Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Wednesday, June 29, 2011

Blueberry Syrup with photo

                                                                                         (Photo by me, Doris)

This syrup/sauce can be used on pancakes, waffles, toast, and even ice cream.  (Because it's sweet, not a lot is needed.)  I was first introduced to this 'so good' kind of blueberry syrup by Ryan and Jennifer-- they made some after picking blueberries near Clintonville.

Rather than copy everything about how I make 'canned blueberry syrup', I'll just post the website where I got it from:

It's a "Yummmmm-O"......................... ENJOY!


 Two options for 'frosting/topping' are at the bottom.
 Do-ahead suggestion:  The cake and sauce can be prepared and refrigerated separately the day before.  Then, before serving, warm the cake in the oven, and the sauce on top of the stove.
Beat together for five minutes:
1 cup butter, softened
2 cups firmly packed light brown sugar
Beat in, just until blended and set aside:
4 eggs, 4 teaspoons vanilla extract
Mix the following dry ingredients, gradually add to the sugar/egg mixture:
2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 tsp. ground allspice
1 tsp. salt
3 tsp. baking powder
Gradually add the dry mixture to the sugar mixture; mixing until well blended.
Stir in:
4 cups peeled and chopped apples (Granny Smith or Gala)
1 cup chopped walnuts
1 cup raisins 
Pour into two greased or sprayed 9-inch baking pans, or one 9x13 pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes, then remove to plate or waxed paper.
Beat 8 oz. cold (or room temp.) cream cheese with 5 tbsp. softened butter and
2 tsp. vanilla until well blended.  Gradually add 2 cups powdered sugar that has
been SIFTED after it was measured out.  You may add more powdered sugar
until you get the consistency you wish for.  Spread on cake.


Combine 1/2 cup softened butter and 1/2 cup whipping cream with 1 cup firmly packed light brown sugar.  Bring to boil over med. heat.  Reduce heat; simmer for about 10 minutes or until slightly thickened.   Remove from heat; stir 1 teaspoon vanilla.  Serve warm. 

Cake 'n Berry 'n Cream Dessert

My Note:  I'm sure the following recipe is EXCELLENT just as printed, but these are some changes I make to it-- The Sara Lee brand pound cake (found in the frozen section at the grocery store) is quite expensive-- almost $4.00.  So, I just cut an angel food cake into 1/2" squares--this is done easily if the cake is frozen first.  I then put the cubes of angel food cake in the bottom of the pan in place of the pound cake.  Actually, I'm sure one could bake just a regular WHITE cake and put layers of that down into the 9x13" pan, also--it just might get "soaked up" just a little bit more, but that wouldn't be totally bad, either.   Also, I used 1 plus 1/2 cups water in place of the 7-Up-- a can of Sierra Mist soda works, also.  Then, in place of FRESH strawberries, I really think one could use a 10 oz. (or so) carton of frozen strawberries, but then eliminate that last 1/2 cup of water because there'd be juice in the berry carton.  This dessert is so much like the trifle dessert I've often made on Sunday.  Enjoy. 

Cake 'n Strawberry 'n Cream Dessert
I make the 3rd layer first, because it takes time for it to cool until very thickened.

1 (16oz) frozen Sara Lee pound cake, thawed.

Cut the pound cake into 16 equal pieces, and then layer these in the bottom of a 9x13-inch baking dish. (I had 4 pieces of the cake left over).  IF YOU USE PIECES OF CUBED ANGEL FOOD CAKE  (or slices of regular cake?), JUST MAKE SURE THE ENTIRE BOTTOM OF THE DISH IS COVERED--EVEN COVERED WITH TWO LAYERS OF THE 1/2" CUBES IS GREAT.

1 (8oz) package cream cheese, softened to room temperature
3 cups whole milk
1 large (5.1 oz.) package vanilla instant pudding

In a mixing bowl (or food processor), mix the room-temperature cream cheese with a very small amount of the milk until very smooth; very slowly add remaining milk while still mixing so that the mixture stays smooth.  Put this thickened layer over the cake layer, and refrigerate.   Add 'layer three' after 'layer three' has cooled and thickened.


1 cup sugar

4 tablespoons cornstarch
1-1/2 cups 7-up
1/2 cup

1 (3oz) package strawberry Jell-O
1-1/2 quarts fresh sliced strawberries.


1/2 pint heavy whipping cream, whipped; OR an 8-oz. tub Cool Whip, thawed



Saturday, June 25, 2011

Laura's Beef Stew

Laura (Limburg) R. brought a large quantity of this stew to us soon after Wayne had his heart attack and discharged from the hospital  I LIKED it, and asked her for the recipe.  Here it is-- use the quantities that fit for your family:

1-2# stew meat, cut into chunks (I like to brown the chunks, first)
Carrots, cut into 1 " pieces
Potatoes, cut into 1" cubes
Onions, sliced pole to pole

Mix the following very well and pour this over the above layers as directed below:

1 can cream of celery soup
1 can tomato soup
1 can cream of mushroom soup
1 packet of Lipton onion soup mix


Laura said she puts layers of this in a heavy pot-- meat, vegetables, meat, vegetables-- while pouring small amounts of the 'blended together soups' in the bottom and between each layer (with extra poured over the top).  She then puts it in a 225-degree oven for all day.  This also works in a crock pot for all day.

Friday, June 17, 2011

Sweet & Sour Sauce (Cheryl's)

This is Cheryl's recipe for the sweet and sour sauce she prepares and serves with egg rolls...


2 tablespoons brown sugar, packed
2 tablespoons apple cider vinegar
1 small can (6 oz. juice can?) pineapple juice

Stir the following together until smooth and add to the above:

2 tablespoons water
1 tablespoon cornstarch

Heat the above 'combination' and boil until it begins to thicken.  Remove from heat and cool a bit before serving.

Five Flavor Cake (in Bundt or tube pan)

This recipe comes from Watkins.  I don't know for sure, but I think it was Bessie who gave me a piece of this cake (and the recipe)-- I really liked the combination of flavors in it, and the texture was fine, moist and on the dense side.  I remember having a very young Pam hand write the recipe for me, and it took a lot of time for her little hands to get it done.  The title she wrote at the top of the card is "That Expensive Cake Recipe".   Years later, a Watkins distributor gave me a recipe card for it.


2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs, well beaten until lemon colored
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon Coconut Flavor
1 teaspoon Watkins Rum Extract
1 teaspoon Watkins Butter Flavor
1 teaspoon Watkins Lemon Flavor
1 teaspoon Watkins Vanilla

Cream butter, shortening, and sugar until light and fluffy.  Add eggs, which have been beaten until lemon colored. 

