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Favorite Recipes
Butter Crunch (English Toffee) 
From Bert Youngblood
1 Cup Sugar
½ Teaspoon Salt
¼ Cup Water
½ Cup Butter
1 Teaspoon Vanilla

1½ Cup Pecans, chopped
2 Six-ounce packages of semi-sweet chocolate chips

Bring first ingredients to a boil. While stirring constantly, cook until mixture reaches 285° F. You must use a candy thermometer! After removing from stove, add ½ cup nuts, and pour toffee on well-greased cookie sheet.

Heat chocolate in double boiler until soft. Spread half of chocolate on top of toffee. Then spread half of remaining nuts over chocolate. When cool, carefully turn the whole sheet of toffee over and spread with rest of chocolate and nuts.

I've used this recipe since I got it from my neighbor 'Bert' in 1965. It's a keeper!

Chicken Crunch Casserole 
3 Cups cooked chicken (one chicken, or two breasts)
2 Cups French-style or freshly cooked green beans
1 Cup sour cream
1 Cup wild rice, cooked
1 Can water chestnuts, diced
1 Small jar sliced pimentos
1 Cup grated Colby cheese, plus ¼ cup grated cheese to put on top
½ Cup mayonnaise
½ Cup chopped onions, sautéed in 1 tablespoon olive oil
Salt and pepper to taste

Cut chicken into bite-sized pieces, and season with salt, pepper, and garlic to taste. Mix all ingredients together, and put in a 2½ or 3-quart casserole. Top with ¼ cup grated cheese. Bake at 350° F for 25 to 30 minutes. Serves 12-14.

Italian Stuffed Artichokes 
"Talk About Good!" cookbook compiled by the Lafayette, Louisiana, Service League, 1967
3 Large artichokes, prepared
1 Cup olive oil
1 Box or approx. 1½ cps. Progresso Italian seasoned bread crumbs
¼ Cup dried parsley, or ½ cup finely chopped fresh parsley
3 Buttons garlic, chopped finely
½ Tsp salt
¼ Tsp. pepper
1 Cup freshly grated Parmesan cheese

To prepare artichokes, cut off bottom stem flat, so that the artichokes will stand. Cut off 1/2" to 3/4" from top with a very sharp knife. With scissors, clip all leaf points. Soak in cold water while assembling ingredients. Drain upside down. Mash down with palm of hands to spread leaves open.
For the stuffing, mix together the olive oil, bread crumbs, parsley, garlic, salt, pepper, and Parmesan cheese. Add stuffing by starting at the bottom row and going around artichoke opening leaves with one hand and filling with the other. Pack as full as you desire. When it is filled to the top, open the top area and fill it with stuffing.
Pour about 1" water and 1 Tbsp. oil in bottom of pot and stand up the artichokes in the pot. Steam over low heat until done--30 minutes to an hour, depending on size. They are ready when a leaf can be easily pulled out. Can be wrapped in foil and frozen.

Chicken Divine 
1 Cup butter
½ Cup flour
3½ Cup milk
1 ½ Teaspoon salt
½ Small can Tomato SAUCE
2 Dashes cayenne pepper
1 Clove garlic crushed
1 Bunch green onions, chopped
½ Teaspoon Spike, optional
¼ lb. Medium Cheddar cheese, grated or your choice
2½ oz Swiss cheese, grated
Whole chicken
1 lb. Linguine, Fettuccine or your favorite pasta al dente

Sauce preparation:
Melt butter with flour, stirring together over medium heat until flour mixture is slightly browned. Quickly whisk in milk, and cook stirring, until thickened. Lower heat if necessary to prevent burning. Add and stir well into sauce: salt, tomato SAUCE, cayenne pepper, crushed garlic clove, chopped green onions, Spike (optional), grated cheddar cheese, and grated Swiss cheese. Taste and adjust seasoning to suit your taste.
Chicken preparation:
Cook whole chicken with celery, onion and carrot for flavor. Take meat off the bones and cut into chunks (three chicken breasts or a combo of chicken breasts and thighs also works). Add to sauce mixture and fold in, so you don't shred the chicken.
Pasta preparation:
Cook Linguine or other pasta. Butter or spray pan. Lightly cover the bottom of the pan with sauce. Spread pasta in pan and top with the sauce. I poke holes in the noodle layer so the sauce penetrates. Bake at 350° for 35 minutes or until hot and bubbly. You can top with a little grated or sliced cheese at the end of the cooking time. Serves 10. Makes a big 10" x15" casserole.

