What to cook, grill or bake. Recipes you'll love

Ingredients:

- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cup blueberries
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 tablespoon melted butter
- 3/4 cup white sugar
- 3/4 cup boiling water

Directions:

- Mix flour, 1/2 cup sugar, baking powder, salt. Stir in milk, vanilla, butter.
- Spread batter in buttered 8 X 8 pan.
- Scatter blueberries over batter.
- Sprinkle sugar over berries.
-Pour boiling water over all.
- Bake at 375 degree oven for 45 min. or unitl brown and done in center.
- Berries sink to bottom and form juice.
- Serve hot with light cream; or cold, topped with ice cream."

---Juneau Centennial Cookbook, Jane Stewart, Phyllice F. Bradner, Betty Harris (p. 43)
About Alaska's blueberries: I & II.

http://www.viewmylisting.com/homes-for-sale/al

Ingredients:

- 1 1/2 cups Sugar
- 1/4 cup Enriched flour
- 3/4 teaspoon Nutmeg
- 3 Eggs, slightly beaten
- 4 cups Rhubarb in 1" slices (1 lb)
- 1 Pastry for 9" lattice crust
- 2 tablespoons Butter or margarineProcedure:

Directions:

- Blend sugar, flour, nutmeg.
- Beat into eggs.
- Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter.
- Top with lattice crust.
- Bake at 400 degrees 50 to 60 minutes.
- Cool.

http://www.viewmylisting.com/homes-for-sale/ak

Makes about 2 1/2 dozen

Ingredients:

- 1/2 cup butter at room temperature
- 2 cups sugar
- 4 eggs
- 1 tablespoon flour
- 1/3 cup lemon juice
- Finely grated rind of 1 lemon

**30 unbaked tart shells (about 2 3/4 inches in diameter and 1 1/4 inches deep)**

Directions:

- Cream the butter and sugar just enough to blend well--mixture chould not be fluffy or filling may bubble up and boil over in the oven.
- Beat in the eggs, one at a time, then stir in flour.
- Add the lemon juice and rind (the mixture will seem to curdle but don't be alarmed; it will smooth out in the baking).
- Spoon mixture into tart shells, filling each no more than 2/3 full.

(Should you have any leftover filling, spoon into a custard cups, again filling no more thatn 2/3 fill, set in a small baking pan, and pour water into pan to a depth of 1 inch. These may be baked in the oven alongside the tarts and will be done in about the same amount of time.)

- Bake tarts in a moderate oven (350 degrees F.) 30 to 35 minutes until filling is puffy and golden and pastry lightly browned. Remove from oven, cool tarts in their pans to room temperature, then remove from pans and serve."

---"Arkansas Territorial Restoration [Little Rock Arkansas]," Recipes from America's Restored Villages, Jean Anderson [Doubleday:Garden City NY] 1975 (p. 234-5)

[NOTE: ""Little Fellows" are nothing more than small lemon "chess" tarts--vey lemony, very buttery, very seweet. Lemon "chess" resembles the English lemon "cheese," and some food believe that "chess" is a corruption of "cheese."..."Little Fellows" are often no bigger than a thimble, but a more practical size is the small individual tart. You can buy prepared tart shells, ready to fill and bake, in many supermarkets." (p. 234)]

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Ingredients:

- 4 eggs
- 1/2 cup currant jelly
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 teaspoon lemon juice

Directions:

- Cream the butter and add the sugar and beat well.
- Add well-beaten yolks and jelly, and fold in the whites of eggs.
- Add lemon juice and bake without upper crust.

---The National Cookbook: A Kitchen Americana, Sheila Hibben [Harper & Brothers:New York] 1932 (p. 368)

http://www.viewmylisting.com/homes-for-sale/ar

Ingredients:

- 1/4 cup butter or margarine
- 3 tart apples, peeled and sliced
- 1/2 cup firmly packed brown sugar
- 2 tablespoons brandy or water
- 1/2 teaspoon ground allspice
- 1/2 cup golden raisins

Directions:

-In large skillet melt butter.
- Add apples.
- Cook and stir until apples are crisp-tender, 3 minutes.
- Remove apples from pan.
- Add brown sugar, brandy and allspice.
- Cook until sugar dissolves and mixture is bubbly.
- Return apples to pan.
- Stir in raisins.
- Cook until heated through.
- Serve warm in Meringue Shells, if desired.

--Makes 6 (1/3 cup) servings.--

Recipe provided courtesy of The Sugar Association, Inc.

Found on www.cooksrecipes.com

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Ingredients:

- yolks 8 eggs
- 2/3 cup butter
- 1 cup sugar
- 1/2 cup milk
- 1 1/2 cups flour (sifted twice)
- 1 teaspoon vanilla
- 3 1/2 teaspoons baking powder

Directions:

- Beat the yolks until they are thick and lemon colored; add the sugar gradually, beating all the time.
- Add the butter, creamed until soft and fluffy, then add flour and vanilla, and last of all the baking-powder.
- Grease muffin-pans and dredge them with flour; then invert the pans and tap the bottoms lightly so that no loose flour remains.
- Put a very little of the batter in each muffin pan, as it rises considerably.
- Bake in fairly hot oven until brown. Serve the same day as baked.
- These cakes will fall a little when taken from the oven, which is as it should be."

