tag:blogger.com,1999:blog-28699445330905809702024-02-08T12:11:16.758-05:00Life's a BanquetOur Favorite Recipes From Family & FriendsMichaelhttp://www.blogger.com/profile/04064387977113728146noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-2869944533090580970.post-49252079456129307112008-12-13T18:15:00.007-05:002008-12-14T01:46:36.677-05:00Cracklin' Bread (a variation on the classic)<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view&current=DSC00840.jpg" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/DSC00840.jpg" border="0" alt="Photobucket" /></a><br /><br /><div>It's cornbread with breakfast meat and cheese in it!<br /><div><br /></div><div>1 box of corn muffin mix<div>2 eggs</div><div>1/3 cup milk</div><div>a breakfast meat (sausage, bacon, ham, scrapple, whichever you prefer)</div><div>a handful of grated cheese</div><div><br /></div><div>Preheat oven to 400 degrees. In a cast iron skillet, fry your breakfast meat. In a separate bowl, combine the corn muffin mix and the rest of the ingredients and whisk together. When the meat is cooked, add it to the bowl with the corn muffin batter. Then pour everything back into the skillet (don't clean it) and stick it in the oven for twenty minutes or until the top is golden brown. Slice into wedges and have it for breakfast with your coffee. </div><div><br /></div><div>This bread is fun because you can add pretty much anything to it that you would put in an omelette. (The bread pictured above has sausage and sauteed onions in it.) Sometimes we'll add bacon and sausage and shredded smoked gouda to it. It's excellent! </div><div><br /></div><div>-compliments of Dan Nowakowski and Chris Quaile</div></div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-80484562261868844192008-11-06T17:34:00.004-05:002008-11-06T17:40:58.083-05:00Sauer Kraut and Bratwurst1 bag of sauer kraut (or 2 cans if the bag is not available)<div>1 large onion (coarsely chopped)</div><div>5 or 6 potatoes</div><div>1 apple (peeled and cored)</div><div>a couple cloves of garlic</div><div>1 pack of your favorite bratwurst</div><div>1 beef bouillon cube</div><div><br /></div><div>In a large soup pot combine sauer kraut, onion and apple (you can slice it up) and potatoes (peel them and throw them in whole). Then add beef bouillon cube and garlic. Cook bratwurst on a skillet and throw them in the soup pot with the kraut. Cover with lid and simmer for 35 to 40 minutes or until potatoes are soft. </div><div><br /></div><div>-compliments of Chris Quaile </div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-41989473150383413682008-11-06T17:20:00.003-05:002008-11-06T20:44:10.347-05:00Irish Stew with Turkey Balls and Drop Dumplings<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view¤t=DSC00695.jpg" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/DSC00695.jpg" border="0" alt="Photobucket"></a><div>2 cans of cream of chicken<br /></div><div>1 can of cream of mushroom</div><div>1 can of cream of celery</div><div>1 bag of frozen vegetables (I use california mix-broccoli, cauliflower and carrots)</div><div>1 bag of frozen broccoli</div><div>1/2 bag of frozen corn</div><div>1 lb. of ground turkey</div><div>1 onion (chopped coarsely)</div><div>1 egg</div><div>breadcrumbs</div><div>1/2 lb. of bacon</div><div>Bisquick</div><div><br /></div><div>Combine soups, the chopped onion and all frozen vegetables in a pot and cook low and slow. Cook the bacon in a pan and when it's done, throw it in the soup pot. Save the pan with the bacon grease in it. Make meatballs out of the ground turkey, egg and bread crumbs and fry them in the pan with the bacon grease. When the turkey balls are done, throw them in the soup pot as well. To make the drop dumplings, mix the Bisquick with some water and drop spoonfuls (teaspoons) of the dough into the boiling stew. Cook until they're done. </div><div><br /></div><div>I've