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11

RECIPES

North Texas Conference (NTC) UMW 2020 Multicultural Potluck Saturday, February 22, 2020 First UMC Rowlett

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TABLE OF CONTENTS

SECTIONS

Introduction 3

Salads and Dressings 4

Vegetables 8

Main Dishes 13

Breads 17

Desserts 20

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INTRODUCTION

1 Corinthians 10:31 (CEB): So, whether you eat or drink or whatever you do, you should do it all for God’s glory. This collection of recipes is dedicated to the strong, bold, courageous, and loving women of faith who attended the inaugural NTC UMW Racial Justice and Spiritual Growth Event held on Saturday, February 22, 2020, at First UMC Rowlett in Rowlett, Texas. Thank you for your commitment to working toward racial justice for all. Julie B. Noel, President North Texas Conference (NTC) United Methodist Women (UMW) www.umwnorthtexas.org 02.22.20

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SALADS AND DRESSINGS

BLACK BEAN AND CORN SALAD

Ingredients: Directions:

• 1 large can black beans (2 lb. 7 oz.), drained and rinsed

• 1 jumbo can sweet corn (1 lb. 13 oz.), drained and rinsed

• 1 large yellow bell pepper, seeds removed

• 1 large red bell pepper, seeds removed

• 1 large red onion, chopped

• 1 large tomato, diced and seeds removed

• 1tsp. black pepper • 1 cup of Italian Salad

Dressing • 2/3 cup of cilantro,

chopped

Rinse all vegetables before chopping. Combine and mix everything in a large bowl of deep-dish pan. Cover and place in refrigerator for 24 hours so the dressing is marinated into the vegetables. Serve cold. Serves 10. Submitted by: Sonia Ramirez

PINK STUFF


• Dream Whip Drain pineapple; put in bowl. Add

• Dry Jell-O (red or any cottage cheese, dry Jell-O, and Dream

flavor) Whip. Stir to combine.

• Cottage cheese

• Crushed pineapple (or

pineapple chunks)

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CORN, PEA, AND BEAN SALAD


• 1 can French-cut green beans, drained

Pour all vegetables into one mixing bowl. Combine all marinade ingredients and heat until sugar melts. Pour marinade over vegetables. Mix gently, but well. Store in covered jar(s) in refrigerator. Will keep up to six (6) weeks. Submitted by: Wanda Sikes

• 1 can LeSeur brand small peas, drained

• 1 can LeSeur brand Corn, drained

• 1 cup chopped celery • 1/2 cup chopped onion

(red onion is good) • 1 medium bell pepper,

chopped • Marinade

1 cup sugar 1/2 cup oil 3/4 cup cider

vinegar salt and pepper

MOM’S FRUIT SALAD

Ingredients: Directions: • 1 large can chunky

tropical fruit • 2 cans mandarin oranges • 1 medium can chunk

pineapple • Cool Whip • Pecan chips

Drain all cans of fruit. Mix with pecan chips. Refrigerate overnight. Drain through colander the next day. Mix in Cool whip before serving. Garnish with maraschino cherries on top.

• 1 small can maraschino cherries

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ITALIAN PASTA SALAD


• 12 oz. rotini pasta • 1 English cucumber • 1/4 red bell pepper,

chopped • 1/2 cup chopped red

onion • 1 cup cherry tomatoes • 1 cup olives, sliced • 1/2 cup grated Parmesan

cheese • 1/2 cup fresh mozzarella

cheese, torn into pieces

Cook pasta according to the instructions on the box until al dente. Drain and rinse under cold water. Place in a large salad bowl. Chop cucumber, pepper, and onion. Add to pasta. Quarter cherry tomatoes, pepperoni slices, and sliced olives. Add to pasta. Garnish with freshly grated parmesan cheese and fresh mozzarella cheese. Gently toss to combine. Pour half of Italian Dressing over pasta and gently toss to coat. Serve more if needed.

