a collection of tried and true
Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Suggestions for dipping: strawberries, bananas, apples, grapes, cherries. marshmallows, cream puffs, pound cake, nuts …
Josephine Graham
Preheat oven to 400. Drop and bake.
Icing:
thin with milk to make glossy
Bon Appetit
Makes about 13 BIG cookies
Preheat oven to 350. Lightly grease 2 cookie sheets
Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns. DO NOT OVERPROCESS. Transfer to bowl and stir in toffee and pecans.
Mound dough in ¼ cup portions onto cookie sheets. Flatten slightly with fingers. Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.
Betty Davis
Kirsten is the official cheesecake maker in the family…and this is a must for dessert after a clambake.
Crush crackers, add 1/3 cup sugar and melted butter; press into 8 x 11 pan.
Mix the cheese, ½ cup sugar, eggs, and vanilla until smooth, pour into un-baked crust. Bake at 375 oven for 20 minutes. Remove and let stand for 15 minutes.
Blend sour cream, ¼ cup sugar and vanilla lightly, pour over cooled cake. Bake at 450 for 10 minutes. Refrigerate until absolutely cold.
Kirsten Gail
Combine all ingredients. Use mini cupcake papers and tins.
1 T batter in each cupcake holder. Bake at 350 for 12-15 minutes.
Top w artfully dollop of cool whip.
From one of my mom’s cookbooks.
Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones. This takes about 2 ¼ hours. Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender. Stir occasionally. Add chicken, boned and seasonings.
We’ve searched long and hard for a good black bean soup recipe and we think this is the one. It’s the easiest one also. Go figure.
Lone Star Steakhouse and Saloon
2 servings
Pour canned beans along with liquid into medium saucepan. Add remaining ingredients, except for garnish, and mix. Bring to boil, then reduce heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is a s thick as you like. Ladle into bowls and garnish with red onion, jalapeno slices, and sour cream arranged carefully in center of soup.
(Nutrition analysis per serving: calories, 362; fat, 5 grams; calories from fat, 11 percent.)
New Basics
1. Preheat the oven to 350.
2. Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt. Dot with the butter.
3. Cover the pan with aluminum foil and bake for 1 ½ hours. Stir once or twice while baking.
4. Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth. With the motor on, gradually add the remaining 2 cups stock and the cream. Pour the soup into a large saucepan.
5. Adjust the seasonings and slowly heat through. Do not allow the soup to boil. Sprinkle with the parsley and serve.
Makes 6 to 8 portions
Christmas Eve is not Christmas Eve without Hanky Pankies. The trick to a good batch is to make a double batch and use 1 lb reg bob evans sausage and 1 lb hot bob evans sausage.
Brown meat and drain very well. Add cheese. Stir until melted. Add rest of ingredients. Spread on party rye or pumpernickel (2 loaves). Cooke at 350 degrees until you like them – about 15 min or so. Makes about 50.
Can be frozen and cooked when frozen – just keep in a bit longer.
Eat On Edgecliff 