1/4 Cup Crisco
1 cup butter
3 cups sugar
5 eggs
1 tsp vanilla
1/4 tsp. salt
1/2 tsp.baking powder
5 tbsp. cocoa
3 cups flour
Cream crisco, butter, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa
and flour. Add alternately with 1 cup sweet milk. Then add 1 cup black walnuts or
pecans. Bake @ 325º for 1 to 1- 1/2 hours. Check at 1 hour. Cover after 10 minutes
cooling, or put in a cake box. Ice if desired
Spring Blossoms
Sunday, December 9, 2007
Saturday, December 8, 2007
Cresent Chocolate Chip Cheese Cake
2 pkg cresent rolls
2 (8 oz) pkg cream cheese
1/2 to 3/4 cup sugar
1 egg yolk
1 tsp vanilla
1 bag milk chocolate chips (reserve 1/2 cup chips)
Line a 9x13 inch pan with 1 package of crescent rolls, press to seal.
Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add
the chocolate chips, less the reserved chips. Spread on the filling to
1/4 inch from the edges. Top with second package of cresent rolls.
Pinch the edges together. Bake at 350º for 25 to 30 minutes,
until golden brown. Remove, frost immediately while hot. Melt
reserved chips in microwave and drizzle on iced cheese cake.
Frosting
1 cup powdered sugar
1 tsp. Watkins vanilla flavoring
1 tbsp warm milk
Mix together . Frost baked cheese cake. Refrigerate when cool.
Makes 24-36 squares.
2 (8 oz) pkg cream cheese
1/2 to 3/4 cup sugar
1 egg yolk
1 tsp vanilla
1 bag milk chocolate chips (reserve 1/2 cup chips)
Line a 9x13 inch pan with 1 package of crescent rolls, press to seal.
Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add
the chocolate chips, less the reserved chips. Spread on the filling to
1/4 inch from the edges. Top with second package of cresent rolls.
Pinch the edges together. Bake at 350º for 25 to 30 minutes,
until golden brown. Remove, frost immediately while hot. Melt
reserved chips in microwave and drizzle on iced cheese cake.
Frosting
1 cup powdered sugar
1 tsp. Watkins vanilla flavoring
1 tbsp warm milk
Mix together . Frost baked cheese cake. Refrigerate when cool.
Makes 24-36 squares.
Company Chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth
1 small can mushroom caps
1/2 onion, chopped
1 can water chestnuts, sliced
1 cup minute rice, raw
8-12 chicken breast halves
1 small jar chopped pimentos
Parmesan Cheese
Debone chicken breasts and cut in half, sprinkle chicken breast with salt and pepper, dust with flour and saute' in small amount of oil until lightly browned.
Set aside. In Casserole dish combine soups, chicken broth, mushrooms, pimentos,
onions and water chestnuts. Heat. Sprinkle the rice in a 9x12 baking dish. Cover with 1/3 of soup mixture. Arrange the chicken breasts on the soup mixture; cover
with remaining soup mixture. Sprinkle generously with parmesan cheese, the cover.
Bake in preheated oven for at least 2 hours at 350º.
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth
1 small can mushroom caps
1/2 onion, chopped
1 can water chestnuts, sliced
1 cup minute rice, raw
8-12 chicken breast halves
1 small jar chopped pimentos
Parmesan Cheese
Debone chicken breasts and cut in half, sprinkle chicken breast with salt and pepper, dust with flour and saute' in small amount of oil until lightly browned.
Set aside. In Casserole dish combine soups, chicken broth, mushrooms, pimentos,
onions and water chestnuts. Heat. Sprinkle the rice in a 9x12 baking dish. Cover with 1/3 of soup mixture. Arrange the chicken breasts on the soup mixture; cover
with remaining soup mixture. Sprinkle generously with parmesan cheese, the cover.
Bake in preheated oven for at least 2 hours at 350º.
Basic Flaky Pie Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 Tablespoons ice water
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2-3 tablespoon ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, chill for at least 30 minute before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.
1/4 teaspoon salt
1/2 cup shortening, chilled
3 Tablespoons ice water
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2-3 tablespoon ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, chill for at least 30 minute before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Easy anb Best Chocolate Cake
2 cups sugar
2 cups flour
2 sticks butter
2 eggs , beaten
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
1 tsp vanilla
1/4 cup cocoa
1 cup water
Sift flour and sugar, in saucepan, melt butter. Add cocoa and water and bring to
boil. Add this to sugar and flour and stir well. Pour into 9x11x12 greased pan
and bake 350º for 20-25 minutes.
