#2712 - Bran Ham Loaf

(by Aunt Faye [Herman] Minier)

1 cup Post 40% bran flakes (crushed)
1/2 cup milk
2 beaten eggs
1 small onion (chopped)
3 TBSP finely chopped celery
1 TBSP French's yellow mustard
2 tsp. Worcestershire sauce
1/2 tsp. pepper
1lb. ground cooked ham

In a large bowl add crushed bran flakes, milk, beaten eggs, chopped onions, chopped celery, Worcestershire sauce and pepper--mix well using your hands. Add ground ham--mix well using your hands. Press the mixture into a greased 8" x 4" loaf pan. Bake at 350 degrees for 50 minutes.

#2711 - Buttermilk Oatmeal Cookies

(by Aunt Faye [Herman] Minier)

1 1/4 cups flour
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup softened butter
1 cup Domino's dark brown sugar
1 egg
1 tsp. vanilla
1 cup Quaker quick oats
1/4 cup buttermilk
3/4 cup seedless raisins
1/2 cup chopped pecans or 1/2 cup chopped walnuts (optional)

In a saucepan add the raisins--cover them with water, bring to a boil over medium heat. Once the water is boiling, cook for 5 minutes, then drain the raisins and set aside. In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add baking soda, cinnamon and salt--beat. Add buttermilk--beat. Add quick oats--beat. Add raisins--beat. Add chopped nuts--beat. Slowly add flour--beat.  Drop by spoonfuls on to greased cookie sheets. Bake at 375/400 degrees for 10-12 minutes or until edges start to brown.

#2710 - Chopped Almond Cookies

(by Shirley McNevich)

1 cup Crisco shortening
1/2 cup white sugar
1/4 cup Domino's dark brown sugar
1 egg
1 tsp. almond extract OR 1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
a pinch of salt
1/2 cup chopped almonds

Place some white sugar in a small bowl--set aside. In a mixer add Crisco, white sugar and brown sugar--beat. Add egg--beat. Add almond extract, baking powder and salt--beat. Slowly add flour--beat. Shape the dough into walnut sized balls, and roll each ball in the bowl of white sugar. Place the dough balls on greased cookie sheets. Spray the bottom of a drinking glass with Pam and flatten each dough ball. Sprinkle some of the chopped almonds over the top of each cookie, then use your finger to lightly press the chopped almonds into each cookie. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before removing cookies from cookie sheets.

#2709 - Michigan Rock Cookies

(by Aunt Faye [Herman] Minier)

1 1/2 cups white sugar
1/2 cup softened butter
1/2 cup Crisco shortening
1 tsp. cinnamon
4 eggs
3 cups flour
2 tsp. vanilla
1 tsp. baking soda
1lb. dates (chopped)
1 cup chopped English walnuts

In a mixer add white sugar, butter and Crisco--beat. Add eggs--beat. Add cinnamon, vanilla and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chopped dates and chopped walnuts--stir with a wooden spoon until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2708 - Cornflake Cookies

(by Aunt Faye [Herman] Minier)

1 cup white sugar
1 cup Domino's dark brown sugar
1 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
2 cups Kellogg's corn flakes (crushed after measuring)1 cup Baker's angelflake coconut
2 cups flour

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking powder, vanilla, and salt--beat. Add crushed corn flakes and coconut--beat. Slowly add flour--beat. Form the dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for about 10 minutes.

#2707 - Dark Devil's Food Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups CAKE flour
1 3/4 cups white sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup Crisco shortening
1 1/4 cups milk
2 eggs
3 squares Baker's unsweetened baking chocolate (melted according to box directions)
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add melted chocolate--beat. Add baking soda, salt and vanilla--beat. Add milk--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2706 - Chocolate Butter Crunch

(by Shirley McNevich)

1 cup butter
1 cup white sugar
3 TBSP water
1 TBSP Kayro clear corn syrup
3/4 cup Nestle's semi-sweet chocolate bits
1 cup chopped pecans

Line a 9 x 13 cake pan with foil (including the sides). Spray the foil with Pam. Sprinkle 1/2 cup of the chopped pecans evenly over the foil in the pan. In a saucepan over medium heat add butter, white sugar, water and Kayro--cook/stir until boiling. Once boiling, cook/stir to 270/280 degrees on your candy thermometer. Remove from heat--carefully pour the mixture all over the chopped pecans. Let the mixture stand for 2 minutes, then sprinkle the chocolate bits over the top. Use a greased spatula to carefully spread the melted chocolate bits into an even layer. Sprinkle the other 1/2 cup chopped pecans over the melted chocolate. Cool completely. Refrigerate until cold. Remove from refrigerator and pull up on the foil to remove candy from the pan. Crack the candy into smaller pieces using the handle end of a butter knife.

