FRIENDS 10

WHITE CAKE MIX COOKIES~Rita& Angie Luce
2 boxes WHITE cake mix (Betty Crocker)
6 c flour
2 tsp Baking powder
2 c raisins
2 c chopped nuts
2 c cherries
mix and set aside
Mix togerher:
1 1/2 c water
1 1/2 c oil
4 eggs
2 tsp vanilla
mix together, then add to above mixture
Roll in balls
Bake 350, 8-10 min.
Make a glaze of confectioners sugar & milk. Glaze cookies while warm

PINEAPPLE COOKIES~Pat Nolan/Dotson
1 c shortening
1 1/2 c sugar
1 egg
1 c pineapple w/juice
3 1/2 c flour
1 tsp soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 c nuts
2 tsp pineapple or vanilla flavoring
mix together, drop by teaspoon full. Bake 350 10-15 min.

JOSE CUERVO CHRISTMAS COOKIES~Lynn/Catspaw
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer… Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still OK, try another cup.. just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off the floor..
Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a hoot. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

STOVE TOP EASY CHICKEN BAKE~Verna
1 pkg stuffing mix
1 1/2 lb. boneless chiken breast, cut in 1" pcs.
1 bag frozen broccoli florets, thawed
1 can cream of chicken soup
1/2 cup milk
1 1/2 c shredded cheddar cheese
Preheat oven to 400. Prepare stuffing according to box. Mix chicken with broccoli in a 13x9 baking dish. Stir in soup, milk, & cheese. Top with stuffing. Bake 30 min. VARIATION: You can mix broccoli, chicken, cheese, soup and stuffing all to-gether and put in pan to bake.

LEMON CUSTARD CHIFFON~Joan T
2 T UNsalted stick butter, softened
1/3 c sugar
CUSTARD CHIFFON
1/2 stick (4 T) UNsalted softened butter
1 1/2 c sugar
1/4 tsp salt
8 lg eggs, yolks & whites separated:
6 yolks in a small bowl (save 2 yolks for another use), whites in a large bowl
1/2 c all-purpose flour
1 1/2 T finely grated lemon peel
1/2 c fresh lemon juice
2 c whole milk
GARNISH:
strips lemon peel & mint sprig
Position racks to divide oven in thirds. Preheat oven to 350
Brush inside & rim of 10 3/4 c (6 oz) ramekins or custard cups with the 2 T butter: coat with 1/3 c sugar.
Line bottoms of 2 roasting pans with dishtowels: set ramekins on towels (towels keep ramekins from sliding when water is added to pans).
CUSTARD CHIFFON:
Put butter, sugar & salt in lg bowl. Beat with mixer on low speed til well mixed (mixture will be crumbly). Beat in egg yolks until blended, then the flour.
When combined, beat in lemon peel and juice and milk til thoroughly blended.
In a clean bowl with clean beaters, beat the egg whites with mixer on medium-high til medium (not stiff) peaks form when the beaters are lifted. Fold egg whites into yolk mixture just til blended (whites will float to the top: that's OK).
Dipping ladle to the bottom of bowl, ladle mixture into ramekins, filling to 1/8 inch from top.
Place pans in oven: add cold water to come 1/2 way up sides of ramekins.
Bake 35-45 min. (check doneness of pans separately: one may be done before the other) or until puffed, tops are golden to medium brown and centers spring back when pressed gently.
Remove pans from oven: leave ramekins in water in pans 15 mins to let custard set.
UNmold on serving plates: garnish with lemon peel and mint and serve warm or at room temp.

OATMEAL CHOCOLATE CHIP COOKIES~Joan T
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
3 cups old-fashioned rolled oats
2 cups chocolate chips.
1. Preheat oven to 350 degrees.
2. Combine flour, salt and baking soda on waxed paper.
3. Beat together shortening, sugars and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
4. Drop batter by well-rounded tablespoons onto UNgreased baking sheets. Bake for 10 to 12 minutes or until golden.
5. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.

POUND CAKE~Wilma P
Preheat oven to 325*
butter & flour Bundt Pan
3 sticks butter, room temp
3 c sugar
5 eggs, break into a bowl
mix together:
3 c all purpose flour
1/2 tsp baking powder
pinch salt, optional
mix together:
1 c milk
1 tsp vanilla flavoring
1 tsp almond flavoring
1 tsp lemon flavoring (can use lemon juice)
In a large bowl:
Cream butter & sugar
Add eggs all at once, beat til golden.
Add 1/3 of flour mix
Add 1/2 of milk mixture
Add 1/3 more of flour
Add rest of milk
Add rest of flour. (ALWAYS start with flour and end with flour).
Pour in bundt pan.
Bake in 325 oven for 1 1/2 hours or until golden in color.

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