Recipes

Angel Cream Biscuits

 

1pkg. Quick active dry yeast

1/4 cup warm water (105*f to 116*f ) 1 tablespoon sugar 2 cups original BisQuick mix 1/4 cup half and half or you can use regular milk

Dissolve yeast in warm water in a medium size bowl. Stir in sugar.

Stir in BisQuick mix and the half and half.

Turn dough onto floured (use more BisQuick) surface....gently roll dough into ball shape

and knead ten times.

Roll out to 1/2 inch thick. Cut with two inch floured cutter and place on un-greased cookie

sheet. Cover and let rise in warm place for about thirty minutes, or till soft and puffed.

Heat oven to 425 F.  Bake 6 to 8 minutes or golden brown. Serve warm.....mmmmmmm!

You can also use cookie cutters with fun shapes if you like!

Karol Iyler  
 

PUMPKIN-BEAN SOUP

 

1 can pumpkin

1 can Great Northern beans, drained and rinsed
1 can coconut milk
1 tsp dried sage

Combine and simmer gently until heated through, about 10 minutes.

From Diane Cornett  

WHITE SHEET CAKE (Marty brought this to fall camp 2014)

1 C butter
1 C water
2 C sugar
2 1/4 C all-purpose flour
1/2 t salt
1 t baking soda
2 eggs
1 t vanilla
1/2 C sour cream

FROSTING

1 C butter
6 T evaporated milk
4 1/2 C powdered sugar
1 t vanilla
1/8 t salt
1 C chopped pecans (optional)

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth.  Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11 X 17 sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in the center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over the cake.


CHOCOLATE SHEET CAKE

2 sticks butter
3 T cocoa
1 C water

Mix and put in microwaveable bowl.  Heat in microwave until it boils.

Mix in large bowl:
2 C all-purpose flour
2 C sugar
1 t baking soda
1/2 t salt

Add butter/cocoa mixture to flour/sugar mixture.  Beat well with wooden spoon.
Add:
1/2 C buttermilk
2 beaten eggs
1 t vanilla

Mix well.  Pour into 8 X 13 greased pan and bake at 350 degrees for 20-25 minutes or until it is done.

ICING

1 stick butter
6 T buttermilk
3 T cocoa

Mix in microwavable bowl. Heat in microwave until it boils.  Add 1 box confectioner's sugar.
Mix well and spread on warm cake.


Caramel Corn

  6 qt popped popcorn
 1/2 C white corn syrup
 1 C oleo or butter
 1 tsp vanilla
 2 C packed brown sugar
 1 tsp salt ( I cut this in half)
 1/2 tsp baking soda

  1.  Melt butter
 2.  Stir in sugar, syrup, salt
 3.  Bring ingredients to boil, stir
 4.  Boil 5 min without stirring
 5.  Remove from heat
 6.  Stir in baking soda and vanilla
 7.  Gradually pour over popcorn, mixing well
 8.  Pour in 2 large baking sheets
 9.  Bake 250* 1 hour ( I only bake 30 - 45 min) stirring every 15 min

 Marty Gail

CANDID ORANGE PEEL

Take the peel of the Orange and scrape out the  "Pith"  (white lining) inside the peel.

Do 4 or 5 oranges.     Place in a pot , cover with cold water and bring to a rolling boil.. boil about 2 minutes.  Drain in a colander under cold water and then repeat the process.. bring to a second boil ... boil about 2 minutes.   Drain and then repeat the process for the third time. This process does away with bitterness of the rind.  Some folks blanch 5 times.

Drain peels  and prepare the syrup below.

In a heavy pot  put 4 cups of sugar and 2 cups of water .  Bring to a boil and cook  6-8 minutes until it reaches 230 degrees... then turn down the heat to a simmer.. DO NOT STIR!! (Stirring will cause crystallization of the sugar!)

Add the Orange Peels and let them simmer in the syrup  45 minutes to 1 hour. DO NOT STIR.... because Stirring will cause the sugar to crystallize.  ..... The peel will turn translucent when done.  Remove from heat  let the syrup cool down a bit.  

Take a rack and place on some parchment paper or waxed paper to keep the syrup from dripping on the counter top.  Remove the candid peel one at a time and place each peel on the rack... let them set for a few hours until it is sorta dried .. then roll in sugar and store in air tight container.  Will keep in fridge for months.

 Also good to dip one half of the peel  in melted chocolate.  

 This same process can be done with lemon peel ( great taste).  Grapefruit and limes.

 Keep the syrup in a jar in the fridge it is good on pancakes, hot butter biscuits or in tea.

