Sunday, September 27, 2009


Cookie Dough (this is another recipe from my old Occident Flour cookbook that I love. The dough must be rolled out while still very cold and it's quite flimsy to transfer to the cookie sheets, so work fast!)

1/2 C. Butter
1/2 tsp. each Butter and Rum Flavors
1 C. Sugar
1 T. Milk
2 Eggs
1/2 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking Powder
1-1/2 to 2 C. Flour

Cream butter and sugar together. Add eggs, flavoring, and salt and beat well. Sift together 3 times, flour and baking powder. Add milk alternately with sifted ingredients. Spread dough between folded pieces of wax paper and flatten to edges of paper. Place on metal cookie sheet and place in freezer overnight (or at least 4 hours).

Preheat oven to 350°. Dampen table top with spray or wet cloth and sprinkle with flour to coat table. Sift plenty of flour in center and place dough (remove paper first) on top. Roll to 1/4-inch thickness and cut with a heart cutter dipped in flour frequently. Using a broad spreading knife, place hearts on greased/sprayed cookie sheet at least 1/2 inch apart. Try to remove as much flour from cookie bottom as you can before putting it on the sheet. Bake 4-6 min. Watch carefully! Edges should just be turning golden-brown.

Assembling: Use the Creamy-Nut Filling and Frosting recipe (Cake Section), but add 1/2 tsp. each Butter and Rum Flavorings and a few drops Red Food Coloring. Frost top only of a cookie, place another cookie on top the frosted cookie, frost top cookie, and dip frosted part of top cookie in plain or tinted coconut. Set in waxed paper-lined pan or box, covering each layer of cookie-cakes with a sheet of waxed paper. These will soften in about 4 hours, or overnight, to become a miniature cake.


2-1/2 T. Flour
1/2 C. granulated Sugar
1/2 C. Milk
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Powdered Sugar
1 tsp. Vanilla
2 C. Powdered Sugar
1/2 C. finely chopped Nuts Omit for Valentine Cookies

Mix flour and milk and cook to a very thick paste. Cool to lukewarm. Beat butter and granulated sugar and add vanilla and lukewarm paste; beat until fluffy and sugar grains are dissolved. Set aside 1/3 of mixture; add chopped nuts and 1/2 C. powdered sugar to set aside portion. To remainder beat in 2 C. powdered sugar gradually. Use nut mixture as a filling between cake layers, and remainder (without nuts) to frost top and sides of cake.


(Aunt Carlena Bergman) [Makes about 6 Dozen]

1 C. Butter or Margarine
1 C. finely chopped Walnuts
1/2 C. Sugar
1/3 C. Corn Syrup
1 Egg
1/2 tsp. Maple Extract
1 tsp. Vanilla
Candied Red Cherries(or Maraschino) cut in small slices
2-1/3 C. Flour
Non-Stick Spray Coating

Dough: Cream butter and sugar; beat in egg and vanilla. Gradually sift in flour to make soft dough.

Filling: Measure out 1/3 C. of dough and mix in separate small bowl with corn syrup, maple and nuts. Beat together till well mixed and set aside.

Line a cookie sheet with foil and spray foil with Non-Stick Spray. Place cookie dough in cookie press with star plate and squeeze out about 2-inch lengths of dough. Bring ends together to form a wreath and repeat till cookie sheet is filled (about 4 across and 6 down on a 15x10-inch sheet). Place about 1/2 tsp. of filling in center of each wreath. Using a wet finger, flatten filling to touch wreath. Place two slices of cherry at joining place for bow. Bake at 350° for 10-12 min. Do not let cookies brown. Leave on foil till cool; carefully remove and place in box or on plate (Freezes well).

Thursday, September 24, 2009


1 lg. pkg. White Cake Mix
1 C. Powdered Sugar
Red Food Color
1/2 C. finely chopped Walnuts
8 oz. pkg. Cream Cheese, softened
1/3 C. finely Glace Cherries or Maraschino Cherries
2 T. Milk
Recipe for Fluffy White Frosting (in Frosting section)
1/2 tsp. Vanilla
Decorating Rosette tip # 28
1/2 tsp. Rum Extract

Preheat oven to 350°. Make cake mix according to package directions, adding a few drops red food coloring to tint batter a delicate pink. Pour batter into 2 greased and floured 8-inch pans and bake 30-35 min. Cool on wire racks in pans 5 min. Tap to loosen and remove to cool on wire racks. When cool, split horizontally each layer by wrapping a long thread around it, cross ends, and pull gently.