---The National Cookbook: A Kitchen Americana, Sheila Hibben [Harper & Brothers:New York] 1932 (p. 392-3)
[NOTE: Ms. Hibben's book is well regarded by food historians as accurate. She does not, however, provide notes as to how the recipes she selects connect with the designated state. Baking powder was a favorite ingredient in 19th century Western states, when yeast was sometimes hard to come by.]

http://www.viewmylisting.com/homes-for-sale/co

Ingredients:

- 2 1/2 cups sifted flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup cold water
- 1 cup golden raisins

Directions:

- Sift together flour, baking soda, ginger, cinnamon, and salt.
- Beat butter, sugar, molasses, and egg together until light and fluffy.
- Add the sifted ingredients alternately with cold water and beat until blended.
- Stir in the raisins.
- Drop by rounded tablespoonsful 3 inches apart onto a greased cookie sheet.
- Bake for 10 to 12 minutes at 350 degress F. T
- he size should be approximately 4 inches across."

---The Thirteen Colonies Cookbook, Mary Donovan, Amy Hatrak, Frances Mills and Elizabeth Shull [Montclair Historical Society:Montclair NJ] 1975 (p. 74)

http://www.viewmylisting.com/homes-for-sale/ct

Ingredients:

- 1 (18 1/4 ounce) box orange cake mix
- 1 (3 ounce) box orange Jell-O
- 1 cup boiling water
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 (8 ounce) container Cool Whip

Directions:

- Set out Cool Whip to thaw.
- Prepare cake mix according to directions for a 9x13 pan
- After the cake is done and you bring out of oven.
- Poke holes throughout the cake with a fork.
- Prepare Orange jello with 1 cup of boiling water and pour over the cake.
- Allow to cool in pan for 30 minutes.
- In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup of milk
- Stir in orange and vanilla extracts.
- Mix well.
- Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Recipe found on www.cooks.com

http://www.viewmylisting.com/homes-for-sale/de

Ingredients:

- 1 graham cracker crust
- 1 14-oz can Carnation sweetened condensed milk
- 1/2 cup lime juice
- 2 cups Cool Whip

Directions:

- Mix milk and lime juice until combined.
- Chill until set.
- Top with Cool Whip, either entire pie or a dollop for each slice.

Recipe can easily be doubled for a fuller pie.

Submitted by: L. Sandrick

http://www.viewmylisting.com/homes-for-sale/fl

Ingredients:

- 3 egg whites
- 1 cup white sugar
- 14 saltine crackers, finely crushed
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 cup chopped pecans
- 7 fresh peaches - peeled, pitted and sliced
- 2 cups sweetened whipped cream

Directions:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak.
- Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks.
- Fold in saltines, vanilla, baking powder and pecans.
- Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean.
- Remove from the oven, and cool.
- The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top.
- Cover with aluminum foil to protect their color until serving.
- Top with sweetened whipped cream just before serving.

Found on AllRecipes.com

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Ingredients:

TOPPING:
- 6 pineapple rings + juice from the can
- 1/2 cup spiced rum
- 1/4 pound butter
- 1 cup brown sugar, firmly packed
- 1/2 cup chopped macadamia nuts
- 6 maraschino cherry halves

CAKE BATTER
- 1 cup sugar
- 3 eggs, separated
- 1/4 cup reserved pineapple juice
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder

Instructions:
- Marinate pineapple in rum overnight.
- Preheat oven to 350 degrees.
- Melt butter and brown sugar over low heat in large iron skillet (at least 12 inches) or other heavy, oven-proof pan.
- Arrange pineapple in bottom of pan in single layer.
- Simmer slowly in melted butter and sugar while making batter.
- Mix sugar, egg yolks and pineapple juice in large bowl (instead of pineapple juice, may use rum left from soaking pineapple).
- Sift together flour, baking powder and salt.
- Beat egg whites until peaks form.
- Quickly mix flour mixture into sugar mixture until well-blended.
- Fold in egg whites.
- Place 1 cherry half inside each pineapple ring.
- Scatter chopped nuts over rings, then gently spoon batter over all.
- Bake 20 to 25 minutes, until a toothpick inserted in cake comes out clean.
- Cook until just warm to touch and invert over large plate.
- Serve warm or at room temperature.

Found on www.hawaiiforvisitors.com

http://www.viewmylisting.com/homes-for-sale/hi

Cooking Time: 30-50
Servings: 18
Preparation Time: 10

Ingredients:
- 2 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup shortening
- 1 1/8 cups milk
- 1 teaspoon vanilla
- 3 eggs
- 1 Tablespoon grated orange or lemon rind
- 4 1/2 ounces milti-colored jimmies

Directions:

- In mixer bowl, sift flour, baking powder, salt and sugar.
- Add shortening, milk and vanilla; beat 2 minutes at medium speed.
- Add eggs and beat 2 more minutes.
- With spoon, fold in grated rind and jimmies.
- Pour into greased and floured 9 or 10" tube pan or 13x9" pan or two 8" pans.
- Bake 350°

- tube = 40-50 minutes
- 8" = 30-35 minutes
- 9x13" = 35-40 minutes

NOTES : Frost with your favorite buttercream frosting

Found on Bakespace.com

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Ingredients:

- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 eggs
- 2 cups 1% milk
- 1 tsp vanilla extract
- 6 1-inch-thick slices angel food cake
- 1/4 cup dry sherry
- 1 1/2 cups frozen sliced California strawberries
- Toasted sliced almonds and whipped cream, for garnish

Directions:

Custard:
- In bowl, whisk sugar, cornstarch, salt and eggs until smooth.
- Slowly whisk in milk; transfer mixture to heavy-bottomed saucepan.
- Place over medium heat and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
- Reduce heat to low; whisk 1 minute.
- Remove from heat; whisk in vanilla.
- Transfer to bowl; place a sheet of plastic wrap directly onto surface of custard.
- Refrigerate until cold.

