Lime Rice: eight ¼ C. servings
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.
Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).
Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.
Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.
Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.
Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.
Showing posts with label Larry and Janet Jackson. Show all posts
Showing posts with label Larry and Janet Jackson. Show all posts
Fleisch Salat
½ C. Mayonnaise
½ C. Miracle whip
8 oz. Bologna
4 to 5 sweet pickles
2 T. capers
Cut bologna into 1/4 inch strips.
Cut strips into 1/4 inch pieces.
Dice pickles and capers into very small pieces, almost the size of pieces you would see in pickle relish.
Mix all the ingredients and store in fridge overnight. Spread on rye or pumpernickel bread or crackers.
½ C. Miracle whip
8 oz. Bologna
4 to 5 sweet pickles
2 T. capers
Cut bologna into 1/4 inch strips.
Cut strips into 1/4 inch pieces.
Dice pickles and capers into very small pieces, almost the size of pieces you would see in pickle relish.
Mix all the ingredients and store in fridge overnight. Spread on rye or pumpernickel bread or crackers.
Chokecherry Jelly
3 ½ C. chokecherry juice
½ C. lemon juice
1 package pectin
6 C. sugar
Place juice and pectin in a 6-8 quart saucepan. Bring mixture to a rolling boil, stirring constantly. Add sugar and boil for 2 minutes.
Fill jelly jars to within 1/8 inch from the top. Cover jars with two-piece lids. Place jars in canner. Fill with water until the jars are covered by about 2 inches.
Cover and bring water to a boil. Process jelly for 10 minutes.
½ C. lemon juice
1 package pectin
6 C. sugar
Place juice and pectin in a 6-8 quart saucepan. Bring mixture to a rolling boil, stirring constantly. Add sugar and boil for 2 minutes.
Fill jelly jars to within 1/8 inch from the top. Cover jars with two-piece lids. Place jars in canner. Fill with water until the jars are covered by about 2 inches.
Cover and bring water to a boil. Process jelly for 10 minutes.
Apricot-Pineapple Freezer Jam
1 ¾ C. prepared fruit (2 lbs. ripe apricots)
2 8 oz. cans crushed pineapple, un-drained
¼ C. fresh lemon juice
1 box pectin
1 C. light corn syrup
4 ½ C. cups sugar, measured into separate bowl
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 1 ¾ C. prepared fruit into large bowl. Measure exactly 1 ½ C. crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Makes about 7 (1-cup) containers.
2 8 oz. cans crushed pineapple, un-drained
¼ C. fresh lemon juice
1 box pectin
1 C. light corn syrup
4 ½ C. cups sugar, measured into separate bowl
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 1 ¾ C. prepared fruit into large bowl. Measure exactly 1 ½ C. crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Makes about 7 (1-cup) containers.
Apple Butter
12 C. apples, peeled, cored & cut in chunks
1 ½ to 2 C. apple cider
4 C. sugar
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Put about 8 cups of the apples with all other ingredients in crock pot. If room add remaining apples, if not, let it cook down until room to add remaining apples.
Cook on high until apples are very soft. Take mixture (a couple of cups at a time) and blend in blender until a gravy type consistency.
Put mixture back in crock pot and continue cooking until desired texture.
Put finished apple butter in jelly jars and process them in a water bath for 10-15 minutes.
The flavor will turn out better if you use a mixture of tart & sweet apples.
1 ½ to 2 C. apple cider
4 C. sugar
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Put about 8 cups of the apples with all other ingredients in crock pot. If room add remaining apples, if not, let it cook down until room to add remaining apples.
Cook on high until apples are very soft. Take mixture (a couple of cups at a time) and blend in blender until a gravy type consistency.
Put mixture back in crock pot and continue cooking until desired texture.
Put finished apple butter in jelly jars and process them in a water bath for 10-15 minutes.
The flavor will turn out better if you use a mixture of tart & sweet apples.
Potato Salad
4-6 large potatoes,
boiled, cooled, skinned and cubed
½ medium onion, finely diced
4 hard-boiled eggs
1-1 ½ C. Best Foods Mayonnaise
(Don’t use Miracle Whip or any other salad dressing.)
