It Inspired Me

 I just came across this recipe in my mom's recipe box.  It's listed as from Aunt Louise.  I had to look up what these were.  Looks like they are cookies.     1 pound butter 4 c flour 2 T sugar  Mix butter and flour with pastry blender.   Add sugar.  Stir in 1 pint of soft vanilla ice cream.  Chill dough before using.  Roll dough about 1/8 inch thick.  Can make square and put filling in and bring two corners together.  

 1/2 c butter 1 c boiling water 1/4 t salt 4 eggs 1 c sifted flour   Melt butter in boiling water.  Add flour and salt, all at one time.  Stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate.  Remove from heat and cool slightly.   Add eggs one at a time, beating hard fter each addition until mixture is smooth.  Fill the mirro press using tip #31.  Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.  Bake at 450 for 15 minutes, then drop oven to 325 and bake another 25 minutes.  Remove from sheet and cool on wire rack.  When cream puffs are cold, cut hold in the side of each and fill with sweetened whipped cream.  Put through tip #33.  Makes 12 puffs.  

 Prepare chocolate pudding according to directions on package using 1 1/2 cup milk.  Separate 3 eggs.  Beat yolks until thick and light.  Beat egg whites until they peak, but are still moist.  Stir hot pudding into beaten egg yolks, then gently fold into beaten egg whites.  Turn mixture into 1 1/2 quart casserole.  Place in pan of hot water.  Bake 45 minutes in a moderate oven 350 until puffed.  Makes 6 servings For sweeter souffle sprinkle top with confectioners' sugar.   

 1 1/3 c sugar 1/3 c butter 1 egg 1 t baking soda 1/4 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t cloves 1/4 t ginger 1 c pumpkin 1/4 c water 1 2/3 c flour 1/2 c nuts Cream sugar and butter til fluffy.  Add egg.  Mix remaining dry ingredients.  Add to the creamed mixture, alternately with the nuts.  Place in loaf pans, likely takes two pans.  Bake at 350 for 50-60 minutes.  

 Pastry for 2 crust pie 4 cups berries 1 c + 3 T sugar 4 T flour 2 t quick cooking tapioca 1 T butter   Wash berries.  Put half in pastry lined pie pan, sprinkle with 1 t tapioca.  Put other half of berries in pie pan and sprinkle with other 1 t tapioca.  Mix flour and sugar and spread over top of berries.  Dot with butter.  Cover with top crust and bake at 450 for 10 minutes, then reduce heat to 350 and cook for another 30 minutes.   

 This torte is one of my mom's recipes listed as being from Jan Snyder   1 1/2 sticks margarine 1 1/2 c flour 1 c pecan, chopped 12 ounces cream cheese  1 1/2 c powdered sugar 1 1/2 c cool whip 2 small packages instant butterscotch pudding 3 c milk 24 ounces cool whip    Mix well and press into a 9x13x2" pan.  Bake at 350 degrees for 15-20 minutes.  Cool.  Mix cream cheese and powdered sugar.  Add cool whip. Spread onto the cooled crust.  Mix pudding with 3 cups milk.  Spread on top of the cream cheese mixture.  Frost with the rest of the cool whip.  

This is a jello salad.  This recipe is from a member of the boat race family,  Carol Thomas.     1 package raspberry Jello 3 oz cream cheese 2 1/2 c hot water 1 pkg lemon Jello 1/2 pint cream, whipped   Dissolve raspberry gelatin in 1 cup hot water.  Add water to make 2/3 c liquid.  Add berries.  Pour 1/2 of mixture into a mold and chill.  Keep other 1/2 at room temperature.  Dissolve lemon gelatin in 1 1/2 c hot water.  Mix in cream cheese.  Chill until thickened.  Fold in whipped cream.  Pour on molded berry mixture.  Chill until firm.  Pour remaining berry mixture

This is my mom's go to hot fudge recipe.  It is listed as being from Joan Lacey.    1 c. sugar 1/2 c half and half  2 T corn syrup 2 T butter pinch of salt 1 t vanilla 1-2 squares chocolate   Melt chocolate and butter.  Add sugar and corn syrup.  Add half and half slowly, stirring all the time.  Add salt and simmer gently for five minutes, stirring constantly. Remove from heat and stir in vanilla.  Serve warm on ice cream.   