Combine flour and baking powder and add to creamed mixture alternately with milk.  Stir in flavorings.  Spoon mixture into a Bundt or tube pan that has been greased and floured, or sprayed with the kind of Pam spray that has flour in it.  (The Bundt pan must be 10" or hold 12 cups; an angel food pan may also be used.) 

Bake at 325-degrees for 1 and 1/2 hours (90 minutes) or until cake tests done.  Add glaze if desired.  Cool in pan about 10 minutes before turning out.


1 cup sugar
1/2 cup water
1 teaspoon each of Watkins Coconut, Rum, Butter, Lemon, Vanilla, and Almond Extracts.

Combine ingredients in heavy saucepan.  Bring to boil, stir until sugar is melted.  Pour one-half of the glaze over the cake while cake is still in Bundt pan, and the other half on the cake after it's removed from pan.

Sunday, June 12, 2011

White Sauce for Pasta Dishes

 Pam made this for our Sunday dinner and put it over a noodle/shrimp dish.  I liked the flavor of this sauce.   (The fresh chives from Pam's garden went so well with the sour cream!)
This recipe makes almost 1 and 1/2 quarts of sauce which is enough to cover almost a pound of Fettuccini (or similar pasta). 

2 cups sour cream
1/2 cup mayonnaise
1 can cream of mushroom soup
1/4 cup ginger ale
2 tablespoons chopped fresh or 1 tablespoon dried chives
1 and 1/2 cups milk
1/2 teaspoon black pepper
1 tablespoon Dijon mustard

In a bowl whisk together sour cream, mayonnaise, soup, ginger ale, chives, milk, pepper and mustard.

Broken (Cut) Glass Jell-O Salad

Prepare 3 oz. pkgs.  of lime, strawberry and orange Jell-O gelatin (or three other flavors of your choice) separately by dissolving each in 1 cup boiling water, then adding 1/2 cup very cold water.  Stir each until completely dissolved.  Pour into separate 8x8-inch pans.  Chill until firm, or overnight.

NEXT DAY:  Drain (but save the juice of) one 15-oz can of crushed pineapple. You should have about one cup of juice.  If you have to, add water to equal one cup of liquid.   Heat reserved pineapple juice to boiling point. 

Add one 3 oz. pkg. lemon Jell-O to this boiling juice, and stir to completely dissolve.  Ad 1/2 cup very cold water.  Add the drained pineapple to this liquid and refrigerate this mixture until chilled enough to resemble jelly.

Whip up 1 cup whipping cream.  Add the pineapple mixture to the whipped cream and blend softly, but well.

Cut the three varieties of Jell-O into 1/2" cubes.  (Set a couple of each color 'cubes' aside for decorating the top when finished.)  Fold the cut cubes gently into the pineapple/cream mixture.  Pour into a pretty glass bowl. 

Saturday, June 11, 2011

Versatile Brownies (Add what you like!)

Serves about 16


1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
1/2 cup flour
1/4 teaspoon salt

You can add 1-2 cups of various chips (semi-sweet chocolate, white, butterscotch, peanut butter) or raisins, or chopped maraschino cherries, or chopped nuts, or M&M's, or Reese's pieces, or miniature marshmallows, or chopped candy bars, or ???.  Add whatever you like!


1.  Preheat oven to 350-degrees.

2.  Grease an 8-inch square pan or line with foil.

3.  In a medium bowl, combine melted butter and cocoa and stir until cocoa is dissolved.

4.  Add sugar and mix well.

5.  Add eggs one at a time and stir until well combined.

6.  Stir in vanilla, flour and salt until you no longer see any flour (do not over mix).

7.  Fold in "your favorite additions"!

8.  Spread in pan and bake for approximately 25 minutes.

9.  DO NOT OVER-BAKE-- your brownies will come out dry.  Adjust time/temp according for your oven.  If you do the knife/toothpick test, it should come out WITH MOIST crumbs, not totally clean.

10.  Cool completely before cutting into squares.

11.  For vegetarians, don't use marshmallows.

12.  For double recipe, bake in 9x13-inch pan and add 5 minutes to baking time.

Streusel and Cinnamon Breakfast Cake

Streusel Mixture-- mix together and set aside:

1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup finely chopped nuts
2 tablespoons melted butter

Cake batter:

1 egg, slightly beaten
1/4 cup granulated sugar
1 cup milk
1 and 1/2 cups biscuit mix (Bisquick?)
2 tablespoons melted butter


Mix just 1/2 of the streusel mixture into the cake batter.
Pour the cake batter into a greased 9x9-inch dish.
Sprinkle the remaining one-half of streusel mix on top of cake batter.
Bake at 350-degrees for 20-25 minutes

Cucumber Relish (from Gerry Buss)

If you don't know if you like this kind, cut this recipe down to make a small batch.

Grind up and boil together over medium heat until mixture boils up (watch so that it doesn't scorch on the bottom of the large kettle):

12 large green cucumbers
8 onions
Mix together:
2 and 1/2 cups vinegar
1 tablespoon salt
1 and 1/2 teaspoon dry mustard powder
1 teaspoon tumeric

Pour this over the boiled cuke/onion mixture.  Now, boil this combination over medium heat for about an hour-- some of the liquid will boil off.  Your kitchen will smell like a RELISH FACTORY! 

Cool the relish.

Bag it in small freezer bags and freeze until used.

Deb's Veggie Dip (makes 1 pint)

I got this recipe from Cheryl.  She may have gotten it from John's sister Deb. (?)  Recipes get around!!!!

Mix together:

1 and 1/2 cups Miracle Whip
1/2 cup buttermilk
1/2 packet dry Italian seasoning
1/2 packet dry Ranch seasoning

Chill, and serve with veggies or chips.

Pumpkin Nut Bread (1 loaf)

I like to double this recipe so I can use the WHOLE can of canned pumpkin and I end up with TWO loaves instead of one.  : )

SIFT together and set aside:
2 cups flour
1/2 teaspoon baking soda
1 tsp. ground cinnamon
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg

COMBINE and mix until all is well blended:
1 cup solid pack canned pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs, slightly beaten
1/4 cup softened butter

Now, add the sifted dry ingredients to this moist mixture and stir well to incorporate.
Add 1 cup chopped walnuts or pecans (optional)

Bake in a greased 9x5x3" loaf pan at 350-degrees for 45-50 minutes or until toothpick inserted in center comes out clean.  Makes 1 loaf, and it freezes well.

