Categories
Breads & Rolls Cookbook

Unleavened Communion Bread

If you get it golden brown it’s great to eat with salad. I got this a bit overdone and could hear the crunch throughout the church.

4 C. flour
1 tsp. salt
2 T. sugar
1/4 C. butter or margarine
1 C. milk

Sift dry ingredients together in bowl. Cut in butter until mealy. Stir in milk, making a stiff dough. Roll out thin on a lightly-floured surface. Place on a lightly-greased cookie sheet. Mark into squares with a serrated knife. Pierce dough with a fork. Bake in preheated 375º to 400º oven for about 15 minutes, or until golden or very lightly colored.

NOTE: This recipe dates back to 1775. Crackers were not available in Boonsharough, so Rebecca Boone made her own and this is her recipe. Recipe will make enough bread for 3 Communion servings.

Categories
Beef Cookbook Main Dishes

Spanish Rice

Nice one-dish meal.

2 lbs. ground meat
1 medium onion
1 medium green pepper, chopped
1 qt. tomato juice
2 C. rice
4 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. dried thyme
1 tsp. hot pepper sauce
Cayenne pepper

Brown meat. Cook with onion and pepper until tender. Add all ingredients. Boil. Simmer until liquid is absorbed or rice is tender

Categories
Cakes Cookbook Desserts

Dirt Cake

1/4 C. butter
1 – 8 oz. pkg. cream cheese
1 C. powdered sugar
2 small pkgs. instant chocolate pudding
3 1/2 C. milk
1 1/2 C. Cool Whip
1 – 20 oz. pkg. Oreos

Combine butter, cream cheese and powdered sugar in one bowl. In another bowl, combine pudding and milk, then add Cool Whip. Combine the 2 bowls. Layer serving bowl with 1/3 cookies, 1/2 filling, 1/3 cookies, 1/2 filling, and 1/3 cookies.

HINT: To crush Oreos, wrap plastic bag in towel and step on it. Kids love to help!

Categories
Cakes Cookbook Desserts

Cake That Doesn’t Last

Grandma’s recipe. Sooooo moist.

3 C. flour
2 C. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 – 8 oz. can crushed pineapple, drained
1 C. nuts
1 1/2 C. vegetable oil
1 tsp. vanilla
2 C. bananas, mashed

Mix dry ingredients in large bowl. Make a well in center and add mixture of eggs, pineapple, nuts, oil, vanilla and bananas. Stir sparingly. Pour in a greased and floured Bundt pan, Bake at 350º for 75 minutes.

Categories
Cookbook Desserts

Rhubarb Dessert

Custardy, but easier than Aunt Dee’s. Still good.

3 C. rhubarb
1 C. sugar
2 eggs, beaten
3 rounded spoonfuls flour

TOPPING:
1 scant C. brown sugar
3/4 C. flour
4 T. shortening

Combine rhubarb mixture in pan. Spread topping over. Bake in small pan at 350º for 45 minutes.

NOTE: Double recipe for 9×13″ pan.

Categories
Cookbook Cookies Desserts

4-Star Chocolate Chip Cookies

2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. unsalted butter
3/4 C. sugar
3/4 C. brown sugar
1 tsp. vanilla
2 large eggs
2 C. chocolate chips
1/2 C. walnuts or pecans
1/2 C. golden raisins
1/2 C. coconut

Combine flour, baking soda and salt. Set aside. Cream butter, sugars and vanilla. Add eggs, one at a time. Beat well. Gradually beat in flour mixture. Stir in chips, nuts, raisins and coconut. Preheat oven to 375°. Measure 1 rounded tablespoon for each cookie. Bake 9 to 11 minutes. Leave on cookie sheet for 2 additional minutes. Cool on wire racks.

Makes 60 cookies.

Categories
Cookbook Cookies Desserts

Beth’s Peanut Butter Cookies

2 C. margarine
2 C. sugar
2 C. brown sugar
4 eggs
2 C. peanut butter
4 tsp. baking soda
6 C. flour

Mix together baking soda and flour; set aside. Mix margarine and sugars, then add eggs and peanut butter. Mix wet and dry ingredients together. Make into balls and flatten with fork. Bake on ungreased cookie sheet for 10 minutes at 400°.

Categories
Cookbook Cookies Desserts

Deluxe Sugar Cookies

1 C. butter or margarine, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. soda
1 tsp. cream of tartar

Cream butter, powdered sugar, egg, vanilla and almond extract. Blend in remaining ingredients. Cover dough and chill 2 to 3 hours. Heat oven to 375°. Roll out and cut cookies. Bake 7 to 8 minutes, or until light brown on edges.

Categories
Cookbook Miscellaneous

Judy’s Butter Cream Frosting

Wonderful!

1/2 C. margarine
1/2 C. shortening
1/8 tsp. salt
1 1/2 tsp. vanilla
5 C. powdered sugar
1/4 C. + 1 T. milk
1/2 tsp. almond extract (if making for Deluxe Sugar Cookies)

Beat ingredients together. Makes 3 1/2 cups frosting.

Categories
Cookbook Cookies Desserts

Fruitcake Cookies

One ot my faves.

1/2 C. Crisco
1/2 C. butter
2 C. brown sugar
2 eggs
1 1/2 C. sour milk
3 1/2 C. flour
1 tsp. soda
1/2 tsp. salt
1 1/2 C. nuts, chopped
2 C. glazed cherries (1 C. red, 1 C. green)
2 C. dates, chopped

Cream together Crisco, butter and brown sugar. Add rest of ingredients. Chill for 1 hour. Bake at 350º for 15 minutes.