|
The
Country Inn French Toast: Salado, Texas
(submitted
by Margie Idar)
4 Eggs
2/3 Cup Orange Juice
1/3 Cup Milk
1/2 Tsp. Vanilla
1/4 Tsp. Nutmeg
Lay
slices of bread in a cookie sheet with sides. Pour mixture over the
bread. Can be refrigerated over night if you wish. Before baking, transfer
into another pan in which you have melted 1/2 cup butter or margarine.
Be sure the pan is covered with the butter to prevent sticking. Also
before baking, sprinkle with @1/2 cup sliced or slivered almonds. Then
bake at 400 degrees for about 25-30 minutes until the top edges are
browned. Before serving sprinkle with powdered sugar. Can be served
with a little waffle syrup. It was served with bacon or sausage, and
fruit. This will coat about 8 pieces french bread sliced about 5/8
inch thick. |
| Neiman-Marcus
Chocolate Chip Cookies
(submitted
by Jennifer Pruett)
2 Cups Butter
4 Cups Flour
2 Tsp. Soda
2 Cups Sugar
5 Cups Blended Oatmeal
24 oz. Chocolate Chips
2 Cups Brown Sugar
1 Tsp. Salt
18 oz. Hershey Bar (grated)
4 Eggs
2 Tsp. Baking Powder
2 Tsp. Vanilla
3 Cups Chopped Nuts (your choice)
Measure
oatmeal and blend in a blender to a fine powder. Cream the butter and
both sugars. Add eggs and vanilla; mix together with flour, oatmeal,
salt, baking powder, and soda. Add chocolate chips, Hershey Bar and
nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies. |
| Cream
of Coconut Cake
(submitted
by Sybil Willey)
Cake
1 Package White Cake Mix (of course I used French Vanilla)
1 Cup Sweetened Coconut
1 (15 1/2 oz) Can Cream of Coconut such as Coco Lopez
Prepare
cake mix according to package directions.... adding the coconut to the
batter. Bake in greased and floured 13x9 in pan. When done, remove from
oven and punch deep holes in the cake. Pour the cream of coconut SLOWLY
into the holes and around the top of the cake a little at a time, allowing
it to soak in a little each time (be sure to stir it up.... if it has
separated). Let sit about 5 minutes or just until warm before icing.
Icing
1 (9 oz) Carton Frozen Whipped Topping...thawed
1 Cup Sweetened Coconut
2 Tablespoons Coconut Liqueur such as Cocoribe (optional..I've not had it with this)
Mix
well. Spread over cake, sprinkle coconut on top, and refrigerate. |
| Pecan
Pie Cake
(submitted
by Sybil Willey)
1 Box Yellow Cake Mix
1/2 Cup (1 stick) Butter, melted
4 Eggs
1 1/2 Cups Light Corn Syrup
1/2 Cup Firmly Packed Brown Sugar
1 Teaspoon Vanilla
2 Cups Chopped Pecans
Heat oven to 325 Degrees.
Place
cake mix, melted butter, and 1 egg in large bowl. Beat on low until
well blended, about 30 seconds. Measure out 2/3 cup of the batter and
set aside. Spread remaining batter in ungreased 9 by 13 pan.
Bake
in 325 oven 15 minutes or until top lightly browns and puffs up. Remove
to wire rack and cool 10 minutes.
Place
reserve batter in large bowl along with corn syrup, remaining 3 eggs
and vanilla, beat on low speed 1 minute, stop mixer and scrape down
the bowl. Beat on medium speed until well combined, about a minute.
Fold in the pecans. Pour the mixture over the warm cake, gently smooth
out evenly over cake.
Bake
in 325 oven for 40-50 min or until edges are browned but middle is still
soft, do not over bake. Remove and cool for 30 min before serving. May
serve with vanilla ice cream if desired. |
| Strawberry
Delight
(submitted
by Sybil Willey)
2 Cups Crushed Pretzels
3/4 cup Melted Oleo
3 Tbls. Sugar
Mix above ingredients and press into a 9-13 pan. Bake 8 Minutes in 400
Degree oven and let cool
1 - 8 oz Cream Cheese
1 large Cool Whip( 12 - 16 oz)
1 Cup Sugar Mix and spread over cool crust
1 6 oz Strawberry Jello
2 10 oz Pkg Frozen Strawberries
2 Cups boiling water
Pour
water over Jello and add frozen strawberries. Chill in the refrigerator
until it just starts to jell, then pour this over the 2nd layer above.
