11
RECIPES
North Texas Conference (NTC) UMW 2020 Multicultural Potluck Saturday, February 22, 2020 First UMC Rowlett
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TABLE OF CONTENTS
SECTIONS
Introduction 3
Salads and Dressings 4
Vegetables 8
Main Dishes 13
Breads 17
Desserts 20
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INTRODUCTION
1 Corinthians 10:31 (CEB): So, whether you eat or drink or whatever you do, you should do it all for God’s glory. This collection of recipes is dedicated to the strong, bold, courageous, and loving women of faith who attended the inaugural NTC UMW Racial Justice and Spiritual Growth Event held on Saturday, February 22, 2020, at First UMC Rowlett in Rowlett, Texas. Thank you for your commitment to working toward racial justice for all. Julie B. Noel, President North Texas Conference (NTC) United Methodist Women (UMW) www.umwnorthtexas.org 02.22.20
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SALADS AND DRESSINGS
BLACK BEAN AND CORN SALAD
Ingredients: Directions:
• 1 large can black beans (2 lb. 7 oz.), drained and rinsed
• 1 jumbo can sweet corn (1 lb. 13 oz.), drained and rinsed
• 1 large yellow bell pepper, seeds removed
• 1 large red bell pepper, seeds removed
• 1 large red onion, chopped
• 1 large tomato, diced and seeds removed
• 1tsp. black pepper • 1 cup of Italian Salad
Dressing • 2/3 cup of cilantro,
chopped
Rinse all vegetables before chopping. Combine and mix everything in a large bowl of deep-dish pan. Cover and place in refrigerator for 24 hours so the dressing is marinated into the vegetables. Serve cold. Serves 10. Submitted by: Sonia Ramirez
PINK STUFF
Ingredients: Directions:
• Dream Whip Drain pineapple; put in bowl. Add
• Dry Jell-O (red or any cottage cheese, dry Jell-O, and Dream
flavor) Whip. Stir to combine.
• Cottage cheese
• Crushed pineapple (or
pineapple chunks)
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SALADS AND DRESSINGS
CORN, PEA, AND BEAN SALAD
Ingredients: Directions:
• 1 can French-cut green beans, drained
Pour all vegetables into one mixing bowl. Combine all marinade ingredients and heat until sugar melts. Pour marinade over vegetables. Mix gently, but well. Store in covered jar(s) in refrigerator. Will keep up to six (6) weeks. Submitted by: Wanda Sikes
• 1 can LeSeur brand small peas, drained
• 1 can LeSeur brand Corn, drained
• 1 cup chopped celery • 1/2 cup chopped onion
(red onion is good) • 1 medium bell pepper,
chopped • Marinade
1 cup sugar 1/2 cup oil 3/4 cup cider
vinegar salt and pepper
MOM’S FRUIT SALAD
Ingredients: Directions: • 1 large can chunky
tropical fruit • 2 cans mandarin oranges • 1 medium can chunk
pineapple • Cool Whip • Pecan chips
Drain all cans of fruit. Mix with pecan chips. Refrigerate overnight. Drain through colander the next day. Mix in Cool whip before serving. Garnish with maraschino cherries on top.
• 1 small can maraschino cherries
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SALADS AND DRESSINGS
ITALIAN PASTA SALAD
Ingredients: Directions:
• 12 oz. rotini pasta • 1 English cucumber • 1/4 red bell pepper,
chopped • 1/2 cup chopped red
onion • 1 cup cherry tomatoes • 1 cup olives, sliced • 1/2 cup grated Parmesan
cheese • 1/2 cup fresh mozzarella
cheese, torn into pieces
Cook pasta according to the instructions on the box until al dente. Drain and rinse under cold water. Place in a large salad bowl. Chop cucumber, pepper, and onion. Add to pasta. Quarter cherry tomatoes, pepperoni slices, and sliced olives. Add to pasta. Garnish with freshly grated parmesan cheese and fresh mozzarella cheese. Gently toss to combine. Pour half of Italian Dressing over pasta and gently toss to coat. Serve more if needed.
