Apple Spice Cake - The Harrowsmith Cookbook - Volume Number 1

3 cups flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
3/4 cup shortening
1 1/2 cups apple sauce
2 eggs
1 teaspoon vanilla
1 cup raisins
1/2 cup walnuts

Sift flour, sugar, baking soda, salt, cinnamon, allspice and cloves into a large bowl.  Add shortening and apple sauce.  Beat with electric mixer on medium speed for two minutes.  Add eggs and vanilla and beat for one more minute.  Stir in raisins and nuts and blend well.

Pour into greased and floured tube pan.  Bake at 350 degrees F for 70 minutes (mine took 55 minutes).  Cool in pain for ten minutes, loosen with a knife and turn onto wire rack to finish cooling.

Banana Nut Bread - not sure where I got recipe, but best I ever had
Preheat oven to 325.

In a large mixing bowl combine:

1 1/2 cups sugar
2 ripe bananas (the darker the better)
2 eggs
1/2 cup vegetable oil
1/4 cup + 1 tablespoon buttermilk
1 teaspoon vanilla

Mix thoroughly.

In a separate bowl, combine the following dry ingredients:

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts or pecans (optional)

Add dry ingredients to wet ingredient and mix thoroughly. Pour into a greased and floured bread pan and bake at 325 for approximately 1 hour and 20 minutes. (You may want to check after one hour depending on your oven).

Cheesy Potato Soup - The Farm Chicks in the Kitchen Yield:  6 servings

4 tablespoons butter
1 cup diced carrots
4 cups chicken broth (1 32 ounce carton)
5 cups peeled and cubed russet potatoes (I didn't peel mine)
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 cup all purpose flour
1 1/2 cups milk (I used skim)
8 ounces sharp cheddar cheese, grated (about 2 cups)

Melt one tablespoon of the butter in a large pot over medium high heat. Add carrots and cook until softened (approximately four minutes).  Add broth, potatoes, basil, salt and pepper.  Bring to a boil, lower heat and simmer for approximately 20 minutes (or until potatoes are tender).
In another medium sauce pan, melt remaining butter.  Stir in flour and cook for approximately one minute. Slowly whisk in milk and simmer until slightly thickened (approximately two minutes).   Add cheese, stir until melted and thoroughly combined.  Gradually pour sauce into the soup and stir until blended.  Heat through and serve.

Chocolate Chip Cookies-Can't remember exactly where recipe came, but definitely best :) Yield: 3-4 dozen

2 sticks butter, softened
1 cup oil
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1 egg
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
4 1/2 cup flour
1 tbsp milk
1 12 oz bag chocolate chips

1.  Cream butter, oil  and sugars.
2.  Add egg, and vanilla.  Beat well.
3.  Add dry ingredients and milk.  Mix until well blended.
4.  Add chocolate chips and nuts (optional).
5.  Drop by rounded tablespoons full onto ungreased cookie sheet.
6.  Bake at 350 degrees 10-12 minutes.

Chocolate Zucchini Bread

3 eggs
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
1 cup oil
2 cups sugar
1 tbsp vanilla
2 cups shredded zucchini
2 1/2 cups flour
1/2 cup baking cocoa
1 tsp salt

1.  Beat eggs, oil, sugar and vanilla.
2.  Add zucchini
3.  Combine dry ingredients and add to wet ingredients.
4.  Place in a greased and floured bread pan.  Bake at 350 degrees for 1 hour.

Coffee Cake

1/2 cup butter softened                                  Filling
1 cup sugar                                                   3 tablespoons butter
2 eggs                                                           1/4 cup brown sugar
2 cups all-purpose flour                                 1/2 cup flour
1 teaspoon baking soda                                 1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt                                            Glaze
8 oz container sour cream                              3/4 cup confectioners sugar
1 teaspoon almond extract                             2 1/2 teaspoon water
                                                                     1/2 teaspoon almond extract

Cream butter and sugar at medium speed with an electric mixture.  Add eggs one at a time, beating well after each addition.  Combine flour, baking soda, baking powder and salt.  Add to butter mixture alternately with sour cream, beating until mixture is smooth; stir in almond extract.

Pour 2/3 of batter into a lightly greased and floured 10" tubepan.  Spoon filling over batter.  Spoon remaining batter over filling. 

Bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean.  Cool in plan 10 minutes.  Remove from pan and cool completely on wire rack.  Drizzle glaze over cake.  

Crack Dip

1 can black-eyed peas, drained and rinsed
1 can shoepeg corn
two bell peppers, diced 
1 medium yellow onion, diced
2 tbsp Tiger Sauce
1/2 cup to 3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup EVOO

Combine all, let set two hours or overnight, drain, get out your bag of Scoops and let the mowing begin :)  You are going to love it!!!

Fruit Cocktail Pudding Cake                                               Topping

1 3/4 flour                                                                          1 cup brown sugar
1 cup sugar                                                                        1 cup walnuts (optional)
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 egg
1 16-ounce can of fruit cocktail with juice
1 tsp vanilla 

Combine all.  Pour into a greased and floured 9 x 13" pan.  Top with 1 cup brown sugar and 1 cup walnuts.  Bake at 350 degrees for 45 minutes.  It's going to make you very nostalgic.

Greek Christmas Cookies - Greek Food Yield:  About 80 cookies (I got well over 100)

For the Cookie  Dough
12 cups of all-purpose flour
3 cups of olive oil (I used 2 cups olive oil/1 cup canola oil)
2 cups of sugar
1/4 cup brandy
1 cup lukewarm water
juice and grated peel of one lemon (I did not use peel)
2 teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon of ground cinnamon
1 1/2 teaspoons of ground cloves
1 cup coarsely ground walnuts (optional)

For the Syrup
1 cup of honey
2 cups of sugar
2 cups of water
1 cinnamon stick (I used ground cinnamon)
juice of 1/2 lemon
10 whole cloves (I used ground cloves)
For the Topping (optional - I didn't use)
2 1/2 cups of toasted sesame seeds
1 2/3 cups of walnut pieces
1 teaspoon of ground cinnamon

Preparation:  Dissolve baking soda in lemon juice.  In a bowl, combine flour, sugar and baking powder - whisk until well blended.
In a large mixing bowl, combine oil, water lemon juice (with baking soda), cinnamon, cloves, brandy and grated lemon peel.  Beat for 2 minutes until thoroughly combined.  Continue beating and add two-thirds (8 cups) of the flour mixture, one cup at a time, beating on low speed.  (If using walnuts, add now).
Gently knead in remaining flour 1/2 cup at a time.  Knead gently for about 5 minutes.  The dough will be oily.
Notes:  Don't overwork the dough or beat in the flour at high speeds or the cookies will be too dense.  The cookie shape should be rounded, not flat or they will harden during baking.
Preheat over to 355 degrees F.
To shape the cookies, take a fistful of dough and squeeze 5 times to compress.  Roll into a log shape between palms of hands.  Press the dough gently with your fingers on one side to flatten slightly.  The traditional shapes of the cookies are slightly rounded circles or ovals.
Place the cookies, finger-marked side down, well spaced on a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place in the middle rack of the over and take until browned (about 30-35 minutes).
Remove from oven and allow to cool completely on paper towels.
Combine all topping ingredients and grind coarsely.
The cooled cookies will be dipped in the hot syrup, so don't start the syrup until cookies have cooled.
Place all syrup ingredients in a wide pot (like a deep frying pan) and bring to a boil over medium heat and boil for 10 minutes.  Turn the heat down to lowest possible setting.  Remove cinnamon stick and cloves. 
Put cookies (as many as will fit on the bottom in one layer) into the hot syrup and use a spatula to hold them down for about 30-45 seconds.  Once the cookies have been soaked, remove them with a slotted spoon, letting excess syrup drip, place on a large serving plate or platter, sprinkling liberally with mixture of ground sesame seeds, walnuts and cinnamon.  (The cookies will darken from the syrup.)
These cookies are not refrigerated.  Cover them well with plastic wrap to keep for several days or store in tins so they don't dry out, and they last for weeks or months - if they aren't eaten by then.
Note:  If there's any syrup left over, don't throw it out.  It will keep for several days.  These cookies move fast and the syrup can be used in the next batch!

