Boiled Raisin Cake
Kelley Partridge
Recipe from Jennie Barton... Born March 5th 1888…died August 31st 1981
2 C. seedless raisins
3 C. water
2 C. sugar
2 t. cinnamon
11/2 t. nutmeg
1 t. cloves
1 t. allspice
1 C. shortening
Simmer about 20 minutes. Cool to lukewarm and add about
3 C. sifted flour
1/2 t. salt
1 level t. baking powder
1 rounded t. baking powder
Dough should be moderately stiff. Bake 325 deg. for 45 minutes to 1 hour.
Grammie Virginia's Chocolate Chip Cake
Amy McLaughlin
1 package yellow cake mix
1 cup milk chocolate chips
Follow directions for mixing and add 1 cup chocolate chips. Bake in a 9 x 13 pan. Remove from oven when done and spread with brown sugar icing (recipe below) while still warm.
Brown Sugar Icing
1 cup brown sugar, firmly packed
1/2 cup butter, room temperature
Mix throroughly and add 1/2 tsp. vanilla
Drop by spoonfuls onto HOT cake, spread carefully with a spatula until covered. Sprinkle with 6 oz. shredded sweetened coconut. Brown under broiler very lightly (watch carefully -- it browns quickly!).
Best served warm with vanilla ice cream.
Fairy Cupcakes
Lorna Miller
Start with a batch of white cake mix cup cakes.
Cut their tops off.
Cut each top in half.
Put a dollop of sweetened whipped cream on top of each cup cake, and then replace the two halves at upturned angles so that they look like little wings.
Dust with powdered sugar.
Pecan Rolls
Sherri Maddox & Evelyn Nelson
This recipe is from my Grandma Christi Cornelius. My Grandma typically made these for us at Christmas time and we looked so forward to getting a few. What made them so special to me is at one time my Grandparents had an orchard and the pecans that were used were from their trees and my Grandpa would help shell them for her.
Centers:
2 1/4 Cups sugar
1/2 cup whipping cream
1/4 cup whole milk
1/8 Tsp. salt
1/3 cup Karo syrup
1/2 cup marshmallow
Put liquids in a heavy pan. Add the rest of the ingredients except the marshmallow cream. Boil to a soft ball stage or 227 degrees, stir constantly, but don't scrape the sides. Cool and then whip, add marshmallow cream. When it sets up mold in long thin rounds and put in buttered wax paper. Chill for at least 24 hours.
Alternate centers:
4 cups white sugar
1 1/2 cups half and half
1/2 scant (not quite) cup Karo syrup.
Cook to a creamy white color 227 degrees, cool then whip good until set up. Roll into rounds. Put in buttered wax paper and put in fridge at least overnight but no longer then 1 week.
Caramels:
2 cups white Karo syrup
2 cups sugar
3 cups whipping cream
1/2 can Eagle Brand sweetened condensed milk
1/2 tsp. salt
2 tbl. Vanilla.
Approximately 5 cups to 6 cups Pecan Halves
Boil on med. high heat stirring constantly until it changes color, and then add whipping cream which has been scalded with condensed milk. Cook to a medium ball stage which is rich in color and thick. This can be rolled in your finger and doesn't break apart, just before taking from stove add salt and vanilla. Pour over pecans which have been spread out in a large flat pan. Take centers and roll in Carmel pecan mixture. Mold, cool, and put in buttered waxed paper. Put in the fridge to cool. Enjoy. This can be frozen if you put tin foil around the waxed paper.
GRAN’S LEMON PIE
Roetta Jones
Grate rind of and juice 3 lemons add dash of salt and set aside
Separate 4 eggs set yolks and whites aside
Mix : 2 cups sugar
1 cup flour
Butter (or marg) the size of a walnut
Add to: 4 cups of boiling water (I save some of the water and make a not too thick paste with the sugar flour mix add that into the boiling water, that way it doesn’t lump)
Bring to a boil add egg yolks (if you want it more yellow you can add food coloring)
Pour into baked pie shells, cover with meringue put back in oven until meringue is lightly brown. Cool, chill and serve.
