BUTTERSCOTCH SUGAR COOKIES WITH BLACK WALNUTS

If you follow my posts, you know I grew up with big black walnut trees.  So I have black walnuts in this recipe.  Feel free to substitute other nuts, if you don't have or don't like black walnuts.

1/2 cup butter, softened
1/4 cup shortening
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup chopped black walnuts, optional

In a large mixing bowl, combine the butter, shortening, brown sugar, eggs, and vanilla extract until creamy.  Blend in 1 cup of the flour along with the baking powder and salt until combined.  Blend in the remaining flour.  Chill dough for at least an hour or until easy to handle.

Preheat oven to 400 degrees.

On a lightly floured surface, using a lightly floured rolling pin, roll dough out to about 1/8-inch thickness.  Use cookie cutters to cut into shapes or using a glass and cut out circles.  Place on ungreased baking sheets and bake at 400 degrees for 6 to 8 minutes or until very lightly browned.  Do not over bake!

Frost and decorate, if desired. Also good plain.

Yield: Approximately 4 dozen depending on shapes and sizes.

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MAPLE SYRUP CAKE

When I was growing up in Southern Indiana, one of the farmers in the area had a maple sugar camp on his property.  Every Fall he would hold a community wiener roast at the camp and the men would help stir the cooking syrup while the women served food and we kids played with our friends by running up and down the hillside.  It is another one of my favorite childhood memories.  It was so much fun and a good lesson, too, seeing how the syrup we enjoyed on our pancakes was made.

2 eggs
1 cup packed brown sugar
1 cup real maple syrup
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla
2 cups flour
powdered sugar for garnish

Combine eggs and brown sugar in a mixing bowl and mix well.  Stir in the maple syrup, baking powder, baking soda, and sour cream.  Add the flour and vanilla while mixing well.  Pour into a greased oblong cake pan (9 x 13).  Bake cake at 325 degrees for approximately 40 minutes or until it tests done.  Cool on a wire rack.  To garnish, dust with powdered sugar if desired. Cut into 24 squares.

My great-nephew tapping the maple trees for his family's maple syrup making process.

PINEAPPLE CARROT BREAD

This is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

2 1/4 cups all-purpose flour
1 pkg active dry yeast
1 can (8-oz) crushed pineapple in its own juice
1/4 cup granulated sugar
1/4 cup butter
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup shredded carrot
1/2 cup chopped pecans or walnuts, optional

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice.  In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted.  Add to the flour and yeast mixture.  Add the egg and vanilla extract.  Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl.  Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture.  Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour and the nuts, if using.  This batter will be sticky.  Spoon into the prepared pan.  Cover and let rise in a warm place until almost double.  This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.

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GIFT JAR OF TUSCAN MARKET SOUP MIX

If you enjoy giving food gift jars as gifts or make them to sell at craft shows, etc, this is a good one for diabetics as well as the general public.

Layer the ingredients in a quart jar:

1/2 cup barley

1/2 cup split peas

1/2 cup brown rice

1/2 cup lentils

2 tbsp dried minced onion

2 tbsp dried parsley

2 tsp salt

1/2 tsp pepper

2 tbsp beef bouillon granules

1 tsp dried cumin

1 pkg dehydrated onion soup mix

Attach recipe for TUSCAN MARKET SOUP

1 jar Tuscan Market Soup Mix

3 quarts water

2 stalks celery, chopped

2 carrots, sliced

1 cup shredded cabbage

1 can (28-oz) crushed tomatoes

Combine ingredients and place in a soup pot, cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.

Not this recipe but an example of a good way to give a soup mix gift.

BAKED MASHED POTATOES

I have updated this delicious casserole with almonds for taste and health.  This is great for family dinners and guests as it serves 10 to 12.

