Taste of Homemakers 2010 Recipe Book

Transcription

Henderson County
Extension Homemakers
November 13, 2010
Fruit Punch
Betty Middleton, Town & Country Homemakers
INGREDIENTS 1 can frozen lemonade, prepared as directed (makes 2 quarts)
1 quart (32 oz.) pineapple juice
24 oz. white grape juice
4 cups sugar
1 gallon water
DIRECTIONS –
Mix all ingredients together.
OPTIONAL: Place Maraschino cherries and crushed ice in glasses.
May add food coloring if desired for color.
Makes 2 gallons
Spicy Hot Cocoa
Susan Morgan, Family and Consumer Sciences Assistant
INGREDIENTS 6-1/2 cups instant nonfat dry milk powder
1 cup sugar
3/4 baking cocoa
2/3 cup cornstarch
2 tablespoons cinnamon
2 teaspoons ground red chile
DIRECTIONS –
Sift the milk powder, sugar, baking cocoa, cornstarch, cinnamon and
red chile into a large bowl. Store in an airtight container at room
temperature.
For each serving, pour 1 cup water into a microwave-safe mug.
Microwave on HIGH until water boils. Add 1/2 cup of the chocolate mix
and stir until dissolved. Microwave on HIGH for 15 more seconds or until
mixture thickens. Stir and serve.
Makes 16 servings
2
Christmas Pick-Me-Up
INGREDIENTS 8 cups strong brewed coffee
2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 quart vanilla or chocolate ice cream
1 cup gold rum or Kahula (optional)
DIRECTIONS –
Combine the coffee, milk, sugar, and vanilla in a bowl and stir until
the sugar dissolves. Chill, covered, in the refrigerator. To serve, stir the
whipped cream and optional rum or Kahula into the coffee mixture. Scoop
the ice cream into a punch bowl. Pour the coffee mixture over the ice
cream. Ladle into punch cups.
Makes 20 servings
Eggnog
INGREDIENTS 1/2 gallon 2% milk
3/4 cup sugar
1 packet gelatin (2-1/4 teaspoons)
1/2 teaspoon nutmeg
3 beaten eggs
1/3 cup non-fat dry milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
DIRECTIONS –
Stir together beaten eggs, vanilla and 4 cups of milk. Blend dry milk,
sugar, cinnamon, nutmeg and gelatin by stirring together thoroughly with a
spoon in a small container. Mix these dry ingredients into the milk mixture
with a wire whisk. Add the remaining milk. Heat mixture to greater than
165 degrees in a microwave or double boiler and hold at that temperature
for at least 30 seconds. Stir a few times during and after heating. Cool
immediately in the refrigerator and stir before serving.
Makes 16 servings
3
Ann’s Apple Dip
Ann Bentley, The Village Homemakers
INGREDIENTS—
2 (8 oz.) packages light cream cheese, softened
1-1/4 cups brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons Fruit Fresh mixed into a bowl of water
6 to 8 medium apples, washed and sliced
1 (8 oz.) package toffee bits, crushed
DIRECTIONS—
In mixing bowl, combine cream cheese, brown sugar, sugar and vanilla.
Cover and refrigerate. Slice the apples into the bowl of water (when ready
to serve, drain apples well). Blend toffee bits into cream cheese mixture.
Take apples and serve with dip!
Corn Salsa
Lisa Hewgley, The Village Homemakers
INGREDIENTS—
1 (8 oz.) package cream cheese, softened
2 tablespoons sour cream
1 tablespoon Miracle Whip
1 teaspoon Greek seasoning
1 teaspoon lemon juice
1 can whole kernel corn, drained
1 can Ro-tel tomatoes with green chilies, drained & squeezed dry
2 green onions, chopped
DIRECTIONS—
Combine cream cheese, sour cream, Miracle Whip, Greek seasoning, and
lemon juice. Add corn, tomatoes and green onions. Serve with any type of
chip!
4
Low Fat Spinach Dip
Karen Hill, Town and Country Homemakers
INGREDIENTS—
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (16 oz.) container fat free or reduced fat sour cream
1 cup fat free or reduced fat mayonnaise or salad dressing
1 package Knorr Vegetable Soup Dip and Recipe Mix
1 (8 oz.) can water chestnuts, drained and chopped
DIRECTIONS—
In medium bowl stir spinach, sour cream, mayonnaise/salad dressing,
soup mix, water chestnuts and green onions until well blended. Cover and
chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread
bowl. Serve with bread cubes, cut up vegetables or chips.
Mexican Dip
Marilyn Watson, Town and Country Homemakers
INGREDIENTS—
1 (15 oz.) can black eyed peas, drained
1 can Mexican corn, drained
1 can black beans, rinsed and drained
1 (10 oz.) can Mexican tomatoes (mild or hot, your choice)
1/2 of a purple onion, chopped
1 cup chopped green bell pepper
1 (8 oz.) bottle Italian salad dressing
DIRECTIONS—
Combine all ingredients in a large bowl. Stir well and refrigerate overnight.
Serve with corn chips. Will keep up to 2 weeks in the refrigerator.
Makes 15 to 20 servings
5
Peanut Butter Cheese Ball
INGREDIENTS—
1 tub (8 oz.) light cream cheese
3/4 small jar crunchy peanut butter
Chopped peanuts
Confectioner’s sugar—enough to make a good consistency to form a ball
DIRECTIONS—
Mix cream cheese and peanut butter together. Add enough confectioner’s
sugar to make a good consistency to form a ball. Roll in chopped peanuts
and store in refrigerator. Serve with fresh fruit such as apple slices or with
crackers.
Salmon Ball
Kim Fowler, Coupon Club
INGREDIENTS—
1 can pink salmon
1 tablespoon lemon juice
1/4 teaspoon liquid smoke
1 (8 oz.) package cream cheese
1 tablespoon mustard
1/2 cup chopped pecans
DIRECTIONS—
Drain salmon and combine with cream cheese, lemon juice, mustard and
liquid smoke. Mix well. Form into a ball and roll in chopped pecans. Chill
several hours or overnight before serving.
6
Family Mix
Vicki Jenkins, Central Homemakers
INGREDIENTS—
1/2 cup dried cranberries
1/2 cup banana chips (optional)
1 cup miniature pretzels
1 cup chopped nuts (pecans, walnuts)
1 cup blanched almonds
1 cup M & M’s
1 cup raisins
1 cup lightly salted cashews
1 cup unsalted peanuts
6 cups Wheat Chex
DIRECTIONS—
Combine all the ingredients and enjoy. You can add or leave out any of the
ingredients — use what your family enjoys! You may want to double the
recipe for family holidays.
