February 28, 2008

Recipes

Rasberry Peach Delight
Amanda Crowe, Berea

1 prepared angel food cake (8-inches), cut into 1-inch cubes
1 pkg. (3 oz.) sugar-free Raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 oz.) reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 pkg. (1.5 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
Arrange cake cubes in a 13x9x2-inch dish. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. In a large bowl, whisk milk and pudding; mixing for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting
Yield: 15 servings

Overnight Macaroons
Debby Tillery, Irvine

4 cups quick cooking oatmeal
2 cups brown sugar
1 cup salad oil
2 eggs, beaten
1 teaspoon salt
1 teaspoon almond extract
Combine oatmeal, sugar and oil and let set overnight. The next morning, add eggs, salt and almond extract. Drop by teaspoon onto well-greased baking sheet. Bake at 325º for 10 minutes. Cool slightly before removing from pan. Yield: 6 dozen. Make ahead and freeze.

Potato Chip Cookies
Debby Tillery, Irvine

1/2 cup butter, softened
1/2 cup margarine, softened
12 cup sugar
1 1/4 cups self-rising flour
1/2 cup potato chips, crushed (may use stale ones)
1/2 cup nuts, chopped
1 teaspoon vanilla
confectioners’ sugar
In a mixing bowl place all ingredients, except confectioners’ sugar, in order given, mixing well after each addition. Drop by teaspoon onto ungreased cookie sheet. Bake at 350º for 15 minutes. Cool 1-2 minutes on cookie sheet before removing as cookies are fragile. Sprinkle with confectioners’ sugar. Makes 3 dozen.

This recipe was in a cookbook I received from Margaret West probably around Christmas 2000. She was a terrific person who everyone that knew her loved. In memory of Margaret Doty West, 8-8-39 to 2-7-08.

Pecan Tea Tassies
Debby Tillery, Irvine

Pastry:
8 oz. cream cheese, softened
1 cup butter or margarine, softened
2 cups flour
Cream the cream cheese, butter and flour. Refrigerate several hours. When chilled, form small balls and press into miniature muffin tins, bringing dough up around sides.
Filling:
2 eggs
2 tablespoons butter or margarine
1 1/2 cups brown sugar
2 teaspoons vanilla
2/3 cup pecans, chopped
Cream all filling ingredients, except pecans. Mix well; stir in pecans. Fill cups 3/4 full. Bake at 350º for 25-30 minutes. Let cool for 5 minutes in pan before removing. Makes 3 dozen. You can make these ahead and freeze them.

Baked Apples
Mandy Richardson, Alabama

6 tart apples
6 tablespoons sugar
1 tablespoon butter
1/2 teaspoon nutmeg
1/2 cup water
Peel apples and core. Peel a narrow strip from under apple; place apples in baking dish. Combine sugar and nutmeg; spoon equally into cored apples; dot with butter. Pour water around apples. Heat oven to 375º. Bake covered for 30 minutes, basting 2 or 3 times. Uncover and baste again and bake 15 minutes longer. (May use honey instead of sugar and can use cinnamon instead of nutmeg.)

Raisin Walnut Bars
Shelia Gross, Irvine

1 cup +2 tablespoons all-purpose flour, divided
1/2 c up butter sliced and softened
1 1/4 cup brown sugar, packed and divided
1/2 teaspoon salt, divided
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon ginger
1 cup walnuts, chopped
3/4 cup raisins
Blend 1 cup flour, 1/4 cup brown sugar and 1/4 teaspoon salt with pastry blender until evenly combined. Pat into a 9x13 inch baking pan. Bake at 325º for 15 minutes. Mix remaining brown sugar, eggs, flour, vanilla, baking powder, ginger, remaining salt in a bowl. Stir in walnuts and raisins. Pour mixture over hot crust. Bake another 20-25 minutes until golden brown. Cool before cutting.

Chicken Dip
Jeannie Sons, Irvine

5 cans chunky chicken breast
2 bars cream cheese
1 cup Ranch dressing
1/2 cup Bayou hot sauce
1 pkg. Cheddar cheese
1 bag tortilla chips
Preheat oven to 350º. In a medium baking dish line the bottom with drained chicken breast, set to the side for the moment. In a medium mixing bowl, combine both bars softened cream cheese and Ranch dressing with mixer until smooth. Spoon mixture over chicken breast and smooth out. Pour hot sauce over this layer and top with Cheddar cheese. Bake for about 30 minutes or until cream cheese mixture is bubbling and Cheddar cheese is all melted. Serve with tortilla chips, it’s also good cold.
*If you don’t like things that are spicy you can substitute mild buffalo wing sauce for the hot sauce.

Hershey’s Light Chocolate Cake
Jeannie Sons, Irvine

1 1/4 cup flour
1/3 cup Hershey’s cocoa
1 teaspoon baking soda
6 tablespoons extra light corn oil spread (I can’t Believe It’s Not Butter, extra light) will work
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
Preheat oven to 350º. Spray two 8” round pans with non-stick spray. In small mixing bowl, stir together flour, cocoa and baking soda, then set to the side to be added later. In large saucepan melt corn oil spread and then add sugar and remove from heat. Add milk, vinegar, and vanilla and stir well. Add all dry ingredients. Whisk until well blended and there’s no lumps. Pour evenly into pre-sprayed pans. Bake 20 minutes or until tooth pick comes out clean. Cool completely.
Light Cocoa Frosting
In small mixing bowl, stir together 2 envelopes dry whipped topping mix and 1 cup cold skim milk, 2 tablespoons Hershey’s cocoa and 2 teaspoons vanilla extract. Beat on high speed for 4 minutes or until soft peaks form. Stack cakes and frost especially in between layers. Happy eating!

Cherry Salad
Mrs. James Neal, Irvine

1 can cherry pie filling
1 can Eagle brand milk
1 large can crushed pineapple
1 container Cool Whip
nuts, chopped
Mix all together and chill. Sprinkle nuts on top. Makes a large salad.

Hickory Nut Cake
Mrs. James Neal, Irvine

2 cups white sugar
1 cup butter
3 eggs
1 teaspoon soda
1 cup milk
4 cups flour
1 1/2 cups hickory nuts
Cream butter and sugar. Beat egg yolks and egg whites separately. Beat in egg whites and nuts last. Cook at 350º for 45 minutes.

Oatmeal-Chip Cookie Mix In a Jar (gift idea)
Selena Neal, Irvine

2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
3/4 cup Nestle Toll House Semi-Sweet chocolate or butterscotch flavored morsels
1 1/2 cups quick or old fashioned oats
1/2 cup chopped nuts
Combine flour, baking soda, cinnamon and salt in a small bowl. Place flour mixture in a 1 quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
Recipe to attach:
Beat 1/2 cup (1 stick) softened butter or margarine, 1 egg and 1/2 teaspoon vanilla in large mixer bowl until blended. Add cookie mix; mix well breaking up any clumps. Drop by rounded tablespoons onto ungreased baking sheets. Bake in preheated 375º oven for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks. Makes about 2 dozen cookies.

Banana Pudding
Tina Isaacs, Irvine
Mix
1 pkg. instant vanilla pudding
1 1/4 cups milk
Add
1 can Eagle brand milk
Let these three ingredients chill for about 10-15 minutes.
Then add:
1 -8 oz. sour cream
1 -8 oz. Cool Whip
Layer with vanilla wafers and bananas.