Tuesday, December 30, 2008

NEVER, NEVER FAIL FROSTING

This recipe, to the best of my knowledge, is from an old midwestern church.


2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

Monday, December 29, 2008

PRALINE WAFER DESSERT

This recipe is cut from an old Keebler magazine advertisement.

45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped

Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.

Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.

Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.

Yield: 6 to 8 servings.

Note: This is a great "make ahead dessert" for a busy day since it needs to refrigerate as long as overnight anyway.

TRADITIONAL CHEX PARTY MIX

This is a Ralston Purina Company recipe from 1986. It is cut from an old Chex cereal box.

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.

*Any seasoned salt will do.

Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Saturday, December 27, 2008

DORA'S IMPOSSIBLE COCONUT PIE

4 eggs
1/2 cup oleo
1 cup white sugar
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups milk
1 cup coconut
1 tsp vanilla

Preheat oven to 350 degrees.

Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

COCO FUDGIES

This recipe is from a lady my sister worked with many years ago.

2 cups sugar
1/2 cup cocoa
1/2 cup butter or oleo*
2/3 cup evaporated milk
2 eggs, beaten
2 tsps vanilla
1 cup flaked coconut
1 cup nuts,chopped
1 lb vanilla wafers or graham crackers, crushed

FROSTING:

2 cups powdered sugar
3 tbsps cocoa
4 tbsps oleo*
1 tsp vanilla
4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9x13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.

*margarine

Yield: 3 lbs.

Friday, December 26, 2008

GREEN BEAN AND BURGER BAKE

1 lb ground beef
1 1/2 oz pkg sloppy joe seasoning mix
1 cup water
6 oz can tomato paste
2 cans (16-oz each) French-style green beans, drained
1 jar (2 1/2-oz) sliced mushrooms, drained
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet; drain off all fat. Stir in the seasoning mix and water and cook until thickened. Add tomato paste. Cover the skillet, lower the heat to simmer and simmer for 10 minutes. Stir in the beans and mushrooms. Pour mixture into a lightly greased 2-quart casserole dish and top with the cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

Yield: 6 servings

COCONUT CHEWS

This recipe is from one of my late mother's neighbors.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

Tuesday, December 23, 2008

KRAZY KAKE

Origin Unknown

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes.

NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us.

Saturday, December 20, 2008

OLD FASHION LEMON MERINGUE PIE

This recipe was cut from an old box. I would imagine it was a cornstarch box.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.


Wednesday, December 10, 2008

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.


Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Friday, December 5, 2008

MAGIC COOKIE BARS

I know I have been making this recipe for my family for forty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz)semi-sweet chocolate chips (or any flavor)
1 can (3 oz)flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.