Tuesday, March 17, 2009


1 cake large yeast
2 tsp sugar
1 cup of can milk
3/4 cup mlik
1/3 water (a little more milk)

Crumble yeast into lukewarm milk to which 2 tsp sugar was added.
Let rise 15 minutes

4 eggs beaten
1 lb oleo-soft
2 tsp salt
8 cups sifted flour (or a little more!)

Put oleo in bowl to soften, add sugar. Mix together (Don't add all at once). Yeast mix and flour-alternate in the oleo and eggs until smooth.

Roll size of walnut. Roll ball in sugar not to thin.

Fill with walnut, apricot-add 1 tsp of flour to mix or poppyseed.

Bake at 325 to 350 degrees

Roll in sugar

Monday, March 16, 2009

Old-fashioned Sugar Cookies

3 cups regular all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup (2 sticks) butter
2 eggs
1 cup sugar
1 tsp lemon extract OR 1 tsp grated lemon peel

In a mixing bowl sift together flour, baking soda and baking powder. On low speed of mixer cut in butter until mixture resembles cornmeal. In a small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture. Chill dough.

On lightly floured surface roll dough to 1/8-inch thickness; cut with floured cookie cutters. With wide spatula transfer to baking sheet. Sprinkle with sugar if desired. Bake in a preheated 375 degree oven 6-8 minutes or until lightly browned. Remove immediately to wire rack to cool.

Decorate with frosting instead of or in addition to sugar if desired.

Yield: 6 dozen

Sunday, March 15, 2009

Pinwheel Cookies

1 cup (2 sticks) butter
1 cup confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups regular all-purpose flour
1 tsp. salt
Red food color

In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and extracts. Sift together flour and salt; gradually add to creamed mixture. Divide dough for ease in handling. Between two pieces of waxed paper roll each half into a rectangle about 14 x 10 inches. Place red dough on top of light. Roll lightly. Starting from longer side, roll up tightly. Chill. Cut into about 1/8-inch slices; place on baking sheet. Bake in preheated 375 degree oven 7-10 minutes. Remove to wire rack to cool.

Yield: approximately 5 1/2 dozen

Saturday, March 14, 2009

Onion Mushroom Turkey Gravy

Pan drippings from roasted turkey
6 tbsp all-purpose flour
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix

1. Pour pan drippings into 4-cup measure. Spoon off fat, reserving 1/3 cup. Set aside.

2. Add enough water to drippings to make 4 cups. Pour into roasting pan, stirring to loosen browned bits.

3. In saucepan, stir flour into reserved fat. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in drippings; add soup mix. Cook until mixture thickens, stirring constantly.

Makes 4 1/2 cups.

**Comes from the back of a Campbell's Soup Mix flyer.

Friday, March 13, 2009

Traditional Stuffed Turkey

1/2 cup butter or margarine
1 1/2 cups diced celery
1/2 tsp rubbed sage
1/4 tsp pepper
1 pouch Campbell's Onion Mushroom Soup and Recipe Mix
1 1/2 cups water
1 package (14 oz) Pepperidge Farm Herb Cube Stuffing
3/4 cup chopped walnuts
1/2 cup chopped fresh parsley
1/3 cup raisins
14-to 16 pound ready-to-stuff turkey, cleaned

1. In saucepan over medium heat, in hot butter, cook celery with sage and pepper until tender-crisp. Add soup mix and water. Cook, stirring constantly until thickened. Remove from heat. Add stuffing, walnuts, parsley, and raisings. Toss to mix well.

2. Spoon stuffing lightly into turkey neck and body cavities. Fold skin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.

3. Roast uncovered at 325 degrees for 4 hours or until internal temperature reaches 180 degrees and drumstick moves easily. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil.

Makes 14 to 16 servings.

**Comes from the back of a Campbell's Soup Mix flyer.

Thursday, March 12, 2009

Italian Dip

1 cup Miracle Whip or Miracle Whip Light Dressing
1 cup sour cream
1 envelope Good Seasons Zesty Italian Salad Dressing Mix
1/4 cup each finely chopped red and green pepper

Mix all ingredients until well blended. Refrigerate.
Serve with chips or vegetable dippers.

Makes 2-1/4 cups.

**This recipe comes from a "Casual Entertaining" Miracle Whip recipe cards

Wednesday, March 11, 2009

Chocolate Chip-Cream Cheese Bars

1 package SuperMoist devil's food cake mix
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup whipping (heavy) cream
1 1/2 tsp. vanilla
1/2 package (12 oz size) miniature semisweet chocolate chips (1 cup)

Heat oven to 350 degrees. Prepare, bake and cook cake as directed on package for jelly roll pan. Beat cream cheese in medium bowl on medium speed until smooth. Beat in powdered sugar, whipping cream and vanilla on medium speed about 2 minutes or until thickened. Spread over cake. Sprinkle chocolate chips over cheese mixture. Refrigerate at least 1 hour until cheese mixture is firm. Cut into 2x1 1/2-inch bars. Refrigerate any remaining bars.

Makes 49 bars.