Chicken Ole' 
12 oz. Spaghetti (undercook)
5 lbs. Chicken
2 Cloves garlic finely chopped
1 Very small jar stuffed green olives sliced
1 Bunch green onions chopped
1 Bell pepper diced
1 Stick butter.
1 Can Cream of Chicken soup
1 Can Tomato soup
1 Cup chicken broth (from cooking the chicken)
2 Teaspoon Dried Chicken Bouillon
6-8 oz American Cheese, grated
1 Tablespoon Chili Powder

Cook chicken in water with celery, and onion. De-bone chicken and cut in bite-sized pieces.
Prepare sauce by sautéing green onions, garlic, and bell pepper in butter. Add Cream of Chicken soup, Tomato soup, chicken broth (from cooking the chicken), dried Chicken Bouillon, American Cheese (grated), olives and Chili Powder. Heat until cheese is melted.
Add chicken pieces to the sauce.
Put spaghetti in buttered casserole. Pour sauce over top. Bake at 350° 'til it bubbles. I use two 9" x 13" pans, but use whatever works for you.

Lemon Squares 
1 Cup butter or margarine
½ Cup powdered sugar
2 Cups all-purpose flour
Pinch of salt
4 Eggs
2 Cups granulated sugar
6 Tablespoons all-purpose flour
6 Tablespoons freshly squeezed lemon juice
1 Tablespoon grated lemon rind
Powdered sugar
Combine butter, powdered sugar, 2 cups flour, and salt. Mix with a pastry blender until mixture is well blended. Pat evenly into a 15" x 10" jelly roll pan and bake at 350° for 20 minutes.
Beat eggs slightly. Stir in granulated sugar, flour, lemon juice, and grated lemon rind. Mix well and spread over baked crust. Bake at 350° about 25 minutes. Remove from oven and sift powdered sugar over top. Let cool, then cut into squares. Yield: about 3 dozen.

Real Texas Chili  
3 pounds ground round (Amish or range-fed, preferred)
2-3 cloves garlic, chopped
3-6 Tablespoons chili powder, depending on “heat” desired
1-2 Teaspoons cumin
3 Tablespoons flour
1 Tablespoon crushed oregano
2 Cans (13 ¾ ounces each) organic beef broth
1 Teaspoon salt
¼ Teaspoon pepper (optional)
1 Can Progresso™ pinto, black or kidney beans
Brown the ground meat. [Instead of ground round, you may substitute 3 pounds of boneless chuck, cut into 1” cubes and lightly browned in 2 tablespoons of Canola oil.] Lower heat. Add other ingredients, stirring until well blended. Bring to a boil, stirring occasionally. Reduce heat and simmer partially covered for 30 minutes to 1 hour until desired thickness is achieved.
Serve with your choice of rice, Frito's™ corn chips, grated cheese, sour cream and chopped onions. Makes 8 servings. Boy Howdy! (Texan for "WOW!")

Note: Flavor is enhanced when prepared a day ahead, then refrigerated overnight.

“Smokey Gouda” Cheese Balls  
12 Ounces of Cheddar cheese
8 Ounces of smoked Gouda cheese
4 Ounces of Monterrey Jack cheese
8 Ounces of low fat cream cheese
2 teaspoons Pickapeppa™ brand sauce (or Lea & Perrins® Worcestershire sauce)
2 teaspoons grated onion
Dash cayenne pepper
½ Cup pecans, chopped
½ Cup parsley, chopped fine

Have all cheese at room temperature. Place in electric mixer or food processor, and blend cheese well. Add sauce, onion, and pepper, and then mix.
Chill in refrigerator. Form into two balls. Mix pecans and parsley on waxed paper. Roll cheese balls in mixture until covered. Place balls on a tray and serve with assorted crackers. Serves 20 to 25.

