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RAJ Recipe Book PDF
RAJ Recipe Book PDF
A Collection of
Ruth Ann Jespersen's
Recipes
Sweetness
Sweetness
APPETIZERS,
DIPS
& SALADS
Fruit Salad Dip from Celia Vernier
Chopped Nuts
Brown Sugar
1 stick Butter
Cream Cheese
Drain liquid from can of Shrimp and set aside. Melt Butter on
stovetop and add Green Onions. Add Cream Cheese. Stir until
melted over medium heat. Add shrimp juice as necessary it is
really salty. Serve warm with Ritz crackers.
Cheese Ball from Carol Whittle
Cinnamon Butter
lb Margarine
3 Tbsp. Cinnamon
pound Powdered Sugar
1 cup Sugar
2 Tbsp. Flour
2 beaten Eggs
2 teaspoons Salt
1 Tbsp. Cooking Oil
1 3/4 cups Pineapple Juice
3 quarts Water
1 Tbsp. Lemon Juice
1 cup Coconut (optional)
1 package (16 ounce) Acini de Pepe Pasta
3 cans (11 oz each) Mandarin oranges, drained
2 cans (20 oz each) Pineapple chunks, drained
1 can (20 oz) crushed Pineapple, drained
1 carton (9 ounce) nondairy Whipped Topping
1 cup Miniature Marshmallows (optional)
Beat Egg with Flour, Lemon Juice and Pineapple Juice. Cook till
smooth and thick; cool. Fold in Cool Whip and toss in remaining
ingredients including cup chopped Dry Roasted Peanuts.
Garnish with 2 Tbsp. Chopped Peanuts.
Sweetness
Pear Salad
1 cup Sugar
1 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Poppy Seeds
cup Red Onion, finely chopped
7/8 cup Vegetable Oil (or slightly less)
cup specialty Vinegar (Red Wine/Balsamic Vinaigrette)
Caramelized Almonds
1 tsp. margarine
1 cup slivered almonds
cup sugar
Finely chop raw Broccoli. Slice Green Onion. Cook and crumble
Bacon. Mix these ingredients together.
cup Mayonnaise
Sweetness
Cheese Straws
4 oz Butter ( lb)
cup Pecans chopped
tsp. Salt
Red Pepper
1 lb Sharp Cheese(Cracker Barrel Extra Sharp is great)
( tsp. Cayenne Pepper or tsp. liquid Hot Pepper Sauce)
Start with cup Flour and then mix all ingredients adding a Tbsp.
of Water. Add more Flour as needed. Grate Cheese and let come to
room temperature.Blend in softened Butter.Gradually add other
dry ingredients until well blended.Mix with hands. Place in cookie
press using star plate or pinch off a dab and roll into a log shapeabout 2" long. Bake on ungreased cookie sheets approximately
20-25 minutes in 350 oven.
Big Bowl Salad
Mix
the above ingredients in large bowl and chill for 1 hour.
Garlic Toast
Slice enough pieces of cheese with a cheese slicer or knife to cover
the slice of bread. Toast slice of bread until lightly browned. Butter
toasted bread. Place sliced cheese on buttered toast.
Serve and enjoy!
Sweetness
Garlic Toast
Cut French bread into or inch slices. Butter one side of each
slice, covering the entire face of the bread. Place buttered slices on
a cookie sheet or jelly roll pan.
Lightly sprinkle garlic salt over each buttered slice.
Optional: Butter both sides of the bread, but season only one side
with garlic salt.
Place cookie sheet in oven. Broil until butter is melted and edges
are toasted a light brown, about 3 to 5 minutes. Remove from oven.
Serve warm.
Chicken Mandarin Salad
Combine first five ingredients & chill several hours. Add Fruit and
Almonds. Chill. Toss with Dressing & Garnish (if desired).
Guacamole from Liza Olsen
Avocados
Garlic
Cayane Pepper
Green Onions
Salt and Pepper to taste
Lime Juice
Slice avocadoes and place in a small bowl. Also add seeds. Chop
Green Onions and add to small bowl. Sprinkle in Garlic and
Seasonings. Mix together. Add Lime Juice to taste.
Sweetness
cup Sugar
tsp. Minced Onion
tsp. Worcestershire Sauce
2 Tbsp. Sesame Seeds
1 bag of fresh Spinach
Sweetness
1 stick Margarine
3 cloves crushed Garlic
Finely Chopped Walnuts
Mix together the above ingredients with your hands. Chill and
form into a ball. Roll in nuts. May freeze without nuts.
Pretzel Salad
Tsp. Salt
tsp. White Pepper
tsp. Nutmeg
2 C. Buttermilk
1 Clove Garlic
3 Tbsp. Cornstarch
1 lb. Swiss cheese (shredded)
1 Loaf French bread-cut so some crust is on each slice
Sweetness
Spinach Salad
Candied Nuts:
1 tsp. Salt
About C Sugar
C pecans or almonds, coarsely chopped and candied
Heat small fry pan and put nuts in with just enough sugar to coat
nuts. Add 1 tsp. salt. Stir until heat liquefies the sugar and coats
the nuts. Be careful with heat to eliminate burning. Pour nuts onto
nonstick sprayed cookie sheet. When cool, break into small pieces.
Add to salad right before the dressing.
Dressing:
C Oil any flavor or type (extra virgin olive oil option)
1/3 C vinegar
Note: Use apple cider vinegar with vegetable oil or balsamic
vinegar with the extra virgin olive oil.
C. Sugar (white, brown or mixed)
2 Tbsp. onion, chopped
1 tsp. Salt
1 tsp. Dry mustard or
3 Tbsp. Poppy seeds
2 tsp. Dijon mustard (with olive oil and balsamic vinegar)
Combine ingredients. Make dressing one to two hours before
needed and chill. Pour over salad right before serving.
Note: The vegetable oil/apple cider combination is not quite as
heavy and is lighter in color than the extra virgin olive oil and
balsamic vinegar. I cook the bacon, candy the nuts and make
the dressing the day before. Actually, everything can be made
separately prior to the meal and just compiled right before serving.