Trifle:
- Place 1 slice of angel food cake in an individual glass dish; sprinkle with 2 teaspoons of sherry.
- Spread 2 tablespoons of strawberries evenly over cake; spread 1/3 cup of custard over strawberries.
- Top with 2 tablespoons strawberries; garnish with whipped cream and almonds.
- Repeat with remaining ingredients.
- Makes 6 servings.

Found on: http://articles.directorym.com

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Ingredients:

- 1 pkg. active dry yeast
- 1/2 c. warm water
- 1 1/2 c. lukewarm water
- 2 c. sifted flour
- 1 tsp. salt

Directions:

- Dissolve yeast in 1/2 cup warm water.
- Stir in 1 1/2 cups water, flour, salt, and sugar.
- Beat until smooth.
- Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day.
- Use a wooden spoon.
- Cover at night.

*When the mixture is ready it should have a yeasty smell.
- Then pour out one cup of this to use in the friendship mixture.
- The rest should stand one day and then be refrigerated covered.
- Use within 10 days.
-
**Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar.
-Consider this day one and follow Amish Bread Recipe.
- Do not use metal spoon.
-Do not refrigerate.
- The day you receive the started mixture - do nothing.
- Days 2, 3, and 4 stir with a wooden spoon.
- Day five add 1 cup flour, 1 cup sugar and 1 cup milk.
- STIR.
- Days 6, 7, 8, and 9 only stir the mixture.
- Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir.
** Pour 1 cup mixture into each of the three separate containers and give to three friends.
- The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
- Add fruits, nuts, raisins or chopped apple.
- Before baking, pour into 2 well greased and sugared loaf pans.
- Bake 45 to 50 minutes at 350 degrees.
- Cool 10 minutes.

Found on www.amishrecipes.net

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Ingredients:

- 2 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 well beaten eggs
- 1 can (approx. 15 ounces) cream-style corn
- 2 cups milk
- 1/4 cup melted butter

Preparation:

- Combine dry ingredients in mixing bowl.
- Combine eggs, cream-style corn, milk and melted butter.
- Stir into dry ingredients, mixing lightly.
- Bake on lightly greased griddle or in lightly greased skillet until golden brown, turning once.
- Keep corn cakes warm in oven or warming drawer until all are done.

Found on southernfood.about.com

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Ingredients:

- 2 cups whole wheat
- 1 teaspoon soda
- 1 teaspoon salt (scant)
- 2 teaspoons cream tartar
- 1/3 cup molasses
- 1 egg
- 1 cup milk
- 1 tablespoon melted butter

Directions:

- Mix the dry ingredients.
- Add well-beaten egg mixed with the milk, molasses, and melted butter.
- Bake in greased muffin-pans in hot oven for 20 minutes."

---The National Cookbook: A Kitchen Americana, Shelia Hibben [Harper & Brothers:New York] 1932 (p. 16)

http://www.viewmylisting.com/homes-for-sale/ks

KENTUCKY DERBY PIE

Ingredients:

- 1 cup semi-sweet chocolate chips
- 1 cup English Pecans or Walnuts
- 2 eggs, beaten
- 1 cup sugar
- 1 stick butter, melted and cooled
- 1/2 cup plus 2 tablespoons flour
- 1 tsp vanilla

Directions:

- Mix sugar and flour, add eggs; add butter.
- Add nuts, chocolate chips, and vanilla.
- Pour into an unbaked pie shell.
- Bake at 350°F degrees for 30 minutes.
- Test with a toothpick.
- Pie should be chewy, but not runny.

http://www.viewmylisting.com/homes-for-sale/ky

Ingredients:

- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream

Directions:

- Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
**Serves Four

Found on neworleansrestaurants.com

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1 Pan (change servings and units)

Ingredients:

- 1 medium potato, cut into chunks
- 1 lb confectioners' sugar (or more)
- 1 teaspoon vanilla
- 1/2 cup coconut, shredded,sugared

Directions:

- Cook the potato in water.
- While the potato is still warm,mash it and stir in the sugar and vanilla.
- Mix well and then add the coconut.
- Press mixture into a buttered pan.
- Cool and cut into squares.
- Dip the squares into melted chocolate and place on waxed paper to set.

Found on www.recipezaar.com

http://www.viewmylisting.com/homes-for-sale/me

Ingredients:

- 2 c. Pecans
- 2 c. Softened Butter,
- 1/2 c. Powdered Sugar
- 4 tsp. Vanilla
- 2 tbsp. Water
- 2 c. Sifted Flour

How to make Sand Tart:
Stage1-Cream butter and powdered sugar.
Stage2-Add vanilla, water and flour.
Stage3-Add pecans and form balls
Stage4- Bake at 375 degrees fareinhite for 22 minutes on greased cookie sheet.
Stage5-While hot, roll in powdered sugar

Found on IFood.TV

http://www.viewmylisting.com/homes-for-sale/md

Ingredients:

- 6 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup light cream
- 1/2 cup milk
- 1/4 cup white sugar
- 1 pinch salt
- 4 teaspoons cornstarch
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3 (1 ounce) squares semisweet chocolate
- 2 tablespoons butter
- 1/4 cup light cream
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners' sugar

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2.In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3.Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4.To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5.In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6.To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7.To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Found on allrecipes.com

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Mackinac Island Fudge

Ingredients:

- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/2 cup nuts (optional)

Directions:

- Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan.
- Cook at medium heat until boiling.
- Boil exactly 6 minutes, stirring constantly.
- Remove from heat and add vanilla extract and confectioners' sugar.
- Beat with mixer until smooth and thick.
- Add nuts, if desired.
- Pour into a buttered pan and freeze 20 minutes.
- Cut into pieces.

Makes approximately 1 pound of fudge.

