Oatmeal Cinnamon Raisin Cookies

Oatmeal Cinnamon Raisin Cookies

Ingredients

1 ½ cups all purpose flour

4 cups oats

1 cup raisins

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ cup brown sugar

¾ cup sugar

2 tsp vanilla extract

2 eggs

1 stick butter

½ cup Crisco shortening

Directions

Preheat oven to 375 degrees/F

Stir flour and oats with baking soda, cinnamon and salt; set aside. Beat butter and shortening with sugars at medium speed until creamy. Add vanilla and eggs. Mix until incorporated.

Gradually add dry mixture into creamed mixture. Add raisins until incorporated.

Use an ice cream scoop to measure out cookie dough onto parchment covered cookie sheets. Bake for 9 to 11 minutes or until golden brown.

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Blueberry Pie

blueberry pie

Ingredients

Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

6 cups blueberries

1 tablespoon lemon juice

1 tablespoon butter

Directions

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Green Beans with Pecans and Maple Vinaigrette

Green Beans with Pecans and Maple Vinaigrette

 

Ingredients

3/4 cup pecans

Salt and black pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2tablespoons red wine vinegar

2tablespoons Dijon mustard

1 tablespoon pure maple syrup

Directions

Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Lemon Meringue Pie

IMG_1261[1]Lemon-Meringue-pie

Ingredients

For the crust:

1 ½ cups all purpose flour

½ tsp salt

½ cup shortening, cold

¼ cup cold water

Filling

1 ½ cups sugar

¼ cup cornstarch

3 tbsp all purpose flour

¼ tsp salt

1 ½ cups of water

3 egg yolks, slightly beaten

2 tbsp butter

1/3 cup lemon juice

1 tsp grated lemon peel

1 tsp vanilla extract

Meringue

3 egg whites

¼ tsp cream of tarter

6 tbsp sugar

Directions

In a food processer, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, process until dough forms a ball.  Roll out pastry to fit a 9 inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.

Bake at 475 degrees F for 8 minutes or until lightly brown.  Cool.

In a small saucepan, combine the sugar, cornstarch, flour and salt.  Gradually stir in the water.  Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes.  Reduce the heat; cook and stir 2 minutes longer.  Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.  Gently stir in the butter, lemon juice, peel and extract until butter is melted.  Pour hot filling into crust.

In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form.  Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.

Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown.  Cool.  Refrigerate for 3 hours before serving.

Blackberry Pudding Cake

Blackberry Pudding Cake 

Ingredients:

1 tablespoon butter

eggs

1 cup granulated sugar, divided

1 tablespoon Cherry extract

1 teaspoon lemon zest (rind)

1 tablespoon freshly-squeezed lemon juice

1 1/4 cups all-purpose flour

1 1/2 cups milk

2 to 4 cups blackberries (fresh or frozen), divided

Powdered sugar (confectioner’s sugar), for dusting

Directions:

Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).

Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.

In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.

Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

Sprinkle with powdered sugar over the top with a sieve.

Serve warm with a scoop of vanilla ice cream.

CORNBREAD SALAD

Cornbread Salad

INGREDIENTS 

1 cup milk

1 /2 cup shortening

2 tablespoons brown sugar

1 egg (beaten)

1 cup flour

1 cup cornmeal

1 teaspoon baking soda

1 /2 teaspoon salt

Bake at 350.  Cool. Crumble and put half of it in a bowl.

DRESSING  

1 1/2 cup mayonaise

1 cup sour cream

1 /2 package Ranch dressing mix

Mix and spread half of this dressing over the cornbread.  Then in separate bowls have all of the following ingredients prepared:

1 /4 cup pinto beans

1 1/2 cup corn

1 cup tomatoes, diced

1 /4 cup onion, chopped

1 /2 cup pepper, chopped

1 cup bacon

1 cup cheese

Spread half of each ingredient over dressing.

Repeat layers. Refrigerate.

Grandma’s Chocolate Cake

Rich Chocolate Cake

 

Ingredients

3 c flour

1 1/2 c. sugar

2 t baking soda

1 t baking powder

1 t salt

6 T cocoa

3 eggs

1/2 c vegetable oil

2 T vinegar

2 t vanilla

2 c cold water

Directions

In a medium bowl, mix dry ingredients; add vegetable oil, eggs, vinegar, vanilla and water. Pour into greased 9 x 13 pan or 2 – 8″ greased cake pans and bake at 350 for 25 minutes.

Chocolate Buttercream Frosting

Ingredients

1 cup unsalted butter softened (but not melted!)

3½ cups confectioner’s sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream

Directions

Cream butter for a few minutes on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Potluck Casserole

Potluck Casserole

Ingredients

1/2 pound boneless pork, cut into 3/4-inch cubes

1 cup sliced celery

1/4 cup chopped onion

2 tablespoons water

2 cups cooked noodles

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup frozen peas

1/4 teaspoon salt, optional

1/8 teaspoon pepper

3 tablespoons seasoned or plain dry bread crumbs

Directions

In a large skillet coated with cooking spray, brown pork over medium-high heat on all sides 2-3 minutes or until lightly browned. Add celery, onion and water; cover and simmer 20-25 minutes or until vegetables are tender. Meanwhile, preheat oven to 350°. Remove skillet from heat; add noodles, soup, peas, salt if desired and pepper. Transfer to an ungreased 11×7-in. baking dish; sprinkle with bread crumbs. Bake, uncovered, 20-25 minutes or until meat is tender. This recipe serves 2, triple this recipe for a potluck.

Pot Luck Deviled Eggs

Classic-Southern-Deviled-Eggs_

Ingredients

3-dozen eggs

½ red onion, minced

1 tbsp. pickle relish

¼ green bell pepper, minced

¼ red bell pepper, minced

1 stalk of celery, trimmed, minced

3 oz mayo

3 oz sour cream

Salt

Pepper

Garlic powder

Cayenne powder

Lemon juice – one lemon, or two squeezes of the bottle of lemon juice

Paprika

Directions

After hard-boiling your eggs and allowing them to cool, it’s time to peel.

Slice your eggs lengthwise and carefully scoop out the yolks into a mixing bowl. After all of your eggs are separated, mash your yolks with a fork, breaking them all up into one mass. Add your mayonnaise and sour cream. Mix this in completely by hand and then add your minced veggies and pickle relish.

Transferred the mixture into the stand-up mixer, but a hand mixer would do the trick too. With the mixer moving on slow, then gradually picking up the pace to super fast, essentially whipping the egg mixture, add in a few squeezes of lemon juice, the salt, pepper, garlic powder and cayenne.

I let my mixture mix for about 5 minutes. Scoop your mixture into a gallon size Ziploc bag and when you’re ready, cut the tip of the bag to create your very own, make shift piping bag! Use a large decorator tip if you want to be fancy. Pipe your mixture into the egg whites. Sprinkle the tops with paprika.

Allow the eggs to chill in the fridge for at least 30 minutes prior to serving.