my recipes

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UPDATED: 5/9/2022 OUR RECIPES BAKED RICE PUDDING INGREDIENTS 1 Cup each cooked 1/4 Cup Dark Raisins long-grain rice and 1/2 Tsp. Vanilla skim milk Extract 1/4 Cup Dark Raisins 1/8 to 1/4 tsp. Ground 4 Tsp. sugars worth of Nutmeg Granulated Sugar (Optional) substitute 2 Eggs 1/8 Tsp. Ground Cinnamon DIRECTIONS In small sauce pan combine rice, milk, and raisins and cook over medium heat, stirring to prevent burning or sticking, until mixture comes to a boil. Remove from heat. Preheat oven to 350 Deg. F. In small bowl beat together eggs, vanilla, nutmeg, and sugar substitute; stir in 1/4 Cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture, stirring rapidly to prevent egg from lumping. Spray 1-quart casserole with non-stick cooking spray; turn rice mixture into casserole and, if desired, sprinkle with cinnamon. Set casserole in 8X8X2 inch baking pan and pour water into pan to a depth of about 1 inch; bake for 15 to 20 minutes [until a knife, inserted in center of pudding, comes out clean; pudding will be loose]. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm, or cool completely, cover, and refrigerate until chilled. MAKES 2 SERVINGS. NOTE: Do not use low-calorie sweetener with [ASPARTAME] in this recipe; it may lose sweetness during baking. PAGE 1

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Family recipes my mother used to make us when I was a kid.

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Page 1: My Recipes

UPDATED: 4/11/2023 OUR RECIPES

BAKED RICE PUDDING

INGREDIENTS

1 Cup each cooked 1/4 Cup Dark Raisins long-grain rice and 1/2 Tsp. Vanilla skim milk Extract1/4 Cup Dark Raisins 1/8 to 1/4 tsp. Ground4 Tsp. sugars worth of Nutmeg Granulated Sugar (Optional) substitute 2 Eggs1/8 Tsp. Ground Cinnamon

DIRECTIONS

In small sauce pan combine rice, milk, and raisins and cook over medium heat, stirring to prevent burning or sticking, until mixture comes to a boil. Remove from heat.

Preheat oven to 350 Deg. F. In small bowl beat together eggs, vanilla, nutmeg, and sugar substitute; stir in 1/4 Cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture, stirring rapidly to prevent egg from lumping. Spray 1-quart casserole with non-stick cooking spray; turn rice mixture into casserole and, if desired, sprinkle with cinnamon. Set casserole in 8X8X2 inch baking pan and pour water into pan to a depth of about 1 inch; bake for 15 to 20 minutes [until a knife, inserted in center of pudding, comes out clean; pudding will be loose]. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm, or cool completely, cover, and refrigerate until chilled.

MAKES 2 SERVINGS.

NOTE: Do not use low-calorie sweetener with [ASPARTAME] in this recipe; it may lose sweetness during baking.

Each serving provides: 1 Protein Exchange; 1 Bread Exchange; 1 Fruit Exchange; 1/2 Milk Exchange.

Per serving: 296 Calories; 13 g Protein; 6 g Fat; 47 g Carbohydrate; 198 mg Calcium; 135 mg Sodium; 276 mg Cholesterol.

Banana BreadBanana Bread (from Wilma Lee),11-7-87

INGREDIENTS

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1 Cups Shortening 2 Cups sugar4 Eggs 6 Bananas4 Cups Flour 2 Tsp. Soda1 Pinch of Salt

DIRECTIONS

Mix all of the ingredients together. Cook in pre-heated oven at 2508 for 45min..

Banana-Nut BreadBANANA-NUT BREAD (from RELIEF SOCIETY),12-16-87

Bake a better banana bread than ever before!

INGREDIENTS

2 Cups QUICK MIX 1 Cup Mashed Bananas2/3 Cup Sugar 1 Tbs. Lemon Juice6 Tsp. Baking Soda 6 Tsp. Vanilla2 Eggs, Well Beaten 6 Cup Chopped Nuts6 Cup Butter milk

DIRECTIONS

Preheat oven to 3508F (1758C). Generously grease a 9" x 5" loaf pan. Combine quick mix, sugar and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well. Add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean. Let stand 5 minutes in pan. Remove from pan and cool on a wire rack. makes 1 loaf.

BEER BISCUITSBEER BISCUITS (05-86)

INGREDIENTS

1 1/2 Cups Beer 3 Cups Bisquick2 Tbs. Sugar

DIRECTIONS

Combine Sugar, Beer, Bisquick. Grease Muffin pans well. Fill 2/3 full. Bake 10 to 12 minutes at 400 Degrees F.

BUTTER CREAM FROSTING

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BUTTER CREAM FROSTING (from HERSHEY FOODS),10-5-86

INGREDIENTS

6 Tbs. Butter (softened) 1/3 Cup Milk1 Tsp. Vanilla 2 2/3 Cups conf. Sugar

1/3 Cup Cocoa (Light Flavor)1/2 Cup Cocoa (Medium Flavor)3/4 Cup Cocoa (Dark Flavor)

DIRECTIONS

Cream butter or margarine in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk/ beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. Makes about two cups frosting.

CARAMELCaramel (12-31-87)

INGREDIENTS

Milk Caramel3/4 Cup White Sugar 2 Tbs. Water1 Cup Karo Syrup 4 Tbs. (6 Stick) 3/4 Cup Evaporated Milk Butter or Marg.6 Tsp. Salt A few drops Vanilla flavorWell greased baking sheet with borders.

