RECIPES
Chili
Beverly
2# ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion
½ cup diced green chili (optional)
¼ cup diced celery
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-½ teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat, drain the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
For spicier chili, add ½ teaspoon more black pepper.
For much spicier chili, add 1-teaspoon black pepper and 1 tablespoon cayenne pepper.
And for a real stomach stinger, add 5 to 6 sliced jalapeno peppers to the pot.
Beverly
3 cups rice chex cereal
3 cups corn chex cereal
3 cups cheerios cereal
2 cups pretzels
2 cups dry roasted peanuts
1 bag (medium) M&M’s
3 boxes Bakers White Chocolate Squares (or favorite white chocolate)
Mix all ingredients (except white chocolate) in large bowl. Pour into large cake pan. Melt white chocolate and pour over other ingredients. Stir until pieces are well coated. All to dry until set. Break apart using hands and store in airtight container.
Beverly
Bar Ingredients:
1 box (17.6 ounces) brownie mix with milk chocolate chunks
1 large egg
1/3 cup vegetable oil
1 teaspoon coconut extract
½ cup chopped sweetened flake coconut
½ cup chopped pecans
Frosting:
¾ cup sugar
5 tablespoons unsalted butter, cut up
1 can (5 ounces) evaporated milk
2 egg yolks
1 cup sweetened flak coconut
¾ cup chopped pecans
½ teaspoon vanilla extract
1. Bar: Heat oven to 350 degrees. Line a 13 X 9 X 2-inch baking pan with nonstick foil.
2. In a large bowl, stir together brownie mix, egg, ¼ cup water, oil and extract just until smooth. Stir in coconut and nuts. Spoon into prepared pan, spreading to edges.
3. Bake bar at 350 degrees for 20 to 25 minutes, or until center is set.
4. Frosting: In a small saucepan, combine sugar, butter, evaporated milk and egg yolks. Cook over medium-high heat, whisking, until very bubbly and thickened, 13 to 15 minutes. Stir in coconut, nuts and vanilla; cook 2 more minutes.
5. After removing bar from oven, pour warm frosting over top, spreading to edges. Cool 20 minutes on wire rack at room temperature. Chill slightly, or until ready to serve. Use Foil to lift bar from pan for easier slicing.
2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
1 can (16 ounces) pumpkin (about 2 cups)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
2 ½ cups cold milk
4 packages (3.4 ounces each) instant butterscotch pudding mix
2 cups whipping cream
Maraschino cherries, optional
Set aside ¼ cups of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-qt. Serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center, if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.
3 eggs, beaten
1 c. cream
3 Tbsp. Flour
2 ½ c. sugar
½ c. butter
1 tsp. Vanilla
Melt butter. Add rest of ingredients and mix well. Pour into unbaked pie shells (2) and bake in a 350-degree oven for 35-40 minutes. Yield: 2 pies.
1 stick butter
1-c. chocolate chips
½ c. peanut butter
7 c. Rice Chex cereal
2 c. confectioners’ sugar
Melt butter, chocolate chips & peanut butter together. Put cereal in large bowl and pour chocolate over it. Mix well until all cereal is coated. Add sugar, mix well until all is coated. Store in zip lock bags.
1 – 8 ounce cream cheese
1 – 8 ounce crushed pineapple – drained
Chopped parsley
Allow cream cheese to get to room temperature. Mix cream cheese and pineapple, roll in parsley. Chill until serving.
1 lb. Sausage
2 c. grated cheese
3 c. Bisquick Mix
Mix all ingredients and form into 1-inch balls. Bake at 350 degrees for 20-25 minutes or at 400 degrees for 15 minutes.
Myrna
¾ cup mayonnaise
3 T. honey
2 T. yellow mustard
1 T. lemon juice or juice of ½ lemon
Horseradish to taste
2 T. orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency with orange juice. Cover and chill 2 – 3 hours.
Note from Myrna: Good for dressing on salads or as a dipping sauce for chicken nuggets, etc. I used Kroger horseradish mustard (approx. ¼ tsp.). Taste and adjust to your own taste choice. I did not use orange juice.
