December Cooking Club

Christmas Balls
1 c butter or margarine, softened
2 tsp vanilla
1/3 c sugar
2 tsp water
2 c sifted flour
2 cup chopped pecans (optional)

Heat oven to 325. In medium bowl cream butter and vanilla; add sugar and cream until light and fluffy. Blend in water. Stir in flour and mix well. Add pecans if desired.
Shape into 1-inch balls. Roll in red or green sugar. Bake on an ungreased cookie sheet for 20 minutes or until firm to the touch. Cool before removing from pan.

Cowboy Cookies
5 c flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1 ½ c white sugar
2 c brown sugar
1 bag chocolate chips
1 lb. margarine
4 eggs
1 Tblsp vanilla
4 c oats

Combine all ingredients. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.
By Vanesa Arce-Long

Chocolate Chip Cookies
1 c sugar
1 c unsalted butter
1 c packed brown sugar
3 eggs
1 Tblsp vanilla
1 tsp baking soda
1 tsp salt
1 c oats
3 c flour
1 package chocolate chips

Preheat oven to 375. Cream together butter and sugars until fluffy. Add all remaining ingredients except flour and chocolate chips; blend well. Stir in flour one cup at a time, and then stir in chocolate chips. Drop cookies by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes or until top and edges are slightly golden brown (cookies will look slightly under baked). Yield: about 4 dozen
By Holly Beal

Iris Brown’s Freezer Cookies
2 c brown sugar
¾ c butter
3 eggs
3 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c walnuts

Mix sugar and butter. Add eggs. Combine dry ingredients in a separate bowl. Add dry ingredients to dough and mix. Make rolls and slice. Bake at 400 until light brown on edges (about 10-15 min). Can be frozen in rolls for as long as you need. Just pull from freezer and slice. Let thaw while preheating the oven and bake as directed above.
By Shasta Brown

Coconut Pecan Candy Centers
3 c chopped pecans
1 box confectioners’ sugar
1 can flake coconut
1 tsp vanilla
¾ c butter or margarine, melted
1 can sweetened condensed milk

Mix all ingredients well. Let chill 3 hours or overnight. Roll into 3/4-inch balls and dip in chocolate.

Christmas Cups
1 bag chocolate chips
2 Tblsp butter
14 oz sweetened condensed milk
14 oz flaked coconut
½ c walnuts

Combine chocolate chips and butter in saucepan, heat on low until melted. Stir to blend in butter. In a separate bowl, combine condensed milk and coconut; stir until blended. Place 1 tsp of chocolate in bottom of candy paper (or alone), layer on the coconut mixture and top with another dollop of chocolate. Add a walnut and refrigerate until firm. Makes 20-30.
By Vanesa Arce-Long

Pepita Brittle
1 tsp butter or vegetable oil spray for lining the tray
2 c sugar
1 stick butter, salted or unsalted
1/3 c light corn syrup
½ tsp baking soda
2 tsp to 1 ½ Tblsp coarse or flaky sea salt (use less if you’re using salted butter)
1 ½ c raw, unroasted pepitas or 12 oz roasted, salted whole nuts

Line 12x16x1/2 inch baking pan with parchment paper and lightly coat with vegetable spray or butter. Put the sugar, butter, corn syrup and ½ cup plus 2 Tblsp water in a large saucepan; stir together until sugar is wet. Cook over medium-high, watch it carefully because it will foam and you might need to turn it down as it thickens. Once the mixture turns medium golden (about 10 minutes) immediately remove from heat and whisk in baking soda, followed by salt. Switch to wooden or medal spatula and fold in pepitas or nuts.
Quickly pour mixture onto prepared baking pan and spread out before it hardens. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
By Tori Bateman

Grandma’s Gingersnaps
Cream together:
1 ½ c margarine
2 c sugar

Beat in:
2 eggs
½ c molasses (spray nonstick spray on ½ c first)

Add:
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ground ginger

Roll into 1 inch balls (if you chill the dough it will be easier). Roll balls in sugar and bake at 350 for 9-12 minutes.
By Jen Hageman

Pam’s Oven Caramel Corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp salt
1 tsp baking soda
5 quarts popped corn

Combine first four ingredients in heavy saucepan. Cook until mixture comes to a boil and continue cooking for 5 minutes, stirring constantly. Stir in baking soda. Drizzle caramel mixture over popped corn. Bake in large buttered pan at 200 degrees for 1 hour. Stir mixture every 15 minutes.
By Julie Doolittle

Ginger’s Famous Chocolate Chip Cookies
1 c shortening
¾ c granulated sugar
¾ c brown sugar, packed
2 eggs
1 tsp vanilla
1 to 2 tsp water*
2 ½ c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips

Cream shortening and sugars together. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternately with water (*the new mixers don’t need added water. Don’t add the water if you don’t need it for blending ingredients); mix well. Add chocolate chips and mix. Place by teaspoonful onto cookie sheets. Bake at 350 for 10-12 minutes.
By Alison Huston

Sour Cream Cookies
1 ½ c sugar
½ c butter
¼ c shortening
2 eggs
1 tsp baking soda
1 c sour cream
3 c flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Small amount almond extract
Finely chopped walnuts

Mix sugar, butter and shortening. Add eggs and beat well. Add soda to sour cream, let set a minute, and then add mixture to bowl. Add dry ingredients and beat. Add vanilla and mix again. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Do not let brown.
Frost with butter cream frosting, flavored with small amount of almond extract. Sprinkle finely chopped walnuts on top while frosting is still moist.
By Julie Doolittle

Mulled Cider
1 quart apple juice
6 whole cloves
3 cinnamon sticks
¼ c brown sugar

Pour apple juice into heavy cooking pot. Add and stir cloves, cinnamon and sugar. Cook on medium heat until it comes to a boil. Turn down heat and simmer for 20 minutes. Serve.
By Julie Doolittle

Vanilla Fudge
2 c sugar
1 c heavy whipping cream
¼ c butter
¼ c light corn syrup
½ tsp salt
1 c miniature marshmallows
1 Tblsp vanilla extract
½ c chopped nuts

Combine sugar, cream, butter, corn syrup and salt in large, heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until mixture reaches softball stage (238-240 degrees). Remove from heat, stirring in marshmallows and vanilla. When marshmallows melt and candy starts to lose its gloss, add pecan halves or chopped walnuts. Stir until candy starts to set. Pour into buttered 8 inch square pan. Cool.
Note: do not attempt to double the recipe, the fudge will become grainy. Do not beat with a mixer. Fudge must be stirred, as indicted.
By Julie Doolittle

Caramels
2 c sugar
3 c whipping cream
1 1/3 c light corn syrup
1 Tblsp vanilla extract
Dash salt

Combine sugar and corn syrup in heavy saucepan. Add cream 1 cup at a time. Cook to 228 degrees and remove from heat. Add vanilla and salt. Mix together and pour out into buttered dripper pan. Cool before cutting. Wrap individually in waxed paper, twisting the ends.
By Julie Doolittle

Dipped Gingersnaps
2 c sugar
1 ½ c vegetable oil
2 eggs
½ c molasses
4 c flour
4 tsp baking soda
1 Tblsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 (12 oz) packages vanilla baking chips
¼ c shortening

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Place on wire racks to cool.
Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Note: I use white candy coating and melt over double-boiler. Some baking chips do not require added shortening.
By Julie Doolittle

Scandinavian Almond Bars
1 c sugar
½ c butter, softened
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp baking powder
¼ tsp salt
1 Tblsp milk
½ c sliced almonds, chopped
1 c confectioners’ sugar
¼ tsp almond extract
1-2 Tblsp milk

In a mixing bowl cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12 inch x 3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325 for 18-20 minutes or until form to touch and edges are lightly browned. Cool on pans for 5 minutes, and then cut diagonally into 1 inch slices. Remove to wire racks to cool completely.
Combine confectioners’ sugar, ¼ tsp almond extract and milk. Drizzle over bars.
By Julie Doolittle

Mint Brownies
2 c sugar
1 c butter, softened
4 eggs
4 (1 oz) squares unsweetened baking chocolate, melted and slightly cooled
2 ½ c sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
1 c broken pecans or walnuts

Preheat oven to 325. In a large bowl cream sugar and butter until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 inch baking pan and bake for 30-35 minutes or until no imprint is left when touched. Do not over bake. (Or just use your favorite brownie mix and bake as directed)

Mint Frosting:
4 Tblsp butter, softened
2 Tblsp evaporated milk
2 c confectioners’ sugar
½ tsp peppermint extract
Few drops green or pink food coloring

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. (Or just use a container or prepared vanilla frosting and add mint flavoring.)

