A family recipe collection lovingly digitized from handwritten recipe cards, clipped cookbook pages, and treasured notes passed down through generations.
319 recipes across 16 categories
A family recipe collection lovingly digitized from handwritten recipe cards, clipped cookbook pages, and treasured notes passed down through generations.
About this collection: These recipes were transcribed from photographs of two boxes of handwritten recipe cards belonging to Nana (Janet Spilker) and her family. Box 1 spans images IMG_9104 through IMG_9479, and Box 2 spans IMG_9480 through IMG_9558. Text marked with [uncertain] indicates words that were difficult to read due to handwriting, stains, or wear on the original cards. Some recipes reference the back of a card ("over") that may not have been fully captured. Where duplicate recipe cards existed, the most complete version has been kept with alternate image numbers noted.
Source: Amy Poulton (IMG_9119)
Layer pineapple, brown sugar, coconut, and nuts on top of Brie. Bake at 350° for 20–30 min. Serve with hard crackers.
Source: IMG_9117
Combine all the above, cover and chill. Just before serving add: 2 large avocados (peeled and diced), 1/2 cup chopped cilantro. Serve with tortilla chips. Use lime corn chips.
Source: IMG_9383
Source: Brittany Spilker (IMG_9116)
When nuts are cool, roll the cheese ball into them. Serve with crackers.
Source: IMG_9256 / IMG_9257
Melt butter in pan. Blend in flour, salt, and paprika. Add milk slowly, stirring until thickened. Add Worcestershire sauce and cheese. Continue to cook over low heat until cheese is melted. Pour into a heated fondue pot or double boiler. Place chunks of butter-toasted French bread in a basket. Dip into hot fondue.
Source: IMG_9109
Shape into logs and roll in chopped almonds. Chill. Makes 2 logs.
Source: IMG_9115
Chop cilantro, dice onion, cut avocados into chunks (squirt lime juice over avocados). Add corn, pour dressing over top to your liking. Use lime corn chips.
Source: Terri El Jones [uncertain] (IMG_9111)
Beat with mixer.
Source: Brittany Spilker (IMG_9553; also IMG_9113)
Mix and let set 20 minutes. Serve. (1/2 recipe may be enough.)
Source: Connie Neilson [uncertain] (IMG_9105)
Source: Bortner & Bortner (IMG_9268)
Combine softened cream cheese and Marshmallow Creme. Serve with a variety of fresh fruit for dipping.
Source: IMG_9110
7 oz. marshmallow cream, 8 oz. cream cheese, 1/2 t. ginger [uncertain], 1 t. orange peel.
Cool Whip and lowfat yogurt [uncertain].
Source: Bortner & Bortner (IMG_9266)
Combine all ingredients and serve immediately with tostados for dipping.
Source: IMG_9107
Mix all ingredients in blender. Makes 1 pint of dressing or chip dip.
Source: Mum's (IMG_9108)
Mix all ingredients and chill well. Pat into ball or log; roll in crushed nuts. Decorate with parsley and cherry on top. Makes 2 large or 3 small.
Source: Kathy's (IMG_9106)
Mix and chill at least 1 hour before serving.
Source: Amy P. (IMG_9269 / IMG_9270)
Salt the mixture. Make one, taste to check salt before continuing. After browning in non-stick pan, add a little water and steam until gone. Dip in sweet & sour sauce. Can also cut egg roll wrappers in fourths.
Source: Bortner & Bortner (IMG_9267)
Combine all ingredients and serve with tostados for dipping.
Source: IMG_9112
Note: This card is heavily stained and several items are partially obscured.
Source: Kathy's Super Bowl (IMG_9118)
Melt butter in large saucepan over med. heat. Add onions and cook til soft. Stir in spinach, artichokes, cream cheese, sour cream, and 1/2 c. cheese, pepper sauce, and salt. Stir til blended and heat through. Pour in 9x13 pan and top with remaining cheese. Bake at 350° til cheese starts to brown (about 10 mins). Serve with crackers.
Source: IMG_9480 (also IMG_9114)
Thaw spinach and squeeze dry. Stir in soup mix, sour cream (can use part cottage cheese also) and other ingredients. Cover and chill for 2 hours. Stir before serving. Makes 4 cups. Serve in a bread bowl or french bread loaf with pieces of bread. DELICIOUS!
Source: IMG_9141
Makes 5 loaves. Bake 350° for 35 mins.
Source: Brittany Hatch (IMG_9155)
Beat everything together til smooth. Spray donut pans, fill 3/4 full. Bake at 350° for 15–18 min. Makes about 15.
Source: IMG_9128 / IMG_9129
Bake at 350° for about 45 mins. 1 med and 1 sm loaf pan, or 2 med loaf pans. Can use part of dough for cookies (add small amount of extra flour).
Source: IMG_9150 (also partial views IMG_9152/IMG_9153)
Cream shortening, sugar, and salt. Add eggs. Mix buttermilk and soda. Add bran flakes and cereal, then flour. Bake at 400° for 20 min.
Source: IMG_9484
1. Dissolve yeast in 3/4 c. of buttermilk, set aside.
2. Beat thoroughly for 5 min. all ingredients except the dissolving yeast.
3. Add flour, soda, and baking powder.
4. Let rise 1 1/2 to 2 hours [uncertain].
5. Fry at 420 degrees in deep fat.
Source: IMG_9147
Mix together until just blended. Do not overbeat. Cook at 400° for 25 min in 8" square pan or 1 dozen muffin cups.
Source: Susan Bracken (IMG_9148 / IMG_9149)
Cream butter & sugar. Add eggs one at a time, beating well after each. Set aside: flour, All Bran, 40% Bran Flakes, salt, dates, & nuts. Dissolve soda in buttermilk & add alternately with dry ingredients to egg mixture. Drop by spoonfuls into greased muffin cups & bake at 375°F for 12–15 mins. Serve hot. (Batter may be stored up to 6 weeks.)
Source: Amy (IMG_9138)
Make as for any other bread. Shape into desired shapes. Let rise. If desired, sprinkle with poppy or sesame seeds after brushing top with beaten egg. Bake 400° for 20–30 min.
Source: IMG_9482 / IMG_9483
Mix ingredients. Brush with egg & poppy seeds. Bake at 400° for 30 min.
Source: IMG_9126
Raise till double, shape, raise again. Bake 375° for 8–10 mins.
Source: Kathy (IMG_9145 / IMG_9146)
Preheat oven 350°. Spray 2 loaf pans. Mix all ingredients together, bake for 50–55 mins. Cool on rack, remove after 15 mins.
1 1/2 c. powdered sugar, 1 t. grated orange peel, 1 t. orange juice [uncertain], chopped nuts. Mix and spoon over cooled loaves.
Source: IMG_9127 — Makes 3 dozen
1 1/2 cup powdered sugar, 3 T. orange juice, 1/2 T. rind. No water, only orange juice. Brush glaze on when rolls are warm.
Source: Kathy Morgan (IMG_9136)
Mix dry ingredients, mix wet ingredients, fold in pears. Stir until moistened. Makes 2 (8 1/2" x 4 1/2") pans. Bake 325° for 1 hr.–1 hr. 10 min. (6 mini loaf pans — 45 min.)
Source: IMG_9154
Bake 350° until brown (about 20 mins) [uncertain].
Source: IMG_9139 / IMG_9140
Mix well while the gluten forms. Then add remaining flour. Let rise til it doubles. Mix down & let rest 10–15 mins. Cut into 4 sections & form into loaves. Let rise. Bake at 400° for 15 mins, then 350° for 20 mins. Makes 4 loaves.
Source: IMG_9134 / IMG_9135
Beat until dough leaves the side of the bowl. Let rest 10 minutes. Divide into four parts, mold into loaves, put into greased bread tins. Let rise about 1/2 hr. Bake 35–40 mins at 350°.
Source: IMG_9144
Mix together and bake in two greased loaf pans for 1 hr. at 325°.
Source: IMG_9143
Combine wet ingredients in blender and pour into mixing bowl. Add dry ingredients. Bake 350° for 50 mins. (2 medium loaves or 1 large, 3 small.)
Source: IMG_9142
Combine as any other cake. Bake at 325° for 1 hour.
Source: IMG_9446
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff, carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 3/4–1 cup mix per waffle. Makes four Belgian waffles.
Source: IMG_9258
Cube bread into a buttered 9x13 pan. Top with browned sausage and grated cheese. Beat together eggs, milk, and dry mustard and pour over sausage and cheese. Refrigerate overnight. When ready to bake, pour diluted soup mixture over and bake uncovered for 1 1/2 hours at 300°.
Source: Aunt Kathy / Carla (IMG_9254 / IMG_9255)
Chopped ham, bacon bits, green peppers, diced tomatoes, chopped onion, sliced mushrooms, spinach, chopped peppers, chopped avocados or artichokes.
Mix together by hand in greased pan or glass dish. Single 9x9: bake at 350° for 30–45 mins. Double 9x13: bake for 1 hr. Done when knife comes out clean from center.
Source: Kathy (IMG_9130)
Mix eggs, milk, flour, and salt in blender or beater. Melt butter in 9x13 pan at 425°. When hot, add mixture to pan. Bake 20 mins.
Source: IMG_9536 / IMG_9537 — Yield: 9 1/2 cups
Mix first 5 ingredients in large bowl. In another bowl whisk oil & honey together; mix in apple juice, cinnamon, nutmeg. Pour over oat mixture and toss thoroughly. Lightly grease 2 baking sheets with oil. Transfer oat mixture to pans. Place in 250° oven for 20 minutes. Stir every 5 min. to prevent burning. Distribute nuts evenly over pans. Bake another 10 minutes. Store in refrigerator or freezer in airtight container.
Source: Maxie's [uncertain] 1991 (IMG_9476)
Pour over dry ingredients, mix well with your hands. Spread in large pan(s). Bake 1 hour at 350°, stirring occasionally. Add 1/2 c. raisins after baking.
Source: IMG_9132
In saucepan combine all ingredients. Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer uncovered for 20–25 minutes. Let stand 30 minutes before serving.