1/2 cup pepperoni slices 1/2 cup Italian Dressing

ITALIAN DRESSING


• 3/4 cup olive oil • 1/4 cup vinegar (apple

cider, white, or red wine) • 2 cloves of garlic, minced • 2 tbsp. lemon juice • 1/2 tsp. honey • 2 tsp. Italian seasoning • 1 tsp. dried oregano • 1/2 tsp. salt • 1/4 tsp. black pepper • 1/4 tsp. crushed red

pepper flakes

Combine all ingredients in a measuring cup or jar. Whisk well. Refrigerate in a jar or bottle with lid for up to one week.

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*** May substitute regular Jell-O and sour cream

POTATO SALAD

Ingredients: Directions: • 4 cups potatoes (peeled,

diced, cooked) • 1 cup celery, diced • 1 cup onion, diced • 3 hard-boiled eggs, diced • 1 tsp. turmeric • 1 cup mayonnaise or

Miracle Whip • Salt to taste

Combine all ingredients. Chill in refrigerator overnight for best flavor. Submitted by: Pat Kennedy

STRAWBERRY JELL-O SALAD


• 1 large box (or two small boxes) of sugar free *** strawberry Jell-O

• 4 med. ripe bananas, mashed

• 10-16 oz. frozen sliced strawberries or mixed fruit

• 2 cups boiling water • 1 large can of crushed

pineapple undrained (in pineapple juice)

• 8 oz. (or more) plain non-fat Greek yogurt ***

In a large bowl, dissolve Jell-O in boiling water. Add frozen fruit so that it thaws out and starts the cooling process. Add pineapple and bananas. Stir well. Pour half of the fruit/Jell-O mixture into a 9” x 12” pan. Reserve the other half for later use. Put pan in the refrigerator until it sets. Remove the pan from the refrigerator. Spread the yogurt on top. Pour remaining half of the fruit/Jell-O mixture over the yogurt. Cover and refrigerate for 24 hours (best flavor). Serves 10-12.

Submitted by: Roz Swan


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AUNT EFFIE’S SWEET POTATOES


• 3 cups cooked mashed potatoes

• 1/4 cup sugar • 1/2 stick butter • 2 eggs • 1/4 cup milk (a little

more if too dry) • 1 tsp. vanilla • 1 tsp. cinnamon • 1/2 tsp. salt

• Topping

1/3 cup melted butter

3/4 cup light brown sugar (do not pack sugar into measuring cup)

1-2 cups lightly crushed Bran Flakes

1/2 cup chopped nuts (pecans or almonds)

Combine all potato ingredients and mix with electric mixer. Once mixed, taste to see if you need more of something. Don’t clean off the beaters when you take them out of the potato mixture as the potato strings stick to the beaters. I do not measure my potatoes and probably use more than called for with this recipe, but it still works. Mix topping ingredients. I use more Bran Flakes, too, and sometimes more pecans to soak up the butter and make the topping mix well: not too wet and not too dry. Place potato mixture in shallow pan and spread topping on top; try to cover all of the potatoes. Bake at 350° for 30-45 minutes or until middle is set. If using a casserole dish that is deep, bake longer and at 325°. If the topping browns too much, cover with aluminum foil for the last part of cooking. Submitted by: Doris Marshall

VEGETABLES

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CAULIFLOWER DINNER DELIGHT


• 1 large head of cauliflower (~3 lbs.)

• 1/2 cup butter (or a little less)

• 3/4 cup salted cashews • 1/2 cup green onions,

sliced thinly • 1 (14.5 oz.) can diced

tomatoes with juice • 1 tbsp. fresh lemon juice • 2 tbsp. parsley, chopped • Parmesan cheese, as

desired

Break and cut cauliflower into bite-sized florets. Steam cook until tender (microwave: about 5 mins.; over boiling water on stovetop: about 5-7 mins.) Drain. While cauliflower is cooking, melt butter of medium. Add cashews and continue cooking until butter is golden brown and cashews are toasted. Add sliced green onions. Add can of diced tomatoes and stir. Add drained cauliflower.

Stir to turn and mix.

Remove from heat. Stir in lemon juice. Serve garnished with parsley and parmesan cheese as desired.

Gluten free. Serves 2-4 as vegetarian entreé or 6-8 as a side dish.