Glaze Topping:
6 Tblsp butter
2 tsp vanilla extract
1 c semi-sweet chocolate chips

Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan; refrigerate.
By Julie Doolittle

Homemade Breads

Mel’s Crescent Rolls
Dissolve:
1 pkg (or 1 Tblsp) yeast
1 ¼ c warm water

Add:
¼ c sugar
1 tsp salt
3 eggs, beaten

Add, then beat until smooth:
¾ c melted butter or margarine
4 c flour, unsifted

Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop. Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on greased cookie sheet. Dough will store in refrigerator for 5-6 days. Makes 2 dozen.
Submitted by Alison

Beaten Batter Rolls
1 Tbslp active dry yeast, softened in ¼ c warm water
1 c milk
1 tsp salt
¼ c sugar
2 eggs, beaten
1/3 to ½ c softened shortening
2 ¼ to 2 ¾ c enriched white flour (part whole wheat, if desired)
½ tsp vanilla or 1 tsp grated lemon rind, optional

Soften yeast in lukewarm water. Scald milk. Add sugar and salt. Cool to lukewarm. Add 1 c flour and beat well. Add yeast and eggs. Beat well. Add shortening. Mix well. Add flour to make stiff batter. Add flavoring. Beat thoroughly until smooth and elastic. Cover and let rise until bubbly. Stir down. Drop by spoonfuls into oiled muffin pans. Let rise until dough is doubled in bulk. Bake in moderate oven at 375 for 20-30 minutes.
Submitted by Alison, from USU Extension Yeast Breads book

Rich’s Super Cinnamon Rolls
1 (12 oz) can evaporated milk
1 ½ c water, warm
1 ½ Tblsp yeast
½ c oil
1 Tblsp lemon juice (optional)
¾ c honey
1 egg white
1 tsp salt
1 ½ tsp baking powder
8 c flour (combination of white and wheat flours)
2-3 Tblsp butter, melted
1 Tblsp cinnamon
4 Tblsp brown sugar
1 ½ c raisins (optional)

Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to ¼ to ½ inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and thin amount of brown sugar. Roll up the dough like a jellyroll and cut into 1 inch slices. Put them on non-stick greased cookie sheets and allow them to rise until double in bulk. Bake at 350 for 20 minutes or until lightly brown. Remove and eat as is or frost.
Submitted by Alison

Soft-Crust French bread
5 c flour
2 packets rapid rise yeast
2 ½ c warm water
3 tsp salt
2 Tblsp shortening, softened
1 tsp sugar

In a large bowl, combine flour, yeast salt, and sugar. Add water and shortening to the mixture. Stir the dough until it pulls away from the sides of the bowl. Place dough on a floured surface and knead for 8-10 minutes. (Putting shortening on your hands, instead of flour, while kneading helps make a smooth dough.)
Divide dough into two parts and roll out on a greased surface into a rectangle. Roll dough “jelly roll fashion to form loaf about 14 inches long. Place on greased cookie sheets. Slash top and cover with a greased plastic wrap to rise double. Take off wrap and bake in a pre-heated oven at 350 degrees for about 25-30 minutes. Take out of oven when loaf is light golden in color. Butter sides and top then recover. Make sure that all of the bread is covered. Let cool. Uncover bread when you are ready to eat.
Submitted by Alison

Banana Bread
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
2-3 c bananas, ripe & mashed (about 6-7 bananas)
1 c sugar
1/2 c butter, melted (or substitute oil)
1/4 c walnuts (optional)

Preheat oven to 350. Grease two loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of flour mixture; set aside. Combine eggs, bananas, sugar and butter in large bowl. Pour egg mixture into the flour mixture well and stir until just moistened (batter should be lumpy). Fold in nuts (optional). Pour batter into greased pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Remove from pan shortly after taking the bread out of the oven to prevent overcooking. Note - when making banana muffins or mini-loaves cook time goes down to 30 to 35 minutes.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Corn Bread Recipe
1 c flour
3/4 c cornmeal
2 to 3 Tblsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tblsp butter
2 eggs, beaten
1 c milk
1/4 c butter, melted (or oil)

Preheat oven to 400. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl; set aside. Add 1 Tblsp butter to 10 inch cast iron skillet or a 9X1 1/2 inch round baking pan. Place in oven for about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan. Combine eggs, milk, and melted butter in a large bowl. Add flour mixture to egg mixture all at once. Stir until just moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until toothpick comes out clean. Serve with applesauce, honey, or syrup.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Drop Biscuits Recipe
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c oil
1 c milk

Preheat oven to 450. Mix flour, baking powder, and salt in large bowl. Then add milk and oil and mix well. Using a spoon, drop the batter onto a greased baking sheet. Cook for 12-15 minutes.
Submitted by Alisha Lacey

Wheat Bread Recipe
2 c white flour
1 Tblsp yeast, dry
2 1/4 c water
1/3 c honey (substitute brown sugar)
3 Tblsp butter (optional)
2 c whole wheat flour
1 1/2 c white flour

Mix 2 cups white flour and yeast together in large bowl. In a separate bowl mix water, honey, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 cups whole wheat flour and 1 to 1/2 cups white flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1+ hour. After dough has doubled in size, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise until dough doubles in size. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

White Bread Recipe
2 1/2 c flour
1 Tblsp yeast, dry
2 1/4 c milk (or substitute water)
2 Tblsp honey (or substitute sugar)
1 1/2 tsp salt
1 Tblsp butter (optional)
2 1/4 c flour

Mix 2 1/2 cups flour and yeast together in large bowl. In a separate bowl mix milk, honey, salt, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 1/4 to 2 3/4 cups flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1 hour. After one hour, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise for 30 minutes. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

LACEY BREAD & ROLL ADD-INS
If you want to spice up your bread try one of the following add-ins.