Molasses Crinkles - Applehood & Motherpie  Yield:  5 dozen

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar

  1. Cream Shortening and sugar.
  2. Add egg and molasses. Beat well.
  3. Add dry ingredients.  Mix until well blended.
  4. Shape dough into 1-inch balls roll each in granulated sugar.
  5. Place on light greased cookie sheet.  Sprinkle with a few drops of water:  just wet your hand and shake it over the cookies.
  6. Bake at 375 degrees for 10 to 12 minutes.
Paul's Pumpkin Bars - Applehood & Motherpie  Yield:  1 jelly roll plan

4 eggs
1 2/3 cups sugar
1 cup cooking oil
1 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

1. Beat eggs, sugar, oil and pumpkin in bowl until light and fluffy.
2. Combine flour, baking power, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly.
3. Spread batter in an ungreased 15 x 10 x1-inch jelly roll pan.
4. Bake, cool and frost.

Temperature:  350 degrees
Time:  25-30 minutes

1 3-ounce package softened cream cheese
1/2 cup margarine, softened
1 teaspoon vanilla
2 cups sifted confectioners sugar

Pineapple-Zucchini Bread - Sharing and Caring With Love from Vincent House

3 eggs
2 cups sugar
2 tsp vanilla
1 cup oil
2 cups zucchini, grated and unpealed
3 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 cup drained, crushed pineapple
1 cup chopped walnuts

Blend eggs, sugar, vanilla and oil until light.  Add zucchini.  In a separate bowl, combine flour, salt, soda and baking powder.  Add dry ingredients alternately with pineapple into egg mixture.  Fold in nuts.  Divide batter evenly between two well greased and floured bread pants (9 x 5 x 2 1/2).  Bake at 325 degrees for one hour or until done.

Pumpkin Cookies - Betty Crocker's Cookbook New and Revised  Yield:  about 4 dozen cookies
1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 tablespoon grated orange peel
2 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts

Prepeat oven to 375 degrees.  Mix sugar, pumpkin shortening and orange peel.  Stir in flour, baking powder, baking soda, cinnamon and salt.  Stir in raisins and nuts.

Drop dough by teaspoonfuls onto ungreased cookie sheet.  Bake until lightly brown (8 to 10 minutes).  Immediately remove from cookie sheet, cool.  Spread with Light Brown Glaze.

Light Brown Glaze
1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons milk

Heat margarine in 1/2 quart saucepan over medium heat until delicate brown.  Stir in powdered sugar and vanilla.  Stir in milk until smooth.  Frost cookies.

White Trash                Yield:  Alot
2 cups each, Corn Chex, Rice Chex, Wheat Chex, Cheerios, peanuts
1 10 oz package of pretzels
1 bag of M & Ms
2 12 oz bags of white chocolate chips
A little canola oil

Don a Dolly Parton wig.
Mix dry ingredients together in a large bowl. - set aside
In microwave safe dish, combine white chocolate chips and canola oil.  Microwave until melted (make sure you stir every once in a while so it does not burn.
Pour melted mixture over dry ingredients and mix thoroughly making sure all is coated.
Pour onto cookie sheet, let dry, and place in attractive containers.

Yankee Pot Road - FAMILY CIRCLE magazine - makes 8 servings
1 large onion, chopped
2 cloves garlic, chopped
1 beef chuck roast, about 3 lbs
1/2 tsp salt
1/4 tsp black pepper
1/2 lb carrots, peeled and cut into 3 x 1/2 inch thick sticks
1 lb small red-skinned potatoes, each about 1 inch in diameter, quartered
2 ribs celery, cut into 3 x 1/2 inch thick sticks
1 cup reduced sodium beef broth
2 tbsp tomato paste
1/2 tsp dried thyme
2 tbsp Worcestershire sauce
3 tbsp cornstarch

1.  Coat slow cooker bowl with nonstick cooking spray.
2.  Place onion and garlic in slow cooker.  Season beef with salt and pepper, place over onions.  Arrange carrots, potatoes and celery around beef in that order.  Combine broth, tomato paste and thyme, pour over beef.  Drizzle 1 tbsp of Worcestershire sauce over top.
3.  Cover and cook on high for six hours or low for eight hours.  (I did low for 10 hours).
4.  Remove beef from slow cooker and place on serving platter.  Spoon out vegetables with a slotted spoon and place around roast.  Keep warm.
5.  Strain cooking liquid into a medium-size saucepan; skim off excess fat.  Bring to a simmer.  Combine cornstarch with 3 tbsp water and stir into saucepan.  Simmer for one minute until thickened.  Stir in remaining tbsp Worcestershire sauce.
6.  Slice beef and serve with vegetables and gravy.


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