served this stew over top of a baked potato in a pie plate, and it was incredible. I'm sure it would be great if you poured it over wide egg noodles or some kind of pasta as well. It's a great "stick to your ribs" rainy-day kind of meal. </div><div><br /></div><div>-compliments of Chris Quaile</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-46353023615041774432008-10-12T22:29:00.001-04:002008-10-12T22:34:46.355-04:00Zesty Carrot Cake2 cups flour<div>1 tsp. baking soda</div><div>2 tsp. cinnamon</div><div>2 tsp. pumpkin pie spice</div><div>1 tsp. salt</div><div>1 1/2 cups oil</div><div>3 eggs</div><div>2 cups sugar</div><div>2 cups grated carrots</div><div>1 cup crushed pineapple, drained</div><div>1 cup coconut</div><div>1 cup chopped nuts</div><div>1 or 2 tsp. vanilla</div><div><br /></div><div>Measure flour into sifter. Add baking soda, spices and salt and sift together. In mixing bowl, beat oil, eggs and sugar until thoroughly mixed. Gradually blend in flour mixture. Fold in carrots, pineapple, coconut and nuts. Stir in vanilla. Grease and dust with flour 13" x 9" pan. Bake at 350 degrees for 1 hour.</div><div><br /></div><div>Cream Cheese Frosting:</div><div>1/2 box 10x sugar</div><div>4 oz. softened cream cheese</div><div>1 tsp. vanilla</div><div>1/2 stick butter</div><div><br /></div><div>Beat until smooth.</div><div><br /></div><div>-compliments of Marie Miller</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-88943471149833536622008-10-12T22:25:00.000-04:002008-10-12T22:29:06.852-04:00Twist Cookies1 cup sugar<div>1 lb. butter, softened</div><div>2 eggs, beaten</div><div>1 tsp. vanilla</div><div>1/2 tsp. baking powder</div><div>4 - 5 cups sifted flour</div><div><br /></div><div>Cream sugar and butter. Add eggs and vanilla, then flour and baking powder. Add the 5th cup of flour as needed to make firmer dough. Take small pieces of dough and roll by hand into little logs and twist in an "8" shape. Bake at 375 degrees for approximately 10 minutes. Cool and ice with confectioner's sugar and sprinkles.</div><div><br /></div><div>-compliments of Rose Rosati</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-5825259074197867132008-10-12T22:21:00.000-04:002008-10-13T21:25:51.471-04:00Tandy Takes<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view¤t=Picture2-5.png" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/Picture2-5.png" border="0" alt="Photobucket"></a><br /><br />4 eggs, well beaten<div>1 tsp. vanilla</div><div>2 cups sugar</div><div>1 cup milk</div><div>2 cups flour</div><div>1 tsp. baking powder</div><div>2 tsp. melted butter </div><div>pinch salt</div><div><br /></div><div>Mix until smooth. Grease a 15.5" x 10.5" x 1" pan. Bake 350 degrees for 15 minutes. Cool and spread a thin layer of peanut butter, then cool completely. (I put it in the refrigerator) Melt an 8 oz. Hershey bar or 1 package chocolate chips and about 1 tbs. of Crisco. Spread over peanut butter and refrigerate.</div><div><br /></div><div>-compliments of Elaine Lamano</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-21640671492605510492008-10-12T22:18:00.001-04:002008-10-12T22:21:13.311-04:00Snickerdoodles1 cup shortening<div>1 1/2 cups sugar</div><div>2 eggs</div><div>Mix thoroughly.</div><div><br /></div><div>2 3/4 cups sifted flour</div><div>2 tsp. cream of tartar</div><div>1 tsp. soda</div><div>1/2 tsp. salt</div><div>Blend together and stir into the above.</div><div><br /></div><div>Chill dough. Roll into balls this size of a small walnut. Roll into mixture of 2 tbs. sugar and 2 tsp. cinnamon. Place on ungreased cookie sheet.</div><div><br /></div><div>Bake in 400 degree preheated oven 8 to 10 minutes.