Cheeseball
1 8 oz package of Philadelphia Cream Cheese 9 slices of regular or chopped Ham 5-6 green Onions
Cut Ham and Onions into very small pieces, mix with cheese, form into ball and serve with Ritz Crackers.
Peanut Butter Chocolate Kisses
1/3 cup (5 1/3 tablespoons) butter or margarine, softened 3/4 cup firmly packed brown sugar 1 egg 1 teaspoon vanilla 1/2 cup chunky peanut butter 1 1/3 cups sifted Self Rising Flour 40 large milk chocolate kisses
Cream butter and brown sugar together in mixing bowl until light and fluffy. Add egg, vanilla and peanut butter, beat well. Stir in flour. Cover and refrigerate for 1 hour. Preheat oven to 375 F. Shape chilled dough into 1-inch balls, arrange one inch apart on ungreased baking sheep. Bake for 5 minutes. Remove from oven and press a chocolate kiss in center of each cookie. Return to oven and bake for 3-4 minutes, being careful not to burn chocolate. Cool on wire racks. Makes about 40 cookies.
Cream Cheese Cookies
1 3 oz package of cream cheese 1/4 pound margarine or butter 9 TBL spoons sugar 1 cup flour pecans (as many as you like)
Cream together the cream cheese and margarine or butter. Add sugar, then flour and nuts. Drop by teaspons and flatten with wet fingers. Bake at 350 degrees for 10 Minutes. (Makes 43 cookies)
Chocolate Chip Cookies
1/2 cup shortning 1 tsp. vanilla 1/2 cup sugar 1 egg, well beaten 1 1/2 cups flour 1/2 tsp. salt 1/2 tsp. soda 1 cup chocolate chips
Cream shortning, vanilla and sugar. Add egg and beat thoroughly. Add flour and other dry ingredients. Stir in chocolate chips. Drop from teaspoon onto greased baking sheet. Bake at 375 degrees for 12 minutes. (Makes 5 dozen cookies)
Peanut Butter Cookies
2 1/2 cups self-rising flour 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup peanut butter 2 eggs 2 tsp. vanilla
Combine all ingredients in bowl. Spoon onto baking sheet with teaspoon. Pat down with fork. bake at 350 degrees for 10 to 12 minutes.
Banana Nut Bread
1 cup warm water 1 cup sugar 1 stick margarine 1 tsp. soda 2 eggs 2 cups plain flour 2 chopped bananas 1 tsp. vanilla 1 cup nuts (pecans and/or walnuts)
Blend and mix together. Add bananas. Bake at 350 in a loaf pan for 1 hour.
Zucchini Bread
1 cup oil 3 eggs 2 cups zucchini (grated and peeled) 1 tsp. salt 2 cups sugar 2 tsp. baking soda 1/4 tsp. baking powder 1 tsp. cinnamon 3 cups all purpose flour 1 cup nuts (optional)
Blend and mix together. Bake at 350 degrees for 1 hour.
Green Tomato Bread
3 eggs 2 cups sugar 3 cups plain flour 1 cup cooking oil 1 tsp soda 1/4 tsp baking powder 1 tsp salt 3 tsp vanilla 2 tsp cinnamon 1 tsp cloves 2 cups grated, unpeeled green tomatoes
Beat eggs until light and fluffy. Add all ingredients except flour and green tomatoes. Mix thoroughly. Add flour, then green tomatoes. Mix until tomatoes are well blended. Pour into 2 large or 3 small loaf pans, greased and floured. Bake at 325 degrees for 1 hour. Test for doneness by inserting toothpick in center.
Corn Bread
1 egg 3 Tblspoons bacon grease 1 cup milk 1 cup yellow corn meal 1 cup self-rising flour
Mix all the ingredients together, blend until smooth. Bake at 400 degrees for 20-25 minutes or until golden brown.
