Pistachio Cake

 

Ingredients:

1	Yellow Cake Mix
¾ cup	Oil
¾ cup	Water
1 box	Pistachio Instant Pudding
4	Eggs

Directions:

Mix all ingredients and bake according to instructions on Cake Mix.

 

Glaze:

1 tbsp Butter

¼ cup and 2 tbsp. Water            Let boil for 10 minutes.

1 cup Confectionary Sugar

1 tsp Vanilla

Paula Deen's Buttermilk Pound Cake

Buttermilk gives this cake it's delicious tang.

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla
2 pints strawberries, hulled and sliced
1/2 cup sugar
1 cup whipping cream, well chilled
1/4 cup sugar

1. Preheat oven to 325; grease and flour 10" tube or bundt pan.
2. sift together flour, soda, baking powder and salt; set aside.
3. Cream butter, shortening and sugar until fluffy, about 5 minutes.
4. Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
5. Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
6. Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
7. Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.

Cindy's Lasagna

1 box "No Boil Lasagna Noodles"
1 lb Ground Chuck
2 jars Prego sauce (3 cheese)
Brown the ground chuck and drain off the fat, then add the 2 jars of Prego sauce.

Cheese Filling:
1 lb Ricotta
1 lb Small curd Cottage Cheese
1/2 cup Parmesan Grated Cheese
1/2 (8 oz) Bag of Mozarella Cheese
3 eggs, beaten

Layer the sauce, noodles, & cheese filling but reserve 1/2 of the Mozarella to finish on top.
Cover with aluminum foil and bake for 1 hour at 350 degrees.
Uncover and bake for another half hour at 350 degrees.

Grandma Rush's Applesauce Raisin Cake

2 1/2 cups unsifted flour
1 1/4 cups packed brown sugar
1-15 oz jar of applesauce
1 cup salad oil
2 unbeaten eggs
2 tsp Double Acting Baking Powder
1 1/2 tsp Cinnamon
1 tsp Soda, level
1/2 tsp salt (bam bam!)
1/2 tsp Ground Cloves
1 cup Chopped Walnuts
1 cup Seedless Raisins

Grease 9x13 baking pan, set it aside.
Into large bowl, measure the first 10 ingredients with the mixer on low speed.
Increase speed to high, beat x 5 more minutes while scraping bowl with spatula.
With spoon, stir in the chopped walnuts and raisins.
Pour the mixture into the pan.
Bake at 350 for 40 minutes.
Cool in pan on wire rack.

Mom's Hard Tack Candy

1 3/4 cups of sugar
3/4 cup Karo
1/2 cup water

Mis & cook to "Hard Crack" on thermometer.
Add 1/2 tsp of flavoring to mixture.
Stir, then pour on cold, greased cookie sheet.
While mixture is cooling, cut with scissors into bite-sized pieces.

Cindy's Mush

6 cups of boiling salted water
Mix seperately: 2 cups cold water & 2 cups cornmeal
Pour the cornmeal/water solution slowly into the boiling water.
Replace the lid and stir occasionally.
Cook on low heat for 10 minutes.

Grandma Rush's Tomato Soup

1/2 Bushel tomatoes- cook well and strain thru food mill to remove skin
In one quart of water, cook the following until well cooked:
14 pieces of celery
8 onions
8 bay leaves
8 pieces of parsley

Strain ingredients and allow liquid to cool.

Heat tomato juice and add the following:
1 lb butter
2 cups sugar
6 Tablespoons salt

add 2 1/2 cups of flour to the cold celery liquid. Mix well and pour into the tomato juice. Cook for 5 minutes and then pack into hot jars and seal.

Zucchini Bread

3 cups flour
1/2 cup Sour Cream
3 eggs
2 cups Sugar
1 cup oil
1 tsp Vanilla
1 cup grated zucchini
1 cup chopped nuts or raisins
1 tsp cinnamon
1 tsp salt (bam!)
1 tsp Baking(Soda
1/4 tsp Baking Powder

Grease (2) 9x5x3 Loaf Pans
Mix all ingredients for several minutes.
Pour into pans and bake at 350 degrees for 1 hour & 20 minutes or when done (check after 1 hours).
Let cool in pans on wire racks.