</div><div><br /></div><div>-compliments of Alice Shubert and Michele Horenstein</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-3852335755763196052008-10-12T22:13:00.000-04:002008-10-13T21:27:23.415-04:00Strawberry Trifle<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view¤t=Picture3-5.png" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/Picture3-5.png" border="0" alt="Photobucket"></a><br />Strawberry Trifle (pictured with blueberries too!)<br /><br />1 Entenmann's butter pound cake<div>1 can Eagle Brand condensed milk</div><div>3 1/2 oz. instant vanilla pudding</div><div>1 pint heavy whipping cream</div><div>2 pints strawberries</div><div>1 cup strawberry preserves</div><div>1 1/2 cups water</div><div><br /></div><div>Cut pound cake into cubes. Blend water, condensed milk and pudding together with wire whisk to put in fridge for five minutes. Beat cream together with a little sugar to make whipped cream. Fold cream into pudding mixture, slice strawberries. Layer in trifle bowl as follows: 2 cups pudding, half cake, half strawberries, half preserves, rest of pudding on top. Save a little whipped cream and strawberry for garnish. Refrigerate for at least 4 hours.</div><div><br /></div><div>-compliments of Cathy Francis</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-58586611244157958912008-10-12T22:07:00.001-04:002008-10-13T21:37:20.076-04:00Pucker Up Lemon BarsCrust:<div>6 tbs. chilled butter</div><div>1 cup flour</div><div>1/4 cup sugar</div><div><br /></div><div>Filling:</div><div>2 eggs</div><div>1/2 cup freshly squeezed lemon juice (approximately 2 medium lemons)</div><div>1 tbs. grated lemon zest (approximately 1 medium lemon)</div><div>3/4 cup sugar</div><div>1/4 cup flour</div><div>3/4 cup white chocolate chips</div><div>powdered sugar</div><div><br /></div><div>Preheat oven to 350 degrees. To make crust, sift together flour and sugar. Using two knives, cut butter into sifted mixture until it resembles coarse crumbs. If you have a food processor, it's easiest just to throw everything in with a metal blade and pulse until it is well combined. Press firmly into an 8" x 8" baking pan and bake for 20 minutes. While that is baking , make the filling.</div><div><br /></div><div>Whisk together all filling ingredients except the chips and the powdered sugar. When the crust is done, remove from oven and sprinkle chips evenly over it. (No need to cool the crust.) Carefully pour the filling mixture over the chips. Bake for another 20 minutes or until set and lightly golden around the edges. Cool completely or chill before dusting with powdered sugar and then cutting into squares. This recipe can be doubled and then baked in a 13" x 9" pan. They will be slightly thicker.</div><div><br /></div><div>-compliments of Joey Quaile</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-19917338277125382992008-10-12T22:02:00.000-04:002008-10-12T22:07:19.664-04:00Ricotta PieFilling:<div>3 lb. ricotta</div><div>9 eggs</div><div>1 1/2 cups sugar</div><div>juice of 1 lemon</div><div><br /></div><div>Beat eggs and sugar and juice, then add ricotta. You can beat in mixer at low speed until smooth.</div><div><br /></div><div>Crust:</div><div>2 1/2 cups flour</div><div>1/2 cup melted Crisco</div><div>Beat together: 3 eggs and 1/2 cup sugar</div><div>1 tsp. baking powder</div><div><br /></div><div>Mix together and pat into 13"x9" pan. Pour in filling and bake at 325 degrees until filling is set and crust is brown.</div><div><br /></div><div>-compliments of Anna Marzulli</div><div><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-51796738829992305172008-10-12T15:10:00.000-04:002008-10-12T15:15:32.999-04:00Ricotta Cheese Cookies1/2 lb. butter, softened<div>2 cups sugar</div><div>2 eggs</div><div>1 lb. ricotta cheese</div><div>2 tsp. vanilla</div><div>4 cups flour</div><div>1 tsp. baking powder</div><div>1 tsp. baking soda</div><div><br /></div><div>Cream butter and add sugar gradually. Beat until creamy. Add eggs one at a time, add vanilla. Add ricotta cheese and beat for 1 minute. Mix flour, soda and powder in a separate bowl. Add this mixture gradually to wet mixture. Stir well. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven. Icing and decorate while warm.</div><div><br /></div><div>Icing:</div><div>1 1/2 cups 10x sugar</div><div>1 tbs. milk</div><div><br /></div><div>Beat until smooth. Dip cookie tops and decorate with sprinkles.</div><div><br /></div><div>Cookies will be white on top, light brown on bottom. Do not double.</div><div><br /></div><div>-compliments of Roslyn LaGrossa with thanks from Aunt Marie Markert</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-73112763051951953602008-10-12T15:06:00.000-04:002008-10-12T15:09:51.198-04:00Ricotta Cheese Pie3 - 8" pans or 1 - 10" pan.<div><br /></div><div>Crust:</div><div>4 cups flour</div><div>5 tsp. baking powder</div><div>3/4 cup sugar</div><div>3 eggs</div><div>1/2 to 3/4 cup milk</div><div>1 cup melted Crisco</div><div><br /></div><div>Make well with flour, baking powder and sugar. Add eggs and half milk and half Crisco. Add remaining Crisco and as much milk as needed. Mix well, form in ball. Divide and pat well. Do not make thick. Use extra dough to decorate.</div><div><br /></div><div>Filling:</div><div>3 lbs. ricotta</div><div>1 1/2 tsp. vanilla</div><div>3 eggs</div><div>1 1/2 cups sugar</div><div>lemon or orange rind</div><div><br /></div><div>Mix by hand. Put foil on crust first half hour. One hour at 350 degrees.</div><div><br /></div><div><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-2589203693605943452008-10-12T15:03:00.000-04:002008-10-12T15:06:28.417-04:00Rice Pudding1/2 gallon milk (whole)<div>1 cup rice, Carolina long grain</div><div>1/4 cup sugar</div><div>1 stick butter</div><div><br /></div><div>Bring all ingredients to a boil. Simmer 25 minutes. Meanwhile, in a separate bowl, whisk together 3 eggs, 1 cup sugar, 1 tsp. vanilla. Take milk mixture off heat. Add egg mixture to milk mixture slowly, whisking while you add so the eggs won't scramble. Let cool. (It will thicken as it cools.) Add cinnamon if desired.</div><div><br /></div><div>-compliments of Marianne Quaile</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-64904674723918637922008-10-12T14:58:00.000-04:002008-10-12T15:03:18.318-04:00Pumpkin Loaf2/3 cup shortening<div>2 2/3 cups sugar</div><div>4 eggs</div><div>1 1-lb. can pumpkin</div><div>2/3 cup water</div><div>3 1/3 cups flour</div><div>2 tsp. baking soda</div><div>1 1/2 tsp. salt</div><div>1/2 tsp. baking powder</div><div>1 tsp. cinnamon</div><div>1 tsp. cloves</div><div>2/3 cup raisins</div><div>2/3 cup chopped nuts, optional</div><div><br /></div><div>Cream shortening and sugar until fluffy. Stir in egg, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into two greased loaf pans. Bake 60 to 70 minutes, or until toothpick comes out clean.</div><div><br /></div><div>-compliments of Cass Quaile</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-20872746243190010952008-10-12T14:56:00.000-04:002008-10-12T14:58:46.497-04:00Peanut Butter Balls1/2 cup peanut butter<div>1/2 cup butter or margarine</div><div>1 tsp. vanilla</div><div>16 oz. package confectioner's sugar</div><div>semi-sweet chocolate pieces</div><div>2 tbs. melted shortening</div><div><br /></div><div>Mix by hand peanut butter, butter, vanilla and sugar. Form into ball. Melt chocolate pieces and shortening together. Roll balls in chocolate mixture. Chill until firm.</div><div><br /></div><div>-compliments of Jane Coolen</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-43607385662280600712008-10-12T14:52:00.001-04:002008-10-12T14:56:25.818-04:00Coconut 1-2-3-4 Cake1 cup butter<div>2 cups sugar</div><div>3 cups flour</div><div>4 eggs</div><div>2 tsp. baking powder</div><div>1 1/2 cup milk</div><div>1/2 tsp. salt</div><div>1 tsp. vanilla</div><div><br /></div><div>Grease layer pan. Makes a large cake. Sift flour, baking powder and salt onto paper. Cream butter; add sugar gradually. Add egg yolks and beat well (high speed for 3 minutes). Sift dry ingredients and add alternately with milk at low speed. Add vanilla. Bake in 2 greased and floured 9" round pans at 350 degrees for 25 minutes, or in a tube pan for 1 hour at 350 degrees.