Potter Family Recipes

Merry Christmas 2016

Papaw Woody’s Favorite Gingersnaps 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup light molasses 2 cups flour 1 tsp. Baking soda 1 tsp. Cinnamon, 1 tsp. Ginger, 1 tsp. Cloves [or 3 tsps. Pumpkin pie spice (includes cloves)] Cream shortening, sugar, egg and molasses. Add dry ingredients and mix well. Drop by spoonfuls onto cookie sheet. Bake at 375 about 9 or 10 minutes. Makes 2 1/2 dozen

Phoebe Potter’s Walnut-Apple Cake 2 cups chopped apples 1 cup sugar ½ teas. Salt 1 egg, well beaten ¾ cup black walnuts, chopped 1 teas. Baking soda 1 cup flour 3 teas. Butter 1 teas. Vanilla ½ cup pecan halves – save to put on top of batter after in pan Mix apples and walnuts (not pecans). Add sifted flour, sugar, salt, & soda. Add melted butter, egg & vanilla. Mix well. Bake in greased pan at 350 for 40 minutes. (Note: the flavor of black walnuts from our local Kentucky walnut trees is much stronger than what you buy in the stores.)

Phoebe Potter’s Bran Muffins 2 cups ground up bran flakes or raisin bran 1 cup flour 1 cup sugar ¼ cup margarine 1 cup chopped apples and raisins (optional) and bananas (optional) 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup milk 2 small eggs (or 1 large egg) Bake 25 minutes at 350°. Brown the tops on broil.

PHOEBE POTTER’S PEANUT BRITTLE 2 cups sugar 1 cup corn syrup 1 cup water 2 cups raw peanuts 1/2 teas. salt 1 tablespoon butter 1 teaspoon baking soda (You need a candy thermometer.) Heat and stir sugar, syrup and 1 cup water until dissolved. Keep on medium heat until soft boil stage (234 degrees). Add nuts and 1/2 teas. salt. Cook till hard crack stage (305 degrees). Stir and remove from heat. QUICKLY add butter and baking soda. Pour on buttered pan and spread. Makes 1 1/2 lbs.

Papaw Woody’s Hot Dog Chili 1 pound ground beef ¾ cup water 1 onion, chopped ¼ cup catsup 1 can tomato soup 1 small can tomato paste ½ teaspoon chili powder salt and pepper to taste

Mix all ingredients well. Place in a crock-pot or slow cooker.

Cook for 4 hours, stirring often until done.

Serve over hot dogs in buns. Can freeze for later use.

AMY POTTER’S SALMON BALLS 1 (15 1/2 oz.) can salmon 1 c. bread crumbs or crushed Corn Flakes onion powder, dried onion pieces, or real onion cut up fine 1 slightly beaten egg 1/4 c. milk 1 tsp. Worcestershire sauce Vegetable oil for frying – or you can use deep fryer. Drain salmon and remove bones and black skin. Mix with bread crumbs/crushed Corn Flakes. Then combine other ingredients (except oil). Form into 1 inch balls. Brown well, in vegetable oil, on all sides.

Papaw Woody’s Microwave Peanut Butter Fudge

1 1/2 cups creamy peanut butter 1 1/2 stick butter

Place in microwave safe bowl & mw for 1 1/2 minutes.

Add: 4 1/2 cups confectioners’ sugar 1 1/2 teaspoon vanilla 3 tablespoons milk

Spread in microwave safe container and microwave for 1 minute. Refrigerate. Cut into squares.

Amy’s So Easy Peanut Butter Fudge Recipe 1 can vanilla frosting 1 small jar creamy peanut butter Place the whole jar of peanut butter in a microwavable bowl and heat for about 1-2 minutes. Make sure you can stir the peanut butter easily. Then empty the container of frosting into the bowl and place back in the microwave for about 1 minute. Stir completely and pour into a greased small rectangle shaped dish or line dish with wax paper. Place in refrigerator until firm. Cut into small pieces.