 Laura's Mocha Punch
4 cups brewed coffee, regular or decaffeinated
¼ cup sugar
4 cups milk
4 cups chocolate ice cream, softened
Brew coffee. Add sugar and stir until sugar is dissolved. Refrigerate for at least two hours.
Just before serving, pour into a punch bowl. Add milk; mix well. Top with scoops of ice cream and stir well. Twenty-four servings. This is so delicious you won't believe it! :-)

'Mistake' Muffins 
(Doubled Recipe)
a Hackleman favorite
Scant ½ cup Canola oil
6 cups flour (bread flour is best, but not necessary)
2 teaspoons salt
4 tablespoons sugar or 2 Tb. honey
3 ¾ teaspoons yeast
2 cups lukewarm water
Soften yeast in ¼ cup of the warm water and 1 Tb. of the sugar or honey in the large mixing bowl you plan to use. Let soften for 5 minutes or so. Stir, then add the rest of the ingredients. I add the oil to the yeast mixture along with 2 of the cups of flour, and mix well before adding everything else. Don't wait until the last to add the oil, or forget it like I've done. Not good. Just makes you work harder to add it later.
Let rise covered in a warm place (not hot!) for one hour. Punch down in flour, then shape into rolls.
Bake on greased baking pan or cookie sheet at 350° F till browned, approximately 30 minutes. To prevent over-browning on one side, I usually have to turn the rolls over half-way through the baking process. These are fast, easy, and delicious.
Cranberry Sauce 
4 Cups cranberries
2 Cups water
2 Cups sugar
Mix cranberries, water and sugar. Bring to a boil, and cook for 5 minutes after they start to boil. Set off burner for 5 minutes. Then, return to burner and cook 5 more minutes. Take off burner and let stand WITHOUT STIRRING until COLD (emphasis is Grandma's).
I sometimes add pecans chopped coarsely and mandarin orange slices. There was a recipe in a recent newspaper that mentioned adding a jar of orange chutney. Also, I've seen orange marmalade added.
Roasted Turkey 
Olive oil
Baking bag
After cleaning the turkey, checking all over for any hiding feather quills (squeezing them out like pimples), remove the packaged neck, liver, and gizzard, and put them in seasoned water, cover, and cook until fork tender.
Tie wings and legs close to the bird with kitchen string. You can rub the outside of the bird with olive oil. Rub neck cavity and chest cavity with salt, pepper, and any other seasoning you desire.
Put into the prepared bag, in which you have placed cleaned celery stalks and onion slices. Close up, make slits, and bake. :) Let cool a few minutes before carving. Enjoy!
Turkey Stuffing 
1 Package of Pepperidge Farm herb cubed dressing
1 Package of cornbread dressing
Chopped apples
Mix package ingredients together, following the instructions about butter, water, etc. I have added chopped apples (yummy), celery, onions chopped, and even some dried cherries. You can prepare stuffing the day before and store in refrigerator. But let it warm up to room temperature before stuffing the bird. Don't pack tightly. The stuffing e-x-p-a-n-d-s.
 Emeline's Oatmeal Cookies
3 Cups Oatmeal: Emeline uses "Old Fashioned"
1 Cup Flour
1 Cup Brown Sugar
1 Teaspoon Vanilla
½ Teaspoon Salt
½ Teaspoon Cinnamon
½ Teaspoon Allspice
¼ Teaspoon Cloves
1 Cup Crisco™ melted and cooled
¼ Cup hot water
1 Teaspoon Soda
Mix Oatmeal, flour, sugar, and spices. Then add cooled Crisco™ and mix. Next, mix ¼ cup hot water with 1 level teaspoon soda. Add this to the first mixture. Drop dough onto a cookie sheet and flatten with a glass dipped in sugar.
Bake for 5 to 8 minutes at 350° F.
 Harvest Squash Soup
3 Acorn or Butternut (yellow winter) squash, cooked
2 Tablespoons of olive oil
½ Cup of chopped onion
2 Cloves of garlic, crushed
1 Teaspoon of seasoned salt
½ Teaspoon of ground cumin
½ Teaspoon of cinnamon
½ Teaspoon of dry mustard
½ Teaspoon of ground ginger
Pinch of Cayenne pepper
8 Ounces of mushrooms, diced (optional)
2½ Cups of Chicken broth (depending on the amount of squash, 4 cups of broth may be needed)
Preheat oven to 375° F. Split the squash in half, lengthwise. Scrape out seeds. Place them face down in a pan with 1 inch of water in it. Bake for 30 minutes. Remove from the oven and scrape yellow squash from rind into a bowl. Sauté the onions, garlic, salt and spices in olive oil until soft, adding water to prevent sticking. Add mushrooms, and then cook another 10 minutes. Puree together with squash, adding chicken broth. Heat and serve.
Adjust spices and amount of chicken broth to your taste.
April 25, 2001
 Texas Sheet Cake
Cake Ingredients:
2 cups of flour
2 cups of sugar
1 stick of butter
1 cup of water
½ cup of shortening
3½ tablespoons of cocoa
1 teaspoon of vanilla
½ teaspoon of salt
2 eggs
½ cup of buttermilk
1 teaspoon of soda
1 teaspoon of cinnamon
Cake Preparation:
Do not use a mixer.
Combine the flour and sugar in a bowl. Using a saucepan, combine the butter, water, shortening and cocoa. Bring to a boil. Pour over the sugar and flour mixture, and stir. Combine the buttermilk, eggs, soda, and vanilla. Complete the batter by adding both mixtures together. Pour batter into a 10” by 15” pan. Bake at 350° for 30 minutes. Immediately after baking, pour icing over the hot cake.
