Escalloped Potatoes

6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html

BAKED POTATO SLICES

4 medium sized potatoes
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese

Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.

http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html

Applebutter Walnut Bread

2 1/4 C flour
1 t baking powder
2/3 t salt
1 1/4 C apple butter (homemade is best)
2/3 C shortening
1 1/4 C brown sugar
2 eggs
4 T sour cream
1 C walnuts, chopped
1 t vanilla

Cream shortening and brown sugar. Add eggs, vanilla and sour cream and beat well. Mix flour, salt and baking powder and add to batter, alternating with apple butter. Stir in nuts. Bake in greased loaf pan at 350 for 50 - 60 minutes.

http://recipecircus.com/recipes/vishusvi/BREAD/Applebutter_Walnut_Bread.html

3-Step Cheesecake

3 packages (8 ounces each)
Fat Free Cream Cheese, softened
3/4 cup Sugar
1 teaspoon Vanilla

3 Eggs
1/3 cup Graham Cracker Crumbs
1 1/2 cups Strawberry Slices or Assorted Fruit

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not over beat after adding eggs. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate. Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnite. Top with fruit.

http://www.geocities.com/cndbanks/Cheesecake.html

Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 Tbsp. butter, melted and cooled
3/4 tap. vanilla extract

Beat egg whites until frothy; gradually add powdered sugar, beating well
after each addition; beat until stiff peaks are formed.
Fold in flour in halves. Blend in cooled butter and vanilla.
Quickly grease a preheated cookie sheet and bake a trial cookie - if it
is too brittle to shape, the batter needs a little more flour; if it is
thick and difficult to shape, add a little more cooled butter.
Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie
sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very
thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.
Immediately remove from cookie sheet and quickly shape inside a bowl. Let
cool. Store in tightly covered container.
- Mostly Harmless

Kahlua Banana Brunch Cake

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.

Serves 10-12.

Friendship Cake

1 cup starter
2/3 cup oil
1 cup sugar
2 cups flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1/2 tsp baking soda
2 tsps cinnamon
Raisins & nuts (optional)

Beat batter and pour into 2 well greased bread pans. Bake for 1 hour
at 350 degrees F.

The Friendship Cake/Bread Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Mix in plastic or glass container with tight lid. Cover, store at
room temperature for 17 days, stirring once a day.

After that, leave undisturbed for 1 day. Stir again daily for 3 days.
Add 1 cup each of sugar,milk,and flour, then stir the next 4 days.
Add another cup of each sugar, milk and flour. Mix well.

Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base
for another batch of starter.

Cream Cheese Mints

1 3-oz pkg cream cheese at room temperature.
4 drops food coloring
(mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add 1 lb confectioner's sugar

Mix all the sugar into the cream cheese mixture, kneading it with your hands.
When completely mixed, roll into a large sausage. Break off small amounts and
roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

- Marcia

Pecan Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 tsp. vanilla

Combine syrup,sugar, and water in a saucepot.Bring to a boil,boil for 1 minute. Reduce heat, stir in pecans and vanilla, simmer 5 minutes. Ladle hot syrup into hot jars, leave 1/4 inch headspace. Adjust 2 piece lids, water bath for 10 minutes. Yield about 4 half pints.

- Miriams Mom

Kahlua

4 1/2 cup sugar
1 1/4 cup water
2 1/2 cup Yuban coffee (only this brand)
2 1/2 cup whole grain (190 proof) Everclear
1 tsp vanilla

Cook sugar and water until it forms a soft ball. Add 2 1/2 cups strong coffee.
Cool. Add alcohol and vanilla. Mix. Pour into bottles; cork. Let stand 2 weeks before serving.

*Note: Pour into small bottles and tie with a ribbon. Makes a great gift for house
warmings and at Christmas.

Blood Sausage Candy

1 pound of milk chocolate
1 square of unsweetened chocolate
1 egg
1 teaspoon of vanilla
1 cup of chopped nuts, any kind will do
1 pound of powdered sugar, approximately

In double boiler melt chocolates together. In a little bowl beat the egg and than add to melted chocolates.
Add the teaspoon of vanilla, nuts, and powdered sugar. Mix in enough powdered sugar to make a soft, but not sticky dough. Hands work best in mixing in the powdered sugar.
Roll into logs, about an inch around. Place on wax paper on cookie sheets and refrigerate untill firm. Slice into thin slices. Freezes very well.
Makes a generous 2 pounds.
- Ruth Hoefs

Homemade Wheat Thins

1 3/4 cups whole-wheat flour
1/3 cup oil
3/4 tsp. salt
1 cup water
1 1/2 cup flour

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

Corn Souffle

2 Cups kernel of fresh corn
1 Cup of munster cheese, cubed
4 Tablespoon butter, cut into small pieces
Salt and pepper
5 Eggs, well beaten
Butter

Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth. Pour into a buttered souffle dish and set the dish in a pan with hot water in a preheated 350 oven. Bake 1 hour or until set.

Christmas Cake

1 (4 ounce) package blanched slivered almonds
16 ounces candied cherries
1 (8 ounce) package candied mixed citrus peel
2 cups raisins
1 cup currants
1 cup dates, pitted and chopped
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend together flour, baking soda, spices, and salt. In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.

Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.

Mexican Coffee Balls

1 box (9 ounces) chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee powder
1/3 cup coffee flavored liqueur
1/2 cup light corn syrup

Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.

Kourambiathes (Greek Cookies)

1 cup butter
1 egg yolk
2 tablespoons anise extract
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/3 cup confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended. Shape dough into crescents and place 2 inches apart on the prepared baking sheets. Bake for 15 to 20 minutes in the preheated oven. Dust heavily with confectioners' sugar before they are completely cool.

Eggnog Cookies

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C). Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Cherry Rum Balls

1 cup semisweet chocolate chips
1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved

Melt the chocolate chips and stir in the rum and corn syrup. Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended. Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

Austrian Jam Cookies

1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam


In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets

Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.