in oven. In a small saucepan, combine sugar, syrup, water, 1/4 cup butter, and salt. Cook over medium-high heat to firm ball stage (250 degrees F. on candy thermomether). Remove from heat; stir in vanilla and food coloring. Gradually pour syrup over corn. Let stand 1 to 2 minutes until cool enough to handle. Grease hands with remaining butter. Shape corn into 3-inch balls, packing loosely. Cool on wax paper.
Makes 6.
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/4 cup plus 1 teaspoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla
4 to 5 drops food coloring
Preheat oven to 325 degrees F. Spread corn in large baking dish and keep warm in oven. In a small saucepan, combine sugar, syrup, water, 1/4 cup butter, and salt. Cook over medium-high heat to firm ball stage (250 degrees F. on candy thermomether). Remove from heat; stir in vanilla and food coloring. Gradually pour syrup over corn. Let stand 1 to 2 minutes until cool enough to handle. Grease hands with remaining butter. Shape corn into 3-inch balls, packing loosely. Cool on wax paper.
Makes 6.
Peanut Butter Popcorn
1/2 cup unpopped corn
1-1/2 cups unblanched almonds (optional)
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
Pop corn. Combined popped corn with almonds, if desired. Combine sugar, honey, and corn syrup in a saucepan; bring to a full boil. Stir in peanut butter and vanilla. Mix corn with peanut butter-syrup mixture.
[Quantity not given.]
(from Gerrie J.)
1-1/2 cups unblanched almonds (optional)
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
Pop corn. Combined popped corn with almonds, if desired. Combine sugar, honey, and corn syrup in a saucepan; bring to a full boil. Stir in peanut butter and vanilla. Mix corn with peanut butter-syrup mixture.
[Quantity not given.]
(from Gerrie J.)
Baked Caramel Corn
"Store caramel corn tightly covered to keep it crisp and fresh tasting--"1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
3 quarts popped corn (12 cups)
In a 1-1/2 quart saucepan, melt butter; stir in brown sugar, corn syrup, and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl, gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered 17x12x2-inch roasting pan. Bake uncovered at 300 degrees F. for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Store in a tightly covered container.
Makes about 2-1/2 quarts (10 cups).
[clipped from "Better Homes and Gardens."]
Party Popcorn
1 cup pecan halves
1 cup whole blanched almonds
12 cups popped corn (about 3/4 cup unpopped)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
Preheat oven to 350 degrees F. In 13x10-1/2 inch roasting pan, spread pecans and almonds in a single layer. Bake 10 to 15 minutes, stiring occasionally, until nuts are lightly browned. Remove from oven and add popped corn. Meanwhile, in small saucepan over medium heat, melt sugar and butter together. Stir with salt into popcorn mixture until it is well coated. Bake 10 minutes more, or until golden, stirring once. Cool in pan. Store in tightly covered container.
Makes 14 cups.
[This must have been on the back of something else Mom wanted from a magazine: Although she clipped out a picture of the recipe, the recipe itself was hand copied. The magazine was probably her favorite, "Better Homes and Gardens."]
1 cup whole blanched almonds
12 cups popped corn (about 3/4 cup unpopped)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
Preheat oven to 350 degrees F. In 13x10-1/2 inch roasting pan, spread pecans and almonds in a single layer. Bake 10 to 15 minutes, stiring occasionally, until nuts are lightly browned. Remove from oven and add popped corn. Meanwhile, in small saucepan over medium heat, melt sugar and butter together. Stir with salt into popcorn mixture until it is well coated. Bake 10 minutes more, or until golden, stirring once. Cool in pan. Store in tightly covered container.
Makes 14 cups.
[This must have been on the back of something else Mom wanted from a magazine: Although she clipped out a picture of the recipe, the recipe itself was hand copied. The magazine was probably her favorite, "Better Homes and Gardens."]
Cheese Sticks
1/2 cup yellow corn meal
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]
[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.
[Quantity not given, but makes about 80.]
(from Elaine L.)
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]
[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.
[Quantity not given, but makes about 80.]
(from Elaine L.)
Cheese Sticks
1/2 cup yellow corn meal
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]
[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.
[Quantity not given, but makes about 80.]
(from Elaine L.)
1-1/4 cups flour
1 teaspoon salt
1 (5-ounce) jar Old English Cheese
1/4 cup water
1/4 cup vegetable shortening
[grated Parmesan cheese]
[Mix all ingredients together well.] Pat into ball. Roll half of dough [at a time] between two sheets of waxed paper into a 12x10-inch rectangle about 1/8-inch thick. Cut into strips 1/2-inch wide by 6-inches long. Twist strips and press ends onto ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees F. Sprinkle immediately with Parmesan cheese.