~ Icing Recipe ~
Icing Ingredients:
1 box of powdered sugar
6 tablespoons of milk
1 teaspoon of vanilla
1 stick of butter
1/8 teaspoon of salt
1 teaspoon of instant coffee granules
3½ tablespoons of cocoa
1 cup of nuts (optional)
Icing Preparation:
Using a saucepan, combine the sugar, milk, butter and cocoa, and bring to a boil. Add vanilla and nuts. Pour icing over the hot cake.
1¼ Cups uncooked bulgur
3 Cups boiling hot water
3 Green onions, chopped
½ Medium cucumber, peeled and diced
½ Cup finely minced parsley
1 Teaspoon dehydrated mint flakes or 2 tsp's chopped fresh mint
2 Tomatoes, peeled and finely chopped
½ Teaspoon salt, to taste (optional)
Juice of 2 lemons (about 6 tablespoons)
¼ Cup olive oil
Leafy green lettuce
Thin unpeeled cucumber slices (1 small cucumber) arranged around salad
Red onion slices (1/4 red onion)
Fresh parsley sprigs
Blend the first to ingredients together and allow to stand about 1 hour or until grain is light and fluffy; press out excess water. Toss bulgur together with the rest of the ingredients and refrigerate at least 1 hour to blend flavors. Mound Tabouli in center of lettuce and garnish.
 Soft or Hard Cooked Eggs
Start eggs in cold water from the tap to prevent cracking and do not boil.
Optional: Prick a pinhole in large end of each egg to prevent cracking.
Place eggs in saucepan and cover completely with cold water from the tap.
Over high heat bring water to a boil (bubbles will break the surface of the water).
Cover and remove from heat.
For soft cooked: Let stand for 3-5 minutes. Immediately remove from water.
For hard cooked: Let stand for 15 minutes. Immediately place in cold water.
Serving Tip:
To open a soft cooked egg, tap it around the center of shell and through the cooked egg with a table knife. Scoop the egg out of each half with the knife or a spoon.
Peeling Tip:
The white of very fresh hard cooked eggs will cling to the shell making them very hard to peel. Store them in the refrigerator a couple of days after cooking and they will be easy to peel.
Storage Tip:
Lightly mark an X with a pencil on the wide end of each hard cooked egg. Return to the egg box in the refrigerator with the wide ends up. You'll know exactly which eggs are the cooked ones.
 Potato Soup
8 medium potatoes, peeled and chopped small
1 onion, chopped
1½ quarts water
reserved potato and onion
½ tsp. thyme leaves
½ tsp. marjoram leaves
½ tsp. pepper
¼ tsp. garlic powder or chopped garlic
(the thyme, marjoram, and pepper can be substituted by cayenne)
¼ cup unsalted butter, melted
¼ cup whole wheat flour or ¼ cup unbleached white flour
1 qt. hot low fat or nonfat milk
2 tsp. salt (to taste)
minced fresh parsley
Bring to a boil in soup pot and simmer or cook at very gentle boil until vegetables are tender the first three ingredients.
Remove half the cooked potatoes and onion and set aside.
Puree remaining potatoes and onion along with some of the liquid in the blender; pour back into soup pot and blend in next five ingredients (reserved potatoes and onions-garlic, making substitutions as desired)
In bowl blend well in order given the butter, flour and milk.
Blend hot milk mixture into soup, stirring and cooking until thickened. Season with the salt.
Garnish as desired.
 Candy “Stones*
From Pat Baganz
½ cup butter
1 teaspoon vanilla
¼ teaspoon salt
2/3 cup Eagle Brand™ milk
6 cups confectioner's sugar
12 ounces chocolate chips
1 teaspoon paraffin
Note: If possible, purchase chocolate for coating from a source specializing in candy-making supplies. Then coating will harden without addition of paraffin.
Mix butter, vanilla, salt, milk and sugar and form into four or more flat discs or “stones.” Melt chocolate chips and paraffin together. Spread chocolate mixture on one side of each stone, let harden, and then repeat for the other side. Refrigerate.
For Coconut-flavored stones, add ¾ cup Coconut to the filling ingredients.
For Peanut Butter filling, use these ingredients:
¾ cup Peanut Butter
1 teaspoon vanilla
¼ teaspoon salt
2/3 to 1 can Eagle Brand™ milk
4 cups confectioner's sugar
Spread with chocolate mixture, as above.
* The stone having been rolled aside was the first clue to Christ's victory over death on Resurrection morning, John 20:1
 Peppermint Candy
2 trays of White Bark, or comparable amount of Nestlé's™ white chocolate chips
1 large peppermint stick (about one foot in length)
1/8 tsp peppermint flavoring
Melt trays of white bark over hot, but not boiling water
Add peppermint flavoring to melted chocolate
Crush peppermint stick in a baggie
Stir ¾ of the crushed peppermint into the melted white chocolate coating
Pour melted chocolate onto waxed paper or cookie sheet
Sprinkle remaining crushed candy on top, and lightly pat into coating
Allow it to harden
Break hardened candy into serving-sized pieces. Enjoy!
 Coconut Balls
1 cup natural peanut butter. I like “crunchy”
1 cup organic raisins
¼ cup honey
1 teaspoon vanilla
2 teaspoons rice bran (optional)

