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

1 quart strawberries — sliced
1/2 cup sugar
2 1/3 cups Bisquick® baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter — melted
1 8 ounce Cool Whip — thawed

Heat oven to 425 degrees.

Mix 1/2 cup sugar into strawberries, set aside. Stir remaining ingredients, except Cool Whip, until soft dough forms. Drop six spoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes. Split shortcakes;

Per Serving (excluding unknown items): 368 Calories; 13g Fat (31.1% calories from fat); 4g Protein; 60g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 614mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 32
Preparation Time: 0:00
Categories : Cookie Desserts

2 cups Granny Smith apple — peeled and diced
1 cup firmly packed dark brown sugar
1/2 cup butter
1 egg
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup pecans — chopped

Preheat the oven to 325 degrees. Butter 9 x 13-inch metal (not glass) pan.

In a large mixing bowl, mix the chopped apples with the brown sugar. Set it aside while you prepare the other ingredients. In a small pan, melt the butter and set it aside to cool. In a small mixing bowl, beat the egg slightly. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.

Whisk the melted and cooled butter into the egg; stir this mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. Stir in the nuts. The batter will be thick. Spread the batter in the prepared pan.

Bake for 18 to 22 minutes, or until the blondies test done with a toothpick. Cool in the pan, then frost with Creamy Citrus Frosting. Slice and serve.

Frosting:

Beat the butter with the orange juice until the butter is very soft ( they will not mix completely). Add the sugar until the desired consistency is reached. Spread on the cooled blondies.

Per Serving (excluding unknown items): 61 Calories; 4g Fat (61.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

NOTES: From: Diane Mott Davidson’s Prime Cut book

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

2 cups flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs — beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8 oz. can crushed pineapple
2 cups carrots — grated
3 1/2 ounces flaked coconut
1 cup pecans — chopped

Combine dry ingredients. Combine eggs, oil, buttermilk, sugar, and vanilla. Beat until smooth. Stir in flour mixture. Then stir in fruit and nuts.

Pour batter into 2 greased and floured 9 inch round pans. Bake at 350° for 35 to 40 min. Test! Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Glaze:

Combine ingredients in large pan (will boil over) and bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.

Frosting:

Beat butter and cream cheese until light and fluffy. Add remaining ingredients and beat until smooth. Ice the cooled cake. (Icing too soft!) Add more sugar???

Yield: “2 9-inch cake pans”

Per Serving (excluding unknown items): 5203 Calories; 256g Fat (43.4% calories from fat); 63g Protein; 688g Carbohydrate; 27g Dietary Fiber; 642mg Cholesterol; 1572mg Sodium. Exchanges: 14 Grain(Starch); 3 Lean Meat; 5 Vegetable; 2 1/2 Fruit; 1/2 Non-Fat Milk; 48 Fat; 27 Other Carbohydrates.

NOTES: From Southern Living

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

14 Oreo Cookies or Chocolate cookie crumbs or
1 chocolate pie crust
Coffee Ice cream
Chocolate syrup
Cool Whip Lite®
Sliced almonds

Grind cookies in food processor. Pat in pie plate. Bake 10 minutes at 350 degrees. Cool. OR

Fill above crust or store-bought chocolate pie crust with ice cream. Pour chocolate syrup (home made) over top.

Freeze.

When ready to serve, cut in pieces. Top with a spoon of Cool Whip and sprinkle sliced almonds on top.

1/2 gal ice cream makes 2 pies.

Micro wave crust on 70% power (Med. High) for 2 1/4 minutes. Cool.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES: We had this in New England when we went with Tom and Barb when we were living in Virginia. Barb and I figured out what was in it.

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

1 cup pecans — chopped
2/3 cup sugar
3 teaspoons cinnamon
1 pound Rich’s frozen rolls — thawed
6 tablespoons butter — melted

Sprinkle chopped pecans in bottom of a greased 9 inch pie plate.

Mix sugar and cinnamon together.

Dip each roll in butter and then coat in sugar mixture. Arrange over the pecans.

