defuniak springs, fl ward rs recipes

8/11/2019 Defuniak Springs, FL Ward RS Recipes

1/22

Pecan Pie

From the Kitchen of:

Carolyn Brown

Ingredients:

3 Eggs

Cup Corn Syrup

1 Cup Sugar

Cup Melted Butter

1 tsp Vanilla

1 Cup (or a little more) Chopped Pecans

1 Unbaked Pie Shell

Directions:

Preheat oven to 375 F.

Beat eggs slightly. Stir in sugar, corn syrup and melted butter and vanilla. Stir in pecans.

Pour Into unbanked pie shell.

Bake for 35-40 minutes or until filling is slightly firm.

BC I like to baked pie shell about 5 minutes while mixing up pie.


2/22

Georgia Pecan Pie


Sandra Mitchem Spann

Ingredients:

3 Eggs, lightly beaten with a fork

Cup Dark Corn Syrup

Cup Sugar

tsp Salt

2 tsp Vanilla

1 Cup Pecan Halves

1 Unbaked 9 in Pie Shell

3 Tbs Butter, melted

Directions:

Combine eggs and corn syrup, mix well. Add sugar, mix thoroughly. Stir in salt and vanilla. Let

stand about 5 min.

Meanwhile, spread pecans evenly on bottom of pie shell. Stir melted butter into syrup mixture.

Pour over pecans making sure all the pecans rise to the top.

Bake at 375 for 40-45 min. or until firm.


3/22

Pumpkin Bars


JoAnn Linke

Ingredients:

Bars:

4 Eggs

1 2/3 cups Granulated Sugar

1 cup Vegetable Oil

15 oz. can Pumpkin

2 tsp. Baking Powder

2 tsp. Cinnamon

1tsp. Salt

1tsp. Baking Soda

Icing:

cup Butter, softened

8 oz. Cream Cheese, softened

2 cups Powdered Sugar1 tsp. Vanilla

Directions:

Preheat oven to 350 F.

Combine: eggs, sugar, oil, pumpkin and beat until light and fluffy.

Combine: flour, baking powder, cinnamon, salt, and baking soda.

Add dry ingredients to pumpkin mixture and mix at low speed until well mixed. Spread in agreased and floured 13x9 pan.

Bake 30 minutes. Cool before icing.

Combine cheese and butter in mixing bowl with electric mixer. Add sugar and mix at low speed

until combined. Then add vanilla and mix in.

Spread on cooled bars.


4/22

5 Minute Cheesecake


Megan Curtis

Ingredients:

1 Can Sweetened Condensed Milk

1 8oz Tub Cool Whip

1 8oz pkg. Cream Cheese

1/3 Cup Lemon or Lime juice

Directions:

In a mixing bowl, mix cream cheese and sweetened condensed milk together well. Fold in cool

whip. Then add lemon/lime juice.

Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to

harden your mixture almost immediately.

On the low speed of your hand mixer, blend well. Around 2 minutes or so; just make sure all

ingredients are incorporated. Immediately pour mixture into a waiting graham crust.

Refrigerate for an hour to an hour and a half and viola.

BC Using Key lime juice instead of regular will give you a tart cheesecake, more like a key lime

bar if you lessen the cool whip content. About half is needed for recipe, although the more thatis used, the lighter and fluffier the taste and texture will be.


5/22

Pumpkin Spice Pie


Vickie Thomas

Ingredients:

1 Graham Cracker Pie Shell

1 Box of Pumpkin Spice Instant Pudding Mix

1 8oz tub cool whip

Directions:

Make pudding following directions on box. Pour pudding mix into graham cracker shell.

Put cool whip on top of pudding cover and keep in refrigerator until ready to serve.


6/22

Waldorf Salad


Myrlene Reeves

Ingredients:

cup Walnuts, toasted, chopped

cup Celery, thinly sliced

cup Red Seedless Grapes, sliced

1 Sweet Apple, cored and chopped

3 Tbs Mayonnaise

1 Tbs Lemon Juice

Salt

Pepper

Directions:

In a medium sized bowl, whisk together the mayonnaise and the lemon juice.

Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.

Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.


7/22

Artichoke Dip


Hally Thomas

Ingredients:

1 can Artichoke Hearts

1 cup Mayo

1 cup Parmesan Cheese

1 small can Green Chilies, chopped

Baguette

Directions:

Drain artichokes very well. Mix with remaining ingredients.

Bake in a small rectangle dish at 350F for 30 minutes.

Serve warm with baguette sliced thinly.


8/22


9/22

Green Bean Casserole


Myrlene Reeves

Ingredients:

1 10oz can Cream of Mushroom Soup

cup Milk

1 tsp Soy Sauce

Dash Ground Black Pepper

4 cups Cut Green Beans, cooked

1 1/3 cups French Fried Onions

Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart

casserole.

Bake at 350F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean

mixture. Sprinkle with the remaining onions.

Bake for 5 more minutes or until onions are golden brown.


10/22

Chicken & Dumplings


Shirley Ward

Ingredients:

1 5lb bag of Flour

2 Eggs

12oz hot Water

1 Hen

12 Chicken Bouillon Cubes

Directions:

Cut up hen and cook in pressure cooker, 50 minutes after giggling starts. Sit off burn and let

cool down. Take chicken out of broth and sit in refrigerator until it is cool enough to take off

the bones. Then add cut up chicken pieces to the broth. Add water to broth and add 12

chicken bouillon cubes. Turn heat on high and bring to boil.

Sift flour into a large dishpan and spread flour around and make hole to mix up dumpling

dough. Add 2 eggs, use stiff spoon to mix with flour, then add water a little bit at a time stirring

as you add. Do not mix up too thick. Then knead until it does not stick to your hands. Pinch off

dough the size of a large biscuit and knead until not sticking to your hands. Sprinkle flour onto

surface where you are going to roll out dumplings. Lay kneaded dough on flour sprinkled table

and use a floured rolling pin or glass to roll out until thin. Cut with pizza cutter into strips andthen into pieces. Gather up and drop into broth, stir as you drop them in. Repeat from

pinching dough off. Add rolled out and cut dumplings until mixture is fairly thick.

Liquid needs to be boiling before you drop in dumpling pieces. Turn down to medium high

after you add the first dumplings. Make sure you stir the dumplings as you add them to keep

them from sticking together. After adding all dumplings, reduce heat to low and stir

occasionally to avoid sticking to the bottom of the pan.

Eat and enjoy!


11/22

Roasted Winter Vegetables


Marilyn Howard

Ingredients:

8 ozs BrusselSprouts, trimmed and halvedlengthwise

1 SweetPotato, medium, about 8 ounces,peeled, cut in 1/2-inch cubes

1 Sweet Onion, Sweet Peru or Bermuda Redonion - coarsely chopped

1 Cauliflower, about 1 1/2 pounds, cut intobite-size pieces

Baby Carrots

1/4 tsp Salt

Olive Oil Spray

Sea Salt

Directions:

Preheat oven to 400F. Arrange three baking racks, evenly spaced, in the oven. (If you only havetwo racks or two baking sheets, bake the vegetables in batches rather than crowd them ontotwo baking sheets.)

Place Brussel Sprouts, sweet potato and cauliflower on separate rimmed baking sheets. Spraywith Olive Oil Spray, sprinkle lightly with sea salt and toss to thoroughly coat. Bake, turningevery 10-15 minutes, until browned and soft, about 15 minutes for the brussel sprouts and 25minutes for the onion, carrots, sweet potato and cauliflower.

Serve warm or at room temperature.

BCOther vegetables like Beets, Parsnips, Turnips, Rutabagas, Green Beans, Sweet Red Peppers,Garlic, Zucchini, Summer Squash, even Asparagus can be roasted in this medley of vegetables.


