EASY GRAHAM CRACKER CAKE SERVES 16-20
Cake:
1 (1-lb.) box graham crackers
2 (3 1/4-oz. each) boxes instant French vanilla pudding mix
3 1/2 cups milk
8 ounces Cool Whip
Frosting:
1 1/2 cup powdered sugar
1/2 cup unsweetened baking cocoa
3 tablespoons butter, room temperature
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons vanilla
Cake:
Butter or spray a 13 x 9 x 2" baking dish. Line bottom of dish with
whole graham crackers, breaking to fit, if needed. In bowl, mix
pudding mix with milk; whisk for 2 minutes, until thickened. Fold in
Cool Whip. Pour half the pudding mixture over the graham
crackers. Place
another layer of crackers on top of pudding. Pour rest of pudding
mixture over crackers. Cover with a third layer of crackers.
Frosting:
In bowl, blend powdered sugar & cocoa. Add butter & milk, mixing
well. Add corn syrup & vanilla; stir until creamy & smooth. Frost
cake carefully, bringing frosting to edges. Cover with plastic wrap
& refrigerate 24 hours.
AWESOME STUFFED PEACHES
SERVES 4
4 large peaches
2 tablespoons lemon juice
1/4 cup chopped raisins or dates
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/3 cup sweetened sour cream,
whipped cream or low-fat yogurt
Scald peaches in boiling water for 1 minute
to loosen skins. Drain, slip off skins, cut
peaches in half, & discard pits. Brush
peaches with lemon juice. Using a melon
baller, remove about 1/2 the pulp from each
peach, leaving a shell. Brush insides of
shells with more lemon juice. Chop pulp &
set aside.
In a small bowl, combine next 5 ingredients;
stir in the reserved peach pulp. Fold in just
enough sour cream, whipped cream, or
yogurt to bind the stuffing together.
Divide stuffing evenly among peach halves &
serve immediately.
PEACHES OVER ICE CREAM
SERVES 6
6 peaches, peeled & sliced
1/2 - 3/4 cup brown sugar
About 1/2 cup water
Combine sliced peaches with brown sugar
& water, breaking up lumps of sugar.
Refrigerate until serving.
Serve over vanilla ice cream.
MAKE YOUR OWN...LEMON-LIME SODA SERVES 3-4
1 (6-oz.) can frozen lemonade concentrate
(or any flavor frozen fruit juice)
18-24 ounces carbonated water
Pour concentrate into a pitcher. Add 4 juice cans of
carbonated water to the pitcher. Stir together, chill
& serve.
From "Fifty Nifty...Make Your Own at Home" (vol. 2)--get it now!
HINTS:
--Too much garlic? Simmer a sprig or a bunch of parsley in your stew or
soup for a few minutes.
--To serve perfectly cooked shrimp: Drop them into a large pot of boiling
water & bring water back to a boil. Cover & remove pot from heat. Let
stand 3-5 minutes, depending on the size of the shrimp or until shrimp
turn pink.
--If you're just a little of shy of sugar in a recipe, replace the missing
amount with flour or cornstarch. Or simply don't worry about it. Most
recipes won't be affected with slightly less sugar.
FEATURED SUBSTITUTE:
--Use 6 tablespoons of oil to replace 1/2 cup butter or shortening.
--No light brown sugar? (For 1 cup): Use 1/2 cup dark brown sugar
mixed with 1/2 cup granulated sugar OR use 1 cup granulated sugar
mixed with 2 tablespoons molasses.
FROZEN ORANGE DELIGHT MAKES 1 QT.
1 (3-oz) package orange jello ( or any flavor)
1/2 cup boiling water, 7 UP, or ginger ale
1 1/2 cups unsweetened pineapple juice
2 cups Cool Whip
In bowl, add jello to boiling water, stirring until
dissolved. Stir in the pineapple juice. Refrigerate
20-30 minutes, until slightly thickened. Fold in Cool
Whip gently. Cover & freeze several hours.
EASY CROCKPOT BEEF
SERVES 4
1 pound lean beef stew meat
1 (10 1/2-oz.) can French-
onion soup
1 (10 3/4-oz) can cream of
mushroom soup
Combine all ingredients in a
4-5 quart crockpot. Cover &
cook on low heat for 4-5
hours. Serve over rice or
noodles.
