F C E. Family and Community Education Clubs of Marshall County 42 1

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1 F C E Family and Community Education Clubs of Marshall County 42 1

2 Table of Contents Sinus Drink Breads 3 Cakes 9 Candy 17 1 c tomato juice 1 tsp finely minced garlic 1/4 to 1/2 tsp cayenne pepper 1 tsp lemon juice Cookies 25 Pie 31 Heat until warm. Drink and expect good results quickly. Pastry 36 Miscellaneous 38 2 Submitted by: Marcella Spence 41

3 Chicken Snack Bites Biscuits (homemade or canned) 1 can chicken 1 Tb chives 1 Tb dried onion 1 can cheese soup Mix all but biscuits together. Flatten biscuits. Put 1 tsp mix in center of each biscuit. Top with another biscuit. Use a fork to crimp edges together. Bake at 400* for minutes. Submitted by: Donna Elliott 40 3

4 Jalapeno Corn Muffins Bacon Wrapped Cream Cheese 1-1/2 c corn meal (self rising) 1/2 c flour 1-1/4 c buttermilk 2/3 c oil 2 eggs beaten 1 sm can cream corn 3+ jalapeno peppers (chopped) 1/2 a green pepper (chopped) 1/4 c onion (chopped) 1-1/2 c grated cheddar 12 slices bacon 8 slices sandwich bread 8 ounces cream cheese, garlic and herb flavor ½ teaspoon smoked paprika 3 tablespoons Old Bay seasoning Mix eggs and oil. Add buttermilk and pepper, onions, corn, and cheese. Mix well. Then add meal and flour. Spoon into muffin pan. Bake for 25 minutes at 375* Add smoked paprika to cream cheese, mix. On 4 slices of bread, generously spread the cream cheese mixture, top with another slice of bread. Cut off crust. Cut each sandwich in 3 rows, turn and cut in half. (makes 6) Cut 12 slices in half, wrap each bite, secure with a toothpick. Cover cookie sheet with foil, spray with Pam. Add wrapped bacon bites, sprinkle with Old Bay seasoning. Bake on center rack at 400 degrees for 25 to 30 minutes. Submitted by: Rose Skillern 4 Submitted by: Emily Gordon 39

5 Biscuits 4 c self rising flour 3 tsp baking powder 1/2 tsp soda 7 T shortening 2 c buttermilk Sift together dry ingredients. Cut in shortening. Add buttermilk Bake at 400* for 20 minutes or until done This can be stored in an airtight container in the cabinet (like bisquik). To make a small amount use about 1 c dry mix, add enough buttermilk to make a good dough. Bake. Submitted by: Marcella Spence 38 5

6 Banana Bread Pecan Tassies 1 tsp vanilla 1 egg 1 c white sugar 2 whole eggs 2 md ripe bananas, mashed 1/2 c veg oil 1/2 c chopped pecans 1/8 tsp salt 1 c self rising flour 3 oz cream cheese, softened 1/2 c butter, softened 1 c sifted all purpose flour 3/4 c brown sugar 1 Tb butter, softened 1 tsp vanilla 2/3 c broken pecans Cream oil and sugar with a whisk. Add eggs, flour, vanilla, then nuts last. Do not use a mixer. Bake in a greased and floured 5x9 loaf pan Bake at 350* for 40 to 45 minutes Blend together cream cheese and butter. Stir in flour. Chill one hour. Shape into 1 inch balls and press into ungreased mini muffin pans. Beat egg, sugar, butter, and vanilla til smooth. Divide half of pecans among tarts, add egg mixture. Top with rest of pecans. Bake at 325* for 25 minutes. Cool. Remove from pan. Yield: 2 dozen Submitted by: Melba Price 6 Submitted by: Linda Prince 37

7 Orange Walnut Loaf 2 c sifted self rising flour 1/2 c brown sugar 3/4 c coarsely chopped walnuts 1 tsp grated orange rind 1 egg, beaten 1/2 c orange juice 1/2 c milk 3 tsp melted shortening Sift together flour and sugar. Stir in nuts and orange rind. Combine egg, juice, milk, and cooled shortening. Add to flour mixture stirring until flour is well moistened. Pour into 4-1/2 x 8-1/4 inch loaf pan. Bake at 350* for about an hour. Makes 1 loaf. Submitted by: Doris Collins 36 7

