Recipes

1 angel food cake (loaf)

6 Butterfinger bars (crushed)

¼ C butter

4 egg yolks, beaten

2 C powdered sugar

1 tsp vanilla

1 pint whipping cream

½ C broken pecans

 

Beat sugar, butter and beaten eggs yoks and vanilla together. Whip cream and add to mixture. Break up cake into bite size pieces and put layer in cake pan. Pour ½ of cream mixture over and sprinkle with nuts and Butterfinger crumbs. Make 2 layers. Put ½ of ingredients into first layer and other ½ in second layer. Use 9×12 inch pan. Refrigerate at least 12 hours.

2/3 C sugar

½ C flour

¼ tsp salt

3 egg yolks

2 C milk

1 tsp vanilla

1 9-inch baked pie shell

1 C heavy cream

Toasted Coconut

 

Combine sugar, flour and salt together in top of double boiler. Beat egg yolks and add the milk; stir into the flour mixture, blending well. Cook over hot water until thickened, stirring constantly. Cover and cook 10 minutes longer. Cool slightly, then add the vanilla. Pour into baked pie shell. Cool. Just before serving, whip cream until still and sweeten, if desired. Spread over top of pie and sprinkle toasted coconut over pie. Note: Coconut may be added to the pudding mixture at the same time vanilla is added. To toast coconut: Spread shredded coconut in a thin layer on a baking sheet. Place in broiler with the surface of the coconut 3-4 inches below heat. Watch carefully, stirring frequently for even toasting.

Crust:

2 C flour

1 C butter

2 tbsp sugar

Little salt

Mix and pat in 10 x 13 inch pan.

Filling:

6 C apples, peeled and sliced

1 C sugar

1 tsp cinnamon

½ tsp nutmeg

Mix and put on crust, bake at 350⁰ for 1 hour

Custard:

2 C milk

¼ C sugar

2 tbsp corn starch

4 egg yolks

Little salt

Cook and pour over baked mixture

Meringue:

4 egg whites

½ C sugar

Vanilla

Pour over pudding and brown.

 

Raw Potato Hotdish

1 lb. ground beef

4 C diced raw potatoes

2 C diced raw carrots

1 to 2 C cut up rutabagas

½ C diced raw celery

1 can chicken rice soup

1 can cream of chicken soup

1 large onion

mushrooms (optional)

salt and pepper to taste

 

Brown hamburger, onion and celery; drain off grease. Combine all other ingredients and season to taste. Bake 1 hour at 375⁰. (Don’t add too much salt as there is already salt in the soups.) Note: the vegetable amounts don’t have to be exact. You may add more or less as you prefer.

8 large potatoes (peel and cook one day ahead), sliced

1 lb lean ham, diced

1 lb cheddar or Velveeta cheese, cubed

1 large green pepper, diced

salt and pepper to taste

1 C half and half

butter

 

Combine ham, cheese and green pepper. Alternate layers with potatoes. Season to taste. Pour half and half over top. Dot with butter. (In fall of year you may use sweet red pepper, chopped mushrooms, optional.) Bake at 350⁰ for 45 minutes. Uncover and bake 20-30 minutes or until tender.

5 lbs potatoes

½ C milk

¼ tsp pepper

½ tsp onion salt

½ tsp salt

½ tsp Lawry seasoning salt

1 8 oz  pkg cream cheese

 

Peel and boil potatoes; drain and mash. Add remaining ingredients. Put in a casserole dish and dot with butter. Sprinkle with paprika. Bake at 350⁰ for 30 minutes.

½ C butter

½ C sugar

½ C firmly packed brown sugar

Cream together, blend in 1 beaten egg

1/3 C peanut butter

½ tsp soda

¼ tsp salt

½ tsp vanilla

Stir in 1 C flour

1 C quick rolled oats

 

Spread in a greased and floured 9 x 13 inch pan. Bake 20-25 minutes in a 350⁰ oven. Sprinkle with 1 C chocolate chips. Let stand 5 minutes. Then combine ½ C sifted powdered sugar, ¼ C peanut butter, 2-4 tsp evaporated milk. Spread chocolate evenly over cake. Drizzle with peanut butter mixture. Cool and cut into bars. Makes 3 dozen.

Sift together:

2 C flour

1 ½ tsp baking powder

½ tsp salt

Set aside

Mix together:

½ C brown sugar

½ C white sugar

½ C butter

Cream thoroughly

Blend in:

2 unbeaten eggs

1 tsp vanilla

Beat until fluffy

Add dry ingredients alternately with ¾ C milk

Stir in:

1 C salted nutmeats

1 C maraschino cherries, cut in half

1 6oz pkg semi-sweet chocolate chips

Turn into 1 x 10 x 15 inch pan, greased and floured on the bottom. Bake at 325⁰ for 25 to 30 minutes. Frost while warm. Cool. Cut into bars.