My Recipes
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- Words: 7,696
- Pages: 27
UPDATED: 11/18/2008
OUR RECIPES
BAKED RICE PUDDING INGREDIENTS 1 Cup each cooked 1/4 Cup Dark Raisins long-grain rice and 1/2 Tsp. Vanilla skim milk Extract 1/4 Cup Dark Raisins 1/8 to 1/4 tsp. Ground 4 Tsp. sugars worth of Nutmeg Granulated Sugar (Optional) substitute 2 Eggs 1/8 Tsp. Ground Cinnamon DIRECTIONS In small sauce pan combine rice, milk, and raisins and cook over medium heat, stirring to prevent burning or sticking, until mixture comes to a boil. Remove from heat. Preheat oven to 350 Deg. F. In small bowl beat together eggs, vanilla, nutmeg, and sugar substitute; stir in 1/4 Cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture, stirring rapidly to prevent egg from lumping. Spray 1-quart casserole with non-stick cooking spray; turn rice mixture into casserole and, if desired, sprinkle with cinnamon. Set casserole in 8X8X2 inch baking pan and pour water into pan to a depth of about 1 inch; bake for 15 to 20 minutes [until a knife, inserted in center of pudding, comes out clean; pudding will be loose]. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm, or cool completely, cover, and refrigerate until chilled. MAKES 2 SERVINGS. NOTE: Do not use low-calorie sweetener with [ASPARTAME] in this recipe; it may lose sweetness during baking. Each serving provides: 1 Protein Exchange; 1 Bread Exchange; 1 Fruit Exchange; 1/2 Milk Exchange. Per serving: 296 Calories; 13 g Protein; 6 g Fat; 47 g Carbohydrate; 198 mg Calcium; 135 mg Sodium; 276 mg Cholesterol. Banana Bread Banana Bread (from Wilma Lee),11-7-87 INGREDIENTS 1 Cups Shortening 4 Eggs
2 Cups sugar 6 Bananas PAGE 1
UPDATED: 11/18/2008 4 Cups Flour 1 Pinch of Salt
OUR RECIPES
2 Tsp. Soda DIRECTIONS
Mix all of the ingredients together. Cook in pre-heated oven at 2508 for 45min.. Banana-Nut Bread BANANA-NUT BREAD (from RELIEF SOCIETY),12-16-87 Bake a better banana bread than ever before! INGREDIENTS 2 Cups QUICK MIX 2/3 Cup Sugar 6 Tsp. Baking Soda 2 Eggs, Well Beaten 6 Cup Butter milk
1 Cup Mashed Bananas 1 Tbs. Lemon Juice 6 Tsp. Vanilla 6 Cup Chopped Nuts DIRECTIONS
Preheat oven to 3508F (1758C). Generously grease a 9" x 5" loaf pan. Combine quick mix, sugar and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well. Add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean. Let stand 5 minutes in pan. Remove from pan and cool on a wire rack. makes 1 loaf. BEER BISCUITS BEER BISCUITS (05-86) INGREDIENTS 1 1/2 Cups Beer 2 Tbs. Sugar
3 Cups Bisquick DIRECTIONS
Combine Sugar, Beer, Bisquick. Grease Muffin pans well. Fill 2/3 full. Bake 10 to 12 minutes at 400 Degrees F. BUTTER CREAM FROSTING BUTTER CREAM FROSTING (from HERSHEY FOODS),10-5-86 INGREDIENTS
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OUR RECIPES
6 Tbs. Butter (softened) 1/3 Cup Milk 1 Tsp. Vanilla 2 2/3 Cups conf. Sugar 1/3 Cup Cocoa (Light Flavor) 1/2 Cup Cocoa (Medium Flavor) 3/4 Cup Cocoa (Dark Flavor) DIRECTIONS Cream butter or margarine in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk/ beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. Makes about two cups frosting. CARAMEL Caramel (12-31-87) INGREDIENTS Milk Caramel 3/4 Cup White Sugar 2 Tbs. Water 1 Cup Karo Syrup 4 Tbs. (6 Stick) 3/4 Cup Evaporated Milk Butter or Marg. 6 Tsp. Salt A few drops Vanilla flavor Well greased baking sheet with borders. DIRECTIONS Put the Sugar, water, and Karo syrup into a pot and on the stove at medium heat and stir. Wash the Sugar crystals down from the pot and the stirring paddle when the batch boils up for the first time. Stir in the butter or margarine. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Stir the caramel vigorously, touching all points of the bottom and sides of the pot every few seconds. This is to prevent the milk from scorching. It should take about 5 minutes for all the milk to be added to the batch. Continue boiling and stirring for another 10-12 minutes and take the batch from the fire. Testing the Batch: Put a quart-sized saucepan in the sink and fill it with cold water. Keep the water running in a steady, small stream, into the pan and out into the sink and drain. It is important that the water keeps running at a constant temperature. Take a little bit of the caramel out of the pot with a tsp. and submerge it in cold water. After a few seconds, take the caramel off the spoon and try to roll it into a ball, keeping it submerged in the cold water. If it readily forms a ball and feels fairly firm, but not too hard, exactly as a finished piece of caramel should feel when cold, the batch is ready. This is called the medium ball stage of boiling.
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If the caramel does not form a ball or feels too soft, as it probably will the first time you test it, put the batch back on the stove, heating and stirring thoroughly, for a few minutes. Then repeat the test and continue heating and testing until the batch is ready. If, for some reason, the batch has cooked too long, and the test shows a ball that is too firm, or even hard, simply add about 2 Tbs. of hot water to the batch, stir, boil up again, and test as before, until the caramel shows the right consistency, a fairly firm ball, in the cold water. When the batch is ready, leave it off the stove after the test and stir in the salt and flavor. Pour the batch onto the well-greased baking sheet, spreading it about 6 inch thick. Put it into the refrigerator. Let it cool until firm. Then take it out of the tray and cut it into strips about 3/4 inch wide. Use a long knife, cutting back and forth swiftly in a sawing motion. That way, it will cut easily and will not stick. Cut the strips into squares and wrap them individually in foil or waxed paper to prevent sticking, or else dip them in chocolate. If the cooled caramel should not come out of the tray easily, reheat the bottom of the tray gently by holding it over a low flame on the stove for a moment. The caramel will come off the tray readily then. Turn the batch and lay it on a cutting board or baking sheet without borders and sprinkle both sides lightly with flour. If the caramel is not firm enough for cutting, put it back into the refrigerator until it is firm CARROT CAKE CARROT CAKE (from Champion Juicer),11-?-85 INGREDIENTS 2 Cups of Sugar 1 Cup of Milk 1-1/2 Tsp. Cinnamon 4 Eggs 1 Cup of Vegetable Oil 3 Cups White Flour 2 Tsp. Baking Powder 2 Tsp. Baking Soda 2 Tsp. Salt 2 Cups Grated Raw 1 Cup Chopped Nuts Carrots DIRECTIONS Blend together sugar, oil and eggs. Sift together flour, baking powder, soda, cinnamon and salt. Add the dry ingredients alternately with the carrots and nuts to the egg mixture then mix well. Pour the batter into a well-greased 10 inch tube pan. Bake at 350F for about one hour or until the cake is done. CARROT CAKE CARROT CAKE (from CARROLL),01-21-86
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INGREDIENTS 3 Cups of Brown Sugar 3 Eggs 1-1/4 Liquid Shortening 1 Cup of drained 1 Tsp. Vanilla crushed Pineapple 2 Cups of Grated Carrot 1 Tsp. of Salt 3 Cups of Flour 2 Tsp. of Soda 1 Tsp. of Cinnamon 1 Cup of chopped nuts DIRECTIONS Stir all ingredients together in a large mixing bowl. Put into a buttered or greased cake pan. Bake in a preheated oven at 350F for about 1 hour and 15 minutes. CHOCOLATE ZUCCHINI CAKE 1 Cup Cocoa 26 Tsp. Baking Powder 1 Tsp. Salt 3/4 Cup Butter 2 Eggs 2 Tsp. Grated Orange Peel 1 cup Chopped Nuts 1 cup Milk
16 Tsp. Baking Soda 1 Tsp. Cinnamon 2 Cups Sugar 2 Tsp. Vanilla 2 Cups Coarsely Grated Zucchini 26 Cups Unsifted Flour DIRECTIONS:
Combine the flour, cocoa, baking powder, baking soda, salt, cinnamon, mix well and set aside. Cream the butter and sugar. Add eggs and comb in vanilla and milk. Then mix in the zucchini. Mix with the dry ingredients above then add nuts and orange peel. bake for 1 hour at 3508. CREAM CHEESE FROSTING 1/2 pound powdered sugar 1 eight ounce bar of cream 1 Tsp. vanilla 1 can condensed milk Mix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency. CHELALEE ROLL CHELALEE ROLL (from Wilma),12-8-85
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OUR RECIPES
INGREDIENTS 2 LB Box of Graham Crackers 2 Bottles of Marchieno Cherries 1 LB shelled Chopped Pecans 1 Large Bag of Marshmallows 1 LB of Raisins 1 LB of Chopped Dates 1 Can of Eagle Brand Milk no substitute 5 LB of Coconut Drain the juice off of the cherries and save it to use later. Crumble the crackers up. DIRECTIONS Mix the cherries, raisins and dates. Add nuts and the eagle brand milk. Add graham crackers, the mixture will be dry add a little of the cherry juice until the mixture will be easy to roll, then add your marshmallows. Stir up real good. Spread half of your coconut on the table then take a small amount of the mixture in your hand and roll it into the coconut into a log. Roll quite a bit of coconut into it to keep it from being sticky and store in a cool place. It is best if aged about a week or so for the flavors to blend. CHOCOLATE CAKE CHOCOLATE CAKE (from WHO KNOWS),7-14-86 INGREDIENTS 3/4 Margarine 2 Cups of Sugar 1 Tsp. Vanilla 2 Eggs 12 Tbs. Cocoa (3/4 Cup) 1 3/4 Cup Flour 3/4 Tsp. Baking Powder 3/4 Tsp. Baking Soda 1/8 Tsp. Salt 1 3/4 Cups of Milk DIRECTIONS Bake in pre-heated oven at 3508 until center springs back when pressed approximately 20 to 30 minutes. CHOCOLATE CLUSTERS CHOCOLATE CLUSTERS (05-86) INGREDIENTS 1/2 Lb. Dipping Chocolate 1/2 LB Spanish Peanuts or plain Chocolate Bars or Raisins DIRECTIONS PAGE 6
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OUR RECIPES