Mix together all ingredients. If necessary, add a little more peanut butter or honey to obtain desired consistency.
Form into medium-sized balls. Roll them in 1½ cup sweetened Angel Flake dried coconut. Refrigerate.
 Chocolate Truffles
From Laurel Long
8 ounces cream cheese
2 teaspoons water
3 tablespoons instant coffee
24 ounces, semi-sweet chocolate chips
Chocolate coating
White coating
Soften cream cheese and mix with water and dry instant coffee. Mix in the melted chocolate chips. Chill as necessary and roll into balls. Then chill again for 1 to 2 hours or until hard. Dip balls into melted chocolate coating and then allow to harden. Drizzle with melted white coating.
From River Road Recipes, serves six
1 three-pound chicken, whole. I prefer using chicken pieces, although this requires more sauce and Spike to cover them
3 tablespoons Pickapeppa Sauce™ (or Worcestershire)
2 teaspoons Spike (or your favorite seasoned salt)
1 Onion, chopped coarsely, Pam™ spray
1 large Reynolds Brown-N-Bag™
Heat oven to 350°
Skin chicken. Rinse and pat dry. Thoroughly coat inside and outside with sauce, then lightly spray with Pam. Sprinkle in and out with Spike. Insert onion.
Prepare the Reynolds™ bag as the instructions direct. Be sure to do this! Place chicken in bag whole or cut into pieces. Close bag. Make vent holes in bag. Bake for about 1 hour. When done, carefully cut bag open to let steam out. Serve chicken with the juices.
 No-Mix Cherry Supreme
From Lucky Leaf
¼ cup butter melted in a 1½ quart casserole
½ cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla
½ teaspoon cinnamon
1 can cherry pie filling.
Mix flour, sugar, baking powder, salt, and milk. Pour over melted butter, but do not mix. Pour cherry pie filling over mixture. Bake at 350° for 45 to 50 minutes.
~ No-Mix Apple Supreme ~
Use same butter and "crust" as above
1 can apple pie filling
1 teaspoon cinnamon
 Meat & Potatoes Skillet Dinner
2 tablespoons of olive
4 or 5 medium potatoes
1 pound of ground venison (or ground beef)
1 egg beaten
1-2 chopped green onions
Spike, or seasoned salt
1 tablespoon Pickapeppa Sauce™
¼ cup Progresso™ bread crumbs
2-3 carrots
Pour about 2 tablespoons of olive oil in bottom a large skillet.
Peel and thinly slice 4 or 5 medium potatoes.
Place evenly in bottom of skillet. Thaw 1 pound of ground venison (or ground beef).
In bowl, mix meat, 1 egg beaten, 1-2 chopped green onions, a generous shaking of Spike, 1 tablespoon Pickapeppa Sauce™, and ¼ cup Progresso bread crumbs. Mix together to form one big patty. Place on top of potatoes.
Peel and slice 2-3 carrots. Place on top of meat. Cover and cook on low heat for 1 hour. Test meat patty to confirm it is cooked as desired. This is very simple and delicious!
 Ranch Rolls
5 cups flour (I use 3 cups bread flour, and 2 cups unbleached all-purpose flour)
4 teaspoons baking powder
½ teaspoon soda
½ cup sugar
2 cups buttermilk
1 package dry yeast (2 ½ teaspoons)
½ cup warm water
1 teaspoon salt
½ cup oil (I use Canola)
Put warm water in a small bowl and sprinkle yeast on top to soften. Let set for 5-10 minutes. Mix together.
Put buttermilk in large bowl and beat in soda. Add cooking oil and sugar, then add water and yeast. Slowly, add flour, baking powder and salt. Mix well. Store in refrigerator.
Make as many rolls as desired at a time. Let rise as the oven preheats to 425°. Bake for 10-15 minutes or until golden brown. I turn them over after about 7 minutes so the bottoms don't over brown.
Dough will store in refrigerator for up to six weeks.
Baked and frozen rolls keep for 6 months.
 Something Special: Zucchini
From Ann Loggins
2 medium zucchini, diagonally sliced
1 large onion, thinly sliced
2 tomatoes, sliced
2 green peppers, sliced
12 American cheese slices, 8 plus 4
Salt and pepper to taste (I use Veggie Salt™ and freshly ground white pepper)
2 tablespoons butter