Cheese Fondue from Esther Everett
4 Tbsp. Butter
tsp. Salt and Paprika
2 C. Milk
3 Tbsp. Flour
Tbsp. Worstershire Sauce
2 C. Grated cheese
Melt butter, flour, salt and paprika. Gradually add milk stirring
constantly. Add sauce, then the cheese till it melts, stir. Turn to low
heat. Spear a crust of bread with fondue fork and twirl in cheese
mixture, drain, cool slightly before serving. Serves 4-8.
Sweetness 10
Salsa
Juice of 1 lime
1 small tomato
2 Tbsp. sesame oil
C chopped red onion
Red pepper flakes
Salt
2 Tbsp. chopped fresh cilantro
1 small avocado, peeled, pitted and chopped
Sweetness 11
BAKED GOODS,
PIES, CAKES,
BREADS &ROLLS
Carrot Cake
2 cups raw grated Carrots 2 cups Flour
2 cups Sugar
1 cup Vegetable Oil
1 cup Nuts
cup Coconut-long Angel Flake
3 beaten Eggs
2 Tbsp. Orange Rind
2 teaspoons Baking Soda
2 teaspoons Vanilla
tsp. Salt
1 tsp. Cinnamon
1 small can Crushed Pineapple with juice
Sweetness 12
Place Margarine and Sugar in bowl. Pour warm Milk over it and let
stand. Mix Yeast with cup warm Water and Sugar. Let stand for
five minutes. Add beaten Eggs and Yeast to other mixture. Add Salt
and Flour. Beat with mixer until dough is too stiff. Then beat with
spoon until Flour is absorbed. Dough should be very soft but not too
sticky to handle. Cover and let rise for one hour in a warm place.
Three Fillings Layer:
ONE: 1 instant Jello Pudding, either Vanilla or Lemon. Put instant
pudding in jar and shake. Spread down center of pastry dough.
TWO: Almond Filling: 1 cube Margarine, 1 cup Rolled Oats, cup
Sugar and 2 teaspoons Almond Extract. Mix all together, put dabs
on pudding layer.
THREE: Crumb mixture: cube Margarine, cup Flour, cup
Sugar and cup Nuts. Sprinkle on almond filling.
(continued next page)
Sweetness 13
Beat one egg white and place in small bowl. Mix finely chopped
nuts and sugar in small bowl. Drain and quarter maraschino
cherries. Tear off sheets of aluminum foil. Lay on top of each
other. Roll out 1/6 dough on greased foil, cut edges of dough with
scissors. Add 3 fillings down center and braid across top. Brush
top of pastry with egg white and sprinkle with sugar nut mixture.
Roll edges of foil to form its own baking pan. Lift onto pan or oven
rack. Let rise about 30 minutes. Decorate with cherries. Bake 350
degrees for 25-30 minutes.
Note: When cooled, the pastry can be frosted with powdered sugar
and water mixture dripped on top. Pastry can be frozen and thawed
successfully but it is not advisable when once frozen to reheat as
the pastry tends to become soggy. Just serve cold.
See Diagram to the right for Danish Pastries
Millionaire Pie
Bake Graham Cracker Crust for 6 minutes at 350. Pop into freezer
to cool. Combine Almond Extract, Powdered Sugar, Eggs and
Butter in Mixer until it is whipped. Place in pie shell and put back
into freezer. Place beaters and bowl in freezer. Beat Whipping
Cream until stiff. Add Powdered Sugar. Add Crushed Pineapple
and Pecans. Put topping on top of pie and serve.
Frozen Lemon Pie from Bonnie Reed, Spring Branch Ward
3 Eggs, separated
cup Sugar
Vanilla Wafer Crumbs
Mix Egg Yolks, Sugar, Lemon Juice and Rind. Cook until thick.
Cool. Add stiffly beaten egg whites and cream. Fold into Lemon
Sauce. Line bottom of refrigerator tray with crumbs. Pour in lemon
mixture and top with crumbs. Place in freezer for 12-14 hours.
Sweetness 14
Foil
Bend over to form
edge for baking
Dough
Place pudding & almond
and crumb mixture
Sweetness 15
Cream Butter in large mixer at high speed. Add Eggs, one at a time,
beating well after each. Gradually add Sugar. Continue creaming at
high speed until light and fluffy. By hand, stir in Flour, Frosting Mix
and Walnuts until well blended. Pour batter into greased Bundt pan
and bake at 350 for 60-65 minutes. Cool for two hours and remove
from pan. Cool completely before serving. Although Pillsbury has
stopped making the Buttercream Frosting Mix which is essential to
the above recipe. Below is an adaptation.
1 cups Sugar
1 cups softened Butter
6 Eggs
2 cups Powdered Sugar
2 cups Flour
cup unsweetened Cocoa
2 cups chopped Walnuts
Glaze:
cup Powdered Sugar
cup unsweetened Cocoa
4-6 teaspoons Milk
Heat oven to 350. Grease and flour Bundt Pan. Combine Sugar and
Butter. Beat until light and fluffy. Add Eggs one at a time, beating
well after each addition. Gradually add 2 cups Powdered Sugar;
blend well. By hand, stir in Flour and remaining cake ingredients
until well blended. Spoon batter into pan. Bake for 45-50 minutes
or until top is set. Cool in pan 1 hours. Invert onto serving plate
and cool for additional 2 hours. In a small bowl, combine glaze
ingredients, adding enough Milk for desired drizzling consistency.
Spoon over top of cake.
No Bake Lemon Pie
Combine Jello, hot Water, Sugar. Cool for 15 minutes. Beat cold
Milk until foamy. Add Lemon Juice. Whip both mixtures together
until light and creamy. Pour into Graham Cracker Crust and chill
for one hour.
Sweetness 16
Mix and beat Yellow Cake Mix, Jello, Corn Oil and Water. Beat in
Eggs, one at a time. Mix in Vanilla and Butter Extract.
