Honey cook book by Bonnie Mansfield

Honeyâ&#x20AC;&#x2122;s Family Cookbook

Chicken Choices

Fried Chicken

Combine 2 cups bread flour, salt, sage basil, thyme, pepper. Shake chicken. Roll in dry mixture and place on wax paper for 15 minutes. In large skillet, heat 2/3 cup oil in medium heat. Pan fry chicken until brown. Drain on paper towels and place on baking sheet. Bake 425 degrees for 10-12 minutes. Serve with chicken gravy.

Fried Chicken

Place chicken pieces in shallow dish with 2 egg yolks and 1 cup buttermilk. Refrigerate at least 2 hours.

Makes 4 servings – takes about an hour to prepare Preheat oven to 450 degrees Need: 2 boneless skinless chicken breast halves. 2 Egg whites 2 teaspoons Cornstarch Juice of ½ Lemon

¾ cup finely chopped pecans ½ teaspoons dried oregano ½ teaspoons dried thyme ½ teaspoon paprika ¼ teaspoon cayenne

Prepare chicken, by pounding Dipping Mixture: Whisk egg whites, cornstarch, and lemon juice in a shallow dish Crusting Mixture: pecans, herbs, and spices. Crust the chicken, let it rest at room temperature for about 30 minutes to get the crust to stick. Then sauté in large nonstick skillet for 3 minutes. Carefully turn with spatula and put paln in oven to roast about 8 more minutes Slice chicken and serve fanned over salad greens tossed with honey mustard dressing.

Pecan Crusted Chicken Part 1

Pecan Crusted Chicken page 1

To make the salad part Dressing: ¼ cup honey 3 Tablespoons Dijon mustard 3 Tablespoons extra-virgin olive oil 1 Tablespoon shallot 1 Tablespoon apple cider vinegar Juice of ½ lemon Salt and Pepper to taste

Salad: 8 Cups mixed greens such as arugulas, radicchio, and leaf lettuce ½ cup red onion, thinly sliced 4 ounces goat cheese crumbled Toss salad with dressing prior to putting the chicken on top.

Pecan Crusted Chicken Part 2

Pecan Crusted Chicken page 2

3 Tablespoons sugar 2 Tablespoons chopped onion ¼ teaspoon celery seed ½ teaspoon paprika

2 Tablespoon vinegar 2 Tablespoon prepared mustard 1/8 teaspoon garlic powder ¼ teaspoon ground turmeric

Rinse chicken, pat dry. Rub with paprika and turmeric. Broil 20 minutes, turn for 15 minutes more, brushing with sauce.

Barbecued Chicken Thighs

1 envelope Lipton garlic mushroom soup mix 3 Tablespoons vegetable oil 4 boneless, skinless chicken breast halves. (about 1 Âź pounds)

In medium bowl combine soup mix and oil. Add chicken and toss to coat Grill or broil chicken until it is no longer pink.

Grilled Garlic Chicken

-1 large can chicken broth -1 Pound Wide noodles Cook noodles in broth, adding more water as necessary; drain. -1 Package 8 ounce cream cheese Add cream cheese to warm noodles stirring carefully to melt Add -2 pounds cooked chicken cut up -Small onion minced -2 cans cream of celery soup -1 cup sour cream -¼ teaspoon garlic salt -½ teaspoon salt -Lemon pepper to taste -½ cup or more slivered almonds, lightly toasted (save some almonds to go on top later) Pour into baking dish. Bake 350 degrees for one hour (or freeze to cook later)

Aunt Eleanor’s Chicken Casserole

Marinade: Â˝ cup olive oil 2 Tablespoons Dijon Mustard Âź cup red-wine vinegar 3 large cloves garlic, minced Salt and freshly ground pepper to taste 8 chicken legs and 8 thighs Combine marinade ingredients in bowl. Add chicken. Toss well. Cover and refrigerate overnight. Bring chicken to room temperature. Preheat oven to 350 degrees Arrange chicken in roasting pan, pour marinade on top. Bake 45 minutes, basting occasionally. Finish on hot grill or continue to bake another 15 minutes.

Tangy Chicken

More Dinner Entrees

1 Pound lean ground meat ¼ cup uncooked rolled oats ½ cup yellow onion diced 8 stuffed green olives ¼ cup tomato juice (natural)

1 ½ teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon pepper ½ cup Tomato Juice

Mix first 8 ingredients well, but gently. Form into a loaf, then pour remaining tomato juice over the top. Bake at 350 for 40 minutes. Basting while cooking.

