Blackberry Jam Cake
Ingredients & Directions 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts -CARMEL ICING- 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. Yields 6 Servings
Jello Fruity Cookies (gaiety Pastel Cookies)
Ingredients & Directions 1 1/2 c (3 sticks) margarine 1 c Sugar 1 pk (4-serving size) jello; any -flavor 1 Egg 1 ts Vanilla 3 1/2 c All-purpose flour 1 ts Baking powder Additional jello Beat margarine at medium speed of electric mixer until light and fluffy. Gradually beat in sugar and 1 package of the gelatin. Mix in egg and vanilla. Stir in flour and baking powder until well blended. Force dough through cookie press onto greased baking sheets. Sprinkle with additional gelatin. Decorate, if desired. Bake at 400* for 13 Min. for medium cookies ( about 2- inch diameter) or 8 minutes for small cookies ( about 1- inch diameter) or until golden brown around edges. Remove; cool on racks. Store in loosely covered container. Makes about 5 dozen medium cookies or 10 dozen small cookies Yields 1 Servings
Amaretto Cheesecake
Ingredients & Directions 1 lb OREOS, crushed -microwave for 1 c ALMONDS, chopped 2 Minutes 5 tb BUTTER 1 c SUGAR Mix and press into bottom 5 Jumbo EGGS, warmed in -and sides of a 10-inch -microwave for 25 seconds -springform (REMOVE THE SHELL FIRST!) Pan. Chill or bake for 8 1/4 c CORNSTARCH -minutes at 350-degrees. 1/2 c WHIPPING CREAM CAKE 1/3 c AMARETTO 32 oz CREAM CHEESE, softened in 1 ts VANILLA ** CRUST Yields 6 servings
Ohio Sour Cherry Pie
Ingredients & Directions -CRISCO CRUST- 1 x (Use 9″ pie plate) 2 1/4 c All-purpose flour 1/2 ts Salt 5 oz Frozen Crisco 1/3 c Ice water -SOUR CHERRY FILLING- 1/3 c Brown sugar 1/3 c White sugar 1/2 ts Cinnamon 4 tb Cornstarch 1 1/2 c Cherry juice 3 lb Frozen cherries (frozen with 1 1/2 tb Crisco 1 ts Almond extract 1 tb Vanilla extract 1/2 tb Milk 2 ts Sugar For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8″ thick and about 1 1/2″ larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8. Yields 8 Servings
Quick Tartar Sauce
Ingredients & Directions 1/2 c Homemade mayonnaise 2 ts Capers 2 ts Chopped stuffed olives 2 ts Chopped parsley 2 ts Chopped sweet pickle 2 ts Chopped sour pickle 2 ts Minced onion Combine all ingredients. Serve with fish or seafood. From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Chicken Pot Pie
Ingredients & Directions 4 Boneless chicken breasts 1 Can cream chicken soup 1 Can cream celery soup 1 c Swanson’s chicken broth 1 Stick margarine; melted 1 c Milk 1 Box frzn peas & carrots; 1 c SELF-RISING flour 1 ts Baking powder Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown. Yields 6 Servings
Semolina Bread
Ingredients & Directions 1 c Buttermilk 1 Egg Beaters 1 tb Butter/Applesauce 2 1/2 c Semolina 1 ts Salt 1 1/2 ts Yeast Bread Machine Bakery – Langer Yields 1 Servings