DIRECTIONS

Put the Sugar, water, and Karo syrup into a pot and on the stove at medium heat and stir. Wash the Sugar crystals down from the pot and the stirring paddle when the batch boils up for the first time. Stir in the butter or margarine. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Stir the caramel vigorously, touching all points of the bottom and sides of the pot every few seconds. This is to prevent the milk from scorching. It should take about 5 minutes for all the milk to be added to the batch. Continue boiling and stirring for another 10-12 minutes and take the batch from the fire.

Testing the Batch: Put a quart-sized saucepan in the sink and fill it with cold water. Keep the water running in a steady, small stream, into the pan and out into the sink and drain. It is important that the water keeps running at a constant temperature. Take a little bit of the caramel out of the pot with a tsp. and submerge it in cold water. After a few seconds, take the caramel off the spoon

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and try to roll it into a ball, keeping it submerged in the cold water. If it readily forms a ball and feels fairly firm, but not too hard, exactly as a finished piece of caramel should feel when cold, the batch is ready. This is called the medium ball stage of boiling.

If the caramel does not form a ball or feels too soft, as it probably will the first time you test it, put the batch back on the stove, heating and stirring thoroughly, for a few minutes. Then repeat the test and continue heating and testing until the batch is ready. If, for some reason, the batch has cooked too long, and the test shows a ball that is too firm, or even hard, simply add about 2 Tbs. of hot water to the batch, stir, boil up again, and test as before, until the caramel shows the right consistency, a fairly firm ball, in the cold water.

When the batch is ready, leave it off the stove after the test and stir in the salt and flavor. Pour the batch onto the well-greased baking sheet, spreading it about 6 inch thick. Put it into the refrigerator. Let it cool until firm. Then take it out of the tray and cut it into strips about 3/4 inch wide.

Use a long knife, cutting back and forth swiftly in a sawing motion. That way, it will cut easily and will not stick. Cut the strips into squares and wrap them individually in foil or waxed paper to prevent sticking, or else dip them in chocolate.

If the cooled caramel should not come out of the tray easily, reheat the bottom of the tray gently by holding it over a low flame on the stove for a moment. The caramel will come off the tray readily then. Turn the batch and lay it on a cutting board or baking sheet without borders and sprinkle both sides lightly with flour. If the caramel is not firm enough for cutting, put it back into the refrigerator until it is firm

CARROT CAKECARROT CAKE (from Champion Juicer),11-?-85

INGREDIENTS

2 Cups of Sugar 1 Cup of Milk1-1/2 Tsp. Cinnamon 4 Eggs1 Cup of Vegetable Oil 3 Cups White Flour2 Tsp. Baking Powder 2 Tsp. Baking Soda2 Tsp. Salt 2 Cups Grated Raw1 Cup Chopped Nuts Carrots

DIRECTIONS

Blend together sugar, oil and eggs. Sift together flour, baking powder, soda, cinnamon and salt. Add the dry ingredients alternately with the carrots and nuts

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to the egg mixture then mix well. Pour the batter into a well-greased 10 inch tube pan. Bake at 350F for about one hour or until the cake is done.

CARROT CAKE

CARROT CAKE (from CARROLL),01-21-86

INGREDIENTS

3 Cups of Brown Sugar 3 Eggs1-1/4 Liquid Shortening 1 Cup of drained1 Tsp. Vanilla crushed Pineapple2 Cups of Grated Carrot 1 Tsp. of Salt3 Cups of Flour 2 Tsp. of Soda1 Tsp. of Cinnamon 1 Cup of chopped nuts

DIRECTIONS

Stir all ingredients together in a large mixing bowl. Put into a buttered or greased cake pan. Bake in a preheated oven at 350F for about 1 hour and 15 minutes.

CHOCOLATE ZUCCHINI CAKE

1 Cup Cocoa 26 Tsp. Baking Powder 16 Tsp. Baking Soda1 Tsp. Salt 1 Tsp. Cinnamon3/4 Cup Butter 2 Cups Sugar2 Eggs 2 Tsp. Vanilla2 Tsp. Grated Orange Peel 2 Cups Coarsely Grated Zucchini1 cup Chopped Nuts 26 Cups Unsifted Flour1 cup Milk

DIRECTIONS:

Combine the flour, cocoa, baking powder, baking soda, salt, cinnamon, mix well and set aside.

Cream the butter and sugar. Add eggs and comb in vanilla and milk. Then mix in the zucchini.Mix with the dry ingredients above then add nuts and orange peel. bake for 1 hour at 3508.

CREAM CHEESE FROSTING

1/2 pound powdered sugar 1 eight ounce bar of cream

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1 Tsp. vanilla 1 can condensed milk

Mix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency.

CHELALEE ROLL

CHELALEE ROLL (from Wilma),12-8-85

INGREDIENTS

2 LB Box of Graham Crackers2 Bottles of Marchieno Cherries1 LB shelled Chopped Pecans1 Large Bag of Marshmallows1 LB of Raisins1 LB of Chopped Dates1 Can of Eagle Brand Milk no substitute5 LB of CoconutDrain the juice off of the cherries and save it to use later. Crumble the crackers up.

DIRECTIONS

Mix the cherries, raisins and dates. Add nuts and the eagle brand milk. Add graham crackers, the mixture will be dry add a little of the cherry juice until the mixture will be easy to roll, then add your marshmallows. Stir up real good. Spread half of your coconut on the table then take a small amount of the mixture in your hand and roll it into the coconut into a log. Roll quite a bit of coconut into it to keep it from being sticky and store in a cool place. It is best if aged about a week or so for the flavors to blend.

