Friday, March 31, 2006

#22 - Watergate Cake

(by Beverly Ross - friend)

1 box white Duncan Hines cake mix
2 - 3.5 oz. boxes Jello instant pistachio pudding
3 - eggs
1 - cup canola oil
1- cup 7Up soda
1/2 - cup chopped nuts (optional)
2 packages Dream Whip
1.5 - cups milk
7 - oz. Baker's Coconut

Using mixer and large mixing bowl, put in cake mix, 1 box of instant pudding, eggs, oil, 7Up, and nuts (if desired). Beat well until smooth (3-4 minutes at medium speed). Pour batter in greased and floured long cake pan 13x9x2. Bake at 350 degrees for 45 minutes. Cool cake and then frost with the following frosting:

Frosting:
In a mixing bowl, add 2 packages of Dream Whip and 1.5 cups of milk. Whip until it forms peaks. Add other box of pistachio pudding and mix until smooth.

Spread frosting on cake. Sprinkle coconut over the entire top. Refrigerate overnight before serving.

Thursday, March 30, 2006

#21 - Philly Cheese Balls

(by Shirley McNevich)

2.5 cups Domino's confectioner's sugar (sifted)
1 - 3 oz. package Philly Cream Cheese
1/4 tsp. vanilla
1/8 tsp. salt
7 oz. Baker's shredded coconut

In mixer, gradually add sugar to softened cream cheese, mixing until well blended. Mix in vanilla and salt. Shape batter into bite-sized balls and roll in shredded coconut. Place on a tray or in a plastic or glass container so that they are not touching each other. Refrigerate overnight before serving.

#20 - Party Punch (with a kick)

(by Cousin Jane MacKnew)

1 46 oz. can/bottle Welch's Grape Juice
1 46 oz. can/bottle Hawaiian punch
1 46 oz. can/bottle HiC orange drink
1 10 oz. jar of maraschino cherries (do not drain)
1 2 liter bottle of 7Up
1 orange
1 qt. grape Manischewitz wine

If possible, chill all ingredients. Pour all ingredients in recipe order in a punch bowl EXCEPT 7Up. 7Up should not be poured in until you are ready to serve the punch. Thinly slice the orange and float pieces in punch.

For larger parties, recipe can easily be doubled, tripled, etc.

Wednesday, March 29, 2006

#19 - Heaven

(by Mary Neidig - friend)

1 six oz. package of rasperry Jello
1 envelope of Dream Whip
1 eight oz. package Philly Cream Cheese
1 drained can 20 oz. Dole crushed pineapple

Make Jello according to instructions on the box. Refrigerate when cool and leave in refrigerator until it starts to gel.

In small mixer bowl, mix one envelope of Dream Whip according to directions on package. Blend in the cream cheese. Beat until smooth. Set aside.

In separate mixing bowl, whip chilled Jello until it starts to get foamy. Add the Dream Whip/cream cheese mixture to the Jello and mix until smooth. Fold in drained pineapple. Pour into plastic or glass dish the size of a cake pan. Refrigerate overnight. Use spatula to serve.

#18 - Strawberry Salad

( by Nancy Horton - friend)

1 six oz. package of strawberry Jello
3 cups of boiling water
2 cups of frozen strawberries

Pour hot water into bowl and mix with Jello until dissolved. Stir in frozen strawberries. When cool, refrigerate.

After it starts to thicken, beat with mixer. Add 1 8 oz. container of Cool Whip and beat with mixer. Pour into plastic or glass storage bowl and refrigerate overnight.

Tuesday, March 28, 2006

#17 - Apple Pudding

(by Harriet Weaver - friend)

1 cup of sifted all-purpose flour (measure before sifting)
1 cup white sugar
1 tsp. Calumet baking powder
1 egg
3-4 Macintosh apples (or any baking apples)
1 tsp. cinnamon (McCormick)
2 TBSP of white sugar for apple topping

Put flour, sugar, and baking powder in a bowl.

Beat one egg by hand and add to the flour mixture. Beat well by hand.

Grease an 8 x 8 baking dish with butter or margarine. Skin, core, and slice apples thinly and place in bottom of dish until bottom is covered. Sprinkle with 1 tsp. cinnamon and 2 TBSP white sugar. Pour flour mixture over the top. Cut little pieces of butter and "dot" the top of the mixture with butter. Sprinkle 2 TBSP of water over the top of the mixture.

