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Great Recipes
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Some favorite recipes

Other Stuff you can cook

 

 

 

Aero Delights

cup butter

1 can sweetened condensed milk

2 cups coconut

2 cups graham wafer crumbs

4 or 5 Aero bars

Mix first four ingredients. Place in greased 8 x 8 inch baking dish. Bake at 275 for 10 minutes.

Melt Aero bars (with 2 tbsp butter if desired) and spread on top of cookies.

Cool in refrigerator until set. Cut into squares.

 

 

Apple Dumplings

2 cups flour

1 tsp salt

2 tsp baking powder

3/4 cup shortening

cup milk

3 apples, peeled, cored and halved

 

Sift flour, salt and baking powder. Cut in shortening until it is coarse. Add milk all at once, stir with a fork until it forms a soft dough.

Roll out to " thick. Cut into six 5 inch squares. Place an apple in the center, dot with butter, sugar and cinnamon. Bring opposite edges together, pinch and seal with milk. Place 1 inch apart in greased baking dish. Pour sauce over top. Bake at 375 for 30 - 35 minutes. Serve warm with ice cream.

Sauce:

2 cups sugar

tsp nutmeg

tsp cinnamon

cup butter

Combine all ingredients except butter. Simmer 5 minutes, remove from heat, add butter.

 

Banana Bread

cup butter, softened

1 cup sugar

2 eggs

1 cup (3 medium) mashed ripe bananas

2 cups flour

1 tsp baking soda

tsp baking powder

tsp salt

Cream butter and sugar together. Add eggs one at a time, beating until smooth. Blend in mashed bananas.

In second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten. Transfer to greased loaf pan (9 x 5 x 3 inch). Bake in 350 oven for about 1 hour. Let stand 10 minutes. Remove from loaf pan and place on cake rack to cool.

 

 

 

 

 

 

 

 

Blueberry Muffins

1 3/4 cups flour

1 tbsp baking powder

tsp salt

cup butter, softened

cup sugar

1 egg

3/4 cup milk

1 tsp vanilla

1 cup blueberries, fresh or frozen

1 tbsp flour

In large bowl, combine flour, baking powder and salt. Stir thoroughly. Make well in center.

In another bowl, cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.

In a small bowl, gently stir blueberries with flour. Fold into batter. Fill greased muffin cups 3/4 full. Bake in 400 oven for 25 minutes until browned. Makes 16 muffins.

 

Caramel Marshmallow Cookies

cup butter

1 can sweetened condensed milk

54 caramels

1 bag large coloured marshmallows

Rice Crispies

Melt the first three ingredients. Dip coloured marshmallows in melted mixture, then roll in Rice Crispies. Cool, then cut in half.

 

 

Chinese Cookies

 

1 medium orange

2 eggs

3/4 cup icing sugar

tsp finely grated orange peel

2/3 cup flour

1/8 tsp cinnamon

1/8 tsp salt

Heat oven to 350 . Line cookie sheet with foil. Remove peel from orange. Cut peel into julienne strips. In saucepan, bring 2 cups water to a boil. Boil orange peel for 5 minutes, drain and set aside. In medium bowl with mixer, beat eggs, icing sugar and grated orange peel. The add dry ingredients, blending well. Spoon batter onto cookie sheet. Top with orange peel strips. Bake 10 - 12 minutes until golden. Cool on wire rack. Store in airtight container.

Each cookie - 18 calories.

 

Coconut Balls

medium 1 can sweetened condensed milk

thread coconut

1 package semi-sweet chocolate

1 tbsp butter

Combine milk with enough coconut so you can roll it into balls. Melt chocolate with butter. Dip coconut balls into chocolate and cool on wax paper until chocolate is set. Store in refrigerator.

Fudge

2 cups sugar

cup butter

cup milk

cup cocoa

Mix all together in a pan. Bring to a full rolling boil, then boil for 3 minutes more (making sure to keep scraping remaining sugar off the sides of the pot).

Remove from heat and whisk in:

1 tsp vanilla

1 cup flour

Pour into a greased 8 x 8 inch pan. When cool, cut into squares.

Note: When doubling ingredients, boil for 4 minutes.

 

Lemon Chiffon Pie

1 pack lemon pie filling

2 cups cornflakes, crushed

1.2 tsp cinnamon

cup butter, melted

2 tbsp sugar

Prepare pie filling as directed on package. Make meringue. Mix both together.

Crust - combine all ingredients, press into deep dish pie plate. Bake for 10 minutes at 350 .

