Applebee’s Blondie

1 ½ cup sifted Flour- 3/4 teaspoon Baking Powder 1 t. Baking Soda - 1 t. Salt 3/4 c. chopped Walnuts - ½ c. Butter 1 ½ c. packed Brown Sugar - 2  Egg, beaten 1 ½ T. Vanilla- 3/4 cup White Chocolate Chips Maple Butter Sauce 1c. Sugar- 1 pint Heavy Cream- 1/4 t. Maple Flavor - ½ t. Vanilla - 2T. Butter - 2T. Cornstarch Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan.

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs.

Serve with ice cream and Maple Butter Sauce.

To make sauce Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Hello Dollies

(a.k.a. 7 layer Magic Bars ;)

1 stick butter - 1 1/4 c. graham cracker crumbs -1 c. coconut 6 oz. pkg. chocolate chips - ½ c. chopped walnuts 1 can Eagle Brand sweetened condensed milk

Melt butter in 9 x 12 inch pan, sprinkle graham cracker crumbs over butter. Then sprinkle coconut over that, then chocolate chips over. Next chopped walnuts over. Finally pour condensed milk over this.

Bake in 350 degree oven for 30 minutes. Cool and cut.

Allison’s Peach Cobbler

Melt a cube of Butter in 9x13 pan

In bowl mix

2c. Flour - 2c. Sugar - 2t. Salt - 4t. Baking Powder - 2c. Milk

Pour over melted Butter

Pour a 29oz. Can of sliced Peaches (undrained) over batter.

Bake at 350 for 45 min. or until golden and crispy edges. 

Fresh Strawberry Pie

2 - Pie Shells, baked - 2 ½ qts. fresh Strawberries

1 c. white Sugar - 2T Cornstarch -  1 c. boiling water

 1 package Strawberry flavored Gelatin

In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.

Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

Swedish Semlor

75 g Butter-1 c. Milk - 2t. Yeast - 1 pinch Salt  -10 t. Sugar

- 3 c. Wheat Flour -1 t. Cardamom, ground (optional) -½ cup Egg, beaten

Filling

300 g almond paste - ½ cup milk - 1 ½ c. Heavy Cream -

Confectioners' Sugar

Melt the butter in a saucepan, pour in the milk and warm until lukewarm (99 F).

Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved. Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour Work the dough smooth and shiny. Allow the dough to rise under a baking cloth for 40 minutes.

Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°°F.

Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.

Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun. Put the cover on and sift some confectioners  sugar over ‘‘semlorna’’. 

Nana’s Best Brownies

1c. Oil or Melted Butter - 2c. Sugar - 1t. Vanilla - 4 Eggs - 1c. Flour

2/3 c. Hershey’s Cocoa - ½ t. Baking Powder - ½ t. Salt

½ c. chopped Nuts

Blend Oil, Sugar & Vanilla in bowl. Add Eggs; beat well with spoon. Combine Flour, Cocoa, Baking Powder and Salt; gradually add Egg mixture until well blended. Stir in Nuts. Spread into 9 by 13 greased pan.

Bake at 350 for 20 to 25 minutes or until brownie begins to pull away from edge of pan. Add 1c.of Marshmallows to batter before baking if desired.

Gira’s Indian Sesame Seed Bars

2c. Roasted Sesame Seeds

2c. Jaggery (Indian Cane Sugar)

1/4c. Ghee (Indian Butter)

Heat Ghee in frying pan, add Jaggery, bring to boil for a few minutes. Add Toasted Sesame Seeds, stirring continuously.

  

Torie ‘s Tea Cake Sugar Cookies

*-----*-----*-----*----*-----*------*----*-----*------*

1 Cup Butter ‑ 2 Cups Sugar ‑ 2 Eggs ‑ 1 Cup Sour Cream

1 tsp. Vanilla ‑ 1 tsp. Baking Powder ‑ 6‑7 cups White Flour

 1 tsp. Salt

Thoroughly Cream Butter & Sugar. Add all  liquid ingredients, Stir dry ingredients together and combine all into mixer gradually. Will be very stiff, not sticky to touch.

Roll our on floured surface & Cut.

Bake at 350 degrees for 7‑8 minutes

Frosting 

Butter, powdered sugar, & just a few drops of milk.

_ Two tips,  let bottoms only slightly brown if at all & bake in advance and freeze unfrosted cookies ‑ makes for softer cookies.

Pumpkin Cookies

1c. Butter - 1/2c. Sugar - ½c. Brown Sugar - 1 ½ t. Pumpkin Pie Spice - ½ t. Baking powder- 1/4 t. Baking Soda - 1 Egg - 1 c. canned Pumpkin - 2 c. Flour

Mix Butter and sugar until smooth before adding all other ingredients.

Drop spoon size drops on un-greased cookie sheet.

Bake at 375 for 8 - 10 minutes or until tops are firm.

