3/4 cup sugar

1/4 cup rum

1/3 cup Parmesan cheese

1/3 - ½ cup bread crumbs

1/4 to ½ cup Vegetable or Canola oil

Peel and cut potatoes into pieces. Cook potatoes in water. Cut onions into very small pieces and brown (caramelize) in small skillet in a small amount of oil. Then; mix flour, egg and water to make dough. Mix well, then turn onto floured surface and knead. Shape into a long (about 1 foot) roll. Slice into even size slices. Roll each slice into the shape of a snake. Using fingertips flatten out on counter top (about 1-inch wide); Using scissors cut dough into potatoes and water-cook until they are floating about 5 minutes after all dough is cut. Drain water from the potatoes and neflas; add the browned onions. Mix until coated. Salt and Pepper to taste. These are also wonderful refried in a skillet the next day.

Slice pieces of sirloin steak 3" by 5" at most.

Spread horseradish mustard on them.

Slice of dill pickles.

Half slice of bacon.

Roll it up and secure with a toothpick.

Brown it in a skillet w/ vegetable oil on both sides.

Cover all roladin w/ water and turn to 350. Simmer for 30 minutes.

 

 

 

 

 

My Story

by Mark Jenkins

 

 

In our house there is one dish that my mother makes that brings everyone running. It wasn’t handed down from generation to generation. However, I imagine it will be from now on. I thought maybe she got it from my grandmother who has some German in her, but no. She simply found it in a cookbook and decided to give it a shot. Needless to say she hit the bulls eye. It has become my father’s favorite dish and mine as well. The name of the dish is Roladin (Row-lah-din). It is excellent. Basically it’s a wrap of steak with some interesting insides. It is so good.

When I asked my mother for the recipe, she told me she planned to take all her recipes she had while we kids were growing up and give them to us in book form. That was such a cool idea. I’m sure my mother’s cooking will go on and on through my generations at least.

 

 

Shepherds Pie

 

 

Instant Potatoes

1 lb. ground beef

1 can tomato soup

1 can green beans

Grated cheese

 

Make enough instant potatoes for 6 people. Layer on the bottom of a casserole dish that has been sprayed with Pam or other nonstick spray.

Mix a pound of ground beef with 1 can of tomato soup. Pit one can of drained green beans over the potatoes. Put beef mixture on top of green beans.

Cover with grated cheese

Bake at 350̊ for ½ hour.

 

 

 

 

My Story

by Sarah Hirschi

 

 

My sister Lydia hates pie and every Thanksgiving my Grandma Hirschi makes about 20 different pies. She always feels bad because my sister won’t try any, so a couple of years ago she made Shepherds Pie and put it out with all the other pies. It was weird, but ever since– we have Shepherds Pie at Thanksgiving and on her birthday every year. Also– she makes it about once a week (my sister) and although most of the family gets sick of it, she never does.

Tamales

 

Tamale Filing (4-5 dozen tamales)

4 lbs. pork shoulder

6 c. water

6 tablespoons Chile powder

2 c. water or meat stock

Wash meat, cook in 6 c. of water until well done. Remove meat from broth and reserve stock for making dough. Chop meat into small pieces; dissolve Chile in 2 cups meat stock. Add Chile to meat and cook until almost all liquid is absorbed.

Tamale Masa

5 c. corn flower (Masa harina)

Reserve pork stock

3-4 tables spoons pure lard.

2 tablespoons salt

1 lb. dry corn husks

 

1-Place corn flower into a bowl. Add salt, lard and enough of the reserve stock, until dough is of spreading consistency; if there is not enough meat stock use water.

2-Open and clean corn husks, and trim at both ends if it is too wide. Soak husks in warm water for at least ½ hour. Husks should be about 4 inches wide and 7 inches long.

 

My Story

by Sheri Rendon

 

Tradition for my family heritage is to make Tamales during the winter, mainly for the holidays. My grandmother was taught how to make tamales when she was in her twenties, by her friend that moved here from Mexico. The both of them were hired by doctors, attorneys and civic clubs to cook for their parties.

Her friend later opened a restaurant and my grandma continued to make tamales every year for our family and friends. In Christmas Eve and New Years Eve, you can find just about anyone who is a friend of our family at grandma’s house, eating tamales. This has been the tradition held in my family since I can remember. I love the holidays!!!

Torresnos

 

 

 

 

 

Ingredients:

4 medium eggs

6 medium potatoes

2 tbsp. of vegetable oil

½ tsp. salt

 

First, boil the potatoes until they are cooked.

Second, mix the eggs in medium bowl.

Third, peel the potatoes and smash them in bowl

add the eggs and salt and mix.

Last, warm the oil in frying pan on medium heat, put the mixture by small amounts in frying pan. Cook and turn to cook other side, just like "pancakes".

Makes about 20 Torresnos

 

Ehibol-Lluliana A. Saucedo

Vedarai

 

 

 

Ingredients:2 cups barley groats, 200g bacon grease with cracklings, 1-2

onions, pepper, salt, large pork casings.