Fill with lemon mixture. Cool in refrigerator for at least 1 hour. Garnish with kiwi slices.

(Note, a regular or graham wafer crumb pie crust can also be used for this pie)

 

Rhubarb Crumble

cup melted butter

cup flour

1 cups rolled oats

1 tbsp flour

2/3 cup brown sugar

3 cups raw rhubarb

cup sugar

Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb.

Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 for 30 - 40 minutes.

Serve warm with ice cream.

 

Chocolate Chip Cookies

2 cups flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 tsp vanilla extract

2 eggs

1 12oz pack semi sweet chocolate chips (approx 2 cups)

1 cup chopped nuts (optional)

Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts (if using). Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake at 375 F for 9 to 11 minutes. Makes about 5 dozen 2 and 1/4 inch cookies.

 

 

 

Frozen Cool Whip Dessert

2 large containers Cool Whip

2 Crispy Crunch Bars

1 package (400 g) chocolate chip cookies

1 cup (approx.) Baileys Irish Cream, Kaluha or Tia Maria (for a non-alcoholic version, you can use milk)

Dip chocolate chip cookies one at a time in Irish Cream. Do not let them soak too long, just dip once and remove. Line the bottom of a springform pan with cookies. You may have to break some up to fill all the gaps. Cover cookies with one container of Cool Whip (slightly thawed to make spreading easier), Crush Crispy Crunch bars and sprinkle half of the crumbs over the top. Repeat process again for the second layer.

Cover and keep in freezer until ready to serve.

 

Blueberry Dessert

1 cup butter

1 cups sugar

4 eggs

2 cups all purpose flour

2 tsp. baking powder

1 can (21 oz.) blueberry pie filling

Cream butter and sugar. Add eggs. Beat until fluffy. Stir in flour and baking powder. Mix until smooth.

Butter a 9 x 13 inch pan. Turn mixture into pan.

Spoon pie filling over cake, in 16 spots, spacing evenly 4 spoonfuls in each direction.

Bake at 350 for 40 - 45 minutes until golden and done.

Serve with whipped cream or ice cream.

 

Blueberry Streusel

3 cups flour

3/4 cup sugar

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

cup butter

3 eggs

1 cup milk

1 tsp vanilla

3 cups blueberries, fresh or frozen

Topping:

2/3 cup rolled oats

2/3 cup flour

3/4 cup brown sugar, packed

cup butter, softened

1 tsp cinnamon

Preheat oven to 350 . Measure first 7 ingredients into a bowl. Cut in butter until crumbly.

Add eggs, milk and vanilla. Beat until smooth and thick. Spread into 9 x 13 inch pan.

Sprinkle blueberries over the top.

Topping:

Mix all 5 ingredients together until crumbly. Sprinkle over blueberries. Pat gently with your hand. Bake in oven for 50 - 60 minutes until an inserted wooden pick comes out clean.

 

 

 

 

 

Cherry Cake

1 8 ounce package cream cheese, softened

1 cup butter

1 cups sugar

1 tsp vanilla

4 eggs

2 cups flour

1 tsp baking powder

3/4 cup cherries

Combine first 5 ingredients. Sift 2 cups flour and baking powder. Add to mixture. Toss remaining flour with cherries. Fold into batter. Grease 10" tube pan. Pour in batter.

Bake at 325 for 1 hour, 10 minutes. Cool 5 minutes, then remove from pan.

 

Eatmore Bars

1 package chocolate chips

3/4 cup corn syrup (Karo)

cup peanut butter

3 cups Rice Crispies

2 cups crushed peanuts

Mix chocolate chips, corn syrup and peanut butter. Melt. Add Rice Crispies and peanuts. Mix together. Press into a 9 x 13 inch pan. Cool until set. Cut into bars.

 

Graham Wafer Squares

30 whole graham wafers

1 cup melted butter

1 cup sugar

cup milk

1 egg, beaten

1 cups coconut ( 2 cups if not using nuts)

cup chopped nuts (optional, I dont use them)

2 cups graham wafer crumbs

 

Combine butter, sugar, milk and egg. Cook over medium heat, stirring constantly until mixture comes to a boil. Add coconut, nuts and graham wafer crumbs.

Line the bottom of a 9 x 13 inch pan with graham wafers. Pour on cooked mixture. Cover with a layer of graham wafers. Ice with Duncan Hines or Betty Crocker chocolate icing. Cool. Cut into squares.