SALMON GLAZE
1/2 cup honey
1 tablespoon brown sugar
Squirt of lemon juice
Squirt of Worcestershire sauce
Squirt of soy sauce
1 tablespoon balsamic vinegar
Brush over salmon while grilling.
POLISH CABBAGE ROLLS
1 head cabbage, left whole
1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup uncooked rice
1 onion, chopped
Salt & pepper to taste
1-2 cans tomatoes, plain
or stewed
Cook carrots according to package directions.
Meanwhile, in saucepan, heat rest of
ingredients until butter is melted, stirring to
blend. Drain carrots, place in a serving bowl
& drizzle with honey mixture.
--Or you can bake them alongside the Polish
Cabbage Rolls: Combine all ingredients in a
baking dish. Cover & bake about 30 minutes or
until carrots are heated through. Stir before
serving.
Heat oven to 350 degrees.
Remove core from head of cabbage with a sharp
knife. Place cabbage in a large pot of boiling
salted water to cover. Let boil about 10 minutes
to soften the leaves.
Meanwhile, cook rice; cool slightly & mix it with
the meats, onion, S&P. Drain cabbage & let set
until cool enough to handle.
Working with one cabbage leaf at a time, carefully
peel off leaves (leaving them whole) & put about 2
tablespoons of the meat mixture on each. Fold
ends over & roll up. Place in a sprayed baking pan.
Pour tomatoes with their juice over the rolls.
Cover with foil & bake 80-90 minutes, until meat is
cooked through & rolls are tender. Uncover during
the last 20-30 minutes of baking.
CINNAMON CARROTS
Serves 6
1 16-oz. package frozen sliced carrots
1/4 cup honey
1-2 tablespoons butter
1/2-1 teaspoon cinnamon
Dash salt & pepper
WALNUT APPLE DESSERT
SERVES 12-16
8 cups slice, peeled tart apples
(8-10 apples)
2 1/4 cups brown sugar
2 teaspoons cinnamon
1 cup butter, softened
2 eggs
2 cups flour
1 cup chopped walnuts
Vanilla ice cream
Heat oven to 350 degrees.
Place apples in sprayed 13" x 9"
x 2" baking dish. Sprinkle with
1/4 cup of the brown sugar &
the cinnamon. Cream butter
with rest of brown sugar in
bowl. Add eggs; stir in flour &
1/2 cup of the nuts. Spread
mixture over the apples.
Sprinkle with rest of nuts.
Bake 45-55 minutes or until
apples are tender. Serve warm
with vanilla ice cream.
MAKE YOUR OWN PUMPKIN PUREE:
1. Wash outside of pumpkin; halve, then quarter it or cut in into eighths. Scoop out
seeds & pulp. (Save seeds to make Roasted Pumpkin Seeds on our Kid's Page).
2. Place the chunks of pumpkin in a large roasting pan. Add about 1" of water.
3. Cover & roast 60-90 minutes at 400 degrees, or until very tender.
4. Remove to platter & let set until cool enough to handle.
5. Scrape pumpkin from rind into a large bowl. Mash with a potato masher.
6.Freeze in 2-cup portions.
--If the puree is too watery, place it in a saucepan & stir over low to medium-low heat
for several minutes, or until of desired thickness.
MAKE YOUR OWN PUMPKIN MOISTURIZER:
1. Place 1/4 cup pureed pumpkin in a saucepan with 1 teaspoon of petroleum jelly & 2
tablespoons mineral oil.
2. Cook over low heat until mixture becomes smooth & thick, & reduced by half, about 1
hour, adding 1 ounce of mineral water every 10 minutes to prevent burning.
3. Refrigerate in a well-sealed glass container.
4. If it develops an odor, it is no longer fresh.
Use on dry or combination skin.
PUMPKIN PANCAKES
MAKES 12
1/2 cup yellow cornmeal
1 cup boiling water
1/4 cup pumpkin puree
3/4 cup milk
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Mix cornmeal & boiling water & let stand 5 minutes in
a medium bowl. Add next 3 ingredients; stir until
smooth. Sift flour, baking powder, salt, sugar,
cinnamon & nutmeg in a bowl & stir into the pumpkin
mixture.
Drop batter by 1/4 cupfuls onto a well-buttered hot
griddle & cook about 30 seconds or until small holes
appear on the tops. Turn & cook other side about 10
seconds more. Serve with butter & syrup or a fruit
syrup or jam.