Grease Bundt pan with 1 tsp. Butter. Sprinkle chopped Pecans.
Mix together Sugar, Cinnamon and Chopped Pecans. Place 1/3
cake batter into pan. Place Pecan Mixture on top and cover with
remainder of batter. Bake at 350 for at least 50 minutes. Cool in
pan and remove.
Glaze:
1 cup Powdered Sugar
2 Tbsp. Milk
tsp. Butter Extract
tsp. Vanilla Extract
Combine and mix ingredients. Pour glaze over the Bundt Cake.
Pecan Ginger Loaf from Leona Covey
1 cup Sugar
tsp. Cinnamon
1 2/3 cup flour
1 tsp. Baking Soda
1/3 cup Water
cup Pecan, chopped
Sweetness 17
2 Poppy Seeds
cup Milk
4 Eggs
1/3 cup Wesson Oil
cup Milk
1 Tbsp. Lemon Extract
1 tsp. Butter Flavoring
1 tsp. Vanilla
1 package of Yellow Cake Mix
1 small package of Jello Lemon Pudding Mix
Sweetness 18
cup Butter
1 cup Sugar
1 cups Cake Flour
cup Milk
2 tsp. Lemon Extract
cup Shortening
3 Eggs
tsp. Baking Powder
1 tsp. Vanilla Extract
Cream Butter and Shortening. Add Sugar and cream again. Add
Eggs one at a time. Mix dry ingredients together and add to
creamed mixture; mix well. Add Milk and beat two minutes. Stir
in flavorings. Pour into greased loaf pan. Bake 70 - 75 minutes or
until a knife inserted in the center comes out clean.
Fresh Apple Cake
3 cups Flour
2 cups Sugar
1 tsp. Baking Soda
tsp. Salt
1 tsp. Cinnamon
tsp. Nutmeg
1/8 tsp. Allspice
1 cups chopped Nuts
3 cups peeled and chopped Apples
Preheat oven to 350. Grease and flour Bundt (or tube) pan.
Combine above ingredients in large bowl. (Do not use mixer.)
Then add the below ingredients in large bowl:
3 Eggs
2 Tbsp. Vanilla
The mixture is thick. Stir until ingredients are blended. Spoon into
prepared pan. Bake for 1 hour at 350. (It may take slightly longer.)
Turn out onto plate. Allow cake to mellow and firm before cutting
at least an hour. Great served alone or with Cool-Whip and/or
caramel sauce.
Coconut Cream Pie
Scald 2 cups Milk. Blend and add to Milk.
3 Tbsp. Flour
cup Sugar
1 Tbsp. Cornstarch
tsp. Salt
Beat 2 Egg Yolks and then add to mixture. Cook until thick. Add
1 tsp. Vanilla and cup Coconut. Pour into Baked Pie Shell.
Sprinkle cup Coconut on top of Pie. Add Meringue and bake
until golden brown or cool and serve topped with Whipped Cream.
Sweetness 19
Sift dry ingredients together three times. Beat Egg Yolks until
thick. Fold into mixture. Spread in a shallow 11" x 16" pan lined
with waxed paper. Bake at 400 for 15-20 minutes.
Turn out on a damp towel. Remove wax paper. Cut off edges of
cake and roll up jelly roll style. When cool, unroll, spread with
softened Ice Cream and re-roll in towel.
Freeze until ready to serve. Move to refrigerator one hour before
eating. Slice and serve with chocolate sauce. Serves 8
Chocolate Cream Pie from Celia Vernier
1 cup Sugar
tsp. Salt
/ cup Cornstarch
1 3
3 cups Milk
4 Egg Yolks, beaten
2 squares Unsweetened Chocolate, chopped (Hersheys.)
Combine these three ingredients and slowly stir into sugar mixture.
Cook over medium heat stirring constantly until mixture comes to
a boil. (Be patient! If you cook it too fast it will get all lumpy. The
chocolate does not totally dissolve until it boils.) Boil and stir for
one minute. Remove from heat and add: 1 Tbsp. plus 1 tsp. Vanilla.
Quickly pour into a cooked Pie Shell. Cover with plastic wrap
(snug right on the pie filling so that a film does not form.)
Refrigerate for several hours until cold.
Sweetness 20
Cream Shortening and Sugar. Add Eggs and beat until well mixed.
Combine Milk, Bananas, and Vanilla. Mix well--alternating with
dry ingredients. (Starting with dry and ending with dry.) Fill 2
well-greased loaf pans full. Dust with Powdered Sugar and bake
at 350 for 30-40 minutes. Test with toothpick. Remove from oven
and let stand for 10 minutes. Remove from loaf pans. Cool.
Sweet Dinner Rolls
2 packages Yeast
2 sticks Margarine, melted
3 Eggs
8 cups Flour
Mix Water, Yeast and Sugar; set aside. Melt Margarine and add
Sugar; stir. Beat Eggs, slowly add Yeast, Margarine, Salt and Flour
(2 cups at a time). Mix well after each addition. Knead until dough
cleans your hands. Let rise for 4 hours. Shape into rolls. If butter
horns are desired, roll dough into a big circle. Spread with Butter.
Cut out pie-shaped wedges, then roll up. Let rise about 3 hours.
Bake at 350 for 10-12 minutes.
Bread Recipe Chicago Temple
1 Tbsp. Salt
7 Tbsp. Yeast
22 cups Whole Wheat Flour
Sweetness 21
2 C. Sugar
1 tsp. Baking Soda
C. Buttermilk
1 C. cold Water
C. Oil
1 tsp. Vanilla
2 cups Flour
tsp. Salt
4 Tbsp. Cocoa
1 stick Oleo
2 Eggs
Mix Flour, Sugar and Salt in large bowl. Put Cocoa, Water, Oleo
and Oil in saucepan and bring to boil. Pour over dry ingredients
while hot. Dissolve Baking Soda in Buttermilk and add along with
Eggs and Vanilla. Beat until smooth. Bake in 18" x 12" inch pan at
400
for 30-35 minutes.
