(updated November 22, 2004)
Family Favorites
Just in time for the holidays.
If you have a recipe to share send it to me and I will post it.
Cookies Cakes Pies Deserts Beef Chicken Pork Fish Casseroles Side dishes
(Makes about 5 dozen)
Bake at 375 for 10-15 minutes
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2 sticks butter or margarine |
1 cup brown sugar |
|
1cup sugar |
1c very drained crushed pineapple |
|
2 eggs beat well |
4 cups flour |
|
2 teaspoons baking powder |
1/2 teaspoon salt |
|
1/2 teaspoon baking soda |
1/2 cup chopped walnuts |
|
1 teaspoon vanilla |
1 teaspoon brandy (optional) |
|
1 teaspoon almond extract |
1 teaspoon pineapple juice |
Drain pineapple well. Reserve juice for later.
Cream butter and sugars. Add eggs, beat well. Add the rest of the ingredients adding flour last.
Drop by level tablespoon on to baking sheet. Bake at 375 for 10-15 minutes
Frosting
Mix confectionary sugar with mild, brandy and lemon extract or any extract you like or just leave plain.
(makes about 5 or 6 dozen)
Bake at 350 for 10-15 minutes (Do not over bake)
|
3 sticks margarine (softened) |
1 1/2 cups sugar |
|
3 eggs |
2 teaspoons vanilla |
|
1/2 cup sour cream |
3 1/2 teaspoons baking powder |
|
5 cups flour |
chocolate chips |
Mix all ingredients except chocolate chips adding flour last
Add chocolate chips
Roll into walnut size balls and place on cookie sheet
Bake at 350 for 10-15 minute or just very lightly brown on bottom. Do Not Over bake or they will be hard. They harden as they cool.
Frosting
Confectionary sugar and milk
Sometimes I just dip the cookies in colored sugar before I bake them
(Makes about 2 1/2 dozen)
Bake at 375 for 8-9 minutes
| 1 1/4 cup margarine(2 1/2 sticks) | 3/4 cup brown sugar firmly packed |
| 1/2 cup sugar | 1 egg |
| 1 teaspoon vanilla | 1 1/2 cups flour |
| 1 teaspoon baking soda | 1 teaspoon salt (optional) |
| 1/4 teaspoon nutmeg (optional) | 3 cups uncooked oatmeal |
| 1 teaspoon cinnamon | 1 cup raisins |
Bake 375 for 15-20 minutes
| Cookie Ingredients | Filling ingredients |
| 4 sticks margarine | 1 lb ground walnuts |
| 4 cups flour | 1/2 teaspoon lemon juice |
| 1/2 pint sour cream (8 oz) | 1 1/2 cups sugar |
| 3 egg yolks | 3 egg whites |
Mix eggs, margarine and sour cream add flour, mix until smooth.
roll into small balls size of a walnut.
Refrigerate overnight or at least 4 hours.
Roll balls in a mixture of 1/2 powder sugar and 1/2 granulated sugar
Roll each ball with rolling pin into 3-4 in circles
Place 1 teaspoon of filling mixture in center of circle and roll into crescent shape.
Place on well greased cookie sheet and bake 15-20 minutes
Bake at 375 for 10 minutes
| 1/2 cup butter | 1 cup sugar |
| 2 eggs | 1 teaspoon vanilla |
| 2 1/2 cups flour | 1/2 teaspoon salt |
| 2 1/2 teaspoons baking powder |
cream butter and sugar
add well beaten eggs and vanilla
add dry ingredients
Chill, roll out on well floured board
cut out and sprinkle with granulated sugar
bake on greased cookie sheet about 10 minutes
(makes 250 cookies)
Bake at 350 for 10-12 minutes
| 6 1/2 cups flour | 1 teaspoon cinnamon |
| 1 teaspoon ground clover | 1 teaspoon allspice |
| 1 teaspoon nutmeg | 1 cup cocoa |
| 2 cups milk | 3 teaspoons baking powder |
| 1 teaspoon baking soda | 2 cups sugar |
| 1 cup vegtable oil | 3/4 cups Chocolate chips (optional) |
| 3/4 cups walnuts (optional) |
Mix all dry ingredients
Mix in milk and oil
add chocolate chips or nuts if you desire
roll in walnut size balls and bake at 530 for 10-12 minutes
cool and glaze with confectionary sugar and water if you desire
(makes 18 3 inch cookies)
Bake at 375 for 8-10 minutes
| 3/4 cups (1 1/2 sticks) unsalted butter softened | 3/4 cup sugar |
| 3 tablespoons milk | 2 teaspoons vanilla |
| 2 teaspoons baking powder | 2 cups flour |
| 1/4 sugar mixed with 1 tablespoon pumpkin pie spice |
cream butter and sugar until fluffy
beat in milk and vanilla
at low speed beat in baking powder, then flour one cup at a time
divide dough in half chill
roll each half to 12 inch round cut with cutters and sprinkle with half of sugar mixture
bake at 375 for 8-10 minutes until edges are light brown
DO NOT REROLL
Bake at 375 for 15 minutes
| 1 1/2 cup butter | 1 cup sugar |
| 2 eggs | 4 cups flour |
