December 20, 2007

Recipes

Sweet Potato Balls
Wanda Casey, Frankfort (formerly Wanda Taylor of Irvine)
 4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
 
Chocolate Coconut Candies
Jewell Edwards, Irvine
1 3/4 cups confectioners’ sugar
1 3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 oz.) semi-sweet chocolate chips
2 tablespoons shortening
In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-inch balls, refrigerate until firm, about 20 minutes. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate. Place on waxed paper. Let stand until set.

Muddy Buddies
Lynda Willoughby, Clay City
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
9 cups Chex cereal
1 1/2 cups powdered sugar
In a 1-quart bowl, mix chocolate chips, peanut butter and butter; microwave for 1 minute; stir. Heat for 30 seconds more. Stir until smooth. Stir in vanilla. In a large bowl put in cereal. Pour chocolate mixture over cereal; stir until evenly coated. Pour into a 2-gallon zip lock bag. Add powdered sugar. Seal bag. Shake till well coated. Spread on wax paper till cooled. Store in airtight container. Makes 18—1/2 cup servings.

Fool Proof Fudge
Lynda Willoughby, Clay City
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla
In a heavy saucepan over low heat, melt chocolate chips and milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly onto wax paper lined 8 to 9-inch square pan. Chill for 2 hours till firm. Turn fudge onto cutting board; peel off paper. Cut into 1-inch squares. Store in covered dish in refrigerator.

Chili Cheese Dip
Mary Shuler, Irvine
1 pkg. (8 oz.) cream cheese, softened
1 can (15 oz.) chili without beans
1 cup Kraft shredded sharp Cheddar cheese.
Spread cream cheese on bottom of 9-inch pie plate or quiche dish. Top with chili and Cheddar cheese. Bake at 350º for 20-25 minutes or until thoroughly heated. Garnish with chopped green onion and tomato. Serve with tortilla chips.

Chocolate Chip Bundt Cake
Anna Puckett, Irvine
3 cups flour
3 1/2 teaspoons baking powder
3/4 cup soft margarine
1 3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 1/3 cup milk
1 —12 oz. pkg. or 2-cups semi-sweet chocolate morsels
Preheat oven to 350º. In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl combine butter and sugar. Beat in eggs one at a time, beating well after each. Mix in vanilla and add almond extracts. Gradually add flour mixture alternately with milk. Stir in chocolate chips; pour into greased and floured 12-cup bundt pan. Bake for 70-75 minutes. Remove from oven, cool in pan for 10-15 minutes. Turn onto wire rack or serving plate to cool. Top with chocolate glaze.
Chocolate Glaze
1/2 cup chocolate chips
1/4 cup boiling water
1/2 teaspoon cinnamon
1 cup confectioners’ sugar
In a blender combine chocolate chips and boiling water. Blend until smooth. Add cinnamon and mix well. Add confectioners’ sugar, a heaping tablespoonful at a time, blending after each addition. Refrigerate for 20 minutes or until desired consistency then spread over top of cake.

Banana Cream Cake
Misty Clark, Ravenna
1 stick butter
2 cups powdered sugar
crushed graham crackers
1 pkg. cream cheese
3 or 4 sliced bananas
1 can crushed pineapple
Cool Whip for topping
Melt 1 stick butter and mix with graham crackers for crust. Melt 1 package of cream cheese with 2 cups powdered sugar. Pour over graham cracker crust. Add sliced bananas and pineapple, drained. Top with Cool Whip.

Orange Balls
EuraLee Jones, Mt. Sterling
2 3/4 cup vanilla wafer crumbs
1 cup powdered sugar
1/4 cup melted butter
1/2 cup frozen orange juice concentrate, thawed
1 cup powdered sugar
Combine crumbs, 1 cup sugar, butter and juice; mix well. Form into 1-inch balls. Roll balls in second cup of sugar. Place on wax paper and chill until ready to serve. Can freeze for later use.

5 Minute Fudge
EuraLee Jones,
In a saucepan combine:
3/4 cup Carnation milk
2 tablespoons butter
1 2/3 cups sugar
Heat to boiling and cook 5 minutes (stirring). Remove from heat and add:
2 cups miniature marshmallows
1 2/3 cup chocolate bits
1 teaspoon vanilla
Stir until marshmallows are melted. Pour into greased pan (8x9”). Cool and cut. Can use butterscotch bits instead of chocolate; can also add chopped nuts.

Oatmeal Cookies
Eura Lee Jones, Mt. Sterling
3/4 cup soft shortening
1 cup firm-packed brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
3 cups quick oats (uncooked)
Beat together shortening, sugars, egg, water, vanilla, until creamy. Sift together flour, salt, soda; add to creamed mixture and mix well. Stir in oats. Drop by spoonful onto a greased cookie sheet. Bake 12-15 minutes at 350º. Can add nuts, raisins, chocolate chips or coconut to this mixture.

