HANNAH'S KITCHEN RECIPE COLLECTION

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Connie’s Diner’s Mile High Biscuits

Ingredients

• 3 cups of four
  
  
• 1½ teaspoons of salt
  
  
• 1 tablespoon of sugar
  
  
• 1½ teaspoons of baking powder
  
  
• ½ cup of butter
  
  
• 
  
  
• ¾ cup of buttermilk (I have made these with buttermilk as well as the homemade buttermilk version of ¾ cup of milk + 2 teaspoons of lemon juice. Both work well.
  
  
• 1 egg
  
  
• ¼ cup of water

Directions

• Preheat the oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough
  
  
• Mix the dough until it is just barely combined (don’t over mix).
  
  
• Roll the dough on a floured cutting board about an inch thick. Cut with a 2 inch biscuit cutter, or 2 inch round cup.
  
  
• Place on a greased baking sheet (touching each other) and bake 12 to 15 minutes or until golden brown.
  
  
• Makes about 12 to 15 biscuits depending how thick you make them.

Tip: Hand mix your dough. Best way is with a pastry cutter or two knives. This leaves pieces of butter in your biscuit and makes it light and fluffy.

Pierogi Lasagna

The surprise ingredient between the Lasagna noodles in this recipe is seasoned mashed potatoes. This hearty Lasagna topped with cheddar cheese is a must have for your collection. It is easy to make and very hearty eating on a cold day and tastes just like pierogies. It is sure to be a hit.

Chewy Apple Raisin Bars

Ingredients

• 1 cup of all purpose flour
  
• 1 cup of sugar
  
• ½ teaspoon of salt
  
• ¼ teaspoon of baking powder
  
• 2 eggs beaten
  
• 1 medium size apple, peeled, cored, and finely chopped
  
• 1 cup of raisins
  
• ¼ cup of applesauce
  

Directions

• Preheat oven to 350 degrees.
  
  
• In a large bowl combine the flour, sugar, salt, and baking powder. Add the remaining ingredients; mix well.
  
  
• Place the batter in a 9” x13” baking dish that has been coated with non-stick baking spray and bake for 40 to 50 minutes, or until the edges are golden.
  
  
• Remove from the oven and cut into bars while they are still warm.
  
  
• Makes 15 to 20 bars.
  

Enjoy!

BLT Brunch Pie

Ingredients

• 1¼ cups of flour
  
• 2 teaspoons of baking powder
  
• ½ teaspoon of salt
  
• ½ teaspoon of dried basil
  
• ½ cup of shortening
  
• ½ cup of sour cream
  
  

Filling:

• ¾ cup of mayonnaise
  
• 1 cup of shredded cheddar cheese
  
• 1 4½ oz can of drained mushroom stems and pieces
  
• 8 strips of cooked bacon strips crumbled
  
• 1 tablespoon of chopped green pepper
  
• 1 tablespoon of chopped onion
  
• 3 medium tomatoes, peeled and sliced

Directions

• In a bowl, combine the first four ingredients. Cut in shortening until crumbly.
  
  
• Stir in sour cream. Cover and refrigerate for 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 for 10 minutes. Cool completely.
  
  
• In a bowl combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust, top with half of the mayonnaise mixture.
  
  
• Repeat layers. Bake at 350 degrees for 30-35 minutes or until golden brown. Refrigerate leftovers. Yield 6-8 servings.
  

Blueberry Coffee Cake

Ingredients

• 2 cups of flour
  
  
• 1 cup of sugar
  
  
• 2 teaspoons of baking powder
  
  
• 1 teaspoon of salt
  
  
• 1 ½ teaspoons of grated lemon peel
  
  
• ½ cup of butter, softened
  
  
• 1 cup of milk
  
  
• 2 eggs slightly beaten
  
  
• 1 teaspoon vanilla
  
  
• 2 cups of fresh or frozen blueberries

Icing

• 1 cup of icing sugar
  
  
• ¼ teaspoon of almond extract
  
  
• 3-5 teaspoons of milk

Directions

• Heat oven to 375 degrees
  
  
• Grease a 13x9 inch pan.
  
  
• In a large bowl, combine flour, sugar, baking powder, salt and lemon peel.
  
  
• Using pastry blender or fork cut in butter. Add milk, eggs and vanilla. Stir well.
  
  
• Pour ¾ of the batter into the greased pan. Top with blueberries. Spoon the remaining batter over the blueberries.
  
  
• Bake for 35 minutes. Cool for 30 minutes, drizzle icing over cake when it is warm.
  

Enjoy!

Hannah

Hint: Freeze fresh berries individually on a cookie sheet in your freezer. Once frozen place the berries in a freezer bag. This way you will be able to use as many berries as your recipes require without them being frozen together.

Chocolate Éclair Cake

Ingredients

• 1 (14.4-ounce) box of honey graham crackers. If the box of graham crackers contains 3 individually wrapped packages of crackers, use one package for each layer.
  
  
• 2 (4-serving) packages of vanilla instant pudding
  
  
• 3 cups of milk
  
  
• 1 (12 ounce) container of whipped topping
  
  
• 1 (16 ounce) container ready to-spread chocolate frosting

Directions

• Line the bottom of an ungreased 9x13 inch baking dish with 1/3 of the graham crackers
  
  
• In a large bowl, whisk together pudding mix and milk, add whipped topping, stirring until the mixture thickens
  
  
• Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting.
  
