16731 N. W. Hwy 19, Fanning Springs, FL 32693
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Recipe Archives
Tropical Coconut Pound Cake
2 Sticks Butter 1 tsp. Almond Flavoring
1/4 Cup Crisco 1 Cup Milk or Large Cup Sour Cream
3 Cups Sugar 3 Cups Sifted All-Purpose Flour
6 Eggs 1 (7.5 oz) pkg of coconut
1 tsp coconut flavoring
Cream butter and Crisco; cream in sugar. Beat in eggs, one at a time, for about 1 minute. Add flavoring. Add milk and flour alternately. Add coconut and mix well and place in tube pan. Place in cold oven. Bake at 325 degrees for 1.5 hours or until done.
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Orange Cheese Ball
1 1/2 lb. Cheddar Cheese 1/2 lb. Cream Cheese
1/4 Cup Orange Juice 6 Ripe Olives, chopped
Dash of each: Chili Powder, Garlic, Crushed Walnuts or Parsley
Powder and Onion Salt Flakes
Grate Cheddar cheese and mix with cream cheese. Add orange juice, chili powder, garlic powder and onion salt. Fold in olives. Mold into any shape desired. Cover with plastic wrap. Refrigerate overnight. Before serving, cover with nuts or parsley. Serve with raw vegetables or crackers.
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Baked Shrimp and Crab Meat Casserole
1 Medium Green Pepper, Chopped Dash of Pepper
1 Medium Onion, Chopped 1/2 Teaspoon Salt
1 Cup Celery, Chopped 1 Teaspoon Worchestershire Sauce
1 Lb. Crab Meat 1 Cup Mayonaise
1 Lb. Small Shrimp, Cleaned and Peeled 1 Cup Buttered Bread Crumbs
Combine all except the crumbs. Place in greased casserole. Sprinkle with buttered crumbs and bake at 350 degrees for 30 minutes.
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Microwave Taco Salad Dip
1/2 lb Ground Beef 1/4 Cup Finely Chopped Green Pepper
1 Can Mashed Refried Beans (15 oz) 2 to 3 Drops Red Pepper Sauce
1 Can Tomato Sauce (8 oz) 1 Small Clove Garlic, Finely Chopped
1 Pkg. Taco Seasoning Mix (1 1/4 oz) Sour Cream Topping
1/4 Cp Finely Chopped Onion Lettuce, Finely Shredded
Cheddar Cheese, Shredded
Corn Chips
Crumble ground beef into 1 1/2 quart casserole. Cover loosely and microwave on high until well done, 2 1/2 to 3 1/2 minutes. Stir and drain. Stir in beans, tomato sauce, seasoning mix, onion, green pepper, pepper sauce and garlic. Cover tightly and microwave on high 3 minutes. Stir. Spread mixture in a 9 inch microwaveable pie plate. Cover and microwave until hot and bubbly, 3 to 4 minutes. Mound Sour Cream Topping (below) in center of beef mixture. Sprinkle with shredded lettuce and cheese. Serve with corn chips.
Sour Cream Topping
1/2 Cup Sour Cream 1/8 Teaspoon Chili Powder
1 Tablespoon Grated American Cheese
Mix all ingredients. Mound on top of beef mixture above.
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Last Taste of Summer Pineapple/Orange Sherbet
1 Can Eagle Brand Condensed Milk
1 Large Can Crushed Pineapple (with juice)
Mix ingredients and place in one gallon ice cream freezer. Add NEHI Orange Crush drink (or any orange soda) to freezer file line. Complete process per your freezer instructions.
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Dixie Devil's Food Cake
1/2 Cup Dixie Oleo 1 Teaspoon Soda
2 Cups Brown Sugar 1/2 Cup Boiling Water
2 Eggs 2 Squares Unsweetened Chocolate
1 Teaspoon Salt 3/4 Cup Sour Milk
2 1/2 Cups Sifted Flour
Cream Dixie Oleo with Sugar. Beat in eggs. Melt chocolate in the boiling water and milk. Add dry ingredients. Bake in greased and floured pan for 20 minutes at 350 degrees..
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Halloween Treat Oatmeal Cookies
1 Cup Extra Virgin Olive Oil 2 Cups Flour
3/4 Cup Splenda 1 Teaspoon Baking Soda
1 Cup firmly packed brown sugar 1/2 Teaspoon Baking Powder
2 Large Eggs 1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract 2 Cups Uncooked Oatmeal
1 Cup Shredded Coconut
Preheat oven to 350 degrees. Place the oil, Splenda and brown sugar in a bowl. Beat Well. Add eggs and vanilla extract. Mix well. Add flour, baking soda, baking powder and salt to the beaten mixture a little at a time. Mix well with each addition of ingredients. Add the oats and coconut. Mix well. Shape into 1 inch diameter balls. Place on a cookie sheet. With a fork, flatten each ball, leaving the fork prong imprints in the flattened ball. Place in the oven and bake 5 to 7 minutes. Yield: 84 cookies.
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Ginger Cranberry Sauce
2 (12 oz) Pkg Fresh Cranberries 1 Tablespoon Orange Zest
2 Cups Sugar 1 Teaspoon Ginger
1 Cup fresh Orange Juice
Combine all ingredients and cook covered over medium heat until berries pop open, about 10 minutes. Near the end of cooking time, skim and discard foam that rises to the top. Cool. Refrigerate covered. Will keep up to 2 months in the refrigerator. May also be frozen.
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Cherry Chicken
2 1/2 lb. Chicken, cut up 2 Tablespoons Lemon Juice
1/2 Cup All-Purpose Flour 4 Whole Cloves
1/4 Cup Extra Virgin Olive Oil 1/3 Teaspoon each of Salt, Allspice and 1 Jar (12 oz) Cherry Preserves Mace
Coat chicken with flour. Brown in oil. Drain fat. Add rest of ingredients in a bowl, stirring to mix well. Pour over chicken. Cover and simmer, with skin up, 15 minutes each side.
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CHEDDAR CHEESE CRUST
3 Cups Flour 1/2 Cup Grated Cheddar Cheese
1 Teaspoon Salt 1 Egg
1 Cup Plus 2 Tablespoons Crisco 1 Tablespoon Vinegar
Combine flour, salt, Crisco and cheese. Blend with pastry blender. Add egg, vinegar and 5 Tablespoons ice water, more if needed to form a ball you can handle and roll out. Wrap in wax paper, refrigerate 15 or 20 minutes. This crust can be made ahead and will keep a week if kept tightly sealed. Good on all fruit pies.
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