- 1 cup butter
- 1 pkg cream cheese (8 oz)
- 1 cup sugar
Cream together then add:
- 1/2 teaspoon salt
- 1 large egg yolk (Becky just used the whole egg and added a little extra flour)
- 1 1/2 teaspoon vanilla
- 2 1/2 cups flour
Bake at 375 for 12-18 minutes.
Chocolate Angel Pie (Lion House) (Andrea Roskelley)
Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla
Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)
Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.
Pumpkin Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Beat eggs 5 minutes. Beat in sugar, stir in lemon juice and pumpkin.
Mix dry ingredients together. Add to wet ingredients.
Spread on well greased and floured cookie sheet. Top with nuts. Bake 15 minutes at 350 degrees. Make sure it is really done or it will fall apart when rolling and unrolling.
Turn onto brown paper bag or waxed paper. Roll at narrow end. When cool (can put in fridge) unroll and fill with filling, roll back up, slice.
Filling
- 1 cup powdered sugar
- 6 oz cream cheese
- 1/2 teaspoon vanilla
- 4 Tablespoons butter
Beat all ingredients together then frost cake.
Store in fridge.
Ritz Cracker Cookies – Grandma Dennis
- 1 cup cut-up dates
- 1 can sweetened condensed milk
- 1/4 cup walnuts, chopped
Put in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers.
Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar frosting.
Frosting
Brown butter for a minute or two until it gets a bit bown, then add powdered sugar. I got the recipe from Grandma Dennis so no idea how much, but I’m thinking 1 stick of butter and then powdered sugar to make thick enough to stay on crackers and be able to spoon drip onto them.
Use a medium size box of Ritz crackers. (1 pound box I believe). It will take most of the box.
Turtles – Grandma Dennis
- 1 1/2 cup flour
- 1 1/2 cup oats
- 1 1/2 cup brown sugar
- 1 cup butter or margarine
- 1/3 teaspoon salt
- 2/3 teaspoon baking soda
- 7 1/2 Tablespoons milk
- 48 caramels (1 lb.)
- 6 oz chocolate chips (milk chocolate)
Mix together flour, oats, salt, soda, brown sugar, and butter. Mix until crumbly. Pat half of the mixture into ungreased 9X13 pan. Bake at 350 degrees for 10 minutes.
Melt in saucepan the milk and caramels. Sprinkle chocolate chips on top of the baked mixture. Drizzle caramel over top. Sprinkle reserved crumbs over all. Bake at 350 for 15 minutes.
Caramel Popcorn – Grandma Dennis
- 3 cups brown sugar
- 1 1/4 cup corn syrup
- 1 cube margarine
- 1 can 15 1/2 oz sweetened condensed milk
- 3 gallons popcorn
Boil sugar and syrup. Then add the milk, when it boils again add margarine. Cook to soft ball stage. (Whenever I cook it it is too hard. Maybe cook to a little lower than soft ball?)
Pour over popped popcorn and stir till all coated.
Spread on cookie sheet till cool.
Store in airtight container.
Yum Yums
Melt 3 large Hershey’s with almond candy bars
Mix in 1 8 oz package thawed Cool Whip
Let set up in fridge.
Roll into balls – then roll in coconut
Store in fridge.
Coconut Chex Mix
Mix in bowl:
- 1 17 oz box Rice Chex (or smaller boxes to get to about 17 oz)
- 24 oz coconut (I usually use 10-14 oz and it is fine)
On stove mix:
- 2 cubes butter
- 1 1/2 cups light corn syrup
- 1 1/2 cups sugar
Bring to a boil. Boil for 3 minutes.
Remove from Heat. Add:
- 2 teaspoons coconut flavoring
Pour over cereal and coconut.
Cool on cookie sheet. I usually just leave in bowl to cool and it seems to work fine.
Fudge (Grandma Dennis)
Prepare in a large bowl:
- 1 lg and 1 small pkg of chocolate chips – semi sweet (12 and 6 oz)
- 2 cubes of butter cut fine
- 2 cups nuts
- 1 teaspoon vanilla
Combine in LARGE heavy pan: Make sure the pan is large enough to account for it rising when boiling.
- 4 1/2 cups sugar
- 1 can evaporated milk
Bring to a boil (rolling). Boil 7 minutes exactly. Mix together with the ingredients in bowl and blend well. Press into 9X13 pan and let cool.
To prevent sugaring when the stuff in the pan is heating take a knife wrapped in a clean washcloth dipped in warm water and rub around the sides to get off all sugar crystals. Do as often as needed. Grandma Dennis says even one sugar crystal can sugar the whole batch.
Croutons/Garlic Bread
- 1/2 lb margarine
- 1/2 Tablespoon buttermilk
- 1/2 Tablespoon parsley
- 1/2 Tablespoon granulated garlic
- 1/8 cup Parmesan Cheese
Melt margarine and add remaining ingredients.
For Croutons: Cut up French Bread into 1 or 1/2 inch pieces. Pour mixture on bread and mix. Spread on baking sheet. Bake at 325 degrees for 10 minutes. Toss then cook another 10 minutes.
For Garlic Bread: Cut French Bread into slices. Spread butter mixture on bread. Place on baking sheet. Broil in oven till light golden brown.