Ingredients
prepared pie shell
3 Tbl softened butter
1 ¼ cup sugar
4 eggs, separated
3 Tbl flour
1 ¼ cup milk
zest of two lemons
¼ cup lemon juice
dash of salt
Directions
Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.
Crust:
1 cup flour
1/3 cup confectioners sugar
½ cup butter
Mix all ingredients together and press into a pizza pan. Bake at 350 degrees for 10 minutes or until lightly browned around the edge. Let cool.
Spread:
Cream together 8 oz. cream cheese and two tsp. sugar, then spread over the cooled crust. Top with sliced fruits: strawberries, bananas, blueberries, Kiwi fruit, raspberries, etc.
Glaze:
1 cup pineapple juice
1/3 cup sugar
2 tsp. cornstarch
Mix the glaze ingredients together in a saucepan; beat until thickened. Spread glaze over the fruit and refrigerate for one hour.
Ingredients
2/3 cup granulated sugar
2 Tbl flour
1 tsp cinnamon
¼ tsp each: cloves, nutmeg, salt
6 cups coarsely diced, peeled tart apples
1 unbaked 10-inch pie shell
¾ cup flour
½ cup firmly-packed brown sugar
6 Tbl butter
1/3 cup chopped nuts
Directions
Combine 2/3 cup sugar, two Tbl flour, the spices and salt. Toss together with diced apples until well mixed. Spoon into pie shell. Bake in preheated 400-degree oven for 25 minutes. Meanwhile, blend ¾ cup flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take pie from oven and sprinkle with sugar-butter mixture. Return to oven and continue baking 30 to 35 minutes, or until browned and apples are tender.
Ingredients
3 Tbl butter, melted
1 cup flour
1 Tbl baking powder
¾ cup sugar
½ cup milk
1 large can sliced peaches, drained
1 cup boiling water
½ cup sugar
1 Tbl cornstarch
Directions
Mix together the first five ingredients in a bowl. Spread the peaches in a single layer in a greased 8 x 8 pan. Pour batter over peaches. In a separate bowl, mix together the cornstarch and ½ cup sugar. Sprinkle over the batter. Pour one cup boiling water evenly over the batter mixture in the pan. Bake at 350 degree for one hour.
Ingredients
2 cups flour
2 cups sugar
½ tsp salt
2 sticks butter
1 cup water
3 Tbl cocoa
2 eggs
1 tsp baking soda
½ cup sour milk*
1 tsp vanilla
Directions
In a large bowl, mix the first three ingredients together. In a saucepan, melt the butter. Add the water and cocoa and bring to a boil. Pour the hot mixture over the flour mixture in the bowl. In a separate bowl, beat the eggs. Add the baking soda, milk and vanilla. Mix with the first mixture. Pour batter into a 12 x 15 pan and bake at 350 degrees for 45 minutes. During the last five minutes of baking, prepare the frosting.
Frosting:
1 stick butter
1 tsp vanilla
1 lb box of powdered sugar
4 to 6 Tbl milk
Combine ingredients in a saucepan over medium heat. Stir well and add one cup of nuts. Ice cake while hot.
*To make sour milk, add 1 ½ tsp vinegar.
This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!
Ingredients
½ pound butter
2 cups sugar
4 eggs
2 cups sour cream
2 tsp vanilla
4 cups all-purpose flour
3 tsp baking powder
3 tsp baking soda
2 cups chocolate chips
1 cup sugar
2 tsp cinnamon
Directions
Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.
This pound cake is a favorite of nearly everyone in the family. It is dense, moist and rich. It freezes well and makes a wonderful gift. It’s also the only acceptable use of margarine.
Ingredients
3 sticks margarine
1 (8 oz) package of cream cheese
6 eggs
3 cups sugar
3 cups all-purpose flour
2 tsp salt
1 tsp vanilla
Directions
Cream butter and cream cheese together. Add sugar, eggs and vanilla, and mix well. Gradually add flour and salt, and mix well. Bake in a Bundt pan at 325 for 90 minutes. The cake can be garnished with sifted powdered sugar or a simple citrus glaze: confectioners sugar and fresh lemon or orange juice mixed together.
Ingredients
6 lbs chicken, cut up
1 cup dry sherry
½ cup celery, sliced
1 medium onion, sliced
1 ½ tsp salt
½ tsp curry powder
1 can cream of mushroom soup, condensed
1 cup sour cream
2 (6 oz) packages wild rice
¼ cup butter
1 lb mushrooms
Directions
Place chicken in a deep pot. Add two cups water, the sherry, celery, onion, salt, curry powder and bring to a boil. Reduce heat and simmer covered for one hour on until chicken is tender. Remove chicken. Strain broth and reserve. Cook rice according to package directions, but use reserved broth as liquid. Sauté mushrooms in hot butter until butter. Remove from heat. Remove chicken from bones and cut into bite-size pieces. Heat oven to 350 degrees. Blend soup and sour cream into rice. Fold in chicken and mushrooms. Bake covered for one hour. Remove from oven and let stand for 20 minutes before serving.
Ingredients
4 whole chicken breasts, boned
8 slices swiss cheese
1 can cream of chicken condensed soup
¼ cup dry white wine
1 cup herb seasoned stuffing mix, crushed
1 cup butter, melted
Directions
Arrange chicken in a lightly greased 9” x 13” baking dish. Top with the cheese. Combine soup and wine, stirring well; spoon over the chicken, then sprinkle with stuffing. Drizzle with butter. Bake at 350 degrees for 45 to 55 minutes
Ingredients
2 eggs
¼ cup flour
2 tsp vegetable oil
4 boneless, skinless breast halves
½ tsp salt
½ cup chicken broth
½ cup white wine
¼ cup lemon juice
¼ cup butter, cut up (no substitutes)
1 tsp fresh parsley, chopped
pepper, to taste
Directions
Heat oven to 300 degrees. Beat eggs with a fork in a shallow pan or plate. Spread flour in another plate. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken three minutes per side, until golden. Transfer chicken to a plate; place in oven to keep warm. Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil six minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper.
a little of each 