Glaze for Doughnuts

Kathy

Vanilla Glaze: 2 cups powdered sugar

            ¼ cup water

            1 tsp. vanilla

Blend all together until smooth.  *Take doughnuts from fat and glaze immediately while very hot.

Chocolate Glaze: 

            1 cup powdered sugar                         2 Tbs. butter or margarine

            ¼ cup milk                                          2 squares unsweetened chocolate

            1 tsp. vanilla

Melt the chocolate and the butter over hot water.  Heat the milk but do not boil.  Combine all the ingredients together and beat until smooth.

Caramel Sauce

Ida Young

1 cup cream or canned milk                            ½ cup butter

1 cup brown sugar                                           pinch of soda

1 cup sugar                                                      2 tsp. vanilla

Mix, stir, & heat 10 min.  Do not boil!

Frosting

Janet

Combine: 2 egg whites                                   2 Tbs. water

            ¾ cup sugar                                         ¼ tsp. cream of tarter

            1/3 cup light corn syrup                      ¼ tsp. salt

In double boiler: Cook over boiling water beating with mixer until it stands in peaks.  Remove from heat.  Add 1 tsp. vanilla (or peppermint or almond).  Continue beating until peaks are more firm.

Cinnamon Fluff

 Janet

Mix together thoroughly:                    Sift: 1 ½ cups flour

            ½ cup soft shortening                         2 Tbs. cinnamon

            2/3 cup sugar                                       1 tsp. soda

            2 eggs                                                  dash of salt

Stir in alternately with 1 cup sour milk.  Pour in greased and floured 9x9" pan.  Rub together ½ cup sugar, 1 Tbs. butter, and 1 Tbs. cinnamon.  Sprinkle over batter. 

Bake at 325 F for 40-45 min. and serve with cinnamon flavored whipped cream or lemon sauce.

Peach Cobbler

Staheli Catering

2 cups flour                                                     ½ tsp. salt

2 cups sugar                                                    2 eggs

2 tsp. baking powder                                      1 qt. sliced peaches

                                                                        milk (1-3 tsp.)

Blend all dry ingredients.  Add eggs and milk until crumbly.  Mix ½ mixture with large can peaches (including the peach juice).  In 9x13 pan put 2nd half of mixture on top of peach mixture.  Melt ¼ cup butter and pour on top.  Sprinkle with cinnamon.  Bake at 350 F for 40 min.

Peach Crisp

Shauna

Crust:                                                              Topping:

1 cup flour                                                       1 ½ cups quick oatmeal

½ cup packed brown sugar                             ½ cup brown sugar

¼ tsp salt                                                         ¼ cup flour

½ cup butter or margarine                               5 tbsp. butter

Filling:

2 cans sliced peaches (16 oz each)

1 cup sugar

¼ cup cornstarch

Combine crust ingredients.  Cut in butter until crumbly.  Pat into a greased 9” square dish.  Bake 350 degrees for 15 minutes. 

Drain peaches and reserve juice in a medium saucepan.  Add sugar and cornstarch, bring to boil stirring constantly.  Boil for 2 minutes or until thickened.  Remove from heat, stir in peaches. 

Pour over crust.

For topping, combine oats, brown sugar and flour.  Cut in butter until crumbly.  Sprinkle over filling and Bake 350 degrees for 25-30 minutes.

This recipe may be doubled!  I have also used bottled peaches, or fresh blueberries.   Try using apple juice for the liquid if using fresh fruit because it mixes in well, but doesn’t take over the flavor.

Serve warm with ice cream.  Leftovers are great for breakfast too.  

Peach Cobbler

Kathy

3 cups fresh sliced peaches                             1 ½ cup sugar                                     

(or 1 bottle drained sliced peaches)    6 tsp. baking powder

2/3 cup sugar                                                   2 cups flour    

¼ cup margarine                                             pinch salt

                                                                        2 short cups milk        

Melt margarine in 9x13 pan.  Mix in 2/3 cup sugar & drained peaches.  Then blend together the right ing. and pour over peaches.  Bake at 350 F for 1 hour.

