Notes Best of Show Lincoln Log Vivian Hardison Mix: Filling: 1 1/4 cup flour 1 pkg. 8 oz. cream cheese 1/2 cup sugar 1/4 cup sugar 1 1/2 tsp. salt 1 egg yolk 2 pkg. dry yeast Sauce: 1/2 cup milk, 1/2 cup water, and 1/4 cup margarine. Heat until warm. Combine dry ingredients then add sauce. Beat 2 min. (med speed). Add 2 room temp. eggs and 1/2 cup flour; beat 2 min. Add 2 1/4 to3 1/4 cups flour (enough to make soft dough) Turn, knead till smooth 8-10 minutes. Place in greased bowl and cover. Let rise 1 hour. Punch down; turn onto floured surface. Divide in half and roll to 10 x 14 rectangle. Add filling, roll, seal edges. Place on greased cookie sheet. Cut slits at 1 intervals through 3/4 of log. Cover, rise 1 hour. Bake at 350 for 20 25 minutes.
Fruit Punch Surprise Anna Childress Frozen strawberries 2 lemons sliced 1 can Arizona Mango Strawberry Breeze Drink 1 can frozen juice of choice 1 2-liter lemon lime cola Someone you re glad you have All the years through This recipe for friendship Can be found in you. Combine ingredients in large pitcher. Pour over ice. I ll never find another friend To take the place of you. Sausage Wontons Emily Gordon Wontons 2 cups Bacon Ranch Dressing 4 ounces Sharp Cheddar Cheese 1 pound sausage Place wontons in muffin pan, bake at 350 for 5-6 minutes until light brown. No one will ever touch my world Exactly like you do. No one who s quite so thoughtful, No one I cherish so. No one will mean so much to me, I just wanted you to know! ~author unknown~ Brown sausage, drain, add dressing and cheese. Stir mixture until cheese is mostly melted. Spoon mixture in cups. Bake for 2-3 minutes.
Butterfinger Candy Old Recipe for Friendship There s a recipe for friendship That s old but still true It s one that never fails, Wanda Burch 1 lb. candy corn 1 (16 ounce) jar creamy peanut butter 1 (16 ounce) packages chocolate almond bark And I d like to share it with you. First, you need someone Who accepts you as you are, Someone who doesn t need you To be some kind of major star. Someone who ll cry with you And share your deepest pain, Someone who ll lift you till you Can stand again. Someone who finds your jokes funny And laughs to show it. Someone who really likes YOU, And lets you know it. Line a 9 x 13 inch pan with Reynolds quick release foil, so it extends over the sides of the pan. Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan. Cool until firm. Lift out of pan, using foil as handles. Cut into squares. Dip squares into melted Almond Bark. Place on wax paper until set.
Almond Joy Fudge Brownies Doris Collins 1 box chewy fudge brownie mix 1 cup Eagle Brand Condensed Milk 3 Tbsp. vegetable oil 1/2 cup toasted almonds 14 oz. pkg. Almond Joy candy bars Prepare brownies mix according to package directions, except only use 3 Tbsp. of vegetable oil. Pour into greased 9 x 13 inch pan and spread 1 cup condensed milk over mixture. Sprinkle with chopped candy bars and toasted almonds Bake at 350 for 35 38 minutes. Let cool completely before cutting into 2 dozen bars. Corn Lightbread Barbara Boyett 4 cups plain cornmeal 2 tsp. salt 1 cup plain flour 2 tsp. dry yeast 1 1/2 cup sugar 4 cups buttermilk 2 tsp. baking soda 8 Tbsp. oil Praline Treats Ann McClintock 24 graham crackers broken in halves ( making 48 pieces). Place on cookie sheet. 1 stick butter 1/2 cup brown sugar 1 cup pecans Mix together dry ingredients and add buttermilk and oil. Pour into 3 greased 4 x 8 loaf pans. Bake at 375 for 50 minutes or until cracks on top. (I add warm water to yeast) Bring butter and sugar to a boil, enough to melt and blend well (1 to 2 min). Add pecans and spread on crackers. Bake at 350 for 10 minutes.