8 Berry Muffins Swiss Chocolate Pie 1 package Martha White Wildberry muffix mix 1/2 c fresh blueberries 1/2 c sugar 2 tbs cornstarch 2 tbs cocoa 1 c milk 1 tbs margarine, melted 1 tsp vanilla 1/8 tsp salt 6 big marshmallows or 1 c small marshmallows 1 graham cracker crust Whipped cream for topping Mix as directed on package. Add blueberries. Bake a 425* for minutes. Put 2 tbs cocoa in melted margarine. Mix cornstarch in sugar. Heat 1 c milk in sauce pan and add sugar mixture and cocoa. Cook until thick. Add marshmallows, salt and vanilla. Remove from heat. Stir until marshmallows melt. Pour into graham cracker crust. Chill. When ready to serve, add whipped cream. Submitted by: David Elliott 8 Submitted by: Melba Price 35

9 Classy Lassy Pie 1/2 c corn syrup 1/2 c sorghum molasses 3 eggs 2 tbs butter 1 tsp vanilla extract 1 c finely chopped nuts Mix first 5 ingredients then add nuts. Bake in crust for minutes at 350* Submitted by: Ann McClintock 34 9

10 Italian Cream Cake Walnut Tart Cake 1 stick butter 1/2 c Wesson oil 2 c sugar 5 eggs, separated 1 c buttermilk 1 tsp baking soda 2 c flour 1 tsp vanilla 1 c shredded coconut 1/2 c nuts, chopped Icing 1 pkg (8 oz) cream cheese, softened 1 stick butter, softened 1 tsp vanilla 1 box powdered sugar 1/2 cup finely chopped nuts Cream butter, oil, and sugar. Add egg yolks one at a time, beating after each addition. Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla, coconut, and chopped nuts. Beat egg whites and fold into mixture. Pour into a greased and floured 9x13 cake pan for a sheet cake or three 8 or 9 inch layer pans. Bake at 325* for 45 minutes. Cool and ice. Icing: Beat cream cheese and butter. Add vanilla, powdered sugar and nuts. Continue to beat until of spreading consistency. 1/3 c butter, softened 1/4 c sugar 1 egg yolk 1 c all purpose flour Filling: 2 c coarsely chopped walnuts 2/3 c packed light brown sugar 1/4 c butter, cubed 1/4 c dark corn syrup 2 tbs whipping cream In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). Press onto the bottom and up the sides of an ungreased 9 inch tart pan with a removable bottom. Place pan on baking sheet. Bake at 375* for minutes. Cool in the pan on a wire rack. Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup, and cream. Boil and stir over med heat for 1 minute. Pour over walnuts. Return tart to baking sheet. Bake at 375* for minutes or until bubbly. Cool on wire rack. Serve at room temp. Garnish with whipped cream. Submitted by: Betty Jo Holt 10 Submitted by: Peggy Hunter 33

11 Heaven Old Time Fig Cake 1 large graham cracker crust 1 8 oz pkg cream cheese, softened 1 (9oz) Cool Whip 1 can Eagle Brand milk 1 small pkg sliced almonds 1 small can coconut 1 stick margarine 1 jar caramel sauce 2 c flour 1-1/2 c sugar 1 tsp nutmeg 1 tsp cinnamon 1 tsp salt 1 c canola oil 1/2 c buttermilk 1 tsp baking soda 1 tsp vanilla 1 c chopped walnuts or pecans 1 c fig preserves (or cooked and mashed up figs) Glaze 1 c sugar 1/2 c buttermilk 1/2 tsp soda dissolved in buttermilk 1st layer: graham cracker crust 2nd layer: mix cream cheese, Eagle Brand milk, fold in Cool Whip 3rd layer: toast coconut, almonds, and margarine at 350*. Let cool Drizzle caramel on top, then freeze. Take out of freezer just before serving. Grease and flour a 10 inch tube pan. Beat eggs until foamy. Add sugar and beat well. Add oil slowly. Beat in half of buttermilk with soda dissolved in. Combine dry ingredients then add to mixture. Add figs and nuts. Bake at 350* for 45 min to 1 hour. Glaze: Mix all together. Cook for 4 minutes stirring occasionally. Cool a while before spreading on cake. Submitted by: Rene Massey 32 Submitted by: Rose Skillern 11