#2705 - White Velvet Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (measure before sifting)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
3 egg whites
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add egg whites--beat. Add baking powder and salt--beat. Add milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2704 - Happy Day Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (sift after measuring)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
2 eggs
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk, vanilla, baking powder and salt--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2703 - Moist Yellow Coconut Cake

(by Aunt Faye [Herman] Minier)

1 box Duncan Hines yellow cake mix
1 1/4 cups milk
1/2 cup white sugar
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 8oz. Cool Whip (thawed)

Mix and bake yellow cake according to box directions, and let it cool for 15 minutes. Use a large fork to poke holes all over the top of the cake. In a saucepan add milk, white sugar and 1/2 cup coconut--cook/stir over medium heat until boiling. Once boiling, cook for 1 minute and remove from heat. Spread the milk mixture evenly over the top of the cake so that the milk mixture soaks into the holes. Cool completely. Add 1/2 cup of coconut to the Cool Whip--stir until mixed. Spread the Cool Whip mixture over the top of the cake. Sprinkle more coconut over the top of the Cool Whip if you wish. Refrigerate until cold.

#2702 - Butterscotch Pumpkin Cookies

(by Aunt Faye [Herman] Minier)

2 cups white sugar
3 cups Libby's canned pumpkin
1 cup Crisco shortening
2 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 - 12oz. bag Nestle's butterscotch bits
4 cups flour

In a mixer add white sugar and Crisco--beat. Add pumpkin--beat. Add vanilla, baking soda, baking powder and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add butterscotch bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#2701 - Pork Chop Casserole

(by Aunt Faye [Herman] Minier)

4 thick pork chops (salt and pepper each side of each chop)
1 cup shredded cabbage
5 medium carrots (washed, peeled and cut into coin shaped pieces)
4 red potatoes (washed and sliced thin)
1 large onion (chopped)
1/2 cup water
canola oil

In a skillet add a little canola oil, pork chops and chopped onions--cook over medium heat until pork chops are browned. Grease a 2 qt. casserole dish. Layer the cabbage, carrots and potatoes in the casserole dish. Place the pork chops and fried onions on top. Slowly pour water over the top. Cover and bake at 350 degrees for 30 minutes, remove from oven, turn the pork chops, re-cover and bake for 30 more minutes. Remove the cover, return to oven uncovered and bake 15 minutes longer.

#2700 - Molasses Cutout Cookies

(by Aunt Ruth Herman)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 cup Brer rabbit green label baking molasses
1/2 cup boiling water
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
4 cups flour (or enough to make batter stiff enough to roll)

In a mixer add Crisco and brown sugar--beat. Add baking soda, ginger, cinnamon and vanilla--beat. Add molasses--beat. Add boiling water--beat. Slowly add flour--beat (continue with a wooden spoon when it gets too thick for the mixer). Flour your counter, place some of the batter on the flour and flour the top of the dough. Use a rolling pin to roll the dough to about 1/4" thick. Use cookie cutters to cut out the cookies. Place the cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2699 - Swedish Cookies

(by Aunt Faye [Herman] Minier)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1/4 tsp. salt
2 eggs
1 tsp. baking soda
3 1/2 cups sifted flour (measure before sifting)
1 cup chopped pecans

In a mixer add white sugar, brown sugar and butter--beat. Add eggs--beat. Add baking soda and salt--beat. Add chopped pecans--beat. Slowly add flour--beat. Flour your counter, place about 1/4 of the dough on the flour, and flour the top of the dough. Shape the dough into a log. Repeat with the rest of the dough. Wrap the dough logs in Saran wrap and refrigerate them overnight. The next day, take one roll out of the refrigerator, unwrap it, place it on a cutting board and use a sharp knife to cut thin sized cookies. Place the cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Repeat with all dough.

#2698 - Chunky Blossom Cookies

(by Aunt Faye [Herman] Minier)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco shortening
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
3 TBSP milk
1 TBSP vanilla
1 bag Hersey kisses candy (unwrap only what you need)
a small bowl of powdered sugar for rolling

In a mixer add shortening, brown sugar and white sugar--beat. Add egg--beat. Add milk, vanilla, baking soda and salt--beat. Add peanut butter--beat. Slowly add flour--beat. Roll the dough into small walnut sized balls and roll them in the powdered sugar. Place the cookie balls on greased cookie sheets. Bake at 375 degrees for 8 minutes, remove from oven, press an unwrapped Hershey's kiss into the center of each cookie, return to oven and bake 3 minutes longer. Remove from oven and remove cookies from cookie sheets and place them on paper towels to cool.