1 cup Sugar
2 Tbsp. White Karo Syrup
stick Margarine
1/3 cup undiluted canned Milk
1 C. Sugar
2 C. Flour
2 tsp. Soda
2 Eggs
tsp. Salt
1 #303 can fruit cocktail (not drained)
In large bowl, mix sugar and eggs. Stir in fruit cocktail. Sift dry ingredients and add to fruit mixture. Pour in greased 7 x 11 baking dish.
C. Brown Sugar
C. Coconut
Mix brown sugar and coconut together in small bowl and sprinkle
on cake. Bake at 300 for 50-60 minutes.
This cake has no shortening; put topping on while cake is warm.
C. Canned milk
1 stick margarine
C. Chopped nuts
C. Sugar
1 tsp. Vanilla extract
C. Chopped coconut
Fudge Pie
1 stick margarine
1 C. sugar
2 Tbsp. flour
2 beaten eggs
1 tsp. vanilla
1 C. chopped pecans (optional)
2 squares unsweetened chocolate
1 C. sugar
1 tsp salt
1 C. milk
3 unbeaten egg whites
Sift flour, sugar, baking powder and salt into a large mixing bowl.
Add shortening. Mix well. Pour about of milk and mix and
add vanilla. Then add egg whites and mix with a spoon and add
balance of milk. Pour in pan and bake in a 350. (Use whole eggs
for yellow cake.)
Seven Minute Frosting:
1 C. sugar
1 tsp. white Karo syrup
Combine egg whies, sugar, water and syrup in top of double boiler
and heat while cooking. Cook 7 minutes or until icing stands in
peaks. Then add vanilla. Cover frosting with coconut.
Applesauce Cake from Dr. Viehweg
1 C. sugar
2 C. flour
1 tsp. cinnamon cloves
1 tsp. nutmeg
3 tsp. powdered chocolate 1 tsp. cornstarch
1 C. nuts
1 C. raisins
C. melted butter
1 C. unsweetened applesauce - add 2 tsp. baking soda to sauce.
Sift dry ingredients until mixed well. Add nuts, raisins, applesauce
and melted butter. Stir well. Bake in loaf pan for 1 hour in
moderate oven or double and bake in tube in tube pan for a few
minutes longer.
Sweetness 23
Mix dry ingredients, add the rest. Bake at 350 for one hour.
Frosting:
1 stick margarine
1 tsp. vanilla
A little hot water
C. Milk
1 tsp. vanilla
4 eggs, separated
Whipped cream
Pinch of salt
C. sugar
8" baked pie shell
12 oz. Semi-sweet chocolate chips
Combine chocolate, milk, sugar, and
salt in top of double boiler. Cook over
hot water until mixture is blended and
smooth. Cool slightly. Add egg yolks, one
at a time, beating well after each addition.
Blend in vanilla. Beat egg whites until
stiff. Fold into chocolate mixture,
blending thoroughly. Pour into baked
pie shell. Let set 2 or 3 hours. Serve with
whipped cream. If pie is refrigerated, let
stand at room temperature at least one
hour before serving.
Sweetness 24
1 C. powdered sugar
Juice of 3 lemons and glaze while cake is hot.
Mom Js Pound Cake from Lilly Jespersen
2 C. butter (1 lb)
8 medium eggs
2 C. sugar
4 C. sifted flour (sift twice)
Cream margarine and sugar with mixer. Add 1 egg at a time and
beat well after ach addition. Add flour and stir on slow speed about
10 minutes. Bake at 325 for 1 hour or till cake springs back after
being touched with finger. **Keeps well, tastes better 2-7 days
after baking. You can add vanilla or almond flavor if you want.
Zucchini Nut Bread
3 eggs
1 C. oil
3 C. sugar
3 tsp. vanilla
3-4 C. flour
3 tsp. cinnamon
tsp. baking powder
1 tsp. soda
1 tsp.. salt
C. chopped nuts
2 C. raw, grated zucchini or squash
Beat eggs till foamy. Add oil, sugar and vanilla, mix well. Mix in
zucchini. Add flour cinnamon, baking powder, soda, salt and nuts.
May need more flour. Bake 45 min at 350 or 20-25 min at 325 for
2 loaves. Rather than grating the zucchini, you can blend in with
small amount of water.
Sweetness 25
1 cups Sugar
2 Eggs
/ cups Sour Milk
4 Mashed Bananas
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
2 cups Flour
cup Shortening (1 cube of Margarine will do)
2 3
Hot Water or Milk to desired thickness. Mix together and drip over
cooled Bundt Cake.
Sweetness 26
BEVERAGES
Combine all ingredients except Ginger Ale. Add Ginger Ale just
before serving.
Boil water and sugar and then cool. In blender, mix Bananas,
Cherries, and crushed Pineapple. Combine with cooled sugar water
mixture. Add Pineapple Juice, Lemon Juice, and Orange Juice.
Freeze, stirring occasionally. When ready to serve, thaw partially
and add Squirt. Makes a Large Punch Bowl Full.
Sweetness 27
1 cup Sugar
4 cups cold Water
1 6 ounce can Lemonade
1 12 ounce bottle Sprite
1 10 ounce package frozen Raspberries
1 package Raspberry Kool Aid
5 lbs sugar
5 lbs dry ice
Water Punch
6 Cups water
4 Cups sugar
5 ripe bananas
46 ounce can pineapple juice
1/3 Cup lemon juice
1 small can frozen orange juice
1 sml can crushed pineapple
sml bottle Maraschino cherries
3 quart bottles chilled Squirt fruit drink
Bring water and sugar to a boil, then cool. In blender, mix bananas,
cherries and pineapple. Combine with cooled mixture and add
pineapple juice, lemon juice and orange juice. Freeze - stirring
occasionally. When ready to serve, thaw partially and add Squirt.
Makes a large punch bowl full.
