Swapping Christmas Recipes

Discussion in 'Chit Chat' started by kiki2three, Dec 6, 2006.

  1. kiki2three

    kiki2three New Member

    We were talking in fibro about swapping Christmas recipes. So as promised here is the Turtle or Texas Millionaire Candy Recipe

    Texas Millionaire Candy
    Melt in double boiler
    2 14 oz. pkgs. caramel candy
    2 TBS butter
    3 to 4 TBS water (depending on humidity) high humidity use a little less
    1/4 tsp vanilla
    When melted add 3 cups pecan halves; drop on wax paper and let cool.
    In double boiler melt 1 8 oz. hershey bar and 1/3 block parafin wax. Dip candy and drop on wax paper.

    IF YOU don't want to use the parafin wax u can just use the milk choc chips and melt. The parafin does help keep choc from melting as fast, you know melts in your mouth not in your hands

    [This Message was Edited on 12/08/2006]
  2. kiki2three

    kiki2three New Member

    1/2 lb candied cherries (chopped)
    1/2 lb candied pineapples (chopped)
    2 1/2 cup chopped pecans
    1/2 lb oleo or margarine
    1 1/2 cup sugar
    2 eggs large
    2 1/2 cup plain sifted flour * I use 1/2 cup of this on fruit
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    1 tsp vanilla
    First I sift flour, baking soda, cinnamon and salt together, then I take 1/2 cup of this out and save for fruit.
    Cream oleo and sugar together, Add eggs one at a time and mix well; slowly add 2 cups of flour and mix well, add vanilla.
    In separate bowl mix fruit, nuts, and 1/2 cup flour, stir well to coat and to keep fruit from sticking. Stir in fruit mixture to the batter and drop by teaspoon on cookie sheet. Bake 10-12 min at 350 degrees until lightly browned.

    Enjoy and Merry Christmas
  3. JLH

    JLH New Member

    My Christmas Bread Recipe, Easy on the kneading too 12/04/06 08:59 AM

    I know a few of you were interested in my bread I put in my profile, so here goes~~~

    You can actually have your bread machine do most of the work, so you don't have to do alot of kneading, and save your arms, upper back area, and shoulder pains!!

    Put all of the ingredients in the bread machine as listed first, second, and so on~~

    1 cup of milk
    1 egg
    2 tbp. vanilla extract
    !/4 cup of white sugar
    1 tsp. salt
    1/2 tsp. cinnamon
    1/2 tsp. dried lemon peel or freshly grated to taste
    1/2 tsp. ground cardamom
    3 cups all-purpose flour
    2 tsp. rapid or quick rise yeast
    ADD: 1/2 cup dried fruit (raisins, cherries)
    ADD: 1/4 to 1/2 cup chopped almonds or walnuts

    Add dried fruit and nuts to the machine pan about 5 minutes after kneading cycle has started. Remove dough from the machine upon completion of the dough cycle and divide into 3 equal pieces. Do this if you plan on making it into a braid shaped bread. If you would like to shape it into a ball shape, just knead the dough enough to shape it into a tight ball, and cover with a lightly wet towel and let rise for about 1 1/2 hours.

    After that: Mix 1 egg with 2 tbs milk or cream and brush dough with the egg wash and bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown.

    I like to add to the top of the bread after putting the egg wash on, with sliced almonds to cover.

    This is a very simple pain free bread to make, as you don't have to really do much kneading because you have the bread machine doing most of the work for you.

    The bread that I usually make is the one thats in my profile, with a picture of it, but you can make it any shape you wish!

    I hope you like it and if you have any questions, just let me know and I'll get back to you.

    Gentle hugs to all,
  4. getfitat40

    getfitat40 New Member

    This is the simpliest recipe ever - she makes it in a wreath form, but I just put it in a pan. It is delicious.

    12 ounce package semisweet chocolate chips
    1 cup butterscotch chips
    14 ounce can sweetened condensed milk
    1 teaspoon pure vanilla extract
    8 ounce can walnuts
    1/2 cup raisins or dried currants (a couple of handfuls)

    I leave the walnuts and currants out - but I add marshmallows - you can improvise a lot as long as the the chips and the milk are the same amount

    Grease an 8-inch (square or round) pan with softened butter.

    Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan.

    Put the pan on the stove and turn the heat to low.

    Stir the chips and milk until they melt together, about 3 minutes.
    Stir in nuts and raisins.
    Put it in the pan
    Put the fudge in the fridge and chill until firm.