Peanut Butter Mackinac Island Fudge
Reduce butter to 1/4 cup and add 1/2 cup peanut butter.

Chocolate Mackinac Island Fudge
Use basic recipe, adding 1/2 cup cocoa with the confectioners' sugar.

http://www.viewmylisting.com/homes-for-sale/mi

rev:567a

Ingredients:

- 3/4 cup milk
- 1/4 cup lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
- 1 cup fresh or frozen blueberries

Directions:

1.In a small bowl, mix milk and lemon juice; set aside.
2.In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3.Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

Found on allrecipes.com

http://www.viewmylisting.com/homes-for-sale/mn

**Step One:
- Put two cup of pecans in the microwave for one minute.
- Then take them out and turn them over a few times with your hand and put them back in for another minute.
- The second time you take them out, if they don't look done, put them in for another minute; otherwise, go on to step two.

**Step Two:
- Find a good cutting board and knife

Step Three:
- Take a knife and chop the pecans so that each of them has been chopped in half.
- Pie Crust Ingredients:

**This recipe calls for:

- 2 Cups All-Purpose Flour
- I Teaspoon Salt
- 1 Tablespoon Sugar
- 6 Tablespoons Butter (not unsalted)
- 6 Tablespoons Shortening
- 6 to 8 Tablespoons Ice Water

**Pie Crust Equipment:

**For this recipe you will need:
- Mixing Bowl
- Rolling Pin
- Knife
- Measuring Spoons
- Measuring Cups
- Dough Blender
- Cutting Board
- 9 Inch Pie Pan

**Step 1: Mix the Pie Crust Ingredients
Warm the butter in the microwave until it is soft but not melted.

**Mix in a large bowl:

- 2 Cups All-Purpose Flour
- I Teaspoon Salt
- 1 Tablespoon Sugar

**Then mix in:

- 6 Tablespoons Butter
- 6 Tablespoons Shortening
- 6 to 8 Tablespoons Ice Water

**Step 2: Chill the Pie Dough

- Wrap your pie crust in plastic wrap; then, place it in the refrigerator for at least 20 minutes or as long as it takes you to make the pie filling.
- Pecan Pie Ingredients

*This recipe calls for:

- 1 Cup White Corn Syrup
- 1 Cup Brown Sugar
- 1/3 Teaspoon Salt
- 1/3 Cup Melted Butter
- 1 Teaspoon Vanilla
- 3 Eggs
- 2 Cups Roasted Pecans

**Pecan Pie Equipment:
**For this recipe, you will need the following utensils:

- 2 Bowls
- Pie Pan
- Measuring Cups and Spoons
- Spatula (or Spoon), Whisk
- Cooling Wrack

**Step One: Melting Butter

- Put the butter in the microwave until it is completely melted.
- During this step, preheat your regular oven to 350

**Step two: Mixing

- Mix together in the mixing bowl:
- 1 Cup White Corn Syrup
- 1 Cup Brown Sugar
- 1/3 Teaspoon Salt
- 1/3 Cup Melted Butter
- 1 Teaspoon Vanilla

**Step Three: Eggs

- Mix (slightly beat) eggs until they look like the ones shown in the picture to the left.

**Step Four: Add Eggs

- Add the eggs to the batter and stir until the batter looks as it did before you added the eggs.

**Step Five: Pecan Pie Crust

- Take your pie dough out of the refrigerator, and roll it out till it looks like the picture at the left. It should be about 1/8 of an inch in thickness.
- Then, apply more flour to the rolling pin.
- Wrap the dough around the rolling pin, and unroll it onto your pie pan.
- Cut the excess crust off around the edge of the pie pan so that the crust hangs 1 inch around the edge.
**We use a pan with a gully around the edge to catch anything that overflows

**Step Six: Create The Pie Crust Edge

- Pinch around the edge of the pie dough so that it folds in half.
**If you did not leave a one inch border, you will not have enough dough to do this.
- If this happened to you, just take it out of the pan and roll it out again properly.

**Step Seven: Pinching Edge

- Now, go around the edge and pinch it as shown here to create a wave shape.
- This is an important step; it will impact the final look of your pie.
- Work with it a little to get the look you see at the left.

**Step Eight: Filling

- Pour the pecan pie filling into pie shell.

**Step Nine: Roasted Pecans

- Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling.
- Some pecans will sink into the filling; while, others will remain on top.
- Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes

**Step Ten: Foil

- After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning.
- Be careful not to spill you pie!
- The filling is runny and quite hot.
- Then, put the pie back in the oven.

**Step Eleven: Testing Pie

- After you put the pie back in the oven, it will need another 30 to 40 minutes.
- After about 30 minutes (a total of 1 hour in the oven) test the pie to see if it is done.
- You can test the pie by sticking a knife in the middle.
- If the knife comes out clean, the pie is done; if it comes out dirty, it needs about 10 more minutes in the oven.

************Enjoy your masterpiece!***************

Found on www.myhomecooking.net/pecan-pie/

http://www.viewmylisting.com/homes-for-sale/ms

Ingredients:

- 1 (18.5 oz.) pkg. cake mix, without pudding
- 1/2 cut margarine, melted
- 1 egg
- 1 (8 oz.) pkg. cream cheese, softened
- 2 eggs, slightly beaten
- 1 lb box powdered sugar, divided

Directions:

- In a large mixing bowl, combine cake mix, margarine, and egg.
- Press mixture into a 9X13-inch greased baking dish.
- In another mixing bowl, combine cream cheese, eggs, and powdered sugar; reserve 1/4 cup powdered sugar.
- Spread over cake mixture. Bake at 350 degrees F. for 40 minutes.
- Sprinkle remaining powdered sugar on top.

