Category Archives: Recipes

Corn Bread

Corn Bread

Corn Bread

Corn Bread

Ingredients:

  • 2 Cup bisquick
  • 1/2 Cup corn meal
  • 3/4-1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup margarine (or butter) melted

Directions:

  • Combine bisquick, corn meal & sugar in bowl.
  • Add eggs & milk.
  • Beat until well blended.  Mix in melted butter.
  • Place in 9″ greased pan.
  • Bake 350 for 30-40 minuted or until golden brown & toothpick comes out clean

Serves 9-12

HONEY BUTTER

  • 1/2 C butter
  • 1/4 t. vanilla
  • 1 egg yolk
  • 1/2 C honey

Directions

  • Whip softened butter.  Add vanilla & egg yolk
  • Add honey gradually while whipping.

Makes 1 cup.

red velvet

Red Velvet Cupcakes

red velvetIngredients:

  • 2/3 Cup milk
  • 2 t. red food coloring
  • 1 1/3 Cup flour
  • 1 T. cocoa
  • 3/4 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 3/4 Cup sugar
  • 3/4 Cup butter (softened)
  • 1 egg + 2 egg yolks
  • 1/2 t. vanilla

Frosting:

  • 1 1/2 sticks butter (softened)
  • 4 oz. cream cheese (softened)
  • 1 t. vanilla extract
  • 2 1/3 Cup powder sugar

Directions:

  • Preheat oven to 350.  Line a muffin pan with paper liners.
  • Warm the milk 30 seconds in microwave.  Add food coloring.
  • Wisk together flour, cocoa, baking powder, baking soda, and salt.
  • Beat sugar and butter together until pale and fluffy.  Beat egg and yolks with canilla; then beat into butter mixture, a little at a time.
  • Beat in 1/3 flour mixture, 1/2 milk, 1/3 flour, rest of milk, then rest of flour.  Pour into paper liners and bake 18-20 minutes.
  • For frosting, beat butter, cream cheese, and vanilla until smooth.  Add sugar 1/4 cup at a time.  Spread onto cooled cakes

Makes 12 cupcakes

APPLE DUMPLINGS

Apple Dumplings

APPLE DUMPLINGSIngredients:

  • 3 Tubes (12 oz each) refrigerated buttermilk biscuits
  • 15 medium apples, peeled, cored, and halved
  • 2 Cups sugar
  • 2 Cups water
  • 1 Cup butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Directions:

  • Flatten biscuits with your hand.
  • Wrap each biscuit around an apple half; place seam side down in two greased 13 inch x-9 inch x 2 inch baking dishes.
  • Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan.
  • Sprinkle cinnamon over dumplings.
  • Bake, uncovered, at 350 for 35-40 minutes or golden brown and apples are tender.
  • Serve immediately.

YIELD: 30 servings

huzarensla

Huzarensla (Meat and Potato Salad)

huzarenslaMy mom always made this salad a day ahead, but took it out of the fridge before serving as it tastes better when not ice cold.

Ingredients:

  • 1 pound cold meat-any kind
  • 3 green apples
  • 3 hard boiled eggs
  • 1 cooked beet
  • 6 boiled potatoes
  • 4 dill pickles
  • 10-12 small pickled onions
  • 3 tablespoons oil
  • 3 tablespoons vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tomato
  • several sprigs of parsley

Directions:

  • Take the green apples and core and dice them
  • Take the beet and dice it or use a 16 oz. can of diced beets well drained
  • The potatoes should be coarsely mashed while hot
  • Let the potatoes cool
  • Slice the dill pickles
  • Combine all ingredients
  • Put salad on plater and shape in any form you desire
  • Spread with mayonnaise and decorate with slices of pickle, parsley sprigs and tomato
cranberry-salad

Cranberry Pineapple Salad

cranberry-saladThis was another one of those recipes that we used for our first Thanksgiving together.  It’s been almost 16 years now and we still use it every Thanksgiving.  The kids love it since it has all their favorite fruits in it.

Ingredients:

  • 1 can (20 oz) crushed pineapple, drained
  • 2 pkg (4 oz) raspberry jello
  • 1 can (16 oz) whole berry cranberry sauce
  • 1 medium apple, chopped
  • 2/3 C chopped walnuts

Directions:

  • Drain pineapple juice in a 1 quart cup.
  • Add enough cold water to reserved liquid to measure 3 cups.
  • Pour into saucepan.
  • Bring to boil
  • Remove from heat.
  • Add jello and stir until dissolved.
  • Add in cranberry sauce until blended.
  • Pour into large bowl.
  • Refrigerate 1-1/2 hours until thickened.
  • Stir in remaining pineapple, apples and nuts.
  • Refrigerate 4 hours until firm.