Strawberry Sheet Cake Barbara Boyett 2 cups self-rising flour 1 cup milk 2 cups sugar 1/4 cup strawberries, 4 eggs smashed 1 small box dry strawberry jello mix 1 cup canola oil Mix all ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 for 25 to 30 minutes or until toothpick comes out clean. Southern Sweet Potato Cake Wanda Burch 1 cup butter 1 tsp. soda 3 cups sifted flour 4 eggs 1 tsp. vanilla 1 tsp. cinnamon 2 cups sugar 1/2 cup chopped nuts 1/2 cup coconut 1 tsp. salt 2 Tbsp. baking powder 3 cups mashed sweet 1/2 tsp. nutmeg potatoes Cream butter thoroughly, add sugar gradually, beating well Icing 1/2 stick softened margarine 3 to 4 cups powdered sugar 1/4 cup smashed strawberries Add eggs, one at a time, beating after each addition. Add mashed potatoes and vanilla. Blend in flour that has been sifted with dry ingredients. Fold in nuts and coconut. Mix until smooth may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before adding extra sugar or berries. Bake at 350 for 1 hour in a 10 tube pan covered with wax paper. Spread on cake; store in the refrigerator.
Caramel Pie Melba Price 1 1/2 cups milk 1 1/2 cups sugar 2 Tbsp. cornstarch 3 eggs 1/4 tsp. salt Red Velvet Cake Frosting Beat together: 1 box confectioner s sugar 8 oz. cream cheese, softened Put 1/2 cup sugar in small skillet to caramelize (low heat). Mix rest of sugar with cornstarch in saucepan and add milk. Cook on medium heat (2-3 min) stirring often. Add a little hot milk to the beaten egg yolks then add to milk in saucepan, continue to stir until thick if mixture gets too thick may add a little more milk. Will thicken when cool. Remove from heat add 2 tbsp. margarine, 1 tsp. vanilla, stir until margarine is melted. Pour into a 9 baked pie crust. Meringue: beat egg whites until foamy, add 1 Tbsp. sugar for each white until stiff but still glossy. Add 1/2 tsp. vanilla to beaten whites. Cover pie with meringue and bake in 350 oven until lightly brown. Cool before serving. 1 stick butter, softened 1 tsp. vanilla
Grandmother hill s red VelVet Cake 2 oz. red cake coloring 1 1/2 cups vegetable oil Penny Christoph 2 1/2 cups all-purpose flour 1 cup buttermilk 2 eggs Chocolate Pecan Delight Claudia Braden 1 cup softened margarine 1 cup sugar 1 egg 2 cup al purpose flour 1 cup chopped pecans 1 cup semi-sweet chocolate chips Cinnamon 1 tsp. Hershey s cocoa 1/4 tsp. salt 1 tsp. baking soda 1 tsp. vanilla Cream oil and sugar. Add eggs and beat well. Add flour alternating with buttermilk. In a small dish, mix together the cocoa and the red coloring, then add to the batter. Add salt, baking soda, and vanilla to batter. Pour evenly in greased and floured cake pans. Bake at 350 25 to 35 minutes. Cream margarine and sugar. Blend in egg and flour, mix well. Spread in 15 1/2 x 10 1/2 jelly roll pan lined with non stick foil. Sprinkle with cinnamon. Spread chopped pecans over top and press them in lightly. Sprinkle with chocolate chips. Bake at 300 25 30 minutes or until lightly browned. Remove from oven flatten and spread softened chocolate chips across top. Cool. Cut into squares or rectangles.
Old Fashioned Molasses Cookies Marcella Spence 1 cup sugar 1 tsp. cinnamon 1/2 tsp. Ground cloves 1/2 tsp. salt 2 tsp. baking soda 2 cups plain flour 3/4 cup vegetable shortening 1 egg 1/4 cup molasses 1/2 cup sugar Mix 1 cup sugar, cinnamon, cloves, salt, soda, and plain flour in mixing bowl. Add shortening, egg, and molasses. Blend well. Place the 1/2 cup sugar in a small bowl. Dip cookie dough with a small dipper or roll into balls (about 1 Tbsp. each) and drop in the sugar, rolling to coat lightly. Line baking sheet with baking/parchment paper ( if unavailable, grease pan lightly). Place cookies on baking sheet about 1 inch apart. Bake at 350 for 7 to 8 minutes, or until lightly browned. Remove from oven and allow to cool slightly on baking sheet. Remove and place o waxed paper to cool completely. Store in covered container. Filling: 2 (8oz.) pkgs. cream cheese, softened 1/2 cup mascarpone cheese ( or drained ricotta) 3/4 cup sugar 2 large eggs 2 Tbs. fresh lemon juice 1 Tbs. grated lemon peel Mix together and spoon filling into muffin tins. Set tins in roasting pan with 1 inch water. Bake at 325. Chill uncovered at least 3 hours. Top with lemon curd mixture. Note: I do not bake them in the water they turn out fine on the rack. Lazy Way: Do not make the curd, whisk together lemon pie filling and Cool Whip to taste; about 1/2 of each container.
