BUTTERSCOTCH ICEBOX COOKIES

1 1/2 cups melted shortening
1 cup brown sugar
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 tsp salt
4 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

cream melted shortening with sugars. gradually stir in eggs, then mix in nuts. sift dry ingredients together and add to creamed mixture; mix well. shape into a 2 1/2" thick roll. wrap in waxed paper and refrigerate overnight or until firm. slice cookie dough into 1/8" slices with a sharp knife.

preheat oven to 425°. bake on ungreased cookie sheets for 5-6 minutes.

makes 75 cookies

LEMON SPONGE PIE

3 eggs, separated
2 cups sugar
5 tbs freshly squeezed lemon juice
3 tbs melted butter
1/4 cup flour
2 cups warm milk
9" unbaked pie crust

beat egg yolks. add sugar, lemon juice, and melted butter; mix well. stir in flour & milk.

in a separate bowl, beat egg whites until they form stiff peaks; fold into the first mixture. pour into unbaked pie crust & bake at 425° for 10 minutes. reduce heat to 325° & continue baking for 35 minutes.

GOLDEN ANGEL FOOD CAKE

9 eggs, separated, room temperature
1 tsp vanilla
1 cup sugar, divided
1 cup flour (measure before sifting)
1/2 rounded tsp cream of tartar

in a small mixing bowl, beat egg yolks until thick and lemon colored (5 minutes or more deoending on beaters). add vanilla. mix on low until blended. gradually add 1/2 cup sugar. continue to mix on LOW until blended, then beat 5 minutes more on HIGH. sprinkle part of the flour over yolk mixture; fold in by hand. continue until all flour is folded in. set aside and cover so batter doesn't dry out.

THOROUGHLY WASH AND DRY BEATERS. then, in a large mixing bowl, beat egg whites with cream of tartar on HIGH until soft peaks form. gradually add the remaining 1/2 cup sugar. beat on HIGH until stiff peaks form. take some of the egg whites and fold into the yolk mixture to soften. add yolk mixture to stiff egg whites; fold together.

gently pour batter into ungreased 10" tube pan with removable sides. bake on lowest oven rack at 350° for 50-60 minutes. when done, top will spring back when gently touched near the center. immediately turn upside down until completely cool.

optional: serve with fruit such as strawberries, peaches, or blueberries and whipped cream or milk.

GRAHAM CRACKER PUDDING

1 (14 oz) can sweetened condensed milk, chilled, plus enough regular milk to total 3 cups
3/4 tsp vanilla
1 lg box instant vanilla pudding mix (or 3/4 cup bulk instant vanilla pudding mix)
3 tbs butter
1 cup crushed graham crackers, divided
2 cups heavy whipping cream, divided
strawberries OR blueberries, optional

mix cold milk (including sweetened condensed milk) and vanilla together. gradually add pudding mix, stirring continually for 2 minutes; put in the refrigerator.

melt butter in a saucepan and add crushed graham crackers. stir over medium heat until lightly browned. remove from heat.

beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. pour into a 2-qt serving dish. reserving 1 tablespoon crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.

before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. sprinkle reserved crumbs over the top to decorate. serve immediately if possible; refrigerator leftovers.

optional: serve with sweetened strawberries or blueberries.

BANANA PUDDING: fold 2 sliced bananas into pudding mixture before pouring into serving dish.

LEMON BARS

1/2 cup butter
1 cup flour
1/2 cup pecans, chopped
1 cup 10x sugar
8 oz cream cheese, softened
1 3/4 cups whipped cream, divided
2 small boxes instant lemon pudding mix
3 cups milk
nuts, optional

melt butter; mix with flour & pecans. press into a 9"x13" pan. bake at 350° for 15 minutes. cool.

mix together 10x sugar, cream cheese, & 1 cup whipped cream; spread over cooled crust. blend lemon pudding mix & milk until thick; spread over the cream cheese layer.

spread remaining whipped cream over mixture. nuts can be sprinkled on top if desired. cover & refrigerate. Cut into bars when chilled.

AMISH BROCCOLI DISH

2 (10 oz) bags frozen chopped broccoli
4 oz velveeta cheese
1 can cream of chicken soup
1/2 tsp salt
2 cups crushed croutons
5 tbs melted butter

boil and drain broccoli. cream together cheese and cream of mushroom soup; mix in broccoli and salt. place in a greased 3-qt casserole dish. mix croutons and melted butter together and pour evenly on top of casserole. bake at 350° for 20 minutes.

