CONTENTS
BREAD | 2 - 9 |
COOKIES | 10 - 28 |
DESSERT | 29 - 92 |
ENTRÉE | 93 - 113 |
SALAD | 114 - 118 |
SOUP/SIDES/OTHER | 119 - 139 |
INDEX | 140 - 146 |
Bread
Alice Cahill Sult (Jacob)
Cream together:
½ cup shortening 1 cup sugar
Add: 2 eggs
1 teaspoon baking soda 3 tablespoons sour milk 2 cups flour
1 teaspoon baking powder pinch salt
1 teaspoon vanilla
Mash 3 bananas and stir in. Use loaf pan and bake at 325°F for 40 minutes.
1 cup sugar
½ cup shortening Add:
1 egg
3 mashed bananas
1 teaspoon soda in a little water to dissolve
¾ cups flour
½ teaspoon salt
Just mix all together. I usually line the bread pan with waxed paper. Bake 1 hour at 375 °F
2 ½ cups flour
1 cup oil
½ cup cocoa 2 cups sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon baking soda
2 cups shredded zucchini (seeds removed)
¼ teaspoon baking powder 1 teaspoon cinnamon
In a mixing bowl beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8x4x2-inch loaf pans.
Bake at 350°F for 1 hour or until center tests done. Yield: 2 loaves If using a food processor, use shredding blade for zucchini, then change to mixing blade and mix all ingredients together and bake.
***I sometimes add chocolate chips to make it extra chocolatey-- maybe ½ cup per loaf
Sarah Knyff Grant (Alexander)
2 boxes Jiffy corn bread
1 can creamed corn
2 large eggs 1/3 cup of milk
Combine all ingredients in bowl. Add to greased 9 x 9 glass pan. Bake at 350°F for 35 minutes. When done poke holes in the corn bread with a fork. Melt ¼ cup of honey and ½ stick of butter and pour hot on top of corn bread. Let cool, cut and enjoy.
Jennie Sult Steward (Jacob)
1 egg
1 cup milk
½ cup butter
1 cup sifted flour
1 cup corn meal
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
Mix and pour in muffin tins.
Bake at 400-425°F for 20-25 minutes.
Mabel Sult Fennimore (Alexander)
2 ½ cups leftover coffee 4 teaspoons baking soda 2 cups raisins
1 cup white sugar 1 cup brown sugar 4 cups flour, sifted
1 ½ cups broken nuts
¼ teaspoon salt
Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover and allow to stand overnight. In the morning, preheat oven to 325 °F. Grease and flour 3 one-pound coffee cans. Add sugars, flour, nuts, and salt to coffee/raisin mixture. Mix well. Bake 65 minutes. Cool 15 minutes in cans before removing. Serve with cream cheese or butter. Makes 3 loaves
Submitted by daughter, Joyce Young
Stella Sult Esposito (Alexander)
Soften 1 package dry yeast in 2 cups warm water. Add 1 tablespoon salt. Let sit for 5 minutes. Blend in 3 cups all-purpose flour. Beat in 1 cup flour Until smooth. Mix in 1 – 1 ½ ups additional flour to make a soft dough.
Turn mixture onto floured surface. Knead the dough. Shape into smooth ball and place in a greased bowl large enough for dough to double in size. Cover bowl with saran wrap or damp towel until doubled. (approximately 1 ½ 2 ½ hours). Punch down with fist, knead on slightly floured surface. Divide into 2 equal balls. Let stand, covered for 10 minutes.
Roll each ball into 14 x 18 rectangular shape and roll up tightly into a long, slender loaf. Pinch ends to seal, place loaves on greased baking sheet and cover loosely with towel until doubled in size.
Bake at 425°F for 10 minutes and then 350°F for 50 minutes until golden brown. (or 375°F for 45-50 minutes until golden brown) Makes 2 loaves
Kiegley (Jacob)
4 rolls refrigerator biscuits, 10 to a package, not buttermilk 2 teaspoons cinnamon
1 cup sugar
½ cup brown sugar
2/3 cup oleo or margarine
Cut rolls into quarters. Roll in mixture of cinnamon and sugar. Put half of
rolls into bundt pan. Mix brown sugar and oleo. Heat until slightly thick. Pour half over rolls. Add remaining rolls and syrup. Bake at 350°F for 35-40 mins.
Overnight Caramel French Toast
Thomas Adams (Sovila)
1 cup packed brown sugar
½ cup butter or margarine
2 tablespoons light corn syrup (can double syrup) 12 slices white or whole wheat bread
¼ cup sugar
1 teaspoon ground cinnamon, divided 6 eggs
1½ cups milk
1 teaspoon vanilla extract
In a small saucepan over medium heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat. Pour into a greased 13 x 9 x 2" baking dish. Top with six slices of bread. Combine sugar and ½ teaspoon cinnamon; sprinkle half over the bread. Place
remaining bread on top. Sprinkle with remaining cinnamon sugar; set aside. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon.
Pour over bread. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
Bake uncovered at 350°F for 30-35 minutes. Serves 4-6
Marty Creasy (Headley)
1/2 cup warm water 2 packages dry yeast
1½ cups lukewarm milk
½ cup sugar 2 eggs
½ cup shortening 7 to 7½ cups flour 1 cup raisins
Soak raisins in hot water to cover and soak 15 minutes.
Mix yeast and water until dissolved. Add balance of ingredients except raisins. Add 1/4 teaspoon mace(optional).
Knead and let rise 2 hours. Punch down and let rise until
double (1½ hours) Shape into 3 circles. Place a dough cross on top. Let rise 1 hour. Brush top with egg yolk and milk mixture.
Bake at 350°F for 40-50 minutes. Makes 3 loaves
Violet P. Elliott (Alexander)
Beat together:
1½ cups brown sugar
2/3 up salad oil 1 egg
1 teaspoon vanilla
1½ cups diced rhubarb
Add 1 teaspoon baking soda to 1 cup sour milk. Mix 2 ½ cups
flour, 1 teaspoon salt and 1½ cups diced rhubarb. Add milk and flour mixture to first mixture alternating. Pour into 2 greased loaf pans.
Sprinkle on top: ¼ cup sugar and dot with 1 tablespoon butter. Bake at 350°F 50 minutes or until "toothpick done"
Kerrena Welch Carrajat (Alexander)
It is recommended that you use a kitchen scale for this recipe In bowl mix:
510g of bread flour
8g instant tried yeast
10g salt
450g lukewarm water (30°C)
Cover and let sit on the counter for 1 hour in a warm spot.
After 1-hour wet hands with water, stretch and fold dough until you have a ball of dough in the middle of the bowl.
Drizzle some olive oil on top
Cover and let sit for 1 hour in a warm spot. After this hour is up:
Place parchment paper on a cookie sheet.
Drizzle olive oil and cover parchment paper.
Wet hands and transfer dough to the center of parchment paper.
Fold and stretch dough until it is shaped like a rectangle.
Cover and let sit for 30 minutes in a warm spot. Preheat oven to 220°C (428°F)
Wet hands and using your fingers press into the dough to create dimples.
Top dough with a drizzle of olive oil.
Add sea salt or flay salt to top
Add rosemary flakes (fresh or dried) place baking sheet on lower rack and bake at 220°C (428°F) 30 minutes.
Remove, cut and serve with balsamic and olive oil.
Cheryl Woodside, Russel L. Sult
1 ½ cups brown sugar packed
½ cup vegetable oil 1 egg
1 cup sour milk 1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups flour
1 ½ cups diced rhubarb
½ cup chopped nuts
Mix ingredients in order given. Pour into two well-greased and floured loaf pans, filling 2 2/3 full.
Mix topping: ½ cup sugar and 1 tablespoon butter well and sprinkle over top. Bake at 350°F 40 minutes, do not over-bake.
Linda Sult (Jacob)
1 cup butter softened 1 cup sugar - to taste 4 eggs
1 can cream style corn 1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
Cream together butter and sugar. Mix in eggs one at a time mixing well. Add all dry ingredients and mix until well blended. Pour into a greased and floured (or use cooking spray) cake pan. Sprinkle top with sugar.
Bake at 350°F for 30 minutes or until golden brown. Serve warm or let chill. Recipe can be doubled by using a 1/2 sheet cake pan and adjusting sugar.
Cookies
Michelle Fundock (Alexander)
1/2 cup butter or margarine, softened 1 cup packed brown sugar
1 cup granulated sugar 3 eggs
1 teaspoon vanilla
2 cups (1 pound) peanut butter
4½ cups quick cooking oats mixed with 2 teaspoons baking soda 1 cup M & M's
1 cup raisins
1 cup semi-sweet chocolate chips
Beat butter and sugars together until pale and fluffy. Beat in eggs, vanilla and peanut butter until well blended. Stir in oat mixture until stiff dough forms. Stir in rest of ingredients. Form balls of ½ cup dough each.
Place balls on lightly greased cookie sheet; flatten to 5-inch diameter.
Bake in preheated 350°F oven 12-13 minutes until edges are lightly browned. Cool on sheets on wire racks 5 minutes; remove to wire racks to cool completely. (10 cookies)
Use ¼ cup dough to make 24 3½ inch cookies. Do not attempt to double this recipe.
Melt 2/3 cup margarine in saucepan
Stir in 2 ¼ cups brown sugar
Let sugar and margarine mixture cool 10 minutes.
When cool add 3 eggs, one at a time to the above mixture.
In large bowl, combine: 2 2/3 cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
Then add mixture from saucepan. Beat until well mixed. Add 6 ozs chocolate chips. Pour into greased pan. Bake at 350°F for 25-35 mins.
Joy Schlieder (Headley)
1 cup butter
¾ cup brown sugar
¾ cup white sugar
Dissolve 1 teaspoon baking soda in 1 teaspoon hot water
2 eggs
4 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 cup chocolate chips 1 cup walnuts
1 teaspoon baking powder
Cream sugar, butter and eggs. Add baking soda and vanilla. Mix well. Add dry ingredients, beat. Add chocolate chips and walnuts. Batter will be stiff. Drop by teaspoon full on cookie sheet. Bake at 375°F 12 minutes.
Dream Bars
Vivian Sult VanSickle (Jacob)
½ cup butter 1 cup flour
½ cup brown sugar
mix together like crumbs, press in pan. Bake for 10 minutes.
Combine:
1 cup brown sugar
2 eggs
2 tablespoons flour
½ teaspoon baking soda pinch salt
½ teaspoon vanilla 1½ cups coconut
1 cup walnuts, I use black walnuts
Beat eggs and vanilla. Separately mix dry ingredients together: sugar, sifted flour, salt and baking soda. Add coconut and walnuts. Fold dry ingredients into eggs. Pour into 9x13 pan and bake at 350°F for 25 mins.
Louisa S. Sult (Jacob)
5 tablespoons shortening 1 teaspoon cloves
½ cup dark brown sugar 1 teaspoon salt
½ cup baking molasses 1 teaspoon baking soda
1 egg 3 tablespoons thick sour cream
1 teaspoon ginger 2 ¼ cups flour
Cream shortening and sugar. Add molasses, egg, spices and cream. Beat. Stir in remaining ingredients. Chill dough for several hours. Drop with spoon. Bake 10-15 minutes in moderate oven.
Grace Sult Shaffer (Jacob)
1 cup sugar
2/3 cup shortening 2 eggs
1/3 cup milk 3 cups flour
3 teaspoons baking powder 1/2 teaspoon salt
1 teaspoon vanilla
Roll out dough. I use a white coffee cup to cut cookies. Cook together for filling:
box seedless raisins 1/2 cup sugar
tablespoons flour 1 cup cold water
Place filling on cookie then apply cookie on top. Bake on ungreased cookie sheet for 10-12 minutes.
Linda Sult (Jacob)
1 ¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate hazelnut spread (Nutella)
½ cup butter, softened (1 stick)
½ cup sugar
½ cup light brown sugar 1 egg
1 teaspoon vanilla extract
½ cup orange sprinkles or orange sugar
1 9 oz package of chocolate candy kisses, unwrapped. Preheat oven to 375°F
In a medium bowl, combine flour, baking soda and salt. Set aside. In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using hand mixer, cream the ingredients
together, for about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut sized balls. Roll the balls in orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove from oven and quickly place a chocolate kiss in the middle of each cookie. Return cookies to the oven and bake for 3 more minutes. Cool on wire rack.
Red and green sprinkles or sugar may be used for the Christmas holiday.
Vivian Sult VanSickle (Jacob)
2 cups brown sugar 2 eggs
1 teaspoon baking soda mixed in one tablespoon hot water 1 cup melted butter
3½ cups flour Alternate: Butter
Flour
1 cup chopped nuts
Pack dough in brick shaped loaf pan lined with wax paper. Let stand
in refrigerator overnight. Slice very thin and bake at 450°F 5-8 minutes.
Michelle Fundock (Alexander)
1 yellow cake mix (with pudding)
1 8 oz package cream cheese, softened
1/3 cup sugar
1/3 cup oil 2 eggs
1 teaspoon lemon juice
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake 15 minutes at 350°F. Beat cheese, sugar, lemon juice and 1 egg until light and smooth.
Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool, cut into bars.
Cheryl Woodside, Russel L. Sult
1 Lemon Cake Mix
2 eggs
1/3 cup oil
8 oz cream cheese (soft)
½ cup sugar
1 teaspoon lemon juice or real lemon Colored sugar or jimmies
Mix cake mix, 1 egg and oil till crumbly. Reserve 1 cup for topping.
Firmly pat rest of dough in sprayed 9 x 13 pan. Bake at 350°F° 15 minutes. Beat cream cheese, sugar, 1 egg and lemon juice until smooth. Spread over baked layer and sprinkle with 1 cup crumbs. Sprinkle colored sugar or jimmies if desired. Bake 15 minutes longer. Cool before cutting.
Cheryl is the oldest granddaughter of Russel L. Sult
Stella Sult Esposito (Alexander)
6 cups flour
3 eggs
½ teaspoon baking powder 2 cups milk
1 teaspoon salt
1 cup sugar
1 cup Crisco
1 tablespoon vanilla
Sift flour, baking powder and salt. Cream shortening; add sugar and eggs. Beat well. Add vanilla. Add flour mixture alternately with milk. Roll out ¼ of dough in rectangle on well-floured board. (Dough is very soft) Spread on ¼ th of prune filling and roll up. Place on greased baking sheet. Repeat 3 times with rest of dough. You will need 2 baking sheets, 2 rolls on each sheet.
Bake at 350°F for 30-40 minutes until light brown. PRUNE FILLING
2 pounds prunes, covered with water and boiled. Cool and mash. 1 cup finely chopped nuts
½ cup applesauce or 3 finely chopped apples
½ teaspoon cinnamon 1 cup sugar
Mix well
When prune rolls are cooled, a white confectionery icing may be spread on top and then sprinkled with chocolate sprinkles or multicolored sprinkles.
Slice diagonally in ¾" to 1" slices.
If you freeze a roll, do not frost until ready to use.
Michelle Fundock (Alexander)
½ cup butter
½ teaspoon vanilla 1 cup sugar
1 egg
2 ¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 jar minced meat filling with rum
Cream butter and vanilla. Gradually add sugar, continue creaming. Beat in egg. Blend in dry ingredients. Chill dough.
Use as little flour as possible when rolling. It makes a less tender cookie. Cut these out with a round biscuit cutter. Place 1 tablespoon filling between two cookies. Crimp edges with fork.