1/2 cup pepperoni slices 1/2 cup Italian Dressing
ITALIAN DRESSING
Ingredients: Directions:
• 3/4 cup olive oil • 1/4 cup vinegar (apple
cider, white, or red wine) • 2 cloves of garlic, minced • 2 tbsp. lemon juice • 1/2 tsp. honey • 2 tsp. Italian seasoning • 1 tsp. dried oregano • 1/2 tsp. salt • 1/4 tsp. black pepper • 1/4 tsp. crushed red
pepper flakes
Combine all ingredients in a measuring cup or jar. Whisk well. Refrigerate in a jar or bottle with lid for up to one week.
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*** May substitute regular Jell-O and sour cream
POTATO SALAD
Ingredients: Directions: • 4 cups potatoes (peeled,
diced, cooked) • 1 cup celery, diced • 1 cup onion, diced • 3 hard-boiled eggs, diced • 1 tsp. turmeric • 1 cup mayonnaise or
Miracle Whip • Salt to taste
Combine all ingredients. Chill in refrigerator overnight for best flavor. Submitted by: Pat Kennedy
STRAWBERRY JELL-O SALAD
Ingredients: Directions:
• 1 large box (or two small boxes) of sugar free *** strawberry Jell-O
• 4 med. ripe bananas, mashed
• 10-16 oz. frozen sliced strawberries or mixed fruit
• 2 cups boiling water • 1 large can of crushed
pineapple undrained (in pineapple juice)
• 8 oz. (or more) plain non-fat Greek yogurt ***
In a large bowl, dissolve Jell-O in boiling water. Add frozen fruit so that it thaws out and starts the cooling process. Add pineapple and bananas. Stir well. Pour half of the fruit/Jell-O mixture into a 9” x 12” pan. Reserve the other half for later use. Put pan in the refrigerator until it sets. Remove the pan from the refrigerator. Spread the yogurt on top. Pour remaining half of the fruit/Jell-O mixture over the yogurt. Cover and refrigerate for 24 hours (best flavor). Serves 10-12.
Submitted by: Roz Swan
SALADS AND DRESSINGS
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AUNT EFFIE’S SWEET POTATOES
Ingredients: Directions:
• 3 cups cooked mashed potatoes
• 1/4 cup sugar • 1/2 stick butter • 2 eggs • 1/4 cup milk (a little
more if too dry) • 1 tsp. vanilla • 1 tsp. cinnamon • 1/2 tsp. salt
• Topping
1/3 cup melted butter
3/4 cup light brown sugar (do not pack sugar into measuring cup)
1-2 cups lightly crushed Bran Flakes
1/2 cup chopped nuts (pecans or almonds)
Combine all potato ingredients and mix with electric mixer. Once mixed, taste to see if you need more of something. Don’t clean off the beaters when you take them out of the potato mixture as the potato strings stick to the beaters. I do not measure my potatoes and probably use more than called for with this recipe, but it still works. Mix topping ingredients. I use more Bran Flakes, too, and sometimes more pecans to soak up the butter and make the topping mix well: not too wet and not too dry. Place potato mixture in shallow pan and spread topping on top; try to cover all of the potatoes. Bake at 350° for 30-45 minutes or until middle is set. If using a casserole dish that is deep, bake longer and at 325°. If the topping browns too much, cover with aluminum foil for the last part of cooking. Submitted by: Doris Marshall
VEGETABLES
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CAULIFLOWER DINNER DELIGHT
Ingredients: Directions:
• 1 large head of cauliflower (~3 lbs.)
• 1/2 cup butter (or a little less)
• 3/4 cup salted cashews • 1/2 cup green onions,
sliced thinly • 1 (14.5 oz.) can diced
tomatoes with juice • 1 tbsp. fresh lemon juice • 2 tbsp. parsley, chopped • Parmesan cheese, as
desired
Break and cut cauliflower into bite-sized florets. Steam cook until tender (microwave: about 5 mins.; over boiling water on stovetop: about 5-7 mins.) Drain. While cauliflower is cooking, melt butter of medium. Add cashews and continue cooking until butter is golden brown and cashews are toasted. Add sliced green onions. Add can of diced tomatoes and stir. Add drained cauliflower.
Stir to turn and mix.
Remove from heat. Stir in lemon juice. Serve garnished with parsley and parmesan cheese as desired.
Gluten free. Serves 2-4 as vegetarian entreé or 6-8 as a side dish.
