3 cups riced potatoes
1/4 cup lard
1 tsp salt
1 tbsp sugar
1 cup flour
Boil, drain and rice potatoes, while cooling add lard, sugar and salt to potatoes. Cool completely(overnight in the fridge). Mix flour into cool potato mixture, and you are ready to roll.
1 cup brown sugar (packed)
½ cup butter or margarine (softened)
¼ cut buttermilk (or water)
1 teaspoon Root Beer Extract
1 ¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
Mix brown sugar with butter and 1 egg in bowl until fluffy. Stir in buttermilk, root beer extract, flour, baking soda, and salt. Mix until smooth. Cover and refrigerate at least 1 hour. Bake at 400 degrees for 6-8 minutes
Root Beer Glaze (for tops of cookies)
2 cups powdered sugar
⅓ cup butter
1 ½ teaspoon root beer extract
2 tablespoons hot water
We usually enjoy it Christmas morning with fresh cinnamon or caramel rolls. But it is also a delicious dessert.
1 cup of dried apricots
1 cup of dried sliced apples
1 cup of dried pitted prunes
1 cup of dried cranberries
1 cup of canned pitted red cherries
1/2 cup of quick cooking tapioca
1 cup of grape juice
3 cups of water
1/2 cup of orange juice
1/4 cup of lemon juice
1 Tbsp of orange peel, grated
1/2 cup of brown sugar
Cook for about 6-8 hours in a slow cooker (crock pot).
Serve with cream or a dollop of whipped cream or cool whip!
3 cups flour
1 cup Butter, softened
1tsp baking soda
2tsp cream of tartar
2 eggs, beaten
1 cup sugar
Cream butter and sugar together, add egg and vanilla. Mix all dry ingredients together and slowly add them into the wet ingredients. Make a ball and put it in the fridge for 45 minutes. Roll out and cut into desired shapes. And ice!
.25 cup butter
3 cups miniature marshmallows
1.5 tsp green food coloring
4 cups corn flakes
Heat butter and marshmallows in saucepan over low heat, stirring constantly until marshmallows are melted. Stir in food color and remove from heat. Stir in cereal and cool slightly. Form mixture into 2 inch balls and put on greased cookie sheet or wax paper. Make holes in the center of ball forming a wreath (about 3 inches in diameter). Place 5-6 red-hots on each wreath. Let stand uncovered until firm. Store in single layers. Work quickly.
1 Box of Betty Crocker Supreme original brownie mix. Put the water, oil and egg like the box says.
¼ cup softened butter
¼ cup creamy peanut butter
1 cup powdered sugar
1 tsp. milk
½ cup (or a little more) milk choc. Chips
2 tablespoons butter
Heat oven to 350 degrees. (325 for dark or nonstick pan) Grease bottom of an 8-inch square pan, make and bake brownies as directed on box. Cool completely on cooling rack for about an hour. In a medium bowl beat filling ingredients with mixer on medium speed until smooth and then spread evenly over the brownie base. Microwave the topping ingredients on High 15 to 30 secs, stir until smooth: cool 10 minutes. Drop topping, spread evenly. Refrigerate 30 minutes or until set. Store covered in refrigerator.
English Traditional Christmas Mince Tarts (with ready made jar mincemeat which is a mixture of chopped dried fruit and spices)
2 cups all purpose flour
½ cup unsalted butter, very cold
½ teaspoon salt
2 to 3 tablespoons ice water
Powdered sugar for dusting tops
Combine the flour and salt in a bowl cut the butter into cubes and add to the flour. Easiest way to mix is in a food processor pulsing the mixture till it resembles bread crumbs. Drizzle the ice water in while the machine is running low until dough holds together. If mixing by hand cut the butter in with two knives and rub with fingers to get the fine crumb consistency, mix in the ice water a bit at a time until the dough holds together, add a little more if needed. Form the dough into 2 balls and wrap in cling wrap and refrigerate for at least 30 minutes. Preheat oven to 400 degrees F while rolling out the dough.
Use a tart pan shallow cups (similar to a muffin or cupcake pan but not as deep) Cut rounds of dough for bottom of tart and slightly smaller rounds for tops to fit the size pan using.
Spoon 1-2 teaspoons of mincemeat into pastry shells (do not overload because the mixture will bubble up). Gently moisten the edges of the tops and gently press over the bottom rounds. Prick the tops to allow steam to escape and brush with egg white or milk and bake until golden brown (approx.20 minutes) Remove to a cooling rack and sift powdered sugar on top.
1 c sugar
10 oz cream cheese (2-8oz pkg)
12 oz sour cream (1.5 c)
¼ tsp salt
½ tsp almond extract
2 tsp vanilla
Cream together sugar and eggs and add remaining ingredients. Mix thoroughly. Spread graham cracker crust on bottom and up sides of springform pan. Pour mixture into crust and bake at 370 for 45 minutes. Spread graham cracker crumbs on top and return to oven for 10-15 minutes until top cracks. Refrigerate after cooling.
- 1 cup Karo Light Corn Syrup
- 1 cup sugar
- 1 cup peanut butter, creamy OR chunky
- 1 cup semi-sweet chocolate chips
- 1 cup coconut
- 1 cup chopped walnuts
- 3 cups quick oats (not instant)
Mix corn syrup and sugar in a large saucepan. Heat to a full boil. Remove from heat. Stir in peanut butter and chocolate chips until melted. Add coconut, nuts and oats. Mixture will be rather stiff. Drop by rounded tablespoons onto waxed paper (Tip: Use 2 spoons, one to scoop dough and one to push it off spoon onto the paper.) Cool 30 minutes.
1 head of lettuce or 1 (1lb) pkg
1 head of cauliflower broken into small pieces
1 red onion
1 lb bacon fried crisp & crumbled
1/2 cup shredded Parmesan
1 cup of mayonnaise
1/4 cup of sugar
In a bowl, combine all of the ingredients with the bacon and cheese last. Mix the mayonnaise and sugar together for the dressing and mix into the bowl. You may add shredded carrots if you would like.