• Cover and chill 8 hours.
  

Tip: this is very good made with Pistachio pudding and cream cheese icing.

Cola Meatballs

Ingredients

• 1 pound of ground beef
  
  
• ½ cup of seasoned bread crumbs
  
  
• 1 egg
  
  
• 1 tablespoon of water
  
  
• 1 small onion, finely chopped, divided
  
  
• ½ teaspoon of salt, divided
  
  
• ½ teaspoon of pepper, divided
  
  
• 1 garlic clove, minced
  
  
• 1 cup of ketchup
  
  
• 1 cup of cola
  
  
• 1 tablespoon Worcestershire sauce
  
  
• ½ medium size green bell pepper, finely chopped

Directions

• Preheat oven to 325 degrees
  
  
• In a large bowl, combine ground beef, bread crumbs, egg, water, half of the onion, ¼ teaspoon of salt, and ¼ teaspoon of black pepper; mix well. Form into 1-inch meatballs and place in a 9x13 inch baking dish.
  
  
• In a medium bowl, combine remaining ingredients, including remaining onion, ¼ teaspoon salt and ¼ teaspoon pepper; mix well then pour over meatballs.
  
  
• Bake 50 to 60 minutes, or until sauce is bubbling and meatballs are cooked through. Makes approximately 48 meatballs.

Amish County Casserole

• 1 tablespoon of olive oil
  
  
• 1 medium size onion chopped
  
  
• 1 pound of ground beef
  
  
• 1 16 oz package of wide egg noodles
  
  
• 1 10 oz can of condensed tomato soup
  
  
• 1 can of condensed cream of mushroom soup
  
  
• 1 cup of milk
  
  
• 1 teaspoon of salt
  
  
• ½ teaspoon of black pepper
  
  
• ½ teaspoon of paprika

• Preheat oven to 375 degrees. Coat a 3 quart casserole dish with cooking spray. In a large skillet, heat oil over medium heat and sauté onion 2 to 3 minutes.
  
  
• Add ground beef and cook 4 to 6 minutes, or until browned.
  
  
• In a large soup pot cook noodles according to package directions; drain well and return noodles to pot.
  
  
• Add ground beef mixture and remaining ingredients, except paprika; mix well.
  
  
• Place in prepared casserole dish and sprinkle with paprika.
  
  
• Cover and bake 25 to 30 minutes, or until heated through.

Pecan Pie

Ingredients

• 4 eggs
  
  
• 1 cup of brown sugar
  
  
• 3/4 cup of light corn syrup
  
  
• 1/2 teaspoon of salt
  
  
• 1/4 cup of melted butter
  
  
• 1 teaspoon vanilla extract
  
  
• 2 cups of pecans chopped lightly and toasted
  
  
• 9 inch unbaked pie shell
  
  
• 1/3 cup (about 25) nice looking pecan halves

Directions

• Preheat oven to 400 degrees
  
  
• Beat eggs well in a large bowl.
  
  
• Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.
  
  
• Sprinkle chopped pecans in pie shell.
  
  
• Pour egg mixture over pecans.
  
  
• Arrange pecan halves around the edge of filling next to crust for decoration.
  
  
• Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees and continue baking for 25 to 30 minutes, until set.
  
  
• Serve Pecan Pie at room temperature.

Tasty Asian Chicken Noodle Soup

Ingredients

• 8 cups of chicken broth
  
  
• 1 tablespoon of light soy sauce
  
  
• 1 cup of sliced fresh mushrooms
  
  
• 1 8 ounce can of drained sliced water chestnuts
  
  
• 1 carrot peeled and shredded
  
  
• ½ pound of boneless, skinless chicken breast cut into ½ inch chunks
  
  
• ¼ pound of uncooked spaghetti, broken in half
  
  
• 1 cup of fresh snow peas or regular frozen peas
  
  
• 2 green onions, sliced

Directions

• In a soup pot, combine the chicken broth, soy sauce, mushrooms and water chestnuts, carrots and chicken over a medium high heat and bring to a boil.
  
  
• Add the spaghetti and peas, and continue boiling for 10 minutes or until the pasta is cooked.
  

• Stir occasionally. Top each serving with the green onions as you serve the soup. Serves 10

Enjoy!