CHOCOLATE CAKECHOCOLATE CAKE (from WHO KNOWS),7-14-86

INGREDIENTS

3/4 Margarine 2 Cups of Sugar1 Tsp. Vanilla 2 Eggs12 Tbs. Cocoa (3/4 Cup) 1 3/4 Cup Flour3/4 Tsp. Baking Powder 3/4 Tsp. Baking Soda1/8 Tsp. Salt 1 3/4 Cups of Milk

DIRECTIONS

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Bake in pre-heated oven at 3508 until center springs back when pressed approximately 20 to 30 minutes.

CHOCOLATE CLUSTERSCHOCOLATE CLUSTERS (05-86)

INGREDIENTS

1/2 Lb. Dipping Chocolate 1/2 LB Spanish Peanutsor plain Chocolate Bars or Raisins

DIRECTIONS

Break the chocolate in several pieces. Melt in top of double boiler over warm water stirring occasionally until just melted. DO NOT OVER-HEAT. Keep water at 185 Degrees F. on the thermometer. Remove from heat but let remain over warm water. Add nuts. Cool slightly and drop from Tsp. onto sheet of waxed paper or greased pan and let remain until firm. Store in cool dry place. Makes 3 dozen.

CREAM FONDANTCREAM FONDANT (05-86)

INGREDIENTS

SINGLE DOUBLE4 Cups of Sugar 8 Cups of Sugar1 1/2 Cups of Milk 3 Cups of Milk2 Tbs. Corn Syrup 1/4 Cup Corn Syrup2 Tbs. Butter 1 Cube Butter1/2 Tsp. Salt 1 Tsp. Salt1/16 Tsp. Creme of Tarter 1/8 Tsp. Creme of Tarter

DIRECTIONS

Combine sugar, milk, syrup and half of the butter in a pan. Place over heat and stir constantly until mixture begins to boil. When the syrup explodes into a boil, stir Cream of Tarter into syrup. Keep boiling rapidly until fondant reaches soft ball stage. Drop the rest of the butter into hot syrup. Place tight cover on pan, and remove from the heat. Cool as rapidly as possible by sitting the pan in cold water, or any cold place. Let cool until mixture feels cold to the touch. Take out of pan onto platter or Pyrex cake pan and beat continuously. Mixture will be shinny and stiff. As beating continues mixture will become thinner and loose it's gloss. Continue beating until it thickens again. Add flavoring. Place in container and cover tightly to keep from drying out on top.

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CREAMY PRALINE PATTYCREAMY PRALINE,(RELIEF SOCIETY),12-16-87

INGREDIENTS

2 Cups Sugar 16 Tbs. Butter3/4 Tsp. Soda (Measure Exactly)2 Cups Pecan Halves 1 Cup Light Cream

DIRECTIONS

In deep 3 Quart saucepan, combine sugar and soda. Mix well with wooden spoon. Stir in cream carefully. Bring to boil over medium heat, stir occasionally. Reduce heat. Cook and stir to soft ball stage. Use both a candy thermometer and the cold water test. Remove from heat. Add butter, immediately. Add pecans. Beat mixture till thick. 2 to 3 minutes. Drop from metal spoon onto wax paper. (If necessary, add a little hot water).\

FLOUR TORTILLAS

FLOUR TORTILLAS (from MAKE A MIX),12-13-85

INGREDIENTS

2-1/2 CUPS TORTILLA MIX1/2 CUP FRESH MILKXXXXX VEGETABLE SHORTENING

DIRECTIONS

In a medium bowl, combine Tortilla Mix and mil,. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. On a lightly floured surface, roll out balls to a 9-inch circles. Preheat a griddle or large skillet to 365 F. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla and cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. Cover and keep warm. Makes 10 tortillas.

GRANOLA MIX

Serve with milk (no sugar) for breakfast or as a great afternoon snack by itself.

10 cups old-fashioned rolled oats 1-1/2 cups water1 cup wheat germ 1-1/2 cups vegetable

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3 teaspoons vanilla oil1/2 lb. shredded coconut 1/2 cup honey2 cups raw sunflower seeds 1/2 cup molasses1 cup sesame seeds 1-1/2 teaspoons salt3 cups shopped almonds, pecans, 2 teaspoons cinnamon walnuts or combination Raisins or other dried1-1/2 cups brown sugar, firmly packed fruits, if desired

Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" X 9" baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in an air-tight container. Label. Store in cool, dry place. Use within 6 months. Makes about 20 cups of GRANOLA MIX.

HAMBURGER NOODLE SKILLET

HAMBURGER NOODLE SKILLET (MAKE-A-MIX),01-12-86

INGREDIENTS

1 Pint Meat Sauce Mix, 2 Cups cooked Noodles2 C. Mixed Veg. W/Liquid 1 (8 oz.) seasoned Tomato sauce1/2 C. grated Cheddar 1 Tsp. chopped Parsley cheese

DIRECTIONS

In a medium skillet, combine Meat Sauce Mix, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook over medium heat about 10 to 15 minutes, stirring occasionally, until heated through. Sprinkle grated cheese and parsley on top. Do not stir. Cover and heat just long enough to melt cheese. Serve from skillet. Makes 4 to 6 servings.

HAMBURGER TRIO SKILLET

HAMBURGER TRIO SKILLET (MAKE A MIX),01-12-86

INGREDIENTS

1 Pint Meat Sauce Mix, 2 C. Cooked Rice1 (17 oz.) Corn 1/4 Tsp. Thyme1/2 C. chopped Green Pepper

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DIRECTIONS

Combine all ingredients in a medium skillet. Cover and cook over medium heat about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings.

