Wednesday, May 21, 2014

Beth's recipe's

Beth's 4-Day Coconut Cake
1 pint sour cream
2 c. sugar
On day one, mix above together and put in refrigerator for 24 hours.
1 box Duncan Hines Yellow Butter cake mix
1 large (16 oz.) Cool Whip
1 bag (7 oz.) frozen coconut (NOT CANNED COCONUT)
On day two, bake cake according to package directions, baking in two round cake pans.  Make 4 layers by cutting each in half. Mix Cool Whip and sour cream mixture together and frost between layers, top and sides.  Sprinkle top and sides with frozen coconut.  Put in airtight container and place in refrigerator for THREE DAYS AND DO NOT EVEN PEEK AT IT UNTIL TIME IS UP!! 
DELICIOUS!  If you like coconut, you will LOVE this.  If you don't like coconut, you will LOVVVVE this!
Beth's Best Golden Pound Cake
1 c. butter
1/2 c. shortening
3 c. sugar
6 eggs
2 t. vanilla
3 c. flour
1 c. milk
Preheat oven to 350.  Grease and flour 10" bundt pan.  In large bowl, cream together butter, shortening and sugar until light and fluffy.  Add eggs one at a time, beating very well after each.  Stir in vanilla.  Beat in the flour alternately with the milk, mixing just until incorporated.  Pour batter into greased pan.  Bake for 60-75 minutes or until done.  Makes large cake.
Beth's Scrumptious Red Velvet Cake
2 c. sugar
1 t. salt
2 sticks butter, softened
1 c. buttermilk
2 eggs
1 t. vanilla
2 T. cocoa
1/2 t. baking soda
1/4 c. (2 oz.) red food coloring
1 T. vinegar
2 1/2 c. cake flour, sifted
1 (8 oz.) cream cheese
1 (1 lb.) box powdered sugar
1 stick butter, softened
1 c. chopped pecans
1 jar marshmallow cream
Preheat oven to 350.  Cream sugar and butter and beat until light and fluffy.  Add eggs one at a time and mix well after each addition.  Mix cocoa and food coloring together and add to sugar mixture, mixing well.  Sift together flour and salt.  Add flour mixture to creamed mixture alternately with buttermilk.  Blend in vanilla.  In small bowl, combine baking soda and vinegar and add to creamed mixture.  Pour batter into 2 greased and floured baking pans.  Bake for 20-25 minutes, or until done.  Remove from heat and cool completely before frosting.
Blend cream cheese and butter together.  Add marshmallow cream and sugar and blend.  Fold in nuts.  Spread between layers and on top and sides of cooled cake.  YUMMY!!
Carla's Brown Sugar Baked Brie
1 round of Brie cheese, rind removed
1 can Pillsbury crescent rolls
1 c. light brown sugar
1/2 c. melted butter
Small package of slivered almonds
Open rolls without separating 2 sections of 4 triangles.  Put 2 sections side by side and press seams together.  Place dough in center of greased Pyrex pie plate.  Put Brie in the center of dough and fold dough up around the Brie, making sure to firmly press the edges together.
Stir together melted butter and brown sugar and pour over the top of the dough.  Sprinkle with almonds.  Bake at 375 for approximately 15 minutes.
Serve with thinly sliced green apples or crackers.  DEEEEELICIOUS!!
Chewy Caramel Squares
1 (14 oz.) bag of caramels
5 T. milk
Mix together:
1 c. flour
1 c. oatmeal
3/4 c. firmly packed light brown sugar
1/2 t. baking soda
3/4 c. melted butter
1 c. chocolate chips
Heat oven to 325.  Melt caramels with milk in double boiler.  Mix together flour, oatmeal, brown sugar, baking soda and butter.  Press half of mixture in ungreased 9x13" pan.  Bake for 8 minutes.  Top with melted caramels and sprinkle on chocolate chips.  Crumble on remaining oatmeal mixture and bake 13 minutes more.  Cool and cut into squares.  DELICIOUS!
"Cookie of the Show" - Atlanta Market 
Beth's Chewy Chocolate Chip Cookies
2 1/4 c. unsifted flour
1 t. baking soda
1/2 c. margarine, softened
1/2 c. Crisco shortening
3/4 c. firmly packed light brown sugar
1/4 c. sugar
1 small package JELLO Instant Vanilla Pudding mix
1 t. vanilla
2 eggs
1 (12 oz.) package chocolate chips
Mix flour with baking soda and set aside.  Combine margarine, shortening, the sugars, pudding mix and vanilla in large mixer and beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips.  (Batter will be stiff).  Drop onto ungreased baking sheets.  Bake at 375 for approximately 8 minutes. (Take cookies out of oven before completely done for a chewy cookie --- yummmmmy!)
Colleen's Double Layer Pumpkin Pie
4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 1/2 c. Cool Whip
1 c. cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELLO Vanilla Instant Pudding mix
1 t. ground cinnamon
Mix cream cheese, 1 T. milk and sugar in large bowl and whisk until well blended.  Gently stir in Cool Whip.  Spread onto bottom of graham cracker pie crust.
Pour 1 c. cold milk into large bowl.  Add pumpkin, puddings and cinnamon.  Beat with wire whisk until well blended.  (Mixture will be thick).  Spread over cream cheese layer.  Top with more Cool Whip.
Refrigerate 4 hours or until set.  Store in refrigerator.  DELICIOUS!
Cove Hotel Coffee Frappe`
1 gallon vanilla ice cream
1 pint cream, whipped
1 quart double-strength coffee
Chill coffee.  Soften ice cream by pouring chilled coffee over it in a chilled punch bowl.  Stir in whipped cream and serve.  It should be about the consistency of a milk shake.  Serve 35.  DELICIOUS!!