    As Rachel says - easy peasy!
  5. LeoGirl79

    LeoGirl79 New Member

    Cannot wait to try this kiki!! Turtle chocolates are my absolute to die for candy. I will get some recipes to share soon. Thanks so much.
  6. kiki2three

    kiki2three New Member


    1 qt. chopped pecans
    1/2 lb. margarine
    1 lb graham cracker crumbs
    2 10 oz small marshmallows
    16 oz bottle maraschino cherries (drained and chopped)
    1 8 oz candied pineapple (chopped)
    1 lb raisens
    Melt margarine add marshmallows and stir till melted. Add rest of ingredients. Mix well and put on wax paper. roll into a loaf form and refridgerate until cold.
    10 oz marshmallows is 6 cups.
    If you don't like the fruit listed put what you do like in it.
  7. kiki2three

    kiki2three New Member

    Using a 9 x 12 pan place graham crackers over entire bottom

    2 small pkgs french vanilla instand pudding mix
    3 cups milk
    1 8 oz cool whip

    Mix pudding and milk well allow to thicken about one minute. Fold in coolwhip. Spread half of filling over graham crackers. Put another layer of graham crackers on top of filling. Add rest of filling then another layer of
    graham crackers.

    Fudge Frosting Topping:
    1 cup sugar
    4 TBS cocoa
    4 TBS margarine
    1/2 cup milk
    dash salt
    1 1/4 cup powdered sugar
    1 tsp vanilla

    Mis sugar and cocoa in saucepan. Add margarine, milk, salt and heat till mixture boils stirring occasionally. Let cool to room temperature. Add powdered sugar and vanilla.Mix well and pour over top of last layer of graham crackers. Refridgerate and best made at least a day in advance.
  8. Greenbean7

    Greenbean7 New Member

    Anyone have one for brown edged cookies? We had it years ago and my DD called to get it from me and I don't have the book it was in anymore.

    I found several recipes on line but they weren't the right one.

    This is a really simple recipe that makes a soft drop cookie that is very pale except for the brown around the edges.

    Thanks All!


    Stop and smell the puppies!
  9. It is fantastic, everyone loves it.
  10. kiki2three

    kiki2three New Member

    Martha Washington Balls

    2 boxes powdered sugar
    1 can eagle brand milk
    1/4 lb. butter
    4 cups chopped pecans
    2 tsp. vanilla extract
    2 pkgs. milk chocolate chips
    1/4 lb. paraffin wax
    1 c. coconut

    Mix sugar, butter, vanilla and milk. Add pecans and coconut. Roll mixture into small balls and dip in the following topping

    In double boiler melt paraffin and chocolate chips. Using a toothpick dip the balls in this and place on wax paper and let cool.

    Can also instead of dipping in chocolate topping roll in powdered sugar, or coconut. Also if you don't want to do the paraffin can use hershey's candy bar melted.

    Hope you enjoy
  11. dinkbay

    dinkbay New Member

    Thanks for the recipes kiki, I will try several of them.Here is the recipe for the Buckeyes:


    3 lb. powered confectioners sugar
    2 lb. peanut butter
    1 lb. butter
    1/2 bar paraffin
    2 bags (24 oz.each) chocolate chips

    Mix powered sugar, peanut butter and the butter all together.Mix well and make mixture into balls. Melt chocolate and paraffin together in double boliler. Put toothpicks into the balls and dip them in the hot chocolate and paraffin mixture. Put on waxed paper to cool.

    They look like buckeyes when done and taste good. Hope you enjoy this tasty treat. Merry Christmas.

    [This Message was Edited on 12/18/2006]
  12. carebelle

    carebelle New Member

    My Aunt use to make a chocolate cookie with oatmeal uncooked they were my very favorite cookie and she would make them every Christmas .I lost her recipes but I will try to get it from my sister-in - law ,I think she has family recipes.

    Isn't it funny how different recipes remind us of some of our favorite people? This Aunt baked cookies with me when I was very young. Ginger snaps. My mother never baked with me as a child and that's a special memory for me now she has passed away.
  13. kiki2three

    kiki2three New Member

    Rayne emailed me this to put on board. She said it is super easy and good.

    vanilla wafers
    peanut butter
    white chocolate
    milk chocolate

    Take 2 wafers put peanut butter in between to make sandwich, dip in either white, or milk chocolate and lay on wax paper. use sprinkles to decorate.

    Merry Christmas all
  14. JLH

    JLH New Member


    Preheat oven to 350 degrees.

    Prepare pan: Spray a large iron skillet with Pam non-stick cooking spray.
    Add about 1/4 cup butter-flavored solid Crisco and heat pan
    so it will be hot when batter is ready to pour into it. (Watch so it doesn't get too hot!)

    Whisk together in large bowl:
    2 cups buttermilk
    2 eggs
    1/4 cup sugar

    Add the following and stir/whip well by hand:
    2 cups self-rising flour
    1-1/2 cups self-rising cornmeal

    (note: if batter seems too thick, add a little bit of water)

    Pour into hot iron skillet and immediately put into preheated oven.
    Bake for 30-35 minutes. Test for doneness with toothpick in center.
    Immediately turn skillet over and put cornbread on a serving plate.

