RICE PUDDING from the kitchen of Georgina Anderson

4 eggs, beaten
1 cup sugar
1/2 tsp. salt
Dash of cinnamon and nutmet
4 cups milk (scalded - not to boiling stage)
1 cup raisins
1 tsp. vanilla
2 1/2 cups cooked rice

Combine eggs, sugar and salt in bowl: gradually add milk. Stir to blend and add remaining ingredients. Pour into 2 quart casserole dish. Sit in shallow pan (1" deep) partially filled with water. Bake at 350 degree for one hour.

MEXICAN WEDDING COOKIES from the kitchen of Georgina Anderson

This is the recipe my grandmother used to make cookies for my wedding...

1 cup butter
1 tsp. vanilla
1/4 tsp. salt
1/2 cup icing sugar (powdered sugar)
2 cups flour

Cream together. Blend in flour. Chill 30 minutes or until it can be handled. Make 1" balls. Bake 1" apart on a cookie sheet at 375 degrees for 12-15 minutes. While warm, roll in powered sugar. Cool.

VALENTINE COOKIE-CAKES

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.

CREAMY-NUT FILLING AND FROSTING

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.

CHRISTMAS WREATH COOKIES

(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).

MOTHER'S DAY CAKE

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.

ANGEL FOOD DONUTS

[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.

BUTTERCREAM FROSTING RECIPE (USE ON SUGAR COOKIES!)

Ingredients:
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

Instructions:
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.

SUGAR COOKIE RECIPE

Ingredients:
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

Instructions:
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).

HOLIDAY PEANUT BUTTER REINDEER COOKIES

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!

http://mommygossip.blogspot.com/2008_12_01_archive.html

MARY ALICE'S BANANA COOKIES (family recipe)

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.

PUMPKIN CRUNCH (YUMMY FALL DESSERT!)

2 cups pumpkin puree
1 12 oz. can evaporated milk
4 eggs
1 ½ C. white sugar
2 t pumpkin pie spice
1 t salt
1 pkg. yellow cake mix
1 C. chopped pecans
½ C. margarine (or butter ? ) melted
1 8 oz container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease 9x13 baking pan
Combine the pumpkin evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Mix the yellow cake mix with the melted butter and pecans. Sprinkle over the top of the pumpkin mixture.

Bake for 50-60 minutes or until the top is turning light brown.
Top cooled cake with whipped topping when ready to serve.

HOT FUDGE PUDDING CAKE

1 ¼ Cup sugar, divided
1 C. Flour
7 T. cocoa, divided
2 tsp baking powder
¼ tsp . salt
½ c. milk
1/3 C. butter, melted
1 ½ tsp. vanilla
½ C. + 1 tsp. brown sugar
1 1/4 C. hot water

In a medium bowl, combine ¾ C sugar, the flour, 3 T. of the cocoa, the baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into a square baking dish. In a small bowl, combine remaining ½ C. sugar, brown sugar and 4 T. cocoa. Sprinkle cocoa mixture over cake batter. Pour hot water over the top. DO NOT STIR.

Bake at 350 degrees for 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon fudge sauce over the ice cream. (Our favorite flavors of ice cream with this dessert are mint chocolate chip, cherry cordial, and peppermint.)

POPPY SEED TEA BREAD

3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
1 1/2 t. vanilla
1 1/2 t. almond flavor
1 1/2 t. butter flavor
3 eggs
1 1/2 c. milk
1 c. and 2 T. vegetable oil
2 T. poppy seeds

Preheat oven to 325. Mix all ingredients well for 2 minutes. Pour into 2 greased and floured loaf pans. Bake for 60 minutes. (Sometimes it takes longer - bake until until brown on top - don't overbake!) Cool in the pans for 10 minutes - then take out of pans.

Glaze:
1/4 c. fresh orange juice
3/4 c. sugar
1/2 t. vanilla
1/2 t. almond flavor
1/2 t. vegetable oil

Heat in saucepan until sugar melts. Prick top of bread - cover with glaze (I cover the entire loaf in glaze).

This is a great one to make for a party - it's not too sweet, but soooo good.

CARROT COOKIES

2 c. cooked mashed carrots
2 c. shortening or butter
2 c. sugar
4 ½ c. flour
4 tsp. baking powder
2 pinches of salt
2 eggs

Mix shortening and sugar; add eggs and beat well. Add carrots and dry ingredients alternately. Will be stiff. Drop by Tbs. onto greased cookie sheet. Bake @350 for 12 min.

Frosting
1 orange
Powdered sugar

Grate finely only the colored part of the orange peel. Cut and squeeze juice into bowl. Add powdered sugar to frosting consistency. Frost on waxed paper.

POPCORN BALLS

16 c. air popped popcorn
30 large marshmallows or 3 cups small marshmallows
1 cube of margarine
1 cup brown sugar (packed)

Pop popcorn and put in large bowl. Melt marshmallows, margarine and brown sugar in saucepan. Pour over popcorn. Mix with buttered hands and form into balls.

Banana Split Brownie Pizza

1 pkg brownie mix
2 pkg. cream cheese, softened
2/3 c. sugar
1 can crushed pineapple, drained
banana slices
strawberry slices
1/2 c. chopped nuts
1 oz semi sweet chocolate
1 TBS margarine

Preheat oven to 375. Prepare brownie mix according to directions. Put batter in a pizza pan and bake for 15-20 min or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Top with fruit & chopped nuts. Melt chocolate & butter together, stirring until smooth. (I have used choc. chips & just melted those)Drizzle over pizza. Chill. Cut into wedges with pizza cutter!

Strawberry Layered Dessert

Step 1
Mix together:
2 cups flour
1/2 cup brown sugar
1/2 cup nuts
Cook on a cookie sheet (toss often) and
bake for 15 minutes @ 350 degrees

Step 2
Mix with a beater:
1 8-oz. package of cream cheese
1 cup powdered sugar
1 tsp. vanilla

Step 3
1 pkg. of Strawberry Danish Dessert
(prep. as directed for fruit sauce)
1 qt. of fresh sliced strawberries
(or 1 pkg. frozen)

Layer in oblong glass dish:
Step #1, #2, #1, #2, and finally #3
Chill overnight in the fridge.