12 Five Minute Almond Cake 1/2 cup (1 stick) butter 2 eggs Powdered sugar (optional) 1 c AP flour 1 c sugar 2 tsp almond extract 2 tbsp. sliced almonds Preheat oven to 325*. Melt butter in glass bowl in microwave. Using a fork, beat the eggs into butter. Add the flour, sugar and almond extract and mix well. Pour into a small (8 inch) pie plate or an 8 inch cake pan and sprinkle sliced almonds on top. Bake 45 minutes or until golden brown and a knife inserted near the center comes out clean. Let cool then sprinkle with powdered sugar. Submitted by: Claudia Braden 12 31

13 Peanut Butter Cream Cheese Cookies Slow Cooked German Chocolate Cake 1 (12 ounce) can seamless crescent rolls 8 ounces cream cheese 1/3 cup sugar 2 teaspoons vanilla Beat sugar, cream cheese, vanilla together. ¾ cup peanut butter chips Unroll crescent roll on lightly floured surface. Use roller pin to stretch dough to a good rectangle. Spread mixture over top, leave ½ inch gap at edges. Sprinkle chips on top of cream cheese, press lightly. Roll crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours. (cream cheese mix won t freeze hard) When chilled, preheat oven to 350 degrees. Line cookie sheet with parchment paper. Slice crescent roll into ¼ inch slices. Bake minutes until golden brown. 1 (16.5 oz) box German Choc Cake Mix 1/2 c melted butter (1 stick) 1 c buttermilk 1/2 c chocolate syrup 2 large eggs 1 tsp pure vanilla 1/2 c pecan pieces 1 can prepared coconutpecan frosting 1-1/2 c semi sweet choc chips, divided 1/3 c heavy cream or half & half Mix together the cake mix, melted butter, buttermilk, chocolate syrup, eggs and vanilla. Beat with mixer for 2 mins until combined. Spritz inside of a 6 qt oval slow cooker with cooking spray. Set it on the high. Fold 1/2 the cup of choc chips and 1/2 c pecan pieces into batter, then spread batter evenly onto bottom of slow cooker. Drop teaspoonfuls of the icing over the top using entire can. Swirl icing through the batter with a knife. Try to keep icing about an inch away from slow cooker to prevent overcooking. Cover cooker with doubled paper towels first, then place lid on top. Cook 2 hours covered. Tip: the paper towels absorb the condensation preventing it from dripping onto Submitted by: Emily Gordon 30 13

14 the cake while it s cooking. After 2 hours, uncover, remove the paper towels and test the center with a toothpick. If you see moist crumbs, it s done. Leave uncovered while you prepare the glaze in the microwave. To prepare the glaze: Melt 1 cup of chocolate chips and 1/3 c of heavy cream on 50% power in the microwave, stopping every 20 seconds to stir. Repeat until smooth. Drizzle the cake with the chocolate glaze and allow it to rest uncovered for about 20 minutes before serving. To cut the cake: Cut through the middle from end to end, then into wedges. Can also be scooped and served without cutting into perfect pieces. Serve warm drizzled with melted chocolate and vanilla ice cream or fresh whipped cream. Yield: 12 servings Note: I used 5/6 of the coconut pecan icing in the cake. Drizzled other 1/6 over serving piece. Also omitted pecans in cake batter and used halves for decorating. 1 c butter Cream Cheese Spritz 1 pkg full fat cream cheese, softened 1 c sugar 1/2 tsp salt 1 egg yolk 1-1/2 tsp vanilla 2-1/2 c AP flour Beat on high speed butter, cream cheese, sugar, and salt. Beat in yolk and vanilla. On low speed add 2-1/2 c AP flour until combined. Tint with food color, if desired. Load in cookie press 1/3 of batter. Placing 2 apart. Bake minutes or until deep golden brown. Cool on wire rack, place cookies with spatula on rack. Repeat pressing and baking remainder of dough. Makes about 10 dozen. 35 kcal, 4g carbs, 2g fat, 20 mg sodium Submitted by: Debbie Tolley 14 Submitted by: Marcella Spence 29

