BREAD MACHINE WHOLE WHEAT BREAD

2-1/2 t dry yeast
2-1/4 cup bread flour
3/4 cup whole wheat flour
1-1/2 t salt
1-1/2 T sugar
1/1-2 T dry skim milk
4-1/2 t shortening or sweet butter
1-1/2 cup less 3 T lukewarm water

1 - Put in dry yeast by edge
2 - Add all ingredients except water
3 - pour in water
4 - Press select button for white bread
5 - Press start

I was hoping this would turn out good, but alas it's kind of hard.  I thought it was also weird when it says to select the button for white bread instead of wheat.  Oh well.  Lately I've been just using the dough mode for my bread machine and then turning out the dough into pans and baking in the overn.  It seems to turn out way better than actually baking it in the bread machine, although using the machine is a great shortcut as far as getting the dough ready for baking.

FOUR LAYER DESSERT (from Evelyn Jackson)

Prepare the day before serving:
1st Layer:
1 cup flour
1/2 cup melted margarine
1/2 cup chopped nuts
Combine and mix thoroughly.  Pat into 9 X 12 pan.  Bake in moderate oven 15 minutes.  Let cool.

2nd Layer:
1 package (8 oz) cream cheese (room temp)
1 cup powdered sugar
1 cup cool whip
Mix ingredients and pour over first layer.  Chill.

3rd Layer:
2 packages (4 oz. each) instant pudding mix (chocolate)
3 cups milk
1 t vanilla
Beat ingredients and whenthick pour over top of 2nd layer.  Chill.

4th Layer:
Top with additional cool whip and sprinkle with nuts.  Cut in squaes.  Serves at least 10.  Spread cherry pie filling between 2nd and 3rd layer to make it extra special.

This is pretty tasty and not hard to make.  Going the extra mile with the cherry pie filling is worth it!

PEANUT BUTTER AND JELLY CAKE

2 cups sifted flour
1-1/2 cups sugar
3 t baking powder
1 t salt
1/3 cup shortening
1/3 cup peanut butter
1 cup milk
2 eggs
7-minute icing
1 cup current jelly or other
1/2 cup chopped peanuts

Sift together the flour, sugar, baking powder andsalt into mixing bowl.  Add shortening, peanut butter and milk.  Beat 2 minutes on medium speed.  Add eggs and beat 2 more minutes.  Pour into greased and floured 13 X 9" baking dish.  Bake at 350 for 45 to 50 minutes.  Cool.  Sprad stirred up current jellly evenly over cake.  Cover with 7-minute icing and sprinkle with chopped peanuts.  Cut in squares to serve.

Well, this cake tastes exactly how you think it would taste.  I looked up a recipe for 7-minute icing and used that.  It was the general concensus that the cake was all right but that the frosting combination on it was kind of weird.  I'm glad I tried it, but it could be improved.

MILLION DOLLAR FUDGE

1 tall can (13 oz.) evaporated milk
1 7 oz. jar marshmallow cream
4 cups sugar
1 T butter or margarine
2 cups (12 oz.) Hershey's dark baking chips
3 oz. Hershey's milk chocolate bars
1 t vanilla
1-2/3 cups chopped pecans

Combine evaporated milk, marshmallow creme, sugar, and butter or margarine in a heavy 4 qt. saucepan.  Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.  Boil and stir 7 minutes.  Remove from heat.  Immediately add chocolate chips and Hershey bars broken in pieces and beat until completely melted.  Blend in vanilla and pecans.  Pour mixture into a lightly buttered 9 X 13 baking dish.  Cool and cut into squares.  Makes 4-1/2 pounds and tastes best if stored in a cool place but not in the refrigerator.

Very good fudge recipe, nice consistency, not hard to make as long as you have all ingredients and pan ready ahead of time.  I'll save this one for X-mas.

MARSHMELLOW FROSTING

2 egg whites
1-1/2 cups sugar
1/4 t. cream of tartar
1/3 cup water

Place over boiling water and beat with a rotary beater until mixture holds its shape.  Fold in 1-1/2 t vanilla and 1 cup mini marshmellows.  Beat until marshmellows are melted and frosting holds stiff peaks.

I love how she spells marshmallows, like everything's mellow!  But making this frosting is anything but mellow as you have to work over the hot stove until the consistency is right.  This is the frosting I always begged my mom to make when I was a girl because I just loved it!  I think I cooked it a little too long as it didn't have the softness and creaminess I remember, a little too stiff, but still tasty though.  Just don't make this in the dead of summer when it's too hot to cook.

LUSCIOUS PINEAPPLE DAZZLER

"A luscious combination is this dessert which features pineapple, angel food cake, and whipped cream all folded into a gelatin custard.  It's a delightful and refreshing party dazzler."

Molded Pineapple Angel Cake

One can (one pound, four ounces) crushed pineapple
Two envelopes unflavored gelatin
2 cups milk
2/3 cup sugar
1/2 t salt
4 large eggs, separated
one store-bought angel food cake
8 ounces heavy cream
1/2 cup thinly sliced blanched almonds

Drain pineapple, save syrup.
In a cup, sprinkle gelatin over 3/4 cup of the pineapple syrup and allow to soften.  In a one-quart saucepan scald milk with 1/3 cup of the sugar and the salt.

