#2673 - Mashed Potato Donuts

(by Mrs. Frank Martz - friend)

5 medium red potatoes
2 TBSP butter + extra for potatoes
3 eggs
2 cups white sugar
5 cups flour
1 cup milk + extra for potatoes
5 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Peel the potatoes and place them in a saucepan with 1 tsp. salt--cover them with water, bring to a boil and cook until tender. Remove from heat--drain the potatoes. Add 2 TBSP butter and 1/4 cup of milk to the drained potatoes--mash them with a potato masher until you have mashed potatoes. In a mixer add mashed potatoes, 2 TBSP butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, vanilla, cinnamon and nutmeg--beat. Add 1 cup milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

#2672 - Sweet Milk Donuts

(by Cousin Cathy [Minier] Ulrich)

2 TBSP Parkay margarine OR lard
1 cup white sugar
1 egg
1 cup milk
4 tsp. baking powder
4 cups flour

In a mixer add white sugar and Parkay--beat. Add egg--beat. Add milk and baking powder--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

#2671 - Soft Ginger Cookies

(by Aunt Faye [Herman] Minier)

1 cup Crisco shortening
1 cup Brer Rabbit green label baking molasses
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. ginger
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda dissolved in the buttermilk
1/4 tsp. cloves
1/4 tsp. salt
4 1/2 cups flour
1 beaten egg

In a mixer add Crisco and brown sugar--beat. Add 2 eggs--beat. Add cinnamon, ginger, cloves and salt--beat. Add molasses and buttermilk/baking soda mixture--beat. Slowly add flour--beat. Drop batter by teaspoonfuls on to greased cookie sheets. Use a teaspoon to dip into the beaten egg, then use the back of the spoon to flatten each cookie and coat the top of eacg cookie with beaten egg. Bake at 375 degrees for 10-12 minutes.

#2670 - Brown Sugar Italian Cookies

(by Cousin Cathy [Minier] Ulrich)

4 1/2 cups flour
3 cups Domino's dark brown sugar
4 eggs
1/4 cup Brer Rabbit green label baking molasses
1/2 lb. raisins
1 cup Crisco shortening
1 tsp. baking soda dissolved in 1/4 cup hot water
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain the raisins. In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add molasses--beat. Add water/baking soda mixture--beat. Add allspice, nutmeg and cinnamon--beat. Slowly add flour--beat (continue mixing with a wooden spoon if too thick for the mixer). Add drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2669 - Layer Bars

(by Cousin Cathy [Minier] Ulrich)

Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/4 cup butter (melted)

Layer 1: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 egg

Layer 2: 3/4 cup Baker's angelflake coconut; 3/4 cup chopped nuts; 1 - 6oz. bag Nestle's semi-sweet chocolate bits

Crust--in a bowl add graham cracker crumbs, 1/4 cup white sugar and melted butter--stir. Press the crust mixture into the bottom of a greased 9 x 13 cake pan. Bake at 325 degrees for 10 minutes. Layer 1: in a mixer add softened cream cheese, 1/2 cup white sugar and egg--beat. Spread the mixture over the warm crust. Layer 2: in a bowl add coconut, chopped nuts and chocolate bits--stir to mix. Sprinkle the mixture all over the cream cheese layer. Use the back of a spoon to lightly press the the chocolate bits layer into the cream cheese layer. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2668 - Strawberry Jell-O Salad

(by Aunt Faye [Herman] Minier)

1 - 3oz. box strawberry Jell-O
1 cup Dole crushed pineapple (do NOT drain)
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1 - 12oz. can Carnation evaporated milk (NOT condensed)

Refrigerate the evaporated milk overnight. The next day in a saucepan add crushed pineapple and its juice and Jell-O powder--cook/stir over very low heat until powder dissolves. Add cream cheese--cook/stir until melted and smooth. Remove from heat. In a mixer add cold evaporated milk--whip the milk until thick. Add whipped evaporated milk to cream cheese mixture--stir well. Pour the mixture into a glass baking dish. Refrigerate until cold.