Source: IMG_9556 (also IMG_9448)
Boil 3–5 mins. Add 2 tsp. vanilla.
Source: IMG_9471
Pour wet over dry. Spread on 2 cookie sheets & bake at 250° for about 2 hrs, stirring occasionally.
Note: Card has multiple annotations in different inks suggesting variations — 1 cup Hemp Hearts, 1/2 c. chia/flax seeds, etc.
Source: IMG_9131
Combine dry ingredients in a bowl. In another bowl whisk egg yolks, milk, pumpkin, and oil. Beat egg whites until soft peaks form. Stir egg/milk mixture into dry ingredients. Fold in beaten egg whites. Cook on hot griddle.
Source: IMG_9133
Combine oats, apple, cranberries, water, milk, cinnamon, allspice, and butter in a slow cooker. Cook on low overnight (6–8 hours). Add almonds and pecans 30 min before serving.
Source: IMG_9137 — Osterizer method
Makes 12 five-inch pancakes [uncertain].
Source: IMG_9460 / IMG_9461 — Serves 8
Drain juice from clams & pour over vegetables in med. pan. Add enough water to barely cover & simmer about 20 min. until tender. Melt butter, add flour & blend & cook 2–3 min. Add cream & cook & stir until smooth & thick. Add undrained vegetables & clams & heat through. Season to taste.
Source: Carla (IMG_9533 / IMG_9534) — Serves 8
Cook cauliflower and break into small pieces; set aside. Make white sauce with butter, onion, flour, broth, and milk. Add Worcestershire sauce & cauliflower. Just before serving, stir in cheese. Garnish with chives & parsley.
Source: IMG_9440
Source: IMG_9199 — Serves 10
Best eaten the second day.
Wash chili beans, put in kettle with bay leaves & boil till tender. Fry meat, onions and garlic until brown. Add to drained beans along with remaining ingredients. Simmer 1 hr.
Source: IMG_9467 — 12 servings
Heat oil, brown chicken 4–5 mins per side, set aside. Saute onions & garlic 2 mins. Add broth. Combine flour with water, whisk til blended, add to pan. Add remaining water, enchilada sauce, cheese & spices. Shred chicken and add. Reduce heat & simmer 30–40 mins or until thick. Garnish with cheddar cheese, crumbled corn tortilla chips, chopped tomatoes.
Source: IMG_9441
Make white sauce. Add clams, juice, and onion. Pour over cooked (drained) vegetables. Cook 20 min. and serve.
Source: IMG_9455 — Serves 6–8
Chop and cook onion in butter until clear and soft. Combine onion, sliced zucchini, and chicken broth; bring to boil, then simmer 15 minutes. Add seasonings and puree in blender until smooth. Add half & half, reheat (do not boil). Garnish with grated cheddar cheese.
Source: IMG_9545 (cookbook page 96) — Serves 4–6, Vegetarian
1. Saute onion, carrot, and garlic in oil for 3–4 minutes.
2. Add tomatoes, broth, and seasonings. Bring to boil, simmer 30 minutes.
3. Transfer to blender with cream cheese, process until smooth. (Or use immersion blender — underlined in original.)
4. Add salt and pepper to taste. Garnish with Parmesan and fresh basil.
Serve with a warm panini or grown-up grilled cheese made with Havarti and fresh basil.
Source: IMG_9462 / IMG_9463
Fry bacon til crisp, remove & crumble. Pour off all but 2 T. drippings. Brown mushrooms, onions, thyme til tender. Add bacon & remaining ingredients. Heat & stir occasionally. Makes about 5 1/2 cups.
Source: IMG_9469 — Serves 6–8
Melt butter, saute onion and garlic until translucent (about 6 minutes). Add tomatoes and broth, bring to a boil. Reduce heat and simmer until thickened (about 45 minutes). Slowly add half-and-half, stirring constantly.
Source: Kathy (IMG_9456 / IMG_9457) — 4 servings
Melt butter. Cook onions, sugar, wine and garlic until softened. Reduce heat, cook 20–25 mins until golden. Add broth, scallions, salt & pepper. Heat 3–4 mins. Ladle into ovenproof bowls. Top with bread and cheese. Broil 5 mins until bubbly.
Source: IMG_9465
Cool. Add 1 c. half & half [uncertain], 2 t. sour cream. Blend in blender. Garnish with sour cream.
Source: IMG_9458 / IMG_9459 — Serves 12
Combine melted butter and flour; bake at 325° for 30 minutes. Combine remaining ingredients (except half-and-half) and simmer until potatoes are cooked. Stir butter-flour mixture in until thick. Remove from heat. Stir in half-and-half. Heat to serving temperature.
Source: Mase [uncertain] (IMG_9468)
Simmer above ingredients for 2–3 hours. Last hour add noodles and one can each: green beans, garbanzo beans, and kidney beans. Serve with Parmesan cheese.
Source: IMG_9535 — Serves 18
Cover potatoes and celery with water and cook until tender. Saute onions in butter. Add onions & 3 qts of milk to soup & simmer. (In place of 1 c. of the milk, either 1 c. canned milk or cream may be used for richer flavor.) More salt & pepper as needed [uncertain].
Source: Janet Spilker (IMG_9546; also IMG_9439, IMG_9453)
Combine all ingredients and simmer 1 to 2 hours.
chips, diced green chilies, grated cheese, sliced olives, chopped green onions, sour cream and/or diced avocado.
Source: IMG_9442 — Serves 20 **[uncertain]
Brown ground beef, drain fat. Add rest of ingredients. Simmer over low heat 2–3 hours, stirring occasionally.
Source: IMG_9466
Blend in blender. Garnish with cheddar cheese [uncertain].
Source: Amy Poulton (IMG_9396)
Blend.
Source: LaRue Duke (IMG_9528)
1/3 c. butter, 3 T. flour [uncertain], 1 t. salt, 1 jar Kraft Old English Cheese, 1 1/2 c. milk
Bake at 450° for 15 mins.
Source: IMG_9422
Place 1/2 onions in casserole. Cover with 1/2 soup & 1/2 cheese. Top with remaining onions, soup, & cheese. Cover and bake at 350° for 50–60 min or until onions are tender.
Source: Cheesecake Factory (IMG_9397)
Toss all together and top with crispy fried onion strings.
Source: Marjory Elgan / Joyce (IMG_9382)
2 cups mayonnaise, 1/2 cup sugar, 2 T. vinegar. Mix together and stir into broccoli mixture.
Source: IMG_9389
Mix in large container with mixer. Makes about 4 qts.
Source: Kathy's (IMG_9264)
Put all ingredients in blender.
Source: IMG_9401
Boil water and sugar til thick (3–4 mins). Add pecans & stir til leaves side of pan.
Source: IMG_9403 — Serves 12–15
1/2 c. + 1 T. vegetable oil, 2/3 c. Soy Vay Teriyaki Sauce [uncertain], 2/3 c. white wine vinegar, 6 T. sugar, 1/2 t. salt, 1/2 t. pepper
Source: IMG_9398
1 c. mayonnaise and 1 c. Kraft coleslaw dressing. Add nuts just before serving.
Source: Janet — Clint's Wedding Brunch 1998 (IMG_9377)
Makes 6–8 croissant fillings.
Source: IMG_9384 / IMG_9385
1 sm. head cabbage, 1/2 head lettuce, 4 green onions, 1/2 c. slivered almonds (toasted), 2 t. sesame seeds, 4–6 cooked & diced chicken breasts
4 T. sugar (or 3 pkg. Equal), 1 t. salt, 1 t. pepper, 1 t. Accent, 4 T. rice vinegar [uncertain], 1/3 c. oil, 1 pkg. ramen soup base. Add 1 pkg. ramen noodles (broken up) just before serving.
Source: IMG_9380 / IMG_9381
Makes 6–8 croissant fillings. (It seemed too much. Try less.)
Source: IMG_9393 — Serves 15 **[uncertain]
2 pkg. orange jello, 2 cans mandarin oranges, 2 bananas (chunks), 1/2 pkg. mini marshmallows — set as usual using fruit juices & water.
1 (8 oz.) pkg. cream cheese — mash with milk, spread carefully over top.
1/2 c. butter, 1/4 c. brown sugar, 1 c. flour, 1 c. chopped pecans — mix with fingers, spread on cookie sheet, bake & stir 10–12 mins at 400°. Cool, then sprinkle on top.
Source: IMG_9394
Chopped apple, pineapple, pecans, pomegranate [uncertain], celery, grapes — with cream.
Source: IMG_9396
Break up pecans. Drizzle with real maple syrup and salt. Heat, then spread on wax paper.
Source: IMG_9392
Source: IMG_9391
Blend all ingredients.
Source: Cecelia Ludwig / Grandma Joyce (IMG_9416 / IMG_9417)
Without adding water, simmer at low heat. When it comes to a boil, cook 3 minutes. Turn off heat and leave lid on kettle; let rest for several hours. Make in the morning or the day before. Heat at dinner time. Keeps well in fridge for a week.
Source: IMG_9481
Add seasonings to cubed bread. Melt butter & saute celery & onions slightly. Add cubed bread & brown lightly in frypan before adding hot water. Judge water (don't get too moist for stuffing in turkey). Add a little more for casserole stuffing. Stuff turkey or put in greased casserole with lid & bake at 325° for about 1 hour.
Source: Kate Dickson (IMG_9429; also IMG_9276) — Yields 6 cups, Serves 12
Heat butter in heavy skillet. When hot, add rice stirring constantly. Saute on med. heat until transparent, not brown. Add lemon juice, chicken broth, salt & pepper. Cover & simmer for 20 min. Take cover off & let stand 5 minutes before serving.
Source: IMG_9280
Source: IMG_9376
Spread 1 1/2 c. mayo to seal edges. Sprinkle Parmesan cheese. Top with bacon bits. Seal overnight in fridge. Toss when ready to eat.