Break the chocolate in several pieces. Melt in top of double boiler over warm water stirring occasionally until just melted. DO NOT OVER-HEAT. Keep water at 185 Degrees F. on the thermometer. Remove from heat but let remain over warm water. Add nuts. Cool slightly and drop from Tsp. onto sheet of waxed paper or greased pan and let remain until firm. Store in cool dry place. Makes 3 dozen. CREAM FONDANT CREAM FONDANT (05-86) INGREDIENTS SINGLE DOUBLE 4 Cups of Sugar 8 Cups of Sugar 1 1/2 Cups of Milk 3 Cups of Milk 2 Tbs. Corn Syrup 1/4 Cup Corn Syrup 2 Tbs. Butter 1 Cube Butter 1/2 Tsp. Salt 1 Tsp. Salt 1/16 Tsp. Creme of Tarter 1/8 Tsp. Creme of Tarter DIRECTIONS Combine sugar, milk, syrup and half of the butter in a pan. Place over heat and stir constantly until mixture begins to boil. When the syrup explodes into a boil, stir Cream of Tarter into syrup. Keep boiling rapidly until fondant reaches soft ball stage. Drop the rest of the butter into hot syrup. Place tight cover on pan, and remove from the heat. Cool as rapidly as possible by sitting the pan in cold water, or any cold place. Let cool until mixture feels cold to the touch. Take out of pan onto platter or Pyrex cake pan and beat continuously. Mixture will be shinny and stiff. As beating continues mixture will become thinner and loose it's gloss. Continue beating until it thickens again. Add flavoring. Place in container and cover tightly to keep from drying out on top. CREAMY PRALINE PATTY CREAMY PRALINE,(RELIEF SOCIETY),12-16-87 INGREDIENTS 2 Cups Sugar 3/4 Tsp. Soda 2 Cups Pecan Halves
16 Tbs. Butter (Measure Exactly) 1 Cup Light Cream DIRECTIONS
In deep 3 Quart saucepan, combine sugar and soda. Mix well with wooden spoon. Stir in cream carefully. Bring to boil over medium heat, stir occasionally. Reduce heat. Cook and stir to soft ball stage. Use both a candy thermometer PAGE 7
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OUR RECIPES
and the cold water test. Remove from heat. Add butter, immediately. Add pecans. Beat mixture till thick. 2 to 3 minutes. Drop from metal spoon onto wax paper. (If necessary, add a little hot water).\ FLOUR TORTILLAS FLOUR TORTILLAS (from MAKE A MIX),12-13-85 INGREDIENTS 2-1/2 CUPS TORTILLA MIX 1/2 CUP FRESH MILK XXXXX VEGETABLE SHORTENING DIRECTIONS In a medium bowl, combine Tortilla Mix and mil,. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. On a lightly floured surface, roll out balls to a 9-inch circles. Preheat a griddle or large skillet to 365 F. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla and cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. Cover and keep warm. Makes 10 tortillas. GRANOLA MIX Serve with milk (no sugar) for breakfast or as a great afternoon snack by itself. 10 cups old-fashioned rolled oats 1-1/2 cups water 1 cup wheat germ 1-1/2 cups vegetable 3 teaspoons vanilla oil 1/2 lb. shredded coconut 1/2 cup honey 2 cups raw sunflower seeds 1/2 cup molasses 1 cup sesame seeds 1-1/2 teaspoons salt 3 cups shopped almonds, pecans, 2 teaspoons cinnamon walnuts or combination Raisins or other dried 1-1/2 cups brown sugar, firmly packed fruits, if desired Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" X 9" baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if
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desired. Put in an air-tight container. Label. Store in cool, dry place. Use within 6 months. Makes about 20 cups of GRANOLA MIX. HAMBURGER NOODLE SKILLET HAMBURGER NOODLE SKILLET (MAKE-A-MIX),01-12-86 INGREDIENTS 1 Pint Meat Sauce Mix, 2 Cups cooked Noodles 2 C. Mixed Veg. W/Liquid 1 (8 oz.) seasoned Tomato sauce 1/2 C. grated Cheddar 1 Tsp. chopped Parsley cheese DIRECTIONS In a medium skillet, combine Meat Sauce Mix, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook over medium heat about 10 to 15 minutes, stirring occasionally, until heated through. Sprinkle grated cheese and parsley on top. Do not stir. Cover and heat just long enough to melt cheese. Serve from skillet. Makes 4 to 6 servings. HAMBURGER TRIO SKILLET HAMBURGER TRIO SKILLET (MAKE A MIX),01-12-86 INGREDIENTS 1 Pint Meat Sauce Mix, 2 C. Cooked Rice 1 (17 oz.) Corn 1/4 Tsp. Thyme 1/2 C. chopped Green Pepper DIRECTIONS Combine all ingredients in a medium skillet. Cover and cook over medium heat about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings. Hot Chocolate Mix HOT CHOCOLATE MIX (from RELIEF SOCIETY),12-16-87 THE CAMPERS FAVORITE! INGREDIENTS 1 (25.6-oz.) Pkg. Instant 2 Cups Powdered sugar Nonfat Dry Milk 1 (16-oz.) Can Instant (10-2/3 Cups) Chocolate Drink Mix PAGE 9
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OUR RECIPES
1 (6-oz.) Jar Powdered Non-Dairy Creamer DIRECTIONS Combine all ingredients in a large bowl. mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 17 Cups of HOT CHOCOLATE MIX. HOT CHOCOLATE DRINK Add 3 Tbs. HOT CHOCOLATE MIX, see above, to 1 Cup of hot water. Stir to dissolve. Makes 1 serving. Hot Tomales HOT TOMALES (from Arizona),12-16-87 INGREDIENTS Masa 6 Cup Lard 3 Tsp. Salt 0 Tsp. Baking Powder 1/3 to 6 Cup Water Corn Husks Pork Roast Red Chili Garlic Powder DIRECTIONS Soak corn husks in hot water and clean silks out. Boil Red chilies in water about 20 minutes. Put in blender mix 3 Tsp. Shortening, water, salt, and garlic powder. Put back on the stove and bring to a rolling boil and add flour if to thin. When done to proper consistency spread it on the corn husks: Spread on smooth side of corn husks. Put corn husk on palm of hand, wide end at palm small end at finger tips. Spread fingertips down. Put meat in the center of Masa. Fold into thirds, one section on the neat the other over the first section then fold over small top. Stand up in pan small folded side down. Put water in to keep from scorching or steam them until done approximately 15-30 minutes. Meat Loaf MEAT LOAF (FROM MIRACLE MAID),01-12-86 INGREDIENTS 2 Lb. Lean Ground Beef 2 Tbs. Dehydrated or Ground Chuck Onion Flakes 2 Eggs 1/2 Tsp. Salt 1 Cup Cracker Crumbs 1/4 Tsp. Pepper 1 8 oz Can Tomato Sauce 1/4 Cup Real Butter or Corn Oil Margarine
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DIRECTIONS In a medium-sized mixing bowl, combine all of the ingredients except the butter. Knead mixture well. Butter a bread pan and put the Meat Loaf into the pan and cover with aluminum foil and cook in oven at 225F for 30-40 minutes or in the Lektro Maid with the cover on. Meat Sauce Mix MEAT SAUCE MIX (from MAKE A MIX),01-12-86 INGREDIENTS 1/4 Cup Veg. Shortening 4 Med. Onions, sliced 3 Cloves Garlic, finely chopped or 3/8 Tsp. Instant Minced Garlic 2 Cups chopped celery 2-3 chopped carrots 5 Lb. Lean Ground Beef 5 Tsp. Salt 1/2 Tsp. Pepper 3 Tbs. Worcestershire sauce 1 (14 oz.) Bottle Ketchup 1 (14 oz.) Bottle Hot Ketchup (I don't like the sweet taste the ketchup gives to it so I use 2 cans size 303 of tomato sauce instead of ketchup). DIRECTIONS Melt the shortening in a large skillet over medium heat. Add the onions, garlic, celery and carrots. If desired. Sauté until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, and pepper; Worcestershire sauce, ketchup and "hot" ketchup (or tomato sauce). Cover and simmer 20 minutes. Drain excess fat and cool. Put into five 1 pint freezer containers, leaving 1/2 inch space at the top. Cut through mixture with a knife several times to remove air spaces. Seal and label the containers. Freeze. Use within 3 months. Makes about 5 pints of Meat Sauce Mix. Meat Sauce Mix Makes Speedy Pizza Ranchers Sloppy Joes Stuffed Hard Rolls Stuffed Green Peppers Hamburger Trill Skillet Hamburger Noodle Skillet Layered Casserole Complete Chili Con Carne Tamale Pie or serve warm on hamburger buns. PAGE 11
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Mexican Corn Bread MEXICAN CORN BREAD (from ?),2-11-86 INGREDIENTS 1 Cup Yellow Corn Meal 2/3 Cup Sweet Milk 6 Tsp. Soda 6 Tsp. Salt 1 Cup Yellow Cream Corn 2 Eggs 6 Cup Wesson Oil 1 Cup Cheddar Cheese 16 Cup Jalapeno Pepper DIRECTIONS Grate the Cheese. Mince the Jalapeno Peppers. Add Soda to the milk. Stir all of the ingredients together then bake in iron skillet for 40 minutes at 3508.\ Microwave Fudge MICROWAVE FUDGE(from REL. SOC.),12-16-87 INGREDIENTS 1 LB (4 Cups) Powdered Sugar 0 LB (1 Stick) Butter or Margarine 6 Cup Cocoa 1 Tsp. Vanilla 1/4 Cup Milk 6 Cup Chopped Nuts DIRECTIONS Lightly grease 8" Square Pan and set aside. Place powdered sugar and cocoa in a medium sized-heat resistant, non-metallic mixing bowl. Stir to combine. Add milk, and butter to sugar-cocoa mixture. DO NOT STIR. Heat, uncovered, on FULL-POWER OR HIGH SETTING for 2-3 minutes until butter is melted. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared pan and refrigerate for 1 hour before cutting and serving. Best if left overnight before cutting. Makes 2 to 3 dozen squares. Million $ Fudge MILLION DOLLAR FUDGE (05-86) INGREDIENTS 40 Cups of Sugar PAGE 12
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OUR RECIPES
6 Tbs. Butter 1 Evaporated Milk, Lg. Can 1 Bag of Marshmallows 1 12 oz PKG. Chocolate 2 Cups of chopped Nuts DIRECTIONS Boil sugar, butter, and milk until soft ball stage (240F.). Mix chips and marshmallows until creamy. Pour onto waxed paper or a greased pan. Mock Coconut Pie Mock Coconut Pie (from More Make-a-Mix),11-22-87 INGREDIENTS 6 Cup Sugar 6 Tsp. Baking Powder or 8 Pkg. Sweet-N-Low 2 Cup Skim Milk 4 Eggs 1/4 Cup Diet Margarine 1 Tsp. Vanilla 6 Cup All Purpose Flour 1 Spaghetti Squash (4 Cups) 2 Tsp. Coconut Flavoring DIRECTIONS Cook Spaghetti Squash, spray Pam into 2 pie plates. Put squash in pie plate. Blend everything else, then pour over squash. Bake at 350F for one hour. To cook squash in microwave, cut in half. Put in dish with 1/4 Cup water, cut side up, cover with saran wrap cook for 10 minutes. Cut pie into 8 servings each slice counts as Vegetable, 1/4 Protein, 1/4 Milk, 1/4 fat. Morning Glory Muffins MORNING GLORY MUFFINS (from CARROLL),01-21-86 INGREDIENTS 2 Cups of Flour 1 Cup of white Sugar 2 Tsp. of Baking Soda 2 Tsp. of Cinnamon 1/2 Tsp. of Salt PAGE 13