Pour boiling water onto washed barley groats and leave for 2 hours in warm

place to soak. Then add the onion fried in the grease with cracklings, salt

and stir.If mixture is too thick, pour in some water, to make it as thick as

sour cream. Then take it with a spoon and stuff into the pork casings. Either

stick with wooden splinters or tie up the ends of the pork casings. Stuffed

sausages place into a greased baking dish, prick all over with a wooden

splinter or a thick needle to let the air pass out and to prevent the

casing from bursting. Bake in the oven till slightly brown(1,5-2 hours).Serve

with grease and sour cream. Groat sausages can be cooked with blood too. Stir thoroughly 1-2 cups of blood, if clotted, filter through a sieve and pour into

the mixture. (further, as has been described).

 

This is only one dish of many other traditional Lithuanians food.

 

Rasa Sakalauskas

 

Vegetarian Chili

 

2 cups diced tomatoes

2 cups chili beans

1 veggie burger patty - ground

1 sm. can tomato sauce

4 tsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. sugar

½ cup water

salt and pepper to taste

paprika to taste

 

Mix all together and heat.

 

 

 

My Story

by Jeremy Howell

 

This recipe is derived from my Grandmother’s chili recipe. She used ground beef and beer to make the taste richer.

When my wife and I married we wanted to integrate both of our families traditions since we were joining two households. One part of that combination has been adapting family recipes to our vegetarian lifestyle. Both of our families are from the South where food is KING!!! Coming from that tradition it has been both challenging and exciting to keep the idea of rich flavorful food and yet keep it healthy. Fall turned to winter and the Utah night air began to make us want a warm soup. It was this same idea of adaption that inspired this chili recipe. Hopefully, our family recipes will go with our children and continue the Southern tradition of spicy food. But more importantly, I hope our children will take with them the willingness to adapt the past into their future.

 

 

White Chili with Chicken

 

 

Ingredients: 30 ounces (about) canned white beans. ( I used a mixture of Great Northern and cannellini)

1 Tbsp vegetable oil

1 medium sweet onion, diced

3 garlic cloves, minced

2 pounds boneless, skinless, chicken breast, diced in 1-inch chunks

4 tomatillos, husks and stem ends removed, finely chopped (optional)

1(16 oz) pkg frozen white corn

2 tsp cumin

½ tsp oregano

1 (4 oz) can green chiles

1 ½ cups chicken broth

Juice of 1 lime

½ cup chopped cilantro

Optional garnishes (chopped green onions or red onion, cilantro, salsa, sour cream, lime wedges, shredded Monterey Jack cheese, crushed tortilla chips, red or green peppers, jalapeno peppers, avocado)

 

Directions: Place the white beans in a large pot. Set over low heat. Heat the oil in a skillet over medium heat and saute the onion and garlic until golden. Add the diced chicken and saute until just lightly browned. Stir the sauteed ingredients into the beans along with the tomatillos, corn, cumin, oregano, green chiles and chicken broth. Simmer uncovered 20 minutes. Just before serving, stir in lime juice and cilantro. Pass desired garnishes (red onion, shredded Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado were my choice.) Serves: 8 people

 

My Story

by Carol Merrill

 

My sister, Linda, is a great cook and loves to entertain. She loves to focus on things that are easy to make, impressive to taste and don’t require you to spend too much time in the kitchen. When she shared this recipe with me she told me that she has never had a time when someone hasn’t asked for a second helping. I, too, love to entertain and I found that same thing to be true. Everyone wants a second helping of this extremely unique and flavorful chili. It is MUCH easier to make than what you may think. Don’t let the long list of ingredients scare you!!

Yardley Goulosh

 

 

 

1 Polish Sausage cut into slices

1 Onion chopped

4 Stalks of celery chopped

6 raw potatoes sliced thin

2 quart bottles of whole tomatoes

In a large frying pan cook the sausage. Add the rest of the ingredients and cook until potatoes are tender.

 

 

 

 

My Story

by Joel Yardley

 

I got this recipe from my mom who got it from her mom. It was just on an index card so there is no exact origin of this recipe. I think my grandma made it up though. We call it Yardley Goulosh because nobody really likes it, and it’s all just a bunch of stuff thrown together. It is a tradition for us to eat it every Ground Hogs Day. It is a joke that the sausage is groundhog meat. We are kind of weird like that. It’s not the worst thing I’ve ever eaten, but it’s not my favorite.

Baked Rice

 

 

 

 

Ingredients:

½ cup Minute Rice

2-3/4 cups milk

1/3 cup sugar

½ tsp salt

2 eggs

1 tsp. vanilla

½ tsp. nutmeg

 

Mix rice, milk, sugar and salt in saucepan; bring to boil. Turn heat down and simmer 10 minutes. Mix in Pyrex bowl the eggs, vanilla and nutmeg. Pour hot rice mixture into bowl with egg mixture. Stir. Bake 45 minutes at 375.

 

 

My Story

by Laura Albright

 

 

 

We had an unspoken rule in our house when I was a kid. The standard rule was if my step dad didn’ t like something, mom hardly ever made it. So, whenever he went on a business trip out of town, mom would make this rice as a side dish with our dinner. She would make a double batch of it so that us kids could have it again in the morning for breakfast. We all loved it and it became a very special treat for us kids. When I grew up, I still didn’t make it very often, I wanted to keep on thinking of it as a special treat. My son loves it and has started making it for his family too, but only as a special treat.