Won Ton Appetizers
Barbary Thurby, Town and Country Homemakers
INGREDIENTS—
1 pound mild pork sausage, browned & crumbled
1 (2.25 oz.) can black olives, chopped 1-1/2 cups mild cheddar cheese
1-1/2 cups Monterey jack cheese
1/2 cup chopped red pepper
1 cup ranch dressing
1 package won ton wrappers (square)
DIRECTIONS—
Bake won ton wrappers in mini-muffin pans for 5 minutes at 300 degrees.
Do not over bake! Mix sausage with cheese, dressing, pepper, onions and
olives. Add sausage mixture to baked won ton wrappers. Bake 7 minutes
or until cheese is melted. Best served warm.
7
Snowy Party Mix
INGREDIENTS—
1 (16 oz.) package white chocolate chips
3 cups Rice Chex
3 cups Corn Chex
2 cups pretzel sticks
1 (12 oz.) package M & M’s plain
Powdered sugar
DIRECTIONS—
Slowly melt chocolate chips in double boiler. Combine cereals, pretzels,
and M & M’s in a large bowl. Slowly pour melted chocolate chips over mixture and stir to evenly coat. Spread mixture on wax paper and cool. Break
into small pieces and dust lightly with powdered sugar. Store in an air-tight
container and refrigerate to keep fresh.
Makes 12 to 14 cups
8
Freezer Slaw
Betty Middleton, Town and Country Homemakers
INGREDIENTS—
1 large head of green cabbage
1 large carrot, sliced thin
1 green pepper, chopped
1 cup cider vinegar
1 teaspoon whole mustard seed
1 teaspoon celery seed
1 teaspoon salt
1/4 cup water
2 cups sugar
DIRECTIONS—
Cut cabbage in thin shreds and put in large bowl. Add carrot and
green pepper.
In large saucepan mix: salt, apple cider vinegar, water, mustard
seed, celery seed and sugar. Boil 1 minute. Cool and pour over cabbage
mixture. Stir thoroughly. Put into freezer container and seal tightly before
placing in freezer. Thaw and refrigerate prior to serving.
NOTE: Can be kept refrigerated up to 2 weeks.
Fruity Chicken Salad
Gina Brown, Town and Country Homemakers
INGREDIENTS—
4 cups cooked chopped chicken
1 (15 oz.) can pineapple tidbits, undrained
1 (11 oz.) can mandarin oranges, drained
1 (8 oz.) can sliced water chestnuts, drained
1/4 cup sliced almonds, toasted
1 cup seedless grapes, cut in half
1 (3 oz.) can chow mein noodles
1 cup chopped celery
1/2 cup mayonnaise
1 tablespoon soy sauce
1 teaspoon curry powder
DIRECTIONS—
Drain pineapple and reserve 2 tablespoons of juice. Combine 2
tablespoons of pineapple juice with mayonnaise, soy sauce, and curry
powder. Stir well. Add to chopped chicken. Add pineapple, oranges, water
chestnuts, celery, and grapes to chicken mixture. Toss gently and chill. Stir
in almonds prior to serving. Let guests top with chow mein noodles if
desired.
9
Green Pea Salad
Mary Smith, Central Homemakers
INGREDIENTS—
3 (14.5 oz.) cans of green peas, drained
2 green peppers, chopped
1 medium onion, chopped
3 hard boiled eggs, chopped
1 small jar pimentos
1 cup Miracle Whip Salad Dressing or light mayo
Bacon bits
DIRECTIONS—
Mix all ingredients except bacon bits. Top with bacon bits and refrigerate.
Bok Choy Salad
INGREDIENTS (Salad) —
1 stalk bok choy
6 green onions
2 packages Ramen noodles (any variety-no seasoning is not used)
3 tablespoon slivered almonds
1/2 cup sunflower kernels
INGREDIENTS (Dressing) —
1/2 cup brown sugar
2 tablespoons soy sauce
1/4 cup olive oil
1/4 cup cider vinegar
DIRECTIONS (Salad) —
Rinse, drain and cut up bok choy. Chop green onions. Bake Ramen
noodles, almonds, and sunflower kernels at 350 degrees for 10-15
minutes. (Spray pan with cooking spray). Add bok choy and green onion to
mixture.
DIRECTIONS (Dressing) —
Combine brown sugar, soy sauce, olive oil, and cider vinegar. Heat until
brown sugar dissolves. Let cool and pour over salad.
10
Triple Orange Salad
Betty Middleton, Town and Country Homemakers
INGREDIENTS—
2 small can mandarin oranges, drained
2 (4 oz.) packages orange flavored gelatin
2 cups boiling water
1 pint orange sherbet
1 package Dream Whip, prepared
Juice of 1 lemon
DIRECTIONS—
Mix gelatin with boiling water, only. Immediately add orange sherbet,
lemon juice and Dream Whip. Fold in mandarin oranges. Pour into a glass
9x13-inch baking dish and refrigerate until firm.
Banana Nut Salad
Maurita Wright, The Village Homemakers
INGREDIENTS—
3/4 cup sugar
2 (8 oz.) containers Cool Whip
2 eggs, beaten
Crushed peanuts, to taste
3 to 4 bananas
4 tablespoons vinegar
DIRECTIONS—
Beat eggs in saucepan. Mix in sugar and vinegar. Bring to a boil, stirring
constantly. Put in refrigerator to thicken and cool. After cooling, add Cool
Whip and stir well. Place one layer of mixture in bowl, then a layer of
sliced bananas, then a layer of nuts. Repeat these layers, ending with a
layer of nuts.
11
Blueberry Salad
Ramona Wheeler, The Village Homemakers
2 packages grape Jello
1 (1 lb.) can blueberry pie filling
INGREDIENTS (Topping) —
1 (8 oz.) package cream cheese (softened)
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla
Mix salad ingredients together and let chill until very firm.
DIRECTIONS (Topping) —
Mix topping ingredients together until creamy. Spread over chilled salad.
Refrigerate until serving.
Pink Fluff
Lou Leasor, Central Homemakers
INGREDIENTS—
1 (8 oz.) package red colored Jello
1 (16 oz.) container large curd cottage cheese
1 (16 oz.) container Cool Whip, thawed
1 regular can fruit cocktail, drained
Small marshmallows for garnish
Chopped nuts for garnish
DIRECTIONS—
Mix Jello with cottage cheese. Add drained fruit cocktail. Stir in Cool Whip.
After mixing well, put in serving bowl and top with nuts and small
marshmallows. Refrigerate until set.