5 lbs potatoes, peeled and quartered
1 stick butter
1 1/4 cups evaporated milk
8-oz cream cheese, softened (In my updated version, I like to use the tub of softened cream cheese with chives)
1 tsp garlic salt
1 tsp dried onion flakes
1 cup sliced plain almonds
1 tbsp fresh chopped parsley for garnish

Preheat the oven to 350 degrees.
Butter a 9 x 13-inch baking pan or dish; set aside.

Bring the potatoes to a boil in a large pot of hot, lightly salted water.  Simmer until fork tender, approximately 20 minutes.  Drain in a colander.

In a large bowl, mash the potatoes using an electric mixer.  Add the butter, evaporated milk, cream cheese, garlic salt, and onion flakes.  Whip on medium speed until potatoes are fluffy.  Spoon the potato mixture into the prepared pan or dish.

Bake potatoes uncovered at 350 degrees for half an hour.  Sprinkle the sliced almonds over the top of potatoes and bake another 15 minutes until lightly browned.

MARSHALL'S MARINATED MUSHROOMS

 This recipe was a favorite of actor and singer Ken Curtis who played Festus on the old TV series Gunsmoke, and his wife Torrie.

1 hard boiled egg yolk, mashed
1/2 cup malt vinegar
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped parsley
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon plus 2 teaspoons brown sugar
1 pound fresh mushrooms (small or medium)

Combine all ingredients except mushrooms in a saucepan.  Bring to a boil.  Add mushrooms.  Cover and let boil for exactly 5 minutes, stirring occasionally.  Remove from heat immediately and put in a quart jar.  When cool, refrigerate overnight.

Makes 1 quart.

Old photo Ken Curtis shared with this recipe.

HAM AND GREEN BEAN CASSEROLE WITH CHEESE

This recipe is one I came up with by taking my favorite parts of two of old recipes and making them into this one!

1 pkg (1-lb) frozen french-style cut green beans

1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.

In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham.  Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham.  Sprinkle the cheese over the soup mixture.

In a cup, toss the bread crumbs in the melted butter; sprinkle over the top of the cheese.  Bake at 350 degrees, uncovered, for approximately half an hour or until bubbly, heated through and the cheese has melted.

Yield: 8 to 10 servings.

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STRAWBERRY DELIGHT

This is an old recipe, handwritten by my mother's good friend about 50 years ago.

1 box cake mix, yellow or white
Bake cake mix according to directions.

Mix 1 large or 2 small boxes strawberry Jello using 3 1/2 cups hot water.

Add 1 16-oz size frozen strawberries to the hot Jello. Punch holes in cake and pour Jello over all - cool.

Whip 2 envelopes Dream Whip. Add 2 pkgs (8-oz size) cream cheese. Add 1/4 cup sugar. Spread on top of cake.

BAKED SPINACH

This is another old Midwestern recipe.

2 packages (10-oz each) chopped spinach
2 tablespoons butter
1 cup diced celery
1 medium onion, minced
1 cup breadcrumbs
1 teaspoon salt
2 eggs, slightly beaten
1 cup sour cream
1/4 cup grated cheese

Preheat oven to 375 degrees. Cook spinach according to package directions. Drain and set aside.

Melt the butter in a skillet. Add celery and onion. Cook until tender. Combine remaining ingredients, except cheese with the celery and onion. Mix well. Place in a greased casserole and top with grated cheese. Bake in 375-degree oven for 10 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.

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WYATT'S CAFETERIA EGGPLANT CASSEROLE

 

1 lb eggplant

1/2 lb bread crumbs
1 small can evaporated milk (PET)
1/4 cup whole milk
1/2 stick oleo
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup
2 eggs
Dash of sage
1 tsp chopped pimento
Grated cheese

Peel, cube and soak eggplant in sat water 6 to 12 hours or overnight.

Cook eggplant until done.

Soak the bread crumbs in the evaporated milk and whole milk. Saute in oleo: onion, celery, green pepper. Mix all together with eggs, sage, pimentos, and place in casserole dish. Top with grated cheese. Bake at 350 degrees for 35 minutes.