Submitted by: Wendy Campbell VEGETABLES
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CHEESE AND CHILES
Ingredients: Directions:
• 5 cans chiles, drained (reserve juice)
Remove seeds from chiles. Butter oblong 2-qt. casserole dish. Spread
• 1 lb. sharp cheddar cheese, grated
half of the cheese on the bottom of the dish. Layer peppers on cheese. Cover
• 4 eggs with remaining cheese.
• 2 cups milk
• 1 cup flour Mix remaining ingredients in a bowl and
• 2 tsp. salt pour over cheese and chiles.
• 1 tsp. pepper
• Chile juice Bake at 325° for one hour. Serves 8.
Submitted by: Beverly Lenoir
CORN CASSEROLE
Ingredients: Directions:
• 1 can cream style corn Combine ingredients and pour into pan.
• 1 can whole kernel corn Bake at 350° for about an hour or until
• 1 box Jiffy cornbread mix set.
• 1 (8 oz.) container sour cream
• 1 stick butter, melted Submitted by: Kristy Boog-Scott
VEGETABLES
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CORN CASSEROLE
Ingredients: Directions:
• 2 (16-oz.) cans cream style corn
Combine ingredients in 1 1/2-qt. dish or 11” x 7” x 1 1/2" casserole dish.
• 1 (16 1/2-oz.) can whole kernel corn, drained
Bake uncovered at 350° for 50 minutes (depends on oven).
• 3 eggs
• 1/3 cup Wesson oil
• 1 (4 oz.) can chopped
green chiles
• 3/4 cup cornmeal
• 1/2 tsp. baking powder Submitted by: Shirley Weddle
• 1 tsp. garlic salt
• 1 (8 oz.) jar Cheez Whiz,
softened
VEGETABLES
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GERMAN GREEN BEANS
Ingredients: Directions:
• 4 slices bacon Fry the bacon in a large cast iron skillet
• 1/2 cup chopped onions until crisp, then drain on paper towels.
or 2 tbsp. dried onion Leave the bacon drippings in the pan.
flakes
• 2 tbsp. flour Add the onion and cook until light
• 4 tbsp. sugar golden and tender. Add the flour and
• 1 tsp. salt stir. Cook for about one minute.
• 1/4 tsp. pepper
• 1/2 cup vinegar (cider, Add the sugar, salt, pepper, bean liquid
if possible) or water, and vinegar. Stir and bring to
• 2 (14 1/2 oz.) cans green a rolling boil. Allow to boil for three
beans (drain and reserve more minutes to thicken the sauce. Add
1/2 cup liquid from canned beans or water if
using fresh green beans
bacon bits. Add the green beans and cook until
• 1/4 cup bacon bits heated through (about 7-8 minutes).
(Bac-Os)
Transfer the beans and sauce to a serving bowl and top with crumbled bacon.
GREEN CHILES AND RICE CASSEROLE
Ingredients: Directions:
• 1 cup rice, cooked Mix together: rice, sour cream, green
• 1 carton sour cream chiles, and butter. Top with grated
• 1 can green chiles cheese.
• 1/4 cup (1/2 stick) butter
• Grated cheese (topping) Bake at 350° for 30 mins.
Submitted by: Martha Harris
VEGETABLES
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MAIN DISHES
CHICKEN AND HOMEMADE EGG NOODLES
Ingredients: Directions:
• 1 whole chicken Boil whole chicken until done. Legs
• 1 egg (multiply number of eggs and flour to group size: 1 egg typically serves 4)
should separate easily and meat should be tender. Separate broth. Beat egg and milk; add salt. Stir in
• 1/2 egg shell of milk flour. Should be stiff dough
• 1 cup flour consistency. Add milk or flour as
• Pinch of salt needed.
Roll out dough on well-floured board to
desired thinness. Sprinkle with a layer of flour and let dry. Cut into thin strips
for the noodles. Continue to dry.
Grandma used to make the noodles
early in the afternoon for dinner, which
gave them plenty of time to dry.
Skim fat from broth. It takes about four cups of broth for each egg’s worth of
noodle. Bring the broth to a boil. Drop
noodles gently into broth. Boil gently
until done (about 15 mins.). Broth
thickens while it boils from the flour on
the noodles.
We would typically make three eggs’ worth of noodles for a family dinner. That would take all of the broth from the chicken. Grandma simply dropped the noodles into the boiling broth with the chicken, which would be the traditional method.