12
Salad Pizza
INGREDIENTS—
2 (8 oz.) packages reduced fat refrigerated crescent roll dough
2 (8 oz.) packages reduced fat cream cheese
3 tablespoons Miracle Whip fat free
1/2 teaspoon chopped dried basil
1/4 teaspoon garlic powder
1 cup reduced fat cheddar cheese
Salad Supreme seasoning
Approximately 3 cups assorted vegetables cut into small pieces—purple
onion, green pepper, broccoli, cauliflower, etc.
DIRECTIONS—
Press the 2 packages of crescent rolls into a 15x10x1-inch baking sheet to
form a crust. Bake in a 350 degree oven for 12 to 15 minutes. Combine
cream cheese, Miracle Whip, basil and garlic powder. Spread thinly over
cooled crust. Top with chopped vegetables and cheese. Sprinkle
generously with Salad Supreme seasoning, if desired.
Makes 34 appetizer-size servings
Snicker Salad
Barbara Thurby, Town and Country Homemakers
INGREDIENTS—
1 (8 oz.) container Cool Whip
1 small jar marshmallow cream
6 regular size Snicker Bars (cut in small pieces)
3 red apples (cut in small pieces)
3 green apples (cut in small pieces)
Grapes (cut in half)
DIRECTIONS—
Mix cream cheese and marshmallow cream. Fold in Cool Whip. Add
Snicker pieces, apples, and grapes. Refrigerate before serving.
13
7-Up Salad
Robina Spencer, Niagara Homemakers
2 packages lemon gelatin
2 cups cold 7-Up
2 bananas, sliced
#2 can crushed pineapple, drained (reserve juice)
INGREDIENTS (Topping) —
1/2 cup sugar
1 egg, beaten
1 container Cool Whip, thawed
2 tablespoons flour
2 tablespoons butter
1 cup reserved pineapple juice
Mix gelatin with boiling water and stir well to dissolve. Add 7-Up. Chill until
almost set. Fold in drained pineapple and bananas. Pour into bowl and
chill until firm.
DIRECTIONS (Topping) —
Mix together eggs, sugar, flour, and pineapple juice (you may add water to
make juice equal 1 cup) and cook until thickened. Remove from stove and
add butter. Chill. Add Cool Whip and spread over gelatin salad.
NOTE: You may garnish salad with grated cheese or maraschino cherries.
Turkey Fruit Salad
Mildred Bassett, Central Homemakers
INGREDIENTS —
1/2 cup mayonnaise
2 tablespoons honey
1/8 teaspoon ground ginger
1 cup red grapes, halved
2 cups cooked cubed turkey or chicken 1/2 cup toasted pecan halves
1 (11 oz.) can mandarin oranges, drained
1 cup red apples, unpeeled and cubed
1 (8.25 oz.) pineapple chunks, drained
Pecans for garnish
DIRECTIONS —
Combine mayonnaise, honey and ginger. Stir in turkey or chicken, grapes,
apples, oranges, and pineapple. Refrigerate one hour before serving. Prior
to serving, sprinkle on pecans.
14
White Chili
INGREDIENTS—
1 tablespoon oil
2 medium onions, chopped
4 cloves garlic, minced
4 cup cooked chicken breasts
3 (14.5 oz.) cans Great Northern Beans
1/4 teaspoon cayenne pepper
8 oz. Monterrey Jack cheese, cubed
5 cups chicken broth
2 cans green chilies
1 teaspoon cumin
1-1/2 teaspoons dried oregano
DIRECTIONS—
Sauté onions and garlic in oil. Add remaining ingredients EXCEPT cheese.
Simmer for 30-45 minutes. Add cheese and allow to melt right before
serving.
Amazing Corn
Beverly Miller, Robards Homemakers
INGREDIENTS—
1 (32 oz.) package frozen corn
1 stick butter, softened
1 teaspoon sugar
1 teaspoon salt
DIRECTIONS—
Place butter and cream cheese in crockpot. Add frozen corn and salt. Mix
well. Cook in crockpot on low for 4 hours. Stir occasionally, at least 2
times.
NOTE: This is great for potluck dinners or large family get-togethers!
15
Barbecue Green Beans by Shirley
Joan Hopper, Afternooners Homemakers
INGREDIENTS—
1 onion, chopped
1 cup ketchup
1 cup brown sugar
6 slices uncooked bacon, diced
3 to 4 (14.5 oz.) cans cut green beans or Italian green beans
DIRECTIONS—
Mix all ingredients in a covered dish and bake at 325 degrees for 4 hours.
(I use my slow cooker on medium for 3 hours). Very delicious!
Hash Brown Casserole
Karen Hill, Town & Country Homemakers
INGREDIENTS—
2 lbs. pork sausage
1 cup fat-free sour cream
2 cups shredded cheddar cheese
1 cup chopped onion
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1 (8 oz.) container French onion dip
1 cup chopped onion
1 (10-3/4 oz.) can cream of chicken soup
1 (30 oz.) package frozen hash brown shredded potatoes, thawed
Salt & pepper to taste
DIRECTIONS—
In a skillet, cook the sausage until browned. Drain well. In a large
mixing bowl, combine the cheese, chicken soup, sour cream, French
onion dip, chopped onion, chopped peppers, salt and pepper. Fold in
thawed has bhrowns. Mix well. Spread 1/2 of the hash brown mixture over
the bottom of a 13 x 9-inch greased baking dish. Spread 1/2 of the ground
sausage over the hash browns. Repeat layering with the second half of
the hash brown mixture. Top with remaining sausage. Bake at 350
degrees for about 1 hour or until casserole is golden brown.
HINTS: Prepare the casserole ahead of time, cool and freeze. To serve,
simply thaw and reheat in the oven. You can bake casserole in muffin tins.
Let muffins cool, then freeze until ready to use. When ready to serve,
simply thaw and reheat in the oven.
16
Favorite Topped Deviled Eggs
Juanita Morse, Robards Homemakers
INGREDIENTS—
12 hard-cooked eggs
3 tablespoons light mayonnaise
2 teaspoons white vinegar
1/8 teaspoon paprika
1 (4 oz.) package cream cheese
2 teaspoon Dijon mustard
1 teaspoon sugar
DIRECTIONS—
Cut eggs in half length-wise. Remove yolks and place in medium bowl
then add cream cheese, mayo, mustard, vinegar and sugar. Mix until well
blended. Spoon mixture into large resealable plastic bag. Cut small corner
from bag and pipe the filling into egg white halves. Sprinkle with paprika.
Makes 2 dozen (24 halves)
VARIATIONS—
Country Favorite—Top with crumbled cooked bacon and 1/4 cup finely
chopped green onions.
Italian—Top with 1/2 cup drained and sliced sun-dried tomatoes packed in
oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time—Top with 6 tablespoons finely chopped red pepper and 1
tablespoon chopped cilantro
Coastal Delight—Top with 1/2 cup drained canned baby shrimp and 2
tablespoons chopped fresh dill.