Good to eat with this is Carrots Vichy: Per person 1 cup of sliced carrots that have been washed and peeled. Cook sliced carrots in 6 ounces of diet 7-up. Serve with finely chopped parsley.

Glazed Meat Loaf

3 pounds pork spare ribs or loin back ribs 3 Tablespoons lemon juice 2 Tablespoons honey 2 Tablespoons vegetable oil 1 Tablespoons Soy Sauce 1 Tablespoon Instant Minced Onion 1 teaspoon Paprika 1 teaspoon salt Â˝ teaspoon dried oregano 1/8 teaspoon garlic powder Cut spare ribs into serving sizes. Place ribs, bone side down, on rack in shallow roasting pan. Cover and roast 350 for 1 hour. Drain fat. Combine remaining ingredients in a bowl and brush on ribs. Bake uncovered for 30/45 minutes longer.

Honey Barbeque Spare Ribs

Bottom Round cut in cubes Roll in flour and brown in olive oil 3 cans Campbell’s beef bullion ½ cup wine 1 teaspoon Fines herbs and ¼ teaspoon thyme Cook covered at 325 degrees for 3 hours. Add can of onions and some carrots for last hour. Make gravy. Serve with mashed potatoes.

Ann’s Beef Stew

1 can 28 ounce diced tomatoes 2 Tablespoons olive oil – divided 1 ½ Tablespoons minced garlic 1/3 cup chop fresh mint (parsley) 1/3 cup feta cheese 12 ounce hot cooked pasta (bow) Drain tomatoes and reserve 1/3 cup juice. In large skillet over med/low heat heat oil. Add garlic and sauté about 1 ½ minutes – not browned. Add tomato and juice. Bring to a simmer. Stir in mint. Season with pepper and toss with pasta. Top with feta and few drained capers.

Tomatoes Garlic Pasta

Flank Steak 1 ½ pound flank steak Top Round

In shallow dish, combine all ingredients except steak. Add steak, turn to coat. Cover and marinate 3-24 hours. Grill. Boil reserved marinade 1 minute. Pour over meat. OR 1 ½ cup dry white wine 1 bayleaf 2 teaspoons chop onion

¼ teaspoon thyme 2 cloves minced garlic

Pierce meat with fork. Marinate overnight. Broil 4 minutes on each side. Use all marinade.

Flank Steak

½ cup Wishbone Italian Dressing ½ teaspoon ground ginger 2 Tablespoons packed brown sugar 2 Tablespoons soy sauce

Season 2 hours before roasting with salt, pepper and thyme. Brown meat at 450 for 30 minutes. reduce heat to 350 and allow 25 minutes per pound. Serve with baked potatoes, green beans, sauerkraut and applesauce.

Pork Loin

Side Dishes

Sweet Potato Pudding

2 Large cans Sweet Potatoes 1 stick Oleo (margarine) 4 eggs 1 Tablespoon lemon or orange juice 1 Package Pecans Sugar to taste Marshmallows Heat potatoes, drain and beat with mixer Add rest of ingredients. Put into baking dish and top with marshmallows. Heat for about 20 minutes at 300 degrees.

Sweet Potato Pudding

Great for the Friday after Thanksgiving served with ham

8 sorted apples 1 Tablespoon fresh lemon juice Â˝ cups fresh apple cider 1 cinnamon stick (3 inches long) Peel, core, and cut the apples into large chunks, put them in the lemon juice to keep them from discoloring Place the apples and remaining ingredients into a large saucepan. Bring to a boil. Reduce heat to a simmer, covering partially and cook until apples are tender, about 15 minutes. Uncover pot and cook for 5 minutes more. Remove pot from heat and discard cinnamon stick. Coarsely mash the apples with the cooking juices. Cool to room temperature, then refrigerate covered. Will stay for 5 days.

Autumn Applesauce

5 pounds Idaho potatoes, boiled and cooled 12 hard boiled eggs 1 ½ cup miracle whip ½ cup Durkin mustard sauce Small jar sweet pickle relish 3 bunches scallions Finely chopped celery Mix gently

Ann’s Potato Salad

2 Tablespoons corn starch 1 teaspoon salt ½ teaspoon dry mustard ¼ teaspoon pepper 2 ½ cups milk 2 Tablespoons butter

2 cups shredded cheese American or Cheddar 8 ounces elbow noodles, about 1 ¾ cups cooked and drained

In medium saucepan combine first 4 ingredients, stir in milk, Add butter, stirring constantly. Bring to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in 1 ¾ cups of cheese until melted. Add elbows. Pour into greased 2 quart casserole. Sprinkle with reserved cheese. Bake uncovered at 375 degrees for 25 minutes – until lightly browned Makes 4-6 servings. Can add 1 cup diced ham when adding the cheese.

