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Apple Squares

Published May 31, 2016 | By admin
Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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  1. Blend together eggs, sugar, oil and vanilla. Sift together flour, soda, cinnamon and salt. Stir into egg mixture. Fold in apples, nuts and raisins. Bake in greased and floured 9 X 13 pan. 350 degrees - 1 hour. Let cool and sprinkle with powdered sugar. Cut into squares.

Apple Turnover

Published May 31, 2016 | By admin
Submitted by: Jo Yarish Lot # 43
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Submitted by: Jo Yarish Lot # 43
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Crust
  1. Sift dry ingredients. Cut in butter and shortening. Add 6 - 7 Tbs. water so the dough holds together. Gently knead the dough. Turn onto floured board and roll to about 3/8" thick. Cut into 5" squares.
Filling
  1. Preheat oven to 450 degrees. Combine apples, sugar and cinnamon in a bowl. Place 3 to 4 tablespoons filling on each square. Fold into triangle, wet inside edges with a small amount of water. Press edges together and seal with a fork dipped into water. Make 3 slashes in each turnover so steam can escape. Place turnover about 2" apart on a greased cookies sheet. Bake 15 minutes, reduce heat to 350 degrees and bake 15 minutes longer. NOTE: you can frost or glaze the turnover if you want a really sweet treat.

Classic Lasagna Plus 2

Published May 31, 2016 | By admin
Servings 6 to 8
Submitted by: Jo Yarish Lot # 43
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Submitted by: Jo Yarish Lot # 43
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Servings 6 to 8
Instructions
  1. In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.

English Toffee Cookies

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Cream butter and sugar until smooth. Add egg yolk, mix well. Sift flour with cinnamon and salt. Add flour mixture to butter mixture. Mix lightly but thoroughly, use hands. Spread in even layer on medium size cookie sheet. Smooth surface. Beat egg white slightly. Spread egg white over top of cookie. Sprinkle with nuts. Press nuts into dough. Bake 275 degrees 45 - 50 minutes Cut while hot.

Bud’s Microwave Pickles

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.

Cheddar Herb Bread

Published May 31, 2016 | By admin
Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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  1. Boil milk, water and butter. Cool to 110 degrees. Mix 1 cup flour with yeast, sugar and salt in large bowl. Add warm liquid and beat 2 minutes. Mix in cheese, egg and herbs and beat 2 minutes longer. Stir in rest of flour. Cover and rise in warm place 1 hour until doubled. Stir down and pour into greased pan. (I use a round glass bowl.) Place in cold oven. Bake 40 minutes at 375 degrees until golden.

Snickerdoodle Bread

Published April 5, 2016 | By admin
Submitted by: Jo Samson Lot # 202
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Submitted by: Jo Samson Lot # 202
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  1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
  4. Add cinnamon chips and stir into batter. Set aside.
  5. Spoon batter into 4 mini loaf pans until about 2/3full.
  6. Mix 3 Tbs. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
  7. Bake at 350 degrees for 35 - 40 minutes. Let cool before removing from pan.

Creamed Spinach

Published April 5, 2016 | By admin
Servings 2-4
Cook Time Total time - 30 minutes
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Servings 2-4
Cook Time Total time - 30 minutes
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.

Lemon Sugar Cookies with Lemon Icing

Published April 5, 2016 | By admin
Servings 4 dozen
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Servings 4 dozen
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl whisk together baking soda, baking powder, salt and flour.
  3. In large bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon extract and lemon zest.
  5. Add flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
  7. Dip a glass into sugar and press each ball lightly, just until flattened.
  8. Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
  9. Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.

Brussel Sprouts with Bacon, Garlic and Shallots

Published April 5, 2016 | By admin
Servings 2
Cook Time Total time: 30 minutes
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Servings 2
Cook Time Total time: 30 minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and saute' for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussel sprouts; saute' 4 minutes
  4. Add garlic; saute' for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring to a boil. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and pepper.
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