Family Recipes: Murphy - Trainor

1-2 Onions – chopped and sautéed

2 cans Lima beans

2 cans Red kidney beans

2 cans Pork and beans

2 lbs Ground beef (cooked and drained)

1 lb Bacon (cooked and crumbled)

1 cup Ketchup

1 cup Brown sugar

Mix everything in casserole dish. Cover and bake 350° for 1 hour.

5 lbs spare ribs

Season: any leftovers: wilted celery, onions, clove garlic, etc.

1 cup Ketchup

1 cup Apple cider vinegar

1 cup Brown sugar

½ cup Worcestershire sauce

Garlic powder

1. In Dutch oven, parboil ribs with leftovers to season. The longer you boil them – gets rid of excess fat. Drain. Let the ribs get almost done, then drain. Leave in oven till completely done and sauce has glazed ribs.

2. Mix ketchup, vinegar, sugar, Worcestershire sauce, garlic powder. Simmer to mix.

3. Note: I know you’ll need more for your mob. It’s sickening sweet and God knows Dad doesn’t need it or me either, but I’m here to please him.

2 1/4 lbs ground beef

2 eggs

1 cup plain bread crumbs

black pepper, parsley, sage, rosemary, thyme

mix together stuff into loaf pan

bake plain or topped with ketchup

350 for 1 1/2 hours

3 cups Flour 

1 tsp Salt

¼ tsp Nutmeg

4  Eggs

1 cup Milk

1. In large bowl, mix flour, salt, nutmeg.

2. Add eggs and beat until smooth.

3. Stir in milk and beat.

4. With back of spoon, force dough through colander into boiling water. Boil 5 minutes. Drain and rinse in cold water.

1 lb Pork sausages 

4 strips Bacon 

½ cup Chopped onion  

1/3 cup Diced celery 

1 tsp Salt  

½ tsp Sugar 

1/8 tsp Pepper 

¼ tsp Dry mustard 

½ cup Water 

1/3 cup Cider vinegar 

4 cups Diced cooked potatoes 

2 tbsp Mayonnaise

1. Cook sausages.

2. Fry bacon in skillet until crisp. Remove from pan. Sauté onions & celery in bacon drippings until limp.

3. Add salt, pepper, dry mustard, water, and vinegar. Boil 2 minutes.

4. Crumble bacon. Add bacon, potatoes, and mayonnaise to sauce. Heat slowly on top of stove. Top with sausages and serve.

5. (Or heat in 300° oven for 20 minutes.)

