cream cheese cut-outs i

Ingredients

• Servings: 5
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sifted confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Recipe

• cream butter and cream cheese until fluffy; gradually blend in sugar. stir together flour and salt; stir into creamed mixture. cover; chill dough several hours or overnight.
• preheat oven to 375 degrees f (190 degrees c).
• divide dough into thirds. on lightly floured surface, roll out dough, one section at a time. (keep the other sections refrigerated.) cut out with cookie cutter to desired shapes.
• place on ungreased cookie sheet. bake until firm, but not brown, about 12 minutes. if desired, sift additional confectioners' sugar over slightly warm cookies.

angel cookies i

Ingredients

• Servings: 7
• 1 cup butter
• 1 cup lard
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons salt
• 2 eggs
• 2 teaspoons vanilla extract
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 1 cup chopped walnuts

Recipe

• cream butter, lard and sugars together. add eggs one at a time and mix thoroughly. add vanilla and dry ingredients, stir in chopped nuts.
• chill dough until easy to work with.
• shape into balls and roll in sugar. bake at 350 degrees f (175 degrees c) for about 20 minutes.

Boiled Custard Ii

Ingredients

• Servings: 1.5
• 10 eggs
• 2 1/2 cups white sugar
• 1 gallon milk
• 1 teaspoon vanilla extract

Recipe

• in a medium mixing bowl, mix together eggs and white sugar. stir in milk.
• in the lower pot of a double boiler, add water and bring to a low boil. into the top pot, pour milk and sugar mixture. cook over medium heat until mixture coats a spoon, about 30 minutes.
• add vanilla extract and strain using a sieve. chill before serving.

Oklahoma Nut Candy

Ingredients

• Servings: 30
• 2 cups white sugar
• 4 cups white sugar
• 2 cups heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Recipe

• butter a 9x13 inch pan and set aside.
• place the 2 cups sugar in a heavy bottomed saucepan. stir over low heat until sugar has completely melted.
• meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. stir and heat over low.
• once the 2 cups of sugar has completely melted, pour it in a fine stream into the sugar/cream mixture while stirring vigorously. raise heat to medium low and cook, stirring frequently, until it reaches 244 to 248 degrees f (118 to 120 degrees c) on a candy thermometer.
• remove from heat and vigorously stir in the baking soda. stir in the butter until melted. set aside to cool for 20 minutes. stir in the vanilla and beat with a wooden spoon until non-glossy and it starts to set up. stir in the nuts and spread into the prepared pan. cool and cut into bite-size pieces.

Cherry Surprises

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1 teaspoon orange juice
• 1 1/2 cups shredded coconut
• 1 (10 ounce) jar maraschino cherries, drained

Recipe

• in a medium bowl, cream together butter, confectioners' sugar and orange juice; mix in coconut.
• wrap coconut mixture around each cherry to cover completely. store in refrigerator in a tightly covered container until ready to serve.

Raspberry Fizzler

Ingredients

• Servings: 2
• 1 1/2 cups raspberry juice
• 3 scoops raspberry sherbet
• 1/2 cup carbonated water

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine raspberry juice, raspberry sherbet and carbonated water. blend until smooth. pour into glasses and serve.

South Dakota Sunflower Seed Cookies

Ingredients

• Servings: 2
• 1 1/2 cups margarine, softened
• 3 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 cup shredded coconut
• 1 cup sunflower seeds

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream sugar and butter or margarine. add flour, baking soda, and baking powder. then add coconut and sunflower seeds. mix well.
• shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

quick and easy grilled cheese

Ingredients

• Servings: 1
• 1 tablespoon butter, softened
• 2 slices bread
• 2 slices sharp cheddar cheese
• 1 tablespoon chopped parsley
• 1 teaspoon chopped basil
• 1 teaspoon oregano
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh dill

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• spread 1/2 tablespoon of butter on one side of each piece of bread. lie the slices of cheddar on one of the slices of bread on the unbuttered side. sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. sandwich the two slices of bread together with the buttered sides facing outwards.
• heat a skillet over medium heat. when skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.

piccalilli

Ingredients

• Servings: 6
• 1 pound salt
• 1 gallon water
• 2 pounds cauliflower, broken into small florets
• 2 pounds cucumber, peeled and diced
• 2 pounds pearl onions, halved
• 9 ounces white sugar
• 3 teaspoons mustard powder
• 1 1/2 teaspoons ground ginger
• 6 cups distilled white vinegar
• 1 1/2 ounces all-purpose flour
• 2 tablespoons ground turmeric