Source: IMG_9405 — Serves 18
1 head red lettuce, 1 head green lettuce, 1 head red romaine [uncertain], 8 oz. shredded mozzarella, 6 oz. shredded Parmesan, 1 c. Craisins, bacon bits (or 1 lb. bacon cooked & crumbled), 8 chicken breast halves (cooked & diced), 1/2 c. sliced toasted almonds, red grapes
1/2 c. sweet or red onion (chopped), 2/3 cup sugar, 2 t. dry mustard, 3/4 c. red wine vinegar — slowly add 3/4 cups canola oil. Best if warm [uncertain].
Source: IMG_9399 (original) / IMG_9400 (revised)
1/2 t. grated orange rind, 1/2 c. frozen OJ concentrate, 1/2 t. salt, 1/2 c. vegetable oil, 2 T. sugar, 2 T. vinegar, 1 T. lemon juice
1 pkg. Good Seasons Italian Dressing, 1/3 c. water [uncertain], 1/3 c. frozen OJ concentrate, 1 c. oil, 4 T. sugar, 4 T. red wine vinegar
Source: IMG_9554 (also IMG_9445) — 1987 [uncertain] — Serves 25
1 c. sugar, 2 T. flour, 1/2 t. salt, 1 3/4 c. pineapple juice, 2 eggs beaten, 1 T. lemon juice
3 cans mandarin oranges (drained), 1 can crushed pineapple, 1 can pineapple tidbits [uncertain], 1 bottle maraschino cherries (drained & cut up), 2 (9 oz.) Cool Whip or 16 oz.
Combine dressing ingredients & cook till thick. Cool. Stir in pasta & let set in fridge overnight. Next day, fold in fruit and Cool Whip.
Source: IMG_9260
Melt butter, saute green onion til tender. Add rice & cook til coated (3–4 mins). Stir in 1/2 lime zest, cilantro stalk, & broth. Cover. Place in oven at 400° for 20–25 mins til liquid is absorbed. Stir in remaining zest & chopped cilantro. Remove stalk. Serve.
Source: IMG_9413 — Serves 8
Mix & bake in casserole. Add chopped cashews. 30 min at about 350°.
Source: Spilker (IMG_9428)
Bake at 350° for 45–60 mins. (Makes 3 large casseroles at full batch.)
Source: IMG_9395
1 lb. Rotini pasta (cooked & drained), 1/4 lb. sliced carrots, 1/4 lb. broccoli, 1/2 bunch green onion, 1/2 green pepper, 1/2 red pepper, 1/2 can olives
1/4 c. half & half [uncertain], 1 egg white, 3 cloves garlic, 1 t. salt, 1/4 t. pepper, 2 T. sugar, 1/2 t. Dijon mustard, 1/4 c. olive oil, 1/2 c. canola oil, 2 T. red wine vinegar, 2 T. white wine vinegar, juice of 1/2 lemon. Blend and refrigerate overnight.
Source: IMG_9406 **[uncertain — name could be "Nane's" or "Nave's"]
Source: IMG_9404
Source: IMG_9411
2 c. corn flakes, 1/2 c. melted margarine. Bake 350° for 45 mins.
Source: IMG_9425
Mix in 13x9 pan. Top with 1 cup corn flakes. Bake 350° for 45 mins.
Source: IMG_9378 / IMG_9379
1/2 c. sugar, 1 T. cornstarch, 1/4 t. dry mustard [uncertain], 3/4 t. salt, 1/4 t. celery seed, 1/2 c. milk, 4 T. butter, 1/4 c. white vinegar [uncertain], 1 beaten egg — cook over med. heat, thicken. Add 1/2 c. onions, 1/4 c. mayo, 1/4 c. salad dressing.
Source: IMG_9424
Source: IMG_9423
2 1/4 lbs. sweet potatoes (or 2 cans yams), 1 cup half & half, 3/4 cup brown sugar, 1 tsp. salt, 2 tsp. vanilla, 2 large eggs
2 cups chopped pretzel rods, 1 cup chopped pecans, 1 cup cranberries, 1 cup brown sugar, 1/2 cup melted butter
Beat sweet potatoes with half & half, sugar, salt, and vanilla until smooth. Add eggs. Pour into 13x9 dish. Sprinkle with topping. Bake at 350° for 25–30 minutes.
Source: IMG_9388
1 T. seasoning, 1 c. mayo, 1 c. buttermilk
1/2 T. seasoning, 1 pt. sour cream
1 c. imitation sour cream, 1/3 c. non-dairy creamer [uncertain], 2 t. seasoning — mix in blender.
Source: IMG_9418 / IMG_9419
Shred cabbage and sprinkle in vinegar. Melt butter, add sugar & salt. Add cabbage, cook 15 min. Add apple and jelly. Simmer 1 1/2 hrs.
Source: IMG_9430
Bring broth and water to boil. Add rice, simmer 25–30 min. Add raisins and onions at 15 min. Add parsley, butter and sherry at 20 min. Fold in nuts when done.
Source: IMG_9412 — Serves 6
Simmer 16–18 mins. Remove garlic & bay leaf. Serve.
Source: IMG_9402
1/2 head lettuce, 1/2 head red leaf lettuce, 1 bunch green onions (diced)
1/2 c. oil [uncertain], 1/4 c. red wine vinegar, 1/4 c. sugar, 1/2 t. salt, flavor packet from ramen. Note: can add chicken.
Source: Janet Spilker [uncertain] (IMG_9529)
Cool potatoes. Peel and grate. Mix with cheese. Mix sour cream, soup, milk, salt and pepper. Add chopped onions. Add to potatoes and cheese. Put in 11x13" pan. Melt margarine, saute cornflakes, sprinkle on top. Bake at 350° for 30 minutes.
Source: IMG_9427
Let potatoes soak in cold water. Layer: potatoes, salt, pepper, grated onion, cheese & butter. Cover with mushroom soup & 1/2 can milk. Repeat. Cover part of time [uncertain]. 350° for 1–1 1/2 hours.
Source: Joyce (IMG_9390)
Source: IMG_9386 / IMG_9387
1 1/2 T. poppy seed, 1 c. wine vinegar, 1/2 c. oil, 1/2 c. sugar, 1 1/2 T. grated onion, 1 1/2 t. salt, 3/4 t. dry mustard
3/4 lb. fresh sliced mushrooms, 1 red onion (sliced), 2 bunches spinach, 1 sm. head lettuce, 3/4 lb. Swiss cheese (grated), 2 cans mandarin oranges (drained), 1/2 lb. bacon (cooked & crumbled)
Source: Janet Spilker (IMG_9426; also IMG_9414/IMG_9415)
3 cups water, 1 1/2 cups sugar, 1 tsp. salt, 5 T. cornstarch — Mix sugar, cornstarch & salt. Add water, cook over medium heat until slightly thickened. Add 1 sq. butter.
Peel apples & slice. Layer yams then apples in casserole, spoon sauce over to barely cover. Repeat layers. Bake covered at 300° for 1 hour or until apples are tender.
Source: IMG_9474
6 c. water, 2 T. yeast, 1 t. sugar, 2 T. oil, 2 T. salt, 14–16 c. flour — makes 6 medium pizzas
Top with tomato sauce, oregano & basil. Cook at 450° for 20 min.
Source: IMG_9291 — Serves 6 **[uncertain]
Butter baking dish, put in halibut filet. Spread 1/2" sauce on top. Layer buttered crumbs on top. Sprinkle paprika. Bake at 350° until flaky.
Source: Market Street (IMG_9297) — Serves 2
Sear halibut in non-stick pan on both sides. Place halibut and vegetables on grill, cook 3–4 minutes per side. Saute vegetables with olive oil, garlic, and oregano for one minute. Serve halibut topped with vegetables.
Source: Market Street (IMG_9293) — Serves 4
Dust tuna with Cajun spice. Sear on very hot grill or pan, 2 min. each side. Make sauce: bring OJ, soy sauce, and zest to low boil, simmer 5 min. Thicken with cornstarch mixture, simmer 5 min. Pour 2 oz. sauce over each filet.
Source: Brenda Graff [uncertain] (IMG_9328)
onion salt, celery salt, garlic salt, sugar [uncertain], liquid smoke, Worcestershire sauce
Marinate overnight. Bake 225° for 1 hr. per pound.
Source: IMG_9327
Brown tenderloin in butter [uncertain]. Place in baking dish. Saute 1 large onion (sliced) and 1 lb. mushrooms [uncertain] in butter. Add 1 1/2 c. chicken broth [uncertain] and flour. Pour over pork. Bake 1 hr at 350°.
Source: Kathy's (IMG_9265)
Crockpot on low, 8 hrs.
Source: homeandplate.com (IMG_9365) — Serves 4
1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 garlic clove minced, 1 1/2 T. honey, 1 T. Dijon mustard
4 chicken breasts, 1 (8 oz.) ball fresh mozzarella (8 slices), 2 medium tomatoes (sliced), fresh basil, balsamic glaze, salt & pepper
Marinate chicken at least 2 hours. Grill 4 min, flip. Top with mozzarella and tomato slices. Grill 4–7 min more to 165°F. Garnish with basil and balsamic glaze.
Source: IMG_9271
Mix soups, sour cream, onions, and chilies. Divide in half. Mix chicken with half of mixture. Put into tortillas. Serves 8.
Source: IMG_9531 / IMG_9532 — Serves 10–12
Slice & tenderize zucchini & onions in oil. Put 1/2 in casserole. Sprinkle 1/2 seasoning (1 T. Italian seasoning, garlic, Lawry's salt [uncertain], pepper). Pour over 1/2 tomato sauce, 1/2 Ragu. Sprinkle 1/3 cheese and Parmesan. Add remaining layers. Bake at 350° for 45 min. Add remaining cheese on top. Bake 15 min longer.
Source: IMG_9520 — 6 servings
Blend all except cheese. Line loaf pan with waxed paper. Place 1/2 meat, then cheese, then remaining meat. Cook at 350° for 1 hr.