***NOTE: Delicious with strawberries! SERVES: 10-12"

---The Bess Collection, Bess Wallace Truman [Independence Junior Service League:Independence MO] 1993 (p. 324)

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Ingredients:

- 8 tablespoons butter
- 8 ounces dates, pitted and chopped
- 2 egg yolks
- 3/4 cup white sugar
- 1 cup crisp rice cereal
- 1 cup chopped pecans
- 1 teaspoon vanilla extract

Directions:

- In a saucepan over medium heat combine the butter, dates, egg yolks and sugar.
- Bring to a boil and cook for 2 minutes.
- Remove from heat stir in the puffed rice cereal, chopped pecans and vanilla.
- Stir and let cool.
- When you can handle roll into small balls then roll in confectioners' sugar.

Found on allrecipes.com

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Ingredients & tools needed:

-1 packet of Kook-Aid mix
- 1 cup of sugar
- 1 quart pitcher
- Water

- In the pitcher pour in Kool-aid mix, sugar, and fill with water.
- Stir all contents
- Pour into glasses over ice

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"This recipes is...from Nevada Cook Book of 1887, We have reworded it slightly.
- "Scald a pint of milk with a tablespoon of butter, pour in a cup of Indian meal [corn meal] and allow to cool.
- Add a teaspoon of sugar, a teaspoon of salt, and the yolks of 4 eggs, well beaten.
- Lastly add the whites of the eggs, beaten stiff.
- Pour in a well-buttered pan and bake 1/2 hour in a hot oven." (p. 119)

**[NOTE: "Hot oven" translates today as 425 degrees F.]

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Ingredients:

- Cooking spray or butter
- Sugar for dusting
- 6 eggs, separated
- ¾ teaspoon cream of tartar
- ½ cup sugar
- ½ cup canned sold pack pumpkin or fresh
- ½ teaspoon pumpkin pie spice
- Crushed ginger or chopped crystallized ginger, optional for topping

Directions:

- Spray 6 (5 oz.) soufflé dishes.
- Dust with sugar.
- Set aside.
- In a large bowl, using and electric blender, eat egg white with cream of tartar until foamy.
- Add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
- Set aside.
- Beat egg yolks until thick and lemon-colored.
- Thoroughly fold in pumpkin and spice.
- Gently fold yolk mixture into bean whites.
- Spoon into prepared Ramekins.
- Place cups in baking pan.
- Fill pan with very hot water to within ½ inch of top of dishes.
- Bake in preheated 375° F oven until puffy and delicately browned, about 15 to 20 minutes.
- Top with crushed gingersnaps or crystallized ginger.
**If desired, can be decorated with whipped cream.

Makes 6 servings.

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Ingredients:
- 1 recipe plain pastry
- 2 1/2 cups sugar
- 1/2 cup water
- 2 cups thinly sliced apples
- 4 cups cranberries
- 2 tablespoons cornstarch
- 2 tablepsoons water

Directions:
- Roll one-half pastry and fit into tart shells.
- Combine sugar, 1/2 cup water, apple slices and cranberries.
- Cook until cranberries pop, about 10 minutes.
- Make a paste of cornstarch and 2 tablespoons water, stir into fruit and continue cooking until mixture is thick and clear, about 5 minutes.
- Pour into tart shells.
- Roll remaining pastry.
- Fit lattice top over fruit.
- Bake at 450 degrees F. for 20-25 minutes

**Yield: 6-8 tarts."
---(p. 58)

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Biscochitos (Anise Seed Cookies)
Yield: 5 dozen Baking Time: 10-12 minutes
Temperature: 350°F Freeze Well

Ingredients:
- 1 pound lard
- 3 teaspoons baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons anise seed
- 1/2 cup brandy*
- 2 eggs, beaten
- 1/4 cup sugar
- 6 cups flour
- 1 tablespoon cinnamon
- Cream lard, sugar, and anise seed in a large mixing bowl
- Add eggs and beat well.
- Combine flour, baking powder, and salt in a large mixing bowl.
- Alternately add flour and brandy to creamed mixture until stiff dough has been formed.
- Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness.
- Cut dough into desired shapes.
- Combine sugar and cinnamon in a small mixing bowl.
- Dust the top of each cookie with a small amount of mixture.
- Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.

* Varied amounts may be used. Bourbon or sherry may be substituted.

NOTE: The fleur-de-lis shape is traditional for these cookies.

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Ingredients:
- 1 cup plus 3 tablespoons all-purpose flour
- 2 cups sugar
- 2 1/2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 3 egg yolks
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 pounds (5 large packages) cream cheese, softened
- 1 1/2 teaspoons grated orange zest
- 5 whole eggs
- 1/4 heavy (whipping) cream
Directions:
- In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.
- Form a well in the center and add 1 egg yolk and all fo the butter.
- Work with a fork to make a dough.
- Add up to 2 tablespoons of water, if necessary, to make a pliable dough.
- Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F.
- Butter the sides and bottom of a 9-inch springform pan.
- In the bowl of a mixer, combine the cream cheese, the reamaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.
- Add the 5 whole eggs, the remaining 2 egg yolks, and the remaining 1/4 teaspoon vanilla and beat well.
- Add the heavy cream and beat well.
- Roll out one-third of the chilled dough on a floured surface; the dough witll be very moist and fragile.
- Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan.
- Don't worry if it looks like it is going to fall apart.
- Bake until golden, 15 minues, and cool in the pan on a wire rack.
- Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the curst and try to keep the edges neat.
- Increase the oven temperature to 550 degrees F.
- Pour the cream cheese mixture into the crust.
- Bake for 12-15 minutes.
- Reduce the heat to 200 degress F and continue baking or 1 hour.
- Turn of the heat and keep the oven door open wide.
- Let the cake cool in the oven for 30 minutes.