Quick Brown Betty

Janet

Mix lightly in 10x6x2" baking dish:               Sprinkle with: ½ tsp. cinnamon or nutmeg

            3 cups chopped tart apples                  Pour over the top: ½ cup water

            1 ½ cup coarse bread crumbs

            ¼ cup butter, melted

            1 cup brown sugar

Bake at 325 F for 45-50 min.  Serve warm with cream or hard sauce.  6 servings.

Blushing Betty: Follow above recipe except use diced unpeeled pink rhubarb instead of apples, white sugar instead of brown, omit water. 

Apple Crisp

Caroline

5 Granny Smith apples (6 cups)                      1 pkg. yellow cake mix

¼ cup butter, melted                                       2 Tbs. sugar

½ cup chopped nuts                                        1 Tbs. cinnamon

Peel, core, and slice apples.  Place in deep dish.  Melt butter.  Add chopped nuts, cake mix, sugar, and cinnamon.  Mix until crumbly.  Sprinkle over apples.

Bake at 350 F for 35-40 min. until apples are tender and top is brown.

Apple Fluff

Janet

2 cups grated apples (peeled and small grater)1 ½ cup sifted flour

1 cup sugar                                                      1 tsp. soda

1 beaten egg                                                    ½ tsp. salt

½ cup shortening (half butter or marg)           ½ tsp. cinnamon

Mix in order & spread in greased 9x13 pan.  Mix the following and spread on top.

            ½ cup brown sugar

            ½ cup chopped nuts

            ½ tsp. cinnamon

Bake at 325 F for 45 min.  Serve with amber sauce.

Amber Sauce:

Cream: ½ cup sugar                                        1 egg yolk

            4 ½ Tbs. butter                                    dash salt

Add ½ cup cream or top milk.  Cook slowly, stirring constantly until thick.  Add ½ tsp.vanilla.

Apple Crisp

Janet

Place in buttered 10x6x2" baking dish 4 cups sliced apples. 

Sprinkle: 1 tsp. cinnamon                                Rub together: ¾ cup flour

½ tsp. salt                                            1 cup sugar

¼ cup water                                        1/3 cup butter

Drop mixture over apples.  Bake at 350 F for 40 min.  Serve warm with cream.  6 servings

Baked Ziti

Ida

1 lb. beef

1 onion

1 26 oz. jar of spaghetti sauce

1/2 lb. dry ziti pasta

3 oz. sliced provolone cheese

2 c. mozzarella cheese

1 c. sour cream

1 T. grated parmesan

Brown beef and add chopped onion. Add spaghetti sauce and let simmer with meat for 30 min. Cook Ziti pasta, add oil so it doesn't stick.

Layer in this Order:

Small amount of meat sauce to prevent sticking

1/2 of the pasta

All of Provolone Cheese

All of Sour Cream

1/2 of Mozzarella

Rest of pasta

All of the meat sauce

Top with rest of Mozzarella and Parmesan Cheese

Bake at 350 for 30 minutes.

Food Storage Apple Crisp Delight

Brenda

Bring to a boil, reduce heat, simmer 15 min, drain: 6 ½ cups dried apples

                                                                                    8 cups water

Spray Pyrex with PAM and spread apples in bottom of dish

Blend until crumbly.  Spoon over apples: 1 ½ cups margarine

                                                                        2 cup sugar

                                                                        1 ½ cup flour

                                                                        2 tsp. cinnamon

Bake at 350 F for 30 min.

Oreo Dessert

Martha

12 oz. cool whip                                              1 package oreos (or WF duos)

8 oz. cream cheese                                          1 cube butter, melted

1 lrg. instant choc. pudding                            powdered sugar

1 lrg. instant vanilla pudding                          milk

In 11x13 pan do the following layers.

Bottom Layer:

Crush oreos and press into bottom of pan.

Pour butter over top and put into freezer to harden.

