Pumpkin Cake (JoEllen)

1 ½  c. wheat flour

1 ½  c. white flour

2 c. sugar

1 t. baking powder

1 t. baking soda

1 t. salt

2 t. pumpkin pie spice

1 ½ c. salad oil (You can substitute applesauce for some of the oil if you want)

2 c. canned pumpkin

4 eggs

½  c. chopped walnuts (optional)

Stir until smooth.  Bake at 350 until done.  Cool.  Frost with cream cheese frosting:

Cream Cheese Frosting

6 oz. cream cheese, softened

2 T. butter, softened

2 t. vanilla

4 c. powdered sugar

In a mixing bowl, combine cream cheese, butter, & vanilla until light.  Gradually add sugar, beating till fluffy. If necessary, add milk to make of spreading consistency.  

Wheat Rolls (JoEllen)

3 ½  c. warm water

1 c. sugar

6 T. yeast

Let sit in lg. bowl until yeast foams up.  Add:

2 T. salt

1 c. oil

3 eggs

½ wheat flour & ½ white flour (I start with about 5 cups of wheat flour and add white flour and mix the

                                                    dough until it isn’t too sticky to the touch.)

Form dough into small balls and place in rows on 2 greased cookie sheets.   Cover with a light weight cloth & let rise until rolls rise to desired size.  Bake at 375 until golden brown.  

Sour Cream Chicken (JoEllen)

Boneless/skinless chicken

Lg. can cream of chicken soup

Lg. can cream of mushroom soup

Place chicken & soup in crockpot.  Cook until done (low – all day, high – half day)

Add 1 pt. sour cream & mix in the last 30 min.  (You can either leave the chicken in pieces in the gravy or remove the chicken pieces & shred.  Wisk in sour cream into gravy before putting the shredded chicken back in.)  Serve over rice.

Wheat Bread

1 qt. warm water

½ c. sugar or honey (you can vary this amount depending on your taste)

1 T. yeast

Let sit in lg. bowl until yeast foams up.  Add:

2 T. salt

5 T. oil

½ wheat flour & ½ white flour  (I typically start with abt. 5 cups of wheat flour and add white flour and mix the

     dough until it isn’t too sticky to the touch.)

Form dough into four normal size loaves and place in greased loaf pans.  Cover the pans with a light weight cloth.   Let rise until dough rounds over pans.  Bake at 350 until top is golden brown.  Remove from pans immediately after and cool loaves.

Vegetable Soup

1 head cauliflower

A couple stalks of broccoli (abt. the same amount as cauliflower)

2 lg. onions

Several carrots

Cut up all vegetables in bite-size pieces and cook until barely done.  (In pots with water on stove or could be done in microwave).

In large pot make a white sauce:

1 c. (2 cubes) butter

1 c. flour

2 t. salt

2 qts. Milk

Melt butter.  Remove pan from heat.  Using a wisk, stir in flour & salt to butter until smooth.  Add milk, return to heat, stirring constantly until white sauce thickens.  Remove from heat.  Add chicken bouillon to your taste.  Add lots of grated cheese & stir until cheese is melted.  Add the cooked vegetables, along with the water they were cooked in (shouldn’t be too excessive), to complete the soup.  Serve with salt & pepper.

Waldorf Salad (JoEllen)

Chopped cabbage

Pineapple tidbits, drained

Diced apples

Chopped walnuts

Raisins

Coconut

Sliced bananas

I don’t ever measure any of the ingredients.  If I am serving a family, I use  ½ of a head of cabbage.  If I’m serving a large crowd, I use a whole head and increase the other ingredients.  I use vanilla yogurt as the dressing for the salad.  It’s a great crowd pleaser!

Pumpkin Cookies (JoEllen)

1 Spice Cake mix

1 lg. can pumpkin

1 pkg. milk chocolate chips

Stir together & drop on greased cookie pan.  Bake at 350 until done. 

Hot Fudge (for Sundaes)

1 can sweetened condensed milk

½ bag of milk chocolate chips

Melt together in microwave dish for 1 min. on high.  Stir.  Let sit for a little while before serving.