 

 

Bread

 

3 cups of hottest tap water

3 tsp. salt

3/4 cup sugar

3 eggs

3/4 cup oil

5 cups flour

Put above ingredients together in bread mixer and mix for 1 minute.

Add:

3 Tbsp. instant yeast and

5 cups flour

Turn on mixer and slowly add 1 cup of hot water. Let mix for 10 minutes.

Put dough into large oiled bowl - cover and let rise for 30 minutes.

Punch dough down, divide into 4 equal pieces, shape into loaves and put in loaf pans. Let rise for 30 minutes.

Bake at 350 degrees for 30 minutes. Take out of pans and brush the top of the loaves with butter.

I use this recipe for everything - cinnamon rolls, dinner rolls, etc..

My Story

by Becky Barlow

When I was young I had a dad that would not even think of eating store bought bread. One of his favorite things to eat was bread - broken up into bite size pieces with honey drizzled over the top and then milk poured over it all. Needless to say, the doughy Wonder stuff just wasn’t the same as good old homemade bread.

Another favorite memory is often on Sunday evening my Mom would make a batch of bread, and as a family we would gather around the television to watch Lawrence Welk and eat hot, crusty, homemade bread dripping with butter and fresh raspberry jam with lots of nice cold mild to drink.

To this day, there is nothing that reminds me more of my momma, or brings me more comfort than the smell of baking bread.

Creole Tartar Sauce

 

 

 

 

1 Cup Mayonnaise

1 Tablespoon Creole Mustard (I use Grey Poupon Mustard)

1 Tablespoon dry onion (optional)

1 Tablespoon dry parsley

1/4 Cup very finely chopped dill pickle

1/8-1/4 Teaspoon Ground Red Pepper (Cayenne) Add a little at a time and taste to make sure it isn’t too hot.

 

Mix well and taste for seasoning. May be used immediately or cover tightly and refrigerate before using. Can be made 2 or 3 days ahead.

Good with shrimp, crab or other seafood.

 

Mary Schwab

Käse Suppe (Cheese Soup)

 

 

2 cups clear broth

6 (or more to taste) triangles of Laughing Cow brand soft cheese

Fresh chives to taste

Salt to taste

White pepper to taste

Cream cheese if desired to mellow the sharp cheese taste

Unseasoned croutons (fresh or store bought)

Bring broth to a boil and start adding cheese slowly. Use a whisk to stir constantly. Simmer 5 minutes after all the cheese is melted. Add salt, pepper and chives to desired taste. You can add a little flour to thicken to desired consistency. Scoop in a bowl and add croutons on top.

 

 

 

 

 

 

My Story

by Rebecca Berrett

 

 

My father’s mother showed me how to make this soup when I was about 12 years old while I lived in with her in Austria. She had learned to provide wholesome meals for her family on rations during WWII. I really love the simplicity and taste of this soup. It always reminds me of my sweet and humble grandmother.

Pinto Beans

Habichuelas

 

 

 

 

2 cans pinto beans

2 quarts (8 cups) water

3/4 pound pumpkin/yellow squash, peeled and cut into pieces

Sofrito to taste (Pg. 33)

1/4 cup tomato sauce

2 3/4 teaspoons salt

(1 pound ham if wanted)

Enough steam rice for 8 people

 

Cut pumpkin/squash into bite-size pieces. Mix ingredients together and cook on low in crock pot for half a day. If you want, add ham for flavor. Serve over white rice.

 

 

 

 

My Story

by María D. Parrilla de Kokal

 

 

This recipe is an adaptation of the traditional recipe my mother, aunts, and grandmother make. (They use the dry beans, soak them overnight, etc.) When I make the Sofrito for this and start putting the ingredients together, I am taken back to my island, Puerto Rico. I can hear the voices of my grandmother, aunts, and mother and I’m cradled in the smells that remind me of home.

Potato Salad

 

 

 

8 - 10 small red potatoes - cooked and peeled

1 cucumber - peeled and sliced thin

1 bunch of radishes - sliced thin

1 bunch of green onions - sliced thin

1 cup miracle whip

 

Cut potatoes into small chunks. Add other ingredients, stir and salt to taste.

 

 

 

 

 

My Story

by Mark Barber

 

 

This is the very best potato salad I have ever eaten. It is my grandmother’s recipe and boy is it good. Whenever we have family parties we make sure she makes it and there is never any left over. Boy I wish I had some right now.

Refrigerator Potatoes

 

 

 

 

5 Lbs. Potatoes, Peeled

2 3 oz. Packages Cream Cheese

1 Cup Sour Cream

2 tsp. Onion Salt

1/4 tsp. White Pepper

1 Tbsp. Butter

 

 

 

Cook potatoes until tender. Mash until smooth and then add remaining ingredients. Beat until light and fluffy. May be used immediately but best if cooled and then reheated. May be kept up to one week. To reheat, place in a 2 quart casserole and dot with butter. Place in a 3500 oven until heated thoroughly, about ½ hour.