Source: IMG_9204
Bake chicken in foil at 350° for 30 min. Blend cream cheese, milk, and 1/2 Parmesan. Add salts. Cook over low heat, stirring constantly until thickened. Cook broccoli until crispy tender. Layer broccoli, chicken, sauce, and Parmesan in 9x13 dish. Bake at 350° for 25–30 minutes.
Source: Relief Society Dinner (IMG_9372)
Bake chicken covered with foil for 30–40 mins. Cook broccoli until barely crisp-tender. Line pan with broccoli, top with chicken. Make cream sauce: mix cream cheese and milk until smooth over low heat, add salt, garlic salt, half the Parmesan. Pour over chicken. Top with remaining Parmesan. Bake 15 min at 350°, remove foil last 15 min.
Source: Lou Bourdon [uncertain] (IMG_9193)
Cover bottom of 9x13 casserole with broccoli. Spread chicken over top. Make sauce with soup, lemon juice, mayo, curry. Spread over top. Sprinkle grated cheese, then buttered bread crumbs. Bake 350° for 25 min.
Source: IMG_9198 — Serves 10–12
Heat 1 c. water, add 1 sq. butter. Stir in 1 can each: cream of mushroom, chicken, and celery soup, plus 1/2 c. long grain rice. Put in bottom of large roaster or 2 (9x13) pans. Add 2 whole chickens or 16 half chicken breasts. Cover with foil. Bake 350° for 2 hrs. Uncover last 15–20 mins to brown.
Source: IMG_9262 / IMG_9263
Grease bottom of 9x13 pan. Layer 4 tortillas, 1/3 soup, onions, peppers, 1/3 cheese. Repeat. Top with cheese and black olives. Bake at 350° for 30–40 mins.
Source: Kathy (IMG_9527)
Cook noodles. Cook onion & pepper in butter. Add soup, milk & bouillon. Beat cream cheese with cottage cheese. Add parsley. Layer noodles, cheese mix, chicken, soup mix. Repeat. Top with buttered corn flake crumbs. Bake at 375° for 45 mins. Let stand 10 min.
Source: IMG_9284 (also IMG_9275) — Serves 8–10
Seed and clean chiles. Flatten half on bottom of baking dish. Cover with cheddar slices, then remaining chiles, then jack cheese slices. Beat eggs separately. Add flour, salt, pepper, and milk to yolks. Fold into stiffly beaten whites. Pour over casserole. Bake at 325° for 1 hour. Pour tomato sauce on top, bake another 1/2 hour. Cover during baking.
Source: IMG_9500
Cook ground meat, onions, spices 15 mins. Add flour & mix well. Add water to consistency of gravy. Stir in tomato sauce. Simmer. (Instructions continue on back of card — "over")
Source: IMG_9273 / IMG_9272
Season a tall can of tomato juice with oregano, thyme, chili powder, salt, pepper, garlic salt. Bring to a boil and simmer. Grate cheese, chop onions & lettuce. Lightly fry corn tortillas (~5 seconds). Thicken juice with cornstarch. Dip tortillas in sauce, layer with cheese, onions, & lettuce. For baked version: fill 8 flour tortillas, place in greased pan, spread remaining sauce over all. Cover with cheese. Bake 350° for 30 min.
Source: IMG_9367
Bake uncovered at 350° for 48–50 min [uncertain]. Spoon sauce on. No peeking [uncertain].
Source: B. Duff [uncertain] (IMG_9538 / IMG_9539)
1 pkg. dry yeast, 1 c. warm water, 1 tsp. sugar, 1 tsp. salt, 2 TBS. salad oil, 2 1/2 c. flour
1/2 c. chopped onion, 1 (8 oz.) can tomato sauce, 1/4 tsp. salt, 1/8 tsp. minced onion, 1/8 tsp. pepper, 2 tsp. oregano
Dissolve yeast in warm water. Stir in dough ingredients, beat 20 strokes. Rest 5 min. Heat oven to 425°. Divide dough in half, pat into 10-inch circles on greased baking sheets. Spread sauce, cheese, olives, etc. Bake 20–25 min.
Source: IMG_9285
Chop pork into small pieces. Brown with bone, onion & garlic; add flour or yellow corn meal to absorb fat. Toast until flour slightly browns. Add remaining ingredients. Simmer 4–5 hrs, or put in crockpot all day on low. Serve in warm tortillas as burritos.
Source: Joyce (IMG_9333)
Bake in 9x13 pan at 350° for 1 hr. When half baked, pour over mixture of 1 c. brown sugar, 2 T. mustard, and enough vinegar to moisten.
Source: IMG_9521 / IMG_9522 — V.G. (Very Good)
Mix filling & spread over 25 ham slices. Roll up like a jelly roll, place ends down in 9x13 dish. Cover with 1 c. cream of mushroom soup mixed with 1/2 pt. sour cream. Heat at 350° for 20 mins.
Source: IMG_9200
Slice potatoes in bottom of casserole, salt & pepper. Open can of beans, drain, spread over potatoes. Brown 1 lb. lean ground beef, season, spread over beans. Brown onion slices, arrange on top. Spread can of undiluted tomato soup over all. Cover & bake at 350° about an hour.
Source: IMG_9274 (also IMG_9283) — Serves 8–10
Boil chicken, break into pieces. Grate cheese (reserve 1 cup). Mix chicken, cheese, chiles, and onion. Place in tortillas, roll seam-side down in greased 9x13 pan. Mix soup, broth, and half & half. Pour over enchiladas. Top with reserved cheese. Bake at 350° for 35–40 minutes.
Source: Albertsons (IMG_9288 / IMG_9289)
General preparation, butterflying, and deep fat frying instructions for shrimp. Fry at 375°F for 3–5 minutes until golden. Serve with lemon wedges and tartar sauce.
Source: IMG_9540 — Serves 6
Brush muffins with oil & toast under broiler. Pre-cook sausage. Put 1 T. tomato sauce, sausage, pinch of oregano & small slice of mozzarella on each. Bake 15 mins at 350°.
Source: IMG_9373
1/2 c. brown sugar, 1/4 c. salt, water (in large ziploc) — add 15–17 chicken legs/thighs, cover with water, refrigerate 4–8 hrs.
Cover cookie sheets with foil, spray with oil. Arrange chicken, brush with BBQ sauce. Bake 375° for 45 mins. Rotate trays if not convection oven.
Source: Sayer [uncertain] (IMG_9197)
Brown meat. Add tomatoes, sauce, spaghetti mix, garlic. Alternate layers of meat, cheese, and noodles. Heat in oven until cheese melts. (Double for 9x12 pan.)
Source: IMG_9194 / IMG_9195 — Serves 12–14
Cook spinach, drain & chop. Brown beef & sausage with seasonings. Stir in spinach. Cook noodles. Layer noodles, meat mixture, cheese. Pour soup/milk mixture and tomato sauce over top. Bake at 350° for 30 minutes. Freezes well.
Source: IMG_9261
2 lb. ground beef (lean), 1 lb. sausage, 1 cup grated carrot, 1 shredded cabbage, 2 beaten egg yolks, 1 can bean sprouts, 2 med. onion (chopped), 6 T. soy sauce, dash salt & pepper, 1 t. garlic powder
Serve with La Choy Sweet & Sour sauce. Makes 100 [uncertain].
Source: IMG_9370 **[uncertain — could be "Marc's"]
Coat chicken breast in Italian bread crumbs. Saute in oil. Top with 1 slice mozzarella cheese. Pour 1/2"–1" chicken broth in pan. Cover with foil. Bake at 325° for 2 hrs (or 275° for 3 hrs).
Source: Janet Spilker (IMG_9203)
Layer the above in order. Garnish with sour cream, chopped fresh tomatoes, chopped green onions, and mashed avocado. Serve with round taco chips.
Source: IMG_9374
Combine all sauce ingredients. Pour over chicken, refrigerate 2–4 hours. Bake uncovered at 350° for 1 1/2 hours. Baste once.
Source: Brittney (IMG_9277 / IMG_9278) — Serves 3–4
Dredge shrimp in flour, dip in eggs, coat with Panko. Cook in 2" oil at 350° about 1 min. Serve in tortillas with shredded cabbage, cilantro, red onion, pico de gallo, and ranch/salsa verde dressing.
Source: IMG_9366 — 14 lbs.
1 juiced lemon, 2 T. salt, 1/2 t. pepper — rub all over bird, salt cavity
Preheat oven to hottest temp. Brown breast side up 15 mins. Reduce to 400°, turn bird, baste with 1 sq. margarine. Cover with brown bag brushed with margarine. Continue basting every 20 mins for 2 hours.
Source: Market Street (IMG_9294 / IMG_9295) — Serves 2
2 ahi tuna filets, 2 T. coarse ground pepper, 2 T. olive oil. Cook in skillet over high heat (2 min/side for rare, 4 min/side for medium).
10 oz. plum sauce, 4 oz. sweet-and-sour mix, 1 oz. soy sauce, 2 tsp. wasabi powder, 1 small bunch cilantro (chopped). Combine and chill. Serve on top of tuna.
Source: Market Street (IMG_9296)
Wrap halibut in cheesecloth. Combine other ingredients and simmer 30 minutes. Place halibut in poaching liquid (add boiling water if needed to cover). Cover and simmer, allowing 10 minutes per inch of thickness. Serve hot or cold.
Source: Kathy (IMG_9409)
Spread Chipotle on tortilla. Divide cheese, turkey, onions & bacon between tortillas. Roll up, hold with toothpick. Toast in lightly oiled skillet until golden. Cut in half, serve with more Chipotle sauce.
Source: IMG_9505
Brown sausage. Saute onion and celery in fat for 1/2 hr. Drain off excess fat. Cook soup in water for 7 min. Add rice. Bake all together in 2 casseroles for an hour. Cover first 1/2 hour, then uncover. 350°. Serves 7–8.
Source: Time Life Books (IMG_9292) — Serves 6
1/3 cup dry sherry, 2 T. sesame oil, 1 T. crushed sesame seeds, 1 garlic clove, 1/4 tsp. salt, pepper, 2 T. grated fresh ginger
Coat shellfish with marinade, stand 30 min. Thread on skewers alternating with vegetables and pineapple. Broil or grill 4–6 inches from heat for 8–10 minutes, turning and basting often. Serve with steamed rice.