#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

#2666 - Scratch Crumb Pie

(by Aunt Faye [Herman] Minier)

2 - 9" unbaked pie crust doughs
1 cup Brer Rabbit gold label baking molasses
2 cups boiling water
1 egg
1 tsp. baking soda
1 cup Domino's dark brown sugar sugar
Crumbs: 2 cups flour; 1 cup Domino's dark brown sugar; 1/2 cup butter; 1 tsp. baking soda; pinch of salt

In a bowl add the egg--beat. Add 1 tsp. baking soda and 1 cup brown sugar--beat. Add molasses and boiling water--stir until mixed. Crumbs: in a separate bowl add flour, 1 cup brown sugar, 1 tsp. baking soda and salt--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Place each pie dough into two separate greased pie plates--flute the edges and spray the inside of the pie doughs with Pam. Pour half of the liquid mixture into each pie dough. Reserve 1/2 cup crumbs (1/4 cup for each pie). Sprinkle half of the crumb mixture over the top of each pie, then stir it lightly with your finger. Sprinkle 1/4 cup reserved crumbs over the top of each pie. Bake at 375 degrees for 35 minutes.

#2665 - Little White Cookies

(by Great Grandmother Nora [Yordy] Herman)

2 cups white sugar
1 egg
1 cup lard OR Crisco shortening
1 cup milk
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
4 cups flour
1/2 tsp. salt

In a mixer add white sugar and egg--beat. Add lard/Crisco--beat. Add milk, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. If batter is not stiff enough add more flour as needed. Cover the dough and refrigerate overnight. The next day flour your counter, place 1/3 of the dough on the flour and flour the top of the dough. Roll dough to 1/4" thick and cut the cookies with a small round cookie cutter. Place cookies on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Repeat with the rest of the dough.

#2664 - Puffed Rice Balls

(by Aunt Faye [Herman] Minier)

1/2 cup Kayro corn syrup
1/2 cup King syrup molasses
1/2 cup white sugar
2 TBSP butter
2/3 of small box Quaker puffed rice cereal
2 TBSP apple cider vinegar

Place puffed rice in a glass bowl. In a saucepan add corn syrup. molasses, white sugar and cider vinegar--cook/stir over medium heat until boiling. Once boiling, cook/stir until temperature of mixture reaches 300 degrees (hard crack stage). Remove from heat--add butter--stir until melted and smooth. Cool mixture slightly (until it stops bubbling). Pour the hot mixture over the puffed rice--stir well. Cool slightly, then shape the mixture into balls and place them in a buttered cake pan. Cool completely.

#2663 - Corn Pudding Casserole

(by Shirley McNevich)

2 - 15oz. cans DelMonte cream style corn
1 - 15oz. can Dole whole kernel corn (drained)
4 TBSP cornstarch
1/2 cup whole milk
1/4 cup white sugar
1/3 cup butter (melted)
5 beaten eggs

In a bowl add beaten eggs, melted butter, white sugar and milk--stir well. Add cornstarch--stir with a whisk until blended. Add creamed corn and whole corn--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 400 degrees for 50-60 minutes.

#2662 - Fried Sweet Corn

(by Shirley McNevich)

5 ears fresh sweet corn on the cob
1 cup water
4 TBSP butter
1 tsp. fresh ground black pepper (more if you wish)
a dash of salt (more if you wish)
1/2 cup flour
1/4 cup bacon grease

Peel the sweet corn, then slice off the corn kernels into a bowl. Scrape the cobs so any small kernels/juice also go into the bowl. Add flour, salt and pepper to the corn--stir well. Slowly add the water--stir until mixed. In a cast iron skillet over medium heat add the bacon grease--add corn mixture--cook/stir until bubbling hot. If mixture is too thick, add a little more water and stir again. Turn heat back to low--cut the butter into smaller pieces and dot the butter all over the top of the corn. Put a lid on the skillet (slightly tilted)--let the corn cook for 20-30 minutes or until tender, stirring every few minutes. Scoop the corn mixture into a serving bowl, then scrape off the crust that forms in the skillet and discard it.

#2661 - Sour Cherry Crisp

(by Shirley McNevich)

4 cups sour cherries (pitted--measure after pitting)
1 1/2 cups white sugar
4 TBSP flour + 1 1/2 cups flour
1 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
1/2 cup Crisco shortening

In a bowl add pitted cherries, white sugar and 4 TBSP flour--stir carefully to mix. Spread the cherry mixture into the bottom of a greased 9 x 13 cake pan. In a separate bowl add 1 1/2 cups flour, quick oats, brown sugar and butter--mix with a pastry blender to make crumbs. Sprinkle all of the crumb mixture evenly over the cherry mixture. Bake at 375 degrees for 35-45 minutes--topping should be browned.