You can chop up the candid orange peels to bake in muffins or a cake too.

Connie Brown

Chess Pie

One 9" unbaked Pie Shell

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon of cornmeal  (yellow or white don't matter) 
5 eggs
1/3 cup whipping cream
1 Tablespoon of Apple Cider Vinegar
2 Teaspoons of Vanilla
1/2 cup of butter

Combine sugars and cornmeal.

Add eggs one at a time beat with hand mixer

Stir in cream , vinegar , vanilla and melted butter

Pour into unbaked pie shell

Bake in preheated oven on middle rack at 400 degrees for 10 minutes

Lower heat to 325 degrese and bake for 45 minutes.

You may want to cut strips of foil to cover the edge of the crust to keep from burning.

Connie Brown

  

Impossible Pie

Preheat oven at 350 degrees

Mix the following ingredients together well:

4 eggs

2 cups milk

2 cups sugar

1/2 stick margarine

1/2 cup self-rising flour

1 cup coconut

1 tsp vanilla flavoring

Dash of salt

Pour into two pie pans. Bake for 30-35 minutes or until golden brown on top.

A recipe that my mother in-law gave me. It is fast and makes two pies, one for
the party or whatever and one that stays at home for us:)

Morag



Cheddar Dill Bread

2 cups self rising flour
1 tablespoon sugar
1/4 cup butter
1 cup (4 ounces) shredded sharp cheddar cheese
2 teaspoons dill weed
1 egg
3/4 cup milk

Combine flour and sugar. Cut in butter until crumbly; stir in cheese and dill. In small bowl, beat eggs and milk; pour into dry ingredients and stir just until moistened. Batter will be very thick. Pour into greased 8x4x2 or 2 small loaf pans. Bake at 350 degrees for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before moving to wire rack.
Shari Brown

 Hornet's Nest Cake

1 box yellow cake mix

1 Large box cook & serve vanilla pudding

12 oz package butterscotch chips

12 oz package pecan pieces

 Cook pudding as directed.  Cool slightly & add dry cake mix.  Blend well.  

 Pour into a 9X13 pan.  Sprinkle with chips and pecans.  

Bake at 350 degrees for 30-35 minutes (chips will have melted.)

Angela

Baked Potato Soup (close to Allison's soup in Abingdon, VA) 

2/3 cup butter                           

4 chopped green onions

2/3 cup flour                             

8 - 12 cooked, crumbled bacon strips

7 - 8 cup milk                   

1 ¼ cup shredded cheddar cheese

4 large baked, cooled, peeled, thick slices baking potatoes (about 4 cups)

1 cup sour cream (opt) 

Salt and pepper to taste

 In large dutch oven, melt the butter.  Stir in flour, heat and stir until smooth.  

Gradually add milk, stirring constantly until thickened.  Add potatoes and onions.  

Bring to a boil, stirring constantly.  Reduce heat, simmer for 10 min.  

Add remaining ingredients; stir until cheese is melted.  

Serve immediately. (8 - 10 servings) 

I add a dollop of sour cream to soup in bowl, then sprinkle bacon crumbles, 

chopped onions and grated cheese before serving

Marty Gail

OMELETS IN A BAG 

Use a permanent marker to write individual names on a quart size freezer bag.

Crack two large eggs into bag(more than two will not work)shake and combine them. 

Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, 
hash browns, salsa, etc. Have individuals add the prepared ingredients of their
choice to the bag and shake. 

Make sure to get the air out of the bag and zip it up. Place the bags into rolling-boiling
water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.
For more, make another pot of boiling water. 

Open the bags and the omelet will roll out easily. 

Be prepared for everyone to be amazed. 

This is very nice to serve with fresh fruit and a coffee cake. It's a great conversation
piece and everyone gets involved in the process. It's easy, convenient and delicious. 
Plus no fat involved.

Angela

German Chocolate Upside Down Cake

1 cup coconut
1 cup chopped nuts

1 8 oz package cream cheese

1 box German Chocolate cake mix

1 stick butter

1 lb box confectioner’s sugar

Mix coconut and chopped nuts.  Place in the bottom of a greased 9
X 13 pan.  Prepare cake mix according to directions and pour on top of nut mixture. 
In a heavy saucepan, heat butter and cream cheese until warm enough to
stir in confectioner’s sugar.  

Drop spoonfuls of sugar mixture on top of cake, do not try to spread the sugar mixture.  

Bake at 350 for 35 – 40 minutes or until a toothpick test comes clean.  Do not cut
cake until it is cold.

Angela