Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
2 cups apples — chopped
2 tablespoons flour
Topping:
1/3 cup brown sugar — packed
1 teaspoon cinnamon
1/2 cup pecan — chopped

Cream sugar and shortening until light and fluffy. Add egg and beat well. Add dried ingredients and mix well. Then mix apples and flour and stir into above mixture.

Pour batter into greased 10 x 6 x 2 inch dish.

Combine topping ingredients and sprinkle over batter.

Bake 350° for 40 minutes.

Per Serving (excluding unknown items): 529 Calories; 24g Fat (40.8% calories from fat); 5g Protein; 75g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

1 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 cups Raspberries, Blackberries, Blueberries,
Strawberries, or Gooseberries. Also sliced
peaches and cherries. (use a bit more
flour)
1 1/2 tablespoons butter

Mix dry ingredients lightly through berries. Pour berries into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble through slits in crust. Bake 35 to 45 minutes at 425°. Serve slightly warm, not hot. Be sure it is bubbly through the middle so it will set up and not be soupy!

Yield: “9 inch pie”

Per Serving (excluding unknown items): 1081 Calories; 18g Fat (14.4% calories from fat); 5g Protein; 233g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 179mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Old Betty Crocker Cook Book.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts Pies

2/3 cup sugar — (2/3 to 1)
1 tablespoon cornstarch
3 cups fresh fruit and any juice there might be.
(cherries, peaches, apricots, or
blackberries, etc.)
1 cup water
Topping:
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Mix in saucepan the sugar and cornstarch. Gradually stir in the fruit, juice and water. Bring to boil and boil 1 minute, stirring constantly.

Pour into 1 1/2-quart baking dish and dot with butter and sprinkle with cinnamon.

Topping:

Mix dry ingredients together. Cut shortening in with a pastry blender until mixture looks like “meal”. (crumbly) Stir in milk.

Drop by spoonsful onto hot fruit or berries. Bake until golden brown at 400° for 25 to 30 minutes. Serve warm with ice cream.

Yield: “1 1/2 quart dish”

Per Serving (excluding unknown items): 184 Calories; 5g Fat (26.5% calories from fat); 2g Protein; 32g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES: From original Betty Crocker cookbook.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

2 cups Rhubarb — sliced
2 cups starawberries — halved
1 1/4 cups sugar
1/4 cup Minute Tapioca
Pastry for 2 crust 9 inch pie
1 tablespoon butter

Heat rhubarb, strawberries, sugar and tapioca in large bowl. Let stand 15 minutes. Roll half of the pastry to 11 – inch circle on lightly floured surface. Line 9 inch pie plate with pastry, allowing 1/2 inch overhang. Fill with fruit mixture. Dot with Butter. Roll remaining pastry to 12 inch circle. Cover pie with pastry; seal and flute edge. Cut several slits to permit steam to escape.

Bake 45 minutes or until juices form bubbles that burst slowly. Cool.

425 degrees. Cover with aluminum foil after 25 minutes.

Description:
“Pie”

Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.3% calories from fat); trace Protein; 33g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Meat

Self-rising flour
pepper
1 pinch cinnamon
Buttermilk

Salt chicken. Dredge in flour mixture. Let dry. Then put in buttermilk, and back into the flour mixture. Fry in an iron skillet in deep melted hot Crisco shortening – not oil.

Brown on each side. Then cover and let cook for several minutes. Uncover and crisp up again.

Per Serving (excluding unknown items): trace Calories; trace Fat (7.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

NOTES: From Matha Stewart’s Kitchen — Sally, her guest from the Tennessee!

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

4 medium potatoes, peeled and shredded
1 small onion, finely chopped
1 egg beaten
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
Vegetable oil

Squeeze potatoes between paper towels to remove excess moisture. Combine all ingredients except vegetable oil, mixing well. Drop 1/4 cup of potato mixture at a time into 1/8 inch hot oil (375°); press into 3-inch rounds with the back of a fork. Fry until golden brown, turning once, if necessary. Drain well.

Per Serving (excluding unknown items): 5 Calories; trace Fat (2.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1/2 cup butter — softened
1 3 ounce pkg. cream cheese — softened
1 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 cup apricot preserves
1/2 cup pecans — chopped
Frosting:
1 cup powdered sugar
1 tablespoon butter
1/4 cup apricot preserves

Beat butter and cream cheese until smooth. Stir in flour, sugar and baking powder. Add apricot preserves and pecans and mix well.

Drop dough by tablespoon onto greased cookie sheet. Bake at 350 for 12 to 15 minutes. Cool slightly on wire rack. Frost while warm.

Combine frosting ingredients and beat till smooth.

Description:
“Cookie”
Yield: “3 dozen”

Per Serving (excluding unknown items): 3384 Calories; 172g Fat (44.3% calories from fat); 30g Protein; 456g Carbohydrate; 12g Dietary Fiber; 373mg Cholesterol; 1894mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 Lean Meat; 33 Fat; 22 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

6 1 ounce squares semisweet chocolate
1/2 teaspoon instant coffee granules
2 large eggs
1/4 cup coffee liqueur — divided
1/4 cup powdered sugar
1 1/2 cups whipping cream — divided
1 teaspoon vanilla
Grated chocolate
Pie Crust:
2 cups coarsely chopped pecans
1/3 cup firmly packed brown sugar
3 tablespoons butter — melted
2 teaspoons coffee liqueur

Melt chocolate squares with coffee granules in a heavy saucepan over low heat, stirring occasionally. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 tablespoons liqueur and powdered sugar; cook, stirring constantly, until a candy thermometer registers approximately 165°. Remove from heat; cool.

Beat 3/4 cup whipping cream and vanilla at high speed with an electric mixer until soft peaks form; fold into chocolate mixture. Spoon into Pecan Crust. Cover and freeze. Thaw in refrigerator 1 hour before serving.

Beat remaining 3/4 cup shipping cream at high speed in a medium bowl until foamy; gradually add remaining 1 tablespoon liqueur, beating until stiff peaks form. Serve with pie, and sprinkle with grated chocolate.

Stir together all ingredients; press mixture firmly onto bottom and up sides of a 9-inch pieplate.

Bake at 350° for 10 to 12 minutes. Gently press sides of crust with back of spoon; cool.

Yield: “1 9-inch piecrust”

Per Serving (excluding unknown items): 3152 Calories; 227g Fat (65.0% calories from fat); 28g Protein; 248g Carbohydrate; 0g Dietary Fiber; 1007mg Cholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 44 1/2 Fat; 14 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

1 can whole Cranberries
8 ounces Cream Cheese — Room Temperature
1/2 cup chopped Pecan
1 small Cool Whip

Mix cheese and cranberries and nuts. Then add Cool Whip.

Put in muffin cup liners – put in freezer. Then store in large plastic bag. Take our just before putting meal on table.

Per Serving (excluding unknown items): 149 Calories; 15g Fat (87.4% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat.

NOTES: Leeanne Meadows – Fairfax, VA

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Vegetables

1 pound — Â¥
1 10 oz. pkg. Ore-Ida coutry style frozen hashbrown
potatoes
1/2 stick butter — melted
1/4 cup onion — finely chopped
1 can cream of chicken soup undiluted
1 cup sour cream
1 cup cheddar cheese

Thaw hasbrowns until about half frozen. Stir in ingredients with a fork. Put in 8 x 11 inch glass baking dish. Bake at 375° until lightly browned.

May be frozen before cooking. If so thaw slightly before cooking.

Per Serving (excluding unknown items): 171 Calories; 16g Fat (85.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

NOTES: Mary Walters