Submitted by: Wendy Campbell VEGETABLES

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CHEESE AND CHILES


• 5 cans chiles, drained (reserve juice)

Remove seeds from chiles. Butter oblong 2-qt. casserole dish. Spread

• 1 lb. sharp cheddar cheese, grated

half of the cheese on the bottom of the dish. Layer peppers on cheese. Cover

• 4 eggs with remaining cheese.

• 2 cups milk

• 1 cup flour Mix remaining ingredients in a bowl and

• 2 tsp. salt pour over cheese and chiles.

• 1 tsp. pepper

• Chile juice Bake at 325° for one hour. Serves 8.

Submitted by: Beverly Lenoir

CORN CASSEROLE


• 1 can cream style corn Combine ingredients and pour into pan.

• 1 can whole kernel corn Bake at 350° for about an hour or until

• 1 box Jiffy cornbread mix set.

• 1 (8 oz.) container sour cream

• 1 stick butter, melted Submitted by: Kristy Boog-Scott

VEGETABLES

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CORN CASSEROLE


• 2 (16-oz.) cans cream style corn

Combine ingredients in 1 1/2-qt. dish or 11” x 7” x 1 1/2" casserole dish.

• 1 (16 1/2-oz.) can whole kernel corn, drained

Bake uncovered at 350° for 50 minutes (depends on oven).

• 3 eggs

• 1/3 cup Wesson oil

• 1 (4 oz.) can chopped

green chiles

• 3/4 cup cornmeal

• 1/2 tsp. baking powder Submitted by: Shirley Weddle

• 1 tsp. garlic salt

• 1 (8 oz.) jar Cheez Whiz,

softened

VEGETABLES

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GERMAN GREEN BEANS


• 4 slices bacon Fry the bacon in a large cast iron skillet

• 1/2 cup chopped onions until crisp, then drain on paper towels.

or 2 tbsp. dried onion Leave the bacon drippings in the pan.

flakes

• 2 tbsp. flour Add the onion and cook until light

• 4 tbsp. sugar golden and tender. Add the flour and

• 1 tsp. salt stir. Cook for about one minute.

• 1/4 tsp. pepper

• 1/2 cup vinegar (cider, Add the sugar, salt, pepper, bean liquid

if possible) or water, and vinegar. Stir and bring to

• 2 (14 1/2 oz.) cans green a rolling boil. Allow to boil for three

beans (drain and reserve more minutes to thicken the sauce. Add

1/2 cup liquid from canned beans or water if

using fresh green beans

bacon bits. Add the green beans and cook until

• 1/4 cup bacon bits heated through (about 7-8 minutes).

(Bac-Os)

Transfer the beans and sauce to a serving bowl and top with crumbled bacon.

GREEN CHILES AND RICE CASSEROLE


• 1 cup rice, cooked Mix together: rice, sour cream, green

• 1 carton sour cream chiles, and butter. Top with grated

• 1 can green chiles cheese.

• 1/4 cup (1/2 stick) butter

• Grated cheese (topping) Bake at 350° for 30 mins.

Submitted by: Martha Harris

VEGETABLES

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MAIN DISHES

CHICKEN AND HOMEMADE EGG NOODLES


• 1 whole chicken Boil whole chicken until done. Legs

• 1 egg (multiply number of eggs and flour to group size: 1 egg typically serves 4)

should separate easily and meat should be tender. Separate broth. Beat egg and milk; add salt. Stir in

• 1/2 egg shell of milk flour. Should be stiff dough

• 1 cup flour consistency. Add milk or flour as

• Pinch of salt needed.

Roll out dough on well-floured board to

desired thinness. Sprinkle with a layer of flour and let dry. Cut into thin strips

for the noodles. Continue to dry.

Grandma used to make the noodles

early in the afternoon for dinner, which

gave them plenty of time to dry.

Skim fat from broth. It takes about four cups of broth for each egg’s worth of

noodle. Bring the broth to a boil. Drop

noodles gently into broth. Boil gently

until done (about 15 mins.). Broth

thickens while it boils from the flour on

the noodles.

We would typically make three eggs’ worth of noodles for a family dinner. That would take all of the broth from the chicken. Grandma simply dropped the noodles into the boiling broth with the chicken, which would be the traditional method.