Baked Mac and Cheese

Bruschetta 1 Tablespoon balsamic vinegar 2 ounce garlic and feta cheese crumbled

6 slices French Bread cut diagonally ¼ inch thick and toasted In large skillet heat 2 Tablespoons olive oil Stir chard over medium heat for 2 minutes. Add water and cook 2 more minutes. Add salt and pepper. Remove from heat. In small bowl combine another 1 Tablespoon of olive oil and vinegar – set aside To serve divide chard among pieces of toast – Drizzle with oil and vinegar mixture. Top with arugula and feta cheese. Serve immediately. May add chopped tomatoes on top.

Bruschette

2 Tablespoons water Olive oil Salt and pepper ½ cup torn arugula

6 slices of buttered bread, cubed 1 teaspoon salt 3 eggs, slightly beaten 3 cups of milk 1 teaspoon of dry mustard 1 Â˝ cups of diced cheese Mix all together. Let stand for an hour. Bake for an hour at 300 degrees. Serve immediately.

Cheese Dish

1 medium cabbage, coarsely chopped ¼ cup all purpose flour 1 cup whipping cream 1/8 teaspoon nutmeg 1/3 cup bread crumbs 2 Tablespoons butter

½ cup milk ½ teaspoon salt ¼ teaspoon pepper ¼ cup Parmesan cheese 2 Tablespoons butter

Cook cabbage cover 10 minutes in small amount of salted water. Drain well and set aside. Melt 3 Tablespoons butter in heavy skillet on low heat. Add flour, stir until smooth Cook 1 minutes stirring constantly. Gradually add milk and whipping cream. Cook over medium heat stirring constantly until thick and bubbly. Stir in salt, pepper and nutmeg. Add cabbage to sauce, mix well. Spoon into buttered 1 ½ quart casserole dish Sprinkle with cheese and top with bread crumbs Drizzle 2 Tablespoons melted butter Bake 375 oven for 20 minutes

Serves 8

Creamy Cabbage Casserole

Salads

½ cup sugar ½ cup salad oil 9 cups shredded cabbage ¼ cup vinegar 2 Tablespoons pimento ½ teaspoon salt Dash celery salt For dressing, in jar with a screw top, combine sugar, vinegar, salad oil, pimento. Salt, celery salt and shake well. In mixing bowl, toss cabbage with dressing. Cover and chill for at least 3 hours. 10 servings

Crunchy Cole Slaw

1 can (16 ounce) each of green, yellow, garbanzo, and kidney beans - rinsed and drained. ¼ cup slivered green pepper 8 green onions, sliced ¾ cup sugar ½ cup cider vinegar ¼ cup vegetable oil ½ Tablespoon salt In large salad bowl, combine all of the beans, green peppers, and onions. In small bowl mix rest of ingredients, stir, until sugar is dissolved. Pour over bean mixture. Cover and chill.

Four Bean Salad

2 (3 ounce) packages strawberry gelatin 1 Â˝ cup boiling water 10 ounce package frozen strawberries 8- 4 ounce can crushed pineapple Â˝ cup chopped pecans 1 cup sour cream Dissolve gelatin in boiling water. Add strawberries and stir. Chill until slightly congealed. Add pineapple and nuts. Pour half into oiled 9: square pan. Chill. Fold sour cream into remaining gelatin and pour into pan of partially set gelatin. Chill until firm. 12 servings.

Strawberry Salad

2 cups diced pineapple cubes 2 cups coconut 2 cups sour cream 2 cups orange sections 2 cups little marshmallows Mix together. Serves 10

Thelma’s Fruit Salad

Combine ½ cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 Tablespoon grated onion 1 Cup salad oil Add ½ cup vinegar and ½ teaspoon celery seed.

Perfect Vinagrette ¼ cup olive oil 1/3 cup red wine vinegar 1 Tablespoon Dijon 1 large garlic clove crushed, salt, pepper Whisk together. Store in covered jar in fridge.