#2660 - Quadruple Berry Crisp

(by Shirley McNevich)

1 cup fresh blackberries (washed and drained)
1 cup fresh red raspberries (washed and drained)
1 cup fresh blueberries (washed and drained)
1 cup fresh strawberries (washed, drained and cut into smaller pieces to match the size of the other berries)
4 TBSP white sugar
2 cups flour
2 cups Quaker quick oats
1 1/2 cups Domino's dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups butter

In a bowl add all of the berries and the white sugar--toss gently. In a separate bowl add flour, oats, dark brown sugar, cinnamon and nutmeg--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Press half of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread all of the berry mixture evenly over the top of the crust. Sprinkle the other half of the crumbs evenly over the berries. Bake at 350 degrees for 30-38 minutes or until top is browned. Cool to room temperature before serving.

#2659 - Mandarin Orange Jell-O Salad

(by Aunt Faye [Herman] Minier)

1 - 15oz. can Dole mandarin oranges (drained)
1 - 15oz. can Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O (dry)
1 large container cottage cheese
1 - 4oz. Cool Whip (thawed)

In a bowl add cottage cheese and orange Jell-O powder--stir well. Add drained oranges and drained pineapple--stir well. Add Cool Whip--stir well. Place mixture in a glass serving dish. Refrigerate until cold.

#2658 - Apple Fudge

(by Shirley McNevich)

1 cup plain applesauce
3/4 cup Parkay margarine
2/3 cup Carnation evaporated milk (NOT condensed)
3 cups white sugar
2 cups Fluff marshmallow cream
1 tsp. vanilla
2 cups Domino's powdered sugar (sifted--measure before sifting)
1 tsp. apple pie spice

In a saucepan over medium heat add applesauce, Parkay, evaporated milk and white sugar--cook/stir constantly to 235 degrees on a candy thermometer. Remove from heat--add Fluff, vanilla, apple pie spice and powdered sugar--stir quickly until well mixed and smooth. Pour mixture into a greased fudge pan. Cool completely. Cut into squares. Please note--this is a very sweet fudge.

#2657 - White Shortcake

(by Aunt Faye [Herman] Minier)

1 cup white sugar
2 TBSP softened butter
1 egg
1/4 tsp. salt
1 TBSP vanilla
1 cup milk
2 cups flour

In a mixer add white sugar and butter--beat. Add egg--beat. Add salt and vanilla--beat. Add milk--beat. Slowly add flour--beat. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Use as a shortcake, or frost as desired.

#2656 - Blueberry Delight

(by Aunt Faye [Herman] Minier)

Crust: 1 cup graham cracker crumbs; 1/4 cup butter (melted); 2 TBSP white sugar

Filling: 1 envelope Dream Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened)

Topping: 1 can blueberry pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir to mix. Press the mixture into the bottom of an 8" square baking pan. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip--beat. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for 1 hour, then spread blueberry pie filling all over the top. Refrigerate until cold.

#2655 - Whipped Strawberry Salad

(by Aunt Faye [Herman] Minier)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 pint frozen strawberries
1 - 10oz. can Dole crushed pineapple (drained)
2 ripe bananas (peeled and mashed)
Cool Whip

In a bowl add strawberry Jell-O and boiling water--stir until dissolved. Add frozen strawberries--stir until melted. Add drained pineapple and mashed bananas--stir until mixed. Pour mixture into a glass baking dish. Refrigerate overnight. Spread Cool Whip on top before serving.

#2654 - Gingerbread Crumb Cake

(by Aunt Faye [Herman] Minier)

1/2 cup Crisco shortening
1 cup white sugar
2 cups flour
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1 egg
2 TBSP Brer Rabbit green label baking molasses
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk

In a bowl add flour, ginger and cinnamon--stir. Add Crisco--mix with a pastry blender to make crumbs. Reserve 1/2 cup of the crumb mixture, and set the remaining crumb mixture aside. In a mixer add white sugar, egg and molasses--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Add crumb mixture--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumbs over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.