Source: IMG_9332 — 20 people
Add ham and pour sauce over. Crockpot on high for 2 hours.
Source: IMG_9196 — Serves about 6
Brown meat, saute onion & garlic in margarine. Add flour, salt & pepper, cook 5 min. Add soups (no water) and meat. Simmer 10 min. Stir in sour cream. Heat through, serve over hot cooked noodles.
Source: IMG_9420 / IMG_9421
Cook zucchini 15 min. Saute pepper, onion, garlic, beef. Stir in oregano. Scoop out zucchini center, mash pulp, mix with egg and meat mixture. Fill shells. Top with tomato slices, crumbs, and cheese. Bake at 350° for 35–40 min.
Source: IMG_9329
Brown ribs. Add 1 c. water, simmer 1 hour. Drain fat. Make sauce of pineapple juice, sugar, cornstarch, soy sauce. Add to ribs. Add pineapple, onion, pepper. Simmer 2–3 hrs. Serve over rice.
Source: IMG_9502 / IMG_9503
Fry hamburger, add onion, chili powder, garlic, 1 can soup. Line casserole with 6 tortillas. Pour cooked meat over. Cover with 6 more tortillas. Mix other can soup with milk — pour over everything. Layer: chili mix, tortillas, cheese — repeat. Bake 25 min at 350°. Serve with shredded lettuce on top.
Source: IMG_9304
1 egg, 1/4 t. baking powder [uncertain], 1/4 t. salt [uncertain], 1 c. flour, 3/4 c. or more water, 1 ice cube — don't mix too much. ~360°
Source: IMG_9506 — Serves 8
Mix everything together [uncertain]. Bake at 350° for 30 min.
Source: Janet Spilker / Lori Beard (IMG_9368 / IMG_9369)
Marinate poultry overnight and bake at 375° or BBQ on medium until not pink in center.
Source: IMG_9364
Pound chicken breast very thin (slice in half first). Dredge in flour. Beat eggs with 1 T. oil, salt & pepper. Coat chicken with egg, then bread crumbs. Heat oil in heavy skillet, fry until golden brown (5 min each side). Serve with lemon slice.
Source: IMG_9435 / IMG_9436
Serve with angelhair noodles & steamed veggies, or use as pizza sauce.
Source: IMG_9530
Saute butter & onions. Add all other ingredients. Simmer 20 mins.
Source: IMG_9437
Source: IMG_9432 (also IMG_9433 — duplicate)
Boil to heavy syrup, then cool. Add 3 oz. (1/2 can) evaporated milk. Makes about 1 cup.
Source: IMG_9281 / IMG_9282
2 cups mayo, 1 clove garlic, 1/2 cup cilantro, 2 T. water, 2 T. vinegar, 1 jalapeno (no seeds), 1/4 tsp. pepper, 1/2 tsp. salt — all in blender
1 pkg. Buttermilk Hidden Valley Ranch, 1 c. sour cream, 1 c. mayo, 1/2 c. buttermilk [uncertain], 1 bunch cilantro, 3 tomatillos (chopped), 1 jalapeno, 2 cloves garlic, lime, Tabasco — blender
Source: IMG_9163 (also IMG_9464)
Mix together over medium heat and boil 4 mins. Serve warm or cold.
Source: IMG_9242
Combine cherry juice, lemon juice, brown sugar, cinnamon stick and cook on medium heat ~5 minutes. Mix cornstarch and water, add to cooking juices and stir until clear. Stir in cherries. Serve hot over ice cream or duck. For flambe, pour a little brandy over sauce and light.
Source: IMG_9371
Brine overnight in fridge.
Source: IMG_9434
Slowly add 3/4 c. sugar and heat until sugar dissolves. Cool and refrigerate (sauce will thicken). If too thick, thin with corn syrup. Makes about 1 cup.
Source: IMG_9438
Mix cocoa & sugar, stir over low heat 2 mins. Add milk & butter, boil 5 mins over low heat. Makes 1 1/4 c.
Source: IMG_9188
Mix cornstarch & sugar. Add boiling water slowly, stirring constantly. Cook to boiling point and for 5 more minutes. Remove and add butter and lemon.
Source: IMG_9330
Soy sauce (low sodium), unsweetened pineapple juice, ginger, garlic.
Source: IMG_9161 / IMG_9162
Bake at 300° for 45 min.–1 hr.
8 oz. cream cheese, 1 cube butter (melted), 4–4 1/2 c. powdered sugar, 4 tsp. vanilla (or orange/almond extract, or combination)
Source: Joyce Spilker (IMG_9160)
Mix all together, then beat in 3/4 c. oil. Pour into 13x9 pan. Sprinkle topping: 1 c. brown sugar, 1/2 c. flour, 1/2 c. butter, 1 c. chopped pecans. Bake at 350° for 50–60 mins.
Source: IMG_9159
Bake cake. Let cool. Poke holes with fork all over. Very slowly pour mixture on top. Refrigerate overnight. Serve upside down with whip cream & berries.
Source: IMG_9489 / IMG_9488
3 layers: 45 min at 375°. 9x13 pan: 350° for 1 hr. & 15 mins.
1/2 or 1 lb. powdered sugar, 4 or 8 oz. cream cheese, 1/2 or 1 stick margarine, 1/2 or 1 t. vanilla, orange juice to soften & spread
Note: Makes 2 jelly roll pans. Broil in oven until brown on top. Watch every second!
Source: IMG_9549 (cookbook page 85) — "Clint & Nick's Birthday Cake"
Split cake layer horizontally. Spread bottom half with whipped topping to within 1/2 inch of edge (about 2 inches thick). Replace top. Frost top and sides with chocolate frosting. Sprinkle with chopped nuts. Keep refrigerated.
Source: IMG_9547 / IMG_9548
Melt chocolate in boiling water. Cool. Cream butter, add sugar until fluffy. Add eggs one at a time. Blend in vanilla and chocolate. Sift flour with soda and salt. Alternately add flour mixture and buttermilk. Pour into three 9-inch layer pans. Bake at 375°F for 30–35 minutes. Cool, frost with Coconut Pecan Frosting.
With vegetable shortening, use 1 cup + 2 tablespoons buttermilk. Altitude note: For 3,000–5,000 feet, increase sugar to 1 3/4 cups.
Source: IMG_9487 — Oven 350° for 35 min
6 c. boiling water, 2 c. margarine, 4 c. oatmeal
4 tsp. vanilla, 8 eggs, 4 c. honey, 4 tsp. cinnamon, 4 tsp. soda, 4 tsp. nutmeg, 2 tsp. salt, 5 1/3 c. whole wheat flour
Bake at 350° for 35 min. When removed, sprinkle with: 1 c. melted margarine, 1 c. honey, 1 tsp. vanilla, 1 c. evaporated milk, 4 c. coconut, 4 c. chopped nuts.
Source: IMG_9493 / IMG_9494
2 c. flour, 2 c. sugar, 1 t. salt, 1 t. soda, 2 t. cinnamon
4 eggs, 1 1/2 c. oil, 1 c. coconut [uncertain], 1 (8 oz.) can crushed pineapple, 1/2 c. chopped nuts, 2 c. grated carrots
9x13: 350° for 30 mins, then 325° for 15 mins. 10x15: 350° for 15 mins, then 325° for 10 mins.
8 oz. cream cheese, 1 stick butter (room temp), 1/4 can canned milk, 1 t. vanilla, pinch salt, 2 1/2 c. powdered sugar
Source: Joyce (IMG_9157)
Bring to boil: 1/2 lb. butter (or 1 sq. [uncertain]), 1/2 c. shortening or oil, 4 T. cocoa (Dutch preferred), 1 c. water
Sift together: 2 c. flour, 2 c. sugar. Pour hot mixture over, mix. Add 1/2 c. buttermilk, 1 tsp. soda, 1/2 tsp. salt, 2 eggs beaten, 1 tsp. vanilla.
Pour into large cookie sheet with rim. Bake 20 mins at 400°.
5 mins before done, boil 1/2 lb. butter, 4 T. cocoa, 6 T. milk. Remove, add 1 box powdered sugar (3 1/2 c.), 1 tsp. vanilla, 1 cup chopped pecans. Frost immediately from oven.
Source: IMG_9485 — [Card says "(over)" — back not photographed]
Sift into egg mixture. Add oatmeal mix. Bake at 350° for 30 min in greased & floured 13x9 pan.
Source: Jaye [uncertain] (IMG_9170)
Source: IMG_9166 / IMG_9167 — Serves 10–12
Beat eggs 5 mins, add sugar. Stir in pumpkin & lemon juice. Sift flour with spices. Fold in. Pour into 15x10x1" pan. Bake at 375° for 12–15 min. Turn out onto towel sprinkled with powdered sugar. Roll towel & cake together and cool.
1 c. powdered sugar, 1 (8 oz.) cream cheese, 4 T. margarine, 1/2 tsp. vanilla. Unroll cake, spread filling, roll up. Wrap and freeze. Cut when frozen.
Source: Carla Poulton (IMG_9164 / IMG_9165)
Beat on low 30 sec, high 3 mins. Bake 350° in greased 9x13 for 40–45 mins.
1/3 c. butter, 1 1/2 t. vanilla, 2 T. milk, 2 oz. melted unsweetened chocolate (cooled), 2 c. powdered sugar
Source: Laurie Lundin (IMG_9158)
White cake mix — bake in cookie sheet. Beat 8 oz. cream cheese, 2 cups powdered sugar, 1 tsp. vanilla together. Stir in 8 oz. Cool Whip. Spread over cooled cake. Top with Danish dessert and strawberries.
Source: IMG_9158
Bake white cake mix per instructions. Cool 20 min. Poke holes 1" apart. Dissolve 1 (3 oz.) strawberry jello in 3/4 cup boiling water + 1/2 cup cold water. Pour over cake. Chill. Mix 10 oz. Cool Whip and 2 pkg. drained frozen strawberries (reserve 1 tsp. juice, fold in). Spread on cold cake. Refrigerate.