 This recipe is listed as being from Meta Given, a popular cookbook author in the 50s and 60s.     3 c cream 3 squares unsweetened chocolate 1/4 t salt 2 t vanilla 6 egg yolks 3/4 c sugar   Prepare 8 custard cups by greasing with butter or nonstick spray.  Combine cream and chocolate, heating until chocolate is fully melted.  Stir in sugar, salt and vanilla.  Beat egg yolks well with rotary beater.  Add hot cream mixture, slowly beating until well blended.  Pour into custard cups.  Set in pan filled with hot water.  be sure to keep water out of the custard cups.  Bake 30 minutes, or until just set.  When cups are shaken, creme waves like soft jelly.  The interior should be a consistency of thick sour cream when cold.  Remove to cake rack to cool.  Serve in cups, plain or with a few chopped pistachios or whipped cream.  

 3 eggs 1/4 t salt 1/2 c less 2 T sugar 2 c milk 1 t vanilla   Mix all ingredients.  Pour into custard cups.   Place cups into a 9x13 pan filled with water.    Bake at 350 for 25-30 minutes.   

 1 egg 1 c buttermilk 2 T canola oil 1 c flour 1 T sugar 1 t baking powder 1/2 t baking soda 1/2 t salt   Beat egg.  Add remaining ingredients in order listed, mixing until fully combined.   Cook on griddle

 This was typed out in my moms recipe box.  I do not know why this is called Jennifer's hamburgers.  I am guessing she made these in home ec class.     1/4 c milk 3/4 t salt 1/2 t minced dry onions 1 t worcestershire sauce 1 to 1-1/2 pound ground beef   Mix together and form into patties.  Cook as desired.   

 1 c sugar 1/4 c flour 1/8 t salt 2 T melted butter 1/4 c lemon juice 1 t grated lemon peel 2 well beaten egg yolks 1 c milk, scalded 2 egg whites, stiffly beaten   Combine sugar, flour, salt and butter.  Add lemon peel and lemon juice.  Add egg yolks and mik.  Mix well.  Fold in egg whites.  Pour into greased 1-1/2 quart casserole.  Set casserole dish in a pan of hot waterwater and bake at 325 degrees for 50-60 minutes, until golden brown.  When baked, a sponge cake will have been formed on top and a lemony custard on the bottom.  Spoon into serving dishes, topping with a whipped cream topping.   

 This is my mom's recipe for homemade windex.     1 c rubbing alcohol 1/4 c ammonia 1/2 t dawn detergent   Mix all together in a measuring cup.  Add enough water to make total quantity of 2 quarts.   

 1 avocado 2 t olive oil 1/4 t salt 1/8 t cumin 1/8 t garlic salt   Mix all together and enjoy   

2 c sugar 1-1/2 to 2 squares of chocolate or 1/4-1/3 c cocoa powder 1 T corn syrup 2/3 c milk or water 2 T butter 1 t vanilla   Mix sugar, chocolate, corn syrup and water.  Stir til sugar is dissolved and chocolate is melted.  Mixture can come to a low boil.   Wipe down crystals on edge of pan.  Cover and boil for 2 minutes, then uncover and continue boiling without stirring to soft ball stage (236 degrees).  Remove from heat, drop in butter but do not stir.  Allow to stand unstirred until the bottom of the pan is only warm to the touch.  Beat until it begins to lose its shiny look, adding flavoring and nuts before it is ready to turn out.  Pour on greased platter or pan, when set cut in squares.  Don't overlook and let cool before beating.  Will fit in 8x8" pan.  

 This is one of the recipes my mom typed out onto a recipe card.  It's originally from McCalls.     6 large green peppers (about 2 1/2 lb) 2 tablespoons margarine, melted 1/2 cup chopped onion 1/2 cup chopped celery 1 can (1 lb) tomatoes, undrained 1 can (8 oz) tomato sauce 1 clove garlic, crushed 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 egg 1 teaspoon Worcestershire sauce 1 1/2 lb ground chuck 1 1/2 cups cooked white rice 1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. 2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside. 3. In hot margarine in medium skillet, sauté chopped green pepper, onion and celery, 3 to 5 minutes, until tender. 4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teapoons salt, and 1/4 teaspoon pep...