Filling: In large bowl, with mixer at medium speed, blend cream cheese with milk, vanilla extract, rum extract. Gradually beat in sugar; then beat until smooth. Stir in walnuts and cherries. Use to fill three cake layers; top with remaining layer.

Frosting: In large bowl, make fluffy white frosting. Add a few drops of red food coloring to tint a delicate pink. Continue beating till frosting is stiff enough to hold shape. Set aside 1-1/2 C. frosting.

Lightly frost entire cake to set crumbs, then generously frost. Place some of reserved frosting in decorating bag with rosette tube #28 and make small drop rosettes around base of cake. With the rest of frosting in same decorating bag, with same tube, make large drop rosettes around top of cake. Cut with serrated-edge knife, dipped in tall glass of hot water.


1 lb. Ground Beef
1/4 tsp. Pepper
1/2 C. fine dry Bread Crumbs
2 (8-oz.) cans Tomato Sauce
1/4 C. chopped Onion
3 C. cooked Rice
1/4 C. chopped Green Pepper
1/2 C. grated Cheese
1-1/2 tsp. Salt

Mix beef, crumbs, onion, green pepper, salt, pepper and 1/2 can tomato sauce. Spread mixture in 9- or 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake at 350° for 35 - 40 min. until meat is done. Cut into pie-shaped pieces. Serves 8.

Wednesday, September 23, 2009


[100 Donuts]

2 Potatoes (4-5 inches long OR 2 C. Mashed Potato)

Scald: 4 C. Milk and add riced or mashed potatoes and rest of ingredients.
3/4 C. Shortening or Oil
3/4 C. Sugar (1 C. for sweeter ones)

Mix together, cool until lukewarm. Dissolve 5 T. Yeast in 1 C. Warm Water. With mixer beat 4 Eggs, then add dissolved yeast and 1 T. Salt. Beat in 6 C. Flour to start with. Gradually stir in 6 to 8 C. more Flour. Gradually add about 4 more C. Flour by hand, but don't add so much that it is a stiff dough like Bread. Dough should be slightly sticky, soft, but hold its shape. Let rise and push down. Prepare counter or table top with flour for rolling out and roll dough out of bowl onto floured surface. Roll out evenly with rolling pin and cut with biscuit cutter or tuna can. Let rise till double and doughnuts feel light. Melt shortening or oil in large fry pan and heat to about 375°. Cook till light gold and turn over. Cook other side and remove to paper toweling. Dip in glaze while still warm.

Glaze: 2 C. Powdered Sugar, 1/4 C. Boiling Water, 1 tsp. Vanilla.

Add water to sugar and vanilla gradually and beat until smooth.


3 T. Margarine
1-1/2 lbs. lean Ground Beef
4 medium Onions, thinly sliced
1-1/2 C. Bread Crumbs
2 T. Cornstarch
1 tsp. Seasoning Salt
1/4 tsp. Salt
1/4 tsp. Pepper
2 Beef Bouillon Cubes (or 2 tsp.)
Parsley Sprigs for garnish
1 tsp. Bottled Sauce for Gravy

About 40 minutes before serving:

Spray 10-inch skillet with non-stick spray and melt margarine over medium heat. Cook onions until tender, about 5 min., stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and

1-1/2 C. water; cook, stirring constantly, until mixture is thickened. Reduce heat to low; cover and simmer 10 min. Keep onion gravy mixture warm.

Meanwhile, in medium bowl, with fork, mix well bread crumbs, salt and pepper and mix into ground beef; shape into 6 oval patties. On rack in broiling pan, or on fry pan, cook patties 8 min. or until of desired doneness, turning once. Place patties in warm onion gravy mixture and simmer on low heat for 30 min. Remove patties to warm platter and pour gravy over patties. Garnish with parsley. Makes 6 servings.

Tuesday, September 22, 2009


(serves about 6-8 people) [Tascha Byrd]

2 loaves French Bread 4 Eggs

8 oz. Cream Cheese 1/2 C. Milk

1 tsp. Vanilla 1/2 C. Cool Whip or spray Whipped Cream

1/2 tsp. Almond Extract 1/2 T. Vanilla

Frozen Strawberry Jam 2 Shakes Nutmeg

Frozen Raspberry Jam Butter

1. In mixing bowl, beat cream cheese, vanilla, and almond extract until smooth. (May add a little milk.)

2. Slice bread into 1 3/4 - inch slices. Cut each slice down the middle, so each side is 7/8-inch thick,

but not all the way through.