pint glass

2 oz Vodka

4 drops Tabasco

grind black pepper

splash Lea & Perrins Worcestershire sauce

tsp horseradish

top with Campbell's tomato juice

shake

squeeze lime and lemon garnish

add celery stalk

1 Pie crust

package Bacon – cooked and drained

package Swiss cheese – cut into strips

3 Eggs

1 tbsp Flour

Grating Nutmeg

Grating Cayenne

½ tsp Salt

1½ cups Light cream or ½ & ½ 

1½ tbsp Melted butter

1. Cover pie crust with overlapping layers of cheese and bacon.

2. In a bowl, beat eggs. Mix in flour, salt, nutmeg, cayenne. Add cream & melted butter.

3. Pour custard over cheese and bacon. Submerge all pieces of cheese and bacon.

4. Bake in 375° oven for 45 minutes – 1 hour or until custard is set and top is nicely brown.

3 cups Dry bread crumbs 

1½ cups Light cream 

1½ lbs Ground beef  

¾ lb Ground pork 

¾ lb Ground veal 

1½ cups Milk 

3 Eggs (or 6 egg yolks) 

¼ cup + 2 tbsp Minced onion 

3 tbsp Salt  

1 tsp Pepper 

½ tsp Allspice

Shortening 

1. In large bowl, soak bread crumbs in cream.

2. Mix meat thoroughly. Stir in remaining ingredients, except shortening.

3. Shape meat into 1” balls.

4. Melt shortening in skillet. Brown and cook meatballs.

¼ tsp Dry mustard 

½ cup Water 

1/3 cup Cider vinegar 

4 cups Diced cooked potatoes 

2 tbsp Mayonnaise

1. Cook sausages.

2. Fry bacon in skillet until crisp. Remove from pan. Sauté onions & celery in bacon drippings until limp.

3. Add salt, pepper, dry mustard, water, and vinegar. Boil 2 minutes.

4. Crumble bacon. Add bacon, potatoes, and mayonnaise to sauce. Heat slowly on top of stove. Top with sausages and serve.

5. (Or heat in 300° oven for 20 minutes.)

1 ¾ - 2 lbs chicken breasts cubed & browned

1 cup Parmesan-Romano

4 cups heavy cream

1 cup milk

1 lb broccoli florets blanched

1 ½ lbs ziti al dente

4 tbsp butter

2 tbsp flour

2 tbsp. minced garlic

1 ½ tbs parsley 

basil, oregano, black pepper to taste

1. Brown chicken

2. Blanche broccoli then dice

3. Cook ziti

4. Alfredo sauce: butter, garlic, flour, cream, milk, herbs, Parmesan-Romano 

5. Mix all together

Corned Beef - Buy point or flat cuts, cheap. Big ones work best. corned beef round is too expensive.

bottle beer

bay leaves

Whole peppercorns

Carrots

Onions

Red/boiling potatoes

Small head cabbage

Put Corned Beef in pot, add beer, Bernice used Guinness Stout, cover with water; if adding veggies, use additional 3" water

Add 3-4 bay leaves, 12-15 whole peppercorns

Additional spices, only if you have in cupboard: 2 tsb. pickling spices Sometimes included in corned beef package. Mustard seed, bay leaf, etc.

Bring to simmer, cook 3-4 hours. Put lid on 90% - leave  room for steam to escape. Low, low simmer. Start timing the cooking time from when the water starts simmering.

Add whole carrots and potatoes about an hour before corned beef is done cooking

Add whole peeled onions 45 minutes before corned beef is finished

Quarter cabbage, add 20 minutes before corned beef is done

Slice corned beef against grain. Serve cabbage with malted vinegar for traditional Irish cabbage

Reheat taters, cabbage and corned beef in frying pan day after St Patrick's Day is great. Bubble and Squeak.

Buy an extra corned beef for home-made Reubens 

Stew boiled is a stew spoiled.

2 lbs Hamburger meat – brown & drain 

2 8oz cans Tomato sauce 

12-16 oz Egg noodles - cooked 

1 cup Cottage cheese 

8 oz Cream cheese – softened 

¼ cup Sour cream 

1/3 cup Onions – chopped fine 

1/3 cup Green pepper – chopped into small bits

preheat oven to 350

grease 2½ quart casserole dish

brown & drain hamburger meat. Stir in 2 8oz cans tomato sauce.

cook & drain egg noodles – set aside.

mix: cottage cheese, cream cheese, sour cream, onions, green peppers layer in casserole: ½ noodles, ½ cheese mixture, ½ meat & sauce . . . repeat

bake 45 minutes or until bubbly on top.

3 lbs ground meat of choice

¾ cups bread crumbs

3 lg eggs

Italian Spices*: 1/2tbs parsley ½ tbs Basil ½ tbs oregano

Garlic, black pepper to taste

Mix

Form balls

*Or Swedish meatballs ½ tsp sage ½ tbs parsley

Pepper garlic

Bake balls 350 for 20-25 min

Simmer in marinara or beef gravy

2 tomato puree 28 oz

Oregano … cover entire pot of sauce

Basil … about 1/3 of the oregano

Parsley … same as basil

Bay leaf … 2 big or 3-4 small

Garlic powder … ½ tsp (or 1 tbsp from jar)

Black pepper … few grinds

Simmer sauce while ground beef browns. Add to sauce. 