 

Mice

cup peanut butter

1/8 cup butter

cup icing sugar

cup coconut

1 cup Rice Crispies

1 package semi sweet chocolate chips

Mix all ingredients together and roll in balls. Melt chocolate chips and dip balls in chocolate. Cool on waxed paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Butter Cookies

1 cup peanut butter

1 cup butter

1 cup sugar

1 cup brown sugar

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

tsp salt

Cream peanut butter, butter and sugars. Blend in eggs and vanilla. Add flour, sifted with baking powder, soda and salt. Drop by teaspoonful onto cookie sheet. Press down with a fork.

Bake at 350 for 12 - 15 minutes.

 

Pineapple (or Cherry) Balls

2 cups coconut

1 cup icing sugar

cup butter

pineapple tidbits or maraschino cherries

Combine butter, coconut and icing sugar. Place pineapple tidbits or cherries in palm of you hand, roll mixture around fruit. Roll in coconut or graham wafer crumbs. Cool in refrigerator to set.

 

Rainbow Slices

1 egg

1 package coloured marshmallows

4 tbsp cocoa

1 tsp vanilla

cup butter

1 cup icing sugar

Melt butter with cocoa. Cool, put in beaten egg, add icing sugar and vanilla. Stir in marshmallows. Roll into a long narrow roll shape on waxed paper. Then roll in coconut. Wrap in waxed paper, place in refrigerator until set. Slice and serve.

Royal Icing

3 egg whites

4 cups icing sugar

tsp cream of tartar

Beat at high speed for 7 to 10 minutes. Keep covered with a damp cloth so it will not dry out.

 

Snowballs

2 cups brown sugar

3/4 cup evaporated milk

1 cup butter

6 tsp cocoa

1 tsp vanilla

2 cups rolled oats

1 cups fine coconut

pinch salt

Boil the first 4 ingredients for 5 minutes. Add the rest of the ingredients. Cool 1 hour, then roll in balls and then in coconut. Cool until set.

 

Baked Beans

 

1 package dried beans

water

1 onion, chopped

cup chopped bacon

2 tbsp vinegar

1 tsp salt

1 tsp pepper

cup molasses

cup ketchup

tsp mustard

1 tbsp brown sugar

Soak beans in water overnight. Place in pot and simmer hour. Place all ingredients (along with beans) in casserole dish. If needed, add boiling water to cover beans. Bake at 250 for 6 - 8 hours. Stir occasionally, making sure that beans are always covered with water. Remove cover during the last hour of baking.

 

Cheese Ball

1 pkg (250g) cream cheese

1/3 cup crushed soda crackers

3 tbsp Miracle Whip (approx)

2 tbsp chopped green onion

2 tbsp chopped pickles (or relish)

2 tbsp chopped red or green pepper

Cream miracle whip and cream cheese. Add onion, pickles and green pepper, then crackers. Shape into a ball (refrigerate if too soft) and roll in chopped pecans, almonds or parsley. Refrigerate until ready to serve (with Ritz or snacking crackers).

 

Chunky Potato Salad

6 cups cubed cooked potatoes

4 large boiled eggs

1 cup celery, chopped

cup sliced radishes (optional)

4 green onions, chopped

1 tsp parsley

Place in bowl and chill. (Approx 20 minutes)

Dressing:

1 cup Miracle Whip

1 tsp vinegar

1 tsp mustard

2 tsp sugar

cup evaporated milk

1 tsp salt

tsp pepper

tsp onion powder

Stir together in bowl. Mix into potato mixture.

Sprinkle crumbled bacon or bacon bits on top.

 

Cod au Gratin

1 pound cod fillets, cubed

cup butter

cup flour

1 cups milk

1 tsp salt

pepper to taste

1 small onion, finely chopped

cup breadcrumbs

cup cheddar cheese, grated

-Preheat oven to 375 . Place cod in greased baking dish or individual baking dishes.

-In heavy saucepan, melt butter; stir in flour until smooth and remove from heat.

-Gradually stir in half the milk. Return to heat and beat until smooth and shiny. Gradually add remaining milk, salt, pepper and onion. Cook, stirring, until smooth and thickened.

-Pour sauce over fish and sprinkle with breadcrumbs and cheese.

-Bake in 375 oven for 15 - 30 minutes until sauce bubbles and fish is cooked.

 

 

Sweet & Sour Meatballs

1 pound ground beef

1 envelope onion soup mix

Sauce:

1 bottle chili sauce

1 small bottle grape jelly

Combine ground beef and onion soup mix. Form into small meatballs. Boil or broil until cooked.

Combine chili sauce and grape jelly in sauce pan. Heat over medium heat until jelly is melted and sauce is hot. Place meatballs in sauce and stir until all are covered. Serve over white rice.