Bake at 375°F for 10 minutes.
Yes, you could substitute a raisin filling.
These get softer after being stored for a few days.
Cheryl Woodside, Russel L. Sult
½ cup butter soft
½ cup shortening 1 cup brown sugar
½ cup white sugar 2 eggs
1 ½ teaspoon vanilla
2 ¼ cup flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup old fashion oats, I sometimes I use Quick Oats 1 cup chocolate chips
1 cup miniature marshmallows
Large bowl - cream butter, shortening and sugars, add eggs 1 at a time beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in oats, chocolate chips, and marshmallows.
Drop by heaping teaspoon 2 inches apart onto greased baking sheet. Bake at 350°F 11-13 minutes or until golden brown. Cool 1-2 minutes before removing from the baking pan to wire racks to cool completely. Yields about 6 dozen.
Cheryl is the oldest granddaughter of Russel L. Sult
Joanne Sult Van Thof (Headley)
1 cup softened butter
2 cups sugar
3 large eggs
1/3 cup orange juice
1 tablespoon grated orange zest 4 cups all-purpose flour
2 teaspoons baking powder 1 teaspoon baking soda
In mixing bowl, cream butter and sugar. Beat in eggs, orange juice and zest. In a smaller bowl combine flour, baking powder and baking soda. Add this to cream mixture and mix well. Drop by teaspoon or tablespoon 2 inches apart on greased baking sheets. Bake at 350°F for 12-14 minutes.
Makes anywhere from 5 dozen to 8 dozen according to the size you want. Then you can frost these also.
Matthew Conway (Jacob)
1 cup peanut butter (smooth or crunchy) 1 stick margarine (½ cup)
1 cup packed brown sugar 1 teaspoon cinnamon
1 teaspoon baking powder
2 eggs
1 cup flour
1 pound chocolate kisses Powdered sugar
Cream peanut butter, margarine, and sugar. Beat in eggs. Combine flour, baking powder, and cinnamon. Add gradually until well blended. Chill dough at least 30 minutes for easier handling. Wrap about 1 level teaspoon of dough around each chocolate piece. Place on ungreased cookie sheet and bake at 350°F for 10-12 minutes. Remove and cool slightly. Roll in powdered sugar and cool completely. Each batch varies,
but you get around 48 cookies.
Jennie Sult Steward (Jacob)
1 3 oz package of cream cheese 1 cup flour
½ cup of butter
Mix and make 24 small balls, press into muffin tin
Filling: 2 eggs
¾ cup pecans
¼ teaspoon vanilla 1 cup brown sugar 1 teaspoon butter
Fill cups. Bake at 325°F for 30 minutes, makes 24
Sharyn J. Creasy Fisher (Headley)
1 cup white sugar 1 cup brown sugar
1 cup oleo
2 eggs
¼ teaspoon salt 1 cup walnuts
1 can crushed pineapple: 1 pound 4 oz size undrained 1 teaspoon vanilla
1 ½ teaspoons baking soda 1 teaspoon of baking powder 5 cups flour
Sift baking soda, baking powder, salt and flour. Cream sugar and oleo, add eggs. Beat well. Add pineapple and vanilla. Then add dry ingredients
and nuts. Drop by teaspoon on cookie sheet. Bake at 375°F 10-12 minutes.
½ cup shortening
1 cup sugar
2 eggs
Add and mix:
2 tablespoons milk
1 teaspoon vanilla
Mix and add to the above:
2 ½ cups flour
¼ teaspoon baking soda
½ teaspoon salt
Chill dough. Meanwhile, make filling:
FILLING:
1 ½ cups raisins
½ cup sugar
½ cup water
2 tablespoons lemon juice 1 tablespoon cornstarch
Cook slowly, stirring frequently until thick, 5-10 minutes. Cool before using.
Roll out dough thin (1/8 inch). Cut in 3-inch rounds. Place on cookie sheet. Put a teaspoon of filling on cookie. Place a cookie on top and seal. Bake at 350°F for 10-12 minutes.
Alice Cahill Sult (Jacob)
½ pound butter
2 cups sugar
3 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups Ricotta Cheese
Cream together butter and sugar; add eggs and vanilla. In another bowl, sift flour, baking soda, and salt. In another bowl, put the Ricotta Cheese. Gradually add flour mixture, butter, eggs, sugar-mix, and add a little bit of the Ricotta Cheese. Continue adding the above ingredients in this manner until blended. Bake at 350°F for 10-12 minutes. Top with white icing.
Add food coloring to icing if you wish.
Vivian Sult VanSickle (Jacob)
Cream together:
½ cup sugar
½ cup butter (¼ pound)
Add: 1 tablespoon cream 1 teaspoon vanilla
Sift together: 1½ cups flour
½ teaspoon baking powder 1 teaspoon cream of tarter
Roll very thin, cut in shapes, place on greased cookie sheet. Sprinkle with mixed sugar and cinnamon. Place nut in center. Bake at 450°F for 8-10 minutes.
Michelle Fundock (Alexander)
Mix thoroughly:
1 cup soft shortening
1 ½ cups sugar
2 eggs
Sift together and stir in:
2 ¾ cups flour, sifted
2 teaspoons cream of tartar 1 teaspoon baking soda
½ teaspoon salt
Chill dough. Roll into balls, size of small walnuts. Roll in mixture of:
2 tablespoons sugar
2 teaspoons cinnamon
Place 2 inches apart on ungreased cookie sheet. Bake at 400°F oven, 8 to 10 minutes until lightly browned but still soft. (These cookies puff up at first - then flatten out with crinkled tops)
Makes about 5 dozen 2-inch cookies.
Cheryl Woodside, Russel L. Sult
1 cup butter
½ cup sugar
2 ¼ cups flour
¼ teaspoon salt 1 egg
1 teaspoon vanilla
Use Spritz cookie cutters that you push press through with the attachments on.
Bake 5 minutes at 400°F
Cheryl is the oldest granddaughter of Russel L. Sult
Dorothy Michael Drasher (Jacob) 1 ½ cups sifted powdered sugar 1 cup margarine
1 egg
1 teaspoon vanilla
½ teaspoon almond flavoring - optional 2 ½ cups sifted flour
1 teaspoon cream of tartar 1 teaspoon baking soda
Cream margarine and sugar. Add egg and flavoring, cream of tartar and baking soda, creaming well. Fold in flour by hand.
Chill dough. Roll, cut and bake at 375°F for 7-8 minutes.
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
½ cup chopped walnuts 6-8 plain Hershey Bars
Cream margarine and sugar, add egg and vanilla, mix well. Spread mixture onto cookie sheet. Bake 350°F for 15 minutes. Remove from oven, place chocolate bars on top of hot cookies. Let melt, spread like icing. Sprinkle with nuts. Cut into squares.
Michelle Fundock (Alexander)
¾ cup butter 1 cup sugar
1 egg
1 tablespoon vanilla extract
2 tablespoons cold water 1 cup flour
½ cup cornstarch
¼ teaspoon salt
½ teaspoon cream of tartar
Preheat oven to 400°F. Do not grease cookie sheets.
Beat butter and sugar until creamy and well blended. Add egg, vanilla and water and beat well. Sift together flour, cornstarch, salt and cream of tartar. Add to the first mixture. Beat thoroughly
until combined. Drop by rounded teaspoons 1 ½ inches apart. Bake
for about 8 minutes or until a fine golden rim appears around the edges. Make them special by making a chocolate mix of ½ butter and
½ bag of chocolate chips. Nuke in 20 second increments and mix until creamy. Use this as a filling to sandwich two vanilla wafers.
1 ½ cups sugar
½ pound butter
1 tablespoon vanilla
4 cups flour
Mix well, cover and refrigerate overnight. Place by teaspoon full on hot waffle iron, close lid and bake. (They bake fast)
Sandy Esposito Knyff (Alexander)
2 cups rolled oats
½ cup peanut butter
1 ¼ cups banana, mashed (approx. 3 small bananas)
¼ cup shredded zucchini
½ cup chocolate chips
Preheat oven to 350°F
Line a large cookie sheet with parchment paper.
In a large mixing bowl add the oats, peanut butter, mashed banana and zucchini. Mix well. Fold chocolate chips in last. Drop onto cookie sheet and flatten slightly. Can be topped with extra chips.
Bake 12 – 15 minutes until golden.
Sandra Esposito Knyff (Alexander)
1 cup coconut
1 cup miniature marshmallows 1 cup sour cream
1 cup mandarin oranges - drained 1 cup pineapple - drained
Mix coconut, marshmallows and sour cream. Refrigerate overnight. Add fruits and nuts if desired.
Drain fruit well.
Joy Schlieder (Headley)
1 angel food cake broken in pieces - use as much as you need for 8x8 square Pyrex dish (small cake)
small 3 oz. box vanilla instant pudding 1 ½ cups milk
2/3 cup sour cream
can cherry pie filling
Cover bottom with cake. Mix pudding with 1 ½ cups milk and 2/3 cup sour cream. Stir until it starts to thicken. Put ½ over cake and add another layer of cake. Cover with other half of the pudding and cover the top with cherry pie filling.
Frances Sult (Alexander)
3 cups flour
cups sugar
teaspoons baking powder
eggs
¾ cup orange juice
1 cup oil (vegetable)
2 ½ teaspoons vanilla 1 teaspoon salt
Combine all ingredients. Peel and slice 5 apples. Mix in 5 tablespoons sugar and 2 teaspoons cinnamon. Grease and flour tube pan. Pour in half of the batter, and cover with half of apples, the rest of batter and the rest of the apples.
Bake at 350°F 60-70 minutes.
Cool and sprinkle 10x sugar on top if desired.
One cup of broken walnuts can be stirred in if desired.
June Fetterman (Headley)
1 package Duncan Hines yellow cake mix 4 eggs
2 tablespoons oil
1 can (1 pound 5 oz.) apple pie filling
2 pkgs. (8 oz.) each Philadelphia Cream Cheese, softened
½ cup sugar
½ cup milk
3 tablespoons lemon juice 3 teaspoons vanilla
Reserve one cup of the dry cake mix. In a large mixing bowl. Combine remainder of cake mix, one egg and the oil. Mix until well combined and crumbly. Press mixture evenly into bottom and ¾ up sides of a greased 13 x 9 x 3-inch baking pan.
Spread apple pie filling in bottom of crust. In bowl, blend cream cheese and sugar. Add 3 eggs and the reserved cup of cake mix. Beat one minute at medium speed. Reduce speed to low and slowly add milk, lemon juice, and vanilla. Mix until smooth. Pour on top of apple filling.
Preheat oven, bake at 300°F for 45-55 minutes or until firm in center. Cool, chill before serving.
Jennie Sult Steward (Jacob)
5-6 sliced apples, sliced
½ cup oleo
¾ cup brown sugar
1 teaspoon cinnamon
¾ cup oatmeal
½ cup flour
Place sliced apples in buttered baking dish. Mix oleo, brown sugar, cinnamon, oatmeal and flour. Then cover apples with crumb mixture.
Bake uncovered at 350°F for 1/2 hour.
Linda Sult (Jacob)
21 oz can apple pie filling 6 8 inch flour tortillas
1 teaspoon cinnamon
1/3 cup margarine
½ cup sugar
½ cup brown sugar, packed
½ cup water
Spoon pie filling onto tortillas; sprinkle with cinnamon. Roll up tortillas and arrange down in a lightly greased 8 x 8 baking pan.
Combine margarine, sugars and water. In a medium saucepan, bring to a boil; reduce heat and simmer stirring constantly 7 minutes. Pour mixture evenly over the tortillas. Sprinkle with extra cinnamon if desired. Bake at 350°F for 20 minutes.
Makes 6 servings.
Lorraine Sult Conway (Jacob)
8 to 10 slices bread
1 large (20 oz) can pineapple, crushed
½ cup butter
2 cups sugar
3 eggs
½ cup milk
Cream butter and sugar. Add eggs, milk, pineapple and juice. Cube bread and add until liquid is absorbed. Bake at 350°F for 45 minutes.
Joy Schlieder (Headley)
1 cup sugar
¼ cup butter 1 cup milk pinch salt
2 ½ cups flour
2 teaspoons baking powder 2 teaspoons vanilla
2 ½ cups fresh sliced peaches 1 cup cold water
Grease and flour 9 x 13 pan. Put batter in pan. On top of batter put 2 ½ cups fresh peaches. On top of peaches put or sprinkle 1 cup sugar evenly over all. Pour cold water.
Bake at 375°F for 1 hour. Batter will be stiff.
David and Linda Shaffer, Alexander
First Layer Crust: use regular size cake pan 3 cups Vanilla Wafers crushed
1 ½ ticks oleo melted
mix and press into the cake pan
Second Layer:
2 eggs--beat at high speed
1 1-pound box of confectionary sugar 1 softened stick of oleo
beat altogether and spread over crust.
Third Layer:
bananas cut length wise, spread on top
Fourth Layer:
can crushed pineapple, drained, put on top of bananas.
Fifth Layer:
large Cool Whip spread over all
Sixth Layer:
cup chopped nuts sprinkled on top
Seventh Layer:
jar cherries placed on top
Sharyn J. Creasy Fisher (Headley)
"Lemon juice and the grated rind of three lemons make this chess pie divine. It's filling is sweet and gooey, and it cuts like a dream"
(9 inch) pie crust
cups white sugar
½ cup butter, softened 5 large eggs, beaten 1 cup milk
1 tablespoon all-purpose flour 1 tablespoon cornmeal
¼ cup fresh lemon juice
tablespoons lemon zest Preheat oven to 350°F
In large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon zest. Mix until smooth. Pour mixture into pie crust.
Bake 35-40 minutes until set in center. Servings: 8
Lynne Miller (Headley)
TOPPING
Mix together:
8 oz Philadelphia Cream Cheese 1 egg
1/3 cup sugar
½ teaspoon salt
Mix and add 1 cup miniature chocolate chips
BOTTOM
Mix together:
1 ½ cups flour 1 cup sugar
¼ cup cocoa
½ cup oil
1 teaspoon vinegar
½ teaspoon salt 1 teaspoon soda
1 cup water
1 teaspoon vanilla
Fill cupcake pans scant half full of batter. On top put 1 tablespoon of topping. Bake at 350°F 20-25 minutes
c
Dorothy Michael Drasher (Jacob)
¾ cup sugar
¼ cup shortening 1 egg
½ cup milk 2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Fold in 1-2 cups blueberries to your liking. Pour in 8x8 pan.
Crumbs:
¼ cup brown sugar
¼ cup white sugar 1 cup flour
½ cup shortening
Mix together with fork or mixer until crumbly. Sprinkle on top of batter.
Bake 350°F° 35-45 minutes.
1 stick oleo
1 cup flour
2/3 cup chopped nuts
Mix and press into a 9x13 pan. Bake 20 minutes at 350°F. Cool completely.
Mix and spread over crust:
1/3 cup peanuts
1 8 oz Philadelphia Cream Cheese 1 cup 10X sugar
Filling:
1 package instant vanilla pudding
2 packages 3 oz instant chocolate pudding
3 ¾ cups milk Mix and fill pan
TOPPING:
1 9 oz box of cool whip - spread over top Sprinkle with nuts and decorate with cherries (Maraschino)
Catherine Sult Prula (Charles)
1 8 oz cream cheese
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 8 oz container Cool Whip 1 prepared pie shell
Cream, cream cheese and sugar. Add sour cream and vanilla. Fold in Cool Whip. Place in pie shell.