 Pre-heat oven to 275

3-5 lb shoulder chuck roast

Place roast on bed of carrots, onion, celery, garlic cloves in dutch oven

Add 4-6 cups Beef Stock, Bay leaves, Black pepper

Cook 2 hours covered

Add Parsley, Sage, Rosemary, Thyme

Cook 2 more hours or so until tender

Remove Roast Strain veggies 

Thicken gravy:  Stick Butter, 8 tablespoons flour. Take time brown roux carefully. use non stick pan with heat proof spatula

Heat stock to simmer - Whisk in roux

Turkey or Chicken Gravy

4 cups Chicken or turkey stock

add heart, liver, neck, gizzards

simmer for a few minutes - Skim foam

add garlic, celery, carrot, onion, bay leaves, parsley, sage, rosemary, thyme, pepper

Simmer for an hour - strain

thicken with roux ; 4 tbs butter, 4 tbs flour, Do not brown, just heat through a few minutes to avoid raw dough flavor in finished gravy

450° 25 minutes

Cover with BBQ sauce … place on tinfoil in pan. 

Stove top

Cut into medallions 1” – 1 ½” thick

Cook on stove in oil cover – cook on 5 for 5 minutes

Flip add bbq sauce – dollop on each one & cover (brown bottom side & bbq drizzles down)

Flip again to toss sauce around

1 (16 oz) Jimmy Dean regular breakfast sausage

1 Pint light cream

1 tablespoon flour

This sausage is lean and does not require draining fat

Down South less sausage is used and more ground black pepper is added.

Brown sausage

Sprinkle flour on sausage

Stir for a couple minutes

Add light cream slowly while stirring

Stir until thickens 

3.5 lb or larger Beef Shoulder Roast (a cut from Chuck region) Get as big a roast as you can to fit in dutch oven with 1" clearing around roasts diameter and enough room to allow lid to fit tightly with bed of veg

Sliced roast & Gravy* freezes well in baggies for Sandwiches

Preheat oven to 275 

Cover Bottom of Dutch oven with bed of whole or halved peeled carrots split big ones, celery stalks, leaves too

Couple onions  peeled cut into thick slabs, 1 bulb garlic peel cloves  liquid from veggies Really helps cut sodium in stock

Put roast Directly on veggie bed

Pour best beef stock you can afford exactly half-way up roast - use low sodium

Boxes are 4 cups may need 2 (save any left in 2nd box in fridge, add to strained stock while roast rests

Add 1 sm bay leaf/cup stock

Add Fresh black pepper

Pop in oven

With 1 ½ hours to cook add: (adding in beginning will over cook herbs) rosemary may be tossed in at start if you like whole needles

Tablespoon dried parsley

Teaspoon Sage

½ up to 3/4 teaspoon Rosemary - crush to tiny pieces in your clean hands

¼ to 1//2 teaspoon Thyme- goes easy very strong 

Take Roast out after 4-5 hours depending on roast size temp. 4 lb roast 275F 5hrs

Cover with plastic or foil - super sharp serrated knife is best to get thin slices. Do not cut before service

Electric knife is best 

Strain veggies and toss - they have given their all - Try to leave garlic in Dutch Oven for use in gravy

Keep cooking liquid in dutch oven leave on stove top on low while add pound of mushrooms now if wanted, frozen peas too 8oz or more add any stock that did not fit in Dutch oven earlier

Thickening roux is prepared in separate pan

1 tablespoon butter, 1 tablespoon flour per cup liquid

Roast and veggies may add a full cup of tasty enriched broth Get accurate number of cups of strained broth or can't thicken properly

Slowly brown butter flour mixture over medium low heat, stirring constantly until mahogany brown may take 15 minutes

Bring stock up to healthy simmer - chemical process to thicken requires almost boiling temp, do not boil stock - start water to boil broad egg noodles *add peas to water 4 minutes before Broad Egg Dumpling noodles, that way you can slice beef for sandwiches pea free

Add roux, whisk in until thick. You will have 6 to 9 cups gravy

Put bed noodles (or noodles and peas) on plate add sliced meat - mushroom gravy ( maybe Peas too)

Serve with dollop of sour cream (with chive or scallion). Do not pre mix sour cream

Meat Gravy can be frozen, used for quick after work meals. 

