|
First three are from the book the rest
are more favorites from my collection.
Carrot Cookies
2 eggs, ½ cup butter, ½
cup Crisco, ¾ cup Sugar, 1 cup cooked carrots
(mashed), 2 cups flour, 2 tsp. baking powder, ½ tsp.
salt, ¾ cup coconut (optional).
Set butter out to soften. Peel and cook the carrots and set aside to
cool and mash. Cream the shortening, butter, sugar, eggs and cooled mashed
carrots together. Mix together the flour, salt and baking powder. Add the
creamed mixture. Stir in the coconut and mix well. Drop by teaspoons full onto a
lightly greased cookie sheet and bake at 400° for 8 to 10
minutes. When cooled slightly, spread on orange glaze.
Orange
Glaze
2½ Tbsp. softened butter, 1½ cups powdered sugar, 1½
Tbsp. freshly squeezed orange juice and 2 tsp. grated orange peel.
Combine all ingredients and mix well. Spread onto
slightly cooled cookies.
Slow Cooked Drip Beef Sandwich
3 to 4 lbs. chuck or rump roast, 1 Tbsp. garlic salt, ½
Tbsp. oregano, ¾ Tbsp. savory salt and 2 beef bouillon cubes.
Trim most of the fat from the beef. Put beef in
Dutch oven or other deep kettle. Fill half full with water as to barely cover
the beef. Add the seasonings. Cover and simmer slowly on top of the stove for
approximately 8 hours. When cooked, shred the beef and serve on deli buns of
your choice. If preferred, strain the liquid from the beef and serve on the side
or drizzle a small amount onto the sandwich. Use sparingly as the sauce is
rather salty.
Rich Cookies and Cream Candy
2 cups crushed Oreo cookies with white filling, 1 -
18oz. pkg. white baking chocolate, 1 - 14 oz. can sweetened condensed milk and
1/8
tsp. salt.
Combine the baking chips, condensed milk and salt
in a saucepan, over low heat, stirring until chocolate is melted. Remove from
heat and add crushed Oreos. Pour into an 8 inch square pan that has been lined
with foil. Chill in refrigerator until firm. Cut into squares of your choice and
serve at room temperature.
Twinkie cake
1 box Twinkies, 1 lg. can drained crushed pineapple, 3 bananas, 2 small boxes
instant vanilla pudding, 1 lg. tub Cool Whip, pecans, maraschino cherries.
Slice Twinkies length wise, placing cream side up in a 9 x 13 pan.
Spread pineapple on top of Twinkies. Slice bananas on top of pineapple.
Prepare pudding and pour over all. Spread Cool Whip over top and garnish
with nuts and cherries.
Spinach and Artichoke dip
1 14 oz. can artichoke hearts. drained and chopped finely, 1 pkg. of 10 oz.
frozen chopped spinach, thawed and drained, 3/4 cup freshly grated parmesan
cheese, 3/4 cup mayonnaise, 1/2 cup mozzarella cheese, 1/2 tsp. garlic powder.
Preheat oven to 350. Mix all ingredients together until well blended.
Spoon into a greased 9 inch baking dish and bake for 20 minutes or until heated
through. Great served with tortilla chips, crackers, or fresh vegetables.
I like to add extra mozzarella, and parmesan for creaminess, and extra
garlic.
Beer and sour cream cake
3/4 cup real butter, softened at room temperature, 1 1/2 cups granulated sugar, 3 eggs, 1 1/2 tsp. vanilla
extract, 2 cups sour cream, 3 cups all-purpose flour, un-sifted, 1/2 tsp. baking
powder, 1 1/2 tsp baking soda, 1/8 tsp. salt and 3/4 cup of beer.
Combine and set aside, 3/4 cups walnuts, chopped, 3/4 cup chocolate
chips, 1/2 cup granulated sugar, and 4 tbs. cinnamon.
Preheat oven to 350 degrees. Grease and flour a tube pan.
Cream butter and sugar until creamy and fluffy. Add eggs one at a time
and blend well. Add vanilla and sour cream blending until creamy.
Add flour, baking powder, baking soda, salt and beer, mixing until well blended.
Pour batter into tube pan, alternating with the nut- chip mixture you
set aside earlier, or if you prefer you can add the nut-chip mixture to the
entire batter. Bake for 50 to 60 minutes, or until an inserted wooden
skewer comes out clean.
Sugar and spice Blend
2 Tbs. light brown sugar, 2 Tbs. ground cinnamon, 4 tsp. dried ground ginger,
1 tsp. ground nutmeg, 1/2 tsp. ground cloves, and 1/2 tsp. ground cardamom.
This blend can be used for making spiced nuts, breads, rolls butter vegetables,
fruits, or anything you would like to use it for. This look very cute in a
small jar and decorated to give as a gift.
Sugar and spice nuts
3/4 c. sugar, 1 Tbs. sugar and spice blend, 3/4 tsp. salt, 1 egg white, 1
Tbs. water, 1 lb. pecan halves. Combine the sugar , spice blend, salt, and
set aside. Beat the egg white and water until foamy or dry, until there is
no liquid remaining. Add the nuts and stir to coat evenly. Add the
coated nuts to the spice blend, and coat evenly. Put on buttered 15 x 10
jelly roll pan in a single layer. Bake at 275 degrees for 50 to 55
minutes. Spread immediately unto waxed paper, in a single layer and cool
completely. Keep in tightly sealed container. May substitute almonds
or walnut halves for the pecans.
White Chili---Texas style
Cook 4 large chicken breasts, cool and slice into very thin strips, and set
aside. Saute' together the following ingredients until the onions are
clear and the excess liquid form the chilies is almost gone.---1 medium white
onion, finely chopped, 1 or 2 cans jalapeno peppers, chopped, 4 cans
chopped green chilies, the 4-5 oz. size. In a large pot, combine and
cook together the sauted' ingredients, the 4 large cooked chicken breast strips,
4 -15.8 oz cans great northern beans, drained, and 5 to 6 cans of 14 oz.
size chicken broth. Add to the pot, 1 tsp. chili powder, 1 tsp. garlic
salt, 1 tsp. cumin, 1 tsp oregano, and 1 tsp. white pepper. Simmer at least 45 minutes so the spices will blend and the chicken strips will
tenderize. Adjust the cooking time a little longer for more tender
chicken. Before serving, if you prefer, you can shred any large
chunks of chicken. If you prefer a little thicker chili, remove a cup of
broth, let cool, and add 1 to 2 tsp. corn starch to the broth, stirring until
dissolved. Slowly pour back into chili, stirring constantly to prevent
lumps and cook another 10 minutes, or adjust your cooking time to your desired
thickness. Serve in festive bowls and top with shredded jack cheese, and
sour cream, with tortilla chips on the side. If you want to
cool this chili down, omit the jalapeno peppers, or add more jalapeno
peppers to spice it up. I omit the jalapeno peppers altogether, and
serve them on the side. This is a big hit at our Christmas parties.
|