Apple Dip

Apple Dip

1 jar marshmallow cream
1-8oz pkg. cream cheese
1/2 c. brown sugar
1 t. vanilla
1 t. burnt sugar or Carmel flavoring... NOTE: if you can't find this double up on the vanilla

Combine all ingredients and mix well. This recipe is quick and stays good in the refrigerator. That is if enough makes to that point.

Sticky Buns

Sticky Buns: King Arthur Flour

I've not tried them but they look OH so good.

Mrs.Victor Millers Pickles

Vegetables:

Cauliflower, cut into florets
small cucumbers (or pickles)
baby carrots
canned kidney beans (rinsed)
whole small okra (optional)
green beans (optional)
small white pearl onions, or white onions cut into eighths

Blanch all vegetables a few minutes in boiling water. Carrots will need a little more time than the other vegetables. Do NOT blanch kidney beans or pickles if you aren't using fresh.

Pack into jars, and fill to the top with brine. Put on lids and place in a water bath to seal. Let come to a boil and boil for 10-15 minutes. Put a lid on the pot and turn off heat and let set until cool. The vegetables should be a crispy not soggy, but not undercooked. I know I know... it just takes time and practice with this one. Let set for a few weeks to get pickled tasting :)

Her kids eat this after school with cheese and crackers. She make this year round as she can't keep enough of it in stock for the kiddos. You really just have to wing this one... there is no set amounts on the veggies.

Brine:

7 c. sugar
3c. white vinegar
1/2 c. salt
2 qts water

Bring to a boil and pour over veggies while boiling hot.

Amy's Favorite Cocoa Mix

Amy's Favorite Cocoa Mix

This is the only cocoa mix I make anymore- it is perfect. It would make a wonderful holiday gift too!

4 cups nonfat dry milk powder
1 1/2 cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 ounce) package instant chocolate fudge pudding (I just use the Aldi chocolate pudding mix)

1. Place all ingredients in large bowl.
2. Stir together with a wire whisk.
3. Place mix in a sifter and sift to make a really fine powder.
4. This really make sure everything is really combined.
5. Store in a sealed container.
6. Add 1/2 cup of mix to an 8oz.mug filled with water (If you don't like a rich cup of cocoa, stick to 1/4 cup of the mix)

Fettuccine with Steak and Zucchini

Fettuccine with Steak and Zucchini

Prep: 10 min, Cook: 15 min.

* 1 lb. fettuccine or other pasta
* 1 Tbs. unsalted butter
* 2 Tbs. olive oil
* 3/4 lb. onions, thinly sliced
* 4 cloves garlic, minced
* 3/4 lb. zucchini, cut into 1/2 inch cubes
* 1 tsp. basil, or 1/3 cup fresh, chopped
* 1 lb. round steaks or top sirloin, thinly sliced across the grain
* 1/4 cup grated Parmesan cheese

Cook fettuccine in boiling salted water until al dente. Drain. Returnpasta to saucepan. Toss with butter and keep warm. Heat oil in a heavynonstick skillet over medium high heat. Sauté onions 2-3 minutes,stirring frequently. Add garlic and zucchini and continue to sautéanother 4-5 minutes or until zucchini softens. Stir in basil, and saltand pepper to taste. Transfer vegetables to a platter and keep warm.Add steak slices to skillet and sauté 5 minutes, stirring frequently,or until meat is just cooked throughout. Combine vegetables, meat andpasta in a serving bowl. Serve with Parmesan.

Hot Drink Mixes

Hot Chocolate Mix

1 6-oz. can of Nestles Quick
1 8-qt. size box of Carnation non-fat dry milk
1 10- or 11-oz. jar of dry coffee creamer
1 cup powdered sugar
Mix the above ingredients together and store in a labeled container. To make one mug of cocoa, place 4 rounded Tablespoons of the mix into a large mug. Add 1 cup of boiling water and stir well to dissolve. Top with marshmallows or whipped cream if desired.Makes 100 1-cup servings

Rich Cocoa

1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup baking cocoa powder
Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regularmug.
Variations:
* Peppermint-- add 8 crushed peppermint Lifesavers to a batch of mix
* Vanilla-- add 5 teaspoons vanilla powder to a batch of mix
* Cinnamon-- add 4 teaspoons cinnamon to a batch of mix

Austrian Mocha Expresso
1/2 cup of instant coffee
2-1/2 cups nonfat dry milk
1/2 cup of sugar
1/4 cup baking cocoa powder

Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. This blend is so delicious and smooth that people linger over it for hours. It's especially relaxing and refreshing, and so satisfying.

