Peanut Butter Bars

ooohhhhhhhhh Peanut butter!

Peanut Butter Bars
Mrs. Marvin Custer

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oatmeal
1 ( 6 oz) package chocolate chips

Cream butter and sugars; add egg, peanut butter , sodam, salt, and vanilla. And beat. Stir in flour and oatmeal and pour into greased 13 x 9-inch pan. Bake ; then put chocolate chips on top while still hot.

ICING

1/2 cup confectioners sugar
1/4 cup peanut butter
2 to 4 Tablespoon milk

Mix all ingredients to desired smoothness....drizzle over chocolate.

Saint Lucia Saffron Buns

This is a long recipe...have not tried it since Saffron is so expensive....

Saint Luica Saffron Buns
Mrs. Vincent C. Solomon

1/4 cup milk
pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast or 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 Tablespoon cold water

Scald milk with saffron , sugar and salt. Cool to lukewarm . Sprinkle or crumble yeast into very warm water. Stir until yeast dissolves, then stir in cooled milk mixture.

Beat eggs in small bowl ( save 1 Tablespoon) beat in yeast mixture. Stir in 1 1/2 cup flour until smooth. Beat in softened butter until completely blended then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth. Place in warm place, away from draft, 1 hour until double in bulk.

Punch dough down: knead several times and divide into quarters.Working with 1 at a time, roll into a rope. Cut into 16 even pieces, then roll each into a 6-inchg long pencil thin strip. Cross each 2 strips on a large greased cookie sheet. Curl each end into a small coil and decorate each tip with a candied cherry square. Repeat with remaining dough to make 32 buns. Cover and let rise again 30 minutes or double in bulk. Stir in water into egg and brush over buns. Sprinkle lightly with granulated sugar, if you wish. Bake 12 minutes at 400 degrees or until golden brown. Remove from cookie sheet and cool on wire racks. Serve warm or cold.

Pumpkin Cookies

Looks like I am posting recipes that aren't usually eaten around this time of year......

Pumpkin Cookies
Mrs. Lloyd Layton

2 cup brown sugar
2 cup pumpkin
1 cup salad oil
2 teaspoon vanilla
4 cups flour, sifted
2 cups raisins
1 cup nutmeats, chopped
2 teaspoon soda
2 teaspoon baking powder
1 teaspoon each salt, cinnamon and nutmeg
1/2 teaspoon ginger

Beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and stir until smooth. Blend in raisins and nutmeats. Drop by teaspoonful's onto oiled baking sheet. Bake 12 to 15 minutes  at 350 degrees. Makes 7 doze

Christmas Tree

I know the title of this recipe is for this time of year, but Christmas should be done everyday at least the Spirit of Christmas...the true meaning of Christmas that is.....


Christmas Tree
Mrs. Vincent C. Solomon

1 box hot roll mix
1/4 cup sugar
2 Tablespoon shortening
1/2 cup mixed candied fruit
1/4 cup nutmeats, chopped
 2 Tablespoon butter ,melted
2 Tablespoon sugar
1 teaspoon cinnamon
Confectioners sugar icing ( optional)

Make a dough according to directions on box, adding 1/4 cup sugar to egg, and 2 Tablespoon shortening after adding half of flour. Follow rising directions. Divide dough into three parts and make a cone shaped. Brush with melted butter, scatter fruit and nutmeats down the center and sprinkle with cinnamon and sugar mixture. Bring sides together in center and pinch close. Carefully place on greased cookie sheet, pinched side down. With kitchen shears, cut 1 1/2 -inch slits into tree along each side, 1 inch apart. Twist each cut piece, on both sides of tree, so that cut sides are out, exposing fruits and nuts. Twist a 2-inch piece of dough and attach to tree trunk. Brush with melted butter . Bake 20 minutes at 275 degrees. After cooled , ice with confectioners sugar icing and decorate with fruit and nutmeats if desired.

