December 6, 2007
Recipes
(It's nearly Christmas and time for baking and planning holiday meals. Send your favorite Christ mas baked goods recipes or other specialties to the Clay City Times or e-mail to rhonda@hatfieldnewspapers.com for publication in the newspaper and inclusion on this website)
Drop Sugar Cookies
Mrs. Jessie Tuggle, Irvine
Have all ingredients at room temperature.
Sift together:
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Cream together thoroughly:
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Add 1 egg. Cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth; blend in 2 tablespoons milk. Drop by teaspoonfuls onto ungreased cookie sheet, flatten with bottom of water glass which has been dipped in sugar. Bake in a 400º oven about 12 minutes. Cool.
Pineapple Punch
Misty Clark, Ravenna
1 large can orange juice
1/2 gallon pineapple sherbet
1/2 gallon vanilla ice cream
1 quart ginger ale
Mix all ingredients together and stir. Store in refrigerator until ready to serve.
Easy Biscuits Yeast Style
Euralee Jones, Mt. Sterling
1 (9 oz.) pkg. Jiffy yellow cake mix
1 pkg. dry yeast
1 1/4 cup warm water
2 1/2 cups plain flour
In a large bowl, mix together: Cake mix and yeast, slowly blend in warm water; then add flour, blend well. Let rise 1 hour in a warm place. Turn dough onto floured board and knead well. Roll out to 3/4 inch thick; cut into biscuits. Dip each biscuit in melted butter. Place into baking pan and let rise for 2 hours in a warm place. Bake 15 minutes at 350º.
Punch
Faye Meek, Ravenna
1 pkg. raspberry Jell-O
1 pkg. raspberry Kool Aid
1 large can orange-pineapple juice
1 can frozen orange juice
1 cup sugar
1/2 gallon water
Makes about 2 gallons.
Griffey’s Dip
Faye Meek, Ravenna
1 cup sour cream
1 cup mayonnaise
1 to 2 tablespoons dill weed
1 to 2 tablespoons dehydrated onion
Mix and refrigerate. Serve with chips and vegetables.
Black Walnut Cake
Anna Puckett, Irvine
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon soda
2 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups chopped black walnuts
1 can (3 oz.) coconut, toasted
1/2 teaspoon cream of tartar
Cream butter and shortening. Gradually add sugar, beating until light. Add egg yolks, beating well. Combine buttermilk and soda and stir until soda is s dissolved. Add flour to creamed mixture, alternately with buttermilk mixture, beginning and ending with flour, Stir in vanilla. Add walnuts and coconut, stirring well. Beat room-temperature egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Fold egg whites into batter. Pour batter into three greased and floured 9-inch cake pans. Bake at 350º for 30 minutes or until cake tests done. Cool cake layers in pans for 10 minutes and remove from pans and cool completely. Frost cake with cream cheese frosting. Sprinkle some walnuts and coconut on top of cake.
Cream Cheese Frosting
3/4 cup butter
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
6 3/4 cups sifted powdered sugar
1 1/2 teaspoons vanilla
Cream butter and cream cheese. Add sugar, beating until fluffy. Stir in vanilla. Makes enough to frost 3, 9-inch layers.
|