15 Craisins and Nut Cookies Hawaiian Pineapple Poke Cake 1 stick margarine, soft 1/2 c Crisco 1 whole egg 2 c AP flour 1/4 tsp soda 1/4 tsp baking powder 1/2 tsp salt 2 tbs orange rind 1 tb orange juice 1 c oats 1 tsp vanilla flavoring 1/2 c pecans chopped 1/2 c craisins 1 pkg yellow cake mix 1 (20 oz) can crushed pineapple, drained 8 oz softened cream cheese 1 pkg (40 oz) vanilla instant pudding mix 1 c cold milk 2 c whipped topping Coconut Mix with heavy duty electric mixer. Mix margarine, Crisco, brown sugar, white sugar until creamed. In bowl combine flour, soda, powder and salt. Add dry ingredients with egg, orange juice, rind, and vanilla. Add nuts and craisins. Add oats last. May have to use a spatula to fold in as the dough is very stiff. Chill, then roll in wax paper and freeze. Slice and bake on ungreased cookie sheet. Makes 3 dozen. Prepare cake mix as directed on box. Bake in a 13x9 inch pan. Punch large holes in cake. Spread with drained pineapple. Combine cream cheese, pudding mix and milk. Beat until thick. Top with whipped cream. Sprinkle coconut on top. Chill for 1 hour. Makes 16 servings. Submitted by: Melba Price 28 Submitted by: Marcella Spence 15

16 Lemon Cake Roll Chip and Dip Cookies 4 eggs, separated 3/4 c sugar, divided 1 T vegetable oil 1 tsp lemon extract 2/3 c all-purpose flour 1 tsp baking powder 1/4 tsp salt Confectioner s sugar for dusting Creamy Lemon Filling: 1 can (14 oz) swt condensed milk 1/3 c lemon juice 2 tsp grated lemon peel 7 drops food coloring, divided 1-1/2 c whipped topping 1/2 tsp water 1/2 c flaked coconut Line a 15x10 baking pan w/ greased wax paper. In large bowl, beat egg yolks, add 1/4 c sugar, stir in oil and lemon extract. Set aside. In another bowl, beat egg whites until soft peaks form, add remaining 1/2 c sugar, beat until stiff peaks form. Then fold in yolk mixture. Combine flour, baking powder and salt, fold into egg mixture. Transfer to pan. Bake at 375* for mins. Cool 5 mins. Turn onto a kitchen towel dusted w confectioner s sugar. Gently peel off waxed paper. Roll up cake in towel, starting with short side. Cool completely on wire rack. FILLING: In bowl, combine milk, lemon juice, peel, and 5 drops food coloring. Fold in whipped topping. Unroll cake, spread half of filling over cake to within 1 inch of edges. Roll up again. Place seam side down on a serving platter. Spread remaining filling over cake. In a large resealable plastic bag, combine water, remaining 2 drops of food coloring, add coconut. Seal bag and shake to tint. Sprinkle coconut over cake. Refrigerate at least 2 hours before serving. 1 c butter, softened 1/2 c sugar 1 egg yolk 1 tsp vanilla 1-3/4 c AP flour 3/4 c coarsely crushed potato chips 3/4 c coarsely crushed pretzels 1 c choc chips 1 c white baking chips Combine butter and sugar. Beat until light and fluffy. Add yolk and vanilla. Gradually add flour, mix well. Stir in potato chips and pretzels. Shape tablespoons of dough into 3 inch logs. Place on ungreased baking sheet 1 1/2 inch apart. Bake minutes or until lightly brown. Cool on baking sheet. Heat choc chips in microwave until melted. Dip one end of cookie in chocolate and place on wax paper. Refrigerate about 10 minutes. Do the same with white chips dipping the other end of cookie. Makes about 2 dozen. Submitted by: Peggy Hunter 16 Submitted by: Doris Collins 27

17 Glazed Mint Brownies 2 squares (1oz each) unsweetened chocolate 1/2 c butter 2 eggs 1 c sugar 1/2 c all purpose flour Filling: 3 tbs butter, softened 1-1/2 c confectioners sugar 2 tbs milk 3/4 tsp peppermint extract 3-4 drops green food coloring (optional) Glaze: 1/2 c semisweet choc chips 2 tbs butter In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and flour until blended. Stir in the chocolate mixture. Pour into a greased 9-in square baking pan. Bake at 350* for minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the filling ingredients until creamy. Spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until filling and glaze are set. Yield: brownies. Submitted by: Penny Christoph 26 17

