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Chocolate Chip Crumb Cake
Cake: Topping:
2 cups all purpose flour 1 tbsp. All purpose flour
1 tsp. baking ½ cup firmly packed brown sugar
1 tsp. baking soda 2 tbsp. Butter, softened
½ tsp. salt ½ cup chopped walnuts
½ cup butter, softened ½ cup mini chocolate chips
1 cup sugar
l tsp. vanilla extract
3 Eggs
1 cup sour cream
1 ½ cups mini chocolate chips
Topping:
Preheat oven to 350 F.
In small bowl, combine flour, brown sugar and butter.
Mix well
Stir in nuts and chocolate chips
Set aside.
Cake:
In small bowl, combine flour, baking powder, baking soda and salt.
Set aside.
In large bowl, combine butter, sugar and vanilla extract. Mix well.
Add eggs one at a time and beat VERY well after each addition.
Gradually add flour mixture alternatively with sour cream.
Fold in chocolate chips.
Spread into greased 13 x 9 x 2 baking pan.
Sprinkle topping evenly over batter.
Bake at 350 F for 45 – 50 minutes.
Thanks to Beth Red
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Sour Cream Coffee Cake
1/2 Cups Butter or Margarine
1 Cup of Sugar
1 cup sour cream
2 eggs
2 cups of Flour
1 teaspoon Baking powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla
Preheat oven to 350 degrees.
Cream together butter, sugar and eggs.
Sift together flour, baking powder, baking soda and salt.
When adding to cream mixture, alternate flour mixture with 1 cup
sour cream and vanilla.
Pour batter in oblong pan (13x10inches)
Topping
1/2 Cup brown sugar
1/2 Cup sugar
3 teaspoon Cinnamon
3 tablespoons flour
3 tablespoons butter
Place topping mixture over batter.
Bake at 350 for 45 minutes or until well done.
Thanks to Beth Red
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Dream Bars
Dream Bars (cooked in Microwave)
1 cup Graham Cracker crumbs
1 package (6 ounces) chocolate chips (1 cup)
1 can (3 1/2 ounces) coconut (1 cup)
1 can (15 ounces) sweetened condensed milk
Combine all ingredients.
Place in 8 inch square glass dish.
Bake in microwave 8 minutes.
Turn every 2 minutes.
Cool and cut into bars.
Yield 36 bars.
Thanks to Beth Red
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Cheese Cake
Crust
Mix 1 ¾ cups of Graham Cracker crumbs,
1/3 melted butter and ¼ cup of sugar Press on sides and bottom
of a well-greased spring form pan
Filling
Mix 3 8oz packages of softened cream cheese, 1
½ cups of sugar. Mix for 3-5 minutes
Add 4 eggs and 1 tbsp. of vanilla extract
Beat entire mixture for 30 minutes at a medium/high speed
Pour mixture into pan
Bake at 300 for 50-60 minutes
Remove and let cool at room temperature for 20 minutes
Topping
Blend 1 ½ cups of sour cream, ¼ cups of sugar and
1 tsp. of vanilla extract
Spread mixture over the top of the cheese cake and bake for 10 minutes.
Hint: This cake is delicious with fresh berries.
Thanks to Beth Red
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Chocolate Shadows
½ c. semi-sweet chocolate chips
1 1/4 c. all purpose flour
½ c. sugar
½ c. firmly packed brown sugar
3/4 tsp. soda
½ tsp. salt
½ c. shortening or margarine
½ c. peanut butter
1 egg
Heat oven to 375
In small saucepan, melt chocolate chips over very low heat stirring
constantly
Remove from heat; cool.Lightly spoon flour into measuring cup; leveling
off.
In large bowl, combine remaining ingredients; mix well
Add melted chocolate and stir just enough to marble.
Shape into 1-inch balls; place 2 in. apart on
un-greased cookie sheets
Flatten on with bottom of glass dipped in sugar.
Bake at 375 for 8-11 minutes or until golden brown.
Cool cookies slightly before removing from cookie sheets.
Makes 40 cookies.
Thanks to Beth Red
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ENGLISH TOFFEE BARS
2 sticks of butter
1/2 tsp. vanilla
1 cup sugar
saltines
1 1/2 -2 cups chocolate chips
1 cup chopped nuts
Preheat oven to 350 degrees. Butter a jelly-roll
pan. Line it with
saltines. In a saucepan, melt butter. Stir in sugar and vanilla.
Mix well and boil one minute. Pour over saltines and make sure all
are covered.
Bake 350 degrees for 10 minutes. Remove from oven and sprinkle chocolate
chips all over. Spread chips when melted (you may need to put back
in oven
for a sec). Sprinkle with nuts. Put in refrigerator to chill. Then
break
into pieces.