½ t. prepared mustard
Salt and pepper to taste
Mash two of the boiled eggs and mix with the mayonnaise, onions, mustard, salt and pepper. Add the potatoes and mix gently. Adjust the amount of mayonnaise to your liking. Garnish with the other two eggs which have been sliced. You can sprinkle with paprika for looks if desired.
This is something I just make and never really measure anything so the amounts are all approximate!
boiled, cooled, skinned and cubed
½ medium onion, finely diced
4 hard-boiled eggs
1-1 ½ C. Best Foods Mayonnaise
(Don’t use Miracle Whip or any other salad dressing.)
½ t. prepared mustard
Salt and pepper to taste
Mash two of the boiled eggs and mix with the mayonnaise, onions, mustard, salt and pepper. Add the potatoes and mix gently. Adjust the amount of mayonnaise to your liking. Garnish with the other two eggs which have been sliced. You can sprinkle with paprika for looks if desired.
This is something I just make and never really measure anything so the amounts are all approximate!
Elephant Stew
1 large tender elephant
1 truck-load carrots
1 train car-load potatoes
1 wheel barrow-load onions
1 pinch salt
lots of water
1 rabbit, optional
Cut elephant into bite-sized pieces (takes approximately 5 weeks). Cut up carrots, potatoes and onions. Add salt. Place in extra-large pot. Add water until pot is filled. Place over wood fire. Cook approximately 3 weeks or until tender. Serves 3,500 people. If more people are expected, add rabbit.
I found this recipe in an old ward cookbook we have. The contributor was Jan Wilkes.
1 truck-load carrots
1 train car-load potatoes
1 wheel barrow-load onions
1 pinch salt
lots of water
1 rabbit, optional
Cut elephant into bite-sized pieces (takes approximately 5 weeks). Cut up carrots, potatoes and onions. Add salt. Place in extra-large pot. Add water until pot is filled. Place over wood fire. Cook approximately 3 weeks or until tender. Serves 3,500 people. If more people are expected, add rabbit.
I found this recipe in an old ward cookbook we have. The contributor was Jan Wilkes.
Breadsticks. . .can't fail!
This recipe is so easy, you can’t mess it up! (Note from Janet: I don’t use my bread making machine; I use my mixer which will also mix bread).
Just dump:
½ stick butter
¼ C. sugar
1 T. yeast
1 t. salt
4 C. flour
1 ½ C. warm water to make a good dough
(this is just a guess, I don’t ever measure, just experiment for your machine)
Let it mix. If dough is too gooey, just add more flour, too dry, add more water. Let mix and rise in machine.
Take out and roll flat onto greased cookie sheet. Spread with butter/margarine. Cut in half lengthwise and in 1” strips. Don’t move or remove strips. Sprinkle with garlic powder, parmesan cheese (mmmmm good). Let rise another 20 minutes and bake until cheese on top starts to turn golden brown, about 10-15 minutes.
Add grated cheddar just after it comes out for a yummy addition.
Let sit for a few min. and break away sticks.
This dough is also my homemade pizza dough…make them both at the same time!
This is a recipe I downloaded from the internet from a Relief Society site.
Just dump:
½ stick butter
¼ C. sugar
1 T. yeast
1 t. salt
4 C. flour
1 ½ C. warm water to make a good dough
(this is just a guess, I don’t ever measure, just experiment for your machine)
Let it mix. If dough is too gooey, just add more flour, too dry, add more water. Let mix and rise in machine.
Take out and roll flat onto greased cookie sheet. Spread with butter/margarine. Cut in half lengthwise and in 1” strips. Don’t move or remove strips. Sprinkle with garlic powder, parmesan cheese (mmmmm good). Let rise another 20 minutes and bake until cheese on top starts to turn golden brown, about 10-15 minutes.
Add grated cheddar just after it comes out for a yummy addition.
Let sit for a few min. and break away sticks.
This dough is also my homemade pizza dough…make them both at the same time!
This is a recipe I downloaded from the internet from a Relief Society site.
Honey Rolls
1 C. milk
¼ C. honey
1 T. yeast
¼ C. melted butter
2 egg yolks, beaten
4 C. flour
2 t. salt
2 T. sugar
In a large bowl, warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Blend together flour, salt, and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size. Punch down and form into 12 evenly-sized balls. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.