Return to refrigerator. Enjoy!!! |
| Apple
Denise
(submitted
by Sybil Willey)
3 Red Delicious Apples, sliced and peeled
2 Cans Crescent Rolls
Roll 2 slices of apple in crescent roll ( like pig in a blanket). Lay
in a greased 9X13 cake pan
Bring
to a boil in a medium saucepan:
2 Sticks of Oleo
1 1/2 Cups Sugar
1 Tsp. Cinnamon
Pour over rolls. Pour one 12 oz can of Mountain Dew over all. Bake at
350 for 25-30
Minutes
I baked mine 30 min and this is so good. My apples were big so I only
used 2 1/2 apples. |
| 7
Layer Salad
(submitted
by Sybil Willey)
1 Head of Lettuce
1/2 Cup Celery - chopped
1/2 Cup Green Pepper - chopped
1 Small Onion - chopped
8 Slices Bacon - fried crisp and crumbled
1 Pkg. Frozen Peas - thawed and uncooked
2 Cups Mayonnaise (Miracle Whip)
2 Tbls. Sugar
8 oz Grated Cheddar Cheese
Layer
lettuce, celery, pepper,onions, peas. Spread mayo over top like a frosting.
Sprinkle sugar over it; Then cheese; Then bacon. Cover and refrigerate
overnight. |
| Homestyle
Cranberry Sauce
(submitted
by Jill Prado - Ernst & Young)
Mix
together:
1 Lb. Crushed Cranberries (I use a cuisinart or a blender)
2 Cup Sugar
1 Small Can Crushed Pineapple
Chill
for one hour. Then add:
1 Cup Chopped Apple
1 Cup Chopped Celery
1 Cup Chopped Nuts
1 Box of Red Jello dissolved in 1Cup Hot Water (I use cranberry flavored)
Chill
to Set
I usually
make it the night before. |
| Bread
Pudding with Custard Whiskey Sauce
(submitted
by Sidney Capshaw)
Bread
Pudding
8 Large Croissants, torn into small pieces (may use 1 16oz. loaf French bread)
4 Cups Milk
3 Large Eggs, lightly beaten
2 Cups Sugar
1 Cup Pecans, toasted
1 1/2 Tbls. Vanilla
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
Custard
Whiskey Sauce:
1 Cup Sugar
1/2 Cup Butter or Margarine
1/2 Cup Half and Half
2 Tbls Whiskey or 1/2 Tsp. Vanilla
Place
the croissants (day old) in a lightly greased 13x9-inch pan. Pour milk
over bread, and let stand 10 minutes. Blend mixture well, using hands.
Stir eggs and next 5 ingredients into bread mixture. Bake at 325 degrees
for 40-45 minutes or until firm. Serve with custard sauce.
To
make custard sauce: Bring the sugar, butter or margarine, and half and
half to a boil in a heavy saucepan over medium heat, stirring until
sugar dissolves. Reduce heat, and simmer 5 minutes. Cool; stir in whiskey
or vanilla. If you use a loaf of French bread, bake at 325 degrees for
55 minutes or until firm. Delicious! |
| KFC
Honey BBQ Strips
(submitted
by Jennifer Pruett via CopyKat.com)
Strips
2 Lbs. Boneless, Skinless Chicken Strips
2 3/4 Cups Flour
1 Tsp. Salt
1 Tsp. Fresh Ground Pepper
1 Cup Buttermilk Vegetable Oil (for deep frying)
Preparation:
Mix flour, salt and pepper in bowl and set aside. Place buttermilk in
separate bowl. Heat oil for frying and dip chicken strips in flour then
in buttermilk and then finally flour again. Place in hot oil, the temperature
of the oil should be 375. Never over crowd chicken strips, fry until
lightly golden brown. Remove strips and drain.