Vinaigrette / Celery Seed Dressings

Celery seed Dressing

1 bunch broccoli 1 cup sunflower seeds 2 slices crisp bacon 1 cup raisins Dressing: combine 1 cup mayo and Âź cup sugar 2 Tablespoons vinegar (apple cider)

Spinach Salad 1 pound fresh spinach. Sprinkle 2 chopped hard boiled eggs and 6 strips crumbled bacon on top. Garnish with sliced red onion rings. Â˝ tarragon vinegar stir in 1 crushed garlic clove and 2/3 cup salad oil. Salt and pepper.

Broccoli and Spinach Salads

Broccoli Salad

Breads

Mimee and her three girls (Hopeâ&#x20AC;&#x2122;s wedding)

3 eggs 2 cups sugar 1 cup veg oil 3 teaspoons vanilla Beat together Mix in 3 cups flour 1 teaspoon salt 1 teaspoon baking soda And Âź teaspoon baking powder 3 teaspoons cinnamon Add to this 2 cups grated zucchini and 1 cup chopped nuts Bake in loaf pan at 350 for one hour.

Zucchini Bread

Sourdough starter: In plastic container mix 2 cups all purpose flour, 2 cups warm water and 1 package active yeast. Cover and refrigerate. as long as you keep it, “feed” once a week with mixture of 1 cup water, 1 cup flour and ½ cup sugar. Don’t use for 24 hours after feeding. Note: measure cold sourdough into 2 cup measure and let stand for 30 minutes before using. Biscuits: 1 cup sourdough mixture 1 ½ cups all purpose flour 1/3 teaspoon salt ¼ cup cooking oil

1 teaspoon baking soda Melted butter or dried herb is optional

In mixing bowl combine the sourdough and cooking oil. Add flour, Baking Soda and Salt, stirring until mixture is just combined. On lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to ½ inch thickness. Cut with 2 ½ inch cutter, flouring after each use. Bake

Sour Dough Biscuits

2 (8.5 oz) package Corn Bread Mix 1 (8 oz) can cream style corn 2 large eggs ½ cup plain non-fat yogurt ½ cups shredded cheddar ¼ cup milk Combine ingredients and stir until moistened Pour into lightly greased 13 X 9 X 2” pan Bake at 400 for 17-20 minutes

Easy Cornbread

2 Â˝ cup cooked corn kernels with 1 beaten egg yolk and 2 teaspoons flour and pinch of salt Cook like pancakes.

Corn Fritter Pancakes

Easy Corn Fritters

1 ½ cups 100% bran cereal ½ cup VERY hot water 1 cup buttermilk 1 beaten egg ¼ cup corn oil

¼ cup raisins or other dried fruit 1/3 cup light brown sugar 1 ¼ cups flour 2 teaspoons baking soda, sifted ¼ teaspoon salt

In a mixing bowl, combine bran and water. Add buttermilk, egg, oil, and raisins. Blend. Then add the sugar, flour, baking soda, and salt. Mix thoroughly. Fill muffin papers 2/3 full,. And bake at 350 degrees for 25-30 minutes. The batter can keep for a week or more in the refrigerator in a tightly covered container. Before using, stir to distribute the fruit.

Bran Muffins

Bran Muffins My Sister, My Mother (as copied from Café Beaujolais)

Preheat oven at 350 Spray 8 ½ X 4 ½ loaf pan Whisk together: 1 ½ cups all purpose flour, ¾ teaspoon salt ½ teaspoon baking soda ¼ teaspoon baking powder In large bowl on hi speed mix 5 1/3 Tablespoons butter 2/3 cup sugar Beat in flour mixture and add 2 large eggs, lightly beaten Fold in 1 cup very ripe bananas and ½ cup chopped nuts Pour into loaf pan and cook for 55-65 minutes. (toothpick check) Let cool on rack in pan or on rack without pan.

Banana Bread

Soups

Mimee’s Clam Chowder 1 large can clams (or 4 12-ounce cans with 2 bottles clam juie) 2 bay leaves 4 small red or white potatoes, diced Parsley

Dice bacon and sauté in a large pot until soft. Add onion, carrots, and celery and a dash of thyme. Cook gently for 10 minutes. Add can tomatoes, clams (with juice), bay leaves, potatoes. Cook gently for an hour.

