Recipes from Home
Contributor: Christy Banks2002 Cowley Cookbook 1 can blueberry pie mix1 small pkg cherry jello1 cup boiling water3 T lemon juice1 (8 oz) cream cheese1 cup sugar1 can evaporated milk Freeze canned milk for one hour. Dissolve jello with boiling water. Add lemon juice. Put in …
Contributor: Pat Stevens 2002 Cowley Cookbook 1 cup oil 2 cups sugar 3 beaten eggs 2 tsp vanilla 2 tsp cinnamon 1/4 tsp salt 4 cups cut-up apples 1 cup chopped nuts Mix and let stand one hour. Blend in: 3 cups flour sifted with …
Contributor: Lois Beddes
2002 Cowley Cookbook
Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder
Add:
1 T cinnamon
2 cups flour
1/2 cup water
Mix well and stir in:
4 cups diced (chopped) apple
Pour into 9 x 13″ pan. Bake for 50-60 minutes at 350 degres.
Topping:
1/4 – 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 – 3/4 cup chopped nuts (“I like pecans.”)
Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!
Contributor: Lois Beddes2002 Cowley Cookbook 1 yellow cake mix (dry)1 small package instant vanilla pudding1 1/3 cup water1/4 cup oil2 cups angel flake coconut1 cup chopped pecans Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in …
Contributor: Beth Sibbett2002 Cowley Cookbook “From Gazette.” Read recipe first, then soften the cream cheese, chop the nuts and shave the chocolate. 3/4 cup chopped nuts1/2 cup melted butter1 cup flour2 T sugar1 1/2 cup whipping cream8 oz cream cheese1/2 pkgs. instant chocolate pudding2 1/4 …
Contributor: Miriam Roberts
2002 Cowley Cookbook
2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil
Mix all ingredients as usual. Bake in three 9″ round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.
Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk
Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.
Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla
Contributor: Gloria Phister2002 Cowley Cookbook Put in saucepan and bring to a boil: 2 sticks margarine1 cup water4 tsp cocoa Pour over 2 cups flour and 2 cups sugar. Mix well, then add: 2 eggs1/2 cup buttermilk1 tsp vanilla1 tsp cinnamon1 tsp soda Beat until …
Contributor: Lois Beddes2002 Cowley Cookbook Boil for three minutes; 16 cups sugar and 16 cups water. Cool and add: 20 bananas, crushed4 large (32 oz.) cans pineapple juice1 pint lemon juice Mix this together with sugar water and put back in juice cans and freeze. …
Contributor: Marguerite Strom
2002 Cowley Cookbook
1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla
Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.
Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.
Contributor: Lois Beddes2002 Cowley Cookbook 2 cups instant milk (dry)1/4 cup cocoa powderapx 1/4 tsp salt1 cup powdered sugar, sugar or equivalent in sugar substitute1/3 cup Coffee Mate (for richer mix) Mix dry ingredients together. Makes about 20 servings. Printable Version