Thanks to Beth Red
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Chocolate Chip Cookies
3/4 cup All-Vegetable Shortening, 1-1/4 cups
firmly packed light brown sugar, 2 tbsns milk, 1 tbsn vanilla, 1
egg, 1-3/4 cups all-purpose flour, 1 tspn salt, 3/4 tspn baking
soda, 1 -1/2 cup semi-sweet chocolate chips
Heat oven to 375 degrees. Combine Shortening,
brown sugar, milk and vanilla. Beat at medium speed. Then, beat
egg into creamed mixture. Combine flour, salt and baking soda. Mix
into creamed mixture until blended. Stir in chocolate chips. Bake
at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13
minutes for crisp cookies. Makes approx. 3 dozen
Thanks to Judith Allen
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Lemon Cookies
1/2 cup butter, 1/2 cup vegetable shortening,
1 cup sugar, 1 egg, 2 tspn fresh lemon juice, 1/2 tspn lemon rind,2
1/8 cups all-purpose flour, 3/4 tspn baking powder, 1/4 tspn salt
Preheat oven to 400 degrees. Cream butter and
shortening; add sugar, egg, lemon juice, and rind. Sift together
flour, baking powder, and salt; add to butter mixture. Mix. Drop
by tspns onto cookie sheet. Stamp flat with bottom of glass covered
with wet cloth. Bake 5 to 7 minutes until brown around edges. Yields
3 to 4 dozen.
Icing: mix powder sugar with juice of rind, 1
lemon until thick
Thanks to Kim Blevins
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Mexicali Crunch
4 cups corn flakes; 2 quarts popped popcorn; 1
cup roast peanuts; 3 cups corn or tortilla chips; 1/2 cup margarine;
1/2 cup corn syrup; 1/4 cup packed brown sugar; 1 package (1.25
ounces) taco seasoning mix
Preheat oven to 250 degrees. In large roasting
pan combine corn flakes, popcorn, corn chips & peanuts. Combine
margarine, corn syrup, brown sugar & taco seasoning in microwave
bowl. Bring to boil stirring every 2-3 minutes. Pour over corn flake
mix, toss to coat well. Bake 60 minutes, stirring every 15 minutes.
Cool stirring often. Store in tightly covered container. Wonderful
munchies for the whole family to enjoy!!
Thanks to Doris Haycroft
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Hot Spiced Cider
6 cups apple cider
1/2 tspn whole cloves
1/4 tspn ground nutmeg
3 sticks cinnamon
Heat all ingredients to a boil in a 3 quart saucepan;
reduce heat to low then simmer uncovered for approximately 10 minutes.
Strain mixture to remove cloves and cinnamon.
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Snowman Soup
1 package hot chocolate mix
3 Hershey Kisses
15 mini marshmallows
1 candy cane (sitr stick)
Place in colored wrapper or small baggie and put
in new cup (handpainted is very nice!)
Add poem:
Was told you've been very good this year.
Always glad to hear it!
With freezing weather drawing near,
You'll need to warm the spirit.
So here's a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It's sure to do the trick!
Vicki Huskins—Snowman Soup
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Cranberry Bread Recipe
Perfect for Christmas and Thanksgiving
I find it easier to double the recipe and make
two loaves at once since we have so many elves to feed (not to mention
Santa himself).
Sift: 2 cups flour (sifted), 1 cup sugar, 1 and
1/2 tsp baking powder, 1 tsp salt (I never use it), and 1/2 tsp
baking soda.
Cut in 1/4 cup butter (I use Promise Extra Light
margarine sticks-it makes the bread really moist) until mixture
is crumbly (I use a mixer to crumble-ize it)
Add 1 beaten egg, 1 tsp grated orange peel (I
use a grater/peeler doohickey and grate an entire orange for every
two loaves.), and 3/4 cup orange juice. (If you can get your Elves
to do the grating, it will help) mix until mixture is evenly moist.
Fold in as many light raisins as you think looks
good (the recipe calls for 1 and 1/2 cups, I never measure) and
about a half bag of chopped cranberries per loaf. spoon into a greased
9 x 5 x 3 loaf pan bake at 350' for 1 hour and 10 mins or until
toothpick in center comes out clean. I never use the toothpick test,
but I suppose it is a good idea.
Cool out of pan on a wire rack. keep stored in
aluminum foil, unless you eat it all before it cools.
If it doesn't come out well the first time, that
is OK, it took Mrs. Claus 3 or 4 attempts before she learned to
make it consistently excellent.