1/3 cup mayo

1 tbsp vinegar (apple cider or white) don't add all at once … start with ½ tbsp … add as needed

½ tsp sugar

1 grind pepper

Cucumber slices thin

Vidalia onion sliced thin

2 qts Shredded cabbage 

4 Small onions

1 Red pepper 

1 Green pepper

2/3 cup Vinegar 

1 cup Sugar 

1 ½ tsp Mustard seed 

1 tsp Celery seed 

½ tsp Salt 

¼ tsp Turmeric

Put in bowl and mix. Prepare day before using.ro

1 basket Tomatoes – cooked and strained  

1 tbsp Black pepper 

2 tbsp Celery seed 

1 tsp Red pepper 

1 tsp Ground cloves 

1 tsp Cinnamon 

1 tsp All spice 

½ cup Salt  

2 cups Sugar 

1 qt Vinegar

Boil until it thickens. Bottle and Cork.

 1 cup Ketchup 

1 cup Apple cider vinegar 

1 cup Brown sugar 

½ cup Worcestershire sauce

Garlic powder

Onions or Onion powder

(20 minutes simmer to mix & pasteurize)

3 lbs Cabbage, chopped 

1 Green pepper, chopped 

2 Onions, chopped 

2-4 Carrots, chopped thin 

2 cups Sugar 

1 cup Cooking oil 

1 cup Yellow vinegar 

2 tbsp Celery seed 

1 tbsp Salt

1. Combine vegetables with sugar. Mix well.

2. In a saucepan, mix oil, vinegar, celery seed, and salt and bring to a boil. Mix well. Pour over cabbage mixture.

3. Store in refrigerator in air tight container.

Let stand at least three days. Flavor improves. 

 2 pts oysters cut finely

2 stacks crackers crushed

Med onion minced fine

Pepper

Can evaporated milk

Parsley

Put pats of butter on top

Bake 350 1 hour

2 cans Corn 

1 can Cream corn 

2 tubes smashed Saltines

1 stick Butter 

1 can Evaporated milk 

½ Onion chopped fine

Celery chopped fine 

Parsley

1. Sauté onion and celery.

2. Grease pan. Mix all ingredients. Dot top with butter

3. Cook 30-45 minutes @ 350 degrees

8 oz Macaroni (cooked) 

2 tbs Butter 

2 tbs Flour 

1 tsp Salt 

2 cups Milk 

½ lb Sharp cheddar (grated)

Bread crumbs

Paprika 

1. Cook and drain macaroni. Put macaroni into 2 quart casserole dish.

2. In saucepan, melt butter. Blend in flour and salt. Cook until it browns. Stir in milk. Cook over medium heat until mixture comes to a boil. Remove from heat. Stir in cheese until melted.

3. Pour cheese sauce over macaroni. Top with bread crumbs. Sprinkle with paprika.

4. Cook in 350° oven for 45 minutes. Top should be brown and cheese sauce should be bubbling along the sides.

1 can black eyed peas

1 can black beans

2 cans white corn

Drain, rinse, mix. 