Preheat oven to 400 degrees. Bake rolls until golden brown, about 15-20 minutes.
While rolls are baking prepare glaze:
2 T. honey
½ C. melted butter
2/3 C. powdered sugar
½ t. finely chopped lemon peel
Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze.
¼ C. honey
1 T. yeast
¼ C. melted butter
2 egg yolks, beaten
4 C. flour
2 t. salt
2 T. sugar
In a large bowl, warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Blend together flour, salt, and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size. Punch down and form into 12 evenly-sized balls. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.
Preheat oven to 400 degrees. Bake rolls until golden brown, about 15-20 minutes.
While rolls are baking prepare glaze:
2 T. honey
½ C. melted butter
2/3 C. powdered sugar
½ t. finely chopped lemon peel
Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze.
Chili Sauce
8 quarts Roma tomatoes, peeled & chopped
4 C. chopped white onions
5 T. mustard seed
4 C. chopped green peppers
4 C. apple cider vinegar
2 T. celery seed
¼ C. salt
1 T. ground cloves
1 T. ground cinnamon
2 cloves garlic (if desired)
4 C. sugar
Coarsely grind all vegetables & add all ingredients except sugar. Cook for about 3 hours on med. heat or lower, until desired consistency. (If using Roma tomatoes, you need to cook only for about 1-1 ½ hours.) Watch carefully & stir frequently so it doesn’t scorch.
Note: Stir in sugar after mixture has cooked down to the desired consistency. Then let it sit for a short time for the sugar to thoroughly mix in with the sauce. By not adding the sugar while it is cooking helps keep it from scorching.
Another note: do not cook in aluminum containers.
Process in water bath for 20 min.
Makes about 22 pints.
4 C. chopped white onions
5 T. mustard seed
4 C. chopped green peppers
4 C. apple cider vinegar
2 T. celery seed
¼ C. salt
1 T. ground cloves
1 T. ground cinnamon
2 cloves garlic (if desired)
4 C. sugar
Coarsely grind all vegetables & add all ingredients except sugar. Cook for about 3 hours on med. heat or lower, until desired consistency. (If using Roma tomatoes, you need to cook only for about 1-1 ½ hours.) Watch carefully & stir frequently so it doesn’t scorch.
Note: Stir in sugar after mixture has cooked down to the desired consistency. Then let it sit for a short time for the sugar to thoroughly mix in with the sauce. By not adding the sugar while it is cooking helps keep it from scorching.
Another note: do not cook in aluminum containers.
Process in water bath for 20 min.
Makes about 22 pints.
Sugar Cookies
½ C. butter, softened
1 C. granulated sugar
½ C. sour cream
2 eggs
½ t. vanilla
3½ C. flour
1 t. baking powder
½ t. baking soda
½ t. salt
Frosting, sprinkles, colored sugar
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt; mix well. Cover and refrigerate at least one hour.
Preheat oven to 350°. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut with floured cookie cutter shapes. Place shapes 1 inch apart on an un-greased cookie sheet. Bake for 8 - 10 minutes (cookie will be a very light tan on the bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.
A soft and delicious sugar cookie, perfect for Christmas decorating. Recipe will make between 2 -3 dozen cookies.
1 C. granulated sugar
½ C. sour cream
2 eggs
½ t. vanilla
3½ C. flour
1 t. baking powder
½ t. baking soda
½ t. salt
Frosting, sprinkles, colored sugar
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt; mix well. Cover and refrigerate at least one hour.
Preheat oven to 350°. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut with floured cookie cutter shapes. Place shapes 1 inch apart on an un-greased cookie sheet. Bake for 8 - 10 minutes (cookie will be a very light tan on the bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.
A soft and delicious sugar cookie, perfect for Christmas decorating. Recipe will make between 2 -3 dozen cookies.
Chocolate Walnut Cookies
1 C. butter (2 sticks), softened
1 C. sugar
2 eggs
4 ounces semisweet chocolate, melted
1 t. vanilla
½ t. salt
2 ¾ C. all-purpose flour
1 ½ C. walnuts, finely chopped
Beat the butter, sugar and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts. Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter. Roll each log in the remaining walnuts. Wrap separately in plastic and chill until firm, about 1 hour.
