Plain Cookin' Volume 1 by Patty Baldwin & Kathy Quackenbush - HTML preview

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Cover with foil and refrigerate at least 24 hours before serving.

Cheese Cake

Crust:

3c. ground graham crackers

1c. sugar

1T. cinnamon

Filling:

6 oz. cottage cheese

6 oz. cream cheese

2 eggs

1/2c. sugar

1/2t. vanilla

Beat eggs thoroughly. Add sugar, cheese and vanilla.

Beat well.

Pour into spring form pan lined with graham cracker crumb mixture.

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Bake 20 minutes at 375 degrees.

Remove and cool for 5 minutes.

Pour the following mixture over the cake:

3/4 pint of sour cream

2T. sugar

1/2t. vanilla

Mix and pour over the cheese cake.

Place in oven for 5 minutes and chill overnight.

Sprinkle with graham cracker crumbs before serving.

Christmas Pudding

2c. dried bread crumbs

1c. sugar

2 eggs

1c. milk

1t. soda dissolved in 1T. water

1c. nuts

1c. raisins

1t. cinnamon

1t. cloves

1t. nutmeg

Mix all of the ingredients thoroughly and steam in a double boiler for 2 hours.

This may be served with sauce or whipped cream.

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Date Pudding

1 1/2c. brown sugar

1 1/2c water

Stir until dissolved and put in a "9x13" baking dish or pan.

1c. sugar

1c. milk

1c. flour

1c. chopped dates

1/2c. nuts

1t baking powder

1t. vanilla

dash of salt

Mix and pour into liquid. Do not stir.

Bake at 350 degrees for about 40 to 45 minutes.

Plum Pudding Sauce:

Cut pudding slices as desired and steam for 1 hour.

Serve with sauce poured over.

1c sugar

3T. flour

4T. butter

1/8 t. salt

2c. boiling water

1T. vanilla

Mix sugar, flour, and salt.

Add boiling water, stirring constantly.

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Boil 5 minutes.

Remove from fire.

Add butter and flavoring.

For lemon sauce, omit vanilla and add 1t. lemon rind (grated) and 2T. lemon juice.

English Plum Pudding

2c. chopped nuts

2c. suet ground

1 lb. dated

1c. currants

2c. raisins

2c. bread crumbs

1c. brown sugar

1t. cinnamon

1t. nutmeg

1/2t ground cloves

4 eggs

1c. warm milk

1/2c. sorghum

1t. soda

Mix all together.

Grease and flour pan.

Steam for about 6 hours in a pan of water on top of the stove or uncovered pan in the oven.

Usually cooked in an angel food cake pan.

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Mom's Date Pudding

1c. nuts

2c. sugar

1t. soda

1lb. dates

2 eggs

pinch of salt

2t. butter

2 1/2c. flour

1 1/2c. boiling water.

Pour boiling water over dates, nuts, and soda.

Cool.

Mix sugar, butter, eggs, flour and salt.

Combine mixtures.

Bake 45 minutes in moderate oven.

Serve with whipped cream.

Cathedral Window

A very colorful, rich candy type dessert that keeps quite a long time.

Melt 1 stick butter and 1-12 oz. package of chocolate chips in a double boiler (or microwave on Low setting).

Let cool (not cold) and pour over 1 package of miniature multicolored marshmallows.

Add 1c. chopped nuts.

Pour out onto wax paper covered with flaked coconut.

Shape into long rolls.

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Refrigerate or freeze.

Slice as desired.

Mincemeat Graham Roll

16 marshmallows

1 1/2c. mincemeat

24 graham crackers

1t. cinnamon

1/2c. nuts

1/3c. candies cherries – sliced

Add cut up marshmallows to mincemeat.

Let stand 10 minutes.

Add crackers rolled fine, salt, cinnamon, nuts, and sliced cherries.

Form into a roll, wrap in waxed paper and chill overnight.