Add your favorite pie filling topping (cherries, blueberry, peach, or apple). Place in refrigerator until firm.
In memory of Catherine Sult Prula, submitted by Linda Sult.
2 cups oleo
2 tablespoons sugar
Mix above and press into a 13x9 pan. Bake at 350°F for 15 mins. Beat:
1 8 oz cream cheese 1 cup powdered sugar
Fold in 8 oz Cool Whip
Spread on cool crust. Put any filling on top: Cherry, Blueberry, Strawberry, or Peach.
Sandra Esposito Knyff (Alexander)
Angel Food Cake (Pull apart or cube) 12 oz Cool Whip
3 oz cream cheese (soft)
1 can Comstock Cherry Pie filling
Blend together Cool Whip, cream cheese and cake (mix well). Spoon in filling. (Pull through mixture with a wide spatula)
1 can cherry pie filling
3 eggs Grease pan
Mix all together and bake at 350°F for 45 to 50 minutes.
Can be put in loaf pan 9x13
I usually make my cakes in bundt pans.
Cheryl Woodside is the oldest granddaughter of Russel L. Sult
Michelle Fundock (Alexander)
1 can cherry pie filling
½ cup Crisco
½ cup oleo
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
Cream Crisco, oleo, and sugar. Add eggs and vanilla. Add flour and baking powder to creamed mixture; batter will be stiff.
Spread half on bottom of greased pizza pan. Spread pie filling on batter, then drop remaining batter on top.
Bake at 350°F 45-50 minutes
June Fetterman (Headley)
3 packages (8 oz each) Philadelphia Cream Cheese 3 eggs beaten
¾ cup granulated sugar
1 teaspoon vanilla extract
2 rolls (20 oz each) refrigerator chocolate chip cookies
Mix together well, first 4 ingredients. Set aside. Slice cookie dough in 1/3 inch slices.
Place slices of one roll into a 9 x 13 inch pan, press together to cover up any holes. Spoon in cheese mixture evenly on top with slices of other roll.
Bake at 350°F oven 45-50 minutes or until golden and center is slightly firm. Remove from oven, let cool, then refrigerate.
Dorothy Fundock (Alexander)
2 cups all purpose flour
1 cup cocoa powder for baking 1 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
2 ½ cups sugar
2 teaspoons vanilla
4 eggs
1 cup low fat buttermilk
½ cup nonfat or low fat vanilla or plain yogurt 2 cups chocolate chips
Preheat oven to 325°F
Grease and flour a 10" bundt pan or 2 loaf pans. Combine flour, cocoa, baking powder, salt and sugar in a bowl and set aside.
In large mixing bowl with electric mixer, cream butter until light and fluffy. Continue beating while adding sugar slowly. Beat for 5 minutes on high speed. Add vanilla, then eggs, one at a time, beating after each one.
Combine buttermilk and yogurt until smooth. Add to creamed mixture, combining thoroughly. Mix in dry ingredients, then fold in chocolate chips. Pour into bundt pan or loaf pans and
place in middle of oven. Bake for about 1 hour and 10 minutes.
Cool in pan for 15 minutes then remove and place on wire rack. Once completely cooled you can drizzle chocolate sauce over the top if desired.
Margie Sult Richard (Alexander)
2 cups graham cracker crumbs
½ cup melted butter or margarine
¼ cup sugar
2 cups flaked coconut (2 cans)
1 can sweetened condensed milk
½ cup chopped pecans
1 7 oz Hershey Candy Bar
2 tablespoons creamy peanut butter
Combine the crumbs, butter, and sugar. Press into greased 13x9 pan. Bake at 350°F for 10 minutes.
Meanwhile in bowl combine coconut, milk, and pecans. Spread over crust. Bake at 350°F for 15 minutes. Cool completely.
In a small saucepan melt chocolate candy and peanut butter over low heat.
Spread over bars. Cool until set. Very good. Serves 3 dozen
Cheryl Woodside, Russel L. Sult
1 package Oreo cookies (not double stuff) 36 6 tablespoons butter melted
1 8 oz cream cheese (soft)
¼ cup sugar
2 tablespoons cold milk
1 12 oz tub Cool Whip divided
2 packages chocolate instant pudding
3 ½ cups milk
½ cups chocolate chips
Begin by crushing Oreos to crumbs. Transfer to large bowl. Reserve 3 tablespoons of Oreos for topping
Stir in 6 tablespoons of melted butter, use fork to incorporate the butter into crumb mixture. Transfer to 9 x13 baking dish. Press crumbs
into bottom of pan. Place pan in refrigerator while you work on additional layers. Mix cream cheese with mixer till light and fluffy. Add 1 tablespoon of milk and sugar. Mix in well 1 ¼ cups Cool Whip.
Spread the mixture over crust.
In a bowl combine Chocolate instant pudding with 3 ½ cups cold milk. Whisk until the pudding thickens. Spread the chocolate pudding evenly over the cheesecake layer. Refrigerate until pudding sets.
Top with Cool Whip as final layer and sprinkle with reserved crushed Oreos. Then cover and chill at least 2 hours until ready to serve.
June Fetterman (Headley)
2 cups graham cracker crumbs
¼ cup of 10X sugar
6 tablespoons of butter (melted)
Mix graham cracker crumbs, sugar, and melted butter together and form into a crust in bottom and a little up the sides of a spring form pan.
FILLING
2 8 oz. packages Philadelphia Cream Cheese (softened) 2 whole eggs
2/3 cup sugar Dash vanilla
Cream all ingredients together well. Fill pie shell (some of the crust will stick above filling).
Bake at 325°F 35 minutes or until firm.
TOPPING
1 ½ cups sour cream
¼ cup sugar Dash vanilla
Mix together. Pour over baked cake and continue baking 5 minutes at 450°F. Place cake on baking sheet while baking last 5 minutes.
Cool and serve.
Carol Ann Maurer (Headley)
2 cups sugar
1 cup Wesson Oil 5 eggs
2 cups self-rising flour 1 cup buttermilk
3 large tablespoons of fine coconut
Bake in 9x13 oblong pan about 1 hour at 350°F
GLAZE
¾ cup sugar
¾ cup water
Boil 2 minutes. Add 1 teaspoon coconut extract Pour over cake when you take it out of the oven.
Sharyn J. Creasy Fisher (Headley)
2 cups sugar
2 teaspoons baking soda
½ teaspoon salt
8 tablespoons cocoa
3 cups flour
2/3 cups Mazola oil 2 teaspoons vanilla 2 cups cold water
tablespoons vinegar
Mix all in 9 x13 pan. Bake at 350°F for 35-40 minutes.
½ cup sugar
¼ teaspoon salt
1 ½ cups milk, scalded
¾ cup of cream, scalded 1 teaspoon vanilla extract 1 cup shredded coconut
One unbaked 9-inch pastry shell
Add sugar and salt to eggs in bowl and beat until just blended. Gently mix in scalded milk and cream. Add vanilla and stir in coconut. Turn into pastry shell.
Bake at 450°F for 10 minutes. Reduce temperature to 350°F and bake 25 minutes longer, or until a silver knife inserted half way comes out clean. Cool on wire rack, keep in refrigerator.
Marie Conway Reidenhour (Jacob)
8 oz packages cream cheese, room temperature
eggs, separated
1 cup sugar
1 teaspoon vanilla
Beat egg whites stiff with ¼ cup of sugar. Add ¾ cup sugar together with beaten egg yolks, cream cheese and vanilla. Fold in egg whites and ¼ cup sugar. Pour into paper cupcake liners.
Bake at 350°F for 25 minutes. After baking, it will fall. Let stand for 5 minutes.
Icing: ½ pint sour cream
½ cup granulated sugar
Add desired coloring. Ice cupcakes and return to oven for 5 minutes. Refrigerate when cool.
Stella Sult Esposito (Alexander)
1 stick margarine
1 cup water
eggs, or 4 extra-large eggs
1 cup flour
¼ teaspoon salt
Melt margarine in water. Bring to boil. Add flour and salt all at once. Stir until the dough clings together. Remove from heat. Cool. Beat in eggs one at a time. Drop by teaspoonfuls onto greased cookie sheet.
Bake at 425°F 15 minutes
Bake at 375°F 10 minutes, until puffed and light brown.
Cool. Cut tops almost off and fill with favorite filling (I use Jello or My-T-Fine Vanilla Cooked Pudding).
Thin Chocolate Icing
3 squares unsweetened baking chocolate 3 tablespoons margarine
3 tablespoons water 1½ cups 10x sugar
Melt chocolate and margarine, add water and 10x sugar. Stir until thin. Spoon over puffs. If too thick, add a little water.
2/3 cup shortening
1 ¾ cups sugar Add and mix:
1/3 teaspoon baking powder 1 ¾ teaspoons baking soda 1 teaspoon salt
2/3 cup cocoa 1 cup water
1 teaspoon vanilla
3 eggs
2 ¼ cups flour
Pour into 2 greased layer cake pans. Bake 30 minutes at 350°F.
When cool, frost.
Ed Bertollo (Sallie)
2 cans (8 ½ oz. size) sliced pineapple
¼ cup butter or margarine
2/3 cup light-brown sugar, firmly packed 8 maraschino cherries, drained
¼ cup pecan halves or broken walnuts 1 cup sifted all-purpose flour
¾ cup granulated sugar
¼ cup shortening 1 egg
1 ½ teaspoons salt whipped cream
Preheat oven to 350°F. Drain pineapple, reserving 2 tablespoons of syrup. Melt butter in 10-inch heavy skillet, over low heat. Add brown sugar stirring until sugar is melted. Remove from heat. Arrange drained pineapple on sugar mixture in skillet. Fill centers of pineapple slices with cherries; fill spaces between slices with pecans. Set skillet aside. Into medium bowl, sift flour, granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at medium speed beat 2 minutes.
Add egg and reserved pineapple syrup. Beat 2 minutes longer. Pour cake batter over pineapple in skillet spreading evenly. Bake 40-45 minutes or until cake springs back when gently pressed with fingertip. Let stand on wire rack, just 5 minutes. With small spatula loosen cake from edge of skillet.
Cover with serving plate, invert, shake gently; then lift off pan. Serve the cake warm. Top individual servings with whipped cream. Or top with small spoonful of vanilla ice cream if desired.
Variations: apricot upside-down cake: make and bake as above. Substitute 1 can (1lb 1 oz) unpeeled apricot halves, drained well on paper towels, reserving 2 tablespoons of syrup from apricots for pineapple syrup. cut side up, on brown sugar mixture and surround with cherries and nuts.
Peach upside down cake: Make and bake as above. Substitute 1 can (1lb 1 oz) cling peach slices, well-drained, for sliced pineapple and syrup from peaches for pineapple syrup. Arrange peach slices, cherries & nuts decoratively on the brown sugar mixture.
Marjorie Esposito Gallo (Alexander)
1 box thin mints (chocolate covered cookies or Oreos) 1 8 oz package Cream Cheese
4 tablespoons margarine
8 oz package whipped topping
3 oz packages vanilla instant pudding 2 cups milk
1 cup powdered sugar
Crush cookies and divide into thirds. Use 1/3 to cover the bottom
of flowerpot (lined with aluminum foil) or deep bowl. Cream margarine and cream cheese, set aside. Mix pudding, milk, whipped topping and powdered sugar. Combine with cream cheese mixture. Use 1/2 of cream mixture on top of first layer of cookie crumbs. Use 1/3 of cookie crumbs to cover the cream mixture. Pour the remaining cream over cookie crumbs and top with remaining cookie crumbs.
Use as table decorations by placing silk flowers in the cake. To be served with a garden trowel. (Looks like a potted plant)
Michelle Fundock (Alexander)
1 cup lard or shortening (Crisco) 3 cups sifted flour
1 beaten egg
tablespoon vinegar
tablespoons water or a little more 1 teaspoon salt
Reserve a bit of the lard. Cut in rest of lard with flour until it forms pea size crumbs. Cut in rest of lard. Beat egg, vinegar, water, and salt. Add a little at a time, working into crumb mixture. Form dough
into 3 small balls or 2 large ones. Refrigerate until cool or needed. If very cold, allow to warm slightly before rolling. Rolls out the nicest of any recipe I have tried.
Karen E. Jodry (Headley)
9x9 pan (double for 9x13)
envelopes Knox gelatin 3 packages (3 oz) Jello
½ cups of boiling water 1 cup heavy cream
Combine Knox and flavored Jello while dry. Add water. Stir in cream. Pour in pan. Chill. Kids love it
Helen Sult Dougherty (Alexander)
1 stick margarine
1 cup flour
½ cup chopped walnuts 1 tablespoon sugar
Mix well. Press into 9x12 pan or 2 pie tins. Bake 15 minutes at 350°F. Cool
1 cup 10x sugar
8 oz cream cheese
2 cups cool whip (9 oz) Mix-spread over crust
2 packages of instant chocolate pudding 3 cups milk
Mix-spread over #2 layer
Spread 1 cup cool whip over #3 layer Shave chocolate and sprinkle over top.
Refrigerate
Wesley Shultz (Charles)
1 package Pillsbury sugar cookie dough 1 8 oz cream cheese
1 cup powdered sugar
Glaze (strawberry, peach, or blueberry)
Fruit (kiwi, strawberries, blueberries, mandarin oranges, peaches, bananas, crushed or tidbit pineapple, grapes).
Spray pizza dish with cooking spray. Roll out cookie dough onto pizza pan (use flour to prevent stickiness). Bake a 350°F for about 7 minutes (watch until it's just golden brown). Let cool. Beat together cream cheese
and powdered sugar; spread on top of cookie. Next, put on sliced bananas. Then put on your glaze. Decorate with your favorite fruit. You can make the cookie the night before but put the toppings on the day that you will eat it.
Stella Sult Esposito (Alexander)
1 pie crust rolled into pizza circle 12 oz cranberries
½ cup water
½ cup sugar
Cook cranberries, water and sugar 15 minutes until thick. Cool.
Spray pizza pan, place pie crust on pan. Spread with cranberry sauce. Bake 375°F 15 minutes. Slice strawberries and place on pizza. Also pistachio, prunes, and any desirable fruit. Add grated cheese. Serve. Cool whip can be added as a topping.
Lois M. Folk (Headley)
1 egg white
1 cup sugar
1 cup of fruit previously put in blender. Add fruit to the beaten egg white and sugar.
This is wonderful as a topping for angel food or white cake. Raspberries, strawberries, etc. can be used. My mom used to make this--stretches a little fruit and better than icing!
Cheryl Woodside, Russel L. Sult
This is an easy way and short cut
1 can icing - white
3 cups peanut butter
Combine both in a microwave bowl. Put in microwave and cook for 3 minutes. While it's cooking grease a pan or dish. Take out of microwave and stir fast but don't burn yourself. This thickens fast. Pour into greased pan before it gets too hard.
I have used chocolate icing and peanut butter. I've also used sugar free or no sugar added but you need to keep it in the refrigerator.
Cheryl is the oldest granddaughter of Russel L. Sult
Irene Fundock (Alexander)
6 Tablespoons cocoa
3 cups flour
2 cups sugar
2 cups cold water
1 teaspoon baking soda 10 Tablespoons oil
2 Tablespoons vinegar
Mix all well, pour into ungreased 9x13 pan. Bake at 350°F for 40-45 minutes.
