FRIDAY DECEMBER 23
MARY'S NO KNEAD ROLL
1 1/2 CUPS WARM WATER
2 PKG DRY YEAST
4 CUPS FLOUR
1/4 CUP SUGAR
1/3 CUP SOFT SHORTENING
1 1/2 TSP SALT
1 EGG
COMBINE WATER AND YEAST AND ALLOW TO ACTIVATE AND DISSOLVE
ADD HALF OF FLOUR, SUGAR, SALT, SHORTENING AND THE EGG
BEAT TILL SMOOTH
ADD REMAINING FLOUR
ALLOW TO RISE TO DOUBLE
SPOON INTO GREASED MUFFIN TIN HALF FULL
BAKE 400 FOR 10-15 MINUTES
NORMA'S RED HOT APPLESAUCE JELLO
1 BOX CHERRY JELLO
1 CUP BOILING WATER
1/4 CUP RED HOTS
1 CAN APPLESAUCE
COMBINE JELLO, BOILING WATER, AND RED HOTS
STIR TILL EVERYTHING IS DISSOLVED
ADD APPLESAUCE
ALLOW TO SET
SLIMS RHUBARB COCONUT COOKIE
1/2 CUP SHORTENING
1 1/2 CUP PACKED BROWN SUGAR
1 EGG
2 CUPS FLOUR
1/12 TSP SODA
1/2 TSP SALT
2 TSP VANILLA
1/4 CUP MILK
1 CUP CHOPPED RHUBARB
1 CUP CHOPPED PECANS OR WALNUTS
1 1/2 CUPS COCONUT FLAKES
COMBINE SHORTENING, SUGAR, AND CREAM TOGETHER
ADD EGG AND MIX WELL
ADD MILK, AND VANILLA AND MIX WELL
COMBINE DRY INGREDIENTS AND ADD TO WET MIXTURE
FOLD IN RHUBARB AND NUTS
DROP BY TBP ON COOKIE SHEET
BAKE 375 FOR 14 MINUTES
MAKES 36 COOKIES
NUTTY ORANGE SNOWBALL COOKIE
1 cup butter, softened
1-1/4 cups powdered sugar, divided
1 teaspoon grated orange peel
1/2 teaspoon orange extract
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 cup finely chopped walnuts
1/2 cup finely chopped hazelnuts
In a large bowl, cream butter and 3/4 cup powdered until light and fluffy. Beat in orange peel and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape into 3/4-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Place remaining powdered sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container. Yield: 3 dozen
MOM'S FAVORITE FUDGE MARY STOUT FROM NEWTOWN
4 CUPS SUGAR
2 STICKS BUTTER
1 CAN EVAPORATED MILK
COMBINE AND COOK TO SOFT BALL STAGE
ADD:
7 OZ JAR MARSHMALLOW CREME
12 OZ BAG CHOCOLATE CHIPS
STIR WELL TO ALL IS MELTED AND GLOSS REMOVED
POUR INTO BUTTERED 9X13 PAN AND ALLOW TO COOL
CORN PUDDING
1 can cream -style corn
1 can whole kernel corn
1 (16-ounce) sour cream
3/4 cup cornmeal
3 large eggs, separated
Salt and black pepper
Preheat oven to 350 . Grease 13" by 9" glass or ceramic baking dish; set aside.
In large bowl, combine cream-style corn, fresh corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.
Bake pudding 45 minutes or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes to set before serving.
POPOVERS
3 large eggs
1 cup milk
3 tablespoon(s) butter melted
1 cup flour
1/2 teaspoon salt
Preheat oven to 375 . Grease well with melted butter twelve muffin-pan cups. .
In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended. Gradually beat in flour and salt. Or, combine all ingredients in blender; blend until smooth.
Pour about 1/3 cup batter into each muffin-pan cups half-full. Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot. Makes 8 medium or 12 small popovers.
OVER NIGHT CINNAMON ROLLS BOB RUDOLPH
2 packages yeast
1/2 cup warm water
2 cups milk, scalded
1/3 cup sugar
1/3 cup oil
1 tablespoon baking powder
1 teaspoon salt
1 egg
5-6 cups flour
1/4 cup butter, softened
1/2 cup sugar with 4 teaspoons cinnamon added
Dissolve yeast in water. Cool milk to luke warm. Add milk, sugar, oil, baking powder, salt, egg and 2 to 3 cups flour. Beat until smooth. Mix in flour to make enough dough easy to handle. Turn onto floured board and knead for 8 to 10 minutes until smooth. Cover and let rise till double, about 1 & 1/2 hours. Punch down and divide into halves. Roll each half into a 10 by 12 rectangle. Spread half of the butter on each rectangle. Sprinkle with sugar and cinnamon mixture. Roll up beginning at the long side and seal roll. Stretch to make roll even. Cut each roll into 12 slices. Place slices slightly apart in two greased 9 by 13 inch pans. Wrap each pan tightly with aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours. To bake remove foil and bake at 350 degrees for 30 to 35 minutes or until golden brown.
ROLL FROSTING
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Mix until smooth.