Clam Chowder

½ pound thick sliced bacon 1 cup diced onion 1 cup diced carrots 1 cup diced celery 1 large can tomatoes

French Market Soup

2 cups 14 bean mix 1 quart water 1 ham hock 1 can whole tomatoes 1 clove minced garlic 1 chili pepper coarsely chopped

¼ cup lemon juice ¼ teaspoon salt ¼ teaspoon pepper 1 large onion – chopped ¼ cup chopped celery 1 bay leaf

Soak beans overnight. Drain and add water, salt, pepper, ham hock, bay leaf. Cover and simmer for 1 ½ hours until beans are soft. Add remaining ingredients Cook 30 minutes longer

French Market Soup

Betty Johnson

2 cans Progresso beans 2 green peppers and 2 medium onions Pinch oregano, 1 bay leaf, pinch of sugar, salt, pepper. 1 Tablespoon white vinegar Âź cup olive oil Heat oil, add onions and peppers. Add beans and simmer Then add spices.

May add more water if necessary.

Black Bean Soup

In a large saucepan add: 3 leeks 1 onion – sautéed in 2 Tablespoons of butter Slice 6 potatoes 4 cups of chicken broth Simmer for 14 minutes or until potatoes are soft. Put in blender. Add 2 cups of cream and ¼ teaspoon mace, salt and pepper Serve cold with chopped parsley or watercress.

Vichyssoise

3 cucumbers peeled, seeded and chopped Âź cup butter Some chopped onions 2 cups chicken broth Melt butter, add inions and cucumbers until soft. Add broth and cook a little longer Whirl in blender with about 2 cups of plain yogurt. Add salt pepper, mint, and dill. Chill well Can use carrots, broccoli, or spinach

Cold Cucumber Soup

Cold Cucumber Soup Serves 6-8

2 packages frozen broccoli â&#x20AC;&#x201C; chopped 2 cans 13 ounce chicken broth 1 medium onion â&#x20AC;&#x201C; quartered 2 Tablespoons butter

1 teaspoon salt Curry Dash pepper 2 Tablespoon lime juice

Bring broccoli, butter, broth, onion, seasoning to boil. Simmer covered 8-10 minutes. Place half in blender and repeat. Stir in lime juice. Cover and refrigerate at least 4 hours. Top with lemon slice and sour cream.

Broccoli Bisque

1 pound lean stew meat 6 cups water 1 can 28 ounce tomatoes cut up with liquid 1 beef bouillon cube 2 Tablespoon minced dry parsley 1 medium onion chopped 1 ½ teaspoon ground thyme 2 ½ teaspoon salt 1 medium zucchini, thinly sliced ½ teaspoon pepper 1 can 16 oz garbanzo beans - drain 2 cup finely chopped cabbage ½ cup grated Parmesan Cheese 1 cup small uncooked elbow macaroni Combine beef, water, tomatoes, bouillon, onion parsley, salt, thyme, pepper. Cover and cook on low for 7-9 hours until meat is tender. Add zucchini, cabbage, beans and macaroni. Cook on high covered 30 minutes or more until vegetables are tender. Sprinkle individual servings with cheese.

Minestrone Crockpot

Breakfast for the Crowd

Baked French Toast ½ cup melted butter ½ cup maple syrup ½ cup chopped pecans

8-10 thick slices of French bread 4 eggs (beaten) 1 ¼ cups of milk

In small bowl stir together the melted butter and maple syrup. Pour into 2 quart baking dish. Sprinkle ¼ cup of the chopped pecans over butter mixture. Arrange bread slices in a single layer on top of the mixture. In medium bowl combine eggs and milk. Pour egg mixture over the bread in baking dish. Sprinkle remaining nuts on top. Cover and refrigerate for 2-24 hours. Remove, cover and bake in 350 degree oven 30-35-minutes until center looks set and top is brown. Let stand about 10 minutes. Serve with sliced bananas or strawberries and maple syrup.

Baked French Toast

Can use honey for sweetener – good topped with blueberries

6 eggs 2 cups heavy cream 1 pkg. spinach (cooked and cut up - good to drain with paper towels!) 1 medium onion (diced) 1 pkg. mushrooms (sliced) 1 stick(or less) Butter (to sautĂŠ onions and mushrooms) 2 C. Monterey Jack cheese (shredded) 2 C. Gruyere cheese (shredded) Beat eggs. Add cream, shredded cheese, cut up spinach, sautĂŠed vegetables. Pour into 9x13 pan that has had bottom sprayed with Pam (or some such product). Put in 350 oven and cook for 45 - 50 minutes.

Crustless Quiche

Crustless Quiche Melinda Oyer

Desserts

Baked Alaska

Add meringue and broil 500 degrees – not more than a minute. Serve with fudge sauce. 4 egg whites, 1/3 teaspoon cream tartar Beat in ½ cup sugar – 1 Tablespoon at a time. Add 1 teaspoon vanilla

Baked Alaska

Fill graham cracker crust with soft ice cream and freeze.

