A collection of recipes from family & friends
2 cups warm water
1/3 cup shortening
1 teaspoon salt
2 packages yeast
1/2 cup sugar
2 eggs — beaten
6 1/2 to 7 cups flour
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Mix ingredients, form into ball. Put in refrigerator with a wet cloth on top (this can be done the day before baking). When ready to use, roll out on floured board. Use as dinner rolls or cinnamon rolls. Put in pan, let rise for 1 hour. Bake at 325 degrees for 25 minutes.
2 sticks butter
2 cups flour
2 cups sugar
1 1/3 tbs. baking powder
2 teaspoons vanilla
2 cups milk
2 cans pie filling
cinnamon and sugar
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Put butter in a 9×13 pan and melt in a 350 degree oven. Mix the flour, sugar, baking powder, vanilla and milk in a large bowl. Pour this batter over the melted butter, do not mix. Pour pie filling over the batter, do not mix. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 35-45 minutes.
375 F 8 minutes 6-8 dozen cookies
1 c oat flour (see below)
1 1/2 c flour
2 1/2 t BP
1/4 t salt
1/3 c finely ground almonds
1 t cinnamon
1/4 t allspice
1/3 c butter
1 c sugar
1 t vanilla
3 large eggs
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Cream butter, sugar and vanilla; beat in 2 whole eggs and 1 yolk; save remaining white. Stir in dry ingredients adn almonds. Chill 3 hours or until firm enough to roll thin. Roll 1/4 of dough to 1/16″ thinckness [keep rest of dough refridgerated]. Cut with 2″ star cookie cutter. Place 2″ apart on greased cookie sheet. Beat reserved egg white until frothy, brush over tops of unbaked cookies. Bake 8 minutes. Remove to wire rack and cool completely. Store in airtight container.
**To make oat flour: grind 1 1/4 cups of oats in blender until fine as flour, about 1 minute.
The flavor and texture of these cookies are reminscent of the German holiday cookie called Zimtsterne [cinnamon stars] even though they are made with only egg whites, sugar almonds and cinnamon.
Recipe from Eagle Beacon Recipes 1/26/83. The first time we made these was on a snow day and the kids were needing something to do. After making them, we took some to each of the neighbors. They became a tradition at Christmas.
1/2 c granulated sugar
1/2 c brown sugar
1/2 c peanut butter
1/4 c softened butter
1/4 c shortening
1 egg
Mix all above ingredients. Stir in 1 1/2 c flour 3/4 t BP and 3/4 t soda. Shape into 1″ balls, roll in sugar. Place about 2″ apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Immediately press candy kiss firmly in center of each cookie. Makes about 3 dozen cookies depending on size of ball.
I found it best to have the kisses unwrapped BEFORE the cookies are done or the cookies cool off too fast.
In blender put:
4 eggs
2 c milk
1 t vanilla
1/2 c flour
1/2 c sugar
2 T butter
1 c coconut
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Blend on high speed for 10 seconds. Pour into greased and floured 10″ pie pan. Bake for 1 hour @ 350. Forms it’s own crust.
15 ounces pumpkin
12 ounces evaporated milk
2 eggs — slightly beaten
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 unbaked pie shell — 9 inch
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Preheat oven to 450. Thoroughly blend all ingredients and pour into an unbaked pie shell. Bake 20 minutes. Reduce temperature to 350. Bake 40 minutes longer, or until knife inserted comes out clean. Cool completely on rack.
6 potatoes, boiled and cubed
2 hard boiled eggs
1 onion — chopped
1 cup sour cream
1/8 teaspoon dry mustard
1 teaspoon vinegar or pickle juice
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon celery seed
chopped sweet pickles — to taste
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Combine all ingredients in large bowl. Adjust seasoning. Refrigerate until served. If possible, use red potatoes in this salad.
4 medium button mushrooms — finely chopped
1/2 pound lean ground pork
1/2 pound lean ground beef
1/3 cup finely chopped canned bamboo shoots
1/4 cup finely chopped green onions — (with tops)
1 tablespoon dry white wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon vegetable oil
dash white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water
2 tablespoons soy sauce
1 teaspoon vegetable oil
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Mix mushrooms, pork, beef, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon oil and the white pepper. Set aside. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2 inch slices. Roll 1 slice of dough into a 3 inch circle. Place 1 tablespoon pork mixture on center of circle. Fold circle in half, pressing edges together and sealing. Water may be brushed on one edge of the circle before sealing for better bonding. Repeat with remaining slices of dough. Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon vegetable oil, float green onion slices on top if desired. Serve sauce with dumplings. Makes 48 dumplings.
4 pork chops
1 onion — sliced
4 medium potatoes — sliced
1 can cream of mushroom soup, condensed
1 can milk
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Fry pork chops in a non-stick skillet until browned. Place browned pork chops in a 13x9x2 inch baking dish. Cover with sliced onions and potatoes. Combine cream of mushroom soup with one soup can milk. Spoon over pork chops. Cover and bake at 350 degrees 1 1/2 hours.
1 20 ounce can crushed pineapple in heavy syrup
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon dark soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 cup plum jam
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Heat pineapple (with syrup), sugar, 1 cup water, the vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons water; stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum jam. Cover and refrigerate. Serve with appetizers. Makes 5 2/3 cups.