Transfer to wire rack.

Cream Cheese Maple Frosting dipped in chopped pecans

Tower’s Famous Hot Fudge

½ C. Butter

3oz. Baking Chocolate

2c. Sugar

Boil 5-10 minutes stirring constantly.

Add 1tsp. Vanilla

1 -12oz. Can Evaporated Milk

George & Dotty’s Spice Blend

2T. Cumin

2T. Paprika

1T. Ground Coriander

½ T. Garlic Powder

1/4 T. Salt

1/8 T. Black Pepper

Coat ChickenWings and bake or Shrimp and saute.

Yum!

BYU Mint Brownies

1 c. margarine - ½ c. cocoa - 2 Tbsp. honey - 4 eggs - 2 c. sugar 1 3/4 c. flour - ½ Tbsp. baking powder -½ tsp. salt 1 c. chopped walnuts 12 oz. chocolate icing

MINT ICING

5 Tbsp. margarine- dash of salt - 3 Tbsp. milk 1 Tbsp. light corn syrup - 2 1/3 c. powdered sugar½ tsp. mint extract - 1-2 drops green food coloring1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Lazy Lady Broiled Coconut Cake

2 Eggs- 1c. Sugar - 1 c. Flour - 1t. Baking Powder - ½ c. Milk

1T. butter - 1t. Vanilla

Mix together till smooth.

Bake at 325 for about 25 minutes.

Mix:

6T. Butter melted - ½ c. Brown Sugar - 4 T. Milk

 1c. Coconut

Spread on top, then place under broiler until slightly golden brown.

 

Yummy!!

Kathy Hess's Sesational Beef Stroganoff

2 pounds Stew Meat

Onion Soup Mix - ½ c. Beef Broth - Cream of Mushroom Soup - 1 c. Sour Cream

Place meat in crock pot with broth & soup mix. Cook on low for 6- 8 hours.

Stir in Soup & Sour Cream. Thicken with Cornstarch if needed.

Serve hot over Rice or Noodles

Kathy Hess’s Carmel Cinnamon Buns

Place 20 to 24 frozen Rhodes Rolls in well greased bunt pan.

Mix

Large box Butterscotch Pudding - 3/4 c. Butter - 1 c. Brown Sugar

1 c. Nuts - 2 t. Cinnamon

Pour mixture over rolls, cover and let sit over night in fridge.

Bake at 350 for 30 -40 minutes.

 

Torie Sue’s Homemade Tuna Sweet Pea Helper

In large covered skillet on stove top mix:

3 c. Maccaroni - 2 cans Tuna - ½ small bag of Frozen Sweet Peas

2T. minced dried Onion - 2 cans Cream of Mushroom Soup

1 Can Milk - 2 Cans Water- 3 T. Butter

Bring to boil & then turn down to low and cover for 20 minutes stirring occasionally until noodles are tender.

Salt & Pepper to Taste

Nana’s Orange Bowknots

Warm 1/4 c. Water- 1 c. Milk - ½ c. Shortening - 1/3 c. Sugar - 1 t. Salt

in sauce pan to very hot but not boil.

Mix 2 cups Flour with 2 t. yeast and gently stir in liquid

including 1/4 c. Orange Juice.

Let stand until bubbles.

Add in 2 beaten Eggs

Knead in 2 ½ to 3 cups of Flour until dough pulls away form bowl but still sticky.

Form knots and let rise to double size

Bake at 400 for about 12 minutes

Glaze with 2T. Orange Juice & 1 cup of Powder Sugar.

Creamy Frosty

4 C. Powder Sugar - 2/3 Stick of Butter - Pinch of Salt

1 t. Vanilla - 1/4 C. Milk

For Chocolate

add 1/4 C. Cocoa Powder in place of 1/4 C. of Powder Sugar

Round Stone Cherry Breakfast Torte

2 pkg Crescent Rolls

Roll out on stone to form round crust. Keeping two pieces aside to make

spoke-like crust on top of filling.

Cream together

1 Pkg Cream Cheese - 1/3 c. Powder Sugar - 1 Egg Yoke

½ t. Vanilla

Spread over crust.

Pour Pie Filling over top and spread evenly.

cup remanding dough with pizza cutter into long strips and stretch across Danish making wheel spokes.

Bake 25 - 30 minutes @ 350 degrees

Quick & Easy Sunday Dinner Rolls

In sauce pan, heat 1 c. Milk- ½ c. Water- 1/4 c. butter- 3T. Sugar

-1t. Salt

Mix 2 c. Flour with 2t.Yeast- gently add hot liquid until well blended.

Let rest and bubble about 20 minutes. 

Stir &  knead 2 to 3 more cups of flour. Form rolls, cover and let rise in warm place.

Bake at 425 for 12 minutes

Makes 2 dozen

Laurel’s Famous Crisp

Pour 1 pie fillings into a 9x9" pie pan.

