1 1/2 C. brown sugar
2/3 C. salad oil
1 egg
1 C. sour milk
1 tsp. vanilla
1 /2 C. nuts, optional
1 tsp. salt
2 1/2 C. flour
1 1/2 C. rhubarb, diced
1 tsp. baking soda
Mix in order. Pour into 2 greased loaf pans. Sprinkle with mixture of 1/2 cup sugar and 1 tablespoon butter for each loaf. Bake at 325º for 40 minutes.
I’ve used this recipe many times with Boy Scout or Girl Scout troops. The kids like to make the dough into different shapes.
1 C. warm water (105° to 115°)
1 pkg. active dry yeast
2 T. sugar
1 tsp. salt
1 T. butter or margarine, softened
3 1/4 to 3 3/4 C. all-purpose flour
1 egg yolk, beaten
1 T. water
Coarse salt
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter and 2 cups flour. Beat until thoroughly blended. Stir in enough additional flour to make stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease on top. Cover; let rise in warm place, free from draft, for 40 minutes. Turn dough out onto lightly-floured board. Divide in half; divide each half into 6 equal pieces. Roll each piece into a 20″ long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rest 5 minutes. Combine egg yolk and 1 tablespoon water; brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375º for 15 minutes, or until done. Remove from baking sheet and cool on wire racks.
Makes 1 dozen pretzels.
This was my favorite slumber party breakfast, and I am the queen of making it. Warning: If you eat half of it yourself, you will pay.
3 cans buttermilk biscuits, quartered
3/4 C. sugar
1 tsp. cinnamon
1 C. brown sugar
1 1/2 stick margarine (not butter)
1/2 tsp. cinnamon
Roll quartered biscuits in cinnamon/sugar mixture. Place in greased Bundt pan. Melt margarine and mix with brown sugar and 1/2 teaspoon cinnamon. Let boil for 2 to 3 minutes (it will get very bubbly, but don’t under boil!) and remove from heat. Pour over biscuits. Bake at 350º for 25 minutes. Let cool in pan for 3 to 4 minutes and then invert on serving plate.
This is very good and easy.
1 lb. asparagus, cleaned and trimmed
1 T. olive oil, divided
2 T. Parmesan cheese, grated
1 T. soft white bread crumbs
2 tsp. margarine, melted
Preheat oven to 450°. Place asparagus on baking pan. Drizzle with 1 to 2 teaspoons olive oil and toss to coat. Combine cheese, bread crumbs and margarine. Sprinkle the asparagus with cheese mixture and drizzle with remaining olive oil. Bake, uncovered, until asparagus is just tender, about 15 minutes.
Makes 4 servings.
1 large pkg. coleslaw mix
1 medium onion, chopped
1 medium tomato, chopped
1 medium carrot, cut up
1 medium cucumber, cut up
1 stalk celery, chopped
1 small green pepper, chopped
DRESSING:
1/4 C. corn oil
1/2 tsp, salt
1/2 tsp. pepper
1 C. sugar
1/2 C. vinegar
3/4 C. cream
Mix together coleslaw and vegetables. Top with dressing.
1 (20 oz.) can crushed pineapple, well drained.
1 (1 lb. 8 oz.) container cottage cheese
1 (16 oz.) container Cool Whip
1 (3 oz.) box pineapple Jell-O
1 (3 oz.) box orange Jell-O
Can substitute a different flavor of Jello and/or fruit.
1 – 20 oz. can chunk pineapple
2 C. miniature marshmallows
1 T. flour
1/2 C. sugar
1/2 T. white vinegar
1 egg, well beaten
1 – 8 oz. container Cool Whip
1 1/2 C. salted peanuts
2 C. unpeeled red apples, diced
Drain pineapple. Reserve juice. Mix pineapple chunks and marshmallows and refrigerate overnight. Combine reserved pineapple juice, flour, sugar, vinegar and egg. Cook over medium heat until thick like pudding. Refrigerate overnight. Next day: Blend thickened juice mixture and whipped topping. Add peanuts and diced apples, then add pineapple-marshmallow mixture and mix well.
I’ve never eaten this, but it’s from a Wheeler – so I know we can count on it!
1 – 20 oz. can pineapple tidbits
1 large can or 2 small cans mandarin oranges
1 pkg. instant lemon pudding
1 C. strawberries, quartered
1 C. bananas, sliced
Drain pineapple and oranges, reserving liquid. Prepare pudding using liquid from fruit in place of milk. In a bowl, combine the pineapple, oranges and strawberries; gently fold in pudding. Chill at least 2 hours. Add bananas just before serving.
1 – 20 oz. can crushed pineapple, drained; reserve juice
1 – 20 oz. can apricot halves, drained; reserve juice
2 – 10 oz. boxes frozen strawberries in light syrup
4 bananas
1 C. sugar
Heat sugar and 1 cup juice (from pineapple and apricots). Cut apricot halves in fourths. Combine all fruit and pour sugar mixture over the top. Put fruit mixture into 4- or 5-ounce paper cups or serving dishes and freeze. Remove from freezer 1 hour before serving.
1 small box tapioca pudding, not instant (in a box like Jello)
1 small box vanilla pudding not instant
1 can peaches, drained
1 can fruit cocktail, drained
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
Mix the 2 puddings in a saucepan. Cook as directed, but substitute milk with the fruit juice. (I believe it will call for a total of 4 cups of liquid. I only use 3 3/4 because you still get juice with the fruit. Four cups would make the salad a little runny.) Let the pudding cool. Add the fruit. (I like to add some green grapes, halved.) It calls for 4 to 5 bananas, but I don’t put them in the salad. I cut them up on top of the individual servings. It makes quite a bit of salad and the bananas turn brown. A visual thing with me. My kinds like to put Cool Whip on top of their salad.