Peanut Butter Fudge Icing:
1 cup sugar
1 ½ Tablespoons cocoa
¼ cup water
Bring all to a boil, slowly stirring constantly. Soon as it bubbles start timing--cook for 2 minutes, remove from heat. Add 9 oz
peanut butter--chunky or smooth. Mix until all dissolved (if too thick add about 1 tablespoon of water at a time, mix thoroughly).
You can pour icing onto cake in the pan while both are still warm.
Joy Schlieder (Headley)
2 cups sugar
1 cup Wesson Oil 5 eggs
2 cups self-rising flour 1 cup buttermilk
½ can coconut
½ teaspoon coconut extract
Mix all ingredients together and put in 9x13 pan. Bake 350°F for 1 hour.
Glaze:
1 cup sugar
¾ cup water
Boil 2 minutes and add 1 teaspoon coconut extract. Pour over hot cake while glaze is hot.
Linda Sult (Jacob)
2 cups flour
2 cups sugar
2 teaspoons baking soda 2 teaspoons cinnamon
1 teaspoon salt
¾ cup chopped black walnuts
½ cup oil
3 eggs
4 cups diced apples 2 teaspoons vanilla
Cream oil and sugar, add eggs. Sift dry ingredients. Add to wet mixture. Add nuts, apples, and vanilla. Bake in large dish or pan (approximately 9 x 13 inches) for 1 hour at 350°F. I have also used a bundt pan.
TOPPING
1 ½ cups confectioner’s sugar 8 oz cream cheese
1 teaspoon vanilla
1 tablespoon butter
Mix together and spread on cooled cake.
Matthew Conway (Jacob)
2 quarts milk
1 package Junket
1 can Carnation milk 3 or 4 eggs
1 cup sugar
2 tablespoons vanilla
Beat eggs and sugar together until thickened. Add Junket and the rest of the ingredients. Use ice cream freezer as directed.
Jennie Sult Steward (Jacob)
2 small packages of apricot Jello 1 can crushed pineapple, drained 3-4 bananas, sliced
1 cup little marshmallows
Let Jello cool and add fruit and marshmallows to layers: pineapple, bananas, and marshmallows.
1 cup pineapple juice
1 egg
2 Tablespoons flour
½ cup sugar
Cook pineapple juice, egg, flour, and sugar until thick. Then add 3 ounces cream cheese. Remove from heat; beat until smooth. Let cool, then beat 1 packet of Dream Whip. Beat very good. Then add cream cheese mixture and whip until thick. Put on top of Jello. Maraschino cherries may be added.
Joy Schlieder (Headley)
1 Devil's Food Cake Mix with Pudding Mix 1 ¼ cups water
1/3 cup oil 3 eggs
½ cup black walnuts, chopped fine 1 cup chocolate chips
Fill 36 ice cream cones, flat bottom to within 1" from top. Bake in cupcake pans at 350°F 20-25 minutes. Ice with red and green icing and sprinkle with colored sugar.
Albana Kishbaugh (Anna Mary)
1 cup sugar
juice and rind of one lemon
butter the size of an egg (¼ cup or 2 ozs.)
1/2 teaspoon salt
2 Tablespoons flour
2 eggs separated
1 cup milk
beat egg whites until stiff
Mix together the first five ingredients. Fold in egg whites Pour in unbaked shell and bake at 350°F
Submitted by: Mary Benscoter (Anna Mary)
Helen Sult Carrajat (Alexander)
2 cups vanilla wafer crumbs
¼ cup sugar
½ cup margarine or butter, melted
3 (8 oz packages) cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk 3 eggs
½ cup lemon juice from concentrate
¾ cup strawberry preserves
Preheat oven to 375°F (325°F for glass dish). Combine crumbs, sugar and margarine, press firmly on bottom of 13x9 inch baking pan. Bake 8 minutes. Cool. Reduce oven temperature to 300°F.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice, mix well. Spread preserves evenly over prepared crust. Pour cream cheese mixture over preserves. Bake 45 to 50 minutes or until center is set. Cool. Chill thoroughly. Refrigerate leftovers
.
Sharyn Fisher (Headley)
Mix and set aside:
2 lbs. Ricotta Cheese
¾ cup sugar
1 teaspoon vanilla
4 eggs
2 boxes Duncan Hines Fudge Marble Cake Mix with Pudding. Make as directed on box. Pour batter into greased and floured 9x13 pan. Spread cheese mixture on top.
Bake at 350°F 1 hour or until center is somewhat set. Cool and make topping:
1 large box 6 oz vanilla instant pudding 1 8 oz container of Cool Whip
1 cup milk.
Mix and spread over completely cool cake.
Refrigerate cake 1 hour before topping. Keep refrigerated.
1 cup sugar
½ cup cocoa.
2 teaspoons baking soda
1 cup Miracle Whip Salad Dressing (do not substitute)
Sift dry ingredients all together. Add 1 cup cold water, stir quickly. Add 1 cup Miracle Whip Salad Dressing. Stir. Bake in loaf pan 350°F for 1 hour.
Cupcakes 25 minutes. Do not take out of pan until cold.
Delicious when kept in refrigerator and topped with whipped cream or Cool Whip.
Linda Boyer (Headley)
1/3 cup cold butter
½ cup brown sugar
1 cup flour (use mixer)
Reserve ½ cup crumbs for topping. Press rest of crumbs on the bottom of an 8" square baking dish
Bake 350°F for 10-12 minutes FILLING (use mixer)
1 8 oz pkg. Philadelphia Cream Cheese, softened
¼ cup sugar 1 egg
1 tablespoon lemon juice
¼ cup each of candied red and green cherries(glazed)
Spread over crust-top with remaining crumbs.
Bake 18-20 minutes more until filling is set and lightly brown.
Marjorie Esposito Gallo (Alexander)
2 cups cake flour
1 teaspoon baking powder 1 teaspoon instant coffee 1 teaspoon baking soda
½ teaspoon salt
½ cup cocoa
½ cup margarine
1 ½ cups sugar
2 eggs
1 cup buttermilk
½ cup water
1 teaspoon vanilla
Mix together dry ingredients. Cream margarine and sugar together. Add eggs, beat well. Combine buttermilk, water, and vanilla. Add to sugar-margarine-egg mixture. Add dry ingredients, beating until smooth. Pour into well-greased and floured 9-inch cake pan.
Bake at 350°F for 30 minutes. Cool and frost.
MOCHA FROSTING
2 egg whites
1 ½ cups sugar
1/8 teaspoon salt
2 teaspoons corn syrup
2 teaspoons instant coffee 1 teaspoon vanilla
Combine first six ingredients in top of double boiler. Beat with rotary beater until well mixed. Cook over boiling water, Beating constantly until frosting holds peaks.
Remove from heat, add vanilla. Cool
Makayla Ann Carrajat (Alexander)
Four Oreo cookies Milk
1 tablespoon flour
½ tablespoon baking powder
Place Oreo cookies in your favorite mug and add just enough milk to show a bit of Oreo on top. Add flour and baking powder then mix.
Place one Oreo on top then microwave for 1 minute--then mix.
Microwave for 30 seconds more. If still too much liquid, microwave longer.
Alveda Norquest Sult (Alexander)
5 ¼ cups drained squash or pumpkin 9 eggs
2 teaspoons salt
4 ½ cups milk--include 1 can evaporated milk 3 cups sugar
3 tablespoons cinnamon 1 ½ teaspoons nutmeg
3 tablespoons melted butter
Beat eggs, add spices, sugar and salt. Add squash or pumpkin and milk. Pour into pie tins.
Bake at 425°F for 15 minutes.
Reduce heat to 350-375°F for 40 minutes. Cool on wire rack. Makes 4 8" pies
Submitted by Stella Sult Esposito, Mother's recipe
Michelle Fundock (Alexander)
large fresh peaches, peeled and sliced
3 ounces shelled, chopped walnuts, optional
½ cup light brown sugar 1 tablespoon lemon juice
½ teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¼ pound unsalted butter at room temperature
½ cup granulated sugar 2 eggs, beaten
Rind of 1 lemon, grated
Preheat oven to 375°F. Toss the peaches and walnuts in a deep ovenproof dish with 6 tablespoons of the brown sugar, the
lemon juice and cinnamon. Reserve.
Sift the flour, baking powder and salt into a bowl. Reserve. Cream butter and sugar until light and fluffy. Beat eggs into butter and sugar mixture, then blend in lemon rind. Gradually beat in flour mixture, stir until batter is thoroughly blended.
Spread batter over the reserved fruit. Top with the remaining brown sugar. Go ahead, use some more! Bake until crust is golden, about 45 minutes. Serve piping hot from the baking dish.
Serves 4
Elsie L. Dennby (Alexander)
¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 small vanilla pudding (not instant) 5 tablespoons soft butter
1 egg
½ cup milk
Mix together, spread in a 10" pie tin. Arrange peaches over top
of batter. For peaches, use either a 15-20 oz can of sliced peaches (save juice) or 3-4 peaches sliced and cooked for 5 minutes with ½ cup sugar (save juice).
Beat: 1 8 oz package soft cream cheese
½ cup sugar
3 tablespoons peach juice
Pour above over peaches - leave a 1" boarder around the edge. Sprinkle cinnamon sugar over top. Bake at 350°F for 25-40 minutes.
Lorraine Sult Conway
4 eggs, beaten
2 cups sugar
1 cup milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder pinch of salt
1 cup peanut butter 1 8 oz Hershey bar
Add sugar, milk, and vanilla to beaten eggs and beat with wooden spoon. Mix in flour, baking powder and salt. Pour in large greased and floured cookie sheet.
Bake at 350°F for 20 minutes. Take out of oven and immediately spread peanut butter over top of cake. Let cool. Melt down Hershey bar and spread over top of peanut butter.
Denise Drasher Miller (Jacob)
4 cups all-purpose flour 1 Tablespoon sugar
1 teaspoon salt
1 ¾ cups solid vegetable shortening 1 Tablespoon vinegar
1 large egg
½ cup water
In a small bowl, beat together water, vinegar, and egg with a fork.
Put flour, salt and sugar in a large bowl. Mix well. Add shortening and mix until crumbly. Combine the two mixtures until all ingredients are moistened. Divide into five portions. Wrap each portion in wax paper or plastic wrap. Chill at least ½ hour in refrigerator. Roll on lightly floured
surface. Flour rolling pin. Bake at 450°F for 12-15 minutes. Dough can be left in refrigerator up to 3 days or can be frozen. Thaw until soft enough to roll.
Cheryl Woodside, Russel L. Sult
4 cups flour
¾ teaspoon salt
1 cup lard or vegetable shortening 1 egg, beaten
3 tablespoons cold water 1 tablespoon vinegar
Mix flour and salt. Cut in shortening until mixture resembles small peas. Combine remaining ingredients and stir into shortening and flour. Let stand for a few minutes. Roll out dough on floured board.
Makes 6 9" shells or 3 9" double crust.
Laura Kunkel (Headley)
Grease 2 loaf pans 9x5x2 ¾
Sprinkle sugar on bottom and sides of pans. Beat until light and fluffy 6 eggs (5 minutes) 3 cups sugar. Add 3 cups of flour.
1 cup oil
1 teaspoon salt
1 Tablespoon baking powder 1 Tablespoon almond extract
Then beat 2 minutes. High speed. Bake 1 hour at 350°F. Cool slightly and remove from pans.
June Fetterman (Headley)
1 can pumpkin (Libby's large can)
1 can sweetened condensed milk
2 cups milk
Beat together: 4 heaping tablespoons flour
4 eggs
½ teaspoon salt (not level)
½ teaspoon cinnamon (mix with sugar)
Add to pumpkin and milk. Cook until thick. Put into 2 baked pie shells. Sprinkle with cinnamon.
Bake at 425°F for 15 minutes. Then bake at 350°F for 35-40 minutes until knife inserted in center comes out clean.
Let cool and serve. Refrigerate leftovers.
Denise Drasher Miller (Jacob)
4 eggs
2 cans pumpkin - 15 oz 1 ½ cups sugar
1 teaspoon salt
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
3 cups evaporated milk
Mix well, pour into 9x13 pan. Then take a box of yellow cake mix, sprinkle on top, along with chopped nuts (optional). Melt 1 stick of butter or margarine and pour on top. Bake at 350°F 1 hour & 20 mins.
Linda Sult (Jacob)
½ cup butter or margarine, melted
2 cans (15 ¼ oz each) sliced peaches undrained 1 cup self-rising flour
1 cup sugar
1 cup milk
¼ teaspoon nutmeg
Pour butter into 9x13 baking dish. Pour peaches with juice over butter.
In a mixing bowl combine flour and sugar. Add milk and beat until smooth. Pour evenly over peaches. Sprinkle with nutmeg (I add a little cinnamon too). Bake at 375°F for 40 minutes until golden brown. Serve warm with ice cream if desired.
In peach season, I slice up peaches to cover 9 x 13 baking dish. In mixing bowl combine flour and sugar. Add milk and beat until smooth. Pour evenly over peaches. Sprinkle with nutmeg and cinnamon. Bake at 375°F for 40 minutes until golden brown.
Arlene Sult Michael (Jacob)
1 box raisins (1 pound)
2 cups water
1 cup shortening
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
2 eggs
2 cups flour walnuts (optional)
On stove, bring raisins, water, shortening, spices, and salt to a boil in large saucepan. Lower heat and let simmer 30 minutes. Take off heat, let cool to about room temperature, several hours.
Then add eggs, baking soda, flour, nuts if desired. Pour into
average size cake pan and bake at 350°F for approximately 50 minutes. Submitted by Denise Drasher Miller in memory of her grandmother, Arlene Sult Michael
June Fetterman (Headley)
2 cups sugar
3 ½ cups water
1 box seeded Muscat raisins 1 cup butter
1 teaspoon cloves (level)
2 ½ teaspoons cinnamon 1 teaspoon salt
Put in stew pan and boil 5 minutes. Let cool, then add:
2 teaspoons baking soda
3 ½ cups flour. Mix well. Put in 9x13 greased and floured pan. Bake at 350°F about 1 hour.
½ cups sugar
juice of ½ lemon 2 large eggs
cups heavy cream 1 cup milk
Toss the raspberries, ¾ cup of sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, 1 or 2 minutes. Whisk the remaining ¾ cup sugar a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend.
Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.
Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
Makes 1 generous quart.
Frances Esposito Sult (Alexander)
1 cup sugar
Tablespoons cornstarch
cups sliced rhubarb
½ cup water
½ cup whipping cream
1 ½ cups tiny marshmallows
1 Large or 3 Small boxes instant vanilla pudding few drops red food coloring
1 graham cracker crust
Combine sugar and cornstarch. Stir in rhubarb and water. Cook and stir until thickened. Reduce heat and cook 2 or 3 minutes. Add food coloring. Pour into cooled graham cracker crust. Cool.
Whip cream. Fold in marshmallows. Spoon onto rhubarb mixture. Prepare pudding. Spread over all.
Sprinkle with reserved crumbs. Chill. Submitted by Helen Sult Carrajat
Sharyn Fisher (Headley)
cups Rhubarb cut fine
oz box strawberry Jello
10 ½ oz bag of miniature marshmallows 1 box yellow cake mix
Spread cut rhubarb over bottom of greased 9x13 pan. Sprinkle a 6 oz. box of strawberry Jello (dry) over top.
Sprinkle a 10 ½ oz. bag of miniature marshmallows over the sugar.