</div><div><br /></div><div>Frost with Fluff mixed with flaked coconut.</div><div><br /></div><div>-compliments of Marie Miller</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-41716512122153810192008-10-12T14:48:00.000-04:002008-10-12T14:52:23.314-04:00Oatmeal Cookies3/4 cup shortening<div>1 cup brown sugar</div><div>1/2 cup granulated sugar</div><div>1 egg</div><div>1/4 cup water</div><div>1 tsp. vanilla</div><div>3 cups oats, uncooked</div><div>1 cup flour</div><div>1 tsp. salt</div><div>1/2 tsp. baking soda</div><div><br /></div><div>Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by rounded spoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Add raisins for variety.</div><div><br /></div><div>-compliments of Cathy Francis</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-50148812291739519182008-10-12T14:41:00.000-04:002008-10-12T14:48:54.009-04:00Pumpkin TorteCrunch:<div>1 1/2 cups finely chopped nuts (pecans)</div><div>1 1/2 cups finely ground vanilla wafers</div><div>1 1/2 cups light brown sugar</div><div>1 1/2 sticks butter, melted</div><div><br /></div><div>Mix all ingredients with fork until well blended. Divide between four cake pans. Press firmly on bottoms only.</div><div><br /></div><div>Cake:</div><div>1 1/2 sticks softened butter</div><div>1 1/2 cups sugar</div><div><br /></div><div>Cream together for ten minutes. Add 8 oz. canned pumpkin, 1/2 cup plain yogurt, and 3 eggs. In another bowl, sift together 2 1/2 cups flour, 2 1/4 tsp. baking powder, 3/4 tsp. baking soda, 1/2 tsp. salt, and 1 tbs. pumpkin pie spice (cinnamon, ginger, nutmeg and allspice). Add dry ingredients to mixture, divide between four pans, even out tops. Bake in 350 degree oven for 20 minutes. Rotate pans halfway through baking time.</div><div><br /></div><div>Whip together until stiff:</div><div>1 qt. heavy cream</div><div>3 tbs. 10x sugar</div><div>2 tsp. vanilla</div><div><br /></div><div>Assembly:</div><div>Place first layer on cake plate, crunch-side down. Spread 1/4 of whipped cream on that layer. Spread evenly. Then next layer, and so on (crunch-side down, then whipped cream). Pipe or mound whipped cream on top and pile in center. You can put chopped nuts on whipped cream.</div><div><br /></div><div><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-53382115993987224642008-10-12T14:38:00.000-04:002008-10-12T14:41:42.261-04:00Pistachio Ambrosia1 16 oz. can chunk pineapple<div>1 8 oz. can crushed pineapple</div><div>1 small package instant pistachio pudding mix</div><div>1 cup chopped nuts - walnuts or pecans</div><div>1 cup shredded coconut</div><div>1 cup mini-marshmallows</div><div>1 16 oz. container non-dairy whipped topping (thawed)</div><div><br /></div><div>Mix pineapple with al the liquid together - sprinkle pudding mix on top. Let this stand for 5 minutes. Then add nuts and coconut to pineapple-pudding mix. Blend in whipped topping and marshmallows. Chill for at least 2 hours. Serves 12.</div><div><br /></div><div>-compliments of Yvette Flocco</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-54828890408982636902008-10-12T14:33:00.001-04:002008-10-12T14:38:23.295-04:00Peachy Pound Cake1 cup butter, softened<div>3 cups sugar</div><div>6 eggs at room temperature</div><div>1 tsp. vanilla extract</div><div>1/2 tsp. almond extract</div><div>3 cups all purpose flour</div><div>1/2 tsp. baking soda</div><div>1/2 tsp. salt</div><div>1/2 cup sour cream</div><div>2 cups peeled, chopped peaches</div><div>confectioner's sugar</div><div><br /></div><div>Preheat oven to 350 degrees. Grease and flour 10" tube pan. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract. In a small bowl, combine dry ingredients, add to creamed mixture. Fold in sour cream and peaches. Pour batter into greased pan. Bake 75 to 85 minutes until toothpick inserted in center comes out clean. Dust with confectioner's sugar.</div><div><br /></div><div>-compliments of Dee Tichner and Donna Badey</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-66161093355965012552008-10-12T14:26:00.001-04:002008-10-12T14:33:38.603-04:00Mom's Spice Cake1 1/2 cups sugar<span class="Apple-tab-span" style="white-space:pre"></span><div>3/4 cup butter<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1 cup water<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1 cup raisins, chopped<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1 tsp. ground cinnamon<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/2 tsp. ground allspice<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/4 tsp. ground cloves<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/4 tsp. ground nutmeg<span class="Apple-tab-span" style="white-space:pre"></span></div><div>4 eggs separated<span class="Apple-tab-span" style="white-space:pre"></span></div><div>3 cups flour<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1 tsp. baking powder<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/2 tsp. salt<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/4 tsp. baking soda<span class="Apple-tab-span" style="white-space:pre"></span></div><div>3/4 cup chopped pecans<span class="Apple-tab-span" style="white-space:pre"></span></div><div><br /></div><div>Frosting:<span class="Apple-tab-span" style="white-space:pre"></span></div><div><br /></div><div>1 pkg. cream cheese, softened (8 oz.)<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1/4 cup butter<span class="Apple-tab-span" style="white-space:pre"></span></div><div>1 tsp. vanilla<span class="Apple-tab-span" style="white-space:pre"></span></div><div>pinch salt<span class="Apple-tab-span" style="white-space:pre"></span></div><div>4 cups 10x sugar<span class="Apple-tab-span" style="white-space:pre"></span></div><div><br /></div><div>Combine first eight ingredients, slowly heat, stirring until butter melts. Remove from heat and cool. In a large mixing bowl beat egg yolks lightly, gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans. Stir into spice mixture. Beat egg whites until soft peaks form, fold into batter. Fold into two greased and flour 9" round cake pans. Bake at 325 degrees for 35 to 45 minutes. Cool in pans five minutes before removing to wire rack. Cool. For frosting, beat cream cheese and butter in mixing bowl until smooth. Add vanilla and salt. Beat in sugar until smooth and fluffy. Frost cake, garnish with pecans. Store in fridge.<span class="Apple-tab-span" style="white-space:pre"> </span></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-23912148124278161702008-10-12T14:23:00.000-04:002008-10-13T21:28:10.875-04:00"Most" Cake<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view¤t=Picture4-6.png" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/Picture4-6.png" border="0" alt="Photobucket"></a><br /><br />1 cup Spry<div>2 cups sugar</div><div>3 cups flour</div><div>4 eggs</div><div>1 1/2 tsp. baking powder</div><div>1 tsp. salt</div><div>1 cup milk</div><div>1 tsp. vanilla</div><div><br /></div><div>Cream shortening and sugar until very light. Add eggs one at a time. Add flour, baking powder and salt alternating with milk, beating well after each addition. Add vanilla, bake 350 degrees layer pans 35 minutes, bundt pan one hour.</div><div><br /></div><div>-compliments of Pop Maloney</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-84842941425388610452008-10-12T14:20:00.000-04:002008-10-12T14:23:46.102-04:00Mississippi Mud PieFirst layer:<div><br /></div><div>1 1/2 sticks butter, softened</div><div>1 1/2 cups flour</div><div>1 cup chopped walnuts</div><div><br /></div><div>Mix together until crumbly. Pat in 13" x 9" pan. Bake 15 minutes in 350 degree oven. Cool.