Cut in slices and serve with hard sauce or whipped cream.

Date Roll

1/2c. corn syrup

1 ½c. granulated sugar

1c. cream

1c. chopped nuts (coarsely chopped)

1 lb. dates (chopped)

1t. butter

1t. vanilla

Cook syrup, cream, and sugar until a firm ball forms in cool water, stirring occasionally to keep from scorching.

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Add butter and vanilla.

Stir.

Add nuts and dates and beat until stiff.

Roll in a damp cloth.

Let set over night or until solid enough to slice easily.

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Meats

Try the Oyster Dressing for your next holiday turkey. Different and really great tasting!

Pineapple Holiday Ham

1 fully cooked ham (3 to 5lb)

1 can sliced pineapple – saving the juice

1 ½ c. to 2c. brown sugar

whole cloves

Score the top of the ham, using a sharp knife making a ½” to ¾” square grid on top and slightly down the sides of the ham.

Poke 1 whole clove into the corners of each grid.

Place in cooking pan.

Dampen the top of the ham with a small amount of the pineapple juice.

Use your hand to press the brown sugar onto the ham.

Secure the pineapple slices to the top of the ham with wooden toothpicks. Extra slices may be placed in the pan.

Pour the remainder of the pineapple juice into the pan.

Bake in a very slow (275 degree oven) for 1 ½ to 2 hours, basting every 15 minutes with the pineapple juice.

Cool for 10 minutes before slicing.

Remove the pineapple slices and cloves from the ham, disposing of the cloves.

Slice thin and garnish with pineapple slices before serving.

Put ham juice in a small pitcher to serve with the ham.

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Adjust the ingredients to the size of the ham.

Roasted Turkey

Select turkey of desired size.

Thaw as directed.

Wash thoroughly, making sure the cavities (neck and body) are clean.

Pat dry with paper towel.

Save the giblets to cook for broth, dressing and gravy.

With your hand, coat the cavities with salt.

Place in roasting pan which has been sprayed with a non-stick coating.

Rub butter or shortening on exterior.

Cover with lid or foil.

Bake in a slow oven - 275 to 325 degrees.

About 1 hour into the roasting, add a small amount of water.

Baste frequently during baking with juice from the turkey.

Baking time will depend on the size of the turkey.

Turkey is done when the legs and thighs pull away from the rest of the turkey.

If necessary, uncover for the last few minutes to finish browning.

Dressing may be put into the cavity about 1 - 1 1/2 hours (again, depending on the size of the turkey) before the turkey is finished roasting.

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Cool for 1/2 hour before slicing and serving.

Turkey Gravy

Use the juice from roasted turkey. If additional juice is needed, dilute the juice and use canned chicken broth.

Pour into a saucepan.

Heat to boiling.

Add a thickening made of 1 part cornstarch to 2 parts water or one made of 1 part flour to 3 parts water.

Rapidly whisk into boiling broth to keep it from becoming lumpy.

Add salt and pepper to taste.

Cook for 2 minutes.

Oyster Dressing for Turkey

16 cups (4 quart measures) of bread - cube and dry before measuring.

Put in a crock.

Pour enough boiling water over the bread to moisten.

Cover and let stand for 15 minutes.

Add 3 well beaten eggs, 1 quart fresh oysters, salt and pepper (to taste).

Stuff the turkey about 1 1/2 hours before done and continue roasting.

Sage Dressing for Turkey

1 - 2 loaves of bread ( or more as needed, either regular white or thin sliced), broken into small pieces and dried for several hours. (Do not use buns)

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1 to 1 ½ c. celery chopped (a few celery leaves add flavor)

1 medium onion diced.

Wash and cover the giblets with 2c. salted water and cook covered until tender, adding water as needed. This too may be done in advance.

Mix together in a large bowl: The dried bread, 4 to 6 eggs – well beaten - to which has been added the warm broth from the giblets.