Original recipe from the book, Cranberry Thanksgiving
-- a nice little tale for children with cute illustrations and a
good story. Cranberry Thanksgiving, by Wende and Harry Devlin, Parent's
Magazine Press, 52 Vanderbilt Ave, New York, NY, 10017. ISBN: Trade
0-8193-0498-0, Library 0-8193-0499-9, U.S. Library of Congress Catalog
Card Number: 73-153789. Published in 1971.
(The same authors have two other books which have
similar recipes: Old Black Witch, "a nice wicked witch"
(pancakes) and Old Witch and the Polka Dot Ribbon, "a sequel
to the first Witch book" (cake).)
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Potato Filling
Goes great with turkey and ham.
Directions:
1. About 3lbs whole potatoes, peeled, boiled,
and mashed with milk
2. Melt one stick margarine in frying pan
3. Saute -- 2 stalks celery (chopped) and one samll onion (chopped)
until soft and onion is golden. Do Not Brown
4. Add 3 slices of firm bread cut into cubes -- mix in well (add
more margarine if needed)
5. continue sauteing until bread is golden
6. Beat 2 large eggs into mashed potatoes
7. Mix in onions, celery, bread -- blend well.
8. Place in casserole dish -- dot with margarine and bake in 350'
oven until top is puffy and golden (about 1/2 hour if mixture is
warm when goes into oven, about 1 hour if taken from fridge).
Thanks to Sharon and Rick Winter, Wernersville, Pa.
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GRAPE ICE
Perfect for Christmas and Thanksgiving
This is similar to a slurpy type drink, but much
better since it is homemade.
Melt 2/3 cup sugar in 1 1/2 cup water
Add 1/2 cup orange juice 1/4 cup lemon juice 1
cup (or a little more) grape juice
Freeze- then beat with electic beater and then
freeze again.
Our thanks to Carol Kitson for this recipe
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Hard Sauce
Perfect for Christmas and Thanksgiving pies
or bread or even by the spoonful
Ingredients:
1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) suger
Sherry (Harvey's Bristol Cream works well)
Directions:
Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired
consistency (generally like icing for a cake).
Refrigerate
Thanks to Charles H. Fletcher
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Apple Pie
Perfect for Christmas and Thanksgiving
Goes well with vanilla ice cream and hard sauce
Ingredients:
A. Graham cracker crust (you can make your own
or use a pre-made one)
1 large egg white (slightly beaten)
B. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (we generally add a bit more)
C. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
1 stick melted butter (a bit over 1/3 cup)
Directions:
1. Brush egg white on crust, bake until light
brown -- about 6 minutes (if store bought)
2. Combine B -- mix well, spoon into crust
3. Mix C -- put on as the top of the pie in thin sheets
4. Bake at 375 for about 50 minutes
5. Cool for about 4 hours.
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Iced Butter Cookies
Perfect for Christmas and Thanksgiving
Ingredients:
Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour
Icing:
1 stick butter
1 box powdered (confectionary) sugar
1 teaspoon vanilla
milk (as needed)
Directions:
1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches
in diameter).
Cook each batch at 375 degrees for about 10 minutes (lightly brown)
5. Let cookies cool slightly before icing
Icing:
Cream butter; add sugar and mix; add milk as needed for spreadable
consistency; add vanilla
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Gingerbread Men
Ingredients:
3 and 1/4 cups flour
1.2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 - 2 tsp milk
Directions:
1. Preheat oven to 325'
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and
cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and
molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until
just combined -- do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each
disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to
1/4" thickness. With floured cookie cutters cut into shapes.
Gather scraps and re-roll dough until all is used. Place on ungreased
baking sheets about 1/2" apart.
7. Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface
and cool.
Preparing Icing:
1. Whisk sugar and milk until smooth but still
liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other
icing dispenser.
4. Decorate as desired.
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Spice Cake
Perfect for Christmas and Thanksgiving
Goes well with vanilla ice cream and hard sauce
Ingredients:
2 cups flour
1 and 1/2 cups of sugar
1 cup of buttermilk
3 eggs
1/2lb of butter or margarine (melted)
1 T cinnamon
1 T baking soda
1/2 T ground cloves
Directions:
1. Blend sugar and butter thoroughly. Add eggs,
buttermilk, flour. Mix.
2. Add cinnamon, baking soda, and cloves. Mix well.
3. Grease and flour baking dish.
4. Bake in pre-heated oven at 350' for 50 minutes or longer if necessary.
5. Cool and ice.
Spice Cake Icing
Ingredients:
1 stick of butter
1 box of confectioners sugar
1 T of vanilla
1-3 T of milk
Directions:
1. Cream butter and gradually add confectioners
sugar.
