Raisin Bread

I love raisin bread, my hubby doesn`t.

Raisin Bread
Mrs. Marilyn Merrick

2 cups warm water
2 packages or cakes of dry yeast
6 Tablespoon brown sugar, firmly packed
1 Tablespoon salt
1/4 cup cooking oil
2 cups raisin
3 cups flour, sifted

Combine warm water and yeast. Stir until yeast is dissolved. Add brown sugar , salt and oil. Mix well. Add raisins and mix well. Gradually add flour while beating. Beat until mixed. Place on lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl and brush top with oil. Cover and let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Punch down. Knead until smooth, about 5 minutes. Divide dough into 2 equal portions. Form into loaves. Place in greased loaf pans. Cover., Let rise until double in bulk, about 45 minutes. Bake 35 minutes at 400 degrees. After removing from oven, brush top with butter.

Vegetable Slaw

Ohh I love slaw!

Vegetable Salw
Elsie Stitt

2 cups green cabbage , shredded
1/2 cup red cabbage , shredded
1/4 cup carrots, shredded
1/4 cup green pepper, chopped
1/4 cup onion, chopped
2 teaspoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dry mustard
3/4 cup sour cream

Combine green cabbage, red cabbage, carrot, green pepper and onion. Chill. Stir vinegar, sugar, salt and dry mustard. Fold into sour cream. Chill. Just before serving pour sour cream dressing over vegetables. Toss lightly.

Salad Dressing

Since this a recipe for dressing, I thought would add a recipe for an actual salad.

Salad dressing
Lillian Dee Raynolds

2 Tablespoon sugar
1/4 teaspoon salt
1 Tablespoon flour or cornstarch
1 teaspoon powder mustard
3 egg yolks
2 Tablespoons butter or margarine
3/4 cup cold water
1/4 cup white vinegar

Mix dry ingredients in top of double boiler. Add egg yolks and mix well with dry ingredients. Slowly add cold water and vinegar. Cook over boiling water until mixture starts to thicken. Add butter or margarine. Cook thoroughly. If cornstarch is used, mixture will be thicker. If more tart dressing is desired, lessen amount of sugar. If vinegar is decreased, add water to make a total of 1 cup of liquid.

Cookie Sheet Cake

Cookie Sheet Cake

2 cups flour
2 cups sugar
1 stick margarine
2 eggs
1/2 cup shortening
4 Tablespoon cocoa
1 cup cold water
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon soda

Sift flour, and sugar. Combine margarine, shortening, cocoa and cold water. Bring to a boil. Pour over flour and mix. Add buttermilk and vanilla. Mix well., Add remaining ingredients and mix. Pour in greased cookie sheet and bake 20 minutes at 400 degrees.

ICING

1 teaspoon margarine
4 Tablespoon cocoa
5 Tablespoon milk
1 teaspoon vanilla
1 cup walnuts, chooped
1 box confectioners sugar

Make icing during l;ast 5 minutes of baking time for cake.Combine margarine, cocoa and milk. Bring to a boil and remove from heat. Add vanilla , confectioners sugar and walnuts. Beat and spread on top of hot cake. Cool and cut into bars.

Brandied Caramel Bananas

Her is a recipe for bananas.......Clowns love bananas!

Brandied Caramel Bananas

6 bananas
1 Tablespoon brandy or brandy extract
3 Tablespoon butter
3 Tablespoon brown sugar

Peel bananas. Divide in halves lengthwise. Melt butter and saute bananas. Turn when brown on one side. Add sugar. When browned on other side, add brandy. Serve on hot plates with branidied sugar on top.

Potatoes Margaret

I love to fix potatoes!

Potatoes Margaret
Elsie Stitt

3 Tablespoon fine bread crumbs
1 pint sour cream
2 Tablespoon chives or onions, finely minced
6 medium potatoes, cooked and sliced
3 hard cooked eggs, sliced
1/4 cup butter

Lightly sprinkle a buttered 12 x 9 x2-inch casserole with 1 Tablespoon breadcrumbs. Combine sour cream, flour, and chives or onions. Place a layer of potatoes on bottom of casserole. Cover with 1/2 egg slices. Dot 1 Tablespoon butter and 1/3 of sour cream mixture. Repeat, ending with 1/3 of potatoes. Top with remaining sour cream mixture and sprinkle with bread crumbs. Dot with remaining butter. Bake 20 to 25 minutes at 350 degrees, or until heated thorough. Serves 6.