Can Soup
INGREDIENTS—
1 can chicken broth
1 can corn
1 can lima beans
1 can of chicken
3—4 potatoes, peeled and chunked
Salt & pepper to taste
1 can stewed tomatoes with peppers & onions
DIRECTIONS—
Combine broth, 1 can of water, potatoes, salt and pepper. Cook until
potatoes are partially done. Add canned vegetables and chicken. Simmer.
Great with corn bread!
17
Spinach Tortellini Soup
INGREDIENTS—
1 tablespoon margarine
2 cloves garlic, minced
1 (10 oz.) package frozen spinach
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup Parmesan cheese
1 teaspoon Tabasco (optional)
1/2 teaspoon pepper
2 (14 oz.) cans tomatoes with basil and oregano
1 (10 oz.) package frozen cheese tortellini
DIRECTIONS—
Melt margarine in a stockpot. Add garlic and sauté. Add broth and cheese
tortellini and bring to a boil. Stir in spinach, tomatoes, oregano, Tabasco,
and pepper. Simmer for at least 30 minutes. Add Parmesan cheese to
individual servings.
Zucchini Crisps
INGREDIENTS—
1 cup seasoned bread crumbs
1/2 teaspoon salt
2 tablespoons Parmesan cheese
1/4 cup melted butter
4 small unpeeled zucchini, cut in strips
DIRECTIONS—
Put crumbs, cheese, and salt in a bag. Dip zucchini in butter then shake in
bag to coat. Place on baking sheet and bake at 375 degrees for 10
minutes or until crisp.
18
Lasagna Soup
INGREDIENTS—
1 lb. ground chuck
1 green bell pepper, chopped
1 teaspoon thyme
1 (32 oz.) box chicken broth
2 (14 oz.) cans petite diced tomatoes
2 teaspoons Italian seasoning
2 cups shredded Mozzarella cheese
2 cups broken lasagna noodles
1 (15 oz.) package grated parmesan cheese
1 onion, chopped
3 garlic cloves, minced
1 tablespoon brown sugar
1 (15 oz.) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS—
Brown ground chuck, onion, green pepper, and garlic. Drain and place in
stock pot. Stir together thyme, brown sugar, chicken broth, diced
tomatoes, tomato sauce, Italian seasoning, salt and pepper and add to
meat mixture. Bring to a boil, lower heat and simmer for 20 minutes. Add
noodles and simmer till cooked. Stir in Parmesan cheese. Place
Mozzarella cheese in bowls and place soup on top.
NOTE: Serve with French baguette bread. Brush bread with olive oil
mixed with 2 crushed garlic cloves, salt and pepper. Bake at 350 degrees
till warm and slightly crispy.
Unstuffed Pepper Soup
INGREDIENTS—
1-1/2 lbs very lean ground beef
1 large onion, chopped
1 (28 oz.) can crushed tomatoes
1-1/2 cups cooked brown or white rice
3 large green peppers, chopped
1 teaspoon garlic
2 (10.5 oz.) cans tomato soup
1 (14.5 oz.) can beef broth
DIRECTIONS—
In a skillet, brown meat with onions. In a stock pan add peppers,
tomatoes, soup, broth, and salt and pepper to taste. Add meat and simmer
19
30 to 45 minutes. Stir in rice and serve.
Sweetened Green Beans
INGREDIENTS—
4 (14.5 oz.) cans green beans
1 cup brown sugar
Garlic salt to taste
4 tablespoons butter, divided
12 oz. of bacon, cut into small pieces and partially fried
DIRECTIONS—
Rinse the green beans in cold water and drain. Place beans in a lightly
greased baking dish. Cut bacon into small pieces and partially fry. Spread
the brown sugar on top of beans, then sprinkle bacon on top of brown
sugar. Season with garlic salt and dot with butter. Bake, uncovered at 350
degrees for 30 to 45 minutes.
Tomato Celery Soup
INGREDIENTS—
1small onion, finely chopped
1/2 cup finely chopped celery
1 teaspoon dried parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10.5 oz.) can tomato soup diluted with 1 can water
DIRECTIONS—
Sauté onions and celery in butter, but do not brown. Add remaining
ingredients. Cook in saucepan until warm.
Creamy Taco Soup
INGREDIENTS—
1 pound ground beef, browned and drained
1 can kidney beans
1 can tomato soup
1 can diced tomatoes
1 can cream style corn
1 package taco seasoning
DIRECTIONS—
Mix together and simmer. Serve using corn chips instead of crackers.
20
Dawn’s Dressing
Dawn Kelsey
INGREDIENTS—
1 box Uncle Ben’s Mushroom Wild Rice, cooked
2 cups of 1/2-inch bread cubes, lightly toasted, from day-old French bread
2 cups Pepperidge Farms Herb Dressing
1/2 cup butter
1 large onion, chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 teaspoon rubbed sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped pecans
I also use pecan halves on top of the dressing to “dress-it-up”.
DIRECTIONS—
Preheat oven to 325 degrees. In a very large skillet, melt 1/2 cup of butter
then add onions and garlic and cook for 3 minutes. Add mushrooms and
cook for 3 more minutes. Add sage, thyme, salt, pepper, and cooked rice.
Cook for an additional 2 minutes. Stir in pecans and then add chicken
broth, cook 2 minutes. Place bread crumbs and herb dressing in a 2-quart
casserole, then mix in mixture from skillet. Bake for 40 minutes or until
thoroughly heated.
NOTE: I actually make this the night before and don’t bake it. Just put it in
the refrigerator and then add 1/2 cup of chicken broth right before I put it in
the oven to bake the next day!
21
Cranberry Sauce
Vicki Jenkins, Central Homemakers
INGREDIENTS—
1 (8 oz.) package fresh cranberries
1 (11 oz.) can mandarin oranges
3/4 cup sugar
1/3 cup nuts (pecans or walnuts)
DIRECTIONS—
Combine cranberries, oranges, sugar, and cinnamon in a pan. Cook 15 to
20 minutes, stirring frequently until cranberries burst and sauce thickens.
Pour into a glass bowl and decorate top with nuts or stir into the cranberry
sauce. I usually double this recipe for a holiday dinner.
22
New Year’s Breakfast Casserole
INGREDIENTS —
6 slices bread without crusts, torn into pieces
6 eggs
Pepper to taste
Dash of dry mustard
1/2 lb. chopped ham
2 cups skim milk
2 cups shredded cheese
1 sweet red bell pepper, diced
1/4 lb. fresh asparagus trimmed and cut into 1” pieces
DIRECTIONS—
Spray a 13x9x2-inch baking dish with cooking spray. Whisk eggs in a large
mixing bowl. Add remaining ingredients. Bake uncovered at 350 degrees
for 45 minutes or until set.
