CRESCENT CHEESE COFFEECAKE

CRESCENT CHEESE COFFEECAKE

From Allie Toms Troyer (From Allie's Mom Cindy)

2 packages crescent rolls
1 t. lemon juice
2  8-oz. packages cream cheese
2 eggs, separated
1 t. vanilla
3/4 cup sugar
powdered sugar, optional
cherry pie filling, optional

Preheat oven to 350.

Spray 9 x 13 pan with Pam.

Spread 1 package crescent rolls on the bottom of pan. Don't tear the rolls apart.

Mix cream cheese, egg yolks, sugar, vanilla, and lemon juice with mixer on low speed until smooth.

Spread mixture on top of crescent rolls in pan.

Spread other package of crescent rolls on top of cheese mixture.

Beat egg whites slightly with fork and brush on top of crescent rolls evenly just enough to coat.

Bake 25 to 30 minutes or until golden brown.

Cool and cut into squares.

Sprinkle with powdered sugar and cherry pie filling, if desired.

SAUSAGE BREAKFAST CASSEROLE

SAUSAGE BREAKFAST CASSEROLE

From Allie Toms Troyer  (recipe from her mom, Cindy)

7 eggs
1 lb. turkey or pork sausage
2 cups milk
1 T. dry mustard
1 t. oregano
8 oz. Colby or sharp cheddar cheese, shredded
7 slices of bread, crumbled or cubed
1 t. salt

Brown sausage and drain; set aside.

Beat eggs.

Add milk, salt,  mustard, oregano and bread.

Add cheese and sausage.

Pour into greased 9 x 13-inch pan.

Cover and refrigerate overnight.

Bake at 350 for 45 minutes uncovered.

Serves 6-8.

CONTRIBUTION CAKE

CONTRIBUTION CAKE

From Billie Reid

1 medium-sized can of fruit cocktail, undrained
1 cup sifted flour
1 cup granulated sugar
1 t. soda
1/2 t. salt
1 egg
1 t. vanilla

Mix dry ingredients well.

Pour fruit cocktail into mixture.

Add the egg and mix.  Add vanilla.

Pour into greased and floured 8" square pan.

Sprinkle mixture of 1/2 cup brown sugar and 1/2 cup ground nuts over the top.

Bake 40 minutes in a 350 oven.  

Top with whipped cream.

Serves 8.

CHOCOLATE GLAZE

CHOCOLATE GLAZE

From Billie Reid

2 squares unsweetened chocolate
1/4 cup butter
3 T. milk
2 cups sifted confectioners' sugar
1/8 t. salt
1/2 t. vanilla

Melt chocolate; blend in butter and milk. Remove from heat.

Add remaining ingredients; blend until smooth.

If necessary, thin with additional milk.

Spread on top of 10-inch tube cake, allowing glaze to drip down the sides.

HOT CHOCOLATE FOR 24

HOT CHOCOLATE FOR 24

From Billie Reid

1  1/2 cups cocoa
1  1/2 cups sugar
1 t. salt
6 cups hot water
18 cups milk

Mix cocoa, sugar, and salt in saucepan.  

Add hot water. Place over low flame, bring to a boil and boil 2 minutes, stirring constantly.

Add milk and heat over slow fire.  Do not boil after adding milk.

If desired, beat before serving.

Serve hot with a marshmallow or mini marshmallows.

CREAM CHEESE FROSTING

CREAM CHEESE FROSTING

From Billie Reid

9 oz. cream cheese
1 stick butter
1 1/2 box sifted confectioners' sugar
1 t. vanilla
1 cup nuts, chopped

Soften cream cheese and butter.  

Mix all ingredients together.

MERINGUE CRUST 1963

MERINGUE CRUST 1963

From Billie Reid

Beat 2 egg whites with 1/8 t. cream of tartar until foamy throughout.

Add 1/2 cup sugar, 2 T. at a time, beating after each addition until sugar is blended.

