TOMATO SOUP CAKE ~ Lucille
2 cups flour ( or 2 1/4 cups cake flour)
1 1/3 c. sugar
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
l can tomato soup
1/2 cup shortening
2 large eggs
1/4 cup cold water.
Preheat oven to 350 degrees. Grease and flour two round 8 or 9 inch or a 13 x 9 inch pan. Measure dry ingredients into a large bowl. Add soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl often. Add eggs and water. Beat 2 more minutes, scraping bowl frequently. Pour into pan and bake for 35 to 40 minutes. (I used a 9 x 13 and only had to bake it 30 minutes, so I'd set the timer for 30 minutes and go from there). Let stand 10 minutes, remove from pans and cool.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 tsp vanilla
8 ozs creem cheese, softened
2 cups powdered sugar or more to your preference in consistency.
Cream butter, vanilla and cream cheese. Gradually add powdered sugar until well-blended. Spread on cooled cake.
LAYERED BROWNIE DESSERT - Lucille
1 cup softened butter
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1/2 tsp salt
1/2 tsp baking powder
1 cup chopped walnuts
Cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Add vanilla. Combine flour,
cocoa, salt and baking powder; add to creamed mixture until
just moistened. Stir in nuts. Put in 9 x 13 greased pan.
Bake at 350 for 20 - 30 minutes. Cool completely.
FILLING:
2 packages cream cheese (one 8 ounces, one 3 ounces)
2 cups confectioners sugar
2 cups whipped topping
Beat cream cheese and confectioners' sugar until smooth.
Fold in whipped topping; spread over brownies.
TOPPING:
2 cups cold milk
1 package (3.9 oz) instant chocolate pudding mix
2 - 3 cups whipped topping and chopped walnuts
Whisk milk and pudding mix for 2 minutes. Let stand for 2
min. or until soft-set. Spread over filling. Refrigerate
for 1 hour then put whipped topping on, garnish with nuts.
Refrigerate another hour or more before serving.
FRUITED PULL APART BREAD - Lucille
3/4 c. water (70º to 80º)
1 T butter, softened
3 T sugar
1 tsp. salt
1 T nonfat dry milk powder
2 1/4 c. bread flour
1 1/2 tsp. active dry yeast
TOPPING
1 c. sugar
1 1/4 tsps. cinnamon
1/2 c. pecan halves
1/3 c. halved maraschino cherries
2 Tb. raisins
2 T. dried cranberries or use more cherries & raisins
1/3 c. melted butter
In bread machine pan, place the first seven ingreds. in order suggested by mfg. Select the DOUGH setting. Check dough after 5 minutes of mixing; add 1 to 2 T. of water or flour if needed - mine needed nothing). When cycle is completed turn dough onto a floured surface and punch down. Divide into 40 portions. In a bowl, combine the sugar and cinnamon; sprinkle 2 tsps in a greased 10 inch fluted tube pan. Arrange a third of the pecans, cherries & raisins in bottom of pan. Dip half of the dough pieces in the butter, then roll in sugar mixture. Arrange evenly in pan.Repeat. Arrange remaining pecans and fruit over top. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350º 30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving platter. Yield: 1 loaf
NOTE: -- I greased the pan, and got the cinnamon-sugar, pecans, etc. ready when the dough was down to about 20 or 30 minutes left on the cycle. Put the pecans upside down and the cherries with the cut side down on the first layer so they will look pretty when finished. I had sugar/cinnamon left over so I put several more tsps of it on the final layer and threw the remainder out. It would be too sweet using all of the remainder. The butter has worked out just perfect each time I've made it. The butter/sugar/cinnamon will look rather juicy when you take it out of oven, but it all thickens up and stays with the bread when you take it out 5 minutes later.
NO PEEK BEEF CROCKPOT CASSEROLE - Lucille
2 lbs stew beef, 1 in. pcs
1 1 3/8 oz pkg Dry Onion Soup Mix
1/2 c red wine
1 - 10 3/4oz can cream mushroom soup
put all in Crock Pot, cook on low all day. DO NOT PEEK
serve over noodles. (can use rice
SOAP SUDS PUNCH - Lucille
1/2 gal. sherbert (any kind)
2 liters 7-Up or Ginger Ale (chilled good)
put 1/2 of Sherbert in bowl, let soften then mash it.
pour pop over it, top with small scoops of remaining sherbert.
make an Ice Mold of any Fruit Juice. add when ready to serve.
