Favorite Recipes| Coloured recipe denotes a canning recipe  brings you back to the top of this page. |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Blackberry Jam 3 cups blackberries
2 cups water
1 package powdered fruit pectin
5 cups sugar Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick. Put into hot jars and water bath for 10 minutes. Makes about 4 pints.
Cherry-Pineapple Congealed Salad 2 small packs cherry Jell-O
1 can cherry pie filling
1 medium can crushed pineapple
8 oz cream cheese
8 oz sour cream
½ cup sugar
1 tsp vanilla
½ cup finely chopped pecans Mix Jell-O with 1 ½ cup boiling water. Stir in pie filling and pineapple. Let set overnight. Mix sour cream, softened cream cheese, sugar, and vanilla. Top Jell-O mixture. Top with chopped pecans.
Chocolate Crinkles ½ cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
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1 cup confectioner sugar Combine first 3 ingredients. Add eggs one at a time. Add remaining items. Refrigerate. Form into balls. Roll in confectioner sugar. Bake at 350 for 10-12 minutes.
Double Chocolate Layer Cheesecake 2 pkg (8 oz each) cream cheese, softened
½ cup sugar
½ tsp vanilla
2 eggs
3 squares Baker’s semi-sweet chocolate, melted, slightly cooled
1 ready-to-use chocolate flavor crumb crust Mix cream cheese, sugar, and vanilla with mixer on medium speed until blended. Add eggs; mix until blended. Stir melted chocolate into 1 cup of the batter. Pour chocolate batter into crust. Top with plan batter. Bake at 30 for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight.
Egg Bread 1 pk Yeast
3 c Bread flour
1/4 c Sugar
2 Eggs
6 T Corn oil
1 1/2 t Salt
3/4 c Water Add ingredients in order according to your machine.
English Trifle 1 large (1 lb, 8 oz) raspberry jelly roll OR 2-4 smaller jelly rolls Slice strawberries. Add honey and lemon juice. Stir until covered evenly. Place in refrigerator. Prepare custard (recipe follows) and chill for several hours. Slice jelly roll in ½” wide slices. Line bottom and sides of deep bowl. Spoon half of strawberries on bottom cake layer. Sprinkle 1 cup each of the other berries over strawberries. Spoon half of custard over berries. Cover with layer of Cool Whip. Repeat layering. Decorate top with a few reserved berries and any left over jelly roll slices. Serve immediately. Recipe can be doubled. Rich Custard ¾ cup sugar 2 tb cornstarch
1/8 tsp salt 2 cups half&half
4 well beaten egg yolks 2 tb butter
1 ½ tsp vanilla 1 cup Cool Whip from Trifle recipe Mix sugar, cornstarch, and salt in top of double boiler. Gradually stir in half&half. Cook covered over – not in – boiling water for 8 minutes without stirring. Uncover and cook for 10 minutes. Add egg yolks and butter. Continue to cook and stir for 2-5 minutes longer or until thickened. Remove from heat and cool, stirring frequently. When cooled, stir in vanilla and Cool Whip. Chill.
Hummingbird Cake 2 cups chopped bananas
1 cup chopped apple
2 cups plain flour
3 eggs
1 ½ tsp. vanilla
1 tsp. salt
1 tsp. soda | 8 oz. can crushed pineapple
1 cup chopped pecans
2 cups sugar
1 ¼ cup oil
1 cup coconut
1 tsp. cinnamon |
Icing:
16 oz cream cheese, softened
1 cup butter, softened
2 (16-oz) packages confectioners' sugar
2 teaspoons vanilla Additional:
1 cup pecans and some coconut for topping Mix dry ingredients in one bowl. Mix liquid ingredients in another. Combine the two. Spoon batter into 3 greased and floured 9-inc pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Let cool in pan for 10 minutes. Remove from pans. [Can also be baked in a bundt pan at 350 degrees for 1 hour and 10 minutes.] Let cool completely. Spread icing between layers and on top and side of cake. Sprinkle with 1 cup pecans.
Marshmallow Fudge ¾ cup butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
7 oz marshmallow cream
1 tsp vanilla Mix butter, sugar, and milk. Bring to rolling boil. Cook for 5 minutes. Remove from heat. Add chocolate chips. When melted add marshmallow cream and vanilla. Spread into buttered pan to cool.