Source: IMG_9491 / IMG_9492
Beat cream cheese til fluffy. Stir in condensed milk, beat til blended. Stir in lemon juice, rind & vanilla. Spread on top of one layer cake (white or yellow, 1/2 package). Refrigerate 2–3 hours. Garnish with cherry pie filling.
Source: IMG_9211
Spread in greased 11" x 15" pan. Bake 350° for 20–25 min.
Source: IMG_9216
Bake 350° in 9x13 pan for 25 mins [uncertain].
Melt 1/2 sq. butter, 2 T. cocoa. Add 2 cups powdered sugar, milk, vanilla, salt.
Source: IMG_9213
Melt butter, add sugar & eggs. Cool thoroughly. Add dry ingredients, vanilla & nuts. Spread in greased 9x13 pan. Bake 25–30 min at 350°. Cut while still warm.
Source: IMG_9225 / IMG_9226
1 2/3 c. sugar, 1 1/2 sticks butter, 2 T. milk, 2 eggs, 2 tsp. vanilla, 1 1/3 c. flour, 3/4 c. baking cocoa, 1/2 tsp. baking powder, 1/4 tsp. salt, 3/4 c. chopped nuts (optional), 1 bag Kraft chewy caramels
3 c. powdered sugar, 2/3 c. baking cocoa, 1 stick butter, 5–6 T. milk, 1 tsp. vanilla
Preheat 350°, grease 13x9 pan. Mix sugar, butter & milk. Add eggs & vanilla. Combine dry ingredients separately, add to wet mixture. Stir in nuts and caramels. Bake 18–20 min [uncertain].
Source: IMG_9478 / IMG_9479
Mix all together until combined. Roll into balls, then roll in chopped fine almonds. Put in freezer.
Source: IMG_9214 / IMG_9215
Melt margarine. Add brown sugar and cool 5 min. Add all other ingredients. Bake 350° for about 20 min. May be topped with powdered sugar.
Source: IMG_9219
Bake in greased 9x13 pan at 375° for 15–20 min. Don't overbake. Cool & frost.
Source: Amy P. (IMG_9207) — 3 dozen **[uncertain]
Form 1" balls, flatten. Bake at 375° for 10–12 min.
Source: IMG_9222 / IMG_9223
Preheat 350°. Spray 9x13 pan. Whisk flour, spice, soda & salt. Mix butter & sugar til smooth. Add egg & vanilla. Add pumpkin. Mix in dry ingredients. Fold in chips. Bake at 335° for 31 mins. Cool completely and cut.
Source: Mother (IMG_9510)
[uncertain] Several words on this card are difficult to read. "Leibkuchen" may be "Lebkuchen" (German spice cookies).
Mix all. Batter will be thick. Cover & set in fridge 2–3 days to ripen. Roll out & cut into 1" x 2" strips. Frost with powdered sugar & milk frosting. Bake about 12 mins at 350°. Don't overbake!
Source: IMG_9508
2 c. flour, 1 c. margarine, 1/2 c. powdered sugar — mix and press in 9x13 pan. Bake 20 min at 350°.
4 eggs, 2 c. sugar, 1 tsp. baking powder, 1/2 tsp. salt, 4 Tbsp. lemon juice — beat 3 min, pour over hot crust, bake 25 mins until golden. Cool, dust with powdered sugar.
Source: Amy (IMG_9449)
Bake 350° for 20–25 min. Sprinkle semi-sweet chocolate chips on top and spread when melted. Let cool. Frost over.
Source: The Bleazards — "To Spilkers" (IMG_9507)
Mix all except pecans and mint wafers. Enclose 1 wafer in 1 Tbsp. dough — place nut on top. Bake at 375° for 10–12 mins.
Source: Janet (IMG_9557 / IMG_9558; also IMG_9443 / IMG_9444)
Roll out 1/8–1/4" thick. Cut and bake at 350° for 5–7 mins.
2 cups powdered sugar, 1/3 cup butter (softened), 1/2 t. almond flavoring, 2 Tbsp. milk, food coloring
Source: IMG_9217
Use ice cream scoop or large teaspoon. Bake at 350° for 7–9 mins [uncertain].
Source: IMG_9212
Drop on wax paper & refrigerate.
Source: Mom / Nana (IMG_9208 / IMG_9209)
Press in greased 13x9 pan. Bake 350° for 20–25 mins. Add 1 package chocolate chips on top. When melted, spread smooth. Let cool.
1/2 c. powdered sugar, 2–4 T. cream or milk, 1/4 c. peanut butter. Spread on cooled chocolate layer.
Source: IMG_9221
Bake at 375° for 10 mins.
Cream cheese, butter, powdered sugar, dash salt, milk to spreading consistency.
Source: Barb's [uncertain] (IMG_9509)
Cream well. Knead till dough cracks. Put in pan. Bake at 300° for 50 mins [uncertain]. Sugar immediately. Cut.
Source: Marianne Yower [uncertain] (IMG_9218)
Cream butter & sugar. Add eggs & molasses. Add dry ingredients. Roll into balls, roll in sugar. Bake at 375° for 10–12 min.
Source: IMG_9210
Bake at 350° for 5 mins. Take out, poke thumb in center. Return to oven, bake 5 more mins.
Source: Quaker Oats (IMG_9206; also IMG_9201/IMG_9202) — About 4 dozen
Beat butter and sugars until creamy. Add eggs and vanilla. Add flour, soda, cinnamon, salt. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350°F for 10–12 minutes. High altitude: increase flour to 1 3/4 cups.
Source: IMG_9180
Source: IMG_9185
Source: IMG_9495 / IMG_9496
Boil Karo & sugar together until thickened. Add 1 cup cream slowly, boil down, add rest of cream & butter. Boil to 232°. Keep testing until desired texture, approx 245°–250°. Add nuts and vanilla. Takes about 45 mins.
(For less buttery caramels: substitute 1/2 c. butter & 1/4 cup Eagle condensed milk & 1/4 t. salt.)
Source: IMG_9184
Source: Trevor Glauser and Jeff Gilbert (IMG_9490)
Mix all ingredients. Shape into about ten balls, place on wax paper, refrigerate.
Source: IMG_9497
Put popcorn in large paper bag. Bring brown sugar, margarine, Karo syrup, and salt to a boil. Pour over popcorn in sack. Shake 1 min, microwave 2 mins, shake 1 min, microwave 1 1/2 min. Put in bowl and stir.
Source: IMG_9181
Spread on 2 cookie sheets. 200° for 1 hr (stir every 15 mins). Store in covered container.
Source: IMG_9550 (cookbook page 181)
Mix butter, water, and sugar. Bring to boil, cook stirring constantly until golden brown. Remove, add vanilla and almonds. Pour onto greased cookie sheet. Sprinkle chocolate on top; when melting, spread evenly. Sprinkle with walnuts. Cool 12 hours. Break into pieces.
1 cup blanched slivered almonds, 1 tsp. salad oil. Roast at 300°F for 15–20 minutes, stirring often.
Source: IMG_9177
Combine chocolate, margarine, and corn syrup. Stir over low heat until melted. Add vanilla and sugar. Add Rice Krispies. Spread in 13x9x2 pan. Chill until firm. Cut. Store in refrigerator. Yield: 48 squares.
Source: IMG_9175
Stir into popcorn. Spread on cookie sheets. Bake 15 min at 250°.
Source: Jolly Time (IMG_9178)
Combine over low heat until mixture bubbles around edges. Pour over 10–12 cups popcorn. Cool.
Source: IMG_9189
Press in pan or on wax paper.
Source: IMG_9190
3/4 c. Karo syrup [uncertain], 3/4 c. sugar, 1/2 c. butter, 1 t. vanilla — boil 2 mins, pour over cereal.
Source: Mom — Nancy Jane (IMG_9551; also IMG_9191, IMG_9452)
Microwave on high 8 mins (I do 4 mins, stir, 3 1/2 mins). Add 1 T. butter, cook 1 1/2–2 mins. Have ready: 1 t. soda & 1 t. vanilla. Add and mix with knife, pour onto buttered cookie sheet. Pat brittle when cool enough. Break up.
Source: IMG_9498 — about 1 hr.
Stirring constantly, boil sugar, salt, Karo to thick syrup. Add butter; add cream gradually so it does not stop boiling. Stir continuously & boil over med. heat to firm ball stage (230°–236°) [uncertain]. Add vanilla; pour over nuts in greased 8x8 pan.
Source: IMG_9499 — don't overcook!
Cook to firm ball stage, 233° [uncertain]. Have greased pan ready. Pour candy. Cut into 100 squares (~1 1/2 hours). Stir in about 1 c. long blanched peanuts.
Source: IMG_9182
Spread thin very quickly while hot on greased baking sheet. Break up and store in sealed jar.
Source: IMG_9183
Roast peanuts at 350° for ~20 min, stir occasionally. Cool. Melt 1 lb. chocolate in large bowl over hot water. Add 1 lb. peanuts and mix. Spoon onto wax paper and cool.
Source: IMG_9473
Press in pan.
Source: Kellogg's (IMG_9176) — 24 squares
Melt margarine, add marshmallows, stir until melted. Add Rice Krispies. Press into 13x9x2 pan.
Source: IMG_9179
Source: IMG_9174
Pour hot mixture over butter & chips. Add vanilla & nuts. Pour into buttered square pan, cool before cutting.
Source: Janet / Mom / Nana (IMG_9552; also IMG_9451)
Mix butter and sugars — dissolve sugar first. Add marshmallows. Bring to boil & cook 5 mins. Add vanilla & pour over Special K, then stir in pecans.
Source: IMG_9168
Source: IMG_9486
Mix. Spread on cake while warm. Broil for about 3 minutes.
Source: IMG_9220
Melt butter in heavy sauce pan until it browns. Add water slowly. Pour over powdered sugar. Add vanilla. Beat.