    Note: when pouring cornbread into skillet, I always pour a small amount of
    batter in sections all around the skillet and then in middle--like you were
    pouring for pancakes, then when it bakes and is done, you will be able to
    pull it apart in sections. Cornbread should be rather crispy on bottom
    from pouring it into hot grease and hot pan.



    1 lb. bacon - chopped into small pieces
    3/4 cup diced onion
    1 cup green peppers - diced
    4 - 6 eggs
    salt, pepper, Soy Sauce to taste
    2 cups prepared Minute Rice

    Prepare rice and set aside. Fry bacon until almost crisp. Add onions and green peppers.
    Fry a little longer. Move all ingredients in skillet to one side. Add eggs to skillet & scramble,
    then mix together with bacon mixture. Drain off any excess grease. Add cooked rice to
    skillet. Add salt, pepper, and Soy Sauce to taste. (I use quite a bit of Soy Sauce, but start
    out with a little at a time.) Simmer a few minutes, stirring occasionally.

    Note: my family likes this so much that I normally cook 4-5 bags of the Success Rice in
    boiling bags and never measure the onions and peppers--I just use a real large sweet onion and
    a whole large green pepper, and will use up to 10-12 eggs. Then it takes a lot of Soy Sauce!!
    I will still use a whole package (16 oz. pkg) of bacon and maybe a little more if I have it.



    1 can Crescant rolls - spread on pizza pan
    4 patties frozen hash browns - defrost and crumble on top of crust (rolls)
    1 roll sausage - fried, crumbled, and drained
    1 sm. Pkg. mild cheddar cheese - shredded
    4-5 eggs - mix in dish and pour over all

    Bake in pre-heated oven at whatever temperature is stated on the Crescent Roll package
    for the time it specifies for the Crescent rolls to be done.



    1 can water chestnuts - drained and chopped
    1 large onion - chopped
    2 cups sour cream
    1 pkg. frozen chopped spinach - cooked, cooled, & drained
    Knorr's Vegetable Soup (dry mix)
    1 cup Miracle Whip or mayonnaise
    1 loaf Hawaiian Bread or various crackers

    Mix all of the above together and refrigerate.
    Serve as desired. Suggestions: Scoop out the inside of the round loaf of Hawaiian bread
    and pour dip in middle. You can use leftover bread for dipping and have additional crackers
    available for dipping, or have small thin slices of party bread for dipping, or various crackers.



    1 large container of sour cream
    1 pkg. of taco seasoning
    1 med. To large can of refried beans
    1 bunch of green onions
    2 large tomatoes
    1 - 2 cans black olives - sliced & drained
    6 ounces grated cheddar cheese
    Taco Sauce
    1 pkg. of tortilla chips, or Tostitos

    1. On one large oblong or round platter (or 2 reg. size dinner plates), spread a layer
    of refried beans.
    2. Combine sour cream and taco seasoning; spread on top of beans.
    3. Chop and combine green onions (including some of green part), tomatoes, and
    olives; spread on top of sour cream layer.
    4. Spread shredded cheese on top.
    5. Drizzle taco sauce on top, if desired.

    Cover well with Saran Wrap and refrigerate until time to serve.
    Serve with Tostitos or tortilla chips.

    Note: if desired, you can also add an avocado mixture prior to putting on the sour
    cream. Combine 3 avocados (peeled), add 2 teaspoons lemon juice, and salt and pepper
    to taste, and spread on top of the bean layer, then continue layering.



    1/2 head lettuce (in bite size pieces)
    1/4 cup onion - chopped
    1/4 cup celery - chopped
    1 pkg. frozen peas - uncooked, but drained of any ice crystals
    1 can sliced water chestnuts - chopped (optional)
    4 Tablespoons Bacon Bits
    Salt & Pepper
    2 cups Mircle Whip
    2 Tablespoons sugar
    2 - 4 Tablespoons Parmesan Cheese

    Place first 5 ingredients in layers in large bowl or square container.
    Spread mayonnaise on top. Sprinkle with sugar, cheese, and
    salt & pepper to taste. Cover and store overnight in refrigerator.
    Stir and mix well just before serving.


    PEA SALAD with Eggs

    Combine together in a large bowl:
    1 pkg frozen peas - uncooked, but drained of any ice crystals
    1/4 cup onion - chopped
    1/4 cup celery - chopped
    1 can sliced water chestnuts - chopped (optional)
    1 large can black olives - drained and sliced
    1 small block of mild cheddar or colby cheese - cut in bite-sized cubes
    4 boiled eggs - diced

    for Dressing:
    2 cups Mircle Whip
    2 Tablespoons sugar
    1 Tablespoon vinegar

    Stir all together and thin with milk. Whisk the milk in, starting with 3-4 Tablespoons of milk.
    Keep adding milk a tablespoon at a time until mixture is of dressing consistency.
    Add salt and pepper to taste, and stir again. Pour enough on salad until all is covered.
    If any dressing is left, put in covered container and refrigerate to use the following day
    if salad becomes dry. If there is not enough dressing, cut recipe in half and mix up another

    Keep salad refrigerated.