Bake at 350 degrees until top is crisp and apples are done (about 40-45 minutes). To test apples for doneness, put a toothpick down through the mixture. If the toothpick comes out clean and the apples feel soft, it's done. If not, bake a few more minutes and retest.

Monday, March 27, 2006

#16 - Pineapple Cheesecake

(by Linda Bauman - friend)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Put in a buttered 9" pie plate (glass or pyrex, but not metal). Bake 30 minutes at 325 degrees.

While cheesecake is baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cheesecake is removed from oven after 30 minutes, pour topping mixture over the top. Return to oven and bake 15 minutes longer at the same temperature. Cool and refrigerate before serving.

Sunday, March 26, 2006

#15 - Layered Salad

(by Donna Ranck - friend)

Use either a glass or tupperware pan 13 x 9 x 2.
Layer in order as follows:
1 small head of lettuce torn in bite sized pieces
1 cup of grated carrots
1 cup chopped celery
1 pint box of frozen peas (thawed with water drained off, do NOT cook)
Spread 2 cups of Helman's reduced fat mayo over whole thing (spread with spoon until completely covered)
1 4.1 oz. jar of Bacos (or real bacon bits if you prefer)
Top with an 8 oz. bag of shredded cheese (we use cheddar but you can use any kind)
Let stand in refrigerator for at least 12 hours. Keep refrigerated and keep covered.

To serve, cut and serve pieces using a spatula.

Saturday, March 25, 2006

#14 - Sugar Cookies (drop cookies or cutouts)

(by Aunt Hazel [Haupt] Herman)

2 cups white sugar
1 cup Parkay margarine (2 sticks)
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. Arm & Hammer baking soda
1 tsp. Calumet baking powder
1 TBSP imitation vanilla
If you're making drop cookies, you'll need 5 1/2 cup sifted all-purpose flour (measure before sifting). If you're making cutout cookies, use 6 cups of sifted all-purpose flour (measure before sifting).

In a large mixer mixing bowl, add margarine, sugar and eggs. Beat until smooth. Add salt, baking soda, baking powder, vanilla, buttermilk. Beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer. Stir until smooth.

Drop cookies:

Take a greased cookie sheet and put one heaping teaspoon of batter on pan for each cookie. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until golden brown (takes about 12 minutes).

Cutout cookies:

Refrigerate dough overnight. Take out a handful of batter and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick. Use cookie cutters to cut desired shapes. Carefully place each cutout on a greased cookie sheet. Bake at 350 degrees until golden brown. Repeat until dough is depleted.

Once cookies are cool, use the following icing recipe for the tops of the cutouts (add food coloring for desired holiday color):

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

#13 - Pecan Nut Cups

(by Aunt Betty [Herman] Arnold)

12 oz. Philly Cream Cheese (put in microwave 20 seconds if using directly from refrigerator)
1 lb. butter (room temp. -- if using from refrigerator, microwave each stick for 9 seconds)
4 cups sifted all-purpose flour (measure before sifting)

Mix together by hand in a large bowl. Press mixture into bottom and sides of each of the 24 cups in the miniature nut cup/muffin pan holes. (This is a special pan, normally called mini-muffin or nut cup pan and has 24 open cup spaces).

For the filling:
1 One lb. box of Domino dark brown sugar
5 eggs slightly beaten
1 tsp. imitation vanilla
4 tsp. melted butter

Mix altogether with a spoon until it's runny like syrup.

Chop 1 1/2 cups of pecans.

Cover the bottom of each nut cup with chopped pecans. Put syrup in each cup on top of the nuts until each cup on the pan is half full. Sprinkle remaining pecans over the top.

Bake at 350 degrees until brown. This varies by oven, so keep watching until tops look brown and crispy.

#12 - Banana Tea Bread

(by Aunt Grace [Herman] Knouse)

Put these 4 ingredients together in a small bowl:
1 1/4 cups all-purpose flour
3/4 tsp. Arm & Hammer baking soda
1 1/4 tsp. McCormick cream of tartar
1/2 tsp. salt

Put these ingredients in a small bowl. You'll need another small bowl next to the first one. Take a spoonful of ingredients at a time and sift into empty bowl. When finished, sift again back into the first bowl. When finished, sift a third time back into the other bowl.

