CHEESECAKE CUPCAKES
MOM
INGREDIENTS
3 EIGHT (8) OZ. PACKAGES CREAM CHEESE
1 AND 1/2 CUPS SUGAR
1 AND 1/2 TEASPOON VANILLA
5 EGGS
1. PREHEAT OVEN TO 350.
2. BLEND THESE IN MIXER UNTIL SMOOTH. ADD 5 EGGS, ONE AT A TIME. AGAIN BEAT UNTIL SMOOTH.
3. FILL CUPCAKES 3/4 FULL. BAKE 30-40 MINUTES.
4. MIX 1 CUP SOUR CREAM, 1/2 CUP SOUR CREAM, 1/2 CUP SUGAR AND 1 TEASPOON VANILLA TOGETHER. PUT 1 TEASPOON INTO DENT THEN MARASCHINO CHERRY PIE FILLING ON TOP.
5. REFRIGERATE.
SNICKERDOODLES
MOM
INGREDIENTS
1 CUP SHORTENING
1 AND 1/2 CUPS SUGAR
2 EGGS
2 AND 3/4 CUPS SIFTED FLOUR
2 TEASPOONS CREAM OF TARTAR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1. PREHEAT OVEN TO 400. MIX SHORTENING, SUGAR AND EGGS TOGETHER THOROUGHLY. SIFT THE FLOUR, CREAM OF TARTAR AND SODA AND SALT TOGETHER AND STIR IN. CHILL DOUGH.
2. ROLL DOUGH INTO BALLS THE SIZE OF SMALL WALNUTS. ROLL IN MIXTURE OF 2 TABLESPOONS SUGAR AND 2 TEASPOONS CINNAMON.
3. PLACE ABOUT 2 INCHES APART ON UN-GREASED BAKING SHEET. BAKE UNTIL LIGHTLY BROWN BUT STILL SOFT. THESE COOKIES PUFF UP AT FIRST, THEN FLATTEN OUT WITH CRINKLED TOPS. ABOUT 8-10 MINUTES.
PLAY DOUGH
GRANDMA C
INGREDIENTS
1 CUP OF FLOUR
1/2 CUP OF SALT
1 TABLESPOON COOKING OIL
2 TEASPOONS CREAM OF TARTAR
1 CUP OF WATER
MIX TOGETHER IN A TEFLON-LINED COOKING PAN AND PLACE OVER LOW HEAT. KEEP COOKING AND STIRRING UNTIL IT ALL COMES TOGETHER TO FORM A MASS OR BALL.
YOU MAY ADD A FEW DROPS OF OIL OF WINTERGREEN OR CLOVES, ETC. AND YOU MAY ADD FOOD COLORING. DO THESE AFTER THE DOUGH HAS COOLED. THEN KNEAD WELL AND PLACE IN A TIGHTLY COVERED CONTAINER OR A TIGHTLY CLOSED PLASTIC BAG.
MEXICAN CHEESE BALL
MOM
INGREDIENTS
1 POUND VELVEETA
1 LARGE PACKAGE PHILLY CREAM CHEESE
1 TABLESPOON
1/2 TEASPOON GARLIC POWDER
DASH SALT
MIX ABOVE INGREDIENTS UNTIL SMOOTH. SHAPE INTO BALL AND SPRINKLE WITH:
1 PACKAGE WILLIAMS CHILI POWDER SEASONING
APPROX 3 TABLESPOONS PAPRIKA
1/2 TEASPOON CAYENNE PEPPER
CLASSIC WHITE BREAD
BETTY CROCKER, PAGE 83
INGREDIENTS
6 TO 7 CUPS ALL-PURPOSE OR BREAD FLOUR
3 TABLESPOONS SUGAR
1 TABLESPOON SALT
2 TABLESPOONS SHORTENING
2 PACKAGES REGULAR OR QUICK ACTIVE DRY YEAST (4.5 TEASPOONS)
2 AND 1/4 CUP VERY WARM WATER (120 - 130 DEGREES)
2 TABLESPOONS BUTTER OR MARGARINE, MELTED, IF DESIRED
1. IN LARGE BOWL, STIR 3.5 CUPS OF THE FLOUR, THE SUGAR, SALT, SHORTENING AND YEAST UNTIL WELL MIXED. ADD WARM WATER. BEAT WITH ELECTRIC MIXER ON LOW SPEED 1 MINUTE, SCRAPING BOWL FREQUENTLY. BEAT ON MEDIUM SPEED 1 MINUTE, SCRAPING BOWL FREQUENTLY. STIR IN ENOUGH REMAINING FLOUR, ONE CUP AT A TIME, TO MAKE DOUGH EASY TO HANDLE.
