Recipes from Home
Contributor: Lola TippettsCC Original Crumb crust: 19 graham crackers1/2 cup margarine1/2 cup sugar 1 medium can crushed pineapple1 package lemon jello dissolved in 1 cup hot water Let stand until cool. Whip. Add juice of one lemon. Add ot a mixture of: 1 ice-cold …
Contributor: LaVerl RasmussenCC Original :”A family favorite.” 1 cup raisins boiled so you have 8 tablespoons of juice. Add: 1 cup shortening1 cup sugar1 teaspoon soda1/2 teaspoon baking powder2 eggs2 cups oatmeal2 cups flour1 cup chopped nuts1/2 teaspoon salt Mix in given order. Drop by …
Contributor: Joleen Crosby
CC Original
1 cup softened margarine
1/2 cup powdered sugar
1 T vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup chopped nuts
Mix thoroughly margarine, sugar and vanilla. Work in flour, slat and nuts until dough holds together. Shape dough into 1″ balls. Place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. (About 4 dozen cookies.)
Contributor: Ann BridgesCC Original 1 angel food cake1 cup boiling water1 small package strawberry jello1 package frozen strawberries1 cup whipping cream2 T sugarred food coloring Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries. Place cake, widest …
Contributor: Joleen CrosbyCC Original Boil to soft ball stage: 1 cup margarine1 cup light Karo syrup2 cups brown sugardash of salt Remove from heat and stir in 1 can sweetened condensed milk (14 oz). Cool slightly and pour over 5-6 quarts puffed wheat. Printable Version
Contributor: Ann Bridges
CC Original
1/2 cup bvutter
1 cup powdered sugar
3 eggs, separated
1 1/2 oz unsweetened chocolate
1 cup crushed vanilla wafers
1 cup chopped nuts
1 cup salad marshmallows
1 cup heavy cream
Cream butter and sugar together until fluffy. Add egg yolks and beat. Add melted chocolate gradually, beating constantly. Add 1/2 cup nuts. Fold in stiffly beaten egg whites. Beat again.
Put 1/2 cup crushed in 9×9″ pan. Carefully spoon above mixture over cookies. Set in refrigerator.
Whip cream; combine remaining nuts and marshmallows. Spread over top of chocolate mixture. Top with remaining crumbs. Refrigerate for several hours. Makes 9 servings.
Contributor: Sally DavisCC Original 1/2 cup peanut butter2 cups coconut1/2 cup chopped raisins1/2 cup chopped nuts1 tsp lemon rind1 tsp vanilla Mix all together. Form into balls and roll in coconut. Chill to firm. Printable Version
Contributor: Peggy Rasmussen CC Original 2 medium zucchini, cut into bite-size chunks 2 1/4 cups flour 1 1/4 cup sugar 1/2 cup shortening 1/2 cup milk 2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 2 eggs 1 …
Contributor: Ann Bridges
CC Original
Mix together and press in bottom of 9 x 13″ pan:
2 cups graham cracker
1/2 cup melted butter
Mix with mixer until creamy and smooth; spread over crumbs:
1 lb. powdered sugar
16 oz. cream cheese
1 tsp vanilla
Slice 5 bananas lengthwise and put on above mixture and put on above mixture. Drain well 1 medium-size can crushed pineapple and spread on top. Top with one large tub Cool Whip. Place cherry halves and pecans on top of Cool Whip. Drizzle chocolate syrup on top of everything. (Use syrup lightly.) Chill for 4-6 hours.
Contributor: Cheryl RasmussenCC Original 1 cake mix, any flavor2 cups milk2 eggs1/4 cup vegetable oil1 box Jello instant pudding (same flavor as mix) Mix together and beat 4 minutes. Bake 35 minutes at 350 degrees. Printable Version