Submitted by: Kim Hefley

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MAIN DISHES

EASY TACO PIE


• 1 lb. ground beef Preheat oven to 350°. Prepare a large

• 1 (1 1/4 oz.) pkg. taco deep-dish pie pan with cooking spray.

seasoning

• 1 (8 oz.) pkg. refrigerated Heat a large skillet over medium-high t

crescent roll dough heat. Break ground beef into small

• 1 (14 oz.) can refried pieces and add to hot skillet. Cook and

beans stir until the beef is crumbly and no

• 1 cup sour cream longer pink (7-10 mins.).

• 1 cup salsa, slightly

drained Drain and discard any excess grease.

• 11/2 cups shredded Season drained beef with taco

cheddar cheese seasoning.

Press refrigerated dough into the

bottom of the prepared pan. Spread

refried beans in an even layer onto the

dough. Spread sour cream into a layer

atop the refried beans. Sprinkle ground

beef evenly over the sour cream. Top

with salsa and cheddar cheese.

Bake in preheated oven until cheese is

melted, bubbly, and crust has browned

(25 to 30 mins.).

Submitted by: Barbara Weaver

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MAIN DISHES

GOULASH


• 1 tbsp. olive oil Preheat oven to 350°.

• 1 medium-sized onion, chopped

Cook macaroni until just firm. Drain and

• 1 bell pepper, chopped return macaroni to its pot. Set aside.

• 1 tsp. minced garlic

• 1 lb. lean ground beef In a large pot, cook the onion, pepper,

• 2 (10 3/4 oz.) cans and garlic in the oil until they start to

Campbell’s Tomato Soup soften (about 5 mins.)

• 1 (15 oz.) can chopped

Tomatoes Add ground beef and continue cooking

• 2 (15 oz.) cans of Veg-All until all pink is gone. Drain well. Add

• 1 1/2 cups elbow macaroni, uncooked

soup, tomatoes, and Veg-All. Mix well. Add salt to taste.

• 1/3 mild cheddar cheese, grated

Add macaroni to meat mixture and mix

• Salt and pepper to taste well. Pour meat and macaroni mixture

into a 11” x 13” pan and spread cheddar cheese on top.

Bake 30 mins. or until heated all the way through and cheese is melted and bubbly around the edges.

Serves 6-10.

Submitted by: Phyllis Cummins

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MAIN DISHES

TURKEY CHILI


• 1 tbsp. olive oil Heat the oil over high heat in a large

• 2 lbs. ground turkey, heavy pot and add the turkey meat.

white and dark combined cook until lightly browned (about 5

• 2 cups coarsely chopped mins.), chopping down and stirring with

onions the side of a heavy kitchen spoon to

• 2 tbsp. chopped garlic break up any lumps.

• 1 large sweet red

pepper, cored, deveined Add the onions, garlic, sweet pepper,

and coarsely chopped celery, jalapeno pepper, oregano,

• 1 cup chopped celery bay leaves, chili powder, and cumin.

• 1 jalapeno pepper, cored, Stir to blend well. Cook for 5 mins.

deveined and finely

chopped Add the tomatoes, chicken broth, salt

• 1 tbsp. fresh oregano, or 1 tbsp. dried oregano

and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally,

• 2 bay leaves for 15 mins.

• 3 tbsp. chili powder

• 2 tsp. ground cumin Add the drained beans and cook,

• 3 cups canned diced stirring occasionally, for 10 mins.

tomatoes longer.

• 2 cups chicken broth,

fresh or canned Serve in bowls with cheddar

Salt and freshly ground cheese, sour cream, and lime wedges.

pepper to taste

2 (15 oz.) cans of red

kidney beans, drained

2 cups shredded cheddar

cheese

1 cup sour cream

(optional)

Sliced lime for garnish

(optional)

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BREADS

***Amish Friendship Bread Starter https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/

AMISH FRIENDSHIP BREAD


• 1 cup Amish Friendship Preheat oven to 325°.

Bread Starter ***

• 3 eggs In a large mixing bowl, add ingredients

• 1 cup oil as listed.

• 1/2 cup milk

• 1 cup sugar Grease two large loaf pans.