    5 - 6 chicken breasts - Cover with water and cook until done. Remove to plate to cool. When cooled,
    cut into small pieces.

    In the pot of chicken broth, add:
    1 large onion - diced)
    1 can Cream of Chicken soup
    1 can Cream of Celery soup
    Lemon Pepper & Salt - to taste

    Cook noodles in this mixture. (See noddle pkg. for time to cook.)

    When noodles are done, add chicken back into pot and simmer until
    chicken is hot again.

    Note: I will also use leftover chicken, but then you will need to add chicken cubes to water
    to make chicken broth, or use canned chicken broth for the liquid needed to boil noodles.



    1/2 to 1 lb. bacon - cut into pieces
    1 lb. ground round beef
    1/2 cup onion - chopped

    1 - 16 oz. can pork and beans - not drained, but take pork out
    1 - 16 oz. can great northern beans - not drained
    1 - 16 oz. can kidney beans - not drained

    1-1/2 cups catsup
    1 cup brown sugar
    3 teaspoons prepared mustard
    6 teaspoons white vinegar
    1-1/2 teaspoons salt

    Fry bacon until crisp; remove from skillet to plate w/paper towel to drain. Also drain off
    most of bacon grease out of pan. Add ground beef to same pan, cooking and stirring until
    brown and crumbly. Remove ground beef to plate to drain. Put a little bit of the bacon
    grease back into skillet and fry the onions until lightly browned. Remove from heat and
    add bacon and ground beef back to skillet. Add in all 3 cans of beans.
    Make sauce part and pour over bean mixture in skillet. Stir well to combine all.
    Simmer on low heat, stirring often so they won't stick, until sauce has cooked down
    a little bit. Serve warm.



    3-4 chicken breasts
    1 box chicken-flavored Stove Top Stuffing
    1 can Cream of Chicken soup w/soup can full of milk

    Boil chicken until done. De-bone. Make stuffing mix, using the water chicken was cooked
    in (the chicken broth) instead of plain water. In separate bowl, whisk one soup can full of milk
    into the soup.

    In a greased casserole dish, layer as follows:
    Place all chicken on bottom of dish.
    Pour soup over chicken.
    Top with prepared Stove Top Stuffing

    Bake uncovered at 350 degrees for 20-25 minutes, until soup is bubbly and dressing is brown.



    1st layer:
    2 cans Crescent Rolls - lay flat on large jelly roll pan, pressing edges together. Bake according
    to directions on can of rolls--watch so it doesn't get too brown. Let cool.

    2nd layer:
    2 - 8 oz. cream cheese - room temperature
    1/2 cup Mircle Whip or mayonnaise
    1 pkg. Hidden Valley Ranch dry dressing mix
    Mix together and spread on crescent rool crust.

    3rd layer:
    Chop the following in very small pieces/slices and mix in a large bowl:
    Celery, green pepper, green onion-including some of green part, radishes, broccoli, cauliflower,
    fresh mushrooms, and any other raw veggie that you want--or omit any of above that you want to.
    Add carrots to the above mix; however, peel carrots and use a peeler to add shavings of carrots
    instead of slicing carrots--carrot shavings add much more color to the pizza.
    Mix all of these veggies together well and spread on top of 2nd layer (cream cheese) and
    gently press into cream cheese.

    4th layer:
    Sprinkle with 1 large pkg. of shredded cheddar cheese on top of veggies.

    Wrap tightly with Saran Wrap and store in refrigerator until ready to serve. Then, keep

    NOTE: This makes enough for a large crowd, or take to parties. For more of a
    family-sized portion, cut recipe for 1st, 2nd, and 4th layers in half, and use fewer veggies.



    2 cups (16 oz.) sour cream (can use reduced-fat)
    1 pkg. (1 oz.) instant vanilla pudding mix (can use sugar-free)
    1/4 cup milk (can use fat-free)
    4 teaspoons lemon juice
    1 teaspoon finely grated lemon zest (peel)

    In a bowl, whisk the sour cream, pudding mix, milk, lemon juice, and peel until blended.
    Keep refrigerated. Serve with assorted fresh fruit.



    1 small pkg Cream Cheese
    1 small jar Marshmallow Cream (softened)

    Mix together and chill.

    (To make a larger batch, use 1 large cream cheese and 1 large jar marshmallow cream.)

    This dip is GREAT for all fruit!!


  15. JLH

    JLH New Member


    Mix in medium saucepan:
    1 cup brown sugar
    1-1/2 - 2 teaspoons mustard
    4 Tablespoons cornstarch

    Add slowly:
    4 Tablespoons vinegar (add slowly)

    Then add:
    4 Tablespoons lemon juice
    3 cups water
    1 cup raisins

    Stir over low heat until thick. Makes 4 cups. Serve over ham slices.