Hannah

Chocolate Zucchini Cake

Ingredients

• 1 3/4 cups of sugar
  
  
• 1/2 cup of oil
  
  
• 1/4 cup of softened butter
  
  
• 1/2 cup of buttermilk or milk
  
  
• 2 eggs
  
  
• 1 teaspoon of vanilla extract
  
  
• 1 1/2 cups of all purpose flour
  
  
• 1/4 cup of baking cocoa
  
  
• 1 teaspoon of baking soda
  
  
• 1/2 teaspoon of ground cinnamon
  
  
• 2 cups of finely shredded zucchini
  
  
• 1/2 cup of semisweet chocolate chips
  
  
• 1/2 cup of sliced almonds
  

Custard Sauce

• 1/2 cup of sugar
  
  
• 2 tablespoons of flour
  
  
• 2 tablespoons of cornstarch
  
  
• 3 cups of whole milk
  
  
• 3 egg yolks
  
  
• 3 tablespoons of butter
  
  
• 1/4 teaspoon of almond extract
  
  
• 1 3/4 cups of sugar
  
  
• 1/2 cup of oil
  
  
• 1/4 cup of softened butter
  
  
• 1/2 cup of buttermilk or milk
  
  
• 2 eggs
  
  
• 1 teaspoon of vanilla extract
  
  
• 1 1/2 cups of all purpose flour
  
  
• 1/4 cup of baking cocoa
  
  
• 1 teaspoon of baking soda
  
  
• 1/2 teaspoon of ground cinnamon
  
  
• 2 cups of finely shredded zucchini
  
  
• 1/2 cup of semisweet chocolate chips
  
  
• 1/2 cup of sliced almonds
  
  
• Custard Sauce
  
  
• 1/2 cup of sugar
  
  
• 2 tablespoons of flour
  
  
• 2 tablespoons of cornstarch
  
  
• 3 cups of whole milk
  
  
• 3 egg yolks
  
  
• 3 tablespoons of butter
  
  
• 1/4 teaspoon of almond extract

Directions

• In a large bowl, beat the sugar, oil and butter until well combined. Beat in the Buttermilk (milk), eggs and vanilla.

• Combine the flour, cocoa, baking soda, cinnamon; gradually beat into oil mixture. Stir in the zucchini, chocolate chips and almonds.
  
  
• Pour into a greased and floured 10 inch tube or fluted tube pan.

• Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  
  
• For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth.

• Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from heat.

• Stir a small amount of hot filling into egg yolks return all to pan, stirring constantly. Bring to a gently boil; cook and stir cook and stir 2 minutes longer.
  
  
• Remove from the heat. Gently stir in butter and extract. Serve warm with cake. Store the leftover sauce in the refrigerator. Yield 12-16 servings.

Tip: if you don’t have buttermilk available when you make this cake and you prefer to use it you can make your own. Just add one teaspoon of vinegar to a cup of milk. Works well.

Enjoy!

Hannah

Excellent Steak Marinate

• ½ cup of vegetable oil
  
  
• 1/3 cup of soy sauce
  
  
• ¼ cup or red wine vinegar
  
  
• 2 tablespoons fresh lemon juice
  
  
• 1 ½ tablespoons of Worcestershire sauce
  
  
• 1 tablespoon Dijon mustard
  
  
• 2 cloves of minced garlic
  
  
• ½ teaspoon ground black pepper
  
  
• 1 ½ pounds of flank steak

Beef Noodle Soup

• 1 pound of cubed stewing beef
  
  
• 1 cup of chopped onion
  
  
• ¼ cup of beef bouillon granules
  
  
• 1 cup of chopped celery
  
  
• 1 cup of chopped carrots
  
  
• ¼ teaspoon of dried parsley
  
  
• 1 pinch of ground pepper
  
  
• 5 ¾ cups of water
  
  
• 2 ½ cups of egg noodles

• In a large sauce pan over medium heat sauté the stew meat, onion and celery for 5 minutes or until meat is brown on all sides.
  

• Stir in the bouillon, parsley and pepper, carrots, water and egg noodles.
• Bring to a boil then reduce to low and simmer for 30 minutes.

Butter Tart Squares

• 1 cup of all purpose flour
  
• ¼ cup of granulated sugar
  
• ½ cup of butter
  

Topping

• In a bowl combine flour with sugar; with pasty blender, cut in butter until crumbly.
  
• Press into a 9 inch pan; bake in 350 degree oven for 15 minutes.
• Topping: in bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt.
• Stir in raisins and pecans then pour over base.
  
• Bake in 350 degree oven for 20 to 25 minutes.
• Cool squares. You can wrap them and refrigerate them up to 4 days or you can wrap them in heavy-duty foil and freeze them for up till 2 weeks.
  

Enjoy!

Hannah

Easy Peanut Butter Cookies

Mix ingredients together until well blended and then roll into round balls.
You should have about 24 all together. Place them approximately four inches apart on baking sheet. Flatten them with a fork.

Bake for 20 minutes. Keep an eye on them and do not over bake. Let them cool on a wire rack for about five minutes then dig in.

Enjoy!

Hearty Northern Chili

• 2 bacon strips diced
  
• 1 pound of ground beef
  
• 2 teaspoons of chili powder
  
• 1 teaspoons of salt
  
• 1 teaspoon of garlic salt
  
• 1 teaspoon of dried oregano
  
• 1/8 teaspoon of cayenne pepper
  
• 3 to 5 drops of hot pepper sauce
  
• 1 can (14? ounces) of diced tomatoes, undrained
  
• 1 cup each of finely chopped celery, onion and carrots
  
• ? cup finely chopped green pepper
  
• 1 can (16 ounces) of chili beans, undrained
  

In a large saucepan over medium heat, brown bacon and the beef; drain.

Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Stir in beans; cook 30 minutes longer. Yield 6 servings

Charlotte's Salsa

The Ultimate Baked Potato

• 4 large baking potatoes
  
• 8 slices of bacon
  
• 1 cup of sour cream
  
• ½ cup of milk
  
• 4 tablespoons of butter
  
• ½ teaspoon of salt
  
• ½ teaspoon of pepper
  
• 1 cup of shredded Cheddar cheese divided
  
• 8 green onions, sliced and divided

• Preheat barbecue or oven to 350 degrees
  
• Bake potato
  
• Place bacon in large deep skillet. Cook over medium heat until evenly brown.
• Drain, crumble and set aside

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, save skins. To the potato flesh add sour cream, milk, butter salt, pepper, ½ cup of cheese and ½ of the green onions. Mix with hand mixer until well blended until creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Shirley’s Crispy Oven Chicken

• ½ cup of all purpose flour
  
• 2 large eggs
  
• ¼ cup of whole milk
  
• 1 cup of fine bread crumbs
  
• 1 cup of crushed potato chips
  
• ½ cup of grated Parmesan cheese
  
• ½ teaspoon of salt
  
• ½ teaspoon of paprika
  
• 1 five pound whole chicken, cut into pieces

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  
• In a shallow dish, place flour. In a separate shallow dish, whisk together eggs and milk.
  
• In another shallow dish, combine potato chips and bread crumbs, paprika cheese and salt.
  
• Dredge chicken in flour, shaking off excess. Dip chicken into egg mixture and shake off the excess.
• Last dredge the chicken pieces in the bread crumb mixture before placing it on a prepared baking sheet.
• Bake for 25 to 30 minutes. You can also
  
• insert a meat thermometer into the thickest portion of the chicken and check for a reading of 170 degrees.

St. Patrick's Day Scones

• Heat oven to 350°
  
• Whisk together four, sugar, salt and baking powder in a bowl. Gradually mix in raisins so they are evenly distributed. Add margarine in small cubes and mix in with fingers or pastry blender until evenly blended.
  
• Whisk together eggs and milk in small bowl. Gradually stir into flour mixture until dough forms; work dough with hands if necessary, but do not overwork.
  
• Drop scant ½ cup amounts of dough onto 2 ungreased baking sheets.
  
• For egg wash, beat together egg and milk in small bowl. Lightly brush each scone
  
• with wash.
  
• In two batches, bake scones in 350° oven for 20 to 23 minutes or until lightly golden.

Perogi Lasagna

Cranberry Orange Loaf

Ingredients

• Preheat over to 350 degrees
  
• Grease and flour a 9x5 inch pan
  
• Whisk together flour, baking powder, baking soda and salt
  
• Stir in orange zest, cranberries and pecans
  
• Set aside
  
• In a large bowl, cream together margarine, sugar, and egg until smooth.
• Stir in orange juice.
• Add flour mixture and beat until just moistened. Pour into prepared pan.
  
• Bake for 1 hour in the preheated oven or until loaf springs back when lightly touched. Let stand for 10 minutes then turn out into a wire rack to cool.
  

Pumpkin Chocolate Chip Muffins

• Preheat oven to 350 degrees.
• Grease 24 muffin cups or line with paper muffin liners.
  
• In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg.
• In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture and beat until well blended. Fold in chocolate chips.
  
• Bake in a preheated oven for 30 minutes, until a tooth pick inserted into the center comes out clean.
  

Frozen Strawberry Pie

• In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
• Beat in strawberries.
• Fold in the whipped topping and pecans.
• Pour into crusts.
• Cover and freeze for 3-4 hours or until firm.
• Remove from the freezer 15-20 minutes before serving.
  

Yield: 2 pies (6 servings each)

One-For-All Barbecue Meat Marinade

Hint

Homemade Seasoned Potato Wedges

Sour Cream Dip

• In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika.
  
• Cut each potato into eight wedges and dip them in the milk. Place in the bag, a few at a time and shake to coat. Place in a greased 15-in. x 10-in. baking pan.
• Drizzle with 2 tablespoons of butter. Bake uncovered, at 400 degrees for 20 minutes.
  
• Turn the wedges; drizzle with the remaining butter.
• Bake 20-25 minutes longer or until potatoes are tender and golden brown. In a bowl, combine the dip ingredients.
  
• Serve with warm potato wedges.
  
• Yield 6-8 servings.
  

Hannah

Enjoy

Sue’s S’more Jumbo Muffins

Pasta Beef Bakewell.

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.
  
• Drain pasta and place in a large bowl; stir in the beef mixture, one jar of spaghetti sauce and eggs. Transfer to a greased 13-in. x9 in. x 2 in. baking dish.
  
• Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350 degrees for
  
• 25-30 minutes or until heated through.
  

Yield 4 to 5 servings.
This recipe can be easily doubled to serve 8 to 10.

Enjoy1 cup of marshmallows.

Brownie CupcakesFill greased jumbo muffin cups three-fourths full. Sprinkle with remaining

Frosting

• 4 oz. cream cheese softened
  
• 4 tablespoons of butter or margarine softened
  
• 2 cups of icing sugar
  

Hint:

You can substitute 3 tablespoons of cocoa plus 1 tablespoon of butter or shortening for one square of unsweetened chocolate.

• 1. Heat oven to 325 degrees. Line 12 regular size muffin cups with paper or foil liners.
  
• 2. Melt butter (margarine) and chocolate in a medium saucepan over low heat stirring until melted and smooth. Remove from heat.
• Whisk in sugar and vanilla then eggs, 1 at a time, until well blended. Stir in next 3 = ingredients just to blend. Pour into muffin cups.
  