Then continue beating until this meringue mixture will stand in very stiff peaks.

Add 1 t. vanilla and beat well.

Spoon into lightly greased 9" pie pan and make a nest-like shell, building sides up above edge of pan.

Bake in slow oven - 275 - for 45 to 50 minutes.

Cool.

CHERRY MERINGUE PIE 1963

CHERRY MERINGUE PIE 1963

From Billie Reid

1 pkg. Kool Aid (Cherry flavor)
4 T. corn starch
2 T. flour
1 T. butter
1/2 t. almond or lemon extract
1 cup sugar
2 eggs
1/2 t. salt
2 cups boiling water
1/2 cup cold water

Mix cornstarch, flour, sugar and salt.  

Whip yolks of eggs in the 1/2 cup cold water and add to dry mixture, mixing well.

Add butter and the 2 cups boiling water, cook and stir constantly until it thickens.

Remove from heat and add the extract and Kool Aid and mix well; pour into baked pie crust, using the egg whites for meringue.

1-2-3 PIE CRUST FROM MAZOLA 1963

1-2-3 PIE CRUST (Mazola Corn Oil Recipe)  1963

From Billie Reid

1  3/4 cups flour
1 t. salt
1/2 cup Mazola Corn Oil
3 T. cold water

Mix flour and salt; blend in Mazola thoroughly. Sprinkle with all of water; mix, gather into ball.

If too dry, mix in  1 or 2 T. more Mazola.

Divide dough in half; roll larger part for bottom crust between 2 pieces waxed paper laid on damp table.

Peel off top paper, invert crust on pan, peel off paper.  Fit crust into pan.  Fill.

Trim 1/2 inch beyond pan edge.

Roll top crust.  Peel off top paper, cut slits, invert onto filling, peel off paper.  

Fold edges under, seal, flute.

Bake as needed for filling used and to brown crust.


FOR SINGLE CRUST:

Use 1 cup plus 2 T. flour
1/2 t. salt
1/3 cup Mazola
2 T. water

Combine, roll, fit into pan as above.

Fold edge under, flute, prick well.

Bake at 450  12 to 15 minutes.

CRISCO PASTRY 1963

CRISCO PASTRY  1963

From Billie Reid

1  1/2 cups sifted flour
1/2 t. salt
1/2 cup Crisco
3 T. water

Mix flour and salt in bowl.  Cut Crisco into flour with pastry blender or two knives until the pieces are the size of peas.  

Blend together 1/4 cup of this mixture and 3 T. water.

Add to remaining Crisco-flour mixture.

Mix with fork or fingers until dough holds together.

Shape into a round flat mass.

Roll dough to 12" in diameter and 1/8" thick.

Line pie plate and trim edge 1/2" beyond edge of plate.  

Fold under and flute edges.  Prick shell generously over sides and bottom of plate.

Bake in hot oven - 425 - for 12 to 15 minutes or until brown.

DEEP CHERRY PIE

DEEP CHERRY PIE 1963

From Billie Reid

Pastry, using 3 cups flour
4  20-oz. cans sour red cherries, water pack
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
dash ground allspice
2 T. cornstarch
Red food coloring
1/4 t. almond extract
2 T. lemon juice
2 T. butter
1/4 t. ground cinnamon
granulated sugar for crust

Roll out about 2/3 of the pastry; fit it into a 13 x 9" baking pan.  Trim edges, leaving a 1/2" rim.

Drain cherries well, saving the juice, and measure  1  1/3 cups of the juice.  

Mix sugars, cinnamon, allspice and cornstarch together; stir in 1/3 cup of the saved juice.

Meanwhile, heat remaining 1 cup juice and food coloring together until it simmers. 

Stir in cornstarch mixture slowly, and cook until mixture is thick and clear.

Add almond extract.

Place  drained cherries in pastry shell; pour syrup over them.

Sprinkle with lemon juice and dot with butter.

Roll out remaining pastry; cut into long strips about 1/2" wide and arrange in a lattice design over cherries carefully.