Brown sugar Brownies

Here is a different take on Brownies.

Brown Sugar Brownies
Mrs.Sylvia Williams

1 cup dark brown sugar
1/4 cup butter, melted
1 egg, well beaten
1 scant cup flour
1 teaspoon baking powder
1/3 teaspoon salt
1 teaspoon vanilla
3/4 cup nutmeats

Cream sugar, butter and egg. Sift flour, baking powder and salt and add to sugar mixture. Add vanilla and nutmeats. Bake at 350 degrees.

Ozark pudding

I know I missed yesterday recipe...so i will do 2 today

Ozark Pudding
Mrs. Edwin D. Shutt

1 egg
3/4 cup sugar
2 Tablespoon flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nutmeats, chopped
1/2 cup raw apples, chopped
1 teaspoon vanilla

Beat egg and sugar until well blended. Mix flour, baking powder and salt. Stir into sugar mixture. Add apples, nutmeats and vanilla. Bake in greased pie pam 35 minutes at 350 degrees. serve with whipped cream, or ice cream

Spoon Cornbread

Spoon Cornbread
Mrs. Lelia M. Callaway

1 pint milk, heated
1/2 cup white cornmeal
1/2 teaspoon salt
1/2 cup butter
4 eggs, separated

Heat milk to boiling point. Stir in cornmeal and salt. Boil 5 minutes, stirring constantly. Remove from heat and beat in butter and eggg yolks. Let mixture cool, then fold in stiffly beaten egg whites. Pour into buttered baking dish and bake 20 minutes. Serve at once. Serves 6.

The Greatest salad

Ok, I really don`t know if this is the greatest salad ever, but the is the recipe name.

The Greatest Salad
Mrs. Esther V. Meeks

1 1-pound can chunk pineapple, well drained
juice from canned pineapple
1 pound miniature marshmallows
1 pound American cheese, cubed
1 Tablespoon flour
1/4 cup sugar
few drops of lemon juice
dash of salt

Add water to pineapple juice to make 1 cup.Add flour, sugar and lemon juice and salt. Cook until thickened. Cool. Combine pineapple and marshmallows. Just before serving , add cheese. Do not chill again.

Frozen Chocolate Cream

Who doesn`t like chocolate?

Frozen Chocolate Cream
Elsie Stitt

1 tablespoon ( 1 envelope) unflavored gelatin
1/4 cup milk
1 1/2 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 1/2 squares ( 1 1/2-oz) unsweetened chocolate
1 egg yolk, beaten
1 egg white
1 cup whipped cream, whipped
12 marshmallows, cut up
1/2 cup nutmeats, chopped
 whipped cream

Sprinkle gelatin over 1/4 cup milk to soften. Combine 1 1/2 cups milk, sugar, salt and chocolate. Heat, stirring constantly, until chocolate melts. Blend a little hot mixture into egg yolk. Return all to saucepan. Cook 1 minutes. Do not boil. Add gelatin and stir until dissolved. Chill until partially set. Beat egg white until peaks form. Fold egg white , 1 cup whipping cream, whippped, marshmallows and walnuts into gelatin mixture. Divide into 10 5-oz paper lines cups. Freeze until firm. To serve, tear off paper cups and place on chilled serving plates. Top with additional whipped cream. Extra cups may be wrapped and stored for future use.

Peanut Brownie Drops

mmmm dessert!!!!!

Peanut Brownie Drops
Mrs. Charles Spalding

1/2 cup butter or margarine
3 squares unsweetened chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 cups peanuts

Melt butter or margarine and chocolate over low heat, stirring constantly. Remove from heat and stir in sugar. Add unbeaten eggs, one at a time, beating well after each addition. Blend in flour and add peanuts. Chill dough at least 2 hours. drop by rounded teaspoonfuls onto greased baking sheets. Bake 12 to 16 minutes at 350 degrees. Cookies should be spring bacvk when touched lightly. Makes 4 dozen.