Hot Chocolate Mix

HOT CHOCOLATE MIX (from RELIEF SOCIETY),12-16-87

THE CAMPERS FAVORITE!

INGREDIENTS

1 (25.6-oz.) Pkg. Instant 2 Cups Powdered sugar Nonfat Dry Milk 1 (16-oz.) Can Instant (10-2/3 Cups) Chocolate Drink Mix1 (6-oz.) Jar Powdered Non-Dairy Creamer

DIRECTIONS

Combine all ingredients in a large bowl. mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 17 Cups of HOT CHOCOLATE MIX.

HOT CHOCOLATE DRINK

Add 3 Tbs. HOT CHOCOLATE MIX, see above, to 1 Cup of hot water. Stir to dissolve. Makes 1 serving.

Hot TomalesHOT TOMALES (from Arizona),12-16-87

INGREDIENTS

Masa 6 Cup Lard3 Tsp. Salt 0 Tsp. Baking Powder1/3 to 6 Cup Water Corn HusksPork Roast Red ChiliGarlic Powder

DIRECTIONS

Soak corn husks in hot water and clean silks out. Boil Red chilies in water about 20 minutes. Put in blender mix 3 Tsp. Shortening, water, salt, and garlic powder. Put back on the stove and bring to a rolling boil and add flour if to thin. When

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done to proper consistency spread it on the corn husks: Spread on smooth side of corn husks. Put corn husk on palm of hand, wide end at palm small end at finger tips. Spread fingertips down. Put meat in the center of Masa. Fold into thirds, one section on the neat the other over the first section then fold over small top. Stand up in pan small folded side down. Put water in to keep from scorching or steam them until done approximately 15-30 minutes.

Meat Loaf

MEAT LOAF (FROM MIRACLE MAID),01-12-86

INGREDIENTS

2 Lb. Lean Ground Beef 2 Tbs. Dehydratedor Ground Chuck Onion Flakes2 Eggs 1/2 Tsp. Salt1 Cup Cracker Crumbs 1/4 Tsp. Pepper1 8 oz Can Tomato Sauce 1/4 Cup Real Butter or Corn Oil Margarine

DIRECTIONS

In a medium-sized mixing bowl, combine all of the ingredients except the butter. Knead mixture well. Butter a bread pan and put the Meat Loaf into the pan and cover with aluminum foil and cook in oven at 225F for 30-40 minutes or in the Lektro Maid with the cover on.

Meat Sauce Mix

MEAT SAUCE MIX (from MAKE A MIX),01-12-86

INGREDIENTS

1/4 Cup Veg. Shortening 4 Med. Onions, sliced3 Cloves Garlic, finely chopped or 3/8 Tsp. Instant Minced Garlic2 Cups chopped celery2-3 chopped carrots5 Lb. Lean Ground Beef5 Tsp. Salt1/2 Tsp. Pepper3 Tbs. Worcestershire sauce1 (14 oz.) Bottle Ketchup 1 (14 oz.) Bottle Hot Ketchup(I don't like the sweet taste the ketchup gives to it so I use 2 cans size 303 of tomato sauce instead of ketchup).

DIRECTIONS

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Melt the shortening in a large skillet over medium heat. Add the onions, garlic, celery and carrots. If desired. Sauté until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, and pepper; Worcestershire sauce, ketchup and "hot" ketchup (or tomato sauce). Cover and simmer 20 minutes. Drain excess fat and cool. Put into five 1 pint freezer containers, leaving 1/2 inch space at the top. Cut through mixture with a knife several times to remove air spaces. Seal and label the containers. Freeze. Use within 3 months. Makes about 5 pints of Meat Sauce Mix.

Meat Sauce Mix Makes

Speedy PizzaRanchers Sloppy JoesStuffed Hard RollsStuffed Green PeppersHamburger Trill SkilletHamburger Noodle SkilletLayered Casserole CompleteChili Con CarneTamale Pieor serve warm on hamburger buns.

Mexican Corn BreadMEXICAN CORN BREAD (from ?),2-11-86

INGREDIENTS

1 Cup Yellow Corn Meal2/3 Cup Sweet Milk6 Tsp. Soda6 Tsp. Salt1 Cup Yellow Cream Corn2 Eggs6 Cup Wesson Oil1 Cup Cheddar Cheese16 Cup Jalapeno Pepper

DIRECTIONS

Grate the Cheese. Mince the Jalapeno Peppers. Add Soda to the milk. Stir all of the ingredients together then bake in iron skillet for 40 minutes at 3508.\

Microwave FudgeMICROWAVE FUDGE(from REL. SOC.),12-16-87

INGREDIENTS

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1 LB (4 Cups) Powdered Sugar 0 LB (1 Stick) Butter or Margarine6 Cup Cocoa1 Tsp. Vanilla1/4 Cup Milk6 Cup Chopped Nuts

DIRECTIONS

Lightly grease 8" Square Pan and set aside. Place powdered sugar and cocoa in a medium sized-heat resistant, non-metallic mixing bowl. Stir to combine. Add milk, and butter to sugar-cocoa mixture. DO NOT STIR. Heat, uncovered, on FULL-POWER OR HIGH SETTING for 2-3 minutes until butter is melted. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared pan and refrigerate for 1 hour before cutting and serving. Best if left overnight before cutting. Makes 2 to 3 dozen squares.