Italian Casserole

You will need:

1/2 lb. package of narrow or medium width egg noodles, cooked ahead of time according to directions.

1 pound lean ground beef, browned with 1 medium chopped onion (drain grease)

1 of 4 oz. can mushroom pieces, drained
1 can tomato soup
1/2 soup can of water
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano (rub between fingers to activate before adding)

Mix everything together in mixing bowl, put into greased casserole dish.  Bake at 350-degrees for about 45-minutes or until hot/bubbly.  About ten minutes before the time is up, sprinkle a cup of shredded mozzarella cheese on top.

Paula's Cauliflower Bake

I.......     LIKE.....       THIS....       RECIPE!!!!

 Steam 2 good-sized heads of cauliflower, drain, and coarsely mash.

1/2 cup butter
8 oz. cream cheese
Tablespoon or two of minced onion
Small amount of bacon bits OR 3 strips of cut/fried lean bacon
4 cups shredded cheddar cheese (medium or sharp)

Put into greased/sprayed 9x13-inch dish and bake at 350-degrees for an hour.  You can sprinkle a bit more cheese and bacon pieces on when nearly done.

Donna's Cranberry Salad

Many years ago,  Donna C. wrote out and gave this recipe to me.  We like it a lot!

You will need:

Large size (6 oz.) raspberry Jell-O
1 and 1/2 cups boiling water
1 can (15-16 oz.) whole cranberries
1/2 cup chopped nuts
1 can crushed pineapple with its liquid
1/2 cup very cold water
1 pint of sour cream


Add the Jell-O to the boiling water and stir constantly until sugar is dissolved.  Add cranberries.   Mix well.  Now add the chopped nuts, pineapple and the cold water. 

Pour only 1/2 of this into a 9x13-inch pan and let it get very firm.  Spread the pint of sour cream on the firm layer.  Spoon remainder of mixture over the sour cream layer and refrigerate until firm (for all day or overnight works best),

Day Out Oven Stew

This was the recipe of someone working nights.  She'd put this together when she came home in the morning and it would be ready for her evening meal with the family.  (It's wonderful for when you wish to spend six to eight hours away from home-- these days it would work in a slow cooker.)

You will need:

1 and 1/2 pounds stew meat
1 cup cut up carrots
2 large potatoes, in 1" chunks
1 can peas
2 onions, chopped
1 can tomato soup
1/2 soup can water
1 teaspoon salt

Mix all ingredients and place in sprayed casserole.  Cover with very tight fitting lid.  Bake for five hours at 275-degrees or for six to eight hours at just 250-degrees.

Submitted by Mrs. H. J. McBride of Herman, Nebraska.

Helen's Bean Soup

Serves 6-8 (depending on bowl size)


1 lb. dry pinto beans.  Wash and then soak the beans for about 12 hours (change the water one or two times and that will help to keep the beans from causing as much gas). 

Put soaked and drained beans into  a large kettle.
Add 2 and 1/2 quarts fresh water and simmer for 1 hour. 

Now, add: 
1/2 cup chopped onion
1 clove garlic, minced
1 ham bone OR 1/2 lb. bacon fried, drained and broken into small pieces
1 tablespoon chili powder

Simmer this for about 2 hours.  Add 2 teaspoons salt in the last hour. 

If you want a thicker soup, you can mash some of the beans.

Donna's Chicken Soup (Part Cheat'r Style)

Serves 6-8


In a large kettle, bring a good amount of water to a full boil and then lower the temperature to  a 'slower boil' to cook a whole chicken with celery and onion for an hour (the chicken cooks faster if you cut it up before cooking).   Remove chicken and cut up while removing bones and skin-- save the broth and skim extra fat from top.  I sometimes strain the broth, but try to save some of the celery and onions pieces.  (When in a hurry, you can use a rotisserie chicken, and canned chicken broth.) 

To the saved broth, add the boned/skinned chicken and 2 boxes (packs) of Mrs. Grass' Chicken Noodle Soup-- the kind with the dissolvable 'golden egg' and flavor packet in it.  To make a larger quantity of soup, you can also add the very 'skinny' kind of egg noodles that are especially for soup.  Simmer until the added noodles are tender.  Then,....

Add dumplings which are made by combining the following ingredients and adding to the slow boiling soup by 1/2 teaspoonsful at a time:  4 eggs (slightly beaten), a pinch of salt, and just enough flour to make a stiff dough.  Leave over heat until the dumplings are cooked through and float (test to make sure).

Helen's Chicken and Dressing Casserole

When Wayne was "down" with his neck injury in 1995, Helen brought this for us.  It is delicious.  This recipe could easily be cut in half for a 9x9-inch pan (with less baking time).


1.  Ahead of time, cook and de-bone 1 large chicken  While the chicken is cooking, you can add onions and celery for a more flavorful stock.  Skim fat from stock, and save.  (If you are in a hurry, you can use one rotisserie chicken and add canned chicken broth.)

2.  Prepare 2 packages of Stove Top Stuffing-- set aside.

3.  Melt together:  1/2 cup butter, 1/2 cup flour.

4.  Add:  2 cups chicken broth and 1/2 cup milk.

5.  Blend in:  2 beaten eggs and cook for 3-4 minutes.

6.  In a greased 9x13-inch pan, layer in this order:  Stuffing, chicken, custard mix.

7.  Top with bread crumbs (or smashed croutons)

Bake at 350-minutes for about 45-minutes.

1970's Pineapple Cherry Bars

When we lived on the 'chicken farm', I made these quite often.  The recipe came from the February 1972 issue of Better Homes and Gardens magazine.  If you like these two flavors, you'll like these.


2 cups sifted all-purpose flour
1 cup brown sugar
1/2 teaspoon ~~~salt
1 cup butter
1/2 cup granulated sugar
2 tablespoons cornstarch
1 (8 and 3/4 oz.) can crushed pineapple (I just took a cups' worth from a larger can and used the left-over pineapple for topping my cottage cheese, or etc.)
2 beaten egg yolks
1 cup chopped maraschino cherries (I only used 1/2 cup)


In a small bowl, combine flour, brown sugar and salt; cut in butter till crumbly.  Set aside 1 cup crumb mixture; press remaining crumb mixture on bottom of 9x13x2-inch baking pan.  Bake in 350-degree oven for 15 minutes.  Cool slightly while preparing topping.


In saucepan, combine sugar and cornstarch.  Stir in UNDRAINED pineapple and the egg yolks.  Cook over medium heat, stirring constantly, till mixture thickens and bubbles.  Remove from heat; stir in cherries. 