Heat oven to 375º. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Plan ahead: Freeze the dough for up to 4 months. Thaw at room temperature 45 minutes or overnight in the refrigerator.
1 C. sugar
2 eggs
4 ounces semisweet chocolate, melted
1 t. vanilla
½ t. salt
2 ¾ C. all-purpose flour
1 ½ C. walnuts, finely chopped
Beat the butter, sugar and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts. Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter. Roll each log in the remaining walnuts. Wrap separately in plastic and chill until firm, about 1 hour.
Heat oven to 375º. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Plan ahead: Freeze the dough for up to 4 months. Thaw at room temperature 45 minutes or overnight in the refrigerator.
Spiced Sugar Plums
¼ C. honey
2 t. grated orange peel
1 ½ t. ground cinnamon
½ t. ground allspice
½ t. ground nutmeg
2 C. finely chopped toasted almonds
1 C. finely chopped dried apricots
1 C. finely chopped pitted dates
1 C. confectioners’ sugar
1. In large bowl, combine honey, orange peel, cinnamon, allspice and nutmeg; mix well. Stir in almonds, apricots and dates.
2. Form rounded teaspoonsful of mixture into ¾ inch balls. Roll in confectioners’ sugar. Store in airtight container. Dust with additional sugar before serving, if desired.
Recipe from Woman’s Day Christmas Traditions Magazine.
2 t. grated orange peel
1 ½ t. ground cinnamon
½ t. ground allspice
½ t. ground nutmeg
2 C. finely chopped toasted almonds
1 C. finely chopped dried apricots
1 C. finely chopped pitted dates
1 C. confectioners’ sugar
1. In large bowl, combine honey, orange peel, cinnamon, allspice and nutmeg; mix well. Stir in almonds, apricots and dates.
2. Form rounded teaspoonsful of mixture into ¾ inch balls. Roll in confectioners’ sugar. Store in airtight container. Dust with additional sugar before serving, if desired.
Recipe from Woman’s Day Christmas Traditions Magazine.
Pumpkin Cookies
1 ½ C. pumpkin
½ C. butter
1 C. sugar
½ t. salt
½ t. vanilla
1 egg
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15-18 minutes.
Notes: raisins, pecans, semi-sweet chocolate chips, or butterscotch chips could be added.
Recipe may be doubled. For double recipe, I just add the whole 29 oz. can of pumpkin & increase the flour by ½ C.
½ C. butter
1 C. sugar
½ t. salt
½ t. vanilla
1 egg
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15-18 minutes.
Notes: raisins, pecans, semi-sweet chocolate chips, or butterscotch chips could be added.
Recipe may be doubled. For double recipe, I just add the whole 29 oz. can of pumpkin & increase the flour by ½ C.
Pecan Shortbread Cookies
1 C. pecans, toasted and coarsely chopped
1 C. unsalted butter, room temperature
2/3 C. light brown sugar
1 t. pure vanilla extract
2 C. all purpose flour
¼ t. salt
Preheat oven to 350° and place rack in center of oven.
To toast pecans: bake the nuts 8-10 min. or until browned and fragrant. Cool on wire rack and then coarsely chop. Set aside.
In a medium bowl place the flour and salt and whisk to combine. Set aside.
Cream butter and sugar until light and fluffy (2-3 minutes). Add vanilla. Scrape the bowl and then add the flour mixture, mixing only until incorporated. Stir in the pecans.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour). Line two baking sheets with parchment paper and set aside.
Remove half of the dough from the refrigerator and, on a lightly floured surface, roll into a ¼ inch thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
Makes about 36 cookies.
1 C. unsalted butter, room temperature
2/3 C. light brown sugar
1 t. pure vanilla extract
2 C. all purpose flour
¼ t. salt
Preheat oven to 350° and place rack in center of oven.
To toast pecans: bake the nuts 8-10 min. or until browned and fragrant. Cool on wire rack and then coarsely chop. Set aside.
In a medium bowl place the flour and salt and whisk to combine. Set aside.
Cream butter and sugar until light and fluffy (2-3 minutes). Add vanilla. Scrape the bowl and then add the flour mixture, mixing only until incorporated. Stir in the pecans.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour). Line two baking sheets with parchment paper and set aside.
Remove half of the dough from the refrigerator and, on a lightly floured surface, roll into a ¼ inch thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
Makes about 36 cookies.
