MY FAVORITE RECIPE

MY FAVORITE RECIPE

From Verna Aldred (poem included with our wedding gift, 1973)

Take two heaping cups of patience,
Two hearts, full of love,
Two handsful of generosity.

Add generous dashes of laughter,
two full cups of understanding,
and two cups of loyalty.

Mix well and sprinkle generously with kindness.
Add plenty of trust and honesty to one another.

Above all else have faith in God,
and remember to give Him thanks for all things large or small.

Stay as sweet as you are...that's why you fell in love!
Spread this irresistible delicacy over a lifetime,
And, I guarantee a very happy marriage and I hope for many, many years.

Bake this at a "moderate" temperature for years and years
and you will find the frosting grows more delectable.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.

GOLDEN FRUIT PUNCH

GOLDEN FRUIT PUNCH

From Billie Reid

2 pkgs. Kool-Aid, orange or any flavor for color desired
1 can frozen orange juice (6 oz. concentrated)
1  1/2 pints pineapple juice, canned unsweetened
1 cup grapefruit juice, canned unsweetened
2 quarts water
2/3 cup sugar
1 cup crushed pineapple (if fruit bits are desired)
1 bottle ginger ale, large, chilled

Mix all ingredients, except ginger ale. Chill.

Serve in punch bowl containing large lump or mold of ice, adding chilled ginger ale just before serving to preserve carbonation.

Makes a little over 1 gallon and serves about 18 large glasses or 36 punch cups.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES
From Kristin Troyer

1/2 cup softened butter
3/4 cup brown sugar
1 t. vanilla
1 (14 oz.) can sweetened condensed milk
2 1/4 cups flour
1/2 cup chocolate chips
12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl. 

Roll the dough into walnut-sized balls and place on a parchment lined cookie sheet. 

Freeze for 2 hours.

Melt the rest of the chocolate chips. Note: I usually have to add in more than the 12 oz. to cover all the truffles.

Dip frozen truffles in chocolate, using a spoon. Cover completely in chocolate and place back on cookie sheet. 

Put truffles back in freezer for a few minutes to harden and then transfer to a container in the refrigerator.

Can also melt some white chocolate to drizzle over top before refreezing.

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.)

ITALIAN CREAM CAKE

Wilbur and Linda Reid

ITALIAN CREAM CAKE

From Linda Reid

1 stick butter  

1/2 cup Crisco

2 cups sugar

5 eggs yolks

2 cups sifted flour

1 t. soda

1 cup buttermilk

1 t. vanilla

1 small can coconut (about 1 3/4 cups)

1 cup pecans, chopped

5 egg whites, beaten

Beat butter and shortening. Add sugar and beat well. 

Add egg yolks one at time. 

Sift flour and soda together and add into mixture, alternating with buttermilk.

Add vanilla, coconut, and pecans. 

Fold in egg whites.

Pour into 3 greased and lined 8 or 9 inch cake pans.  Bake at 350 for 30-45 minutes.

CREAM CHEESE FROSTING 

1 8-oz. pkg. cream cheese

1/2 stick butter

1 box powdered sugar

1 t. vanilla

 

OREO TRUFFLES

Chad and Rachel

OREO TRUFFLES

From Rachel Reid Brown

1 pkg. Oreos (small pkg, approx. 24 oreos)

1 8-oz. pkg. cream cheese

White chocolate for dipping

Dark chocolate for drizzle

(or vice versa on the chocolates)

Crush Oreos into a fine mixture.

 

Mix in cream cheese. 

Roll into balls. 

Freeze until firm.

Dip in melted white chocolate and drizzle with dark chocolate...or dip in dark melted chocolate and drizzle with white chocolate.

EASY PUNCH RECIPE

Photo: Damon (my brother) and Lucy at their daughter Rachel's (and Chad's) wedding

EASY PUNCH RECIPE

From Lucy Reid

The recipe is actually easier than you can imagine.

 It is just sherbet and lemon-lime soda.
 I usually use 1 quart sherbet to a 2 liter bottle of soda.

That is what we used at Rachel's wedding in raspberry but it can be
lime, orange or whatever flavor you choose in sherbet. 


This amount serves about 15 people, so multiply as needed.

Chad and Rachel's reception, 2007

BRIDE'S PINK PUNCH

Don and Lyn's wedding reception, 1972

John and Judi's wedding reception, 1973

Damon and Lucy's wedding reception, 1977

Dan and Angie's wedding reception, 1990

BRIDE'S PINK PUNCH

From Judi Troyer   (Debbie Maurer's recipe)

(4)  1  3-oz. pkg. strawberry gelatin

(4)  1  cup boiling water

(4)  1 pkg. sweetened strawberry drink mix

(8)  2 quarts cold water
(4)  1  46-oz. can pineapple juice

(4)  1  10-oz. bottle 7-Up

(16)  4 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water.

Dissolve drink mix in 2 quarts cold water. Stir well.  Add pineapple juice, lemon juice and gelatin and refrigerate.

Add 7-Up just before serving.

The numbers in parentheses above are the amounts Debbie used for her reception.