Katie
Combine mocha syrup, coffee liqueur, and Irish cream to your liking to equal 5 tablespoons. Find mocha syrup at ditalia.com.
1 cup butter
5 eggs, separated
1 cup buttermilk
3 cups sifted cake flour
1 tsp. Baking powder
1 tsp. Baking soda
1/8 tsp. Salt
2 ½ cups sugar
5 Tbsp. Total: mocha syrup, coffee liqueur, and Irish cream liqueur*
2 tsp. Vanilla extract
1 recipe Irish Cream Frosting
1. Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans, set aside. In a bowl, stir together flour, baking powder, baking soda and salt. Set aside.
2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until well combined. Beat in egg yolks one at a time. Beat on high speed for 5 minutes.
3. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla. Gently stir into cake batter.
4. Thoroughly wash beaters. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture.
5. Divide batter among prepared pans. Bake for 20 to 25 minutes or until tops spring back when touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool thoroughly on racks.
6. To assemble cake, place one cake layer on a serving plate. Spread top of cake with ¾ cup of the Irish Cream frosting. Top with a second cake layer. Spread top of cake with ¾ cup frosting. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Makes 12 to 16 servings.
Irish Cream Frosting: In a mixing bowl beat 1 cup butter, softened, with an electric mixer on medium to high speed until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 6 tablespoons total; mocha syrup, coffee liqueur and Irish cream liqueur.* Beat in 2 tablespoons vanilla. Gradually add 6 cups powdered sugar, beating until smooth and of spreading consistency.
*Note: Strong breed coffee may be substituted for the liqueurs.
2 sticks margarine
6 oz. Cream cheese
2 cups plain flour
Cream margarine and cheese. Blend in flour. Knead until smooth. Roll small ball in hands. Place in ebba tart cups. Cut along edge of cup. Prick with fork before baking. Bake at 375 degrees for approximately 12 to 15 minutes.
2 cups shredded cheese
1 stick oleo (softened)
1 cup flour
½ teaspoon salt
1 teaspoon paprika
stuffed olives
Cream oleo and cheese. Sift flour, salt and paprika together and add to cheese mixture. Chill. Take small piece of chilled dough and wrap around olive until none of the olive is showing. Bake at 400 degrees for 10-15 minutes. Serve hot.
1 lb. Whole pecans or English walnuts
1 egg white, stiffly beaten
¾ c. brown sugar
Pinch of salt
1/8 tsp. Baking powder
Beat egg white & add salt while beating. Add baking powder to brown sugar. Add brown sugar to the egg mixture and mix well. Stir in pecans until well coated. Grease cookie sheet and lay out individually. Bake at 250 degrees for 20 minutes. Turn oven off and leave in oven for one hour.
1 lb. Powdered sugar
Creamy peanut butter
Boil potato until tender. Mash ½ of peeled potato in bowl with fork and add sugar, a little at a time. (Candy should be very stiff.) Reserve 1-2 tablespoons sugar to roll candy on waxed paper. Roll very thin and spread with peanut butter. Shape into long roll and slice. Cover and store in refrigerator.
1 lb. Powdered sugar
1/3 cup Eagle Brand milk
Peanut Butter
1 stick oleo (softened)
1 tsp. Vanilla
Mix sugar, milk, butter and vanilla until it forms a ball. Roll out on waxed paper and spread with peanut butter. Roll and wrap in waxed paper. Store in refrigerator.
Note: After making this recipe, I decided it needed more sugar because the dough was really hard to work with – way too sticky!!
