Nut Bread

300°  45-50 Minutes

 

  • Butter size of yoke of egg
  • less than 1/2 cup sugar
  • 2 cups flour
  • 4 tsp. baking powder
  • dash salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup nuts

 

Cream butter, add sugar and mix well. Combine flour, baking powder and salt and set aside. Bear egg in 1 measuring cup and fill remaining with milk. Alternate flour mixture and milk, add nuts last. Put in greased loaf pan and let sit for 1 hour. Bake at 300˚ for 45 to 50 minutes.

Molasses Walnut

400˚  10-12 minutes  yields 5 dozen

 

  • 3-1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3/4 cup Crisco
  • 1 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 3 tbl. water
  • 2 eggs, well beaten
  • 1/2 cup chopped walnuts

Preheat oven to 400˚ F. Mix flour, salt  and baking soda and set aside. Cream Crisco in a bowl. Gradually beat in sugar until well blended. Stir in molasses and water, add eggs and beat well. Add flour mixture a little at a time to egg mixture and blend well. Add and stir in walnuts. Drop dough by tablespoonfuls on greased cookie sheet about 2 inches apart for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.

Cranberry Sauce

 

  • 2 bags of favorite cranberries
  • 2 Granny Smith Apples
  • 2 cups sugar

 

Slice apples very thin and put in big pot and just cover with water, bring to simmer and cook till soft. Mash apples and add cranberries with a little water and stir together. Bring apples and berries back up to simmer and cook for 10 to 15 minutes. While cooking, berries will start to pop, stir occasionally. After cooking time is complete, turn off stove and take a fork to the unpopped berries and push to side of pot to pop. When all berries are popped, add sugar, stir and cook for about 10 more minutes at low simmer. Turn off stove and cool.

Chicken Divan

350°  40 minutes

 

  • 4 or 5 Chicken breasts
  • 2 packages frozen vegetables
  • 3 cans cream chicken soup
  • 1 tsp. lemon juice
  • 1 cup bread crumbs
  • 1 cup shredded cheese
  • 2 tbls. Margarine or butter

 

Place chicken pieces in 13 x 9 pan. Cook vegetables and put on top of chicken. Mix soup lemon juice and water. Pour over vegetables. Sprinkle with cheese. Mix bread crumbs with melted margarine and pat on top. Bake at 350˚ for 40 minutes.

Peanut Butter Balls

Makes approx 200 balls

 

Balls

  • 1 lbs butter
  • 2 cups Jif peanut butter
  • 3 lbs. powdered sugar

Covering

  • 1 small bag (6 oz.) butterscotch chips
  • 1 large Hershey bar
  • 1/2 cake paraphine wax

 

Mix all cookie ingredients and roll in balls, (use 1/2 tsp. for size)  insert toothpicks and set aside. In double boiler melt covering mixture. When melted well,  take cookies and dip into chocolate mixture. When cookie coated place onto was paper and set in fridge. Once set, pack away. Will keep well for 1 month in cool place.

 

Pecan Balls

325°    20-25 minutes   yield 3 dozen

 

  • 1 cup Butter
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 1 cup Chopped Pecans
  • confection sugar

 

Cream butter and sugar. Blend in vanilla. Add flour mixing well.  Add nuts. Roll into balls tablespoon size. cool slightly when out of oven and roll in confection sugar.

Willie’s Chili

 

  • 1 lb. ground beef
  • 2  1lb4oz (2-1/2 cups) chili beans
  • 2  1lb4oz (2-1/2 cups) whole tomatoes
  • 1 can tomato puree
  • 1/2 chili stick about 1/2 lb. (made by Hydride’s and found in most grocery stores)
  • 1/4 cup chili powder
  • 2 medium onions, chopped
  • 1 clove garlic, chopped
  • a pinch of brown sugar
  • salt and pepper to taste

 

Sauté meat. Add onions, garlic, salt and pepper. Drain out grease. Add the rest of ingredients, except for chili beans. Simmer for 1-1/2 hours. Add beans and serve.

No Bake

Yield 40

 

  • 1 3/4 cup Sugar
  • 1/2 cup Milk
  • 1/2 cup Butter
  • 3 cups Oatmeal
  • 1 teaspoon Vanilla
  • 4 tablespoons Unsweetened Cocoa Powder
  • 1/2 cup Peanut Butter

 

Biol sugar,milk,butter and cocoa for 1 1/2 minutes. Remove from heat then add peanut butter,oatmeal and vanilla. Lay out waxed paper and spoon cookies on that till cooled.

Short Breads

325°  20-30 Minutes

 

  • 1 cup butter
  • 1/3 cup super fine sugar
  • 2-1/4 cups all purpose flour

 

Cream butter, add sugar, then add flour a little at a time leaving 1/4 cup. Then knead until rest of flour is used. Cut dough in half and roll out slow to about 1/2 in thick, cut out cookies (no larger than 2-1/2 round). Place on ungreased cookie sheet and bake at 325˚F for 20 to 30 minutes or until golden brown. (Oven temps may very)

Raspberry Almond Bars

350°  25-30 Minutes

 

  • 1 cup all purpose flour
  • 3/4 cup quick cooking oats
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine (soft)
  • 1/2 tsp. almond extract
  • 1/2 cup red raspberry preserved
  • 1/3 cup sliced almonds

 

Line an 8 or 9 in square baking pan with foil & lightly grease foil. Mix flour, oats and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended. Reserve about 1 cup oat mixture. Press remainder evenly over bottom of pan, adding more mixture if needed to cover. Spread preserves over top to about 1/2 inch from edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.) Bake at 350˚F for 25 to 30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.