Bread Pudding

1 loaf french bread
2 Tbl butter
4 eggs beaten
2 c milk
3/4 c white sugar
1 teas vanilla

optional
raisins
nuts
cinnamon

Cut the crust off the bread, break into pieces.  Place in an 8x8 baking dish.  Drizzle with melted butter.  Mix all other ingredients and pour over bread.  Bake 45 minutes at 350 degrees

Carmel Sauce

1/2 c brown sugar
1/2 c white sugar
1/2 c whipping cream
1/2 c butter

Melt in a sauce pan, bring to boil for 3 minutes STIRRING CONSTANTLY.  Spoon over bread pudding and top with fresh whipped cream.  This recipe can be doubled, in a 9x13 adjust the cooking time to about an hour.  If the center is really wet it's not done.  You wont need to double the sauce.

Doug's Apple Pie

8-12 apples depending on size

2 Tbl flour

3/4 C sugar

2 teas cinnamon

1/4 teas nutmeg

Stir together until the juices from the apples start to come out.  Bake at 375 for 40 minutes, reduce heat to 325 and bake for 20 more minutes.

Lasagna

• 1 pound sweet Italian sausage sausage
• 1/2 cup minced onion
• 2 cloves garlic, crushed 
  
  
       1 Large jar (32 oz) spaghetti     
•       sauce 
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•      1 can crushed tomatoes
  
  
  
    1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
  
  
  
  

  Directions

  1. Cook sausage,  onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, spaghetti sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese
  
  
  
  
  
  
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Turkey Gravy

5 cups turkey stock with pan drippings

• 1 (10.75 ounce) cancondensed cream of chicken soup
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper

• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1 cup milk
• 1/3 cup all-purpose flour
  
  

  Directions

  1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
  2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

7-UP Salad

2 pkg orange jello (2 small or 1 large)

2 c 7-up

2 c drained, crushed pineapple (save juice)

1 1/2 c miniature marshmellows

3 large bananas (optional)

Dissolve jello in 2 c hot water, cool, add 7-up.  Set until thick.  Add pineapple, marshmallows and bananas.  Set.

Topping

1/2 c pineapple juice

1/2 c sugar

2 Tbl flour

1 egg

Mix, bring to boil.  Cool.  Add 1 c cream, whipped.  Sprinkle with grated cheese.

German Chocolate Cake

Grandma Shirley and Aunt Suzanne

Cake
2 c sugar
1 c shortening
4 egg yolks
1/4 lb german chocolate
1/2 c boiling water
4 egg whites
1 c buttermilk
1 teas soda
2 1/2 c flour
1 teas vanilla
1 teas salt

Cream sugar and shortening add egg yolks, chocolate - melted in water, add flour and milk, vanilla, salt and egg whites.  Bake at 375 for 35 minutes.

Frosting
1 c sugar
1 cube butter
1 c coconut
1 teas vanilla
1 c canned milk
3 eggs beaten
1 c pecans (don't add until later)

Cool slowly until thick, cool, add pecans and frost.

Ham Sauce

1 c crushed pineapple

1 c brown sugar

1/4 c vinegar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

2 Tbl butter

Bring to boil, add 1/4 c water with 1 TBL cornstarch

Dill Sauce for Salmon

Ingredients 

• 1/2 cup sour cream
• 1 1/2 tablespoons Dijon-style prepared mustard

• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh dill

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Mexican Rice

2 C White Rice
28 oz chicen broth (2 cans)
3/4 C Water
1 10-14 oz can enchilada sauce
2 bullion cubes
4 Tbl Butter

Put dry rice in a casserole dish.  Bake for 20 minutes at 350.  Bring broth, water, butter and bullion to boil.  Add liquid to rice.  Bake 30 minutes at 350.

Jocelyn's Coconut Cake

Jocelyn's Coconut Cake

3 eggs

1 c. sour cream

3/4 c. water

1/2 can cream of coconut

1 tsp. vanilla

1white cake mix

1 small box instant coconut pudding

½ of a 7-oz pkg. coconut

Preheat oven to 350 degrees. Place 24 liners in cupcake pans. Beat eggs,

sour cream, water, cream of coconut and vanilla in mixing bowl on low speed

until combined. Add cake mix and pudding. Mix until totally combined.