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2 Cups grated Carrots 1/2 Cup of Raisins 1/2 Cup Walnuts 1/2 Cup of Coconut 1 Grated Apple 3 Eggs 1 Cup of Salad Oil 2 Tsp. Vanilla DIRECTIONS Mix ingredients in order that they come on the ingredient list above. Bake at 350F for 20 Minutes in Muffin Pans! Peanut Brittle PEANUT BRITTLE Frank Matthew’s favorite candy (from Wilma),12-8-85 INGREDIENTS 3 Cups of Sugar 1 Cup of White Corn Syrup 1 Cup of Water 1 Lb. Raw Spanish Peanuts 2 Table Spoons of Butter 1 Teaspoon of Salt 1 Table Spoon of Soda DIRECTIONS Cook the Sugar and corn syrup water until it gets to the 'HARD-BALL STAGE'. Then add the peanuts and continue to cook until the mixture turns a GOLDEN BROWN. Drop in the butter and Salt. Turn off the fire then stir in the soda. Then put out on a Pam or greased cookie pan. Wait until cool and then break into pieces and put into a dry baggy and tie it off to keep the moisture out to prevent them from getting sticky and sticking together in the package during storage. Peanut Butter Kiss PEANUT BUTTER KISSES (from RELIEF SOCIETY),12-16-87 INGREDIENTS 1 Cup Peanut Butter 1 Cup Honey 2 Cups Powdered Milk
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DIRECTIONS Mix together. Blend well. Roll into rolls about 1 inch thick. Cut about 1 inch lengths. Roll in decorative colored candies. Pecan Pie Pecan Pie ,10-5-86 INGREDIENTS 1 Cup light Corn Syrup 1 Cup Brown Sugar 3 Eggs 1 Pinch of Salt 1 1/2 Cup Nuts 1 Tsp. Vanilla DIRECTIONS Mix the corn syrup and the brown sugar well. Stir in the rest of the ingredients and pour into pie shells. Bake in preheated oven at 350F for 45 to 55 minutes. Pecan Pie PECAN PIE (from Easy as Pie),8-26-88 INGREDIENTS 3/4 Cup Dark Brown Sugar Packed 2/3 Cup DARK Corn Syrup 6 Tbs. Unsalted Butter, Melted 1 Tsp. Lemon Juice 1 Tbs. Unsulfured Molasses 1/4 Tsp. Salt 1 Tsp. Vanilla Extract 1 Prebaked 9-Inch 1 Cup Pecans, Halved Pie Shell Made with 3 Eggs Whole Wheat Pastry DIRECTIONS Pecan Pie is the prototype of the Southern Classic "transparent pie:" A variation on the Chess Pie which is rich in eggs,, butter, sugar, and another local specialty - pecans. This recipe contains brown sugar and molasses, traditional Southern sweeteners, as well as corn syrup, a late comer to Chess pie filling. The touch of lemon cuts the sugar and eliminates the cloying taste often associated with pecan pie. PAGE 15
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If the sweetness of this pie has always put you off, try the Pecan-Cranberry variation that follows; the tartness of the berries gives a delightful sweet sour balance to the pie. Or try using a variety of nuts; each will flavor the pie differently--peanuts, black walnuts, or macadamia nuts, for example. Northern Vermont cooks replace the corn syrup with maple syrup, for their won flavor variation. This pie makes an attractive presentation when baked in a tart pan and served free-standing. Advance preparation: The partially prebaked pastry shell can be prepared ahead and frozen: Absolutely no pastry tastes as good after freezing as it does freshly baked. After this disclaimer, I must also add that freezing baked goods can be a great time-saver as well as a convenience when you are entertaining. you can freeze baked and unbaked pies, pie fillings, and pie crusts. Fruit, berry, and mince pies and tarts are the most successful candidates, along with most individually shaped, pastry-wrapped hors d'oeuvre. Pumpkin, squash, and certain types of chiffon pies will freeze successfully, as well. Opinion is divided about cream and custard pies, since their fillings can separate on freezing; I prefer not to freeze them. Be sure, when freezing pies to be baked or reheated in the oven, that you use a metal pie plate or one that you are sure can go from freezer to oven. Pies and pie shells should be wrapped airtight in heavy-duty aluminum foil or freezer-weight plastic or coated paper or heavy-duty polyethylene bags, but not the type supermarket fruit is packaged in; these are too thin. To protect pies, pie shells, and individual pastries from being poked or dented on the freezer shelf, wrap them airtight in foil or plastic bag, then store in a protective plastic or cardboard box (waxed is best), appropriately labeled. FREEZING DO'S AND DON'TS -Do not top pies with meringue before freezing; do not freeze meringue at all unless baked stiff, because freezing toughens whipped egg whites. -Do not cut steam vents in top crusts or fruit pies to be frozen before baking. -Do not glaze tops of fruit pies to be frozen before baking. -Do not freeze custard or cream pies unless so specified in the recipe. -Do not freeze cream cheese unless it is to be used in combination with other ingredients; freezing makes it grainy. -Do freeze: Mousses Eggs (separate and freeze yolks and whites; or beat whole eggs with pinch of salt or sugar and freeze in ice cube trays; 1 cube = 1 egg) Milk Butter or margarine Cream Flour Sugar PAGE 16
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Brown Sugar (to prevent lumps). Nuts, whole or chopped Crumbs (cookie, cake, cracker, etc.) Hard Cheeses Pie crusts, baked or partially baked or raw (in lumps of dough or rolled into rounds or shaped into pie plates) Fruit pies and tarts, baked or unbaked Deep-Dish pie or cobbler fruit mixtures Savory pot pie mixtures (in freezer-to-oven containers; to use, thaw or not as you wish, add top crust, bake) -You can refreeze empty baked or partially baked pie shells. Because of the high sugar content, pecan pie will keep well at room temperature. It can be prepared ahead of serving, but be aware that the crust will soften on standing longer than a day. Special equipment: 9-Inch pie plate (or 9-10 inch tart pan with removable bottom); mixing bowl and whisk or electric mixer; stainless steel knife. Baking time: Partially prebaked pastry shell: 425F for 20 to 25 minutes with pie weights. Filled pie: 400F for 20 to 25 Minutes. Quantity: One 9-Inch pie. 1. Preheat the oven to 425F. Prepare the pastry. THE PASTRY Whole Wheat Pastry Quantity: One 2-Crust 9-Inch Pie. 1 Cup all-purpose Flour 1 Cup Whole Wheat Pastry or All Purpose Flour 3/4 Tsp. Salt 6 Cup Unsalted Butter, CHILL 3 Tbs. Veg Shortening CHILL 1 Egg Yolk 5 to 6 Tbs. Ice water as needed Optional sweetener: 2 Tbs. Granulated Sugar BASIC PREPARATION TECHNIQUE 1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two crosscutting table knives. PAGE 17
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2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry. 3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.). Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F. . To prepare the filling, measure the brown sugar into the bowl of an electric mixer and beat with the eggs until well blended and free of lumps. Add the melted butter, corn syrup, molasses, lemon juice, vanilla, and salt. Beat well. 3. Put the filling into the prepared pastry shell and arrange the halved nuts over the top--either carefully positioned in concentric circles or simply scattered at random. Bake the pie in the center of the preheated oven for 20 to 30 minutes, or until a stainless steel knife stuck into the center comes out clean. cool on a wire rack. Serve at room temperature, topped by vanilla ice cream or slightly sweetened whipped cream. VARIATIONS Cranberry-Pecan Pie. Prepare Pecan Pie but add 3/4 cup coarsely chopped fresh or frozen cranberries and use only 3/4 cup pecan halves. Black Walnut Pie. Prepare Pecan Pie but replace the Pecans with 1 cup chopped black walnuts, and use light corn syrup instead of dark. Hawaiian Macadamia Nut Pie. Prepare pecan Pie but replace the pecans with 1 cup unsalted macadamia nuts, coarsely chopped. Peanut Pie. Add 6 cup fine-chopped or ground peanuts to the pastry, and replace the pecans with peanuts as follows: Coarsely chop 6 cup dry roasted, lightly salted peanuts and add to the filling mixture. Sprinkle an additional 1 cup PAGE 18
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of dry roasted, lightly salted peanuts, whole, over the top of the filled pie before baking. (NOTE: Peanut pie can be made with either dark or light corn syrup.) Pie Pastry THE PASTRY (from Easy as Pie),8-26-88 INGREDIENTS Whole Wheat Pie Pastry Quantity: One 2-Crust 9-Inch Pie. 1 Cup all-purpose Flour 1 Cup Whole Wheat Pastry or 3/4 Tsp. Salt All Purpose Flour 6 Cup Unsalted Butter, CHILL 3 Tbs. Veg Shortening CHILL 1 Egg Yolk 5 to 6 Tbs. Ice water as needed Optional sweetener: 2 Tbs. Granulated Sugar BASIC PREPARATION TECHNIQUE 1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two crosscutting table knives. 2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry. 3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.). Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then
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partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F. Pizza Dough PIZZA DOUGH (easy as pie),2-2-88 INGREDIENTS DOUGH FOR PIZZA 2 Pkgs. granular dry yeast (1/4 oz. each) 1 C warm water 1 Tbs. sugar 1 Tsp. salt 1 Tbs. Veg oil 2 3/4 to 3 C all-purpose flour POORMAN FRUIT CAKE POORMAN FRUIT CAKE (10-5-86) INGREDIENTS 1 Cup Shortening 3 Cups Sugar 1 1/2 Tsp. Salt 1 Tsp. Nutmeg 4 Tbs. Cocoa Powder 1 Tsp. Cinnamon 1 Tsp. Allspice 1 Tsp. Cloves 4 Cups Flour 3 Tsp. Baking Soda 4 Eggs 6 Cups Apple Sauce OPTIONAL INGREDIENTS Dates Nuts Raisins Cherries Candied Fruit DIRECTIONS Mix all the ingredients together including the optional ingredients that you wish to include in the cake. Bake at 350F for approximately 30 to 40 minutes until it springs back when pressed in the center. Let cool and slice and serve.
