PUMPKIN SPICE LATTE

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin

1/4 t. vanilla

1/4 t. maple syrup

1/8 t. pumpkin spice

Stir all of that together on stovetop.

Add 1/4 cup coffee or espresso.

CHOCOLATE CHIP COOKIE CAKE

CHOCOLATE CHIP COOKIE CAKE

From Rachel Brown

2  1/4 cups self-rising flour

1 cup Crisco

3/4 cup brown sugar

3/4 cup white sugar

1 t. vanilla

2 large eggs

1  12-oz. bag chocolate chips (I use semi-sweet or dark, changing it up between mini chips, chunks, and regular chips.)

Mix Crisco and both sugars together.

Add eggs, mix.

Add vanilla.

Then add self-rising flour a little at a time, beating constantly.  

Add and mix in chocolate chips.

Spread dough in parchment-paper-lined pan and bake at 350 degrees for approximately 20 minutes.**

**The secret for me has been always using parchment paper...and a 12-inch round cake pan to bake it in.  Mine usually takes 22-24 minutes.  You don't want it to get brown!

RYE PARTY PUFFS

RYE PARTY PUFFS

From Lucy Reid

PUFFS

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING

2 packages cream cheese, softened (8 oz each)
2 packages (2 1/2 ounce each) thinly sliced diced beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder

In a saucepan over medium heat, bring water and butter to a boil.  Add
flours, parsley, garlic powder and salt all at once; stir until a
smooth ball forms.  Remove from the heat; let stand 5 minutes.  Beat
in eggs, one at a time.  Beat until smooth. Drop batter by rounded
teaspoonfuls 2 inches apart onto greased baking sheets.  Sprinkle with
caraway.

Bake at 400 degrees for 18-20 minutes or until golden.  Remove to wire
racks.  Immediately cut a slit in each puff to allow steam to escape;
cool.  In a mixing bowl, combine the first eight filling ingredients;
mix well.   Split puff; add filling; refrigerate. Makes 4  1/2 dozen.

SALSA RECIPE

SALSA RECIPE

From Rachel Brown 

1 T. Salt

2 T. Accent Seasoning

1 heaping T. chopped garlic

6 T. oil

6 T. white vinegar

Mix above ingredients and heat (don't boil), stirring constantly until dry ingredients dissolve and mixture turns clear.

1 large onion, chopped

fresh jalapenos, chopped (to taste...I put 3 to make it spicy, seeds and all)

1 28 oz. can diced tomatoes

Finely chop onion/jalapenos in food processor; pour in large bowl. 

Add tomatoes to desired consistency. 

Add in oil mixture. 

Stir and refrigerate.

Makes 6 cups of salsa.

Note: I blend mine in the magic bullet so it's not chunky!  :)

CORN FRITTERS

CORN FRITTERS

From Billie Reid

1  1/2 cups flour
2 t. baking powder
1/2 t. salt
1/2 t. dry mustard
1 egg
2/3 cup milk
1  1/2 cups whole kernel corn
1 T. melted fat

Sift flour, measure and sift again with dry ingredients.

Beat egg and combine with milk and drained corn; add dry ingredients and mix well.

Drop from teaspoon into hot deep fat (about 360 F.) and fry until a golden brown (4-5 minutes).

Drain on unglazed paper.

Serve at once with syrup or jelly, if desired.

PICKLE WRAPS

Rob and Sarah Wilson

PICKLE WRAPS

From Sarah Wilson

Rob is Ada Parks' son and Elbern and Marie Myers' grandson.  Sarah's Pickle Wraps are the hit of any family gatherings.

1 pkg. neufchatel cheese (the lower-fat cream cheese)
1 pkg. Buddig beef slices
1 jar dill pickle spears (I try to look for some that aren't too big around or I end up cutting them in half.)

Set toothpicks out ready to grab easily w/messy fingers during wrapping process.

Warm cream cheese until soft and spreadable.  (May repeat as needed if it firms up while working).  Drain pickles and pat dry with a paper towel.  Set aside.  On a cutting board, place 1 slice of beef.  Spread on a thin layer of cheese.  Place one pickle about 2/3 of the way down the slice.  Flip the bottom of the slice up over the pickle and roll it the rest of the way.

Secure roll with toothpicks (I generally use 5 - place one in the middle then 2 on either side), then cut between each toothpick with a sharp knife.

Note: It's messy but yummy.  I often trim off the pointy ends if they look funny.

WHOOPIE PIES 1963

WHOOPIE PIES 1963

From Billie Reid

2/3 cup shortening
3/4 cup sugar
1 egg
1 t. vanilla
2  1/4 cups flour
1 cup quick chocolate flavored mix
1 t. salt
1/2 t. baking soda
1 cup milk

Cream together shortening and sugar.  Beat in egg and vanilla.

Sift together flour, quick chocolate-flavored mix, salt, and baking soda.  

Stir dry ingredients into creamed mixture alternately with milk.

Drop by spoonful onto greased cookie sheet.

Bake in a moderately hot oven - 400 - for 8 minutes.

Let stand on cookie sheet 2-3 minutes before removing.

When cool, put cookies together with Marshmallow filling (recipe below).

Makes about 6 dozen.

MARSHMALLOW FILLING:
3/4 cup butter
2 cups sifted confectioner's sugar
2 cups marshmallow creme

Cream together butter and confectioner's sugar.  Stir in marshmallow cream until well-blended.

UNBAKED PEANUT BUTTER BARS 1963

UNBAKED PEANUT BUTTER BARS 1963

From Billie Reid

1/2 cup corn syrup
1/2 cup sugar
1 cup crunchy peanut butter
5 cups corn flakes

Put 1/2 cup corn syrup and 1/2 cup of sugar into large pan.  Stir over a low heat until sugar dissolves.

Take off heat and add 1 cup crunchy peanut butter. Stir until smooth.

Add each cup of corn flakes slowly and stir.

If it sets too fast, put it over a low heat.

Put the mixture into a greased 9 x 12 pan or cookie sheet. 

Let set and harden.

Cut into bars.

APPLE CAKE 1964 with CARAMEL ICING

APPLE CAKE 1964

From Barbara Thompson

1  1/4 cups salad oil
2  1/2 cups flour
2 cups sugar
3 cups chopped apple
2 whole eggs
1 t. salt
2 t. baking powder
1 t. soda
1 t. vanilla
1 cup chopped nuts

Cream salad oil and sugar;  add eggs, beat.

Sift flour, measure; add baking powder, soda, salt, and sift again.

Add a little at a time to wet mixture; beat.

Fold in apples, nuts and extract.

Cook in long pan at 350 degrees for 55-60 minutes.

Use caramel icing (recipe below).

Cut in squares to serve.






CARAMEL ICING

1 cup sugar
1/2 t. soda
1/4 cup butter
1/2 cup buttermilk
T. syrup
1 t. vanilla

Boil rapidly - soft ball - beat one minute.