a collection of tried and true
Combine HVR mix and oil; add dill week, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 minutes.
Virginia Oliver
makes 5 1/2 dozen
Cream shortening, peanut butter and sugar together. Add eggs. Sift dry ingredients together and add to the first mixture. Bake cookies on ungreased cookie sheets for 12 – 15 minutes in a preheated 315 oven. PLEASE..make sure you don’t cookie them too long.
Preheat oven to 350 degrees. Mix dry ingredients together. Add oil and honey. Mix well. Grease cookie sheet. Put mixture onto sheet. Bake 20 minutes stirring three times. Remove from oven, add raisins and cool.
Betty Davis
Blend together and pat into 9 x 13 pan. Bake at 350 for 20 minutes.
Mix above ingredients together and pour over crust while warm. Bake for 20 minutes more. Dust with powdered sugar when finished.
Preheat oven to 350º. Coat a nonstick skillet with cooking spray. Add mushrooms, onion, tomato and garlic; sauté until tender. Beat eggs, egg whites and Italian seasoning lightly. Combine vegetable mixture, artichokes, spinach, eggs and cheese; stir. Pour mixture into an 8 x 8 x 2-inch baking dish coated with cooking spray. Bake 45 minutes or until firm.
Jane Camplejohn
Going on its fifth generation as everybody’s favorite dessert.
Melt 2 bars of chocolate with sugar and water in double boiler. When melted, take off burner and beat until cool. Drop in 4 egg yolks, one at a time, and beat after each addition. Beat egg whites until they are stiff and add to the mixture. In a 9 x 13 pan layer bottom with half the cake, (cut into thin slices), pour half of the chocolate mixture over this. Repeat layering, top with whipped cream and chill for at least several hours.
Josephine Graham
All at room temperature
1. Cream butter alone
2. Add sugar gradually over long time, let it dissolve
3. Add eggs 1 at a time
4. Mix dry ingredients together and add some of this to the mixture
5. Add 1/3 T. cream
6. Add more of the dry ingredients
7. Add 1/3 T more cream
Continue adding and add the vanilla towards the end.
Refrigerate. Roll out on a floured and sugared surface and cut into shapes using cookie cutters. Bake in a 350 preheated oven for 8 – 10 minutes.
Evie Davis
4 loaves (Use long tubular baking pans)
In large bowl put:
Stir until all is dissolved. Add 3 cups flour and stir with whisk until thoroughly mixed. Add additional 3 cups of flour and mix in with hands. At this time you have a total of 6 cups in a big, stickey, gooey blob.
Have 1 cup of lour ready, sprinkle some on counter top and dump dough out on counter. Knead for at least ten minutes, adding flour when necessary. (Don’t worry if you don’t use all the flour or have to use some more. It will still work out well.)
Grease the mixing bowl with shortening, put the dough in the bowl, turn it over and cover with a damp dishtowel. Let rise in a warm place until it is double in size, about 1 ½ hours.
Punch the dough down and form it into a nice, smooth ball. Cut it into four equal parts. Using a rolling pin, roll the dough out into the shape of a long tongue, approximately the length of the bread pan. Roll the dough jelly roll fashion very firmly and tightly. Pinch the seam of the dough and place seamside down in the well-greased pan. Slash the bread 4 or 5 times on the diagonal and brush with beaten egg white. Place the pans back in a warm place and let the loaves raise until they FILL the pans, about an hour. Preheat the oven to 450° and bake for 15 minutes. Turn the oven down to 350° and continue baking for 25 to 30 minutes.
Remove the loaves from the oven and pop them out of the pans. Lay the loaves across the pans so air can circulate around them while they are cooling. This will make the crust crusty.
Wrap in foil to freeze. When ready to serve, bake in 350° oven for 20 minutes, the frozen bread still in the foil.
Bon Appetit, July, 2011
Crust:
Filling and topping:
Special equipment: Use a 9″–9 1/2″-diameter glass or metal pie dish. You will need pie weights or dried beans to bake the crust.
Preparation
For crust:
Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Assembly:
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Have lots of egg casserole recipes but everyone always likes this one the best.
Brown sausage, drain and cool. When cool, crumble and reserve. Beat eggs, add milk, salt, mustard and bread cubes. Stir. Add cheese and crumbled sausage. Pour into greased 9 x 13 pan. Refrigerate overnight. Bake at 350 for 40 – 50 minutes.
Eat On Edgecliff 