| pinch salt | 2 teaspoons vanilla |
| 2 teaspoons almond extract | 3 cups chopped almonds |
Mix ingredients and roll into log shapes
bake at 375 for 15 minutes
cool - roll in powdered sugar
(makes 6 dozen)
Bake at 32 for 18-25 minutes
| 2 cups flour | 2 cups finely chopped pecans |
| 1/4 cup sugar | 1 cup sweet cream butter softened |
| 1 teaspoon vanilla | powdered sugar |
combine all ingredients except powder sugar mix well
roll 1 tablespoon dough into balls
bake until lightly brown on bottom about 18-25 minutes
roll in powdered sugar serve warm or cold
Bake at 350 for about 1 hour in large loaf pan
| 2 cups flour | 1 teaspoon baking powder |
| 1 teaspoon baking soda | 1/2 teaspoon salt |
| 1/2 cup finely chopped walnuts | 1 1/4 cups sugar |
| 1 teaspoon cinnamon | 1/2 cup butter |
| 2 eggs | 1 cup mashed bananas |
| 1/2 cup sour cream | 1/2 teaspoon vanilla |
Bake at 350 for 50-55 minutes
| 1/4 lb butter or margarine | 1 cup sugar |
| 2 cups flour | 8 oz. sour cream |
| 2 eggs | 1 teaspoon baking soda |
| 1 teaspoon baking powder | 1 teaspoon vanilla |
| 1 cup brown sugar | cinnamon to taste |
| 1/2 cup chopped walnuts |
combine nuts, cinnamon, and brown sugar
cream butter and sugar
add flour, sour cream, eggs, baking soda, baking powder, vanilla
stir in nut mixture
pour into bunt pan and bake at 350 for 50-55 minutes
no bake unless you bake the angel food cake!
| 1 store bought or homemade angel food cake | 1 can crushed pineapple |
| 1 small vanilla instant pudding | 1 pint heavy cream |
one baked pie shell
| 1 baked pie shell | strawberry pie filling |
| 3oz cream cheese | 1/2 cup confectionary sugar |
| 1/4 teaspoon vanilla | 1/2 pint heavy cream |
bake pie shell and fill with pie filling
combine cream cheese, confectionary sugar and vanilla, mix well
add heavy cream, beat until thick
top pie and refridgerate
No bake
| 1 cup flour | 1 stick butter or margarine |
| 1/2 - 3/4 cup chopped walnuts or pecans | 6 oz cream cheese |
| 1 cup confectionary sugar | 1 cup cool whip and to top |
| 2 packs chocolate (or your favorite) pudding | 3 cups milk |
| 2 small jello (any flavor) | 2 cups boiling water |
| 8 oz cream cheese | 1 large cool whip |
| 1 large can crushed pineapple drained | mandarin oranges (as many as you like) drained |
dissolve Jello in boiling water
cream together cream cheese, cool whip
combine all ingredients
refridgerate stirring occasionally for 45 minutes to 1 hour to mix the fruit through
Bake at 400 for 25 minutes
| 1 lb ground beef | 1 large onion |
| salt to taste | 1 cup shredded cheddar cheese |
| 1/2 cups bisquick | 1 cup milk |
| 2 eggs |
heat oven to 400 and grease pie plate
brown beef and onion- drain
put beef in pie plate, sprinkle salt and cheese on top
mix remaining ingredients together and pour on top of pie
bake at 400 25 minutes
|
1 big package frozen meatballs |
Barbeque sauce |
| 2 small cans of chunk pineapple |
Put meatballs in crockpot and coat with barbeque sauce add pineapple
Warm until heated and ready to serve
(makes 4 servings)
From : http://www.thedailyrecipe.com
| 2 tablespoons butter |
1 large yellow onion |
| 2 cloves garlic (minced) | 1 pound bonless chicken thighs |
| 1 cup low sodium chicken broth | 1 (10 oz) package of frozen mixed vegetables |
| 1/2 teaspoon dried sage | 1/2 teaspoon dried thyme |
| 1 1/2 cup self rising flour | 3 tablespoons chopped fresh parsley |
| 3 tablespoons shortening | 2/3 cups buttermilk |
Melt butter in a large saucepan or pot over medium heat
Saute onions and garlic for 5 minutes then stir in chicken and saute for 7-10 minutes until browned
Stir in broth, vegetables, sage and thyme, mix and simmer over medium heat while preparing dumplings
In medium bowl, mix flour and parsley together. Add shortening and stir into a coarse, mealy dough
Add butter milk, a little at a time until a dough holds together and is soft but firm. If needed add up to 2 more tablespoons of buttermilk.
Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top, not touching each other
Reduce heat to low, cover pot and let simmer for 10-12 minutes
(makes lots)
|
1 bag fresh cranberries |
3 bannanas |
| 1 cup chopped nuts | 1 large can crushed pineapple |
| 2 large apples | 2 small boxes cherry jello (or raspberry!) |
| 2 cups sugar |