BBQ
Sauce
1 Cup Hickory Smoke BBQ Sauce (Heinz)
1/4 Cup Water
2 Tbls. Honey
1 Tbls. Catsup
1 Tsp. Liquid Smoke
Place all above ingredients in a small sauce pan mix thoroughly and
simmer on low heat stirring frequently for 20 minutes. After cooking
for 20 minutes. Let sauce cool slightly, dip one chicken breast strip
in sauce at a time and place in a baking pan that has been sprayed lightly
with a none stick spray. Place in a preheated oven at 350 and bake for
20 minutes. Serve with your favorite side dishes or pack up a few things
and have a picnic in the back yard. Makes 6 strips. |
| La
Madeleine Strawberries Romanov
(submitted
by Jennifer Pruett via CopyKat.com)
1 Lb. or 2 Pints of Strawberries
1/2 Pint Heavy Whipping Cream
2 Tbls. Powdered Sugar
4 Tbls. Brandy
Preparation:
Wash
strawberries, and cut the tops off. Let strawberries drain. Mix together
heavy whipping cream, powdered sugar, and the brandy. Beat with a mixer
until this becomes thick. Place strawberries into glasses and spoon
over the sauce. Makes 3 to 4 servings. |
| Olive
Garden Alfredo Sauce
(submitted
by Jennifer Pruett via CopyKat.com)
1 Pint of Heavy Cream
1 Stick of Butter
1/2 - 3/4 Cup Parmesan cheese
1 Tsp. Garlic powder
Preparation: In a saucepan combine butter and heavy cream. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 - 20 minutes on low. You may wish to season
with a little salt and pepper. I have done this with half and half,
but we prefer the heavy cream. But I wouldn't try it with plain milk.
We finally figured out how to get that great taste.... let the sauce
simmer as long as you can! |
| Olive
Garden Salad Dressing
(submitted
by Jennifer Pruett via CopyKat.com)
1/2 Cup Mayonnaise
1/3 Cup White Vinegar
1 Tsp. Vegetable Oil
2 Tbls. Corn Syrup
2 Tbls. Parmesan Cheese
2 Tbls. Romano Cheese
1/4 Tsp. Garlic Salt - or 1 Clove of Garlic minced
1/2 Tsp. Italian Seasoning
1/2 Tsp. Parsley Flakes
1 Tbls. Lemon Juice
Sugar (optional)
Preparation:
Mix all ingredients in a blender until well mixed. If this is a little
to tart for your own personal tastes please add a little sugar. |
| Olive
Garden Sangria
(submitted
by Jennifer Pruett via CopyKat.com)
1.5 Liters Soleo Red Table Wine
10 oz Grenadine
16 oz Cranberry Juice Cocktail
12 oz Sweet Vermouth
10 oz Sugar Water (5 oz sugar diluted)
Strawberries
Oranges
Crushed ice
Preparation:
This makes a gallon. Mix all ingredients except for ice. Pour sangria
in glass and then add ice. Make sure there is fruit in every glass. |
| Olive
Garden's Raspberry Mousse Cheesecake
(submitted
by Jennifer Pruett via CopyKat.com)
Raspberry
Mousse
1 1/2 Tsp. Gelatin
1 1/2 Tbls. Cold Water
1/2 C. Raspberry Preserves
2 Tbls. Sugar
1 Cup Heavy Whipping Cream
Filling
1 Lb. Cream cheese - softened
1/2 Cup Sugar
2 Eggs
1/2 Tsp. Vanilla
1 9" Chocolate Crumb Crust - prepared
PREPARATION:
Filling
Preheat
oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric
mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour
into prepared crust. Place on baking sheet and bake for 25 minutes.
Cool to refrigerated temperature.
Mousse
Sprinkle
gelatin over cold water, stir and let stand 1 minute. Micro on HIGH
for 30 seconds or until gelatin is completely dissolved. (Or heat on
stove with 1 additional tablespoon of water.) Combine gelatin with preserves.
Chill 10 minutes.
Cream
Whip
cream until soft peaks form. Add 2 tablespoon sugar and continue whipping
until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse
and set aside. Refrigerate remainder of cream for topping. Gently fold
raspberry mixture into measured whipped cream. Spread raspberry mousse
on top of chilled cheesecake, mounding slightly in the center. Chill
1 hour before serving. To serve, cut cheesecake into 6 servings and
top each piece with a dollop of reserved whipped cream. |
| Pappasito's
Queso
(submitted
by Jennifer Pruett via CopyKat.com)
Note:
This is a simple to prepare Queso dip, that you are sure to enjoy !
If you can find Land O'Lakes processed American cheese, I think you
will find it to be the closest.