1 cup shortening 1 ½ cup sugar 2 eggs

2 ¾ cup flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon vanilla

Cream the first 2 ingredients well. Beat in eggs and vanilla. Add soda and salt. Mix well. Blend in flour. Pinch our a small amount of dough and roll in sugar. Bake at 400 degrees for 15 minute

Easy Sugar Cookies

(Nita)

40 or so Saltine Crackers 1 cup butter 1 cup brown sugar 1 12 ounce package of semi sweet chocolate morsels Optional: Âź cup shelled walnuts or pecans chopped extra finely Preheat oven to 325 degrees Line jellyroll pan with aluminum foil Arrange saltines on foil. Make sure crackers are flat and the pan is full Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to coat evenly. Bake at 325 degrees for 5 minutes Remove from oven, pour chocolate chips over and let stand 5 minutes to melt Spread around with a knife or spoon, then cover with bits of chopped nuts or some kind of brickle if you desire. Place in refrigerator until hard.

Chocolate Saltine Cracker Delight

Buttery Pie Crust

Combine flour and salt in large bowl. Add butter and mix together with your fingers or pastry cutter until mixtures resembles coarse meal. Mix the egg with the water in a small bowl. Toss the mixture gently with the butter mixture untl the dough comes together; do not overwork it. Divide the dough in half. Flatten each half with the palm of your hand to form a tick disk. Warap both disks in plasteic wrap and chil in the refrigerator for at least an hour. Remove 1 disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of wax paper to corm a circle about 1/8 inch thick and 2 inches larger than the pie plate. Work quickly as dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half, then in quarters. Gently transfer the dough to the pie plate, placing the corner of the dough in the center of the plate. Open the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1 inch overhang. Repeat the rolling process with the second disk of dough to make the top crust. The circle of the top crust should be 10 inches in diameter.

Buttery Pie Crust

3 cups all purpose flour 1/8 teaspoon salt 1 他 sticks cold unsalted butter cut into small pieces 1 large egg 6 Tablespoons ice water

1 pound butter at room temperature 1 2/3 cups brown sugar, packed 1 cup granulated sugar 3 large eggs, room temperature 1 Tablespoon vanilla 4 ½ cup all purpose unbleached white flour

Ingredients: 2 teaspoons baking soda 1 teaspoon salt 2 cups (12 oz bag) white chocolate chips – or chunks 1 ¼ (4 ounces) macadamia nuts, roughly chopped

Directions: Preheat oven at 350 degrees Line baking sheets with parchment paper (no need to grease) Measure flour, baking soda, and salt in a large bowl and blend together, set aside. IN a large mixing bowl, beat butter until creamy. Add brown sugar and beat again. Scrape down sides and add white sugar. Beat until fluffy Add eggs one at a time, beating after each addition. Add vanilla, beat and scrape On low speed, add flour mixture 2 cups at a time and mix well. Mix in white chocolate and macadamia nuts. Mix only until blended Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading. Bake at 350 for 10-12 minutes or until lightly browned. Do NOT over bake. They will continue to bake a few minutes after being removed from the oven.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies 48 full size cookies from Marti Laggart

1 cup butter – softened 1 cup packed brown sugar 2 cups all purpose flour 1 teaspoon baking powder

½ teaspoon salt 2 egg whites 1 cup chopped nuts (walnuts)

Place butter and brown sugar in bowl, beat at speed 2 for one minute Scrape bowl. Add flour, baking powder and salt. Beat at speed 2 for about 1 ½ minutes until soft dough forms Press dough into greased 10 ½ X 15 ½ X 1” jelly roll pan. Gently beat egg whites with fork until foamy. Glaze dough with egg whites. Sprinkle chopped nuts on top. Bake at 375 for 20-25 minutes. Cut into bars while still warm.

Butter Nut Shortbread Bars

Butter Nut Shortbread Bars My Mother, My Sister

1 Box Duncan Hinds Swiss Chocolate cake mix 4 eggs ½ cup oil

½ cup water 1 package instant chocolate pudding mix 1 pint sour cream

Mix by hand the above ingredients for about 4 minutes. Add 12 ounce package chocolate chips and 1 ¼ cup pecans. Stir in cake Bake 50 minutes in 350 oven in a Bundt pan.