MERINGUE
4 egg whites
¼ tsp cream of tartar
½ cup sugar
½ tsp vanilla
1 tsp cornstarch
Beat egg whites and cream of tartar until foamy. Mix sugar and cornstarch gradually add to whites while beating, until stiff peaks form, add vanilla. Do not under beat
STANDARD PASTRY
8 or 9 INCH ONE CRUST PIE
1 cup flour
½ tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 3 Tbsp cold water
10 INCH ONE CRUST PIE
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water
8 or 9 INCH TWO CRUST PIE
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening
4-5 Tbsp cold water
10 INCH TWO CRUST PIE
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tbsp cold water
Measure flour and salt into bowl, cut in Shortening til looks like meal. Sprinkle in water, 1 Tbsp at a time until all flour is moistened and dough almost cleans side of bowl.
For one crust, gather into ball roll on flour covered board until 2 inches larger than inverted pie pan roll around rolling pin unroll into pan trim edges and flute, fill and bake as directed in recipe.
For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes
For two crust pie, turn filling into pastry lined pan trim overhanging pastry ½ inch from rim of pan roll second dough place over pie trim overhanging pastry 1 inch from rim of pan . fold and roll top edge under lower edge pressing on rim to seal, flute cut slits so steam can escape. cover edge with foil to prevent excessive browning remove foil last 15 min of baking.
Grandma taught me to trim the edges and seal it just using my hands on the edge of the rim then using fingers to flute it. It depends on how thick you want that edge of crust.
When pies are done you should feel them lift with a gentle up and down shake.
March 24, 2009
March Enrichment Sides and Bread
Dirty Rice
Roshella Burkholder
2 lbs ground beef
2 lbs ground pork
1 cup water
1 TBL green onion, chopped fine
1 tsp dried parsley
6 cups cook rice
1 tsp brown gravy sauce (I use beef bouillon sometimes - works ok)
1 egg
1 TBL vinegar
salt & pepper to taste
Put rice cooking. Put meat and water in large pot and let cook for about 30 minutes. Add onions, brown gravy sauce, parsley flakes, salt and pepper and cook 10 minutes more. Combine cooked meat and cooked rice together in large pot. Mix well and season again if needed. In small bowl beat egg and vinegar together, then add to rice mixture and stir WELL. (This needs to be done while rice and meat are still hot.)
Consommé Rice
Tiffany Feil
3/4 stick margarine for browning rice/1/4 stick for onion/green pepper
1/4 stick for mushrooms
2 cups rice
2 cans beef consommé (broth - in Campbell's soup can)
1 diced green pepper
1 diced onion
1 container sliced mushrooms
Brown dry rice in 3/4 stick margarine until lightly browned. Sauté onion and green pepper with 1/4 stick in separate pan. Add 2 cans consommé and 1 can water and sautéed onions and green pepper to browned rice. Season to taste with salt, pepper, and garlic powder. Cook until liquid is absorbed into rice. Sautee mushrooms separately. Add them last to cooked rice.
Yum!
Dinner Rolls
Jessica Wheeler
1 pkg dry yeast 1 Tbs. sugar
1/2 C. water 2 tsps. salt
1/2 C. milk, scalded 1 beaten egg
1/4 C. shortening (Crisco)* 3 C. sifted white flour
*I use butter instead.
Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Please in greased bowl, turning once to grease surface, and cover. Let rise until doubled.
Shape dough as desired on well-floured surface. Place rolls on greased cookie sheet or in muffin tins. Let rise in warm place till light, about 1 1/2 hours. Bake in hot oven (400°) 15 to 20 min. Brush hot rolls with soft butter.
Butter Crescents
Joan Canady
30 min. prep, 1 hr 40 min rising and resting, 15 min baking.
Makes 1 dozen crescents
1/2 cup milk 1/2 cup butter, softened
1/2 cup granulated sugar 1/2 tsp salt
1 package yeast 1/2 cup warm water (105-115 F)
1 large egg, lightly beaten 3 1/2 - 4 cup all purpose flour
Glaze 1 large egg, lightly beaten.
In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk: stir well. Cool to lukewarm (95-100 F)
In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 mins.
Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pull away from sides of bowl. (Note: a bread mixer will cause these not to rise)
On a floured surface, knead dough very gently until smooth and elastic, 2-3 mins. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth: let rise in a warm place until doubled, 1 hour. (Knead dough very gently to keep rolls tender.)
Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 mins.
Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at sinds opposite point, roll up each wedge. Place, point sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
Cover loosely with a damp cloth: Let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Note: I often double the recipe and use part of the dough for cinnamon rolls. Roll up for the cut and place in a baking pan, cover tightly, and place in the fridge over night. In the morning take out and let them come to room temperature and then bake.
Roshella Burkholder
2 lbs ground beef
2 lbs ground pork
1 cup water
1 TBL green onion, chopped fine
1 tsp dried parsley
6 cups cook rice
1 tsp brown gravy sauce (I use beef bouillon sometimes - works ok)
1 egg
1 TBL vinegar
salt & pepper to taste
Put rice cooking. Put meat and water in large pot and let cook for about 30 minutes. Add onions, brown gravy sauce, parsley flakes, salt and pepper and cook 10 minutes more. Combine cooked meat and cooked rice together in large pot. Mix well and season again if needed. In small bowl beat egg and vinegar together, then add to rice mixture and stir WELL. (This needs to be done while rice and meat are still hot.)
Consommé Rice
Tiffany Feil
3/4 stick margarine for browning rice/1/4 stick for onion/green pepper
1/4 stick for mushrooms
2 cups rice
2 cans beef consommé (broth - in Campbell's soup can)
1 diced green pepper
1 diced onion
1 container sliced mushrooms
Brown dry rice in 3/4 stick margarine until lightly browned. Sauté onion and green pepper with 1/4 stick in separate pan. Add 2 cans consommé and 1 can water and sautéed onions and green pepper to browned rice. Season to taste with salt, pepper, and garlic powder. Cook until liquid is absorbed into rice. Sautee mushrooms separately. Add them last to cooked rice.
Yum!
Dinner Rolls
Jessica Wheeler
1 pkg dry yeast 1 Tbs. sugar
1/2 C. water 2 tsps. salt
1/2 C. milk, scalded 1 beaten egg
1/4 C. shortening (Crisco)* 3 C. sifted white flour
*I use butter instead.
Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Please in greased bowl, turning once to grease surface, and cover. Let rise until doubled.
Shape dough as desired on well-floured surface. Place rolls on greased cookie sheet or in muffin tins. Let rise in warm place till light, about 1 1/2 hours. Bake in hot oven (400°) 15 to 20 min. Brush hot rolls with soft butter.
Butter Crescents
Joan Canady
30 min. prep, 1 hr 40 min rising and resting, 15 min baking.
Makes 1 dozen crescents
1/2 cup milk 1/2 cup butter, softened
1/2 cup granulated sugar 1/2 tsp salt
1 package yeast 1/2 cup warm water (105-115 F)
1 large egg, lightly beaten 3 1/2 - 4 cup all purpose flour
Glaze 1 large egg, lightly beaten.
In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk: stir well. Cool to lukewarm (95-100 F)
In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 mins.
Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pull away from sides of bowl. (Note: a bread mixer will cause these not to rise)
On a floured surface, knead dough very gently until smooth and elastic, 2-3 mins. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth: let rise in a warm place until doubled, 1 hour. (Knead dough very gently to keep rolls tender.)
Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 mins.
Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at sinds opposite point, roll up each wedge. Place, point sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
Cover loosely with a damp cloth: Let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Note: I often double the recipe and use part of the dough for cinnamon rolls. Roll up for the cut and place in a baking pan, cover tightly, and place in the fridge over night. In the morning take out and let them come to room temperature and then bake.
March Enrichment Main Dishes
Spoon-Bread Tamale Bake
Karen Gillett
1 lb ground beef
1 c. onions
1/4 tsp garlic powder
1/2 cup chopped green pepper
1 can diced tomatoes
1 can whole kernal corn
1 tsp salt
1 1/2 T. chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 can ripe pitted olives
1 1/2 cup milk
1 tsp salt
2 T margarine
1/2 cup corn meal
1 cup grated cheese
2 eggs (lightly beaten)
Brown ground beef; add onions, garlic, green peppers: cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tsp salt, chili powder, and pepper; simmer 5 minutes. Stir in 1/2 bup corn meal mixed with water, cover and simmer 10 minutes. Add olives; turn into 3 quart casserole.