#2697 - Brown Sugar Pecan Pie

(by Aunt Faye [Herman] Minier)

1 unbaked 9" pie crust dough
4 eggs
1 lb. Domino's dark brown sugar
3/4 cup water
1/4 cup softened butter
2 tsp. vanilla
1 1/2 cups pecan halves

Place pie dough into a greased pie plate--flute the edges of the dough and spray the inside of the pie dough with Pam. In a mixer add eggs--beat and set aside. In a saucepan over medium heat add brown sugar and water--cook/stir until brown sugar dissolves. Bring the mixture to a boil while stirring--once boiling, boil for 3 minutes. Remove from heat--quickly add hot sugar mixture to egg mixture while stirring. Add butter and vanilla--stir until dissolved. Pour the whole mixture into the pie dough. Arrange the pecan halves all over the top. Bake at 350 degrees for 50-60 minutes or until set--test with a tableknife for doneness. Cool completely.

#2696 - Apple Crumble

(by Shirley McNevich)

6 baking apples (washed, peeled, cored and thinly sliced)
1/2 cup applesauce
3/4 cup Quaker quick oats
6 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1 TBSP canola oil
1 TBSP buttter (cut into small pieces)

In bowl add apple slices and applesauce--stir until mixed. Spread the apple mixture evenly into a 9 x 13 greased glass baking dish. In a bowl add oats, brown sugar and cinnamon--stir until mixed. Add the canola oil and butter pieces to the oat mixture--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the apples. Bake at 350 degrees for 30-35 minutes or until apples are tender and topping is browned.

#2695 - Penuche

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
1/3 cup whole milk OR cream
1 TBSP butter
3/4 cup chopped nuts
1 TBSP vanilla

In a saucepan add brown sugar, milk/cream and butter--turn heat to medium and bring to a boil (stirring only when necessary). Once boiling, keep cooking to soft ball stage (235 to 237 degrees). Remove from heat--add vanilla and chopped nuts--stir well. Pour mixture into a buttered fudge pan. Cool completely. Cut into squares.

#2694 - Tea Leaf Punch

(by Aunt Faye [Herman] Minier)

5lbs. white sugar
10 cups water
1 cup tea leaves
1 quart boiling water
3 - 48oz. cans unsweetened orange juice (cold)
3 - 48oz. cans Dole pineapple juice (cold)
5 cans frozen lemade concentrate
3 quarts ginger ale (cold)
3 quarts sparkling water (club soda; cold)
1 - 48oz. can apricot nectar juice (cold)

In a large pot add white sugar and water--cook/stir over medium heat until sugar is dissolved. Bring mixture to a boil. Once boiling, boil the mixture for 7 minutes. Remove from heat and cool completely. In a separate pot add tea leaves and boiling water--stir. Place the pot on a hot pad and let it stand for 30 minutes. Pour the tea mixture through a sieve to remove all of the tea leaves, then discard the tea leaves. Let the mixture cool to room temperature. To the white sugar mixture add the tea mixture--stir. Add orange juice, pineapple juice, frozen lemonade, and apricot nectar juice--stir until lemonade is dissolved. When ready to serve, pour 1/3 of the punch mixture into a large punch bowl and add 1 quart of ginger ale and 1 quart of sparkling water--stir. Repeat for second and third batch of punch.

#2693 - Golden Salad

(by Aunt Faye [Herman] Minier)

1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup white sugar
1/4 tsp. salt
1 large can Dole crushed pineapple (drain but save the juice)
1 cup hot pineapple juice (use the saved juice)
1/4 cup cold orange juice
1 1/2 TBSP apple cider vinegar
1 or 2 carrots (washed, peeled and grated)
1 orange (peeled and cut into small pieces)

Heat the 1 cup pineapple juice. In a bowl add cold water and Knox gelatin--stir until dissolved. Add white sugar, salt, orange juice, cider vinegar and hot pineapple juice--stir until mixed and dissolved and starting to gel. Add grated carrots, orange pieces and drained crushed pineapple--stir to mix. Pour mixture into a glass serving dish. Refrigerate overnight.