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Red Velvet Cake


Ingredients

1 1/2 cup sugar
1 cup buttermilk
2 (1 oz. ) bottles red
food coloring
2 eggs
1 teaspoon vanilla
1 teaspoon
vinegar
2 1/4 cup cake flour (sift 3 times)
3 tablespoon .
cocoa
1/2 cup Crisco
1 teaspoon salt
1 teaspoon soda

Cream Crisco and sugar until smooth and creamy. Add eggs and
coloring. Beat for 10 minutes. Add buttermilk and slowly add
flour salt cocoa and vanilla. Remove from mixer. By hand
lightly add vinegar and soda. Mix together. Spoon into 2 (
inch) cake pans that have been greased and floured. Bake 350
degrees for 35 to 40 minutes. Cool and frost. --ICING--
1 (8
oz.) pkg. cream cheese
1 stick butter or margarine
1 box
powdered sugar
1 teaspoon vanilla

Instructions

Soften butter and cream cheese. Beat until smooth. Gradually
add powdered sugar continue beating until smooth adding vanilla.
Frost cake.

Almond Joy Bars


Ingredients

1 1/2 pkgs. graham crackers
1 stick butter melted

Instructions

Layer: 1 1/2 cup coconut 1 cup Eagle Brand condensed milk Mini
marshmallows over that Bake 350 oven for 15-20 minutes in 9x13
pan. Can add chopped nuts - butterscotch chips also.

Oyster Bisque


Ingredients

4 cup shucked oysters
2 cup whipping cream
2 c milk Freshly
grated mace
1/2 sweet onion Salt
pepper
1/2 cup
cracker crumbs
1 tablespoon unsalted butter
1 cup whipped
cream Paprika

Instructions

Heat oysters in small saucepan. Drain oysters and reserve liquor.
Rinse oysters with cold water and drain well. Dry on clean piece
of paper towel. Heat whipping and milk in top of double boiler
adding mace to taste and onion. Remove onion as soon as flavor is
imparted. Add oyster liquor to milk mixture. Skin off any froth
that rises to top of mixture in double boiler. Season to taste
with salt and pepper. Add cracker crumbs and butter. Cook few
minutes until soup is well blended stirring occasionally. Gently
mix in oysters. Garnish each serving with 1 tablespoon whipped
cream and dash of paprika. (Makes 6 1/2 cups.)

Squash Dressing


Ingredients

2 cup squash cooked and undrained
2 cup cornbread broken into
pieces
3 eggs
1/2 cup chopped onion
1/2 teaspoon
sage
2 tablespoon oleo
1 1/2 cup canned milk
1/2 lb.
bulk sausage browned and
drained
Salt and pepper to
taste

Instructions

Cook squash in small amount of water. Combine all ingredients
with mashed squash. Bake in greased baking dish at 350 degrees
for 1 hour. I cook the cornbread in microwave using a round dish
with a glass in the middle for about 5 minutes at 70% power
rotating the dish and cook 3-5 minutes at 100% power until
toothpick comes out clean when stuck in center. Then I cook the
casserole for 25 minutes on high rotating dish every 5 minutes.

Monkey Bread


Ingredients

3 (10 count) cans buttermilk biscuits
1 cup white sugar
3
teaspoon cinnamon
1 cup brown sugar
1 cup nuts
(optional)
1 stick margarine

Instructions

Grease a tube pan. Mix white sugar and cinnamon in a plastic
bag. Cut biscuits into 4 pieces (1 can at a time) and coat each
piece with sugar and cinnamon mixture. Place in tube pan.
Sprinkle nuts on top. Repeat this using the 2 other cans of
biscuits. Bring to a boil and boil for 1 minute the brown sugar
and margarine. Pour over top of biscuits. Bake at 350 degrees
for 35 minutes. Turn out at once. Eat this like a monkey by
pulling each piece.

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