Italian Cafe Orange Cappuccino

1 cup of instant coffee
1-1/2 cups sugar
2 cups nonfat dry milk
1 teaspoon dry grated orange peel

Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. Unique blended orange flavor and coffee tastes like the coffee from the country it represents. It's so different, it's great!

Cafe Vienna

1 cup instant coffee
1-1/3 cups sugar
1-1/3 cups nonfat dry milk
1 tsp. cinnamon

Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. In Vienna, they drink this enticing coffee that makes for interesting conversation. The cinnamon is so delicious.... you will love it!

Five Cheeses and Macaroni

Five Cheeses and Macaroni

1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1/2 tsp dry mustard, optional
2 cups (8 oz) sharp cheddar, shredded
1/2 cup colby, shredded
1/2 cup monterey jack, shredded
1/2 cup parmesan, shredded
1/2 cup cottage cheese
2 cups macaroni

Cook macaroni al dente and set aside.Melt butter in large saucepan over low heat. Blend in flour. Cook,stirring constantly, for 1 minute. Add mustard after flour, if using.Gradually add milk; cook, stirring constantly. As milk is starting tothicken, add cottage cheese. Continue cooking and stirring untilthickened. Add all the rest of the cheeses, stirring until melted.

Put macaroni in slow cooker and pour cheese mix in; mix well.

Cook on low heat for 6 to 8 hours.

Baked directions:Reserve about 1/2 to 3/4 cup of a mix of all the cheeses, exceptcottage cheese. Put macaroni in large bowl (3-1/2 qt), pour cheesesauce in; mix well.Pour into 2-1/2 qt greased casserole.Sprinkle reserved cheese on top.Bake at 375° for 20 to 25 minutes.

Crockpot German Potato Salad

Crockpot German Potato Salad

4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
2 to 3 tablespoons sugar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled
sugar, optional

Combine all ingredients except parsley and bacon.Add salt and pepper to taste.Stir and cook for 5 to 7 hours in crockpot.Garnish with bacon and parsley.

Crockpot Creamy Ranch Potatoes

Crockpot Creamy Ranch Potatoes

2 pounds small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup

Place potatoes in crockpot.In a small bowl combine cream cheese and salad dressing mix. Stir insoup. Add to potatoes.Cover; cook on low 7 to 9 hours. Stir to blend before serving.

Spice Rub

SOUL FOOD COLUMN - SPICE RUB

Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate, or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground.

In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in Steak au poivre.

Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.

Spice rubs are mainly used for preparing meats and fish. There are a large number of different recipes for rubs and most of them are targeted towards a specific kind of food.

The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.

BBQ BRISKET RUB

2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.

BEST ODDS RIB RUB

This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.

1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar

Sizzler Cheese Toast

Sizzler Cheese Toast

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.1. Preheat a griddle or large frying pan on medium-high.2. Spread cheese mixture on bread about 1/4" thick.3. Place bread cheese side down on griddle. Cook until cheese has browned.

Fried Catfish Po Boys

Fried Catfish Po Boys
Servings: 4

4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin

Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato

Death By Chocolate Upside Down Cake
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips

Preheat oven to 375 Grease 13 x 9 inch pan.Sprinkle coconut and pecans evenly over bottom of greased pan.In large bowl mix cake mix, oil, water & eggs at a low speed untilmoistened. Beat 2 minutes at high speed. Spoon batter evenly overcoconut & pecans.FrostingIn another large bowl combine powdered sugar, margarine and creamcheese. Beat until smooth and creamy. Spoon evenly over batter towithin 1" of edges.Bake at 375F 40-50 minutes or until tests done.

Cattleman's Spread

Cattleman's Spread
1 cup pecans - chopped
2 tablespoons butter or margarine
16 ounces cream cheese - softened
1 cup sour cream
1/2 teaspoon garlic powder
5 ounces dried beef - chopped
4 teaspoons diced onion
crackers and breadsticks

In a skillet, saute pecans in butter until golden; set aside. In amixing bowl, beat cream cheese until smooth. Add sour cream and garlicpowder; mix well. Stir in beef and onion. Spread into a greased 8-in.square baking dish. Top with the pecans.Bake, uncovered, at 350 degrees for 20 minutes or until heatedthrough. Serve with crackers and breadsticks.Yield: 3 1/2 cups.