• 3. Bake 33 minutes or until wooden pick inserted in centers come out with moist
  
• crumbs. Cool in pan on wire rack. (cupcakes may sink slightly).
  

Frosting

• Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.
  
  
• Spoon frosting into a large zip top bag, snip ½ inch off 1 corner and pipe swirls on top middle of cupcakes. Garnish with maraschino cherries cut in half.
  marshmallows. Bake at 375 degrees for 18-20 minutes or until toothpick comes out

One Dish Skillet Stroganoffclean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield

Pineapple Banana Loaf

Tip: When bananas get overripe, peel them and measure them out into two cup portions and freeze. When you want to bake a banana cake or this loaf you just have to thaw them and you’re set to go.

• Combine first five ingredients. Beat remaining ingredients together in large bowl until blended.
• Add dry ingredients, stirring until thoroughly combined. Spread in two greased 8 ½ x 4 ½ loaf pans, dividing evenly.
  
• Bake at 350 for 60-70 minutes, or until toothpick inserted in center comes out clean.
• Cool 15 minutes in pan, then rack and cool completely.
  
• With this loaf I add 1cup of chopped nuts of my choice as an interesting option.
  
  

Enjoy!

Charlotte’s Broccoli Salad

• ½ cup of celery diced
  

• In a large mixing bowl, add and toss together, the broccoli flowerets, celery, water chestnuts, green onions, green grapes, red grapes, apple, red onion, bacon, walnuts or pecans, and set aside.
  
  
• Next in a medium mixing bowl, mix together and blend well the mayonnaise, sugar, lemon juice, cider vinegar, and salt and pepper to taste.
  
  
• Pour the dressing mixture over the broccoli mixture and gently toss. Place in fridge for 3 hours before serving to allow the flavours to blend.
  

Homemade Barbecue Rubs

All Purpose Barbecue Rub

South Western Rub

Oatmeal Orange Muffins

1. 1 cup of oats soaked in 1/2 cup of orange juice and 1/2 cup of boiling water for 15 minutes
   
2. 1/2 cup of margarine
   
3. 1/2 cup of white sugar
   
4. 1/2 cup of brown sugar
   
5. 2 eggs beaten
   
6. 1 cup of raisins
   
7. 1 teaspoon of vanilla
   
8. 1 cup of all-purpose flour
   
9. 1 teaspoon of baking powder
   
10. 1 teaspoon of baking soda
    
11. 1 teaspoon of salt

1. Cream margarine and sugar. Beat in eggs and stir in oat mixture. Stir in raisins and vanilla.
   
2. Add flour, baking powder, baking soda and salt.
   
3. Stir until moistened. Pour into well-greased muffin cups.
   
4. Bake at 350 degrees for 20 minutes
   

Yield 10 large muffins.

Enjoy

Dad's Favourite Cookies

1. 1 cup of soft butter
   
2. 2 eggs
   
3. 2 cups of flour
4. 1/2 teaspoon of baking soda
5. 1 cup of coconut
6. 3 cups of brown sugar
7. 1 teaspoon of vanilla
8. 1 teaspoon of baking powder
9. 1/2 teaspoon of salt
10. 2 cups of quick cooking oats
11. 1/2 cup of chocolate chips or 1 cup of raisins

1. Beat butter, brown sugar, eggs and vanilla together until fluffy.
   
2. Mix flour, baking powder, soda and salt together then add into mixture and blend well.
   
3. Stir in coconut, rolled oats and chocolate chips or raisins.
   
4. Drop by rounded tablespoons, 3 inches apart on greased cookie sheet and flatten with fork.
   
5. Bake in 375-degree oven for 10 minutes

Nancy's Homemade Tomato Barley Soup

1. 1 cup of chopped onions
   
2. 1 cup of chopped celery
   
3. 1 cup of chopped carrots
   
4. 1 teaspoon of minced garlic
   
5. 2 tablespoons of vegetable oil
   
6. 21/2 cups of water
   
7. 2 tomatoes diced
   
8. 1 14.5-ounce can of diced tomatoes with juice
   
9. 1 10-ounce can of chicken broth
   
10. 1/4 cup of uncooked barley
    
11. 1/8 teaspoon of pepper

1. In a large sauce pan over medium heat, combine the onions, celery, carrots, garlic and oil and sauté for 5 to 10 minutes, or until all vegetables are almost tender.
   
2. Then add water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Charmin' Cherry Bars

CRUST

1. 1 cup of flour
   
2. 1/4 cup of icing sugar
   
3. 1/2 cup of margarine or butter softened
   

FILLING

1. 1/4 cup of flour
   
2. 3/4 cup of sugar
   
3. 1/2 teaspoon of baking powder
   
4. 1/4 teaspoon of salt
   
5. 2 eggs
   
6. 1/2 cup of maraschino cherries, well drained and chopped
   
7. 1/2 cup of coconut
   
8. 1/2 cup of chopped walnuts

1. Heat oven to 350 degrees. In a small bowl, combine 1 cup of flour and powdered sugar.
2. Using fork or pastry blender cut in margarine until mixture resembles coarse crumbs. Press crumb mixture firmly in bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.
   