Spread evenly over baked layer.  Sprinkle on reserved crumb mixture.  Bake in 350-degree oven for 30 minutes more.  Cool before cutting into bars.  Makes 2 and 1/2 dozen bars.

Helen's Burger Soup

I got this recipe for making Hamburger Soup from Helen in the early 80's.  It is very flavorful.

Serves 6-8


1 pound lean hamburger
1/2 cup chopped onion
1 quart tomatoes
2 cups diced carrots
1/2 cup thinly sliced celery
2 cups cubed raw potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup quick barley OR 1/4 cup rice
2 cup beef broth (this can be made with beef-flavored bouillon or soup base)
l quart water


Brown beef and onions until transparent.  Drain.  Add remaining ingredients.  Cover and simmer 1 hour.  (I like to put this into my enameled cast iron cookware and put it in a 325-degree oven for an hour, or until vegetables are tender.)

Helen's Simple Beef Stew

Helen shared this with me back in the 70's.  It's a quick 'put together' and tastes good, too.

6-8 servings.   This can be made start-to-finish on the stove top but, instead of having to more carefully watch it 'simmer',  I prefer to put it in my enameled cast iron kettle and have a 325-degree oven do this for me after Step One, and again after Step Two.


Brown in about 1/4 cup vegetable oil (olive oil with a dab of butter works great!): 1 cup of chopped onion and 1 lb. stew meat* that's been coated with flour-- sprinkle this with salt and pepper and whatever else you like (garlic powder?).    When meat is browned and ready, add 1 reg. sized can totato soup, 1 and 1/2 soup can of waterSimmer for about an hour, adding more water if needed.  Stir. 

*I've sometimes used browned hamburger in place of the stew meat, leaving it in small chunks as it browned.

STEP TWO, after an hour:

Add 3-4 cups diced potatoes and as many carrots as you like with sufficient water to just cover.  Simmer for another hour (stirring after about 30 minutes).  Season again according to taste-- usually it needs a bit more salt (?).

Cranberry Nut Bread

In the Fall when it was 'cranberry season', my mother would buy quite a few bags of fresh cranberries and make up a whole bunch of cranberry bread loaves and put them in the freezer to enjoy for quite a while longer.  This is the recipe she used:

This recipe makes ONLY ONE loaf.  (My mother would make six to eight loaves of this recipe at a time.)


2 cups flour
1/4 teaspoon salt
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar

Make a 'well' in the above mix and add the following:

1 beaten egg
2 tablespoons melted butter
1/2 cup orange juice
2 tablespoons hot water.

Now, fold in....

1/2 pound cranberries, halved or coarsely ground
1/2 cup whole pecans (optional)
Little bit of grated orange peel  (optional)

Bake in greased 9x5-inch loaf pan at 325-degrees for about 1 hour or until toothpick comes out clean.  Cool in pan for 10 minutes before removing from pan to a wire rack.  Lightly butter the crust.

Uncle Fred's Vegetable and Hamburger Soup

My Uncle Fred G. told me this is how he made a big kettle of vegetable soup.  He was 93 years of age when he shared this with me.    His very simple directions for making his tasty soup are as follows:

Brown about a pound of lean hamburger with about 1/2 cup chopped onion.  Drain, and set aside.

Take equal amounts of whatever vegetables you like-- such as celery, carrots, parsnips, and potatoes Some like to add cabbage, too.  Cut them up to be about 1/2" in size and put them into a kettle. 

Add salt (and pepper, too?) according to how many vegetables you have.  Add enough water to just cover. 

Let them cook for about 45-minutes or until almost soft.  Now, add the browned hamburger.  Fred added, "Sometimes I also add one can of peas and let this mixture cook for another 15 minutes."  Remove from the heat and enjoy.

Paula's Quick Brownies

Paula gave me this ingredient list for the brownies she makes.  Quick 'n easy... and good.


2 sticks softened butter
2 cups sugar
4 whole eggs, slightly beaten
1 and 1/2 teaspoon baking powder
Pinch of salt
1/3 cup cocoa
1 and 1/2 cups flour
1 cup chopped nuts (optional)


Cream together the butter and sugar.  Add eggs.  Mix.  Add the baking powder, salt and cocoa.  Stir in.  Lastly, add the flour and nuts (optional).  Stir only long enough to incorporate.

Bake in greased 9x13-inch pan at 350-degrees for about 30 minutes.  Check for doneness with a toothpick.  (Don't over bake.)

Janice's Sauerkraut Casserole

This recipe comes from Janice Schmidt.   Janice prepares her sauerkraut casserole in a casserole dish and then puts it into a crockpot to keep warm for taking to pot luck meals.

Grease a 3-4 quart casserole dish.


1 quart sauerkraut, drained and rinsed (don't rinse off too much, or you'll rinse away a lot of the flavor).
1/2 lb. pork sausage, browned and drained (any meat can be used)
1 teaspoon caraway seed
3 small raw potatoes, grated
1 tablespoon brown sugar
1 cup apple juice


Combine the above and bake for about 1 and 1/2 hour at 325-degrees.


In the late 60's, Gerry Buss was the first one I knew who made this cake and I've done it with different variations since then.

Heat oven to 350-degrees.  Grease and flour rectangular pan, 9x13-inches. 

3 whole eggs (or 3/4 cup cholesterol-free egg product)
1 package of your favorite devil's food cake mix
1 can (21 oz.?) cherry pie filling
1/3 cup vegetable oil
*1 package (4-serving size) instant chocolate pudding and pie filling (Optional)

Beat eggs in large bowl.  Stir in cake mix (dry), pie filling and oil until blended.

Spread in pan.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  (Surface of cake will be bumpy.)  Cool completely. 

*Optional (I think this cake is good/moist enough w/out this):  Prepare pudding to be thicker (as directed on package for making a pie).  Let stand about 5 minutes or until thickened.  Spread over cake.  Store covered in refrigerator. 


I've used a white cake mix and added blueberry pie filling; a spice cake with apple pie filling; a white cake with raspberry pie filling, etc.  Use whatever flavor combination you like.

Also, I've baked all of the above in a prepared large 15" long jelly roll pan and served them as squares with a dollop of whipped cream or small scoop of ice cream.    Baking in the jelly roll pan requires less baking time, so check for doneness after 20 minutes-- the top will be bumpy-- the cake will be moist.  Cool, and enjoy!

Penny's Tater-Tot Casserole

Penny gave me this recipe in the 70's and our family has always liked it.