Mix a yellow cake mix as directed. Pour over top of marshmallows and bake for 1 hour at 350°F. Let stand for about 25 minutes and flip
over on sheet covered with foil. If top browns too quickly, use a tent of foil.
Jean Folk (Headley)
5 quarts milk
1 pound Rice
2 ¾ cups sugar 4 eggs
vanilla to taste
Simmer, don't boil, until rice is done. Remove from heat. Stir
in 4 beaten eggs. Let stand until cool. Will thicken when chilled. Serve chilled
Eva June Boyer Sult (Jacob)
½ cup rice
1 teaspoon butter pinch of salt
1 cup water
cook until water has been absorbed Then take:
¾ cup sugar
1 egg (beat well)
1 quart plus 1 pint milk
1 teaspoon vanilla dash of nutmeg Raisins if desired
Add to rice mixture and cook 20-25 minutes or longer until it starts to get thick. It will thicken more when it cools.
Submitted by granddaughter Alisa Sult Day Cruz
1 teaspoon salt
3 quarts water 1 ¾ cups sugar
¼ cup cornstarch 3 eggs
1 can evaporated milk
1 quart milk
2 teaspoons vanilla cinnamon
In heavy (large) saucepan or Dutch oven, bring water to a rapid boil. Add salt and 1 cup rice. Cook until tender, for about 24 minutes. In large bowl put 1 ¾ cups sugar, ¼ cup of cornstarch, 3 eggs, and
vanilla. Beat well. Drain rice and add milk--1 quart and 1 can. Add sugar and egg mixture. Cook over medium heat about 5-7 minutes stirring constantly until thickened. Put in 9x13 glass dish and sprinkle with cinnamon. Cool completely in refrigerator.
Rich Golden Vanilla Cake
Warren L. Miller (Jacob)
2 ¼ cups flour 1 ½ cups sugar
3 teaspoons baking powder 1 teaspoon salt
2/3 cup shortening (Crisco) 1 cup milk
1 ½ teaspoons vanilla 3 eggs
Sift together: flour, sugar, baking powder and salt. Add Crisco. Mix until crumbly. Add milk and vanilla; beat until smooth. Add 3 eggs and
beat well. Bake at 350°F for 40-45 minutes in greased and floured 9x13 inch pan or 24 cupcakes.
David and Linda Schaffer (Alexander)
3 cups flour
2 cups sugar
1 teaspoon salt
⅔ cup cocoa
2 teaspoons of baking soda
⅔ cup salad oil
2 teaspoons vanilla
2 teaspoons vinegar 2 cup cold water
Mix ingredients, place in greased pan and bake at 350°F for 30-35 minutes.
Linda Sult (Jacob)
(Behold there was a cake baken) (I Kings 9:16)
½ cup butter (Judges 5:25) 2 cups flour (I Kings 4:22)
½ teaspoon salt (Leviticus 2:13)
1 cup figs (I Samuel 30:12)
2 teaspoons baking powder (Luke 13:21)
1 tablespoon honey (Proverbs 24:13)
½ cup water (Genesis 24:11) 1 cup raisins (I Samuel 30:12)
3 eggs (Isaiah 10:14)
cinnamon, mace, cloves (I Kings 10:10)
½ cup almonds (Genesis 43:11
Blend butter, sugar, spices, and salt. Beat egg yolks and add to mixture. Sift in baking powder and flour. Add water and honey. Put fruit and nuts through food chopper and flour well. Follow Solomon's advice for making good boys (first clause of Proverbs 23:14) Fold in stiffly beaten egg whites.
Bake for 1 hour in 375°F oven in a 9x9x 2 inch greased and floured pan.
June Fetterman (Headley)
4 cups flour
2 cups sugar
1 cup shortening (Crisco)
Mix like pie crumbs, reserve ½ cup of crumbs for top of cake. In another bowl put 1 cup baking molasses (green label)
2 cups boiling water
2 teaspoons baking soda
Mix well and add to crumb mixture. Mix well and put the ½ cup of crumbs over the top of cake. Put in greased and floured 9x13-inch pan. Bake 350°F for 1 hour.
Cheryl Woodside, Russel Sult
Crumbs:
1 cup flour
2/3 cup light brown sugar 1 tablespoon shortening
Mix flour and sugar. Cut in shortening. Take out ½ cup crumbs and set aside.
Bottom Part:
1 egg slightly beaten 1 cup molasses
1 cup boiling water
1 teaspoon baking soda 1 9" pie shell
To large portion of crumbs mixture add egg and molasses. Blend in
¾ cup boiling water. Dissolve baking soda in remaining and add last. Pour into unbaked pie shell. Sprinkle reserved crumbs on top. Bake at 425°F for 15 minutes. Reduce heat and bake 40-45 minutes longer.
¾ cup dark molasses
½ cup white Karo syrup 1 cup boiling water
1 teaspoon baking soda
Beat 1 egg; stir a little at a time into hot mixture Second part: (crumbs)
1 cup flour
2 tablespoons shortening
2/3 cup brown sugar
Take 1 cup crumb mixture and stir into molasses mixture. Pour into 9-inch pie shell and put the rest of the crumb mixture on top. Bake at 400°F for 25 minutes. Good and gooey.
Lynn Miller (Headley)
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
1 cup hot strong coffee
¾ cup milk
Beat well. Bake at 350°F for 35 minutes in a 9x13 greased and floured pan. Very good with coffee icing.
Stella Sult Esposito (Alexander)
¼ pound butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder 1 cup sour cream
FILLING
½ cup chopped nuts
½ cup sugar
1 teaspoon cinnamon
Cream butter; add sugar, eggs, and vanilla.
Mix dry ingredients together and add to egg mixture, alternating with sour cream. Pour half of batter into well-buttered tube pan. Sprinkle half of filling, pour remaining dough over filling and sprinkle top with rest of filling.
Bake at 375°F 35-40 minutes
Lorraine Sult Gasaway (Alexander)
1 box cake mix (chocolate, yellow or white)
Mix cake mix according to package directions Bake in two round cake pans. Cool
Split cooled cake to make 4 layers Fill with Spumoni Cream
Spumoni Cream:
Whip 1 ½ cups cream with 1/3 cup confectioner's sugar Divide mixture into thirds
Tint one third green and flavor with ¼ teaspoon almond extract Tint one third pink and flavor with ¼ teaspoon rum flavoring Leave one third white and flavor with 1/8 teaspoon vanilla extract Or your choice of flavoring.
Frost with Betty Crocker Dark Chocolate Fudge Frosting Submitted by Helen Sult Carrajat (Alexander)
Virginia Robbbins Bolek (Alexander)
2 ½ cups coarsely chopped pretzels
¾ cup melted butter 3 tablespoons sugar 8 oz cream cheese
1 cup sugar
2 cups whipped topping (Cool Whip)
1 6 oz package wild strawberry Jello
2 cups boiling water
1 10 oz package frozen strawberries
Combine pretzels, butter, and 3 tablespoons of sugar. Press into 10x15 ungreased dish. Bake for 10 minutes at 350°F - cool.
Soften cream cheese and mix with sugar thoroughly. Fold whipped cream into cheese mixture - spread over cooled pretzels. Cool.
Dissolve strawberry Jello into boiling water, add frozen strawberries. Stir until strawberries are melted. Chill when Jello is almost set. Pour over chilled cream cheese layer. Chill in refrigerator until set.
Serves 24
Linda Sult (Jacob)
CRUST - Mix 1 ½ cups flour
1 cup margarine
¼ cup brown sugar
½ cup chopped nuts
Spread on round pizza pan sprayed with cooking spray. For easier spreading use Saran wrap to press down with your fingers. Bake 15 minutes at 350°F. Cool.
FILLING - Mix 8 oz cream cheese with ¾ cup 10x sugar.
Fold in 8 oz container of Cool Whip. Spread over cooled crust.
TOPPING - Mix 1 small package strawberry Jello
½ cup sugar
½ cup water in a saucepan
Dissolve ¼ cup corn starch in ½ cup water and stir into Jello mixture and cook until thickened, stirring constantly (about 2 minutes). Cool slightly. Add 4 cups sliced strawberries, cool until thickened. Spread on top of cream cheese mixture.
Refrigerate
Marie Conway Reidenhour (Jacob)
Crust:
3 cups crushed Ritz crackers
1 stick margarine (mix together like pie dough)
Mix together and place on top of crust:
½ gallon ice cream, softened
2 small boxes Jello instant pudding (vanilla)
½ cup milk
Add Cool Whip. Keep refrigerated until served. I use a 9x13 dish.
I use vanilla ice cream and vanilla pudding. You can use any flavor Jello instant pudding.
Lois Borowski (Alexander)
4-6 apples, peeled and sliced 1 tablespoon sugar
1 teaspoon cinnamon
¾ cup margarine 1 cup sugar
1 cup flour
1 egg
½ cup nuts (optional) pinch of salt
Fill pie pan 2/3 full of apples. Sprinkle with 1 tablespoon sugar and 1 teaspoon cinnamon. Mix remaining ingredients and spread over apples. Bake at 350°F for 45 minutes or until golden.
Marjorie Esposito Gallo (Alexander)
Preheat oven to 350°F
1 lb Ricotta Cheese
2 cups Sour Cream 16 oz Cream Cheese 1 ½ cups sugar
½ cup melted butter 3 extra large eggs
3 Tablespoons cornstarch
3 Tablespoons flour
5 Teaspoons vanilla
5 Teaspoons fresh lemon juice
Combine ricotta cheese and sour cream in a mixing bowl. Beating slowly, add cream cheese, sugar, and butter.
Increase speed to medium and add eggs, flour, cornstarch,
vanilla, and lemon juice. Beat at the highest speed possible without spattering for 5 more minutes.
Pour mixture into a 10-inch spring form pan. Bake in 350°F oven for 1 hour. Turn off heat and leave in oven with door closed for 1 more hour. Cool on rack.
NOTE
Have all ingredients at room temperature and bake the cake
on the middle rack of the oven. If you have a large capacity food processor, by all means use it for this recipe. The steel blade will blend the ricotta to a velvety texture and the resulting cheese cake will be very smooth and creamy.
Mabel Sult Fennimore (Alexander)
3 cups sifted flour
½ teaspoon baking soda
½ teaspoon double acting baking powder
¾ teaspoon salt
1 cup of margarine or butter
2 cups of sugar
4 eggs, unbeaten
1 teaspoon vanilla
1 teaspoon lemon extract 1 cup of buttermilk
Have shortening at room temperature. Grease and flour a 10 inch tube pan. Sift flour once before measuring. Preheat oven to 350°F. Sift together flour, soda, baking powder, and salt. In another large bowl, combine margarine, sugar, eggs, vanilla, and lemon extract.
Beat 2 ½ minutes at fast speed. Scrape bowl. Beat slowly while adding sifted flour mixture and 1 cup buttermilk. Scrape bowl. Beat only enough to blend 2 ½ minutes. Pour into tube pan and bake for 55 minutes at 350°F.
Submitted by daughter, Joyce Young.
m
Michelle Fundock (Alexander)
1 unbaked 9-inch (4 cup volume) deep dish pie shell
2 large eggs
½ cup all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup (1½ sticks) butter, softened
1 cup 6 oz Nestle Toll House Semi-Sweet Chocolate Morsels 1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Preheat oven to 325°F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
We added one teaspoon of pure vanilla extract to this recipe and used a graham cracker pie crust. These two minor changes makes this recipe twenty times better.
Linda Sult (Jacob)
1 15 oz can pumpkin
1 14 oz can Eagle Brand sweetened condensed milk
2 eggs
1 teaspoon pumpkin spice
½ teaspoon salt
1 9-inch unbaked pie shell Preheat oven to 425°F
In large mixing bowl, combine eggs, condensed milk and pumpkin
spice. Add pumpkin. Pour into pie shell.
Bake 15 minutes. Reduce oven temperature to 350°F, bake 35-40 minutes or longer or until knife inserted 1 inch from edge comes out clean. Cool
Garnish as desired Refrigerate leftovers
Kaylee Reidenhour (Jacob)
½ cup vegetable oil 1½ cups white sugar
2 teaspoons vanilla extract 2 cups of all-purpose flour
½ cup unsweetened cocoa powder 1 ½ teaspoons baking soda
1 teaspoon salt
2 cups of shredded zucchini
½ cup chopped walnuts (optional)
Frosting
6 Tablespoons unsweetened cocoa powder
½ cup margarine
2 cups of confectioner's sugar
¼ cup milk
½ teaspoon vanilla
Preheat oven to 350°F. Grease and flour 9x13" baking pan. In large bowl, mix together the oil, sugar, 2 teaspoons vanilla until well blended. Combine the flour, ½ cup cocoa, baking soda, and
salt. Stir into sugar mixture. Fold in the zucchini and walnuts. Batter will be stiff when stirred. Spread evenly onto prepared pan. Bake 25-30 minutes in oven until brownies spring back when gently touched.
Make frosting while brownies cool. Melt 6 tablespoons cocoa and margarine. Set aside to cool. Meanwhile, blend the confectioner’s sugar, milk and ½ teaspoon vanilla. Stir in cocoa mixture. Spread over cool brownies before cutting into squares.
David and Linda Shaffer (Alexander)
Mix together:
2 ½ cups flour 2 cups of sugar
1 ½ teaspoons cinnamon 1 teaspoon salt
½ teaspoon baking soda 1 cup oil
4 eggs
Add 2 cups shredded zucchini
Bake at 350°F, in greased pan, for 35-40 minutes.
Sharyn J. Creasy Fisher (Headley)
"A custard pie with brown sugar crumb topping uses zucchini"
Prep Time: 15 minutes, Cook Time: 45 minutes, Ready in 1 hr. 30 minutes.
1 (9 inch) unbaked pie crust
1 cup peeled, cubed zucchini
2 eggs
1 cup white sugar
½ cup butter, melted
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup brown sugar
3 tablespoons of butter
Preheat oven to 350°F. Line 9-inch pie dish with pie crust, and place the pie dish onto the baking sheet.
Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, ½ cup melted butter, 2 tablespoons flour, and vanilla extract. Pour the mixture into the pie crust.
Place ½ cup flour, brown sugar and 3 tablespoons of butter into bowl and cut the mixture with a pastry cutter until the topping resembles course crumbs. Sprinkle topping evenly over the pie filling.
2. Bake in preheated oven until filling is set and topping is lightly browned, for about 45 minutes. Allow to cool at least 30 minutes before serving.
6 Servings
Helen Sult Carrajat (Alexander)
1 lb. BOB EVANS ORIGINAL ROLL SAUSAGE
2 slices bread, cut into ½-inch cubes (about 2 cups)
½ - ¾ cup diced green pepper
1 cup shredded sharp cheddar cheese 6 eggs
2 cups milk
½ teaspoon salt
½ teaspoon dry mustard Preheat oven to 350°F
Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Spread bread cubes in
11x7" baking dish. Top with sausage, peppers and cheese. Whisk eggs, milk, salt and dry mustard until well blended; pour over cheese. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
Refrigerate leftovers
This can be made ahead and refrigerated overnight before baking.
Michelle Fundock (Alexander)
1 pound bacon slices, cut and fried/drain grease
½ pound ham chopped 1 small onion
½ red pepper
½ green pepper
½ cup mushrooms 3 garlic cloves
12 slices white bread, crusts removed 1-pound favorite cheese
(I use a combo of Monterey Jack and sharp cheddar) 4 cups cream or half and half
8 eggs
pinch of cayenne and other preferred herbs or spices, whisk together well.