In a small mixing bowl beat egg yolks slightly.  Stir in a small amount of the hot milk.  Stir back into hot milk and cook over low heat, stirring constantly, until custard is slightly thickened, about five minutes.  Do not boil.  Remove from heat.  Add softened gelatin and stir until gelatin is dissolved.  Chill until the consistency of unbeaten egg whites.

With a serrated knife, cut enough angel food cake into one-inch pieces to make two quarts.  In a large mixing bowl beat egg whites until stiff.  Grdually beat in remaining 1/3 cup sugar to make a stiff meringue.

In a small mixing bowl, without washing beater, beat cream until stiff.  Add to meringue with thickend gelatin mixture and gently stir together until blended.

In the bottom of an oiled 10-cup mold, place 1/2 cup of the meringue cream-gelatin mixture and sprinkle with 2 T each of the drained crushed pineapple and the almonds.

To remaining meringue-cream-gelatin mixture add cake pieces, remaining pineapple, and almonds.  Fold together.  Pour into mold.  Chill overnight.  With a small metal spatula loosen edges.  Dip in hot water and unmold on serving plate.  Garnish as desired.  Makes about 12 servings.

Note:  A ten and 1/2 ounce angel food cake will make the amount needed for this recipe.  Any brown crust may be reoved before using but if possible buy a cake that doesn't have a crust.

Well, I'm pretty exhausted after typing all that!  These are a lot of directions, and you will dirty a few bowls making this, but it's really not hard to make, and it did pop right out of the mold after loosening the edges with a knife.  Actually I love the name of this recipe, and my guests were excited to try it just based on that alone!  This dessert is really different from anything else you might have made before, a different consistency.  The flavor is really nice, and it makes quite a stunning presentation.  It's not my favorite ever ever, but I think I will keep this one!  Check out the pic.

CHOCOLATE MINT BOMBE

1/2 gallon softened pistachio or other flavored ice cream
1 package deluxe chocolate mint cake ix
Italian meringue
Green food coloring
cinnamon candies or other trim

Line 8" round layer cake pan and a one-quart mixing bolw with strips of wax paper.  Arrange strips so ends come over edge of pan and bowl.  Divide ice cream between pan and bowl.  Pack until firm and freeze solid.  (About 2 hours)  Prepare cake according to directions of package and bake in two 8" layers.  Cool thoroughly.  Prepare meringue and tint pale green.  Place 1 layer of cake on large plate, cover with 8" layer of ice cream.  Add second cake layer and bowl ice cream rounded side up.  Quickly swirl entire bombe with a heavy covering of meringue to seal in cold.  You can also cover with meringue rosettes pressed out through a large fluted pastry tube.  Return to freezer until ready to serve.  Before serving, dot entire chocolate bomb with gala red cinnamon dots or candied violets.

Meringue:
2 cups sugar
2/3 cup water
1/2 t cream of tartar
4 egg whites

In sauce pan combine sugar, water and cream of tartar.  Bring slowly to a boil.  Then boil rapidly to 236F, the soft ball stage.  Beat egg whites until stiff.  Pour syrup very slowly over egg whites beating constantly.  Add vanilla and continue beating until frosting holds its shape.

Well, I was quite excited to try this, and I had the perfect opportunity since I had a birthday party to throw, and I was going to be gone for a few days before, so I made this ahead and threw it in the freezer. I added a little peppermint extract to the chocolate cake batter since I couldn't find chocolate mint cake mix.  I used a pistachio, chocolate, strawberry ice cream.  First let me say that the idea of wax strips in pan and bowl in order to pull the ice cream out doesn't work.  It just makes the wax paper tear.  Instead just use a wood spoon or spatula to pull ice cream out.  The meringue is just delicious, but I messed up.  I should've let the meringue cool down before attempting to frost the cake and ice cream.  Everything just started to melt and I had to hurry up and put it in the freezer, and it ended up a disaster all over the freezer (more like a volcano!)  Also, there's no mention of how much vanilla to add in the meringue, so I used a tsp.  I thought the taste of this was great, and although it looked horrible since it melted (see pic below), it still looked nice when I sliced it (see other pic).  Would I make this again?  Probably, and I'll be more patient this time and let the meringue cool down!

FRUIT GLOW PUNCH

1 can (6-oz) frozen orange juice concentrate, thawed
1 can (6-oz) frozen lemonade concentrate, thawed
1 quart apple juice, chilled
2 quarts ginger ale, chilled
1 pint lemon or orange sherbet

In a large punch bowl combine concentrates and apple juice.  Stir in gingerale.  Spoon in sherbet.  Serve immediately.

28 servings (about 1/2 cup each)

This punch is pretty, tastes good, easy to make.

GIN MINT FIZZ

1 - 2 oz. gin
1/2 oz. creme de menthe (green)
10 oz. lemonade
Straw

Shake gin and creme de menthe with cracked ice.  Pour over cracked ice in 12 oz. glass.  Add the lemonade and mix.  Serve with straw.

First of all, I love the fact that she listed a straw in the ingredients section!  Like if you don't have any straws, don't even bother making this.  This was the perfect variation of the earlier posted "Gin Fizz" recipe.  This is all right too as long as you like the other recipe, kind of refreshing.