Lemon Cheesecakes with Lemon Chantilly Cream Lemon curd: Vivian Hardison Metal bowl over water in saucepan...do NOT LET BOWL TOUCH WATER. 1/4 cup fresh lemon juice 1/2 cup sugar 1 Tbs. grated lemon peel 1 large egg + 1 large egg yolk. Whisk together till curd thickens and reaches 160 Crust: (about 5 minutes) Remove and chill for 6 hours. Beat 1 Tbs. sugar with 1/2 cup whipping cream till peaks form. Fold into lemon curd mixture can make up to 2 days ahead. 1 1/2 cups shortbread cookie crumbs 1/4 cup melted unsalted butter Press firmly into muffin pans (about 15) and freeze for 30 minutes. Fudge Wreath Peggy Hunter 12 oz. pkg. Semi-Sweet Chocolate Chips 9 oz. pkg. Butterscotch Chips 1 can Eagle Brand Sweetened Condensed Milk 1 Tbsp. Maraschino cherry juice Melt slowly, stir well, then add- 1 cup walnuts pieces 1 cup raisins 1 cup flake coconut 1 6 oz. jar of Maraschino Cherries Cover Eagle Brand milk can with plastic wrap. Place in center of a wel buttered round cake pan. Add fudge mix to cake pan, pressing down and smoothing top. Decorate with halved Maraschino cherries. Chill then remove from pan and wrap in plastic wrap.
Potato Chip Cluster Doris Collins 9 1 oz. squares white baking chocolate 2 cups crushed potato chips 1/2 cup chopped pecans pan. Bake at 350 for 20 minutes. Remove from oven, and sprinkle evenly with marshmallows; bake 8 to 10 more minutes until golden brown. Drizzle with Chocolate Frosting, and sprinkle evenly with toasted pecans. In a large microwave-safe bowl, melt white chocolate for 2 minutes on high stir in potato chips and pecans. Drop by Tsp. onto waved-lined baking sheet. Refrigerate until set. Yield about 3 dozen. Pecan Pie Marcella Spence 3 eggs 1/2 cup sugar 1 cup white syrup 1/4 tsp. Salt 1 tsp. Vanilla 1/4 cup butter 1 cup pecans Beat all ingredients together and pour into unbaked pie shell. Bake 15 min at 450, then bake 20-25 min at 350. Cover crust with foil to prevent over cooking. (I used marshmallow crème instead of marshmallows and put the pecans in the batter.) Chocolate Frosting 1/2 cup butter 1/3 cup unsweetened cocoa 1/3 cup milk 1 (16 oz.) pkg. powdered sugar 1 tsp. vanilla Stir together butter, cocoa, and milk in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at mediumhigh speed with an electric mixer until smooth.