3. Meanwhile, in same small bowl, combine 1/4 cup of flour, sugar, baking powder and salt. Add eggs beat well. Stir in cherries, coconut and walnuts. Spread over partially baked crust. Return to oven; bake an additional 25 to 30 minutes or until golden brown.
4. Cool completely. Cut into bars.
   

Cream of Broccoli Soup

1. 4 cups of chicken broth
2. 3 cups of chopped broccoli
3. 1/2 cup of heavy whipping cream
4. (I substitute 10 % coffee cream to help make it a bit lighter)
5. 1 teaspoon of sugar

1. In a large saucepan, bring broth and broccoli to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until broccoli is tender. Cool for 10 minutes.
2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through
   Yield: 5 servings

Delicious Shredded Beef Roll

• 1 boneless, trimmed beef chuck roast (about 3 pounds)
• 1 can (10 oz) condensed onion soup mix undiluted (a package of Lipton's Onion Soup Mix with water added is good)
• 1 can of beef consommé (10 oz) undiluted
• 1 can (10 oz) condensed beef broth, undiluted
• 1 teaspoon of beef bouillon granules
• 8 to 10 French or Italian rolls split

1. Halve the roast and place both pieces in a 3-quart slow cooker. Combine the soup, consommé, broth and bouillon; pour over roast.
2. Cover and cook on low heat for 6-8 hours or until meat is tender.
3. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Slow Cooker Lasagna Stew

1. Heat a large nonstick skillet over medium-high heat.
   with a wooden spoon as it cooks,
   about 5 to 7 minutes.
2. Stir in crushed tomatoes, tomato sauce, salt, oregano,
   basil and crushed red pepper flakes; simmer 5 minutes
   to allow flavors to blend.
   
3. Meanwhile, in a medium bowl stir together the ricotta cheese
   and 1 cup of mozzarella
   cheese.
   
4. Spoon 1/3 of the beef mixture into a 5-quart slow cooker.
   Break 3 lasagna sheets in half and arrange over beef mixture;
   top with half of ricotta mixture.
5. Repeat with another layer and finish with remaining
   1/3 of beef mixture.
   
6. Cover slow cooker and cook on low setting for 4 to 6 hours.
   Remove cover; turn off heat and season to taste if desired.
   
7. In a small bowl, combine remaining 1/2 cup
   of mozzarella cheese and Parmesan cheese; sprinkle
   over beef mixture.
8. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Apple Pie Pudding

• 1 cup of sugar
  
• 1/2 cup of margarine
  
• 1 egg beaten
  
• 1 cup of flour
  
• 1/4 teaspoon of cinnamon
  
• 1/4 teaspoon of nutmeg
  
• 1 teaspoon of baking soda
  
• 2 cups of diced apples
  
• 1/2 cup of chopped walnuts (optional)
  

Butter sauce

• 1 cup of sugar
  
• 2 tablespoons of butter
  
• 2 tablespoons of cornstarch
  
• 1 cup of boiling water
  
• 1 teaspoon of vanilla

1. Cream sugar with margarine and add beaten egg.
   
2. Sift flour with baking soda and spices; add to batter and mix well. The batter will be very stiff.
   
3. Fold in the diced apples and walnuts.
   
4. Pour into a nine-inch greased square pan.
   
5. Bake in preheated oven (350 degrees) for 45 minutes.
   
6. Serve with warm butter sauce.
   
   
7. To make butter sauce, combine first four ingredients. Cook and stir constantly over medium heat until clear.
8. Add vanilla. Spoon over apple pie pudding pieces.

Chocolate Chip Cookie Bars

• 1 cup of butter
  
• 11/2 cups of all-purpose flour
  
• 11/2 cups of firmly packed brown sugar
  
• 1 teaspoon of vanilla extract
  
• 2 eggs
  
• 2 cups of quick-cooking oats
  
• 1/2 teaspoon of salt
  
• 1/2 teaspoon of baking soda
  
• 1 12-ounce bag of chocolate chips

1. Heat the over to 350 degrees. Coat 2 8-inch square pans with butter, then flour and set them aside.
   
2. Place the butter and brown sugar in a mixing bowl, and beat until creamy. Add the vanilla extract and eggs, and mix until well combined. Add flour, oats. salt and baking soda, and mix until combined. Stir in the chocolate chips. Divide the dough between two prepared pans and flatten the dough, pressing it into edges with a rubber spatula.
   
3. Bake until golden brown and set in the center, about 35 minutes, rotating pans halfway through cooking time. Place the pans on wire racks to cool. Once cool, remove from pan and cut in half to form two four-by-eight inch rectangles. Cut each rectangle into six 4-inch-long bars. Serve.

Makes 2 dozen.

Fantastic Fruit Bowl

Cool Coffee Smoothie

Caramel Banana Dessert

• 1 cup of milk
  
• 1 cup of frozen vanilla yogurt
  
• 1/2 cup of brewed coffee, cooled to room temperature
  
• 1 teaspoon of sugar
  
• About 6 ice cubes

1. In a blender, combine all of the ingredients; puree until smooth. When making this smoothie
   dissolve granulated sugar in the liquid before putting it in the blender.
2. Pour into a tall, chilled glass. Enjoy
   

This recipe can be easily doubled.