Five Gallon Punch
3 or 4 lbs sugar
3 Tbsp. citric acid
Ice
1 Can unsweetened pineapple juice
2 6-oz cans frozen orange concentrate
Fill up enough water and ice to make 5 gallons. Add food coloring
and desired color.
Creamy Colada Punch
4 Cups sugar
4 Cups water
6 sticks cinnamon
12 whole cloves
4 Cups cranberries fresh or canned
1 C. Sugar
10 C. Water
1 Tbsp. Almond Extract
1 Tbsp. Vanilla
1 small can Orange juicefrozen concentrate
1 small can Lemonadefrozen concentrate
1 quart bottle 7-UP
2 C. Tang
2 tsp. Ground cloves
2 tsp. Nutmeg
1 C. Powdered sugar
2 tsp. Cinnamon
2 Tubs Crystal Light Lemonade
Sweetness 30
cup Butter
3 Tbsp. Confectioners Sugar
1 cup Coconut
1 cup Nuts
1 can Eagle Milk
1 cup or more Semi Sweet Chocolate bits
1 cup Graham Cracker Crumbs
cup Sugar
1 cup Pumpkin
tsp. Salt
tsp. Ginger
1 quart Vanilla Ice Cream
Sweetness 32
1 cup Sugar
2 Tbsp. milk
tsp. Salt
tsp. Baking Powder (opt.)
2 Eggs
4 cups Flour
tsp. Cinnamon
1 cup Butter at room temperature
Cream together the Butter and Sugar until fluffy. Beat in the Egg
and Milk. Mix the dry ingredients together in a separate bowl. Stir
the dry ingredients into the butter mixture. Chill overnight. Preheat
oven to 375. Roll dough 11/8 inch thickness on a floured surface
and cut with heart shaped cookie cutter. Bake about 8 minutes on a
greased cookie sheet. Cool on rack. Enjoy.
Caramel Sticks
Caramel Corn
1 cup Sugar
1 cup Brown Sugar
1 cup Butter
2 Eggs
2 cups Flour
1 tsp. Baking Soda
1 tsp. Salt
tsp. Baking Powder
1 tsp. Vanilla
2 cups Rolled Oats
1 cup Nuts
1 cup Coconut
2 cups Rice Crispies (or less)
1 cup Chocolate Chips (can substitute butterscotch chips)
1 cup Shortening
2 Eggs
2 teaspoons Cream of Tartar
tsp. Salt
2 teaspoons Cinnamon
1 cups Sugar
2 cups Flour
1 tsp. Baking Soda
2 teaspoons Sugar
Cream together Shortening and Sugar, then beat in Eggs. Sift dry
ingredients, except teaspoons of sugar and cinnamon and add to
cream mixture. Chill dough overnight or for several hours. Pinch
off enough to make balls the size of a walnut. Roll in cinnamon
and sugar. Please on greased cookie sheet and bake at 350 for 8-10
minutes. Makes 4-5 dozen.
Sweetness 35
Chocolate Buttons
1 cup Flour
2 Tbsp. Shortening
1 cup chopped Peanuts
cup Milk
tsp. Salt
1 Egg
cup Sugar
1 tsp. Lemon Juice
Sweetness 36
2 cups Flour
cup Cocoa Powder
1 tsp. Baking Soda
tsp. Salt
2 large Eggs
2 teaspoons Vanilla Extract
1 cups (2 sticks & 4 Tbsp.) unsalted Butter, softened
2 cups Sugar, plus more for dipping
Sift together Flour, Cocoa Powder, Baking Soda and Salt; set aside.
Beat Butter, Sugar and Eggs in mixer. Add Vanilla and mix to
combine. Gradually add Flour mixture and combine. Cover bowl with
plastic wrap and chill until firm, about one hour. Heat oven to 350.
Line baking sheets. Roll dough into 1 inch balls. Dip top of each ball
into sugar. Place on cookie sheets. Bake until set about 8 minutes.
Chewy Crunchies from Aunt Edna
1 6 ounce package Chocolate Bits
1 6 ounce package Butterscotch Bits
1 large can Chow Mein Noodles
Melt Chocolate and Butterscotch in double boiler. Stir in Chow
Mein Noodles until well coated. Spoon onto wax paper and cool.
Sweetness 37
1 cup Butter
4 Tbsp. Sugar
2 cups Flour
Powdered Sugar
cup Nuts, or perhaps chopped Chocolate Chips
2 cups Butter
2 cups Brown Sugar
2 teaspoons Vanilla
5 cups Oatmeal
2 teaspoons Baking Powder
24 ounces Chocolate Chips
3 cups chopped Nuts
2 cups Sugar
4 Eggs
4 cups Flour
1 tsp. Salt
2 teaspoons Baking Soda
1 8-ounce Hershey bar
Sweetness 39
Knead all ingredients together until well mixed. Roll into a long
roll or log and cut into pieces. You may not need to use all the
Powdered Sugar.
Congo Squares
2 cups Brown Sugar
3 Eggs
2/3 cup Oil
2 cups Flour
1 tsp. Cinnamon
1 cup Oil
2 cups Sugar
1 tsp. Nutmeg
4 Eggs
1 C Sugar
1/3 C White syrup
3 Quarts Popcorn
tsp. Vanilla
/ C Water
tsp. Salt
Cube Butter
Food Coloring
1 3
Sweetness 41
Almond Bark
2 cups Sugar
6 Tbsp. Water
4 sticks Butter
1 package Almonds
1 BIG Hersheys Chocolate Bar (Dark Chocolate works well)
Sweetness 42
1 Tbsp. Gelatin
4 Cups Boiling water
1/8 Teaspoon Salt
Confectioners Sugar
Soak gelatin in cold water until all is taken up. Boil sugar and hot
water to soft-ball stage (238). Add vanilla and salt to gelatin. Pour
syrup slowly over gelatin, beating constantly with whisk until cool
and thick. Butter shallow pan slightly and dust with confectioner
sugar. Turn mixture into pan smoothing top evenly. Dust with
confectioners sugar and let stand overnight. Cut into small squares
and roll in confectioners sugar.