Cover. Let rise in warm (85°) place for 1 hour. Bake 350° for 30 minutes.

Immediately invert on serving plate.

Per Serving (excluding unknown items): 466 Calories; 36g Fat (65.6% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Fat; 2 Other Carbohydrates.

Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Salad

1 large bunch broccoli
1 large head Cauliflower
1 bunch green onion
1 pound bacon — fried crisp
1/2 pound Jarlsburg Cheese — grated (1/2 to 3/4)

Chop broccoli and cauliflower into tiny pieces using only the flowers. Grate the cheese, chop the onions using on a small portion of the green tops. Fry the bacon until it is crisp; then chop it. Combine all ingredients.

Dressing: Combine sugar and vinegar. Heat until sugar is dissolved. Add mayonnaise. Let cool.

Pour dressing over salad just before serving. Serve same day that it is made.

Per Serving (excluding unknown items): 282 Calories; 23g Fat (71.9% calories from fat); 16g Protein; 4g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 744mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 3 Fat.

NOTES: From Pat Green. Served at Dinner for Eight

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

2 packages forzen chopped broccoli
6 teaspoons butter
1/4 cup onion — chopped
2 teaspoons flour
1/4 cup water
1 8 ounces jar Cheese Wiz
3 eggs — beaten

Cook and drain the broccoli
Melt butter in small skillet. Add onions and cook until tender, add flour and water. Cook stirring constantly until thickened.

Mix Cheese Wiz and eggs in bowl. Then add cheese mixture and onion mixture mixed together to broccoli.

Place in 1 1/2 quart casserole dish. Bake 325 degrees for 30 minutes – or until set in the middle. Test –a knife should come out clean when inserted in the center.

Per Serving (excluding unknown items): 57 Calories; 5g Fat (74.9% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

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

1 large bunch broccoli
1 can sliced water chestnuts
1 cup celery — chopped
1/2 head cauliflower
1 package Good Seasons Italian salad dressing mix — Mix as per
instructions

Mix all together – chill. Serve with croutons. Keeps for several days.

Per Serving (excluding unknown items): 40 Calories; trace Fat (7.4% calories from fat); 3g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 474mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.

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

2 tablespoons butter
1 cup onion — chopped
2 1/2 cups broccoli
6 carrots — (6 to 7)
1/4 teaspoon thyme
2 cups sharp cheddar cheese — grated
2 tablespoons flour
1/2 cup milk
2 eggs
1/4 teaspoon Worcestershire sauce
1 pinch nutmeg
salt and pepper

Melt butter. Add onion, broccoli, carrots. Cover and cook 5 minutes. Combine thyme, cheese, and flour. Mix together in another bowl: milk, eggs, Worcestershire sauce, nutmeg, and salt and pepper.

Spread vegetables in a greased casserole. Layer with cheese and flour. Then pour egg mixture over it. Bake 400 degrees for 15 minutes.

Then bake at 325 degrees for 25 minutes.

Per Serving (excluding unknown items): 212 Calories; 14g Fat (59.4% calories from fat); 11g Protein; 11g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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

1 pastry shell – bottom only
6 apples — peeled, sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon butter
3/4 cup brown sugar
1/2 cup butter
3/4 cup flour

Line 9 inch pie pan with pastry. Slice apples in shell. Sprinkle with lemon juice, granulated sugar, and nutmeg. Dot with 1 tblsp. butter.

Cream 1/2 cup butter until soft, blend in light brown sugar and mix in flour. Sprinkle over apples.

Bake at 425° for 10 minutes. Reduce heat to 350° and bake 45 to 50 minutes.

Yield: “1 9-inch pie”

Per Serving (excluding unknown items): 2553 Calories; 108g Fat (36.6% calories from fat); 13g Protein; 407g Carbohydrate; 26g Dietary Fiber; 279mg Cholesterol; 1100mg Sodium. Exchanges: 5 Grain(Starch); 8 1/2 Fruit; 20 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Katherine Van Aken – Forest Service – Fairfax VA