1 1/2 Lb. Processed Cheese (NOT Velveeta)
4-5 oz Can Green Chilies with Liquid
1 Tbls. Minced Garlic (type in jar)
1/2 Cup Diced Onion
1/3 Cup Whole Milk
1/2 Cup Diced Ripe Tomatoes ( discard seeds)
1/4 Tsp. Garlic Salt
Preparation:
Melt cheese with milk and stir until blended. Add chills with liquid,
garlic, onion, and stir until onions and transparent. Remove from heat
and add tomatoes before serving. |
| Red
Lobster Cheddar Bay Biscuits #1
(submitted
by Jennifer Pruett via CopyKat.com)
2 Cups Bisquick
1/2 Cup Cold Water
3/4 Cup Grated Sharp Cheddar Cheese
1/4 Cup Butter
1 Tsp. Parsley Flakes
1/2 Tsp. Garlic Powder
1/2 Tsp. Italian Seasoning
Preparation: Preheat oven to 450 degrees. Mix together baking mix, cold
water, and grated cheese. Roll out biscuits in a floured surface. Biscuits
should be approximately one inch thick. Cut biscuits with a cutter,
and place onto an ungreased baking dish. Melt butter and seasonings
together. Brush with the butter and spices and bake for 8 to 10 minutes. |
| Oriental
Salad
(submitted
by Susan Waldman - St. Luke's Episcopal Hospital)
Salad
4 1/2 Cups(1 medium head) Shredded Red or Green Cabbage. Red is prettiest.
5 Green Onions, thinly sliced (including tops)
1 (11 oz) Can of Vacuum-packed Whole Kernel Corn, drained
1 (9 oz) Pkg. Frozen Sweet Peas in a Pouch, cooked and drained
1 (4.5 oz) Jar Sliced Mushrooms, un-drained
Dressing
1 (3 oz) Pkg. Instant Oriental Noodles with Chicken Flavor Seasoning Packet. Ex: Raman
1/4 Cup Tarragon Vinegar
1/4 Cup Oil
3 Tbls. Sugar
1/2 Tsp. Pepper
1/2 Cup Slivered Toasted Almonds
2 Tbls. Toasted Sesame Seeds
In a
large bowl, combine all salad ingredients. In a small bowl, combine
contents of seasoning packet from noodles, vinegar, oil, sugar and pepper:
blend well. Pour dressing over salad: toss to coat. Refrigerate at least
2 hours to chill
Break
noodles into 3/4 inch pieces. Before serving, stir noodles, almonds
and sesame seeds into salad. Store in refrigerator. |
| Baby
Doe's Beer Cheese Soup
(submitted
by Jennifer Pruett via Dallas Morning News)
2 1/2 Cups Whole Milk
1/2 Cup Processed Cheese Spread such as Cheez Whiz
2 Tbls. Cornstarch
1/2 Cup Cold Water
1 Tsp. Granulated Chicken Bouillon
1 Tsp. Red Pepper Sauce
1 Tsp. Worcestershire Sauce
1/3 Cup Beer
In heavy
saucepan, heat milk over low heat until warm. Add cheese and stir with
wire whisk until melted.
In small
bowl, mix cornstarch and cold water.
Stir
into cheese mixture and continue stirring until thickened. Add bouillon,
red pepper sauce and Worcestershire sauce; stir well. Strain soup through
fine sieve to remove lumps.
Add beer;
heat through but do not boil. Makes 4 servings. |
| Applesauce
Cake with Vanilla Icing
(submitted
by Jennifer Pruett)
1/2 Cup Raisins (optional)
1 (1-Lb.) Box of Yellow Cake Mix
3/4 Tsp. Ground Cinnamon
1/3 Tsp. Ground Cloves
1/2 Tsp. Baking Soda
1 1/2 Tbls. Corn Oil
1/4 Cup Water
1/2 Cup Applesauce
1 Can Prepared Vanilla Icing
Preheat
oven to 325 degrees. Soak raisins in hot water for 10 minutes. Combine
dry cake mix, cinnamon, cloves, baking soda, corn oil and 1/4 Cup water
in a mixing bowl. Beat at medium speed 3 minutes. Scrape down bowl,
add applesauce and beat at a low speed 3 minutes, scraping down bowl
once during beating.