• 1/2 tsp. vanilla

• 2 tsp. cinnamon Dust the greased pans with a mixture of

• 1 1/2 tsp. baking 1/2 sugar and 1/2 tsp. cinnamon.

powder

• 1/2 tsp. salt Pour the batter evenly into loaf or cake

• 1/2 tsp. baking soda pans and sprinkle the remaining

• 2 cups flour cinnamon-sugar mixture on the top.

• 1-2 small boxes instant pudding (any flavor)

Bake for one hour or until the bread

• 1 cup nuts, chopped loosens evenly from the sides and a

(optional) toothpick inserted into the center of the

• 1 cup raisins (optional) bread comes out clean.

Submitted by: Mary K. Todd

https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/

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BREADS

*** During the Great Depression, my mother, Agnes Groth Morris, left school after eighth grade and went to work in the home of a minister’s family in Waco. The minister’s wife taught my mother this recipe.

CORNBREAD


• 2 cups Aunt Jemima Preheat oven to 425°. Heat oil in 10”

self-rising corn meal mix skillet (preferably cast iron or other

• 3 tbsp. vegetable oil oven-proof, 10” pan) in oven.

• 1-2 tbsp. sugar

• 1 1/2 cups milk Mix dry ingredients. Add milk and eggs.

• 1 egg, beaten Blend well. Add hot oil and mix well.

Bake for 20-25 minutes.

Submitted by: Gwen Jones

CORNBREAD


GINGERBREAD ***


• 2 eggs Add beaten eggs to the sugar; then add

• 3/4 cup sugar molasses and melted shortening.

• 3/4 cup molasses

• 3/4 cup melted Sift together dry ingredients and add to

shortening eggs, sugar, molasses, and melted

• 2 1/2 cups sifted flour shortening mixture.

• 2 tsp. baking soda

• 1/2 tsp. baking powder Lastly, add hot water.

• 2 tsp. ginger

• 1 1/2 tsp. cinnamon Bake in moderate oven (350°) for about

• 1/2 tsp. cloves 30 minutes in a 13” x 9” x 2” pan.

• 1/2 tsp. nutmeg

• 1 cup boiling water Submitted by: Jane Morris

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BREADS

LITTLE PUMPKIN BREADS


• 1 1/2 cups white flour Preheat oven to 350°. Grease and flour

• 1 cup whole wheat flour (or line with parchment paper) miniature

• 1 1/2 tsp. baking loaf pans.

powder

• 1/2 tsp. baking soda Stir together the dry ingredients. In a

• 1 tsp. cinnamon large mixing bowl, combine eggs with

• 1/2 tsp. ginger brown sugar and corn oil. Stir in vanilla

• 1/2 tsp. cloves and pumpkin puree; mix until smooth.

• 2 eggs Add the dry ingredients and stir until

• 2 cups dark brown sugar just incorporated. If the mixture is too

• 1/2 cup corn oil stiff, you may add some milk. Add

• 1 tbsp. vanilla raisins and pecans.

• 2 cups pumpkin puree

• 1 cup raisins Divide the batter evenly among the

• 1 cup toasted pecans, prepared pans. Bake for 40-45 mins.

chopped or until a toothpick inserted into the

center of a loaf comes away with sticky

crumbs. Do not overbake.

Cool in pans for 10 minutes, then turn

out onto a wire rack to cool

completely. Wrap tightly in plastic wrap.

bread loaves slice best when slightly

chilled.

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\

DESSERTS

ARROZ CON LECHE (MEXICAN RICE PUDDING) – LIGHTENED VERSION


• 2 cups rice, uncooked Pour evaporated milk, stevia, cinnamon,

• 2 cans fat free raisins, and coconut into a saucepan.

evaporated milk Pour in uncooked rice. Cook.

• 1/3 cup stevia

• 2 cinnamon sticks, Serve warm or cold.

opened or unrolled

• 1/2 cup raisins

• 1 cup unsweetened

shredded coconut Submitted by: Becky Barnebey

CARAMEL APPLE DUMP CAKE


• 1 box (2-layer size) Preheat oven to 350°. Spray a

butter recipe or yellow 13” x 9” baking dish with non-stick

cake mix spray.

