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(from Colorado Cache Cookbook)
½ cup butter or margarine 8 servings
1 Tbles vinegar (or lemon juice)
1 cup, minus 1 Tbles, milk
1 ½ cups cornmeal
¾ cup flour, unsifted
¾ cup sugar
½ tsp salt
1 ¼ tsp baking soda
Melt butter and set aside. Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine cornmeal, flour, sugar, and salt. Make a well in the center and pour in eggs and butter. Add soda to milk, stir and add to mixture in the bowl. Mix well Pour into greased pan or muffin tins. Bake at 375 degrees about 25 minutes or untila a toothpick inserted in the center comes out clean.
Note: This is best when served warm. Excellent when served with butter and maple syrup.
CREAM PUFF CAKE
HOLIDAY CHOCOLATE BARS
1 ¾ cups unsifted all-purpose flour
RASPBERRY STREUSEL MUFFINS
(from The Silver Palate Good Times Cookbook)
"These are beautiful for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons."
1 ½ cups unbleached all-purpose flour
¼ cup granulated sugar
¼ cup packed dark brown sugar
2 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 egg, lightly beaten
½ cup (1 stick) unsalted butter, melted
½ cup milk
1 ¼ cups fresh raspberries
1 tsp grated lemon zest
1/2 cup chopped pecans
½ cup packed dark brown sugar
¼ cup unbleached all-purpose flour
1 tsp ground cinnamon
1 tsp grated lemon zest
2 Tbles unsalted butter, melted
½ cup confectioner's sugar
1 Tbles fresh lemon juice
1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon together into a medium-size mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.
1 dozen muffins
SWEET POTATOES and BANANAS
(from Gateways, Your Entrée to Easy Elegance)
"Dedicated to St. Louis Children's Hospital"
"A sweet potato recipe the children will love." Serves 8
6 sweet potatoes
6 medium bananas
2 Tbles butter
salt and freshly ground pepper to taste
2/3 cup packed brown sugar
1 - 2 Tbles fresh lemon juice
½ cup orange or pineapple juice
Boil the potatoes until tender; cool. Peel and slice potatoes and bananas. Layer in a 2-quart greased baking dish ending with a layer of potatoes on top. Dot with butter and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle with lemon juice. Slowly pour orange juice over potatoes and bananas. Bake at 325 degrees to 350 degrees for 20 to 30 minutes until bubbly.
SWEET POTATO BROWNIE BITES
ICE CREAM CAKE
(1972 From Farm Journal's Country Cookbook)
"A dazzling make-ahead party cake - colorful as confetti and delicious, too."
1 (10") angel food cake
1 quart strawberry ice cream
1 quart chocolate ice cream
1 quart pistachio ice cream
2 cups heavy cream
. Cut cool cake, made from packaged mix or bakery bought, cross-wise in 4 equal layers.
. Spread tops of 3 bottom layers with ice cream, using a different flavor for each. (You can choose your favorites.) Do one at a time, starting with strawberry, and place immediately in freezer. Proceed with chocolate ice cream; stack on top of strawberry in freezer. Then follow with layer spread with pistachio ice cream. Add top layer of cake. Work fast so ice cream does not melt.
. Whip cream and use to frost cake. Store in freezer until serving time.
SOUR CREAM RAISIN PIE
(from Party Season - Bright Party Ideas)
1 - 9 inch shell, baked
1 - 12ounce carton sour cream
2 Tbles corn starch
1 cup sugar
4 eggs, separated
1 ½ Tbles cinnamon
1 ½ cups raisins
¼ tsp cream of tartar
¼ cup sugar
Combine sour cream, cornstarch, 1 cup sugar and beaten egg yolks in a saucepan. Stir in cinnamon and raisins. Cook over medium heat until mixture thickens. Pour into cooled pie shell. Beat egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup sugar, beating until stiff. Spread meringue over filling. Seal edges. Bake at 350 degrees for 12 - 15 minutes or until meringue is golden brown. Serves 8.
MELON KIWI POPS
(from Everybody Cooks)
"Beat the heat with these refreshing summer treats!"
3 cups cubed and seeded watermelon
¼ cup sugar
2 Tbles fresh lime juice
2 kiwi fruit, peeled and each cut into 6 slices
3-ounce paper cups
Freezer pop sticks
In blender container, combine watermelon, sugar, and lime juice; blend at high speed until smooth. Divide watermelon puree among 12 paper cups. Place cups on 9"x13" baking pan. Push wooden stick through center of each kiwi slice, extending through slice about 1 ½ ". Place kiwi slice on top of each cup with stick into puree. Freeze on level surface until firm, at least 4 hours.
To serve, peel away paper cups; serve immediately. Makes 12 pops
STRAWBERRY JELLO DESSERT
NOTE: From Betty Allen - Miss Hastings is the only teacher who taught 50 years here. In the spring of 1974 she was honored with a surprise high school assembly prior to retiring and presented with a photographic portrait funded by donations from students. It is now displayed in the Louisiana High School Library. She graduated from high school in 1924. Another person mentioned that whenever Miss Hastings gave out this recipe, in the "recipe from" section, she would simply put "Hasty Pudding" instead of her name.