Old fashion Ham Loaf
1 lb. of fresh pork, ground
1 lb. of smoked ham, ground
1 c. cracker crumbs
1 c. milk
2 eggs
Mix into a loaf and baste with the following
Baste:
1 c. brown sugar
1/2 c. water
1/2 c. vinegar
1 Tbsp. dry mustard
Bake @ 350 degrees
22 October 2010
01 August 2010
Sunshine cake
1 1/2 c. granulated sugar
1/2 c. water
6 eggs beaten separately
1/2 tsp. salt
1 tsp. vanilla or orange extract
1-1/4 c. sifted cake flour
1/2 tsp. cream of tartar
Cook sugar and water until it threads or to 238 deg
beat egg whites until stiff
pour syrup over egg whites cont. to beat until cool
add beaten egg yolks and extract
sift flour, salt and cream of tartar together
fold in quickly and pour into ungreased tube cake pan. Bake in slow oven 325 deg.
for 1 hour.
turn upside down until cool then remove from tube and ice.
1/2 c. water
6 eggs beaten separately
1/2 tsp. salt
1 tsp. vanilla or orange extract
1-1/4 c. sifted cake flour
1/2 tsp. cream of tartar
Cook sugar and water until it threads or to 238 deg
beat egg whites until stiff
pour syrup over egg whites cont. to beat until cool
add beaten egg yolks and extract
sift flour, salt and cream of tartar together
fold in quickly and pour into ungreased tube cake pan. Bake in slow oven 325 deg.
for 1 hour.
turn upside down until cool then remove from tube and ice.
7-Up salad
1 box 3(oz) lime jello
1 c. boiling water
1 tsp. sugar
Dissolve and add 1 8 oz. cream cheese. Whip and add 1 tsp. vanilla, 1 small can of crushed pineapple, 1/2 c. chopped pecans, or english walnuts and 1 7 oz. bottle of 7-up.
1 c. boiling water
1 tsp. sugar
Dissolve and add 1 8 oz. cream cheese. Whip and add 1 tsp. vanilla, 1 small can of crushed pineapple, 1/2 c. chopped pecans, or english walnuts and 1 7 oz. bottle of 7-up.
APPLE PIE FILLING FOR CANNING
APPLE PIE FILLING FOR CANNING
7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars
SYRUP:
4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg
10 c. water
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minute
7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars
SYRUP:
4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg
10 c. water
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minute
MELTAWAY COOKIES
MELTAWAY COOKIES
2 cups butter or marg.
1/2 cup sugar
4 cups unsifted flour
2 cups milk chocolate chips
powdered sugar
Preheat oven to 350F degrees.
Cream butter and sugar in large bowl until light and fluffy. Gradually add flour, then stir in chips. Roll well rounded tsps. into balls and place on ungreased cookie sheets.
Bake 12-14 minutes (cookies will be pale). Let stand 2 minutes before removing, then dust with powered sugar.
2 cups butter or marg.
1/2 cup sugar
4 cups unsifted flour
2 cups milk chocolate chips
powdered sugar
Preheat oven to 350F degrees.
Cream butter and sugar in large bowl until light and fluffy. Gradually add flour, then stir in chips. Roll well rounded tsps. into balls and place on ungreased cookie sheets.
Bake 12-14 minutes (cookies will be pale). Let stand 2 minutes before removing, then dust with powered sugar.
CANNING AND FREEZING
To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1 1/2 cups of solution for each jar (quarts).
Pack fruit in jars, leaving 1/2 inch head space. Cover with boiling canning solution. Seal immediately.
When freezing fruits, use ascorbic acid mixture or other anti-browning agent according to manufacturer's directions. Prepare a light freezing solution of artificial sweetener equal to 1/2 cup sugar to 4 cups (1 quart) of water. Chill thoroughly.
Clean fruit as if preparing for normal freezing. Pour about 1/2 cup ice cold solution into freezer container. Fill container half full with fruit, shake gently and continue to fill, leaving 3/4-inch head space for 1 1/2 pint or quart containers or 1/2 inch head space for 1/2 pint or pint containers. Shake container again and add more solution to cover fruit if needed. Place crumbled aluminum foil or plastic wrap on top of fruit to hold it under solution. Wipe container edges and seal with air-tight cover. Freeze.