Five minutes before cake is done, mix 1 stick butter, 1/4 cup cocoa and 6 tablespoon
of milk. Bring to boil and remove from heat. Add 1 box powdered sugar. 1 tsp WATKINS vanilla flavoring and 1 cup nuts. Beat well and spread on hot cake.
2 cups flour
2 sticks butter
2 eggs , beaten
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
1 tsp vanilla
1/4 cup cocoa
1 cup water
Sift flour and sugar, in saucepan, melt butter. Add cocoa and water and bring to
boil. Add this to sugar and flour and stir well. Pour into 9x11x12 greased pan
and bake 350º for 20-25 minutes.
Five minutes before cake is done, mix 1 stick butter, 1/4 cup cocoa and 6 tablespoon
of milk. Bring to boil and remove from heat. Add 1 box powdered sugar. 1 tsp WATKINS vanilla flavoring and 1 cup nuts. Beat well and spread on hot cake.
Thursday, December 6, 2007
Recipes from Ms Whit: Sweet Potato Bread
Recipes from Ms Whit: Sweet Potato Bread
3 cups sugar
1 cup salad oil
4 eggs, beaten
2 cups mashed sweet potatoes
3 1/2 cup self-rising flour
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp allspice
2/3 cup water
Blend sugar and oil. Add eggs. Mix well. Stir in sweet potatoes
and water. Combine flour and spices. Pour into well greased loaf
pan. Bake at 350º for 1 hour.
3 cups sugar
1 cup salad oil
4 eggs, beaten
2 cups mashed sweet potatoes
3 1/2 cup self-rising flour
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp allspice
2/3 cup water
Blend sugar and oil. Add eggs. Mix well. Stir in sweet potatoes
and water. Combine flour and spices. Pour into well greased loaf
pan. Bake at 350º for 1 hour.
Wednesday, December 5, 2007
Christmas Log Cookies
Christmas Log Cookies
1 cup butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp vanilla
1 tsp almond extract
1/4 c sugar
1 1/2 tbsp cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs.
Bale at 300º for 15 minutes. Cool. Roll logs in a
sugar and cinnamon mixture. Makes 45 cookies
1 cup butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp vanilla
1 tsp almond extract
1/4 c sugar
1 1/2 tbsp cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs.
Bale at 300º for 15 minutes. Cool. Roll logs in a
sugar and cinnamon mixture. Makes 45 cookies
Recipes from Ms Whit: Microwave Peanut Brittle
Recipes from Ms Whit: Microwave Peanut Brittle
1 1/2 cup raw shelled peanuts (skins off)
1 cup sugar
1/2 cup white corn syrup
1/9 tsp salt
1 tsp butter
1 tsp. vanilla
1 tsp. baking soda
In a 1 1/2 quart casserole stir together peanuts, sugar, syrup and
salt. Cook for 8 minutes on High in microwave oven, stirring well
after 4 minutes. Stir in butter and vanilla. Microwave for 2 minutes
longer on High. Add baking soda and quickly stir until light and foamy.
Immediately pour onto lightly greased baking sheet. Spread out very
thin. When cool break into small pieces. Store in airtight container.
Makes 1 pound.
1 1/2 cup raw shelled peanuts (skins off)
1 cup sugar
1/2 cup white corn syrup
1/9 tsp salt
1 tsp butter
1 tsp. vanilla
1 tsp. baking soda
In a 1 1/2 quart casserole stir together peanuts, sugar, syrup and
salt. Cook for 8 minutes on High in microwave oven, stirring well
after 4 minutes. Stir in butter and vanilla. Microwave for 2 minutes
longer on High. Add baking soda and quickly stir until light and foamy.
Immediately pour onto lightly greased baking sheet. Spread out very
thin. When cool break into small pieces. Store in airtight container.
Makes 1 pound.
Monday, December 3, 2007
Recipes from Ms Whit: Strawberry Dessert
Recipes from Ms Whit: Strawberry Dessert
1 Angel Food Cake (crumbled up)
1 cup sugar
2 (8 oz. containers) cool whip
1 (8 oz. package ) cream cheese
1 quart fresh strawberries, sliced
1 package Strawberry Glaze
Directions:
Crumble angel food cake in the bottom of a 9 X 13 pan.
Next-mix sugar, creamcheese and l carton of cool whip.
Spoon this over the crumbled cake. Place strawberries
over the top of mixture. Next-spread glaze over top of
strawberries. top with the r emaining 8 oz. of cool whip.
Keep refrigerated until ready to serve.
1 Angel Food Cake (crumbled up)
1 cup sugar
2 (8 oz. containers) cool whip
1 (8 oz. package ) cream cheese
1 quart fresh strawberries, sliced
1 package Strawberry Glaze
Directions:
Crumble angel food cake in the bottom of a 9 X 13 pan.