Brown Sugar Cookies
Eura Lee Jones, Mt. Sterling
4 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon soda
1 1/4 cup butter
1 1/2 cup brown sugar, firmly packed
1 teaspoon maple extract
2 eggs
Sift together the baking powder, salt, soda, flour. Cream butter and sugar; add maple extract and eggs. Beat well. Add flour mixture; blend well and chill overnight. Roll out dough and cut into small cookies. Bake 8-10 minutes at 350º. Makes 8 dozen.

Holiday Cookies
EuraLee Jones, Mt. Sterling
1 cup Crisco
2 cups brown sugar
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 1/2 cup chopped nuts
2 cups chopped sweet cherries
2 cups chopped dates
1 container candied fruit mix
Mix together Crisco, brown sugar and eggs; then add buttermilk. Sift together flour, soda, salt; add this to wet mixture. Add fruit mixture; roll into large ball and chill for 1 hour. Drop by spoonful onto greased cookie sheet. Bake at 350º for 6-8 minutes or until brown.

Graham Cracker Treats
EuraLee Jones, Mt. Sterling
1 box graham crackers
1/2 lb. butter (not margarine)
1/2 cup white sugar
1/2 cup fine chopped pecans
Break apart crackers and place flat in pan (single layer). Combine sugar and butter and boil to a hard rolling boil. Pour over the crackers and sprinkle with nuts. Bake at 370º for about 7 minutes. Break apart while still warm.

Crunchy Holiday Turkey Salad
Eura Lee Jones
1/4 cup light salad dressing
1/4 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 tablespoons dried cranberries
2 cups chopped, cooked turkey
Combine dressing, vegetables and cranberries in large bowl. Add turkey; mix lightly; cover and refrigerate at least 30 minutes before serving. For added flavor and texture, add 1 tablespoon Dijon mustard and 1/4 cup chopped water chestnuts to dressing mixture before refrigerating.

Cranberry-Orange Loaf Cake
Mary Miller, Winchester
1 teaspoon butter
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon ground cardamon
1/4 teaspoon ground mace
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped dried apricots
3/4 cup fresh orange juice, strained
2 tablespoons Canola oil
1 egg, beaten
1 cup fresh cranberries, coarsely chopped
Julienne the zest of 1/2 orange. Preheat oven to 350º. Using butter, grease a 9 1/2 x 5-inch loaf pan. In a large bowl, combine the sugars, flour, cardamon, mace, baking powder, baking soda, and salt and mix. Stir in the dried apricots and mix. Pour in orange juice and oil and stir just to moisten. Stir in the egg, cranberries and orange zest just until blended. Spoon into the prepared loaf pan and bake for 45 to 50 minutes, or until the loaf is golden brown on top. Cool for 15-20 minutes. Once cool, it can be sliced and served. Makes 1 loaf. Serves 10- to 12.

Easy Peanut Butter Fudge
Julia Tipton, Beattyville
2 cups sugar
2/3 cup milk
1/2 cup peanut butter
1 cup marshmallow cream
1 teaspoon vanilla
Bring sugar and milk to a boil. Boil for 2 minutes, stirring constantly. Then take off heat, add other ingredients and stir well. Pour into buttered dish, let cool, cut into small squares and serve.

Buck Eyes Candy
Julia Tipton, Beattyville
1 cup butter
2 cups powdered sugar
2 cups creamy peanut butter
1 (12 oz.) pkg. chocolate morsels
Melt butter and peanut butter in saucepan. Add sugar and stir until melted smooth. Refrigerate 1 hour. Form mixture into 1/2-inch balls and refrigerate for 2 hours. Melt chocolate morsels. Spear each ball with a toothpick and coat each ball in chocolate. Place on waxed paper till set. Store in refrigerator.

Easy Unbelievable Peanut Butter Cookies
Gina Alexander, Irvine
1 cup sugar
1 cup peanut butter (I use a whole jar)
1 egg
1 teaspoon vanilla
Preheat oven to 300º. Mix all ingredients together. Place 1-inch balls on a greased cookie pan or cookie sheet. Bake for 15-18 minutes. Remove to racks to cool. So easy! So fast! So eat and enjoy!

Chocolate Cookie Bark
Jewell Edwards, Irvine
1 pkg. semi-sweet baking chocolate (8 oz.)
1 pkg. white baking chocolate (6 oz.)
2 tablespoons peanut butter
10 Oreo chocolate sandwich cookies
Place semi-sweet chocolate and white chocolate in bowl and microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl. Mix well. Drop spoonful of each chocolate onto wax paper. Alternate the colors of chocolate. Cut through chocolate mixtures several times with knife for marbled effect. Refrigerate at least 1 hour or until firm. Break into pieces. Store in refrigerator.

Jam Cake
Jessie Tuggle, Irvine
1/2 cup butter or margarine
2 cups sugar
1 1/2 cups blackberry jam
5 well-beaten eggs
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon cloves
4 cups flour
1 box raisins
1 or 2 cups black walnuts
1 cup buttermilk
Cream butter, add sugar and mix well. Add jam, eggs, stirring well. Add milk alternately with flour (3 cups). Combine last cup flour with raisins and nuts. Add to batter. Pour into pan sprayed with Pam. Bake at 350º for 1 hour. May be frozen and thawed in refrigerator. Real moist and good.