10 Grain Wheat Bread:
1 c 10 grain cereal
Add 1 cup 10 grain cereal to dough mixture when you combine final measurement of flour to dough.

Oat Bran Bread:
1 c oat bran (dust top of loaves before baking)
Add 1 cup oat bran to dough mixture when you combine final measurement of flour to dough.

Onion-Herb Bread or Rolls:
1 Tblsp onion, dried and minced
1/2 tsp Italian seasoning (or basil, oregano)
Add minced onion and Italian seasoning to dough mixture when you combine final measurement of flour to dough.

Cinnamon-Raisin Bread or Rolls:
1/4 c cinnamon
3 Tblsp brown sugar
1 c raisins
Mix cinnamon, brown sugar and a little water. Turn mixture into bread with raisins.

Sunflower Seed Bread or Rolls:
1 c sunflower seeds
Add sunflower seeds to dough mixture when you combine final measurement of flour to dough.
Submitted by Eric Lacey

Crockpot Cookin'

Crockpot Pork Chops
Pork chops (thicker cut are better)
2 cans Chicken Gumbo Soup

Put in Crockpot on low for 5-6 hours
Submitted by Anne-Marie

Salsa chicken (so easy and tasty)
1 16 oz. jar of salsa, any brand
4 frozen chicken breasts

Place chicken breasts in Crockpot. Pour salsa over the top. Cook on low 6 hours or high for 4 hours.
Serve with flour tortillas and cheese, lettuce, tomatoes, sour cream.
Submitted by Ie Mei

Italian Chicken with Vegetables
4-6 Boneless Skinless Chicken Breasts
8 oz. Fat Free Italian Dressing
1/4 cup Grated Parmesan Cheese
1 tsp. Italian Seasoning
4-5 Potatoes (cubed and pealed)

Pour some of the Italian dressing in the bottom of the crock-pot. Place the chicken in the crock-pot. Sprinkle with half of the parmesan cheese and half of the Italian seasoning. Pour potatoes on top of chicken. Add remaining dressing, parmesan cheese, and Italian seasoning. Cook on low for 6-8 hours. Add baby carrots if you'd like more vegetable.
Submitted by Taunya

Beef Stew
2 lbs stew meat
4-5 potatoes, cubed
4-5 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
1 Tblsp sugar
2 tsp salt
1/2 tsp pepper
2 Tblsp instant tapioca
3 cups V-8 juice

Place all ingredients in slow cooker, keeping onions near the bottom so they'll cook. Cook on low 8-10 hours or High 4-5 hours.
Submitted by Gwen

Crockpot Chicken Alfredo
2-4 chicken breasts
1 cube (1/2 c) butter
1 pkg Good Seasonings Italian Dressing (dry mix)
8 oz cream cheese, cubed
1 can cream of chicken soup

Cook chicken breasts, butter and dressing mix in slow cooker 3-4 hours on low. Remove chicken and cut into bite-size pieces. Add cream cheese, soup and 1/2 soup can of water to slow cooker. Whisk out lumps. Return chicken to Crockpot and heat until hot. Serve over cooked linguine or fettuccine noodles.
Submitted by Gwen

Cream Cheese Chicken
4 boneless, skinless chicken breasts
1 cube butter/margarine, melted
1 pkg Italian seasoning mix
1 (8oz) pkg cream cheese
1 (10 oz) can cream of mushroom soup

Cube chicken into bite-sized pieces and place in Crockpot. Add about 1 tablespoon water to the Italian seasonings mix and pour over chicken; pour melted butter over chicken as well and mix. Cover and cook on low for 6-8 hours. Add cream cheese and soup; cook on high until cheese is melted. Serve over rice or pasta.
Submitted by Alison

Adrie’s Chocolate Mess
1 chocolate cake mix
1 (3 oz) pkg instant chocolate pudding mix
4 eggs
2 c sour cream
1 c water
¾ c oil
1 c chocolate chips

Spray a 4 quart Crockpot with non-stick spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in chocolate chips. Pour into Crockpot. Cover and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Submitted by Alison

All-purpose Beef
I wanted to just cook a roast with zero to minimal seasoning so I could freeze portions then pull it out to use for various items. When I pull it out of the freezer I warm it up and add the seasonings then, like bbq sauce for sloppy joes or taco seasoning for beef quesadillas.

