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  • Oatmeal Raisin Buttermilk Cookies
  • Pineapple Cookies
  • Beef Pot Pie
  • Blueberry Swirl Pie
  • Chocolate Chip Cake
  • Chocolate Peanut Butter Fudge
  • Fluffy Fruit Salad
  • Lemon Bars
  • Macaroni & Cheese
  • Peanut Butter Chocolate Cake
  • Banana Butterscotch Pie
  • Fudge Pops
  • Peanut Butter Fudge
  • Apple Crumb Pie



    
    Oatmeal Raisin Buttermilk Cookies
    
    1 1/2 c. firmly packed brown sugar 
    3/4 c. margarine or butter, softened 
    1 c. buttermilk 
    1 t. vanilla 
    2 c. all purpose flour 
    1 t. baking soda 
    1 t. cinnamon 
    1/2 t. salt 
    3 c. quick-cooking rolled oats 
    1 c. raisins 
    
    Heat oven to 350 degrees F.  In large bowl, beat brown sugar and 
    margarine until light and fluffy.  Add buttermilk and vanilla, blend 
    well.  Stir in flour, baking soda, cinnamon and salt, mix well. 
    Add rolled oats and raisins. 
    
    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased 
    cookie sheets.  Bake at 350 for 10-15 minutes or until bottoms are 
    light golden brown. Cool 1 minute, remove from cookie sheets. 
    Makes about 3 dozen cookies. 
    
      
    

    - - - - - - - - - - - - - - - - - - Pineapple Cookies 1 cup brown sugar 1 cup granulated sugar 1 cup shortening (Crisco) 2 eggs 1 cup crushed pineapple, drained 1-1/2 tsp. vanilla 4 cups flour 1/2 tsp. salt 1-1/2 tsp. baking soda 1/2 tsp. baking powder Combine ingredients in order given. Drop with teaspoon on baking sheet. Bake at 350 degrees for 20 minutes. Sprinkle sugar on top, if desired, before baking.

    - - - - - - - - - - - - - - - - - - BEEF POT PIE 4 slices bacon 1 onion, chopped 1 pound cooked beef, in bite size pieces 1 1/2 cups gravy 4 carrots, cooked & sliced 3 potatoes, cooked, peeled & diced 1/2 tsp cinnamon salt ground black pepper 9 inch pastry shell Fry the bacon until soft but cooked and drain on paper towels. Reserve 3 Tbsp of the bacon fat in the skillet, discarding the rest. Add the onion and cook until soft. Add the beef, gravy, carrots, potatoes and cinnamon, stirring constantly until bubbly. Salt and pepper to taste. Put beef mixture into a shallow casserole dish or a deep dish pie plate. Preheat oven to 425F. Roll out the pastry and place on top; crimp the edges and cut a small vent on top. Bake about 20 minutes, or until bubbling and top is golden.

    - - - - - - - - - - - - - - - - - - Blueberry Swirl Pie 3/4 c. butter, melted 1 c. plus 2 tbsp. flour 3/4 c. rolled oats 3/4 c. finely chopped pecans 2 tbsp. sugar 1 (3 oz.) pkg. lemon Jello 1/2 c. boiling water 21 oz. can blueberry pie filling 1/2 c. sour cream 1 c. heavy cream, whipped 2 tbsp. sugar 2 tbsp. vanilla Combine first 5 ingredients and mix well. Press into 9 inch lightly greased pie plate. Bake at 400 degrees for 12 to 15 minutes. Dissolve gelatin in water; stir in pie filling and chill until thickened. Pour into prepared crust. Swirl cream cheese into filling, chill at least 2 hours. Top with whipped cream flavored with sugar and vanilla.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHOCOLATE CHIP CAKE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Favorites Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix 2 boxes instant chocolate pudding 1 cup oil 1 cup water 1 teaspoon vanilla 4 eggs 2 cups chocolate chips Chopped nuts -- if desired Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes. *** I need to bake this for about 80-100 minutes

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Peanut Butter Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups semisweet chocolate chips 1 cup peanut butter chips 14 ounces sweetened condensed milk 1/2 cup coarsely chopped peanuts -- optional In a small saucepan, combine chips and sweetened condensed milk. Cook over low heat until chips are melted. Remove from heat and stir in nuts. Pour into a waxed-paper lined 8 inch square pan. Chill until set.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fluffy Fruit Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Salads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans (20-oz each) crushed pineapple 2/3 cup sugar 2 tablespoons all-purpose flour 2 eggs -- lightly beaten 1/4 cup orange juice 3 tablespoons lemon juice 1 tablespoon vegetable oil 2 cans (17-oz each)mandarin oranges, drained 2 bananas, sliced 1 cup heavy cream, whipped Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Bars Recipe By : Serving Size : 6 Preparation Time :1:30 Categories : Christmas Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 cups all-purpose flour 1 cup butter -- softened 1/2 cup granulated white sugar TOPPING: 2 cups granulated white sugar 4 eggs 4 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 lemon -- juice and grated or 4 tablespoons lemon juice and and 1 lemon peel -- grated Preheat oven to 350F. Crust : Blend the flour, butter and sugar. Then press dough into baking (metal) 13 x 9" pan. The pan size is important. Bake for 15 - 20 minutes. Remove before the dough becomes light brown. Topping: While the crust is baking, grate all of the yellow lemon peel you can off the lemon. Mix this and the juice with all of the remaining ingredients. Beat until light and fluffy. When the crust is done, pour the topping over it and return it to the oven for 25 - 30 minutes more. Bake until a light touch leaves no imprint except for a slight dent. Cool and slice into desired size squares. Yields 12 pieces. - - - - - - - - - - - - - - - - - - NOTES : Don't scale this recipe.

