January 2009For Your Sweet Tooth
Tipsy Cake
4 egg yolks
1/4 c. sugar
Dash salt
2 c. scalded milk
½ t. vanilla
1 pkg. Lady fingers
Apricot jam
½ c. whiskey
Toasted almonds
Whipped cream
Beat yolks and stir in the sugar and salt. Stir milk in gradually and cook over hot
water, stir constantly til mixture coats your spoon. Chill, flavor with vanilla.
Split the lady fingers and spread with the jam. Put a layer in a glass bowl and pour whiskey
over it, let the cake soak up the liquor.
Cover with half of the custard, repeat layer of lady fingers sprinkled
with whiskey and pour over remaining custard. In a mixing bowl beat the cream
cheese and sugar til creamy, add peanut butter and milk. Beat slowly til smooth, 3 minutes. Blend in the topping til no streaks appear,
pour into pie shell and freeze. When you
serve, this is good with a topping of whipped cream and a drizzle of chocolate
syrup, with a light sprinkling of crushed toasted peanuts.
Chocolate Popcorn
1 ½ c. sugar
1 T. butter
1 square unsweetened chocolate
3 qrts. freshly popped plain
popcorn
3 T. water
Boil your sugar, butter, chocolate and water til mixture spins a long
thread. Pour hot over popped corn and
stir til all kernels are coated.
Delicious!!
Date Pecan Candy
2 c. sugar
1 c. milk
2 T. butter
1 c. pitted dates, chopped
1 c. chopped pecans
Cook the sugar and milk to soft ball stage. Add the butter, stir. Add dates and cook slowly, stirring all the
while til dates are dissolved. Remove
from heat and beat til mixture stiffens.
Add the pecans, stir and pour on thin, damp clean cloth. Roll into a long loaf, let cook and slice
thin.
Hot Pineapple Casserole
3 eggs, beaten
1 c. sugar
2 c. crushed pineapple
1/4 c. milk
4 c. cubed bread
Open can of pineapple but don’t drain.
Take the crusts off the bread, mix together all ingredients. Bake in buttered pan at 350 degrees for about
55 minutes.
Chocolate Puffs
½ c. Crisco oil
4 sq. unsweetened chocolate -
melted
2 c. sugar
4 eggs
2 t. vanilla
2 c. self-rising flour
1 c. confectioners sugar
Mix the oil, chocolate and granulated sugar. Blend in the eggs one at a
time, add vanilla. Stir flour into the
mixture, chill for 2 hours. Preheat your
oven to 350 degrees. Drop the dough by
teaspoons into a bowl of confectioners sugar.
Roll in the sugar, making balls.
Place 2 inches apart on greased cookie sheet. Bake 10-12 minutes.
Amaretto Nut Fudge
4 c. sugar
2/3 c. Amaretto liqueur
2 c. half and half or light cream
1 c. chopped pecans
In a large sauce pan combine all the ingredients and brush sides of pan
with butter. Stir over moderate heat til
your sugar is dissolved, bring to a boil and cook without stirring til it
reaches 238 degrees on a candy thermometer, or when a drop of the mixture forms
a soft ball in cold water.
Remove from heat and stir in the nuts. Let stand til temperature drops
to 140 degrees. Beat with a spoon til
mixture begins to thicken slightly, then pour quickly into a foil-lined 8-inch
pan. A Pyrex container, buttered, will
work as well. Let it stand til hard and
cool.
Cream Cheese Delights
16 oz. cream cheese
½ c. sugar
2 eggs, beaten
1 T. lemon juice
sugar wafers
Foil baking cups
1 can Cherry or Strawberry pie
filling
Soften the cream cheese and mix together the rest of the
ingredients. Put a wafer in the bottom
of each foil cup, spoon 2 tablespoons of the filling mixture into the cups on top
of the wafer. Bake for 10 minutes at 350
degrees. Cool, then top with cherry or
strawberry pie filling (1 tablespoon each).
December 2008
Sandra St. Clair’s Home Cooking
Cheese Tidbits
1 c. butter, softened
2 c. grated sharp Cheddar cheese
2 c. plain flour
2 c. Rice Crispies
1/4 t. red pepper
1/2 t. salt
Combine all ingredients and mix well. Form into small balls and place on
cookie sheet.
Press down with fork in crisscross
fashion. Bake at 325 degrees for 20 minutes.
No Bake Party Mix
8 c. Crispix cereal
1 c. pretzel sticks
1 c. mixed nuts
3 T. vegetable oil
1 oz. pkg. dry Italian dressing
mix
1/2 t. dill weed
1/4 c. canned Parmesan cheese
Mix cereal, pretzels and nuts in a 2-gallon bag. Add the oil and shake well, add the dressing
mix, dill weed and cheese and shake to coat all.
Sweet Potato Fries
2 large sweet potatoes
4 T. vegetable oil
4 T. brown sugar
Salt and pepper to taste
Microwave the potatoes a few minutes to you can safely cut them. Peel
and slice into steak fries. In a large
bowl coat the potatoes with the oil, sugar and salt/pepper. Arrange on a cookie
sheet covered with foil, bake for 15 minutes each side at 450 degrees.
Spinach Saute
10 oz. baby spinach
1/2 c. raisins
2 T. butter
1/2 c. apple juice
1/2 t. salt
1/2 c. nuts (pine nuts, walnuts or
pecans)
In a bowl microwave the raisins with the apple juice til tender. In a
large saucepan melt the butter. Add the
spinach, salt, raisins with juice, add the nuts and saute briefly. Serve hot.