Butter your baking pan 12x14, assemble 6 slices of bread on bottom of pan. Butter 1 side of bread and cut remaining slices
in half and assemble around sides, butter side out. (Very attractive if you cut on the diagonal)
Chop and sauté the onions, peppers, and garlic until soft. Add mushrooms.
Mix bacon and ham into the vegetables and then put this mix into prepared dish. Stir batter again and pour over the whole. Add the cheese on top.
At this point you can cover and refrigerate overnight or allow to
sit 15 minutes, then bake at 350°F until brown and set up. Check the middle approximately 40-50 minutes.
Jacki Esposito (Alexander) Mix to make sauce:
2 large packages of broccoli 2 eggs beaten
1 onion chopped
1 can cream of mushroom soup
½ cup mayonnaise
1 cup grated cheddar cheese
1 bag Pepperidge Farm Stuffing
½ stick margarine
Butter bottom of casserole dish. Layer broccoli, sauce, cheese.
Top with stuffing mix. Sprinkle with butter. Bake uncovered at 350°F ½ hour.
Bryan Conway (Jacob)
3 pounds beef (sirloin or chip steak)
⅓ cup sugar
½ teaspoon garlic powder
½ teaspoon pepper
⅓ cup soy sauce
2 tablespoons sesame oil
2 pieces of scallion or chopped onions
Slice beef about 1/8 inch thick and 2 inches by 4-inch size.
Season the beef with sugar for 10 minutes. Prepare in small bowl a mixture of soy sauce, onions, and all other ingredients. Pour sauce mixture into beef and stir to season evenly for 15 minutes.
Meanwhile, light a charcoal fire. Spread meat evenly on fine mesh grill or broil in oven 1 minute on each side. Be sure and cook the meat so that the grease drains while cooking.
A favorite while in the service.
Lorraine Sult Conway (Jacob)
¼ cup margarine
¼ cup flour 2 cups milk
½ teaspoon salt dash of cayenne
2 cups (8 oz) shredded sharp natural cheddar cheese
2 10 oz packages frozen broccoli or asparagus spears, cooked, well drained.
3 pounds (4) chicken breasts, cooked sliced almonds
Make a white sauce with margarine, flour, milk and seasoning. Add 1 ¾ cups cheese. Stir until melted.
Arrange broccoli and chicken in 11 ¾ x 7½ inch baking dish. Top with sauce.
Bake at 350°F for 35-40 minutes or until hot.
Sprinkle with remaining cheese and almonds, optional. Serves 6-8
4 tablespoons flour
½ pint sour cream
1 can cream of mushroom soup 1 cup white wine or sherry
salt and pepper to taste garlic salt
Mix flour and sour cream. Combine with all other ingredients, except chicken. Place chicken in baking dish and pour mixture over them. Bake at 350°F for 1 ½ hours. Delicious!!!
Spread with 4 cups cooked rice, add layer of 4 cups cooked
broccoli. Place 8 boneless chicken breasts on top. Make sauce and spread on top.
Sauce: 2 cups mayonnaise,
can cream of chicken soup
tablespoons lemon juice
Optional topping:
Melt ½ cup butter with 1 cup breadcrumbs; can be varied to your taste.
Bake uncovered 1 hour at 325°F. Serves 8
Flora Sult Freas (Headley)
1 chicken boiled and boned
1 package of herbal stuffing cubes 1 can cream of mushroom soup
1 can cream of chicken soup
1 stick of oleo melted
2 cans of chicken broth
Mix stuffing with melted butter, put ½ stuffing mix in 9x13
pan. Mix soups with 2 cans of chicken broth. Pour half over stuffing mix. Layer half of chicken over it, then rest of stuffing, soup, broth and finish with chicken. Bake at 350°F for 30-40 minutes.
I like to use 2 chicken breasts and 2 legs and thighs instead of whole chicken. Can be made ahead and frozen. Very good.
David and Linda Shaffer, Alexander
6 medium potatoes, peeled and cut in chunks 1 teaspoon oregano
1 teaspoon paprika
½ teaspoon garlic salt 1 ½ teaspoons pepper
1 3-pound frying chicken, cut up or could use just breast or legs 1 package Kielbasa, cut up
½ cup vegetable oil
Put potatoes in a casserole dish, mix seasonings in bowl and sprinkle some on top of potatoes. Arrange chicken and Kielbasa
on top, pour oil over all and sprinkle the remaining seasoning all over.
Cover and bake at 425°F for 1 hour, uncover and reduce heat to 375°F for 30 minutes or until done.
Matthew Conway (Jacob)
1 Pound ground beef
½ cup chopped onion
1-quart canned tomatoes 1 can kidney beans
Salt and pepper to taste
In saucepan, cook onion and beef. Stir in tomatoes. Simmer over
low heat, stirring occasionally for about 45 minutes. Add kidney beans. Heat through and serve.
½ cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 oz. each)
Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, parmesan cheese and ranch salad dressing mix in a large bowl.
Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites, then in the cereal mixture to coat evenly.
Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot
For a different texture and flavor in the coating, substitute
crushed corn flakes for the rice cereal. For a buttery taste, drizzle
¼ cup melted butter over chicken before baking.
Sarah Knyff Grant (Alexander)
12-15 eggs
2 cups of milk
8 oz pkg of bacon bits
2 small ham steaks or 1/3 lb. of diced ham 6 slices of diced pork roll
1 large bag of shredded cheddar cheese Peppers and onions may be added
Mix all in large bowl. Pour into greased 9x13 baking pan and bake at 350°F for 45-60 minutes.
1 cup flour
1 teaspoon of baking powder 12 oz cottage cheese
3 oz cream cheese, cubed
1 pound Monterey Jack Cheese 1 cup milk
salt to taste
You can add bacon, green peppers, hot peppers, onions, mushrooms, etc.
In large bowl, scramble eggs. Add all other ingredients. Stir together. Pour into a well-greased large (9x13 inch) baking dish. Bake at 350°F for approximately 45 minutes to 1 hour.
Joy Schlieder (Headley)
4 small eggplants cut lengthwise, scoop out pulp and dice 1 stem celery and leaves diced
1 large pepper, diced
2 tomatoes peeled and diced
3 cloves of garlic
1 ½ cups cooked rice
2 pounds hamburger (lean) 1 large onion diced
salt and pepper to taste
Combine all ingredients except rice. Cook until done. Add rice and fill eggplant halves. When done put a slice of cheese on top. Bake at 350°F for 1 hour.
Alisa Sult Day Cruz (Jacob)
2 ½ cups peeled, cubed eggplant 2 Saltine crackers, crumbled
½ cup shredded sharp cheese
½ cup green peppers
½ cup chopped celery
2 tablespoons of melted butter
½ teaspoon salt
½ teaspoon pepper
Cook eggplant in salted, boiling water for 10 minutes. Drain and combine with remaining ingredients in one quart casserole. Bake at 350°F for 45 minutes.
Dorothy Fundock (Alexander)
½ pound Monterey Jack or sharp Cheddar (or whatever you would like)
1 4 oz can diced green chilis
Put the above in the buttered baking dish.
12 eggs
¼ cup milk
1 cup sour cream salt to taste
Mix all together and pour over 1st layer in baking dish. Cover and bake 350°F for 25-30 minutes.
Uncover and bake 10 minutes more. Serve with salsa and sour cream.
Penny Sult Slusser (Headley)
1 pound ground ham
1 pound ground pork
2 eggs
1 cup soft breadcrumbs Form into loaf
Sauce: ½ cup vinegar
½ cup water
1 cup brown sugar
1 tablespoon dry mustard
Let this come to a boil. Pour over ham loaf. Bake at 350°F for 1½ hours. Keep basting with sauce every 20 minutes.
Helen Sult Carrajat (Alexander)
2 packages (10 ounces each) frozen chopped broccoli
3 cups shredded Cheddar Cheese (12 ounces)
⅔ cup chopped onion 1⅓ cups milk
3 eggs
¾ cup buttermilk baking mix (Bisquick)
¾ teaspoon salt
¾ teaspoon pepper
Heat oven to 400°F. Grease pie plate, 10x1-1/2 inches. Rinse broccoli under cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and the onion in plate. Beat milk, eggs, baking mix,
salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 25-35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer.
Joy Schlieder (Headley)
1 tablespoon of oleo
4 cups coarsely shredded cabbage
½ cup chopped onions
2 cups sliced unpeeled potatoes, ¼ inch thick 1 pound ground beef
1 15 oz can tomato sauce
Melt oleo in a large skillet, spread cabbage evenly over oleo. Sprinkle cabbage with chopped onion. Arrange potato slices over cabbage.
Pour tomato sauce over all. Cover skillet. Cook over low heat 30-35 minutes or until potatoes are tender and meat is cooked.
Stella Esposito (Alexander)
2 pounds Ricotta
½ pound shredded mozzarella 1 ½ teaspoons chopped parsley 3 oz grated cheese
2 eggs
salt and pepper (garlic optional)
Combine ingredients and fill crepes or manicotti shells. Pour some sauce in baking pan, place manicotti in pan side by side. Pour remaining sauce on top. Sprinkle with grated Parmesan Cheese. Bake covered 350°F for 40 minutes.
CREPES: (all purpose) 26-30 crepes
4 eggs 2 ¼ cups milk
¼ teaspoon salt ¼ cup melted butter or oil 2 cups flour
Put all ingredients in blender for 1 minute, scrape sides, blend 15 seconds more. Refrigerate for 1 hour. Pour 2 tablespoons of batter in crepe pan or frying pan. Cook until lightly browned.
Thomas Adams (Sovila)
1½ pounds ground beef 1 egg
½ cup dry breadcrumbs
⅓ cup catsup
⅓ cup finely chopped onion 2 tablespoons milk or water
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
Power select: M. High
Combine all ingredients in an oblong baking dish. Shape beef mixture into loaf (about 8x4 inches).
Heat, covered with waxed paper, 22-25 minutes. Drain liquid occasionally.
Hint - Pour 1 cup of seasoned tomato sauce over loaf.
Michelle Fundock (Alexander)
1 pound ground chuck
4 oz dried breadcrumbs (you will need more, maybe double) 4 large eggs
4 oz whole milk
6 oz grated Romano
3 oz grated Spanish onion 2 oz finely diced fresh garlic
2 oz finely chopped fresh Italian parsley leaves 2 oz finely chopped fresh basil leaves
Preheat oven to 350°F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in a large bowl. If mixture seems a little loose, add more breadcrumbs. (You will need more breadcrumbs).
Roll meatballs loosely about the size of a golf ball and place on baking sheets. Place into preheated oven for approximately 35-40 minutes.
Enjoy
Lois M Folk (Headley)
¼ cup margarine
1 ½ pounds sirloin steak 1 tablespoon cornstarch
⅓ cup chopped onion
1 ½ green pepper in strips 1 can tomatoes
3 cups wide noodles 1 beef bouillon cube
⅛ teaspoon garlic powder 2 tablespoons of water
2 tablespoons soy sauce
½ teaspoon salt 1 teaspoon sugar
1 cup grated cheese
Melt margarine, add beef and sprinkle with garlic powder. Brown, remove meat. Add onion and green pepper. Sauté 2 minutes. Return meat to skillet along with tomatoes and bouillon cube. If round steak, simmer 15 to 20 minutes (sirloin
5 minutes). Blend together cornstarch, water, soy sauce, sugar, and salt. Add to meat mixture, stir until thickened. Reduce heat and cook an additional 2 minutes. Cook noodles, drain, toss with cheese. I usually add more tomatoes to make more juice (gravy).
In memory of Rev. Sheldon Folk
Marty Creasy (Headley)
1 cup flour
1 egg
1 tablespoon sour cream
Mix and roll out on floured board. Cut in circles and fill. Boil 5 Minutes.
Potato filling: Mash 2 large potatoes and 1 tablespoon cheese or 4 servings of instant mashed potatoes with cheese added.
Cabbage filling: 1 large can of sauerkraut drained and boiled 15 minutes. Add onion and bacon fried to taste. Squeeze dry and chop fine. Boil 5 minutes
Joy Schlieder (Headley)
5-6 Zucchini sliced thin (do not peel) enough to make 2 layers in 12-inch skillet
1 large can of mushroom stems and pieces plus juice
Cook until zucchini is tender and juices are evaporated. May have to use a little water until zucchini is tender.
Add enough Ragu pizza sauce, pepperoni flavor to coat. Add the mozzarella cheese over top and add seasoning, garlic, and thyme. Sprinkle on top.
Linda Sult (Jacob)
2 pounds round steak, cut ½ inch thick Garlic salt, salt and pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled & quartered (optional) 1 ½ cups beef broth
1 can green beans, drained 1 can tomato soup
1 can tomatoes
Season round steak lightly with garlic salt, salt and pepper. Cut into several pieces and place in crockpot with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on low 8 hours. Remove the cover during last ½ hour if too much liquid. Makes 6 servings
Thomas Adams (Sovilia) 1 large can pink salmon 1 teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
2 tablespoons lemon juice 2 egg yolks
½ cup cracker crumbs
½ cup hot milk 2 egg whites
Remove skin and bones from salmon, mash fine. Add all ingredients; mix together. Beat egg whites stiff, fold in last. Preheat oven to 350°F. Bake 1 hour in loaf pan or square baking dish.
9 eggs, beaten
3 cups of milk
1½ teaspoons dry mustard 1 teaspoon salt
3 slices bread, cut into ½ inch cubes
1½ cups (6 oz) shredded cheddar cheese
Cook sausage and drain. Combine sausage and all ingredients, mixing well. Pour into well-greased 13x9x2-inch baking pan.
Cover and refrigerate overnight. Bake at 350°F for 1 hour. Can be garnished with green rings (bell pepper), fresh parsley sprigs or cherry tomatoes.
1 large egg
2 cups finely crushed white corn tortilla chips plus additional for garnish 1 cup mild, medium or hot taco sauce, divided
½ cup finely chopped white onion
1 tablespoon 40% less sodium taco seasoning chopped fresh cilantro for garnish (optional)
Preheat oven to 350°F; spray 9x5-inch loaf pan with cooking spray. In large bowl, gently mix beef, egg, chips, ½ cup sauce, onion and seasoning: spread in prepared pan and bake 35 minutes.
Increase oven temperature to 450°F; spread top of meatloaf with remaining ½ cup sauce. Bake 15 minutes or until internal temperature reaches 155°F; tent meatloaf with foil and let stand 10 minutes. (Internal temperature will rise to 160°F upon standing.) Cut meatloaf into 8 slices.
Denise Drasher Miller (Jacob)
1/3 cup of Kraft Real Mayo or Miracle Whip Dressing
2 cans (5 oz each) chunk light tuna in water, drained, flaked. 1 package (6 oz) Stove Top Stuffing Mix for Chicken
1 cup Kraft Shredded Mild Cheddar Cheese
2 tablespoons Claussen Sweet Pickle Relish 1 carrot, shredded
¾ cup water
Combine ingredients. Refrigerate for 10 minutes.
Heat large non-stick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3 cup portions of tuna mixture, in batches, to skillet. Flatten into patties with back of spatula. Cook for 6 minutes or until golden brown on both sides carefully turning patties after 3 minutes.
Karen E. Jodry (Headley)
1 pound macaroni - cooked
2 cans of mushroom soup 2 cans of Tuna
1 cup of mayonnaise
2 cups of milk 1 teaspoon salt
Mix all together (We usually add a bit more milk). Bake at 425°F 20 minutes in 9x13 pan. Add cheese to top when it is nearly done.