Next Layer:

1 cup powdered sugar                         1 cup cool whip

8 oz cream cheese softened

Combine and spread over oreo crust.

Next Layer:

Both packages of choc. and vanilla puddings

3 cups milk

Combine, mix, and pour over cream cheese mixture.  Add remaining cool whip on top of pudding.

Sprinkle oreos on top!

Oreo Dessert

Selma

Make oreo crust (smash in pan)

Mix and put on top: 8 oz. cool whip

            Mint ice cream (slightly melted)         1 pkg. small pistachio pudding (not made)

Sprinkle a few oreos on top.  Freeze.

Janet's Granola Bars

Janet

6 cups quick oats (bake)                      Boil: ½ cup dark corn syrup

2 ½ cups flake coconut (bake)                        ½ cup light corn syrup

½ cup chopped nuts (bake)                             ¼ cup margarine

6 oz. chocolate chips (optional)                      1 cup brown sugar

1 cup rice krispies

Pour over ingredients, stir, press into cookie sheet, set, cut and wrap.  Can bake at 300 F 10 min.

Fruit Pizza

Ida

½ cup butter                                                    3 ¼ cup flour

1 cup sugar                                                      1 tsp. soda

1 egg                                                               ½ tsp. salt

1 ½ tsp. vanilla                                    Topping: 8 oz. cream cheese

½ cup buttermilk                                             1/3 cup sugar

Roll out ¼” thick.  Bake at 350 F for 8-10 min. for cookies.  12 min. for pizza.  Spread topping over cooled crust.  Optional: cover fruit with Danish dessert mix or fruit juice thickened with cornstarch.

Pickity Place Pumpkin Squares

Martha

4 eggs                                                              2 tsp. baking powder

1 2/3 cups sugar                                              1 tsp. salt

1 cup oil                                                          1 tsp. cinnamon

29 oz can pumpkin                                          ½ tsp. cloves

2 cups flour                                                     1 tsp. baking soda

Preheat oven to 350.  In mixing bowl mix eggs, sugar, oil, pumpkin.  In separate bowl sift together flour, baking powder, salt, cinn, cloves, and soda.  Add dry ingredients to egg mixture.  Pour into greased and floured cookie sheet 20-25 minutes.  Check with toothpick.  Cool Before Frosting!.

Frosting:

½ cup butter soft. to room temp.        2 ½ cups confectioner’s sugar

8 oz cream cheese softened                1 tsp. vanilla   

Cream butter, cream cheese, sugar.  Blend in vanilla.  Frost.

Marshmallow Brownies

Martha

1 ½ cup butter, softened                                 3 ¼ cups flour

½ cup cocoa                                                    1 tsp. salt

3 cups sugar                                                    1 cup chopped nuts

6 eggs                                                              3 Tbs. light Karo syrup

3 tsp. vanilla

Mix and bake at 350 F for 25 min. on cookie sheet pan.  Remove and cover with mini marshmallows.  Put back in oven just long enough to melt marshmallows.  Cool.  Frost with chocolate frosting.  Sprinkle nuts on top if you want (or chocolate chips.)

Banana Brownies

Martha

1 cup margarine                                               3 eggs

4-6 mashed bananas                                        1 tsp. vanilla

¾ cup white sugar                                           2 tsp. baking soda

¾ cup brown sugar                                          1 tsp. salt

                                                                        3 cups flour

Mix together margarine, bananas, sugars, eggs, and vanilla.  Then add soda, salt, and flour.  Put on large cookie sheet.  Sprinkle 1 bag chocolate chips on top.  Put in oven at 350 for 2 to 3 minutes.  Run knife through chips and swirl.  Bake 20 – 25 minutes more.  

Jell-o Topping

Selma

½ cup pineapple juice                                      ½ cup sugar

1 egg                                                               2 Tbs. flour

Boil.  Cool.  Stir in whipped cream.