 4 c. flour 2 T baking powder 1/2 tsp baking soda 2 tsp salt 1/4 c sugar 2 c shredded cheddar cheese 2 large eggs 8 oz sour cream 1/2 c vegetable oil 1/3 c milk   Combine flour, baking powder, baking soda, salt and sugar.   Stir in cheese.  Combine eggs, sour cream, oil and milk.  Add to flour mixture, stirring just until moistened, careful not to overmix.  Roll or pat to 3/4" thickness.  Cut with 3" round cutter.  Place on lightly greased baking sheet.  Bake at 400 for 15 minutes.  

This is a recipe my mom had cut out and in her recipe card box. She has no comments on it. But, if she went thru the trouble of cutting it out she must have liked it. 1 Green apple & 1 Red apple, cored and cut into eighths 1 Small yellow onion & 1 small red onion, cut into wedges 3 stalks celery, chopped 1/3 cup butter  1/4 cup olive oil Salt and black pepper to taste Instructions: Sauté the apples: In a skillet over medium-high heat, heat the olive oil and melt the butter. Add apple wedges and cook until browned on both sides. Remove and set aside. Sauté the onions: Add the yellow and red onion wedges to the skillet and cook until tender. Remove and set aside. Cook the greens: Toss the celery (and other optional greens like green onions) into the skillet, cooking until tender. Combine: Reduce heat to medium, return all the apples and onions to the skillet, season with salt and pepper, and stir until heated through.

 This is another classic recipe from my household.     1/2 pound ground beef 1/2 c minced onion 1/4 c chopped green pepper 2/3 c tomato paste 2 c water 1-1/2 t salt 1/2 t pepper 1 t sugar 1 t oregano manicotti shells 2 c cottage cheese 1 c shredded mozzarella cheese   Sauce:  brown meat, onion and green pepper.  Add paste, water, salt, pepper, oregano and sugar.  Simmer at least 15 minutes.  Cook manicotti according to package directions.    Filling:  combine cottage cheese and mozzarella Stuff manicotti shells with cheese mixture.  Cover with sauce.  Bake at 350 for 20-30 minutes.   

 This is a recipe for the classic pizza crust that my dad used for all those pizzas made in my childhood.  It's named after a fellow racer Andy Hansen.  It's a delicious classic thin crust pizza.     1/2 t yeast 1 c water 1/2 T oil 1/2 t salt 3 c flour   Mix all and allow to rise.  makes 3 crusts.   

 This is a recipe card my mom wrote out, listing it as a recipe from Taste of Home.     3 oz cream cheese, softened 1/4 c mayonnaise 1/2 t salt1/8 t pepper 1/4 c finely chopped sweet red peppers 1/4 c. finely chopped celery 1/4 c sweet pickle relish, drained 2 T minced fresh parsley 8 hard boiled eggs, chopped   Mix cream cheese, mayo, salt and pepper, mixing til smooth.  Add red pepper, celery, relish and parsley.  Fold into eggs.  Refrigerate until ready to serve.   

 This is a recipe that was in my mom's recipe card box.  It is labeled as being from Aunt Merle and from Betty Crocker.  Not sure what makes it special, but she enjoyed it enough to make a card.     2 eggs 1/2 c milk 1/4 t salt   Mix all ingredients.  Dip french bread or regular slices of bread into mixture.  Let soak a minute or two.  Put bread onto cookie sheets either sprayed with cooking spray or lined with parchment paper.  Bake at 500 degrees for ten minutes.  Serve with syrup or sugar and cinnamon.   