 

 

 

 

My Story

by Mary Schwab

 

This recipe is a favorite of all my children. It is not a family dinner without them. These mashed potatoes go with any kind of meat.

 

Roast Turkey Gravy

 

Note: This gravy can be made from the drippings of any roasted meat, although if you make it from roast lamb, you must degrease it.

Pan Drippings from Roasted Turkey

2 T corn starch

4 T cold water

2-4 cups chicken or turkey broth

1 cup dry white wine

OR

Pan Drippings from Turkey

2 T flour

2-4 cups chicken or turkey broth

1 T Kitchen Bouquet

If you are using the corn starch method, combine the corn starch with the water and set aside. Add the broth to the pan drippings and stir over high heat, loosening any browned bits on the pan. Reduce the broth down by about 25 %. Then add wine and corn starch, simmering until desired thickness.

If you are using the flour method. Stir the flour into the drippings and fry for 2-3 minutes. Then, add the broth, simmer until desired thickness, and add the Kitchen Bouquet.

 

 

My Story

Gravy Wars

by Sally Bishop Shigley

When my maternal grandmother was still alive, every big holiday dinner would be a battle to see whose gravy would reign supreme. My mother was a wine and corn starch gravy maker, citing the superior flavor and smoothness. My grandma was a flour and Kitchen Bouquet devotee, arguing for the dark, rich color of her gravy, the more complex flavor brought by making a roux, and the fact that if she wanted wine she’d drink a glass.

After the turkey came out of the oven, there would be a subtle, sometimes not so subtle race to assemble materials and sidle up to the pan drippings. After much nagging and bumping of hips, gravy, sometimes a hybrid, but always delicious, would emerge. As a compromise, I use the wine and the flour.

Sofrito

Puerto Rico

 

 

 

 

 

 

 

Cut the Following Ingredients into chunks.

2 Bell Green Peppers

1 Head of Fresh Garlic

3 Medium Onions

1 Bunch of Cilantro

1 Cup Ahisitos (Need to get from Puerto Rico - however, not necessary).

 

Place these ingredients into the blender and make a puree. Use what you need and you can freeze the remainder in plastic container or zip lock. (If you have an old ice try, you could make cubes and when you need them you only defrost what you need. This will last a long time in the freezer and it does not lose its flavor.)

Ada Rivera

 

Winter Fruit Salad with Lemon Poppyseed Dressing

 

Ingredients: ½ cup white sugar

½ cup lemon juice

2 tsp finely diced onion

1 tsp Dijon mustard

½ tsp salt

2/3 cup vegetable oil

1 Tbsp poppy seeds

1 large head of romaine lettuce, torn into bite-sized pieces

4 ounces finely shredded Swiss cheese

1 cup cashews

1/4 cup dried cranberries

1 apple, cubed

1 pear, cubed

Dressing:

1- In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

Salad:

2- In a large serving bowl, combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Be sure to use fresh ingredients only, nothing from a can!! Gently mix all the ingredients then pour the dressing over salad just before serving.

Servings: Makes 12 - 1 cup servings.

 

My Story

by Carol Merrill

 

My very first roommate shared this recipe with me a long time ago. We would sit out on the deck of our beach house, overlooking the California ocean, as we talked about our hopes and dreams for the future. A lot of joys, tears, and memories have transpired over the years; however, there is rarely a time when I am preparing this salad that I don’t think of the gentle ocean breezes, the smell of the sand and surf and the wonderful friendship of my dear, sweet friend.

Apple Cake

 

 

 

4 Cups diced apples

2 Cups sugar

1 Cup salad oil

2 ½ Cups flour

1 ½ tsp.salt

1 tsp. baking powder

2 tsp. cinnamon

2 eggs

2 tsp. vanilla

 

Preheat oven to 350º, combine apples, sugar, and oil; set aside

Combine all dry ingredients in another bowl.

Add 2 eggs and vanilla to the apple mixture.

Mix together, then add dry ingredients. Mix well.

Bake in loaf pan for 45 to 55 minutes.

 

 

 

 

 

My Story

by Yosie Palomares

 

I used this recipe for all the potlucks at Autoliv. This was one of the first American recipes I learned to make. I was a military bride and have lived in the U.S. since 1978.

Caramels

 

 

1 Cup butter

1 16-ounce package (2 1/4 cups) packed brown sugar

2 cups half-and-half or light cream

1 cup light-colored corn syrup

1 teaspoon vanilla

 

1. Line an 8 by 8 by 2-inch or 9 by 9 by 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Place pan aside.

2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium high heat until mixture boils. Reduce heat to medium; continue boiling at a moderate, steady, rate, stirring frequently, until at 248 degrees F, the firm ball stage

( 45-60 minutes).

3. Remove saucepan from heat. Stir in vanilla. Quickly pour mixture into the prepared pan. When firm, use foil to lift it out of the pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in some plastic wrap. Store up to 2 weeks.

 

 

My Story

by Megan Mecham

 

 

I choose caramels because every Christmas since I can remember my grandma made these just for Christmas. I remember my cousin getting so excited over these caramels that she would squeal and go give my grandma a hug. I remember taking forks and eating them with forks because they were so soft. Every time I have caramels I remember Christmas and my grandma.