Original Nestle Toll House Cookies
2 Cups unsifted flour
1 tsp. Baking soda
1 tsp. Salt
1 C. Butter
C. Sugar
2 Eggs
1 tsp. Vanilla
C. Firmly packed brown sugar
1 Cup Chopped nuts (optional)
One 12-oz. pkg. (2 Cups) Nestle Toll House Morsels
Preheat oven to 375. In small bowl, combine flour, baking soda and
salt; set aside. In large bowl, combine butter, sugar, brown sugar
and vanilla extract; beat until creamy. Beat in eggs. Gradually add
flour mixture; mix will. Stir in morsels and nuts. Drop by rounded
measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375
for 8-10 minutes.
Peanut Butter Cookies
C. Butter
C. Peanut Butter
C. Sugar
C. Brown Sugar
1 Egg
1 C. Sifted flour
tsp. Baking powder
tsp. Soda
tsp. Salt
Mix butter, peanut butter, sugars and egg thoroughly. Sift dry
ingredients together and stir in. Chill dough. Preheat oven to 375.
Roll dough into walnut size balls. Place 3 apart on lightly greased
cookie sheet. Flatten with fork dipped in flourcriss-cross. Bake
10-12 min. or until set but not hard. Makes 3 dozen.
Sweetness 43
tsp. Salt
C. Shortening
2 Eggs, beaten
1 Tbsp. Milk
Raisin filling:
/ C. Sugar
1 C. Raisins
1 Tbsp. Flour
1 3
/ C. Hot water
1 tsp. Butter
Dash salt
1 3
Carmel Popcorn
1 C. Butter
1 C. Brown Sugar
tsp. Cream of Tartar
Boil butter and brown sugar for 5 minutes. Remove from heat and
add remaining ingredients. Pour evenly over popped corn, less
sticky carmel corn is desired, spread this popcorn on a cookie
sheet and bake at 200 for one hour.
Marshmallow Eggs from Nancy Hugo
C. Water
2 pkg. Knox gelatin
Dash of salt
DESSERTS
1 cup Flour
cup Brown Sugar
cup Margarine
cup Walnuts
1 cup Sugar
2 Egg Whites
2 teaspoons Lemon Juice
1 medium container Cool Whip
1 large package Frozen Strawberries, thawed
Beat Egg Whites until frothy. Add Sugar, Lemon Juice and
Strawberries. Beat at high speed for ten minutes. Add Cool Whip.
Pour over crust. Sprinkle remaining crumbs as topping. Freeze for
several hours.
Sweetness 46
Mix ingredients and pour into crust. Bake 15 minutes at 375. Cool.
cup Sugar
Pinch of Salt
Juice from Blueberry Can
Cook the above ingredients over low heat until thick, except
Blueberries. Then add Blueberries and Cool. Pour over custard
mixture. Let stand for 3-4 hours or overnight. Serve with 1 Pint
Whipped Cream.
Pink Fluff from Julie Jeffrey
Put Fruit Cocktail in bowl. Add Marshmallows and stir. Let set
while Marshmallows absorb some of the moisture. Add the Pie
Filling and Nuts; stir. Fold in Cool Whip. Refrigerate overnight.
Makes 4 cups.
Watermelon Ice Cream Dessert
16 ounce Cool Whip
1 pint Raspberry Sherbet
Chocolate Chips
Dye half of the Cool Whip green with food coloring. Line a 1 quart
bowl with tin foil. Spread the Green Cool Whip inside the bowl.
Freeze for about hour. Spread remaining Cool Whip over
the Green Cool Whip and freeze for another hour. Mix the
Chocolate Chips in with the Raspberry Sherbet and scoop into the
frozen Cool Whip bowl. Freeze overnight or for at least 4 hours.
Sweetness 47
English Trifle
Oatmeal Scotchies
Beat Egg Yolks. Add Butter and Sugar and cream together. Add
dry ingredients alternately with liquids and flavorings. Add Pecans
and candied fruit. Pour in 3 beaten Egg Whites and gently mix.
Grease pan and then line bottom of pan with brown paper. Bake at
300 for one hour.
Sweetness 49
Combine sugar, Quik, and milk and boil for 1 minutes. Remove
from heat and add peanut butter, oleo and vanilla until peanut
butter and oleo are melted. Quickly stir in coconut and oats. Drop
on waxed paper in serving sizes and let set up.
Note from Celia as you drop the goodies on the waxed paper
the ingredients get thicker and thicker so work quickly. I have
also thrown in some raisins in place of the coconut as my kids
and husband did not like coconut. This is more like a candy than
a cookie !!! I first got the recipe from Ruth Ann and made it often
because it is sooooo fast and sooooo yummy.
Pie Crust from Grandma Esther Everett
One Pie Crust:
2 Tbsp. Cold water
1 C and 2 Tbsp. Unsifted flour
1/3 C. Mazola oil
tsp Salt
Bake at 450 for 12-15 minutes.
Two Pie Crusts:
1 C. Unsifted flour
C. Mazola oil
1 Tsp. Salt
3 Tbsp. Cold water
Sweetness 50
Lemon Cake
1 C. Sweet butter
3 Eggs
1 tsp. Baking powder
1 C. Buttermilk
Grated zest of lemon
2 C. Sugar
3 C. Flour
tsp. Salt
3 Tbsp. lemon juice
Cream together butter and sugar. Beat in eggs one at a time. The
mixture should be light. Mix together flour baking powder and
salt. Alternately incorporate buttermilk with the butter mixture,
beginning and ending with the flour mixture. Add lemon juice and
zest. Bake in a nonstick tube pan at 300 for 50 minutes. Test for
doneness with a toothpick. For Glaze, Beat together:
C. of soft butter
1 C. Powdered sugar
3 Tbsp. Lemon juice
Decorate with tiny curls of lemon rind.
