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

1 tablespoon butter
1/2 teaspoon salt
1 3/4 cups milk
5/8 cup quick-cooking grits
3 small eggs
1 cup ceddar cheese — shredded
1/2 teaspoon hot pepper sauce (optional)
1/16 teaspoon peper (optional)

In a sauce pan over medium-high heat heat butter, salt, and 3/4 cup of milk, and 1 cup of water to boiling. Gradually stir in grits, beating constantly with wir whisk to prevent lumping. Reduce heat to low; cover and cook for 5 minutes, stirring occasionally. (Grits will be very stiff.) Remove saucepan from heat’blend in cheese. In a large bowl, with a wire shisk or fork mix hot pepper sauce, pepper, eggs and 1 cup of milk until blended. Gradually stir grits into egg mixture. Preheat oven to 325°. Grease a shallow 1 1/2 to 2 1/2 quart casserole dish. Pour grits mixture into casserole dish. Bake uncovered for 45 minutes until knife inserted in center comes out clean.

If refrigerated overnight beforebaking, bake 65 minutes.

Per Serving (excluding unknown items): 158 Calories; 7g Fat (40.1% calories from fat); 7g Protein; 16g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat.

NOTES: From Mary Walters

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Bread Breakfast
Desserts

2 cups water
3/4 cup dried cranberries
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup whole milk
1 cup canned solid pumpkin
4 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans – optional

Preheat the oven to 375 degrees. Line a 12-muffin tin with paper liners. In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and Vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries and nuts. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.

Yield: “12 ”

Per Serving (excluding unknown items): 131 Calories; 1g Fat (9.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

NOTES: From Emeril Lagassee

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Cookie Desserts

16 tablespoons butter (2 sticks) — softened
1/2 cup confectioners’ sugar
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees.

In the large bowl of an electric mixer, beat the butter until it is very creamy. Add the confectioners’ sugar and beat well, about 5 minutes. Beat in the vanilla. Sift the flour with the baking powder and salt, then add them to the butter mixture, beating only until well combined.

With floured fingers, gently pat the dough into two ungreased 8-inch round cake pans. Using the floured tines of a fork, score the shortbreads into eighths. Press the tines around the edges of each shortbread to resemble fluting, and prick the shortbread with a decorative design, if desired.
Bake for 20 to 25 minutes, or until the edge of the Shortbread is just beginning to brown. Allow to cool 10 minutes on a rack. While the shortbread is still warm, gently cut through the marked-off wedges. Using a pointed metal spatula or pie server, carefully lever out the shortbread wedges and allow them to cool completely on a rack.

Yield: “2 8 inch cake pans”

Per Serving (excluding unknown items): 57 Calories; trace Fat (2.5% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 Grain(Starch); 0 Other Carbohydrates.

NOTES: From: Diane Mott Davidson’s Sticks and Scones book

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

Pastry for 2 crust pie
1 tablespoon poppy seeds
1 1/3 cups cheddar cheese — coarsely shredded
2/3 cup bacon — cooked crisp and
crumbled
1/3 cup onion — chopped
4 eggs
1 1/3 cups sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce

Stir poppy seeds into pie dough mix before adding water. Roll 1/16 inch thick. Cut into 3 inch rounds. Fit into 2 1/2 inch muffin cup pans. (Mini muffin pans)

Combine cheese, bacon, and onion; spoon into pastry.

Beat eggs slightly; stir in sour cream, salt, Worcestershire sauce. Pour 1 tablespoon mixture into each muffin pan.

Bake 20 to 25 minutes or until lightly brown. Cool in pans 5 minutes before serving.

Can be cooled, wrap in foil; refrig. Heat in foil at 350 degrees for 10 minutes.

Description:
“Breakfast or Appetizer”
Yield: “3 dozen”

Per Serving (excluding unknown items): 318 Calories; 27g Fat (76.7% calories from fat); 15g Protein; 3g Carbohydrate; trace Dietary Fiber; 160mg Cholesterol; 760mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

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

1 cup sugar
1/4 cup cocoa
2 tablespoons light corn syrup
1/4 cup butter
1/2 cup milk
1 1/2 cups confectioners sugar

Mix sugar and cocoa in sauce pan. Stir in butter, milk, and corn syrup. Bring to boil. Boil 3 minutes, stirring occasionally. Remove from heat. When cool, stir in confectioners sugar.