Betty Boatright’s Fudge Cake

1 29 ounce can pear halves 1 20 ounce can pineapple chunks, drained 1 29 ounce can peach halves 2 17 ounce cans apricot halves

Â˝ cup butter, softened 1 Tablespoon cornstarch 1 cup firmly packed brown sugar 1 Â˝ teaspoon curry powder

Place 1st 4 ingredients in 13 X 9 X 2 baking dish Combine sugar and remaining ingredients. Spoon over fruit Bake at 325 oven for 1 hour, basting occasionally with cooking liquid. Serve with slotted spoon Serves 10

Hot Curried Fruit

Tiramisu 1-2 packages stale ladyfingers ½ cup strong espresso 2 1-ounce squares semisweet chocolate May add fresh berries on top

Place separated eggs into two large bowls Add liquor to egg yolks and stir until blended. Add mascarpone and stir until blended. Beat egg whites until soft peaks form. Continue to beat, add sugar a little at a time, until stiff peaks are formed. Add half the egg whites to the cheese-yolk mixture and blend well. Then add the rest and fold in gently. Set aside Dip lady fingers quickly in espresso. Don’t saturate them. Place half of them flat side down in a shallow dish (9X12) Add half the cheese mixture and smooth the top. Grate half the chocolate over the top, covering the surface. Add remaining espresso-coated ladyfingers. Top with remaining cheese mixture and smooth the top. Cover with remaining chocolate. Refrigerate, covered, overnight.

Tiramisu

4 fresh eggs, separated ½ cup tia Maria (or brandy) 1 pound mascarpone cheese ½ cup granulated sugar

Easy Peach Cobbler Serves 6-8

1 ¼ pound firm-ripe peaches (5-6 medium) 1 Tablespoon fresh lemon juice 1 2/3 cup sugar 1 stick unsalted butter – melted 1 cup all-purpose flour 1 Tablespoon baking powder 1/3 teaspoon salt

1 cup whole milk Cinnamon or nutmeg for sprinkling (good with lightly sweetened whipped cream. Put oven rack in middle position and preheat to 375

Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in 3-quart saucepan of boiling water for 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from the scored end and discard. Halve peaves, then pit and cut lengthwise into ¼ inch slies. Transfer peaches into a 3 quart heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat stirring occasionally, 4 minutes. Remove from heat.

Use drained canned peaches, or other canned fruit

Pour melted butter into a 13 X 9 baking dish. Whisk together flour baking powder, salt, and remaining sugar in a bowl, then whisk in milk just until combined. Pour batter over butter, do NOT stir. Pour peaches over batter, do NOT stir. Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40-45 minutes. Cool in pan on a rack until warm, about 25 minutes.

1 box Duncan Hinds Lemon Supreme Cake ½ cup sugar 4 eggs 1 cup apricot nectar ¾ cup Wesson oil Mix above ingredients 30 seconds on low and 2 minutes on medium Grease and flour Bundt pan Pour in pan After baking, drizzle juice from one lemon all over cake. Sift ½ cup powdered sugar on top

Apricot Nectar Cake

Texas Sheet Cake

Stir together: 2 cups sugar 2 cups all purpose flour 1 teaspoon baking soda ½ teaspoon slat In medium saucepan: Bring to boil, stirring occasionally 1 cup water ½ cup vegetable oil 1 stick unsalted butter ½ cup non alkalized cocoa Pour mixture over dry ingredients and stir just until smooth Whisk together: 2 large eggs, lightly beaten ½ cup buttermilk 1 teaspoon vanilla. Stir into batter, spread evenly in pan and bake 20-25 minutes. Toothpick test to be done. Let cool briefly in pan on a rack. While warm, spread with icing: In saucepan combine 3 Tablespoons butter 2 Tablespoons cocoa ¼ cup milk. Heat to boiling. Add 3 ½ cup confectioners sugar 1 teaspoon vanilla. Pour on cake while still warm Serve with vanilla ice cream and whipped cream.

Texas Sheet Cake

Preheat oven at 375 Grease and flour 13X9 panASL

3 eggs ¼ cup sugar 1 cup dark Karo syrup 4 Tablespoons butter, melted ¼ teaspoon salt 1 cup pecan meats – chopped 1 teaspoon vanilla 1 unbaked pie shell Beat eggs slightly. Add sugar, karo, vanilla, melted butter, and salt. Blend well – then add pecans. Pour into pie shell. Bake in hot oven (450) 15 minutes. Reduce heat to 325 and bake 30 minutes longer or until a knife inserted in filling comes out clean. PS – Use regular butter, not as good with margarine.