Sweet Yeast Dough
2 packages active dry yeast 1/2 cup warm water (105F to 115F) 1/2 cup milk, scalded 1/2 cup sugar 2 teaspoons salt 1/2 cup shortening 2 eggs, lightly beaten 4 1/2 to 5 cups All-Purpose Flour
Dissolve yeast in measuring cup with warm water, set aside. Combine hot milk, sugar, salt and shortening in large mixing bowl. Cool to lukewarm. Add eggs, blend well. Blend in 2 cups flour. Stir in dissolved yeast. Add enough of remaining flour to make a soft dough. Turn dough out onto lightly floured board or pastry cloth. Cover with bowl and let rest for 10 minutes. Knead dough until smooth and elastic, 8 to 10 minutes. Place dough in large greased bowl, turn once to grease top. Cover and let rise in warm draft-free area until double in bulk, about 1 hour and 39 minutes. Punch dough down, let rest for 10 minutes. Shape and bake as directed in receipes.
Bake Shop Doughnuts
1 receipe Sweet Yeast Dough Vegetable oil or shortening for deep frying Confectioners Icing
Devide dough in half. On floured board or pasty cloth, roll out one half about 1/3-inch thick. Cut with floured doughnut cutter. Place doughnuts on oiled baking sheet. Repeat procedure with remaining dough. Let rise, uncovered in a warm draft-free area until double in bulk, about 45 minutes. In heavy saucepan or electrick fryer, heat 2-3 inches of oil over medium-high heat to 375F. Gently drop 3-4 doughnuts at a time into hot oil. Fry for 2-3 minutes, turning frequently until golden brown. Drain on paper towels. Dip warm doughnuts in Confectioners Icing. Place on wire racks to cool. Makes about 2 dozen doughnuts and holes.
Confectioners Glaze
1 cup sifted confectioners sugar 1 1/2 to 2 tablespoons milk
Combine ingredients in small bowl, beat until smooth.
Yeast Bread Basics
Mixing: Vigorously mix in enough flour to make dough stiff enough to knead. This may be done with a mixer or by hand. Kneading: Fold dough toward you Push away with heels of hands. Turn dough one quarter turn and repeat. Continue until dough is mooth and elastic. Rising: Place dough in greased bowl, turn once to grease top. Cover and place in a warm place (80F to 85F) to rise. Testing for Double in Bulk: Press two fingers lightly and quickly 1/2-inch into dough. If dent stays, it is doubled. Punching Dough: Push fist into center of dough. Fold dough over and form into a ball Shaping: Follow directions for shapes. For loaves, roll dough into a rectangle. Beginning with a short side, roll up and seal seam. Press ends down, fold under.
Homemade White Bread
1 package active dry yeast 1/2 cup warm water (105F to 112F) 2 cups milk, scalded 2 tablespoons sugar 1 tablespoon salt 3 tablespoons shortening 5 to 5 1/2 cups All Purpose Flour Melted butter or margarine.
Dissolve yeast in measuring cup with warm water, set aside. Combine hot milk, sugar, salt and shortening in large mixing bowl. Cool to lukewarm. Blend in 2 cups flour. Stir in dissolved yeast. Add enough of remaining flour to make a stiff dough. Turn dough out onto lightly floured board or pastry cloth. Cover with bowl and let rest for 10 minutes. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in large greased bowl, turn once to grease top. Cover and let rise in warm draft-free area until doubled in bulk, about 1 hour and 30 minutes. Punch dough down. let rest for 10 minutes. Divide dough in half. Shape each half into a loaf. Place in 2 greased 9x5x3 inch or 8 1/2 x 4 1/2 x2 1/2 inch loaf pans. Cover and let rise in warm draft-free area until doubled in bulk, about 1 hour. Preheat oven to 400 F. Bake for 15 minutes. Reduce temperature to 300F and bake for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans, place on wire racks. brush with melted butter. Makes 2 loaves (8 to 10 servings each)
Basic Biscuits