Source: IMG_9171
1. Melt 1/4 c. butter. Stir in 1/2 c. brown sugar.
2. Bring to full boil, cook over low heat stirring 2 min.
3. Add 2 T. milk, cook stirring to full boil.
4. Cool until lukewarm.
5. Gradually add 3/4 c. powdered sugar [uncertain — could be "1 3/4"], beat until smooth.
6. Spread over top.
Source: IMG_9549
Mix cocoa and powdered sugar. Add softened butter, milk, and vanilla. Beat until smooth.
Source: IMG_9547 / IMG_9548 (also IMG_9169)
Combine egg yolks, sugar, milk, butter, and vanilla. Cook and stir over medium heat until thickened, 12–15 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes 3 cups.
Source: IMG_9494
Source: IMG_9224
Beat thoroughly until icing stands in peaks. Keep bowl covered with damp cloth as this icing dries quickly and becomes very hard.
Source: IMG_9172
Stir and spread over warm, hot, or cooled cake & broil.
Source: IMG_9318 / IMG_9319
Combine all except berries. Chill 4 hrs or overnight. Add berries last few minutes of churning.
Source: Jayce (IMG_9354)
Blend 1 (3 oz.) pkg. cream cheese and 1 cup powdered sugar. Add 1 cup whipping cream, beat till light. Spoon in baked pie shell. Top with 1/2 can prepared blueberry mix. Chill 4–5 hrs.
Source: IMG_9252
Layer blueberries, dry cake mix, nuts, drizzle with butter in 13x9 pan. Bake at 350° for 25–30 min.
Source: IMG_9232 / IMG_9233
Crush wafers. Butter 9x13 pan, spread cookies. Cream butter & sugar, add egg yolks, beat well. Fold in pineapple & beaten egg whites. Spread over crumbs. Add pie filling, nuts, and cream. Top with remaining crumbs. Chill.
Source: IMG_9244
1 c. graham cracker crumbs, 2 T. sugar, 2 T. melted butter — bake 350° for 5 min, cool.
12 oz. cream cheese, 2 eggs (beat yolks, add stiff whites last), 3/4 c. sugar, 1 T. lemon juice (or 1 T. vanilla + 1 T. orange rind) — bake 300° for 10 min, remove.
1 c. sour cream, 1 T. sugar, 1 t. vanilla — spread over top, bake 5 min at 300°.
Source: IMG_9245
1. 1 c. flour, 1 cube margarine, nuts (cashews) — bake 350° for 10–15 mins
2. 1 (8 oz.) cream cheese, 1/2 c. powdered sugar, 2 c. Cool Whip
3. 1 pkg. instant chocolate pudding, 1 pkg. instant butter pecan [uncertain], 3 c. milk
4. Cool Whip, nuts & shaved chocolate on top
Source: IMG_9236 / IMG_9237
1. Cream butter, sugar, add melted chocolate. 2. Add egg yolks & nuts, fold in whipped egg whites. 3. Put 1/2 crackers in pan, pour mixture over. 4. Add crushed peppermint & marshmallows to whipped cream, pour over top. 5. Cover with rest of crackers. Chill 1 hour.
Source: Mare — CremeBrulee.com (IMG_9511 / IMG_9512)
Preheat 300°. Whisk yolks and sugar until thick and pale yellow. Add cream & vanilla. Strain. Divide among 6 ramekins. Water bath, bake 50–60 minutes. Chill at least 2 hours. Sprinkle sugar and torch before serving.
Source: Grandma Joyce — Homemaking Class 1944 (IMG_9187) — Serves 8
Cream butter, add sugar. Add beaten egg and vanilla. Add half milk and half dry ingredients, mix smooth. Repeat. Pour into greased 8"x12"x2" pan. Bake at 350° for 25 minutes. Serve with lemon, caramel, or chocolate sauce.
Source: IMG_9234 / IMG_9235 — Serves 12–16
2 c. crushed graham crackers, 1/4 c. melted butter, 1/4 c. brown sugar — line 9x13 pan with 1 1/2 c. of this.
Whip 1 pkg. Lucky Whip [uncertain] with 1/2 c. milk. Add 8 oz. cream cheese (softened) and 1 c. powdered sugar.
Spread 1/2 cream mixture over crumbs. Spread 1 can cherry pie filling over. Spread remaining cream mixture. Sprinkle remaining crumbs on top. Refrigerate.
Source: IMG_9515 / IMG_9516
Beat egg, shortening, margarine, vanilla, and half the cake mix until smooth. Stir in remaining mix. Divide into 4 parts, roll into rectangles (10x4). Bake at 375° for 6–8 minutes. Cool. Cut ice cream into rectangles, sandwich between cookies. Wrap and freeze at least 24 hours. Makes 16.
Source: IMG_9314 / IMG_9315
1 c. sifted flour, 1/4 c. brown sugar, 1/2 c. chopped nuts, 1/2 c. melted margarine — stir, spread in pan, bake 350° for 20 min, stirring.
2 egg whites, 1 c. sugar (reduce to 3/4 [uncertain]), 2 c. sliced strawberries (or 1 10 oz. pkg. frozen), 2 T. lemon juice — beat at high speed until stiff peaks (10–20 min). Fold in 1 c. whipped cream.
Place 2/3 crumbs on bottom, add strawberry mixture, top with remaining crumbs. Freeze 6 hrs.
Source: Mom (IMG_9518)
Slightly thaw sherbet, then raspberries. Mix with mixer. Fold in banana chunks. Put back in freezer.
Source: IMG_9309 / IMG_9310
2 pkg. frozen fruit, juice of 4 lemons (or 3 lemons + 1 orange), 3 c. sugar, 1 pt. whipping cream, 2 qts. milk (enough to bring 2" from top)
3 pkg. frozen fruit, 6 lemons, 4 1/2 c. sugar, 3 c. whipping cream, 3 qts. milk
5 ripe large bananas, 4 1/2 lemons, 4 1/2 c. sugar
Source: IMG_9241 / IMG_9242
1 cup sifted flour, 1/4 cup sugar, 1 tsp. grated lemon peel, 1/2 cup butter, 1 egg yolk, 1/4 tsp. vanilla — press into 9" spring form pan, bake 400° for 6 min.
3 (8 oz.) pkg. cream cheese, 5 whole eggs, 1 cup sugar, 1 1/2 tsp. vanilla — beat cheese soft, add eggs one at a time, add sugar and vanilla. Pour into crust. Bake 325° for 1 hour.
1 pint sour cream, 1/2 cup sugar, 1 1/2 tsp. vanilla — spread on top, bake 5 min more. Chill.
Source: IMG_9316 — 6 quart
Source: IMG_9230
1 c. graham cracker crumbs, 1/2 c. soda crackers [uncertain], 2 T. melted butter, 2–3 crushed Butterfinger bars — spread 2/3 on bottom, save rest for top.
2 pkg. instant vanilla pudding (3 oz.), 2 c. milk — mix, then blend in 1 qt. softened vanilla ice cream. Spread on crumbs. Top with 4 oz. Cool Whip. Add remaining crumbs. Store in freezer.
Source: IMG_9313
Mix together and put in 9x13 pan or 2 chocolate wafer pie crusts. Serve with a dab of Cool Whip.
Source: IMG_9519
Melt butter in 9x13 pan in 275° oven. Mix in everything else except ice cream. Bake 30 mins (stirring 3 times). Take 1/3 out for top. Put in softened ice cream and smooth. Sprinkle rest on top, freeze. Serve with fudge sauce.
Source: IMG_9249 — Serves 15–20
#10 can sliced apples (unsweetened, drained) [uncertain] — divide between 2 (9x13) pans.
2 sq. margarine & butter [uncertain], 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 1 1/2 T. cinnamon, 1/8 t. salt, 3 c. flour
Bake at 350° for 30 mins.
Source: IMG_9228
Beat cream cheese, sugar, vanilla & lemon juice 2–3 mins. Slowly pour in heavy cream and beat on med-high 3 mins until thick & creamy. Spread into crust. Refrigerate at least 4 hours.
Cherry pie filling, fresh berries, crushed cookies/candy bars, caramel or chocolate sauce.
Source: IMG_9240
1 c. flour, 1 c. pecans (chopped), 1/4 lb. margarine — press into 9x13 pan, bake 400° for 15 min.
8 oz. cream cheese, 1 c. sugar, 1/2 large container Cool Whip — whip together, spread over crust.
1 large pkg. instant chocolate pudding, 1 large pkg. instant vanilla pudding, 3 c. milk — whip until thick, spread over cream cheese layer.
Remaining Cool Whip. Refrigerate overnight or 2–3 hours.
Source: IMG_9514 (also IMG_9248)
Cream shortening and sugar. Add dry ingredients alternately with milk. Add vanilla. Grease a 10x12 pan. Pour batter on bottom. Pour seasoned peaches over batter. Pour boiling water over all. Bake 45 minutes at 350°.
Source: IMG_9307 / IMG_9308
Source: IMG_9320 — 6 qts.
Source: IMG_9250 / IMG_9251
1 yellow cake mix (save 1 cup for top), 1 egg, 1/2 c. melted butter — press into 9x13 pan.
16 oz. can pumpkin, 2 1/2 t. pumpkin spice, 2/3 c. milk, 1/2 c. brown sugar — pour over 1st layer.
1 c. cake mix, 1 t. cinnamon, 1/2 c. chopped pecans, 1/4 c. sugar, 2 T. softened butter — sprinkle over top.
Bake at 350° for 40–45 mins. (Kathy doubles the 2nd layer for more pumpkin taste — bake longer, 65 mins.)
Source: IMG_9246
8 graham crackers (crushed) [uncertain], 1/2 c. butter — mix, spread on bottom, chill.
24 large marshmallows, 1/2 c. milk — melt and cool. Whip 1 cup cream, add to cooled marshmallow mixture. Pour over crust and set.
1 (3 oz.) pkg. raspberry jello in 1 cup boiling water. Add 1 can frozen raspberries (including juice). Pour over marshmallow layer. Chill!