Zucchini Pancakes
Dorothy Hendrickson, Afternooners Homemakers
INGREDIENTS —
2 small zucchini, shredded
2 pouches jalapeno cornbread mix
Oil for skillet
2 eggs
1 cup milk
DIRECTIONS—
Microwave shredded zucchini for 2 to 3 minutes on medium-high, then
drain. Combine zucchini, cornbread mix, eggs, and milk. Let stand 5 to 10
minutes until thickened. Heat oil in pan and drop heaping tablespoons of
the batter onto hot oil. Cook 1-1/2 minutes to 2-1/2 minutes on each side.
Serve with syrup or butter.
Makes 24 pancakes.
23
Lisa’s Comfort Chicken Pie
Lisa Jo Cox, Coupon Club
INGREDIENTS —
1 9-inch deep dish pie crust
1 9-inch regular pie crust
1 (15 oz.) can mixed vegetables
2 tablespoons butter, melted
1 can reduced fat cream of chicken soup
10 to 12 oz. of chicken or turkey (cooked or canned)
DIRECTIONS—
Bring crusts to room temperature and set aside. In a mixing bowl, mix soup,
vegetables, and meat. Set aside. Place deep dish pie crust in a 9-inch glass
pie plate. Pour vegetable mixture into pie crust. Roll out regular pie crust onto
top of pie. Seal and pinch edges of crust together and pierce top with fork or
small knife to vent. Spread melted butter over top crust. Bake at 350 degrees
until golden brown, about 30 to 40 minutes.
NOTE: My daughter is a vegetarian so I always fix a Comfort Vegetarian Pie
to go along with our Comfort Chicken Pie. I simply leave out the meat and
use cream of mushroom soup instead of the cream of chicken soup.
Makes 8 servings
Tuna Chow Mein Casserole
Joan Hopper, Afternooners Homemakers
INGREDIENTS —
1 to 2 tablespoon butter or margarine
1-1/2 cups chopped celery
1/2 cup chopped onion
2 to 3 tablespoons chopped green pepper
1/2 can (5-1/2 oz. size) chow mein noodles
1 (10-1/2 oz.) can cream of mushroom soup
1/4 to 1/2 cup milk
1/4 cup water
1/8 teaspoon pepper
3/4 cup cashew nuts
2 large cans tuna, not drained
DIRECTIONS—
Heat oven to 350 degrees. Set aside 1/4 cup of the chow mein noodles to
use for the topping. Melt butter or margarine in large skillet. Add celery, onion,
and green pepper. Cook and stir until onion is tender. Stir in remaining
ingredients and pour into a 13x9x2-inch casserole dish. Sprinkle the reserved
chow mein noodles over the top. Bake uncovered for 30 to 40 minutes.
NOTE: You can also use regular noodles.
24
Chicken Lasagna
INGREDIENTS —
1 onion, chopped
2 tablespoons flour
1 (10 oz.) jar Alfredo sauce
1 (10 oz.) box frozen, chopped spinach (thawed and well-drained)
12 lasagna noodles, cooked
1 (8 oz.) package shredded mozzarella cheese
1 (8 oz.) container ricotta or cottage cheese
3 cups cooked chicken, cubed
Parmesan cheese
DIRECTIONS—
Sauté onion in butter. Add flour, stirring until blended. Slowly add the
chicken broth, mixing well. Cook until slightly thickened. Add Alfredo sauce
and spinach. Lightly grease a 13x9x2-inch pan, then spoon in just enough
sauce to cover the bottom. Layer the noodles, mozzarella cheese, ricotta
cheese, chicken and sauce. Sprinkle with Parmesan cheese. Bake at 350
degrees for 40 to 45 minutes.
Pot Pie with Ground Beef or Chicken
Dorothy Hendrickson, Afternooners Homemakers
INGREDIENTS —
1 box refrigerated pie crust
1/2 can chicken broth
1 can cream of mushroom soup
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons margarine
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 can mixed vegetables, drained OR use frozen mixed vegetables
1 pound ground beef OR 2 cooked chicken breasts
DIRECTIONS—
Brown ground beef and drain. Sauté onion and celery in butter until
softened. Add soup, chicken broth, and seasonings. Cook until well
heated. Pour into a square casserole dish. Top with pie crust. Make slits to
vent crust and flute edges then brush crust with beaten egg. Cook at 350
degrees for 30 minutes.
25
El Dorado Casserole
INGREDIENTS —
1 pound ground beef, browned and drained
2 (8 oz.) cans tomato sauce ( I use 1 can Rotel & 1 can tomato sauce)
1 medium onion, chopped
1 cup chopped ripe olives
1 teaspoon garlic powder
1 (8 oz.) carton sour cream
1 cup cottage cheese
3/4 cup green chilies
1 (7 oz.) package corn chips (I prefer Fritos)
2 cups shredded cheese
DIRECTIONS—
Add tomato sauce, onion, olives and garlic powder to prepared ground
beef and cook until onion is transparent. Mix sour cream, cottage cheese
and green chilies together. Crush corn chips. In a lightly greased
casserole dish, layer half of the crushed corn chips, followed by half of the
meat mixture, half of the sour cream mixture and half of the grated
cheese. Repeat layers once more. Bake at 350 degrees for 30 minutes.
Slow Cooker Chicken & Dressing
INGREDIENTS —
4 boneless chicken breasts
2 (10-3/4 oz.) cans low-fat cream of chicken soup
1-1/4 cups water
1/4 cup butter or margarine
1 (6 oz.) package corn bread stuffing mix
DIRECTIONS—
Place washed chicken breasts in bottom of greased slow cooker. Top with
soup. In a bowl, mix together water, butter and stuffing mix. Add to top of
chicken and soup. Place lid on cooker and cook on low for 4 hours or until
chicken is fully done.
26
Makes 4 servings
Peanut Butter Snowballs
INGREDIENTS—
1 cup confectioner’s sugar
1/2 cup creamy peanut butter
1 pound white confectionary coating
3 tablespoons butter or margarine, softened
DIRECTIONS—
In a mixing bowl, combine sugar, peanut butter and butter. Mix well. Shape
into 1-inch balls and place on waxed paper-lined cookie sheet. Chill for 30
minutes or until firm. Meanwhile, melt the white coating in a double boiler
or microwave safe bowl. Dip balls and place on waxed paper to harden.
Makes 2 dozen.