Sprinkle lattice strips with a little sugar.

Seal strips to pastry and flute edges.

Bake in a hot oven - 425 - for 30-40 minutes, until filling bubbles and crust is brown.

Cool.

Serve warm or cold with vanilla ice cream.

Makes 12 servings.

PUMPKIN PIE 1963

PUMPKIN PIE  1963

From Billie Reid

Mix in 3 quart bowl: 
3/4 cup brown sugar
1 T. all purpose flour
1/2 t. salt 
2  1/2 t. pumpkin pie spice*

Combine, then stir until smooth:
1  1/2 cups canned pumpkin
1  1/3 cups evaporated milk
1 slightly beaten egg

Pour mixture into 9" unbaked pastry crust.

Bake in 375 degree oven about 50 minutes or until firm.

Serve warm or cold.


*may substitute:
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. cloves

OLD-FASHIONED PUMPKIN PIE 1963

OLD-FASHIONED PUMPKIN PIE  1963

From Billie Reid (Kroger recipe)

3/4 cup light brown sugar
2 eggs, well beaten
1  1/2 T. butter, melted
1 T. dark cooking molasses
No. 303 can pumpkin
1  1/2 t. pumpkin pie spice*
1/2 t. salt
3/4 cup evaporated milk, diluted or other rich milk
unbaked pastry 

Line 8" pie pan with unbaked pastry.  Preheat oven to 450.

Combine pumpkin, sugar and remaining ingredients in order given.

Bake in very hot oven for 10 minutes (450).

Reduce oven heat quickly (leave oven door slightly ajar) to slow oven to 325. Continue baking for 30 minutes, or until a knife inserted into center of filling comes out clean.

Cool.  Serve with whipped cream.

*may substitute:

1 t. cinnamon

1/2 t. nutmeg

1/4 t. ginger

1/4 t. cloves

PUMPKIN PECAN PIE VARIATION:

Combine 1/2 cup coarsely chopped pecans with pie filling before baking.

Just before serving, cover cooled pie with whipped cream.

Garnish with whole pecans.

FESTIVE PUMPKIN CHIFFON PIE 1963

FESTIVE PUMPKIN CHIFFON PIE 1963

From Billie Reid

Mix together in the top of a double boiler:
1 envelope Knox unflavored gelatin
3/4 cup firmly packed dark brown sugar
1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon

Stir in:
1/2 cup milk
1/4 cup water
3 egg yolks (reserve egg whites for later)
1  1/2 cups canned pumpkin

Mix well.

Cook over boiling water, stirring occasionally, until gelatin dissolves and mixture is heated (10 minutes).

Remove from heat.

Chill until mixture mounds when dropped from a spoon.

Beat 3 egg whites until stiff; beat in 1/4 cup sugar.

Fold in gelatin mixture.

Turn into a 9" baked pie shell. 

Chill until firm.

Just before serving, top with whipped cream.

PASTRY RECIPE 1964

PASTRY RECIPE 1964

From Billie Reid  (from Lucille Miller, Indianapolis)

5 cups flour
1 pound lard
1 egg and enough water to make 1 cup
1 t. salt

JELLO ICE CREAM PIE 1963

JELLO ICE CREAM PIE  1963

From Billie Reid

1 pkg. jello, any flavor
1  1/4 cups boiling water
1 pint vanilla ice cream
1 cup drained, sweetened, sliced fresh or 10-oz. pkg.frozen, drained, thawed  strawberries
8" crumb crust

Dissolve jello in water.

Stir in pine of ice cream till melted.

Chill until thick.

Fold in strawberries.

Pour into crust.

Chill until firm.

GRAHAM CRACKER CRUST

GRAHAM CRACKER CRUST

From Billie Reid

Roll graham crackers, gingersnaps, zweiback or cookies into fine crumbs to make 1  1/4 cups crumbs on waxed paper or board.  Or make crumbs with food chopper.