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Quick Mix QUICK MIX (from RELIEF SOCIETY),12-16-87 The most versatile of all mixes! INGREDIENTS 86 Cups All Purpose Flour 1 Tsp. Baking Soda 1 Tbs. Baking Powder 16 Cups Instant 1 Tbs. Salt Non-Fat Dry Milk 20 Cups Vegetable 2 Tsp. Cream of Tartar Shortening DIRECTIONS In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry Place. Use within 10 to 12 weeks. Makes about 13 Cups of QUICK MIX PUMPKIN PIE (DIET) 1 Cup canned pumpkin 2 Teaspoons sugar substitute (Equal) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ginger 2 Eggs beaten (or 1/2 Cup Egg Substitute) 3/4 Cup cold water 1 Tablespoon cornstarch 1/3 Cup non-fat dry milk crystals 1/4 teaspoon salt DIRECTIONS Mix dry ingredients in large bowl. Beat pumpkin, eggs and water together. Add dry ingredients, stir until blended. Pour into eight-inch pie pan and bake in 400 degree oven 50-60 minutes until done. REGULAR ZUCCHINI CAKE 1/2 cup milk 3 eggs well beaten 1 cup Wesson oil 2 cups sugar 2 cups grated squash PAGE 21
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2 teaspoons vanilla 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon nutmeg 3 teaspoons cinnamon Combine the salt, flour, baking powder, baking soda, nutmeg and cinnamon then set aside. Mix the oil, sugar, eggs, squash and vanilla. add the dry ingredients above plus the milk and mix well. Bake at 350 degrees for 45 minutes. Cream Cheese Frosting 1 pound powdered sugar 1 eight ounce bar of cream cheese 1 teaspoon vanilla 1 can condensed milk Mix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency. PEGGY'S RAISIN PECAN PIE 1/2 cup soft butter 1-1/2 cups sugar 3 eggs 1 cup raisins 1 cup pecans 1/4 tsp. of cloves 1/4 tsp. allspice 1/4 tsp. cinnamon (1 tsp. mixed spices) optional 2 tbs. vinegar 1 tsp. vanilla Cream together the sugar and butter, then add the rest of the ingredients listed above. NOTE: 1 TSP. OF MIXED SPICES MAY BE USED IN PLACE OF THE CLOVES, ALLSPICE, AND CINNAMON IF DESIRED. Pour all ingredients together into an unbaked pie shell. Bake at 400F for 10 minutes, then reduce the heat to 300F and bake for 30 minutes. Cover top with foil to keep it from getting too brown. RESEE CUPS (from Linda),12-14-87 INGREDIENTS 16 Cup Peanut Butter 2 Cubes Butter 1 Lb. Powdered Sugar 16 Cup Crushed 1 Vat of Dipping Chocolate Graham Crackers PAGE 22
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DIRECTIONS Stir the above ingredients together then dip into melted chocolate and serve when the chocolate is cooled off. Sopaipilla Mix SOPAIPILLA MIX (from MORE MAKE-A-MIX),11-22-87 INGREDIENTS 7 Cups All Purpose Flour 8 Tsp. Baking Powder 4 Tbs. Salt 1/4 Cup Veg. Shortening 4 Tbs. granulated Sugar NOTE: DO NOT USE SELF RISING FLOUR! IF YOU DO USE SELF RISING FLOUR IT ALREADY HAS SALT AND BAKING POWDER IN IT. DIRECTIONS In a large bowl, combine flour, sugar, salt and baking powder. Stir with bread mixer or a wire whisk until blended. Use a pastry blender, a heavy-duty bread mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 8 cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. use within 10 to 12 weeks. Makes 10 cups SOPIAPILLA MIX. SPAGHETTI SQUASH CUT ONE SQUASH IN HALF AND BAKE ONE HOUR AT 350-375F. WHEN OPENED THE INTERIOR LOOKS LIKE SPAGHETTI. IT MAY BE EATEN AS A SALAD. SEASON WITH SALT, PEPPER AND BUTTER. OR, IT CAN BE SERVED WITH SPAGHETTI SAUCE FOR A DELIGHTFUL DIET SPAGHETTI MEAL. SPINACH DIP (From Steve Petrus),?-11-85 INGREDIENTS 1 Pound container of Sour Cream 2-8 Ounce packages of frozen Chopped Spinach 1 Can of Water Chestnuts 1 Box of KNORRS Leek Soup Mix DIRECTIONS
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Thaw the Spinach in a plate in the Micro Wave and pour off the excess water from the ice on it. Then stir all of the above ingredients together and serve chilled. Keep refrigerated. SUKIYAKI SUKIYAKI (from U of A),03-86 INGREDIENTS 1 1/2 Lb.. Lean Round Steak 1/2 Lb. Mushrooms, thin sliced 1 small celery, sliced (or one 4 oz. can sliced mushrooms 1 Green Onions, 1" pieces drained) 2 Onions thinly sliced 2 Tbs. Sugar 1/3 Cup Soy Sauce 1 Chicken Bouillon Cube 1/2 Cup Hot Water 3 Cups Spinach Leaves 3 Cups of hot cooked Rice DIRECTIONS Cut round steak across the grain into very thin slices. Heat heavy skillet, grease lightly and brown meat well. Add Mushrooms, Green Onions, Celery, Onions, Sugar, Soy Sauce, Bullion Cube, and Hot Water; mix well. Simmer, stirring often until vegetables are barely tender; add spinach leaves; cook 5 minutes. Serve in ring of hot rice on heated platter. Makes 4 servings. Japanese Sukiyaki offers a new idea in foreign cooking that is easy to prepare and serve, as well as inviting to the diner. It combines round steak, mushrooms, celery, onions, and spinach in a most delicious sauce, served on a fluffy bed of rice. TAPIOCA PUDDING INGREDIENTS 6 Tbs. Minute Tapioca 1/4 Tsp. Salt 10 Tbs. Sugar 4 Cups of Milk 2 Egg Yolk 2 Egg White 1 1/2 Tsp. Vanilla DIRECTIONS Mix Tapioca, salt, 6 tablespoons of sugar, milk, and yolk in a pan. Let stand five minutes. Beat egg white until foamy; gradually beat in 4 tablespoons of sugar, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly six to eight minutes. Gradually add to beaten white, stirring quickly just until blended. Stir in vanilla. Cool for minimum of 20 minutes
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and for flavors to mix sufficiently cover and chill 4-8 hours. Makes about 6-8 bowl servings. TORTILLA MIX (from MAKE A MIX),12-13-85 INGREDIENTS 8 cups all-purpose flour 4 tablespoons salt 1 tablespoon baking powder 1-1/4 cups vegetable shortening DIRECTIONS In a large bowl, combine flour, salt and baking powder. stir with a wire whisk blended. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. store in a cool dry place. Use within 10 to 12 weeks. Makes about 10 cups tortilla mix. Flour tortillas 2-1/2 cups tortilla mix 1/2 cup fresh milk vegetable shortening in a medium bowl, combine tortilla mix and milk. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. Roll balls of dough in your hands, coating each ball with shortening. on a lightly floured surface, roll out balls to a 9-inch circles. preheat a griddle or large skillet to 365 f. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. cover, keep warm. Makes 10 tortillas. Turtles TURTLES (12-31-87) INGREDIENTS 3/4 Cup White Sugar 2 Tbs. Water 1 Cup Karo Syrup 4 Tbs. or 6 stick 3/4 Cup Evaporated Milk Margarine 6 Tsp. Salt A few drops of Vanilla 3 - 4 Cups Chopped Pecans Flavoring. Dipping Chocolate Baking sheet with Borders. DIRECTIONS Make one batch of Caramel, but cook only to the soft ball stage (the caramel should form a soft ball when tested under cold water). Add the salt and flavor when it is ready, and leave it in the pot to cool slightly. PAGE 25
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Spread as many of the pecans as possible on the baking sheet with borders, quite densely and not less than 6 inch thick. Pour small amounts of caramel onto the nuts with a teaspoon. Do not make these drops of caramel larger than quarter, or the finished turtles will be too large and do not set them to close to each other, or the caramel will run together. If the caramel in the pot gets to thick for spooning, stir and reheat it gently. When the caramel on the pecans have cooled, lift the turtles centers out with your dipping fork and set them aside, caramel side up! Push the pecans together and add more pecans if necessary to make an even surface and spoon more caramel onto the pecans. Repeat this procedure until all of the caramel is used up. Dip the turtle centers in dipping chocolate so that the finished pieces will have caramel on the bottom. One batch of Caramel will make eight to nine dozen turtle centers. If you do not wish to use the entire batch of Caramel for the turtles put the pot with the remaining caramel onto the stove with medium heat, stir constantly and bring it to the medium ball stage, BE CAREFUL NOT TO OVER-COOK! Then pour the Caramel onto a well greased baking sheet and proceed as with caramel recipe. ZUCCHINI BREAD (from CHRISTY BEALS),01-21-86 INGREDIENTS 3 Eggs 1/4 Tsp. Baking Powder 1 Cup Oil 1 Tsp. Soda 2 Cups Brown Sugar 1-1/4 Tsp. Salt 3 Cups of Flour 3 Tsp. Cinnamon 3 Tsp. Vanilla 2 Cups of grated 1-2 Cups of Nuts and peeled Zucchini DIRECTIONS Mix all ingredients together blending well. Pour into buttered or greased bread pans. Bake in pre-heated oven at 350F for 1 hour. Let cool in pans on wire rack. PUMPKIN CAKE FROM Family Home Evening 3-7-94 INGREDIENTS 1 Large Can Pumpkin 1 Cake Mix (White or Yellow) 1 Cube of Butter 1 Cup of chipped nuts 1 9 X 13 cake pan
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DIRECTIONS Mix pumpkin as directed for pie. Pour into buttered cake pan. Cut the butter into chips and lay on top of the pumpkin mix. Sprinkle the cake mix dry on top of the pumpkin and butter chips. Sprinkle chopped nuts on top of the cake mix. Bake at 350 degrees for 1 hour. Let cool and serve with whipped cream topping.