12/22

Potato Salad


Vickie Thomas

Ingredients:

8 Potatoes, medium size

1 Hamburger Pickle Chips, chopped

1 Medium Onion, chopped

cup of Mayo

2 Tbs of Mustard

6 Eggs, boiled & chopped

Directions:

Peel potatoes and cut into chunks. Chop onion and put in potatoes and put enough water into cover

over potatoes and onions.

Cook until potatoes are done where you can put a fork into them. Drain put into bowl with pickles, egg,

salt and pepper to your liking.

Put mayo and mustard into bowl mix together until evenly spread. Mix with potato mixture.

Sprinkle paprika on top for looks.


13/22

Juicy Salad


Beth Williams

Ingredients:

1 Tomato

1 Cucumber

1 Bell Pepper

1 Onion

1 Clove Garlic

Cup Lemon Juice

Directions:

Chop tomato, cucumber, pepper and onion.

Take the garlic and rub inside of bowl. Discard the garlic.

Then put all together and add lemon juice.


14/22

Raw Cranberry- Orange

Relish

From the kitchen of:Cheryl Harris

Ingredients:

1 bag Raw Cranberries

1 Large Naval Orange

Sugar to taste

Directions:

Grind cranberries and orange together. Mix well. Add sugar to taste, about 2 tablespoons to

cup.

Chill and enjoy.


15/22

Ambrosia


Debra MitchemIngredients:

1 Big Red Apple, not peeled

1 can Mandarin Oranges

1 jar Maraschino Cherries

1 Cup of Walnut Pieces

bag of Small Marshmallows

Enough Sour Cream to mix together

Shake or two of Salt to cut the taste of sour

cream

Small amount of Lemon Juice

Directions:

Cut apple into bite size pieces and sprinkle with lemon juice to prevent browning.

Drain organs and add to apple.

Cut cherries in half and add to oranges and apple.

Add rest of ingredients and stir.


16/22

Cranberry Sauce


Shari Farris

Ingredients:

2 Cups Cherry Cider or Black Cherry Cider

or Cranberry Juice Cocktail

1 8oz package Dried Tart Cherries (about 2

cups)

1 Cup Sugar

1 12oz package Cranberries

tsp Ground Cloves (generous)

Directions:

Bring cider to simmer in heavy large saucepan. Remove from heat.

Add cherries and let stand 8 minutes.

Mix in sugar, then cranberries and cloves. Cook over medium high heat until cranberries burst,stirring occasionally, about 9 minutes.

Refrigerate until cold, about 4 hours. Cover and keep refrigerated.

BCCan be prepared 4 days ahead.


17/22

Onion Sage Dumplings


T Summerall

Ingredients:

2 cans Chicken Broth

1 Egg, slightly beaten

1 Cups All Purpose Flour

Cup Milk

As much Onion as you like

2 Tbs Salad Oil

1 tsp Double Acting Baking Powder

1 tsp Rubbed Sage, level

Yield 6 servings

Directions:

In a medium bowl, with fork, mix well all ingredients. Drop by spoonfuls into simmering liquid.

Cook dumplings 10 minutes uncovered, then cover and cook 10 to 15 minutes more until done.


18/22

Sweet Potato Casserole


Ella Katherine Smith

Ingredients:

FILLING:

3 C Sweet Potatoes, mashed

1/2 C Milk

2 Eggs

1 C Sugar

1/3 C Butter

1 TSP Vanilla

TOPPING:

1 C Coconut

1 C Brown Sugar

1/3 C Melted Butter

1 C Chopped Nuts

1/3 C Flour

Directions:

Combine filling ingredients and pour in a baking dish.

Blend the topping ingredients and spread over top of potato mixture.

Bake at 375 for 25 minutes.


19/22

Sweet Potato

Yum-Yum


Debbie Jones

Ingredients:

FILLING:

1 40oz Can Sweet Potatoes

tsp Salt

Cup Margarine

1 tsp Vanilla

Cup White Sugar

4 Egg Whites

Cup Evaporated Milk

TOPPING:

Cup Brown Sugar, packed

Cup Chopped Pecans

1/3 Cup Flour

Cup Margarine

Yield 6- 8 servings

Directions:

Drain and mash sweet potatoes. Add all other filling ingredients to the potatoes, mixing well

after each addition.