STEWED PUMPKIN
SERVES 4-6
About 4 cups peeled, seeded
& cubed fresh pumpkin
1 teaspoon ground nutmeg
Molasses
Cook pumpkin in a saucepan
with about 1" of water,
covered, on medium heat, until
very soft, stirring occasionally.
Stir in ginger. Stir in molasses
to taste. Serve as a slightly
sweet side dish.
PUMPKIN CHIPS
MAKES ABOUT 4 CUPS
Fresh pumpkin
Oil or shortening, for frying
Salt, to taste
Peel & seed pumpkin. Cut
uniformly into paper-thin slices.
Let soak in ice water for 1 hour;
drain & pat dry with paper
towels. Pour oil or shortening
into a deep saucepan about 3"
deep; heat to 360 degrees (until
hot, but not smoking). Fry a few
slices at a time until crisp; drain
on paper towels & sprinkle with
salt. Repeat with rest of slices.
EASY PUMPKIN CAKE
SERVES 20-24
1 (15-oz.) can solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup vegetable oil
1 (18 1/4-oz.) package yellow cake mix
1 tablespoon pumpkin pie spice
1 (16-oz.) tub vanilla frosting
3 ounces cream cheese, softened
Cinnamon
Heat oven to 350 degrees. In large bowl,
combine the first 4 ingredients; mix well.
Add cake mix & pumpkin pie spice; beat on
medium mixer speed for 2 minutes. Pour
into sprayed 15" x 10" x 1" pan. Bake 25-35
minutes. Cool. Combing frosting & softened
cream cheese; spread over cake.
Sprinkle top very lightly with cinnamon.
Refrigerate leftovers.
ALCOHOL SUBSTITUTIONS:
2 tablespoons Grand Marnier or other orange-flavored liqueur:
2 tablespoons unsweetened orange juice concentrate
OR 2 tablespoons orange juice & 1/2 teaspoon orange extract
2 tablespoons rum or brandy:
1/2 to 1 teaspoon rum or brandy extract if liquid amount is not that important in
the recipe. Add water, white grape juice or apple juice or cider, if needed, to get
the specified amount of liquid.
2 tablespoons amaretto:
1/4 to 1/2 teaspoon almond extract
2 tablespoons sherry or bourbon:
1 to 2 teaspoons vanilla extract, or orange or pineapple juice for sherry.
2 tablespoons Kahlua or other coffee- or chocolate-flavored liqueur:
1/2 to 1 teaspoon instant coffee dissolved in 2 tablespoons water
1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur:
An equal amount of unsweetened orange juice or apple juice plus 1 teaspoon of a
similar-flavored extract or vanilla extract.
Burgundy wine:
An equal amount of white grape juice (or red grape juice for red burgundy)
Champagne: An equal amount of ginger ale.
Cognac: An equal amount of juice from canned peaches, apricots or pears.
1/4 cup or more of red wine:
An equal amount of red grape juice or cranberry juice.
1/4 cup or more of white wine:
An equal amount of white grape juice or apple juice.
ALCOHOL SUBSTITUTION in SOUPS or ENTREES:
Dry red wine: beef broth, tomato juice, diluted cider vinegar, or liquid from
canned mushrooms
Dry white wine: chicken broth, ginger ale, white grape juice, diluted cider
vinegar, or liquid from canned mushrooms
Cheese Fondues or Rarebits:
Beer or ale: chicken broth, white grape juice or ginger ale.
TO QUIET A COUGH:
Mix 1 tablespoon lemon juice with 1
teaspoon honey & a pinch of cayenne pepper,
optional. The lemon juice reduces
inflammation & adds Vitamin C, the honey
coats & soothes and the cayenne increases
circulation & hastens healing.
MAKE YOUR OWN HOUSEWARE
CLEANSERS:
For brass: Rub hard with lemon juice & salt.
Or, spread with ketchup, let stand 10
minutes, then rub hard to clean off.
For copper: Make a paste of lemon juice, salt
& flour. Or, spread with ketchup, let it
stand for 10 minutes, then rub hard to clean
off.
For crystal: Use an equal amount of rubbing
alcohol & half water to clean crystal.
Do not rinse off.
For silver: Make a paste of baking soda &
water; apply with a damp sponge or cloth; rub
until clean.
RECIPE ARCHIVES