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BAKED RICE PUDDING INGREDIENTS 1 Cup each cooked 1/4 Cup Dark Raisins long-grain rice and 1/2 Tsp. Vanilla skim milk Extract 1/4 Cup Dark Raisins 1/8 to 1/4 tsp. Ground 4 Tsp. sugars worth of Nutmeg Granulated Sugar (Optional) substitute 2 Eggs 1/8 Tsp. Ground Cinnamon DIRECTIONS In small sauce pan combine rice, milk, and raisins and cook over medium heat, stirring to prevent burning or sticking, until mixture comes to a boil. Remove from heat. Preheat oven to 350 Deg. F. In small bowl beat together eggs, vanilla, nutmeg, and sugar substitute; stir in 1/4 Cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture, stirring rapidly to prevent egg from lumping. Spray 1-quart casserole with non-stick cooking spray; turn rice mixture into casserole and, if desired, sprinkle with cinnamon. Set casserole in 8X8X2 inch baking pan and pour water into pan to a depth of about 1 inch; bake for 15 to 20 minutes [until a knife, inserted in center of pudding, comes out clean; pudding will be loose]. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm, or cool completely, cover, and refrigerate until chilled. MAKES 2 SERVINGS. NOTE: Do not use low-calorie sweetener with [ASPARTAME] in this recipe; it may lose sweetness during baking. Each serving provides: 1 Protein Exchange; 1 Bread Exchange; 1 Fruit Exchange; 1/2 Milk Exchange. Per serving: 296 Calories; 13 g Protein; 6 g Fat; 47 g Carbohydrate; 198 mg Calcium; 135 mg Sodium; 276 mg Cholesterol. Banana Bread Banana Bread (from Wilma Lee),11-7-87 INGREDIENTS 1 Cups Shortening 4 Eggs
2 Cups sugar 6 Bananas PAGE 1
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OUR RECIPES
2 Tsp. Soda DIRECTIONS
Mix all of the ingredients together. Cook in pre-heated oven at 2508 for 45min.. Banana-Nut Bread BANANA-NUT BREAD (from RELIEF SOCIETY),12-16-87 Bake a better banana bread than ever before! INGREDIENTS 2 Cups QUICK MIX 2/3 Cup Sugar 6 Tsp. Baking Soda 2 Eggs, Well Beaten 6 Cup Butter milk
1 Cup Mashed Bananas 1 Tbs. Lemon Juice 6 Tsp. Vanilla 6 Cup Chopped Nuts DIRECTIONS
Preheat oven to 3508F (1758C). Generously grease a 9" x 5" loaf pan. Combine quick mix, sugar and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well. Add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean. Let stand 5 minutes in pan. Remove from pan and cool on a wire rack. makes 1 loaf. BEER BISCUITS BEER BISCUITS (05-86) INGREDIENTS 1 1/2 Cups Beer 2 Tbs. Sugar
3 Cups Bisquick DIRECTIONS
Combine Sugar, Beer, Bisquick. Grease Muffin pans well. Fill 2/3 full. Bake 10 to 12 minutes at 400 Degrees F. BUTTER CREAM FROSTING BUTTER CREAM FROSTING (from HERSHEY FOODS),10-5-86 INGREDIENTS
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6 Tbs. Butter (softened) 1/3 Cup Milk 1 Tsp. Vanilla 2 2/3 Cups conf. Sugar 1/3 Cup Cocoa (Light Flavor) 1/2 Cup Cocoa (Medium Flavor) 3/4 Cup Cocoa (Dark Flavor) DIRECTIONS Cream butter or margarine in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk/ beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. Makes about two cups frosting. CARAMEL Caramel (12-31-87) INGREDIENTS Milk Caramel 3/4 Cup White Sugar 2 Tbs. Water 1 Cup Karo Syrup 4 Tbs. (6 Stick) 3/4 Cup Evaporated Milk Butter or Marg. 6 Tsp. Salt A few drops Vanilla flavor Well greased baking sheet with borders. DIRECTIONS Put the Sugar, water, and Karo syrup into a pot and on the stove at medium heat and stir. Wash the Sugar crystals down from the pot and the stirring paddle when the batch boils up for the first time. Stir in the butter or margarine. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Stir the caramel vigorously, touching all points of the bottom and sides of the pot every few seconds. This is to prevent the milk from scorching. It should take about 5 minutes for all the milk to be added to the batch. Continue boiling and stirring for another 10-12 minutes and take the batch from the fire. Testing the Batch: Put a quart-sized saucepan in the sink and fill it with cold water. Keep the water running in a steady, small stream, into the pan and out into the sink and drain. It is important that the water keeps running at a constant temperature. Take a little bit of the caramel out of the pot with a tsp. and submerge it in cold water. After a few seconds, take the caramel off the spoon and try to roll it into a ball, keeping it submerged in the cold water. If it readily forms a ball and feels fairly firm, but not too hard, exactly as a finished piece of caramel should feel when cold, the batch is ready. This is called the medium ball stage of boiling.
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If the caramel does not form a ball or feels too soft, as it probably will the first time you test it, put the batch back on the stove, heating and stirring thoroughly, for a few minutes. Then repeat the test and continue heating and testing until the batch is ready. If, for some reason, the batch has cooked too long, and the test shows a ball that is too firm, or even hard, simply add about 2 Tbs. of hot water to the batch, stir, boil up again, and test as before, until the caramel shows the right consistency, a fairly firm ball, in the cold water. When the batch is ready, leave it off the stove after the test and stir in the salt and flavor. Pour the batch onto the well-greased baking sheet, spreading it about 6 inch thick. Put it into the refrigerator. Let it cool until firm. Then take it out of the tray and cut it into strips about 3/4 inch wide. Use a long knife, cutting back and forth swiftly in a sawing motion. That way, it will cut easily and will not stick. Cut the strips into squares and wrap them individually in foil or waxed paper to prevent sticking, or else dip them in chocolate. If the cooled caramel should not come out of the tray easily, reheat the bottom of the tray gently by holding it over a low flame on the stove for a moment. The caramel will come off the tray readily then. Turn the batch and lay it on a cutting board or baking sheet without borders and sprinkle both sides lightly with flour. If the caramel is not firm enough for cutting, put it back into the refrigerator until it is firm CARROT CAKE CARROT CAKE (from Champion Juicer),11-?-85 INGREDIENTS 2 Cups of Sugar 1 Cup of Milk 1-1/2 Tsp. Cinnamon 4 Eggs 1 Cup of Vegetable Oil 3 Cups White Flour 2 Tsp. Baking Powder 2 Tsp. Baking Soda 2 Tsp. Salt 2 Cups Grated Raw 1 Cup Chopped Nuts Carrots DIRECTIONS Blend together sugar, oil and eggs. Sift together flour, baking powder, soda, cinnamon and salt. Add the dry ingredients alternately with the carrots and nuts to the egg mixture then mix well. Pour the batter into a well-greased 10 inch tube pan. Bake at 350F for about one hour or until the cake is done. CARROT CAKE CARROT CAKE (from CARROLL),01-21-86
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INGREDIENTS 3 Cups of Brown Sugar 3 Eggs 1-1/4 Liquid Shortening 1 Cup of drained 1 Tsp. Vanilla crushed Pineapple 2 Cups of Grated Carrot 1 Tsp. of Salt 3 Cups of Flour 2 Tsp. of Soda 1 Tsp. of Cinnamon 1 Cup of chopped nuts DIRECTIONS Stir all ingredients together in a large mixing bowl. Put into a buttered or greased cake pan. Bake in a preheated oven at 350F for about 1 hour and 15 minutes. CHOCOLATE ZUCCHINI CAKE 1 Cup Cocoa 26 Tsp. Baking Powder 1 Tsp. Salt 3/4 Cup Butter 2 Eggs 2 Tsp. Grated Orange Peel 1 cup Chopped Nuts 1 cup Milk
16 Tsp. Baking Soda 1 Tsp. Cinnamon 2 Cups Sugar 2 Tsp. Vanilla 2 Cups Coarsely Grated Zucchini 26 Cups Unsifted Flour DIRECTIONS:
Combine the flour, cocoa, baking powder, baking soda, salt, cinnamon, mix well and set aside. Cream the butter and sugar. Add eggs and comb in vanilla and milk. Then mix in the zucchini. Mix with the dry ingredients above then add nuts and orange peel. bake for 1 hour at 3508. CREAM CHEESE FROSTING 1/2 pound powdered sugar 1 eight ounce bar of cream 1 Tsp. vanilla 1 can condensed milk Mix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency. CHELALEE ROLL CHELALEE ROLL (from Wilma),12-8-85
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INGREDIENTS 2 LB Box of Graham Crackers 2 Bottles of Marchieno Cherries 1 LB shelled Chopped Pecans 1 Large Bag of Marshmallows 1 LB of Raisins 1 LB of Chopped Dates 1 Can of Eagle Brand Milk no substitute 5 LB of Coconut Drain the juice off of the cherries and save it to use later. Crumble the crackers up. DIRECTIONS Mix the cherries, raisins and dates. Add nuts and the eagle brand milk. Add graham crackers, the mixture will be dry add a little of the cherry juice until the mixture will be easy to roll, then add your marshmallows. Stir up real good. Spread half of your coconut on the table then take a small amount of the mixture in your hand and roll it into the coconut into a log. Roll quite a bit of coconut into it to keep it from being sticky and store in a cool place. It is best if aged about a week or so for the flavors to blend. CHOCOLATE CAKE CHOCOLATE CAKE (from WHO KNOWS),7-14-86 INGREDIENTS 3/4 Margarine 2 Cups of Sugar 1 Tsp. Vanilla 2 Eggs 12 Tbs. Cocoa (3/4 Cup) 1 3/4 Cup Flour 3/4 Tsp. Baking Powder 3/4 Tsp. Baking Soda 1/8 Tsp. Salt 1 3/4 Cups of Milk DIRECTIONS Bake in pre-heated oven at 3508 until center springs back when pressed approximately 20 to 30 minutes. CHOCOLATE CLUSTERS CHOCOLATE CLUSTERS (05-86) INGREDIENTS 1/2 Lb. Dipping Chocolate 1/2 LB Spanish Peanuts or plain Chocolate Bars or Raisins DIRECTIONS PAGE 6