Quick Low-Sugar Banana Pudding
Nancy Hayden, Central Homemakers
INGREDIENTS—
1 large package instant sugar-free vanilla pudding
3 cups milk (can used skim milk)
3 ripe bananas
4 whole graham crackers
1 carton whipped topping (can use sugar-free)
DIRECTIONS—
In your serving bowl, mix pudding according to package directions. Add
1/2 cup of whipped topping to pudding and blend well. Peel and slice
bananas (about 1/8-inch thick) and add to pudding mixture. Break graham
crackers into extra-small pieces, reserving about 1/4 of a whole graham
cracker for garnish. Mix graham cracker pieces into pudding and banana
mixture. Top with remaining whipped topping. Crumble reserved graham
cracker and sprinkle on top as a garnish. Refrigerate at least 2 hours.
NOTE: Recipe can be doubled.
27
Makes 6 to 8 servings (1/2 cup)
Lemon Cookies
Lisa Hewgley, The Village Homemakers
1 box lemon cake mix
1 (8 oz.) container Cool Whip
1 egg
Powdered sugar
DIRECTIONS—
Mix cake mix, egg, and Cool Whip together with a spoon. Form dough into
balls and roll in powdered sugar. Place on cookie sheet and bake at 350
degrees for 10 minutes.
NOTE—Very lemony and delicious!
You may use light Cool Whip
Old Fashioned Ice Box Dessert
INGREDIENTS—
7-1/2 graham crackers, broken in half (15 squares)
2 cups milk
1 package (4-serving size) instant vanilla pudding and pie filling
1 (8 oz.) container whipped topping, thawed and divided
1 cup quartered strawberries
1 cup chopped kiwi (about 4)
1/3 cup flake coconut, toasted
DIRECTIONS—
Arrange graham squares in an even layer in a 13 x 9-inch pan. Beat
cream cheese in large bowl with electric mixer on medium speed until
creamy. Gradually add milk, mixing until well blended after each addition.
Add dry pudding mix and beat for 1 minute. Gently stir in half of the
whipped topping. Spread in prepared graham cracker pan and cover with
remaining whipped topping. Top with fruit. Refrigerate several hours or
overnight. Prior to serving, sprinkle with toasted coconut. Store leftover
dessert in refrigerator.
TO TOAST COCONUT—Spread flaked coconut evenly in a thin layer on a
baking sheet. Bake at 350 degrees for 7 to 12 minutes or until lightly
browned, stirring occasionally. Let cool and toss gently before using as a
garnish.
28
Apple Upside Down Cake
Linda Anderson, Central Homemakers
INGREDIENTS—
5-1/3 tablespoons butter or margarine
8 small red apples
1 teaspoon ground ginger
3 teaspoons ground cinnamon
1/2 cup brown sugar
1 box yellow cake mix
1 teaspoon nutmeg (optional)
DIRECTIONS—
Preheat oven to 350 degrees. Cut apples in half, core and remove
stems. Place small pieces of butter in a 13x9x2-inch pan and place in
oven for about 5 minutes until butter melts. Sprinkle brown sugar over
melted butter. Arrange 12 apple halves on top of the brown sugar and
butter mixture, cut side down. Bake for 10 to 15 minutes or until mixture is
bubbly.
Peel and shred/chop the remaining apples and set aside. Mix cake
mix according to directions—you may use applesauce instead of the oil
according to directions on box. Add ginger, cinnamon, nutmeg, and
shredded apples. Spoon mixture over the baked apple halves.
Bake according to directions on the box, usually around 35 minutes
or until toothpick inserted in center comes out clean. Cool in pan for 5
minutes. Loosen edges and invert on platter.
NOTE: Really good served with vanilla ice cream on top. You can also top
with red candy sprinkles or crushed red hots!
Serves 9 to 12 servings
Powdered Sugar Cookies
INGREDIENTS—
1 cup shortening
1 egg
1/2 teaspoon soda
2 cups all purpose flour
1 cup powdered sugar
1 teaspoon cream of tartar
Pinch of salt
DIRECTIONS—
Cream together shortening, powdered sugar and egg. Add in dry
ingredients. Shape into walnut-sized balls and place on baking sheet.
Flatten slightly with a fork. Bake at 350 degrees for 15 to 20 minutes.
NOTE: Sprinkle tops with different color sugar for the holidays!
29
Cherry Delight
INGREDIENTS—
2 (8 oz.) packages cream cheese, softened
2 containers Cool Whip
Graham cracker crumbs
2 cups sugar
2 cans cherry pie filling
DIRECTIONS—
Mix cream cheese and sugar. In a large bowl alternate layers of graham
cracker crumbs, cream cheese and sugar mixture, and cherry pie filling.
There should be 3 layers of each. Refrigerate.
NOTE: You can cut recipe in half and make it into a pie using a graham
cracker crust (omitting graham cracker crumbs) with 1 layer of cream
cheese and sugar mixture and 1 layer of pie filling.
Serves 8 to 10
Ann’s Fluffy Chocolate Cake
INGREDIENTS (Cake) —
1 box chocolate cake mix
1 cup vegetable oil
1-1/4 cup milk
1 small box instant vanilla pudding
3 eggs
INGREDIENTS (Icing) —
1 (8 oz.) package light cream cheese, softened
1 cup granulated sugar
1 cup chopped pecans
1 (8 oz.) package crushed toffee bits
1 (12 oz.) container whipped topping, thawed
DIRECTIONS (Cake) —
Sift cake mix and pudding together. In another bowl beat oil, eggs and
milk. Add to dry ingredients and beat 3 minutes. Pour into two 9-inch
greased and floured round pans. Bake at 350 degrees for 25 to 30
minutes. Let cook complete before icing.
DIRECTIONS (Icing) —
Beat together cream cheese and sugars. Fold in nuts and toffee bits then
30
fold in whipped topping. You’re now ready to ice your cake!
Bread Pudding
INGREDIENTS (Pudding) —
1 loaf stale French bread, cubed (5 to 6 cups)
5 eggs
2 cups milk
1/2 to 3/4 cup raisins
1/2 stick butter, softened
INGREDIENTS (Sauce) 1/2 bottle caramel ice cream topping
2 cups sugar
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup milk
DIRECTIONS (Pudding)—
Put French bread cubes in large bowl. Beat eggs in a bowl, add sugar and
mix well. Pour in 2 cups milk and stir. Add vanilla and stir. Pour this mixture
over bread cubes and mix well. Let stand about 15 minutes and stir to let
bread soak up the mixture. Then add raisins. Pour into a buttered 13x9x2inch pan. Put brown sugar in a bowl, add butter and pecans. Mix well with
a fork and then sprinkle mixture over pudding. Bake at 350 degrees for 35
to 40 minutes.