Mexican Casserole 1 1/2 pounds ground beef
1 large onion
3 cloves garlic
1 can Rotel tomatoes w/chili peppers
1 can cream of chicken soup, condensed
1 can Ranch-style beans
2 1/2 cups sharp cheddar cheese -- shredded
1 package corn tortillas -- torn into pieces Sauté ground beef with onion and garlic until no longer pink and drain fat. Mix with the meat the cans of tomatoes, soup and beans. In a casserole dish spread half the tortillas on bottom, layer half the meat mixture and sprinkle half the cheese on top. Repeat the layers. Bake in 350F degree oven until hot and bubbly. Serve with shredded lettuce, chopped tomatoes, black olives, sour cream, jalapeno slices and salsa.
Pear Butter Enough pears to fill 3 quart crockpot (core and slice into 4-6 pieces, do not peel)
1/2 cup orange juice
brown sugar (see measurements in recipe)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice Put pears and orange juice in crockpot, push down to get all you can in the pot, using the lid. Cook until dark brown and gooey. Put thru a food mill and put back in the pot, measuring pulp, add 1/2 cup brown sugar to each heaping cup of pulp. Add spices. Cook to the desired thickness, place in jars, seal and waterbath 10 mins.
Pear Honey 3 lbs. ripe pears (9 cups)
grated rind & juice of 1 lemon
1 cup crushed pineapple
5 cups sugar Wash, peel, and core pears. Put through a food chopper using the fine blade. Measure 9 cups ground pears and combine with pineapple in a large kettle. Add the lemon rind and juice. Add sugar and cook over slow heat, stirring frequently for 20 minutes. Pour into sterilized jars. Seal while hot. Makes 6 pints.
Rainbow Popcorn Balls 1 cup white corn syrup
½ cup sugar
3 oz Jell-O
½ lb salted peanuts – ground
9 cups popped corn Bring syrup and sugar to boil. Add Jell-O. Stir until dissolved. Add peanuts. Pour over popcorn. Form into balls. Makes approx 4 dozen 1 ½” balls.
Relish, Hot Dog 5 cups, peeled, cored, and diced tomato
3 seeded and diced red bell pepper
3 seeded and diced sweet green pepper
2 cups, diced cucumber
2 cups, peeled and diced onions
1/4 cup salt
1/4 cup flour
1 cup granulated sugar
1 1/2 cups, packed brown sugar
3 teaspoons tumeric
1 cup water
1 tablespoon prepared mustard
1 tablespoon mustard seed
2 cups white vinegar Mix the tomatoes, peppers, cucumbers, onions, and salt in a large bowl. Cover the bowl and let stand overnight. Rinse and drain well to remove all excess salt. In a large saucepan, combine the flour, sugar, and turmeric. Slowly stir in the water. Then add the mustard, mustard seed, and vinegar. Bring to a boil, lower the heat, and simmer for 10 minutes. Add the tomatoes and vegetables and return the mixture to a boil. Reduce the heat again and simmer for about 30 minutes or until the relish has thickened. Ladle into jars.
Relish, Mustard Courtesy of Karen Williams 48 yellow banana peppers
1 quart yellow mustard
1 quart vinegar
4 cups sugar
1 cup flour*
1 tablespoon salt Wash and soak peppers in 1 gallon of water with 1 cup of salt overnight. The next day, remove seeds and stems. Grind peppers and put in large pan. Add mustard, vinegar, sugar, flour, and salt. Cook until hot. (Do not boil.) Put into hot jars and seal. Makes about 8 pints. *Mix sugar and flour together before adding to other ingredients to help prevent flour from lumping.
Sausage-Cheese Balls 3 cups Bisquick baking mix
1 pound bulk pork sausage
4 cups shredded cheddar cheese (16 oz)
½ cup grated parmesan cheese
½ tsp dried rosemary leaves
½ tsp parsley flakes Heat oven to 350. Lightly grease bottom and sides of a jelly roll pan. Stir together all ingredients thoroughly. Shape mixture into 1-inch balls. Place in pan. Bake 20-25 minutes or until brown. Immediately remove from pan.
Spritz Cookies 4 cups sifted flour
1 tsp baking powder
1 ½ cup butter
1 cup sugar
1 pk (3 oz.) Jell-O any flavor
1 egg
1 tsp vanilla Sift flour with baking powder. Cream butter. Gradually add sugar and Jell-O, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mix after each addition until smooth. Force dough through cookie press onto ungreased baking sheet. Bake at 375 13-14 min. or until golden brown. Makes 5 doz. cookies.
White Chocolate Raspberry Truffle Cheesecake Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted 1/2 cup raspberry preserves
1/4 cup water
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks Optional Garnish
2 ounces shaved white chocolate
whipped cream Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.
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The Carters