3. Place about 1-2 T. of Cream Cheese mixture in pocket of each slice.

4. Whip eggs, milk, vanilla, and nutmeg together and fold in Cool Whip.

5. Dip stuffed slices in egg mixture and cook on buttered grill until golden brown on both sides.

6. Serve with frozen jams.

Monday, September 21, 2009


1 Recipe Crepes (Below)
White Sauce (follows Crepes)
1/4 C. minced Onion
1 T. Margarine
1 whole Chicken, cooked
2 to 3 C. grated Mozzarella Cheese
2 lbs. broccoli, cooked
About 2-1/2 hours before serving, Or the night before:
1. Cook Chicken in 2 qts. Water and 2 tsp. Salt, with 2 ribs Celery, 1 whole carrot, and 1/2 medium onion, till tender. Strain broth from chicken and vegetables. Let cool and remove meat from bones.

2. Make Crepes, then White Sauce, and put Broccoli on to cook for 10 min. Set aside.

3. Preheat oven to 350°. Grease (or spray) a 13x9-inch baking pan. Cook minced onion in margarine till tender. Drain Broccoli and put on paper toweling to absorb excess moisture. Cut deboned chicken into 1-inch pieces. To 3/4 C. white sauce, add chicken and cooked onion.

4. Pour half of remaining sauce evenly over bottom of baking pan; sprinkle with half of grated cheese.

5. In center of each crepe, sprinkle a tablespoon of grated cheese, top with one spoonful of chicken-sauce mixture and two sprigs of broccoli (with florets at opposite ends). Roll up and place, seam-side down, in baking pan. Repeat with remaining crepes until meat mixture is gone.

2. Pour remaining sauce over top of filled, rolled crepes; cover and bake 30 minutes or until hot and bubbly. Remove from oven, sprinkle with remaining cheese, replace cover and set on top of stove for 10 min. to melt cheese. Makes 8 - 12 servings.

This recipe freezes well: Assemble, Freeze, remove from freezer, thaw and cook at 325° for 45-50 min.

Crepes (make ahead or night before):

6 Eggs
2 tsp. Sugar
2 C. Milk
1 tsp. Salt
2 T. Oil
1-1/2 C. Flour

Place eggs, milk, and oil in blender, or in bowl and use mixer. Blend on high till well mixed. Add sugar and salt and mix again. Gradually add flour and mix on high till smooth. Season pan with 1 T. margarine by heating over medium heat till it sizzles rapidly and just begins to brown. Add another tablespoon of margarine and tilt pan to melt. Pour about 1/4 C. batter into hot pan, tilt to spread batter to sides. Let cook until crepe is set. Loosen edges, quickly push turner under crepe and flip over. Cook 1/2 to 1 min. longer and remove to a plate. Continue cooking by adding about 1 to 2 T. Margarine to pan before adding more crepe batter. Stack crepes on top of each other to keep moist. If kept overnight, enclose entire stack, on plate, with large plastic bag, or cover tightly with plastic wrap. Peel crepes carefully off top of stack, so they don't tear, when you use them.

White Sauce:

Melt 6 T. Margarine, or use fat from chicken broth; stir in 8 T. Flour, 1 1/2 tsp. Salt, and dash of Pepper, until smooth. Gradually stir in 4 C. broth (blended with 1/2 C. powdered milk and 2 T. Lemon Juice, stirring constantly until mixture is thickened and smooth. (This shouldn't be real thick.)

Sunday, September 13, 2009


12 cups frozen hash browns
1/2 cup melted butter
1/3 cup chopped onion
1 cup milk (1% or 2% milk is okay)
2 cups grated cheddar cheese
2 cups sour cream
2 cans cream of chicken soup

Mix wet ingredients together. Then add to the mixture the frozen hash browns, cheese, and onions. Pour into 9”x13” pan. Top with 2 cups crushed Corn Flakes. To keep the corn flakes from browning too quickly cover with tinfoil during the first 30-40 minutes and then remove for the remaining cooking time.

Bake at 350 degrees for 1 hour or more depending on your oven. Check the center for doneness.