Ingredients:
Beef Pot Roast
Broth
Salt & Pepper
Onion (optional)

Place roast in crock pot and add a little broth (beef, chicken, whatever), salt & pepper, and onions (optional). Cook your roast on low for 10-13 hours. Drain all fluids, pull apart meat and place on cookie sheet to cool. Place desired portions in freezer bags and place in the freezer.

Submitted by Alisha

Pulled Pork Sandwiches
1 center cut pork roast (can be strait from freezer)
1 cup any kind BBQ sauce
Half of onion chopped finely
1 can of Coke (can use most any kind of soda)

Mix all ingredients in crockpot then add roast. Cook on low for 8 hours. Or cook on high for 4. Pull pork apart the last hour with two forks. Serve on roll with any kind of cheese.

Submitted by Lyndsey

How to carve a turkey

If you have ever wanted to know how to properly carve a turkey, click here.

If you want tips on making perfect gravy, click here.

October Cooking Club

Spiral Apple Dumplings – Better Homes & Gardens
2 c granulated sugar
2 c water
1/4 c margarine or butter
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c shortening
2/3 c milk
1/4 c granulated sugar
1/2 tsp ground cinnamon
3 c shredded, peeled cooking apples (3-4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin

For sauce, in a large saucepan, combine 2 cups sugar, the water, butter, 1/4 tsp cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups of sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender or cuisinart, cut in shortening until pea size. Make well in center. Add milk all at once. Stir just until moistened. Knead doug on a lightly floured surface 10-12 strokes or until nearly smooth. Roll out to 12x10 inch rectangle.
For Filling, combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from the long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Spoon half of sauce over dumplings. About half way through baking time spoon rest of sauce over dumplings so they don’t dry out. Bake in a 350*F oven about 50 minutes or until golden.
Shasta

Bugles Treat
2 c brown sugar
1 c butter
1 c corn syrup
1 can sweetened condensed milk
1 bag Bugles

Spread Bugles on top of wax paper. Cook the first four ingredients for 4 minutes until mixture is at the soft ball stage. Pour mixture over Bugles and let cool. I think next time, I'll half the topping because it makes a lot.
Jessica

Butterscotch Apple Dip
1 can sweetened condensed milk
½ tsp. cinnamon
1 c. butterscotch chips, melted
¼ tsp. salt
2 tsp. vinegar

Combine and serve warm with apple pieces.
Kara

Pie Crust (Mom’s Best)
3 c. flour
1 egg
1 tsp. salt
1 ½ c. shortening (scant) – Butter Crisco
ice cold water

Combine flour and salt. Cut in shortening leaving some of mixture size of large peas. Beat egg and put in measuring cup. Add enough ice water to egg in cup to make ¾ c. liquid. Mix liquid in. Dough very moist. Divide in 6 equal parts for your crusts.

To bake single crust shell, preheat oven to 425 degrees and bake for about 10 minutes. This crust is very flaky and delicious.

Tip: Sprinkle mixture of 2 T. flour and 1 T. sugar on bottom of unbaked crust before adding fruit filling to keep crust from getting soggy.

Tip: These crusts are easiest to roll out when refrigerator cold.

These crusts can be frozen.
Yield: 6 – single crusts
Kara


Pumpkin Bread
(For muffins, use amounts in parentheses)
1 ¾ c. margarine (1/2 c.)
1 ¾ tsp. baking soda (1/2 tsp.)
2 2/3 c. sugar (3/4 c.)
1 tsp. salt (1/4 tsp.)
7 eggs (2)
1 ¾ tsp. cinnamon (1/2 tsp.)
3 ½ tsp. vanilla (1 tsp.)
1 tsp. nutmeg (1/4 tsp.)
7 c. flour (2 c.)
1 tsp. cloves (1/4 tsp.)
5 ¼ tsp. baking powder (1 ½ tsp.)
3 ½ c. pumpkin (1 c.)

Beat margarine, sugar, eggs and vanilla together. Add dry ingredients alternately with pumpkin. Mix in chocolate chips, if desired. Spoon into greased bread pans – 2/3 full. Optional: Sprinkle with chopped nuts and a little sugar. Bake at 350 degrees for 40-50 minutes (depending on pan size) or until toothpick comes out clean. (For muffins, bake about 15 minutes.)
Kara

Wings

Turkey Pot Pie
1 c carrots
1 c potatoes
1 c chicken broth
1 c half and half
2 cups turkey, cooked and cubed
1/8 t thyme
1/8 t pepper
1 t salt
4 T flour
4 T margarine or butter