24 hour Dessert

24-Hour Dessert
Mrs. Howard H. Miller

1 9 No. 2 ) can pineapple
1 pound miniature marshmallows
juice of 1 lemon
1 pint cream, whipped
1 ( No. 2 . ) can cherries
4 egg yolks, beaten
1 heaping Tablespoon cornstarch

Drain pineapple and cherries; reserve liquid. Mix fruit and marshmallows. add enough fruit juice to lemon juice to make a 1 cup. Add egg yolks and cornstarch to juice and cook until thickened. Fold in whipped cream. Refrigerate 24 hours. Serve 10

Three P Salad

Easy peasy salad here.....

Three P Salad
Pauline Johnson

1 cup peas, drained
1 cup sweet pickles, diced
1 cup salted peanuts
salad dressing

mix peas, pickles and nuts carefully with salad dressing. Serve in lettuce

Pilgrim Pie

I know not really for this time of year....but this pie can be made any time, right!

Pilgrim Pie
Mrs. Vincent C. Solomon

2 eggs
1 cup sugar
2 ounces Margarine
1 cup corn syrup
1 teaspoon vanilla
1 cup coconut
1 cup oatmeal
1/2 teaspoon salt
1 unbaked pie shell

Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell 10 minutes at 450 degrees, then 30 minutes at 350 degrees.

Cheese Grits...

alittle late putting recipes on here, but you will get two a day......

Cheese Grits
Ann Moberly

1 1/2 cup grits
6 cups water
1 pound sharp cheese, grated
3 eggs, beaten
1 stick butter
3 teaspoon savory salt
2 teaspoon salt
tabasco to taste


Cook grits in water, according to package directions eliminating salt. Blend in other ingredients while grits are still hot. Bake 1 hour at 350 degrees. Sprinkle with paprika 10 minutes before removing from oven

Cranberry Nut Bread

I know cranberries aren't in season right now, but here is a recipe for when they are.....

Cranberry Nut Bread
Mrs. John Billaci

1 cup fresh cranberries
1 cup sugar
3 cups flour
4 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped
1 egg
1 cup milk
1 Tablespoon orange rind, grated
2 Tablespoon shortening, melted

Put cranberries thru food chopper and mix with 1/4 cup sugar. Sift together remaining sugar, flour, baking powder and salt. Add nutmeats and orange rind. Beat eggs slightly and combine with milk and shortening. Add first mixture and fold in cranberries. Bake in greased pan 1 hour at 350 degrees.

Frito and Chili Bean Salad

Here is the salad for the week....

Frito and Chili Bean Salad
Lynda Faye

1 medium head lettuce
1 medium onion, chopped
3 medium tomatoes, diced
1 can chili beans
1 package corn chips, crumbled

Chop lettuce and add onions and tomatoes. Heat beans. Toss salad , add corn chips and pour heated beans all over all. Toss until blended.

Brownie` Company Stew

I know kinda of late start to this week of recipes....

Brownie`s Company Stew
Irene Brown

3 pounds stew meat
3 large carrots, diced
3/4 package small onions
1 ( No. 2) can tomatoes
1 ( No. 2 ) can small peas
1/2 can consommé
1/2 cup white wine
4 Tablespoon minute Tapioca
1 Tablespoon brown sugar
1/2 cup prepared bread crumbs
1 bay leaf
1 1/2 teaspoon salt
pepper

 Combine all ingredients and bake uncovered, 6 to 7 hours at 250 degrees. Canned green beans also may be added to mixture.....

When I made this I put in crockpot

Slovk Kolachie

Well I don't how you would pronounce this but here is the recipe


Slovak Kolachie
Mrs. Mary C. Yurchak

1 cup milk, scald
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cake yeast or 1 package dry yeast
1/4 cup lukewarm water
2 egg, well beaten
3 1/2 cups enriched flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in warm water and eggs. Gradually stir in flour to form a soft dough. Beat or knead vigorously. Cover with cloth and let rise in warm place until double in bulk, about 2 hours. Turn onto lightly floured board. Knead slightly. Let dough rise 10 minutes and keep covered. Roll out on floured board and cut in 4-inch squares. Place filling in center of dough and pick up all 4 corners and twist to hold in filling. Place in greased pan and bake 30 to 35 minutes at 350 degrees. This dough is also good for coffee cake and cinnamon rolls.