This is a recipe I found in my mom's recipe box. I have never heard of it and it sounds quite "different". But I will record it here to keep a record. Ingredients 2 tbsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 1/8 tsp. pepper 1/3 cup celery, thinly sliced 1/3 cup peas, cooked or canned 1 cup milk 2 tsp. onions, chopped (or chives) 1 tsp. pimento, chopped (optional) 3 hard-cooked eggs, quartered Instructions Make the Roux: Melt the butter in a saucepan over low heat. Blend in the flour, salt, and pepper. Thicken the Sauce: Cook over low heat, stirring constantly until bubbly. Boil for 1 minute. Add Vegetables: Stir in the milk, chopped celery, peas, and onions. Finish and Serve: Bring the mixture to a boil. Just before serving, gently stir in the quartered hard-cooked eggs and pimento, and heat through. Serve hot over warm biscuits, toast, or chow mein noodles

This is a recipe found in my mom's recipe box. It's from Martha Stewart magazine. I do not recall ever having it so cannot attest to it's taste. But if she kept the recipe, it must have been good. Ingredients Batter: 1 cup unsalted butter (softened) 1 ½ cups cake flour ½ tsp salt 1 ⅓ cups sugar 3 eggs + 3 yolks 1 ½ tsp vanilla. Filling/Topping:  ¾ cup whipped cream cheese 3 tbsp confectioners' sugar 1 tsp poppy seeds.    Instructions Prepare: Preheat oven to 350°F; butter/flour mini cake molds. Mix Base: Cream butter and sugar, then beat in eggs, yolks, and vanilla. Combine: Mix in cream cheese, sugar, and poppy seeds. Gently fold in flour and salt. Bake & Serve: Fill molds and bake for about 25 minutes until set. Cool on a wire rack and dust with confectioners' sugar. If you are planning to decorate or pair these cakes, let me know if you would like Martha Stewart's cream cheese frosting recipe or suggestions for different flavor variations (such as le...

 This is a simple recipe, barely worth calling it a recipe, but the combo is to delicious to skip.     1/2 c butter 1 t cinnamon 3T powdered sugar   Beat all til fluffy.  I usually double or triple the cinnamon to make it a little more spicy.    

 I am torn even including this recipe here as I have never been a fan.  But, others seemed to like it a lot to I will record it here.  I have memories of this being made often in my house as a child.  This is a recipe from Irene Kaps, my parent's neighbor for years.  They are the ones that had the poodle named Heidi that we "borrowed" frequently.     1/2 pound butter 2 c brown sugar 1/2 c white Karo syrup 1/2 t salt 1/2 t baking soda 11 oz Geiser's corn pops   Combine butter, brown sugar, syrup and salt into a large kettle.  Heat til starts to boil.  Stir in baking soda.  When foamy, pour over corn pops in a large bown and mix til thoroughly coated.  Spread mixture onto cookie sheets and bake for one hour at 200 degrees.  Immediately after removing from the oven break into individual pieces.   

 This is from my mom's recipe box.  It's on a yellowed sheet of paper with my grandma's name written on the top.  It also says GC-178,82 on the corner with the 78 circled.  Some of the comments made in the recipe make me laugh.  Also funny knowing my mom and aunt dislike garlic so even the parts about adding garlic are funny.   Layer 1: 12 oz softened cream cheese2 T Worcestershire sauce 1 T lemon juice 2 T margerine ("suppose an oil of whatever preference would be OK") 1 small grated onion dash of ? of garlic seasoning/sauce or whatever desired   Blend with mixer.  Spred on 8-9" glass place ("not plastic")   Layer 2: 6 oz chili sauce over top layer   Layer 3: 7 oz crabmeat sprinkled on top of above   Garnish top with freshly cut parsley.  Cover with plastic wrap.  Refrigerate overnight.  Serve with sesame crisp crackers or mix of various crackers to be served along side the dip.       

This was a recipe my mom and aunt found and liked from the June/July 2005 issue of taste of home magazine.    1 garlic clove , peeled and halved 14 slices French bread (3/4 inch thick) 4 medium tomatoes , seeded and diced 1⁄4 cup chopped red onion 2 tablespoons olive oil 1 tablespoon minced fresh basil 1⁄4 teaspoon salt 1⁄8 teaspoon pepper 14 fresh basil leaves (to top) Parmesan cheese , shavings (optional- to top) Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper. spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf. Top with optional Parmesan if you like as well. Questions & Replies Sign In Got a question? Share it with the community! Want a Second Helping?