Add the celery and onion with juice which has been warmed.

Stir well.

Season with salt and dried rubbed sage to taste (start with 1t.- 2t.).

This needs to be a very soft juicy mixture. If not moist enough (and it usually is not), add broth from the turkey or canned chicken broth.

This may be used as stuffing for the turkey - placing in the cavity about 1 to 1 ½ hours into the baking, or cooked in a greased baking dish (covered) for 45 minutes to 1hr. in a moderate oven.

Left Over Turkey Hash

In a saucepan, place turkey, which has been cut in bite size pieces, leftover dressing and gravy (or broth).

Add broth or water to thin.

Be sure it is quite “soupy”.

Cook for 15 minutes on low heat stirring as needed to keep from sticking.

Put in a greased casserole dish and cover with prepared biscuits, either Bisquick™ or refrigerator biscuits.

Bake as for biscuits.

Remove from oven and serve immediately.

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Pies

Always got room for pie, right? You’ll love these tasty concoctions.

Try the Butterscotch … to die for!

Butterscotch Pie

2c. scalded milk

4T. flour

2 eggs well beaten

1c. brown sugar

3/4 t. vanilla

few grains of salt

Combine sugar, salt and flour.

Add eggs.

Mix thoroughly.

Add milk slowly (while still quite warm), stirring constantly.

Cook over boiling water in a double boiler until thick and smooth (or in microwave on medium, stirring every 30 or so seconds.)

Cool and add vanilla.

Pour into baked pastry shell.

Serve with whipped cream (or topping).

Pecan Pie

3 eggs slightly beaten

1c. Karo™ (or other) corn syrup

1c. sugar

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2T. melted butter or margarine.

1t/vanilla

Stir together until well blended.

Add: 1 1/2c. pecans

Pour into unbaked pastry shell.

Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.

Cool.

Pumpkin Pie

2 eggs

2/3 to 1 cup sugar

1c. pumpkin

1c. scalded milk

1t. cinnamon

1/4t. salt

1t. nutmeg

1/4t. allspice

Beat eggs slightly.

Mix spices and salt with sugar and add to eggs.

Add pumpkin and mix.

Add hot milk very slowly while stirring lightly.

Pour into unbaked pie shell and bake – starting at 450 degrees.

Decrease heat to 375 degrees when crust begins to brown.

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Bake about 45 minutes.

Test with knife or shake lightly to determine if pie is done.

Janelle's Pecan Pie

4 eggs, slightly beaten

1/2c. light Karo™ syrup

1/2c. dark Karo™ syrup

1c. sugar

2t. cream

1c. pecans, coarsely chopped

1/2t. salt

Mix together all ingredients.

Bake at 350 to 350 in a 9" deep dish pie pan.

Cherry Brandy Pie

1 ½ c. finely crushed chocolate wafers (approximately 30)

6 T. melted butter

Combine crushed wafers and butter.

Press mixture on to bottom and sides of 9” pie plate.

1 7oz marshmallow cream

1/3c. cherry brandy

1T. maraschino cherry juice

2T chopped maraschino cherries

6 whole maraschino cherries

2 ½ c. whipping cream

Combine marshmallow crème and brandy, then beat smooth with beater.

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Fold in chopped cherries.

Beat 2c. of whipping cream to form soft peaks.

Fold in marshmallow mixture.

Turn into crust.

Whip remaining ½ c. cream and cherry juice.

Using pastry tube and tip, pipe on top of pie.

Garnish with whole cherries.

Freeze overnight.

Serve directly from the freezer in unbaked 9"deep dish pie shell.

Coconut Blender Pie (makes its own crust)

4 eggs

2c. milk

1/2c. coconut

2/3c. sugar

1/2c. flour

dash of salt

1t. coconut flavoring

1t. butter flavoring

1t. vanilla

4T. butter or margarine

Put in blender and mix.

Pour into greased and floured glass pie pan.