1/2 red onion diced

5-7 stalks celery diced

1 red pepper diced

1/4 cup jalapeno diced

Mix all. Add dressing:

Whisk together:

1/2 cup extra virgin olive oil

1/4 cup sugar

1/4-1/3 cup cider vinegar

Serve with Scoop style tortilla chips

dressing: 2 parts balsamic vinaigrette 1 part mayonnaise

1 box cooked pasta

1 julienned carrot

1 julienned green pepper

 Soak white beans in water overnight 8 hours minimum

Drain & Rinse

Put in fresh water & tsp baking water

Boil for an hour

Drain retaining cooking liquid

Put ¼ cup brown sugar

½ cup molasses

Medium minced onion

1/4 lb cooked crumbled bacon

Beans

2 cups saved water

Cook 10 minutes at 375

Reduce temp to 200 Cook 5 hours

Adding liquid as needed

I had a tight fitting lid no additional water needed

Let sit 15 min 

#1 from Bernice

1 ½ cups Buttermilk*

2 tbsp Butter melted

1 Egg slightly beaten

1½ cups Dark raisins

3 cups Flour

2/3 cups Sugar

1 tbsp Baking Powder

1 tsp Baking soda

1. Mix first 4 ingredients & add to well mixed dry ingredients.

2. Bake in 350° in loaf pan 50-55 minutes.

#2 from Cuisine magazine

2 cups Whole wheat flour

1½ cups White flour

½ cup Oats

1½ tbsp Sugar

1 tsp Baking soda

1 tbsp Salt

¾ tsp Baking powder

3 tbsp Unsalted butter - cold

1½ cups Buttermilk*

1 Egg – beaten lightly

1. In a large bowl, combine dry ingredients. Blend in butter (cut into bits) until mixture resembles meal.

2. In another bowl, combine buttermilk and egg. Stir mixture into flour mixture and form dough into a ball.

3. Knead dough lightly on floured surface for 1 minute or until smooth.

4. Transfer dough to buttered baking sheet and form into 8” round loaf. Cut a ¼” X into center of loaf stopping 1” from edges. Bake in 350° oven for 1 hour or until loaf sounds hollow when bottom is tapped.

#3 from Ireland

1½ cups Whole wheat flour

1½ cups White flour

1 tsp Baking soda

1 cup Buttermilk*

1. Mix ingredients in a large bowl.

2. Form into a ball. Put in Corning dish (with lid.) Be sure loaf is not more than 2” thick. Cut an X into center of loaf.

3. Bake in 350° oven for 30 – 45 minutes.

#4 from a friend

4 cups flour

3 tbsp sugar

1 tbsp baking powder

1 tsp salt

¾ tsp butter

1 ½ cups raisins (optional)

1 tbsp caraway seeds (optional)

2 eggs

1½ cups buttermilk

Mix first 5 ingredients.

Cut in butter (cut into smallish pieces and blend in)

Stir in raisins and/or seeds

Beat eggs slightly with the milk in a separate bowl.

Add egg mixture to flour.

Knead a little until it forms a ball. (If needed, coat hands with flour if the dough is too wet.)

Place dough ball in greased casserole dish. Cut an X into the top of the loaf.

Bake @ 350 for 1 hour and 20 minutes or until it looks done.

•  add ¼ tsp salt into ¾ cup milk. Let sit 5 mins.
• OR … put 1 tsp vinegar in ½ cup milk. Let sit 5 mins.
• OR … 1 cup milk + 1 tbsp lemon juice. Sit 5 mins.

4 cups whole wheat flour

2 cups white flour

1 1/2 tsp salt

1 1/2 tsp baking soda

2 cups buttermilk or sour milk

2 tbsp butter

Mix the whole wheat flour thoroughly with the white flour. Rub the butter into the flour. Add the salt and soda.

Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less or more liquid, it depends on the absorbent quality of the flour. The dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands.

Put in on a lightly floured baking sheet and with the palm of your hand flatten out into a circle 1 1/2 inches thick.

With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool.

