3 C. flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 C. sugar
3 eggs
1 – 10 oz. pkg. frozen strawberries
1 1/4 C. oil
1 C. nuts, chopped
Mix flour, soda, salt, cinnamon and sugar in a bowl. Combine rest of ingredients and stir into dry mixture. Grease 2 medium or 3 small loaf pans. Bake at 350º for 1 hour.
There is no story to this recipe except that I really like it and so do my kids. This is also good for Christmas morning.
3 tubes Pillsbury buttermilk biscuits
2 sticks margarine
1 tsp. cinnamon
1 C. brown sugar
Bundt pan
VARIATION: Holiday: Chop pecans and maraschino cherries halved, place on the bottom of the Bundt pan. Then when you flip this it is the top of your Monkey Bread.
I got this from a woman that I went to Circle with when we lived in Grundy Center.
1 box lemon cake mix
4 eggs
1 box instant coconut pudding
1 C. warm water
1/2 C. oil
2 T. poppy seeds
Mix altogether for 4 to 5 minutes. Bake at 350º for 45 minutes.
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!
The official confirmation dessert.
2 C. Corn Chex, rolled into crumbs
2/3 C. brown sugar, packed
1 C. coconut
1/2 C. margarine, melted
1/2 gal. vanilla ice cream or sherbet, softened
Mix Corn Chex, brown sugar and coconut in a 9×13″ pan and pour 1/2 cup melted margarine over mixture. Stir thoroughly. Take out 1/3 of mixture for topping and press rest into bottom of pan. Unwrap softened box of ice cream and cut into slices about 1″ thick; layover mixture in pan. Use a spoon to smooth ice cream to distribute evenly. Sprinkle remaining Corn Chex mixture over top. Freeze.
This is the only way Lois could eat radishes when she was young.
2 slices fresh white bread
Mayonnaise or butter (Aunt Dee uses butter)
Radishes, sliced 1/4″ thick
This is a variety for cold meat sandwiches. Mom always fixed these before card club on Saturday nights.
Bologna, salami, ham, or any mixture of lunchmeat you prefer
American cheese
Swiss cheese
Onion
Miracle Whip
French bread
Slice French bread, spread with Miracle Whip, layer lunch meat and cheese. Wrap in foil and bake at 350° until cheese is melted. It takes longer than you think.
This is one of Cody’s (my pickiest eaters) favorite recipes.
2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas
Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.
1 – 1 1/2 to 2 lb. pkg. frozen shredded hash browns
1 onion, chopped
5 carrots, chopped
4 stalks celery, chopped
1 can evaporated milk
2 lbs. Velveeta cheese
Combine the first 4 ingredients in a 6- to 8-quart pot and cover with water. Bring to a boil. Simmer, covered, until veggies are tender. Do not drain. Add the evaporated milk and Velveeta cheese, cubed. Stir over medium heat until smooth. This makes a TON – splitting recipe in half is still plenty.
This is one of my favorites of Leta’s. When I was in college, she would make it and give me some in a quart jar.
Brown stew meat with onion in Dutch oven. Take out meat. Add water to cover the following: diced carrots, potatoes, corn and cabbage. Add 1 can tomato sauce. Cook until tender. Add meat.