Divide batter into prepared liners. Bake for l8 minutes or until tested done

with a toothpick. Cool and frost.

If using a bundt pan, bake for 40-45 mins or when toothpick comes out clean.

Cream Cheese Frosting

1 8-oz pkg. cream cheese, softened

1 lb. powdered sugar

1 stick butter; softened

1 tsp. coconut extract

Whip butter and cream cheese together until fluffy. Slowly add in powdered

sugar and coconut flavoring until desired consistency. Thin with milk if necessary. Sprinkle cakes

with coconut.

Raz-Ma-Taz

1 white cake mix
1 package raspberry danish dessert, prepared according to sauce recipe on the box then cooled.
2 small packages frozen raspberries with juice partially thawed
1 8 oz pkg cream cheese
2 cups powdered sugar
1 pint whipping cream, whipped

Make cake according to package directions.  Pour batter into 2 9 x13 pans.  Bake at 350 degrees for 15 minutes.  Beat cream cheese and sugar until creamy, fold into whipped cream.  Spread evenly over cooled cakes.  Gently fold raspberries into prepared raspberry sauce; spread on top of cream cheese layer.

Oreo Truffles

1 package regular oreos
1 8 oz brick of cream cheese

Blend oreos fine in a food processor.  Mix in cream cheese.  Shape into balls and them dip in melted white chocolate. I usually by white Merks from Bakers in Murray.

Makes about 70 candies.

Peanut Butter Cups

1 C peanut Butter
2 C powdered sugar
1/2 package graham cracker crushed fine
1 cube butter

Combine, form in to balls, flatten slightly.  Pour melted chocolate into the bottom of candy cups, press center into chocolate, then cover with more chocolate.  Let set.  Best to use brown/black cups so the oils from the peanut butter don't show.

In 2014 we made these with bischoff spread instead of peanut butter.  Only change we made was omitting powdered sugar.  In the future I would omit the butter too.

Makes about 85 candies

Raspberry Cordials

6 C sugar
2 TBL karo syrup
1 1/2 c whipping cream
1/3 c milk
pinch of salt

Stir all ingredients well.  Bring to boil over med heat. cook to 225-230 F (without stirring).  Be sure to use cane sugar NOT beet sugar as it will not have the same chemical reaction.

Once cooked pour onto granite slab - Allow to cool completely.  Work with a putty knife until fondant turns.  Once turned put in fridge to set up.  Wrap a small piece of fondant around a frozen raspberry and dip in chocolate. Use cornstarch so it fondant doesn't stick to your hands.

My favorite dipping chocolate is Nantucket.  I buy it at Baker's Cash and Carry in Murray.

Makes about 120 candies.

French Cremo Fondant

4 c sugar
2 c whipping cream
1/2 teas cream of tartar

Combine and stir until sugar dissolved.  Bring to full rolling boil over medium heat.  Cover with lid and cook for 1 minute to dissolve sugar crystal.  Cook to 228 degrees (using candy thermometer).  Do not stir once you start cooking.  Poor out onto a cool/cold granite or marble slab.  Let cool until there is no heat.  Work fondant using a 4 - 5" putty knife.  Continue working in a kneading fashion until fondant turns.  At this point fondant can be flavored.

Mint - 1 1/2 teas chillings mint flavoring (spearmint NOT peppermint) and 5 drops of green food coloring.

Cherry Nut - 1/2 teas mexican vanilla.  1 small jar maraschino cherries chopped fine and dried.  2/3 cup chopped walnuts.

Coconut - Schillings coconut flavoring 1 1/2 teas add flake coconut that has been chopped small.

Makes about 100 candies.

Dill Sauce

From allrecipes.com

• 1/2 cup sour cream
• 1 1/2 tablespoons Dijon-style prepared mustard
  
  
• Whisk together.  Goes great with pink chicken (salmon).

• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh dill
  
  

Glazed Green Beans

From ourbestbites.com

Caramelized Green Beans

1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly ground black pepper

Instructions:

Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.

Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.

Make sure your onions are sliced, garlic is pressed  and everything is ready to go.

Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Drain bacon drippings from pan.

If you want, add a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…

Add onions and garlic. Give them a quick stir and then…

Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.

Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.

Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Stir fry for another 2 minutes.

Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

Serve immediately.