DIRECTIONS (Sauce) Put ice cream topping and milk in a small saucepan. Stir well while heating
on stove. Pour over bread pudding as soon as you take it out of the oven.
Cherry Pineapple Dessert
Ramona Wheeler, The Village Homemakers
INGREDIENTS—
1 can cherry pie filling
1 can crushed pineapple, drained
1/2 cup chopped nuts
1 can Eagle Brand milk
1 large container Cool Whip
DIRECTIONS—
Mix all ingredients and chill until serving.
NOTE: Make sure Cool Whip is thoroughly thawed!
31
Molasses Cookies
INGREDIENTS—
3/4 cup shortening
1/4 cup dark molasses
2 cups sifted all purpose flour
1 teaspoon cinnamon
1 cup brown sugar
1 egg
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
DIRECTIONS—
In a large mixing bowl, cream together shortening and brown sugar. Add
molasses and egg, beat well. Mix together flour, soda, spices and salt.
Add to shortening mixture, mixing well. Cover and chill. Roll in 1-inch balls
and then roll balls in granulated sugar. Place 2-inches apart on greased
cookie sheet and bake at 375 degrees for 8 to 10 minutes. Let stand 1
minute then remove to wire rack and cool.
NOTE: Add pecans if you desire.
Makes approximately 3 dozen cookies.
Banana Pudding
INGREDIENTS—
1 package Trefoil Girl Scout Cookies
3 to 4 bananas, sliced
1 large box instant French vanilla pudding
1 large container Cool Whip, reserve 1/2
DIRECTIONS—
Line bottom of a large bowl with cookies. Mix pudding as directed on the
box then add 1/2 of the Cool Whip to the pudding. Place a layer of
bananas on top of the cookies, then top with 1/2 of the remaining pudding
and Cool Whip mixture. Follow with another layer of bananas and top with
the remaining pudding and Cool Whip mixture. Finish by topping with
reserved Cool Whip.
NOTE: You can also use vanilla wafers, graham crackers or Nutter Butter
cookies as the base for this recipe.
Serves 6 to 8
32
Fruit Cocktail Dessert
INGREDIENTS—
1 cup sugar
1 cup flour
1 teaspoon soda
1/2 cup chopped nuts
1 egg, beaten
2 cups fruit cocktail, drained
1/4 teaspoon salt
1/2 cup brown sugar
DIRECTIONS—
Combine sugar, soda, flour, and salt. Add beaten egg and fruit cocktail.
Pour into an 8x8-inch pan. Sprinkle with nuts and brown sugar. Bake at
300 degrees for 1 hour. Serve with whipped cream.
Italian Cream Cake Squares
Joretta Porter, Town and Country Homemakers
1 stick butter, softened
1/2 cup oil
2 cups sugar
5 egg yolks, beaten well
2 cups plain flour
1/2 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut
1 cup chopped nuts
5 stiffly beaten egg whites
INGREDIENTS (Frosting) 1 (8 oz.) package cream cheese, softened
1 stick butter
1 box powdered sugar
1 teaspoon vanilla
Chopped nuts (optional)
DIRECTIONS (Cake) —
Cream butter and oil, add sugar and beat mixture until smooth. Add egg
yolks. Combine flour and soda then add to creamed mixture alternating
with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into two 13x9x2-inch well greased pans. Bake at 350 degrees for 25
minutes.
DIRECTIONS (Frosting) Combine cream cheese, butter, vanilla and beat until smooth. Gradually
add in powdered sugar and whip until fluffy. Stir in nuts if desired.
Spread frosting on cooled cake and cut into squares for serving.
33
Bertha’s Pecan Pie
Bertha Warner, Central Homemakers
INGREDIENTS—
1 cup Karo syrup
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 cup pecans (1/2 cup chopped, rest left in halves)
1 premade pie crust (I prefer Pet Ritz)
DIRECTIONS—
Beat 4 eggs, syrup and sugar together. Beat in butter. When well mixed,
add in vanilla. Stir in pecans. Pour into pie shell. Bake at 300 degrees for
approximately 1 hour or until center is firm.
NOTE: Cover edges of pie crust with foil to keep it from browning too
much.
Makes 6 slices
Dreamsicle Pie
INGREDIENTS—
1 container of Cool Whip
1 (16 oz.) container sour cream
1/2 cup Tang
1 can Eagle Brand sweetened condensed milk
1 graham cracker pie crust
DIRECTIONS—
Mix Tang with sweetened condensed milk then add sour cream. Mix well
and pour into crust. Top with Cool Whip.
34
Apple Cake
Alice Langston, Afternooners Homemakers
INGREDIENTS (Cake)—
2 eggs
1 cup chopped nuts
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour
INGREDIENTS (Topping)—
4 tablespoons softened margarine
3 to 4 teaspoons cinnamon
2 cups sugar
6 cups chopped apples
2 teaspoons vanilla
1/2 teaspoon nutmeg
2 teaspoons soda
2/3 cup sugar
6 tablespoons flour
DIRECTIONS (Cake)—
Cream butter and sugar. Add eggs. Mix flour, cinnamon, nutmeg, salt and
soda and add to creamed batter. Add apples, nuts and vanilla. Pour into a
13x9x2-inch pan. Sprinkle with topping before baking at 350 degrees for
45 to 60 minutes.
DIRECTIONS (Topping)—
Mix sugar, cinnamon, and flour together. Add margarine and mix with fork
till crumbly. Sprinkle over cake before baking.
NOTE: More chopped nuts may be added on the top!
Makes 12 servings
35
Apple Nut Cake with Dates & Raisins
Mariam Smith, Central Homemakers
(from my sister-in-law Margaret in 1993)
INGREDIENTS (Cake)—
2 cups sugar
3 eggs
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup raisins
1 cup chopped pecans or walnuts
INGREDIENTS (Caramel Icing) 1 stick butter
1 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups oil
2 teaspoons vanilla
1 teaspoon soda
1 teaspoon baking powder
3 cups chopped/grated apples
1 cup chopped dates
1 cup brown sugar
1 cup cream or Pet milk
1 cup sifted powdered sugar
DIRECTIONS (for cake)—
Cream sugar, salad oil, eggs and vanilla. Add flour, soda, salt, baking
powder and cinnamon. Blend in apples raisins, dates and nuts. Pour into a
greased and floured tube pan or a 12x8-inch baking pan or a 13x9x2-inch
baking pan. For tube pan, bake for 1 hour and 45 minutes. When using a
flat baking pan, bake for 50 minutes or until done (toothpick inserted in
center comes out clean). Cook or rack for 15 minutes then remove from
pan. Cool well before icing.