BUTTERSCOTCH-WALNUT CHIFFON-TYPE PIE

1/3 cup butter or margarine
3 T sugar
1 egg yolk
1 cup flour

Blend butter with sugar and egg yolk.  Add flur.  Mix until well blended.  Put 1/4 cup in small baking pan for crumb topping.  Press remaining mixture evenly over bottom and sides of pie pan.  Bake at 375
(crumbs for 10 to 12 minutes, crust for 12 to 15 minutes.  Cool.

Filling:

1 envelope unflavored gelatin
1/4 cup cold water
6 oz. butterscotch morsels
3 oz. pkg. cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
1/2 cup + 2 T chopped walnuts
1/2 t rum flavoring
1/4 cup sugar

Soften gelatin in cold water.  Dissolve over boiling water.  Stir in orsels and cream cheese.  Remove from heat.  Add milk, egg yolks, 1/2 cup walnuts, and rum flavoring.  Beat well.  Chill until very thick but not set.  Beat egg whites until soft mounds form.  Add sugar gradually.  Beat until stiff.  Fold into butterscotch mixture.  Spoon into baked crust.  Sprinkle with crumbs and 2 T walnuts.  Chill at least four hours.

This pie is pretty good, different tasting.  I probably wouldn't make it again since no one totally raved about it.

SWEDISH LIMPA BREAD

2-1/2 cups very warm water (110-115)
2 pkg. active dry yeast
1 T salt
1/4 cup light or dark molasses
1/2 cup light brown sugar, packed
1/4 cup soft butter or regular margarine
2 T gratd orange peel
1 t anise seed
4 cups unsifted rye flour
4-1/2 cups unsifted all-purpose flour
cornmeal
2 T butter or regular margarine, melted

Sprinkle yeast over water in large bowl stirring until dissolved.  Add salt, molasses, brown sugar, 1/4 cup butter,orange peel, anise seed, and rye flour.  Beat vigorously with wooden spoon.  Gradually add all purpose flour.  Mix with hand until dough leaves side of bowl.  Dough will be stiff.  Turn out on lightly floured pastry cloth or board.  Knead til smooth and elastic.  (about 10 minutes.)  Place in lightly greased large bowl.  Turn dough to bring up greased side.  Cover with towel and let rise (85) warm place, free from draft until double in bulk - about 1-1/2 hours.  Grease a large cookie sheet, sprinkle sheet lightly with cornmeal.  Punch down dough, turn out on lightly floured cloth or board.  Divide in half.  Shape each half into a smooth ball 6" in diameter, tuck edges under.  Place on opposite ends of cookie sheet.  (To make oval, shape into loaf 8" long tapering ends.)  With sharp knife, cut 3 diagonal slashes on top of each loaf about 1/4" deep.  Cover with towel.  Let rise til double in bulk (1-1-1/2 hours)  Preheat oven to 375  Bake on middle shelf 30-35 minutes.  Cover with foil the last 10 minutes.  Remove to rack,brush with melted butter.  Serve warm or cool.

These are a lot of instructions she had typed single spaced on a small index card!  I made a half recipe, so one loaf.  This makes quite a hearty loaf, heavy and filling, great warm with butter. If you don't like rye bread, you will notice the rye flavor right away and may not enjoy it as much as us rye bread lovers!  I'm glad I tried it.  Don't let the long instructions fool you.  It's really not that hard.  I just made a simple round on a baking sheet.  This bread also lasted very well for over a week in a zip-loc bag with no problem.

RHUBARB CRISP

4 cups cut rhubarb in bowl.  Add 1/3 cup sugar and set to draw out juices, about 2 to 3 hours.  Add to bowl 1/3 cup sugar mixed with 1/3 cup flour.  Pour into rectangle baking dish.  Mix 1/3 cup oatmeal with 1/3 cup brown sugar and 1/4 cup flour and 1 t cinnamon.  Spread over top.  Put 1/2 cube margarine over in chunks.  Bake at 350 for about 45 minutes.

This is all right, especially topped with whip cream or ice cream, but nobody really had seconds.  I think they still prefer the rhubarb strawberry pie over this.

STROMBOLI

1/2 lb. sliced ham
1/2 lb. sliced salami
1/2 lb. sliced pepperoni
chopped regular peppers
2 loaves frozen bread dough
1/2 lb. provalone cheese
1/2 lb. mozzarella sliced
chopped onion
1 cup italian sauce

Thaw dough.  11 X 14" pan greased.  Spread over.  Layer meat and cheese.  Top with chopped peppers and onions.  Spread sauce over.  Roll second loaf and place on top.  Pinch to seal on edges.  Bake 350 for 45 minutes to 1 hour.

These directions aren't really clear, so I just took half of my regular bread dough from the bread machine, rolled it out, placed it on the greased cookie pan, put fillings, and then placed the top layer of dough over to make sort of a giant stuffed pocket.  It was pretty good.

CHOCOLATE SCOTCHEROOS RICE KRISPIES BARS

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Bring sugar and corn syrup to a boil in three quart saucepan.  Remove from heat.  Blend in peanut butter and then the Rice Krispies.  Press into buttered 13 X 9" pan.  Melt chocolate and butterscotch chips over hot (not boiling) water.  Spread over top and chill five minutes or until top is firm.  Cut into bars.