    1 bottle (12 oz. size) Heinz Chili Sauce
    1 jar (10 oz. Size) Grape Jelly

    Heat chili sauce and jelly, stirring constantly, until jelly is melted.
    Add hot dogs or sausages and simmer uncovered for 30 minutes.
    For parties, put in crock pot on low to stay warm.



    1 cup Miracle Whip
    1/3 cup chopped green onions (not green part)
    1 teaspoon vinegar
    1/4 teaspoon thyme
    1/4 teaspoon curry
    2 Tablespoons ketsup
    2 - 4 drops of hot sauce (more or less to taste)

    Mix together and chill. Serve with such raw vegetables as carrots, broccoli, cauliflower,
    green peppers, celery, etc.



    1 large pkg. (8 oz. size) cream cheese, softened
    1 large jar marshmallow cream

    Mix together with mixer and keep refrigerated until ready to use.

    Note: may make smaller amount by using 4 oz. Crème cheese and small jar marshmallow cream.



    1-1/2 lb. Ground beef 2-3 cans (16 oz. Size) Texas style beans, mashed*
    1 cup finely chopped onion 2 cups sharp cheddar cheese, shredded
    1 - 16 oz. Can tomato sauce Tobasco sauce - to taste
    1 Tablespoon chili powder
    1 teaspoon salt

    Brown ground beef and onions. Stir in tomato sauce, chili powder, and salt.
    Simmer 2-3 minutes. Stir in mashed beans, Add tobasco sauce to taste. Simmer 3-4 minutes
    Pour into 9 x 13 dish. Sprinkle with cheese. Serve warm with taco chips.

    *Note: if you can not find Texas style beans, substitute chili beans.


    1 pkg. Fresh cranberries (ground)
    1 large orange (unpeeled, seeded, and ground--grind only 1/2 of peel)
    1-1/4 cups sugar
    1 Large pkg. Raspberry Jello & 1 cup boiling water
    1 15-oz. Can crushed pineapple (not drained)
    1 cup chopped pecans or walnuts
    1/2 - 1 cup diced celery
    1 med. To large apple (diced and unpeeled)

    Combine, cover, and chill for 1 hour the ground cranberries, ground orange & peel, and
    sugar. Dissolve jello in 1 cup boiling water. Gently stir into cranberry mixture. Add
    pineapple, nuts, celery, and apple. Chill until firm. Can make the day before the holiday!


    1 pkg. (6 oz.) Raspberry Jello (or two 3-oz. Size pkgs.) & 2 cups boiling water
    1 can (16 oz.) whole cranberry sauce
    1 (8 oz.) can crushed pineapple (not drained)
    1/2 cup Burgundy wine
    1/3 cup chopped pecans or walnuts

    Dissolve jello in two cups boiling water. Stir in cranberry sauce, undrained pineapple, and wine.
    Chill until partially set. Stir in nuts. Recipe fills 9 x 13 pan or a 6-cup mold.


    1 can sliced water chestnuts (drained and chopped)
    1 large onion (chopped)
    2 cups sour cream
    1 pkg. Frozen chopped spinach (cooked, cooled, & drained)
    1 pkg. Knorr's Vegetable Soup (dry)
    1 cup Miracle Whip
    1 loaf Hawaiian Bread (this is a round loaf of bread)

    Scoop out inside of bread until only the shell is left. Mix all other ingredients and spoon into bread.
    Use scooped out bread for dipping as well as crackers. Keep bread wrapped for freshness.



    1 1-lb. Can (2 cups) salmon
    1 8-oz. Pkg. Cream cheese, softened
    1 Tablespoon lemon juice
    2 teaspoons grated onion
    1 teaspoon prepared horseradish
    1/4 teaspoon salt
    1/4 teaspoon Liquid Smoke
    1/2 cup chopped pecans
    3 Tablespoons snipped parsley (fresh)

    Drain and flake salmon, removing skin and bones. Combine salmon with next 6 ingredients;
    mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into
    8 x 2 inch log, roll in nut mixture. Chill well. Makes 2 logs. Serve with crackers.



    2 large pkgs. Cream cheese (softened)
    1 pkg. Chipped beef (diced) (1/2 of this pkg. is to roll finished ball in)
    2-3 green onions (washed, dried, chopped--including 1/2 of the green part)
    1 teaspoon Accent
    1 Tablespoon Soy Sauce
    1 Tablespoon Worchestshire Sauce

    Combine above ingredients, using only 1/2 pkg. Chipped beef. Place ball in bowl and remaining
    beef on top and sides of ball. Chill. Keep refrigerated until ready to use. Serve with crackers.



    1/2 pound crushed Oreo cookies
    1/4 cup melted margarine
    Mix together. Press into 9 x 13 freezer-safe pan. Chill. (or put in freezer for quick chill)

    Next Layer:
    Spread 1/2 gallon softened vanilla ice cream over chilled crust.

