Monday, November 19, 2007
Banana Pie
I use this recipe also for coconut pie.
Ingredients:
5 T. flour
1/2 C. white sugar
1/2 tsp. salt
2 C. milk
2 eggs, separated
1/2 tsp. vanilla
Mix altogether in double boiler til thickens, stir constantly.
Remove from heat and add vanilla. Pour over bananas when cool. Can be used for banana pudding also. Beat egg whites til stiff and put on top of banana pie and put in 400 degree oven until brown.
Cool and cut. Very good. This one I've used for years and we all like it
Pineapple Delight Cake
Ingredients:
Drain the crushed pineapple. Heat the pineapple juice to boiling point. Add in the gelatin and stir until dissolved. Set this aside to cool.
Cream the sugar with the butter; add in the egg yolks. Then add the pineapple, the gelatin mix and the nuts. Beat the egg whites until they 're stiff and fold them into the creamed mixture. Crush the vanilla wafers. Put half the crumbs in a shallow pan about 11x7 inches. Pour on the fruit mixture. Spread the rest of the crumbs on top and pat down gently. Refrigerate for 24 hours.
- 1 C crushed pineapple 1/2 C pineapple juice 1 pkg. lemon gelatin
- 1 1/2 C granulated sugar
- 2 sticks butter
- 4 egg yolks, well beaten
- 1 C chopped pecan
- 4 egg whites
- 3/4 Ib. vanilla wafers
Drain the crushed pineapple. Heat the pineapple juice to boiling point. Add in the gelatin and stir until dissolved. Set this aside to cool.
Cream the sugar with the butter; add in the egg yolks. Then add the pineapple, the gelatin mix and the nuts. Beat the egg whites until they 're stiff and fold them into the creamed mixture. Crush the vanilla wafers. Put half the crumbs in a shallow pan about 11x7 inches. Pour on the fruit mixture. Spread the rest of the crumbs on top and pat down gently. Refrigerate for 24 hours.
Soft Christmas Cut-Out Sugar Cookies
Cream together:
Mix all together to form cookie dough. May add more flour, up to another 1/2 cup, but dough should not be too dry. A slightly sticky texture produces a softer cookie. Chill dough.
Roll out approximately 1/3 of dough at a time on floured surface, preferably a pastry cloth, and with a stockinette on rolling pin. Roll dough to thickness of 1/4 to 3/8 inch. Dip cookie cutter in flour before cutting out each cookie. Use only enough flour to allow handling of dough. May gently re-roll or press scraps together to use all the dough. Place on ungreased cookie sheet. Bake at 420° until set, but barely beginning to turn a light brown. Start with baking one test cookie and watch to see what length of time is needed for the oven being used.
Frost with decorator icing:
Beat ingredients thoroughly in electric mixer. Divide, into portions and add desired food colors for frosting and decorating.
- 1 1/2 C. granulated sugar
- 1 C. vegetable shortening Add:
- 2 eggs
- Sift together
- 4 1/2 C. flour v
- 1/2 tsp. salt
- 3 tsp. baking powder
- 1 tsp. baking soda
Mix all together to form cookie dough. May add more flour, up to another 1/2 cup, but dough should not be too dry. A slightly sticky texture produces a softer cookie. Chill dough.
Roll out approximately 1/3 of dough at a time on floured surface, preferably a pastry cloth, and with a stockinette on rolling pin. Roll dough to thickness of 1/4 to 3/8 inch. Dip cookie cutter in flour before cutting out each cookie. Use only enough flour to allow handling of dough. May gently re-roll or press scraps together to use all the dough. Place on ungreased cookie sheet. Bake at 420° until set, but barely beginning to turn a light brown. Start with baking one test cookie and watch to see what length of time is needed for the oven being used.
Frost with decorator icing:
- 1 Ib. powdered sugar (4 C.) sifted
- 1 egg white
- 2/3 C. Crisco
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2-4 Tbs. water (less is better for humid summer weather or when shaping elaborate flowers).
Beat ingredients thoroughly in electric mixer. Divide, into portions and add desired food colors for frosting and decorating.
Barbeque Chicken
Sauce for 12 halves of Chicken
Ingredients:
Simmer a few minutes
Ingredients:
- 1 pt. vinegar
- 2 pt. water
- 1 oz. garlic powder
- 1 oz. Worcestershire sauce
- 1 lb. butter
- 1/4 C. salt
- 1/8 C. white sugar
- 1 tsp. pepper
Simmer a few minutes
Baked Potato Skins
Grandma loved to order baked potato skins for Jackie anytime that Grandpa took us out to eat. She also worked up a recipe so that she could share it with at family dinners.
Serves 6 or 10:
Ingredients:
- 8 baked potatoes
- 1/2 C. butter melted
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/2 C. finely chopped green onions
- 1/2 C. finely chopped cooked bacon
- 1/2 C. cooked ham or shrimp (optional)
- 1/2 C. chopped green peppers
- 1 C. (4 oz) shredded cheddar cheese
- 1 C. sour cream
Bake potatoes at 400 degrees one hour or until tender. Cool slightly; cut in half length-wise and scoop out pulp, leaving 1/4 inch of pulp still attached to skin. ( The potato pulp you remove can be refrigerated for use later. ) Cut skins into strips or halves, brush skin sides with melted butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; cover with the green onions, bacon, ham or shrimp and chopped peppers. Top with the cheese. Bake at 450 degrees until cheese is melted and skins are crisp about 10 to 15 minutes.
Garnish each skin with a dollop of sour cream. Serve immediately
Saturday, December 9, 2006
Frankly Easy Bean Casserole
Peanut Blossom Cookies
Ingredients:
1. Heat oven to 375 degrees. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
2. Shape dough into 1 inch balls. roll in granulated sugar; place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.
- 48 unwrapped HERSHEY'S KISSES brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
1. Heat oven to 375 degrees. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
2. Shape dough into 1 inch balls. roll in granulated sugar; place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.
Subscribe to:
Posts (Atom)