Ginger Cream Cookies

I got this recipe out of the cookbook that Robyn's stake made...the one Mom gave us. I loved it, and it was a big hit.

COOKIES

2 cubes butter
1 c. molasses
1 c. white sugar
1 rounded tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3 beaten eggs
1 T. baking soda, dissolved in 1/4 cup water
6 c. flour, approximately

Preheat oven to 350. Bring butter, molasses, sugar, spices, and salt to a boil, then cool. Add 3 beaten eggs. Add 1 T. soda dissolved in 1/4 cup water - the batter will foam up a bit. Then slowly add, cup at a time, 6 cups of flour (measured after sifting.) This may take a bit more flour. You should be able to handle the dough lightly. Roll the dough, a bit at a time to 1/4" thick. Using cookie cutters, cut cookies (she had really explicit directions on what to use, but we just used Christmas cookie cutters and they were really cute AND good.) Place on cookie sheet and bake. I greased the pan, but it didn't say to grease the pan. This should yield about 4 dozen cookies. Bake for 8 minutes at 350. Ice when cookies are still warm.

ICING

1 cube butter
1/3 c. cream, half and half, or milk
1 tsp. vanilla
1 lb. powdered sugar

Brown butter till brown stage, then add rest of ingredients. Ice cookies while they are still warm Store in an enclosed container and they will stay soft and good for weeks!

Easy Butter Toffee

1 cube butter
1 cube margarine
3 T. water
1 c. sugar
Chocolate chips
Chopped pecans

Butter a 9x13 pan and layer with chopped pecans. combine the first four ingredients and boil until amber. Pour mixture over pecans. Top with chocolate chips. Once chocolate chips are melted, spread over toffee. Let sit. Once hardened, break into chunks. Enjoy!

Apple Pudding

This is the recipe as Anne had it published. The pudding is the same as the normal recipe, but there is less butter in the caramel sauce.

1 C all-purpose flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
2 C shredded peeled tart apples (about 2 large)
1/4 C chopped walnuts

CARAMEL SAUCE:
1/2 C packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp salt
1 C water
1 tbsp. butter
1/4 tsp vanilla extract

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Combine egg and apples; add to flour mixture and mix well.  Stir in walnuts.  Transfer to an 8-in. square baking dish coated with nonstick cooking spray.  Bake at 350 for 25-30 minutes.

For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt.  Gradually add water; stir until smooth.  Cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; stir in butter and vanilla.  Serve with warm apple dessert.  Yields 9 servings.

NUTRITION FACTS:  1 piece with 2 tbsp. sauce equals 251 calories, 4 g fat (1g saturated fat), 27 mg cholesterol, 264 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.

Chicken Enchiladas

3-4 large chicken breasts
1 can cream of chicken soup

1/2 c. sour cream

2 T margerine

1/2 c. chopped onion

1 t chili powder

1 can green chiles

8 tortillas*

1 c cheese

Cook chicken breasts (I usually just boil them and then shred the chicken.)

Stir soup, sour cream, and chili powder together and set aside. Melt margarine in saucepan. Cook onion in the margarine until it is tender. Stir in chicken, chiles and 3 T. of soup mixture (I put a little more depending on how many breasts I used. I like the chicken mixture moist.)

Put chicken mixture in tortillas, roll, and place in pan. Cover with remaining soup mixture. Cook covered at 350 for 15-20 min. Uncover, sprinkle with cheese and cook 5 min. longer or until cheese is melted.

*We usually make about five with this amount of chicken mixture, but we stuff them pretty full.

New Mexico Red Chile Sauce

(Makes 6 cups)

5 cups chicken stock
1 lb. tomatoes, quartered
12 oz. white onions, quartered
6 cloves garlic, peeled
6 oz. dried New Mexico chiles, stemmed and seeded
1 T. butter, at room temperature
1 tsp. salt

Bring the stock, tomatoes, garlic and onion to a boil and cook for 15 minutes. Stir the dried chiles into the stock, making sure they are covered. Remove the pan from the heat and soak the chiles for 15 minutes.

When the mixture is cool, process in blender or food processor. Strain through a fine-mesh sieve, pressing on the residue to extract all the chile flavor.

Transfer the mixture back to a saucepan and reheat. Stir in butter and salt.

Store in an airtight container in the refrigerator for up to 3 days.

Chevy's Pork Tamales

(Makes 20)

2 ½ lbs. pork shoulder or butt, cut into 2-inch cubes
2 T. salt
5 c. New Mexico Chile Sauce (see other recipe)
½ tsp. cumin
¼ tsp. cayenne
4 c. prepared masa (2 ½ lbs.)
½ c. pork stock (left over from cooking meat)
20 extra large dried corn husks
½ c. queso fresco

To make the filling, place pork in a large stock pot and cover with cold water and add the salt. Bring to a boil over high and simmer over medium-low for 2 ½ hours. The meat should fall apart when tender. Drain stock, reserving ½ cup. Stir the pork with a wire whisk to shred it. Gently fold in 2 ½ cups of sauce, the cumin and the cayenne. Cover and refrigerate until ready to use.