1 ½ cups White Lily self-rising flour
1 T. sugar
¼ tsp. Salt
3 T. shortening
½ cup heavy whipping cream
¾ cup buttermilk
1 cup White Lily all-purpose flour
2 T. butter, melted
Preheat oven to 450 degrees. Arrange a shelf in center of oven just below center of oven and spray a 6 to 8 inch round cake pan with non-stick cooking spray. You also may line the pan with parchment paper.
Combine self-rising flour, sugar and salt in medium mixing bowl. With fingers or pastry cutter, work shortening into flour mixture until slightly lumpy. Don’t overwork.
Stir in cream first, then buttermilk. The dough should look like cottage cheese. If dough is extremely wet, add more self-rising flour.
Pour cup of all-purpose flour onto a plate. Flour hands. With a medium ice cream scoop or spoon, scoop a lump of wet dough and gently roll into flour on plate.
Pick up biscuit and shape into a round. Shake off excess flour.
Place round in cake pan, leaning each close to the next so that the biscuits will rise, but not spread out. Use all of dough in this manner.
Bake in center of oven for 20 minutes. Brush with melted butter and allow to cool 1 or 2 minutes, cutting biscuits apart and serving. Makes 10 biscuits.
Oreo Buttercream Filling
By: Katie
2 sticks Crisco, plain
4 tsp. clear vanilla
6 Tbsp. Milk or water
2 lbs. Powdered sugar
20 crushed Oreo cookies
In mixer, mix Crisco, vanilla and milk. Add powdered sugar and mix on low speed. Stir in Oreo cookies.
White Icing
By: Carolyn
1 ½ c. Crisco shortening
2/3 c. water
2 tsp. Each clear vanilla and butter flavor
3 lbs. Powdered sugar
Mix Crisco and liquids together and add approx. 3 lbs. Powdered sugar or enough to get the consistency you want. Be sure to mix on low speed with a large mixer (a small hand held mixer could over heat the motor) for 5 to 10 minutes.
Pan Coating or Pan Grease
By: Debbie
Equal parts:
Vegetable oil
Shortening
Flour
Beat until smooth and creamy. Cover pan bottom and sides using a paper towel or pastry brush. Store in airtight container.
Kathleen Fox’s Chocolate-Italian Crème Cake
By: Myrna
1 Box butter fudge cake mix
1 cup pecans, chopped
1 cup sour cream
1 ½ cup shredded coconut
Prepare cake mix according to box instructions. Add pecans, sour cream & coconut. Divide batter into 3 – 9” cake pans. Bake as directed on box. Cool cake completely and frost with crème cheese icing.
Baked Caramel Corn
Myrna
3 qt. Freshly popped popcorn
(DO NOT SALT)
½ c. butter or margarine
1 c. firmly packed brown sugar
¼ c. light corn syrup
½ c. chopped pecans (opt)
½ tsp. Salt
¼ tsp. Soda
½ tsp. Vanilla
Line 12 x 18 sheet cake pan with Reynolds Wrap. Lightly (very lightly) grease Reynolds Wrap with Crisco. Add 3 quarts freshly popped popcorn. (Add pecans, if used.) Mix and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup and salt. Bring to a boil and boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour syrup over popcorn, stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Remove from oven and cool. (As this is cooling, you will need to stir gently for a couple of minutes to keep pieces of caramel corn from sticking together.) Cool completely. Store in airtight container.
Myrna’s note: I do not use pecans. This leaves more syrup to cover the popcorn pieces. You can also increase popcorn to 4 quarts if you prefer a lighter coating of syrup on your popcorn pieces. I personally prefer the 4-quart choice and that is what I used when I made this to serve with the refreshments at the cake club meeting in March.
Meringue
4 egg whites, room temperature
1 tsp. Vanilla
Pinch of salt
8 tablespoons sugar
Beat egg whites with 1 tsp. Vanilla and a pinch of salt until stiff. Continue beating adding 8 tablespoons sugar. Add meringue onto your pie filling carefully sealing around the edge of your crust to prevent shrinking. Bake at 350 degrees for about 10 minutes or until golden brown.