Million $ FudgeMILLION DOLLAR FUDGE (05-86)

INGREDIENTS

40 Cups of Sugar6 Tbs. Butter1 Evaporated Milk, Lg. Can1 Bag of Marshmallows1 12 oz PKG. Chocolate2 Cups of chopped Nuts

DIRECTIONS

Boil sugar, butter, and milk until soft ball stage (240F.). Mix chips and marshmallows until creamy. Pour onto waxed paper or a greased pan.

Mock Coconut PieMock Coconut Pie (from More Make-a-Mix),11-22-87

INGREDIENTS

6 Cup Sugar6 Tsp. Baking Powderor 8 Pkg. Sweet-N-Low2 Cup Skim Milk4 Eggs1/4 Cup Diet Margarine1 Tsp. Vanilla

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6 Cup All Purpose Flour1 Spaghetti Squash (4 Cups) 2 Tsp. Coconut Flavoring

DIRECTIONS

Cook Spaghetti Squash, spray Pam into 2 pie plates. Put squash in pie plate. Blend everything else, then pour over squash. Bake at 350F for one hour.

To cook squash in microwave, cut in half. Put in dish with 1/4 Cup water, cut side up, cover with saran wrap cook for 10 minutes.

Cut pie into 8 servings each slice counts as Vegetable, 1/4 Protein, 1/4 Milk, 1/4 fat.

Morning Glory Muffins

MORNING GLORY MUFFINS (from CARROLL),01-21-86

INGREDIENTS

2 Cups of Flour1 Cup of white Sugar2 Tsp. of Baking Soda2 Tsp. of Cinnamon1/2 Tsp. of Salt2 Cups grated Carrots1/2 Cup of Raisins1/2 Cup Walnuts1/2 Cup of Coconut1 Grated Apple3 Eggs1 Cup of Salad Oil2 Tsp. Vanilla

DIRECTIONS

Mix ingredients in order that they come on the ingredient list above. Bake at 350F for 20 Minutes in Muffin Pans!

Peanut Brittle

PEANUT BRITTLE Frank Matthew’s favorite candy (from Wilma),12-8-85

INGREDIENTS

3 Cups of Sugar

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1 Cup of White Corn Syrup1 Cup of Water1 Lb. Raw Spanish Peanuts2 Table Spoons of Butter1 Teaspoon of Salt1 Table Spoon of Soda

DIRECTIONS

Cook the Sugar and corn syrup water until it gets to the 'HARD-BALL STAGE'. Then add the peanuts and continue to cook until the mixture turns a GOLDEN BROWN. Drop in the butter and Salt. Turn off the fire then stir in the soda. Then put out on a Pam or greased cookie pan.

Wait until cool and then break into pieces and put into a dry baggy and tie it off to keep the moisture out to prevent them from getting sticky and sticking together in the package during storage.

Peanut Butter KissPEANUT BUTTER KISSES (from RELIEF SOCIETY),12-16-87

INGREDIENTS

1 Cup Peanut Butter1 Cup Honey2 Cups Powdered Milk

DIRECTIONS

Mix together. Blend well. Roll into rolls about 1 inch thick. Cut about 1 inch lengths. Roll in decorative colored candies.

Pecan PiePecan Pie ,10-5-86

INGREDIENTS

1 Cup light Corn Syrup1 Cup Brown Sugar3 Eggs1 Pinch of Salt1 1/2 Cup Nuts1 Tsp. Vanilla

DIRECTIONS

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Mix the corn syrup and the brown sugar well. Stir in the rest of the ingredients and pour into pie shells. Bake in preheated oven at 350F for 45 to 55 minutes.

Pecan PiePECAN PIE (from Easy as Pie),8-26-88

INGREDIENTS

3/4 Cup Dark Brown Sugar Packed2/3 Cup DARK Corn Syrup6 Tbs. Unsalted Butter, Melted1 Tsp. Lemon Juice1 Tbs. Unsulfured Molasses1/4 Tsp. Salt1 Tsp. Vanilla Extract1 Prebaked 9-Inch1 Cup Pecans, HalvedPie Shell Made with3 EggsWhole Wheat Pastry

DIRECTIONS

Pecan Pie is the prototype of the Southern Classic "transparent pie:" A variation on the Chess Pie which is rich in eggs,, butter, sugar, and another local specialty - pecans. This recipe contains brown sugar and molasses, traditional Southern sweeteners, as well as corn syrup, a late comer to Chess pie filling. The touch of lemon cuts the sugar and eliminates the cloying taste often associated with pecan pie.

If the sweetness of this pie has always put you off, try the Pecan-Cranberry variation that follows; the tartness of the berries gives a delightful sweet sour balance to the pie. Or try using a variety of nuts; each will flavor the pie differently--peanuts, black walnuts, or macadamia nuts, for example. Northern Vermont cooks replace the corn syrup with maple syrup, for their won flavor variation. This pie makes an attractive presentation when baked in a tart pan and served free-standing.

