Aunt
Ruths Icing
Delicious & not overly sweet!
4 Tbs flour
1 cup milk
1 cup granulated sugar,
1/2 cup Crisco
1/2 cup oleo
2 Tsp. vanilla
Cook flour & milk over low heat until thick paste
take out of pan and cool.
Cream together 1 cup granulated sugar, 1/2 cup Crisco
and 1/2 cup oleo
Add cooled flour mixture one spoonful at a time.
Add 2 Tsp. vanilla, beat for a long time.
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Never
Fail Pie Crust
This recipe helped 2 punk kids (Cathy & Barb
Tighe) win piles of ribbons at the county fair - beating out some tough
old ladies who threatened us.
4 cups sifted all purpose flour
l tbs. sugar
2 tsp. salt one and
three-fourths cups Crisco
one tbs. vinegar
one egg
one-half cup cold water
Combine flour, sugar and salt in large bowl. Cut shortening
into flour until it resembles corn meal. In cup, beat vinegar, egg and
water. Combine mixture with fork until all ingredients are moistened.
With hands mold dough into a ball. Chill dough at least 15 min. before
rolling out. Divide into four balls. Yields four eight inch crusts.
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(Little) Kathy Tighe's
Cream Puff Pie
She's already taller than "Big"
Cathy - Think we'll ever quit calling her "Little"?
1 can of vanilla pudding (I use "Thank You" brand pudding)
1 small tub of Cool Whip
Chocolate Graham Crackers
Hot Fudge
Mix the pudding and cool whip together until it is blended.
In a 13 x 9 pan, put a layer of Chocolate Graham Crackers and then spread
half the pudding/Cool Whip mixture over the Graham Crackers. Then, put
another layer of Graham Crackers on top of the mixture and spread the
remaining mixture on top. Drizzle hot fudge over the pie and put in
the refrigerator over night.
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Brenda Moore's Authentic
English Cinnamon Raison Bread Pudding
(As English As She Is!)
Beat the following ingredients in a bowl.
- 3 eggs
- 2 cups half & half
- 1 tsp. vanilla
- 2/3rds cup of sugar
- 1 tsp. orange rind
Pour over bread slices placed on a cookie sheet. Bake at 350 degrees
until knife comes out clean when stuck into bread.
Serve hot or cold, with Bird's Brand Custard as topping (or substitute
whipped cream, or ice cream). Can be reheated in microwave.
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Cathy Tighe's
Greek Eggs
Ingredients:
- 1 jar spaghetti sauce
- Eggs (two per person)
- Spices (pepper, oregano, etc.)
- Shredded Mozzarella Cheese
- Garlic Bread
- Lots of paper towels for clean up
Pour sauce in deep! pan
Spice to taste
Heat sauce to steaming - trying not to boil
heat garlic bread following package instructions
Crack 3 - 4 eggs directly into hot sauce, keeping them separate with
yolks intact
Cover and poach eggs in the sauce. Turn once and cook till hard.
Serve eggs on plate with a ladle of sauce on top, cover with shredded
cheese, add bread on the side.
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Easiest
Ever Cherry Cobbler - Cathy Tighe
Ingredients:
- 1 Box of yellow cake mix
- Two cans cherry pie filling
- One stick of margarine
- Yes that's it!
Put both cans pie filling in 9 x 11" cake pan
Dump dry cake mix on top
Melt butter and pour over top of cake mix
Bake at 350 degrees, till its golden brown
| Eat or rub directly into thighs
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NEW!
Kolatch - A great Christmas Favorite - Linda Cottrill
Ingredients:
1 LB Crisco
5 eggs
3 Tbs. Sugar
1 Cup Canned Milk
1 Cake Yeast
6 Cups Flour
1 LB Shelled Walnuts
Cinnamon & Sugar Mix
Mix Crisco, eggs, & Sugar in large bowl.
Dissolve yeast in milk & add flour & milk with hand alternately.
Mix well & form ball. Wrap in towel & refrigerate overnight or
about 4 hours. Mix walnuts with sugar & cinnamon and add warm water
to make a spreading consistency. Form dough in small balls & roll
in sugar. Fill & roll. Bake in 350 degree oven about 12 - 15 mins.
or until golden brown. Sprinkle or roll in powdered sugar. Use an ungreased
pan.