2. Add milk as needed to keep frosting at spreading consistency
3. Add vanilla
4. Frost cake when completely cool.
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Mint Bars
Perfect for entertaining
Directions:
1. Mix 1/2 cup margarine, 4 eggs, 1 cup sugar,
1 cup flour, and 16 oz Hershey's syrup
2. grease a 9 x13" jelly roll pan
3. Bake at 350' for 25-30 minutes
4. Cool
5. Melt 1 and 1/2 sticks of margarine and mix with 3 cups powdered
sugar and 1 teas. mint extract.
6. Spread on first layer
7. Cool
8. Melt 1 and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers
chocolate, and 1 stick margarine.
9. Mix
10. Spread on top
Thanks to Pam and Dick Jones, Medford, NJ.
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Mini-Chocolate Chip Cheesecakes
Bowl 1:
1. 1.2 lb of cream cheese
2. 1 egg
3. 1/3 cup of sugar
4. Mix
5. Add 1 and 1/4 cups of mini choc. chips.
Bowl 2:
1. 1 and 1/2 cup of flour
2. 1 cup of sugar
3. 1/4 cup of cocoa
4. 1 tsp. vanilla
5. 1 tsp. baking soda
6. 1 cup of water
7. 1/3 cup of oil
8. Mix
Directions:
1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture per mini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350' for about 20 minutes
5. makes about 4 dozen.
Thanks to Pam and Dick Jones, Medford, NJ.
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Cinnamon Crinkles
Ingredients:
2 and 2/3 cup of sifted flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
halved pecans or walnuts (optional)
Directions:
1. Sift together flour, cream of tartar, baking
soda, and salt -- set aside
2. Cream butter and sugar. Add eggs one ata a time; beat well after
adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center -- sprinkle with cinnamon and sugar
mixture
5. Bake at 350' for 12-15 minutes.
Thanks to Sharon and Rick Winter, Wernersville,
Pa.
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EggNog Cookies
Ingredients:
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
Directions:
1. Preheat oven to 300'
2. Combine flour, baking powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer until forms a grainy
paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until
smooth
6. Add flour mixture and beat at low speed just until combined --
do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking sheets --
1 " apart. Sprinkle lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer
to cool, flat surface immediately.
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Buckeyes
1. 1 and 1/2 cups graham cracker crumbs
2. 2 sticks of butter or margarine (1/2 lb) softened
3. 1 lb of confectioners sugar
4. 1 small can or 1/2 bag of Angel Flake coconut
5. 1 and 1/2 cups peanut butter
6. 2 tsp. vanilla
Directions:
1. Mix all ingredients thoroughly and chill several hours.
2. Roll into small balls and dip into:
1 x 12 oz package of semi-sweet choc. chips, melted w/ 1 small cake
parafin wax over a double boiler.
3. Drop onto wax paper and cool
4. Store in cool place
Thanks to Pam and Dick Jones, Medford, NJ.
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Holiday Punch
Perfect for large gatherings and making those
family encounters a little easier to bear.
Ingredients:
1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt gingerale
1 qt club soda
chopped oranges, lemons & limes
large block of frozen strawberries
Directions:
Mix and drink (slowly). Do not drive.
alternative recipe
1 qt rum
1/2 gallon white wine
3 x 6 oz cans lemon-lime juice
2 qts club soda
1 qt ginger ale
fruit
Thanks to Sharon and Rick Winter, Wernersville, Pa.
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Spiced Tea
Ingredients:
36 tsps loose tea
1 T orange peel
1/2 T lemon peel
1/2 tsp. nutmeg
1/2 tsp cloves
1 tsp. cinnamon
Mix together and store in a tightly closed container.
Thanks to Sharon and Rick Winter, Wernersville,
Pa.
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Chocolate Coffee
Perfect to make after sledding or for a party!
Ingredients:
1 heaping teaspoons of cocoa mix
1 scant teaspoon of instant coffee mix cinnamon
Makes one serving.
Thanks to Sharon and Rick Winter, Wernersville,
Pa.
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Squash Casserole
Serves 4-8 3 1/2 C cooked squash 1/2 small onion
chopped 1 C shredded cheddar cheese
1 beaten egg 1/2 pint (8 oz.) sour cream
1 stick margarine or butter melted 24 Ritz crackers
crushed
Cook squash and onion together until tender. Drain
well. Mix cheese, sour cream, margarine, egg and half of the crushed
crackers in the baking dish. Fold in the drained squash/onion. Season
with salt and pepper to taste. Sprinkle the rest of the crushed
crackers on top. Bake at 350 degrees for 30 minutes.
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