Oatmeal Coconut Pie
Jessie Tuggle, Irvine
2/3 cup quick oats
2/3 cup melted butter or margarine
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
2 eggs, beaten
1 tablespoon brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 -10-inch pie shell, unbaked
Mix all ingredients together. Pour into pie shell. Bake at 350º for about 45 minutes, or until done. Tastes just like pecan pie.

Holiday Hash Browns
Betty Horn, Irvine
2 cups sour cream
2 cups Cheddar cheese, shredded
1/2 cup onion, chopped
10 3/4 oz. can of cream of chicken soup
2 lb. pkg. frozen hash browns, thawed
1/2 cup margarine
2 1/2 cups crispy rice cereal
Mix together sour cream, cheese, onion and soup. Add hash browns to mixture. Place in a 13x9” pan. Melt margarine and mix with crispy rice cereal. Spread on top of potatoes. Bake at 350º for 55 minutes.

Oatmeal No-Bake Cookies
Alma Tipton, Irvine
2 cups sugar
12 cup milk
1/4 lb. butter
3 cups oats
1 tablespoon vanilla
2 tablespoons cocoa
1/2 cup peanut butter
Mix in pan: Sugar, cocoa, milk and butter; let boil one minute. Add oats, vanilla and peanut butter. Spoon onto wax paper. Let cool.

Peanut Butter Crunchies
Eura Lee Jones
1/2 cup butter
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup hot water
2 cups self-rising flour
1/4 teaspoon baking soda
Bream butter and peanut butter; gradually add sugars and beat until light and fluffy. Add water and mix well. Sift together flour and soda; add to creamed mixture and mix well. Shape dough into 2 rolls, wrap in wax paper, chill. Remove paper and cut into 1/4-inch slices. Bake on ungreased cookie sheet at 400º for 8 to 10 minutes. Yield: 4 dozen.

Fruit Salad
Tula Prewitt, Frankfort
1 can pineapple chunks
1 extra large can fruit cocktail, drained
1 pkg. vanilla instant pudding
3 bananas, cut into chunks
Mix juice from pineapple with pudding. Add fruit cocktail and bananas.

Peanut Butter Fudge
Tula Prewitt, Frankfort
Combine:
2 cups sugar
1 cup milk
Let come to a boil. Cook slowly to soft ball stage. Remove from heat.
Stir in:
1 1/2 cups peanut butter
1 -8 oz. jar marshmallow creme
1 teaspoon vanilla
Beat until creamy. Pour into buttered dish. Allow to cool then cut into squares.

Gooey Butter Cakes
Brenda Luster, Somerset
1 -18 1/4 oz. pkg. yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Preheat oven to 350º. Combine ingredients and mix. Pat into a lightly greased 13x9-inch baking pan. Prepare filling.
Filling:
1 -8 oz. pkg. cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter
1 -16 oz. pkg. powdered sugar
Beat cream cheese until smooth. Add eggs and vanilla, Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake 40-50 minutes. The center should be a little gooey, don’t over bake.
Variations
1. For the holidays, add a 15-oz. can of pumpkin to the filling, and add a teaspoon ofcinnamon and nutmeg.
2. Add a 20 oz. can of drained pineapple (crushed) to the filling.
3. Use a lemon cake mix. Add lemon juice and zest to the filling.
4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
5. Use a spice carrot cake mix. Add chopped nuts and shredded carrots to filling.
6. Use mandarin oranges, bananas, blueberries or strawberries, just coordinate extract flavorings.
7. Use a chocolate cake mix. Add 3/4 to 1 cup peanut butter and nuts to the filling.

Waldorf Astoria Red Velvet Cake
Anna Puckett, Irvine
1/2 cup white Crisco
1 1/2 cup white sugar
1 teaspoon vanilla extract
2 (1 oz.) bottles red food coloring
2 large eggs
2 cups cake flour
1 tablespoon cocoa
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda
Cream Crisco and sugar together then add vanilla and food coloring and mix. Add eggs and cream well. Sift cocoa and flour three times and add to creamed mixture, alternating with buttermilk. Mix soda with vinegar and fold into cake batter. Pour batter into two 9-inch greased and floured cake pans. Bake 30 minutes at 350-375).
Waldorf Astoria Icing
1/2 cup all-purpose flour
1 cup milk
1 stick margarine
1/2 cup white Crisco
1 cup white sugar
1 teaspoon vanilla flavoring
flaked coconut (optional)
Mix flour and milk in medium-size saucepan and cook over medium heat to reach pudding stage, then set aside to cool. Cream mar garine and Crisco then add sugar and vanilla and cream well. Add cooled cooked mixture and beat until fluffy. Icing will look like whipped cream. Frost cake and sprinkle coconut on top if desired.