AMISH MEATLOAF

2 lbs ground beef
1 cup cracker crumbs
1 tbs chopped onion
1 cup milk
1 tsp salt
1/4 tsp pepper
flour
1 can cream of mushroom soup
1/2 cup steak sauce

mix first 6 ingredients together and shape it into a loaf; refrigerate overnight. cut loaf into 1/2" slices & dip in flour. brown slightly on both sides; place in a casserole dish. mix cream of mushroom soup with steak sauce; pour over meatloaf. bake at 250° for 2 hours.

FOOD FACTS

A common custom in Spain is to eat one grape for each of the last 12 seconda of every year for good luck.

FOOD FACTS

Tablecloths were originally used as a towel to wipe one's fingers & hands after eating.

FRUITS & VEGGIES

STIR-FRYING VEGETABLES - Stir-fried vegetables are a quick & easy side dish option. Or serve them over noodles or rice for a delicious meal. The secret to stir-frying is to have the pan or wok very hot & the veggies cut into similar sized pieces so they cook evenly. Great choices are peppers, mushrooms, onions, carrots, snow peas & beans. Avoid starchy veggies such as potatoes & yams. Stir-fried veggies should be  flavored near the end of the cooking time for best results.

CORN CHOWDER

6 med potatoes
1/2 lb bacon
2 small onions, diced
4 cups milk
1 tsp salt
1 1/2 cups corn
1/2 tsp pepper
2 tsp parsley
potato flakes (optional)

cut potatoes into bite-size pieces. boil until soft; drain. dice bacon & fry until almost crisp; drain. add onions to bacon; cook until tender. heat milk, but do not boil. add bacon & onions to warming milk; stir in potatoes & remaining ingredients. add potato flakes to thicken if desired. let simmer for 1 hour.

AVOCADO & EGG SALAD

4 hard-cooked eggs, chopped
4 slices crisp bacon, crumbled
1 tbs finely chopped green onion
2 lg avocados, halved & pitted
2 tbs mayonnaise
2 tsp lemon juice
1 tsp prepared mustard
1/4 tsp salt
dash of pepper

combine eggs, bacon, & onion. carefully scoop out avocado halves, leaving shells firm, & brush insides of shells with a little lemon juice. mash avocado & stir in remaining ingredients. add egg mixture & spoon into avocado shells.

MORNING GLORY MUFFINS

6 eggs
2 1/2 cups sugar
2 cups oil
4 cups grated carrots
1 cup coconut
1 cup raisins
1 cup chopped nuts
2 cups grated apples
4 tsp baking soda
1 tsp salt
4 tsp cinnamon
4 cups flour

stir all ingredients together. make as many muffins as desired, baking at 375° for 20 minutes.

NOTE: THIS RECIPE MAKES QUITE ALOT OF BATTER. EXTRA BATTER WILL KEEP IN THE REFRIGERATOR FOR UP TO 4 WEEKS.

FRITTERS (APPLE OR ZUCCHINI)

APPLE FRITTERS

2 cups dry pancake mix
1/3 cup oil
1 cup yogurt OR sour milk
1 tsp baking soda
pinch of salt
1 1/2 cups cut-up apples

prepare batter by mixing together the first five ingredients; stir in the apples. fry on a lightly greased griddle.

serves 4

ZUCCHINI FRITTERS

prepare batter as directed above, omitting apples & salt. grind up 2 or 3 small zucchinis as well as 1/2 cup grated parmesan cheese; add to the batter. fry by dropping 1/2 cup batter on a greased griddle. serve hot & eat with syrup.

FROSTED GINGER COOKIES

3/4 cup softened butter (1 1/2 sticks)
1 cup sugar
1 large egg, beaten
3 tbs molasses***
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves (see note)
1/2 tsp ground nutmeg
2 cups (packed)flour

***if you spray your tablespoon with pam or other nonstick cooking spray, the molasses will slide right out without sticking.

NOTE: THE GROUND CLOVES CAN BE OMITTED FOR THOSE WHO DON'T LIKE CLOVES.