Thoroughly mix 1  1/4 cups fine crumbs with 1/3 cup soft or melted butter.  **Add 1/4 cup sugar if using graham crackers, 2 T. sugar if using zweiback.  For faster mixing, use finger tips instead of spoon.

Press mixture evenly in greased deep 9" pie pan, using tablespoon.

Press edge with finger tips to extend a little above pan.

Bake crumb crust in 350 moderate oven for 10 minutes; crust should not brown.

Chill before filling with gelatin mixture.

CHEESECAKE 1964

CHEESECAKE 1964

From Billie Reid  (From Anna Pottorff)

1 pkg. lemon jello (Anna used small size; I used large)
1 cup hot water  (I used less)

Mix.

Let gel slightly to beat.

1  8-0z. pkg. Philadelphia Cream cheese, softened
1 cup sugar
1 large Milnot  (whip separately)

33 graham crackers (2 cups crumbs)
1 stick butter

Melt butter; mix with crumbs.  Reserve 1/2 of mixture for topping.

Line bottom of baking dish with rest.

BANANA CHERRY CHEESE PIE 1963

BANANA CHERRY CHEESE PIE 1963

From Billie Reid  (from Barb)

1  3-oz. pkg. lemon jello
1 cup boiling water
1  8-oz. pkg. cream cheese
2/3 cup evaporated milk
1/4 cup sugar
2 T. lemon juice
1  1/2 cups banana slices
1/3 cup maraschino cherries, chopped

Dissolve jello in water.

Gradually add to softened cheese; blend until smooth.

Add evaporated milk, sugar, lemon juice.

Chill until thickened; fold in bananas, cherries.

Pour into 9" graham cracker crust.

Chill.

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Billie Reid

Mix in saucepan over medium heat:
1 cup brown sugar
1/2 cup granulated sugar
2/3 cup undiluted Carnation
1/4 cup butter
2 T. corn syrup
1/4 t. salt

Cool slightly.

Stir in 1 t. vanilla and 1/3 more undiluted Carnation.

Serve warm or cold.

1-2-3 FUDGE SAUCE

1-2-3 FUDGE SAUCE

From Billie Reid

Combine over hot water or low heat:
1 large can Carnation
2 cups sugar
3 squares bitter chocolate

Cook 15-20 minutes, stirring just occasionally.

Remove from heat; add 1 t. vanilla.

Beat until smooth.

Serve hot or cold over ice cream, cake or pudding.

TEA CANDIES

TEA CANDIES

From Billie Reid

2 t. Kool Aid
2 cups powdered sugar
1 T. cream
1 unbeaten egg white
1/4 t. lemon, almond or peppermint extract

Mix all together well, adding enough powdered sugar to make real stiff.

Mold or roll out flat any desired thickness and cut into pieces.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Billie Reid

1 1/2 cup evaporated milk
2 cups sugar
4 squares unsweetened chocolate
1/4 cup butter
1 t. vanilla
1/2 t. salt

Heat milk and sugar to boiling point. 

Boil 1 minute while stirring.

Add uncut chocolate, stir and heat until melted.

Remove from heat and beat with a beater until smooth - about 1 minute.

Add butter, vanilla and salt.

Cool.

Put in jar.

Warm up for ice cream topping.

MAGIC FUDGE

MAGIC FUDGE

From Billie Reid

1 6-oz. pkg. chocolate bits
1/3 cup plus 1 T. Eagle Brand Sweetened condensed milk
pinch of salt
1/2 t. vanilla
3 T. chopped nuts

Heat chocolate in top of double boiler over rapidly boiling water, stirring a few times until just melted.

Remove from heat. Add Eagle Brand, salt, flavoring, nut meats, if used.

Stir only until smooth.

Turn into container lined with waxed paper and press into block one inch high.

Chill in refrigerator until firm, about 2 hours.

Turn out of container, remove waxed paper and cut into serving pieces.

Store in airtight container.

Makes about 1/2 pound.