Pooch

Caroline

Big box lemon cook-n-serve pudding             Big box orange Jell-o

Prepare as directed but leave out 1/3 cup of water from each.  While still warm, wire whisk together (mixer) and pour in glass 9x13 pan.  Refrigerate 5-6 hours.  Serve with cool whip/mandarin oranges

Sploosh:                                                                                                                     

Any other combination of pudding and Jell-o.  Lime, raspberry, apricot, etc.

Jell-o Pretzel Dessert

Selma

2 cups crushed pretzels                                   small can crushed pineapple, drained            

2 Tbs. sugar                                                     9 oz. cool whip

¾ cup butter, melted                                       2 small pkg. raspberry Jell-o

8 oz. cream cheese                                          2 cups boiling water

1 cup sugar                                                      12 oz. raspberries, frozen

Mix pretzels, 2 Tbs. sugar, and butter in 9x13 pan.  Bake at 400 F for 5 min.  Mix cream cheese, sugar, pineapple, and cool whip and spread over pretzel mixture.  Make Jell-o and add raspberries.  Pour on top of cream cheese mixture.  Refrigerate.  

Jell-o Cheesecake

Selma

1 small pkg. lemon juice (3 oz.)                      1 tsp. vanilla

8 oz. cream cheese                                          1 can evaporated milk

1 cup sugar                                                      graham cracker crust

2 tsp. lemon juice                                            (1 pkg crackers, 3 Tbs. sugar, 1/3 cup butter)

Pour 1 cup hot water over Jell-o. Cool.  Mix cream cheese, sugar, lemon, and vanilla together.  Whip till creamy.  Set aside.  Refrigerate evap milk and whip till creamy.  Combine all ingredients and pour over crust.  Sprinkle a few crumbs on top.  Set several hours in fridge.

Cheesecake

Selma

graham cracker crust                                       2/3 cup lemon juice

2 pkgs. Cream cheese                                      1 Tbs. vanilla (or 1 tsp. real vanilla)

2 cans sweetened condensed milk                  2 cans cherry pie filling

Put in 9x13 pan and refrigerate.                     

Pineapple Jell-o

Brenda

1 can sliced pineapple                                     1 small box Jell-o

1 cup boiling water

Mix.  Pour Jell-o over pineapple & refrigerate.

Girdle Buster Eclaire Cake

Rachel

Boil: 1 cup water                                             Add: 1 cup flour

½ cup butter                                        Add: 4 eggs (beat in one at a time)

Bake at 400 F for 20-25 min. in 9x13 ungreased pan.  Cool.  (It puffs up funny but falls when you add layers).

Mix: 1 large box vanilla pudding (instant)      Mix in: 8 oz. cream cheese, softened

            3 cups milk                                          Spread over eclaire; set in fridge (5-10 min)

Spread 8 oz. cool whip over cream cheese mixture.  Decorate top with chocolate syrup and refrigerate.

Pumpkin Muffins

Misha

4 eggs                                                              2 cups flour

2 cups sugar                                                    2 tsp. soda

¾ cup vegetable oil                                         1 tsp. salt

15 oz. can pumpkin                                         1 tsp. baking powder

                                                                        1 tsp. cinnamon

Mix wet ing, dry ing, and then together.  Bake at 350 F for 18-22 min.  Makes 24 muffins.  Cool and then cut out a circle out of the top.  Fill with cream cheese frosting and replace the top to look like a pumpkin.

Frosting: 1 cup powdered sugar                     8 oz. cream cheese

            ½ tsp. vanilla                                       4 Tbs. butter

Gooey Delicious Chocolate Cake Dessert

Martha

1 German chocolate cake, baked.  Remove from oven and poke holes with large utensil.  Pour on 1-2 cans sweetened condensed milk-let soak in.  Cool.  Cover with cool whip and sprinkle with crushed Skore candy bar.  

Frozen Reeses

Ida

24 graham crackers                                         2 cups creamy peanut butter

2 cubes melted butter                                      Top: melt chocolate chips and spread

3 cups powdered sugar                                               

Freeze in cookie sheet and SNARF!

