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

1 cup sugar
1 cup brown sugar — packed
1 cup butter-flavored Crisco
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup apricots — diced and tossed in
1 tablespoon flour.
2 1/2 cups oatmeal
1 cup pecans — chopped

Combine sugars, shortening, eggs and vanilla and beat on medium speed with mixer until well blended.
Stir in all dry ingredients and apricots.

Shape dough into 1 1/2 inch balls. Flatten slightly. Place 2 inches apart on ungreased cookie sheet.

Bake 11 to 13 minutes at 350 degrees – or until slightly moist in center and just beginning to brown around edges. Remove to racks immediately to cool. Store in tightly covered container.

Description:
“Cookies”
Yield: “3 dozen”

Per Serving (excluding unknown items): 5493 Calories; 290g Fat (47.1% calories from fat); 75g Protein; 658g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 3070mg Sodium. Exchanges: 19 1/2 Grain(Starch); 2 Lean Meat; 1 Fruit; 55 1/2 Fat; 22 1/2 Other Carbohydrates.

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

1 1/4 cups butter
3/4 cup brown sugar — packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon nugmeg
1 teaspoon salt
3 cups oatmeal

Cream butter and sugar. Beat in egg and vanilla. Combine all dry ingredients but oatmeal. Mix in well then stir in the oats.

Drop by rounded tbls onto ungreased cookie sheet. Bake at 375 degrees 8 to 9 minutes for chewy cookie 10 to 11 minutes for a crisp cookie.

Cool 1 minute on cookie sheet. Remove to wire rack. Store in tightly covered container.

Description:
“Cookie”
Yield: “5 dozen”

Per Serving (excluding unknown items): 4537 Calories; 252g Fat (49.3% calories from fat); 67g Protein; 515g Carbohydrate; 32g Dietary Fiber; 833mg Cholesterol; 4601mg Sodium. Exchanges: 20 Grain(Starch); 1 Lean Meat; 49 Fat; 13 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pasta Sauce

1/2 cup Butter
2 cups Heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup Parmesan Cheese

Melt butter in heavy sauce pan. Add cream, garlic powder, and black pepper. Simmer 10 to 12 minutes or until thick. Stir in the Parmesan Cheese. Pour over Pasta.

Per Serving (excluding unknown items): 2547 Calories; 274g Fat (94.8% calories from fat); 19g Protein; 14g Carbohydrate; trace Dietary Fiber; 917mg Cholesterol; 1488mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Non-Fat Milk; 54 Fat.

NOTES: From a recipe book of Secret Recipes from famous restaurants.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Appitizers

2 cups Sharp cheddar cheese — shredded
1 1/4 cups Flour
1/2 Cup Butter
1 jar olives — drained

Mix Cheese and flour. Add butter and mix thoroughly. If dough seems dry, work with hands. Mold 1 tsp. dough around each olive; shape into ball. Place 2 inches apart on ungreased baking sheet. Cover; chill at least 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes.

Description:
“Appetizers”
Yield: “4 dozen”

Per Serving (excluding unknown items): 192 Calories; 14g Fat (66.0% calories from fat); 6g Protein; 10g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.

NOTES: Came from Barbara Rees

Recipe By :
Serving Size : 2
Preparation Time: 0:00
Categories : Vegetables

1 egg
1/2 cup milk
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cooking oil

Beat egg and milk together. Then beat in all but oil. Add it last and beat. Dip onion rings in batter before deep frying.

Per Serving (excluding unknown items): 199 Calories; 6g Fat (27.4% calories from fat); 8g Protein; 27g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 720mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cookie

3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon soda
1 cup shortening
1 1/2 cups brown sugar
1 orange rind — grated
Or
1/2 teaspoon orange flavoring
2 eggs
1 cup buttermilk

Cream butter and sugar, add eggs and rind. Add dry ingredients alternately with buttermilk. Beat well after each addition. Spread on 2 greased jelly roll pans. Bake at 375 degrees about 15 minutes.

Ice while hot with powdered sugar icing using orange juice to thin. Also can use as drop cookies or cake.

Description:
“Cake”
Yield: “2 jelly roll pans”

Per Serving (excluding unknown items): 374 Calories; 18g Fat (44.2% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 211mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

NOTES: Christine Lyons, Etowah, Tennessee

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

1 6 ounce box orange jello (or 2 – 3oz. pkgs)
1 1/2 cups boiling water
1 6 oz. can frozen orange juice concentrate
20 ounces crushed pineapple in syrup
2 11 oz. cans mandarine oranges in juice

Dissolve jello in boiling water. Add frozen orange juice and stir until dissolved. Add remaining ingredients and refrigerate until firm. Use a 9 x 13 inch dish.

Excellent topped with whipped cream cheese.

Per Serving (excluding unknown items): 713 Calories; 1g Fat (1.2% calories from fat); 6g Protein; 179g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 11 1/2 Fruit.

NOTES: From Jackie Bartholomew – Fairfax, VA

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

8 ounces Cream cheese
1/4 cup concentrated orange juice
1/2 teaspoon lemon juice
2 tablespoons cream
2 tablespoons sugar
1 dash salt
1/4 cup pecans — finely chopped

Cream the cheese, add all ingredients except pecans. When well blended, fold in pecans. Chill. Serve over jello mold.

Yield: “2 cups”

Per Serving (excluding unknown items): 1142 Calories; 105g Fat (80.5% calories from fat); 20g Protein; 37g Carbohydrate; 2g Dietary Fiber; 275mg Cholesterol; 948mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES: Pirates’ House Cookbook Savannah, GA

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1/2 cup butter
1 3/4 cups flour
1/3 plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup pecans — chopped and toasted
Grated orange peel of one orange
1/2 cup orange juice
1 egg — beaten

Cut butter into flour until crumbly. Add sugar, baking powder, soda, and mix well. Stir in pecans and orange peel.

Mix together the 1/2 cup orange juice and 1 beaten egg. Add to batter just until mixed.

Drop 12 mounds of batter on greased baking sheet. Bake 375° 12 to 15 minutes until golden brown. Cool.

Topping: Mix well. Spread small amount in center of each scone. Top with pecan half.

Yield: “12 ”

Per Serving (excluding unknown items): 2103 Calories; 136g Fat (57.4% calories from fat); 35g Protein; 192g Carbohydrate; 11g Dietary Fiber; 460mg Cholesterol; 2373mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 26 Fat; 0 Other Carbohydrates.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Bread Breakfast

4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup orange liqueur
1/4 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 loaf French or Italian bread — cut 1/2″ thick
1/3 cup butter — melted
1/2 cup pecans — chopped
maple syrup, butter and cut up fruit for
serving.

Whisk together the eggs, orange juice, milk, liqueur, sugar, grated rind, vanilla and nutmeg. Place the bread in a single layer with bread fitting snugly together. Pour the milk mixture over the bread, cover and refrigerate overnight turning once.

The next morning, preheat the oven to 400°. Pour the melted butter onto a jelly roll pan, spreading it evenly. Arrange the soaked bread slices in a single layer on the pan and sprinkle then with the pecans. Bake the slices for 20 to 25 minutes or until golden. Remove the toasts from the pan to a plate and serve immediately with maple syrup, butter and fresh fruit.

Yield: 4 servings

Per Serving (excluding unknown items): 436 Calories; 30g Fat (66.4% calories from fat); 8g Protein; 26g Carbohydrate; 1g Dietary Fiber; 256mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

NOTES: McKay House in Jefferson, Texas from a Breakfast and brunch recipe book.
Similar to a recipe Mary Lou gave us. Her’s used chopped slivered almonds instead of pecans.