Mud Balls
2 8 oz. Hershey bars
1 8 oz. container Cool Whip (thawed)
1 C. finely crushed vanilla wafers
Melt Hershey bars in a double boiler on low. When completely melted (temperature will be around 110°), take off of burner. Cool chocolate to about 85°. Mix in cool whip until completely mixed. I slightly heat up the mixture until it is easier to stir, and finish mixing the two items.
Put mixture in fridge for about two hours.
Then by spoonfuls dip it in the crushed vanilla wafers. Put the balls in a container and store in the fridge.
Some notes:
Do not get chocolate to hot or it will scorch, even in a double boiler.
If you add cool whip before the chocolate has cooled, it will just melt the cool whip and won’t make a good mixture.
KEEP WATER OUT OF THE CHOCOLATE! The water will ruin the chocolate.
1 8 oz. container Cool Whip (thawed)
1 C. finely crushed vanilla wafers
Melt Hershey bars in a double boiler on low. When completely melted (temperature will be around 110°), take off of burner. Cool chocolate to about 85°. Mix in cool whip until completely mixed. I slightly heat up the mixture until it is easier to stir, and finish mixing the two items.
Put mixture in fridge for about two hours.
Then by spoonfuls dip it in the crushed vanilla wafers. Put the balls in a container and store in the fridge.
Some notes:
Do not get chocolate to hot or it will scorch, even in a double boiler.
If you add cool whip before the chocolate has cooled, it will just melt the cool whip and won’t make a good mixture.
KEEP WATER OUT OF THE CHOCOLATE! The water will ruin the chocolate.
Grandma Johnson's Oatmeal Chocolate Chip Cookies
¾ C. butter
¾ C. brown sugar
¼ C. white sugar
2 eggs
2 ½ C. oatmeal
½ C. milk
½. C. ground raisins
1 C. chopped nuts
2 C. sifted flour
1 t. soda
1 t. baking powder
1 t. cinnamon
½ t. allspice
½ t. ground cloves
½ t. nutmeg
1 ½ t. salt
6-12 oz. chocolate chips
Cream together the butter and the sugars. Add eggs. Mix oatmeal & milk together & let stand 5 minutes. Add to creamed mixture. Add raisins, chopped nuts & chocolate chips. Sift together the flour & spices & add to creamed mixture. Drop by spoonfuls onto a greased cookie sheet & bake at 350° for 12-15 minutes.
¾ C. brown sugar
¼ C. white sugar
2 eggs
2 ½ C. oatmeal
½ C. milk
½. C. ground raisins
1 C. chopped nuts
2 C. sifted flour
1 t. soda
1 t. baking powder
1 t. cinnamon
½ t. allspice
½ t. ground cloves
½ t. nutmeg
1 ½ t. salt
6-12 oz. chocolate chips
Cream together the butter and the sugars. Add eggs. Mix oatmeal & milk together & let stand 5 minutes. Add to creamed mixture. Add raisins, chopped nuts & chocolate chips. Sift together the flour & spices & add to creamed mixture. Drop by spoonfuls onto a greased cookie sheet & bake at 350° for 12-15 minutes.
Fruit Cake
5 C. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
½ t. mace
1 t. salt
1 lb. butter
1 lb. brown sugar
10 eggs
½ C. apple cider
2 C. chopped raw apples
2 lbs. raisins
1 lb. currants
1 lb. dates
2 lbs. candied fruit
½ lb. nuts
Bake at 300° for 1 to 1½ hrs. This is for the 1 lb. cans.
Note: we added dried cherries that we purchased at Costco.
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
½ t. mace
1 t. salt
1 lb. butter
1 lb. brown sugar
10 eggs
½ C. apple cider
2 C. chopped raw apples
2 lbs. raisins
1 lb. currants
1 lb. dates
2 lbs. candied fruit
½ lb. nuts
Bake at 300° for 1 to 1½ hrs. This is for the 1 lb. cans.
Note: we added dried cherries that we purchased at Costco.