</div><div><br /></div><div>Second layer:</div><div><br /></div><div>One large package of cream cheese. One cup confectioner's sugar. 3/4 of a 9 oz. container Cool Whip. Mix together and spread onto crust. Chill well.</div><div><br /></div><div>Third layer:</div><div><br /></div><div>Two boxes of chocolate instant pudding. Make with three cups milk and spread on to other layer. Chill well. Top with Cool Whip and walnuts or Cool Whip and chocolate curls.</div><div><br /></div><div>-compliments of Rita DiSanto</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-74490171868620805862008-10-07T17:35:00.000-04:002008-10-07T17:46:54.961-04:00Lemon Sour Cream Pie9" pie crust<div>1 - 2 lemons</div><div>3/4 cup granulated sugar</div><div>1/3 cup cornstarch</div><div>1/4 tsp. salt</div><div>1 cup water</div><div>3 egg yolks</div><div>1 tbs. unsalted butter</div><div>1 cup light or regular sour cream</div><div>1 cup whipping cream.</div><div><br /></div><div>Preheat oven according to pastry crust recipe or package directions, usually 400 degrees. Line a 9" pie plate with pastry. Push pastry sides about half inch above edge of plate to allow for shrinkage. Prick bottom and sides numerous times with a fork. To weigh down crust, place a piece of foil loosely inside and add about half cup uncooked dried beans. Bake in center of preheated 400 degree oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a wire rack while preparing filling.</div><div><br /></div><div>Finely grate peel of 1 lemon and squeeze 1/3 cup juice. In a microwave-safe bowl, stir sugar with cornstarch and salt. Whisk in water, peel, juice and yolks. Microwave, uncovered, on high for three minutes, then whisk. Continue microwaving 1 minute, then whisk. Finally, microwave 1 more minute and whisk. If filling is not thickened at this point, repeat procedure of microwaving 1 minute and then whisking. Remember, filing will thicken as it cools. Then whisk in butter. Cool 30 minutes, uncovered, at room temperature.</div><div><br /></div><div>After the 30 minute cooling time, whisk lemon mixture with sour cream. Pour into cooled baked shell. Refrigerate, uncovered, until cold, about 30 minutes. When ready to serve, whip unsweetened cream until soft peaks hold their shape. Pile on pie and decorate with lemon rind curls or thin slices of lemon. Pie is best served the day it is made. Because of the sour cream, this pie does not freeze well.</div><div><br /></div><div>I used Realemon instead of the fresh lemons and it turned out fine. (Of course, I had no lemon rind curls to garnish, but who cares.)</div><div><br /></div><div>-compliments of Patti Marsh</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2869944533090580970.post-19498150280839674232008-10-07T17:32:00.000-04:002008-10-07T17:54:17.114-04:00Jewish Apple Cake<a href="http://s168.photobucket.com/albums/u169/DanLandstander/?action=view¤t=Picture1-13.png" target="_blank"><img src="http://i168.photobucket.com/albums/u169/DanLandstander/Picture1-13.png" border="0" alt="Photobucket"></a><br /><br />3 cups flour<div>2 cups sugar</div><div>1 cup oil</div><div>4 eggs</div><div>1/2 cup orange juice</div><div>1/2 tsp. salt</div><div>3 tsp. baking powder</div><div>2 1/2 tsp. vanilla</div><div>5 large apples</div><div>2 tsp. cinnamon</div><div>5 tbs. sugar</div><div><br /></div><div>Peel and slice apples. Sprinkle with cinnamon and sugar mixed. Mix first 8 ingredients well. Use a tube pan - grease and dust with flour. Put 1/3 of cake mixture into pan, 1/2 of apples, 1/3 of cake, rest of apples, rest of cake mixture.</div><div><br /></div><div>Bake at 350 degrees for 1 3/4 hours. May be finished sooner.</div><div><br /></div><div>-compliments of Roslyn LaGrossa</div>Anonymousnoreply@blogger.com0