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MY FAVORITE TRIED AND TRUE RECIPES!

Posted by on Nov. 16, 2009 at 6:25 PM
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BUTTERSCOTCH YAMS SHARON GEARHART

2 CANS (17 OZ) YAMS, WELL DRAINED

½ CUP KARO SYRUP, LIGHT OR DARK CORN SYRUP

½ CUP FIRMLY PACKED BROWN SUGAR

¼ CUP HEAVY CREAM OR HALF N HALF

2 TABLESPOONS MARGARINE

½ TEASPOON SALT

½ TEASPOON CINNAMON

2 TEASPOON’S VANILLA EXTRACT

ARRANGE YAMS IN A SINGLE LAYER IN A 13 X 9 X 2 INCH PAN OR BAKING DISH.

BAKE IN OVEN 325 DEGREES FOR 15 MINUTES

IN HEAVY 2 QUART SAUCE PAN COMBINE REMAINING INGREDIENTS. STIRRING CONSTANTLY BRING TO A BOIL OVER MEDIUM HEAT FOR EXACTLY 5 MINUTES THEN POUR OVER YAMS. BAKE BASTING FREQUENTLY FOR 15 MINUTES UNTIL GLAZED.

 

MAKES 6 SERVINGS

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CREAM SAUCE FOR VEGETABLES GRANDMA MARVEL

 

2 TABLESPOONS BUTTER MELTED ON LOW HEAT

2 TABLESPOONS FLOUR OR (CORN STARCH THICKENS FASTER) ADD TO BUTTER, ½ TEASPOON SALT, 1/8 TEASPOON PEPPER, STIR IN 2 CUPS OF MILK.

COOK ON LOW HEAT UNTIL IT BUBBLES AND THICKENS THEN POUR OVER VEGETABLES.

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HAWAIIAN CHICKEN MRS. OSBORNE

 

 

3 WHOLE CHICKEN BREASTS (6 CUTLETS) CUT INTO BITE SIZE PIECES

PUT INTO PLASTIC BAG:

1 CUP FLOUR

2 TABLESPOONS PAPRIKA

¼ TEASPOON PEPPER

SHAKE CHICKEN IN THE PLASTIC BAG UNTIL COMPLETELY COATED. SHAKE OFF THE EXCESS, BROWN CHICKEN PIECES IN ¼ INCH VERY HOT OIL. (DO NOT CROWD PAN) REMOVE IT AS IT BROWNS AND ADD MORE PIECES. THEN DRAIN 2 CANS OF PINEAPPLE CHUNKS (JUICE PACK) SAVE THE JUICE TO PUT INTO A BOWL.

ADD TO JUICE:

2/3 CUP KETCHUP

3 TABLESPOONS SOY SAUCE

2 TABLESPOONS VINEGAR

2 TABLESPOONS DRIED ONION FLAKES

1/3 CUP BROWN SUGAR (PACKED)

DRAIN MOST OF THE FAT FROM THE CHICKEN PAN, LEAVE THE BROWNED FLOUR. PUT CHICKEN AND SAUCE IN PAN COVER AND COOK ON LOW HEAT 10 MINUTES ADD PINEAPPLE COOK 10 MINUTES STIRRING TO GET SAUCE INTO PINEAPPLE.

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HOLIDAY EGGNOG CAKE MAGAZINE

PREPARE YELLOW CAKE MIX AS PACKAGE DIRECTS SUBSTITUTING EGGNOG FOR WATER. ADD 1 ½ TEASPOONS EACH OF NUTMEG AND RUM EXTRACT TO THE BATTER. POUR INTO A 10 INCH TUBE PAN AND BAKE IN 350 DEGREE OVEN FOR 50 MINUTES.