Larry's Chocolate Cream Cheese Cherry Pie
2 prepared graham cracker crusts
2 8 oz. Hershey bars (plain)
2 8 oz. containers of Cool Whip (thawed)
1 8 oz. cream cheese (room temperature)
1 large can of cherry pie filling
(sweetened to taste)
Sugar
Vanilla
Melt both Hershey bars in a double boiler on low. Let the melted chocolate cool to about 90°. Add one 8 oz. container of cool whip and mix thoroughly. Fill bottom container of double boiler with hot tap water and then work chocolate mixture until it is soft enough to spread over the graham cracker crust (should be like a thick pudding).
Make a layer of chocolate about 1/8 inch thick over the bottom and sides of the crusts. Place in fridge to cool (about 2 hours).
Mix one 8 oz. container of Cool Whip with 8 oz. of cream cheese. Add about ½ t. vanilla and sugar to sweeten to taste.
Spread Cool Whip over the chocolate.
Spoon ½ of cherry pie filling in each pie.
Note: if you don’t let the chocolate cool to about 90° before adding the cool whip, the cool whip will just melt and not really mix with the chocolate.
2nd Note: Do not get any water in the chocolate, as it will ruin the chocolate.
2 8 oz. Hershey bars (plain)
2 8 oz. containers of Cool Whip (thawed)
1 8 oz. cream cheese (room temperature)
1 large can of cherry pie filling
(sweetened to taste)
Sugar
Vanilla
Melt both Hershey bars in a double boiler on low. Let the melted chocolate cool to about 90°. Add one 8 oz. container of cool whip and mix thoroughly. Fill bottom container of double boiler with hot tap water and then work chocolate mixture until it is soft enough to spread over the graham cracker crust (should be like a thick pudding).
Make a layer of chocolate about 1/8 inch thick over the bottom and sides of the crusts. Place in fridge to cool (about 2 hours).
Mix one 8 oz. container of Cool Whip with 8 oz. of cream cheese. Add about ½ t. vanilla and sugar to sweeten to taste.
Spread Cool Whip over the chocolate.
Spoon ½ of cherry pie filling in each pie.
Note: if you don’t let the chocolate cool to about 90° before adding the cool whip, the cool whip will just melt and not really mix with the chocolate.
2nd Note: Do not get any water in the chocolate, as it will ruin the chocolate.
Carrot Pudding
1 ½ C. sugar
2 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. salt
½ C. melted shortening or butter
2 eggs
1 ½ C. grated raw carrots
(about 3 large carrots)
1 ½ cups grated raw apples
(about 2 medium apples)
2 C. raisins
NOTE - I don’t peel the apples, but will remove any large pieces of peeling that didn’t get grated.
2nd NOTE - The amount of carrots and apples are approx. If you have grated a little more than called for, go ahead and put them in the mixture.
Mix dry ingredients together. Add melted shortening and eggs to the dry mix and blend. Add carrots and apples and mix until well blended. Blend in raisins.
Pour mixture into a well greased 9-10 cup container. Place container in crock pot, with about 2 cups of water. Cook for about 2-2½ hours on high. Serve with lemon sauce.
Lemon Sauce:
1 C. brown sugar
½ cube of butter
1 C. water
1/3 to ½ C. lemon juice
Cornstarch (thicken to your liking)
Place sugar, butter, water, and cornstarch in pan and boil for about 2 minutes. Remove from burner and let cool slightly then add lemon juice.
2 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. salt
½ C. melted shortening or butter
2 eggs
1 ½ C. grated raw carrots
(about 3 large carrots)
1 ½ cups grated raw apples
(about 2 medium apples)
2 C. raisins
NOTE - I don’t peel the apples, but will remove any large pieces of peeling that didn’t get grated.
2nd NOTE - The amount of carrots and apples are approx. If you have grated a little more than called for, go ahead and put them in the mixture.
Mix dry ingredients together. Add melted shortening and eggs to the dry mix and blend. Add carrots and apples and mix until well blended. Blend in raisins.
Pour mixture into a well greased 9-10 cup container. Place container in crock pot, with about 2 cups of water. Cook for about 2-2½ hours on high. Serve with lemon sauce.
Lemon Sauce:
1 C. brown sugar
½ cube of butter
1 C. water
1/3 to ½ C. lemon juice
Cornstarch (thicken to your liking)
Place sugar, butter, water, and cornstarch in pan and boil for about 2 minutes. Remove from burner and let cool slightly then add lemon juice.
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