REGAS RED VELVET CAKE

Top Photo: Linda Reid with new puppy; 

Next Photo:  Brothers and Sisters--Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid

REGAS RED VELVET CAKE

From Linda Reid

1/2 cup butter

2 cups sugar

1/2 cup shortening

4 eggs

2 1/2 cups flour

1 t. soda

1/4 t. salt

4 T. cocoa

1 cup buttermilk

1 t. vanilla

4 T. red food coloring

Preheat oven to 350 degrees.

Grease and flour 3, 9-inch pans. 

Cream butter, shortening and sugar. 

Add eggs one at a time.

Combine flour, soda, salt, cocoa, and gradually add to butter mixture, alternating with buttermilk.

Add vanilla and food coloring.

Bake 20-30 minutes.


FROSTING

1  16-oz. powdered sugar
1 stick margarine or butter
1 t. vanilla
4 T. whipping cream

Mix together. Add additional cream, if needed. 


Tint 1/2 cup shredded coconut with food coloring and sprinkle on top. 

Tip: Shake the coconut with food coloring in a jar until coated.

APPLE MALLOW YAM YUMS

Christmas Dinner 1980's

APPLE MALLOW YAM YUMS

From Judi Troyer

The first year we made these was about 1978. We really liked the recipe and made them every year after that. I think it was from a recipe in a magazine.

2-3 yams

2 apples, sliced

1/3 cup pecans, chopped 

1/4  cup brown sugar

1/2 t. cinnamon

1/4 cup butter, cubed

2 cups mini marshmallows

Cook the yams, if you are using fresh yams. Cut into chunks.

Toss apples together with pecans. Combine brown sugar and cinnamon and gently scatter  into the apple-pecan mix.  

Layer apple-pecan mix alternately with yams in casserole dish.  

Add butter cubes all around evenly.

Bake 35-40 minutes at 350 degrees. 

During the last 3-5 minutes, top the dish with mini marshmallows and brown tops.  Watch closely. They can burn easily. 

CRANBERRY SALAD

Mom, Lexi, Kristi, Haley, Dad

JoAnna, Mom, Grandma Holmes 

CRANBERRY SALAD

From Billie Reid

(simplified version)

1 can whole cranberry sauce

2  3-oz. packages jello (black cherry, raspberry, or as desired)

2  1/2 cups water

1 apple, chopped

2/3 cup walnuts, chopped

1/2 cup grapes, chopped (optional)

Boil water, pour over jello in large bowl.  Stir 2 minutes until completely dissolved.

Stir in cranberry sauce, walnuts, chopped apples and grapes.

Chill until set.

CRANBERRY SALAD

Don and Lyn

CRANBERRY SALAD

From Lyn Sewell

1 lb. cranberries, cooked and drained

2 oranges, chopped

2 apples,  finely chopped

2 cups sugar

1 large box red jello

1 small box red jello

Celery, to taste

Walnuts, to taste

Dissolve jello in about 3 cups of water.  

Add all ingredients.

Mix well.  Chill until firm.

Lyn's Note: I don't add all 2 cups of sugar - maybe more like a cup or less of sugar.

SWEET POTATO CASSEROLE

Ada, Larry, Suzy, Roy, Linda, Wilbur, Jr.

SWEET POTATO CASSEROLE

From Linda Reid

3 cups sweet potatoes, cooked, mashed

3 T. butter

1 cup sugar

1/2 cup milk

1/2 t. salt

1/2 t. nutmeg

3 eggs, beaten

1 t. vanilla

Mix all ingredients and pour into a well-greased dish.  

Cover with topping and bake 35 minutes at 350 degrees.

Topping:

Mix and crumb:

1 cup brown sugar

1/3 cup flour

3 T. butter

chopped pecans

SWEET POTATO CASSEROLE

Phyllis with her 3 sons Thom, David, Larry

Phyllis and her grandchildren

SWEET POTATO CASSEROLE

From Phyllis Reid White

3 cups cooked sweet potatoes

1 cup sugar

2 eggs, lightly beaten

1/2 cup milk

1/2 stick butter

1 t. vanilla

Combine ingredients and place in buttered baking dish. 

Mix topping by hand and spread over mixture.  

Bake at 350 degrees 15-20 minutes, or until brown.