Description:
“Frosting”
Yield: “1 Cake”

Per Serving (excluding unknown items): 1420 Calories; 53g Fat (31.7% calories from fat); 9g Protein; 249g Carbohydrate; 7g Dietary Fiber; 141mg Cholesterol; 584mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 10 1/2 Fat; 15 1/2 Other Carbohydrates.

NOTES: From Ellen

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

2/3 cup sugar
1 envelope unflavored gelatin
1 cup raspgberries — thoroughly crushed
Meringue:
3 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
1/2 cup whipping cream — whipped
1 9 inch baked pie shell

Blend sugar, gelatin, and raspberries in sauce pan and cook to a full rolling boil, stirring constantly. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Make meringue of egg white, cream of tartar, and sugar. Fold into gelatin mixture. Carefully blend in whipped cream. Pile into baked pie shell.

Chill until set. Garnish with whole raspberries

Description:
“Pie”

Per Serving (excluding unknown items): 196 Calories; 6g Fat (24.7% calories from fat); 2g Protein; 35g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 54mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates.

NOTES: From the Hoosier Cookbook
Patricia Harmon
Harrison County

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

1/2 cup shortening
2 cups granulated sugar
2 large eggs
3 tablespoons cocoa
1 pinch salt
3 cups flour
2 teaspoons soda
2 cups buttermilk
1 teaspoon vanilla

Cream together shortening and sugar. Add eggs and cocoa. Cream well. Add salt.
Sift four and soda together. Add alternately with buttermilk. Mix well. Add vanilla.

Pour into 2 9-inch layer pans.

Bake 350 degrees. 30 minutes. Test.

Yield: “2 layers”

Per Serving (excluding unknown items): 4215 Calories; 123g Fat (25.9% calories from fat); 71g Protein; 720g Carbohydrate; 16g Dietary Fiber; 441mg Cholesterol; 802mg Sodium. Exchanges: 19 1/2 Grain(Starch); 2 Lean Meat; 2 Non-Fat Milk; 22 Fat; 27 Other Carbohydrates.

NOTES: From Mary Lou’s Aunt Dora.

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

2 cups graham cracker crumbs
1 cup creamy peanutbutter
1/2 pound butter
1 pound powdered sugar
Topping:
2 cups chocolate chips — melted

Mix until smooth. Press into 9 x 13 inch pan. Melt 2 cups chocolate chips and spread over the top.

Cut in squares when chocolate is set up. Do Not Freeze.

Description:
“Cookies”

Per Serving (excluding unknown items): 6241 Calories; 335g Fat (45.6% calories from fat); 32g Protein; 865g Carbohydrate; 31g Dietary Fiber; 497mg Cholesterol; 2945mg Sodium. Exchanges: 8 1/2 Grain(Starch); 67 Fat; 49 Other Carbohydrates.

NOTES: From Jean Jackson in Jackson, MS

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

1/2 cup milk
1/2 cup Water
1 1/2 tablespoons Butter — softened
2 tablespoons sugar
1 1/2 teaspoons salt
3 1/4 cups Bread flour
3 teaspoons Active dry yeast

If your machine does not have a preheat cycle, combine milk and water and heat in microwave on HIGH power for 30 seconds (or heat in a saucepan for 1 minute to 80°F.
Add to the bread pan with remaining ingredients according to the manufacturer’s directions for your machine. Set the DOUGH CYCLE and press the START button.
After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tablespoon at a time if too dry, or add flour a tablespoon at a time if too wet.
Remove the dough promptly from the machine at the end of the cycle. KNEAD dough about 10 times on a lightly floured surface. Choose one or more Roll Variations and continue as directed.
Brush with butter and put in refrigerator. Let dough set out at room temperature for about 20 minutes before baking at 400°.

Description:
“Bread Machine”
Yield: “2 pounds”

Per Serving (excluding unknown items): 1967 Calories; 29g Fat (13.5% calories from fat); 62g Protein; 358g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 3452mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Carol’s Bread Machine Book

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

1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 eggs — beaten
3 cups rhubarb — cut up
9 inch unbaked pie shell

Blend sugar, flour, nutmeg, and butter. Add eggs and beat till smooth. Put rhubarb in pie shell and pour mixture over. Bake at 450° for ten minutes. Turn oven to 350° and continue baking for 30 minutes.

Yield: “9 inch pie plate”

Per Serving (excluding unknown items): 1579 Calories; 23g Fat (12.7% calories from fat); 18g Protein; 335g Carbohydrate; 7g Dietary Fiber; 455mg Cholesterol; 275mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Fruit; 3 Fat; 20 Other Carbohydrates.

NOTES: Carol’s Burlington Sesquicentennial Cookbook