2 cups sifted Self Rising Flour Or All purpose Flour + 1 tablespoon baking powder + 3/4 teaspoon salt 1/4 cup shortening 3/4 cup milk
Preheat oven to 450F. Lightly grease a baking sheet. cut shortening into flour with pastry blender or two knives until mixture resembles coars crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth, knead gently just until smooth. Roll out to 1/2 inch thickness. Cut into rounds with floured 2 inch cutter. Place on prepared baking sheet. Bake for 10-12 minutes or until golden brown. Makes 12 to 14 biscuits
Appalachian Stack Cake
1 cup shortening 3/4 cup molasses 3/4 cup sugar 2 eggs 1/4 cup buttermilk 6 cup sifted All-Purpose Flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger Dried Apple Filling
Preheat oven to 350 degrees. Cream shortening , molasses and sugar together in large mixing bowl until light and fluffy. Add eggs; beat well. Blend in buttermilk. Sift flour, soda, cinnamon, nutmeg and ginger together. Add dry ingredients to creamed mixture; beat well. Divide dough into ten equal portions. Draw an 8-inch circle (use outline of 8-inch round baking pan) on waxed paper. Roll out one portion of dough to fit circle. Slide dough and waxed paper onto baking sheet. Bake for 12 to 14 minutes or until golden brown. Slide rounds off baking sheet; remove waxed paper while still warm on wire racks to cool. Repeat procedure with remaining portions of dough. Stack cool layers on serving plate, spreading dried apple filling between layers. Do not spread filling over top of layer. Cover tightly and store several days before serving for moistest cake and best flavor. Makes 12 to 15 servings.
Dried Apple Filling
8 cups dried apples 5 1/3 cups water 1 cup sugar 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg
Combine apples, water and sugar in large sauce pan. Bring to a boil over medium heat. Reduce heat to low and simmer 30 minutes or until tender. Mash thoroughly. Stir in cinnamon and nutmeg; cool completely.
Classic Coffee Cake
1/4 cup melted shortening or oil 1 beaten egg 1/2 cup milk 1 1/2 cup self-rising flour 3/4 cup sugar 1/4 cup brown sugar 1 Tblspoon flour 1 tsp cinnamon 1 Tblspoon melted butter or margarine 1/2 cup nuts
Combine oil, egg, and milk. Sift flour and sugar. Add to milk mixture. Mix weel. Pour into greased 9x9 inch pan. For topping, combine brown sugar, 1 Tblspoon flour, cinnamon, meltet butter, and nuts. Sprinkle over batter. Bake at 375 degrees for about 25 minutes. Serve warm.
Apple Coffee Cake
Topping: 1/2 cup firmly packed light brown sugar 2 Tblspoons all-purpose flour 2 Tblspoons butter or margarine, softened 1-2 tsp ground cinnamon Combine all ingredients in a small bowl, mix well, set aside. Cake: 3/4 cup sugar 1/4 cup shortening 1 egg 1/2 cup milk 1 1/2 cup unsifted all-purpose flour 2 tsp baking powder 1/2 tsp salt 2 cups thinly sliced apples
Combine sugar and shortening in a large mixing bowl, creaming well. Add egg, mix well. Stir in milk. Combine dry ingredients, add to egg mixture, stirring until batter is smooteh. Spread half of the batter into the bottom of a greased 9inch square pan. Top with half of the apple slices. Sprinkle half of topping over apples. Repeat layers. Bake at 375 degrees for 45-50 minutes or until cake is done. (9 three inch servings)
Carrot Cake
2 cups all-purpose flour 2 cups sugar 2 tsp soda 2 tsp ground cinnamon 1 tsp salt 4 eggs 1 1/4 cup oil 2 cups finel grated carrots
Sift together first 5 ingredients in a medium bowl, set aside. Combine eggs, oil and carrots in a large mixing bowl, mix well. Add dry ingredients, beat well. Pour batter into 2 greased and floured 9inch cake pans. Bake at 350 degrees for 45 minutes or until cake tests done. Cool in pan 10 minutes, remove to wire rack and cool completely. Frost with Cream Cheese Icing.