GRANDMA'S FAVOURITE COOKIES

Date Bread

Tasty Almond Chicken Casserole

• 2 cups of cubed cooked chicken
  
• 1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
  
• 1 cup of sour cream
  
• ¾ cup of mayonnaise
  
• 2 celery ribs, chopped
  
• 3 hard cooked eggs chopped
  
• 1 can (8 ounces) water chestnuts, drained and chopped
  
• 1 can of mushroom stems and pieces, drained
  
• 1 tablespoon finely chopped onion
  
• 2 teaspoons of lemon juice
  
• ½ teaspoon of salt
  
• ¼ teaspoon of pepper
  
• 1 cup shredded cheddar cheese
  
• ½ cup of crushed cornflakes
  
• 2 tablespoons of melted butter
  
• ¼ cup of sliced almonds

1. In a large bowl, combine the first 12 ingredients.
2. Transfer to a greased 13-in x 9-in x 2-in baking dish; sprinkle with cheese.
   
3. Toss cornflakes with butter; sprinkle over cheese. Top with almonds.
4. Bake uncovered, at 350 for 25 –30 minutes or until heated through.

Yield 6-8 servings.

Enjoy!

Hot Fudge Pudding Cake

Fruit and Nut Cookies

1. In a large mixing bowl, cream the butter, shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10-inch rolls; wrap each in plastic wrap.
3. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets.
4. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Remove to wire racks to cool.

Chocolate Truffles

Round Ham Loaf

• 1 egg
  
• 3/4 cup of milk
  
• 1/4 cup crushed butter flavored crackers (about 6 crackers)
  
• 1 pound of ground fully cooked ham
  
• 1/2 pound of ground pork
  
• 1 8 ounce can of sliced pineapple
  
  

Sauce

• 1/2 cup sugar
  
• 1 tablespoon of cornstarch
  
• pinch of salt
  
• 1 cup of water
  
• 1/3 cup of raisins
  
• 1 tablespoon of butter or margarine
  
• 1 teaspoon of vanilla extract

1. In a large bowl, combine the egg, milk and cracker crumbs. Crumble ham and pork over mixture; mix well.
   
2. Form into an 8 inch round loaf in an ungreased pie plate.
   
3. Drain pineapple, reserving juice. Cut pineapple slices in half if desired and place on top of the loaf
   
4. Bake uncovered, at 325 degrees for 45 minutes, baste with reserve pineapple juice. Bake 45 minutes longer or until the loaf is lightly brown or a meat thermometer reaches 160 degrees. Baste occasionally with the meat drippings as it cooks.
   

Sauce

1. Combine the sugar, cornstarch, salt and water in a saucepan, stir until smooth. Add the raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve the sauce warm with the ham loaf.
   Yield 6 servings

Chunky Apple Cake

• 1/2 cup of butter, softened
  
• 2 cups of sugar
  
• 1/2 teaspoon of vanilla extract
  
• 2 eggs
  
• 2 cups of all-purpose flour
  
• 11/2 teaspoons of ground cinnamon
  
• 1 teaspoon of ground nutmeg
  
• 1/2 teaspoon of salt
  
• 1/2 teaspoon of baking soda
  
• 6 cups of chopped peeled tart apples
  

Butterscotch Sauce

• 1/2 cup of packed brown sugar
  
• 1/4 cup of butter, cubed
  
• 1/2 cup of heavy whipping cream

1. In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to cream mixture and mix well (batter will be stiff). Stir in apples until well combined.
   
2. Spread into a greased 13-in x 9-in. x 2-in. baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
   
3. Meanwhile, in a small saucepan, combine brown sugar and butter.
   
4. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Yield 12 -14 servings.

Della's Delicious Peach Crisp

• 1 can (29 ounces) sliced peaches
  
• 1 cup of packed brown sugar
  
• 2 tablespoons of corn starch
  
• 2 tablespoons of honey
  
• 1/2 teaspoon of ground cinnamon
  
• 1/4 teaspoon of ground nutmeg
  
• 1/2 cup of lemon juice
  
• 1/2 cup of raisins
  
• 1/2 cup of chopped pecans
  
  
• Topping
  
• 1 cup of all purpose flour
  
• 1/2 cup of sugar
  
• 1/2 cup of butter or margarine melted

1. Drain peaches, reserving the syrup in a saucepan; set peaches aside.
2. Stir brown sugar, cornstarch, honey, cinnamon and nutmeg into the peach syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add lemon juice, raisins, pecans and reserved peaches.
4. Pour into a greased 2-quart baking dish. For topping, combine flour, sugar and butter. Sprinkle over peach mixture.
5. Bake at 350 degrees for 35 minutes. Serve with ice cream if desired.