    Next Layer:
    Sprinkle with 1-1/2 cups salted Spanish peanuts (or a can of salted peanuts).

    Chocolate Sauce Topping:
    2 cups powdered sugar
    1/2 cup margarine
    1-1/2 cups Carnation milk
    2/3 cup semi-sweet chocolate chips
    Mix in saucepan. Bring to a boil and boil for 8 minutes, stirring constantly. Remove from heat
    and add 1 teaspoon Vanilla. Cool completely. Spread over dessert.

    Freeze. Keep frozen until ready to serve and return to freezer for storing.

    Note: I usually make the topping first so it will be cooling, then start making the crust, etc.



    (Note: nothing makes your house smell better for the holidays than these orange cookies!!)

    2/3 cup margarine
    3/4 cup sugar
    1 egg
    2 cups regular flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    2 Tablespoons grated orange rind
    1/2 cup orange juice

    Cream margarine and sugar. Add egg and stir. Combine dry ingredients and orange rind.
    Add dry ingredients and rind a little at a time, alternating with orange juice. Drop on
    ungreased cookie sheet. Bake in preheated 400 degree oven for 8-10 minutes. Cool.


    Cream 2-1/2 Tablespoons margarine and 1-1/2 cups powdered sugar. Stir in 1-1/2 Tablespoons
    orange juice and 2 Tablespoons grated orange rind. Ice cooled cookies.

    (Note: these cookies go so quickly that I usually have to double the recipe!!)


    Powdered Sugar
    3-3/4 cups sugar
    1-1/2 cups light Karo syrup
    1 cup water
    3/4 to 1 teaspoon Cinnamon flavored Oil (more oil makes it hotter)
    Red Food Coloring (to desired color)

    Place 18" x 24" sheet heavy-duty aluminum foil on a cookie sheet. Sprinkle with powdered
    sugar. Mix next three ingredients in large heavy-duty saucepan. Stir over medium heat until
    sugar dissolves. Boil without stirring until temperature reaches 310 degrees or until drops of
    syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavoring and food
    coloring. Cool. Break into pieces. Store in airtight containers. Makes 2-1/2 pounds.
    (Note: Using 1 teaspoon cinnamon oil is too hot for me--but make to individual taste.)



    2 cups sugar 6 oz. Bag chocolate chips (or 1 cup)
    1/2 cup margarine (1 stick) 1 teaspoon vanilla
    2/3 cup evaporated milk (small can) Nuts, if desired
    few grains salt
    12 regular size marshmallows

    Mix first 6 ingredients in saucepan over medium heat. Bring to a boil, stirring constantly.
    Boil 5 more minutes, stirring constantly. Remove from heat and add vanilla, then add chocolate chips
    Pour into buttered pan and let cool.
    NOTE: you can use semi-sweet chips, or milk chocolate chips. For peanut butter fudge,
    eliminate chocolate chips and substitute 3/4 to 1 cup peanut butter.

    Use same chocolate or peanut butter fudge recipe, add 2-3 cups Quick oats after stirring in
    chocolate chips or peanut butter, and drop by spoonfuls on waxed paper. Let cool until hard.
    Note: do not add nuts to cookies.


    4-1/2 cups milk
    3/4 cup uncooked long-grain white rice (not converted)
    1 large egg
    1/2 cup Domino granulated sugar
    2 teaspoons vanilla
    1/2 teaspoon salt

    Warm the milk in a medium-sized saucepan over medium-low heat. Stir in rice. Bring to a
    simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.
    In a medium-size bowl, whisk together the egg, sugar, vanilla, and salt. Gradually stir in some
    of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-
    low heat for 1 minute to cook the egg. Pour the mixture into 6 custard cups and sprinkle with
    cinnamon. Refrigerate until set. Top generously with Cool Whip or Ready Whip. Best when still
    a little warm. Keep refrigerated.



    Mix 3/4 cup sugar and 1/2 cup flour plus pinch of salt and put in top of a double boiler. Keep
    off heat for now.

    In another pan, scald 2 cups milk. Remove from heat.
    Add a little of the milk to the dry ingredients (keep this off of stove) and keep adding a little
    milk at a time, so mixture will not become lumpy.

    In another bowl, beat 2 egg yolks with a little of the milk mixture. Add in with other mixture.

    Put water in bottom of double boiler. Cook mixture over top of double boiler until it gets thick.
    Take off stove. Add 1 teaspoon vanilla. Add coconut--amount to your taste. Let cool before
    pouring into baked pie crust. Top with your favorite recipe for merguine. Sprinkle more coconut
    on top of merguine and brown in oven.

    NOTE: For chocolate pie, omit coconut, and add Hershey's cocoa until it is chocolate enough
    for you. For pineapple cream pie, omit coconut and add well-drained crushed pineapple. You
    can omit coconut, and add sliced bananas for banana cream pie, etc.