Advance preparation: The partially prebaked pastry shell can be prepared ahead and frozen: Absolutely no pastry tastes as good after freezing as it does freshly baked. After this disclaimer, I must also add that freezing baked goods can be a great time-saver as well as a convenience when you are entertaining. you can freeze baked and unbaked pies, pie fillings, and pie crusts. Fruit, berry, and mince pies and tarts are the most successful candidates, along with most individually shaped, pastry-wrapped hors d'oeuvre. Pumpkin, squash, and certain types of chiffon pies will freeze successfully, as well. Opinion is divided

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about cream and custard pies, since their fillings can separate on freezing; I prefer not to freeze them. Be sure, when freezing pies to be baked or reheated in the oven, that you use a metal pie plate or one that you are sure can go from freezer to oven. Pies and pie shells should be wrapped airtight in heavy-duty aluminum foil or freezer-weight plastic or coated paper or heavy-duty polyethylene bags, but not the type supermarket fruit is packaged in; these are too thin. To protect pies, pie shells, and individual pastries from being poked or dented on the freezer shelf, wrap them airtight in foil or plastic bag, then store in a protective plastic or cardboard box (waxed is best), appropriately labeled.

FREEZING DO'S AND DON'TS

-Do not top pies with meringue before freezing; do not freeze meringue at all unless baked stiff, because freezing toughens whipped egg whites.

-Do not cut steam vents in top crusts or fruit pies to be frozen before baking. -Do not glaze tops of fruit pies to be frozen before baking.

-Do not freeze custard or cream pies unless so specified in the recipe.

-Do not freeze cream cheese unless it is to be used in combination with other ingredients; freezing makes it grainy.

-Do freeze: MoussesEggs (separate and freeze yolks and whites; or beat whole eggs with

pinch of salt or sugar and freeze in ice cube trays; 1 cube = 1 egg)MilkButter or margarineCreamFlourSugarBrown Sugar (to prevent lumps).Nuts, whole or choppedCrumbs (cookie, cake, cracker, etc.)Hard CheesesPie crusts, baked or partially baked or raw (in lumps of dough or rolled

into rounds or shaped into pie plates)Fruit pies and tarts, baked or unbakedDeep-Dish pie or cobbler fruit mixturesSavory pot pie mixtures (in freezer-to-oven containers; to use, thaw or not

as you wish, add top crust, bake)

-You can refreeze empty baked or partially baked pie shells.

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Because of the high sugar content, pecan pie will keep well at room temperature. It can be prepared ahead of serving, but be aware that the crust will soften on standing longer than a day.

Special equipment: 9-Inch pie plate (or 9-10 inch tart pan with removable bottom); mixing bowl and whisk or electric mixer; stainless steel knife.

Baking time: Partially prebaked pastry shell: 425F for 20 to 25 minutes with pie weights. Filled pie: 400F for 20 to 25 Minutes.

Quantity: One 9-Inch pie. 1. Preheat the oven to 425F. Prepare the pastry.

THE PASTRYWhole Wheat Pastry

Quantity: One 2-Crust 9-Inch Pie.1 Cup all-purpose Flour1 Cup Whole Wheat Pastry or All Purpose Flour3/4 Tsp. Salt6 Cup Unsalted Butter, CHILL3 Tbs. Veg Shortening CHILL1 Egg Yolk5 to 6 Tbs. Ice water as neededOptional sweetener: 2 Tbs. Granulated Sugar

BASIC PREPARATION TECHNIQUE1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two cross-cutting table knives.

2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry.

3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball.

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Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.).

Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F.

. To prepare the filling, measure the brown sugar into the bowl of an electric mixer and beat with the eggs until well blended and free of lumps. Add the melted butter, corn syrup, molasses, lemon juice, vanilla, and salt. Beat well.

3. Put the filling into the prepared pastry shell and arrange the halved nuts over the top--either carefully positioned in concentric circles or simply scattered at random. Bake the pie in the center of the preheated oven for 20 to 30 minutes, or until a stainless steel knife stuck into the center comes out clean. cool on a wire rack. Serve at room temperature, topped by vanilla ice cream or slightly sweetened whipped cream.

VARIATIONSCranberry-Pecan Pie. Prepare Pecan Pie but add 3/4 cup coarsely chopped fresh or frozen cranberries and use only 3/4 cup pecan halves.

Black Walnut Pie. Prepare Pecan Pie but replace the Pecans with 1 cup chopped black walnuts, and use light corn syrup instead of dark.

Hawaiian Macadamia Nut Pie. Prepare pecan Pie but replace the pecans with 1 cup unsalted macadamia nuts, coarsely chopped.

Peanut Pie. Add 6 cup fine-chopped or ground peanuts to the pastry, and replace the pecans with peanuts as follows: Coarsely chop 6 cup dry roasted, lightly salted peanuts and add to the filling mixture. Sprinkle an additional 1 cup of dry roasted, lightly salted peanuts, whole, over the top of the filled pie before baking. (NOTE: Peanut pie can be made with either dark or light corn syrup.)

Pie PastryTHE PASTRY (from Easy as Pie),8-26-88

INGREDIENTSWhole Wheat Pie Pastry

Quantity: One 2-Crust 9-Inch Pie.

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1 Cup all-purpose Flour 1 Cup Whole Wheat Pastry or3/4 Tsp. Salt All Purpose Flour6 Cup Unsalted Butter, CHILL 3 Tbs. Veg Shortening CHILL1 Egg Yolk 5 to 6 Tbs. Ice water as neededOptional sweetener: 2 Tbs. Granulated Sugar

BASIC PREPARATION TECHNIQUE1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two cross-cutting table knives.

2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry.

3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.).

Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F.

