2 Cup bisquick
1/2 Cup corn meal
3/4-1 cup sugar
1 cup milk
1/2 cup margarine (or butter) melted
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
1/2 C butter
1/4 t. vanilla
1 egg yolk
1/2 C honey
Whip softened butter. Add vanilla & egg yolk
Add honey gradually while whipping.
Makes 1 cup.
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
1 1/2 sticks butter (softened)
4 oz. cream cheese (softened)
1 t. vanilla extract
2 1/3 Cup powder sugar
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
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
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.
YIELD: 30 servings
My 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.
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
several sprigs of parsley
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
This 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.
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
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.
gathering ground for our families