Meanwhile, heat milk with 1 tsp salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs; pour over meat mixture. Bake at 375 for about 30 minutes.
Manicotti
Amy McLaughlin
1 (8 oz.) package manicotti noodles
1 jar favorite spaghetti sauce
Cook manicotti noodles according to directions on the package.
Mix the following ingredients:
1 TB vegetable oil
1 15 oz. part-skim ricotta cheese
1 16 oz. cottage cheese
1 cup grated mozzarella
1/3 cup grated parmesan
1 tsp. salt
1/4 tsp. pepper
1 TB chopped fresh parsley
2 eggs
Fill noodles with cheese mixture and arrange in baking dish. Pour sauce over top. Bake, covered, at 350 for 45 minutes. Uncover and bake 15 minutes more.
Meatloaf Patties
Stephanie Sprueill
This recipe can be used to make a regular meatloaf or divided up into smaller patties.
1-2 lbs. hamburger meat (depends on how many you are feeding)
1 egg (beaten)
½ cup chopped onion
½ cup chopped bell pepper
2 cans tomato Soup
Salt and Pepper to taste
Crunched Saltine crackers
Combine egg, onion, bell pepper, 1 can of tomato soup and salt and pepper in a bowl. Add hamburger meat to mixture (best way to do this is with your hands). Add enough crunched saltine crackers to meat mixture until it feels like it will stick together nicely. Don’t add too much or it will make the meatloaf patties crumble after baking. Cook for 40 min. at 375 degrees on a cookie sheet lined with aluminum foil. (This helps make clean-up easier.) When there is 5-10 minutes left of cooking time, spoon remainder of tomato soup on top of each patty to give them more moisture and really bring out the taste.
Karen Gillett
1 lb ground beef
1 c. onions
1/4 tsp garlic powder
1/2 cup chopped green pepper
1 can diced tomatoes
1 can whole kernal corn
1 tsp salt
1 1/2 T. chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 can ripe pitted olives
1 1/2 cup milk
1 tsp salt
2 T margarine
1/2 cup corn meal
1 cup grated cheese
2 eggs (lightly beaten)
Brown ground beef; add onions, garlic, green peppers: cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tsp salt, chili powder, and pepper; simmer 5 minutes. Stir in 1/2 bup corn meal mixed with water, cover and simmer 10 minutes. Add olives; turn into 3 quart casserole.
Meanwhile, heat milk with 1 tsp salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs; pour over meat mixture. Bake at 375 for about 30 minutes.
Manicotti
Amy McLaughlin
1 (8 oz.) package manicotti noodles
1 jar favorite spaghetti sauce
Cook manicotti noodles according to directions on the package.
Mix the following ingredients:
1 TB vegetable oil
1 15 oz. part-skim ricotta cheese
1 16 oz. cottage cheese
1 cup grated mozzarella
1/3 cup grated parmesan
1 tsp. salt
1/4 tsp. pepper
1 TB chopped fresh parsley
2 eggs
Fill noodles with cheese mixture and arrange in baking dish. Pour sauce over top. Bake, covered, at 350 for 45 minutes. Uncover and bake 15 minutes more.
Meatloaf Patties
Stephanie Sprueill
This recipe can be used to make a regular meatloaf or divided up into smaller patties.
1-2 lbs. hamburger meat (depends on how many you are feeding)
1 egg (beaten)
½ cup chopped onion
½ cup chopped bell pepper
2 cans tomato Soup
Salt and Pepper to taste
Crunched Saltine crackers
Combine egg, onion, bell pepper, 1 can of tomato soup and salt and pepper in a bowl. Add hamburger meat to mixture (best way to do this is with your hands). Add enough crunched saltine crackers to meat mixture until it feels like it will stick together nicely. Don’t add too much or it will make the meatloaf patties crumble after baking. Cook for 40 min. at 375 degrees on a cookie sheet lined with aluminum foil. (This helps make clean-up easier.) When there is 5-10 minutes left of cooking time, spoon remainder of tomato soup on top of each patty to give them more moisture and really bring out the taste.
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