**Serves 8 to 10.

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Ingredients:

- 1 1/2 cup water
- 1/4 cup softened butter
- 1/2 cup shortening
- 2 eggs, beaten
- 1 cup sugar
- 1 teaspoon salt
- 5 cups bread flour
- 1/2 cup potato flakes
- 2 1/2 teaspoons yeast

Topping:

- 1 cup brown sugar
- 1/4 cup softened butter
- 2 teaspoons cinnamon

Mix together

- Place ingredients in order, in machine set on dough setting (2 hours).
- Knead each half of mixture on lightly-floured surface for 5 minutes.
- Spread in greased 13- by-9 inch pans, cover and set aside to rise in a warm area.
- When double in size, poke holes with fingers, 1 inch apart, all over cake.
- Fill with topping.
- Bake at 375 degrees, 15 minutes or golden brown.

**Makes 2 cakes.

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Ingredients:

- 2 cups sugar
- 1 cup white syrup
- 2 tbsp. butter or margarine
- 2 tsp. cream of tartar

Directions:

- Boil all together to soft ball stage.
- Remove from heat.
- Add 1 tsp. baking soda and stir throughly. (optional: add food coloring - pour over 14 cups of pop corn).
- Grease hands with butter or margarine and form into fist size balls.
- Place on wax paper and allow to cool.

Found at: http://library.ndsu.edu/grhc/foods/recipe/popcorn.html

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Ingredients:
- 1 stick butter
- 1 box powdered sugar
- 1 1/2 c. peanut butter
- 1 tsp. vanilla
- 1 pkg. (12 oz.) chocolate chips
- 1/2 stick paraffin

Directions:

- Mix butter, sugar, peanut butter and vanilla.
- Form into small balls.
- Cool.
- Melt chocolate and paraffin in top of double boiler.
- Stick a toothpick in the candy ball and dip into the chocolate mixture, leaving part of the top uncovered.
- It will resemble a buckeye.
- They can be frozen.

Found at:Cooks.com

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Ingredients:

- 2 tablespoons butter
- 1 tablespoon finely minced green pepper
- 1 tablespoon finely minced red pepper
- 1/2 clove garlic (mashed)
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped onion
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 4 drops tabasco

Directions:

- Cream the butter until light; add the other ingredients and beat well.
- Serve with broiled beefsteak." ---(p. 274)

Found on Foodtimeline.org

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Ingredients:

- Combine: 1/2 c. shortening 1 c. evaporated milk 1/2 tsp. lemon flavoring 2 eggs, beaten 2 tsp. salt 2 c. flour
- Dissolve: 1/2 c. warm water (110-115 degrees)
- Add 1/2 teaspoon nutmeg and yeast mixture to first mixture.
- Add more flour just to be able to knead dough.
- Knead on pastry cloth about 5 minutes.
- Let rest for 10 minutes.
- Roll out 1/4" thick and cut into strips 1 by 6.
- Cover with clean cloth and let rise 1 hour.
- Deep fry at 375 degrees until light brown on both sides (slip raised side into a fat first.
- This gives flat side a chance to raise as Long John cooks.)
- Drain on paper towel and frost with the following:
- Boil 1/4 cup butter, 1/2 cup brown sugar, 2 tablespoons cream or evaporated milk, about 3 minutes.
- Add flavoring and just enough confectioners' sugar to make a spreading consistency.

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15 minutes in the oven until done! Should make about 30 cookies.

Ingredients are:

- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt

Directions:

- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.)
- Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly.
- Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl.
- Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix.
- Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans.
- Wet hands slightly and roll the dough into balls.
- Space the cookies about 2-inches apart on the pans.
- Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
- Transfer hot cookies with a spatula to a rack to cool
- Serve.
**Store cookies in a tightly sealed container for up to 5 days.

Found on Food Network

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Colonial seaports received plentiful supplies of raisings,which were used in cooking and as treats for the children.

Ingredients:

- 1 cup brown sugar
- 1/2 cup butter
- 1 egg, beaten
- 1 1/2 cups sifted flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup raisins

Directions:

- Cream together butter and sugar; add beaten egg and vanilla.
- Sift four, soda, salt together; stir this, bit by bit, into creamed mixture and beat well.
- Fold in raisins.
- Form a heaping tablespoon and drop 3 inches apart on greased cookie sheet.
- Bake 12 to 15 minutes in preheated oven at 375 degrees F.

**Makes 3 dozen."

---Foods from the Founding Fathers: Recipes from Five Colonial Seaports, Helen New bury Burke [Exposition Press:Hicksville NY] 1978 (p. 134)

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INGREDIENTS:

- ¾ cup butter
- 1 ½ cups brown sugar
- 2 eggs
- 1 ½ cups flour
- ½ cup sesame (benne) seeds
- 1 teaspoon vanilla
- ¼ teaspoon baking powder

PREPARATION:

- Cream butter and sugar together and mix with other ingredients in the order given.
- Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking.
- Bake in a 325º F oven for 7-10 minutes.

Yield: 7 dozen.