GLAZE
1 cup 10x sugar
1 tsp lemon juice

preheat oven to 350°, rack in the middle position.

in a medium-sized mixing bowl, combine the butter & the sugar. beat the mixture until it's light & fluffy.

mix in the beaten egg. add the molasses & stir until the mixture is uniform in color.

add the baking soda & the salt & stir well.

sprinkle in the ground ginger, cinnamon, ground cloves (if using), & ground nutmeg. stir until they're thoroughly mixed in.

stir in one cup of flour, mix it all up, & then mix in the second cup of flour.

measure out 1/4 cup sugar & place it in a shallow bowl. you'll use this bowl to coat dough balls with sugar. when the sugar gets low, add more as needed

break off pieces of dough & roll them into 1" balls. roll the dough balls in the sugar & place them on a cookie sheet that has been greased or sprayed with nonstick cooking spray. place the dough balls in four rows with three in each row to make 12 per cookie sheet. press them down slightly so they won't roll off on the way to the oven.

bake the ginger cookies at 350° for 10 minutes. cool for 2 minutes on the cookie sheet & then transfer them to a wire rack to cool completely.

when the cookies are cool, make the glaze.

combine the 10x sugar with the lemon juice. if it's too thick to drizzle, stir in a bit more lemon juice. if it's too thin, add a bit more 10x sugar. when it's just right, drizzle the tops of the cooled cookies with the glaze.

let the glaze dry before you store the cookies in a cookie jar. the glaze should be dry in 20-30 minutes.

makes 6-7 dozen cookies, depending on cookie size

WHITE CHOCOLATE CREME BRULEE

3 egg yolks
6 tbs sugar, divided
1 cup heavy whipping cream
2 oz white baking chocolate, finely chopped
1/4 tsp vanilla

in a small bowl, whisk egg yolks & 2 tbs sugar; set aside. in a small saucepan, combine the cream, chocolate, & 2 tbs sugar. heat over medium-low heat until chocolate is melted & mixture is smooth, stirring constantly.

remove from the heat. stir in vanilla. stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly.

pour into two 10 oz ramekins. place in a baking pan. add 1" of boiling water to pan. bake, uncovered, at 325° for 50-55 minutes or until center is set. remove from water bath. cool for 10 minutes. refrigerate for at least 4 hours.

if using a creme brulee torch, sprinkle with remaining sugar. heat sugar with torch until caramelized. serve immediately.

if broiling the custard, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. sprinkle with remaining sugar. broil 8" from the heat for 4-7 minutes or until sugar is caramelized. refrigerate for 1-2 hours or until firm.

2 servings

CHOCOLATE TREASURE BOXES

1 (7 oz) carton milk chocolate for dipping
4 fresh strawberries
5 (1.55 oz each) milk chocolate candy bars
1/2 cup vanilla OR white chips, melted
1/2 cup cold milk
1/4 cup instant chocolate pudding mix
1 1/4 cups whipped topping

melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. place on a waxed paper-lined baking sheet; set aside.

cut candy bars in half widthwise. drizzle with white chocolate; refrigerate until set. dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. dip the short sides of two more candy bar halves; attach at right angles to form a 4-walled box. repeat, forming a second box. refrigerate boxes and strawberries until set, about 10 minutes.

meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set; fold in whipped topping.

place boxes on serving plates. cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. fill bag with pudding mixture; pipe into boxes.

reheat dipping chocolate if necessary. dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. garnish with strawberries. refrigerate for 10 minutes or until set.

makes 2 boxes (2 servings each)

TRES LECHES: THREE MILK CAKE

1 1/2 cups flour
1 tbs baking powder
4 lg eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 cups heavy cream, divided
3 tbs orange liqueur (recommended grand marnier)
1 tbs 10x sugar
1/2 tsp cinnamon

preheat the oven to 350°. spray & flour a 10" cake pan with 2" high sides and then line with parchment paper. grease the parchment paper.

mix the flour and baking powder in a medium bowl. set aside.

in a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. with the mixer running, gradually add the sugar and beat to stiff peaks. beat in the yolks, 1 at a time, blending well after each addition. add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. cool the cake slightly, about 10 minutes, then invert onto a platter with 1" high sides.

pierce the top of the cake with a thick skewer. mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. pour the mixture over the cake while warm. cover and refrigerate until cold, 3 hours or overnight.

combine the remaining 1 cup heavy cream and 10x sugar in a medium bowl. using an electric mixer, beat the cream until soft peaks form. spread the whipped cream on top of the cake and sprinkle with the cinnamon.