    Combine 1-1/2 cups sugar, 3 cups water, and 4 Tablespoons cornstarch in saucepan and bring
    to a boil. Let boil until thick and clear. Remove from heat and stir in 1 large (or 2 small) pkgs.
    Strawberry Jello.

    Set this pan in a larger pan of ice. Stir occasionally.

    When mixture has slightly jelled, carefully stir in 2 quarts strawberries (whole or sliced) which
    have been cleaned, washed, and thoroughly dried.

    Pour into baked and cooled pie shells. Makes 2 pies.

    Place in refrigerator until completely jelled.


    1 cup (2 sticks) butter, softened
    2 cups Domino dark brown sugar, firmly packed
    1 cup Dominio granulated sugar
    6 large eggs
    3 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1 cup milk
    2 teaspoons vanilla

    Preheat oven to 325 degrees F. Grease and flour a 10 inch angle food cake pan (tube pan).
    Cream butter and both sugars until very light and fluffy. Add eggs, one at a time, beating well
    after each addition. Combine dry ingredients, then add to batter, alternating with milk,
    beginning and ending with the flour mixture. Add vanilla. Fill prepared pan and bake for
    1 hour and 35-40 minutes or until toothpick inserted in center of cake comes out clean.
    Now prepare caramel rum sauce. (One-half of sauce receipe will be poured over warm cake
    while cake is still in pan.)

    1/2 cup Whipping Cream
    1/2 cup butter (1 stick)
    1/2 cup Domino dark brown sugar
    1/2 cup Domino granulated sugar
    2 Tablespoons light Karo corn syrup
    3 Tablespoons dark rum (or light rum if you do not have dark)

    Combine whipping cream, butter, both sugars, corn syrup, and rum in heavy saucepan.
    Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for
    1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to
    boil for 3-4 minutes without stirring.

    Pour 1/2 of the sauce over warm cake while cake is still in the pan.

    When sauce cools, it will thicken. Stir occasionally and when sauce has thickened,
    remove cake from pan and place on serving plate or platter. Drizzle remaining cooled sauce
    over cake.


    1 cup butter (2 sticks)
    2 cups sugar
    5 large eggs
    3 cups cake flour
    1 Tablespoon baking powder
    pinch salt
    1/2 teaspoon vanilla
    3/4 cup milk
    2 teaspoon orange zest (grated orange peel)

    Preheat oven to 350 degrees F. Grease and flour a 10 inch angle food cake pan (tube pan).
    Cream butter and sugar until very light and fluffy. Add eggs, one at a time, beating well
    after each addition. Stir in orange zest. Combine dry ingredients, then add to batter, alternating with milk,
    beginning and ending with the flour mixture. Add vanilla. Fill prepared pan and bake for
    1 hour or until toothpick inserted in center of cake comes out clean.
    Now prepare orange glaze. (Glaze will be poured over cake while it is still hot and
    while cake is still in pan.)

    1/4 cup butter (1/2 stick)
    2/3 cup sugar
    1/3 cup orange juice
    small amount of finely grated orange zest, if desired

    Combine all ingredients in a medium saucepan and bring to a boil.
    Cook until sugar is dissolved.

    Pour over hot cake in pan.

    Let cake stand until cool, then remove from pan.


  16. JLH

    JLH New Member


    Buy frozen Puff Pastry. Leave out of freezer for no longer than 30 min.
    Roll out to flatten a little more. Cut into six squares.

    Put foil on cookie sheet. Spray with Pam. Place on 3 squares per cookie sheet.

    Mash bananas with maple syrup (pancake syrup).
    Put a spoonful or two in one square of pastry.
    Pinch up corners of pastry and fold middle flaps over bananas.
    Top with a couple slices of banana.

    Sprinkle with cinnamon/sugar mixture.

    Brush top of pastry with milk - to make finished product shiney.

    Bake at 350 for time it states on the puff pastry box.



    Ingredients "A":

    2 cups white sugar
    1 stick margarine or butter, cut in slices
    3 Tablespoons cocoa
    1 small can Carnation canned milk
    dash of salt
    12 large-size marshmallows

    Ingredients "B":

    1 teaspoon Vanilla extract*
    1 cup peanut butter (smooth)
    3/4 to 1 cup shredded coconut
    2-3/4 to 3 cups quick oats

    *Note: if using vanilla flavoring,
    use 2 teaspoons

    Combine Ingredients "A" in a large saucepan.
    Bring it to a rolling boil, very slowly, stirring
    occasionally. Allow to boil for 2-3 minutes,
    stirring constantly.

    Have Ingredients "B" ready to add immediately
    after above ingredients have boiled. Add in
    order listed, stirring well after each ingredient
    is added.

    Stir well and drop on wax paper in whatever
    size cookie you desire. Let cool and become

    (NOTE: I never measure my peanut butter, I
    always get a big spoon and just get two big
    "gobs" out of the jar--what looks like it is about
    a cup!)