2 cups grated zucchini – rind & all

3 eggs

1 cup sugar

1 cup vegetable oil

2 cups flour

1 tbsp cinnamon 

¼ tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup chopped walnuts and/or raisins

Beat – bake in greased loaf pan – 350 for 1 hour done when toothpick comes out clean 

1 cup Cocoa (or 3 squares baking chocolate)

1 stick butter oleo (1/4 cup)

¾ cup Boiling water

1½ cups Sugar 

1½ cups Flour

¾ cup buttermilk*

1 tsp Baking soda

1 tsp Baking powder

1 Egg

1. Mix cocoa & oleo in a bowl with boiling water.

2. Add: sugar & flour

3. Mix in: sour milk in a bowl with baking soda baking powder and 1 egg.

4. Two 8 inch layer pans – bake 350° for 30 minutes

•  add ¼ tsp salt into ¾ cup milk. Let sit 5 mins.
• OR … put 1 tsp vinegar in ½ cup milk. Let sit 5 mins.
• OR … 1 cup milk + 1 tbsp lemon juice. Sit 5 mins.

¼ cup flour

1 cup milk

½ cup shortening

1 ½ tsp vanilla

1 cup granulated  sugar

1 stick butter

1. Whisk flour and milk in saucepan, over medium heat until it thickens into a paste.

2. Remove from heat, cool one minute, add remaining ingredients 

3. Beat until fluffy, about 5 minutes.

2 tsp Baking soda

1 can Applesauce

2 cups Flour

2 tsp baking powder

1 tsp Cinnamon

½ tsp Cloves

½ tsp Nutmeg

2 cups Brown sugar

1 cup Melted oleo

1 cup Raisins that have been soaked in hot water

1 cup Chopped nuts

1. Mix baking soda and applesauce. (Mix with wooden spoon.)

2. Sift together, flour, baking powder, cinnamon, cloves, nutmeg, brown sugar.

3. Fold in oleo and applesauce.

4. Add raisins and nuts.

5. Pour in prepared tube pan.

6. Bake 45 minutes in 350° oven.

Version #2 – different piece of paper

2 tsp Baking soda

1½ cups Hot Applesauce unsweetened (about 6 medium apples)

2 cups Flour

¼ tsp Salt

1 tsp Cinnamon

½ tsp Cloves

½ tsp Nutmeg

1 cup Sugar

2/3 cup Melted oleo

1 cup Raisins that have been soaked in hot water

1 cup Chopped nuts

1. Mix baking soda and hot applesauce. (Mix with wooden spoon.)

2. Sift together dry ingredients.

3. Fold in oleo and applesauce.

4. Add raisins and nuts.

5. Pour in greased and dusted 9” tube pan.

6. Bake 45 minutes in 350° oven.

Cake:

¾ cup white sugar

¼ cup shortening

1 large egg

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

2 cups fresh blueberries

Topping:

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, softened

½ teaspoon ground cinnamon

1. Preheat the oven to 375. Grease an 8x8-inch pan.

2. Cream sugar, shortening, and egg in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the pan.

3. Make topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

1 tsp Vinegar

1/2 cup Milk

1 ½ cup Sugar

2 Eggs

½ cup Shortening

1 tsp Vanilla

½ tsp Lemon

1 cup Mashed bananas

2 cups Flour

½ tsp Salt

¼ tsp Baking powder

1 tsp Baking soda

Chopped walnuts if desired

1. In small bowl, mix milk and vinegar to make sour milk. Set aside.

2. In bowl, beat together, sugar, eggs, shortening, vanilla, lemon.

3. Add: bananas and stir.

4. Add: flour, salt, baking powder.

5. Mix 1 baking soda with sour milk.

6. Add milk mixture to banana mixture. Add nuts if desired.

7. Add to baking pan: 2 layer pans or one oblong.

8. Bake at 350°

3 pks Jiffy Apple Cinnamon Muffin Mix

3 eggs

1 can Comstock Apple

Mix all – sprinkle brown sugar over top of 9” x 12” pan

Bake according to muffin directions

¾ cups sugar

½ cup flour

½ tsp cinnamon

6 cups blueberries

1 tbsp lemon juice

1 tbsp butter

Mix dry ingredients – put in pie

Sprinkle lemon juice over top

Cut butter in pieces – put over the top

Pastry top … cover edges with foil

Cook @425 for 35-45 minutes

Remove foil last 15 minutes – done when crust is brown and filling is bubbly  

1/2 cup butter 

1/2 cup brown sugar

1/2 cup granulated sugar

1 cup flour 

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla

1/4 cup hot water

1 egg, beaten

1 pack chocolate chips (1/2 might be enough)

Cream butter and sugar. Add flour mixed and sifted with cream of tartar, baking soda, salt. 