Friday, September 11, 2009


Breakfast Quiche
Contributed by Kimberly Walus

• 1 pkg. Ore Ida Frozen Hash Browns (Shredded)
• 1/2 Cup Butter (melted)
• 2 Cups diced Ham, Bacon, Sausage, Polska Keilbasa (pre-cook)
• 2 Cups Shredded Cheddar Cheese, Colby, or both
• Green Peppers, Onions, & Mushrooms are all optional
• 1/2 cup Milk
• 4-5 eggs (beaten)
• salt and pepper to taste

Empty hash browns into a 9”X13” un-greased Pyrex dish.

Drizzle melted butter over the top and place in a 425 degree preheated oven for 30 minutes.

While hashbrowns are cooking in the oven cook the meat but don’t overcook it.

Take hashbrowns from the oven and reduce the temperature to 350 degrees.

Then take the meat, cheese, green peppers, onions, mushrooms and spread evenly over the hash browns.

Beat eggs, milk, salt and pepper. Pour egg mixture over the ingredients in the dish.

Make sure you reduced the oven temperature and continue baking the quiche at 350 degrees for 30-40 minutes. Check for doneness at about 25 minutes and then cook until the center appears cooked. Let stand 10 minutes before cutting.

Serves 8-10 people (depending on the serving size)

Wednesday, September 9, 2009


"This has been an all-time family favorite for over 20 years now. "


3-5 Boneless Skinless Chicken Breasts (quantity depends on size)
2 Heads Lettuce
1 package Sliced Almonds (toasted) or Sunkist Brand Honey Toasted Almonds
1/2 package of Maifun Rice Sticks (look in your grocery stores Asian Food Section)
1 Bunch of Green onions - sliced

Cook chicken until done. Cool and then dice or shred. While the chicken is cooking and cooling, cut up the lettuce and onions. Pre-heat the oil (about 1/4 cup or more) in a Wok or large frying pan. Once the oil is hot you’ll need to test a small amount of the rice sticks before making all of them. Take a small amount and place in the oil. The rice sticks will immediately puff up. Quickly turn them over and let the other side puff up. Immediately remove the rice sticks from the oil. Add small portions until you’ve used half the package. Toast the almonds in the oven under the broiler, being careful not to burn them.

Just before serving toss all of the ingredients in a very large bowl. Don’t pour the dressing over the salad until you’re ready to serve it because the vinegar with start breaking down the lettuce as soon as you pour it over the salad.

Salad Dressing:

6 tbsp. Sugar
3 tbsp. Salt
1/4 tsp. Black Pepper
1 cup Canola Oil
6 tbsp. White Vinegar
1/4 Cup Sesame Seeds (toasted under broiler)
1 tsp. Accent

Mix all of the ingredients in a bottle and pour dressing over the salad just prior to serving.

Tuesday, September 8, 2009


This has been the standard roll recipe used in our family for over a decade now. I got this recipe from a friend in Fremont, Ca. in about 1993. Her name is Sandy Bennion.

3 1/2 cups warm water 1 cup oil
6 tbsp. Yeast 3/4 cup white sugar or 1/2 cup honey

Combine above ingredients and let rest for 15 minutes.
Then Add: 1 1/2 tbsp. Salt 3 eggs
10 1/2 cups White Flour or Whole Wheat Flour

Knead until the dough is smooth and elastic. Shape into Rolls (see variations below). Instead of putting butter on the inside of crescent rolls I like to spray them with “I Just Can’t Believe It’s Not Butter” Spray before cooking. Let rise 30-60 minutes or until double in size. Bake rolls for 8-10 minutes in a pre-heated oven at 400 degrees. I will sometimes spray them again after taking them out of the oven just to give them a little shine.

Kim’s Note: What’s nice about this recipe is you can make all crescent rolls or divide it up into 4 quarters and use two of the quarters to make the crescent rolls (makes 32) and the other two quarters to make two pans of cinnamon rolls or one pan cinnamon and one pan orange. It’s just that easy to make all three if you want it that way. Or you can make 4 pans of cinnamon rolls to give away to neighbors or for a family get together. Enjoy.

For Crescent Rolls: divide dough into 4 equal parts. Roll dough into 16” circle about 1/4” thick. Spread dough with soft butter. Cut into 16 wedges. Roll up, beginning at the rounded edge and ending at the point. Tuck point underneath, place rolls slightly apart on greased baking sheet. Makes 64 rolls.