3 Cheese Enchilada's

3 Cheese Enchilada's

2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas

Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.

Cucumber Salad

Labor Day Country Cucumber Salad

Nothin' fancy---easy as pie! And so refreshing on a hot afternoon.

1 Onion -- thinly sliced
1/2 cup White Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cucumbers, 2 large

Slice cucumbers crosswise very thinly (use a slicing machine or a mandolin if available); put into glass serving dish. Add onion and mix well. Whisk remaining ingredients in small bowl until sugar is dissolved; pour over cucumbers and onions and mix well. Cover and refrigerate at least 24 hours before using, stirring occasionally.
Serves: 6

Brazilian Dreams

Brazilian Dreams
from Brazil
1/2 cup of water
1 1/2 tsps sugar
pinch of salt
1/2 cup of flour
2 eggs
salad oil for deep frying
powdered sugar and cinnamon sifted together

1. Place the water, sugar, and salt in a saucepan and bring to a boil.

2. Add the flour and stir quickly until the mixture forms a ball that doesn't separate.

3. Remove from the stove and cool. Add an egg and beat the mixture with a spoon until smooth. Add the other egg, beating the mixture thoroughly.

4. Drop small balls of the dough from a teaspoon into deep hot oil. Take out when brown and drain on a paper towel. Sprinkle with powdered sugar/cinnamon mixture.

Cool Lemon Cake

COOL LEMON CAKE
1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping

Bake cake as directed on box in 9x13 rectangle pan and setaside to cool in pan. Next cook pudding as directed and setaside to cool as well. When cake is cooled, cut about 6holes 2/3 down and hollow out. Do not cut down to bottom ofpan. Pour pudding all over top of cake and let drip inholes. Spread whipped topping all over top of cake,covering pudding and refridgerate for at least an hour.

Note: I'm not going to try it with the whipped topping but with real whipped cream.

New Posts...

I've decided I'm going to add recipes that I want to try at some point in my life. :) So they won't be tried and true.

Yippee Skippee!!!

I've not been keeping up with the current corn prices... This is very good news for me. Finally some good news...

Cattle Market Notes: Corn Drops Like A Stone, Beef Prices

Fried Corn

Fried Corn

This is my all time favorite summer dish. Only done once a year and that's when we can corn.

Fresh Sweet Corn cut off the cob
Butter
Salt and Pepper to taste
water

All amounts depend on how much you plan to make. But for argument sake here ya go... Add 6 c. corn, 1 stick of butter, 1/2 c water to a frying pan. Cook until the corn is of course cooked. Adding water as needed. However you want all but a little of the water to evaporate. Add salt and pepper. SERVE!!!! adding a tad bit more butter if you like onto the top. OHHH so good! Remember to taste as you go... but leave some for others... OR not.. :)

Okra,potatoes, and onions

Okra, Potatoes, and Onions

Tender okra cut into 1/2"-1" pieces
potatoes cut into the same size as the okra
chopped onions
salt and pepper to taste
cornmeal
Oil

All of the amounts will vary depending on how much to you like each of the vegetables. We go with usually the same amounts of okra and potatoes and one medium onion. It's really up to you.

Lightly coat the okra with the cornmeal. In a frying pan add enough oil to fry with. NOT enough to deep fry though... You can always add more oil if need be. Add the potatoes and let them fry a few minutes, then add the okra and onions and salt/pepper to taste. Fry until the okra is tender and the potatoes are golden brown.

Cavatini

Cavatini

1 lb pork sausage
1 lb hambuger
1- 12oz pkg. sliced pepperoni
1 med. onion chopped
1/4 c. green pepper chopped
1 32-oz jar spaghetti sauce
4 c. cooked pasta (1 c. each of 4 different kinds)
2 c. shredded Mozzarella cheese or more if you like... :)
1/2 c. grated parmasen cheese.

Brown meat, onion and green pepper in a large skillet. Drain off grease. Add pepperoni and spaghetti sauce. Cook on med. heat for 10-15 minutes, stirring occasionally. Remove from heat and add pasta and parmasen cheese, stir well. Pour into a 9x13 pre-sprayed casseraol dish. Top with Mozzarella cheese. Bake in a 375 oven until cheese melts.