• 8 oz. unsalted butter,

melted Mix the pie filling, pecans (if using), and

• 2 (21 oz.) cans cinnamon; turn into prepared pan.

apple pie filling

• 1 tsp. cinnamon Drizzle caramel sauce over the top.

• 1/2 cup caramel sauce Distribute dry cake mix evenly over the

(ice cream topping type) top of the filling.

• 1/2 cup chopped pecans

(optional) Pour melted butter evenly across the

top.

Bake for 35-40 mins. or until top is

golden brown and the filling is bubbling

at the edges.

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DESSERTS

LEMON COOKIES


• 1 cup unsalted butter Preheat oven to 350°. Lightly grease

at room temperature two baking sheets or line with

• 1 cup granulated sugar parchment paper.

• 1 tsp. grated lemon zest

• 1/4 tsp. salt In a large bowl, beat the butter,

• 1 large egg yolk granulated sugar, lemon zest, and salt

• 1 tbsp. fresh lemon juice until light and fluffy. Add the egg yolk

• 2 1/4 cups all purpose and lemon juice and beat until blended.

flour Gradually beat in the flour just until

blended and the dough comes together.

Turn the dough into a work surface.

Divide the dough in half, then gather up

each portion and press into a disk.

Wrap one disk in plastic wrap (to keep

from getting dry) and set aside. If the

dough seems soft, wrap both disks in

plastic wrap and refrigerate about

20-30 minutes.

Sprinkle the work surface with flour. Sprinkle the top of the unwrapped disk

with flour and then roll out the dough

until it is about 1/4-in. thick, sprinkling

more flour as needed to keep it from sticking to the work surface. Using a

2 1/2-in. round or decorative cookie cutter, cut out as many cookies as possible, cutting them close together.

Pull away the scraps of dough from around the shapes and gently press the

scraps into a disk. Roll out the dough,

and cut more cookies.

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DESSERTS

LEMON COOKIES (CONTINUED)


Icing

3 tbsp. butter, Place the lemon cookies about 1/4 in.

softened apart on cookie sheets. Unwrap the

3 cups sifted second disk and repeat the rolling and

confectioners rolling and cutting process.

sugar (or more

to suit desired Bake the cookies until lightly browned

consistency) around the edges, about 12 mins. Let

1 tbsp. fresh the cookies cool on the baking sheets

lemon juice (or on a wire rack for five mins. Transfer

more/less to the cookies to the rack to finish cooling.

suit desired

Icing: Beat the softened butter until

fluffy. Gradually add the confectioners

sugar to the butter and beat until

smooth. Add the lemon juice and beat.

If the icing seems too thin, add more

sugar. If it seems too thick, add a few

drops of warm water until it reaches

desired consistency.

Submitted by: Louise Riley

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This recipe is from 100 Years of Potluck – a cookbook from First UMC in Cherokee, Oklahoma.

DESSERTS

OATMEAL COOKIES


• 3/4 cup shortening Beat shortening, the sugars, egg, water,

• 1 cup packed brown and vanilla until creamy.

sugar

• 1/2 cup granulated Sift together flour, salt, and soda; add to

sugar creamed mixture. Blend well. Stir in

• 1 egg oats.

• 1/4 cup water

• 1 tsp. vanilla Drop by teaspoonfuls onto cookie sheet.

• 1 1/2 cups flour Bake in moderate oven (350°) for 12-15

• 1/2 tsp. soda mins.

• 3 cups uncooked oats

• 1/4 tsp. cinnamon Makes 5 doz. cookies.

(optional)

By: Nancy Harmon

Submitted by: Tracy Schanbacher

24

DESSERTS

PECAN FUDGE PIE


• 1 (9”) deep dish unbaked Preheat oven to 350°. In double

pie shell boiler (or in microwave), melt

• 2 (4 oz.) pkgs. Baker’s chocolate and butter. Stir in Eagle

“German’s Brand” Sweet brand milk, hot water, and eggs. Mix

Chocolate Bar well. Remove from heat (if using a

• 1/4 cup butter double boiler). Stir in remaining

• 1 (14 oz.) cam Eagle ingredients.

Brand Sweetened

Condensed Milk Pour into pie shell. Bake 40-45 mins.

• 1/2 cup hot water Remove from oven. Cool.