Bake at 350 degrees for 1 hour.

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Sour Cream Raisin Pie

3 egg yolks and white of 1 egg beaten (save other 2 egg whites for meringue) 1c. sugar

1c. sour cream (not commercial)

1/2c. chopped raisins

1/2t. cloves

1/2t. cinnamon

1T. flour

Mix all ingredients.

Cook until thickened.

Pour into baked crust.

Make a meringue with the 2 egg whites, cover pie with meringue and bake at 350 degrees until brown, usually about 10 minutes.

Cream Pie Filling for banana, coconut or pineapple fillings

2c. milk (scalded)

2T. butter

3/4 c. sugar

1/3c. flour

1/8t. salt

2 eggs – well beaten

Combine butter, sugar, salt, flour, and eggs, mixing well.

Add milk slowly, stirring constantly.

Cook until VERY thick and smooth.

Add flavoring.

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Cool.

Add fruit.

Pour into shell and cover with meringue.

Seal well.

Bake in 325 Degree oven 20 minutes.

Note: Slightly less sugar may be used if desired.

Note 2: If making pineapple, use a bit more flour.

Pie Crust (1 double or 2 shells)

2c. flour

2/3c. shortening (not oil)

1/8t.. salt

Cut shortening into flour and salt until crumbly.

Add 4 to5 T. cold water to make a soft dough.

Divide dough to fit need.

Roll thin on floured surface or between wax paper.

For shell, place dough in pie plate, trim leaving a 1/2" excess.

Prick sides and bottom of shell.

Crimp and bake at 400 to 424 degrees (depends on your oven), 12 to 15 minutes or until golden brown.

Note: For 2 crust pie, do not prick shell.

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Meringue Crust

4 egg whites

1c. sugar

1/4t. cream of tartar

Beat egg whites and cream of tartar until they peak.

Then, add sugar gradually.

Spread in well-greased 9" pie plate.

Bake at 275 degrees for the first 20 minutes, then increase heat until done (time varies, depending on your oven).

Meringue

2 (or 3) egg whites depending on size of pie plate to be used.

While beating, add a pinch of salt, 1/4 (to 1/2) cream of tartar and 3 (to 5) T. of sugar.

Beat until VERY stiff and cover cream filling - being careful to seal the edges well.

Bake at 350 degrees for 10 minutes.

Never Fail Meringue

1T. cornstarch

2T. cold water

½c boiling water

6T. sugar

1t. vanilla

pinch of salt

Blend cornstarch and cold water in saucepan.

Add boiling water and cook stirring until clear and thickened.

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Let stand until completely cold.

With electric beater beat egg whites until foamy. Gradually add sugar and beat until stiff (but not dry).

On low speed, add salt and vanilla.

Gradually beat in cold cornstarch mixture.

Turn mixer to high and beat well.

Spread meringue over cooled pie filling, sealing well.

Bake at 350 degrees for 10 minutes.

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Salads

Grandma’s Cranberry Salad is the “old fashioned” kind, made from fresh cranberries.

A great treat all year round.

Christmas Jello™

Cook 1 package cranberries and ¾ c. sugar in 2c. water with 2 peeled chopped apples.

Cook until tender.

Stir in 1 6 oz. package of raspberry Jello™ and 2c. water.

Refrigerate. Good!

Heyen Salad

1 pkg. lemon Jello™

1 cup whipping cream

1/2 cup sugar

Small can crushed pineapple--drained

1 cup grated mild cheddar cheese.

Make Jello™ as directed on box.

When thickened somewhat, whip.

Whip the cream and add sugar.

Combine whipped Jello™ and cream.

Add drained pineapple and cheese.

Stir.

Put in refrigerator and let set.

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Frozen Strawberry Salad

1 qt. (or 10 0z. pkg.) frozen strawberries

Plain Cookin' Volume 1 by Patty Baldwin & Kathy Quackenbush - HTML preview

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