Vanilla Ice Cream

Vanilla Ice Cream

2 c. whole milk
3/4 c. sugar
1 c. heavy cream
dash of salt
2 t. Mexican vanilla

Mix all ingredients and stir until sugar is dissolved. Let mixture cure for at least 4 hours and then freeze according to your ice cream freezers directions.

Yield: 1 1/2 quarts... approximately

Blackberry Fizz

Blackberry Fizz Recipe

3 quarts fresh blackberries or frozen blackberries
4 cups water
3 cups sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
2 (4 inch) cinnamon sticks, broken
carbonated lemon-lime beverage (such as Sprite)

Crush blackberries in a large kettle.

Add water and bring to a boil.

Reduce heat to medium and cook for 10 minutes.

Strain through jelly bag, reserving juice and discarding pulp.

Add water to juice if necessary to equal 2 quarts.

Pour into large kettle.

Slowly stir in sugar until dissolved.

Place spices in a cheesecloth bag; add to juice.

Simmer, uncovered, for 30 minutes.

Bring to a boil; remove the spice bag and discard.

Pour hot into hot jars, leaving ¼-inch headspace.

Adjust caps.

Process for 15 minutes in a boiling water bath.

To serve, mix about one-third concentrate to two-thirds soda.

Claussen Kosher Dill Pickles

1 1/2 qts. boiled water, cooled
2 dill flowers
2 cloves of garlic, peeled and halved
1 1/4 pounds (8-10) pickling cucumbers
6 long sprigs fresh dill
1 T. coarse kosher salt
1/2 c. white vinegar

Put dill flowers and garlic in bottom of a mason jar. Add the cucumbers. Put the sprigs of dill in the center of cucumbers. Add salt and vinegar, the fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day.

Let sit upright 2 more days, then refriderate. Lasts about 6 months.

Laundry Soap

1 1/2 bars of Fels Naphta soap
2 c. washing soda
2 c. Borax
2 c. tide with bleach OR Clorox 2 (color safe bleach)

Grate Fels Naptha soap. Heat and dissolve in 1 gal. water. Remove from heat and stir in washing soda and borax. Mix well. Pour 2 1/2 quarts HOT WATER into a 5 gal. bucket (or half it and put into 2 - 2.5 gal buckets). Add Fels Naptha solution and Tide, stirring well. Fill bucket/s with cold water. Stir until mixed together. Ready to use in 24 hours. Use 1/2 -3/4 c per load. Increase for heavily soiled clothes.

We use this all the time and it saves us about $40.00 a month on buying laundry soap. It's wonderful stuff George! (as my uncle would say)

Banana Pudding...

Note this makes a HUGE amount and I do mean HUGE.

1 qt of whipping cream... NO you can't use cool whip... it's bad for you
1/4 - 1/2 c. sugar
1 1/2 t. clear vanilla... you don't want tan whipped cream

Make whipped cream and set in fridge until ready to assemble.

1 bag of nilla wafers
1 pkg Banana flavored filling... The have it with the bananas. If you can't find it banana pudding will do...
8 - 10 bananas sliced.

Layer wafers,filling, whipped cream, and banana until all the ingredients are gone. End with whipped cream.

Place in the refrigerator until ready to serve. Will keep for a long time.

White Bean Salad

2 cans white northern beans, washed and drained
1 med. red onion diced
1 bunch of green onions diced
3 stalks celery w/leaves diced

Dressing:

2 T. vinegar
2 T. oil
1/2 t. salt
1/2 t. pepper

Combine beans, onions and celery. Pour dressing over all, toss and refrigerate for at least 1 hour before serving.

Baked Grits

Cook:
1 c. grits in
4 c. boiling water
add 1 t. salt.
Cook 5 minutes.

Add :
1 stick shredded cheddar cheese or garlic cheese really any cheese will do
1 stick butter

Beat:
2 eggs slightly in a 1 c. measure and finish filling with milk. Add to grits and cheese mixture and Bake at 350 for 45 minutes.

serves 8

Swedish Kleinger

1 c. flour
1/2 c. butter
2 T. water

Mix like pie crust and press into a cookie sheet.