In small saucepan melt butter, stir in flour, add half and half, chicken broth, and seasonings, cook until thickened. Place vegetables and turkey in unbaked pie shell in a 9 or 10 inch pan. Pour sauce over turkey and vegetables. Put top crust on and crimp edges. Bake at 425 for 30-40 minutes.
Submitted by Ie Mei

Turkey Divan
8-10 slices leftover turkey
1 (10 ½ oz) can cream of chicken
¼ tsp curry powder
1 (10 oz) pkg frozen or 1 lb fresh broccoli spears
2 Tblsp milk
½ c mayonnaise
1 c cheese, shredded

Steam broccoli until tender but firm. Arrange broccoli in bottom of casserole dish. Top with sliced turkey. In a medium bowl, combine soup, milk, mayonnaise, and curry powder. Pour over top of turkey and broccoli. Sprinkle with cheese. Heat casserole 15 to 20 minutes at 350. Serve with rice.
Submitted by Alison

Turkey Enchiladas
Flour tortillas
cooked turkey, shredded
1 can refried beans
Green onion, chopped
Cheese, shredded

Layer beans, turkey, onion and cheese in tortilla and roll-up. Repeat this until you have enough to fill a 9x13 dish.

In a seperate bowl, mix 8 oz. sour cream and 1/2 can cream of chicken soup. Spread sauce on top of tortillas. Pour 1 can Enchilada sauce (Old El Paso is great) around edges of dish. Top with cheese and extra green onion. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 20 more minutes. Let set five minutes before eating.
Submitted by Alison

Turkey Chow-Mein
2 1/2 cups left over turkey
1/4 cup butter
3/4 cup onion
1 1/4 cup water
1 cup celery
1 cup frozen peas (or fresh pea pods if desired)
1/2 tsp. salt
Sprinkle pepper
1 can bean sprouts (drained and rinsed)

Sauce:
1/2 cup cold water
1 1/4 Tblsp. cornstarch
2 Tblsp. sugar
2 Tblsp. Soy Sauce

Sear the turkey in the butter. The Crispier the better. Add onion and cook until onion becomes tender. Add water, celery, peas, salt and pepper. Cover and cook 5 minutes. Add one can of drained and rinsed bean sprouts. Combine ingredients for sauce in a separate bowl then add to turkey mixture. Bring the mixture to a boil then serve over rice and/or chow mein noodles.
Submitted by Taunya

Stems

Pumpkin Bars
2 c sugar
3/4 c vegetable oil
4 eggs
1 tsp. vanilla
1 tsp. salt
2 c canned pumpkin (I know, canned pumpkin doesn't have stems...oh well)
2 c flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 c chopped nuts (optional)

Preheat oven to 350 degrees. Mix everything in the order listed. Spread in a greased 11X15 cookie sheet. Bake 20-25 minutes. (You can also use a 9X13 pan and bake it a little longer.) Let cool, then frost with cream cheese frosting.

Cream Cheese Frosting
8 oz cream cheese, softened
1/3 c butter or margarine, softened
1 Tbsp. milk
2 tsp. vanilla
2-3 c powdered sugar

Mix together until smooth.
Submitted by Mitzi

Jumbo Pumpkin Cookies
3 ½ c unsifted AP flour
1 ½ t baking powder
1 ½ t baking soda
1 ½ t cinnamon
1 t nutmeg
½ t cloves
1 t salt
2 c butter or margarine
2 c firmly packed brown sugar
1 (16 oz) can pumpkin
2 eggs
2 c chocolate chips

Combine flour, baking powder, baking soda, spices and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add pumpkin and eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Place rounded teaspoonfuls onto greased baking sheet. Bake at 375 for 10-13 minutes or until lightly browned. Makes about 6 dozen.
Submitted by Ie Mei

Toasty Pumpkin Waffles
1 c all-purpose flour
1 Tblsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/4 c milk
2/3 c canned pumpkin
4 1/2 tsp butter, melted
1/3 c chopped pecans

Maple cranberry butter:
1/2 c fresh or frozen cranberries
1/4 c maple syrup
1 c butter, softened
Additional maple syrup, optional

In large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate and freeze leftover butter. Yield: 4 servings (1 cup butter).
Submitted by Lyndsey

Pumpkin-Apple Streusel Muffins
1 1/4 c, plus 1 Tbs. all purpose flour, divided
1 c, plus 3 Tbs. sugar, divided
1 heaping tsp. pumpkin-pie spice
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c canned pumpkin
1 large egg
2 Tbs. vegetable oil
1 c finely chopped peeled apple
1/4 tsp. cinnamon
1 Tbs. butter

Heat oven to 350*. Line 24 mini muffin cups. In a medium bowl, combine 1 1/4 cups flour, 1 cup sugar, pumpkin pie spice, baking soda, and salt. In a large bowl, mix together pumpkin, egg, and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared cups, until they are 3/4 cup full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Transfer to wire rack and cool completely.
Submitted by Lyndsey

Pumpkin Crumb Cake
1 pkg yellow cake mix (reserve 1 cup)
½ c margarine, melted
1 egg

Mix; spread in greased and floured 9x13 pan.