• 2 eggs

• 1 tsp. vanilla Slice and serve warm with vanilla ice

• 1/8 tsp. salt cream.

• 1 1/4 cups chopped

pecans Submitted by: Julie B. Noel

25

DESSERTS

PINEAPPLE SUNSHINE CAKE


• 1 box yellow cake mix Preheat oven to 350°. Spray a 9” x 13”

• 4 eggs pan with cooking spray.

• 1/2 cup oil

• 1 (8-oz.) can crushed In a large bowl, combine cake mix, eggs,

pineapple with juice oil, and one can crushed pineapple with

juice. Mix well.

• Icing

1 (8-oz.) can Pour into prepared baking pan. Bake

crushed 25-30 mins. or until toothpick inserted

pineapple with into center of cake comes out clean.

juice Allow cake to cool completely.

1 small box of

vanilla pudding Icing: In another bowl, fold in Cool Whip,

1 (8-oz.) one box of vanilla pudding, and one can

container Cool of crushed pineapple and juice. Spread

Whip over top of cake.

26

DESSERTS

PUMPKIN CRUNCH CAKE


• 1 box yellow cake mix Preheat oven to 350°. Grease bottom

• 1 (12-oz.) can evaporated

of 9” x 13” pan.

milk

• 1 1/2 cups sugar Mix pumpkin puree, milk, eggs, sugar,

• 1/2 tsp. salt Cinnamon, and salt. Pour mixture into

• 1 cup butter, melted Greased pan. Sprinkle dry cake mix over

• 1 (15-oz.) can pumpkin Pumpkin mixture and top with pecans.

puree

• 3 large eggs Drizzle melted butter over pecans.

• 1 tsp. cinnamon Bake 50-55 mins.

• 11/2 cups chopped

pecans Submitted by: Vicki Busby

SCOTCHEROOS


• 6 cups Rice Krispies Mix sugar and syrup together on stove.

cereal cook, stirring occasionally, until the

• 1 cup white sugar mixture comes to a full rolling boil.

• 1 cup light corn syrup Remove from heat.

• 1 1/2 cups crunchy

peanut butter Add peanut butter and vanilla. Stir well.

• 1 tsp. vanilla Add Rice Krispies and spread in a

9” x13” baking dish.

• Topping

1 cup chocolate Topping: Melt together chocolate chips

chips and butterscotch chips. Spread evenly

1 cup on top.

butterscotch

chips Submitted by: Sandi Gehrke

27

DESSERTS

SCOTTISH OATCAKES


• 1 cup flour Mix together flour, sugar, baking

• 2 tbsp. sugar (I decrease powder, and salt. Blend in the oats.

to 1 tbsp. Cut in the butter and stir in the milk

• 1/2 tsp. salt gradually to make a soft dough.

• 2 cups rolled oats

• 8 tbsp. butter Divide into six portions. Roll out each

• 1/2 cup milk (I use portion on to a floured board into a

coconut milk) circle four inches in diameter, 1/4 to

1/8 in. thick. Quarter each round of

dough. Use biscuit or cookie cutters

when you want to be creative.

Bake in a moderate over at 370° for

12-15 mins. or until browned and

thoroughly baked.

Yield 24 oatcakes. Great with coffee or

milk.

Submitted by: Ruth Bowen

28

DESSERTS

SPICY APPLE COBBLER


• 4 or 5 medium apples Peel and slice apples into 8” x 8” pan

(or 1 can sliced apples: (or use canned sliced apples). Sprinkle

not apple pie filling) with brown sugar, cinnamon, and

• 1/4 cup brown sugar nutmeg. Dot with butter.

• 2 tbsp. butter

• 1 tsp. cinnamon Combine rest of ingredients to form a

• 1 tsp. nutmeg batter and pour over apple mixture.

• 1 cup granulated sugar

• 1 cup sifted flour Bake at 350° about 45 mins.

• 1/2 tsp. salt

• 1 tsp. baking powder

(if using self-rising flour,

eliminate salt and baking

powder)

• 1/2 cup milk Submitted by: Shannon Morehouse

29

NOTES

recipes - amazon s3€¦ · cup) 45 minutes or until middle is set. if 1-2 cups lightly crushed...

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