Snickerdoodle

1/2 cup Butter
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp Soda
1/4 tsp Salt (bam!)
2 tbs Sugar
2 tsp Cinnamon

Mix first 8 ingredients, then roll 1 tsp of dough into a ball, then roll it in the Sugar-Cinnamon mixture.
Bake at 400 degrees for 8-10 minutes.

Aunt Genevieve's Peanut Butter Fudge

2 cups of Granulated Sugar
1/2 Evaporated Milk
2 tbs Karo
1 tsp Vinegar
1/4 cup Peanut Butter

Boil to 234-238 degrees,then add peanut butter and beat. (sounds kinky!)

Grandma Rush's Donuts

This was in "Butter 'n Love Recipes", published by the "Jefferson-Morgan Elementary P.T.O." in 1977.

12 3/4 cup flour
9 eggs
1 stick of oleo
2 1/4 cup of sugar
2 1/4 cup of milk
10 1/2 tsp. of Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt (bam!)
2 tsp Vanilla

Mix as for a cake. Cover dough with a clean, camp cloth and put in refrigerator until chilled. Dough should be sticky. Roll out with flour, but use as little as possible. Roll about 1/4 inch thick. Drop into hot fat (Crisco), 375 degrees. Turn when golden brown. Drain on paper towels.
When cold, use 1/2 granulated sugar and 1/2 powdered sugar and dust them.

Mrs. Charles Rush

Cindy's Baked Corn

1 can regular corn (don't drain)
1 can cream corn (don't drain)
1 box of Jiffy Corn Bread
1 Tablespoon sugar
1 stick of melted butter
1 cup of Sour Cream (optional, for added calories)

Mix & put in an 8x8 pan
Cook 45 minutes at 350 degrees

Yum yum!

Spaghetti Sauce

Classic Spaghetti And Meatballs

Chef Blythe Beck's zesty meatballs were bathed in a rich tomato sauce accented by oregano, garlic and pepper, as well as a good dose of brown sugar for sweetness. It's the same recipe her mother used.

Ingredients
• ¾ cup onion, chopped
• 4 to 6 cloves garlic, chopped
• 1 ½ teaspoons salt (bam!)
• ½ teaspoon ground black pepper
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• 2 (1-pound) cans stewed tomatoes, chopped
• 1 (12-ounce) can tomato paste
• 1/3 cup brown sugar
• 1 cup water
• 1 cup red wine
• 1 bay leaf • 1 recipe of meatballs (recipe follows)
• 1 ½ pounds of spaghetti, cooked according to package directions
• MEATBALLS:
• 4 slices white sandwich bread
• ½ cup water
• 2 eggs
• ¼ cup grated parmesan cheese
• 2 tablespoons parsley
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• 1 pound ground beef (turkey, pork, veal or chicken can be substituted)

Directions
In a large pot or Dutch oven, cook onion, garlic and spices in oil until tender but not brown. Stir in remaining ingredients. Simmer uncovered for 30 minutes (make meatballs while sauce simmers, see recipe below). Add meatballs, loosely cover and simmer for another 30 minutes. Remove bay leaf. Serve over cooked spaghetti.

Makes 6 to 8 servings.

MEATBALLS:

Preheat oven to 400 F. Soak bread in ½ cup water for 2 to 3 minutes. Add eggs, cheese, parsley and spices. Mix well. Add meat and continue mixing until thoroughly blended. With wet hands, form mixture into small balls (the diameter of the OK sign you make with your hand; you should have about 20 balls).

Place on broiler rack set over broiler pan (so that the grease will drain off while baking). Bake 20 minutes until brown. Meatballs will not be completely cooked when brown, but they will continue to cook later in the sauce. Meatballs should be hot enough to have rendered some, but not all, of their fat.

Continue cooking meatballs in sauce as directed in the recipe above.

Nutritional Facts
Calories 779
Calories from fat 21%
Total fat 18g
Saturated fat 5g
Cholesterol 101mg
Carbohydrate 113g
Sodium 1,366mg
Fiber 11g
Protein 33g


Source: Blythe Beck, executive chef at Hector's on Henderson
Published in The Dallas Morning News on February 26, 2008