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"Kuchen

Ingredients:
- 1 package dry yeast
- 1 tablespoon sugar
- ¼ cup lukewarm water
- 2 cups warm milk
- 2 eggs
- ½ cup shortening
- 6-8 cups flour
- ½ cup sugar
- 1 teaspoon salt

Directions:

- Dissolve yeast and 1 tablespoon sugar in lukewarm water.
- Combine milk and eggs, beat well.
- Add shortening, beat again.
- In a large bowl, combine flour, sugar and salt and add first mixture to it. Mix well.
- Knead until dough is smooth and elastic, sprinkle with a little flour at a time.
- Put in warm place to rise until double in bulk.
- Divide dough into 8 equal parts.
- Roll each piece to fit a pie plate.
- Let rise 20 minutes.
- Put fruit on top-can use apples, peaches, raisins or prunes.

Filling:
- 2 cups sweet cream or sour cream
- 2 eggs, beaten
- ½ cup sugar
- 2 tablespoons flour
- ½ teaspoon vanilla
-cinnamon

Directions:
- Top the fruit with cream filling. Sprinkle with cinnamon.
- Bake at 350 degrees for 25-30 minutes or until brown."

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Ingredients:

- 3 eggs
- 1 cup butter
- 2 1/2 cups flour
- 4 tablespoons sour cream
- 1 level teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 cup blackberry jam
- 1/2 cup strong black coffee
- 1/2 cup sugar

Directions:

- Cream the butter until light and add it to the sugar; beat well and add jam.
- Dissolve the spices in coffee and add to butter; then add well-beaten egg yolks, and alternately the flour and sour cream, in which the soda has been dissolved.
-Finally fold in whites of eggs stiffly beaten
- Bake in cake pan from 45 to 55 minutes in moderate oven.
- Ice with Baker's Icing while still warm."

Baker's Icing
Ingredients:
- Add 3 tablespoons of cream
1 teaspoon of vanilla to a cup of powdered sugar.
Directions:
- Beat until well blended
- Spread while the cake is still hot.
**Instead of cream, orange juice may be used."

---ibid (p. 406-7)

---National Cookbook: A Kitchen Americana, Shelia Hibben [Harper & Brothers:New York] 1932 (p. 389)

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Ingredients:

- 1-1/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 cups water
- 3 eggs, separated
- 1-1/2 lemons
- 1 tablespoon butter
- 1 baked, cooled 9-inch piecrust

Directions:

- Combine the sugar, flour, salt and water in a heavy saucepan.
- Stir constantly over medium-high to high heat (depending upon your cooktop, especially if it's electric) until mixture boils.
- Boil, stirring constantly, for 1 minute.
- Remove from heat.
- Slightly beat the egg yolks in a bowl with a fork.
- Mix half the boiled mixture with the egg yolks.
- Then put the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly.
- Remove from heat and add butter.
- Grate 1 lemon and add the grated peel, together with the juice of 1-1/2 lemons.
- Mix thoroughly.
- Pour into the cooled, baked piecrust.
- Put the meringue (recipes follow) on the filling while the filling is hot to prevent weeping, and seal meringue to edge of pastry.
- Bake in a 375°F oven 10 to 12 minutes or until nicely browned.

Meringue Ingredients:

- 3 egg whites (from extra large or jumbo eggs)
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar

Directions:

- Have egg whites at room temperature.
- Beat egg whites and cream of tartar with electric mixer on high until soft peaks form.
- Gradually add sugar, a tablespoon at a time, and beat until stiff peaks form.
- Beat in vanilla.
- Bake at 375°F 10 to 12 minutes or until lightly browned.

**Generally speaking, the proportion of sugar to egg whites is 2 to 1 (e.g., for a 4-egg meringue, use 8 tablespoons of sugar; vanilla and cream of tartar can remain the same).

**Also, remember that meringue pies cut better with a wet knife blade.

Standard Pastry: For a single-crust pie

Ingredients:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2-1/2 tablespoons ice water
- 1/2 cup Crisco or other good shortening

Directions:

- Place the Crisco in a bowl.
- Over it, pour 1 cup of the flour and the salt.
- With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until somewhat mixed.
- Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste.
- Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated.
***The less you work the dough, the better the pastry.
- Form pastry into a ball of dough, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan.
- Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper.
**(If any little tears in the dough result, it's okay, just pinch it back together.)
- Trim dough to a 1-inch overhang, then turn under to make an edge.
- You can put a fancy crimp in the edge at this point, if you wish.

For a pre-baked pie shell:
- Prick bottom and sides of pastry with a fork to allow steam to escape (those pie pans with the holes in them are good for this purpose)
- Bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.

For a two-crust pie, simply double this recipe.

Found at http://www.texascooking.com/features/marchlemons.htm

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Ingredients:

- 1 cup (sticks) butter, softened
- 1 1/4 cups honey

Directions:

- Beat together butter and honey for 10 minutes, until fluffly.

**From Three Decades of Cooking With Donna Lou Morgan.

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Vermont is famous for Ben & Jerry's ice cream. While the recipe is not public, to purchase and indulge is available.

http://www.benjerry.com/ Get yours today...

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The Peanut's Journey to Virginia, North Carolina and South Carolina

- Peanuts were known as early as 950 B.C. It is believed that they originated in Brazil or Peru and were carried to Africa by early explorers and missionaries. From there traders took them to Spain and "The New World." Colonial traders used the peanuts as food aboard ship as they were cheap and of high food value. The first commercial peanut crop in Virginia was grown in Sussex County (near what is now Waverly) in the early to mid 1840's and the first ones in North Carolina were grown in the Wilmington area beginning around 1818.

-For a long time peanuts were considered simple fare. The war between the states helped change the peanut status when Union Army soldiers found them to their liking and took them home. The call, "Hot Roasted Peanuts," was first heard in the late 1800's at P.T. Barnum's circus. Desire for peanuts spread as circus wagons traveled across the country.