Drain
water off raisins and add raisins to batter. Pour enough batter into
each of 2 greased and floured cake pans to reach 3/4 way to top. Bake
60 to 90 minutes, or until toothpick or tester inserted in center comes
out clean. Cut each cake into 8 to 10 slices, Top with icing when cooled.
Makes 10 servings. |
| Cinnamon-Apple
Breakfast Quesadillas
(submitted
by Jennifer Pruett)
2 (6 Inch) Flour Tortillas
1/2 Cup Chunky Applesauce, divided
1 Tbls. Cinnamon-Sugar, divided
1/4 Cup Shredded Monterey Jack Cheese
2 Tbls. Vanilla Yogurt
Preheat
oven to 400 degrees. Place 1 tortilla on an ungreased baking sheet.
Spread half applesauce over tortilla; reserve half for garnish. Sprinkle
half of cinnamon-sugar over applesauce. Top with cheese and 2nd tortilla.
Sprinkle remaining cinnamon-sugar on top. Bake 6 to 8 minutes or until
golden brown. Cool 2 minutes. Cut into quarters and serve with reserved
applesauce and vanilla yogurt. Makes 4 to 6 servings. |
| Christmas
Day Casserole
(submitted
by Jacque Forsyth - St. Luke's Episcopal Hospital)
2 Regular Pie Shells
1 Lb. Sausage, cooked and crumbled
1 1/2 Cups Shredded Swiss Cheese
1/2 Cup Chopped Green Pepper
2 Tbls. Chopped Onion
4 Eggs, lightly beaten
1 Cup Cream (light or whipping)
Prebake
pie shells at 400 degrees for 10 minutes. Sprinkle shells with sausage
and cheese. Mix green pepper, onion, eggs and cream. Add salt and pepper
to taste. Pour into pie shells and bake at 350 degrees for 40 to 45
minutes. Let cool 10 minutes then serve. |
| Craisin
Salad
(submitted
by Susan Waldman - St. Luke's Episcopal Hospital)
1 Head of Romaine Lettuce, torn into pieces
1/2 Cups Roasted Pecans (pieces or halves)
1 Pkg. Craisins
1 Pkg. Feta Cheese - crumbled
Dressing
1 Pkg. Good Seasoning Zesty Italian
1/4 Cup Balsamic Vinegar
3 Tsp. Water
1/2 Cup Olive Oil
1 Tsp. Fresh Chopped Garlic
1 Tsp. Sugar
Or
use Brianna's Blush Wine Vinaigrette
Dressing: (The one with the Strawberry on the front) |
| Pepperoni
Pizza Twist
(submitted
by Jennifer Pruett)
1 Pkg. (3.5 oz.) Pepperoni, sliced and diced
1 Can (3.25 oz.) Pitted Ripe Olives, drained and chopped
2 Tbls. Snipped Fresh Parsley
1/2 Cup Shredded Mozzarella Cheese
2 Tbls. All-purpose Flour
1 Garlic Clove, pressed
2 Pkgs. (11 oz. each) French Bread Dough, refrigerated
1 Egg
1 Tsp. Italian Season Mix
2 Tbls. Parmesan Cheese, fresh grated
Preheat
oven to 375. Combine pepperoni, olives, parsley, mozzarella cheese,
flour, and garlic. Mix well.
Place
bread dough, seam sides up on pizza stone or cutting board. Using knife
(serrated works well), slice each loaf lengthwise, end to end, cutting
halfway through to the center of the loaf; spread open flat. Lightly
sprinkle some additional flour evenly over dough. Roll dough crosswise
to a 4 inch width, creating a well down the center of each loaf.
Spoon
pepperoni mix down center of each loaf. Gather up edges over filling,
pinching firmly to seal. Place loves, seam sides down in a "X"
pattern on pizza stone or cookie sheet. Crisscross ends of dough to
form a large "Figure 8", keeping ends of dough 1 inch from
edge of cookie sheet or pizza stone and leaving two 1 1/2 inch openings
in center of twist.
Separate
egg (discard yolk). Beat egg white and seasoning mix; lightly brush
over dough. Using serrated bread knife, cut a 3 inch slit in each of
the top crossover sections of the twist to reveal filling.
Grate
parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown.
Cool 10 minutes. |
| Apple
Bundles
(submitted
by Jennifer Pruett)
2 Medium Granny Smith Apples
1 Pkg. (11 oz.) Bread Sticks, refrigerated
1 Medium Orange
1 Tbls. Butter or Margarine, melted
1/2 Cup Sugar
1/2 Tsp. Cinnamon
Preheat
oven to 375. Peel, core and slice apples.