1 ½ c canned pumpkin
¾ c sugar
2 eggs
½ tsp ginger
1 tsp salt
1 tsp cinnamon
1 (12 oz) can evaporated milk
¼ tsp cloves

Mix; pour over first layer

1 cup reserved cake mix
½ c sugar
3 Tblsp margarine
1 tsp cinnamon
½ c nuts (optional)

Combine and sprinkle over top; bake at 350 for 1 hour. Serve with cool whip.
Submitted by Alison

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Pumpkin Stew
1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper, one-inch slices
1 Onion, sliced
4 Medium potatoes, cubed
3 Carrots, cubed
2 Cloves of Garlic, diced
2 Sticks of Celery, sliced
1 15oz. can of diced tomatoes
2-3 c Water
Salt and pepper to taste

Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set pumpkin aside. In a Dutch oven, brown 2 lbs of stew meat in oil. Add in bell pepper, onion, potatoes, carrots, garlic, celery, and tomatoes. Add salt and pepper. Add water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Submitted by Sandi

More Soups, Stews and Chowders

Tortilla Soup
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consommé
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 c. water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chopped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 c. cooked chicken, cut in cubes

Sauté onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
Submitted by Merianne

Cheesy Baked Potato Soup
2/3 c. butter
2/3 c. flour or up to 1 cup
7 c. warm milk
4 large potatoes, baked, skinned and cubed
4 green onions, sliced
12 strips of bacon, cooked and crumbled
1 ¼ c. sharp cheddar cheese
1 c. sour cream
3 tsp salt
2 tsp pepper

Bake potatoes in advance. Warm the milk. In a large pot melt the butter until it begins to bubble, but do not burn it. Add flour, stirring constantly, until well mixed. Gradually add the milk to the flour mixture making a roux. Stir constantly until thickened, add extra flour as needed. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is completely melted.
Submitted by Patty

Chicken Stew with Raisin Dumplings
In a large pot or crockpot combine:
4 cups water
1 large chicken breast
1 tsp chopped onion
1/8 tsp garlic powder
1/4 tsp sage
1/4 tsp thyme
1/2 tsp parsley

Bring to a boil, reduce heat, and simmer for 4 hours in crockpot or 2 hours on stove. Remove bones from chicken; put large bones back in pot and simmer for an additional 2 hours to increase flavor and texture of stock. Remove bones and discard. Mix 3/4 c. flour with 1 c. water until creamy. Stir into broth slowly to prevent lumps. Simmer for 30 minutes, or until thickened.
To make dumplings: Mix 1 ½ c. flour, 2 tsp baking powder, 1 tsp minced parsley, ½ tsp salt, and 1/8 tsp nutmeg. Add ½ c. raisins, 2/3 c. milk, 1 slightly beaten egg, 2 Tblsp cooking oil, and stir. Drop dumplings by the spoonful into hot liquid, simmer for 30 minutes or until done. Use ½ dumpling recipe for smaller crockpots or for ½ chicken stew recipe.
Submitted by Sarah

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Beef Stew
3 lbs stew meat, cut in chunks
4 medium potatoes, cubed
5 carrots, sliced (or use a bag of mini carrots)
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 package dry onion soup mix
1 soup can water

Mix all ingredients. Place in a heavy oven-proof pot. Cover. Bake @275 for 6 hours. Or, place the ingredients in a crock pot and let it cook all day.
Submitted by Patty

Baked Potato Soup
4 large baked potatos, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
8 oz sour cream
1/4 cup sliced, green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar

Heat butter, flour, salt and pepper in a large saucepan and stir until smooth. Add milk and slowly bring to a boil, stirring frequently. Boil 2 minutes and remove from heat. Whisk in sour cream until smooth. Add potatoes. Garnish individual servings with onions, bacon, and cheese.
Submitted by Gwen

Vegetable Cheese Soup
3-4 large carrots, sliced
3 stalks celery, chopped
1 large onion, diced
2-3 large potatoes, diced
8 oz. fresh or frozen broccoli
1 1/2 sticks margarine or butter
3/4 cup flour
7 chicken bullion cubes
8 oz jar Cheeze Whiz

Boil & simmer carrots, celery, potatoes, & onions for 8 minutes. Add broccoli and bring to a boil again. Cook until tender. Drain and save liquid. Dissolve bullion cubes in liquid. Melt margarine, stir in flour until smooth. Add vegetable liquid on low to medium heat until thick. Blend in Cheeze Whiz until smooth. Add vegetables. Season w/ pepper. Serves 8-10.
Submitted by Sandi

