Heavenly Orange Fluff Recipe…

Heavenly Orange Fluff

"Our Daily Bread" cookbook with recipes from the ladies of the First United Methodist Church, Champaign IL. 1982

• 2  small packages orange Jell-O
• 1 cup boiling water
• 1 cup juice from pineapple and mandarin oranges, heated to boiling
• 1 small can frozen orange juice
• 1 20 oz.  can crushed pineapple
• 2 cans mandarin oranges

Use 13X9 pan.

 

In large bowl, mix Jell-O, boiling water and juice from pineapple and mandarin oranges that you have heated to boiling. Add pineapple, mandarin oranges and the frozen undiluted orange juice. Put in the 13X9 pan. Chill until thick, then add topping.

Topping:

1 small package lemon instant pudding mixed with 1 cup of cold milk. Fold in 2 cups of Cool Whip. Spread on top of Jell-O salad.

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I am sharing another recipe from my recipe site as it its so hot here my brain isn’t functioning properly.

I did go out for just a little while this morning and went to 3 yard sales where I found a few books and another old cook booklet,

Have a wonderful weekend, be cool and stay safe and be happy!!

Beth

Too Hot to Trot…

http://en.wikipedia.org/wiki/Too_Hot_ta_Trot
 
Since it is going to be a blazing hot day I decided to share a recipe with you all from the recipe blog that I have on wordpress.  http://bethmariesrecipes.wordpress.com/
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Drop Biscuits

This recipe is from the Betty Crocker cookbook that I received as a wedding shower gift over 50 years ago. I have mentioned before how it is held together now with duct tape. I made these biscuits when Jim and I were just starting out with nothing but each other.

• 2 cups of flour
• 2 and 1/2 teaspoons of baking soda
• 1 teaspoon of salt

Mix together and cut in finely 6 tablespoons of shortening.
Stir in 1 cup of milk. Drop from spoon onto greased pan or into greased muffin cups.
Have oven preheated to 450 degrees. Bake about 10 minutes.

This is exactly how the recipe reads in the cookbook.

This recipe consistently gets the most hits each day of any recipe I have posted on my blog.

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Stay cool you all!  Stay safe and be happy!!

Beth

Recipe find..

I was looking through one of my garage sale purchases, a cook booklet from Life services Network of Illinois.  The recipes are contributed by residents in different nursing homes in Illinois.  As I am looking through this book I am thinking, most of the folks contributing recipes are most likely much older than I.  I have a friend in a nursing home in my old city.  I know first hand how lonely these people get and how much they appreciate a visit from someone.

The following is a recipe from this book submitted by Nora Boggs, Piatt County Nursing Home, Monticello, Illinois.

I chose this recipe because my mom used to do the same thing if there was ever any left over cornbread.  With 8 kids this didn’t happen too often.

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Fried Corn Bread

This was one of my favorite breakfasts during the depression days and still is.  Break leftover cornbread into pieces and add to skillet that has oleo or bacon grease in it.  Cover with milk; season with a little salt and cook until the milk disappears.  Serve plain, with  butter, ketchup or syrup.  ~ Nora Boggs ~

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I couldn’t find a date in this cook booklet but there were some coupons in the back which expired in 1995 so I am guessing this book is close to 20 years old.  Ms Nora is probably  someone’s guardian angel now.  Dear Nora, thank you for making me think of my mom.

And speaking of my mom who has been gone a long time now; she was always sending me poems and quotes through the mail when Jim and I were first married.  She sent me the following quote.

“The difference between ourselves and others is that we don’t tell half of what we know while they don’t know half of what they tell.”  ~ Josh Billings ~ 

I really like that quote.  Hits the nail right on the head as my daddy would say.

I hope you all have a great weekend.  Stay safe and be happy!!

Beth

Italian Zucchini Crescent Pie…

I love looking at old cook books.  Occasionally I will fix a recipe from one of them.  On my recipe site when I first started it in 2007 on Windows Live Spaces I made mention of the fact that I learned to cook from a Betty Crocker cookbook that I received as a wedding gift.  Looking back I must say it was the best wedding present that Jim and I received.  My greatest claim to cooking fame at that time was fixing Kraft Macaroni and Cheese from the blue box.  Yep!  they had Kraft mac and cheese in the 50s.

OK, that is enough of the reminiscing.  Yesterday at a garage sale I found some Pillsbury Bake-Off cook booklets for 25 cents each.  One of them was really great.  It featured Bake-Off winners from 1949 through to the 90s.  One recipe  caught my eye because of the zucchini recipes that Nellie has been posting on her blog recently.  This recipe is for Nellie who is having a bonanza harvest of zucchini this season.

The 1980 Bake-Off winner was Millicent Caplan from Florida.  Her recipe follows:
Italian Zucchini Crescent Pie

• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons margarine or butter
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano leaves
• 2 eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese
• 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
• 2 teaspoons prepared mustard

1. Preheat oven to 375 degrees  In large skillet over medium-high heat cook the zucchini and onions in the margarine until tender.  Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture
2. Separate dough into 8 triangles.  Place in ungreased 10 inch pie pan or 11 inch quiche pan; press over bottom and up sides to form crust.  Firmly press perforations to seal.  spread crust with mustard.  Poor egg mixture evenly into crust –lined pan.
3. Bake at 375 degrees for 18 – 22 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes before serving. 

TIP:  Cover edges of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.
Back in the days when I was cooking everything from scratch I had all of the mentioned spices.  I don’t keep all of them now, no reason too.  This recipe does sound good and I would love to taste it.
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Stay safe and be happy!!
Beth

Just what do you do…

to fill a  boring afternoon??  You go searching for Rolo candy.