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Break the chocolate in several pieces. Melt in top of double boiler over warm water stirring occasionally until just melted. DO NOT OVER-HEAT. Keep water at 185 Degrees F. on the thermometer. Remove from heat but let remain over warm water. Add nuts. Cool slightly and drop from Tsp. onto sheet of waxed paper or greased pan and let remain until firm. Store in cool dry place. Makes 3 dozen. CREAM FONDANT CREAM FONDANT (05-86) INGREDIENTS SINGLE DOUBLE 4 Cups of Sugar 8 Cups of Sugar 1 1/2 Cups of Milk 3 Cups of Milk 2 Tbs. Corn Syrup 1/4 Cup Corn Syrup 2 Tbs. Butter 1 Cube Butter 1/2 Tsp. Salt 1 Tsp. Salt 1/16 Tsp. Creme of Tarter 1/8 Tsp. Creme of Tarter DIRECTIONS Combine sugar, milk, syrup and half of the butter in a pan. Place over heat and stir constantly until mixture begins to boil. When the syrup explodes into a boil, stir Cream of Tarter into syrup. Keep boiling rapidly until fondant reaches soft ball stage. Drop the rest of the butter into hot syrup. Place tight cover on pan, and remove from the heat. Cool as rapidly as possible by sitting the pan in cold water, or any cold place. Let cool until mixture feels cold to the touch. Take out of pan onto platter or Pyrex cake pan and beat continuously. Mixture will be shinny and stiff. As beating continues mixture will become thinner and loose it's gloss. Continue beating until it thickens again. Add flavoring. Place in container and cover tightly to keep from drying out on top. CREAMY PRALINE PATTY CREAMY PRALINE,(RELIEF SOCIETY),12-16-87 INGREDIENTS 2 Cups Sugar 3/4 Tsp. Soda 2 Cups Pecan Halves
16 Tbs. Butter (Measure Exactly) 1 Cup Light Cream DIRECTIONS
In deep 3 Quart saucepan, combine sugar and soda. Mix well with wooden spoon. Stir in cream carefully. Bring to boil over medium heat, stir occasionally. Reduce heat. Cook and stir to soft ball stage. Use both a candy thermometer PAGE 7
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and the cold water test. Remove from heat. Add butter, immediately. Add pecans. Beat mixture till thick. 2 to 3 minutes. Drop from metal spoon onto wax paper. (If necessary, add a little hot water).\ FLOUR TORTILLAS FLOUR TORTILLAS (from MAKE A MIX),12-13-85 INGREDIENTS 2-1/2 CUPS TORTILLA MIX 1/2 CUP FRESH MILK XXXXX VEGETABLE SHORTENING DIRECTIONS In a medium bowl, combine Tortilla Mix and mil,. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. On a lightly floured surface, roll out balls to a 9-inch circles. Preheat a griddle or large skillet to 365 F. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla and cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. Cover and keep warm. Makes 10 tortillas. GRANOLA MIX Serve with milk (no sugar) for breakfast or as a great afternoon snack by itself. 10 cups old-fashioned rolled oats 1-1/2 cups water 1 cup wheat germ 1-1/2 cups vegetable 3 teaspoons vanilla oil 1/2 lb. shredded coconut 1/2 cup honey 2 cups raw sunflower seeds 1/2 cup molasses 1 cup sesame seeds 1-1/2 teaspoons salt 3 cups shopped almonds, pecans, 2 teaspoons cinnamon walnuts or combination Raisins or other dried 1-1/2 cups brown sugar, firmly packed fruits, if desired Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" X 9" baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if
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desired. Put in an air-tight container. Label. Store in cool, dry place. Use within 6 months. Makes about 20 cups of GRANOLA MIX. HAMBURGER NOODLE SKILLET HAMBURGER NOODLE SKILLET (MAKE-A-MIX),01-12-86 INGREDIENTS 1 Pint Meat Sauce Mix, 2 Cups cooked Noodles 2 C. Mixed Veg. W/Liquid 1 (8 oz.) seasoned Tomato sauce 1/2 C. grated Cheddar 1 Tsp. chopped Parsley cheese DIRECTIONS In a medium skillet, combine Meat Sauce Mix, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook over medium heat about 10 to 15 minutes, stirring occasionally, until heated through. Sprinkle grated cheese and parsley on top. Do not stir. Cover and heat just long enough to melt cheese. Serve from skillet. Makes 4 to 6 servings. HAMBURGER TRIO SKILLET HAMBURGER TRIO SKILLET (MAKE A MIX),01-12-86 INGREDIENTS 1 Pint Meat Sauce Mix, 2 C. Cooked Rice 1 (17 oz.) Corn 1/4 Tsp. Thyme 1/2 C. chopped Green Pepper DIRECTIONS Combine all ingredients in a medium skillet. Cover and cook over medium heat about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings. Hot Chocolate Mix HOT CHOCOLATE MIX (from RELIEF SOCIETY),12-16-87 THE CAMPERS FAVORITE! INGREDIENTS 1 (25.6-oz.) Pkg. Instant 2 Cups Powdered sugar Nonfat Dry Milk 1 (16-oz.) Can Instant (10-2/3 Cups) Chocolate Drink Mix PAGE 9
UPDATED: 11/18/2008
OUR RECIPES
1 (6-oz.) Jar Powdered Non-Dairy Creamer DIRECTIONS Combine all ingredients in a large bowl. mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 17 Cups of HOT CHOCOLATE MIX. HOT CHOCOLATE DRINK Add 3 Tbs. HOT CHOCOLATE MIX, see above, to 1 Cup of hot water. Stir to dissolve. Makes 1 serving. Hot Tomales HOT TOMALES (from Arizona),12-16-87 INGREDIENTS Masa 6 Cup Lard 3 Tsp. Salt 0 Tsp. Baking Powder 1/3 to 6 Cup Water Corn Husks Pork Roast Red Chili Garlic Powder DIRECTIONS Soak corn husks in hot water and clean silks out. Boil Red chilies in water about 20 minutes. Put in blender mix 3 Tsp. Shortening, water, salt, and garlic powder. Put back on the stove and bring to a rolling boil and add flour if to thin. When done to proper consistency spread it on the corn husks: Spread on smooth side of corn husks. Put corn husk on palm of hand, wide end at palm small end at finger tips. Spread fingertips down. Put meat in the center of Masa. Fold into thirds, one section on the neat the other over the first section then fold over small top. Stand up in pan small folded side down. Put water in to keep from scorching or steam them until done approximately 15-30 minutes. Meat Loaf MEAT LOAF (FROM MIRACLE MAID),01-12-86 INGREDIENTS 2 Lb. Lean Ground Beef 2 Tbs. Dehydrated or Ground Chuck Onion Flakes 2 Eggs 1/2 Tsp. Salt 1 Cup Cracker Crumbs 1/4 Tsp. Pepper 1 8 oz Can Tomato Sauce 1/4 Cup Real Butter or Corn Oil Margarine
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DIRECTIONS In a medium-sized mixing bowl, combine all of the ingredients except the butter. Knead mixture well. Butter a bread pan and put the Meat Loaf into the pan and cover with aluminum foil and cook in oven at 225F for 30-40 minutes or in the Lektro Maid with the cover on. Meat Sauce Mix MEAT SAUCE MIX (from MAKE A MIX),01-12-86 INGREDIENTS 1/4 Cup Veg. Shortening 4 Med. Onions, sliced 3 Cloves Garlic, finely chopped or 3/8 Tsp. Instant Minced Garlic 2 Cups chopped celery 2-3 chopped carrots 5 Lb. Lean Ground Beef 5 Tsp. Salt 1/2 Tsp. Pepper 3 Tbs. Worcestershire sauce 1 (14 oz.) Bottle Ketchup 1 (14 oz.) Bottle Hot Ketchup (I don't like the sweet taste the ketchup gives to it so I use 2 cans size 303 of tomato sauce instead of ketchup). DIRECTIONS Melt the shortening in a large skillet over medium heat. Add the onions, garlic, celery and carrots. If desired. Sauté until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, and pepper; Worcestershire sauce, ketchup and "hot" ketchup (or tomato sauce). Cover and simmer 20 minutes. Drain excess fat and cool. Put into five 1 pint freezer containers, leaving 1/2 inch space at the top. Cut through mixture with a knife several times to remove air spaces. Seal and label the containers. Freeze. Use within 3 months. Makes about 5 pints of Meat Sauce Mix. Meat Sauce Mix Makes Speedy Pizza Ranchers Sloppy Joes Stuffed Hard Rolls Stuffed Green Peppers Hamburger Trill Skillet Hamburger Noodle Skillet Layered Casserole Complete Chili Con Carne Tamale Pie or serve warm on hamburger buns. PAGE 11
UPDATED: 11/18/2008
OUR RECIPES
Mexican Corn Bread MEXICAN CORN BREAD (from ?),2-11-86 INGREDIENTS 1 Cup Yellow Corn Meal 2/3 Cup Sweet Milk 6 Tsp. Soda 6 Tsp. Salt 1 Cup Yellow Cream Corn 2 Eggs 6 Cup Wesson Oil 1 Cup Cheddar Cheese 16 Cup Jalapeno Pepper DIRECTIONS Grate the Cheese. Mince the Jalapeno Peppers. Add Soda to the milk. Stir all of the ingredients together then bake in iron skillet for 40 minutes at 3508.\ Microwave Fudge MICROWAVE FUDGE(from REL. SOC.),12-16-87 INGREDIENTS 1 LB (4 Cups) Powdered Sugar 0 LB (1 Stick) Butter or Margarine 6 Cup Cocoa 1 Tsp. Vanilla 1/4 Cup Milk 6 Cup Chopped Nuts DIRECTIONS Lightly grease 8" Square Pan and set aside. Place powdered sugar and cocoa in a medium sized-heat resistant, non-metallic mixing bowl. Stir to combine. Add milk, and butter to sugar-cocoa mixture. DO NOT STIR. Heat, uncovered, on FULL-POWER OR HIGH SETTING for 2-3 minutes until butter is melted. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared pan and refrigerate for 1 hour before cutting and serving. Best if left overnight before cutting. Makes 2 to 3 dozen squares. Million $ Fudge MILLION DOLLAR FUDGE (05-86) INGREDIENTS 40 Cups of Sugar PAGE 12
UPDATED: 11/18/2008
OUR RECIPES
6 Tbs. Butter 1 Evaporated Milk, Lg. Can 1 Bag of Marshmallows 1 12 oz PKG. Chocolate 2 Cups of chopped Nuts DIRECTIONS Boil sugar, butter, and milk until soft ball stage (240F.). Mix chips and marshmallows until creamy. Pour onto waxed paper or a greased pan. Mock Coconut Pie Mock Coconut Pie (from More Make-a-Mix),11-22-87 INGREDIENTS 6 Cup Sugar 6 Tsp. Baking Powder or 8 Pkg. Sweet-N-Low 2 Cup Skim Milk 4 Eggs 1/4 Cup Diet Margarine 1 Tsp. Vanilla 6 Cup All Purpose Flour 1 Spaghetti Squash (4 Cups) 2 Tsp. Coconut Flavoring DIRECTIONS Cook Spaghetti Squash, spray Pam into 2 pie plates. Put squash in pie plate. Blend everything else, then pour over squash. Bake at 350F for one hour. To cook squash in microwave, cut in half. Put in dish with 1/4 Cup water, cut side up, cover with saran wrap cook for 10 minutes. Cut pie into 8 servings each slice counts as Vegetable, 1/4 Protein, 1/4 Milk, 1/4 fat. Morning Glory Muffins MORNING GLORY MUFFINS (from CARROLL),01-21-86 INGREDIENTS 2 Cups of Flour 1 Cup of white Sugar 2 Tsp. of Baking Soda 2 Tsp. of Cinnamon 1/2 Tsp. of Salt PAGE 13
UPDATED: 11/18/2008
OUR RECIPES