Submitted by: Kim Hefley
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MAIN DISHES
EASY TACO PIE
Ingredients: Directions:
• 1 lb. ground beef Preheat oven to 350°. Prepare a large
• 1 (1 1/4 oz.) pkg. taco deep-dish pie pan with cooking spray.
seasoning
• 1 (8 oz.) pkg. refrigerated Heat a large skillet over medium-high t
crescent roll dough heat. Break ground beef into small
• 1 (14 oz.) can refried pieces and add to hot skillet. Cook and
beans stir until the beef is crumbly and no
• 1 cup sour cream longer pink (7-10 mins.).
• 1 cup salsa, slightly
drained Drain and discard any excess grease.
• 11/2 cups shredded Season drained beef with taco
cheddar cheese seasoning.
Press refrigerated dough into the
bottom of the prepared pan. Spread
refried beans in an even layer onto the
dough. Spread sour cream into a layer
atop the refried beans. Sprinkle ground
beef evenly over the sour cream. Top
with salsa and cheddar cheese.
Bake in preheated oven until cheese is
melted, bubbly, and crust has browned
(25 to 30 mins.).
Submitted by: Barbara Weaver
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MAIN DISHES
GOULASH
Ingredients: Directions:
• 1 tbsp. olive oil Preheat oven to 350°.
• 1 medium-sized onion, chopped
Cook macaroni until just firm. Drain and
• 1 bell pepper, chopped return macaroni to its pot. Set aside.
• 1 tsp. minced garlic
• 1 lb. lean ground beef In a large pot, cook the onion, pepper,
• 2 (10 3/4 oz.) cans and garlic in the oil until they start to
Campbell’s Tomato Soup soften (about 5 mins.)
• 1 (15 oz.) can chopped
Tomatoes Add ground beef and continue cooking
• 2 (15 oz.) cans of Veg-All until all pink is gone. Drain well. Add
• 1 1/2 cups elbow macaroni, uncooked
soup, tomatoes, and Veg-All. Mix well. Add salt to taste.
• 1/3 mild cheddar cheese, grated
Add macaroni to meat mixture and mix
• Salt and pepper to taste well. Pour meat and macaroni mixture
into a 11” x 13” pan and spread cheddar cheese on top.
Bake 30 mins. or until heated all the way through and cheese is melted and bubbly around the edges.
Serves 6-10.
Submitted by: Phyllis Cummins
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MAIN DISHES
TURKEY CHILI
Ingredients: Directions:
• 1 tbsp. olive oil Heat the oil over high heat in a large
• 2 lbs. ground turkey, heavy pot and add the turkey meat.
white and dark combined cook until lightly browned (about 5
• 2 cups coarsely chopped mins.), chopping down and stirring with
onions the side of a heavy kitchen spoon to
• 2 tbsp. chopped garlic break up any lumps.
• 1 large sweet red
pepper, cored, deveined Add the onions, garlic, sweet pepper,
and coarsely chopped celery, jalapeno pepper, oregano,
• 1 cup chopped celery bay leaves, chili powder, and cumin.
• 1 jalapeno pepper, cored, Stir to blend well. Cook for 5 mins.
deveined and finely
chopped Add the tomatoes, chicken broth, salt
• 1 tbsp. fresh oregano, or 1 tbsp. dried oregano
and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally,
• 2 bay leaves for 15 mins.
• 3 tbsp. chili powder
• 2 tsp. ground cumin Add the drained beans and cook,
• 3 cups canned diced stirring occasionally, for 10 mins.
tomatoes longer.
• 2 cups chicken broth,
fresh or canned Serve in bowls with cheddar
Salt and freshly ground cheese, sour cream, and lime wedges.
pepper to taste
2 (15 oz.) cans of red
kidney beans, drained
2 cups shredded cheddar
cheese
1 cup sour cream
(optional)
Sliced lime for garnish
(optional)
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BREADS
***Amish Friendship Bread Starter https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/
AMISH FRIENDSHIP BREAD
Ingredients: Directions:
• 1 cup Amish Friendship Preheat oven to 325°.
Bread Starter ***
• 3 eggs In a large mixing bowl, add ingredients
• 1 cup oil as listed.
• 1/2 cup milk
• 1 cup sugar Grease two large loaf pans.