Amy’s Chocolate Layer Dessert First Layer: 1 stick margarine 1/4 cup sugar 1 cup pecans (finely chopped) 1 cup flour Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Let cool, but not cold, before spreading second layer. Second Layer: 1 - 8 oz. cream cheese 1 cup powdered sugar 1 cup Cool Whip (9 oz.) Blend and spread over first layer. Third Layer: 1 small package instant vanilla pudding 1 small package instant chocolate pudding 2 cups cold milk Mix and pour over second layer. Fourth Layer: Top with remaining Cool Whip. Sprinkle with shredded Hershey bar or chopped nuts.

Amy’s Dirt Pudding 1 - 8 oz. box cream cheese 2 boxes vanilla or French vanilla pudding (Pudding can be sugar-free) 3 cups milk

Make pudding with milk and add cream cheese. Mix together well. Add 2 containers Cool Whip

Crush 1 package Oreo Cookies in a plastic bag or baggie.

Alternately layer cookies and pudding mixture.

You can use a clean new planter box as a container with a (clean, new) artificial flower stuck on top with (edible) gummy worms for decoration.

AMY’S PECAN CHOCOLATE CHIP PIE 3 eggs 1 cup light corn syrup 1 cup sugar 2 tablespoons margarine, melted 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup pecan halves 1/2 cup semisweet chocolate chips 1 (9 inch) unbaked pastry shell

Beat eggs slightly in medium bowl; blend in corn syrup, sugar, spread, vanilla and salt. Stir in pecan halves and chocolate chips; pour into pastry shell. Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 25 to 30 minutes more or until browned and puffed across top. Allow to cool before serving.

AMY'S “OUT OF THIS WORLD” PIE

1 (21 oz.) can cherry pie filling 3/4 cup sugar 1 (20 oz.) can crushed pineapple w/juice 1 Tbsp. cornstarch OPTIONAL: 1 tsp. red food coloring (not really necessary)

1 (3 oz.) box cherry jello

OPTIONAL: 4 bananas sliced 1 cup chopped pecans

Cook first 5 ingredients until thick; add jello and let cool. Add (optional) bananas and nuts.

Pour into 2 pre-baked or graham cracker pie shells; top with whipped cream or whipped topping. Refrigerate until served.

Amy’s Shortcake for Fruit 2 1/3 cups Bisquick baking mix ½ cup milk 3 tablespoons sugar 3 tablespoons margarine or butter, melted

Heat oven to 425°. Stir ingredients until soft dough forms. Spread in ungreased 8” square or round pan. Bake 15 to 20 minutes or until golden brown. Cool slightly. Fill and top with strawberries or other fruit. OR Drop Shortcakes: after stirring, drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. OR Put in small individual aluminum shortcake pans. Bake 10 to 12 minutes or until golden brown. Makes 6 shortcakes.

Amy’s Quick 'n' Easy Cream Cheese Cake

1 box yellow cake mix 1 egg, beaten 1/2 cup melted butter

Mix these ingredients with a fork and press into a 9 x 13 inch pan. Press into pan with the fork.

8 oz. cream cheese, softened 2 eggs, beaten 1 box confectioner's sugar

Mix these three ingredients well, and pour over the pressed cake. Bake at 375 degrees for 30 to 40 minutes. Tests soggy inside. Keep refrigerated.

Amy’s Buttercream Frosting

1/2 cup margarine, softened 3 cups confectioners powdered sugar 3 tablespoons milk 1 teaspoon vanilla Cream margarine. Add remaining ingredients and continue creaming until mixture is well blended and light and fluffy. Will frost two 9-inch cake layers or one 9x13-inch cake. Tips for frosting 2-layer cakes: Cool cake layers completely. Brush off any loose crumbs. Place one layer, top side down, on plate. Spread about 1/3 of the frosting over top. Place second layer, top side up, on first layer. Spread a very thin layer of frosting on sides of cake to seal crumbs. Spread remaining frosting on sides and top of cake. Fruity Fun Frosting — mix 1 package (0.13-oz.) any flavor unsweetened fruit-flavored drink mix with the frosting recipe.