Note: Wyatt's Cafeterias were once very popular in Texas.

JOAN'S BANANA OATMEAL COOKIES

I got this old recipe is from a lady in Ohio.

1 1/2 cups sifted flour
1/2 t. soda
1 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
3/4 cup shortening
1 cup sugar
1 egg, slightly beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped nuts, optional

Cream shortening and sugar. Add slightly beaten egg. When mixed well, stir in flour, soda, salt, and spices. Add bananas and rolled oats alternately to mixture. Drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.

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FRENCH ONION BREAD

This is an old recipe from my late mother's recipe files.

1 pkg dry yeast
2 cups lukewarm water
4 cups sifted flour
1 tbs. sugar
2 tsp. salt
4 tbs. onion soup mix

Dissolve the yeast in 1 cup of the luke warm water. Sift flour,sugar, and salt together in a large bowl, then add onion soup mix. Stir in dissolved yeast and add enough of the second cup of water to hold dough together. Mix until you have a soft sticky dough. Cover and let rise to double. Punch down and beat well by hand. Divide in 2 sections and place in 6-inch round glass casserole dishes. Let rise to double and then bake in 375 degree oven for 50 to 60 minutes or until bread is brown and crusty. Brush top with butter. Makes 2 round loaves.

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OLD FASHION CORN-BEEF DINNER

 

2 green bell peppers, chopped

1 onion, chopped
2 tablespoons shortening
1 pound ground beef
salt and pepper to taste
2 eggs
2 cups corn, whole kernel
4 ripe tomatoes, sliced
1/2 cup dry bread crumbs
butter

Saute the onion and bell pepper in the shortening for about 3 minutes. Add the ground meat, salt, and pepper and brown meat lightly. Remove from heat; stir in eggs and mix well. Butter a baking dish. Put 1 cup of the corn in the bottom of the buttered dish. Add half the meat mixture and top with half the tomato slices. Repeat layers using the other half of the ingredients. Top with the bread crumbs and dot with thin pats of butter. Bake at 350 degrees for about 45 minutes until lightly browned and heated through.

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WEST COAST LAMB

 Click on recipe picture to enlarge for easier reading.

This recipe is from this 1967 recipe book.

EASY BREAD PUDDING

1 pkg (4-serving size) vanilla pudding mix

4 tbsp granulated sugar, divided
3 cups milk, divided
1/4 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
6 slices dry white bread, cut into cubes
1/2 tsp cinnamon
1/8 tsp nutmeg

In a medium saucepan combine the pudding mix and 2 tablespoons of the sugar; blend in 2 cups of the milk.  Add the raisins.  Cook, while stirring, over medium heat until the mixture comes to a full boil.  Remove from the heat and add the butter and vanilla extract.  Place the bread cubes in a bowl and pour the remaining milk over them to soften; stir into the pudding mixture.  Pour mixture into a 1-quart baking dish that has been very lightly buttered.

Heat broiler.

Combine the remaining sugar with the cinnamon and nutmeg; sprinkle over the pudding.  Broil about 5-inches from the heat for 4 or 5 minutes until the top is lightly browned and pudding is bubbly.

Yield: 6 servings

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HEARTY HAM SUPPER

A quick, easy meal and a good way to use up leftover ham.

1/4 cup butter
1/4 cup flour
2 cups scalded milk
2 cups cooked ham cut into cubes
1 can whole kernel corn, drained
1 cup cooked diced potatoes
1/4 cup minced fresh parsley or 1 1/2 tablespoons dried parsley flakes
1 tablespoon finely chopped onion
1/4 teaspoon paprika
1 cup shredded American cheese

Melt the butter and add flour.  Blend until smooth.  Add scalded milk and stir until boiling.  Combine other ingredients, except cheese, in baking dish.  Pour the sauce over the ham mixture and top with cheese.  Bake in 350 degrees F. oven for 30 minutes.  Feeds 4 to 6.

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