Vegetables may be canned or frozen using your favorite recipes as long as no sugar is added. Both fruits and vegetables are used in the diet according to the exchange lists.
To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1 1/2 cups of solution for each jar (quarts).
Pack fruit in jars, leaving 1/2 inch head space. Cover with boiling canning solution. Seal immediately.
When freezing fruits, use ascorbic acid mixture or other anti-browning agent according to manufacturer's directions. Prepare a light freezing solution of artificial sweetener equal to 1/2 cup sugar to 4 cups (1 quart) of water. Chill thoroughly.
Clean fruit as if preparing for normal freezing. Pour about 1/2 cup ice cold solution into freezer container. Fill container half full with fruit, shake gently and continue to fill, leaving 3/4-inch head space for 1 1/2 pint or quart containers or 1/2 inch head space for 1/2 pint or pint containers. Shake container again and add more solution to cover fruit if needed. Place crumbled aluminum foil or plastic wrap on top of fruit to hold it under solution. Wipe container edges and seal with air-tight cover. Freeze.
Vegetables may be canned or frozen using your favorite recipes as long as no sugar is added. Both fruits and vegetables are used in the diet according to the exchange lists.
21 July 2010
23 June 2010
Elephant ears or as they called it Mouse ears
2 C. Milk
5 T. Sugar
5 T. Shortening
2 T. Salt
2 envelope of active dry yeast
2 C. Warm water
6 C. Flour
Scaled milk add sugar, shortening and salt, cool until lukewarm.
Sprinkle yeast in warm water.
In a lg. bowl add 2 c. of milk mixture and 2 c. flour beat until smooth, stir in enough flour to make a stiff dough. Turn dough onto a slightly floured board. Knead until smooth and elastic about 8-10, place into a greased bowl turning to grease top. cover a bit, and cover rise in a warm place, and double in size about 1 hour.
Then divide in to 6-8 balls of dough roll out into shape of elephant ear.
Heat oil in a deep fryer, heat for about 5 on each side, sprinkle cinnamon and sugar and eat hot.
5 T. Sugar
5 T. Shortening
2 T. Salt
2 envelope of active dry yeast
2 C. Warm water
6 C. Flour
Scaled milk add sugar, shortening and salt, cool until lukewarm.
Sprinkle yeast in warm water.
In a lg. bowl add 2 c. of milk mixture and 2 c. flour beat until smooth, stir in enough flour to make a stiff dough. Turn dough onto a slightly floured board. Knead until smooth and elastic about 8-10, place into a greased bowl turning to grease top. cover a bit, and cover rise in a warm place, and double in size about 1 hour.
Then divide in to 6-8 balls of dough roll out into shape of elephant ear.
Heat oil in a deep fryer, heat for about 5 on each side, sprinkle cinnamon and sugar and eat hot.
11 June 2010
Cookie Salad
Not my grams recipe, but thought it sounded good.
Cookie Salad
Different and yummy!
Ingredients:
* 2 (3.4 oz.) packages instant vanilla pudding mix
* 2 cups buttermilk
* 12 oz. frozen whipped topping, thawed
* 1 (20 oz.) can pineapple chunks, drained
* 2 (11 oz.) cans mandarin oranges, drained
* 1/2 (11.5 oz.) package fudge stripe cookies
Directions:
In a large bowl, mix together pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.
Cookie Salad
Different and yummy!
Ingredients:
* 2 (3.4 oz.) packages instant vanilla pudding mix
* 2 cups buttermilk
* 12 oz. frozen whipped topping, thawed
* 1 (20 oz.) can pineapple chunks, drained
* 2 (11 oz.) cans mandarin oranges, drained
* 1/2 (11.5 oz.) package fudge stripe cookies
Directions:
In a large bowl, mix together pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.
12 May 2010
Grandma
Well, grandma passed on Mothers day, she was a great, great woman and like someone said from Church she could make anything delicious! She will be so missed. All the time I would ask her things about cooking even last week we did and she could tell us. She has so many good recipes and I am going to cont. to put them on this blog so be patient this week has been really hard and I will start to write again next week.
ME
ME
04 May 2010
Me