Sweet Potato Casserole
3 c. mashed sweet potatoes
2 eggs, beaten
1/4 c. milk
1 c. sugar
1 t. vanilla extract
1/2 c. margarine
Topping:
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/2 c. butter
Mix the potatoes, eggs, milk, sugar, vanilla and margarine together. Place in a buttered baking
dish. For the topping mix the sugar, flour, and pecans together, pour over the
potatoes. Drizzle the melted butter over the top and bake at 350 degrees for
30 minutes.
Morton Allen’s Favorite Chess Pie
3/4 stick butter
3 eggs
1 1/2 c. sugar
1/4 c. milk
1/4 t. salt
1 T. corn starch
1 T. white vinegar
1 t. vanilla extract
Cream butter and sugar, add eggs. Mix well and add the other
ingredients. Pour mixture into unbaked pie shell. Bake at 350 degrees for 40-45
minutes.
This pie was the absolute favorite of Morton Allen, a much-loved
Huntsvillian whom Sandra cared for.
Turkey Tetrazini
1 8-oz. pkg. spaghetti, cooked and
drained
3 c. turkey, cooked & chopped
8 oz. can mushrooms, drained
1/2 lrg. onion, diced
1 c. celery, diced
2 cans mushroom soup
2 T. butter
1 c. grated mozarella cheese
Saute vegetables in butter a few minutes, combine with the turkey,
mushrooms, soups, spaghetti. Top with the cheese and bake at 350 degrees for
30 minutes.
Santa’s Whiskers
1 c. butter
1 c. sugar
2 T. milk
1 t. vanilla extract
2 1/2 c. flour
3/4 c. finely chopped red and
green candied cherries
1/2 c. chopped pecans
3/4 c. flaked coconut
Cream butter and sugar. Stir in milk and vanilla, stir in flour, nuts
and cherries. Form 2 rolls, 2x8”. Chill for several hours, then slice 1/4”
thick. Roll each slice in coconut and bake at 375 degrees and edges are golden.
November 2008
Simple Comfort Foods
Spicy Smokies
2 lb. smoked sausage
1 bottle barbeque sauce
1 green pepper, chopped
1 onion, chopped
Boil the sausage til hot, punch hole in skin. When still warm, cut the
sausage into one-inch pieces. Place in frying pan with 2 tablespoon oil. Fry
for a couple of minutes. Add green pepper and onion and cook for 2 more
minutes. Remove to glass bowl, pour warmed barbeque sauce over the pieces.
Serve with toothpicks, you won’t
have any left!
Guacamole Dip
2 ripe avocados
1/4 t. onion powder
1/2 t. salt
1 tomato, finely chopped
1 T. fresh lime juice
1 t. garlic powder
1 T. chopped fresh cilantro
2 T. chopped green chili
Cut each avocado in half, lengthwise. Remove pit, then scoop out pulp
into a bowl. Mash with fork and stir in remaining ingredients. Use as a good
dip with Nacho chips.
Savory Hash Browns
1 bag (32 oz.) frozen hash brown
potatoes, thawed
1 16-oz. container sour cream
2 c. Cheddar cheese, shredded
1 can cream of chicken soup
1 c. chopped onions
1/4 c. butter, melted
Heat your oven to 375 degrees. Combine all ingredients in large bowl
& stir til blended. Transfer to a 13 x 9 inch baking pan and bake for one
hour and top is brown.
Turkey & Brown Rice Salad
3 c. cooked brown rice, cooled
2 c. diced turkey or chicken
1 8-oz. can sliced water chestnuts
1 c. baby frozen peas, thawed
3/4 c. diced red bell pepper
1 c. prepared ranch dressing
Combine all ingredients in a bowl and stir. Chill well before serving.
Pistachio Salad
1 carton Cool Whip, large
1 lrg. pkg. pistachio pudding mix
1 lrg. can crushed pineapple with
juice
2 c. miniature marshmallows
1 c. chopped pecans
Mix the pudding and pineapple together and pour into a bowl, add the
marshmallows. Add the Cool Whip and pecans. Pour into a dish or mold and
refrigerate for serveral hours before serving.
Oriental Slaw
3/4 c. mayonnaise
2 T. soy sauce
1 t. sugar
1 t. salt
Mix this and grate up a small head of cabbage. Add the mayo mixture to
the cabbage and stir well. Add:
2 green onions, chopped, greens
and all
1 can water chestnuts, drained and
sliced
1 can bamboo shoots, drained
2 T. chopped pimiento
Mix this into the cabbage and refrigerate overnight.
Jelly Meringue
1 c. firm jelly
1 egg white
Pinch salt
Into a bowl place all ingredients and with a good egg whip begin to beat
as you would for cream. Continue til it holds its shape, use as a dessert
topping.
Sweet Nut Chew Cakes
1 box brown sugar
1 stick butter
1 t. vanilla or almond extract
3 eggs
2 c. self-rising flour
1 1/2 c. pecans, chopped
Melt sugar and butter together. Add eggs, flavoring and flour. Mix well
and add nuts. Batter will be stiff. Pour into a greased oblong 9 x 13 inch pan
and bake at 325 degrees for 20-30 minutes. cut into squares when ready to serve
- excellent with coffee!
Soy & Pineapple Chicken
3 lbs. skinless, boneless chicken
breasts
1 c. canned pineapple chunks,
unsweetened and drained
1 c. pineapple juice, not
sweetened
1 c. chopped green onion
4 T. soy sauce
1 t. garlic powder
1 1/2 t. ground ginger
Wash and place chicken in a greased casserole dish, add the pineapple
chunks. In a small bowl, combine the rest of the ingredients and pour over the
chicken. Cover and bake at 350 degrees for one hour. Great served with rice or pasta.
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