I received this from a dear friend over 20 years ago. Karen Timberlake - enjoy!
2 cans cherry pie filling
white or yellow cake mix
1/4 c margarine or 1 stick melted butter
Nuts
Put cherries in pan, cover with dry cake mix, pour melted butter over and cover with nuts (your choice). Bake 1 hour at 325*
Can serve with ice cream 😍
Enjoy!
1/3 cup Rum
1 pkg coconut instant pudding mix (may want to try lemon or lime if can't find coconut)
1 pkg yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup coconut
Blend all ingredients except coconut in large bowl. Beat 4 minutes at med speed. Pour into 2 greased and floured 9" layer pans. (or a 13x9 pan) Bake 350* for 25-30 minutes or until cake springs back when touched. (toothpick test as well) Do not underbake. Cool in pans 15 minutes, remove & cook on racks. Fill and frost and sprinkle with coconut. Chill.
FROSTING:
Combine 1 can (8 oz) crushed pineapple in juice, 1 pkg coconut instant pudding and 1/3 cup rum in bowl. Beat well. Fold in 1 container (9 oz) frozen whipped topping - thawed.
Enjoy!
1 lb ground beef
1 cup chopped onion
1/4 cup chopped celery (optional)
1-15 oz can chili, w/beans (you may find a small can of this as 15 oz is hard to find)
1/4 tsp pepper
2 cups (slightly crushed) corn chips
1 cup shredded cheese (or cheese soup)
Brown meat - add onion. Mix all ingredients, adding corn chips last 15 minutes. Whole chips on top.
Bake 350* for 10 mins - serves 6
NOTE: I l believe this should be cooked for at least 30 minutes, since it states to add chips in LAST 15 minutes, yet the recipe I have states to cook for 10 mins. I think that was referring to after adding the chips, to cook another 10 minutes)
1 pkg active dry yeast, dissolved in 1 cup warm water
1 tsp sugar, blended with 3 cups flour
1/4 cup milk, warm
3 tbsp butter or oil (even margarine)
1 tsp salt
1 tsp sugar
Mix yeast mixture with 1 cup flour in mixing bowl. Turn out on a lightly floured board and knead until smooth. Place dough in a floured bowl: cover with damp cloth and let rise at least 3 hours.
Mix rest of ingredients together into a smooth dough and turn out on a lightly floured board, then add the risen dough and knead until satin smooth. Smooth dough into a large, floured bowl; cover and let rise until doubled in bulk.
Turn out the dough onto the lightly floured board and knead until elastic and does not stick to the board. Slice the dough into equal pieces (about 24). Shape each piece by rolling the dough between hands and board until it looks like a short rope. Place on greased baking sheet about an inch apart. Brush with milk.
Bake at 450* for 5 to 10 minutes or until crispy golden.
Serve with barbecue, cheese, soups and stews.
(Uncle John's Original Bread Book)
3 beaten eggs 2 cups sugar
1 cup salad oil 3 tsp vanilla
Beat, then add 2 cups peeled & grated zucchini
Sift 3 cups flour, 1 tsp soda, 1 tsp salt, 3 tsp cinnamon, mixing with liquids then add 1 cup chopped nuts. Bake in loaf pans 1 hr. at 325* (degrees).
This is a favorite of our family. We tend to make this every year. I have been working on cutting back some of the sugar. lol
1 cake yeast 4 Tbsp sugar
1 cup lukewarm water 6 Tbsp shortening
1 cup scalded milk 2 tsp salt
About 6 cups flour, more or less
Yeast and water and tsp sugar.
Scald milk add remaining sugar salt and shortening. Let rise until double, fold down, let raise again until doubled. Shape into rolls reg rise.
Note: Not sure who wrote this. I typed it exactly as it was written. No information on cooking it. If you know about breads, it would be easy to figure out. Good luck!
4 cups sifted flour 3 tbsp shortening
3/4 cup milk 1 yeast cake
2 tbsp sugar 3 eggs
1 tsp salt
Sift flour before measuring. Scald milk; add sugar, salt, and shortening. Cool to lukewarm; add yeast and heated eggs. Add half the flour and beat 3 minutes. Add rest of flour, half a cup at a time and stir after each addition. Knead, shape, allow to rise until light and bake 350* ?
Recipes from the old South
4 cups milk 3 eggs
1 cup white cornmeal 1 tsp melted butter
1 tsp salt 2 tsp baking powder
Hat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick. Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour batter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned.
Recipes from the Old South
3/4 cup yellow corn meal 2 tbsp melted shortening
2 cups milk 1 cup milk
1 tsp. salt 3 eggs separated
1 tsp baking powder
2 tsp sugar
Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap-lined greased 2-quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.
2 eggs 2 tsp baking powder
1/2 cup Wesson Buttery Flavor Oil 1/2 tsp salt
1 cup dark brown sugar, firmly packed 3/4 cup chopped pecans
2 cups sifted, all-purpose flour Cinnamon-sugar mixture
Beat eggs well. Stir in oil, vanilla and sugar. Sift together flour, baking powder and salt: add to egg mixture. Stir in pecans. Drop by teaspoon 2 in. apart on ungreased cookie sheet. Press each cookie flat with the bottom of glass dipped in cinnamon-sugar. Bake at 400*F for 8 to 10 mins.
Remove immediately from sheet. Makes 3 dozen.
1 envelope active dry yeast 1/2 cup butter or margarine softened and cut into pieces
3/4 cup warm water 3 eggs, beaten (room temp)
1/4 cup sugar 5 to 6 cups flour
2 tsp salt
3/4 cup warm milk
MAKE AHEAD: In large warm bowl sprinkle yeast in water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.
Beat in enough additional four (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).
Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).
Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.
Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.
Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning.)
Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 400* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.
(Family Circle)
2 pkg. active dry yeast 1 tsp salt
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins (opt)
1/2 cup sugar 6 1/2 cups sifted Stone-Buhr flour
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisins. add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until doubled in bulk.
Punch down and shape into 2 loaves. Place in 9x5 loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
Heat 2 cups milk to boiling
Pour into bowl containing:
1/4 cup margarine or oil
1/2 cup sugar
1/2 Tbsp salt
Combine:
1/2 cup warm water
2 Tbsp yeast
1/4 tsp Sugar
Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour.
After this has been added, begin to mix with hands, depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour.
Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375* for about 20 minutes or until brown. Bush with margarine or oil.
No idea where this came from.