Cream Cheese Icing
1 (8oz) package cream cheese, softened 1/2 cup margarine, softened 1 (1-pound) package powdered sugar 1 cup chopped nuts
Combine cream cheese and margarine in a medium mixing bowl, cream until light. Gradually add sugar, beating constantly, until mixture is of spreading consistancy. Stir in nuts. Spread between layers and on tops and side of cooled cake layers.
Hawaian Cake
1 box yellow cake mix 1 box instant vanilla pudding 1 can crushed Pineapple 1 can Mandarin Oranges 1 bowl Cool Whip 1 cup coconut flakes
Prepare Cake per instructions on mix. Cool completely on wire rack. Put cooled cake back into cakepan.Prepare pudding per instructions on box. Spread over cake, top with pineapple and Mandarin Oranges. Cover with Cool Whip and sprinkle with coconut flakes.
Cherry Sour Cream Cheesecake
1 1/2 cups shortbread cookie crumbs 2 Tblspoons margarine or butter, melted 3 (8oz) packages cream cheese, softened 1 (14oz)can Eagle Brand Sweetened Condensed Milk (NOT evaproated milk) 4 eggs 1 (8oz) container sour cream 1 Tblspoon vanilla extract 1 (21oz) can Cherry Filling or Topping, chilled
Preheat oven to 350 degrees. Combine crumbs and margarine, press firmly on bottom of 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50-55 minutes or until lightly browned around edge. (Center will be slightly soft). Cool. Chill. Top with cherry filling. Garnish as desired.
Buttermilk Pecan Pie
1/2 cup butter 2 cups sugar 2 tsp vanilla 3 eggs 3 tsp flour 1/4 tsp salt 1 cup buttermilk 3/4 cup chopped pecans 1 unbaked pie shell
Cream butter and sugar, add vanilla and eggs, one at a time. Combine flour and salt and add a little at a time, then add the buttermilk. Put chopped nuts in bottom of pie shell and add the custard mixture. Bake at 300 degrees for 1 1/2 hours. It is best served at roomtemperature.
Cherry Cheese Pie
1 (9")baked pastry or pie shell 1 (8oz)package cream cheese, softened 1 (14oz)an Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup Lemon Juice from Concentrate 1 tsp vanilla extract 1 (21oz)can of Cherry Pie Filling
In large mixer bowl, beat cheese until fluffy.Gradually beat in sweetened condensed milk until smooth. Stir in Lemon Juice and vanilla. Pour into pastry shell. Chill 3 hours or until set. Pour on Cherry Pie Filling.
Peanut Butter Pie
3/4 cup confectioners sugar 4 heaping Tblspoons peanut butter 1 box vanilla instant pudding 1 graham cracker crust 1 small container Cool Whip 1 cup milk
In mixing bowl, combine sugar and peanut butter. With mixer blend this mixture until it becomes crumbly. Take 1/4 cup out and set aside. Add vanilla pudding to mixture in bowl, also add milk. Blend well. Pour mixture into crust. Top with Cool Whip. Sprinkle Cool Whip with mixture that was set aside.
Banana Pudding
1 package Instant Vanilla Pudding 36 vanilla wafers 3 medium bananas, sliced 2 cups Cool Whip
Prepare Pudding per package instructions. In 2 1/2 quart round serving bowl, layer wafers, bananas, pudding and last Cool Whip. Chill thoroughly. Garnish as desired
Waldorf Salad
3 cups diced apples 1/2 cup nuts 1 cup celery, chopped 3/4 cup mayonnaise
Mix together and serve after chilling.
Pumkin Roll
Cake 3 eggs 1 cup sugar 1 tsp lemon juice 1 tsp soda 1/4 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 3/4 cup all-purpose flour 2/3 cup cooked pumpkin 1 cup chopped nuts Powdered sugar
Beat eggs on high speed for 1 minute, add sugar and lemon juice, beating well. Add soda, salt and spices. Fold in flour and pumpkin until well combined. Spread batter onto a greased cookie sheet. Sprinkle with chopped nuts. Bake at 375 degrees for 20 minutes. Turn cake out onto a towel that has been sprinkled with powdered sugar, roll up. Let cool. When cake is cooled, unroll and spread with filling. Reroll filled cake, wrap in foil and store in refrigerator until serving time.