Unroll
dough; separate at perforations to form 12 strips. Place 3-4 apple slices
at the end of each strip and roll up. Arrange bundles in casserole dish
or other deep dish.
Zest
orange to measure 1 Tsp. zest; set aside. Juice orange to measure 1/3
Cup juice; pour juice into bottom of dish, but NOT over pastries. Brush
melted butter over pastries.
Mix
zest, sugar, and cinnamon; sprinkle over pastries. Bake 25-30 minutes
or until golden brown. |
| German
Chocolate Snack Cake
(submitted
by Jennifer Pruett)
1 Pkg. (18.25 oz.) German Chocolate Cake Mix
4 Large Eggs, divided
1/2 Cup Pecans, chopped and toasted
1/2 Cup Butter or Margarine, melted
1 Pkg. (16 oz.) Powdered Sugar
1 Pkg. (8 oz.) Cream Cheese, softened
Ice Cream or Whipped Topping
Preheat
oven to 300. Stir together cake mix, 1 egg, pecans, and butter. Press
mixture into bottom of lightly greased 13x9 pan. Beat sugar, cream cheese,
and remaining 3 eggs at medium speed with an electric mixer until creamy.
Spoon powdered sugar mixture over batter in pan. Bake 1 hour. Cool and
cut into squares. Serve with Ice Cream or Whipped Topping. |
Double
Chocolate Cherry Dessert Pizza
(submitted
by Jennifer Pruett)
1 Pkg. (18 oz.) Chocolate Chip Cookie Dough, refrigerated
2 Pkgs. (1 oz. each) Unsweetened Chocolate Flavor, pre-melted
1 Pkg. (8 oz.) Cream Cheese, softened
1/4 Cup Powdered Sugar
1 Tbls. Milk
1/2 Tsp. Almond Extract
1 Container (8 oz.) Whipped Topping, divided
1 Can (21 oz.) Cherry Pie Filling
1/4 Cup Sliced Almonds, toasted
Icing Decorator
Preheat
oven to 350. Crumble cookie dough into batter bowl. Add chocolate flavor;
stir until thoroughly blended.
Shape
cookie dough into a ball in center of a pizza stone or cutting board.
Using lightly floured roller, roll out dough to an 11 1/2 inch circle,
about 1/4 inch thick. Bake 12-14 minutes or until edges of cookie are
set and center is no longer moist (Cookie will be soft. Do not over-bake).
Cool 10 minutes. Carefully loosen cookie from cookie sheet. Continue
to fully cool.
Mix
cream cheese, powdered sugar, milk, and almond extract until well blended.
Fill Icing Decorator with whipped topping. Fold remaining whipped topping
into cream cheese mixture.
Spread
cream cheese mixture over cooled cookie to within 1/2 inch of edge.
Spoon pie filling over cream cheese. Pipe 16 rosettes evenly around
outside edge. Garnish with any remaining whipped topping. Sprinkle with
almonds. Refrigerate 2 hours. |
|
Monkey
Bread #1
(submitted
by Susan Pruett)
2 Cans of Biscuits (this was before the day of Grands)
1/3 Cup Sugar
1 Cup Brown Sugar (packed)
2 Tbls. Cinnamon
1/2 Cup Butter (1 Stick)
Cut
biscuits into fourths, roll in mixture of cinnamon & regular sugar.
Put in bundt pan. Melt butter & brown sugar and pour over biscuits.
Bake 30 minutes @ 350 degrees. Cool & turn onto a plate.
|
|
Monkey
Bread #2
(submitted
by Susan Pruett)
2 Cans of Biscuits (this was before the day of Grands)
1/2 Pint Whipping Cream
1 Cup Light Brown Sugar
1 Cup Pecans or other nuts (chopped)
Mix
first three together in 9x12 pan. Snip biscuits into fourths and drop
in pan. Coat all sides and level out. Bake 25-30 minutes at 400 degrees.
