16731 N. W. Hwy 19, Fanning Springs, FL 32693
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Recipe Archives
Big Boy Cookies
4 Egg Whites 2 Tablespoons Baking Soda
1 1/2 Cups Crunchy Peanut Butter 1/4 Teaspoon Vanilla
1 Tablespoon White Karo Syrup 1 Cup Brown Sugar
4 1/2 Cups Oatmeal 1 Cup Chopped Nuts
1/2 Cup shortening 1 Cup M&M's
Mix together all ingredients (will be thick and hard to mix). Drop by teaspoon on ungreased cookie sheet. Flatten with a fork dipped in water as needed. Bake at 350 degrees for 12 minutes. Makes 5 to 6 dozen cookies.
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BUTTERMILK PIE
3 Eggs 1/2 Stick Butter
1 Cup Sugar 1/2 Teaspoon Vanilla or Nutmeg
3 Tablespoons Flour
1/2 Cup Buttermilk
1/2 Cup ButtermilkMix all ingredients together. Pour into an unbaked pie shell. Bake at 350 degrees until done. Coconut may be added if desired.
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DIVINITY
2 1/2 Cup Sugar 1 Cup Chopped Nuts
2 Egg Whites 1/2 Cup Water
1/2 Cup Light Karo Syrup 1 Teaspoon Vanilla
Cook sugar, water and syrup until stiff, but not dry. Pour syrup over beaten egg whites slowly while beating egg whites. Continue beating until stiff, add nuts. Dip by teaspoon on sheet of waxed paper. When firm and dry, may be transferred to container and sealed for storage or placed on serving tray.
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NEW YEAR'S EVE COCKTAIL CAKE
2 Cups Flour 1 Large Can of Fruit Cocktail
2 Cups Sugar 2 Beaten Eggs
2 Teaspoons Baking Soda 1 Teaspoon Salt
TOPPING
1 Cup Brown Sugar 1 Cup Nuts
Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately one hour. HAPPY NEW YEAR!
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CLOUD NINE SALAD
8 1/4 oz. Can Crushed Pineapple 2 oz. Whipped Topping
8 oz. Cream Cheese- room temperature 1/2 Cup Chopped Nuts
1/2 Cup Well Drained Maraschino Cherries 3 Tablespoons sugar
Drain pineapple and save juice. Beat cream cheese and add pineapple juice. Fold in topping, nuts, pineapple, and cherries and 3 Tablespoons sugar. Cover and chill.
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INDIAN-STYLE CORN DUMPLINGS FOR TURNIPS OR MUSTARD
1 1/2 Cup Cornmeal 3 Tablespoons Melted Butter
1/2 Cup Flour 1/2 Teaspoon Salt
1 Teaspoon Baking Powder 1 Egg, Beaten
Combine the above ingredients and mix well with 1 cup broth from turnips or mustard. Spoon batter by tablespoon onto simmering greens. Cover and simmer 25 to 30 minutes.
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Chocolate Chip Pecan Bars
1 box light brown sugar 2 sticks margarine
3 eggs 1 C pecans
3 oz chocolate chips 2 1/2 C self-rising flour
Melt margarine. Add box of sugar. Let cool for 30 minutes. Add 1 egg at a time. Add chopped pecans and chocolate chips. Gradually add flour. Pour into 2 ungreased rectangular baking pans. Put in cold oven. Bake at 325 degrees for 20 minutes; then turn oven to 300 degrees and bake 20 minutes. Let cool and cut into 30 squares.
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COFFEE PUNCH
2 Qt Strong Coffee
1 Cup Sugar
1 Pt. Heavy Cream, Whipped
1 Qt. Vanilla or Chocolate Ice Cream
Add sugar to hot coffee and cool. Spoon ice cream into cooled coffee. Fold in whipping cream. Serves 25
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Cherry Breeze
1 - 8 oz Pkg Cream Cheese 1 - Teaspoon Vanilla
1 - Can Eagle Brank Milk 1 - Can Cherry Pie Filling
1/3 - Cup Lemon Juice
Beat cream cheese and milk until smooth and fluffy. Then add juice and vanilla. Pour into graham cracker crust. Let sit in refrigerator until set (approx. one hour), then put cherry pie filling on top. Serves 4 - 6.