    * Exported from MasterCook * Macaroni & Cheese Recipe By : Theresa Dunlap Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups uncooked macaroni (12 oz) -- cooked 1/2 cup margarine 1 medium onion (1/2 cup) -- chopped 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup flour 3 1/2 cups milk 16 ounces sharp cheese 2 tablespoons Dijon mustard 2 dashes Tabasco sauce Bread crumbs Margarine Cook and drain macaroni - pour into an ungreased 9x13" casserole. Set aside. Combine margarine, onion, salt and pepper in saucepan and cook over med heat unitl onions are tender. Blend in flour and heat until bubbly - stirring constantly. Stir in milk and heat until bubbling - boil one minute. Stir in cheese, mustard and tabasco and mix until melted. Pour over macaroni and stir until combined. Preheat oven to 375 degrees. Melt margarine and stir in bread crumbs - cook until lightly browned/butter is absorbed - sprinkle over top of mac/cheese mixture. Bake at 375 degrees for 45 minutes or until bubbly.

    - - - - - - - - - - - - - - - - - - Peanut Butter Chocolate Cake 2 cups flour 2 cups sugar 2/3 cup cocoa 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 eggs 1 cup milk 2/3 cup oil 1 tsp. vanilla 1 cup black coffee, cooled to room temp. Frosting: 3 oz. cream cheese, softened 1/4 cup peanut butter 2 cups Confectioner's sugar 2 Tbsp. milk 1/2 tsp. vanilla extract Mini Chocolate chips (optional) Combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee. Pour into greased 13x9" pan. Bake at 350 degrees F for 35-40 minutes. Frosting: With mixer, cream the cream cheese and peanut butter. Beat in sugar, milk and vanilla. Spread over cake and sprinkle with mini chocolate chips. Store cake in refrigerater.

    - - - - - - - - - - - - - - - - - - Banana Butterscotch Pie 3/4 cup packed brown sugar 5 Tbsp. flour 1/2 tsp. salt 2 cups milk 2 egg yolks, beaten 2 Tbsp. butter 1/2 tsp. vanilla 3 ripe bananas 1 9-inch pie shell, baked Combine sugar, flour and salt in top of double boiler. Add milk slowly and cook over rapidly boiling water until thickened, stirring constantly. Cook for 10 more minutes, stirring occasionally. Stir a small of the hot mixture into the egg yolks, return to remaining hot mixture. Cook for 1 minute longer. Remove from heat, add butter and vanilla, let cool. Peel and slice bananas into the pie shell, cover immediately with filling. Garnish with ripe banana slices just before serving.

    - - - - - - - - - - - - - - - - - - Fudge Pops 1 package (3.4 ounces) cook-and-serve chocolate pudding mix 3 cups milk 1/4 cup sugar 1/2 cup whipping cream, whipped wooden sticks or plastic spoons In a saucepan over medium heat, combine pudding, milk, and sugar; bring to a boil. Cook and stir for 2 minutes. Cool for 30 minutes, stirring several times. Fold in cream. Pour into molds or small paper cups. Freeze until partially frozen; insert wooden sticks or plastic spoons into center of pops. Freeze until form, about 3 - 4 hours. Yield: 13 servings.

    - - - - - - - - - - - - - - - - - - Peanut Butter Fudge 2 cups sugar 1 cup milk 1/2 cup roasted peanuts 2 Tablespoons peanut butter Stir sugar, milk, and peanut butter in saucepan over burner and boil to 238 degrees. Remove from heat and add coarsely chopped peanuts and beat until it thickens. Then pour into buttered pan.

    - - - - - - - - - - - - - - - - - - Apple Crumb Pie 6 tart apples 3/4 cup flour 1 cup sugar 1 teaspoon cinnamon 1/3 cup butter pastry for a 9 inch pie shell Pare the apples and cut into thin slices. Mix half the sugar with the cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the remaining sugar and the butter and work into small crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in hot oven (425 ) for 10 minutes then reduce to moderate (350) and bake for 35 minutes more.

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