Invert onto platter or serving tray (make sure it is big enough and
has some side as it will be gooey). |
| Scottish
Shortbread Cookies
(submitted
by Debbie Szuluk)
1 Lb Butter
2 Egg Yolks
1 1/2 Cups Sugar
5 Cups All Purpose Flour
Cream butter until smooth then gradually beat in sugar. Fold in egg yolks, then add flour. Knead in bowl until
consistency of pie dough. Pat dough into 1/2 inch thick and cut 1 inch strips, then cut into 1 inch pieces the diagonal.
Bake on ungreased cookie sheet at 325 degrees until light brown. |
Potato
Chip Cookies
(submitted
by Jennifer Pruett)
1 Cup Shortening
1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Crushed Potato Chips
2 Eggs
2 Cups Flour
1 Tsp Vanilla
1 Tsp Baking Soda
3/4 Cup Chopped Walnuts
Preheat oven to 350 degrees. Blend shortening, brown sugar, white sugar and eggs until creamy. Add remaining
ingredients and mix well. Drop by spoonful onto lightly greased cookie sheet. Flatten with fork (dipped in hot water).
Bake for 10 to 15 minutes or until brown. |
Apricot
Delight Pie
(submitted
by Jennifer Pruett)
1 Large Can Apricots
2 Cups Powdered Sugar
2 1/2 Sticks Oleo
1 Cup Coarsely Chopped Pecans
1/2 Pint Whipping Cream (whipped).....Cool Whip could work
2 Eggs
1 8oz Pkg Vanilla Wafers (use to make wafer crust).....or use Keeblers pre-made vanilla wafer crust
Melt oleo and powdered sugar in heavy saucepan. Add eggs one at a time. Cook over low heat, stirring until
thickened. Let cool and spoon over crumb pastry. Place apricots on top, cut side down. Add nuts and whipped cream.
Store in ice box. You can freeze pie and thaw when ready to use. |
Apple
Dump Cake
(submitted
by Jennifer Pruett)
1 Can of Apple Pie Filling (Comstock is best)
1 Can of Crushed Pineapple (do NOT drain liquid)
1 Box Yellow Cake Mix
2 Sticks Real Butter (salted)
Preheat oven to 350 degrees. In an 8/12 x 11 x 2 baking dish mix together apple pie filling and pineapple. Spread cake
mix (dry) on top of mixture and spread evenly. CUt butter into pats and place around on top of cake mix. Bake for
45 minutes to 1 hour. Top should be golden brown when done. |
Red
Lobster Cheddar Bay Biscuits #2
(submitted
by Jennifer Pruett via CopyKat.com)
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Butter or Margarine (melted)
1/4 Tsp Garlic Powder
Heat over to 450 degrees. Mix bisquick, milk and cheese until soft dough forms. Drop spoonfuls on ungreased cookie
sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before
removing from cookie sheet. |
Banana
Pudding
(submitted
by Susan Pruett)
2 Bags Pepperidge Farm Chessman Cookies
6-8 Bananas (sliced)
2 Cups Milk
1 (5oz) Box French Vanilla Pudding Mix
1 (8oz) Package Cream Cheese (softened)
1 (14oz) Sweetened Condensed Milk
1 (12oz) Frozen Whipped Cream
Line bottom of 13x9x2 pan with 1 bag of cookies and layer bananas on top. In a bowl, combine milk and pudding mix
and blend with hand mixer. In 2nd bowl, mix condensed milk and cream cheese until smooth. Fold whipped cream into
cream cheese mixture and add to pudding. Stir well and pour into pan over bananas. Cover with 2nd package of
cookies. Refrigerate and serve. |
Pound
Cake
(submitted
by Sybil Willey)
3 Cups Sugar
3 Cups Flour
1/2 Tsp Baking Powder
2 Sticks Butter (room temp)
1/2 Cup Crisco
1 Cup Milk
5 Eggs
1/2 Tsp Vanilla
Dash of Salt
Mix flour (sifted), baking powder, and salt in bowl. Mix sugar, butter, crisco, and vanilla in batter bowl. Beat
with mixer and add eggs one at a time. Add flour mixture and milk to batter, alternating while beating continues.
