Recipes

We have so many good cooks in this guild!  Here are some of our recipes:

Marge 's  PEANUTTY NUGGETS   (Like  Payday candy)

2 each 16 oz. jars dry roasted peanuts  (4 cups)

1/2 stick unsalted butter

2 cups mini marshmallows

14 oz can sweetened condensed milk

1/2 cup creamy peanut butter

1.  Make dulce de leche as below.

2.  Spray 13 x 9 inch pan.  Line with wax paper and spray paper.  Pour 1 jar of peanuts into pan to cover the bottom evenly.

3.  In medium pan, melt butter and add marshmallows and stir constantly to melt.  Reduce heat to low and whisk in dulce de leche and peanut butter.  When smooth, pour evenly over peanuts and spread over the peanuts.  Top with remaining 16 oz. of peanuts.  Press them down slightly with your hand to make nuts stick to the nougat.

4.  Let set 4 to 5 hours or overnight  until cool and thickened more.  Using the wax paper, flip candy out onto a cutting board, peel off paper and cut into desired size.

    DULCE DE LECHE

There are instructions for making this Caramelized Milk  by boiling the unopened can of sweetened condensed milk  in water, but I was afraid that it would explode! like many have experienced.  Then, there is cooking in a pan on the stovetop.  ( I would have scorched it!)  The oven method sounded too time consuming.  So I opted for the microwave method.

Pour 1 can (14 oz) Sweetened Condensed Milk into large microwave-safe bowl.  (Note: 2 quart size was not quite large enough when it begins to boil.)

Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through heating time.

Reduce power to MEDIUM LOW (30%) power and cook for 8 to 12 minutes, stirring with a wire whisk ever few minutes, until thick and light caramel color.

Jane's Pineapple Yum Yum

2 eggs
1 lg can crushed pineapple--juice and all
2 c. sugar
2 c. self-rising flour
1 tsp. soda
1 tsp. vanilla


Mix all ingredients together and spread in a 9" x 13" greased baking pan.  Bake at 350 for 35 min.  While the cake is in the oven, make the frosting:

Frosting
1 stick butter
1 cup sugar
3/4 cup evaporated milk

Bring the butter, sugar and milk to a rolling boil (one that cannot be stirred down) and boil for 5 minutes, stirring constantly.  Remove from heat and add:
1 tsp. vanilla
1 c. chopped nuts
1 c. coconut
Stir together and pour over hot cake.  Let cool and serve.
(Editor's note:  Here is a substitute if you don't happen to have self-rising flour---1 cup all purpose flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt)


Jo's Apple Salad

Mix together the following:
3 apples, cored and chopped
1 pkg butterscotch pudding mix
1 cup chopped peanuts
Then fold in
1  8 oz container Cool Whip
Chill and serve.

Henrietta's Broccoli/Cauliflower Salad
Chop the following vegetables and use the amounts you desire
broccoli
cauliflower
carrots
celery
onion
bell pepper

Make a dressing to taste with the following ingredients:
mayonnaise
vinegar
sugar
salt
pepper
garlic powder
Salad Supreme (McCormick)
Mix all together

Jane's Ham and Cheese Puffs

1 can Hormel ham--including any broth
dash of pepper
dash of garlic powder
2 Tbsp chopped onion
1 egg, beaten
1 cup or more of shredded cheese
1 can crescent rolls

Finely chop the ham.  Mix all the ingredients except the crescent rolls.  Unroll the crescent roll dough and gently flatten the sections, pressing together the perforations.  Cut each section in half lengthwise then in thirds the other way.  You will have 24 squares.  Place each square of dough into the bottom of mini muffin tins.  Add about a teaspoon or more of filling to each square.  Bake at 375 until brown.  Best eaten hot out of the oven but they also reheat nicely. 

