My Favorite Ice Box Cookies
Ingredients & Directions 1 lb Dark brown sugar 1 t Vanilla 1/2 lb Butter 2 pk English walnuts,chopped fine 1 ea Egg 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin Yields 1 servings
Impossible Pecan Pie #2
Ingredients & Directions 1 1/2 c Chopped pecans 3/4 c Packed brown sugar 3/4 c Milk 3/4 c Light or dark brown corn -syrup 1/2 c Bisquick 1/4 c Margarine or butter; -softened 4 Eggs 1 1/2 ts Vanilla Heat oven to 350 degrees F. Grease 9-inch pie plate. Sprinkle pecans in pie plate. Beat together remaining ingredients until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes. Cool at least 5 minutes before cutting. Yields 8 Servings
Hot Fudge Sundae Cake #1
Ingredients & Directions 1 pk (6-oz) seml-sweet chocolate -chips 1 c Margarine 2 c Sugar 4 Eggs 1 c Buttermilk 2 1/2 c Flour 1/4 ts Baking soda 2/3 c Hershey syrup 2 ts Vanllla 1/8 ts Salt 1 c Chopped pecans OPTIONAL Bananas Whipped topping Maraschino cherries Ice cream Hot fudge topping Glaze Do NOT preheat oven. Place chocolate chips in a double boiler. While they are melting, cream margarine and sugar together. Add eggs, beating well, Add melted chocolate, buttermilk, flour and soda (sifted together), Hershey syrup, vanilla and salt. Shake pecans in flour and add to mixture. Bake in greased and floured tube or bundt pan. Start in a cold oven and bake at 350? for 1-1/2 hours. Serving suggestions: Serve 2 thin slices with sliced bananas sandwiched in between. Top each serving with whipped topping and a cherry. Or sandwich ice cream between slices and top with bananas and hot fudgs saucs. Also good iced with your favorite glaze. Yield: 18 to 20 servings. JUDY HUPFER (MRS. JAMES) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 18 Servings
Pineapple Cake
Ingredients & Directions 1 cn Crushed pineapple 1 c Cold milk 1 White cake mix 2 pk Dream Whip 2 lg Egg whites Drain pineapple, reserving juice. Prepare cake mix as directed on the box, using the reserved pineapple juice and water to make the necessary amount of water. Add 1/2 cup of the pineapple to cake mix and bake in a 13 x 9 inch pan as directed on the box. Set aside to cool. Mix and beat until stiff 1 cup of cold milk and 2 packages of Dream Whip. Fold in remaining pineapple and spread on top of the cake. Keep cake cold until you’re ready to serve. Randy Rigg Yields 3 servings
Two-bean And Cheddar Cheese Pie
Ingredients & Directions 3/4 c Flour 1 1/2 c Shredded cheddar cheese 1 1/2 ts Baking powder 1/2 ts Salt 1/3 c Milk 1 Egg, slightly beaten 16 oz Can garbanzos, drained 16 oz Can kidney beans, drained 8 oz Tomato sauce 1/2 c Chopped green bell pepper 1/4 c Chopped onion 2 ts Chili powder 1/2 ts Dried oregano leaves 1/4 ts Garlic powder Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour, 1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting. Yields 8 Servings
Sweet Pumpkin And Oat Bread R T
Ingredients & Directions 1 1/4 ts Active Dry Yeast 1 3/4 c Bread Flour 1/2 c Whole-Wheat Flour 1/4 c Rolled Oats 2 tb Nonfat Dry Milk 1 ts Minced Ginger 1/2 ts Salt 3/4 c Pumpkin Puree 1/2 c Water 1/4 c Raisins -FOR 1 1/2 LB LOAF- 2 ts Active Dry Yeast 2 3/4 c Bread Flour 3/4 c Whole-Wheat Flour 1/3 c Rolled Oats 3 tb Nonfat Dry Milk 1 1/2 ts Minced Ginger 3/4 ts Salt 1 c Pumpkin Puree plus 2 tb Pumpkin Puree 3/4 c Water 1/3 c Raisins By Madge Rosenberg Left over bread makes a slightly sweet and spicy stuffing for chicken. Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Add the raisins at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts. This is very tasty. Entered into Yields 8 Servings
Red Velvet Cake
Ingredients & Directions Butter and flour for cake Pans 2 c Sifted cake flour 1 ts Ground cinnamon 1 1/2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Unsweetened cocoa (Dutch Process, European style) 1/4 lb Unsalted butter, at room Temperature 1 1/2 c Sugar 3 Eggs, lightly beaten 1 ts Vanilla 1 ts Vinegar (any kind) 1 c Buttermilk 1 tb Red food coloring dissolved In 2 tablespoons boiling Water 1 Recipe boiled icing (see Below) 1/3 c Flaked dried coconut, Optional Preheat the oven to 375 degrees. Lightly butter and flour two 9-inch cake pans. Shake off excess flour. Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix until incorporated. Combine the vinegar, buttermilk and red food coloring. Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition. Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry. Remove the cakes from the oven and cool in the pans for 5 minutes. Remove from the pans and transfer to a cake rack to cool. When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish. Yield: 12 servings COOKING MONDAY TO FRIDAY SHOW #MF6770 Yields 4 servings