TOPPING

1 cup brown sugar

1/2 stick butter

1/2 cup self-rising flour

1 cup pecans, chopped

FAVORITE CHOCOLATE CHIP COOKIE RECIPE

Gavin and me

ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES

From Judi Troyer     

Recipe from back of package of Nestle semi-sweet chocolate chips

 

Preheat oven to 375 degrees.

2 1/4 cups flour (I use Gold Medal, unbleached)
1 t. baking soda
1 t. salt
2 sticks butter, softened  (or 1 cup Crisco shortening)
3/4 cup sugar
3/4 cup brown sugar, packed (use dark brown sugar)
1 t. vanilla
2 large eggs
2 cups Nestle semi-sweet chocolate chips

Combine flour, baking soda and salt into a bowl. Set aside.

Cream sugars, vanilla and shortening; add eggs one at a time, beating each one as you add it to the mixture.

Gradually add flour mixture to the sugar mixture. Mix thoroughly.

Add chocolate chips to the mix and combine.

Drop by rounded teaspoon onto ungreased baking sheet.

Bake 9-11 minutes, turning the cookie sheet half-way through - or until golden, as desired.

If the phone rings and dough warms up during baking process, put the bowl into the fridge to firm up the dough and continue baking.

Cool on wire racks.  Store in air-tight container.

ALMOND CRESCENTS 1944

Top photo: Mom, me, Dad
Next photo: Mom on her 80th birthday

ALMOND CRESCENTS 1944

From Billie Reid

(Recipe from 1944 - also called Wedding Cookies.)

1/2 cup butter

1/2 cup shortening

1/3 cup powdered sugar

2 cups flour

2 t. water

1 t. vanilla

1 t. almond extract

1/2 cup walnuts or pecans, chopped

Cream butter to soften; add sugar.

Mix in water and shortening, then flour and nuts.  Mix well.

Form in a long roll and chill well.

Cut in short lengths, about 1 inch.  Bend ends to form crescents.

Bake on ungreased cookie sheet at 325 degrees for 15 minutes. Cool.

Dip each in confectioner's sugar.

Tip:  They don't look baked at the end of 15 minutes, but they are.  I find by taking small amounts of the chilled dough and rolling it, it works better.  Roll like a pencil, back and forth, under your hand. (This is a footnote from the lady who gave this recipe to me.)

CREAMED CHICKEN AND BISCUITS

CREAMED CHICKEN AND BISCUITS

Lora Troyer

1/2 large onion, chopped
1 1/2 t. butter
4 cups cooked chicken, chopped
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded mild cheddar cheese, divided
6-10 frozen biscuits, thawed

Preheat oven to 350.  Grease the bottom and sides of

an 11x7 inch baking dish.

Melt butter and saute onion until tender. 

Combine onion, chicken, soup, sour cream, and milk in
a medium bowl and mix well.  Spoon mixture into
prepared baking dish.  Bake for 15 min.  Remove from
oven.

Sprinkle baked layer with 3/4 cup of the cheddar.

Arrange biscuits in single layer over top.  Sprinkle
with remaining cheddar.

Bake until biscuits are golden brown and the sauce is
bubbly, about 20 minutes longer.  Serve immediately.

THUMBPRINT COOKIES

Mom and Lyn

THUMBPRINT COOKIES

From Billie Reid and Lyn Sewell

Both my mom and my sister made these cookies every year during their Christmas cookie baking.  Mom and Lyn fill half of the cookies with red frosting and the other half of the batch of cookies with green frosting in the centers.  It is a perfect topping as you bite into both frosting and cookie--a delicious taste treat!

1 cup shortening (all or part butter)
1/2 cup brown sugar
2 egg yolks
1 t. vanilla
2 cups sifted flour
1/2 t. salt
nuts, finely chopped
reserve egg whites for rolling cookie dough

Cream shortening and sugar.  Add egg yolks and vanilla, and mix well.

Sift together flour and salt. Add to the creamed mixture.  Mix.  

Put in waxed paper and chill in refrigerator.  

Then, form small balls, dip each one in slightly beaten egg white, then roll in finely chopped nuts.

Place about an inch apart on an ungreased cookie sheet.  

Bake 5 minutes in 375 oven. 

Remove from oven and gently press thumb in each cookie.  

Return to oven and bake 8 minutes longer.  

Cool. When cool, fill the centers with frosting or jelly.

Add confectioners' sugar icing in each (recipe below).  Tint the frosting as you wish.  It should be "kind of thin so it will drip off the end of a spoon."