1c. water
1/2 c. butter
1 c. flour
3 eggs
1/2 t. almond extract

Put water and butter in a sauce pan, heat to boiling. Take off heat and add flour all at once, stir until smooth. COOL. Beat in eggs one at a time add almond extract at any time. Spread on first mixture. Bake at 350 degrees until golden brown. Cool and frost... recipe follows.


Frosting

1 c. powdered sugar
1 T. butter
1 t. almond extract
Add enough cream to make a spreadable mixture
Add food coloring if desired

Duff's Bread Pudding

1 c. warm water
1 c. coffee mate
3 med. eggs
1/4 c. butter
1/2 c. sugar
1 t. vanilla
1/4 t. salt
4 large frozen peach slices (we always use our canned peaches... it makes no difference)
4 slices white bread (left over doughnuts are fantastic!)
1/4 c. raisins

In small mixing bowl combine water and Coffee Mate; mix until free of any lumps. Add butter and beat 30 seconds. Add eggs and beat 1 minunte. Add sugar, vanilla, salt and peaches and
beat at high speed for one to two minutes. Set aside.

In a non greased casserole dish place 1 1/2 c of the mixture and sprinkle with raisins. Cut the four slices of bread in to 1" squares or so, add and toss lightly. Add remaining mixture, pouring evenly over bread.

Bake 325 degrees for 40 -45 minutes. Remove, cool slightly, and top with nutmeg sauce, which follows.

Duff's Nutmeg Sauce

1/2 c. sugar
1 T. cornstarch
1/2 t. nutmeg
1 c. milk
1/4 c. butter
1 t. vanilla
In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly, then add vanilla and stir constantly until mixture becomes thick. DO NOT BOIL. Remove from heat and pour over bread pudding.

Serves 6 (Yield 1 1/3 c. sauce)

Cottage Cheese and Dill Dressing

1/2 c. cottage cheese
1/2 c. mayo
1/2 c. milk
1 T. olive oil
2 T. lemon juice
1/8 t sugar
salt and pepper to taste
1 clove garlic crushed
1 t. dried dill weed

Blend together all ingredients. Let sit 1 day in the refrigerator before serving. Makes 1 3/4 c.

Rice Casserole

1 1/2 pounds ground beef brown and add
1 c. diced celery
1 c diced onion
1 c. diced green pepper
1 can cream of mushroom soup
1 can chicken broth
1/2 c uncooked rice

Let simmer 15-20 minutes. Put in greased casserole dish and bake at 350 for 1 hour. Also you can put this in a slow cooker and let it cook for serveral hours.

Red Velvet Cake w/ Mock Whipped Cream Icing

1/2 c. Crisco (yes use the REAL criso... it won't do right if you don't)
1 1/2 c. sugar
2 eggs
2 oz red food coloring
1 t. vanilla
2 T.cocoa
1 t. salt
1 c. buttermilk
2 1/2 c. cake flour (yes CAKE FLOUR not all purpose)
1 t. baking powder
1 t. vinegar
1 t. baking soda

Mix vinegar and soda in a small cup and let stand. Cream shortening and sugar, add eggs one and a time. Make a paste of cocoa and small amount of food coloring add to the creamed mixture, add remaining food coloring. Combine salt, baking powder and flour. Alternate adding buttermilk and flour mixture to the creamed mixture. Add vanilla and vinegar/soda mixture.
Pour into to 2 - 8" greased cake pans and bake in a preheated 350 degree oven for 30-45 min.
Allow to cool and and slice cake layers in half to end up with 4 thin layers. Frost all layers etc. with Mock Whipped Cream Frosting.

Mock Whipped Cream Frosting

2 c. milk
4 T. flour
2 c. sugar
2 c. Crisco
2 t. clear vanilla... you don't want to discolor your pure white frosting

Cook milk and flour until thick (note whisk at all times! this is very important or you'll get nasty lumps ), boil and cool stirring while it cools. Cream sugar and crisco until fluffy. Slowly add cooled milk/flour mixture beating all the while. Add vanilla. You'll end up with a wonderful fluffy and not overly sweet frosting.

Spring...

I'm ready for some springtime far... how about everyone else? :)

The BEST Potato Salad

2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)
1 cup Hellman's mayonnaise
2 T. Hellman's Dijonnasie Creamy Mustard
2 T. chopped fresh dill (you can use dried dill with the same results)
2 T. white vinegar
1/2 t. salt
1/4 t. pepper (I use 1/2 but I like pepper)
1 c. chopped celery
1/2 c. chopped green onions

Boil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.