Okay.  This is my all-time favorite cookie recipe.  If you love chocolate and peanut butter, you just can't beat this.  Have your pan buttered ahead of time and ingredients measured out ahead so you can work quickly.  I usually just melt chocolate chips and butterscotch chips for a minute in microwave and then spread over.  Chill until set, and then you can store outside of refrigerator after that (or else bars will be hard to cut)  Very addicting, can't eat just one!  Apparently I forgot to take a picture in my zeal to eat these.  Sorry about that ;)

SKILLET NACHOS

1 lb. lean ground beef
1 diced medium onion

Scramble til done and drain off fat.  Add:

1 can refried beans
2 cups medium hot picante sauce

Grate about 1/2 cup cheddar cheese over top.  Sprinkle diced tomato over and a few slices of black olives.  Serve with corn chips.  Also use corn chips as an outside ring around skillet .  Serves ?

Well, this is just good eating right here.  I used the medium-sized can of refried beans since she didn't say.  I also left off the olives since some of my family hate them.  You could add guacamole or sour cream too I would think.  Really easy and a good TV-watching snack!

GIN FIZZ

Put in Blender:

2 whole large eggs
1-1/2 cups half and half
2 jiggers gin
1-1/2 cup crushed ice
1/4 to 1/3 cup powdered sugar
2 or 3 T lemon juice

Whirl until blended.  Serves 4 or more.  (Good to serve ahead of brunch)

I just love that last note, serve before brunch!  Like lets all drink this first thing in the morning!  It's pretty tasty and frothy.  Everyone liked it.  There was a lot of conversation when I was making it over how much is a jigger anyway.  I guess it's like a shot glass.  That's what I used.  Have fun with this one :)

CHERRY TRIFLE

1 pound cake
1/2 cup sherry, brandy, rum, or orange juice
2 pkg. vanilla pudding, prepared and cooled
1 can cherry pie filling
whipped topping (about 4 oz.)

Cut cake into 1/2" cubes.  In pretty glass bowl, place a layer of cake cubes, sprinkle with liquid of your choice, spread about 1 cup of pudding over (forming a thin layer) and top with a few spoonfuls of cherry pie filling. (doesn't need to make a complete layer.)  Do this 3 times and then put whipped topping on top.  Chill a few hours.  Serve in pretty dessert dishes.

This is a beautiful dessert; however, it is a little strong in flavor (I used brandy).  My son took the rest of it to work, and I believe his night crew wiped it out (I'm sure they appreciated that little pick-me-up in the middle of the night!  If you like things like rum cake, then you'll like this.  In this picture I had not added the whip cream yet, but you can see still what it looked like.

BANANA SPLIT DESSERT

2 cups graham crackers, crushed
2 cubes margarine
2 cups powdered sugar
2 eggs
5 bananas, sliced
1 large can crushed pineapple (drained)
1 large cool whip
1 small jar red cherries, sliced
1 cup chopped nuts

Melt one cube of margarine & mix with graham cracker crumbs.  Press into bottom only of 9 X 13 baking dish.  Mix the other cube of margarine with sugar and eggs.  Beat this for 15 minutes.  Pour over crust.  Slice bananas and lay on top.  Spread the drained pineapple over the bananas.  Then use all the cool whip to cover the top.  Sprinkle with nuts and cherries.  Chill.  Serves 12 - 15.

This wasn't as good as I hoped as I do love banana splits.  It was a little too soggy.  It would be better in this case to just eat a regular sundae with ice cream.

YOGURT BLENDER DRINKS - BANANA ORANGE ROYALE

1 orange, peeled and sectioned
1 banana
1 cup yogurt
honey to taste

Process until smooth.  Makes 2 small or 1 large serving.

This is just okay.  There are too many other great smoothie-type recipes out there to save this one, although it was easy.

PUNCH (Mulled - Hot spice)

3/4 cup sugar
1 cup water
4" stick cinnamon
2 t whole cloves
6 thin strips lemon peel
dash of salt

Boil all above ingredients together for five minutes.  Strain.  Combine with a 46 oz can pineapple juice, 3 cups stong hot tea, and 1/2 cup lemon juice.  Heat well but do not boil.  Serve in mugs or coffee cups.  Goes well with small savory sandwiches.  Makes 20 servings.

As I'm typing this I'm more thinking about small savory sandwiches....mmmm.  Where's that recipe?  Anyway, this is pretty good.  I put the rest in a pitcher and heated up individual mugs in the microwave later through the week, and it still tasted good.  It's especially good if you are feeling under the weather since it has a lemony base to it, so good for that too.

SAUERKRAUT SALAD

1 large can of sauerkraut, drained - slice to shorten them
1 cup chopped celery
1 chopped green bell pepper
6 green onions including 2" of stems
1 small jar pimientos, chopped
1/2 cup vinegar
1 cup sugar
1/2 cup oil

Combine all vegetables in large bowl.  Heat vinegar and sugar.  Stir until sugar is dissolved.  Cool.  Add oil and pour over vegetables.  Refrigerate overnight.  Will keep for several days.

My mom used to make this as a side dish on holidays, and I remember it was quite popular.  Making this now, I personally love the sweet/tangy bite to this and find it quite good; however, no one else really liked it that much, not big sauerkraut fans I guess.  So not sure what to do with this recipe.  I probably won't make it again for just myself, so sadly this one will go by the wayside.