Place in baking dish and cover with topping.

Topping: Mix thoroughly then spread evenly over potatoes.

Bake at 350 for 35 minutes.


20/22

Feather- Light Rolls


Judy Everett

Ingredients:

1 Cup Water

1 Cup Butter

Cup Sugar

2 tsp Salt

1 Cup Cold Water

2 pkgs. Yeast

Cup warm Water

4 Eggs, beaten

7 Cups Flour

Butter for spreading on dough

Yield 3 to 4 dozen rolls

Directions:

In a 6 quart pan bring the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove

from heat.

Add the 1 cup cold water. Dissolve yeast in the cup warm water (not hot). When first

mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly.

Add flour and stir together. Cover pan with lid and refrigerate overnight.

When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each

third out in a large circle about inch thick. Spread dough lightly with butter.

Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.

Place on 3 greased baking sheets (about 12 rolls per sheet).

Let rise about 4 hours.

Bake at 400 F. for about 12 minutes.

BC If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie

sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to

cookies sheets and let rise about 6 hours or until light. Proceed with previous baking directions.


21/22

Texas Roadhouse Rolls

From the kitchen of:

Megan Curtis

Ingredients:4 tsp Active Dry Yeast

Cup Warm Water

2 Cups Milk, scalded and cooled to

lukewarm

Cup + 1 tsp Sugar, separated

3 Tbs Butter, melted (plus additional forbrushing)

7-8 Cups Flour

2 Whole Eggs

2 tsp Salt

Cinnamon Honey Butter

1/2 cup butter (1 stick), roomtemperature

1/4 cup confectioners' sugar

1/4 cup honey

1 teaspoon cinnamon

Yield 5-6 dozen smaller rolls

Directions:

In the bowl of an electric mixer, dissolve yeast in the warm water with the teaspoon of sugar.

With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to

make a medium batter. (I added about 2 1/2 cups of flour here.) Mix thoroughly.

Allow to stand until light and foamy, about 8-10 minutes. Add melted butter, eggs and salt.

Beat well.

Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow

it to rest for about 10 minutes. While dough is resting, prepare a large bowl by spraying it with

cooking spray. Knead dough until it is smooth and satiny. Place into prepared bowl and turn

over, coating it with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until

double in size, about 1-1 1/2 hours.

Punch dough down. On a lightly floured surface and with a lightly floured rolling pin, flatten

dough into a rectangle until it is about 1/2-inch thick. It's a pretty big rectangle, but I didn't

measure it. Fold the rectangle in half horizontally, so that it is about 1-inch in thickness, and

lightly roll together to seal the sides together. Allow to rest for 10 minutes. With dough scraper,

cut into rolls.

Place rolls on a greased baking sheet. Cover with a damp towel and allow to rise in a warm

area until doubled in size, about 1 hour or so.

Preheat oven to 350 and bake rolls for 10-15 minutes or until lightly golden. Upon removing

from oven, brush tops with melted butter. Serve with Cinnamon Honey Butter.

Cinnamon Honey Butter:

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter forapproximately 30 seconds until lightly whipped.

Add confectioners' sugar, honey and cinnamon and beat until smooth and thoroughly combined,

scraping down the sides of the bowl.

Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.

Yummy Buns


22/22


JoAnn Linke

Ingredients:

2 Cups Water, lukewarm

3 pkgs. Yeast

1 Stick Oleo, melted and cooled

Cup Sugar + 1 Tbs

1 tsp Salt

2 Eggs

6 Cups Flour

Directions:

Dissolve yeast in water with 1 tablespoon of sugar.

Mix all ingredients together, using only 3 cups of flour. Beat well and add remaining flour.

Knead and let rise. Form into shape and let rise again. Bake about 15 minutes or until golden

brown.

Remove from oven and brush with additional butter.

BC I often only use 2 pkgs. of yeast when I make this recipe.

defuniak springs, fl ward rs recipes

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