Clam Chowder
13 oz minced clams
1 c onion - chopped
1 c celery - diced
2 c potatoes - diced
3/4 c butter
3/4 c flour
2 c half/half (can use milk)
2 c milk
1/2 tsp. sugar
1 1/2 tsp salt and pepper

Drain juice from clams and pour over veggies in saucepan. Add enough water to barely cover and simmer covered over medium heat until the potatoes are done. Melt butter and flour and cook 2 min. Add cream and milk and cook and stir until smooth and thick. Add undrained veggies, clams, sugar and salt/pepper, and heat thoroughly.
Submitted by Anne-Marie

Taco Soup
Time: approximately 30-40 minutes
Servings: approximately 10-12 servings
1 lb ground beef
4 stalks celery, sliced
1 large onion, finely chopped
1 large green pepper
2 cans pinto beans
2 cans kidney beans
2 cans black beans
1 can olives, sliced
1 can corn (optional)
2 quarts tomatoes, diced
1/3 cup chili powder
1 tsp cumin
1 tsp garlic powder
salt & pepper to taste
cheddar cheese, shredded
1 bag frito chips
sour cream

Brown ground beef with celery, onion, and green pepper. Add salt and pepper to taste. Drain the grease from ground beef. Combine beef/vegetable mix with beans, olives, tomatoes, and spices in large pot. Heat all ingredients to a boil, then simmer for 5-10 minutes. Serve warm with shredded cheddar cheese, frito chips and a dollop of sour cream. Freeze any leftovers for a rainy day.
Submitted by Alisha

Soups, Stews and Chowders

Egg Drop Soup
4 c. chicken broth
2 eggs
½-1 tsp sugar
2 tsp soy sauce
2-3 green onions, sliced

Beat eggs slightly. Put chicken broth, soy sauce and sugar in a saucepan and bring to a boil. Turn heat off. Slowly pour in the beaten eggs, stirring constantly, until they form long threads. Season with salt, pepper and green onions. Makes 4-6 servings.
Submitted by Alison

Chicken Chowder
2 lbs. chicken breast
1 c. onion
1 c. celery
2-4 c. potatoes, diced
¾ c. butter or margarine
¾ cup flour
2 cans evaporated milk
1 ½ tsp salt
1 ½ Tblsp. vinegar

Boil chicken in water-filled pan until done. Remove chicken and shred, but keep broth in pan. Add onion, celery and potatoes to broth and cook until tender. Drain broth from veggies.
In a separate pan, melt butter; add flour and heat until mixture is bubbling. Add milk and salt and stir until mixture is very thick. Add sauce to veggies; stir in chicken. Add vinegar and mix well. Salt and pepper to taste. Serve in a bread bowl.
Submitted by Alison

Cheesy Vegetable Soup
Potatoes
Celery
Onion
Carrots
Broccoli
½ c. milk
1 can cream of soup (whatever kind you have)
1 chicken bullion cube
1 Tblsp. butter
Dash celery salt
Dash seasoning salt
1/3 block Velveeta cheese, cubed

Peel and dice potatoes for # of people serving. Chop up onion, celery, carrots, and broccoli. Use as much or as little of the different veggies as you would like. Cover with water and add 1 tsp salt. Boil until tender. Reduce temperature to low. Add milk, soup, bullion cube, butter, celery salt, seasoning salt. Then add Velveeta cheese. Adding cooked chicken to this soup is an option. This soup holds really well in a bread bowl.
Submitted by Lyndsey

Taco Soup
Ground beef and onion - browned. (amount can be varied according to taste)
1 can corn, undrained
1 can kidney beans, undrained
1 can stewed tomatoes
1 can (8 oz) tomato sauce
1 pkg. taco seasoning

Combine all ingredients in pan. Add a little water if soup is to too thick. Simmer 15 minutes. Serve with cheese, tortilla chips and sour cream. No spoon required, just use the tortilla chips (my daughter loves eating this soup).
Submitted by Lyndsey

Clam Chowder
1 c. diced onion
2 c. diced potatoes - (can use 3)
1 c. chopped celery - (can use 2)
2 cans minced clams (6 1/2 oz.)
3/4 c. butter
3/4 c. flour
1 qt half & half - (or 1pt half and half/1pt milk)
1 ½ tsp salt
½ tsp sugar and a little pepper

Drain clams and put juice with vegetables and add just enough water to barely cover. Add salt and boil for 15 minutes or until tender. Add butter, sugar and pepper to taste. Combine half & half and flour, whisk until smooth. Add mixture to soup. Simmer for 20 minutes until thick.
Submitted by Lyndsey