-The peanut was not a significant agricultural crop until the early 1900's when the boll weevil destroyed the South's cotton crop. Today peanuts are a multi-million dollar industry in North Carolina, South Carolina and Virginia and an important crop in the Southeastern United States.

***Virginia's 2008 Peanut Production:
200 peanut farmers
24,000 planted acres
79,200 million pounds produced
3,300 pounds per acre state"s average production
produce about 1% of the nation's peanuts annually

North Carolina's 2008 Peanut Production:
1,500 peanut farmers
97,000 planted acres
358,900 million pounds produced
3,700 pounds per acre state's average production
produce some 7% of the nation's peanuts annually

South Carolina's 2008 Peanut Production:
400 peanut farmers
72,000 planted acres
280,800 million pounds produced
3,900 pounds per acre state's average production
produce some 5% of the nation's peanuts annually

Found info at: http://www.aboutpeanuts.com/index.php?option=com_content&task=view&id=51&Itemid=72

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--- Bread Pudding adapts well to improvisation. Try using assorted breads, if available, and other flavorings such as grated lemon zest or orange zest.

Ingredients:

- 8 slices bread
- 4 Jonagold or Golden Delicious apples
- 1/2 cup golden raisins
- 1 1/3 cup milk
- 5 large eggs
- 3/4 cup brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt

Directions:

- Heat oven to 350 degrees F.
- Lightly grease an 11 3/4- by 7 1/2-inch baking dish.
- Toast bread slices lightly and cut diagonally into quarters.
- Arrange a single layer of bread pieces in bottom of dish.
- Core and slice 1 apple; reserve.
- Core and dice remaining apples.
- Spread diced apples evenly over bread in dish; sprinkle raisins on top.
- Arrange remaining bread in two lengthwise rows over diced apples and raisins.
- Place reserved apple sliced between rows of bread.
- In large bowl, combine milk, eggs, 1/2 cup brown sugar, the butter, cinnamon, nutmeg, and salt; beat until well combined. - Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm.
- Serve warm or cold.

Found: http://www.bestapples.com/recipes/recipe.NEW.asp?ID=65

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***Spoon bread, so named because of its light, fluffy, custard-like texture, is served with a spoon. The addition of cream in this recipe gives the spoon bread a richer consistency. Serves 6 to 8

Ingredients:

- 1 2/3 cups milk
- 1/4 cup whipping cream
- 1 cup stone-ground white cornmeal
- 2/3 cup water
- 3 tablespoons soft butter
- 1 tablespoon sugar
- Dash of salt
- 4 extra-large eggs, separated
- 2 teaspoons baking powder

Directions:

- Combine the milk, cream, cornmeal, water, butter, sugar, and salt in a medium-size saucepan.
- Bring to a slow boil over medium-low heat and then simmer for 2 minutes, stirring vigorously.
- Remove from heat and turn the mixture into a large bowl.
- Let it cool slightly.
- Beat the egg whites until they hold stiff peaks.
- Beat the egg yolks with the baking powder until the yolks are light and lemon-colored.
- Stir the egg yolks into the cornmeal mixture quickly.
- Fold in a quarter of the egg whites and then fold in the remaining egg whites.
- Gently pour the batter into a greased 3-quart souffle dish.
- Bake in a preheated 375 degree F. oven for 35 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean.
- The center should still be creamy and soft. Spoon out individual servings at once and top with butter."

---Taste of the States: A Food History of America, Hilde Gabriel Lee [Howell Press:Charlottesville VA] 1992 (p. 98)

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Ingredients:

- 1 cup butter
- 2 cups confectioners' sugar
- 4 eggs, separated
- 3/4 cup milk
- 1 cup mashed potatoes
- 4 ounces bitter chocolate, melted
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg

Directions:

- Cream butter and sugar.
- Add egg yolks.
- Add milk, mashed potatoes, choco;ate, flour, and spices.
- Beat egg whites until stiff and fold in.
- Bake in an ungreased 9-inch spring-form pan at 350 degrees for 1 hour."

---ibid (p. 282)

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Ingredients:

- 2 eggs, beaten
- 1 cup sugar 2 tesapoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped nuts
- 2 cups grated tart apple

Directions:

- Mix in order given.
- Pour into greased and floured pan.
- Bake at 350 degrees F. for 35 minutes
**(You may use 2 pie tins or one other pan-- cut in pie shape to serve).
- May be served warm with ice cream or cool with whipped cream.
- Don't worry if it falls--it is supposed to!"---(p. 196)
Sheila Hibben's National Cookbook [1932] includes two recipes for Wyoming: Currant Pudding and Potato Molds.

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Prep time is 15 minutes, Chill time is 2 hours, 9 minutes in the oven. Completed desert!

Ingredients:

- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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Prep time is only 15 min. Cooking time is just 5 minutes. Ready to go in 1 hour 20 minutes!

Ingredients:

- 1/2 cup butter
- 2 1/4 cups brown sugar
- 1/2 cup milk
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar

Directions:

- Melt butter in a medium saucepan over medium heat.
- Stir in brown sugar and milk.
- Bring to a boil and boil for 2 minutes, stirring frequently.
- Remove from heat.
- Stir in peanut butter and vanilla.
- Pour over confectioners' sugar in a large mixing bowl.
- Beat until smooth; pour into an 8x8 inch dish.
- Chill until firm and cut into squares.

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Ingredients
Strawberries and whipping cream:

3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla

Method
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Biscuits from scratch

3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract

Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)

Bisquick biscuits:

2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is:

Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.

Makes 6 biscuits.

Gluten-free biscuits:

1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt

1/4 cup Shortening
1/2 cup Milk
1 large Egg White

Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.

In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.

Place dough on parchment-lined or greased baking sheet that's been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.

Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)

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