 

Water Chestnut Appetizers

 

1 can water chestnuts, drained (10 oz.)

cup soya sauce

cup sugar

bacon slices, half cooked

Combine sugar and soya sauce. Marinate water chestnuts in mixture for 1 hour.

Wrap bacon around chestnut, securing with a toothpick. Place on baking sheet. Broil until bacon is fully cooked.

 

Yorkshire Pudding

3/4 cup flour

tsp salt

2 eggs

1 cup milk

Beat al ingredients until smooth. Spray a muffin pan with non stick cooking spray (Pam). Fill muffin cups equally with the mixture. Bake for 20 - 30 minutes at 450 .

 

Saucy Meatballs

1 pound ground beef

cup dry bread crumbs

1 onion, diced

1 tsp parsley flakes

1 tsp slat

tsp pepper

1 large egg

Mix all together. Shape into meatballs. Place in greased casserole dish and bake at 375 for 45 minutes to an hour, or until browned and done.

Sauce:

1 can pineapple chunks with juice (14 oz.)

1 cup brown sugar, packed

cup vinegar

2 tbsp cornstarch

1 tsp soya sauce

Mix all together in saucepan. Heat and stir until it boils and thickens. Pour over meatballs.

Serve with white rice.

 

Potato Casserole

1 can cream of chicken soup

1 pint sour cream

cup shredded cheddar cheese

1/3 cup chopped onion

1 cup crushed corn flakes

cup melted butter

12 medium potatoes (diced and cooked)

Mix soup with sour cream, cheese, onion and potatoes. Top with corn flakes which have been tossed in melted butter.

Bake in a large 9 x 13 casserole dish for 45 minutes to 1 hour at 350 .

Serves 6 to 8.

 

Easy Scalloped Potatoes

8 cups thinly sliced potatoes

1 cup thinly sliced onion

2 cans (10 oz each) cream of mushroom soup

1 cup milk

tsp salt

Layer potato and onion in a 3.5 L casserole dish.

Mix soup, milk, salt and pepper. Pour over top. Insert spoon here and there to allow some sauce to penetrate.

Bake, covered, in 375 oven for about 1 hour, 15 minutes or until tender. Remove cover during last 10 minutes. Serves 8 to 10.

This recipe can be easily halved.

 

Clam Chowder

1 cup celery, finely diced

1 cup carrot, finely diced

1 cup onion, finely diced

1 cup potato, diced

2 cups water

7 cups milk

1 cup butter, melted

1 cup flour

2 tsp salt

1 tsp pepper

1 cup milk

2 cans baby clams with juice (10 oz each)

Put first 5 ingredients into a large pot. Simmer, covered, until vegetables are tender. Do not drain.

In heavy saucepan, heat first amount of milk (7 cups).

Stir butter, flour, salt and pepper together well in a bowl. Whisk in second amount of milk (1 cup) until smooth. Pour into hot liquid and stir until it boils and thickens. Add vegetables with liquid.

Stir in clams with juice. Heat through. Garnish with parsley. Makes about 12 cups.

For seafood chowder, add cooked scallops and shrimp.

 

Chinese Chicken

3 lbs chicken, cut up

1/3 cup soya sauce

2 tbsp water

cup granulated sugar

tsp ground ginger

tsp garlic powder

tsp onion powder

tsp dry mustard powder

1/8 tsp pepper

1/8 tsp salt

Arrange chicken in single layer in small roaster. Combine remaining ingredients in small bowl. Stir well. Pour over chicken. Cover. Place in 350 oven. Cook for 30 minutes. Remove cover, baste. Cook, uncovered, for about another 30 - 45 minutes until tender.

Cheese Sauce

2 tbsp melted butter

2 tbsp flour

1 cup milk

1 cup grated cheddar cheese (or more)

Melt butter, add flour and mix well. Add milk. Stir over medium heat until it boils and thickens. Add cheese and stir until melted and thick.

Use as macaroni and cheese sauce or with vegetables (such as broccoli).

 

Minestrone Soup

1 large can tomatoes (crushed)

1 can tomato soup

1 can kidney beans

1 can baby carrots (cut up)

2 cubes or envelopes beef bouillon, dissolved in 2 cups water

cup macaroni

1 lb ground beef, cooked

1 onion, chopped and cooked with the ground beef

salt, pepper, garlic powder, oregano and other spices to taste

Combine all ingredients in large pot. Simmer until macaroni is cooked. Serve with garlic bread.

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