FROSTING  (Betty Crocker Cookbook)

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
2 T. milk 

Mix powdered sugar and butter. Stir in vanilla and milk.*

*At this point, divide frosting into 2 bowls. Add red food coloring to one and green food coloring to the other, to the color desired.  

Beat until frosting is the desired consistency for filling the thumbprint centers. 

SUPER GOOD SUGAR COOKIES

John and me

SUPER GOOD SUGAR COOKIES

Judi Troyer   (via Betty Crocker)

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 t. vanilla

1/2 t. almond extract, optional

2 1/2 cups Gold Medal flour (unbleached)

1 t. baking soda

1 t. cream of tartar

Granulated sugar

Mix powdered sugar, butter, egg, vanilla and almond extracts. 

Mix in flour, baking soda and cream of tartar.

Cover and refrigerate at least 2 hours.

Heat oven to 375 degrees. 

Divide dough into halves. 

Roll each half 3/16 inch thick on lightly floured board.  Cut into shapes.

Sprinkle with granulated sugar; place on lightly greased sheet. 

Bake until edges are light brown, 7-8 minutes. 

Cool.  Frost and decorate, if desired.

Frosting (Betty Crocker)

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 t. vanilla

 About 2 T. milk and food coloring, if desired

Mix powdered sugar and butter. 

Stir in vanilla and milk* and beat until frosting is smooth and of desired consistency.

* Add in food coloring at this point, if desired, for decorating the cookies. You can split the frosting into different bowls and colors for making each cookie unique.

We have a family tradition of letting each person decorate at least one cookie with his or her own special design.

CHERRY WINKS

Lyn and Lexi making Cherry Winks
Christmas, 2012

CHERRY WINKS

From Lyn Sewell

2 ¼ cups flour                   

1 t. baking powder                

½ t. soda                     

½ t. salt
3/4 cup Crisco shortening
1 cup sugar
2 eggs
2 T. milk
1 t. vanilla
1 cup pecans, chopped
1 cup dates, chopped                     

1/3 cup maraschino cherries, drained and chopped
2 1/2 cups Wheaties, crushed

Blend ¾ cup Crisco shortening and 1 cup sugar.

Add 2 eggs, 2 Tbls. milk, and 1 tsp. vanilla.  Blend into dry ingredients gradually and mix thoroughly.

Add 1 cup chopped pecans, 1 cup chopped dates, 1/3 cup maraschino cherries, drained & chopped.

Mix together and drop by rounded teaspoons into 2 ½ cup crushed Wheaties.  Top each with ¼ cherry.

Place on greased baking sheet and bake at 375 for 12-15 minutes.

HOLLY COOKIES

Anita

HOLLY COOKIES

From Judi  (via Anita Butler)

1/2 lb. butter (I use 1/2 cup)

35 large marshmallows (or 4 cup miniature marshmallows)

1 t. vanilla

1 t. green food coloring

5 cups Corn Flakes

Red Cinnamon candies

Melt butter and marshmallows in pan on medium heat. 

Add vanilla and coloring and mix well.

Add Corn Flakes - being careful not to crush them. Mix until all are green coated.

Form small amount into shapes like holly leaves on waxed paper and place 3-4 candies on top to represent berries.  Let stand 24 hours until dry. Can be shaped into a wreath, if desired.

Makes 80. 

GRANDMA'S GOOD SUGAR COOKIES

Anna, Pearl, Wiley, Victor, Wilma, Violet

GRANDMA'S GOOD SUGAR COOKIES

From Anna Pottorff

1 cup powdered sugar

1 cup granulated sugar

1 cup butter (oleo)

2 eggs

1 cup Crisco oil

1/2 t. salt

1 t. soda

1 t. cream of tartar

1 t. vanilla

4 cups flour

Cream butter and sugars. Add eggs. Beat until smooth and creamy.

Add soda and cream of tartar to 4 cups flour. 

A little at a time, add flour mixture to creamed mixture; add vanilla.

Put in refrigerator and chill overnight. 

Form into balls, roll in sugar. 

Place on greased cookie sheet. 

Mash down with bottom of glass.

Bake at 350 degrees for 10 minutes.

