Oct. 3 Oct. 10 Oct. 17 Oct. 24 Oct. 31
NO SHOWS 10-03-09, 10-17-09, 10-31-09
PEANUT BUTTER BALLS 10-10-09 Top of page
1 cup peanut butter
1/2 cup powdered milk
1/4 cup honey
Roll into balls and roll in rice krispies, coconut or chocolate as desired.
ORANGE CITRUS BARS (Paula Deen, didn't give) 10-10-09
2 1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1 cup cold butter, cubed
2 cups granulated sugar
4 large eggs
1/3 cup orange juice
1/2 teaspoon baking powder
1 orange, zested
Orange Citrus Glaze:
4 cups confectioners' sugar
1/2 cup orange juice
1/2 orange, zested
Preheat oven to 325°.
In a large bowl, combine 2 cups flour, and confectioners' sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.
In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest.
Pour into hot baked crust, and bake 25 minutes, or until set. Cool the bars, so you may top with orange citrus glaze.
For the Orange-Citrus Glaze:
Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.
APPLE PASTRIES 10-10-09
Filo dough, or frozen pie crusts, thawed Cut 1 layer of dough in 3 strips, thinly slice Macintosh apples and leave the peel on and stir in lemon juice. Stir together cinnamon, brown sugar, allspice and add apples. Layer thinly and bake for 20 minutes.
HOMEMADE VANILLA 10-10-09
3 vanilla beans
1/5th of vodka
Let stand a long period of time.
HOMEMADE VANILLA (may/june93pg3 didn't give) 10-10-09
Divide a vanilla bean in thirds. Place each piece in a jar and cover with vodka. Let stand for 30 days.
ANOTHER HOMEMADE VANILLA (7-26-03) 10-10-09
Use a brown bottle of vodka instead of a clear one. Put 1 bean in each bottle of vodka and let sit for 6 months for strongest vanilla.
APPLE CAKE 10-10-09
1 cup butter
2 cups sugar
4 cups chopped apples
1/2 cup coarsely chopped walnuts
1/2 tsp. salt
1 tsp. cinnamon
2 tsps. baking soda
2 cups flour
Cream butter, sugar and eggs, add apples and nuts and mix well. Stir together dry ingredients, then add to wet ingredients. Put into greased 9x13" cake pan. Bake at 350° for 35-45 minutes. Toothpick test done. Drizzle warmed frosting over the top.
ANGEL BARS (4-9-99 also called ANGELFOOD BARS) 10-10-09
1 one-step angel food cake mix
1 can lemon pie filling
Mix slowly together until wet, then mix with mixer. Put in ungreased pan and bake 350° for 30 minutes. Let cool. Drizzle lemon frosting over the top.
GROUND CHERRY PIE (oct68pg1, didn't give) 10-10-09
Unbaked nine-inch pie shell
1 to 1½ cups ground cherries
3 tablespoons flour
½ cup cream
¾ cup brown sugar
Put husked and cleaned ground cherries in pie shell. Mix eggs, flour, cream and brown sugar together and pour over ground cherries. Bake at 350° until set.
GROUND CHERRY PIE 10-10-09
4 cups ground cherries
3/4 cup sugar
5 tbsps. flour
2 tsps. lemon juice
1 tbps. butter
Prepare crust, add cherries. Mix sugar and flour together and put over cherries. Sprinkle juice and dot butter. Top with crust. Bake at 450° for 10 minutes. Reduce to 350 and bake for 40-45 minutes.
MACARONI AND CHEESE FOR 60 10-24-09 Top of page
4 pounds butter
4 pounds flour
4 gallons milk
8 pounds swiss cheese
3 cups asiago cheese
1 oz. salt
1 oz. white pepper
9 pounds american cheese
10 pounds macaroni
5-6 pounds crumbled bacon
Cook and drain macaroni. Melt butter. Add flour, milk and seasonings. Add cheese and stir until melted. Put macaroni in the bottom of a large pan. Pour melted cheese mixture over the top. Top with crumbled bacon, mozarella, asiago, parmesan cheese. Bake until golden. (Method wasn't given. We added this ourselves. If you think it would work better another way, feel free to try it.)
CREAM OF PUMPKIN CURRY SOUP 10-24-09
1/4 cup + 2 tbsps. butter
2 cups finely chopped onion
2 cloves garlic, finely chopped
2 tsps. curry powder
1 tsp. salt
1/2 tsp. ground corriander
1/4 tsp. crushed red pepper
6 cups water
6 chicken boullion cubes
2 1/2 cups fresh pumpkin/squash
2 cups half n half
Melt butter, add onion and garlic. Cook down until soft. Add everything but the half n half. Cook for 15 minutes over medium-high heat. Reduce to low. Add half n half.
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