That is if you want to have some on hand to make the delicious Rolo cookies.  No Rolo candy at Wal*Mart.  Walmart is such a giant store you would think there would be some there, but no, I  (actually my niece) found them at K Mart.  If you want an easy recipe this is it.  And they are delicious.

 

Rolos Cookies

From my friend Sandi.

•1 bag Rolos chocolates
•Mini pretzel twists
•Pecan halves

Lay pretzels on a wax paper lined cookie sheet. Place 1 Rolo chocolate on top of each pretzel. Place in a preheated 250 degree oven for 3-4 minutes until chocolates are soft. Remove from oven and press a pecan half into each softened chocolate. Cool and remove from pan.

In case you all are wondering what all I do with the stuff, well I parcel it out to the mail lady, the garbage man, and the list goes on. If it is something I really like I might eat some of it, usually not.

I woke up this morning at 5 and finally got up at 5:30.  I t is 37 degrees and very cloudy.  The rain is to start by afternoon and continue through the night and tomorrow.  I keep telling myself that rain is so much better than snow.

And now I need to decide what to do with this rainy day that the good Lord has blessed me with.  You all stay safe and be happy.

Beth

Only 4 inches of snow this time…

and I have just come inside from sweeping the snow off my car.  It is cold and my fingers are frozen right through my gloves.  There is a pretty brisk wind blowing, but hey guys, right this minute  there is only 23 days, 9 hours, 50 minutes and 9 seconds till the first day of Spring.  It is pretty outside this morning.  The sun is shining brightly after the storm and everything is white again.

I am planning to make some pineapple muffins this morning.  Twin, do you remember when I gave you the recipe and you had a big hit with them? This time I will be trying my new big muffin pan that my daughter got me for Christmas.  She even found me some paper liners to fit the pan.  I also plan to put a streusel topping on them today.

Pineapple Muffins

•1/2 cup butter or margarine (softened)

•1 & 1/2 cups sugar

•2 eggs (beaten)

•2 & 1/2 cups flour

•2 & 1/2 teaspoons baking powder

•1 & 1/2 cups crushed pineapple (undrained)

•1/2 teaspoon salt

•1 teaspoon vanilla

•1/2 cup finely chopped walnuts

With mixer cream together butter and sugar. Add eggs, vanilla and crushed pineapple. Mix well. Mix the flour, salt and baking powder together. Add to first mixture mixing well. Fill muffin tins lined with paper or sprayed with cooking spray 2/3 full. Bake in 350 degree preheated oven for 18 – 20 minutes or test with toothpick. Makes about 2 dozen small or about 1 dozen large.

May also be baked in mini loaf pans or large muffin tins with paper liners or sprayed with cooking spray. Test for doneness with toothpick after 20 – 25 minutes. May be glazed or frosted or you may put a streusel topping on before baking.

Before I make the muffins I am coming around to visit you all.

Have a peaceful weekend.

   Beth

By Request…

Lemon Cheese Bars

28 Mar 2009

by Beth Marie in Desserts

My son’s favorite dessert…

Step 1.

Mix 1 box yellow cake mix with

1/3 cup of oil and 1 egg.

Mix until crumbly.  Reserve 1 cup.  Pat remaining mixture evenly into a 13X9 ungreased pan.  Bake in a preheated 350 degree oven for exactly 15 minutes.  Meanwhile do

Step 2.

Beat 1 eight ounce package of softened cream cheese with 1/3 cup of sugar.  Add 1 egg and 1/3 cup of lemon juice.  Beat until light and fluffy.  Spread over hot baked crumb mixture.  Sprinkle remaining crumbly mixture over the top.  Bake 15 minutes longer.  Do NOT overbake.  Chill and cut into squares.

How to use up your Halloween Candy…

I had 3 trick or treaters between 5 and 7PM last night.  I just found out from my daughter that most of the churches in town had set up tail-gates to give out candy to the costumed children.  I did get to see my great niece.  She was adorable but she is like a little bolt of lightning at 18 months.  This is the best pic I could get of her as she was somersaulting and going non stop all of the time.  To complete her costume she had red glittery shoes but she didn’t stand still long enough for me to get a picture of them.      SNICKERS® COOKIES

Cookie made with SNICKERS® Brand Bars. 1 c. sugar 1 c. brown sugar 1 c. butter 1 c. peanut butter 1 (16 oz.) pkg. SNICKERS® bars, miniature size 2 tsp. vanilla extract 1 tsp. baking powder 1 tsp. soda 3 c. flour 2 eggs, beaten Cream together sugar, brown sugar, butter and peanut butter. Add vanilla extract and eggs; mix. Add dry ingredients. Cut candy bars in fourths. Wrap dough around each piece forming a ball. Bake on ungreased cookie sheet at 350°F for 12-18 minutes or until golden brown.

Baby Ruth Cookies Recipe

Photo by: Taste of Home

Ingredients

• 1/2 cup butter, softened
  
• 3/4 cup sugar
  
• 1 egg
  
• 1/2 teaspoon vanilla extract
  
• 1-1/3 cups all-purpose flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 2 Baby Ruth candy bars (2.1 ounces each), chopped

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars.
  
• Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.

BUTTERFINGER CANDY COOKIES

1 1/4 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick unsalted butter 3/4 c. sugar 1 egg 1 c. butterfinger candy bars, chopped 1/2 tsp. vanilla Preheat oven to 350F degrees. Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown. Cool on wire cooling racks.   Beth