Peanut Butter Fingers

Janet

Cream: ½ cup butter                                       ½ tsp soda

            ½ cup sugar                                         ¼ tsp. salt

            ½ cup brown sugar                              ½ tsp. vanilla

Add: 1 egg                                                      1 cup flour

            1/3 cup peanut butter                          1 cup oats

Bake at 350 F for 20-25 min. in 9x13 greased pan.  Melt 1 cup chocolate chips over hot bars. 

Frosting: ½ cup powdered sugar               4 Tbs. milk                                                     

¼ cup peanut butter    

Chocolate Cake Roll

Cakerolline

1 1/3 cup flour                                                 4 eggs

1/3 cup cocoa                                                  1 1/3 cup sugar

1/3 tsp. salt                                                      ½ cup minus 1 Tbs. water

1 1/3 tsp. baking powder                                1 1/3 tsp. vanilla

Beat eggs well.  Beat in sugar.  Blend in water and vanilla.  Slowly mix in dry ing. Until smooth.  Pour onto cookie sheet (lined with white paper greased with shortening).  Bake at 375 F for 15 min.  Turn out on towel (sprinkled with powdered sugar if desired) and roll up to cool.  When cold, stir 1 ½ -2 qts. Vanilla ice cream until smooth.  Unroll cake and spread with softened ice cream and roll up again.  Wrap in plastic wrap and then tin foil.  Refreeze hard before slicing and serving.  

Large Pumpkin Cake Roll

Selma

4 eggs                                                              1 ½ tsp. baking powder

1 ½ cup sugar                                                  3 tsp. cinnamon

1 cup pumpkin                                                            1 ½ tsp. ginger

1 ½ tsp. lemon juice                                        ¾ tsp. nutmeg

1 cup + 2 Tbs. flour                                         ¾ tsp. salt

                                                                        ¾ cup finely chopped walnuts

Bake at 375 F for 15 min.  Serves 15-18.

Filling: 1 ½ cup powdered sugar                    6 Tbs. margarine

            8 oz. cream cheese                              ¾ tsp. vanilla

Raspberry Parfait

Ida Young

1 pkg. 3 oz. raspberry Jell-o                            1 cup whipped cream (or cool whip)

1 pkg. 10 oz. frozen raspberries, thawed        angel food cake (or sponge)

Set Jell-o until almost solid.  Then whip whipped cream and Jell-o together.  Add raspberries.  Pour over broken or cut pieces of cake and set solid in refrigerator.  Do not freeze. 

Makes 8" square pan (use half cake).  For 9x13" pan double the recipe and use whole cake.

Cream Puffs

Caroline

1 cup water                                                     1 cup flour

½ cup butter                                                    4 eggs

Boil water and butter.  Stir in flour all at once.  Stir vigorously over low heat until mixture leaves pan and forms into ball (1 min.).  Remove from heat.  Beat in one egg at a time.  Beat mixture until smooth and velvety.  Drop from spoon onto ungreased baking sheet.  Bake until dry.  Cool slowly. 

Bake at 400 F for 35-40 min.  Fill with pudding.

Chocolate Torte

Merlene Schmutz

1 cup flour                                                       ½ cup butter

¾ cup chopped nuts

Mix and press with hands into bottom of 9x13" pan.  Bake at 350 F for 15-20 min. until light brown.  Cool crust, then spread with filling.

Filling: 1 cup cool whip

            4 oz. cream cheese

Chill.  Make two 4 oz. pkg. instant chocolate pudding using 3 cups milk instead of 4.  Pour over cream cheese layer, set (chill), then top with 1 cup remaining cool whip.

Puffed Wheat Balls

Mike

½ cup brown sugar                                          1/3 cup corn syrup

                                                                       

Boil together for 5 seconds then add ½ cup peanut butter, stir until melted.  Pour mixture over 3 cups puffed wheat: mix well.  Form into balls and placed on cookie sheet to cool.  Add ½ cup raisins if you want.  They are actually really good mixed in.