Put these ingredients into a separate bowl:
1/3 cup Parkay margarine (1/3 of one stick)
2/3 cup white sugar
2 eggs beaten slightly
1 cup of mashed VERY ripe bananas

Rub margarine with the back of spoon against the bowl until it's a creamy consistency. Stir in sugar by hand and beat by hand with a tablespoon until light and fluffy. Add eggs and beat well by hand with tablespoon. Add bananas and stir. Add the sifted flour mixture and beat batter by hand until smooth.

Pour batter into greased and floured loaf pan. Bake at 350 degrees for one hour. Test with a toothpick for doneness. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

Hint: when you get over ripe bananas and you don't have time to use them, stick them in a Ziploc plastic bag and keep them in the freezer. When you're ready to bake, take them out and put them one banana at a time in the microwave on high for one minute. Do this for each banana that you need for your recipe. Remove skin and mash as normal.

#11 - Banana Cake

( by Aunt Ada [Herman] Miller)

1 1/4 cups white sugar
1 stick Parkay margarine
2 eggs
4 TBSP 2% milk
1 cup of mashed bananas (bananas should be VERY ripe)
2 tsp. Calumet baking powder
1 tsp. Arm & Hammer baking soda
1 tsp. imitation vanilla
2 cups of sifted all-purpose flour (measure before sifting)

In mixer, use large mixing bowl. Beat margarine, sugar, and eggs. Add milk, baking powder, baking soda, vanilla. Add mashed bananas and flour. Beat until smooth (about 3 minutes).

Pour batter in a greased and floured long cake pan (13 x 9 x 2). Bake at 375 degrees for 30-35 minutes. Test with toothpick for doneness. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

After cooling, add icing. Recipe for icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets.

Friday, March 24, 2006

#10 - Microwave Fudge

(by Shirley McNevich)

16 oz. milk chocolate candy melts (WalMart craft dept.)
16 oz. white chocolate candy melts
1 cup Jif peanut butter

Put in microwave bowl. Cook on high in microwave for 3 minutes. Remove and stir until completely melted. Pour into a buttered pan (pan size 13 x9 x 2 cake pan or 11 1/2 x 7 1/2 x 1 1/2 brownie pan) and let it cool. Cut into squares.

If you line pan with foil, don't butter pan. When fudge is cool dump out upside down, remove foil and cut into squares.

Thursday, March 23, 2006

#9 - Macaroni Salad

(by Shirley McNevich)

4 cups of macaroni. Add to four quarts of water and 2 tsp. salt. Bring to a boil. Keep stirring and cook for 20 minutes. Drain water and and discard (use collander). Hard boil 3 eggs while your macaroni is cooking. Rinse cooked macaroni with cold water.

In a bowl, add:

Cooked macroni
hard boiled eggs (cut up)
1 cup of chopped regular celery
1 cup chopped celery heart (leaves and all)
3/4 qt. low fat Helman's mayo
5 tsp. French's mustard
5 TBSP white sugar
1 tsp. McCormick celery seed

Put everything on top of macaroni and stir with a spoon. Refrigerate before serving.

#8 - Potato Salad

(by Shirley McNevich)

Peel eight large red potatoes. Put in a pot and cover with water. Add 2 tsp. salt. After water comes to a boil, cook for 20 minutes. Test for doneness with a fork. If they feel soft when you stick fork in, they're ready. If not, boil a few more minutes.

While cooking potatoes, hard boil 4 eggs.

Drain off water and discard. When potatoes are cool. dice them. Add:
1 1/2 pints of Helman's low fat mayo
5 tsp. French's mustard
5 heaping TBSP white sugar
1 tsp. McCormick celery seed
Cut up hard boiled eggs and add to mix

You will need one rib of celery. Use the heart with the leaves still on, and cut up as small as you can. Add 1 cup of that celery to the mix.

Using the rest of the leftover celery stalk, cut up and add 1 cup of this celery to the mix (you will be using 1 cup of the diced heart celery and 1 cup of the other diced celery for two cups total).

After everything is on top of potatoes, then stir completely with a spoon. Refrigerate before serving.