• 1/2 tsp. vanilla
• 2 tsp. cinnamon Dust the greased pans with a mixture of
• 1 1/2 tsp. baking 1/2 sugar and 1/2 tsp. cinnamon.
powder
• 1/2 tsp. salt Pour the batter evenly into loaf or cake
• 1/2 tsp. baking soda pans and sprinkle the remaining
• 2 cups flour cinnamon-sugar mixture on the top.
• 1-2 small boxes instant pudding (any flavor)
Bake for one hour or until the bread
• 1 cup nuts, chopped loosens evenly from the sides and a
(optional) toothpick inserted into the center of the
• 1 cup raisins (optional) bread comes out clean.
Submitted by: Mary K. Todd
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BREADS
*** During the Great Depression, my mother, Agnes Groth Morris, left school after eighth grade and went to work in the home of a minister’s family in Waco. The minister’s wife taught my mother this recipe.
CORNBREAD
Ingredients: Directions:
• 2 cups Aunt Jemima Preheat oven to 425°. Heat oil in 10”
self-rising corn meal mix skillet (preferably cast iron or other
• 3 tbsp. vegetable oil oven-proof, 10” pan) in oven.
• 1-2 tbsp. sugar
• 1 1/2 cups milk Mix dry ingredients. Add milk and eggs.
• 1 egg, beaten Blend well. Add hot oil and mix well.
Bake for 20-25 minutes.
Submitted by: Gwen Jones
CORNBREAD
Ingredients: Directions:
GINGERBREAD ***
Ingredients: Directions:
• 2 eggs Add beaten eggs to the sugar; then add
• 3/4 cup sugar molasses and melted shortening.
• 3/4 cup molasses
• 3/4 cup melted Sift together dry ingredients and add to
shortening eggs, sugar, molasses, and melted
• 2 1/2 cups sifted flour shortening mixture.
• 2 tsp. baking soda
• 1/2 tsp. baking powder Lastly, add hot water.
• 2 tsp. ginger
• 1 1/2 tsp. cinnamon Bake in moderate oven (350°) for about
• 1/2 tsp. cloves 30 minutes in a 13” x 9” x 2” pan.
• 1/2 tsp. nutmeg
• 1 cup boiling water Submitted by: Jane Morris
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BREADS
LITTLE PUMPKIN BREADS
Ingredients: Directions:
• 1 1/2 cups white flour Preheat oven to 350°. Grease and flour
• 1 cup whole wheat flour (or line with parchment paper) miniature
• 1 1/2 tsp. baking loaf pans.
powder
• 1/2 tsp. baking soda Stir together the dry ingredients. In a
• 1 tsp. cinnamon large mixing bowl, combine eggs with
• 1/2 tsp. ginger brown sugar and corn oil. Stir in vanilla
• 1/2 tsp. cloves and pumpkin puree; mix until smooth.
• 2 eggs Add the dry ingredients and stir until
• 2 cups dark brown sugar just incorporated. If the mixture is too
• 1/2 cup corn oil stiff, you may add some milk. Add
• 1 tbsp. vanilla raisins and pecans.
• 2 cups pumpkin puree
• 1 cup raisins Divide the batter evenly among the
• 1 cup toasted pecans, prepared pans. Bake for 40-45 mins.
chopped or until a toothpick inserted into the
center of a loaf comes away with sticky
crumbs. Do not overbake.
Cool in pans for 10 minutes, then turn
out onto a wire rack to cool
completely. Wrap tightly in plastic wrap.
bread loaves slice best when slightly
chilled.
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DESSERTS
ARROZ CON LECHE (MEXICAN RICE PUDDING) – LIGHTENED VERSION
Ingredients: Directions:
• 2 cups rice, uncooked Pour evaporated milk, stevia, cinnamon,
• 2 cans fat free raisins, and coconut into a saucepan.
evaporated milk Pour in uncooked rice. Cook.
• 1/3 cup stevia
• 2 cinnamon sticks, Serve warm or cold.
opened or unrolled
• 1/2 cup raisins
• 1 cup unsweetened
shredded coconut Submitted by: Becky Barnebey
CARAMEL APPLE DUMP CAKE
Ingredients: Directions:
• 1 box (2-layer size) Preheat oven to 350°. Spray a
butter recipe or yellow 13” x 9” baking dish with non-stick
cake mix spray.