Cheesecake

 

 

11/4 Cup Graham Cracker crumbs

1/4 Cup Sugar

1/3 Cup melted butter

1/4 tsp cinnamon (optional)

 

Combine Graham Cracker crmbs, sugar, butter and optional cinnamon. Mix well. Pat into bottom and about 1 inch of the sides of a spring form pan. Bake at 3750 for 8-10 minutes. Cool.

 

FILLING

 

2 1/4 8 oz. Pkgs of Philadelphia Cream Cheese (Store brands do not give quite a good results)

½ Cup Sour Cream

3 medium or 4 large eggs

3/4 Cup Sugar

½ tsp Vanilla or Almond flavoring

Dash of salt

 

Cream cheese and sour cream. Add eggs one at a time, add sugar, flavoring and dash of salt. Mix well. Pour into spring-form pan and bake at 3750 for 30-35 minutes. Middle will be slightly soft. Cool for 15 minutes before proceeding.

 

TOPPING

 

½ Pint Sour Cream

4 tsp. Sugar

1 tsp Vanilla or Almond flavoring

 

Mix well and drop by spoonfuls on cooling cheesecake. Spread carefully with the back of a large spoon until top is completely covered. Return to oven and bake at 4000 for 10 minutes. Cool to room temperature and then refrigerate until ready to serve.

 

This cheesecake is good plain or with a fruit topping.

 

Mary Schwab

 

 

Chocolate Chip Coffee Cake

 

 

Ingredients: 1 cup sugar Topping & Filling:

½ cup margarine ½ cup granular sugar

Add: 2 eggs & beat well ½ cup brown sugar

2 cups flour 1 cup choc chips

1 tsp baking powder 1 tsp cinnamon

1 tsp soda ½ cup walnuts (optional)

1 tsp salt

1 ½ cup sour cream

(Batter is thick)

 

Directions: Pour ½ batter in greased and floured pan. 13x9x2. Sprinkle with ½ topping. Finish with batter then finish with topping. Bake at 350* for 30 minutes.

Serves: 12

 

Comments: Eat the batter...mmm, it’s delicious!

 

 

 

 

 

My Story

by Carol Merrill

 

 

 

 

The best recipes often come from your best friends. Such is the case with the Chocolate Chip Coffeecake recipe. When I was in my early twenties I had a wonderful roommate who, like me, adored chocolate! We would often stay up late at night or into the early hours of the morning baking some type of caloric delight. One night after having broken up with my boyfriend, she and my roommates surprised me with a chocolate chip coffeecake. We stayed up all night long talking, crying, laughing and eating the cake. Soon the sun was rising and the cake was gone.

 

This recipe has now become a family favorite and my children know that when they are in need of a little pampering and good conversation, they will likely find a warm pan of Chocolate Chip Coffeecake on the counter and a mother, with two forks in her hand, who is willing to talk into the wee hours of the morning.

Chocolate Chip Cookies

 

 

2 c butter

1 c white sugar

2 c brown sugar

4 eggs

 

Mix thoroughly.

 

Add

1 tbs vanilla

2 tsp baking soda

2 tsp salt

4 ½ c flour

2 c chocolate chips

 

Bake cookies for 8-10 minutes at 350 degrees.

 

 

 

 

My Story

by Vicki Zollinger

 

 

 

This recipe is famous in my family and always accompanies our family gatherings. We love it!

 

Cinnamon Rolls

 

 

 

 

 

 

Loaf of Frozen dough

Butter or margarine

Cinnamon

Sugar

 

Follow the directions on a loaf of frozen dough to let it double in size. Roll the dough out to a 12" by 12" sqare. Cut a small amount of butter and dot the dough (optional). Sprinkle it with cinnamon and sugar to taste (1 tsp and 1 cup works well). Roll the dough like a jelly-roll. Cut cross sections about 1" wide and place in a 12: cake pan. Let the dough rise again until about double in size. Baste with melted butter and bake at 350 degrees for about 40 minutes or until the rolls sound hollow when knocked. Take from pan immediately and let cool on a rack.

 

 

 

 

 

 

 

My Story

by Diane Krantz

 

 

This recipe reminds me of my grandmother's kitchen when the smell of freshly-baked cinnamon rolls filled the air.

 

Cream Cheese Icing

 

 

 

½ stick margarine or butter

1 8 oz. Pkg of cream cheese (preferably Philadelphia)

1 lb. Powder sugar

1 tsp vanilla or other flavor of your choice

 

Cream cheese and margarine. Add vanilla. Beat in sugar a little at a time until spreading consistency. Beat icing until smooth and fluffy.

 

*note: if you use a store brand cream cheese, you may need to add a little more powder sugar.

 

One pound of powder sugar is about 4 3/4 cups

 

Mary Schwab

Cuppa Cuppa Cuppa

 

 

 

Take

a cup a flour

a cup a sugar (may do ½ brown sugar if you like the taste better)

a cup a fruit cocktail (don't drain)

 

Mix all together, pour in a greased pan, and bake at 350 degrees about 15-20 minutes until bubbly and brown. Serve it warm or cool over ice cream.

