Recipe Corner

CANDIED FRUIT CAKE ... Ginny Sparlin

3 pkgs. (7 1/4 oz. or 1 1/2 lbs.) of pitted dates
1 lb. candied pineapple
1 lb. whole candied cherries
2 C. sifted all purpose flour
2 t. baking powder
1/2 t. salt
4 eggs
1 C. granulated sugar
2 lbs pecan halves

Use two 9 x 5 x 3 loaf pans. Grease pans and line with brown paper (use the little brown lunch bags, not the big King Soopers bags, and wax paper does not work). Preheat oven to 275. Chop dates (about 3 1/2 C. cut). Put into a LARGE bowl, with pineapple and cherries. Sift then lightly spoon flour into measuring cup and level off the top. Add baking powder and salt. Mix fruits and dry ingredients well with your fingers separating as you go so that each piece of fruit is covered with flour mixture. In another bowl beat eggs till frothy, add sugar, beat till well blended. Add to fruit mixture. Mix well with a large spoon or fingers. Add nuts, mix well to evenly distributed and coated with batter. Pack into pans. You only use the 2 pans for all this, so really pack them tight. Bake 1 1/2 hours. When done tops of cakes should look dry. If in doubt leave cakes in a few minutes longer. When done, remove from oven and set on racks. Let stand 5 min. then turn out on racks to cool, carefully pulling off paper. Cool cakes completely. Wrapped in foil these will keep for WEEKS! I usually cut these lengthwise in half then lengthwise in half again. Slice in thin slices. These are really rich.

CHAI TEA MIX ... Ginny Sparlin

1 cup nonfat dry milk
1 cup non-dairy creamer powder
1 cup French vanilla-flavored creamer powder
1-1/2 cups sugar
1-1/2 cups instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla-flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blind 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.


Spinach Quich (from the November 20 meeting) Ginny Sparlin

Melt 4 T. butter in a 13 x 9" pan.

In a bowl mix together:
3 eggs
1 C. milk
1 C. flour
1 t. salt
1 t. baking powder
Mix well.
Add:
1 lb. grated Monteray Jack cheese
1 lb. pkg. frozen (thawed) chopped spinach 
Bake at 350 for 25 min.

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Pumpkin Crumble 

Mix together in a large bowl:
1 lg. can pumpkin pie mix
3/4 C. sugar
3 eggs
1 can evaporated milk
1 t. cinnamon
Pour this mixture into a 9 x 13 non stick pan or spray pan with Pam.
 
Sprinkle one yellow cake mix (dry) evenly over this mixture. Over the cake mix, sprinkle 1 C. finelly chopped nuts (I've used walnuts or pecans). Next pour evenly over all, 1 C. Melted butter. 

Bake at 350 for 60 to 70 min. Can be served warm or cool (I think cool is better) with cool whip.

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Vanilla Fudge - Tolefriends

3 cups white sugar or 1 1/2 pounds
1/2 cup light Karo syrup
1 1/4 cups canned (carnation) milk, not diluted!
1/4 pound ( 1 stick) of margarine

Put all ingredients in heavy pan on medium heat and bring to boil. Stirring constantly, so it won't stick or burn. Cook to a firm soft ball (on candy thermometer just past the soft ball stage). Remove from fire, add 1 Tsp. vanilla I like to add 1 tsp. of butter flavoring too.
Beat until it loses it's glossy appearance.
Try to beat air into it, like "folding" it over and over into the air.
You can also add nuts if you like!

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Vegetable Beef Soup ... Kate Dowd

1 Lb. ground beef
1/4 Cup chopped onion.
2 Cups diced peeled potatoes.
1 C. each- sliced celery, sliced carrots
1 bag frozen (Publix) Soup Vegetable Mix
3 Cups water
2 10 1/2 oz. cans condensed beef broth (not ready-to-serve broth that comes in 14 1/2 oz. can)
1 14 1/2 oz. can diced tomatoes, undrained (can be Mexican, Italian, with pepper and onion, etc.)
1 Tbsp. Worcestershire Sauce.
Salt, Pepper, Italian Seasoning.

Brown ground beef, and drain. Combine all ingredients, including beef, in dutch oven on stove. Cover and cook until
veggies are tender. (or can be done in crock pot- 8 hours on low, 4 hours on high.) Serve over cooked noodles, rice,
or spaetzle. (I like Reams Frozen homemade noodles).

Pumpkin Cake (good for fall and winter) ... Kate Dowd

1 Angel Food cake mix
1 can solid pack pumpkin (NOT canned pumpkin pie mixture)
2 Tbsp. flour
2 tsp. pumpkin pie spice
Mix all together on med. speed for 2 min.
Pour into 9X13 pan sprayed on bottom with Pam.
Bake at 350 about 30 min., til it springs back when touched.
Serve with whipped cream (sprinkled witha little nutmeg, if desired.)

Pineapple Cake (good for spring or summer) ... Kate Dowd

1 Angel Food cake mix plus 2 Tbsp. flour.
1 14 oz. can crushed pineapple, undrained.
Mix together for 2 min. on med speed.
Pour into 9x13 pan sprayed on bottom with Pam.
Bake at 350 for 30+ min. til top springs back.

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Zucchini Bread and Butter Pickles ... From Ginny Sparlin

For everyone who planted one too many zucchini seeds this year.......

18 C. sliced zucchini
1/3 C. salt
2 med. onions thinly sliced
1 green bell pepper
1 red bell pepper
1 1/2 pints white vinegar
3 C. sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric spice    
 
Slice unpealed zucchini about 1/4" thick. Place in bowl with salt, let stand over night. Drain.
Slice onions, peppers and mix remaining ingredients, add to zucchini and bring to a boil. Cook 30 minutes. Put into
clean, still hot, jars seal. These make great gifts if there are any left after your husband and children try them.....
 
 
Zucchini Chocolate Cake .... Ginny Sparlin
 
1/2 C. Butter
1/2 C.  oil
1 3/4 C. Sugar
2 eggs
1 tsp. vanilla
1/2 C sour milk
4-6 Tbs. unsweetened cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
2 1/2 C. flour
2 C. shredded zucchini
chocolate chips
 
Mix oils and vanilla, add eggs and milk. Add dry ingredients and zucchini. Mix well. Bake at

325 for 45 minutes in a large cake pan or 2 bread pans. Sprinkle top of cake with chocolate chips before baking.

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CRAFTY CINNAMON COOKIE ORNAMENTS ..... Mary Kay Dixson of Catlin, Illinois

Hang these ornaments on a tree or decorate packages. NOT EDIBLE

1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon grount nutmeg
3/4 cup applesauce
2 tablespoons Aleene's Tacky Glue
Ribbon or gold cord.

Combine cinnamon, cloves and nutmeg. Stir in applesauce and glue. Work mixture with hands for 2 or 3 minutes to
form a ball. If mixture is too dry, add more applesauce; if too wet, add more cinnamon. Knead on a cinnamon
sprinkled surface with dough holds together well. Divide into four equal portions; roll out each to 1/4 inch thickness.
Cut with cookie cutters. Place on cookie sheets and use a pencil to make a small hole in the top of each for hanging,
being sure the hole goes all the way through. Air-dry ornaments. Turn over from time to time to ensure even drying
... it will take about 4 - 5 days. For faster results place ornaments in sunlight or dry in a warm oven
(250 - 300 degrees) for several hours.

When ornaments are dry insert ribbon or gold cord and tie ends into a knot. Yield 8 ornaments. Remember keep
away from children or pets.