Pecan Pie

Rene Beauchamp’s Pecan Pie From 1942

Key West’s Best Key Lime Pie

4 eggs ½ cup key lime juice 14-ounce can sweet condensed milk ½ cup sugar 1 8-inch graham cracker crust Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. Pour mixture into pie shell. Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust. Bake in 350-degree oven until meringue is golden brown, about 20 minutes. Chill before serving.

Key Lime Pie

Aunt Sally in 1894 when Borden first made condensed milk

Reeses Cup Â˝ cup peanut butter 3 cups of rice krispies

Melt chocolate with peanut butter, add rice krispies.

Put in greased pan and refrigerate

Reeses Cup Krispies

12 ounces Chocolate chips

A cross between pudding and whip cream – pairs well with sautéed fruit or fresh from the oven cobbler. 3 Tablespoons sugar 1 beaten egg yolk ½ cup milk ½ teaspoon vanilla 2 teaspoons butter ¼ teaspoon cinnamon 2 teaspoons cornstarch 1/3 cup whipping crea In small saucepan combine sugar, cornstarch and cinnamon. Stir in milk. Cook stirring over medium heat until thick and bubbly. Slowly stir hot mixture into egg yolk. Return mixture to pan. Cook and stir 2 minutes more until bubbly. Remove from heat and stir in butter and vanilla. Cover surface with plastic wrap. Cool and then chill in fridge. Just before serving in a chilled bowl, beat whipping cream and fold into chilled mixture. Makes about 1 cup.

Cinnamon Cream

Cinnamon Crèam

Saltines 2 sticks of Butter 1 cup Brown sugar 12 ounce bag of semi-sweet chocolate chips 1 Cup finely chopped pecans Cover bottom of ungreased cookie sheet or jelly roll pan with saltines (one layer). Bring butter and brown sugar to a boil for three minutes, stir often. Pour over saltines. Bake at 400 degrees for 7 minutes. Pour chocolate chips on crust immediately after removing from oven. Spread when melted, sprinkle with nuts, put in freezer for an hour. Take out. Bang pan to crack mixture into bite size pieces.

Delicious Pecan Crunch

In graham Cracker crust, Add sliced peaches Mix one cup of sour cream, 2 egg yolks. Mix Â˝ cup sugar and 1 teaspoon cinnamon together and sprinkle on top. Bake 25-30 minutes at 350.

Really Easy Peach Pie

Peach Pie

5 Tablespoons butter 1/3 cup Butter 1 ½ cups crumbs ¼ cup sugar Put butter in 9” glass pan and cook in microwave on high for 1 minute Stir in crumbs and sugar. Mix well. Press to bottom and sides. Cook on 7 for 1 ½ minutes Cool before filling.

Graham Cracker Crumb Crust

1 Quart Milk 4 Eggs separated 2/3 Cup Sugar 3 Tablespoons Tapioca Pinch salt 1 teaspoon vanilla In a double boiler mix milk, tapioca and salt. Cook for about 10 minutes. Add 1/3 sugar and egg yolks (mixed together). Cook until it coats the spoon. Pour into soufflé dish. Beat egg whites and balance of sugar into meringue. Put meringue by spoonfuls on top of pudding. Chill.

Aunt Iva’s Tapioca Pudding

Graham Crackers 4 ½ cups milk Large Container cool Whip 1 Container Dark Chocolate icing 2 Large boxes instant vanilla pudding mix Let cool whip soften 15 minutes. Pour milk into pudding and stir until thick Gradually add cool whip IN large pan put a layer of graham crackers. Top it with half of the pudding mixture. Repeat layers. Add 3rd layer of graham crackers. Place icing in microwave for 45 seconds and spread on top Cover with Aluminum foil and refrigerator for 24 hours.

Chocolate Éclair Pie

1 graham Cracker crust 1 Eagle brand condensed Milk 1 teaspoon vanilla 1 8 ounce cream cheese Â˝ cup lemon juice 1 21 ounce can cherry pie filling chilled With mixer beat crĂ¨me cheese until fluffy. Gradually add condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 4 hours until set. Top with pie filing before serving for 24 hours.

Cherry Cheese Pie

Spiced Tea

1 3 ounce lemonade powder ½ cup sugar 1 teaspoon cinnamon ½ teaspoon cloves ¾ cup instant tead (or 1 ½ cup)

Mix together

Spiced Tea

2 cups Tang

The Four Gastmeyer kids: Hope, Bob, Jeanne, Happy