#7 - Rice Pudding

(by Shirley McNevich)

3/4 cup Carolina River rice
Put in 3 qt. saucepan. Add one tsp. salt. Add one qt. water. Boil until all of the water is soaked up into the rice (you must continually stir while cooking). Takes about 20 minutes.

Pour rice into a 4 qt. baking dish (granite pan works the best) sprayed with Pam cooking spray. Add:
3/4 cup of white sugar
1 TBSP imitation vanilla
1 tsp McCormick cinnamon
5 cups of 2% milk

Stir by hand until mixed. Bake in oven at 375 degrees for exactly 1 hour. Remove from oven. Use a spoon and take the scum off the top using a spoon (throw scum away). Stir pudding and then let cool. After cool, refrigerate.

Wednesday, March 22, 2006

#6 - Raisin Casserole Bread

(by Aunt Isabel "Snooky" [McNevich] Worhach)

4 cups sifted all purpose flour (measure before sifting)
1 1/4 tsp. salt
1 1/2 tsp. Arm & Hammer baking soda
3/4 cup Domino dark brown sugar
1 1/4 cups Sunmaid raisins (put them in a 1 qt. saucepan; cover with water; boil for five minutes and then drain)
2 TBSP melted Parkay margarine
2 eggs slightly beaten
1 1/2 cups buttermilk

Combine flour, salt, baking soda, sugar, and raisins by hand. Add margarine, eggs, and buttermilk and mix by hand only until ingredients are moistened. Spoon into two greased bread loaf pans. Bake at 350 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean it's done. If not, bake a few more minutes and retest. Cool in pans on rack.

Tuesday, March 21, 2006

#5 - Ugly Duckling Cake

(by Aunt Dot [McNevich] Worhach)

1 package of yellow cake mix (Duncan Hines)
1 4 oz. package of Jello lemon instant pudding
1 16 oz. can of Del Monte fruit cocktail (including the juice)
1 cup of Baker's Angel Flake coconut
4 eggs
1/4 cup of Crisco canola oil
1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon)
1/2 cup chopped nuts (optional)

Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruit cocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed.

Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

Icing for this cake:

1/2 cup Parkay margarine
1/2 cup white sugar
1/2 cup Carnation evaporated milk
Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts (optional--pecans work the best in this cake).

When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.

Monday, March 20, 2006

#4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

(by Aunt Grace [Herman] Knouse)

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the following:
1 lb. Domino powdered sugar
1/2 cup milk
Cook and stir over a low to medium heat. After it comes to a rolling boil, boil and stir for 5 minutes.
(If you have a candy thermometer, when temp. is 234 degrees it's done).

Remove from stove and add:
8 oz. jar of Fluff marshmallow
8 oz. Jif peanut butter (if using measuring cup, it's 1 cup of peanut butter)
1 tsp. vanilla
1 TBSP Parkay margerine
Add these all at one time and stir until smooth.

Pour into a greased pan or lined pan with aluminum foil. When cool, if you used greased pan cut fudge into squares. If you used foil, dump upside down, peel off foil, then cut into squares.

For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the powdered sugar/milk before cooking.

Sunday, March 19, 2006

#3 - Shoo Fly Cake

(by Aunt Hazel Herman)

4 cups of sifted flour (measure before sifting)
2 cups of Domino Sugar (one white and one dark brown)
1 tsp salt
1 cup Crisco shortening

Mix these ingredients by hand until they get crumby. Take out 1 cup of this mixture and save to top cake later.

For the liquid part of the cake:
1 cup Brer Rabbit Green Label baking molasses
2 cups warm water
1 TBSP Arm and Hammer baking soda

Stir these ingredients by hand with a spoon. Stir crumbs into the liquid. Grease and flour long cake pan 13 by 9 by 2. Pour mixture into the baking pan. Sprinkle the one cup of saved crumbs over top of the cake before baking.

Bake at 325 degrees for 1 hour. Test if it's done using a toothpick. Poke cake with toothpick after 1 hour. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.

#2 - Icing/Frosting for Cakes and Cookies

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

For chocolate frosting, add 2 level TBSP Hershey's Cocoa.

#1 - Chocolate Cake

(by Aunt Florence Brosius)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla (imitation) or 1tsp real vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water

Instructions:

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.


Chocolate Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 level TBSP Hershey's Cocoa
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets.

Cool cake first before frosting. For vanilla icing, use same recipe but omit cocoa.