Bake in bundt pan at 350 degrees for 1 1/2 hours. |
Pie
Crust
(submitted
by Sybil Willey)
3/4 Cup Flour
Dash of Salt
Water
Crisco
4 Sheets of Wax Paper
Sift flour into bowl with dash of salt. Add crisco and cut with wire whisk. Add water slowly while stirring until dough
forms. Pat into cake patti. Dust 2 sheets of wax paper with some flour. Cover patti with other 2 sheets and roll out
with rolling pin until bigger than pie pan. Flip over into pan and settle. Cut and fold edges. Poke fork holes in baking
crust without pie mix or freeze for later. Bake 15 minutes at 425 degrees until golden. |
Pie
Meringue
(submitted
by Sybil Willey)
1/2 Cup Water
6 Tbls Sugar
3 Egg Whites
1 Tbls Corn Starch
Mix water, sugar and starch in a small pot on high, stirring constantly until it clears up some. Remove from heat and
set aside to cool. Put egg whites in mixer on medium high until frothy and add meringue mix while mixing on high until
good peaks form. |
Chocolate
Cream Pie
(submitted
by Sybil Willey)
1 Cup Sugar
3 Tbls Flour
3 Tbls Coco
1 1/2 Cups Milk
3 Egg Yolks
1 Tsp Vanilla
1/2 Stick Oleo
Combine sugar, flour and coco in microwave safe bowl. Stir and add milk. Whisk and cook in microwave 4-5 minutes.
Add yolks and mix, whisk and cook in microwave another 5 minutes. Add oleo and vanilla and whisk again. Pour
filling into baked pie shell. Fold Meringue slowly on top, sealing against shell. Bake in oven 4 minutes at 450 degrees.
Turn pie and bake another 3 minutes.
To make Yolks - separate eggs. Add dash of salt to yolks and whisk. |
Coconut
Cream Pie
(submitted
by Sybil Willey)
1 Cup Sugar
3 Tbls Flour
1 Cup Shaved Coconut
1 1/2 Cups Milk
3 Egg Yolks
1 Tsp Vanilla
1/2 Stick Oleo
Yellow Food Color
Combine sugar and flour in microwave safe bowl. Stir and add milk. Whisk and cook in microwave 4-5 minutes. Add
yolks and mix, whisk and cook in microwave another 5 minutes. Add oleo, vanilla and one drop yellow food color and
whisk again. Add shaved coconut and pour filling into baked pie shell. Fold Meringue slowly on top, sealing against
shell. Sprinkle shaved coconut on top. Bake in oven 4 minutes at 450 degrees. Turn pie and bake another 3
minutes.
To make Yolks - separate eggs. Add dash of salt to yolks and whisk. |
Lemon
Meringue Pie
(submitted
by Jennifer Pruett)
1 (14oz) Can Eagle Brand Condensed Milk
1/2 Cup Lemon Juice
2 Egg Yolks
1 Tsp Grated Lemon Rind or 1/4 Tsp Lemon Extract
Preheat oven to 325 degrees. In mixing bowl, combine Eagle Brand, lemon juice, egg yolks, and lemon rind (or extract).
Stir until mixture thickens. Pour into chilled crumb crust or pie shell. Fold Meringue on top. Bake 12-15 minutes or
until Meringue is lightly browned. Cool. |
Lemon
Squares
(submitted
by Jacque Forsyth)
2 Cups Flour
1 Cup Butter
1/2 Cup Powdered Sugar
1/2 Tsp Salt
6 Tbls Flour
6 Tbls Lemon Juice
4 Eggs
2 Cups Sugar
1 Grated Lemon Rind
Cream together 2 cups flour, butter, powdered sugar, and salt. Spread in bottom of 9.13 pan. Bake for 15-20 minutes
at 350 degrees.
Beat 6 Tbls flour, lemon juice, eggs, sugar and grated lemon rind. Pour over baked shell and bake for another 20-25
minutes at 350 degrees or until set. Sprinkle with powdered sugar. Cool completely (important) and cut into 1 inch
squares. |
Marcelen's
Sugar Cookies
(submitted
by Jennifer Pruett)
Cream Together:
4 Sticks Real Butter
2 Cups Powdered Sugar
2 Cups Granulated Sugar
Add:
2 Cups Vegetable Oil
4 Eggs
3 Tsp Vanilla
Gradually Add:
8 Cups Flour
2 Tsp Baking Soda
2 Tsp Cream of Tarter
2 Tsp Salt
Measure level spoonfuls and roll into balls. Place on ungreased cookie sheet and flatten with glass bottom dipped in
sugar. (can use colored sugar. Also can be rolled into strips and shaped into candy canes before flattening). Bake at
375 degrees for 8-10 minutes. |
