Nov. 2 Nov. 9 Nov. 16 Nov. 23 Nov. 30
NO SHOWS 11-2-02, 11-9-02, 11-16-02
MARTHA'S BAKED DOUGHNUTS 11-23-02 Top of page
1½ cups milk, scalded
1/3 cup sugar
2 tsps. salt
1/3 cup shortening, melted
1 or 2 tsps. nutmeg
¼ tsp. cinnamon
2 eggs, well beaten
2 cakes yeast, (or 2 pkgs. dry
yeast) dissolved in ¼ cup water
4¾ cups flour
Add sugar, salt, shortening, nutmeg and cinnamon to the scalded milk. Add beaten eggs to scaldedmilk. Add yeast and water mixture. Add flour. Beat briskly. Cover and raise until double.Approximately 1 hour. Turn out on lightly floured board or cloth. Roll to ½ inch thick. Cut into donut form with donut cutter, put on greased baking sheet leaving space between for rising. Cover loosely and let rise until double approximately another 30 minutes. Bake at 400° for 10 minutes or until lightly browned. Brush with melted margarine before and after baking. Sprinkle with powdered sugar.
Alice suggested using butter flavored Crisco and bake with a coffee mug of water in the oven for better doughnuts.
Requested Venison Recipes 11-23-02
Requested Scalloped Oysters in a Crockpot 11-23-02
RUTH'S PHILADELPHIA CREAM CHEESE CAKE 11-23-02
30-40 graham crackers, rolled fine
1¾ pounds melted butter
or margarine
2 tbsps. powdered sugar
Mix together and reserve ¾ cup crumbs. Press into the bottom of a 9x13 pan.
1 pkg. lemon jello (she uses 2)
¾ cup hot water
Mix and cool until it gels. Whip until light and fluffy. Fold in 1 cup of drained crushed pineapple.
8 ozs. cream cheese
1 cup sugar
1 tsp. vanilla
½ pint whipping cream, whipped
(or 1 tub of cool whip)
Whip cream cheese, sugar and vanilla. Fold in whipping cream/cool whip. Fold all into jello and pineapple. Spoon cream cheese mixture over the crumbs. Use the reserved crumbs on top. Let set in refrigerator overnight. Freezes well.
CROCKPOT DRESSING (10-27-98) 11-23-02
1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsps. salt
1½ tsps. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten
Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.
How should you use corned beef hash? Good with breakfast. 11-30-02 Top of page
WINTER FRUIT PIE (11-10-99) 11-30-02
2 eggs
½ stick margarine or butter
1 cup sugar
2 tbsps. vinegar
1 tsp. vanilla
½ cups golden raisins or
dates
½ cups chopped pecans
½ cup flaked coconut
Beat eggs, add butter, sugar, vanilla, and vinegar. Add nuts, coconut and dates/raisins. Pour into 8" unbaked pie crust. Bake at 350° for 45 minutes until brown or filling is set.
RUTH'S PHILADELPHIA CREAM CHEESE CAKE (11-23-02) 11-30-02
30-40 graham crackers, rolled fine
1¾ pounds melted butter
or margarine
2 tbsps. powdered sugar
Mix together and reserve ¾ cup crumbs. Press into the bottom of a 9x13 pan.
1 pkg. lemon jello (she uses 2)
¾ cup hot water
Mix and cool until it gels. Whip until light and fluffy. Fold in 1 cup of drained crushed pineapple.
8 ozs. cream cheese
1 cup sugar
1 tsp. vanilla
½ pint whipping cream, whipped
(or 1 tub of cool whip)
Whip cream cheese, sugar and vanilla. Fold in whipping cream/cool whip. Fold all into jello and pineapple. Spoon cream cheese mixture over the crumbs. Use the reserved crumbs on top. Let set in refrigerator overnight. Freezes well.
CHOCOLATE CAKE (FOR EASY BAKE OVEN) (11-30-98) 11-30-02
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.
CHOCOLATE FROSTING (FOR EASY BAKE OVEN) (11-30-98) 11-30-02
2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening
In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.
KITTY LITTER CAKE (repeat 8-16-97) 11-30-02
1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz.) pkg. white sandwich
cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls
Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of green crumbs. Keep refrigerated. Serve with the pooper scooper.
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