AMY’S VANILLA PUDDING CAKE 1 - 3 oz. pkg. instant vanilla pudding 4 eggs 1 pkg yellow cake mix (Jiffy Mix) 1/2 cup oil 1/2 cup water 1 cup nuts Mix all ingredients except nuts until smooth. Then add nuts. Grease and flour cakepan (9 x 13 or two 8 x 8 or rounds) and pour in batter. Bake at 350 degrees for 40-45 minutes. Allow to cool and frost with Buttercream Frosting.

AMY’S CHOCOLATE PUDDING CAKE

1 - 3 oz. pkg. instant chocolate pudding 1 pkg chocolate cake mix (small Jiffy Mix) 4 eggs 1/2 cup oil 1/2 cup water

Mix all ingredients until smooth. Grease and flour cakepan (9 x 13 or two 8 x 8 or rounds) and pour in batter. Bake at 350 degrees for 40-45 minutes. Allow to cool and frost with buttercream frosting.

AMY’S CHOCOLATE BUTTERCREAM FROSTING

1/2 cup (one stick) butter or margarine, softened (not melted) 3 cups confectioners’ powdered sugar 3 tablespoons milk 1/4 cup powdered cocoa 1 teaspoon vanilla 1/8 teas. salt Cream butter or margarine. Add remaining ingredients and continue creaming until mixture is well blended and light and fluffy. Will frost two 9-inch cake layers or one 9x13-inch cake.

PAPAW WOODY’S FAVORITE LOW-CARB PUDDING PIE

Graham Pie Crust 1 cup graham cracker crumbs (or finely crushed graham crackers) (Note: you can use chocolate crumbs to make the crust) ¼ cup margarine (1/2 stick) Finely crush enough graham crackers to make a cup. Place margarine in a microwave-safe bowl (or in an 8- or 9-inch glass pie plate) and heat in microwave on high power for 20 to 30 seconds. Pour in graham cracker crumbs and mix in melted margarine. Using a spoon or the side of a measuring cup, press the crumbs evenly into pie pan. Chill if desired, then fill with your favorite filling or pud-ding.

PAPAW WOODY’S FAVORITE LOW-CARB PUDDING PIE

Pudding Filling 8 oz. Cream cheese 1 ¾ cup milk (low fat or 2%) 1 box “no sugar added” instant pudding mix (you can use any flavor

pudding mix such as vanilla, pistachio, butterscotch, or lemon. )

Take a “no sugar added” instant pudding mix, add cream cheese, and 1 ¾ cup milk and beat with a mixer on medium for one min-ute or until no longer lumpy from the cream cheese. (I have found the smoothest way is to use a blender instead of a mixer.)

Pour at once into cooled pie shell. (I put it in the freezer while I’m mixing the pudding.) Refrigerate at least 1 hour before serving to let the pudding mix set up and the graham cracker crust to firm.

Amy’s Easy Cheese Dip 1 jar Cheese Whiz! 1 (8 oz.) package Philadelphia Cream Cheese Soften each in microwave. Mix completely. Chill and serve with crackers or cut vegetables.

Amy’s Peach Cobbler

8 medium fresh peaches (more or less) 1 cup sugar Prepare and slice peaches. Add sugar; refrigerate overnight to make juice.

2 1/3 cups Bisquick baking mix 3 Tbsp butter, melted 1/2 cup milk 3 Tbsp sugar

Heat oven to 375°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Place peaches in bottom of 8x8 glass baking dish. (You can use canned, drained peaches or add them to fresh peaches as needed.) Do not drain canned peaches or add water if you like your cobbler juicy. Drop shortcake dough by spoonfuls on top of peaches. Mash out the dough to cover the peaches. Bake 45 minutes or until golden brown. Serves 9. Serve with Cool Whip or Vanilla Ice Cream.