DIRECTIONS (for caramel icing)—
Mix butter, brown and granulated sugar, milk and vanilla. Stir constantly
bring to a boil for 2 minutes. Keep stirring and add 1 cup sifted powdered
sugar. If not the right consistency for spreading, add a little more milk or
powdered sugar.
36
Banana Cupcakes
Candice Plake, Central Homemakers
INGREDIENTS (Cupcakes) —
1/2 cup butter, softened
2 eggs
1 cup mashed bananas (about 3)
INGREDIENTS (Icing) 2 cups sifted powdered sugar
2 tablespoons butter, softened
1-1/4 cups granulated sugar
1-3/4 cups all purpose flour
2 teaspoons baking powder
1/2 cup mashed banana (2 small)
DIRECTIONS (Cupcakes)—
Preheat oven to 350 degrees. Line 18 (2-1/2-inch) muffin cups with paper
baking cups and set aside. In a large bowl, beat 1/2 cup butter with an
electric mixer on medium speed for 30 seconds. Beat in granulated sugar
until well mixed. Beat in eggs and 1 cup mashed banana. Beat in flour and
baking powder until combined. (Batter will be thick.) Spoon into prepared
muffin cups. Bake in preheated oven for 18 to 20 minutes or until a
wooden toothpick inserted in center comes out clean. Cool in muffin cups
on wire rack for 10 minutes. Remove from muffin cups and cool
completely on wire rack.
DIRECTIONS (Icing)—
In a medium bowl, beat together powdered sugar, 1/2 cup mashed
banana, 2 tablespoons butter and vanilla until smooth. Spread over cooled
cupcakes.
37
Orange Juice Cake
Martha Tanaka, Central Homemakers
INGREDIENTS (Cupcakes) —
1 box Duncan Hines Butter Recipe Cake Mix
1 small box instant vanilla pudding
1/2 cup vegetable oil
1 cup orange juice
4 eggs
1/2 to 1 cup chopped pecans
INGREDIENTS (Glaze) 1 cup sugar
1/4 cup orange juice
1 stick margarine
Grease and flour Bundt pan. Blend cake mix, pudding mix, oil, orange
juice and eggs together. Mix batter well. Sprinkle nuts in bottom of Bundt
pan then top with batter. Bake at 325 degrees for 50 to 60 minutes or until
toothpick inserted comes out clean.
DIRECTIONS (Glaze)—
In saucepan, mix sugar, margarine and orange juice. Cook until melted
then pour over cake while still hot. Do NOT punch holes in the cake. When
all the glaze is soaked in, remove cake from Bundt pan.
Sweet Potato Pie
Amanda Hardy, Family and Consumer Sciences Extension Agent
INGREDIENTS—
2 cups boiled, mashed sweet potatoes
2 tablespoons margarine
1/3 cup milk
1/4 teaspoon nutmeg or allspice
2 eggs
1 cup sugar
1/2 teaspoon vanilla extract
1 baked 9-inch pie crust
DIRECTIONS—
Preheat the oven to 400 degrees. Combine sweet potatoes, eggs,
margarine, sugar, milk, vanilla, cinnamon and nutmeg or allspice in a
mixing bowl and mix well. Pour into pie shell. Bake for 10 minutes. Reduce
the oven temperature to 350 degrees. Bake until the center is firm. Cool
on a wire rack.
38
Carrot Cake Sandwich Cookies
Shirley Eakins, Robards Homemakers
INGREDIENTS (Cookies) —
3/4 cup grated carrots (about 2 medium carrots)
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1 (16.5 oz.) package refrigerated sugar cookie dough
1/3 cup raisins (optional)
INGREDIENTS (Cream Cheese Icing) 5 oz. cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon fresh lemon juice
DIRECTIONS (Cookies) —
In large bowl, toss together grated carrots, brown sugar, ginger and
cinnamon. Stir in raisins if desired. Tear cookie dough into pieces and stir
into carrot mixture until well blended. Drop dough mixture by tablespoonful
2-inches apart on lightly greased baking sheet. Dough should make 24
cookies. Bake at 350 degrees for 15 to 18 minutes or until edges are crisp.
Remove to wire rack to cool.
DIRECTIONS (Icing) Mix all ingredients well. Cover and chill 30 minutes or until spreading
consistency. Spread icing on half of the cookies, being sure to cover to the
edges. Place remaining cookies on top to finish the “sandwich”.
NOTE: I use Pillsbury Create ‘N Bake Sugar Cookie Dough
Makes 12 sandwich cookies
39
Pumpkin Whoopie Pies
Amanda Hardy, Family and Consumer Sciences Extension Agent
INGREDIENTS (Pies) —
1/2 cup water
1 (15 oz.) can pure pumpkin
4 eggs
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cooking oil
1 teaspoon vanilla
1-1/2 cups granulated sugar
1 teaspoon ground cloves
3 cups all-purpose flour
2 teaspoons baking soda
INGREDIENTS (Frosting) 1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
4 cups confectioner’s sugar
DIRECTIONS (Pies)—
Preheat oven to 350 degrees. Combine the water, oil, pumpkin, 1
teaspoon vanilla and eggs in a bowl and mix well. Add granulated sugar,
cinnamon, cloves, nutmeg, flour, baking powder, baking soda and salt. Mix
well. Drop by spoonfuls onto a lightly greased or baking parchment-lined
cookie sheet and spread slightly to make sure they are round. Allow only 6
cookies per sheet as the cookies will spread while baking. Bake 12 to 14
minutes or until brown. Remove to wire racks to cool
DIRECTIONS (Frosting)—
Beat cream cheese, butter and 2 teaspoons vanilla in a mixing bowl until
light and fluffy. Add confectioner’s sugar and beat until smooth. Spread on
one-half of the cookies. Top with the remaining cookies.
NOTE: You may substitute 3-1/2 teaspoons pumpkin pie spice for the
three spices used in this recipe.
40
Ann’s Easy Apple Cake
1 cup apple pie filling
1 cup vegetable oil
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs
1 teaspoon salt
2 cups plain flour
2 cups sugar
1 teaspoon cinnamon
INGREDIENTS (Frosting) 1 (8 oz.) package light cream cheese, softened
3/4 stick margarine, softened
1/2 box powdered sugar
1 teaspoon vanilla
Dump all cake ingredients into a mixing bowl and stir with a spoon until
well blended. Pour into a greased and floured 13x9x2-inch pan. Bake at
350 degrees for 35 to 45 minutes. Let cook before frosting.
DIRECTIONS (Frosting)—
Beat cream cheese, butter and vanilla in a mixing bowl. Add confectioner’s
sugar and beat until smooth then frost cake.
41

Taste of Homemakers 2010 Recipe Book

Transcription

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