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.
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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.
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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 425°F. 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.
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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.
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* Exported from MasterCook *
CHOCOLATE CHIP CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Favorites
Amount Measure Ingredient -- Preparation Method
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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
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* Exported from MasterCook *
Chocolate Peanut Butter Fudge
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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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.
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* 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.
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* Exported from MasterCook *
Lemon Bars
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Christmas Dessert
Amount Measure Ingredient -- Preparation Method
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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 350°F.
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.
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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
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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.
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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.
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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.
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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.
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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.
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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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