Grease a 2-3 qt. casserole dish.

Brown 1 lb. lean ground beef, drain off the fat.   Season the meat with salt 'n pepper.

Add 1 can cream of mushroom soup to the ground beef.  Put this mixture into prepared casserole dish.

Spread  1 can (15-16 oz.) green beans on top of the meat mixture. (I'm thinking other vegetables would also work-- especially those that would taste good with the dried french onion rings added in the next step?  In a pinch, I've made this without the french onion pieces added and it was okay, too.) 

Sprinkle 1 can (3 oz.) dried french onion rings/pieces over the green beans

Arrange enough tater-tots on the casserole to cover the whole top (standing on their ends, they make for a pretty covering).

Bake at 375 for almost 1 hour. 

P.S.  Once when Wayne was 'recuperating' from something, our H.T. Larry R. brought a casserole of this over to us--  he made it for us while his wife was busy with her schooling schedule.  It was amazing how carefully and perfectly he had arranged those Tater Tots!   Besides tasting SO good, it was BEAUTIFUL!!!

Friday, June 10, 2011

Hershey's Chocolate Frosting

This comes from the Hershey's Cocoa container-- it's a goodie!


1 stick (1/2 cup) butter, softened
2/3 cup sifted Hershey's cocoa
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract.

1.  Melt butter.  Stir in cocoa.
2.  Alternately add powdered sugar and milk, beating on med. speed until it is of spreading consistency.  Add more milk in tiny quantities, if needed.  Stir in vanilla.  Makes about 2 cups of frosting.
An extra HINT!  For rich chocolate desserts try Hershey's cocoa in recipes calling for baking chocolate by substituting 3 level tablespoons of cocoa + 1 tablespoon shortening or oil for 1 square (1 oz.) unsweetened baking chocolate.

Easy Pie Crust

I first got this from my sister Nadine and I like it because it is 'forgiving' in that it doesn't get all tough if I re-roll a part of it, or do some patching with it. 

This makes 4 single, or two double crusts-- or, perfect for a large pan of 'Apple Slices'. 


4 cups all-purpose flour
1 and 1/2 teaspoon salt
1 tablespoon sugar
1 and 2/3 cups shortening (or Lard)
1 egg, slightly beaten
1 tablespoon apple cider vinegar
1/2 cup cold water


1.  In a large bowl (or the bowl of a food processor, or Kitchen Aid stand mixer), combine flour, salt, and sugar.

2.  Add the shortening.  Mix until texture is quite fine (with the Kitchen Aid, I use the wire whisk attachment for this).

3.  Add a blended mixture of the beaten egg, vinegar, and cold water-- mix well  (I change to the regular mixer paddle on m Kitchen Aid for this).

You'll think the dough is 'much too moist', but you'll be adding more 'dusting' flour as you roll it out on a floured surface and it'll be fine.  Hint:  I roll it out on either floured freezer paper,  floured waxed paper, or floured Saran Wrap-- then I carefully lay my pie plate in the center of the rolled dough, flip everything over and peel paper off.  Trim.

Sharon's Coconut-Brown Sugar Frosting (for German Chocolate Cake)

Years ago, Sharon gave me this recipe for the frosting she put on a German Chocolate Cake.


1 cup evaporated milk
1 cup brown sugar, packed
3 egg yolks, stirred together
1/2 cup butter
1 teaspoon vanilla
1 and 1/2 cup flake coconut
1 cup chopped nuts


Cook milk, sugar, egg yolks and butter until thick.

Add vanilla, coconut and chopped nuts.

This makes a rich frosting!  M-m-m-m-m-m! 

Browned Butter Frosting ("Burnt Butter" Frosting)

My favorite frosting for cinnamon rolls, or coconut chew bars, or pumpkin bars.
Heat ½ stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk to stop the browning, and then some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to get this onto the bars quickly before it thickens.)

Pumpkin Bars (a bit 'cake-like')

These have been a favorite of ours for years (John likes 'em good enough that he asked Cheryl for these as his 'birthday cake'!!).   They are good 'as is', but the cream cheese frosting raises them to the 'top of the building'!  (You could also drizzle their tops with browned butter frosting.)  Both frosting recipes are listed below.


2 cups flour
2 cups white sugar
1/4 teaspoon salt
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda


4 eggs, slightly beaten
1 cup vegetable oil
2 cups canned pumpkin

Pour into a 11x16 or larger pan that's been greased/floured and bake at 325 degrees for 25 minutes.  One time, I baked this in an oiled 9X13" dish and had to bake it for closer to 45 minutes... Test for doneness with a toothpick.

Cream Cheese Frosting (for spice cake or pumpkin bars)

Beat 8 oz. softened cream cheese with 5 tablespoons softened butter and 2 teaspoons vanilla until combined. 

Gradually add 2 cups powdered sugar that has been sifted after measuring.  Continue to add more sifted powered sugar until you reach a consistency and sweetness that fits your taste. 

Store frosted cake or bars in the refrigerator.
Heat ½ stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk to stop the browning, and then some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to get this onto the bars quickly before it thickens.)

Seven Layer Magic Cookie Bars

Source:  Eagle Brand


1/2 cup (1 stick) butter
1 and 1/2 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 and 1/3 cup flaked coconut
1 cup chopped nuts


Preheat oven to 350 degrees (325 degrees for glass dish).

In a 9x13-inch baking pan, melt butter in oven and remove.  Sprinkle crumbs over the melted butter; pour sweetened condensed milk evenly on top of crumbs.  Top with remaining ingredients in order listed above; press down firmly with a fork.  Bake 25 minutes or until lightly browned.  Cool.  Chill if desired.

Cut into bars.  Store covered at room temperature.

Tip:  For perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first.  When bars are baked, cool; lift up edges of foil to remove from pan.  Transfer to cutting board and carefully cut into individual squares with your longest knife.  Lift off of foil.

Thursday, June 9, 2011

7-Layer Salad

Salad Ingredients:

1 head iceberg lettuce, cored and cut into bite-sized pieces
1 cucumber, seeded and sliced
1 cup very small frozen peas, rinsed and drained
1 and 1/2 cups thinly sliced celery
1 med. red onion, very thinly sliced  (or 4 scallions, thinly sliced)
8 oz. sharp cheddar cheese
1/2 lb. lean bacon, cooked nice and crisp, crumbled or snipped into little pieces
hard-boiled eggs, chopped (optional)

Dressing Ingredients:

2 cups mayonnaise
2 tablespoons sugar (adjust to taste)
1/2 cup sour cream OR 1/2 cup plain yogurt
1 tablespoon Lawry's Seasoned Salt (adjust to taste)

Assembling Directions:

Layer first 5 ingredients, one at a time, in a large clear glass bowl or a clear glass 9x13-inch dish so you can see each layer.  Don't mix the ingredients. 