Place masa in a mixer bowl. Add ¼ c. stock, mixing on low speed until incorporated. Mix on high speed until light and fluffy.

Soak corn husks in water until soft, about 20 minutes. Remove one husk at a time and pat dry. Spread ¼ cup of the masa over the middle of the husk, leaving a ½-inch border along the sides and a 4-inch border along the top.

Spoon ¼ c. filling down the center of the masa. Lift the sides of the husks to meet each other in the center and press to seal the masa together, making a tube shape (The corn husk should wrap around the tamale, but

Fold the top edge of the husk over the end of the roll. The tamale should be 4 inches long and approximately 1 ¼ inches in diameter.

Cover with plastic wrap and refrigerate for two hours.

Place tamales folded end down into a steamer. Steam over boiling water for 15-20 minutes. Serve with the rest of the sauce and the queso fresco sprinkled over all.

Meat Loaf

1 1/2 lbs. ground beef

1 can tomato sauce

1 egg, beaten

1/4 c. chopped onion

3/4 c. uncooked quick oats

1 1/2. salt

1/4 tsp. pepper

Combine all ingredients into a nice mush, place in loaf pan. Bake at 350 degrees for 1 hr, 15 minutes or until cooked through.

Banana Cream Pie

Blind bake a pie crust and set aside to cool. Line the crust with two to three sliced bananas.

For the cream:

3/4 c. sugar

1/3 c. flour

1/8 tsp. salt

2 eggs

2 cups scalded milk

1/2 tsp. vanilla

2 T. butter

Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Remove from heat. Add vanilla.

Pour into banana-lined pie shell. Chill until cold.

Sour Cream Potatoes

Potato mixture:

6 medium-sized potatoes
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. grated onion
1 cup sour cream
1 cup cheese

Topping:

2 T. melted butter
2 cups corn flakes, slightly crushed

Boil, cool and peel the potatoes. Grate them on the large holes of a grater. Set aside

Mix together the butter, cream of chicken soup, grated onion, sour cream and cheese. Add sauce to potatoes and mix well. Put mixture in shallow casserole dish.

Mix melted butter and corn flakes for topping. Spread over potato mixture.

Bake uncovered for 30 minutes at 350 degrees.

Hot Cross Buns

1 c. scalded milk
¼ c. shortening
1/3 c. sugar
½ tsp. salt
1 yeast cake
1 tsp. sugar
2 T. warm water
1 egg, beaten
½ c. raisins
1 tsp. cinnamon
¼ tsp. allspice
3 c. sifted all-purpose flour
1 egg white
1 c. powdered sugar

Combine milk, shortening, 1/3 cup sugar, and salt and cool to lukewarm. Mix 1 tsp. sugar with yeast that has been softened in the warm water. Add to the milk mixture. Add egg, raisins, cinnamon, and allspice and as much flour as can be stirred into the dough. Place in a greased bowl, cover, and let rise in a warm place until double in bulk. Knead, shape into 2-inch balls and place in greased pan. Brush each bun with egg white. Cover and let rise until double in bulk, about 45 minutes. Snip a deep cross in the top of each. Bake @ 400 for 10-15 minutes. Fill cross on top with powdered sugar glaze. Makes 2 dozen.

Banana Pecan Muffins

Streusel topping:

½ cup sugar
1/3 cup unbleached all-purpose flour
4 T. cold unsalted butter

Muffins:

1 cup sugar
½ cup vegetable oil
2 large eggs
1 ½ cups mashed ripe bananas (about 3)
2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
¾ cup pecans (3 oz. finely chopped)

Sugar+oil+eggs until light and creamy. Mix dry ingredients.

Bake at 375 degrees for 20-25 minutes.

Swiss Steak

Cubed Steak
Salt and pepper
Flour
1 can cream of mushroom soup
Water/milk
Lipton Onion Soup (Dry Mix)

Salt and pepper the cubed steak to taste. Sprinkle flour on both sides of meat. Quickly brown meat on both sides in frying pan heavily coated with shortening. Place in casserole dish. Cover with cream of mushroom soup. Fill soup can 2/3 full with water and mix into sauce. Milk may be substituted for part of the water. Add soup mix to taste. Bake @ 300 until done, about 2 hours

Stuffed Pepper Cups

6 medium green peppers
1 lb. ground beef
1 small onion
½ tsp. salt
1 lb. can tomatoes
½ cup water
½ uncooked long grain rice
1 ½ cups medium cheddar cheese
½ package frozen corn (optional)

Cut off the tops of 6 medium green peppers and remove seeds and membrane.
Precook green pepper cups in boiling salt water about 5 minutes and drain cups. (For crisp peppers omit precooking).
Sprinkle inside of cups generously with salt.

Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with ½ tsp. salt and a dash of pepper.

Add (1) 1 lb. can tomatoes, ½ cup water, and ½ cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. medium cheddar cheese, shredded (1 cup). Stuff peppers, stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.

Mom’s Process:
Brown ground beef with onion and add salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce, and 2-3 green peppers, sliced. Stir in cheese. This process omits precooking peppers and baking, shortening preparation time by over a half hour.