SATIN-GLAZED DATE DROPS (CHRISTMAS)

1/4 cup butter or margarine
3/4 cup brown sugar (packed)
1 egg
1/2 t vanilla
1/2 cup commercial sour cream
1-1/4 cup Gold Medal flour
1/2 t soda
1/4 t baking powder
1/2 cup chopped walnuts
2 cups whole dates or large halves
Satin Glaze

Oven temperature - 400.  Mix butter, sugar, egg, and vanilla until fluffy.  Stir in sour cream.  Blend in dry ingredients.  Stir in nuts and dates.  Then drop by teaspoonfuls (one date each cooky) on lightly greased baking sheet.  Bake 10 minutes.  Cool and frost with glaze.  Makes about 4 dozen.

Glaze:  Heat 1/2 cup butter over medium heat until lightly brown but not burned.  Remove from heat & stir in powdered sugar, 1 t vanilla, and hot water for spreading consistency.

Well, these are just not for Christmas anymore!  I've always liked these cookies, but you have to love dates.  I think they're really delicious.  It's a little bit of a hassle trying to drop these with a date in each and have it come out perfect dough to date ratio, but it works out all right usually. 

PEANUT BRITTLE

2 cups sugar
few grains salt
1 cup chopped or whole roasted peanuts

Melt sugar slowly in heavy pan stirring constantly until thin syrup forms with no sugar left. Remove from heat.  Add  salt and stir until nuts are coated.  Pour into greased 9" pan.  When cold, break into pieces.  Makes about one pound.

This is very good with one suggestion.  Make sure you spread this quickly and thin as you can because mine turned out a little too thick, and you practically can't bite it without breaking off your teeth, so work quickly!  Otherwise, really good.

WHEAT GERM ZUCCHINI BREAD

3 eggs
1 cup salad oil
1 cup sugar
1 cup firmly packed brown sugar
3 t maple flavoring
2 cups coarsely shredded zucchini
2-1/2 cups flour
1/2 cup toasted wheat germ
2 t baking soda
2 t salt
1/2 t baking powder
1 cup finely chopped walnuts (good if left out too)
1/3 cup sesame seed

In large mixer bowl beat the eggs to blend.  Add the oil, sugar and maple flavoring.  Continue beating until mixture is thick and foamy.  Using a spoon, stir in the zucchini.  Combine flour, wheat germ, soda, salt, baking powder and walnuts.  Stir gently into zucchini mixture just until blended.  Bake in 2 greased and flour-dusted 5 X 9 loaf pans.  Sprinkle sesame seed over before putting in oven.  Bake at 350 for one hour.  Cool 10 minutes before turning out of pan.

This bread is really tasty.  I used a long spatula to lift it out of the pan as that part was a little difficult, but then it came right out.  At first I thought it was going to be a little dry and maybe brittle, but it holds together well and tastes really good just spread with butter.  It doesn't bake very tall, kind of banana bread size slices.  I froze the other loaf and it turns out fine when thawed and also lasts a long time in a zip-loc bag at room temperature.  The sesame seeds stay on pretty good too!

APPLESAUCE-SPICE PUDDING CAKE

1 pkg. (2-layer size)Yellow cake mix
1 pkg. (4-serving size) Vanilla instant pudding mix
4 eggs
1 cup applesauce
1/2 cup water
1/4 cup oil
1/4 t cinnamon
1/4 t nutmeg

Combine all ingredients in large mixer bowl.  Blend for two minutes.  Pour into greased and floured 10" tube or Bundt pan.  Bake at 350 for 50 to 55 minutes.  Cool in pan about 15 minutes before removing.  When cool, glaze with powdered sugar icing with a touch of cinnamon added.

Wow, is this delicious and oh so easy to make, super moist.  I'm definitely going to keep this one!

$100.00 CAKE

2 cups flour
1-1/2 t soda
4T cocoa
1 cup sugar
1-1/2 t baking powder

Mix above ingredients and add:

1 cup cold water
1 cup mayonnaise
2 t vanilla

Bake in greased 7" X 11" pan at 350 for about 40 minutes.  Cool cake and then put on icing.

Icing -
1 cup sugar
1/4 cup margarine
1/4 cup cocoa
1/4 cup milk

Mix all ingredientsand boil 1 minute, stirring.  Cool.  Add 2 t vanilla and spread on cake.

I've been making this cake recipe for years.  It's nothing fancy, but it sure is easy and moist too!  Apparently someone must have won $100 for this recipe in some old contest!

(Untitled recipe from Gloria Haier via Judy)

"I have found that small pieces of chicken are better than larger pieces."

5 T butter
1 small onion chopped
1/4 lb. fresh mushrooms
3 T flour
2/3 cup chicken broth
1/2 cup half and half
2 cups turkey or chicken cooked
1 package frozen artichoke hearts
1/3 cup grated parmesan
1/4 cup crushed rosemary leaves
1/2 t salt
shredded swiss cheese

Melt 2 T butter, saute onion and mushrooms.  Stir in remaining butter untilmelted.  Add flour and cook stirring until bubbly.  Gradually add chicken broth and half and half.  Cook until mixture comes to a boil and thickens stirring constantly.  Remove from heat.  Add parmesan cheese and salt.  Cool.

Then fill crepes - artichokes, chicken and sauce.  (I add either some cashews or sliced water chestnuts).  Rool and place in flat pan or serving dish.  Put in 375 oven 1/2 hour before time to serve.  Just beforeserving, top with shredded swiss cheese and return to oven until cheese melts.