Alternate preparation: Roll a ball of dough out with rolling pin, fill,
roll into log shape, bake cut, roll in powdered sugar.
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NEW!
Pink Fluff - A Great Potluck Desert - Becky Cottrill
Ingredients:
12 oz cottage cheese
9 oz cool whip
16 oz pineapple (drained well)
3 oz strawberry jello
Mix all ingredients except cool whip. Fold in cool whip.
Refrigerate for an hour or until potluck.
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NEW!
Candy Buckeyes - Marie Cottrill via Linda Cottrill
Ingredients:
1 LB Oleo
2 LB Super Crunchy Peanut Butter
3 LB Powdered sugar
Coating Ingredients:
3/4 stick paraffin
2 12 oz Chocolat Chips
6 oz Butter Scotch Chips
Work into balls - makes over 200 small balls. Freeze. In
a separate pan, slowly melt stick paraffin, Chocolat Chips, and Butter
Scotch Chips. Use toothpicks to dip frozen balls.
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NEW!
School Day Cookies - Marie Cottrill via Linda Cottrill
Ingredients:
1 Cup Shortening
1 Cup granular sugar
2 eggs beaten
2 Tbs. grated orange rind
1/4 cup orange juice
1 tsp. vanilla
1 tsp. salt
1 3/4 cup wheat germ
2 cups quick rolled oats
1 cup chopped dates or
1/2 cup chopped dates
1/2 cup of nuts
Mix ingredients and drop from teaspoons onto greased baking
sheets. Bake at 350 degrees 14 -15 mins.
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NEW!
Cinnamon Sticks - Linda Cottrill
Ingredients:
2 Cups Flour
1/2 Cup Butter
1/2 Cup Shortening
5 Heaping Tablespoons Sugar
2 Teaspoons Vanilla
1 Cup Pecans
Coating:
1/2 cup Sugar
1 Tsp. Cinnamon.
Cream Butter and Shortening Add Rest of Ingredients. Mix
well with hands. Roll in small rolls the size of fingers. Cut and bake
for 30-40 mins in a 225 degree oven. When slightly cool, roll in mixture
of 1/2 cup sugar & 1 Tsp. Cinnamon.
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NEW!
Weight Watchers Snickers Pie - Linda Cottrill
Ingredients:
2 Cups Fat Free Chocolate Frozen Yogurt
1 8 oz Tub of Fat Free Cool Whip
1/2 Cup Low Fat Peanut Butter
1/2 Cup Grape Nuts
Mix together and put in pie pan and freeze. Serves 8. 1/8
pie = 2 points
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NEW!
Denver Post Fudge Cake - Another Christmas Favorite-
Linda Cottrill
Ingredients:
1/2 Cup Butter
1 Cup Sugar
3 Tbs Cocoa
2 Eggs
1 Cup Flour
1/2 Cup Milk
1 Tsp. Vanilla
1 Cup Nuts
Mix and bake at 350 degrees 30-35 minutes.
NEW!
The Worlds Best Old-Fashioned Oatmeal Cookies -
Becky Cottrill
Ingredients:
1 Cup Seedless Raisons
1 Cup Water
3/4 Cup soft Shortening
1 1/2 cups Sugar
2 Eggs
1 tsp. Vanilla
2 Cups Rolled Quick Oats
2 1/2 Cups Flour
1/2 Tsp. Baking Powder
1 Tsp. Soda
1 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Cloves
Simmer raisons and water over low heat until raisons are
plump (20 - 30 min.) Drain raison liquid into measuring cup, Add Water
to make 1/2 cup. Cream shortening, sugar, eggs, and vanilla. Stir in raison
liquid. Blend flour, baking powder, soda, salt & spices; stir in.
Add rolled oats & raisons. Drop by teaspoon 2 " apart onto ungreased
baking sheet. Bake at 400 degrees for 8 to 10 minutes.
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NEW!
Corn Bread - Kitty Cottrill
This is an old family recipe - from wood cook stove era.