For filling, use any cooked fruit, such as prunes, apricots or peaches. It must be dry and chopped in small pieces.

Raisin Pudding

pudding with raisins...

Raisin Pudding
Mrs. Howard H. Miller

2/3 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup raisins
1 cup flour
3 teaspoon baking powder
3/4 cup milk
1/2 cup walnuts, chopped
1 Tablespoon water
2 cups water

Sift nutmeg, cinnamon, cloves, flour and baking powder. Add 2/3 cup brown sugar and mix well. Add raisins and walnuts. Combine milk with dry ingredients. Put mixture into 2-quart casserole. make syrup by combining 1 cup brown sugar , butter and water and bring to a boil; pour over batter. Bake 30 minutes at 350 degrees. Pudding will rise to top and syrup will be on bottom. Serves 8.

Glacier Cucmber Salad

Here is a salad for those cucumbers.....

Glacier Cucumber Salad
Mrs. Mary B. Mann

2 Tablespoon sugar
1 1/2 teaspoon salt
1 cup commercial sour cream
3 Tablespoon onion, grated
1 to 2 Tablespoon white vinegar
3 cucumbers, peeled and thinly sliced

Combine sugar, salt, sour cream, grated onion and vinegar. Arrange layers of cucumber slices and dressing in a glass bowl, ending with dressing. Cover and chill several hours.

Company Ham

I know this should have been posted the week before Easter,...but here it is now!

Company Ham
Mrs. H. L. Spencer

1 pound ham, cooked
1/2 cup onion
2 Tablespoon butter
2 teaspoon flour
1 cup sour cream
1 teaspoon prepared mustard

Cut ham into julienne strips. Sauté strips and onion in butter until onion is tender. Add flour. Gradually stir in sour cream and mustard. Place on low heat, stirring constantly until mixture just thickens, 2 or 3 minutes. Serve with rice.

Elaine`s Cheese Bread

Cheese and bread , what a combination....yum


Elaine`s Cheese Bread
Mrs. Lloyd McMullough

1 cup milk
1/2 cup warm water
2 packages active dry yeast or compressed yeast
1/4 cup sugar
5 cups flour, sifted
2 cups sharp cheese, grated
1 Tablespoon salt


Heat milk until skim begins to form on surface. sprinkle yeast over warm water to soften. Stir until dissolved. Stir sugar and salt into hot milk until dissolved. When milk is lukewarm, add yeast mixture. Beat 2 1/2 cups flour into liquid until smooth. Add grated cheese and enough remaining flour to make a stiff dough. Knead on floured board 8 to 10 minutes. Put into greased bowl to rise. turn dough to lightly grease top and cover. Let rise until double in bulk, then punch down and shape into 2 loaves. Place in greased bread pans and let rise until double in bulk. Bake 35 minutes at 375 degrees. Cool 5 to 10 minutes before removing from pans. Finish cooling on rack. Spread with melted butter iof soft crust is desired.

Strawberry Ice Cream Meringues

Summer time is coming....

Strawberry Ice Cream Meringues
Mrs. Jerry W. Franklin

3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
dash salt
1 cup sugar
1 pint strawberry ice cream
1 pint strawberries, sliced

Have egg whites at room temperature. Add vanilla, cream of tartar and salt. Beat until frothy. Gradually add sugar, a small amount at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with plain ungreased paper. Makes 5 large meringue shells using about 1/2 cup mixture for each. Bake 1 hour at 275 degrees.

Fill cooled meringue shells with ice cream . Top with sliced strawberries.