Layer ½ of all ingredients in buttered, 2-quart baking dish in the order listed, using 8 slices of cheese. Cover tightly with foil. Bake at 375° for 20 minutes. Check zucchini and pepper for tenderness with a fork. Don't over bake.
Place 4 slices of cheese on top of casserole for 2 minutes until cheese softens.
Serves 6 to 8.
 Susie's Buttermilk Pie
3¾ cups sugar
½ cup flour
1 teaspoon salt
2 sticks melted butter or margarine
2 cups buttermilk
6 eggs/ beaten
2 teaspoons vanilla
2 unbaked, 8" pie shells
Mix sugar, flour and salt. Add melted butter and beat thoroughly. Add buttermilk and eggs. Mix well.
Pour into unbaked pie shells, and bake at 300° F for 1 hour and 10 minutes. Do not over bake. Remove from oven while pie is still shaky in the center. Can be frozen.
 Susie's African Pancakes
½ stick butter or margarine
½ cup milk
½ cup flour
2 eggs
Melt butter in iron skillet, in 425° F oven. Mix eggs, flour and milk with spoon. Pour into pie pan with melted butter. Do not stir.
Bake at 425° F for 20 minutes.
Serve in wedges covered with lemon juice and powdered sugar.
 Susie's Oven-Barbecued Brisket
4 to 6 lb. Brisket
Celery salt
Onion salt
Garlic salt
3 oz. liquid smoke
Worcestershire sauce
6 oz. barbecue sauce
Sprinkle each side of brisket with celery, onion and garlic salt. Pour liquid smoke over brisket. Place in refrigerator (covered) to marinate overnight. When ready to bake, sprinkle with salt, pepper, and Worcestershire sauce. Cover and bake for five hours at 275° F. Uncover.
Add barbecue sauce. Continue baking for one hour. Remove brisket to platter and let cool for one hour before slicing.
 Emily's Cinnamon Roll Glaze
3 tablespoons butter
2 cups confectioners' (powdered) sugar
2 tablespoons hot coffee
½ teaspoon maple flavoring
Melt butter in small saucepan, stir in powdered sugar, hot coffee and maple flavoring. Mix until well blended.
Spread on warm rolls so glaze will soak in. Good on coffee cake, too!
Southern Living
 Pizza Dough
2 packages (5 teaspoons yeast)
2 cups warm water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil (extra virgin, cold pressed)
5 to 5½ cups bread flour
Pizza or spaghetti sauce
Parmesan cheese
Grated Mozzarella cheese
Sprinkle yeast in warm (not hot) water to soften for 5 to 10 minutes. Add sugar, salt, olive oil and mix.
Stir in bread flour, and then knead until smooth. Let dough sit for 15 minutes. Divide in half.
Pour boiling water over Pepperoni and blot.
Grease two pizza pans. Pat dough into pans using flour on hands to prevent sticking. Brush with olive oil and sprinkle with grated cheese.
Bake for 5 minutes. Take out of oven and spread with sauce and top with grated cheese and Pepperoni. Bake for about 10 more minutes.
Fannie Farmer Cookbook
 Ranch Enchiladas
20 flour tortillas, medium sized
1 pound grated cheddar or Monterrey jack cheese
3 cups chicken, cooked and diced
1 or 2 cans mild green chilies, chopped
1 large can crushed tomatoes
1 bunch green onions, chopped
2 cloves garlic, minced
1 teaspoon salt
3 or 4 cups chicken broth and/or water
¼ cup cold water
4 tablespoons cornstarch
To make the ranch sauce, mix chilies, tomatoes, onions, garlic, salt and broth in a pot large enough to dip tortillas. Cover and simmer for 30 minutes. Dissolve cornstarch in cold water and combine with sauce; stirring constantly. Add Spike, Pickapeppa Sauce™, salt or other seasonings to taste.
Pour a little of the sauce into the bottom of rectangular pan (preferably Pyrex). Dip a tortilla in the pot of sauce, coating both sides of tortilla. Put on a plate. Through the center, place about 1 tablespoon of chicken and a nice amount of cheese, grated.
Roll up and place in Pyrex pan. When all tortillas are filled, and in pan, pour some sauce over top. Sprinkle with cheese. Bake at 350° F for 15 to 20 minutes until hot. Serve with sour cream if desired. Makes 12 servings.
Note: I usually need one large and one smaller pan to accommodate all 20 tortillas.
 Benne Seed Wafers
Southern Living Cookbook, November 9, 2003
½ cup Sesame seeds
½ cup butter, softened
½ cup sugar
1 large egg