Add well beaten egg, hot water, vanilla. Mix well. 

Add chips. 

Put spoonfuls on ungreased cookie sheet. Bake 350° for 8-10 minutes. Cool on wire rack. 

2 cups milk

2 eggs

1 tsp corn starch

3 tbsp sugar

¼ tsp salt

½ tsp vanilla

Heat milk to just below boiling point.

Beat eggs and sugar and salt.

Add cornstarch.

Add hot milk slowly stirring constantly.

Pour in serving dishes. Cool.

2 lbs apples washed and quartered

½ cup water

¼ cup sugar

½ tsp cinnamon 

Place apples in saucepan and cook over low heat for about 20 minutes or until soft enough to put through strainer. 

(Put through strainer to remove skins.)  Add sugar and cinnamon.

#2

6 cups Apples – peeled, cored, sliced  

½ cup Water 

1 tbsp Lemon juice   

¼ cup Sugar 

½ tsp Cinnamon or nutmeg

In 2 quart microwave casserole, mix apples, water, and lemon juice.

Cook covered on HI (max power) 10-12 minutes or until apples are tender.

Stir in remaining ingredients until smooth.

2 ¼ cups self rising flour

½ cup shortening

1 cup milk

1 1/3 cup sugar

2 eggs

Vanilla (no measurement)

Icing

½ can frozen orange juice

2 ½ cups 10X sugar

2 tbsp butter

Cream shortening and sugar. Sift in flour.

Add ¾ cups of milk and vanilla

Beat 2 minutes at low speed.

Add eggs ad ¼ cup of milk. Beat 1 minute

Bake in greased cupcake pans in 350° oven for 15-20 minutes. 

Cool and frost with thin layer of icing.

1 stick butter

2 cups flour

1 cup sugar

1 tsp baking powder

¼ tsp salt

1 egg

1 cup milk

1 tsp vanilla  

Cream butter and sugar. 

Add beaten eggs.

Sift in dry ingredients alternating with milk.

Add vanilla. Beat until smooth.

Drop by teaspoonful onto greased cookie sheet.

Bake 10 minutes in 375° oven. Cool on wire rack.

1 cup Quaker Oats (1 minute oatmeal)

1 cup sugar

2 tbsp & 1 tsp flour

1 tsp salt

¼ tsp baking powder

1 egg

¼ lb or butter (melted)

2 tsp vanilla 

Mix dry ingredients

Add egg, butter, vanilla

Drop by ¼ tsp (no more) on tinfoil at least 3” apart

Bake 3-6 minutes at 350°

They are done when they bubble up & look like pancakes cooking – slightly golden brown at edges

Cool thoroughly before trying to remove from foil – put foil on cool table.

Duncan Hines butter fudge cake mix

¼ cup crème de menthe

½ cup water (not ¾ cup as mix says)

3 eggs

½ cup maraschino cherries

Frosting

2 cups heavy cream

Beat til stiff

Fold in 2 tsp sugar

2 tbsp crème de menthe

Top with cherries and shave chocolate. (put cherries in center too.) cook in 375°oven 

1 stick unsalted butter

2½ cups confectioner’s sugar

About a tablespoon of boiling hot water

mix butter, powdered sugar to a thick paste. Then add one tablespoon of hot water and stir. The mixture should be very thick but runny enough to pour off the end of a spoon. If still too thick, add a tiny bit more of hot water.