For Cinnamon Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with melted butter. Mix together 1/4 cup sugar and 2 tsp. Cinnamon. Sprinkle over butter. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Icing mix: Mix 1 1/2 cups powdered sugar, 1 tbsp. Soft butter, 1 tbsp. Milk and 1/2 tsp. Vanilla until smooth.

For Orange Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with 1/2 of the orange filling below. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Orange filling: 1 1/2 cups powdered sugar, 3 tbsp. Soft butter, 1 tbsp. Grated orange peel, 2 tbsp. Frozen Orange juice concentrate and mix until smooth. Variation: Substitute 2 tbsp. Softened cream cheese for the butter and add 1/2 cup chopped pecans to orange filling recipe.


5 tbsp. butter
1 One-pound bag of Powdered Sugar (about 4 3/4 cups)
1/4 cup Light cream (you can use milk if you don’t have cream handy)
1 1/2 tsp. vanilla

Cream butter; gradually add about half of the sugar, blending well. Beat in 2 tablespoons cream and the vanilla. Gradually blend in the remaining sugar. Continue adding cream to a spreadable consistency, not too thick or too thin.

Amount will frost two 8” or 9” layer cakes. May have to double recipe for sugar cookie recipe if you like a lot of frosting.

I’ve used this recipe for years and have always had success. It’s from the Better Homes and Gardens Cook Book printed somewhere in the 50’s.


1 1/3 C. Crisco Butter Flavor Shortening
1 1/2 C. Sugar
2 tsp. Vanilla
2 Eggs
2-3 tbsp. Milk
4 C. Flour
1 tbsp. Baking Powder
1/2 tsp. Salt

Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk, Sift together dry ingredients; blend into creamed mixture. Divide dough in 4 equal portions. Chill 1 hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes with cookie cutters. Bake on greased cookie sheet at 375 degrees for 6 to 8 minutes. Cool slightly; remove from pan.

Makes 4 dozen cookies (depending on size of cookie cutters).

Sunday, September 6, 2009


3 cups water
4 tsp chicken bouillon
4 tsp garlic mixed-minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp sal
1 Tbs. butter
1/2 onion
3 cups Minute Rice
Blend cilantro, chilies, and onions together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes.


1 small bottle Kraft Zesty Italian Dressing (16 oz.)
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic, minced
5 lbs. chicken breast
Cook all ingredients in a crock pot for 4 hours, chred the meat and cook 1 additional hour.

Friday, September 4, 2009


1 buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise
2 tomatillos, husk removed and diced
½ bunch cilantro
1 clove garlic
1 jalapeno (w/o seeds – makes it milder)
Blend all the ingredients well in a food processor. Refrigerate 1-2 hours before serving.

Thursday, September 3, 2009


Jyl makes these incredibly cute reindeer cookies and wrote a blog post on how to do it. This is what you'll need:

Use your favorite peanut butter cookie recipe. Make the dough.
Other ingredients: mini pretzels, and M&Ms

Then, look up the blog post to get directions on how to make your cookies into reindeers!

Wednesday, September 2, 2009

CONFETTI SPREAD (awesome, colorful appetizer)

2 pkg. croissant rolls (the kind you buy in the a package in the refrigerated section at the grocery store... Pillsbury, etc.)
2 8 ounce pkg. cream cheese
2/3 cup mayonnaise
2-3 carrots (shredded)
3 celery stalks (diced)
1/2 yellow pepper (diced)
1 bunch radishes (shredded)
5-6 green onions (chopped)

Pat croissant dough onto a cookie sheet (jelly roll pan) and bake according to directions. Let cool completely. Beat softened cream cheese and mayonnaise and spread mixture evenly on baked croissant (will be flat). Sprinkle veggies evenly on top of the mixture. Cut into small pieces before cooling. Place in refrigerator and chill 3-4 hours before serving.

Tuesday, September 1, 2009


3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
11/2 tsp cinnamon
11/2 cups shortening
2 eggs
2 cups mashed bananas
31/2 cups oats
1-2 cups chocolate chips

Mix dry ingredients and cut in shortening. Add eggs and bananas. Mix well. Add oats and chocolate chips to taste (one or two cups). Bake for 8-10 minutes at 375 degrees.

These are great frozen! Try it and see.
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