Wheat Puff Balls

Janet

Boil: 1 lb. brown sugar

            1 cup brown Karo (or white with vanilla)

Melt in: ½ cup margarine

Boil.  Add 1/3 cup sugar and 1 cup canned milk.  Boil to soft ball stage and pour over puffed wheat.  Cool slightly, make little balls and wrap.

Corn Pops

Brenda

8 oz. corn pops - 4 qts. corn pops

Boil for 3 min: 10 Tbs. margarine

                        1 cup sugar

                        2 Tbs. water

Pour over corn pops.

Rice Krispy Treats

Ephraim

Melt in saucepan ½ cup butter.  Add 16 oz. marshmallows and melt, stirring constantly.  Pour over 12 cups rice krispies and stir.  Put in 9x13 pan or cookie sheet.  Cover.  Eat.

Chocolate Covered Rice Krispies

Brenda

1 cup sugar                                                      3 cup rice krispies

1 cup white Karo syrup                                   1 cup chocolate chips

1 cup peanut butter                                         1 cup butterscotch chips

                                                                        1 Tbs. crisco

Bring sugar and syrup to a full boil.  Take it off heat and stir in peanut butter.  Add rice krispies and mix all of it together.  Press into a 9x13 buttered pan.  Melt chocolate and buterscotch chips and crisco in microwave on low heat.  Spread over rice krispies mixture.  Chill in the fridge.

Super Quick Caramel Popcorn

Teresa

1 cube butter                                                   13 large marshmallows (1 ½ -2 cups mini)

½ cup brown sugar                                          1 cup pop corn kernels, popped

Stir and melt butter, sugar, and marshmallows together.  Pour over popped corn.  Stir.

Jell-o Popcorn Balls

Shauna

1 pkg (3 oz) Jell-o, any flavor                         1 cup white corn syrup

1 cup sugar                                                      6 qts Popped corn

Stir and bring to boil just until sugar is dissolved.  Pour into popcorn and mix well.  Put a little butter on your hands and form into popcorn balls.  Makes about 12-15 popcorn balls.  When cooled, wrap in wax paper.    

Sticky Popcorn

Kathy

1 cube margarine                                             ½ cup Karo

2 cups brown sugar                                         ¼ tsp. cream of tartar

Bring to boil and add 1 tsp. soda.  Pour over 3-4 batches of popcorn.

Brownie Pudding

Janet

1 cup sifted flour                                            1 tsp. vanilla

2 tsp. baking powder                                      2 Tbs. melted shortening

¾ cup sugar                                                     ¾ -1 cup brown sugar

2 Tbs. cocoa                                                    ¾ cup chopped walnuts

½ tsp. salt                                                        ¼ cup cocoa

½ cup milk                                                      1 ¾ cup hot water

Sift together first 5 ingredients.  Add milk, vanilla, and shortening.  Mix until smooth.  Add nuts.  Pour into greased 8x8x2 inch pan.  Mix brown sugar and ¼ cup cocoa.  Sprinkle over batter.  Pour hot water over entire batter.  Bake at 350 F for 40-45 min.

Bread Pudding

Janet

4 cups soft bread crumbs                                2 eggs, slightly beaten

2 cups milk, scalded with ¼ cup butter          ¼ tsp. salt

½ cup sugar                                                     1 tsp. cinnamon or nutmeg

                                                                        ½ cup raisins

Mix together and put in bread pan.  Bake at 350 F for 40-45 min.    

Pudin (Brazilian Flan)

Ida

1 cup milk                                                       1 cup sugar

1 cup powdered milk                                      4 eggs

                                                                        ¼ cup water

Bake in water bath at 400 F for 25-30 min.

Quick Tapioca Pudding

Ida

Mix in pan: 3 Tbs. tapioca                                        1/8 tsp. salt

            1/3 cup sugar                                               1 egg, beaten

                                                                                2 ¾ cup milk

Let stand 5 min.  Then bring to a full boil, stirring constantly.  Remove from heat.  Stir in ¾ tsp. vanilla.  Stir once after 20 min.  Serve warm or chilled.