Pizza DoughPIZZA DOUGH (easy as pie),2-2-88

INGREDIENTS

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DOUGH FOR PIZZA

2 Pkgs. granular dry yeast (1/4 oz. each)1 C warm water1 Tbs. sugar1 Tsp. salt1 Tbs. Veg oil2 3/4 to 3 C all-purpose flour

POORMAN FRUIT CAKEPOORMAN FRUIT CAKE (10-5-86)

INGREDIENTS

1 Cup Shortening3 Cups Sugar1 1/2 Tsp. Salt1 Tsp. Nutmeg4 Tbs. Cocoa Powder1 Tsp. Cinnamon1 Tsp. Allspice1 Tsp. Cloves4 Cups Flour3 Tsp. Baking Soda4 Eggs6 Cups Apple Sauce

OPTIONAL INGREDIENTSDatesNutsRaisinsCherries

Candied Fruit

DIRECTIONS

Mix all the ingredients together including the optional ingredients that you wish to include in the cake. Bake at 350F for approximately 30 to 40 minutes until it springs back when pressed in the center. Let cool and slice and serve.

Quick MixQUICK MIX (from RELIEF SOCIETY),12-16-87

The most versatile of all mixes!

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INGREDIENTS

86 Cups All Purpose Flour 1 Tsp. Baking Soda1 Tbs. Baking Powder 16 Cups Instant1 Tbs. Salt Non-Fat Dry Milk20 Cups Vegetable 2 Tsp. Cream of Tartar Shortening

DIRECTIONS

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry Place. Use within 10 to 12 weeks. Makes about 13 Cups of QUICK MIX

PUMPKIN PIE (DIET)1 Cup canned pumpkin2 Teaspoons sugar substitute (Equal)1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1/4 teaspoon ginger2 Eggs beaten (or 1/2 Cup Egg Substitute)3/4 Cup cold water1 Tablespoon cornstarch1/3 Cup non-fat dry milk crystals1/4 teaspoon salt

DIRECTIONS

Mix dry ingredients in large bowl. Beat pumpkin, eggs and water together. Add dry ingredients, stir until blended. Pour into eight-inch pie pan and bake in 400 degree oven 50-60 minutes until done.

REGULAR ZUCCHINI CAKE1/2 cup milk3 eggs well beaten1 cup Wesson oil2 cups sugar2 cups grated squash2 teaspoons vanilla3 cups flour1 teaspoon salt1 teaspoon baking powder

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1 teaspoon baking soda3/4 teaspoon nutmeg3 teaspoons cinnamonCombine the salt, flour, baking powder, baking soda, nutmeg and cinnamon then set aside.

Mix the oil, sugar, eggs, squash and vanilla. add the dry ingredients above plus the milk and mix well.Bake at 350 degrees for 45 minutes.

Cream Cheese Frosting

1 pound powdered sugar1 eight ounce bar of cream cheese1 teaspoon vanilla1 can condensed milkMix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency.

PEGGY'S RAISIN PECAN PIE

1/2 cup soft butter 1-1/2 cups sugar3 eggs 1 cup raisins1 cup pecans 1/4 tsp. of cloves1/4 tsp. allspice 1/4 tsp. cinnamon(1 tsp. mixed spices) optional 2 tbs. vinegar1 tsp. vanilla

Cream together the sugar and butter, then add the rest of the ingredients listed above. NOTE: 1 TSP. OF MIXED SPICES MAY BE USED IN PLACE OF THE CLOVES, ALLSPICE, AND CINNAMON IF DESIRED. Pour all ingredients together into an unbaked pie shell.

Bake at 400F for 10 minutes, then reduce the heat to 300F and bake for 30 minutes. Cover top with foil to keep it from getting too brown.

RESEE CUPS (from Linda),12-14-87

INGREDIENTS

16 Cup Peanut Butter 2 Cubes Butter1 Lb. Powdered Sugar 16 Cup Crushed1 Vat of Dipping Chocolate Graham Crackers

DIRECTIONS

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Stir the above ingredients together then dip into melted chocolate and serve when the chocolate is cooled off.

Sopaipilla Mix

SOPAIPILLA MIX (from MORE MAKE-A-MIX),11-22-87

INGREDIENTS

7 Cups All Purpose Flour 8 Tsp. Baking Powder4 Tbs. Salt 1/4 Cup Veg. Shortening4 Tbs. granulated Sugar

NOTE: DO NOT USE SELF RISING FLOUR! IF YOU DO USE SELF RISING FLOUR IT ALREADY HAS SALT AND BAKING POWDER IN IT.

DIRECTIONS

In a large bowl, combine flour, sugar, salt and baking powder. Stir with bread mixer or a wire whisk until blended. Use a pastry blender, a heavy-duty bread mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 8 cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. use within 10 to 12 weeks. Makes 10 cups SOPIAPILLA MIX.

SPAGHETTI SQUASH

CUT ONE SQUASH IN HALF AND BAKE ONE HOUR AT 350-375F. WHEN OPENED THE INTERIOR LOOKS LIKE SPAGHETTI. IT MAY BE EATEN AS A SALAD. SEASON WITH SALT, PEPPER AND BUTTER. OR, IT CAN BE SERVED WITH SPAGHETTI SAUCE FOR A DELIGHTFUL DIET SPAGHETTI MEAL.

SPINACH DIP (From Steve Petrus),?-11-85

INGREDIENTS

1 Pound container of Sour Cream2-8 Ounce packages of frozen Chopped Spinach1 Can of Water Chestnuts1 Box of KNORRS Leek Soup Mix

DIRECTIONS

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Thaw the Spinach in a plate in the Micro Wave and pour off the excess water from the ice on it. Then stir all of the above ingredients together and serve chilled. Keep refrigerated.