Mississippi Mud Cake Ann McClintock 1 cup chopped pecans 1 cup butter 1 (4 oz.) semisweet chocolate baking bar, chopped 2 cups sugar Coconut Cake Marcella Spence 1 (18 1/4 oz.) box white cake mix (2 layer size) 2 cups granulated sugar 1 (8 oz.) container sour cream 1 (12 oz.) pkg. frozen grated coconut 1 1/2 cups (4oz.) frozen whipped topping, thawed 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 4 large eggs 1 tsp. vanilla 3/4 tsp. salt 1 (10.5 oz.) bag mini marshmallows Prepare mix according to direction on pkg. Cake should be light brown (Do not over bake) Split both layers horizontally after cake has cooled, making four layers. Blend the sugar, sour cream, and coconut together in bowl and chill while cake is baking and cooling. Place pecans in a single layer on a baking sheet. Bake at 350 for 8 to 10 minutes or until toasted. Microwave 1 cup butter and semisweet chocolate in a large bowl at High 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar, flour, cocoa, eggs, vanilla, and salt into Remove 1 cup of the sour cream mixture and set aside. Spread remaining mixture between the four layers (use about 1 cup on each of the layers). Blend remaining 1 cup of sour cream mixture with the thawed whipped topping (may also use whipped cream). Spread on the top and sides of the cake. Seal in airtight container and refrigerate for three days. Keep refrigerated after cutting. choc mixture. Pour batter into a greased 15 x 10 x 1 inch jelly roll
Lemon Drizzle Cake Peggy Hunter 1 stick + 2 Tbsp. butter, softened 2/3 cup sugar 2 large eggs Grated zest of lemon 1 cup + 1 Tbsp. self-rising flour LEMON TOPPING: 4 Tbsp. sugar Juice of 1 lemon Beat together the butter and sugar in a bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the zest. Sift flour into the mixture and fold in until well mixed. Transfer the mixture into a 8 inch square cake pan greased with butter and lined with parchment paper. Spread evenly. Bake at 350 for 20 minutes until golden. Transfer the cake pan to a wire rack and prick the top of the cake all over with a toothpick. Dust 1 Tbsp. sugar over top. Quickly combine the remaining 3 Tbsp. of sugar and the lemon juice in a small bowl and immediately pour over the top of the cake. Let cool in the pan, then carefully unmold to serve. stir in remaining flour and the candies. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1 inch calls; roll in powdered sugar. Press each ball into bottom and sides of prepared muffin pans. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups and transfer to rack to cool completely. Store in an airtight container at room temperature up to 24 hours or refrigerate up to 3 days. Makes 48 tassies.
Cherry Tassies Emily Gordon 1 1/4 cups butter, softened to room temperature 2 1/4 cups powdered sugar 1 tsp. baking powder Pecan Cake Betty Jo Holt 1 German Chocolate Cake Mix 1 container coconut pecan frosting Prepare cake mix according to directions. Add frosting to batter. Bake as directed. 1/2 tsp. salt 1 tsp. peppermint extract 1 1/2 tsp. vanilla extract 1 egg, room temperature 2 1/2 cups all-purpose flour 1/2 cup striped peppermint candies 12 to 18), finely crushed 49 red maraschino cherries with stems, drained Icing: 1 cup light brown sgar 1/2 cup butter 6 Tbsp. milk 2 tsp. vanilla 2 cups powdered sugar 1/2 cup chopped pecans Preheat oven to 350. Liberally coat a mini muffin pan with nonstick spray; set aside. In a large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1 1/2 cups of the powdered sugar, the baking powder and salt. Beat in the peppermint extract, vanilla extract and the egg. Beat in as much of the flour as you can; Bring to a boil the first 3 ingredients. Boil for 1 minute. Remove from heat, add rest of ingredients. Spoon over cake.
Apple Fritters Peggy Hunter 2 Granny smith apples, peeled, cut into 1/4 inch pieces 2 cups all purpose flour 1/3 cup sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 2 eggs, beaten 2 Tbsp. butter, melted and cooled 3/4 cup apple juice or apple cider Mix all dry ingredients then add chipped apples and toss well. Mix liquid ingredients and add to dry apple ingredients. Mix well. Drop into medium hot oil b heaping tablespoonful. Brown on both sides, the remove to a cooling rack. Glaze: Mix 1 cup confectioners sugar, 2 Tbsp. apple juice, 1/4 tsp. cinnamon, 1/4 tsp. vanilla. Drizzle over warm fritters with a fork. Cool completely. Yield 2 dozen. Chewy Oatmeal Fruit Cookies Melba Price 1 cup softened butter 1 cup sugar 1 cup brown sugar 2 eggs 1 cup all-purpose flour 1 tsp. soda 1/2 tsp. salt 1/2 tsp. cinnamon 1 cup raisins 1 cup chopped pecans 1 cup coconut 3 cups oats 1 cup crushed corn flakes Cream butter and sugar well. Then add eggs. Add flour mixed with dry ingredients. Batter will be stiff (needs heavy duty mixer). Add rest by hand. Roll in 1 1/2 inch balls place 2 inches apart on greased cookie sheet. Bake at 325 for 15 to 16 minutes. Makes 4 1/2 dozen.