1 cup frozen mixed vegetables
1 ½ cups skim milk
2 tablespoons flour
1 can water packed tuna (6 ½ oz) drained 6 tablespoons grated Parmesan Cheese
¼ teaspoon black pepper
¼ teaspoon dry mustard
Cook noodles according to package directions, drain. Meanwhile, whisk milk into flour and cook, stirring constantly over medium heat until slightly thickened - about 2 minutes. Add frozen vegetables and heat 10 minutes on low heat. Add pasta, tuna, cheese, pepper and dry mustard. Toss well, and heat through - about 5 minutes - serves 4.
Marjorie Esposito Gallo (Alexander)
1 pound ground turkey
1 cup soft breadcrumbs (2 slices) 3 tablespoons sour cream
⅓ cup skim milk
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 tablespoon margarine
Mix turkey, ½ cup breadcrumbs, sour cream, milk, pepper and nutmeg.
Shape into 4 patties. Coat on both sides with remaining crumbs. Set on
a rack and refrigerate, uncovered, for 20 minutes. Add margarine to skillet and set over moderate heat. Add patties and brown for 5 minutes on each side. Serves 4
Alisa Sult Day Cruz (Jacob) 2 cups zucchini, sliced thin 1 cup sliced onion
3 tablespoons of olive oil
1 clove garlic, minced 1½ teaspoons salt
4 eggs, beaten
1 cup milk
1 cup heavy cream
½ cup mozzarella cheese, grated 10-inch pie crust
Sauté zucchini, onion, and garlic in olive oil. Season with salt, cover bottom of pie crust with this mixture. Combine remaining ingredients and pour into pie shell. Bake in preheated 375°F oven 30-35 minutes until set. Serve hot or cold.
Linda Sult (Jacob)
2 packages or stalks of fresh broccoli 1 pound bacon
6 oz grated cheddar cheese
cut up broccoli
fry bacon - crumble
grate cheese, then mix together
Dressing: ½ cup mayonnaise
¼ cup sugar
1 tablespoon vinegar - mix together
The dressing may have to be doubled or tripled. Pour over broccoli when ready to serve.
Linda Sult (Jacob)
2 cups carrots, chopped
½ cup raisins Mayonnaise
Combine carrots and raisins. Add mayonnaise until formed. Serve on lettuce leaf.
Sharyn J. Creasy Fisher (Headley)
"This cool and refreshing summer salad is the perfect side for a meal on a scorching summer day"
1 pound fresh garden cucumbers
¼ cup crumbled feta cheese
½ cup Greek-style yogurt 1 small jalapeno, diced
5 mint leaves, torn into small pieces 2 teaspoons fresh lemon juice
½ teaspoon kosher salt + ¼ teaspoon black pepper
With a potato peeler, peel strips of skin off the cucumber in alternating strips to leave half the skin on. Cut into one-inch cubes. Add remaining ingredients and mix. Refrigerate 30 minutes before serving if you
have the time.
Sharyn J Fisher (Headley)
1 6 oz package of apricot Jello
1 cup hot water
2 cups of cold water
Then add 1 No. 2 can crushed pineapple (reserve juice) 2 cups miniature marshmallows or 10½ oz bag
4 large bananas, sliced - refrigerate until set Topping:
1 egg - beaten
½ cup sugar
½ cup pineapple juice; if not enough reserved, add water to make ½ cup 2 tablespoons of butter
Cook until it thickens. While hot, add 18 oz pkg. of cream cheese. When cool add 1 medium box Cool Whip. Spread onto a set salad and refrigerate. Use 9x13 dish
Alice Cahill Sult (Jacob)
1 package of lime gelatin 1 cup of boiling water
1 3 oz package of cream cheese
1½ cups crushed pineapple with juice
½ cup diced celery
½ cup seeded, diced cucumber
½ cup chopped nuts
1 cup heavy cream, whipped 4 tablespoons 10X sugar
1 teaspoon vanilla
Dissolve gelatin in boiling water. Soften cream cheese; add to hot gelatin mixture and beat until smooth. Add crushed pineapple and juice. Chill until the consistency of unbeaten egg whites. Add celery, cucumber and nuts, mixing slightly. Fold in whipped cream to which sugar and vanilla have been added.
Add a few drops of green food coloring if desired. Pour into 1 quart mold. Chill until firm.
Lynn Miller (Headley)
Mix together:
1 pint box cottage cheese - large curd 1 container of Cool Whip - medium
1 large can crushed pineapple - well drained
2 cans of mandarin oranges 11 oz - well drained 1 large box orange Jello, dry
Add 10½ oz bag of miniature marshmallows, colored (optional). Refrigerate overnight
Sharyn J. Creasy Fisher (Headley)
Serve with grilled steak, chicken or hamburgers
2 medium unpeeled, washed zucchini, ends removed Kraft Zesty Italian dressing and marinade
Take 2 medium-sized zucchini and quarter them lengthwise, then thinly slice the quarters (do not peel)
Put the sliced zucchini in a dish. Add enough Kraft Zesty Italian dressing and marinade to cover the zucchini slices. Cover with plastic wrap and refrigerate overnight to allow flavor to develop, stirring occasionally.
Variation: Can add red bell peppers and/or thinly sliced onions, but the Kraft Marinade has red bell peppers and onions already in it.
Sharyn J. Creasy Fisher (Headley)
1 package orange Jello (3 oz size)
2 boxes Tapioca Pudding mix - vanilla (the one you cook)
3 cups of water
Bring mixture to boil and chill well.
Add: 2 cups of mandarin oranges, 11 oz size. Drain well.
1 cup miniature marshmallows.
1 box Cool Whip, medium size--add to chilled mixture.
Mix together and refrigerate
Joy Schlinder (Headley)
1 pound Rotini (twisters, colored) 1 onion
3 tomatoes
1 small red, green, and yellow pepper (cut fine) 1 jar vegetable supreme seasoning
Dressing
⅔ cup vinegar
1 cup sugar or to taste 1 cup oil
salt and pepper
Let stand overnight to marinate flavors.
David and Linda Shaffer (Alexander)
1 pint sour cream
1 package Ranch Dip Mix
½ pound to 1 pound ground beef 1 package Taco Seasoning
¾ cup water
1 1-pound jar of salsa
1 bag of lettuce (Classic Iceberg)
1 8 oz or 16 oz Taco Cheese Bag or Taco Chips (Can also be used with soft Taco Shells)
Mix together sour cream and Ranch Dip Mix and spread in bottom of dish. Brown ground beef. Add taco seasoning and water. Bring to boil and simmer for 5 minutes. Drain and layer on top of dip mixture. Pour salsa over top, then layer lettuce then cheese.
Spoon some on plate and grab some chips.
Larry Gallo (Alexander)
1 can whole kernel corn
1 can creamed corn
2 tablespoons of cornstarch
1 cup milk
2 eggs
¼ cup of sugar
2 tablespoons of melted oleo salt and pepper to taste
Mix all ingredients together and bake at 350°F for 1 hour or until a knife comes out clean.
Larry says it's fast and easy to prepare. I mix everything together in the casserole dish I am going to bake it in. It's an easy clean up also.
David Shultz (Charles)
1 can whole kernel corn
1 can creamed corn
2 tablespoons flour
2 teaspoons sugar
3 eggs
½ stick margarine
½ teaspoon salt Dash pepper
Mix together corn and eggs. Add flour, sugar, margarine, salt and pepper. Bake in greased casserole for 1 hour at 350°F
Sharon J. Burke (Anna Mary)
9 medium baking potatoes
½ cup butter or margarine 1½ cups sour cream
4 green onions, chopped 1 teaspoon pepper
Cook potatoes in salted water. Cool, peel and coarsely shred potatoes. Combine potatoes and other ingredients. Spoon potatoes into a greased 2½ quart shallow casserole dish.
Cover and bake at 350°F for 20 minutes.
Kevin Miller (Jacob)
Additional batter:
1 cup potato water 1 cup buckwheat flour
1 package yeast 1 cup buttermilk
1 tablespoon brown sugar 1/8 cup brown sugar Buckwheat flour ½ cup water
salt
Starter: Mix yeast in warm boiled potato water. Add brown sugar. Mix in flour to make a batter. Let rise at room temperature for several hours until doubled and light.
Additional batter: Have the buttermilk at room temperature. Then make a batter with the flour and water. Mix in the brown sugar and buttermilk. Let rise at room temperature. Add this mix to the starter batter.
Bake cakes on a hot griddle. Save about a pint of batter for next time and add additional batter again.
Buckwheat cakes were a favorite of Kevin’s grandfather.
Alice Cahill Sult (Jacob)
4 quarts tomatoes, wash and cut 2 teaspoons cinnamon 2 large onions, cut up 1 teaspoon cloves
4 teaspoons paprika 1 teaspoon pepper
2 tablespoons salt 1 teaspoon dried mustard
2 cups granulated sugar 1 ¾ cups cider vinegar 1 green pepper, cut up
Mix above and boil for 1 hour. Put through a food press. 5 teaspoons cornstarch
¼ cup cider vinegar
Dissolve the cornstarch in cider vinegar, add to the above mixture. Boil for 25 minutes. Bottle and seal.
Helen Sult Carrajat (Alexander)
1-pound cavatelli with ricotta
1 package frozen chopped broccoli (or spinach if preferred) 1 cup milk
¼ pound butter or margarine
8 ounces mozzarella cheese (shredded) 2 cloves garlic (finely chopped)
salt, pepper, oregano, basil - to taste grated parmesan cheese for top
Melt butter. Sauté garlic in butter. Add milk and spices to taste. Set aside. Boil cavatelli in salted water, according to package directions. Drain and add ¼ cup oil to keep from sticking. Boil broccoli according to directions. Drain. Mix everything together on stove. Add shredded mozzarella and mix well. Put in buttered casserole dish and top with grated cheese. Bake at 325°F for 30 minutes. or until heated through and glazed on top.
Helen Sult Carrajat (Alexander)
Heat oven to 350°F
Spray 2-quart baking dish with nonstick cooking spray
1 pkg. Simply Potatoes Shredded Hash Browns
1 can cream of chicken soup
2 cups (8 oz.) shredded cheddar cheese*
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
In large bowl combine all ingredients; mix well. Spread into prepared baking dish.
Topping:
1½ cups cornflakes, coarsely chopped
2 tablespoons of butter or margarine, melted
In a small bowl stir together topping ingredients. Spread evenly over hash browns.
Bake 45 minutes or until hash browns are tender.
*Cheese lovers can double the cheese
Lois M. Folk (Headley)
½ cup cocoa 1 cup sugar Dash salt
2 tablespoons corn syrup
½ cup milk
1 Tablespoon butter Vanilla
Combine cocoa, sugar, salt, syrup, and cold milk in saucepan. Place over low heat, stir until sugar is dissolved.
Cook without stirring until a jellied mass is formed when a small amount is dropped into cold water 220°F.
Stir in vanilla and butter. Makes 1 cup of syrup
Matthew Conway (Jacob)
1 gallon cider
1 (1 liter) bottle ginger ale
Mix together in a punch bowl. Serve over ice.
Lorraine Sult Conway (Jacob) 1 cup instant coffee, Sanka 1½ cups sugar
1½ cups nonfat dry milk powder
1 teaspoon cinnamon
Blend coffee, sugar, dry milk powder, and cinnamon in blender. Store in a container with a lid. Use one teaspoon per cup of boiling water.
Margie Sult Richard (Alexander)
½ cup sour cream
½ cup mayonnaise 3 oz cream cheese
1 teaspoon Worcestershire sauce 1 garlic clove (crushed) use juice
¼ teaspoon seasoned salt 1½ teaspoons lemon juice 2-3 drops hot pepper sauce
Last, 6 oz can crab meat, drained and flaked. Blend all together.
Vivian Sult VanSickle (Jacob)
1 (10 oz.) package frozen chopped broccoli, cooked
¾ cup finely chopped onion 1 teaspoon salt
1 teaspoon white pepper 1 teaspoon garlic powder
8 to 10 oz. American cheese, shredded 1 cup milk
1 cup cream
¼ cup butter
⅓ cup flour
Mix milk, cream, and butter, mixing well. Add cheese and stir constantly until melted. Add broccoli. and onion. Blend 1/2 cup water into flour in bowl, stirring until smooth. Yields 16 servings.
¼ teaspoon baking soda
4 cups of milk
4 tablespoons of butter 6 tablespoons flour Seasonings
Make a sauce by first melting the butter then adding a little
flour, just a little at a time. When this is creamed add a little milk at a time until all is needed. Then the tomatoes should be strained or put through colander. Do not put tomatoes into
the sauce until just before serving as the soup is likely to curdle
Denise Drasher Miller (Jacob)
1½ cups flour
2 teaspoons of baking powder
¾ teaspoon salt
¾ cup milk
1 tablespoon parsley, minced.
Sift together the flour, baking powder, and salt. Add parsley to the sifted ingredients. Stir in the milk until blended. Drop
by spoonful onto chicken or meat stock in boiling meat stock (not
in liquid). Use on sauerkraut and pork too. Cook for 10 minutes with kettle uncovered. Then 10 minutes tightly covered.
Lorraine Sult Conway (Jacob)
6 eggs
1 cup sugar
1-quart light cream 1 teaspoon vanilla Nutmeg to taste
Beat all together. When serving, sprinkle nutmeg over top.
Cheryl Woodside, Russel L. Sult
1 8 oz can frozen orange juice concentrate, thawed 1 cup water
1 cup milk
½ cup sugar
1 teaspoon vanilla
8-10 ice cubes
Combine all ingredients in blender, cover, process until drink is thick and frosty.
Linda Sult (Jacob)
7 cups of sliced cucumbers 1 chopped green pepper
1 tablespoon celery seed 1 tablespoon salt
1 chopped onion
Combine the above ingredients
First: Dissolve 2 cups of sugar and 1 cup of vinegar
Don't skin pickles; slice thin. Place in containers and freeze.
Cheryl Woodside, Russel L. Sult
1 cup Bisquick - shake of salt and sugar 1 cup flour
4 round tablespoons Crisco
½ cup oil
1 tablespoon vinegar
¼ cup cold water or more if needed
Mix all together. Roll or pat in pie pan. Bake at 425°F
Can be used for cherry or apple pie filling or favorite pudding pie. Sometimes when I make pies, I use milk instead of water.
Cheryl is the oldest granddaughter of Russel L. Sult
Marie Conway Reidenhour (Jacob)
1 package Weis Raspberry Sherbert 1 can Weis grape drink
1 large bottle 7-Up
Mix together in punch bowl. Serve over ice.
Michelle Fundock (Alexander)
2 cups sugar
½ cup water
½ cup corn syrup
15 drops cinnamon, anise or clove oil Food coloring
Powdered sugar
Bring the first three ingredients to a boil at 300°F. Remove from heat; add flavoring and desired amount of food coloring. As candy sets, it becomes a lighter color. Pour into a buttered 9x13 inch pan.
When candy starts to border or harden around the edges, cut into pieces with scissors. Candy will still be quite hot as cutting begins. Work quickly as candy hardens very rapidly. Put on waxed paper, covered with powdered sugar. May use wintergreen or peppermint oils.
Linda Sult (Jacob)
¾ pound cooked ham
¾ pound provolone cheese
½ pound cooked salami--cut very fine
Add onion chopped very small, tomato (I use the Roma tomatoes) and lettuce finely chopped.