White Chocolate Popcorn
Use 2 pkg. Pop Secret Jumbo microwave popcorn (make sure it
has the little oval shape thing that says Land O Lakes butter). 1
pkg. (12 oz) Guittard vanilla chocolate chips. Pop the popcorn in
the microwave. Pour popped corn onto a cookie sheet and take the
kernels out, put popcorn into large bowl.
Put the vanilla chips in a large bowl and microwave on high for 30
sec, stir, 30 sec, stir, 30 sec, stir. It should be creamy. Spoon over
the popcorn, mix and then pour out on a cookie sheet. It set up a
little as it cools.
Wash lemons and limes and finely grate the rinds. Squeeze, and then
strain, the juice of the lemons and limes. Melt the butter in a double
saucepan. Add the lemon rind, juice, sugar and well-beaten eggs.
Cook the mixture over low heat for about 25 minutes, stirring
continuously until it is smooth and thick. Remove from the heat and
whisk mixture until slightly cooled. Pour into warm, sterilized jars and
cover at once. Refrigerate. Use within two months. Makes 2 pints.
Sweetness 51
Sweetness 52
Prepare egg-white packet from one package of cake mix, following the
directions on box and adding one bottle of red food coloring to water
required. Add flour packet as directed. Set this batter aside. Prepare
egg-white packet form second package of mix, this time tinting the
water a medium yellow-green. Add second flour packet as directed.
Spread green batter on bottom and sides of two deep four-quart
metal bowls. Or use four-quart Pyrex glass bowls. Spread a
cupful of red batter in bottom of each bowl. Sprinkle on about ten
chocolate chips, add more batter, sprinkle more chocolate chips.
Repeat until all batter is usedending with batter. Bake at 375 for
30-40 minutes or until top is well-browned.
Remove from oven and immediately slice off any cake that may have
risen above the tops of the bowls. Turn bowls over, cool on wire racks.
Now prepare frosting: Place both packages of frosting mix in a
large bowl along with required butter and water. Prepare as package
directs, adding enough green and a little yellow food coloring to
make a deep green rind color. When cakes are completely cook,
remove from bowls and frost all but the flat (cut) surface. Cut one
cake into eight watermelon wedges. To keep the other cake sitting
upright, prop it at the back with cake scraps. Makes two cakes.
Best Apple Crisp from Lilly Jespersen
1 C Orange juice
1 C Sugar
1 tsp. cinnamon
1 C. Flour
tsp. Salt
1 stick oleo or butter
12 large apples, cored, peeled and sliced to inch thick
Sweetness 53
1 C. Crisco
2 lbs. Powdered Sugar
1 Tbsp. Vanilla
1 tsp. Salt
2/3 C water
Heat milk and sugar to scalding. Remove from heat and add to
eggs yolks beating in a mixer, stirring constantly. Add orange
gelatin, stir until dissolved, add lemon juice. Add pineapple. Let
mixture set until jelled. Then add 2 egg whites stiffly beaten and
2 cups cool whip. Cut angel food cake into bite size pieces. Lay on
bottom of 9x13 pan and pour orange mixture over angel cake bites.
Smooth with knife. Sprinkle with coconut and chopped nuts. Chill
over night or at least several hours. Serves 12-15
Pumpkin Muffins from Celia Vernier
2 Eggs
1 C. Mashed pumpkin
3 C. Sifted flour
2 Tbsp. Baking powder
1 tsp. Cinnamon
1 C. Raisins
1 C. Milk
C. Melted shortening
1 C. Sugar
1 tsp. Salt
1 tsp. Nutmeg
Sweetness 54
Sift dry ingredients, add water and cook over med. Heat until
thick, stirring constantly. Add some of hot mixture to slightly
beaten egg yolks, then return to boiler and continue cooking until
blended. Remove from fire. Add juice. Put into baked shell. Cover
with meringue, bake 15 minutes at 350.
Bolingbrook Banana Bread from Karen J. Berthelson
Preheat oven to 350. Sift flour, salt and baking soda. Mix butter
and sugar in large bowl. Add eggs one at a time. Add bananas and
vanilla. Fold in flour mixture and walnuts and blend. Grease two
loaf pans and divide batter between pans. Bake for one hour or
until toothpick comes out clean. Let cool.
Pour into two loaf pans, sprayed with Pam. Bake at 325 for
50-55 minutes.
Sweetness 55
Spread in jelly roll pan: one 12-ounce box Ritz bits and 12-ounces
dry roasted peanuts. In saucepan: Melt C Margarine, C. White
Karo Syrup, C. Sugar.
Bring to boil. Cook 5 minutes. Remove from heat. Add 1 tsp.
baking soda and 1 tsp. vanilla. Drizzle over Ritz mix. Bake 250
for one hour stirring every fifteen minutes. Spread on wax paper.
Rice Chex Goodies
C. Butter
Melt together and pour over 8 C. Rice Chex. Set 1 hour. Stir in 1 C.
powdered sugar.
Hot Spice Punch (Orange) from Celia Vernier
8 C. Hot water
tsp. Cloves
Juice of one lemon
1 C. Sugar
1 stick cinnamon
1 large can frozen orange juice
1 Stick margarine
6 Tbsp. White sugar
1 Egg
Tsp. Soda
1 C. Choc. Chips
C Brown sugar
Tbsp. Vanilla
Tsp. Salt
1 C. White flour
C. Nuts
Sweetness 56
Nut Clusters
/ C. sunflower seeds
/ C. sesame seeds
8 oz. white choc.
1 3
1 3
Beat eggs, shortening, sour cream, sugar and vanilla until light and
fluffy. Add dry ingredients and blend well. Add chocolate chips
and nuts. Bake at 375 for 8-12 minutes.
Spice Cookies
2 C. Flour
1 tsp. Cardamon, ground
tsp. Salt
1 tsp. Baking soda
1 Tbsp. Molasses, mild
1 tsp. Cinnamon
1 tsp. Black pepper
C. Sugar, superfine
1 Tbsp. Warm water
1 sticks unsalted butter, soften
White Trash
Pretzels
Peanuts
1 Tbsp. Oil
Melt white chocolate chips and oil in the microwave for approx.