    Just eliminate the cocoa and the coconut. By eliminating the coconut, you will need the full 3 cups of oats.

    Use brown sugar instead of white sugar, eliminate
    the cocoa and coconut, and in Ingredients B,
    add 1/2 cup caramel chips and 3/4 cup pecan
    pieces (or toffee bits) and eliminate the peanut butter.


    1 cup chopped pecans
    1-1/2 cups real butter, softened (you can substitute margarine)
    1 large (8 oz.) pkg cream cheese, softened
    3 cups sugar
    6 large eggs
    3 cups sifted flour
    Dash of salt
    1-1/2 teaspoons vanilla

    Sprinkle the chopped pecans in bottom of a greased and floured
    10" tube pan; set aside. Cream butter and cream cheese; gradually
    add sugar, beating until light and fluffy. Add eggs, one at a time,
    beating well after each addition. Add flour and salt, stirring until
    combined. Stir in vanilla until well combined. Pour batter into
    prepared pan. Bake at 325 degrees for 1-1/2 hours or until a
    wooden toothpick inserted in center comes out clean. Set pan
    on cooling rack and let cake cool in pan for 10 minutes; remove
    from pan, and cool cake completely on the wire rack.

    NOTES: The recipe calls for real butter, but if I don't have any, I do
    substitute margarine. You can bake in a Bundt cake pan or an
    "angel food" cake tube pan.

  17. JLH

    JLH New Member


    2 cups sugar
    1 cup butter or margarine, softened (room temp.)
    3 eggs
    1 cup buttermilk
    1 teaspoon soda
    1 teaspoon baking powder
    2 teaspoons cinnamon
    2 teaspoons nutmeg
    2 teaspoons allspice OR ground cloves
    3 cups all-purpose flour
    1 to 1-1/2 small jars of blackberry jam

    Cream sugar and butter.

    In a separate bowl, beat eggs; stir soda into buttermilk, then add buttermilk to eggs.

    In another bowl, mix all dry ingredients (except soda) together. (sifting all together is optional)

    Add a little of the wet ingredients to the sugar/butter mixture and stir.

    Then add little of dry ingredients; stir.

    Alternate wet and dry ingredients, stirring after each addition.
    Stir, or fold in, blackberry jam.

    Pour into two round cake pans which have been greased and floured.
    Cut a round piece of wax paper or parchment paper and line bottom of pans with it.

    Bake in a 350 degree pre-heated oven for approx. 50-60 min. (depending upon whether you used 8" or 9" round cake pans. Do the toothpick test to see if it comes out clean to make sure it is done. Cake should also be pulling away
    a little bit from sides if it is done.

    When cake comes out of oven, place a lightweight dish towel (or paper towel) on the top
    and VERY GENTLY press down on "rounded" part of cake to get all air bubbles out.
    I normally press entire top of cake to get air bubbles out, and hopefully cake will be
    level. (Do this on all cakes that you bake!)

    After cake rests in pan for 5-10 minutes, remove from pan and cool on wire racks.

    * NOTE: Use can use all "seeded" or "seedless" blackberry jam, or use half seeded and half seedless blackberry jam. I normally buy Smuckers jam--because I think it has a better taste.



    2 squares of unsweetened chocolate
    1 cup butter or margarine
    1 to 1-1/2 boxes of powdered sugar
    1/4 teaspoon salt
    1 egg, beaten
    2 teaspoons vanilla

    In a double boiler, melt chocolate squares and butter (cut butter into pats so it will melt
    When melted, whisk in beaten egg and keep stirring while adding powdered sugar.
    Take off heat & pan off of double boiler quickly. Add salt and vanilla and stir.

    When consistency feels right when beating, ice the cake.

    I normally set in refrigerator to completely set up.

  18. carebelle

    carebelle New Member

    Aunt Annie's Candy Cookies

    2 cups sugar
    1/2 cup milk
    4 Tablespoons cocoa
    1 stick margarine

    Boil 3 min. the above ingredients. Have ready and mix: 2 cups oats, 1/2 cup peanut butter, 1 teaspoon vanilla. Mix all ingredients together and drop by teaspoonfuls on waxed paper. Work quickly as this mixture sets up quickly.
  19. carebelle

    carebelle New Member


    1/2 cup milk
    1 pound hamburger
    1/2 pound hot sausage
    1 cup bread crumbs
    2 eggs
    2 Tablespoons dried onions
    2 Tablespoons dried parsley
    1 Tablespoon Italian seasoning
    2 teaspoon salt
    2 teaspoon pepper

    Mix together and form meatballs. Fry in 1/4 cup oil till browned. Drain on paper towels. Put meatballs in crock pot. Add to a skillet; Ragu sauce and 10 oz. grape jelly. Mix until melted. Pour over meatballs and cook on low 8-10 hours and pour over rice, noodle or spaghetti.