Mix the dressing ingredients together and pour evenly over the salad in the bowl/dish.

Add a layer of grated cheese, and top with bacon pieces. 

Cream Cheese Frosting (for spice cake or pumpkin bars)

Beat 8 oz. softened cream cheese with 5 tablespoons softened butter and 2 teaspoons vanilla until combined. 

Gradually add 2 cups powdered sugar that has been sifted after measuring.  Continue to add more sifted powered sugar until you reach a consistency and sweetness that fits your taste. 

Store frosted cake or bars in the refrigerator.

Paula's Chick 'n Hash Brown Bake

I got this recipe from Paula on August 18, 1994-- it's a keeper!  Paula also made pans of something so similar for Megan and Steve's wedding reception in December of 2010-- what a HIT!!!!


1  of 2 lb. package of frozen shredded or grated hash browns.  (Thaw.  Put into greased or sprayed 9x13-inch pan.  Sprinkle with small amount of salt and pepper.)

4 cups of diced, cooked chicken.  (Layer on top of hash browns.)


1 cup sour cream
2 cups chicken broth
1 can cream of chicken soup
2 tsp. instant chicken soup starter (or 2 bouillon cubes)
1/4 cup minced onion
1/4 teaspoon minced garlic

Pour this mixture over the chicken.  At this point, you may cover it very tightly and put in the freezer for future use, or bake it right now (uncovered) for 60-70 minutes at 350-degrees.  IF frozen, bake for about 1 ½  hours.

Blueberry Cream Dessert

 Wayne's mother made this for us-- we liked it a lot.  Sometimes, she'd use raspberry or strawberry pie filling on the top.  We LIKED it then,............ and still do!

1.  Line a 9x13-inch pan with this graham cracker crust: 18 squares of graham crackers (crushed) mixed with 1/4 cup sugar and 1/4 cup melted butter.  Press into the pan and bake at 325-degrees for about 10 minutes.  Cool about 15 minutes.

2.  For the filling:  Mix together (until very smooth) 8 oz. cream cheese, 1 cup powdered sugar and 1/2 teaspoon vanilla
3. Whip 1/2 pint heavy cream OR an 8-oz. container of Cool Whip until stiff.  Fold carefully into the above cheese mixture.  Pour this onto the cracker crust, and level it.

4. Carefully spread 1 can prepared blueberry pie filling evenly over creamy layer.

5.  Refrigerate at least 4 hours before cutting into squares and serving.

Kona Banana Cake (more like a 'snack cake')

I made this 'easy one' quite often when we lived on the 'chicken farm', and it was a liked recipe.

Preheat oven to 325-degrees.  I bake mine in a greased  9x12-inch glass dish.


3/4 cup butter, softened
1 and 1/2 cup white granulated sugar
3 large eggs
1 and 1/4 cups of mashed ripe banana
1 and 3/4 cups all-purpose flour
1 and 1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)



In the order listed, dump everything into a mixing bowl and beat with mixer for about a minute.  Pour this into your prepared baking pan or dish, and bake for about 35 minutes or until a toothpick comes out clean.  (Ovens vary-- so, check at 35 minutes and adjust accordingly.)
Cool, and cut into squares.   A dollop of whipped cream, or a small scoop of ice cream can't hurt how this tastes.  : )

Tuesday, June 7, 2011

White Bread (Makes 3 large loaves)

This recipe was given to me many years ago and, while our family has long ago been 'converted' to whole wheat bread, this white bread recipe was always a 'winner' for me! 


2 cups hot scalded milk
1/3 cup sugar (or honey)
2 tablespoons (OR 2 packets) of dry yeast
1/2 cup very warm (NOT hot) water
1 teaspoon sugar
1/3 cup shortening (or oil, or butter)
1 and 1/2 tablespoons salt
1 and 1/2 cups water (I use cold water, and I'll explain below)
10-12 cups of all-purpose flour (about 3#)


Measure out the amount of flour in the recipe (that doesn't mean you will need all of it, and it doesn't mean you won't need a bit more).  Set aside.

1.  First, I heat the 2 cups of milk with 1/3 cup of sugar until 'scalding' point, stirring until sugar dissolved.

2.  Put the cold shortening into the milk (this helps to cool it more quickly).  Also, add the salt and stir well to dissolve.  I now add the 1 and 1/2 cups of water (I use cold so I don't have to wait as long for the hot milk to cool to 'lukewarm'.)

3. In a large bowl, sprinkle the 2 packets (or 2 tbsp.) dry yeast into the 1/2 cup of warm water to which the teaspoon of sugar is added. The sugar helps to activate the yeast.  Let this sit until you notice the yeast mixture 'bubbling up'.

4.  Once the yeast mixture has 'bubbled up' and the milk mixture is cooled down to lukewarm, combine the two.

5.    Now, I immediately start adding flour.  I start by adding just 6 cups, stir it well and let everything sit for 15 minutes (this allows/helps the gluten to form).  Next, I continue adding flour, one cup at a time and stirring between each.  Very soon, you will get to the point where you have to abandon the wooden spoon and switch to kneading.  After you start kneading, you will continue adding flour--just a little at a time until the dough is 'less sticky, and more elastic'. (Caution:  If you keep adding flour until it is NOT sticky at all, your bread will be heavy.)  It's nice to get to a point in your bread baking skill when you just KNOW when to quit adding more flour, when you just KNOW how the dough should feel-- and, you will get that point!

6.  Knead for 5-10 minutes, or until it feel 'satiny' and 'alive'. 

7.  Place into a buttered or oiled bowl.  Tip over so that the oiled surface is up.  Cover with 'oiled or sprayed' Saran wrap and let rise in warm place (85 degrees is great) for about 1-2 hours or until 'doubled' (this depends quite a bit on the warmth of the area where it's rising).