HAWAIIAN PUNCH - Lucille
2 cans Hawaiian Punch
1 can Pineapple Juice
2 qts. 7-Up or Ginger Ale
mix together.
freeze a mold of Pineapple Juice or Fruit Punch to float.
24 HOUR WINE & CHEESE OMELET - Lucille
serves 12
1 large loaf day-old french bread (break into small pieces
6 T unsalted butter -- melted
3/4 lb shredded Swiss cheese
1/2 lb shredded Montery Jack
9 slices Genoa salami, chopped
1/2 c white wine
4 large green onions, chopped
1 T mustard
1/4 tsp pepper
1/8 tsp red pepper
16 eggs
3 1/4 c milk
1 1/2 c sour cream
2/3 c grated Parmesan
Butter 2 3-quart baking pans (9x13"). Spread bread over bottom; drizzle butter over bread. Sprinkle with Swiss and jack cheeses and salami. Beat together eggs, milk, wine, onion, mustard, and pepper until foamy. Pour over cheese. Cover with foil and refrigerate 24 hours, or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 325º for 1 hour until set.
Uncover, spread sour cream, sprinkle with parmesan and bake 10 minutes till browned.
APPLE CHICKEN STEW ~ Lucille
4 medium potatoes, cubed
4 medium carrots, cut in slices
1 medium red onion, sliced (I used a regular onion)
1 celery rib, sliced thin
1 &1/2 teaspoons salt
3/4 tsp dried thyme
1/2 tsp pepper
1/2 tsp caraway seeds
2 pounds boneless skinless chicken breasts, cubed (I used 2 half breasts)
2 Tbls olive or vegetable oil
1 large tart apple, peeled & cubed
1 &1/4 cups apple cider or juice
1 Tbsp cider vinegar (I used just plain white vinegar)
1 bay leaf
In slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway seeds; sprinkle half over vegetables
In skillet saute chicken cubes until browned; transfer to slow cooker. (I did not put in any excess oil from the fry pan)
Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf.
Cover and cook on high for 4-5 hours or til veggies are tender and chicken juices run clear. Discard bay leaf. Stir before serving.
COFFEE CAKE~Lucille
1/2 c oleo
1 c sugar
2 eggs
2 c flour
1 tsp Baking Powder
1 tsp Baking Soda
1 c Sour Cream
TOPPING
1/2 c sugar
1/2 c nuts
2 tsp cinnamon
1 tsp Cocoa, optional
Mix cake ingredients together, batter will be thick.
Mix topping ingredients
Spread 1/2 batter in greased 9x13 pan. Sprinkle 1/2 of topping on top, then spoon rest of batter on top, then rest of topping. Bake 350 for 30 min.
LEMON TART WITH WALNUT
CRUST~Lucille
4 ounces butter, softened
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
FILLING
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer. Mix in
the flour.
Stir in the walnuts, mixing until dough comes together. Cover
dough and
chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/4 inch
thickness. Arrange
in pan. Trim to fit. Line crust with foil or parchment paper and
weight with
beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20
minutes.
Remove the beans and foil, and continue cooking until bottom is
dry, about 5
min. Cool to room temperature.
FILLING
In a medium bowl, whisk the eggs and sugar. Add lemon juice and
cream. Whisk
until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30
min. Cool at
room temperature.
Serve at room temp. or chilled.
CHERRY SALTINE DESSERT~Lucille
BEAT
6 egg whites, with
3/4 tsp. cream of tartar
GRADUALLY ADD
2 c. sugar-beat til stiff
FOLD IN
2 c. salted soda crackers, broken in pcs, size of dimes
ADD
3/4 c. chopped nuts
2 tsp. vanilla
Bake in buttered 9x13 glass pan at 350 degrees-25 minutes.
Cool, cover with saran wrap & store in refrigerator over night.
Next Day spread on top of meringue:
1 pint of whipping cream, whipped
1 can cherry pie filling on top of whipped cream.
Refrigerate several hours before serving.
CATALINA CHICKEN~Lucille
Use de-boned and de-skinned chicken breasts
1- 10 oz. apricot jam (I use the apricot/pineapple)
1- 8 oz Russian Dressing or Catalina
1 packet dry onion soup mix
Bring the 3 items to a boil. Marinate over chicken breasts for a couple of hours or more and bake in marinate.
Think I use 4 -6 breasts and I put alum. foil over it to bake til near the end so that all the marinate doesn't bake off. Bake 350 degrees for an hour. Serve over rice.
If you want/like lots of sauce increase amounts.