2 Cups grated Carrots 1/2 Cup of Raisins 1/2 Cup Walnuts 1/2 Cup of Coconut 1 Grated Apple 3 Eggs 1 Cup of Salad Oil 2 Tsp. Vanilla DIRECTIONS Mix ingredients in order that they come on the ingredient list above. Bake at 350F for 20 Minutes in Muffin Pans! Peanut Brittle PEANUT BRITTLE Frank Matthew’s favorite candy (from Wilma),12-8-85 INGREDIENTS 3 Cups of Sugar 1 Cup of White Corn Syrup 1 Cup of Water 1 Lb. Raw Spanish Peanuts 2 Table Spoons of Butter 1 Teaspoon of Salt 1 Table Spoon of Soda DIRECTIONS Cook the Sugar and corn syrup water until it gets to the 'HARD-BALL STAGE'. Then add the peanuts and continue to cook until the mixture turns a GOLDEN BROWN. Drop in the butter and Salt. Turn off the fire then stir in the soda. Then put out on a Pam or greased cookie pan. Wait until cool and then break into pieces and put into a dry baggy and tie it off to keep the moisture out to prevent them from getting sticky and sticking together in the package during storage. Peanut Butter Kiss PEANUT BUTTER KISSES (from RELIEF SOCIETY),12-16-87 INGREDIENTS 1 Cup Peanut Butter 1 Cup Honey 2 Cups Powdered Milk
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UPDATED: 11/18/2008
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DIRECTIONS Mix together. Blend well. Roll into rolls about 1 inch thick. Cut about 1 inch lengths. Roll in decorative colored candies. Pecan Pie Pecan Pie ,10-5-86 INGREDIENTS 1 Cup light Corn Syrup 1 Cup Brown Sugar 3 Eggs 1 Pinch of Salt 1 1/2 Cup Nuts 1 Tsp. Vanilla DIRECTIONS Mix the corn syrup and the brown sugar well. Stir in the rest of the ingredients and pour into pie shells. Bake in preheated oven at 350F for 45 to 55 minutes. Pecan Pie PECAN PIE (from Easy as Pie),8-26-88 INGREDIENTS 3/4 Cup Dark Brown Sugar Packed 2/3 Cup DARK Corn Syrup 6 Tbs. Unsalted Butter, Melted 1 Tsp. Lemon Juice 1 Tbs. Unsulfured Molasses 1/4 Tsp. Salt 1 Tsp. Vanilla Extract 1 Prebaked 9-Inch 1 Cup Pecans, Halved Pie Shell Made with 3 Eggs Whole Wheat Pastry DIRECTIONS Pecan Pie is the prototype of the Southern Classic "transparent pie:" A variation on the Chess Pie which is rich in eggs,, butter, sugar, and another local specialty - pecans. This recipe contains brown sugar and molasses, traditional Southern sweeteners, as well as corn syrup, a late comer to Chess pie filling. The touch of lemon cuts the sugar and eliminates the cloying taste often associated with pecan pie. PAGE 15
UPDATED: 11/18/2008
OUR RECIPES
If the sweetness of this pie has always put you off, try the Pecan-Cranberry variation that follows; the tartness of the berries gives a delightful sweet sour balance to the pie. Or try using a variety of nuts; each will flavor the pie differently--peanuts, black walnuts, or macadamia nuts, for example. Northern Vermont cooks replace the corn syrup with maple syrup, for their won flavor variation. This pie makes an attractive presentation when baked in a tart pan and served free-standing. Advance preparation: The partially prebaked pastry shell can be prepared ahead and frozen: Absolutely no pastry tastes as good after freezing as it does freshly baked. After this disclaimer, I must also add that freezing baked goods can be a great time-saver as well as a convenience when you are entertaining. you can freeze baked and unbaked pies, pie fillings, and pie crusts. Fruit, berry, and mince pies and tarts are the most successful candidates, along with most individually shaped, pastry-wrapped hors d'oeuvre. Pumpkin, squash, and certain types of chiffon pies will freeze successfully, as well. Opinion is divided about cream and custard pies, since their fillings can separate on freezing; I prefer not to freeze them. Be sure, when freezing pies to be baked or reheated in the oven, that you use a metal pie plate or one that you are sure can go from freezer to oven. Pies and pie shells should be wrapped airtight in heavy-duty aluminum foil or freezer-weight plastic or coated paper or heavy-duty polyethylene bags, but not the type supermarket fruit is packaged in; these are too thin. To protect pies, pie shells, and individual pastries from being poked or dented on the freezer shelf, wrap them airtight in foil or plastic bag, then store in a protective plastic or cardboard box (waxed is best), appropriately labeled. FREEZING DO'S AND DON'TS -Do not top pies with meringue before freezing; do not freeze meringue at all unless baked stiff, because freezing toughens whipped egg whites. -Do not cut steam vents in top crusts or fruit pies to be frozen before baking. -Do not glaze tops of fruit pies to be frozen before baking. -Do not freeze custard or cream pies unless so specified in the recipe. -Do not freeze cream cheese unless it is to be used in combination with other ingredients; freezing makes it grainy. -Do freeze: Mousses Eggs (separate and freeze yolks and whites; or beat whole eggs with pinch of salt or sugar and freeze in ice cube trays; 1 cube = 1 egg) Milk Butter or margarine Cream Flour Sugar PAGE 16
UPDATED: 11/18/2008
OUR RECIPES
Brown Sugar (to prevent lumps). Nuts, whole or chopped Crumbs (cookie, cake, cracker, etc.) Hard Cheeses Pie crusts, baked or partially baked or raw (in lumps of dough or rolled into rounds or shaped into pie plates) Fruit pies and tarts, baked or unbaked Deep-Dish pie or cobbler fruit mixtures Savory pot pie mixtures (in freezer-to-oven containers; to use, thaw or not as you wish, add top crust, bake) -You can refreeze empty baked or partially baked pie shells. Because of the high sugar content, pecan pie will keep well at room temperature. It can be prepared ahead of serving, but be aware that the crust will soften on standing longer than a day. Special equipment: 9-Inch pie plate (or 9-10 inch tart pan with removable bottom); mixing bowl and whisk or electric mixer; stainless steel knife. Baking time: Partially prebaked pastry shell: 425F for 20 to 25 minutes with pie weights. Filled pie: 400F for 20 to 25 Minutes. Quantity: One 9-Inch pie. 1. Preheat the oven to 425F. Prepare the pastry. THE PASTRY Whole Wheat Pastry Quantity: One 2-Crust 9-Inch Pie. 1 Cup all-purpose Flour 1 Cup Whole Wheat Pastry or All Purpose Flour 3/4 Tsp. Salt 6 Cup Unsalted Butter, CHILL 3 Tbs. Veg Shortening CHILL 1 Egg Yolk 5 to 6 Tbs. Ice water as needed Optional sweetener: 2 Tbs. Granulated Sugar BASIC PREPARATION TECHNIQUE 1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two crosscutting table knives. PAGE 17
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OUR RECIPES
2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry. 3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.). Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F. . To prepare the filling, measure the brown sugar into the bowl of an electric mixer and beat with the eggs until well blended and free of lumps. Add the melted butter, corn syrup, molasses, lemon juice, vanilla, and salt. Beat well. 3. Put the filling into the prepared pastry shell and arrange the halved nuts over the top--either carefully positioned in concentric circles or simply scattered at random. Bake the pie in the center of the preheated oven for 20 to 30 minutes, or until a stainless steel knife stuck into the center comes out clean. cool on a wire rack. Serve at room temperature, topped by vanilla ice cream or slightly sweetened whipped cream. VARIATIONS Cranberry-Pecan Pie. Prepare Pecan Pie but add 3/4 cup coarsely chopped fresh or frozen cranberries and use only 3/4 cup pecan halves. Black Walnut Pie. Prepare Pecan Pie but replace the Pecans with 1 cup chopped black walnuts, and use light corn syrup instead of dark. Hawaiian Macadamia Nut Pie. Prepare pecan Pie but replace the pecans with 1 cup unsalted macadamia nuts, coarsely chopped. Peanut Pie. Add 6 cup fine-chopped or ground peanuts to the pastry, and replace the pecans with peanuts as follows: Coarsely chop 6 cup dry roasted, lightly salted peanuts and add to the filling mixture. Sprinkle an additional 1 cup PAGE 18
UPDATED: 11/18/2008
OUR RECIPES
of dry roasted, lightly salted peanuts, whole, over the top of the filled pie before baking. (NOTE: Peanut pie can be made with either dark or light corn syrup.) Pie Pastry THE PASTRY (from Easy as Pie),8-26-88 INGREDIENTS Whole Wheat Pie Pastry Quantity: One 2-Crust 9-Inch Pie. 1 Cup all-purpose Flour 1 Cup Whole Wheat Pastry or 3/4 Tsp. Salt All Purpose Flour 6 Cup Unsalted Butter, CHILL 3 Tbs. Veg Shortening CHILL 1 Egg Yolk 5 to 6 Tbs. Ice water as needed Optional sweetener: 2 Tbs. Granulated Sugar BASIC PREPARATION TECHNIQUE 1. Combine the dry ingredients (flour, salt, sugar) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or two crosscutting table knives. 2. At this point, add liquid of your choice (Ice water, lemon juice or vinegar, eggs) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, even if you are using a machine, you will not overwork the pastry. 3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutinous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (NOTE: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.). Roll out the pastry, and line the pan. Trim a 3/4-Inch overhang, fold over the edge, and flute as desired. Prick the bottom with a fork, chill until firm, then
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partially blind-bake for only 10 minutes. Cool on a wire rack. Lower the oven heat to 400F. Pizza Dough PIZZA DOUGH (easy as pie),2-2-88 INGREDIENTS DOUGH FOR PIZZA 2 Pkgs. granular dry yeast (1/4 oz. each) 1 C warm water 1 Tbs. sugar 1 Tsp. salt 1 Tbs. Veg oil 2 3/4 to 3 C all-purpose flour POORMAN FRUIT CAKE POORMAN FRUIT CAKE (10-5-86) INGREDIENTS 1 Cup Shortening 3 Cups Sugar 1 1/2 Tsp. Salt 1 Tsp. Nutmeg 4 Tbs. Cocoa Powder 1 Tsp. Cinnamon 1 Tsp. Allspice 1 Tsp. Cloves 4 Cups Flour 3 Tsp. Baking Soda 4 Eggs 6 Cups Apple Sauce OPTIONAL INGREDIENTS Dates Nuts Raisins Cherries Candied Fruit DIRECTIONS Mix all the ingredients together including the optional ingredients that you wish to include in the cake. Bake at 350F for approximately 30 to 40 minutes until it springs back when pressed in the center. Let cool and slice and serve.