• 8 oz. unsalted butter,
melted Mix the pie filling, pecans (if using), and
• 2 (21 oz.) cans cinnamon; turn into prepared pan.
apple pie filling
• 1 tsp. cinnamon Drizzle caramel sauce over the top.
• 1/2 cup caramel sauce Distribute dry cake mix evenly over the
(ice cream topping type) top of the filling.
• 1/2 cup chopped pecans
(optional) Pour melted butter evenly across the
top.
Bake for 35-40 mins. or until top is
golden brown and the filling is bubbling
at the edges.
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DESSERTS
LEMON COOKIES
Ingredients: Directions:
• 1 cup unsalted butter Preheat oven to 350°. Lightly grease
at room temperature two baking sheets or line with
• 1 cup granulated sugar parchment paper.
• 1 tsp. grated lemon zest
• 1/4 tsp. salt In a large bowl, beat the butter,
• 1 large egg yolk granulated sugar, lemon zest, and salt
• 1 tbsp. fresh lemon juice until light and fluffy. Add the egg yolk
• 2 1/4 cups all purpose and lemon juice and beat until blended.
flour Gradually beat in the flour just until
blended and the dough comes together.
Turn the dough into a work surface.
Divide the dough in half, then gather up
each portion and press into a disk.
Wrap one disk in plastic wrap (to keep
from getting dry) and set aside. If the
dough seems soft, wrap both disks in
plastic wrap and refrigerate about
20-30 minutes.
Sprinkle the work surface with flour. Sprinkle the top of the unwrapped disk
with flour and then roll out the dough
until it is about 1/4-in. thick, sprinkling
more flour as needed to keep it from sticking to the work surface. Using a
2 1/2-in. round or decorative cookie cutter, cut out as many cookies as possible, cutting them close together.
Pull away the scraps of dough from around the shapes and gently press the
scraps into a disk. Roll out the dough,
and cut more cookies.
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DESSERTS
LEMON COOKIES (CONTINUED)
Ingredients: Directions:
Icing
3 tbsp. butter, Place the lemon cookies about 1/4 in.
softened apart on cookie sheets. Unwrap the
3 cups sifted second disk and repeat the rolling and
confectioners rolling and cutting process.
sugar (or more
to suit desired Bake the cookies until lightly browned
consistency) around the edges, about 12 mins. Let
1 tbsp. fresh the cookies cool on the baking sheets
lemon juice (or on a wire rack for five mins. Transfer
more/less to the cookies to the rack to finish cooling.
suit desired
Icing: Beat the softened butter until
fluffy. Gradually add the confectioners
sugar to the butter and beat until
smooth. Add the lemon juice and beat.
If the icing seems too thin, add more
sugar. If it seems too thick, add a few
drops of warm water until it reaches
desired consistency.
Submitted by: Louise Riley
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This recipe is from 100 Years of Potluck – a cookbook from First UMC in Cherokee, Oklahoma.
DESSERTS
OATMEAL COOKIES
Ingredients: Directions:
• 3/4 cup shortening Beat shortening, the sugars, egg, water,
• 1 cup packed brown and vanilla until creamy.
sugar
• 1/2 cup granulated Sift together flour, salt, and soda; add to
sugar creamed mixture. Blend well. Stir in
• 1 egg oats.
• 1/4 cup water
• 1 tsp. vanilla Drop by teaspoonfuls onto cookie sheet.
• 1 1/2 cups flour Bake in moderate oven (350°) for 12-15
• 1/2 tsp. soda mins.
• 3 cups uncooked oats
• 1/4 tsp. cinnamon Makes 5 doz. cookies.
(optional)
By: Nancy Harmon
Submitted by: Tracy Schanbacher
24
DESSERTS
PECAN FUDGE PIE
Ingredients: Directions:
• 1 (9”) deep dish unbaked Preheat oven to 350°. In double
pie shell boiler (or in microwave), melt
• 2 (4 oz.) pkgs. Baker’s chocolate and butter. Stir in Eagle
“German’s Brand” Sweet brand milk, hot water, and eggs. Mix
Chocolate Bar well. Remove from heat (if using a
• 1/4 cup butter double boiler). Stir in remaining
• 1 (14 oz.) cam Eagle ingredients.
Brand Sweetened
Condensed Milk Pour into pie shell. Bake 40-45 mins.