Filling 1 cup sifted powdered sugar 1 (8oz)package cream cheese, softened 1/4 cup margarine, softened 1 tsp vanilla extract
Combine all ingredients in a small mixing bowl, beat until smooth. Spread onto cake.
Heavenly Hash Salad
2 cups Cool Whip 1 cup miniature marshmallows 1 cup shredded coconut 1 can (8 1/2oz) pineapple tidbits 1/4 cup maraschino cherries, chopped 2 Tblspoons milk
Mix ingredients together well and chill.
Cranberry Salad
Old fashioned Meat Loaf
2 cups fresh bread crumbs 3/4 cup minced onion 1/4 cup minced green pepper 2 eggs 2 lbs ground chuck 2 1/2 tsp salt 1 tsp mustard 1/2 cup milk or evaporated milk 3/4 cup catsup
In large bowl beat eggs lightly and mix in chuck, crumbs, onions and green pepper. Add rest of ingredients. Mix well. Top with catsup or barbecue sauce. Bake at 400 degrees for 50 minutes.
Spagetti Salad
1 lb package Spagetti, cooked 2 cucumbers, cut in chunks 2 tomatoes, cut in chunks 1 zucchini, cut in chunks 1 green pepper, cut in chunks 1 lb frozen carrot slices, unthawed 1 stem broccoli, separated 1 (16 fl oz) bottle Italian Dressing
Combine ingredients in large bowl, put in refrigerator for several hours before serving.
Chicken Broccoli Casserole
4 boneless chicken breasts 2 (10 3/4oz) cans cream of chicken soup 1 cup mayonnaise 2 tsp lemon juice 1/4 tsp curry powder 1/2 cup butter or margarine, melted 1 (8oz) package herbed or cornbread dressing mix 1 bunch fresh broccoli, cut into spears or 2 (10oz)packages frozen broccoli spears, thawed
Simmer chicken breasts until tender. Cut into small strips. Combine soup, mayonnaise, lemon juice and curry powder in a bowl. Set aside. Combine melted butter and dressing mix in another bowl. Place chicken in the bottom of a lightly greased 2 1/2 quart shallow casserole dish. Top with 1/2 the soup mixture, then 1/2 the dressing mixture. Add broccoli, top with remaining soup mixture and remaining dressing mixture. Bake at 350 degrees for about 25 minutes or until bubbly. (10 Servings)
Hamburger Casserole
1 lb ground beef, 1 medium onion, minced 1 green pepper, minced 1 can tomatoes 1 Tspoon Worchestershire Sauce 1 small can tomato sauce 2 tsp parsley 5 oz box macaroni, cooked 1 cup sharp cheddar cheese 1 Can Campbells Golden Mushroom Soup
Brown meat, drain, add the rest of ingredients except macaroni, cheese and Soup. Let simmer for about 15 minutes. Add macaroni. Pour all into casserrole dish. Spoon Mushroom Soup into mixture. Top with the cheddar cheese. Place in oven for 20 minutes at 350 degrees.
Coleslaw
1 head green cabbage, grated 3 carrots, grated 1 green pepper, grated 1 cup mayonnaise 1/2 cup sugar 1/4 cup vinegar
Mix all the ingredients together. Let stand in refrigerator for several hours before serving.
Potato Salad
6 potatoes, cooked 3 eggs, hard boiled 1 medium onion, minced 3 dill pickles, chopped fine 1 Tblspoon vinegar 4-6 Tblspoons Hellmanns (no other will do for this) mayonnaise
Combine in large bowl, blend well.
Mexican Spagetti Sauce
1 lb Hamburger 1 onion 1 green pepper 1 can tomato sauce 2 cans tomatoes salt, pepper, and at least 1 tsp cayenne pepper
Brown meat, drain, add rest of the ingredients. Let simmer for about 15 minutes. Serve over Spagetti.