Skillet Chocolate Chip Cookie  (Brought by Gwen to the October First Wednesday potluck)

6 Tablespoons unsalted butter, softened
1/3 cup packed dark brown sugar (Gwen used light)
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips (Gwen used about 3/4 cup and thought that was plenty)

Preheat oven to 350.  In a large bowl, cream together the butter and sugars.  Stir in the vanilla and egg.  Stir in the flour, baking soda, and salt.  Stir in the chocolate chips.  Transfer batter into a 10-inch cast-iron skillet. Smooth top.  (If the skillet is well-seasoned, you won't need to grease it.)  Bake until cookie is golden brown and just set in the center--18 to 20 minutes.  (Remember that the cast iron will retain heat for a little while.) Let cool in the skillet for 5 minutes.  Cut into pieces and try not to eat it all while it is still warm.


Shirley's Lemon Dessert

Crust:

1 stick oleo or butter

1 ½ cups flour

Mix well with fork and then hands.  Pat into 9” x 13” oblong pan.  Bake at 350 degrees 15 minutes.  Cool.

Filling:

8 oz Philadelphia Cream Cheese

1 cup sugar free powdered sugar

1 cup sugar free cool-whip

2 tablespoons milk

Soften cream cheese with mixer.  Add powdered sugar and mix.  Add cool whip then milk and mix.  Spread on cooled crust.

Lemon Filling:

½ cup corn starch

1 ½ cup sugar free sugar like Splenda

2 cups water

5 egg yolks, lightly beaten

½ cup lemon juice

2 tablespoons butter or oleo

Mix corn starch, sugar, water and egg yolks in saucepan over medium heat.  Stirring constantly, bring mixture to a boil (about 8 to 10 minutes), reduce heat and continue stirring for one minute until very thick.  Remove from heat, stir in lemon juice and butter until smooth.  Let lemon filling completely cool.   When cool, mix with beaters or wire whip to smooth.  Pour over crust and cream cheese mixture.  Top with cool whip.  Cover and refrigerate.

Sugar information:                                                                                                
Nature Sweet Crystals Sugar               

Nature Sweet Powdered Sugar  available from

Steel’s Gourmet Foods              

55 E. Front Street, Suite D-175

Bridgeport, PA 19405

1-800-678-3357

www.steelsgourmet.com

Sue's Hot Fudge Pie

1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3 Tbsp coco powder
1 tsp salt
1/2 cup all purpose flour

Preheat oven to 350.  Cream butter and sugar with electric mixer until light and fluffy--about 3 min.  Add eggs and vanilla and mix in well.  Add coco powder, salt and flour and stir until well combined.  Pour mixture into 8" pie plate that has been sprayed with Pam.  Bake for 30-35 minutes until the center is set.  If you like, you can dust the top with powdered sugar and serve a side of whipped cream or vanilla ice cream.

Shirley's Sugar Free  Peanut Butter Pie

Crust:
1 pkg. sugar free peanut butter cookies
2 T. butter – melted

Chop cookies in a blender until crumbled. Add melted butter and mix with hands and press into pie plate. Bake at 325 degrees for 6 minutes then cool completely.


Filling:
8 oz cream cheese – softened
1 cup peanut butter
¾ cup Splenda
1 teaspoon vanilla
8 oz sugar free Cool Whip

Beat cream cheese with sugar. Add peanut butter and vanilla. Fold in ½ of the cool whip. Top with remaining cool whip.



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Here are a couple that were shared at the March First Wednesday:

Henrietta's Soup
1 can corn, drained
2 cans tamales--shucks removed and cut into bite sized pieces
3 cans chili with beans or ranch style beans

Combine all in crockpot and cook for about 4 hours.

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Pat's Soup
1 can tomato bisque soup
3/4 can chicken broth (Pat prefers less chicken broth)
1 soup can of water
1 can Hormel beef and gravy (or you can use the frozen Hormel beef tips)
1 can Veg-all, drained
1/2 can black eyed peas (or you could use left overs from another meal)
Vegetables as desired

Chop up as many vegetables as you like:  celery, onions, potatoes and carrots.  Cook them in the chicken broth and water just until they are almost done.  Add the tomato bisque soup, the Hormel beef and gravy (or the frozen Hormel beef tips--thawed), the Veg-all and the black eyed peas.  Cook til heated through.

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