Fudge Krispies
Ingredients & Directions 2 c Chocolate chips 1/3 c Margarine 1/2 c Light corn syrup 2 ts Vanilla extract 1 c Confectioners sugar 4 c Rice krispies cereal COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER- STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2 INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES. From Yields 10 Servings
Southern Tea Cakes
Ingredients & Directions 1 c Shortening 1/2 c Milk 1 3/4 c Sugar 1/2 ts Vanilla 2 Eggs 3 c Flour, self-rising In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. Drop by tablespoonsful 2 1/2″ apart onto greased cookie sheets. Bake at 350? for 15-20 minutes. (very good) Yields 36 servings
Onion Upside Down Cake
Ingredients & Directions 6 md Vadaila onions 1 ts Salt 3 tb Butter 1 ts Sugar 2 c Flour, sifted then measured 1 Egg, beaten 4 ts Baking powder 1 1/4 c Milk Slice onions and saute in butter until yellow and soft. Let cool a little. Keep in slices if possible. Make a batter by adding egg and milk to dry ingredients. Batter should be a little thinner than biscuit dough. Spread onions in a greased baking dish. Pour dough on top. Bake for 25 to 30 minutes at 350 degrees. I also sprinkle about 1/2 cup of grated colby cheese on top before putting in the oven. Randy Rigg Yields 3 servings
Dilly Bread (rachor)
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, “Of these Ye May Freely Eat” Yields 3 Loaves
Cream 'o Rice Cakes
Ingredients & Directions 1/2 c Flour 1/2 c Uncooked Cream Of -Rice 2 tb Sugar 1 ts Baking powder 3/4 ts Baking soda 2 tb Lemon juice, plus -enough milk to make 3/4 c Total (milk & juice) 1 Egg 2 tb Oil In a bowl stir together dry ingredients & make a well in the center. In another bowl, mix together liquids. Stir liquid into the dry ingredients and let stand 10 minutes. Heat lightly greased griddle over medium heat. Stir mixture and pour 1/4 to 1/3 c on griddle. Cook carefully turning once to brown both sides. [Note: watch ’em close, they cook fast] ~– From Yields 12 Servings
Old-fashioned Buttermilk Cake
Ingredients & Directions 2 Sticks butter 2 c Sugar 3 Whole eggs 2 1/2 c Plain or cake flour 1 ts Soda 1 ts Baking powder 1/2 ts Salt 1 1/2 c Buttermilk 1 ts Vanilla LEMON FILLING 3/4 c Sugar 2 tb Cornstarch 3/4 c Water 1 Egg; slightly beaten 3 tb Lemon juice 1 tb Butter Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until it is a creamy mixture. Bake in 3 round pans at 350 degrees for 25 to 30 minutes. Let cool 10 to 15 minutes. Make lemon filling. To make filling: In saucepan mix sugar, cornstarch and salt; add water, egg yolk and lemon juice. Cook over medium heat until it thickens, stirring constantly. Remove from heat and add butter. After cake is cooled, place the lemon filling on the first and second layers of the cake; sprinkle some coconut on top of the lemon filling. Put the third layer on top and ice with Seven Minute Frosting, or with a prepared commercial frosting. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Whipped Jello Cake
Ingredients & Directions 3 oz Raspberry jello 4 1/2 oz Cool whip 8 1/2 oz Crushed pineapple;save juice 1 Angel food cake 1/2 c Walnuts; chopped 12 Maraschino cherries; chopped DIRECTIONS ——————— ~— MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR. Yields 1 Servings