The Best Potato Salad2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)1 cup Hellman's mayonnaise2 T. Hellman's Dijonnasie Creamy Mustard2 T. chopped fresh dill (you can use dried dill with the same results)2 T. white vinegar1/2 t. salt1/4 t. pepper (I use 1/2 but I like pepper)1 c. chopped celery1/2 c. chopped green onionsBoil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.

Lemonade

4 Large lemons
1 c. Sugar
1 quart water (also it said you can use sparkling water)

Juice the lemons. Mix juice,sugar, and water and stir until sugar is dissolved. Enjoy!

Carmel Popcorn

7 qts popped popcorn or as much as you want... you can stretch it as much as you like so have fun!

1 c. butter
2 c. brown sugar
1 t. salt
1/2 c. white corn syrup
1 t. vanilla
1/2 t. baking soda
1 c. peanuts - optional

In a heavy saucepan combine butter, sugar, salt, and syrup. Bring to a boil and boil for 5 minutes. Take off heat and add vanilla, soda, and peanuts. Mix well and over popped corn. Mix to cover.
You can also toast this in the oven and then put in baggies for later munching.

Chopped Apple Cake

4 c. chopped apples
2 c. sugar
2 t. vanilla

Mix and let stand.

2 eggs
1/2 c. oil
2 c. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 c. chopped walnuts (or what ever nut you have)

Beat eggs slightly, beat in oil, add to apple mixture and stir well. Sift together flour, soda, cinnamon, and salt. Stir in alternately with apple mixture, add walnuts. Pour into a greased 9x13 pan. Bake at 350 about 1 hour or until cake tests done. Let cool and then frost with a lemon or butter frosting.

Also if you just want to make a thin powdered sugar glaze with lemon added to it, you can pour this over while the cake is still warm. Oh so good!

"Cowless" Cow Patties

1 c. shortening
1 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 t. vanilla
1 t. soda
1 t. baking powder
1 t. salt
4 1/2 c. flour
1 c. coconut
1 c. pecans or your favorite nuts
2 c. crushed cornflakes
1 (6 oz.) pkg. milk chocolate chips
8 T. cocoa (optional but really good)

Cream shortening, butter, and sugars. Add eggs and vanilla. Add flour, baking powder, and soda, mixing well. Add the rest of the ingredients. Mix and drop by large spoonfuls on cookie sheet. Spread each one slightly with back of spoon.

Bake at 350 until done.

Peanut Butter Cookies

1 c. butter
1 c. creamy peanut butter (yes it does make a difference... chunky will make a drier cookie)
1 c. sugar
1 c. packed brown sugar
3 eggs
3 c. flour
2 t. soda
1/4 t. salt

In a mixing bowl cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Sift flour, soda, and salt; add to creamed mixture. Roll into 1 1/2" balls and place 3" apart on an ungreased baking sheet. Flatten with a fork. Bake at 375 for 10-15 minutes.

Yields: 3-4 dozen

Note: I sprinkle with suger after they are flattened out. Also you and use a cheap meat tenderizing mallet to flatten out the cookies.

Soft Molasses Cookies

1/2 c. soft butter
1/2 c. crisco
1 1/2 c. sugar
1/2 c. molasses
4 c. flour
2 eggs lightly beaten
1/2 t. salt
2 1/4 t. baking soda
2 1/4 t. ground ginger
1 1/2 t. ground cloves
1 1/2 t. ground cinnamon

Cream butter, crisco and sugar. Beat in molasses and eggs. In another bowl, mix flour, salt, baking soda, and spices. Gradually mix flour mixture into creamed ingredients until well blended. Roll dough into 1 1/2 " balls, dip tops into granulated sugar. Bake at 350 for 10-11 minutes. DO NOT overbake.

The "Best" Oatmeal Cookie

3 eggs, well beaten
1 c. raisins
1 t. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1 t. salt
1 t. cinnamon
2 t. baking soda
2 c. quick cooking oatmeal

Combine eggs, raisins, and vanilla. Let stand one hour.

Cream butter and sugars. Add dry ingredients. Mix well.

Blend in egg/raisin mixture. Add oatmeal.

Roll teaspoon of dough into small ball, flatten slightly. Bake at 350 for 10-12 minutes.

* Secret is soaking raisins *