SUKIYAKISUKIYAKI (from U of A),03-86

INGREDIENTS

1 1/2 Lb.. Lean Round Steak 1/2 Lb. Mushrooms, thin sliced1 small celery, sliced (or one 4 oz. can sliced mushrooms1 Green Onions, 1" pieces drained)2 Onions thinly sliced 2 Tbs. Sugar1/3 Cup Soy Sauce 1 Chicken Bouillon Cube1/2 Cup Hot Water 3 Cups Spinach Leaves3 Cups of hot cooked Rice

DIRECTIONS

Cut round steak across the grain into very thin slices. Heat heavy skillet, grease lightly and brown meat well. Add Mushrooms, Green Onions, Celery, Onions, Sugar, Soy Sauce, Bullion Cube, and Hot Water; mix well.

Simmer, stirring often until vegetables are barely tender; add spinach leaves; cook 5 minutes. Serve in ring of hot rice on heated platter. Makes 4 servings.

Japanese Sukiyaki offers a new idea in foreign cooking that is easy to prepare and serve, as well as inviting to the diner. It combines round steak, mushrooms, celery, onions, and spinach in a most delicious sauce, served on a fluffy bed of rice.

TAPIOCA PUDDING

INGREDIENTS

6 Tbs. Minute Tapioca 1/4 Tsp. Salt10 Tbs. Sugar 4 Cups of Milk2 Egg Yolk 2 Egg White1 1/2 Tsp. Vanilla

DIRECTIONS

Mix Tapioca, salt, 6 tablespoons of sugar, milk, and yolk in a pan. Let stand five minutes. Beat egg white until foamy; gradually beat in 4 tablespoons of sugar, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly six to eight minutes. Gradually add to beaten white,

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stirring quickly just until blended. Stir in vanilla. Cool for minimum of 20 minutes and for flavors to mix sufficiently cover and chill 4-8 hours. Makes about 6-8 bowl servings.

TORTILLA MIX (from MAKE A MIX),12-13-85

INGREDIENTS

8 cups all-purpose flour4 tablespoons salt1 tablespoon baking powder1-1/4 cups vegetable shortening

DIRECTIONS

In a large bowl, combine flour, salt and baking powder. stir with a wire whisk blended. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. store in a cool dry place. Use within 10 to 12 weeks. Makes about 10 cups tortilla mix. Flour tortillas 2-1/2 cups tortilla mix 1/2 cup fresh milk vegetable shortening in a medium bowl, combine tortilla mix and milk. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. Roll balls of dough in your hands, coating each ball with shortening. on a lightly floured surface, roll out balls to a 9-inch circles. preheat a griddle or large skillet to 365 f. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. cover, keep warm. Makes 10 tortillas.

TurtlesTURTLES (12-31-87)

INGREDIENTS

3/4 Cup White Sugar 2 Tbs. Water1 Cup Karo Syrup 4 Tbs. or 6 stick3/4 Cup Evaporated Milk Margarine6 Tsp. Salt A few drops of Vanilla3 - 4 Cups Chopped Pecans Flavoring.Dipping Chocolate Baking sheet with Borders.

DIRECTIONS

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Make one batch of Caramel, but cook only to the soft ball stage (the caramel should form a soft ball when tested under cold water). Add the salt and flavor when it is ready, and leave it in the pot to cool slightly.

Spread as many of the pecans as possible on the baking sheet with borders, quite densely and not less than 6 inch thick. Pour small amounts of caramel onto the nuts with a teaspoon. Do not make these drops of caramel larger than quarter, or the finished turtles will be too large and do not set them to close to each other, or the caramel will run together. If the caramel in the pot gets to thick for spooning, stir and reheat it gently. When the caramel on the pecans have cooled, lift the turtles centers out with your dipping fork and set them aside, caramel side up! Push the pecans together and add more pecans if necessary to make an even surface and spoon more caramel onto the pecans. Repeat this procedure until all of the caramel is used up. Dip the turtle centers in dipping chocolate so that the finished pieces will have caramel on the bottom.

One batch of Caramel will make eight to nine dozen turtle centers. If you do not wish to use the entire batch of Caramel for the turtles put the pot with the remaining caramel onto the stove with medium heat, stir constantly and bring it to the medium ball stage, BE CAREFUL NOT TO OVER-COOK! Then pour the Caramel onto a well greased baking sheet and proceed as with caramel recipe.

ZUCCHINI BREAD (from CHRISTY BEALS),01-21-86

INGREDIENTS

3 Eggs 1/4 Tsp. Baking Powder1 Cup Oil 1 Tsp. Soda2 Cups Brown Sugar 1-1/4 Tsp. Salt3 Cups of Flour 3 Tsp. Cinnamon3 Tsp. Vanilla 2 Cups of grated1-2 Cups of Nuts and peeled Zucchini

DIRECTIONS

Mix all ingredients together blending well. Pour into buttered or greased bread pans. Bake in pre-heated oven at 350F for 1 hour. Let cool in pans on wire rack.

PUMPKIN CAKE

FROM Family Home Evening 3-7-94

INGREDIENTS

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Page 28: My Recipes

UPDATED: 4/11/2023 OUR RECIPES

1 Large Can Pumpkin1 Cake Mix (White or Yellow)1 Cube of Butter1 Cup of chipped nuts1 9 X 13 cake pan

DIRECTIONS

Mix pumpkin as directed for pie. Pour into buttered cake pan. Cut the butter into chips and lay on top of the pumpkin mix. Sprinkle the cake mix dry on top of the pumpkin and butter chips. Sprinkle chopped nuts on top of the cake mix. Bake at 350 degrees for 1 hour. Let cool and serve with whipped cream topping.

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