8.  Punch dough down by plunging fist into center.  Shape into ball shape, again, and let rest for 30-minutes.

~~~Prepare loaf pans by greasing them with shortening-- don't forget the corners.~~~

9.  Divide into 3 equal-sized balls and allow to rest for about 15 minutes with the large bowl covering all. 

10.  Shape into loaves by rolling each ball into a rectangular shape and then tightly rolling into loaf shape.  Seal edges tightly.

11. Let rise until the dough fills the pan and the tops are about 1" above the pan (about 60-90 minutes.)

12. Pre-heat oven to 425-degrees.  Bake bread for only 15 minutes at that high heat to 'set the shape of the loaves', and then reduce the oven temperature to 350-degrees and bake for about another 30 minutes.  Bread will sound 'hollow' when you knock on it with your knuckles.  Remove bread from pans and put it on a cooling rack of sorts and butter the crusts.  Cover with a smooth towel until cool.  (My mother would stick her fresh/hot loaves of bread into a brown paper bag that she saved for that-- because that worked so well, I do it, too. )

13.  When bread is cool, I put the extra loaves into  'freezer bags' and  tuck 'em away until needed.   So-o-o-o good!!!!!!!!!!!!!!!!!!!!!!

Monday, June 6, 2011

Hungry Man Crockpot Stew


1 pound lean ground beef, turkey, or sausage
1 medium onion, sliced
2 cups diced or thinly sliced carrots
3 red or russet potatoes, in 1" chunks (I used what I had - Yukon Gold)
1 can (16 oz.) dark red kidney beans, drained
1/4 cup uncooked white long-grain rice, not instant
1 can (8 oz.) tomato sauce
4 cups water
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce


Brown meat with onion, drain and pour in greased 3.5 to 5-quart slow cooker that's been sprayed with non-stick. 

Combine remaining ingredients in slow cooker.  Cover and cook on low heat about 5-6 hours or until potatoes and rice are tender.  (Check on the progress after 4 hours because crock pots vary.)  Makes about 8 servings.

Noodle, Chicken, Cheese and Broccoli Casserole


1 lb. egg noodles
2 (14 oz. each) cans chicken broth
2 and 1/2 cups chunks (small) cooked chicken
1 (10 oz. size) Campbell's cream of chicken soup
2 teaspoons chicken soup starter (or 2 bouillon cubes)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups rinsed, trimmed and separated broccoli florets (1 large bunch?)
2 tablespoons butter
1 cup finely chopped onion
1 cup bell pepper, finely chopped (I sometimes use mix of green/yellow/red peppers)
8 oz. sharp cheddar cheese, shredded and divided.


Lightly butter a 13x9-inch baking dish. When almost done with the following, preheat oven to 375 degrees.

In a large pot, heat chicken broth to boiling temperature-- add egg noodles;  bring to boiling and then simmer for 6-7 minutes;  DO NOT DRAIN!  Stir in ham, cream of chicken soup, chicken soup starter OR bouillon cubes, salt and pepper.  Cover with lid; set aside.

Place broccoli in a glass bowl, cover with a wet paper towel and microwave on high for about 5 minutes; add broccoli to pot of cooked noodles and gently stir.

Melt butter in skillet and saute both onion and bell pepper to tender crisp, or about 3-4 minutes; add to cooked noodles mixture and blend all together.

Also add 1/2 of the grated cheese amount to the cooked noodle mixture and pour into prepared baking dish.  Sprinkle with remaining cheese, cover with foil and bake for 20 minutes.  UNcover and bake an additional 5 minutes, or until hot and bubbly.

Edwina's 7-Week Bran Muffins (High Fiber)

Wow!, we LIKE these... a lot!  These aren't exactly a 'dessert' muffin, but more of a "get 'er done" fiber muffin!  Depending on what you add to them, they can be VERY tasty.   M-m-m-m, a bran muffin with a glass of cold milk is good.  (A second photo is at the bottom of the recipe).

                                                                                                                     (Photo by me, Doris)

I'm told this muffin got its name because you can mix up this large batch of batter and bake a small amount of muffins daily-- letting the rest of the batter wait in the refrigerator for up to 7 weeks.  Instead of doing it that way, I bake all of the muffins up right away and freeze them in Zip-Lock bags.  I defrost about six at a time and keep them in the refrigerator.

Dean's wife Edwina served us a muffin from this recipe when we visited them in Idaho during October of 2008-- SO GOOD! 


2 cups boiling water
2 cups 40% bran or All-Bran
Pour the boiling water over the bran and set aside until it cools.

In large mixing bowl (I use my Kitchen Aid stand mixer) cream together:
1 cup shortening
1 and 1/2 cups granulated sugar
1 and 1/2 cups brown sugar, packed
4 large whole eggs

Add (and mix well):
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
4 cups All Bran
5 cups flour

I add extra 'stuff' to this recipe-- ground flax seed, a little wheat germ, nuts, craisins or dried cherries, and sometimes raisins.  Peeled/sliced and diced apple could also be added.  These muffins always turn out well for me.

I use the larger size of muffin tin with paper liners and fill them about 2/3 full.  For me, they bake up nicely at 350 degrees for about 25-30 minutes.  Test first batch with a toothpick to see how the baking time is working out for you.

Pistachio Fluff Salad

Even if a lot of other people also make this, Cheryl is the one in our family who started making it for us.  I like its refreshing kind of flavor.   Make this ahead of time, cover and refrigerate for a minimum of four hours to allow the marshmallows to soften and absorb the other flavors.

1 can (20 oz.) crushed pineapple with liquid
1 box (3.5 oz.) pistachio instant pudding mix
8 oz. thawed Cool Whip
Cottage cheese - small curd (24 oz. size)
10 oz. miniature marshmallows (or, less-- according to your preference)

Put whole can of pineapple in bottom of bowl, sprinkle dry pudding mix in and mix well.  Add cottage cheese, mix.  Put marshmallows in and blend together.  Lastly, fold the Cool Whip in.

Chocolate Chip Date Cake (doesn't need frosting!)

The first time I had this cake was in years gone by when we'd go to the homes of relatives or neighborhood friends when it was their birthday.  Those 'going to' the party would bring some kind of dish to pass.  My husband's Aunt Alma would make this cake. My opinion? Good, good, good.

1 cup chopped dates
1 and 1/2 cups boiling water
1 teaspoon baking soda

(Pour water over dates and soda-- set aside, and allow it to cool.)

1/2 cup shortening
1 cup granulated sugar
2 eggs, well beaten

(Cream sugar and shortening; add eggs; add cooled date/water/soda mixture and blend together.)

1 and 1/2 all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda (yes, more baking soda)

Add the above dry ingredients to the liquid mixture; mix only long enough to incorporate and then pour into greased and floured 9x13" cake pan/dish. 

Next, top this 'raw' batter with the following.  Sprinkle on:
1 cup chocolate chips (semi-sweet or milk chocolate)