2. PLACE DOUGH ON LIGHTLY FLOURED SURFACE. KNEAD ABOUT 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND SPRINGY. GREASE LARGE BOWL WITH SHORTENING. PLACE DOUGH IN BOWL, TURNING DOUGH TO GREASE ALL SIDES. COVER BOWL LOOSELY WITH PLASTIC WRAP AND LET RISE IN WARM PLACE 40-60 MINUTES OR UNTIL DOUGH HAS DOUBLED IN SIZE. DOUGH IS READY IF INDENTION REMAINS WHEN TOUCHED.
3. GREASE BOTTOMS AND SIDES OF TWO 8X4 INCH OR 9X5 INCH LOAF PAN WITH SHORTENING OR COOKING SPRAY.
4. GENTLY PUSH FIST INTO DOUGH TO DEFLATE. DIVIDE DOUGH IN HALF. FLATTEN EACH HALF WITH HANDS OR ROLLING PIN INTO 18X9 INCH RECTANGLE ON LIGHTLY FLOURED SURFACE. ROLL DOUGH UP TIGHTLY, BEGINNING AT 9 INCH SIDE. PRESS WITH THUMBS TO SEAL AFTER EACH TURN. PINCH EDGE OF DOUGH INTO ROLL TO SEAL. PINCH EACH END OF ROLL TO SEAL. FOLD ENDS UNDER LOAF. PLACE SEAM SIDE DOWN IN PAN. BRUSH LOAVES LIGHTLY WITH BUTTER. COVER LOOSELY WITH PLASTIC WRAP AND LET RISE IN WARM PLACE 35 TO 50 MINUTES OR UNTIL DOUGH HAS DOUBLED IN SIZE.
5. MOVE OVEN RACK TO LOW POSITION SO THAT TOPS OF PANS WILL BE IN CENTER OF OVEN. HEAT OVEN TO 425.
6. BAKE 25 TO 30 MINUTES OR UNTIL LOAVES ARE DEEP GOLDEN BROWN AND SOUND HOLLOW WHEN TAPPED. REMOVE FROM PANS TO WIRE RACK. BRUSH LOAVES WITH BUTTER; COOL.
SCALLOPED POTATOES
BETTY CROCKER, PAGE 461
INGREDIENTS
3 TABLESPOONS BUTTER OR MARGARINE
3 TABLESPOONS ALL-PURPOSE FLOUR
1 TEASPOON SALT
1/4 TEASPOON PEPPER
2 AND 1/2 CUPS MILK
6 MEDIUM POTATOES (6 CUPS)
1 TABLESPOON BUTTER OR MARGARINE
1. HEAT OVEN TO 350. GREASE 2-QUART CASSEROLE WITH SHORTENING OR COOKING SPRAY.
2. IN 2-QUART SAUCEPAN, MELT 3 TABLESPOONS BUTTER OVER MEDIUM HEAT. STIR IN FLOUR, SALT AND PEPPER. COOK, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY; REMOVE FROM HEAT.
3. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR ONE MINUTE.
4. SPREAD POTATOES IN CASSEROLE. POUR SAUCE OVER POTATOES. CUT 1 TABLESPOON BUTTER INTO SMALL PIECES; SPRINKLE OVER POTATOES.