Ice Cream Pie (JoEllen)

Oreo pie crust

Chocolate mint ice cream

Heath toffee bits (or crushed Heath bars)

Let ice cream soften (but not melt).  Spoon soft ice cream into Oreo pie crust until full.  Smooth top.  Put back into freezer to harden.  Just before serving, sprinkle Heath toffee bits (or crushed Heath bars) on top.

Cornflake Crunchies (Joellen)

1 pt. corn syrup

1 c. sugar

2 c. chunky peanut butter

3 qts. Cornflakes

Stir corn syrup & sugar & bring to a boil in large pot.  Take off heat as soon as full surface begins to bubble.  Stir in peanut butter & melt.  Stir in cornflakes.  Press on butter cookie sheet.  Let cool.  Cut into bars.

Butterscotch Bubble Loaf (jana Fuller)

24 Rhodes rolls, thawed but still cold

½ sm. Box non-instant butterscotch pudding

½ cup pecans, chopped

½ cup butter, melted

½ cup brown sugar

Spray Bundt pan.  Cut rolls in half and roll in dry pudding mix.  Arrange rolls in pan alternately with pecans.  Sprinkle remaining mix over the top.  Combine brown sugar and butter.  Heat together until butter is melted and a syrup is formed.  Stir well.  Pour syrup over rolls.  Cover with sprayed plastic wrap.  Let rise until double in size or even with top of pan.  Remove wrap and bake at 350 degrees for 30-35 minutes.  Cover with foil the last 5 minutes of baking.  Do not over bake.  Immediately after baking invert onto serving platter.

Danish Dessert (Jana Fuller)

½ cup butter

1 ¼ cup coconut

¾ cup brown sugar

1 cup pecan

2 ½ cup rice crispies

Bake at 300 degrees for 30 minutes.

On a 9 x 13 pan, place half of mixture on bottom.  Spoon soften vanilla ice cream.  Place 2^nd half of mixture on top.  Freeze.  Cut to serve.  Place spoonful of raspberry sauce on top.

Tunnel of Fudge Cake

1 ¾ cup butter, softened

1 ¾ cup sugar

6 eggs

2 cups powdered sugar

2 ¼ cup flour

¾ unsweetened cocoa

2 c chopped walnuts

Heat oven to 350 degrees.  Grease and flour bunt pan.  Mix butter and sugar until light and fluffy.  Add eggs one at a time.  Gradually add powdered sugar.  Add remaining ingredients.  Bake for 58-62 minutes.  Cool upright in pan on wire rack of 1 hour.  Invert onto serving plate.  Cool completely.

Gooey Butter Cake

1 yellow cake mix

2eggs

1 stick butter, melted

2 additional eggs

8 oz. cream cheese

1 lb. powdered sugar

Mix cake mix, 2 eggs and melted butter.  Spread in a 9 x 13 pan.  Beat 2 eggs, cream cheese and powdered sugar, Pour over preceding mixture.  Bake at 350 degrees for 35-40 minutes.

Apple Cake- Apfelkucjen (Jana Fuller)

1 2/3 cup flour

½ t baking powder

1 1/3 cup sugar

4 eggs

2 t vanilla

1 stick of butter

 4 lbs. tart apples

2/3 whipping cream

Place flour on a counter top.  Sprinkle with baking powder and 1/3 c sugar.  Mak a well and drop in an egg and 1 t vanilla.  Cut the butter in slices over flour.  Knead the ingredients to a smooth dough.  Roll it out an dplace it in a greased spring formed cake pan (10”) making sure its half way up the sides.  Cut slits into the outside of apple quarters and lay them on the dough slit-side up.  Bake in a preheated oven at 400 degrees for 20 minutes.

Symphony Bar Fudge (Jana Fuller)

1 pint cream or half and half

4 cups sugar

1 cup cutter (cut up)

3 large Symphony Bars with Toffee and almonds

In a heavy 4 quart pan, mix the cream and sugar.  Cook on a low boil (stirring constantly, avoid touching the sides of the pan) until it reaches the soft ball stage.  Remove from heat and add butter, do not stir!  While butter is melting, break the bars into a large mixing bowl.  After butter is completely melted, pour into mixing bowl over candy bars.  Mix with mixer until smooth.  Pour into a greased 9 x 13 or “12 x 16 pan and refrigerate until set.  It is best if kept in the fridge.