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BREADS

Cranberry Bread
Sift:
2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. salt
tsp. baking soda
Cut in:
c. butter
Add:
1 egg, beaten
1 tsp. grated orange peel
c. orange juice
Mix until mixture is evenly moist.
fold in:
light raisins, 1 c.
bag cranberries
Spoon into a greased 9x5x3 loaf pan. Bake at 350 for 1 hour and 10 min. or until toothpick in center comes out clean. Cool out of pan on a wire rack. Keep stored in aluminum foil.



Blueberry Buttermilk Muffins
2 1/2 c Flour
1 1/2 t Baking powder
1/2 t Soda
3/4 c Sugar
1/4 t Salt
2 x Eggs, beaten
1 c Buttermilk
4 oz Butter
1 1/2 c Blueberries
Sift dry ingredients together in a large bowl. In another bowl,
whish eggs, buttermilk and butter that has been melted and browned
slightly. Make a well in dry ingredients and pour in liquid
ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown. Bake at 400 F for 20
~30 minutes. Makes 24 muffins.



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CAKES

Crumb Coffee Cake
2 c All-purpose flour
2 c Brown sugar
1/2 c Shortening
1 c Sour milk
1 ea Egg, beaten
1 t Soda
1 x Baking powder, pinch
Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture
for topping. To the remaining dry ingredients add shortening, milk
and egg. Mix well and place in deep, 8" square baking dish. Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done.



Banana Cake
1/4 c Sour cream
1 ts Baking soda
1/4 c Butter, softened
1 1/2 c Sugar
2 Eggs
1 Large banana, mashed
1 ts Vanilla extract
1 1/2 c Flour
Frosting:
2 tb Butter, softened
1 c Confectioners' sugar
1 tb Milk
1 tb Lemon juice
Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour.

Combine sour cream and baking soda in large bowl; let stand for 5 minutes.

Mix butter, sugar, and eggs together in separate bowl; stir into sour cream mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well after each addition.

Pour batter into prepared loaf pan; bake for 1 hour.

Cool in pan on wire rack for 10 minutes, then turn out onto rack; cool completely before frosting.

For the Frosting:
Cream butter and sugar together well in mixing bowl. Stir in milk and lemon juice, beating well until frosting is of spreading consistency. Frost sides and top of cooled cake.



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COOKIES

Best Oatmeal Cookies
3/4 c Margarine, room temp
1 c White sugar
1/2 c Packed brown sugar
2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour
1 t Baking soda
1 t Ground cinnamon
1/4 t Ground nutmeg
1 1/2 c Oats, uncooked
1 c Raisins
1 t Vanilla
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.

In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour.

Preheat oven 350F.

Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.

Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough.

Continue, leaving adequate space between cookies. Bake for 8 to 10 minutes. Cool on racks.



Mexican Wedding Cakes
1 c Butter, softened
1 c Powdered sugar
2 c Sifted flour
1 c Ground nuts
1 t Vanilla
Combine all ingredients and form into 1 1/2" balls.

Bake on cookie sheet at 350 degrees for about 10-15 minutes or until set.

Roll cookies in powdered sugar while still warm.



Gingerbread Cookies
1 c. brown sugar, packed
1/3 c. shortening
1 c. light molasses
2/3 c. cold water
2 tsp. baking soda
1 tsp. salt
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
7 c. flour
Icing:
1 c. confectioners sugar
1 large egg white
1 pinch cream of tarter
Cream together brown sugar and shortening. Mix in molasses and water. Mix in baking soda, salt, and spices until well blended. Gradually stir in flour until well mixed. Cover and refrigerate overnight or at least two hours.
Heat oven to 350. Roll dough inch thick on floured board. Cut with floured cookie cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Frosting.

OATMEAL COOKIES

3 cups rolled oats
1 cup flour (unbleached)
1/4 tsp salt
2 tbs light sesame oil
1 1/2 cup apple juice

Preheat oven to 375 degrees. Mix dry ingredients in bowl, add oil and mix well, add the juice. Drop by teaspoonfuls onto greased cookie sheet and flatten slightly. Bake 15-20 min our until golden brown.


BANANA COOKIES

2 cups flour
1 1/2 tsps. baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cloves
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup mashed banana

Mix all ingredients together and drop by spoonfuls onto greased cookie sheet. Bake for 10-12 minutes at 375 degrees.

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DRINKS

Summer Cooler
Ingredients:
5 Lemons
5 Limes
5 Oranges
3 quarts Water
1 1/2 To 2 cups sugar

Method:
Squeeze the juice from 4 of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Store in the refrigerator. Serve on ice with fruit slices. Dissolve the sugar in 2 cups hot water.



Hawaiian Punch
Ingredients:
3 cans Large frozen Hawaiian Punch
2 cans Large frozen Orange juice
2 quarts Ginger ale
3 cans Large frozen Lemonade
1 quart Raspberry sherbet

Method:
In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in raspberry sherbet and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).

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SALADS

Pineapple Picnic Salad
20 oz Pineapple, crushed, undrained
8 oz Cream cheese, softened
4 oz Vanilla pudding, instant mix
20 oz Pineapple chunks, drained
8 oz Whipped desert topping
-frozen non-dairy, thawed
In a large bowl, stir the undrained pineapple into the cream cheese. Stir in the vanilla pudding mix.

Fold in the drained pineapple chunks and whipped topping. Cover and chill till ready to serve at the picnic




All-American Cole Slaw
1 1/2 lb Green cabbage; cored, and finely shredded
3 tb malt vinegar
1/4 ts Salt
2 Carrot, medium; grated
2/3 c Mayonnaise
In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrot directly into the bowl. Add the mayonnaise and toss well.

For best flavor, let sit in the fridge for about 30 minutes before serving.



Cold Corn Salad
1 pkg. frozen whole kernel corn
6 to 8 slices fried bacon, crispy and crumbled
2 to 3 fresh garlic cloves, minced
2 to 3 chopped fresh jalapeno peppers, seeds removed
chopped olives
2 to 3 stems of chopped green onions
1 c. grated colby/jack cheese
Hidden Valley Ranch Dressing
In large mixing bowl combine all chopped vegetable with corn. Stir in enough dressing to coat vegetables well. Then stir in grated cheese and crumble bacon on top.




FRUIT SALAD

1 cup fruit cocktail, drained
1 cup mandarin orange slices, drained
1 cup sour cream
1 cup of non-dairy whipped topping
1 cup of shredded coconut

Mix ingredients together and chill for 2 hours before serving.

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Jolene Ewert, All Rights Reserved