2 sticks of soft butter 1/2 cup of powdered sugar 1/2 teaspoon vanilla 1 3/4 cup of flour 1/2 cup of finely chopped pecans
Cream butter and 1/2 cup of sugar.
Add vanilla and flour.
Stir in nuts. Chill dough.
Roll in 3/4 inch balls.
Bake 350 for 15 minutes.
Let stand on cookie sheet 2-3 minutes.
Roll in powdered sugar.
1-12 ounce semi-sweet chocolate chips 1-6 ounce semi-sweet chocolate chips 1/2 pound of spanish peanuts
Melt chocolate in a double boiler over hot, not boiling, water.
Stir in nuts and drop on wax paper.
Let set and store in air tight container.
Cream... 1 cup of butter 3/4 cup of brown sugar 1/2 cup of white sugar Add... 1 teaspoon of hot water 1 teaspoon of vanilla 2 eggs (beaten) Add... 1 1/2 cup of flour 1 teaspoon of baking soda 1 teaspoon of salt 1 cup of nuts ( walnuts) 2-6 ounce chocolate chips 2 cups of regular, not quick, oats
Bake 375 8-12 minutes, until lightly brown.
Laura Toyer's recipe. She is the Amish woman who made the pink quilt. It's a heavier bread.
3 tablespoons of sugar 1 tablespoon of salt 2 tablespoons of butter 1 1/2 cups of boiling water 3/4 cup of water First, 3 cups of flour, then, 3 more cups of flour 2 packages or one tablespoon of dry yeast
Combine first 4 ingredients.
Add water then 3 cups of flour and yeast.
Stir- cover- let stand 15 minutes.
Add remaining 3 cups of flour.
Knead 10 minutes.
Makes 18 buns or 2 loaves or 9 buns and 1 loaf.
Bake 350 30-35 minutes (less for buns).
Butter the top when warm.
Boil... 12-15 chicken breast in water and 1 1/2 teaspoon of salt and one large onion cut in half. Boil for 2 hours. Make noodles and let dry while the broth cooks: 1 egg beaten 1/2 teaspoon salt 2 tablespoon of milk 1 cup of flour Mix, Knead, Roll, and Slice.
Strain broth twice.
Add 4 tablespoons of butter.
Cool chicken and bone and cut in chunks.
Add noodles to gently boiling broth.
Cook 10-15 minutes.
Add parsley flakes and 2 tablespoons of butter for color.
1 1/2 cup of flour 3/4 teaspoon of ginger 3/4 teaspoon of cinnamon 1/2 teaspoon of ground cloves 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1 cup of light brown sugar 1 egg 1/4 cup of unsulfured molasses 12 tablespoons butter
Mix and fill a freezer bag.
Snip off corner and put 1/2 inch blobs on cookie sheets, 1 inch apart.
Bake 325, 5 minutes.
Let cool and store in air tight container.
2-14 ounce cans artichoke hearts (drained) 1- 8 ounce cream cheese 1 stick of butter 1/2 cup of grated parmesan 1/2 cup of slivered almonds
Mix all except for artichokes.
Spread in a pie pan or serving dish. Put almonds on top.
Bake uncovered 350, 30 minutes.
Serve with wheat thins while warm.
For 6-8 potatoes Add 1/2 cups of sour cream 3 ounce of cream cheese 3 tablespoons of butter
Whip potatoes with above and put in serving dish.
Put butter and paprika on top.
Bake 350, 15-40 minutes (until rest of the dinner is ready).
1 cup of slightly chopped salted cashews 3 tablespoons of butter 3 tablespoons of honey 1 pound of green beans
Cook beans in boiled salted water.
In a large skillet, sauté cashews in butter until lightly brown. (5 minutes)
Add honey and cook, stirring constantly for 1 minute.
Pour sauce on beans and serve immediately.
6 cups of sliced apples 1 teaspoon of cinnamon 1 tablespoon of lemon juice 1/2 cup of corn syrup 1/2 cup of sugar 2/3 cup of flour 1/4 teaspoon of salt 1/3 cup of butter 1 cup of grated cheddar cheese
Arrange apples in greased 10 x 6 x 2 baking dish.
Sprinkle with cinnamon and pour lemon juice and corn syrup over them.
Combine the sugar, flour and salt.
Cut in butter until it's "like cornmeal".
Gently mix in cheese.
Sprinkle over the apples.
Bake 350 for 1 hour or until apples are tender.
1-10 inch (large) graham cracker crumb crust 2-8 ounce cream cheese 2-14 ounce can of Eagle Brand sweetened condensed milk 2/3 cup of Real lemon juice from concentrate 2 teaspoon of vanilla (cherry pie filling for topping or raspberry sauce)
Beat cheese until fluffy.
Add milk and beat until smooth.
Stir in lemon juice and vanilla.
Pour in shell and chill for 3 hours.