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HOMEMADE PRETZELS STATEN ISLAND ADVANCE NEWSPAPER

 

1 BOWL

2 PACKAGES OF DRY YEAST

½ CUP WARM WATER

2 TABLESPOONS SUGAR

4 CUPS FLOUR

WAXED PAPER

COOKIE SHEET

COARSE SALT

1 EGG BEATEN

PASTRY BRUSH

MIX YEAST AND WATER. ADD SUGAR AND TABLE SALT ADD FLOUR AND MIX

KNEAD TILL SMOOTH

MAKE SHAPES

PLACE ON COOKIE SHEET, BRUSH ON EGG

BAKE AT 425 DEGREES 12 - 15 MINUTES UNTIL GOLDEN BROWN

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MAPLE SUGAR PUMPKIN PIE SHARON EDWARDS

 

1 CAN (16 OZ) SOLID PACK PUMPKIN

2 TABLESPOONS FLOUR

½ TEASPOON CINNAMON

½ TEASPOON NUTMEG

½ TEASPOON GINGER

½ TEASPOON GROUND CLOVES

1 TABLESPOON BUTTER OR MARGARINE SOFTENED

1 CUP SUGAR

1 CUP EVAPORATED MILK (1CAN WILL DO)

2 TABLESPOONS MAPLE PANCAKE SYRUP

1 TABLESPOON VANILLA EXTRACT

2 EGGS

1 UNBAKED PIE SHELL (9 INCHES)

WHIPPED CREAM OPTIONAL

 

IN MIXING BOWL, COMBINE ALL INGREDIENTS EXCEPT LAST TWO. POUR INTO PIE SHELL. BAKE AT 425 DEGREES FOR 15 MINUTES REDUCE HEAT TO 350 DEGREES AND CONTINUE BAKING FOR ABOUT 45 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN.

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MY FAVORITE APPLE PIE SHARON EDWARDS

(I ACTUALLY WON A COUNTY PIE CONTEST WITH THIS RECIPE!) 

 

1 ¼ CUP SUGAR

¼ WATER

1 TABLESPOON FLOUR

½ TEASPOON MARGARINE

3 POUNDS TART APPLES (GRANNY SMITH)

PINCH OF SALT

STANDARD 2 CRUST 9 INCH PASTRY

CREAM OR UNDILUTED EVAPORATED MILK

 

PUT SUGAR, WATER AND SALT IN A LARGE SKILLET, COVER AND HEAT UNTIL SUGAR BEGINS TO DISOLVE. PEEL AND CORE APPLES, CUT INTO EIGHTHS. DROP ENOUGH PIECES OF APPLE INTO SUGAR SYRUP TO COVER BOTTOM OF SKILLET COOKING GENTLY UNTIL JUST TENDER, LEAVING COVER ON. REMOVE APPLE PIECES CAREFULLY TO FLAT PAN OR TRAY. CONTINUE UNTIL ALL ARE DONE. THICKEN SYRUP WITH FLOUR MIXED WITH A LITTLE COOL WATER, THERE SHOULD BE ABOUT 1/3 CUP THICKENED SYRUP, COOL. ROLL PASTRY 1/8 INCH THICK FOR 2 CRUST PIE PAN. FILL WITH APPLES, COVER WITH THICKENED SYRUP AND TOP WITH CINNAMON AND BUTTER. MOISTEN EDGE OF CRUST, COVER WITH TOP CRUST, SPLIT TOP FOR STEAM TO ESCAPE. CRIMP EDGES FIRMLY. BRUSH TOP WITH CREAM FOR GLAZE. BAKE IN A PRE HEATED VERY HOT OVEN AT 450 DEGREES FOR 15 MINUTES. REDUCE HEAT TO HOT 400 DEGREES AND BAKE FOR 25 MINUTES LONGER OR UNTIL APPLES ARE WELL DONE AND CRUST IS GOLDEN.

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UNCOOKED ROLLED OAT COOKIES MOM GEARHART

MIX TOGETHER IN A POT:

2 CUPS SUGAR

½ CUP MILK

¼ CUP BUTTER

4 TEASPOONS COCOA

BOIL FOR ONE MINUTE

ADD AND MIX IN:

1 CUP PEANUT BUTTER

1 TEASPOON VANILLA

½ CUP OATS

USING A TABLESPOON DROP ROUNDED SPOONFULS ONTO A COOKIE SHEET UNTIL COOLED.

 

MAKES 8 SERVINGS

by on Nov. 16, 2009 at 6:25 PM
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