8-10 servings

CHOCOLATE POTS DE CREME

9 oz high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 lg eggs
5 tbs sugar (add an extra tbs if using bitter chocolate)
1/4 tsp salt
1 tbs 10x sugar

place the chocolate in a blender. whisk the milk, 1 cup cream, egg yolks, sugar & salt in a heavy-bottomed medium saucepan over medium heat. cook, stirring constantly with a heat-proof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5-6 minutes.

immediately pour the milk mixture over the chocolate in the blender. cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

whip the remaining 1/2 cup cream and the 10x sugar with a mixer or in the blender until soft peaks form. top the chilled pots de creme with whipped cream.

6-8 servings

VANILLA CREME BRULEE

1 vanilla bean
2 cups heavy cream
2 cups half-and-half
8 large egg yolks
1/2 cup plus 8 tsp superfine sugar
1/2 tsp kosher salt

prepare the vanilla: halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. position a rack in the middle of the oven and preheat to 325°.

infuse the cream: bring the cream, half-and-half & vanilla seeds and pod to a simmer in a saucepan over medium heat. reduce the heat to low and simmer to infuse the cream with the vanilla, 10-15 minutes. discard the vanilla pod. remove the cream mixture from the heat and cool slightly. meanwhile, bring a kettle of water to a boil.

make the custard: whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. pour in the cream mixture in a slow, steady stream, whisking constantly. skim off any foam or bubbles from the surface.

pour into ramekins: arrange eight 6 oz ramekins in a roasting pan and divide the custard evenly among them.

bake in a water bath: pull out of the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

bake until the custards are just set in the center, 40-45 minutes. carefully remove the ramekins from the water bath and transfer to the refrigerator. chill, uncovered, at least 2 hours and up to 1 day.

prepare the topping: about 30 minutes before serving, sprinkle 1 tsp sugar over each custard. tilt the ramekins to evenly distribute the sugar and tap out any excess.

caramelize the sugar: holding a kitchen torch about 3" away, burn the sugar until it turns a deep amber. refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but no longer (the topping may start to soften). serve cold.

8 servings

EASY MEXICAN CHOCOLATE SOUFFLE

2 tbs unsalted butter, at room temperature, for greasing the ramekins

4 (3.1 oz) disks mexican chocolate, coarsely chopped
6 tbs (3/4 stick) unsalted butter, at room temperature
6 lg egg yolks
6 lg egg whites
1/4 cup sugar

preheat the oven to 400°. butter 8 (1/2 cup) ramekins or custard cups with 2 tbs butter. set aside.

for the souffles: stir the chocolate and 6 tbs butter in a large metal bowl set over a saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). remove the chocolate mixture from the heat and let cool slightly. whisk the egg yolks and add 2 tbs of the cooled melted chocolate to the yolks, mixing to incorporate. add the rest of the chocolate and mix until nice and smooth. using an electric mixer, beat the egg whites in a medium bowl until foamy. add the sugar and beat until stiff peaks form. fold into the chocolate mixture in 3 additions. divide the chocolate batter among the prepared ramekins filling them 3/4 of the way.

bake the souffles until puffed but the centers jiggle slightly, 16-18 minutes. serve immediately.

8 servings

3-2-1 CAKE

This recipe is perfect for households of one or two. Who wants to make a huge cake for just one ir two people?!? This way, you can make 1, 2, 3, or as many individual cakes as you need! These little cakes are amazing and are ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have.

INGREDIENTS:

1 box angel food cake mix
1 box cake mix, any flavor

DIRECTIONS;

in a ziploc bag, combine the two cake mixes together and mix well. for each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container. microwave on HIGH for 1 minute and you have your own instant individual little cake!

keep cake mixture stored in the ziploc bag and use whenever you feel like a treat. you can top each cake with a dollop of fat-free whipped topping and/or some fresh fruit.

this recipe is called 3-2-1 cake because all you need to remember is:

3 tablespoons mix
2 tablespoons water
1 minute in the microwave

try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. just remember that one of the mixes has to be the the angel food mix; the other is your choice. the flavor possibilities are endless!

the best thing is you open both cake mixes into a gallon ziploc bag or a container that seals tightly, shake the two cake mixes to blend, and then make the recipe.

PLEASE NOTE THAT THE ANGEL FOOD IS THE CAKE MIX THAT HAS THE EGG WHITES IN IT. IF ANYONE IS ALLERGIC TO EGG WHITES, YOU CANNOT SERVE THIS RECIPE TO THEM!