 

 

 

 

 

 

 

Submitted by Roberta Blain

 

His name is Donald Gray, and he is from Savannah, Georgia. This is a good 'ol southern recipe--very sweet, very rich. Don said he and everyone he knows loves this yummy and easy dessert. He has no idea where it came from. It has just always been. Everyone in Georgia knows how to make it.

 

Double Chocolate Mocha Trifle

 

 

Ingredients: 1 pkg brownie mix

1 3/4 cups cold milk

2 small packages white chocolate instant pudding (3.3 oz)

1/4 cup warm water

3-4 tsp coffee granules (instant) CAN USE DECAFF-INSTANT

2 cups frozen whipped topping (thawed)

3 Heath bars chopped coarsely

 

Directions: Bake brownies according to package directions. Cool completely. Whisk pudding mix with 1- 3/4 cup milk until mixture thickens. Dissolve coffee in warm water, add to pudding mixture, mixing well. Fold in whip topping to pudding mixture. Cut brownies in 1 inch cubes. Layer brownies, then pudding mixture, toffee candy. Repeat layers until gone. Chill 30 minutes before serving.

 

Comments: If served in a Trifle bowl, double the recipe.

 

 

 

 

 

My Story

by Carol Merrill

 

 

 

For many years a group of 12 women would get together on Thursday nights for our "book club.." We loved the books, the friendship, the laughter and . . . the food. One woman was notorious for bringing the most unusual and delightful desserts. One year she brought an extra large bowl of "Double Chocolate Mocha Trifle" and we were all amazed that she had brought far more than we could possibly eat. One bite of this deliciously sinful dessert made it very evident that we would need a second helping. It was fabulous and there wasn’t an ounce of dessert left in the bowl.

 

I once gave the recipe to my mother to share with her "Bonko" group and she called me to say that she was so mad at me. When I asked why she said, "Why didn’t you tell me that I would need to make a double or triple batch of this recipe because everyone would want more?"

This recipe has become a family favorite and definitely a party pleaser.

Dresden Stollen

(Dresden Christmas Fruit Bread)

Germany

 

Ingredients:

½ Cup Golden Raisins

½ Cup dried currants

1 1/4 Cup fruit cake mix

½ Cup candied Cherries, cut in half

½ Cup rum

1 Cup blanched slivered almonds

 

Procedure:

½ cup Raisins

½ Cup Currants

1/4 Cup Rum

Combine Rum and raisins and currants. Let stand for at least one hour, stirring occasionally.

 

1 1/4 Cup Fruit Cake Mix

½ Cup Candied Cherries cut in half

½ Cup Rum

Combine Rum and fruit. Let stand for at least one hour, stirring occasionally.

 

After about an hour, drain the fruit and drain the raisins and currants.. Reserve rum. Pat fruit dry between paper towels. Do the same with the raisins and currants. Keep fruit , raisins and currants separate. Toss both with one tablespoon of flour until flour is absorbed. Set aside.

 

Bread dough:

1 package of dry yeast or 1 generous tablespoon of dry yeast.

1 Tablespoon sugar

1 Cup hot (110̊ 115̊)Water

5 ½ Cups flour, approximately

1/3 cups gluten powder

1 Cup milk

½ Teaspoon Salt

½ Teaspoon almond extract

½ Teaspoon finely grated fresh lemon peel

2 Eggs, Room temperature

3/4 Cup butter, softened

 

Procedure:

Place yeast, 1 Tablespoon sugar in bowl. Pour in hot water. Let stand until

mixture almost doubles.

In a heavy saucepan, combine milk, ½ cup of sugar and the salt. Heat to approximately (110̊ 115̊) stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and fresh lemon peel, add the yeast mixture.

 

Place 3 cups of the flour and the 1/3 cup of gluten powder in a large bowl and with a fork stir in the yeast mixture. Beat the eggs until frothy and stir them into the dough. Gradually add the reserved raisins, currants and almonds. Add flour (uses about 5 cups) and then beat in the bits of softened butter. Keep adding flour and the raisins, currants and nuts until all are combined and it is too stiff to stir. Gather the dough and place it on a board sprinkled with flour. Knead for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands and press the fruit into the dough, 1/3 cup or so at a time by folding and pressing the dough so the fruit disperses throughout the dough. Try not to knead or handle it too much or the dough may discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 1 teaspoons of melted and set the bowl in a warm, draft-free place for about 2 hours, or until the dough doubles in bulk.

 

Punch the dough down and divide it into three equal pieces. Let them rest for 10 minutes, then roll the pieces into strips about 8-10 inches wide and about 6-8 inches long and approximately ½ inch thick. Brush each strip with 2 tables of melted butter and sprinkle each with about 2 tablespoons of sugar. Fold each strip lengthwise in the following fashion: bring one long side over to the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly.

 

With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of a large cookie sheet. Place the loaves on the cookie sheet and brush them with melted butter. Set the loaves aside in a warm draft-free place for about 1 hour, or until doubled in bulk. Preheat the oven to 350̊and bake the bread in the middle of the oven for 30 minutes or until golden brown. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with sifted confectioners’ sugar.