Genealogy:
B: 6/22/1890 Mary Catherine (Kampeus) Schnipke to
B: 8/11/1920 Hilda (Dickman) Schnipke to
B: 2/11/1947 Kitty (Schnipke) Cottrill to
B: 6/26/1973 Becky (Cottrill) Johnson
Ingredients:
1 pint sour milk*
1 Pint flour
1 Pint Oatmeal
1 Cup Sugar
1/4 Cup Margarine, softened
1 Tsp. Soda
2 Eggs
* to "sour" milk - pour 2 cups milk over 1 Tbls yellow vinegar.
Mix and bake in greased pan in 350 degree oven until brown.
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NEW!
Montaldo's Apricot Fluff - Kitty Cottrill
History: Montaldo's was a women's clothing store on High Street, in Downtown
Columbus, Ohio. They had a resturant on the second floor. This was their
"Signature" desert.
Ingredients:
1 8 oz pkg cream cheese - softened
1 3 oz pkg apricot Jello
1 8 oz can crushed pineapple - drained
1 Cup boiling water
12 oz cool whip
1 Cup milk (Skim Milk works fine)
Stir jello into boiling water & dissolve. Add cream cheese &
beat until smooth. Add pineapple and milk. Stir to blend. Then stir in
Cool Whip & chill until firm. Makes 9 x 13 dish.
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NEW!
Quesadillas (Also known as "Case of Beers")
- Cathy Tighe
Ingredients:
Flour tortillas
Cheddar Cheese
Pineapple
Tomatoes
Cooked Chicken
Chives
Fresh Cilantro (optional but very good)
Peppers
Mushrooms
Cooked Crabmeat
Spread any combination of these ingrediants between 2 tortillas
& bake in oven until hot.
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NEW!
Cathy's Granola - Cathy Tighe
Ingredients:
4 Cups Wheaties
1 Cup Honey
1 Cup Peanut Butter
1/4 Cup Grapenuts
1/2 Cup Coconut
1/2 Cup Raisons
1/2 Cup Sunflower Seeds (unshelled)
Heat Honey & Peanut Butter in a pan to a liquid. Stir
in all other ingredients. Let Cool. Put in ziplock bags.
Variations:
Peanuts,Almonds etc.
Chocolat Chips
Carob Chips
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Spinach Lasagna
- Rhonda Scott Lynch & Amy Scott Mecalf
Also Check out the "Healthy
Vegetarian Slow Cooker Cookbook" by Rhonda
Scott Lynch & Amy Scott Mecalf at http://www.rhondascottlynch.com/cookbook.htm
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Cabbage Salad
- by Nancy Tighe
1 head cabbage - shredded
1 bunch green onions - chopped
1 package oriental ramen noodles (save seasoning mix packet for dressing)
1 cup sugar toasted almonds (put sugar into ungreased pan, pour almonds
in & stir over medium heat until carmelized)
1/3 cup honey roasted sunflower seeds
Dressing:
1/2 cup sugar
1/3 cup vinegar
1/2 cup oil
seasoning mix packet from ramen noodles
Mix salad and pour dressing over top.
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1 Medium butternut squash - peeled & vcut into chunks
Boil chunks in water just deep enough to cover squash until mushy
4 Chicken buillion cubes
Blend with hand mixer until the consistency of baby food
Add 1/2 cup cream or Half & Half or milk
1/4 cup butter
2-3 tblspoons brown sugar
Stir over heat until warm enough to eat.
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Spinach Souffle
- Nancy Tighe
Sprinkle of Brown Sugar
4 Tblspoons Flour
1 Cup Milk
Cook until starts to thicken then add
1 Box frozen spinach - thaw & squeeze out excess water
4 Tblspoons butter
1 Chicken bouillion cube
6 Egg Yolks
8 Egg Whites
salt & pepper to taste
Bake at 375 for 20 mins
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Parmesean/Artichoke
Dip - Nancy Tighe
1 Cup parmesean cheese - grated
1/2 Cup - 3/4 Cup Mayo
1 Can Artichokes cut into small pieces
Mix ingrediants in shallow baking dish. Bake 20 mins at
375 degrees.
