OLD FASHION BLACK FOREST TORTE

This is an old recipe from Imperial Sugar shared during their 150-year anniversary celebration.

1 3/4 cups Imperial Granulated Sugar
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cocoa
1 cup (2 sticks) softened margarine
1 1/4 cups buttermilk
1 teaspoon vanilla
3 eggs

Combine all ingredients except eggs into large mixer bowl.  Beat at low speed to blend, then beat 2 minutes at medium speed.  Add eggs; beat 2 minutes longer.  Pour one-fourth of batter into each of four greased and waxed-paper-lined 8-inch layer cake pans; layers will be thin.  Bake in preheated oven at 350 degrees about 15 minutes, or until wooden pick inserted in center comes out clean.  Two layers may stand while first two bake, if necessary.  Cool slightly; remove from pans and continue cooling.  Fill and frost layers with chocolate filling and whipped cream, alternately.  Makes 16 servings.  Frost and fill with chocolate frosting of your choice and whipped cream. Top off with maraschino cherries.

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OLD FASHION SMOKEY CHEESE BALL

 

2 pkgs (8-oz each) low-fat cream cheese

2 cups shredded smoked cheddar cheese
1/2 cup butter, softened
2 tbsp low-fat milk
2 tsp your favorite steak sauce
1 cup finely chopped toasted pecans

Bring the cheese, the cream cheese and butter to room temperature; combine together. Add the milk and steak sauce to the cheese mixture and beat with an electric mixer until fluffy. Cover. Chill in refrigerator 4 to 24 hours.

Shape the mixture into a ball. Roll in the chopped nuts. Let stand 15 minutes before serving. Serve with assorted whole grain crackers.

Yield: 3 1/2 cups

Diabetic Tip: At the party get your cheese ball serving from the outside as much as possible. The pecans are good for you and will help to balance everything else you are eating.

CINNAMON SLICE AND BAKE COOKIES

1 1/2 cups flour

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter or margarine
1/2 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg

Cream sugars, butter in large bowl. Sift dry ingredients. Add egg, add dry ingredients. Form into roll. Refrigerate until chilled through. Preheat oven to 425 degrees. Slice and bake.

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HOMEMADE CRESCENT ROLLS

6 tbsp milk

3 tbsp sugar
1/2 tsp salt
2 1/2 tbsp shortening
1/4 cup warm water
1 egg
1 pkg yeast
2 to 2 1/2 cups flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Put warm water in bowl, stir in yeast to dissolve. Stir in lukewarm milk mixture. Beat eggs, add to mixture, add one cup flour. Beat with eggbeater, until smooth. Stir in additional flour. Dough should be soft as can be handled, not stiff. Knead dough until smooth, about twenty-five times on floured board. Place dough in greased bowl, brush top with soft shortening with waxed paper and place in the refrigerator at least two hours or overnight. May be kept two to three days in the refrigerator. When ready to shape dough, punch down and turn out on lightly floured board. Divide dough into three equal parts, roll each into 9-inch circles. Brush with melted butter. Cut into eight pie-shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points underneath curving to form crescents. Brush with butter, melted, cover, place in warm place to rise, about one hour. Bake in 400-degree oven about fifteen minutes. Brush with melted butter. Delicious served warm.

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SEA SHELL SALAD

 Another old recipe clipping from my late mother's collection. This was cut from a cardboard box, obviously an old pasta box.

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour
1 cup firmly packed brown sugar
1/2 cup margarine
2 eggs, slightly beaten
1/2 cup KARO dark corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup chopped pecans
1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

 Now available in 0 grams high fructose corn syrup. 

LIT'L CORNBREAD WRAPS

This is a Hillshire Farms recipe.

1 lb pkg Hillshire Farms Lit'l Links, any variety

1 11.5-oz pkg Cornbread Twist Dough

Separate dough into sixteen strips; cut each strip in half. 

Wrap dough around Lit'l Linds and press ends together to seal. Bake as directed on dough package.

Variation: Lit'l Crescent Wraps - Use two 8-oz packages of Crescent Roll Dough (per 1lb Lit'l Links). Separate dough into 8 triangles; cut each lengthwise into three triangles and wrap around Lit'l Links. Bake as directed on dough package.

HOMEMADE COATING FOR SHAKING AND BAKING MEATS

 

2 cups fine bread crumbs

1/4 cup flour
2 tsp paprika
4 tsp salt
2 tsp sugar
2 tsp oregano
2 tsp onion powder
1/2 tsp garlic powder
2 tsp Accent, optional
2 tsp poultry seasoning
1 tsp black pepper

Combine all ingredients together well and put in a covered container. Keep in the refrigerator. Works well for pork chops and chicken.

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LEMON-LIME PIE

Personally, I do not like Sweet 'N Low, however I know some of you do. This was an old favorite of singer Rudy Vallee and was made before we had the better tasting, in my opinion, artificial sweeteners. I use Splenda granular. If you are not diabetic you can use an equivalent amount of sugar rather than sweet 'n low and regular gelatin in the filling.

MERINGUE CRUST:
2 egg whites, beaten until stiff
2 tbsp powdered milk
1 tsp vanilla extract
pinch of salt
2 packets sweet 'n low

Add the powdered milk to the beaten egg whites; beat. Add the vanilla,salt, and sweet 'n low, mix well. Press mixture into pie plate and bake at 300 degrees 20 minutes or until done.

FILLING:
1 cup evaporated skim milk
1 pkg (4-serving size) lemon flavored gelatin (sugar-free)
1 pkg (4-serving size) lime flavored gelatin (sugar-free)
1/8 tsp salt
1 1/2 cups boiling water
1/2 cup cold water

Chill bowl and beaters. Chill evaporated milk. Combine gelatins with the boiling water and salt. Stir until gelatin is fully dissolved. Chill until thickened but not set.

Whip chilled evaporated milk until stiff peaks form and hold. Carefully fold in the gelatin mixture. Spoon mixture into the meringue shell crust. Chill 3 to 4 hours before serving.

Example of a meringue crust

CHOCO-DATE SQUARES

 This is another recipe from my late mother's collection of clippings.