I took this filling and instead of filling crepes I served it over white rice.  It's a pleasant and filling meal, and since I had that giant jar of artichoke hearts from Costco, this recipe came at just the right time!  Not something I would make again, though.

HOT CHOCOLATE

Austrian Cocoa - dash of cinnamon and nutmeg

Irish cocoa - 1/8 t mint or peppermint extract

Swiss Mocha - 1/2 t instant coffee granules

Italian Capuccino - 1/8 t orange extract

These are okay.  I think the best two were the Austrian and Swiss Mocha.

GREEN PEPPER STEAK

1 lb. beef chuck or round, fat trimmed
1/4 cup soy sauce
1 clove garlic
1-1/2 t grated fresh ginger or 1/2 t ground
1/4 cup salad oil
1 cup green onion, thinly sliced
1 cup red or green peppers cut into one-inch squares
2 stalks celery, thinly sliced
1 T cornstarch
1 cup water
2 tomatoes, cut into wedges

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick.  Combine soy sauce, garlic, ginger.  Add beef.  Toss and set aside while preparing vegetables.  Heat oil in large frying pan or wok.  Add beef and toss over high heat until browned.  Taste meat.  If it is not tender, cover and simmer for 30 to 40 minutes over low heat.  Turn heat up and add vegetables.  Toss until vegetables are tender crisp, about ten minutes.  Mix cornstarch with water.  Add to pan.  Stir and cook until thickened.  Add tomatoes and heat through.

This is good family fare, pleasant tasting and made with most ingredients you would have on hand anyway.  This is worth a go.

SWEET NIBBLES

2/3 cup sugar
2/3 cup maple syrup
1/2 t salt
4 cups unsalted freshly popped popcorn
2 cup corn chex
1 cup wheat chex
1 cup rice chex
1 cup salted peanuts

Combine sugar, syrup and salt in small saucepan.  Heat slowly stirring constantly just until sugar disolves.  Remove from hea.  Combine popcorn, cereals, and peanuts in large kettle.  Pour sugar mixture over top.  Toss with wooden spoon until evenly coated.  Cook over medium heat stirring constantly for five minutes or until mixture is very sticky.  Turn out onto two large sheets of buttered foil.  Separate into bite-size pieces with two forks.  Let stand at room temp to cool completely.  Store in a tightly covered container.

This is pretty good.  It is sticky though.  The only problem is you have to buy all 3 Chex flavors and then after making this you're left with those pesky Chex left over, unless you really like them!  Or you could make more party mix.......

BAKED APPLES

Old fashioned baking apples.  Peel top half of six pippin apples.  Remove core.  Place in baking dish.  Combine one cup maple-flavored syrup and two teaspoons grated lemon peel and pour over apples.  Bake at 375 degrees for one hour basting frequently.  Serve warm with ice cream or pour cream.  Serves six.

Well, this is just as you would expect it to be.  It was a great accompaniment for pork instead of traditional applesauce with everyone taking a whole apple.  I don't know that I would knock myself out to make it again though.

GALLIANO (Imitation) Very Good

2 cups sugar
1-1/2 cups water
6 t pineapple extract
3 t vanilla extract
1-1/2 t banana extract
1/2 t anise
5 drops yellow food coloring
1 quart vodka

Combine sugar and water in saucepan.  Boil gently for 5 minutes, stirring occasionally to prevent burning.  Remove from heat and measure out 2 cups sugar syrup.  Pour into large container and let cool.  Add all extracts.  Add 1 quart of vodka and food coloring.  Mix thoroughly.  Makes 1-1/2 quarts.

Well, let me first say that she underlined the very good in the title, but most of us found this super, super strong, almost good for a throat elixer or cold medicine.  I couldn't find the pineapple extract, so used pineapple juice.  Also couldn't find banana extract, so I substituted raspberry extract hoping to give it some kind of fruity flair, but I really don't think that would've made a big difference.  This stuff is potent, so much so that my neighbor went to bed after having drank some and doesn't remember much the next day because it knocked her out!  I think it would be better to just stick to Grey Goose Pear or something similar if you want a flavored vodka.

APPLE PIE-CAKE

1/4 cup shortening
1 cup sugar
1 egg
1 t salt
1 t cinnamon
1 t soda
1 cup flour
1/2 cup chopped nuts
2-1/2 cup apples (sliced)
2 T hot water
1 t vanilla

Add in order given.  Grease and flour pan.  Bake at 350 for about 45 minutes.  Single recipe for 8" square pan or large pie pan.  Double recipe for large rectangular baking dish.

This is absolutely delicious.  Warm with whipped cream is the best but also good just cut from the pan and eaten on the go!  She's had a lot of these similar recipes, a few I've made of these cinnamony-type cakes, but this one should replace those.  I'll have to look to see if I've held onto those other ones and just chuck them and use this instead.  Sorry no picture because I had to get a new phone so lost the picture previously taken :(

CHEESECAKE (from Marcia Freedman)

Graham Cracker Crust -
1-1/3 cup graham cracker crumbs, 1/3 cup melted margarine, and 1 T sugar
Mix and press on bottom of large spring form pan.  Refrigerate.

