From the kitchen of Dorothy Whiteneck.
Serves 24
Mix: 1 German Chocolate Cake mix as directed on the package
Pour: 1/2 of the batter in a 9" by 13" pan (greased)
Bake: 15 min at 350 degrees
Melt: 1- 16 oz. package caramels (~ 40)
1/2 C. Minot
3/4 C. oleo (1 1/2 sticks)
Pour: melted mixture over cake in the pan
Sprinkle over the melted mixture:
1 C. chopped pecans
1 C. chocolate chips
Add: remaining 1/2 of cake batter
Bake: 20 more minutes at 350 degrees
Thursday, May 7, 2009
Marshmallow Pie
From the kitchen of Delores Anderson.
8 oz. large marshmallows
1/2 C. milk
1 brick baking chocolate shaved
1 C. stiffly whipped cream
Dissolve marshmallow and milk in a double boiler and then let cool. Fold in chocolate and whipped cream.
Pour mixture into a graham cracker crust and chill in the refrigerator.
8 oz. large marshmallows
1/2 C. milk
1 brick baking chocolate shaved
1 C. stiffly whipped cream
Dissolve marshmallow and milk in a double boiler and then let cool. Fold in chocolate and whipped cream.
Pour mixture into a graham cracker crust and chill in the refrigerator.
Keflla
From the kitchen of Grandma Winchel.
1 Tbsp. salt
3 eggs
2 Tbsp. sugar
2 pkg. yeast
4 C. + flour
1 pint sour cream
1 C. shortening + round top
Knead with more flour like I said when when picking out a hunk of dough with a spoon the spoon comes clean. You have enough flour. Bake at 350 degrees for 30 mins or till lightly brown.
Roll out dough on squared board. Roll like pie crust and cut. Roll each square from corner to corner, sugar and bend.
Add pieces mix with fresh dough and roll out. If you save add pieces and try to bake too much sugar after dough is mixed. Refrigerate all night.
Bake at 350 degrees for 30 mins or till lightly brown.
1 Tbsp. salt
3 eggs
2 Tbsp. sugar
2 pkg. yeast
4 C. + flour
1 pint sour cream
1 C. shortening + round top
Knead with more flour like I said when when picking out a hunk of dough with a spoon the spoon comes clean. You have enough flour. Bake at 350 degrees for 30 mins or till lightly brown.
Roll out dough on squared board. Roll like pie crust and cut. Roll each square from corner to corner, sugar and bend.
Add pieces mix with fresh dough and roll out. If you save add pieces and try to bake too much sugar after dough is mixed. Refrigerate all night.
Bake at 350 degrees for 30 mins or till lightly brown.
Beef Bourguignonne
From the kitchen of Delores Anderson.
6 slices bacon
4 lb. lean sirloin
2 cloves garlic
1 large can mushrooms
2 bay leaves
1 tsp salt
2 Tbsp. chopped parsley
1 tsp. thyme
1/8 tsp. pepper
1/2 C. flour
1/2 C. butter
1 can beef consumme
1 1/2 C. burgandy
Cut bacon in small pieces and fry. Remove bacon and satue the sirloin, cut in strips. Add garlic, mushrooms, seasonings, and bacon. Make a roux of the flour and butter. Add consumme and wine. Stir until thick. Put all together, simmer two hours. Remove bay leaves. This can be made ahead and reheated.
Serves 8
6 slices bacon
4 lb. lean sirloin
2 cloves garlic
1 large can mushrooms
2 bay leaves
1 tsp salt
2 Tbsp. chopped parsley
1 tsp. thyme
1/8 tsp. pepper
1/2 C. flour
1/2 C. butter
1 can beef consumme
1 1/2 C. burgandy
Cut bacon in small pieces and fry. Remove bacon and satue the sirloin, cut in strips. Add garlic, mushrooms, seasonings, and bacon. Make a roux of the flour and butter. Add consumme and wine. Stir until thick. Put all together, simmer two hours. Remove bay leaves. This can be made ahead and reheated.
Serves 8
Fancy Egg Scramble
From the kitchen of Delores Anderson.
Cheese Sauce (Make First)
Melt 2 Tbsp. butter. Blend in 2 Tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper. Add 2 C. milk. Cook and stir until bubbly. Stir in 1 C. (4 oz) shredded American cheese until melted.
Egg Scramble
1 C. diced Canadian bacon or ham
1/4 C. chopped green onion
3 Tbsp. butter
1 - 3 oz. can mushrooms (stems and pieces drained)
1 recipe cheese sauce
1/2 C. soft bread crumbs (3 slices dried)
1/3 tsp. paprika
1 doz. eggs
In a large skillet cook ham and onion in butter till onion is soft but not brown. Add egg and scramble. Fold mushrooms and cooked eggs into cheese sauce. Turn into 17 x 7 x 2" baking dish. Combine remaining melted butter crumbs and paprika. sprinkle on top. Cover and chill till 30 min before baking. Bake at 350 degrees uncovered for 30 min.
Cheese Sauce (Make First)
Melt 2 Tbsp. butter. Blend in 2 Tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper. Add 2 C. milk. Cook and stir until bubbly. Stir in 1 C. (4 oz) shredded American cheese until melted.
Egg Scramble
1 C. diced Canadian bacon or ham
1/4 C. chopped green onion
3 Tbsp. butter
1 - 3 oz. can mushrooms (stems and pieces drained)
1 recipe cheese sauce
1/2 C. soft bread crumbs (3 slices dried)
1/3 tsp. paprika
1 doz. eggs
In a large skillet cook ham and onion in butter till onion is soft but not brown. Add egg and scramble. Fold mushrooms and cooked eggs into cheese sauce. Turn into 17 x 7 x 2" baking dish. Combine remaining melted butter crumbs and paprika. sprinkle on top. Cover and chill till 30 min before baking. Bake at 350 degrees uncovered for 30 min.
Friday, May 1, 2009
Mom's Cheesecake
Dad says "This is the best cheesecake I've ever had"
Graham Cracker Crust:
2 C. graham cracker crumbs
4 T. sugar
5 T. butter, melted
Mix and line spring form pan, bottom and sides. Cool in refrigerator.
Filling:
2 (8-oz pkg.) cream cheese
4 eggs, separated
1 C. sugar
1/2 tsp. vanilla
juice of large lemon
1 C. heavy cream
1/4 C. flour
Beat cream cheese with 1/2 C. sugar. Add egg yolks and all other ingredients except egg whites and remaining sugar. Beat whites until stiff with rest of the sugar. Fold into batter gently. Pour into crumb lined pan and bake 20 min. at 350F, reduce heat to 250F and bake for another hour or till done.
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