Recipe

• dissolve the salt in the water, and add the cucumber, onions and cauliflower. cover and leave for 24 hours. drain the vegetables.
• in a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. bring to the boil and cook for 1 to 2 minutes. pour into sterilized canning jars.
• in a large stock pot, pour water half way to top with boiling water. using a holder, carefully lower jars into pot. leave a 2-inch space between jars. add more boiling water to cover them, about 2 inches above the tops. bring to a boil and cover, processing for 15 minutes. remove jars from pot. put jars on a wood or cloth surface, several inches apart and allow to cool. jars will be sealed.

stuffed breast of veal

Ingredients

• Servings: 1
• 1/4 cup vegetable oil
• 1 cup sliced mushrooms
• 1 cup grated carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 eggs
• 1/2 cup water, or as needed
• salt and pepper to taste
• 8 cups cubed white bread
• 5 pounds veal breast
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 3/4 teaspoon garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat vegetable oil in a large skillet over medium-high heat. stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. turn the heat off, and stir in the garlic and parsley; set aside.
• beat the eggs and water with salt and pepper in a large bowl. fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. cut a deep pocket into the veal breast with a long, narrow knife. stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. place a roasting pan, and cover loosely with aluminum foil.
• bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. when done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

anytime punch

Ingredients

• Servings: 12
• 2 liters
• 1 (750 milliliter) bottle , chilled
• 1 quart lime sherbet

Recipe

• pour in large punch bowl; add and lime sherbet. stir to dissolve and serve cold.

pecan cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup pecan liqueur
• 1 cup sour cream
• 1/4 cup confectioners' sugar
• 1 teaspoon pecan liqueur
• 1 cup ground pecans
• 1/2 cup graham cracker crumbs
• 1 1/2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup pecan halves

Recipe

• combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. press firmly into the bottom of a 10 inch springform pan.
• in a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. add the eggs, one at a time, blending well. add vanilla extract. add 1/2 cup liqueur, and blend for 5 minutes. pour the filling on top of the crust
• preheat the oven to 350 degrees f (175 degrees c). bake for approximately 1 hour. the cake should be golden brown, and will have risen to the top of the pan. turn off the heat, and let cool in the oven for 2 1/2 hours. when cool, remove the rim of the springform pan.
• in a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. spoon the top of the cooled cheesecake.
• in a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. sprinkle the pecan topping on the cheesecake. carefully press the pecan topping into the sides of the cheesecake. garnish the top and sides with pecan halves.

The Most Popular Cake In America Cake

Ingredients

• Servings: 1
• 1 egg
• 1 cup sugar
• 1 cup sour milk
• 1/3 cup lard
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square cake pan.
• beat egg until light. gradually add sugar, lard, milk and baking soda.
• sift together flour, cocoa, salt and baking powder. add to batter and mix in. add vanilla.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a toothpick inserted into cake comes out clean.

Ii

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger dry
• 5 fluid ounces grapefruit juice
• 1/4 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a glass over ice, combine , grapefruit juice and salt. stir well.

chicken fry

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 1 onion, sliced
• 1 teaspoon ginger garlic paste
• 2 green chile peppers, chopped
• 3 teaspoons ground coriander seed
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 pinch ground nutmeg
• 1 tablespoon fresh chopped cilantro, for garnish
• salt to taste

Recipe

• heat oil in a pan. add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. add salt and additional coriander powder to taste and cook until done. garnish with cilantro if desired, and serve.

Southwestern Corn And Walnut Dip

Ingredients

• Servings: 2
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• 1 tablespoon ground red chile pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1 (15 ounce) can corn, drained
• 1 cup chopped walnuts
• 1/4 cup minced onion

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• with a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. stir in corn, walnuts, and onion. cover, and refrigerate.

Egg-free Bonbon Cookies

Ingredients

• Servings: 3
• 1 1/2 cups butter, softened
• 1 1/2 cups confectioners' sugar
• 2 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1 (10 ounce) jar maraschino cherries, drained

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream butter or margarine, sugar and vanilla until mixture is light and fluffy. slowly blend in the flour.
• for each cookie, shape one level tablespoon of dough around a cherry. form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• bake 12 to 15 minutes.

