1 bag broccoli slaw
2 pkgs. Ramen oriental-flavor noodles
1/2 C. rice vinegar
1/2 C. vegetable oil
1/2 C. sugar
Ramen noodles seasoning packets
2 T. sesame seeds, optional
Put slaw, crushed dry noodles and sesame seeds in bowl. Mix together seasoning packets, oil, sugar and vinegar; pour over broccoli and noodles. Refrigerate.
1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream
Mix ingredients together and chill.
2 C. granulated sugar
1/2 C. light butter
1/2 – 8 oz. block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C. all-purpose flour, divided
2 C. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-8 oz. carton low-fat lemon yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. powdered sugar
4 tsp. lemon juice
Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
Mabel Holdiman gave me this recipe. If I was not making percolator punch, which also makes the house smell great, I would make this and keep it on the stove. Remember that this was before candles and potpourri were everywhere.
1 C. pineapple juice
1 C. water
3 cinnamon sticks
1 tsp. whole cloves
1 tsp. ground ginger
1/2 tsp. pickling spices
Bring to a boil. Add water from time-to-time.
1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine
Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.
Serves 18
NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.
1 pkg, coconut cookies, crusted
1 stick margarine, melted
1 – 8 oz. pkg. cream cheese, softened
2/3 C. sugar
8 to 12 oz. Cool Whip, thawed
1 large pkg. frozen strawberries, thawed
Combine cookies and margarine. Reserve 3/4 cup and press remaining in 9×13″ pan. Combine cheese and sugar until well blended. Fold in strawberries and Cool Whip. Spread on top of crust. Sprinkle reserved crumbs on top. Place in freezer.
Jane Sage shared her cookies with the Young family while we were at the North West Angle. The original recipe was in the Dunkerton United Methodist Church Cookbook. Mrs. Newman Mortenson was my mother’s aunt. The cookies are very good.
3/4 C. shortening
1 C. sugar
1/4 C. molasses
2 C. flour
1 tsp. cinnamon
1/2 tsp. ginger
1 egg
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt
Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients and add to creamed mixture. Chill 1 hour. Form into 1″ balls and roll in sugar. Bake on greased cookie sheet at 375º for 8 to 10 minutes.
1 C. white sugar
1 C. powdered sugar
2 sticks (1 C.) margarine
1 C. Crisco oil
2 eggs
1 tsp. soda
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla or almond extract
4 1/2 C. flour
SUGAR COOKIE FROSTING:
2/3 C. regular or butter flavored Crisco
1/4 tsp. salt
1/2 tsp. almond or vanilla extract
1/3 C. hot water
1 – 1 lb. pkg. C & H powdered sugar, sifted
Butter flavoring to taste if using regular Crisco
Cream sugars and margarine. Add oil and eggs; mix well. Mix in remaining ingredients. If making cut-out cookies, chill dough for about an hour. Dough may also be formed into a roll of desired circumference, chilled, sliced and baked. Another method would be to roll dough into balls, roll in sugar and press with bottom of glass or something that will make a design in the cookie before baking. Bake at 350º for 8 to 10 minutes, or until lightly brown. Dough will store in the refrigerator for a couple of days.
Yield: Approximately 6 dozen.
SUGAR COOKIE FROSTING: Combine shortening, salt and almond or vanilla extract (and butter flavoring if using) in a large mixing bowl; beat at medium speed of electric mixer until blended. Alternately add small amounts of water and powdered sugar, beating constantly at low speed, until blended. Beat 8 minutes at medium speed of electric mixer. Icing may be stored at room temperature for 2 weeks. Prepare icing twice if more is needed. Does not double well. Makes 2 1/3 cups.
1 pkg. Pillsbury lemon cake mix
2 C. frozen whipped topping, thawed
1 egg
1/2 C. powdered sugar
Grease cookie sheets. Combine cake mix, topping and egg in large mixing bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar, roll to coat and place 1 1/2″ apart on cookie sheet. Bake at 350º for 10 to 15 minutes, until golden brown. Remove from cookie sheet and cool.
Makes 4 to 5 dozen.
1 1/4 C. fine graham cracker crumbs
1/4 C. sugar
6 T. butter or margarine, melted
1/2 gal. box vanilla ice cream
1/2 gal. box rainbow sherbet, or any flavor of your choice
Mix the crumbs, sugar and butter. Press firmly into 9×13″ pan. Chill for 45 minutes. Slice block of vanilla ice cream into slices and place on top of crust. Slice block of sherbet into slices and place on top of vanilla ice cream. Freeze. To serve, cut into squares.