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Broccoli Cheese Cornbread
2 Boxes Jiffy Cornbread Mix 8 Oz Cottage Cheese
1 Cup Mayonnaise 8 Eggs
2 Cup Cheese Cubes 1 - 8 Oz Box Frozen Broccoli (thawed)
1 Tablespoon Salt 2 Cups Onions, Chopped
Mix ingredients together and bake at 350 degrees for 45 minutes.
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Sour Cream Chicken Breasts
6 Chicken Breasts 1 Pkg. Seasoned Dressing Mix
2 Cans Cream of Mushroom Soup 1 Tablespoon Parsley Flakes
1 Small Onion 1 Cup Sour Cream
Remove skin from chicken. Dilute one can of soup with 1/4 cup milk, blending well. Add minced onion and parsley to dressing mix. Dip chicken into mushroom soup and then coat chicken with dressing mix. Place coated chicken, crumb side up, in baking dish. Bake at 350 degrees for one hour, or until done. Mix one can mushroom sop with sour cream. Heat, but do not boil. Spoon sauce over baked chicken.
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Irish Omelet
6 Small Eggs (Separated) 1 Tablespoon Chopped Chives
4 Medium Sized, Cooked Potatoes (Mashed) or Scallions
Squeezed Lemon Juice Salt and Pepper to Taste
1 Tablespoon Butter
To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper to the mixture. Heat the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook until it turns golden, then run under the broiler to finish.
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Easter Story Cookies
1 Cup Whole Pecans 1 Teaspoon Vinegar
3 Egg Whites Pinch of Salt
1 Cup Sugar Zipper Baggie
Wooden Spoon Tape
Bible
Preheat oven to 300 degrees.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27
So far the ingredients are not very apetizing. Add 1 Cup Sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 24:8 and John 3:16
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonsful onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60
Put the cookie sheet in the oven, close the door and turn the overn OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Real Matthew 27:65-66
Go to Bed! Explain that they may feel sad to leave the cookies in the oven overnight, but that Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9 and 20
Renew your faith this Easter. He is risen!
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GREEN TOMATO RELISH
1 Qt shredded cabbage 2 (10 qt) buckets green tomatoes
2 Qt sliced onions chopped
6 Pods red pepper 5 Cups sugar
2 Cups banana peppers 2 Pkg pickling spices
chopped
1 1/2 Qt vinegar Salt to taste
Put all ingredients in large kettle and cook until cabbage is tender. Put into hot sterilized jars and seal.
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All American Apple Pie
1 Cup Sugar 1 Cup sour cream
1/2 Cup Flour 1 Egg
2 Teaspoons Vanilla 8 Granny Smith or tart apples
1 Deep-Dish Pie Shell (Peeled, cored and sliced)
Topping:
1.2 Cup Butter 1 1/2 Cups Walnut Pieces
1/2 Cup Sugar 3/4 Cup Flour
1 Tablespoon Cinnamon 1.2 Cup Brown Sugar
Blend sour cream, 1 cup sugar, flour, egg, and vanilla until smooth. Add apples and pour into shell. Bake for 45 minutes at 400 degrees. Mix topping ingredients together. Evenly sprinkle over pie. Bake 5 minutes longer.
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Mushroom Caserole
1 lb Mushrooms Dash of Pepper
2 Tablespoons Butter 8 Slices Whole Grain Bread
1/2 Cup Chopped Onion 2 Large Eggs
1/2 Cup Chopped Green Pepper 1 Cup Milk
1/2 Cup Chopped Celery 1 Can Cream of Mushroom Soup
1/4 Cup Mayonnaise (undiluted)
1/4 Teaspoon Salt 1 Cup Shredded Monterey Jack or
Swiss Cheese
In a large heavy skillet, saute the sliced mushrooms in the butter for 5 minutes. Do not drain. In a large bowl, combine the onion, pepper, celery with the mayonnaise, salt and pepper. Add the mushrooms. Mix well. Grease an 8 inch square oven proof baking dish. Cut the bread slices into quarters. Lay half the pieces in the baking dish, overlapping if necessary. Spread the mushroom mixture over the bread. Cover with the remaining bread quares. In a small bowl, combine the eggs and milk and beat until well mixed. Pour over the bread slices. Cover and refrigerate for 4 hours or overnight. Spread the undiluted soup over the top, spreading evenly to the edges. Bake for 45 minutes in a preheated 350 degree oven. Remove from the oven and sprinkle the cheese over the top. Bake an additional 10 minutes. Serves 6 to 8.