Sprinkle with oregano and pepper. Add mayonnaise just to moisten.
Big loaf of baguette bread
Slice the bread and then let everyone help themselves!
Karen E. Jodry (Headley)
Mix: 2 cups Tang
2 cups sugar
½ cup instant tea
1 teaspoon ground cinnamon 1 teaspoon ground gloves
1 package lemonade mix (2 scoops)
Keep dry mix in Jar. Use 2 teaspoons in cup of hot water.
Anna Mae Michael Dent (Jacob)
12 red and yellow mangoes (peppers) 12 green mangoes (peppers)
14 onions
Grind all together, drain. Put boiling water over all for 5 minutes; drain. Put boiling water over all 10 minutes, drain. Make sure all is drained out.
3 cups sugar
3 teaspoons salt
1 pint vinegar
Then heat above ingredients in cooking kettle. Add mangoes and simmer until done, usually 45 minutes. Can add celery seed if you like.
Submitted by: Lorraine Sult Conway (Jacob)
½ cup cocoa
¼ pound butter
½ cup milk
½ cup peanut butter 1 teaspoon vanilla
3 cups oatmeal
Boil sugar, cocoa, butter and milk one minute. Add peanut butter, vanilla, oatmeal. Mix together and drop on board, wax paper, or table to harden. It can be placed in pan, cooled, and cut.
Lorraine Sult Conway (Jacob)
1 box Corn Chex 1 box Rice Chex 1 box Cheerios
1 box pretzels
1 can potato sticks Peanuts
2 cups salad oil
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce 1 tablespoon garlic salt
Combine dry ingredients; add liquid and bake in oven at 350°F for 1½ hours. Stir frequently
Sarah Knyff Grant (Alexander)
1 bottle of rose´ wine 1 cup triple sec
32 oz can of pineapple juice
33 oz peach nectar
1 package frozen peaches
1 2-liter bottle ginger ale, add before serving
Mix all together in a 2-gallon container. Add ice as needed.
Alice Cahill Sult (Jacob)
1 dozen eggs, hard boiled
½ cup sugar - fill measuring cup with vinegar to one cup. Stir to dissolve.
2 cans red beets, cut or sliced
Place 1 can red beets in container, add vinegar mixture, eggs, and second can of beets. More vinegar may be added to taste.
Submitted by grandson, Matthew Conway (Jacob)
Linda Sult (Jacob)
1 bag broken pretzels
1 package Ranch dressing 1 cup oil
1 teaspoon garlic powder 1 teaspoon dill weed
1 teaspoon lemon pepper
Mix spices and dressing together. Pour over pretzels on baking pan. Bake 10 minutes at 300°F. Stir to prevent burning. Empty onto paper towels and drain off oil before putting into container.
Deb Esposito (Alexander)
1 cup soy sauce
½ cup ketchup
¼ cup honey
3 cloves fresh garlic - minced
Combine the above ingredients and mix thoroughly.
Use as Bar-B-Que sauce or marinade for chicken, ribs, steak, etc. (Best if marinated for several hours or overnight in the refrigerator).
Alice Cahill Sut (Jacob)
To make raspberry juice for jelly, place raspberries in cooking pot, cover with water to berries. Add one Granny Smith apple for the pectin. Boil for 20 minutes. Place in jelly bag to remove seeds from the juice.
Cook juice as cup for cup juice and sugar. Add butter to juice. Boil for 20 minutes stirring constantly. You can feel the juice starting to thicken. Test with a teaspoon dropping on saucer. If the drops are slow and look like they are thickening, jar the jelly.
Submitted for Matthew Conway from Aunt Linda
1 cup instant tea (no lemon or sugar)
¾ cup sugar
½ cup lemon drink mix or 2 envelopes lemonade or 1 lemon-lime Kool-Aid
1 teaspoon cloves
Combine the above ingredients and store in a container with lid. When serving, use 2 teaspoons to a cup of hot water.
Linda Sult (Jacob)
12 oz bag oyster crackers (I use the small ones) 1 package ranch salad dressing
½ cup vegetable oil
½ teaspoon garlic salt 1 teaspoon dill weed
Sprinkle pack of dry ranch dressing over crackers. Heat vegetable oil with garlic salt and dill weed and pour over.
Michelle Fundock (Alexander)
1 egg white, slightly beaten
1 tablespoon water. Add to egg white.
Beat slightly 3 heaping cups pecans. Put into egg white, coat well. In separate bowl place:
½ cup sugar
¾ teaspoon salt
¼ teaspoon cloves
¼ teaspoon nutmeg 1 teaspoon cinnamon
Mix and pour over nuts. Mix well. Spread on large cookie
sheet. Bake 30 minutes at 300°F. Stir several times (every 10 minutes). Keep nuts separated at all times.
Place on aluminum foil to cool.
David and Linda Shaffer, Alexander
3 cups sliced yellow squash 3 cups sliced zucchini
1 cup shredded carrots
½ cup diced onions 1 cup sour cream
1 small can cream of chicken soup 1 6 oz box of herb stuffing mix
½ cup melted butter
Boil vegetables and onions together for 5 minutes and drain. Mix together the sour cream and chicken soup then mix with vegetables. Mix stuffing mix with melted butter. Sprinkle some of the stuffing in the bottom of a casserole dish.
Mix some of stuffing with vegetables, cover the stuffing in casserole
Dish with vegetables. Sprinkle the remainder of the stuffing on top of the vegetables.
Bake at 350°F for 30 minutes.
Michelle Fundock (Alexander)
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
½ stick butter, melted (Do not omit or reduce the amount)
SWEET POTATO MIX
3 cups mashed sweet potatoes 1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick of butter (½ cup) melted, optional
Combine crust ingredients in mixing bowl, set aside. Preheat oven to 350°F.
Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in
mixing bowl in the order listed, mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving. This dish freezes beautifully!
Linda Sult (Jacob)
I use a crockpot to make this during the holidays.
½ measure - pineapple juice (equal parts)
½ measure - cider (equal parts)
Add to crockpot: 4 cinnamon sticks, allspice, whole cloves, 5
tea bags. Garnish the top with orange slices. I place whole cloves on the orange slices and sprinkle allspice on the orange slices.
On low heat, it takes about an hour until serving time. Larger quantity:
2 gallons cider
3 quarts pineapple juice
Using an 18-quart roaster, I make a cheesecloth spice bag: 10 tea bags, 20 whole cloves, 8-10 cinnamon sticks. Sprinkle the tea bags with allspice. Garnish the roaster with oranges, place a few whole cloves and allspice on the oranges.
Mable Fennimore (Alexander)
4 cups raw unpeeled zucchini, chopped 1 large onion chopped
¼ cup water
2 tablespoons margarine
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons prepared horseradish
1 egg beaten
1 cup cracker crumbs coarsely crushed 3 tablespoons margarine
Put zucchini, onion and water in a covered saucepan. Cook over very
low heat until tender, drain well, and mash. Add 2 tablespoons margarine, salt & pepper and horseradish. Cool. Add egg and mix well. Pour into greased 1 quart baking dish and top with cracker crumbs that have been lightly browned in 3 tablespoons margarine.
Bake in 350°F oven for 30 minutes.
Friendship
Adam and Sovilia Sult Family
2 cups of Friendship
3 Spoons of Tenderness
4 cups of Love
2 cups of Forgiveness
3 cups of Loyalty
5 spoons of Hope
6 quarts of Faith
2 Barrels of Laughter
Take Friendship and Love and mix with Tenderness. Blend thoroughly with Loyalty, add Hope and Faith sprinkled with Forgiveness. Serve daily with abundant Laughter.
Cookbooks are a legacy of the Civil War. The earliest ones were compiled and sold by Ladies Aid Societies to raise money for military casualties and their families. When hostilities ended, these Societies turned their recipe collections to benefit many causes, hospitals, churches, orphanages, cemetery associations, Confederate relief organizations, Veteran’s groups and more.
In our homes today, as always, life is centered around our kitchens. Some of the recipes are treasured family keepsakes and some are new, however, they all reflect the love of good cooking.
Thanks to everyone who generously contributed their favorite recipes. There are 210 recipes to share. Without your help and cooperation, this book would never have been possible.
INDEX
BREAD
Banana Bread 2
Bread – Banana 2
Chocolate Zucchini Bread 3
Corn Bread 3
Corn Muffins 4
Hobo Bread 4
Italian Bread 5
Monkey Bread 5
Overnight Caramel French Toast… 6
Paska (Easter) Bread 7
Rhubarb Bread 7
Rhubarb Nut Bread 9
Rosemary Focaccia Bread 8
Sweet Corn Bread 9
COOKIES
Aunt Joyce’s Thick and Chewy Cookies 10
Blondie Brownies 11
Chocolate Chip Cookies 11
Dream Bars 12
Drop Molasses Cookies 12
Filled Cookies 13
Halloween Kisses 14
Ice Box Cookies… 15
Lemon Cheese Bars 15
Lemon Cheesecake Bars 16
MARY’S PRUNE FILLED COOKIES… 17
Minced Meat Filled Sugar Cookies 18
Oatmeal S’mores Cookies 19
Orange Drop Cookies… 20
Peanutty Choco Surprises 21
Pecan Delights 22
Pineapple Cookies 22
Raisin Filled Cookies… 23
Ricotta Cheese Cookies 24
Sand Tarts… 24
Snickerdoodles… 25
COOKIES
Spritz Cookies… 26
Sugar Cookies 26
Toffee Bar Cookies 27
Vanilla Wafers 27
Waffle Cookies 28
Zucchini Chocolate Chip Cookies… 28
DESSERT
Ambrosia… 29
Angel Food Cake Dessert… 29
Apple Cake… 30
Apple Cheesecake… 31
Apple Crisp… 32
Apple Enchiladas 32
Baked Pineapple… 33
Batter Pudding… 33
Banana Split Cake… 34
Bill Clinton’s Lemon Chess Pie… 35
Black Bottom Cupcakes… 36
Blueberry Buckle Coffee Cake… 37
C M P Dessert… 38
Catherine’s Cheesecake Pie… 39
Cheesecake… 39
Cherries In the Snow 40
Cherry Chocolate Cake… 40
Cherry Pizza… 41
Chocolate Chip Cheesecake… 41
Chocolate Chocolate Chip Pound Cake 42
Chocolate Coconut Bars 43
Chocolate Lasagna 44
Classic Cheesecake… 45
Coconut Cake 46
Chocolate Wacky Cake… 46
Coconut Custard Pie… 47
Cream Cheese Cupcakes 47
Dark Devil’s Food Cake… 49
DESSERT
Deacon’s Delight Pineapple Upside-Dwn Cake.. 50
Dirt Cake 51
Easy Flakey Pie Crust… 52
Finger Jello 52
Four Stack… 53
Fruit Pizza… 54
Fruit Pizza – Cranberries 54
Fruit Whip 55
Fudge… 55
Fudgey Chocolate Cake 56
Georgia Coconut Cake… 57
German Apple Cake 58
Ice Cream 58
Jello Dessert 59
Kiddie Cones for the Holiday 59
Lemon Sponge Pie 60
Lemony Cheesecake Squares 60
Marble Cheese Pound Cake 61
Mayonnaise (Chocolate) Cake 61
Merry Cherry Cheesecake Bars… 62
Mocha Spice Cake 63
Oreo Mug Cake… 64
PA Dutch Pumpkin Pie… 64
Peach Cobbler 65
Peaches N Cream… 66
Peanut Butter Tandy Cakes 67
Pie Crust 68
Pie Crust by Cheryl 68
Pound Cake… 69
Pumpkin Pie… 69
Pumpkin Pie Cake… 70
Quick Peach Cobbler 70
Raisin Cake 71
Raisin Cake by June 71
Raspberry Ice Cream… 72
Rhubarb Torte 73
Rhubarb Upside Down Cake… 74
Rice Pudding 74
DESSERT
Rice Pudding by Alisa… 75
Rice Pudding by Joy 76
Rich Golden Vanilla Cake… 76
Screwball Chocolate Cake… 77
Scripture Cake… 78
Shoo-fly Cake 79
Shoo-fly Pie No.1 79
Shoo-fly Pie No. 2 80
Soggy Cake 80
Sour Cream Coffee Cake… 81
Spumoni Fudge Cake… 82
Strawberry Dessert 83
Strawberry Pizza… 84
Summer Cooler 85
Swedish Apple Pie 85
Three Cheesecake or Fr. Sarducci’s Chs.Cake… 86
Thrifty Pound Cake 87
Toll House Pie 88
Traditional Pumpkin Pie 89
Zucchini Brownies 90
Zucchini Cake 91
Zucchini Pie w/Brwn Sgr Crmb Topping 92
ENTRÉE
Bob Evans Sunrise Squares 93
Breakfast Casserole 94
Broccoli Casserole 95
Bulkogi-Korean Style Beef 96
Cheddar Chicken Divan 97
Chicken Breast in Wine Sauce… 97
Chicken Broccoli Rice Bake… 98
Chicken Casserole 98
Chicken Delicious 99
Chili Con Carne 99
Crispy Ranch Chicken… 100
Egg Bake 100
Egg Casserole 101
ENTREE
Filled Eggplant… 101
Golden Eggplant Casserole… 102
Green Chili Omelet 102
Ham Loaf 103
Impossible Broccoli Pie 103
Layered Skillet Meals… 104
Manicotti… 104
Marvelous Meat Loaf Microwave… 105
Meatballs… 106
Pepper Steak C Cheddar Noodles 107
Pierogies 108
Pizza Zucchini 108
Round Steak Casserole (Crockpot Recipe) 109
Salmon Loaf… 109
Sausage C Cheese Bake 110
Taco Tuesday Meatloaf… 110
Tuna Cakes 111
Tuna Casserole… 111
Tuna Casserole Dish 112
Turkey Sour Cream Patties 112
Zucchini Quiche 113
SALADS
Broccoli Salad 114
Carrot Salad 114
Cucumber-Feta Salad… 115
Delicious Salad 115
Emerald Isle Salad 116
Mandarin Orange Salad 116
Marinated Zucchini 117
Orange Fluff Salad… 117
Pasta Salad 118
Taco Salad… 118
SOUP/SIDES/OTHER
Ann’s Best Baked Corn 119
Baked Corn 119
Baked Potatoes C Onion Casserole 120
Buckwheat Cakes 120
SOUPS/SIDES/OTHER
Catsup 121
Cavatelli with Broccoli C Mozzarella 121
Cheesy Hash Browns 122
Chocolate Syrup 123
Cider Punch 123
Coffee Vienna 123
Crab Dip 124
Cream of Broccoli Soup 124
Cream of Tomato Soup 125
Dumplings 125
Egg Nogg 126
Frosty Orange Drink 126
Frozen Pickles 126
Good Pie Crust 127
Grape Punch 127
Hard Candy 128
Hoagie Dip 128
Hot Spiced Tea… 129
Mango Relish 129
Oatmeal Candy 130
Party Mix… 130
Peach Sangria… 131
Pickled Red Beets 131
Pretzel Mix… 132
Quick Bar-B-Que Sauce or Marinade Sauce… 132
Raspberry Jelly 133
Russian Tea 133
Snack Mix 134
Spiced Toasted Pecans 134
Summer Squash Casserole… 135
Sweet Potatoe Casserole 136
Wassail 137
Zucchini Puff 138