[Quantity not given, but makes about 80.]
(from Elaine L.)
Jell-o Salad
1 (6-ounce) package Jell-o
lettuc
1 (8-ounce) package cream cheese
walnut halves
coconut (optional)
Make Jell-o and put in square pan to set. Cut in squares and put each on lettuce leaf. Spread [softened] cream cheese on top of each and garnish with walnut halves. Coconut may be sprinkled over the top, if desired.
[Number of servings not given, but probably makes 9.]
(from Virginia W.)
lettuc
1 (8-ounce) package cream cheese
walnut halves
coconut (optional)
Make Jell-o and put in square pan to set. Cut in squares and put each on lettuce leaf. Spread [softened] cream cheese on top of each and garnish with walnut halves. Coconut may be sprinkled over the top, if desired.
[Number of servings not given, but probably makes 9.]
(from Virginia W.)
Fluffy Fruit Salad
1 (6-ounce) package orange Jell-o
1 (24-ounce) carton small curd cottage cheese
1 (9-ounce) carton Cool Whip
2 (4-ounce) cans mandarin oranges, drained
Mix [dry] Jell-o and cottage cheese in a large bowl. Add Cool Whip and oranges. [Chill.]
[Number of servings not given, but probably serves 8.]
(from Elaine L.)
1 (24-ounce) carton small curd cottage cheese
1 (9-ounce) carton Cool Whip
2 (4-ounce) cans mandarin oranges, drained
Mix [dry] Jell-o and cottage cheese in a large bowl. Add Cool Whip and oranges. [Chill.]
[Number of servings not given, but probably serves 8.]
(from Elaine L.)
Strawberry Salad
1 (3-ounce) package strawberry gelatin
1 cup hot water
1 pint frozen strawberries, unthawed
1 (3-ounce) package cream cheese
1 cup whipping cream, whipped
Dissolve gelatin in hot water. Separate frozen berries with fork. Soften cream cheese with fork, adding a little strawberry juice. Add strawberries to gelatin. When mixture starts to thicken, quickly add softened cream cheese and fold in whipped cream. Put in refrigerator to set.
[Number of servings not given, but probably serves 8 to 10.]
(from Carol Ann)
1 cup hot water
1 pint frozen strawberries, unthawed
1 (3-ounce) package cream cheese
1 cup whipping cream, whipped
Dissolve gelatin in hot water. Separate frozen berries with fork. Soften cream cheese with fork, adding a little strawberry juice. Add strawberries to gelatin. When mixture starts to thicken, quickly add softened cream cheese and fold in whipped cream. Put in refrigerator to set.
[Number of servings not given, but probably serves 8 to 10.]
(from Carol Ann)
Cake Doughnuts
“Mom likes nutmeg better [than cinnamon].”--Mama Mouse2 tablespoons shortening
2 cups sugar
4 whole eggs, or 8 yolks
1-1/2 cups milk
7 cups sifted flour
8 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg or cinnamon
4 teaspoons vanilla
[1-1/2 to 2 quarts of oil for frying]
[1 to 1-1/2 cups confectioners sugar (optional)]
Cream shortening and sugar. Mix in eggs. Add milk and vanilla. Sift together flour, baking powder, salt, and nutmeg; stir in. Roll out on floured board [to 1/3 inch thickness] and cut out.
"The recipe just stopped at this point; but here's how to finish your doughnuts!"--Ronnie[Heat oil in a large deep skillet to 375 degrees F. Carefully drop doughnuts into hot oil, a few at a time (don't overcrowd the pan). Fry doughnuts until golden (about 3 minutes), turning over once. Lift out carefully and drain on paper towel-lined cookie rack. If desired, dust with confectioners' sugar while they are still warm.]
Makes about 4 dozen.
(from Mom)
Peanut Bars
2 cups peanuts
5 cups Corn Flakes
1 cup peanut butter
1 cup light corn syrup
1 cup brown sugar
Mix peanuts and Corn Flakes together and press into buttered pan [9x13-inch?]. Heat peanut butter, corn syrup, and brown sugar until mixture bubbles. Pour into pan; cool.
[Number of servings not given, but probably makes 24 bars.]
(from cousin, Shirley S.)
5 cups Corn Flakes
1 cup peanut butter
1 cup light corn syrup
1 cup brown sugar
Mix peanuts and Corn Flakes together and press into buttered pan [9x13-inch?]. Heat peanut butter, corn syrup, and brown sugar until mixture bubbles. Pour into pan; cool.
[Number of servings not given, but probably makes 24 bars.]
(from cousin, Shirley S.)
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