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UPDATED: 11/18/2008
OUR RECIPES
Quick Mix QUICK MIX (from RELIEF SOCIETY),12-16-87 The most versatile of all mixes! INGREDIENTS 86 Cups All Purpose Flour 1 Tsp. Baking Soda 1 Tbs. Baking Powder 16 Cups Instant 1 Tbs. Salt Non-Fat Dry Milk 20 Cups Vegetable 2 Tsp. Cream of Tartar Shortening DIRECTIONS In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry Place. Use within 10 to 12 weeks. Makes about 13 Cups of QUICK MIX PUMPKIN PIE (DIET) 1 Cup canned pumpkin 2 Teaspoons sugar substitute (Equal) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ginger 2 Eggs beaten (or 1/2 Cup Egg Substitute) 3/4 Cup cold water 1 Tablespoon cornstarch 1/3 Cup non-fat dry milk crystals 1/4 teaspoon salt DIRECTIONS Mix dry ingredients in large bowl. Beat pumpkin, eggs and water together. Add dry ingredients, stir until blended. Pour into eight-inch pie pan and bake in 400 degree oven 50-60 minutes until done. REGULAR ZUCCHINI CAKE 1/2 cup milk 3 eggs well beaten 1 cup Wesson oil 2 cups sugar 2 cups grated squash PAGE 21
UPDATED: 11/18/2008
OUR RECIPES
2 teaspoons vanilla 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon nutmeg 3 teaspoons cinnamon Combine the salt, flour, baking powder, baking soda, nutmeg and cinnamon then set aside. Mix the oil, sugar, eggs, squash and vanilla. add the dry ingredients above plus the milk and mix well. Bake at 350 degrees for 45 minutes. Cream Cheese Frosting 1 pound powdered sugar 1 eight ounce bar of cream cheese 1 teaspoon vanilla 1 can condensed milk Mix the powdered sugar, cream cheese and vanilla. Then add the condensed milk for desired consistency. PEGGY'S RAISIN PECAN PIE 1/2 cup soft butter 1-1/2 cups sugar 3 eggs 1 cup raisins 1 cup pecans 1/4 tsp. of cloves 1/4 tsp. allspice 1/4 tsp. cinnamon (1 tsp. mixed spices) optional 2 tbs. vinegar 1 tsp. vanilla Cream together the sugar and butter, then add the rest of the ingredients listed above. NOTE: 1 TSP. OF MIXED SPICES MAY BE USED IN PLACE OF THE CLOVES, ALLSPICE, AND CINNAMON IF DESIRED. Pour all ingredients together into an unbaked pie shell. Bake at 400F for 10 minutes, then reduce the heat to 300F and bake for 30 minutes. Cover top with foil to keep it from getting too brown. RESEE CUPS (from Linda),12-14-87 INGREDIENTS 16 Cup Peanut Butter 2 Cubes Butter 1 Lb. Powdered Sugar 16 Cup Crushed 1 Vat of Dipping Chocolate Graham Crackers PAGE 22
UPDATED: 11/18/2008
OUR RECIPES
DIRECTIONS Stir the above ingredients together then dip into melted chocolate and serve when the chocolate is cooled off. Sopaipilla Mix SOPAIPILLA MIX (from MORE MAKE-A-MIX),11-22-87 INGREDIENTS 7 Cups All Purpose Flour 8 Tsp. Baking Powder 4 Tbs. Salt 1/4 Cup Veg. Shortening 4 Tbs. granulated Sugar NOTE: DO NOT USE SELF RISING FLOUR! IF YOU DO USE SELF RISING FLOUR IT ALREADY HAS SALT AND BAKING POWDER IN IT. DIRECTIONS In a large bowl, combine flour, sugar, salt and baking powder. Stir with bread mixer or a wire whisk until blended. Use a pastry blender, a heavy-duty bread mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 8 cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. use within 10 to 12 weeks. Makes 10 cups SOPIAPILLA MIX. SPAGHETTI SQUASH CUT ONE SQUASH IN HALF AND BAKE ONE HOUR AT 350-375F. WHEN OPENED THE INTERIOR LOOKS LIKE SPAGHETTI. IT MAY BE EATEN AS A SALAD. SEASON WITH SALT, PEPPER AND BUTTER. OR, IT CAN BE SERVED WITH SPAGHETTI SAUCE FOR A DELIGHTFUL DIET SPAGHETTI MEAL. SPINACH DIP (From Steve Petrus),?-11-85 INGREDIENTS 1 Pound container of Sour Cream 2-8 Ounce packages of frozen Chopped Spinach 1 Can of Water Chestnuts 1 Box of KNORRS Leek Soup Mix DIRECTIONS
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UPDATED: 11/18/2008
OUR RECIPES
Thaw the Spinach in a plate in the Micro Wave and pour off the excess water from the ice on it. Then stir all of the above ingredients together and serve chilled. Keep refrigerated. SUKIYAKI SUKIYAKI (from U of A),03-86 INGREDIENTS 1 1/2 Lb.. Lean Round Steak 1/2 Lb. Mushrooms, thin sliced 1 small celery, sliced (or one 4 oz. can sliced mushrooms 1 Green Onions, 1" pieces drained) 2 Onions thinly sliced 2 Tbs. Sugar 1/3 Cup Soy Sauce 1 Chicken Bouillon Cube 1/2 Cup Hot Water 3 Cups Spinach Leaves 3 Cups of hot cooked Rice DIRECTIONS Cut round steak across the grain into very thin slices. Heat heavy skillet, grease lightly and brown meat well. Add Mushrooms, Green Onions, Celery, Onions, Sugar, Soy Sauce, Bullion Cube, and Hot Water; mix well. Simmer, stirring often until vegetables are barely tender; add spinach leaves; cook 5 minutes. Serve in ring of hot rice on heated platter. Makes 4 servings. Japanese Sukiyaki offers a new idea in foreign cooking that is easy to prepare and serve, as well as inviting to the diner. It combines round steak, mushrooms, celery, onions, and spinach in a most delicious sauce, served on a fluffy bed of rice. TAPIOCA PUDDING INGREDIENTS 6 Tbs. Minute Tapioca 1/4 Tsp. Salt 10 Tbs. Sugar 4 Cups of Milk 2 Egg Yolk 2 Egg White 1 1/2 Tsp. Vanilla DIRECTIONS Mix Tapioca, salt, 6 tablespoons of sugar, milk, and yolk in a pan. Let stand five minutes. Beat egg white until foamy; gradually beat in 4 tablespoons of sugar, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly six to eight minutes. Gradually add to beaten white, stirring quickly just until blended. Stir in vanilla. Cool for minimum of 20 minutes
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and for flavors to mix sufficiently cover and chill 4-8 hours. Makes about 6-8 bowl servings. TORTILLA MIX (from MAKE A MIX),12-13-85 INGREDIENTS 8 cups all-purpose flour 4 tablespoons salt 1 tablespoon baking powder 1-1/4 cups vegetable shortening DIRECTIONS In a large bowl, combine flour, salt and baking powder. stir with a wire whisk blended. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until mixture resembles cornmeal. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. store in a cool dry place. Use within 10 to 12 weeks. Makes about 10 cups tortilla mix. Flour tortillas 2-1/2 cups tortilla mix 1/2 cup fresh milk vegetable shortening in a medium bowl, combine tortilla mix and milk. Stir with a fork until mixture forms a ball. Turn out onto a lightly floured surface. Knead about 15 times until dough becomes smooth. Divide dough into 10 balls. Grease your hands lightly with shortening. Roll balls of dough in your hands, coating each ball with shortening. on a lightly floured surface, roll out balls to a 9-inch circles. preheat a griddle or large skillet to 365 f. Bake tortillas on a hot ungreased griddle or skillet about 15 seconds on one side or until bubbles form. Press bubbles down with spatula. Turn tortilla cook 10 to 15 seconds longer. Remove from pan. Place on a cloth towel. cover, keep warm. Makes 10 tortillas. Turtles TURTLES (12-31-87) INGREDIENTS 3/4 Cup White Sugar 2 Tbs. Water 1 Cup Karo Syrup 4 Tbs. or 6 stick 3/4 Cup Evaporated Milk Margarine 6 Tsp. Salt A few drops of Vanilla 3 - 4 Cups Chopped Pecans Flavoring. Dipping Chocolate Baking sheet with Borders. DIRECTIONS Make one batch of Caramel, but cook only to the soft ball stage (the caramel should form a soft ball when tested under cold water). Add the salt and flavor when it is ready, and leave it in the pot to cool slightly. PAGE 25
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Spread as many of the pecans as possible on the baking sheet with borders, quite densely and not less than 6 inch thick. Pour small amounts of caramel onto the nuts with a teaspoon. Do not make these drops of caramel larger than quarter, or the finished turtles will be too large and do not set them to close to each other, or the caramel will run together. If the caramel in the pot gets to thick for spooning, stir and reheat it gently. When the caramel on the pecans have cooled, lift the turtles centers out with your dipping fork and set them aside, caramel side up! Push the pecans together and add more pecans if necessary to make an even surface and spoon more caramel onto the pecans. Repeat this procedure until all of the caramel is used up. Dip the turtle centers in dipping chocolate so that the finished pieces will have caramel on the bottom. One batch of Caramel will make eight to nine dozen turtle centers. If you do not wish to use the entire batch of Caramel for the turtles put the pot with the remaining caramel onto the stove with medium heat, stir constantly and bring it to the medium ball stage, BE CAREFUL NOT TO OVER-COOK! Then pour the Caramel onto a well greased baking sheet and proceed as with caramel recipe. ZUCCHINI BREAD (from CHRISTY BEALS),01-21-86 INGREDIENTS 3 Eggs 1/4 Tsp. Baking Powder 1 Cup Oil 1 Tsp. Soda 2 Cups Brown Sugar 1-1/4 Tsp. Salt 3 Cups of Flour 3 Tsp. Cinnamon 3 Tsp. Vanilla 2 Cups of grated 1-2 Cups of Nuts and peeled Zucchini DIRECTIONS Mix all ingredients together blending well. Pour into buttered or greased bread pans. Bake in pre-heated oven at 350F for 1 hour. Let cool in pans on wire rack. PUMPKIN CAKE FROM Family Home Evening 3-7-94 INGREDIENTS 1 Large Can Pumpkin 1 Cake Mix (White or Yellow) 1 Cube of Butter 1 Cup of chipped nuts 1 9 X 13 cake pan
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DIRECTIONS Mix pumpkin as directed for pie. Pour into buttered cake pan. Cut the butter into chips and lay on top of the pumpkin mix. Sprinkle the cake mix dry on top of the pumpkin and butter chips. Sprinkle chopped nuts on top of the cake mix. Bake at 350 degrees for 1 hour. Let cool and serve with whipped cream topping.
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