Beans and Rice

Feeds 6

2 cups beans
10 strips bacon
½ cup chopped onion
2-3 cloves garlic, minced
1 (8 oz.) can tomato sauce
Salt and pepper to taste

For Beans

Cover beans with water, cook until tender. Add a tsp. salt just before they’re done. Drain, leaving about 1/4 c. water. Set aside.

Sautee bacon that has been chopped in small pieces. Add onion and garlic and cook until onions is translucent. Put beans with ingredients in frying pan, let simmer five minutes. Move bean mixture to a large pot. Add tomato sauce and let simmer for a few minutes. Do not let scorch.

Note: Mom likes to mash the beans up a bit.

For Rice

Prepare as directed on package.

Serve with beans ladled over rice. Orange slices are the traditional accompaniment.

Baked Beans

1 large can pork and beans
½ lb. hamburger
1 small onion
½ green pepper
4 T. brown sugar
½ c. ketchup
2 T. mustard

Brown hamburger. Sautee diced onion and pepper with hamburger. Add ketchup, mustard, brown sugar, and beans. Bake at 350 degrees for 20 minutes covered, then 20 minutes uncovered.

Sugar Cookies

¾ c. butter
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla

Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350 for 7-10 minutes.

Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla

Peanut Butter Fingers

¾ cup margarine or butter
½ cup white sugar
2 cups brown sugar
1 egg
¾ cup creamy peanut butter
¾ tsp. soda
¼ tsp. salt
2 tsp. vanilla
1 ½ cups flour
1 ½ cups rolled oats

Spread onto cookie sheet. Bake @ 350 degrees for 10-12 minutes. Let cool. Spread a thin layer of peanut butter on top. Top off with a layer of chocolate frosting.


Chocolate Frosting:
6 T. melted margarine or butter
1/3 cup milk heated in microwave with margarine
3 cups powdered sugar (Mom adds extra to thicken frosting)
½ cup cocoa (Mom uses a scant 1/3 cup)

Mix together powdered sugar and cocoa. Add other ingredients.

Banana Cookies

2 ½ cups flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup ripe mashed bananas

Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.

Bake at 400 degrees for 12 minutes.

Taco Salad

1 lb. ground beef and drain fat
(1) 15 oz. can kidney beans, drained
¼ tsp. salt

Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.

1 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up

Combine with beef mixture, adding tomatoes just before serving.

Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning


Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.

Spinach Salad

1 head lettuce
10 oz. package spinach
½ c. sliced mushrooms
½ lb. swiss cheese
1 red onion
½ lb. cottage cheese (whole carton)
10 pieces cooked bacon, crumbled

Dressing:
1 ½ T. poppy seeds
¾ c. oil
½ c. sugar
¾ c. white vinegar
1 ½ tsp. minced onion
1 tsp. salt

Mix well.

Raspberry Jello Salad

Make Jello according to directions on package, substituting some of the cold water with raspberry juice from package.

Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.

Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.

Rhubarb Cake

3 cups diced rhubarb
2 cups sugar
½ cup shortening or margarine
1 egg, well beaten
1 cup buttermilk
2 cups flour
1 tsp. soda
½ tsp. salt
1 T. cinnamon
1 tsp. vanilla
1 cup nuts

Combine rhubarb with ½ cup sugar, set aside. Cream shortening with remaining sugar. Add egg and beat well. Add dry ingredients alternately with buttermilk, beating well. Add vanilla and rhubarb, then nuts. Bake in 9X13 pan at 350 degrees for 1 hour. Top with whipping cream.

Fresh Fruit Ice Cream

3 cups mashed fruit
3 cups sugar
4 eggs
2 T. lemon juice
1 quart whipping cream
1 quart half and half
1 tall can evaporated milk (actually just a regular can nowadays)
1 T. vanilla
Dash of salt
Whole Milk

Mash fruit, let stand for an hour with 1 cup of sugar sprinkled on it. Beat the eggs with remaining sugar until lemon-colored and thick. Add fruit and place in canister of 6-qt. freezer. Whip cream and add to ice cream mixture. Add half and half, evaporated milk and vanilla and enough milk to fill tub to 2/3 full. Freeze and enjoy!

Martha Stewart's Half and Half Pie Crust

2 c flour
½ tsp. salt
¾ c. butter
3 T. shortening
¼ c. water

Buttermilk Chocolate Sheet Cake

Mix:
2 c. flour
2 c. sugar
1 tsp. baking soda
¼ tsp. salt

Boil and add:
1 c. butter or margarine
1/3 c. cocoa powder
1 c. water

Add:
2 eggs
½ c. buttermilk
1 ½ tsp. vanilla

Bake on 350 degrees for 25 minutes.

Frosting

¼ c. butter
3 T. cocoa powder
3 T. buttermilk

Boil; remove from heat.

Add:
2 ¼ c. powdered sugar
½ tsp. vanilla

Homemade Root Beer

1 ½ oz. root beer extract (1/2 bottle)
4 cups sugar
2 gallons water
3-5 pounds dry ice (More dry ice will cause more carbonation)

Put water in jug. Add sugar and extract and mix well. Add dry ice and screw lid on. Allow to sit until dry ice is gone, about 15 minutes.