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Dieter's
Pizza - Anita Workman
1 to 2 zucchini, sliced
1 lb ground beef
1 Onion, chopped
1tsp. Oregano
1 can whole or stewed tomatoes
8 oz mozzerella cheese, shredded
Rice, noodles, or potatoes, cooked
Brown ground beef with onion and oregano. Add tomatoes and
stir. Topp with cheese. Cover 1 minute to melt cheese. Serve from skillet
with rice, noodles, or potatoes. Yields 6 servings.
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Bean Dip
- Nancy Borchers
1 Onion, chopped
1 lb ground beef
1 can pinto or kidney beans
(include juice)
1 small can tomato paste
1 pkg Frnech's Chilio mix
1-2 cans water to taste
8 oz shredded cheddar cheese
Tortilla chips
Brown meat and onion. Add the rest of the ingredients except
chedder cheese and simmer 15 minutes. Mix with a hand mixer or potato
masher and top with cheddar cheese. Serve with tortilla chips. Yields
1 - 2 cups.
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Spiced Tea -
Anita Workman
1/3 cup instant tea, lemon-flavored
1 1/4 cup sugar
7 oz jar Tang
1 tsp cinnamon
1/2 tsp cloves
1 (2 Qt) pkg lemonade mix
Mix all ingredients together and store in airtight container. Use 2 -
3 teaspoons of mix per cup of boiling water when serving.
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Butter Horns
- Anita Workman
1 cup sugar
1 cup lukewarm milk
1 cake (1 pkg) Fleischmann's yeast
1 Stick Butter
4 eggs
5 to 6 cup flour
1/8 tsp salt or less
Mix butter and eggs. Mix yeast and 2 tablespoons sugar until it is liquid.
Add to egg mixture. Add rest of sugar to eggs and butter. Add milk and
flour alternately. Let stand overnight. The next morning, knead and roll
into ball. Divide dough in fourths. Roll each traingle toward the point.
Place on a greased baking sheet and let rise about 2 hours. Bake at 450
until brown.
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Waffles -
Ruth Pierce
2 cup flour
3 tsp baking powder
1 1/2 cup milk
2 Tbl sugar
1/2 tsp salt
2 eggs
6 Tbl butter, melted
Add liquid ingredients, except butter, to sifted dry ingredients. Mix
well then fold in metled butter. Bake in waffle iron.
1 cup lukewarm milk
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Zucchini Bread - Anita
Workman
3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups zucchini, grated
1 (8 oz) can crushed pineapple, well drained
3cup flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
3 tsp cinnamon
1 cup nuts, chopped
1 cup raisins, optional
Cream Cheese, optional
Grease and flour bread pan. Cream eggs, sugar and oil. Add vanilla. Combine
all dry ingredients and add to egg mixture. Stir in zucchini, pineapple,
with nuts & raisins. Bake at 350 for 45 - 60 minutes. Serve plain
or with cream cheese. Yields 20 servings.
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Carol's Sugar Cookies -
Carol Harkness
1/2 cup butter
1 cup sugar
2 eggs
2 Tbl cream or milk
1 Tbl vanilla
3 1/2 cup cake flour or 3 cup all-purpose flour
2 tsp baking powder
Mix dry ingredients. Mix wet ingredients. Combine and refigerate. Roll
out on confectioner's sugar. Bake on lightly greased cookie sheet at 375
for 8 minutes. Yieldsapproximately 3 dozen cookies.
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Pizzelles - Anita Workman
2 cup flour
1 TBL baking powder
1 1/2 tsp ground nutmeg
1/2 tsp ground cardamon
3 eggs
3/4 cup sugar
1/3 cup butter or margarine, melted & cooled
2 tsp vanilla
Stir together flour, baking powder, nutmeg and cardamon.
In a small mixing bowl beat eggs with electric mixer on high speed about
4 minutes or until thick and lemon colored. Add sugar, butter and vanilla.
Then add flour mixture and beat on low until combined. Heat pizzelle
iron. Cook on pizzelle iron 1 tablespoon at a time for 30 to 60 seconds.
Cool on paper towel. Yields 4 dozen cookies.
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