Yield 6 servings

Sally's Down-South Barbecue

Patio Potato Salad

• 1/3 cup of sugar
  
• 1 tablespoon cornstarch
  
• 1 teaspoon of salt
  
• 1 to 11/2 teaspoons of ground mustard
  
• 1/2 teaspoon of celery seed
  
• 1/2 cup of milk
  
• 1/4 cup of vinegar
  
• 1 egg, beaten
  
• 1/4 cup of butter or margarine, cubed
  
• 1/4 cup of chopped onion
  
• 1/4 cup of mayonnaise
  
• 7 medium red potatoes, cubed and cooked
  
• 3 hard cooked eggs, chopped
  
• Lettuce leaves and paprika optional

1. In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
2. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard cooked eggs. Add
   
3. dressing and toss to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika. Yield 8-10 Servings

Gwen's Rhubarb Muffins

88 Baked Beef Stroganoff

• 2 pounds of ground chuck
  
• 1 medium onion, chopped
  
• 2 cloves of garlic, minced
  
• 2 tablespoons Worcestershire sauce
  
• 2 cups of fresh mushrooms
  
• 1 14 ounce can of beef broth
  
• 1 can of cream of mushroom sauce
  
• 1 16 ounce container of sour cream
  
• ¾ teaspoon of salt
  
• 1 teaspoon of pepper
  
• 8 ounces of wide egg noodles, cooked and kept warm
  
• 2 tablespoons of butter

1. Preheat your oven to 350 and lightly grease a 13x9x2 inch-baking dish.
   
2. In a large skillet, cook ground chuck, onion and garlic over medium heat until meat is browned and crumbles. Drain.
   
3. Return to skillet and stir in Worcestershire, mushrooms, and beef froth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt and pepper. Remove from heat.
   
4. Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.

87 Puffy Chocolate Cream Dessert

86 Cecile's Pineapple Delight

85 Oven S'Mores

• 1/2 cup hard margarine softened
  
• 1/2 cup of brown sugar packed
  
• 3/4 cup of graham cracker crumbs
  
• 3/4 cup of all-purpose flour
  
• 1 cup of semi sweet chocolate chips
  
• 2 cups of miniature marshmallows

1. Cream margarine and brown sugar in a medium bowl until fluffy.
   
2. Stir in graham crumbs and flour.
3. Press in a greased or foil lined 9x9-inch pan.
4. Bake in a 350-degree oven for 10 minutes. Reduce heat to 250 degrees
   
5. Sprinkle with 1/2 of chocolate chips and all marshmallows.
6. Sprinkle with second 1/2 of chocolate chips over the top of the marshmallows.
7. Bake in 250-degree oven for 10 to 12 minutes until marshmallows are puffed and melted.
8. Broil for about 1 minute to brown lightly, watching carefully.
9. Cuts into 36 squares.

Each square contains 85 calories.

84 Toffee Topped Bars

• 2 cups of firmly packed brown sugar
  
• 2 cups of all-purpose flour
  
• 1/2 cup of butter or margarine, softened
  
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of salt
  
• 1 teaspoon of vanilla extract
  
• 1 cup of milk
  
• 1 egg
  
• 1 cup of semi sweet chocolate chips
  
• 1/2 cup of chopped walnuts
  
• 1/4 cup of unsweetened flaked coconut (optional)

1. Preheat oven to 350 degrees. Lightly grease a 13x 9-inch baking pan.
   
2. In a large mixing bowl, mix together the brown sugar and flour.
   
3. Using a pastry cutter or two knives cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
   
4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
   
5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
   
6. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut.
   
7. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
   
8. Using a long flat spatula, spread topping evenly over the top of the batter in pan
   
9. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
   
10. Transfer pan to a wire rack. Cool bars in pan completely before slicing
    
11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.

83 Jenn's Salsa Dip

• 1 large package of cream cheese softened
  
• 1 large container of sour cream
  
• 3 tablespoons of Mayonnaise
  
• 3 tablespoons of Lemon juice
  
• 3 chopped Green onions
  
• 3 chopped Green peppers
  
• 3 chopped Tomatoes
  
• 1 small or medium jar of Salsa, mild or hot
  
• 1 pound of Grated Cheddar Cheese or cheese of your choice
  
• Crisp Bacon Bits to taste

• Mix together first 4 ingredients and put on the bottom of a 9"x13" pan.
• Then layer with the next 4 ingredients.
• Top with grated cheese and bacon bits.
• Chill for 30 minutes and serve with Taco chips on the side.

This is an excellent dish for a party.

82 Cranberry Crumb Bars

• 1 1/2 cups of flour
  
• 1/3 cup of confectioner's sugar
  
• 3/4 cup of cold butter or margarine
FILLING

• 1 package (8 ounces) cream cheese, softened
  
• 1-can 14 ounces sweetened condensed milk
  
• 1/4 cup lemon juice
  
• 2 tablespoons of cornstarch
  
• 1 tablespoon brown sugar
  
• 1 can (16 ounces) whole-berry cranberry sauce
  
TOPPING

• 1/3 cup of flour
  
• 2 tablespoons of brown sugar
  
• 1/4 cup cold butter or margarine
  
• 3/4 cup of finely chopped walnuts

• In a small bowl, combine flour and confectioner's sugar; cut in the butter until crumbly. Press into a greased 13-inch x 9-inch x 2-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned. Reduce heat to 325 degrees.
  
• In a mixing bowl, beat cream cheese until smooth. Add milk and lemon juice: mix well. Pour over crust. In a bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping combine the flour and the brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling.
  
• Bake at 325 degrees for 40-45 minutes or until topping is golden brown. Cool and chill for 3 hours before cutting. Yield 12-15 servings.

Hanna's Recipe Index