 This is an easy and delicious summer treat.     1 pkg (8 oz./250 g) refrigerated crescent rolls 1 pkg (8 oz./250 g) cream cheese, softened 1 tbsp (15 mL) mayonnaise 1 garlic clove, pressed 1 tsp (5 mL) All-Purpose Dill or dried dill weed Salt and ground black pepper to taste 2 cups (500 mL) assorted fresh vegetables such as sliced or diced broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash Directions Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone , arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the sea...

This is a Pampered Chef recipe.  I debated if it was even worth adding here but it was good so here you go.... 1 lb unsliced round loaf sourdough bread 1 lb monterey jack cheese , sliced  1⁄2 cup butter or 1/2 cup margarine , melted 1⁄2 cup chopped green onion 1 -3 teaspoon garlic salt (optional) Cut bread lengthwise without cutting through the bottom crust. Then cut bread crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and garlic salt. Drizzle over the bread. Wrap in foil. Place on baking sheet. Bake at 350 degrees for 15 minutes. uncover and bake 10 minutes longer until cheese is melted.

 This is a recipe from my mom's box of recipes.  She says she made it for my high school graduation party in June 1991.     6 oz can lemonade concentrate  6 oz can pineapple juice concentrate  6 oz can strawberry daiquiri mix concentrate   5 c ice cold water ice cubes or an ice ring 1 c fresh strawberries, halved and sliced Mix all in a large pitcher and serve.  Could also make an ice ring with strawberries in it.   

This recipe is from my mom's recipe card box.  I am not sure where it is from.  Looks fairly easy but putsy.     1 package active dry yeast 1/4 c warm water (105-115 degrees) 1/2 c lukewarm milk (scalded and cooled) 1 T butter 1 t sugar 3/4 t salt 1 egg 1 c flour   Dissolve yeast in warm water in small bowl.  Stir in remaining ingredients and beat til smoothe.  Cover and let rise in warm place until double, 40-60 minutes.  Grease griddle or heavy skillet and insides of 4-6 3" flan rings.  Place rings on griddle over medium heat until hot.  Pour about 2 tablespoons batter into each ring.  Cook til tops form bubbles and bottoms are golden brown, about 1-2 minutes.  Remove rings and turn brumpets to brown the other side. Cook one to two minutes.  Repeat with remaining batter, greasing rings each time.  Serve with butter and jam.   

 This is a fairly easy recipe to make and looks very impressive.  Oh and it's delicious too!  I remember having this a lot growing up.   Pastry 1 cup Gold Medal™ All Purpose Flour 1/2 cup butter or margarine, softened 2 tablespoons water Topping 1/2 cup butter or margarine 1 cup water 1 teaspoon almond extract 1 t butter extract  1 cup Gold Medal™ All Purpose Flour 3 eggs Creamy Vanilla Glaze 1 1/2 cups powdered sugar 2 tablespoons butter or margarine, softened 1/2 teaspoon vanilla 1 to 2 tablespoons warm water or milk Chopped nuts Instructions Step 1 Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork. Step 2 Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased co...

 This recipe was found in my mom's recipe card box.  She had multiple copies of it.  This is likely because she made it and was sharing the recipe with others.  It does not say where it came from     1 c sour cream 1/2 c mayonnaise  1/3 c Sone Ground Mustard (like Grey Poupon) 2 T honey 

   This is from one of my mom's recipe cards.  It is labeled mom.     4-5 large tart apples 1/2 c sugar 1 t cinnamon1 unbaked pie shell   Topping: 1/2 c sugar 3/4 c flour 1/3 c margarine (I would use butter but recipe says margarine)   Peel and slice apples into wedge shapes.  Lay our into pie shell.  Mix topping until crumbly texture.  Sprinkle over apples.  Bake at 400 for 25 minutes.  Then reduce over to 350 and bake for another 10-15 minutes, protecting crust from burning with foil if needed.  

This is from one of my mom's recipe cards.  It is labeled being from Mom.     1 c. pumpkin 1/2 c brown sugar 1/2 c white sugar 1 t cinnamon 1/4 t nutmeg 1/4 t cloves 1/4 t ginger 3/4 c milk 3 eggs 1/4 t salt Mix pumpkin, sugar and spices.  Add beaten eggs and milk.  Bake at 450 for 10 minutes, then reduce heat to 325 and bake another 30 minutes