3 large (8-oz) packages cream cheese
1-3/4 cup sugar
5 whole large eggs
2 large cartons (1-lb size) sour cream
2 T vanilla

Cut cream cheese into small pieces.  Try to let soften an hour ahead of time at room temperature.  Beat with sugar until smooth.  Add eggs one at a time beating well after each.  Add sour cream and vanilla.  Beat very smooth.  Pour into graham cracker crust.

Bake at 375 for 50 minutes.  Shut off oven and leave cake in oven six or seven hours.  Refrigerate for at least 24 hours.  Two days is even better.

This cheesecake is really delicious, smooth and creamy, easy to make.  I will definitely make again.  (Make sure you make this on a day you are going to be able to monitor it when it's in the oven in the off position for all those hours.)  She got this recipe from a neighbor of hers that I used to baby-sit for.

CHEESE OMELET

2 eggs
Dash of salt
Dash of pepper
Dash of garlic powder
1 T margarine
2 T shredded cheddar cheese
Paprika
Chopped parsley

Combine first 4 ingredients in small bowl and stir with fork.  Melt margarine in nonstick skillet.  Pour egg mixture into skillet and tip so egg covers bottom completely.  Shake pan in a circular motion.  When egg is nearly set, sprinkle cheese down middle and one side.  Fold one half over and slide onto plate.  Garnish with paprika and parsley.  Serve immediately.  (Serves one.)

Well, it's an omelet all right.  It's perfectly fine, although I don't think I need a recipe card to remember how to make an omelet, although the garlic powder was a nice touch.

CHOCOLATE ZUCCHINI CAKE

2-1/2 cups regular all purpose flour (unsifted)
1/2 cup cocoa
2-1/2 t baking powder
1-1/2 t soda
1 t each salt, cinnamon
3/4 cup soft butter or margarine
2 cups sugar
3 eggs
2 t each vanilla, grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped pecans or walnuts

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon.  Set aside.  With a rotary mixer beat together the butter and sugar until they are smoothly blended.  Add the eggs one at a time, beating well after each addition.  With a spoon, stir in the vanilla, orange peel, and zucchini.  Alternately stir the dry ingredients and the milk into zucchini mixture, including the nuts with the last addition.  Pour into a greased and floured 10-inch tube pan or bundt pan.  Bake in 350 oven for about 1 hour or until wooden pick inserted in center comes out clean.  Cool in pan 15 minutes.  Turn out n wire rack to cool thoroughly.  Drizzle glaze over cake.  Cut in thin slices to serve.  Makes 10 to 12 servings. 

Glaze:  Mix together 2 cups powdered sugar, 3 T milk and 1 t vanilla.  Beat until smooth. 
Good also with cream cheese frosting.

Well, it's kind of weird thinking about taking a great thing like chocolate and then mixing it with zucchini!  It kind of fell apart after I cooled it and turned it out onto a wire rack, but I pieced it together and glazed it.  It was all right, not super great.  I think I'd rather blend zucchini in a bread rather than in this cake.  It just added a strange taste to the cake.

SHRIMP SALAD

Small cooked shell noodles
Small whole or cup up cooked shrimp
Finely cut celery
Small amount finely cut green onion
Mayonnaise or sandwich spread

Mix together and season with salt, paprika, parsley, and egg slices.

Note she doesn't give any measurements with any of these ingredients, so you just have to fake it.  I put a lot of sliced egg on top (see pic) just because I like that.  I thought it turned out pretty tasty.

HAWAIIAN CHICKEN

Coat fryer parts with seasoned flour and brown.  Add 1-2/3 cups pineapple chunks with syrup plus 1/2 cup water.  Cover and let simmer 40 minutes.  Uncover and simmer 15 minutes more.

This is really easy, but it's just okay.

BAKED CARROTS

2 lbs. carrots
2 bunches green onions
2 T sugar
1 t salt
1 t celery salt
1/4 cup butter or margarine

Trim, scrape, and shred carrots.  (about 8 cups).  Trim and slice onions using part of the green tops.  (about 3/4 cup)  Combine carrots, onions, sugar, salt, and celery salt in a large bowl.  Toss to mix well.  Spoon into an 8 cup baking dish.  Dot with the butter or margarine.  Cover and bake at 325 for one hour.

This was all right considering it's baked carrots which generally aren't too exciting.  Everybody had a small helping, and that was it.  Plenty of carrots left over.  I just don't think this is a go-to recipe, but if you're wild about carrots I'd try it.

MICROWAVE REUBEN CASSEROLE

1 can (16 oz.) sauerkraut, drained
1 can (12 oz.) corned beef, broken into small pieces
2 cups shredded swiss cheese
1/2 cup mayonnaise or salad dressing
1/4 cup bottled thousand island salad dressing
2 medium tomatoes, sliced
2 T butter or margarine
1/4 cup pumpernickel bread crumbs (or other bread)

Place sauerkraut in 1-1/2 quart glass dish.  Top with corned beef and then shredded cheese.  Combine mayonnaise and thousand island dressing.  Spread over cheese.  Top with tomato slices and set aside.  Microwave butter in small glass bowl on "roast" (70) or until melted.  Stir in crumbs ad sprinkle over tomato slices.  NO COVER.  Microwave for 12-14 minutes on (70) or until heated through (about 150F).  Let stand 5 minutes before serving.