PUMPKIN PANCAKES

PUMPKIN PANCAKES
From Judi Troyer   via Betty Crocker - online

3 cups flour

¾ tsp. salt

2 Tablespoons baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

3 Tablespoons brown sugar

1 can 15 oz. Libby's pure pumpkin

3 cups Buttermilk

3 eggs

1.     In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.

2.     Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}

3.     Heat griddle to medium heat and grease lightly.

4.     Scoop about 1/3 cup of batter onto griddle and let cook until lightly    browned, about 3 minutes.

5.     Let other side cook again until lightly browned.

Repeat these steps until all the batter is gone.

TIP:  When pouring batter, divert a small amount to the "top" of your circle to form a pumpkin shape and it's stem.  

KISSMA COOKIES

Damon and Lucy

KISSMA COOKIES

From Lucy Reid (Sue Mexicott, Lucy's cousin)

1/2 cup shortening

1/2 cup butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 t. almond flavoring

2 1/2 cups flour

1 t. salt

1 t. soda

1/2 cup maraschino cherries, drained and chopped

1 egg white

1 T. water

2 cups nuts, chopped

48 candy kisses

Cream shortening, butter, brown sugar, and sugar.  Blend in egg and almond flavoring.

Combine flour, baking soda, salt and add to creamed mixture.  Stir in cherries.

Roll into 1-inch balls.  

Combine egg white and water; beat with a fork until foamy. 

Roll balls into egg white and then in nuts.

Place on greased cookie sheets.

Bake at 350 degrees for 10-12 minutes.

Place kisses on top and press in lightly. Remove from sheets to cooling racks.

PUMPKIN BREAD

Photos: Emily choosing a pumpkin, and, my sister  Lyn with their daughters and granddaughters 

PUMPKIN BREAD

From Lyn Sewell

3  1/2 cups flour

2 t. soda

2 t. pumpkin pie spice

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin 

2/3 cup water

1 cup nuts, optional

1  1/2 t. salt

Sift all dry ingredients into large bowl and mix well.

Combine remaining ingredients and blend well with dry mixture.

Pour into well-greased and flour loaf pans (or one angel food cake pan).

Bake for one hour at 350 degrees.

Cool slightly before removing from pan.

Lyn's note:  Recipe makes two large loaves and one small loaf.

RAISIN BARS

Grandpa and Grandma Holmes (Mom's parents)

RAISIN BARS

From Pearl Holmes

1 cup raisins

1 cup sugar

1 1/2 cups water

2 cups flour

1 t. soda

1/2 t. cinnamon

1 cup chopped nuts

dash of salt

5 T. shortening

Cook raisins, sugar, salt and water until raisins are plump.  

Cool and add melted shortening.

Sift flour, soda, and cinnamon together. 

Add chopped nut meats to flour mixture.

Stir in cooked raisins.

Bake in a shallow pan for about 30 minutes at 325 degrees.

HELLO DOLLIES

Lyn and Mom

HELLO DOLLIES

From Billie Reid and Lyn Sewell

1 stick butter
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup pecans
1 can Eagle Brand condensed milk

Melt butter and pour in 9 x 13 pan. Add graham cracker crumbs to form bottom layer of cookie. Then add a layer of chocolate chips, a layer of coconut, a layer of pecans and pour a can of Eagle Brand condensed milk over the top of all the ingredients. 

Bake in 350 degree oven for 25-30 minutes.

CHICKEN SPAGHETTI

Photo: Mom, Dad, Frances Henderson

Mom holding Josh

CHICKEN SPAGHETTI

From Billie Reid

1 large fryer

1 stick butter

1 green pepper, chopped

1 large onion

1 clove garlic, crushed (or garlic powder)

3 stalks celery, chopped

1 can tomatoes, lightly mashed

1 can tomato sauce

1 large can mushrooms

1 lb. spaghetti

grated cheese for topping

olives and pimento, optional

Boil a large fryer. Remove meat from bones. Reserve broth.

In butter, saute the garlic, onion, celery, and pepper.  Add to this mixture the tomatoes, tomato sauce and mushrooms. May also add olives and pimento, if desired.

Cook 1 lb. spaghetti in the chicken broth. (Water may be added, if needed, to keep the spaghetti from sticking.)  Do not drain.

Place chicken pieces, tomato mixture, and undrained spaghetti  in casserole. Salt to taste. Add grated cheese to top and bake at 375 degrees until cheese melts.

The flavors in this recipe are better the second day. (or if made and left standing, covered, for awhile).

Recipe makes 2 large casseroles and may be frozen.