½ to 1 teaspoon vanilla extract
1¾ cups, all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Toast Sesame seeds in heavy skillet over medium heat for 5 minutes, or until lightly browned, stirring often. Remove from heat; set aside.
Beat butter at medium speed 'til creamy, then add sugar, beating well. Stir in Sesame seeds, egg, and vanilla.
Combine flour and remaining three ingredients. Stir into butter mixture. Cover and chill for at least 1 hour.
Shape dough into ½ inch balls, and place on lightly greased cookie sheet. Flatten to 1/16 inch thickness with fingers or a flat-bottomed glass.
Bake at 325° for 10 minutes, or until lightly browned. Place on wire racks to cool. Makes 10 dozen.
 Hot Cocoa Mix
2 pound box Nestle Quik™
1 pound box powdered sugar
11 ounce jar Coffeemate™
8 quart box powdered milk
Mix together and sift. Store in jars.
To serve: fill cup half full of mix, and finish filling cup with hot water.
 Super Cereal
from Kathy Melchers
16 ounces Quaker Quick Oats™ or Old Fashioned Oats™
1 cup raw wheat germ
¾ cup brown sugar
Place on cookie sheet and bake for 20 minutes at 350°.
Add 1 cup coconut and bake 5 minutes longer.
Add 1 cup raisins. Store in refrigerator.
 Fancy Granola
16 ounces (1 box) Old fashioned Quaker Oats™
2 cups raw wheat germ
2 cups raisins
1 cup chopped almonds
1 cup chopped pecans or walnuts
1 cup raw sunflower seeds
1 cup coconut
½ cup dates, chopped
1 cup Canola oil and ? cup honey mixed together
Mix all ingredients carefully.
Bake at 300° for 15 minutes. Stir. Bake 15 minutes more.
 Sun-Maid Raisin Granola
2 cups old fashioned oats
1 cup coconut
½ cup wheat germ
1½ cups chopped walnuts or almonds
1 tsp. salt
1 can sweetened condensed milk
¼ cup Canola oil
1½ cup Sun Maid Raisins™
Combine all ingredients except raisins and mix thoroughly. Spread mixture on shallow baking pan lined with waxed paper. Bake at 300° stirring occasionally, 1 hour or until golden. Remove from oven and stir in raisins while still warm. Store in a tightly covered container.
 Ratatouille Nicoise
“melted vegetables”
from Aunt Odile Hackleman, 1973
1 large eggplant
1 lb. zucchini
1 large onion
2 bell peppers
¼ cup olive oil
1 large can Italian tomatoes, crushed, or 6 or more Italian tomatoes, diced
3 cloves of garlic, chopped finely
1½ teaspoons salt
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon black pepper
1 lb. ground chuck or ground round
Peel and dice eggplant, then soak 20 minutes in hot, salted water (2 teaspoons salt per large bowl of hot water). Drain well. Scrub zucchini and slice medium.
Chop and sauté onion and bell peppers in ¼ cup olive oil. Add zucchini, tomatoes and eggplant. Add 3 cloves of finely chopped garlic. Add basil, oregano, pepper, and 1 teaspoon or more salt. Simmer.
Brown ground chuck or round and drain. Add to above ingredients, cover and cook slowly for about 1 hour, or until very thick. Great served over rice. Serves 5-6.
If desired, add 1 teaspoon Lea & Perrins® Worcestershire Sauce or Pickapeppa™ Sauce (Lea & Perrins® Worcestershire Sauce is suitable for a celiac diet).
 Jolly Biscuit Ring
3 TBSP butter
3 TBSP brown sugar
12 maraschino cherries
¼ cup chopped nuts
Biscuit dough (use Pioneer or Bisquick™ Mix or make own)
3 TBSP butter, melted
½ cup granulated sugar
1 tsp. cinnamon
3 TBSP chopped nuts
Heat oven to 400F. Melt 3 TBSP of butter in a 9-inch ring mold. Sprinkle brown sugar over butter. Arrange cherries in mold; sprinkle ¼ cup chopped nuts over mixture.
Prepare biscuit dough. Divide dough into 12 pieces; shape into balls. Roll each in 3 TBSP melted butter, then in mixture of granulated sugar, cinnamon, and 3 TBSP chopped nuts. Place in ring mold. (If you have extra sugar cinnamon-nut mixture, sprinkle over balls in mold.) Bake 25-30 minutes. Invert ring mold immediately onto serving plate. Serve warm. 12 servings.
It appears in notations that this recipe was often doubled and the cherries were omitted as were the nuts.
 Emeline's Cinnamon Rolls/Bread