The original recipe calls for the oven at 375̊ and bake the bread for 45 minutes. I have found that the temperature is too high and 45 minutes is too long as the bread gets really dark and it dries it out

 

Bon Appetit!!.

 

Mary Schwab

English Toffee

 

 

 

1 cube of margarine

1 cube of butter

1 cup of sugar

5 tablespoons of water

 

This HAS to be done in a cast iron skillet and only stirred one way with a wooden spoon!

 

Cook on high heat.

Melt butter, add water, add sugar all in a heavy cast iron skillet. Use a wooden spoon to constantly stir it in one direction only throughout the whole process. Keep the mixture at a boil and stir one way until the color turns rich golden brown. Pour it out on to a buttered cookie sheet. Put Hershey's chocolate (4-6 barsâ€"dark chocolate or milk, whichever you prefer) bars on top of the hot mixture and spread it evenly over the top. Sprinkle w chopped nuts of you choice (pecans or walnuts). Let it set up a bit and cut it into bite size pieces before it becomes too hard. If it does get hard, you can break it into irregular pieces.

 

(You take your chances on it turning out if it's made on a rainy day!)

 

 

 

 

 

 

My Story

by Roberta Blain

 

A holiday favorite from my mother-in-law has been passed down to the third generation. We all have made toffee at Christmas to give to neighbors and friends.

Flan Recipe

 

Ingredients:

one can condensed milk

5 eggs

one can regular or evaporated milk

1 or 2 teaspoons of vanilla extract

put in blender and mix all together

Then take ¾ to 1 cups of sugar and melt in non-stick pan. Once sugar is melted, use caramelized sugar to cover mold in which flan will be cooked. Once sugar has been spread in bottom of mold, pour contents of blender into mold.

Place mold with flan inside a pressure cooker and cook for 25 minutes in pressure cooker (start timing once cooker is pressurized).

 

 

 

My Story

by Azenett A. Garza

 

This is one of my favorite desserts that my mom has often made in family gatherings and that I can actually make. Eating this flan makes me feel like home.

Gingerbread

 

 

 

4 - 5 cups flour

1 tsp soda

1 tsp salt

1 tsp nutmeg

1 ½ tsp cinnamon

3 tsp ginger

1 cup shortening

1 cup sugar

1 cup molasses - dark

Sift flour, soda, salt and spices together. Melt shortening, add sugar and molasses and stir until well combined. Add flour 1 cup at a time until you have added 4 cups. Add only enough flour to make a stiff dough. If the dough is too dry, it won't roll well.

Keep dough warm for ease in rolling. If the dough get cold and difficult to roll, warm it carefully in the microwave.

Roll on back of cookie sheet to about 1/4 inch thick. Place pattern on dough, cut leaving enough room between pieces for expansion. Remove excess and reroll for additional pieces. Bake watching that it does not get too dark. Oven: 350 12-15 minutes

Remove from oven. Slide knife or flat metal spatula under baked gingerbread. Let cool on cookie sheet until you can handle it. Using a knife or metal spatula, lift baked gingerbread and place on flat surface covered with towel or paper towel to cool thoroughly.

It is a good idea to let gingerbread sit for a day before assembling.

*note: when you are ready to eat the gingerbread, after enjoying the decorations, place gingerbread in a plastic bag with a couple of damp paper towels for a day or two. The gingerbread will become soft and chewy, really good with a hot beverage.

My Story

by Mary Schwab

 

The gingerbread recipe I use gets very hard, almost like cardboard. Making gingerbread houses became a family activity when my children were in Junior Highschool. They always entered one in the contest at the Junior Highschool. At Christmas time one year one of my sons made several to sell at a church bazaar. One year two of my sons made Valentine boxes for the exchange of valentines at school.

When my boss’s children were in elementary school I brought a gingerbread house to school and taught them how to decorate . Each child had his/her own gingerbread house to decorate with icing and candy. These were small versions of the big gingerbread house and made out of graham crackers. One year the school children want to enter a gingerbread house in the Hof Winter Festival contest. I made the house and the children each had a turn at decorating. It turned out really well and they won a trophy for their efforts.

When my boss’s children were little I would make something out of gingerbread for them every Christmas. It was a lot of fun to come up with different things for them. I also made a the Disney Land Sugar Castle for them one year. One year I did "Santa’s Toy Shop and decorated it inside and out. It even had electric lights powered by a battery pack hidden under the "wood pile".

Some of the gingerbread houses were decorated inside and out and one year I made a large one for a Christmas auction at the YCC.

The "glue" that holds the house together is Royal Icing, the same icing that is used to make flowers. It is composed of egg white and sugar with a little flavoring.

My daughter has carried on the tradition with her children.

When the holidays are over, just take the candy and icing off and put the gingerbread house in a plastic bag with a damp paper towel and leave it for a day or two. The Gingerbread will soften and mellow. It is really good with a cup of hot cocoa, or a cup of tea.