Cake I

Ingredients

• Servings: 1
• 1 (10 inch tube pan) angel food cake
• 6 cups frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
• 2 tablespoons lemon juice
• 1 cup sugar
• 1 (10 ounce) package flaked coconut
• 2 (.25 ounce) packages unflavored gelatin
• 4 tablespoons water
• 1 cup boiling water

Recipe

• line a 4 quart round mixing bowl with parchment paper.
• break cake up into small bite-sized pieces.
• drain the crushed pineapple, reserve the syrup. you should have 1 cup of syrup if not add enough water to make 1 cup.
• dissolve the gelatin in the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar and lemon juice. mix well and place in the refrigerator until mixture just starts to thicken.
• add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. continue until all the cake and pineapple mixture is used up. refrigerate for at least 12 hours or overnight.
• turn the chilled cake out a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Peanut Butter Fudge I

Ingredients

• Servings: 8
• 4 1/2 cups sugar
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups evaporated milk
• 1/4 cup butter
• 2 cups peanut butter chips

Recipe

• butter one 7x11 or 9x13 inch pan.
• in a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. cook over medium heat, stirring constantly, until mixture comes to a rolling boil. boil and stir for 5 minutes. (it will burn easily so watch it carefully.)
• remove from the heat and stir in the peanut butter chips. beat until chips are melted. spread mixture into pan and let cool then cut into teensy squares.
• variation: after mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. pour "blonde" mixture into pan. top with cocoa mixture. let cool before cutting into squares.

Colorful Beverage

Ingredients

• Servings: 16
• 1 (64 fluid ounce) bottle orange juice
• 1 (64 fluid ounce) bottle cranberry juice

Recipe

Preparation Time: 1 min Ready Time: 1 min


• pour the orange juice into ice cube trays and freeze them. chill the cranberry juice in the refrigerator.
• when the orange juice cubes are frozen, place them in a large pitcher and pour in the cranberry juice.

spicy dry fried curry chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, sliced
• 1 1/2 teaspoons cumin seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste
• 1 teaspoon garlic paste
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons fresh lime juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• clean, and cut chicken into 12 to 14 pieces. place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. cover bowl, and refrigerate for 1 hour.
• heat oil in a large pan over medium heat. fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. stir in garlic and ginger pastes, and cook for another 2 minutes. add chicken and water, stir, and cover with lid. cook for 20 to 25 minutes.
• stir in coconut milk, and cook until almost dry. stir to keep the chicken from sticking to the bottom of the pan. stir in lime juice, and cook until dry.

cornmeal cookies iii

Ingredients

• Servings: 2
• 1/2 cup butter
• 2/3 cup sugar
• 1 egg
• 1 teaspoon lime extract
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lime zest
• 1/3 cup confectioners' sugar for decoration
• 1 tablespoon lime juice

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease your baking sheets.
• beat the butter and 2/3 cup sugar together until creamy. mix in the egg and lime extract. blend well.
• in a separate bowl, combine the cornmeal, baking powder, salt and flour. add the flour mixture to the butter mixture and mix well.
• drop teaspoonfuls of the dough the prepared baking sheets. dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. bake at 375 degrees f (190 degrees c) for 10 to 12 minutes or until cookie bottoms are lightly browned.
• to make icing: combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. spread over the tops of cooled cookies.

Sufganiyot

Ingredients

• Servings: 6
• 4 cups self-rising flour
• 2 eggs
• 2 (8 ounce) containers yogurt
• 2 tablespoons sugar
• 1 pinch salt
• 2 tablespoons vanilla sugar
• 3 quarts vegetable oil for frying

Recipe

Preparation Time: 50 mins Cook Time: 10 mins Ready Time: 1 hr


• combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. mix well. set the dough aside for 30 minutes.
• form the dough into balls with a 2-inch diameter.
• heat the vegetable oil to 365 degrees f (190 degrees c) in a large pot or deep fryer over high heat. it is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. deep fry the dough in the oil. let the sufganiyot cool and drain on paper towels.

Wings With Mint Leaves And Honey

Ingredients

• Servings: 4
• 3 pounds chicken wings
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon butter
• 1 lemon, juiced
• 1/4 cup honey

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• place chicken in two 9x13 inch baking dishes. blend garlic and mint leaves and spread mixture under skin of chicken pieces.
• in a small saucepan, heat butter, lemon juice and honey over medium low heat; mix well. brush warmed mixture all over chicken skin.
• bake for 1 hour, or until golden brown and cooked through (juices run clear). brush again with honey mixture, and serve.

honey black pepper chicken wings

Ingredients

• Servings: 8
• 8 chicken wings
• 2 red onions, minced
• 4 cloves garlic, finely chopped
• 1 slice fresh ginger root, minced
• water as needed
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons dark soy sauce
• 2 tablespoons
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon fresh lemon juice
• 3 tablespoons honey
• 1 pinch salt
• 1 slice fresh ginger root, finely chopped
• 4 cloves garlic, finely chopped
• 10 black peppercorns, coarsely ground
• 4 cups oil for deep frying

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• place wings in a nonporous glass dish or bowl. blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.
• in a small bowl, combine the sesame seeds, sesame oil, soy sauce, , oyster sauce, lemon juice, honey and salt. mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.
• heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.