Next-mix sugar, creamcheese and l carton of cool whip.
Spoon this over the crumbled cake. Place strawberries
over the top of mixture. Next-spread glaze over top of
strawberries. top with the r emaining 8 oz. of cool whip.
Keep refrigerated until ready to serve.
Recipes from Ms Whit: Cheese Cake Squares
Recipes from Ms Whit: Cheese Cake Squares
1 box yellow cake mix
4 eggs
1 box 10x sugar
1 stick melted butter
1 8 oz. softened cream cheese
Cream cake mix and butter with one egg.
Press mixture into 9 x 12 baking dish, firmly.
Combine cream cheese, 3 eggs, sugar. Pour
over crust and bake. 325º for 35 minutes.
Cut in squares.
1 box yellow cake mix
4 eggs
1 box 10x sugar
1 stick melted butter
1 8 oz. softened cream cheese
Cream cake mix and butter with one egg.
Press mixture into 9 x 12 baking dish, firmly.
Combine cream cheese, 3 eggs, sugar. Pour
over crust and bake. 325º for 35 minutes.
Cut in squares.
Sunday, December 2, 2007
Recipes from Ms Whit: QUICK MEATBALLS
Recipes from Ms Whit: QUICK MEATBALLS
1 bag prepared meatballs (50-60)
1 box Lipton onion or mushroom soup
16 oz, A-1 steak sauce
garlic, pepper, etc. to taste
Bring mixture to boil. Add A-1, spices and soup mix in slow cooker.
Add meatballs. Simmer for 1-2 hours. Follow directions on soup
box. May use barbecue sauce and simmer.
1 bag prepared meatballs (50-60)
1 box Lipton onion or mushroom soup
16 oz, A-1 steak sauce
garlic, pepper, etc. to taste
Bring mixture to boil. Add A-1, spices and soup mix in slow cooker.
Add meatballs. Simmer for 1-2 hours. Follow directions on soup
box. May use barbecue sauce and simmer.
Recipes from Ms Whit: CRAB MEAT PARTY APPETIZERS
Recipes from Ms Whit: CRAB MEAT PARTY APPETIZERS
1 (8oz.) pkg cream cheese, softened
1 (6 oz) can crab meat, well drained and flaked
1/4 cup green onion slices
1 garlic clove, minced
6 egg roll wrappers, cut into quarters
1 egg, beaten
Combine cream cheese, crab meat, onions and garlic; mix well.
Spoon 1 tablespoon cream cheese mixture onto center of each
egg roll quarter. Brush edges of each quarter with egg. Bring
the opposite corner of each quarter to center; twist top. Press
edges to seal. Fry in deep hot oil at 375º for 2 minutes or until
golden brown, turning over. Drain on paper towels. Serve with
sweet & sour sauce.
1 (8oz.) pkg cream cheese, softened
1 (6 oz) can crab meat, well drained and flaked
1/4 cup green onion slices
1 garlic clove, minced
6 egg roll wrappers, cut into quarters
1 egg, beaten
Combine cream cheese, crab meat, onions and garlic; mix well.
Spoon 1 tablespoon cream cheese mixture onto center of each
egg roll quarter. Brush edges of each quarter with egg. Bring
the opposite corner of each quarter to center; twist top. Press
edges to seal. Fry in deep hot oil at 375º for 2 minutes or until
golden brown, turning over. Drain on paper towels. Serve with
sweet & sour sauce.
Recipes from Ms Whit: Apple Crisp Dessert
Recipes from Ms Whit: Apple Crisp Dessert
4 cups peeled, sliced medium apples
2/3 cups brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup soft butter
In 8 inch round glass dish arrange apples. In mixing bowl blend remaining
ingredients until crumbly. Spread on apples. Microwave (high) 5 - 6 mins,
rotating 1/4 turn halfway through cooking.
Serves 6 - 8
Saturday, December 1, 2007
Recipes from Ms Whit: Apricot Oatmeal Cookies
Recipes from Ms Whit: Apricot Oatmeal Cookies
1 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 cups rolled oats, finely ground
2 cups white or wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup rolled oats
1 1/2 cup dried apricots, coarsely chopped
2 cups pecans, walnuts or almonds, chopped
Preheat oven to 375º F and place rack in center position.
Beat butter and shortening with sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Grind oats in food processor until fine, then
combine with flour, salt, baking powder and baking soda.
Gradually stir flour mixture into butter mixture. Fold
oats, apricots and nuts into batter and drop by heaping
tablespoons, onto lightly greased baking sheet. Bake 10-12
minutes, or until golden brown. Cool 2-3 minutes then
remove to rack to cool thoroughly befor serving.
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