Hungarian Nut Pastries

Celestine Kokal’s Recipe

 

6 c. flour 1/3 c. sugar

½ tsp. salt Rind of 1 lemon grated

2 c. butter 1 cube or pkg. yeast

1/4 c. warm milk 1 c. sour cream

6 egg yolks

Filling:

1 2/3 c. finely chopped walnuts 1/4 c. milk or can milk

1 c. sugar 1 tsp. vanilla

Mix flour, 1/3 cup sugar, salt, lemon rind. Make a well in center of mixture. Add butter. Blend with pastry blender until mixture resembles coarse meal. Soften yeast in warm milk, Beat egg yolks, add yeast-milk, sour cream. Stir into four mixture. Knead until smooth. Cover, place in refrigerator overnight.

Mix nuts, sugar, milk and vanilla. Divide chilled dough in 5th’s. Roll out each part on sugared surface 1/4 inch thick. Cut into 3 or 4 inch squares. Place teaspoon nut mixture on each square roll. Pinch corner of each rolled square. Make crescent shape. Sprinkle with sugar. Place on greased cookie sheet. Bake in 350̊ oven for 20 - 25 minutes.

 

 

My Story

Celestine Kokal’s Recipe

by María D. Parrilla de Kokal

 

 

I am eternally grateful to my husband’s mother Ces and her husband John for having had one of the most wonderful people in the world, my husband Johnny. These pastries were there to greet me when Johnny brought Angelina and me to meet his family. They were there on our wedding day and on other joyous occasions, including my sister-in-law, Jeanette’s last visit where she made them for me. Although Ces is Austrian American, her husband John, was Slovenian American. As many women do, she learned to make these pastries for her husband John. I am learning to make these in memory of my husband Johnny who could never get enough of these pastries.

No Bake Cookies

 

 

 

2 Cups Sugar

½ Cup Milk

½ Cup Butter

2 Tbs. Peanut Butter

3 Tbs. Cocoa

1/4 tsp. Salt

3 1/4 Cups Oatmeal

Combine Sugar, milk, butter and peanut butter in pan. Bring these to boil for 3 minutes. Add cocoa; stir. Add salt; stir. Then add oatmeal, stirring after each cup. Put in little mounds onto waxed paper, and let cool. Enjoy!

 

 

My Story

by Lauren Gann

 

I have loved this recipe for as long as I can remember. I have one older brother, and two younger brothers. I can remember back when I was really little, not only eating these cookies, but also watching my mom make them. I remember being especially fascinated by the cooling of the cookies. Because they don’t need to be baked, the dough is just set on wax paper in piles, and then after it cools, it hardens. How could these cookies harden if they weren’t put in the oven? I thought it was magic. Later on when I was a little older, because these cookies are easy to make and hard to ruin, my mom used to let my brothers and I make them by ourselves. You can imagine how much fun we had with this.

Scones

 

 

Ingredients:4 cups all purpose flour½ cup sugar½ tsp salt4 tsp baking powder1 ½ cup dark raisins2 sticks (1 cup) margarine2 eggs1 cup milkEgg wash: (optional) 1 egg1Tbs. milkHeat oven to 350 degrees. Whisk together flour, sugar, salt, and baking powder in a bowl. Gradually mix in raisins so they are evenly distributed. Add margarine in small cubes and mix in with fingers or pastry blender until evenly blended. Whisk together eggs and milk in small bowl. Gradually stir into flour mixture until dough forms; work dough with hands if necessary, but do not overwork. Drop scant 1/3 cup amounts of dough onto 2 ungreased baking sheets. For egg wash, beat together egg and milk in small bowl. Lightly brush each scone with wash. In two batches, bake scones in a 350 degree oven for 20 to 30 minutes or until lightly golden. Makes 18.

 

 

 

My Story

by Holly Hirst

 

 

In the UK they have bakeries on just about every corner and I got in the habit of buying a scone mid-morning while I was there. The scones there are different than what we can buy here (can't explain why exactly), so when I got home I started experimenting with recipes until I came up with what I think is pretty close to the ones I enjoyed in the UK. I like them without the egg wash because their softer, but they're good either way.

Snow Ice Cream

 

 

 

Freshly Fallen Snow

½ cup sugar

1 can condensed milk

1 tsp. vanilla

Fill an 8-quart plastic (not metal) bowl with clean, freshly fallen snow to overflowing. If the snow fell the night before, don’t bother-it will be too crystallized. Sprinkle ½ cup sugar, then pour one can of condensed milk over the snow. Sprinkle in a teaspoon of vanilla, then start stirring with a plastic spoon. Stir gently, lifting and mixing, until the condensed milk is incorporated into the snow. This will take several minutes. Have your bowls and spoons ready, because this treat doesn’t last long, for two reasons. First, it melts pretty fast, and second, it gets eaten up very quickly. Add chopped fresh or canned fruit if desired, but make sure it’s cold.

 

 

 

 

 

My Story

by D. Louise Brown

 

 

Snow ice cream is a family favorite, primarily because it helps turn an, "Oh, no, it’s snowing again," evening into something fun. Another plus is that it requires some spontaneity, an element too easily misplaced in busy lives. Our children’s birthdays range from February to June. Those whose birthdays come early in the year used to complain that they could never have outside parties for their birthday parties, until I explained that they were the only ones who could have Snow Ice Cream with their birthday cake. That helped smooth out the inequities.