1/2 cup chopped nuts

Lastly, evenly sprinkle 1/2 cup granulated sugar over that.

Bake at 350-degrees for about 30 minutes, or until toothpick comes out 'clean'.

The chips/nuts/granulated sugar on top makes its own sort of 'glaze topping'-- not needing to be frosted.

My "Quaker Oats" Meat Loaf

I usually double the following recipe:

1 and 1/2 lb. lean ground beef
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 teaspoon black pepper
1 egg, slightly beaten
1 of 10.5 oz. size vegetable (ABC) soup
1/2 cup milk

(I usually don't add salt because it seems there is enough in the can of soup.)

Lightly, but thoroughly, mix the above ingredients together, pack lightly into a greased/sprayed loaf pan OR flatten out in a sprayed rectangular glass baking dish (double recipe needs 9x13" pan/dish).  Spreading Ketchup on top of meat is optional. 
I like to make a 'trench' between the edges of the meat and the dish so there's a place to collect any accumulating fat.

Bake loaf pan at 350-degrees for about 1 hour; or bake flat pan/dish for 40-45 minutes or until dark/rich brown.  Since ovens vary, check before the time is up.

Mexican Beans and Rice Casserole

1 cup rice in 2 cups water with 1 tsp. butter and 1 tsp. salt (set aside)

1 # hamburger with 1/2 cup finely chopped onion, drain

The browned hamburger/onion mix
The cooked rice
1 of 15 oz. can chili w/beans
1 empty chili can of water (or 1/2?)

Put into greased/sprayed casserole dish.  Top with 'some' grated cheese.  Bake uncovered in 350 degree for 30-40 minutes.

JELL-O Poke Cake (any flavor)


1 box (2-layer size) white cake mix
1 box (3 oz. size) of your favorite flavor of JELL-O
1 cup boiling water
1/2 cup cold water
Whipping cream, or Cool Whip non-dairy topping

Prepare cake mix as directed on package, baking in well-greased/sprayed and floured 13 x 9-inch pan at 350 degrees for 30 to 35 minutes.  Cool in pan 15 minutes; then poke with round handle of a wooden spoon at 3/4" intervals.

Dissolve gelatin in boiling water, and stir until sugar crystals are dissolved.
Add cold water and spoon over the holes in the cake.

Chill 3 to 4 hours.  Then, top with whipped cream, or thawed Cool Whip.

Biscuits with Milk Gravy

Serves: 8-10


  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cups buttermilk
  • 1/4 cup melted butter, divided.
(Milk gravy, recipe is at bottom.)


Preheat the oven to 450 degrees F.

  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. 
  2. Cut in the shortening with a fork until it looks like cornmeal.
  3.  Add the milk, a little at a time, stirring constantly until well mixed.
  4. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. 
  5. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
  6. Place the biscuits in a greased iron skillet (or place on a  pan lined with parchment paper). Gently press down top of biscuits. 
  7. Brush the biscuits with half the melted butter. 
  8. Bake for 14 minutes or until golden brown. 
  9. Brush the hot biscuits with the remaining butter. 
  10. Split biscuits in half and ladle milk gravy over halves.


  • 1/4 cup bacon grease (butter works if you don't have this) 
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk, warm
  • 1/4 teaspoon salt
  • 1/4 teaspoons pepper
  • 2 tablespoons melted butter
  • A few lean and cooked bacon strips for topping.

  1. Heat bacon grease in a cast iron skillet. 
  2. Add the flour and whisk until smooth and bubbly about 1 minute. 
  3. Add milk slowly and bring to a boil.  Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding more milk as necessary to control the thickness. 
  4. Season gravy with the salt and pepper. 
  5. Serve hot over biscuits.

The original recipe courtesy Paula Deen, 2008 from

Stroganoff over "Stuff" of Your Choice

1 lb. lean ground beef, browned with

3/4 c. chopped onion


2 T. flour

1/4 c. butter


1 clove garlic, minced

1/4 teaspoon black pepper 

1 teaspoon salt

1 tablespoon Ketchup

1 teaspoon Worcestershire sauce


1 can cream of mushroom soup (low fat, low sodium if possible)

1 c. sour cream (low fat will work okay)

1 of 4 oz. can sliced mushrooms, drained (optional)

4 cups rice, cooked as directed on package



Brown lean hamburger with onions.  Drain any grease.

Make sauce by adding flour and butter to drained hamburger.

Add garlic, pepper, salt, Ketchup, Worcestershire sauce, soup and then the sour cream. Heat through but don't let it bubble as in boiling.

Serve over cooked rice (or, cooked egg noodles-- or, mashed potatoes).

Baked French Toast "Casserole" with Maple Syrup

 Recipe courtesy Paula Deen

Prep Time: 20 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half 'n half*, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

* If I have whole milk on hand, I don't buy half 'n half-- in other words, I end up using 3 cups of whole milk (total).

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.
If you want to include it, you prepare the following and spread on top just before baking:

Praline Topping:
  • 1/2 cup (1 sticks) butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1 tablespoons light corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
When I'm preparing the bread for refrigeration over night, I also prepare the following Praline Topping and set that in the refrigerator.  In the morning, I break the 'cooled/stiff' praline mixture up and spread bits of that over the top of the bread slices before baking (sticking some crumbs of it in between the slices).

Spread Praline Topping evenly over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with maple syrup

Apple Squares (Cake)

First, preheat the oven to 350-degrees, and grease/spray 9x13" pan.

Mix together and set aside:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Mix together in another bowl:
1/2 cup (1 stick) butter, melted
1 cup packed brown sugar
1 cup white granulated sugar
2 eggs
2 teaspoons vanilla extract

Now, blend the flour mixture into the sugar mixture until just combined, then add:
2 cups peeled and chopped apples (some fine pieces, and some not-so-fine) and 1/2 or 1 cup finely chopped walnuts OR pecans (optional)
Spread the above combined mixture evenly into a greased 9x13" pan. 

*Before baking, sprinkle top of batter with a mixture of:
2 tablespoons white sugar
2 teaspoons ground cinnamon

Bake for 25 to 30 minutes in preheated 350-degree oven; finished bars should spring back when lightly touched.  Cool in the pan, and then cut into squares.

*If you don't care for the topping of cinnamon/sugar, you could omit that step and later drizzle a vanilla or "browned butter"** frosting glaze over them once they have cooled.

** "Browned butter" glaze is made as follows:
Heat ½ stick butter in pan until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk and then some SIFTED powdered sugar till you have the amount of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.  Quickly, drizzle this over the bars before it gets to firm to 'drizzle'.