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

1 6 ounce pkg. chocolate chips
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups powdered sugar

Melt chocolate chips and butter. Blend in cream, vanilla and salt. Then add powdered sugar. Add more powdered sugar if too thin.

Yield: “2 layer cake”

Per Serving (excluding unknown items): 2644 Calories; 121g Fat (39.1% calories from fat); 11g Protein; 413g Carbohydrate; 10g Dietary Fiber; 175mg Cholesterol; 1084mg Sodium. Exchanges: 1/2 Non-Fat Milk; 24 Fat; 27 Other Carbohydrates.

NOTES: From Lynn Prater – HS friend in Indiana.

Recipe By :
Serving Size : 7
Preparation Time: 0:00
Categories : Breakfast

4 eggs — divided
1 cup milk
3/4 cup butter — melted
1 cup sour cream
1 tablespoon vanilla
2 cups flour
3/4 teaspoon salt
2 3/4 tablespoons baking powder
3/4 teaspoon baking soda
3 tablespoons sugar

Beat yolks until light, blend in milk, melted butter, vanilla, and sour cream. In separate bowl, combine and sift together flour, baking powder, baking soda, salt, and sugar. Add to the liquid mixture, beat well. Beat egg whites and fold into the batter.

Use one cup mix for each waffle. Bake 3 1/2 minutes. Makes 7 waffles.

Yield: “7 ”

Per Serving (excluding unknown items): 467 Calories; 31g Fat (59.5% calories from fat); 10g Protein; 38g Carbohydrate; 1g Dietary Fiber; 194mg Cholesterol; 1214mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates.

NOTES: From the waffle maker book.

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

1 cup flour
1 cup milk

Remove “start” from refrigerator and add the flour and milk. Let stand outside of refrigerator from 4 or 5 hours to over night. Then remove 1 cup of “start”and return to refrigerator. Do not seal jar.

To remainder of “start” add the remaining ingredients. Make pancakes as usual.

To feed “start” each week add: 1 tablespoon of flour and 2 tablespoons of sugar.

Per Serving (excluding unknown items): 605 Calories; 9g Fat (14.2% calories from fat); 21g Protein; 107g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 122mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Non-Fat Milk; 1 1/2 Fat.

NOTES: John’s original start.

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

1 cup firmly packed brown sugar
1/2 cup sugar
1/3 cup cornstarch
1 Pinch salt
3 large eggs — separate out yolks
1 1/3 cups milk
2/3 cup water
2 tablespoons butter — melted
2 teaspoons vanilla — divided
1 baked 9-inch pastry shell
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 tablespoons sugar
1/4 teaspoon baking powder
1 dash salt

Combine first 4 ingredients in a large heavy saucepan.

Combine egg yolks and next 3 ingredients. Gradually stir into brown sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Pour into pastry shell; set aside.

Combine 1 tablespoon cornstarch and cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup boiling water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; cool completely.

Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tablespoons sugar and baking powder; gradually add mixture to egg whites, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add cornstarch mixture, salt, and remaining 1 teaspoon vanilla; beat until blended. Spread meringue over warm filling, sealing to edge of pastry.

Bake at 325° for 25 to 28 minutes or until golden brown. Cool.

Yield: “1 9-inch pie”

Per Serving (excluding unknown items): 275 Calories; 6g Fat (19.7% calories from fat); 4g Protein; 52g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

1 small onion
1/2 cup vegetable oil
3 medium potatoes, peeled and cut into 1 1/2-inch
cubes
1/2 teaspoon salt
1/8 teaspoon pepper

Sauté onion in oil in a heavy 10-inch cast-iron skillet until transparent; add potatoes. Fry until potatoes are tender and golden, turning as necessary. Sprinkle with salt and pepper.

Per Serving (excluding unknown items): 252 Calories; 27g Fat (95.7% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

NOTES: Southern Living

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

3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons light corn syrup
1 cup water
3 tablespoons strawberry jello
1 quart strawberries

Combine all but Jello and strawberries in sauce pan. Bring to boil. Cook stirring constantly until clear and thickened. Add jello. Stir until dissolved. Cool.

Place strawberries in 9 inch baked pie shell. Pour gelatin mixture over berries. Chill until firm.

Yield: “1 Pie”

Per Serving (excluding unknown items): 934 Calories; 2g Fat (1.8% calories from fat); 3g Protein; 237g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 1 Grain(Starch); 3 Fruit; 12 Other Carbohydrates.

NOTES: From Southern Living.

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

1 cup sugar
1 12 oz. pkg. chocolate chips
1 12 oz. can evaporated milk
1 tablespoon butter
1 teaspoon vanilla

Cook sugar, chocolate chips, and milk over medium heat until chocolate melts and comes to a boil. Remove from heat and stir in butter and vanilla. Serve warm. Store in refrigerator.

Per Serving (excluding unknown items): 247 Calories; 12g Fat (38.9% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 43mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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

3/4 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs — separate out yolks
1 cup cold strong coffee
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups flour
1 teaspoon vanilla
1/2 teaspoon salt

Cream shortening, sugar, and egg yolks. Add dry ingredients gradually alternating with the coffee. Mix well. Beat egg whites until stiff. Then fold in the beaten egg whites.

Bake in 9 x 13 inch greased dish at 325 degrees for 40 minutes. Test.

Mix topping. If too thick, add some milk.

When cake is done, immediately spread with the topping and toast for about 5 minutes under the broiler.

DO NOT CUT HOT! In fact, cake is more moist the second day.

Description:
“Cake”

Per Serving (excluding unknown items): 352 Calories; 14g Fat (35.6% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 147mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES: A cake that Mother use to bake.

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

1 egg white
1 teaspoon water
5 cups pecan halves
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Beat egg white and water at high speed of an electric mixer until foamy. Add pecans, stirring to coat well. Combine sugar; cinnamon, and salt; sprinkle over pecans, stirring to coat well.

Spread in a single layer on a lightly greased baking sheet. Bake at 225° for 1 hour, stirring occasionally. Cool completely on baking sheet. Store in an airtight container.

Yield: “5 cups”

Per Serving (excluding unknown items): 4002 Calories; 364g Fat (77.0% calories from fat); 45g Protein; 199g Carbohydrate; 41g Dietary Fiber; 0mg Cholesterol; 594mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 70 Fat; 6 1/2 Other Carbohydrates.

NOTES: From Carol’s 1993 Hometown Collection America’s Best Recipes

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

Butter
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup water
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves, warmed

Butter sides of 2 quart sauce pan. Add sugar, cinnamon, salt, water. Bring to boil over med heat, stirring occasionally. Cook to 234 -240° on candy thermometer (soft ball stage). Beat until creamy. Add the vanilla and warmed pecans. Mix well. Spread on a buttered plate and break into pieces. Cool. Do Not Refrigerate.

Per Serving (excluding unknown items): 133 Calories; trace Fat (0.1% calories from fat); trace Protein; 34g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 2 Other Carbohydrates.