1 cup milk
2 teaspoons salt
1 cup warm water
2 packages of yeast
4 cups flour
2 eggs, beaten
8 tablespoons shortening, melted and cooled
To 1 cup of warm water, add the yeast and 1 teaspoon of sugar. Allow this to stand for five minutes.
Scald milk; add the salt and 6 tablespoons of sugar, then allow it to cool. Add cooled milk to the standing yeast mixture. Sift and add 4 cups of flour. Beat until smooth. Add beaten eggs and cooled melted shortening. Mix well.
Work in enough additional flour, about 2 cups, to make medium dough, and knead until smooth (about 10 minutes). Place in a greased bowl, cover and let rise in a warm place until doubled. Punch down and let it rise until nearly doubled again.
Turn onto a floured cloth and roll ½” thick and 8” wide. Brush with melted butter. Sprinkle generously with cinnamon and sugar.
Roll as for jellyroll, pressing last edge down firmly.
To make a loaf of bread, put in greased bread pan, brush top with butter and let rise until fully doubled. Bake for 40 minutes at 375° F. While still hot, ice with thin confectioners icing, or Emily's Cinnamon Role Glaze.
To make rolls, cut rolled dough into 1 ½” slices. Place in greased pan, brush top with butter and let rise until fully doubled. Bake 10 to 15 minutes at 375° F. Check. While still hot, ice with thin confectioners icing.
 Jessie Anthony's Bread Recipe
From Jessie Hamilton Anthony of Comanche
2 yeast cakes
2 cups milk
1 cup shortening
1 cup sugar
4 level teaspoons salt
14-16 cups of flour
Dissolve yeast cakes in ½ cup lukewarm water. Scald milk and add 2 cups cold water. Add the dissolved yeast. Add shortening, sugar, and salt. Add 14 teaspoons of wheat germ if desired.
Begin adding flour to the liquid while stirring with a spoon until dough is thick enough to work with hands. Then work in enough flour to make a smooth dough that does not stick to the board (or pastry cloth).
Put in a large greased bowl, loosely covered, until doubled in bulk. Punch down and allow dough to rise again.
Make into 4 loaves and place in greased bread pans, loosely covered, to rise until double, and then bake at 350° F for 15-30 minutes. Check to see if it's done. Makes four loaves, 1 ½ pound each.
For each cinnamon bread loaf, take ¼ of the dough and roll it out on a lightly floured pastry cloth. Melt butter and spread evenly over dough.
Mix cinnamon and sugar (about ¾ cup sugar and 1 teaspoon cinnamon) and sprinkle generously over whole top. Roll up tightly, and seal the edge with a little water. Place in greased bread pan, loosely covered, to rise until double, and then bake at 350° F for 15 to 30 minutes or until done. While still warm, top with Emily's Cinnamon Roll Glaze.
For rolls, cut rolled dough into 1” to 1 ½” rolls and place in a greased pan, loosely covered, until doubled in size. Bake. While still warm, top with Emily's Cinnamon Roll Glaze.
Green Bean, Walnut, and Feta Salad
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