Mix in separate bowl

3/4 cups each of oats, brown sugar, and flour

1/4 tsp. baking powder & 1/4 tsp. soda

Melt cube of butter and pour over dry ingredients and mix together well. Sprinkle over pie filling. Bake at 350 for 25 to 30 minutes. Serve hot to warm with vanilla ice cream.

 

Julie’s Very Moist Bunt Cake

1 Cake Mix- large Pudding Mix - 1 cup Sour Cream - ½ c. Oil

½ c. Water- 4 Eggs- 2 c. chips

Whip all ingredients on high for 5 full minutes. Pour into well coated bunt pan.

Bake at 350 for about 50 minutes.

Our favorite flavor is chocolate, but have also enjoyed lemon cake, pudding and white chocolate chips. Or any other combination of cake mix, pudding and chips.

 

Canned Dried Beans

For each quart of beans desired, wash one cup of Dried Beans.  Place in sterilized quart jars. Add one tsp. Salt to each. Fill with Boiling Water to one inch of top. Adjust lids and seal.

Process in pressure cooker the same method as for green vegetable, 60-70 minutes at 15 pounds of pressure.

Donna’s Broccoli & Cauliflower Amish Salad

1 Lrg. head of Broccoli & Cauliflower each 1/4 - ½ purple Onion-

8oz. Shredded Swiss Cheese- 1 pound crisp Bacon- Handful of Cran Raisons

handful of Peanuts

Dressing

1 ½ Cup Mayo 4t. Vinegar Cider- ½ c. Sugar- ½ t. Salt

Mix all ingredients and refrigerate several hours. 

APPLE SAUSAGE STUFFING

1 lb. mild sausage (roll not links or patties)½ lb. hot sausage roll 2 lg. onions, chopped  9 sm. stalk celery,  chopped 1 ½ pkg. cubes for stuffing 3 eggs, beaten 4 lg. red apples with skin, chopped Apple Cider

Mix everything together. Add enough Apple Cider or Turkey Broth to dampen the stuffing. 

Faith Pitt’s Scrumptious Green Beans

Steam 1 pound fresh Green Beans

Saute briefly in a mixture of

2 tsp. Olive Oil- 4 cloves Garlic- ½ tsp. Soy Sauce

Pepper- 1 tsp. Sugar

Aunt Helene’s Green Beans

2 pounds fresh Green Beans

3 cups Stock (beef or veggie)

1 med Onion chopped, 1 tsp. minced Garlic

1 package Hillshire Polish Sausage

Season to taste with Pepper, Italian Spice

Put all into slow cooker on low for 6-8 hours

Serve with Pasta or Toasted Garlic French Bread

Chicken Tikka Masala

1 c. yogurt - 1 T. lemon juice - 2 t. cumin 1 t. cinnamon

-2 t. cayenne pepper - 2 t. black pepper -1 T. minced fresh ginger

4 t. salt, or to taste - 3 boneless skinless chicken breasts, cut into bite-size pieces -1 T. butter -1 clove garlic, minced

jalapeno pepper, finely chopped - 2 t. ground cumin -2 t. paprika

3 t. salt, or to taste - 1 (8 ounce) can tomato sauce

1 c. heavy cream -1/4 c. chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir n chicken, cover, and refrigerate for 1 hour.

Cook in skillet until not pink. Set aside.

Melt butter in a large heavy skillet. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 

Honey Oatmeal Bread

1 ½ Cup almost hot Water-1/2 Cup Honey- 1/3 Cup Butter

5 ½ -6 ½ Cups flour

½ Cup Oats-2t. Salt-2T. Yeast-2 eggs

1T. Water mixed with 1 egg white-oats brushed on dough sprinkle oats on top

Bake @ 375 for 40 minutes

 

Family Favorite Flat Bread

(days before mom went gluten-free)

2 Cups White Flour - 2 tsp. Yeast - 1/3 Cup Sugar - 2 Tbs. Oil

1 Tbs. Salt - ½ Cup Wheat Flour

Mix together - stir in 2 Cups very hot Water- cover and let sit 20 minutes

Gradually add another 3 to 3 ½ Cups white flour- Knead until smooth

Turn oven to 375 degrees

Devide dough into two loafs.  Flatten long oblong shape onto cookie sheet and poke with fork ever ½ inch over entire loaf.

Cover with a clean dish rag and let sit in warm place about 30 minutes.

Gently place in oven & Bake for 25-29 minutes

Faith’s Fabulous Cheesy Apples

 ½ pound Velveeta Cheese, softened - 1 cube Butter, softened

1c. Sugar, 3/4c. Flour - 4 large Apples - peeled & slices.

Cream butter & Sugar. Add Flour, add cut up Cheese.

Mix until smooth.

Place Apples in baking dish, dot with dough all over top.

Bake @ 350 for 35 to 40 minutes