SOUTHERN BUTTERMILK CORN BREAD
BETTY CROCKER, PAGE 80
INGREDIENTS
1 AND 1/2 CUPS YELLOW, WHITE OR BLUE CORNMEAL
1/2 CUP ALL-PURPOSE FLOUR
1 AND 1/2 CUPS BUTTERMILK
1/4 CUP VEGETABLE OIL OR SHORTENING
2 TEASPOONS BAKING POWDER
1 TEASPOON SUGAR
1 TEASPOON SALT
1/2 TEASPOON BAKING SODA
2 LARGE EGGS
4 PIECES BACON
1. HEAT OVEN TO 450. PLACE BACON IN BOTTOM OF CAST IRON SKILLET AND PUT IN OVEN. TAKE OUT WHEN BACON IS COOKED, LEAVING GREASE.
2. IN LARGE BOWL, STIR ALL INGREDIENTS UNTIL WELL MIXED. BEAT VIGOROUSLY FOR 30 SECONDS. POUR INTO PAN, SMOOTH OVER.
3. BAKE FOR 20 MINUTES.
PEANUT BUTTER COOKIES
BETTY CROCKER, PAGE 180
INGREDIENTS
1/2 CUP GRANULATED SUGAR
1/2 CUP PACKED BROWN SUGAR
1/2 CUP PEANUT BUTTER
1/4 CUP SHORTENING
1/4 CUP BUTTER OR MARGARINE, SOFTENED
1 LARGE EGG
1 AND 1/4 CUPS ALL-PURPOSE FLOUR
3/4 TEASPOON BAKING SODA
1/2 TEASPOON BAKING POWERD
1/4 TEASPOON SALT
ADDITIONAL GRANULATED SUGAR
1. HEAT OVEN TO 375.
2. IN LARGE BOWL, BEAT 1/2 CUP GRANULATED SUGAR, THE BROWN SUGAR, PEANUT BUTTER, SHORTENING, BUTTER AND EGG WITH ELECTRIC MIXER ON MEDIUM SPEED, OR MIX WITH SPOON. STIR IN FLOUR, BAKING SODA, BAKING POWDER, AND SALT.
3. SHAPE DOUGH INTO 1 AND 1/4 INCH BALLS. ON UN-GREASED COOKIE SHEET, PLACE BALLS ABOUT 3 INCHES APART. FLATTEN IN CRISSCROSS PATTERN WITH FORK DIPPED IN ADDITIONAL GRANULATED SUGAR.
4. BAKE 9 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL 5 MINUTES; REMOVE FROM COOKIE SHEET TO WIRE RACK.
FETTUCCINE ALFREDO
BETTY CROCKER, PAGE 363
INGREDIENTS
8 OZ UNCOOKED FETTUCCINE
1/2 CUP BUTTER OR MARGARINE
1/2 CUP WHIPPING (HEAVY) CREAM
3/4 CUP PARMESAN CHEESE
1/2 TEASPOON SALT
DASH OF PEPPER
1. COOK FETTUCCINE AS DIRECTED ON PACKAGE.
2. MEANWHILE, IN 10-INCH SKILLET, HEAT BUTTER AND WHIPPING CREAM OVER MEDIUM HEAT, STIRRING FREQUENTLY, UNTIL BUTTER IS MELTED AND MIXTURE STARTS TO BUBBLE; REDUCE HEAT TO LOW. SIMMER 6 MINUTES, STIRRING FREQUENTLY, UNTIL SLIGHTLY THICKENED; REMOVE FROM HEAT. STIR IN CHEESE, SALT AND PEPPER.
3. DRAIN FETTUCCINE; RETURN TO SAUCEPAN. POUR SAUCE OVER FETTUCCINE; TOSS UNTIL FETTUCCINE IS WELL COATED. SPRINKLE WITH PARSLEY.