I can't believe I even made this one, let alone a double batch enough to feed all the boys.  I've never purchased canned corned beef before, so that was new.  I think this recipe must have come along in the age when cooking an entire meal in a microwave was a brand-new idea.  When assembling this, I just kept looking at it and shaking my head, very bizarre looking.  It actually wasn't too bad, and the whole thing was eaten, so I'm glad I followed through and made it, but wow, the way it looked!  Not something I'll make again, but I can see why she probably liked it because I know she loved reuben sandwiches!

GERMAN BARS

4 eggs
1 pkg dark brown sugar
2-1/2 cups flour
1 t cinnamon
1/2 t cloves
dash of salt
1 cup chopped walnuts
powdered sugar for glaze

Cream eggs and sugar.  Sift flour with cinnamon, cloves, and salt into egg mixture.  Mix well.  Add walnuts.  Spread on greased 12" x 18" cookie sheet (jelly roll pan).  Bake at 375 for about 20 minutes or until just done.  Remove from oven and immediately spread glaze over.  (1 cup powdered sugar with water).  Allow to cool.  Then cut into bars.

This was one of my dad's favorite cookies.  I made them at Christmastime, but they just didn't go over that well, maybe because there were too many other cookie choices?  I had a few, and they were all right.  I'll probably give this one another chance just for the sentimental value, but if they don't get eaten next time, I'll not make them again.  (Sorry, I lost the picture)

TRADITIONAL SUGAR COOKIES and also BUTTER CREAM FROSTING

3/4 cup shortening (part butter soft)
1 cup sugar
2 eggs
1 t vanilla or 1/2 t lemon extract
2-1/2 cups flour
1 t baking powder
1 t salt

Mix shortening, sugar, eggs, and flavoring.  Blend in flour, baking powder and salt.  Cover and chill at least 1 hour.  Heat oven to 350.  Roll dough 1/8".  Cut out and place on ungreased baking sheet.  Bake 6-8 minutes til barely brown on bottom.

When cool:

1/3 cup butter or margarine
2 cups sifted confectioner's sugar
2 T milk
1/4 t vanilla
1/8 t salt
food coloring

Combine butter and sugar at low speed in small bowl of electric mixer.  Blend in milk, vanilla, and salt.  Beat at high speed 5 to 8 minutes or until frosting is light and fluffy.  Color if desired all or a portion.  Can be used with decorator tube.

I always make these two together because I always frost mine.  Plus, mine are a little thicker, so it takes about 12 minutes to bake.  For the holidays I usually make a double batch.  You may need to add a little more powdered sugar to make it thick enough to stay on cookies.  These cards go right back into my good file!

SPRINGERLE COOKIES

2 eggs
1 cup sugar
2 cups flour
1 t baking powder
1/4 t salt
1/2 t anise extract
2 t anise seed

Beat eggs.  Add sugar gradually and beat until fluffy.  Sift flour, then sift again with baking powder and salt into the egg mixture.  Mix thoroughly.  Stir in anise extract.  Chill.  Roll out 1/4" thick and press out dough with floured mold.  Cut between squares.  Place on greased cookie sheet sprinkled with anise seed.  Let stand at least four hours to dry.  Bake at 350 for 15 minutes.  Cool and store in a tightly covered container.  (Let age 2 weeks to mellow flavor)  Makes about 2 dozen.

First of all, this is one of my mom's famous cookie recipes.  Everybody looks forward to these delicious licorice-flavored gems with the perfect texture of chewiness.  There's a special rolling pin she used that has the designed squares on it that you can probably still find in a specialty cooking store, but luckily she bought me one a long time ago!  This is a holiday favorite.

THREE LAYER WALNUT BARS

1st layer:
1 cup margarine
2 cups flour
1/2 cup sugar
1/2 cup cornstarch

Cream margarine and sugar.  Add flour and cornstarch.  Blend well.  Pat the crumbly mixture onto  a
11 x 17 x 3/4" cookie pan or jelly roll pan.  Bake 15 minutes at 300.

2nd layer:
4 eggs
4 T flour
2 t vanilla
1 cup coconut
1 lb. brown sugar
1/2 t baking powder
2 cups chopped walnuts

Beat eggs with brown sugar.  Add flour and baking powder.  Blend well.  Add vanilla.  Stir in nuts and coconut.  Pour over first layer and bake 15 minutes at 300 and 5 additional minutes at 350 to brown if needed.  Cool.

3rd layer:
1/2 cube margarine
1 4-oz. package cream cheese
1/2 lb. powdered sugar
1 t vanilla

Beat until smooth and spread over 2nd layer.  Chill for easier slicing.  Cut into 1" squares.

I had high hopes for this recipe knowing how much I like 7-layer bars.  I thought it was pretty good, but nobody else liked it.  And when I say that, I mean that when I gave out cookie plates to various people at Xmas, they said to me "What was that thing in the foil on the plate?  That wasn't very good."  Granted people probably shouldn't say that when given free cookies, but maybe they just were trying to make sure I didn't make that again?  So sadly I will chuck this card into the trash. 

WALNUTS (Crunchy Spiced)

1 cup sugar
5 T water
2 t cinnamon

Cook gently to 230 to 234 degrees (spins thread)

1 t vanilla
2-1/4 cups walnut halves

Stir until mixture begins to harden.  Turn out on waxed paper and separate with fork.

This recipe appears to come from a friend of hers, Grace Olson, so thanks Grace for this easy recipe.  Really tasty and probably could use a mixed nut blend as well.  It's pretty sweet.