• 1/2 cup hot water Remove from oven. Cool.
• 2 eggs
• 1 tsp. vanilla Slice and serve warm with vanilla ice
• 1/8 tsp. salt cream.
• 1 1/4 cups chopped
pecans Submitted by: Julie B. Noel
25
DESSERTS
PINEAPPLE SUNSHINE CAKE
Ingredients: Directions:
• 1 box yellow cake mix Preheat oven to 350°. Spray a 9” x 13”
• 4 eggs pan with cooking spray.
• 1/2 cup oil
• 1 (8-oz.) can crushed In a large bowl, combine cake mix, eggs,
pineapple with juice oil, and one can crushed pineapple with
juice. Mix well.
• Icing
1 (8-oz.) can Pour into prepared baking pan. Bake
crushed 25-30 mins. or until toothpick inserted
pineapple with into center of cake comes out clean.
juice Allow cake to cool completely.
1 small box of
vanilla pudding Icing: In another bowl, fold in Cool Whip,
1 (8-oz.) one box of vanilla pudding, and one can
container Cool of crushed pineapple and juice. Spread
Whip over top of cake.
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DESSERTS
PUMPKIN CRUNCH CAKE
Ingredients: Directions:
• 1 box yellow cake mix Preheat oven to 350°. Grease bottom
• 1 (12-oz.) can evaporated
of 9” x 13” pan.
milk
• 1 1/2 cups sugar Mix pumpkin puree, milk, eggs, sugar,
• 1/2 tsp. salt Cinnamon, and salt. Pour mixture into
• 1 cup butter, melted Greased pan. Sprinkle dry cake mix over
• 1 (15-oz.) can pumpkin Pumpkin mixture and top with pecans.
puree
• 3 large eggs Drizzle melted butter over pecans.
• 1 tsp. cinnamon Bake 50-55 mins.
• 11/2 cups chopped
pecans Submitted by: Vicki Busby
SCOTCHEROOS
Ingredients: Directions:
• 6 cups Rice Krispies Mix sugar and syrup together on stove.
cereal cook, stirring occasionally, until the
• 1 cup white sugar mixture comes to a full rolling boil.
• 1 cup light corn syrup Remove from heat.
• 1 1/2 cups crunchy
peanut butter Add peanut butter and vanilla. Stir well.
• 1 tsp. vanilla Add Rice Krispies and spread in a
9” x13” baking dish.
• Topping
1 cup chocolate Topping: Melt together chocolate chips
chips and butterscotch chips. Spread evenly
1 cup on top.
butterscotch
chips Submitted by: Sandi Gehrke
27
DESSERTS
SCOTTISH OATCAKES
Ingredients: Directions:
• 1 cup flour Mix together flour, sugar, baking
• 2 tbsp. sugar (I decrease powder, and salt. Blend in the oats.
to 1 tbsp. Cut in the butter and stir in the milk
• 1/2 tsp. salt gradually to make a soft dough.
• 2 cups rolled oats
• 8 tbsp. butter Divide into six portions. Roll out each
• 1/2 cup milk (I use portion on to a floured board into a
coconut milk) circle four inches in diameter, 1/4 to
1/8 in. thick. Quarter each round of
dough. Use biscuit or cookie cutters
when you want to be creative.
Bake in a moderate over at 370° for
12-15 mins. or until browned and
thoroughly baked.
Yield 24 oatcakes. Great with coffee or
milk.
Submitted by: Ruth Bowen
28
DESSERTS
SPICY APPLE COBBLER
Ingredients: Directions:
• 4 or 5 medium apples Peel and slice apples into 8” x 8” pan
(or 1 can sliced apples: (or use canned sliced apples). Sprinkle
not apple pie filling) with brown sugar, cinnamon, and
• 1/4 cup brown sugar nutmeg. Dot with butter.
• 2 tbsp. butter
• 1 tsp. cinnamon Combine rest of ingredients to form a
• 1 tsp. nutmeg batter and pour over apple mixture.
• 1 cup granulated sugar
• 1 cup sifted flour Bake at 350° about 45 mins.
• 1/2 tsp. salt
• 1 tsp. baking powder
(if using self-rising flour,
eliminate salt and baking
powder)
• 1/2 cup milk Submitted by: Shannon Morehouse
29
NOTES