18 Chewy Nut Clusters 2 c semisweet chocolate chips, melted 1 c nuts (pecan pieces or salted peanuts) 1 jar marshmallow cream 1 c caramel ice cream topping Mini muffin cups Place mini muffin cups in a muffin tin. Place a tsp of chocolate in the bottom of each; add 1 tsp nuts, then 1 tsp caramel, then 1 tsp marshmallow cream. Top with 1 tsp chocolate. Refrigerate at least two hours or overnight. Note: For the sticky ingredients, I spray my spoon with a little nonstick spray. Submitted by: Amelia Pettes 18 25

19 Vanilla Macaroons White Chocolate Cheesecake Truffles 1 c sweetened condensed milk 1 tsp vanilla extract 1 (14oz) bag sweetened shredded coconut 2 large egg whites 1/4 tsp coarse salt Melting chocolate if you want to dip cookies halfway after cooled (optional) Preheat oven to 350*. Line a large baking sheet with parchment paper. Combine condensed milk and vanilla in a large bowl. Add coconut and stir until thoroughly mixed. Beat egg whites into coconut mixture. Dip 2 spoons into water, shake them off and form mixture into balls slightly smaller than a golf ball. Do not compact mixture. Place on baking sheet about 1 inch apart. Bake minutes. Let cool completely. If planning on dipping half in chocolate, do so after macaroons are cooled. Place on parchment lined cookie sheet until set. Macaroons are best crispy, the same day they are made, and will get softer as they sit. 1-1/2 (4oz) white chocolate baking bars (melted according to pkg directions) 1 (8oz) package cream cheese, softened 3/4 c crushed coconut cookies 1 tbsp. coconut rum or water 1/8 tsp kosher salt Parchment paper 1-1/2 c shredded coconut Beat chocolate and cream cheese at medium speed until smooth. Add cookies and next two ingredients beating until blended. Spread in parchment paper lined 9-inch pie pan. Cover and chill 2 hours. Shape into 1-inch balls (about 2 tsp per ball). Place in a single layer on a parchment paper lined jelly roll pan. Cover and chill hours. Roll balls in coconut. Chill 1 hour before serving. Refrigerate in a single layer in a container up to one week. Submitted by: Claudia Braden 24 Submitted by: Doris Collins 19

20 Peanut Butter Fudge Gift Fudge 1 (11oz) pkg butterscotch chips 1 can sweetened condensed milk 16 large marshmallows 1/2 c peanut butter 1 tsp vanilla 1/8 tsp salt 1 stick margarine 1/4 c cocoa 4 tbsp. milk 1 tsp vanilla 1 box powdered sugar Chopped nuts Combine chips, milk, and marshmallows in a microwavable bowl. Microwave for short periods of time stirring frequently until mixture is smooth. Add peanut butter, vanilla, and salt and blend together until well blended. Pour into a greased 8x8 pan. Refrigerate before cutting. Melt margarine. Add all ingredients and mix well. Put into buttered container. Cut with a buttered knife. Refrigerate. Submitted by: Deborah Foster 20 Submitted by: Betty Jo Holt 23

21 Famous Fudge Strawberry Divinity 1-1/2 c sugar 1 (5oz) can evaporated milk 2 tbs butter 1/4 tsp salt 2 c mini marshmallows 1-1/2 c semi sweet choc morsels 1/2 c pecans 1 tsp vanilla extract 3 c sugar 3/4 c water 3/4 c light corn syrup 1/4 tsp salt 2 egg whites 1 (3oz) pkg strawberry Jello 1 c chopped pecans Combine milk, butter, salt in medium saucepan. Bring to full rolling boil, stirring constantly. Boil 4-5 minutes. Remove from heat. Stir in marshmallows and morsels, nuts and vanilla extract. Stir until marshmallows are melted. Pour into 8 inch pan lined with foil. Place in refrigerator for 2 hours. Combine first 4 ingredients in a heavy 3 qt saucepan, cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (258*). Remove from heat. Beat egg whites in a large bowl at high speed until foamy. Add gelatin, and beat until stiff peaks form. Pour hot syrup mixture in a thin stream over egg whites while beating constantly at high speed until mixture holds its shape (3-4 minutes). Quickly stir in pecans and drop mixture by rounded teaspoonfuls onto wax paper. Let cool. Yields: 4-1/2 dozen. Submitted by: Ann McClintock 22 Submitted by: Peggy Hunter 21

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