Source: IMG_9317
Source: IMG_9513
3 cups rhubarb (1/2" pieces), 3/4 c. sugar, 1 well-beaten egg, 2 T. flour
1/4 c. butter, 1/3 c. brown sugar, 2/3 c. flour
Combine rhubarb with sugar, egg, and flour. Put into glass pie plate. Cut butter into brown sugar and flour, sprinkle over rhubarb. Bake at 350° for 40 mins. Serve with whipped cream.
Source: IMG_9311
Add sugar to milk. Blend eggs and all other ingredients.
Source: Cecelia Ludwig — "Royal Dining" (IMG_9231)
Beat egg whites, vinegar, and cream of tartar at high speed until very stiff. Add sugar slowly. Drop into 2 well-buttered Pyrex pie dishes. Bake at 300° for 10 minutes, then 250° for 30 minutes. Turn off oven, let cool inside.
Remove from dish, lift off top crust, fill with whipped cream (sweetened with powdered sugar and vanilla). Top with fresh or frozen berries or peaches. Replace top crust.
Source: IMG_9238 / IMG_9239 — 15–20 servings
Set jello and start to jell. Pour into large bowl, add 2/3 cake folded in crushed pineapple, let set. Put on top 1 can oranges, 1/2 pineapple chunks, 3 sliced bananas. Spread 1/2 cooled pudding. Spread 1/3 whipped cream, add remaining cake, remaining pudding. Top with nuts. Just before serving, spread remaining cream. Decorate with remaining fruit & nuts. (Made 1/2 recipe, served 12.)
Source: IMG_9517 (also IMG_9312)
Beat eggs til light. Add sugar gradually. Add milk, whipping cream, vanilla, and salt.
Source: IMG_9348 / IMG_9349
1 1/2 c. flour, 1 1/2 tsp. sugar, 1 tsp. salt, 1/2 c. oil [uncertain], 2 T. cold milk — mix until blended, pat into 9" pie pan (do not roll).
4–6 cups sliced apples (Jonathan or Granny Smith), 1/2 c. sugar, 2 T. flour, 1/2 t. nutmeg, 1/2 t. cinnamon — combine and pour into shell.
1/2 c. flour, 1/2 c. butter, 1/2 c. sugar — combine until crumbly, sprinkle on top.
Place in brown paper bag, seal shut (staples). Bake at 350° for 1 hour 30 mins. No peeking!
Source: Barbara Durfee [uncertain] (IMG_9352 / IMG_9353)
Mix sugar and cornstarch. Add milk, cook until thickened. Add egg yolks, cook 5 minutes. Remove, add flavoring, chill. Pour into baked shells. Cover with meringue (stiffly beaten egg whites + 6 T. sugar + 1/4 tsp. salt). Brown at 400° for 5 min.
Vanilla (1 tsp.), Coconut (1 cup shredded), Pineapple (1 cup crushed, drained), Lemon (substitute 1 1/2 cups water for milk + juice and rind of 1 lemon), Chocolate (2 squares melted).
Source: IMG_9354 / IMG_9355 — Serves 8
Stir cream cheese until very soft. Blend in 1/2 c. milk. Add remaining milk and pudding mix. Beat slowly with egg beater about one minute (don't overbeat). Pour into crust. Sprinkle graham cracker crumbs on top. Chill about one hour.
Source: IMG_9347 — heavily worn card, many readings **[uncertain]
1 c. sugar, 1/2 t. baking powder [uncertain], 1 c. broken pecans, graham cracker crumbs [uncertain] — bake at 350°
1/2 c. margarine [uncertain], 3/4 c. sugar, 1 t. vanilla, 1 sq. chocolate (1 oz.) — add 1 egg, beat 5 min on high, add 1 more egg, beat 5 more min.
Source: IMG_9361 — 2 pies
Source: IMG_9229
Preheat 350°. Mix crumbs, sugar and butter. Press into 8"–9" pie pan. Bake 10 mins, cool.
Source: Anita (IMG_9350 / IMG_9351)
4 eggs + 4 egg yolks (whisk), 1 c. sugar, 1 c. key lime juice — cook in double boiler until thick, 10–12 mins. Whisk in 11 T. butter (a little at a time). Add a few drops green food coloring. Blend in 3/4 pkg. softened cream cheese. Pour into pie crust.
Brush with egg white, bake 5 mins at 375°.
Cover with plastic wrap at room temp 30 mins. Refrigerate 4 hours or overnight. Serve with whipped cream.
Source: IMG_9358
Mix well. Put in pie shell. Bake 375° for 45 min.
Source: IMG_9359
Bake at 375° for 40 min (9" pie). Use Marie Callender pie crust.
Source: IMG_9346
Makes 2 (9") crusts. Bake at 400° for 10–12 mins.
Source: IMG_9360 — Serves 8
1 1/2 cups vanilla wafers (crushed), 1/2 cup toasted almonds (chopped), 1/2 cup melted margarine — press into pie pan, bake 400° for 5 min.
1/2 cup light cream cheese, 1 T. raspberry puree, 2 tsp. sugar, 2 T. heavy cream, 1/2 tsp. almond extract — blend smooth, spread in crust. Place 1 1/2 pints fresh raspberries on top.
1 cup raspberry puree, 1/2 cup sugar, 1 1/4 T. cornstarch (mixed with 1/8 cup water), 1/2 tsp. almond extract — simmer puree, add sugar, stir 2 min. Add cornstarch mixture, cook 5 min until thick and clear. Add extract. Chill, spread on raspberries. Chill pie 2 hours. Decorate with whipped cream.
Source: IMG_9362
1 c. flour, 1 c. pecans, 1/4 c. sugar, 1/2 c. butter — spread & bake at 375° for 15–20 min. Remove some for topping. Press remainder into pie pan.
8 oz. cream cheese, 1/2 tsp. almond extract, 1 c. powdered sugar — spread over crust and up sides.
21 oz. can cherry pie filling folded into 1 c. sweetened whipped cream — spoon over cream cheese layer. Sprinkle remaining crust on top. Refrigerate.
Source: IMG_9121
Source: IMG_9123
Source: IMG_9472 — Makes 2 servings
Source: IMG_9122
Note: Whey protein is best.
Source: IMG_9124
Source: Grandma Joyce Spiker — from Janet/Mom (IMG_9555; also IMG_9447)
Dissolve sugar in water. Add orange juice and lemonade. Put in freezer and when halfway frozen, whip with beaters. Put back in freezer. Serve with 7-UP.
Source: IMG_9337 / IMG_9338
Combine all and simmer until thick. Pour into sterile jars, seal. NOTE: For hot chili sauce, add hot peppers and chili powder. Really good on meatloaf, omelets, and Hobo Dinners.
Source: IMG_9339 / IMG_9340
Cook in large canning pot. Bring to boil & simmer until thick (more than 2 hrs, depends on water in tomatoes). Tip: Let skinned tomatoes sit on plate before chopping — water drains off and saves cooking time.
Source: IMG_9335
Boil 2 hrs or until thick. Makes 8 pints.
Source: B. Dur [uncertain] (IMG_9526)
Wash cucumbers and place in jars with alum, garlic, and dill. Bring brine to boil and pour over cucumbers.
Source: IMG_9525
Bring to boil & boil 10 mins. Pour over 2 stalks dill & 1/4 scant alum [uncertain] in 4 or 5 bottles.
Source: IMG_9342
Mix in blender. Add enough green tomatoes (cored) to make 3 cups sauce. Cook over low heat with 1/4 c. water until color changes from bright to dull green. Cold pack 20 mins.
Source: IMG_9341
Blend chunky & boil to get it thicker. Boiling bath 15 mins.
Source: IMG_9336
Cook 20 mins or longer for thicker. Process 30 mins [uncertain].
Source: IMG_9343 / IMG_9344
Layer vegetables in crock. Cover with cold water, 1/2 cup pickling salt, and alum. Let stand overnight. Save out 1 qt. vinegar for paste. Mix rest with sugar and spices (except mustard & turmeric). Bring to boil. Add cauliflower, boil 7 min. Add pickles, onions, peppers, boil 7 min. Make paste with mustard, turmeric, and reserved vinegar. Add paste, boil 7 min, stirring constantly. Cool before bottling.
Source: IMG_9324
Cook on low 20 min. Remove & add 1 family size orange jello.
Source: Merrie Miss Course B, Lesson 31 (IMG_9322 / IMG_9323)
Wash pears; slice without removing peels or cores. Place in heavy kettle with just enough water to cover bottom. Cook until very soft. Force through sieve. Measure; add half as much sugar as pulp. Add 1/2 t. cinnamon to 3 c. pulp. Cook, stirring frequently, until thick enough to spread. Pour into hot sterilized jars and seal at once (wax).
Source: IMG_9523 / IMG_9524
Cover 6 qts. pickles in brine (3–4 qts. water, 1 1/2 cups salt). Hold down with plate. Cover with towel.
Drain brine. Cover with boiling water.
Drain. Dissolve 1 T. alum in water, cover pickles.
Drain. Cover with boiling water.
Drain. Put in sterile jars. Cover with syrup (2 qts. vinegar, 4 cups sugar, 1/2 oz. each celery seed, allspice, cinnamon sticks). Boil 2 min and pour over. Do not seal.
Drain syrup, add 1 cup sugar. Boil 2 min and add to jars.
Drain syrup, boil, pour over pickles, seal.
NOTE: Whole pickles work best; sliced pickles aren't as crisp.
Source: IMG_9475
Cut meat 1/2" wide & 1/4" thick.
Source: IMG_9290
Drop shrimp in & cook 3 min.
Source: IMG_9408 **[uncertain — title could be "Monte Batter"]
Source: IMG_9541
Add color to water. Cook over medium heat until thick. Knead 3 min until smooth. Store in airtight plastic container.
Source: IMG_9279
Bake at 350° for 25–30 mins.
Total recipes in this collection: 319
This cookbook was digitized on April 6, 2026, from two boxes of family recipe cards and cookbook pages. The original cards span from the 1940s through the 2000s and represent recipes from multiple generations of the Spilker, Poulton, Daybell, and related families.