2 minutes. Stir. Put back in microwave for about 1 min. Stir until
smooth. Add cereal, pretzels, m&ms and peanuts. Stir until well
coated. Spread out on cookie sheet, let harden and break apart.
Enjoy!!
Apple Crisp from Esther Everett
cup Water
cup Butter
1 cup Sugar
cup Brown Sugar
1 tsp. Cinnamon
cup Flour
6-8 apples, sliced thin (4 cups)
Line a cake tin with scented geranium, rose or lemon leaves, etc.
Pour over this a cake mix (any white or yellow cake mix will do).
Bake as directed. Delicious and makes the kitchen smell good too!
Sweetness 58
Sweetness 59
MAIN DISHES
Barbeque Brisket and Sauce
Sprinkle well on both sides of Brisket with Salt, Pepper and Garlic
Salt. Melt Shortening over bottom of large Dutch oven. Brown
meat on both sides, fat side down first. Cover with tight lid and
bake in 325 oven for about 3 hours.
After first hour of cooking, turn meat periodically. When natural
juices begin to diminish, keep cup water in roaster pan so the
meat will gently braise in brown drippings. When meat sticks
real tender with a fork, remove from oven and let stand for 30
minutes in pan. Then place meat on cutting board and slice
crosswise in inch slices with electric knife. Place meat on large
serving platter. Heat 3 cups of Texas Barbecue Sauce. Pour over
meat allowing the sauce to go between the slices. Cover the platter
with aluminum foil and let soak 1 hour before serving. Garnish
with lemon slices from the cooked sauce and with springs of
parsley. I cover the platter with foil and put in a low oven while
preparing the rest of the meal.
Texas Barbeque Sauce
50 ounce Catsup
cup Salad Oil
cup Worcestershire Sauce
1 Tbsp. Salt
1 Tbsp. Pepper
1 quart 7-Up
Meatballs
4 Eggs
1 cup Bread Crumbs
6 pounds Ground Beef
1 cup Milk
3 cups Onions
Mix together, salt to taste and then bake for 20 minutes at 350.
Swedish Meatballs
Combine, mix and shape into balls about 1 tbsp. each. Fry turning
carefully to brown evenly. Spoon off excess fat. Turn stove to low
and cook just until done, about 15-20 minutes. Combine hot cream
sauce (cream soup may be used) and caraway seed. Pour over
meatballs, stir gently. Makes about 16 meat balls.
Grandmas Tomatoes and Noodles
from Mark F. Everett, referring to Lilly Everett
In Aunt Doris story about Grandma, she mentioned Grandmas
tomatoes and noodles, but she didnt give the recipe. It was a
favorite of Moms too, and we used to have it often. I seldom
make it now, because mine just doesnt taste as good. I know its
because I dont have homemade tomato juice. Here is the recipe as
I remember Mom making it.
1 Egg
2 Tbsp. Cream (or canned milk)
tsp. Salt
1 C. Flour
Beat egg with fork or whip. Add cream and salt and enough flour
to make a stiff dough. Roll out as thin as possible and let dry. Cut
into strips and 1" wide, stack strips and cut across into 1/8" to "
noodles. Bring tomato juice to a boil. Add noodles and cook until
noodles are done. Also good with boiled chicken.
Sweetness 63
Brown ground beef and onion. Add all other ingredients. Simmer
for 20-30 minutes.
Dutch Oven Barbeque
6-7 Beef
1 C. Water
1 Tbsp. Vinegar
1 Tbsp. Garlic powder
Tbsp. Pepper
1 Tbsp. Ginger
2 C. Apple Juice
1 Can Tomato Sauce
1 C. Diced onions
1 Tbsp. Salt
1 Tbsp. Cinnamon
1 Tbsp. Nutmeg
Pot Roast
In pan add:
1 Can Tomato Soup
Potatoes
Carrots
Onions
2 Cans Cream of Mushroom Soup
Cover. Bake in 350 oven for 2-3 hours.
Sloppy Joe Hamburgers
Sweetness 65
Mix together hash browns, soup, sour cream, cheese, onions, salt,
pepper and C melted butter. Spread mixture into 9 x 13 baking
pan. Combine remaining melted butter and crushed corn flakes and
top mixture evenly. Bake at 350 for 1 hour. Serves 8.
Bacon Gravy and Rice from Edith
Whenever Aunt Ester asked Ruth Ann what she wanted for supper,
Ruth Ann always said, Bacon gravy and rice. Here is the recipe
as I remember Aunt Esther making it.
Cook some bacon (a little adds a good flavor, but of course, more is
better) until very crisp. Set aside. Pour off all except about 2 Tbsp.
of the drippings. To the remaining drippings (bacon grease) add
about 3 Tbsp. flour. Stir over medium heat until well mixed and
the flour starts to brown a little. Add about 3 C. of milk, stirring
constantly. As it begins to thicken, you may need to add more milk.
Continue stirring constantly to prevent lumping and scorching.
When it is the right thickness, crumple the bacon and add to the
gravy. Serve over the hot cooked rice.
Ground Beef Casserole from Aunt Katherine
Sweetness 66
1 medium onion
Salt and pepper
Boil chicken. When cooked, run under cold water to cool. Cut into
pieces. Add chicken to softened cream cheese. Separate rolls and
fill with a spoonful of the chicken mixture. Fold and pinch corners
to close. Roll in melted butter, then bread crumbs. Place on cookie
sheet and bake at 350 for about 20 minutes or until brown. Heat
soup with can mild and over pillow as a sauce.
Sweetness 68
2 lbs. Hamburger
Equal volume of chopped onions
Brown hamburger with onions. Add drained beans and all other
ingredients except cheese. When it is almost serving time, stir in
the grated cheese until it melts.
Sweetness 69
Add all ingredients together and cook over low heat for about an hour.
Sweetness 70
Sweetness 71