Daphne's Overnight French Toast
2 T. Karo light corn syrup
1/2 c. butter or margarine
1 c. light brown sugar
1 loaf French bread
8 eggs
1 1/2 c. milk
1 t. vanilla
1 t. cinnamon
In a small saucepan, combine corn syrup, butter and brown sugar until sugar dissolves.  Pour this mixture over the bottom of a 9x13" Corningware pan.
In a bowl, beat together eggs, milk, vanilla and cinnamon.
Slice bread into about 17-20 slices and dip into egg mixture until well coated.
Place bread vertically (like you would with garlic bread) over the sugar mixture in the pan.  Pour remaining egg mixture over bread.  Cover and refrigerate overnight (for breakfast) or all day (for dinner).
Bake uncovered at 350 for 45 minutes.  YUMMMMMMMY!!
Baked Pineapple Surprise
1 (20 oz.) can unsweetened pineapple chunks
1/2 c. sugar
3 T. flour
1 c. Sharp Cheddar cheese, shredded
1/4 c. butter
1/2 c. Ritz Cracker crumbs
Drain pineapple, reserving 3 T. juice.  In small bowl, mix sugar, flour, and reserved juice.  Spread over top of drained pineapple. Sprinkle cheese over top.  Mix butter and cracker crumbs and spread on top.  Bake at 350 for 20-30 minutes.  Serve hot.  DELICIOUS!  This can be served with a meal, or as a dessert!
Frances' Hot Chicken Salad Pie
3 c. cooked chicken, diced
2 c. cooked rice
1 medium onion, chopped
1/2 c. chopped celery
1 can Cream of Mushroom soup
1 c. mayonnaise
4 T. lemon juice
2 t. salt
4 hard-cooked eggs, grated
2 9" deep dish pie shells
2 c. crushed Corn Flakes
4 T. butter, melted
Mix all ingredients except Corn Flakes and butter.  Refrigerate overnight or several hours.  Pre-cook pie shells for 10 minutes at 400.  Fill pie shells with chicken mixture and bake 40 minutes at 350.  Melt 4 T. butter and saute` Corn Flakes.  Sprinkle this topping over 2 pies and bake 5 more minutes.  Each pie serves 6.  DELICIOUS!
Beth's Grape Salad
2 lbs. mixed seedless grapes, cut in half (red, green, black) (Make sure grapes are DRY as much as possible).
Mix together:
1 (8-oz.) cream cheese
1 (8-oz.) sour cream
Sugar to taste (I use Splenda)
Mix above ingredients with grapes and place in serving bowl. 
Approximately 1 c. light brown sugar
Toasted chopped pecans (oven 350 for approximately 8-10 minutes, stirring constantly so as not to burn).  Set aside to cool.
Sprinkle brown sugar on top of grape mixture and then sprinkle toasted pecans on top of that.  Refrigerate for several hours or overnight.
Can be used as a side item with meal or dessert!  FANTASTIC!!
Halfway to Heaven Bars
1/2 c. butter
1/2 c. sugar
1/2 c. light brown sugar
2 egg yolks, reserve whites
1 T. water
1 t. vanilla
2 c. flour
1/4 t. salt
1/4 t. baking soda
1 t. baking powder
1 (12 oz.) package chocolate chips
Cream butter and sugars.  Add egg yolks, water and vanilla.  Mix well.  Mix dry ingredients and add to above.  Grease 15" jellyroll pan.  Pat dough into pan.  Sprinkle chocolate chips evenly on top of dough.
2 egg whites
1 c. light brown sugar
Beat egg whites until stiff.  Gradually add sugar.  Spread over top of chocolate chips.  Bake 20-25 minutes.  Cool.  Cut into bars.  Makes 4 1/2 dozen bars.  Goooooood!!
Jackie's Pineapple Punch
1 (46 oz.) can pineapple juice, chilled
1 (20 oz.) can crushed pineapple with juice
1 (15 oz.) can cream of coconut
1 (2-liter) bottle Sprite, chilled
Combine all ingredients.  Pour into cups and serve over ice.  YUMMMMMY!!
Krispy Kreme Bread Pudding
2 dozen Krispy Kreme donuts
1 (14 oz.) can sweetened condensed milk (not evaporated)
2 (4.5 oz.) cans fruit cocktail, including juice
2 eggs, beaten
1 (9 oz.) box raisins, optional
1 pinch salt
1 or 2 t. ground cinnamon
Preheat oven to 350.  Cube donuts into a large bowl.  Pour other ingredients on top of donuts and let soak for a few minutes.  Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled.  Top with butter sauce.
Butter Sauce:
1 stick butter
1 pound box powdered sugar
Melt butter and slowly stir in powdered sugar.  Heat until bubbly.  Pour over each serving of Krispy Kreme bread pudding.  SCRUMPTIOUS!
Mary Jo's Brickle Dip
2 (8 oz.) cream cheese, softened
1/2 - 3/4 c. firmly packed light brown sugar
1 - 2 t. vanilla
1 package Skor or Bits of Brickle
Mix first three ingredients together and when ready to serve, add brickle and mix well.  Delicious on fruit!  (especially strawberries!)
Mom's Cheese-Creamed Spinach
3 (10 oz.) pkgs. frozen chopped spinach
1 (1-1 1/2 oz.) envelope onion soup mix
2 c. sour cream
1/2 c. grated Cheddar cheese
Cook spinach as directed on package and drain.  Combine with onion-soup mix and sour cream.  Pour into greased 2-qt. casserole.  Top with cheese.  Bake in 350 oven for about 25 minutes.  Makes 8-10 servings.  Sooooo Good!!
No Roll Pastry Crust
Sift together:
1 1/2 c. flour
1 t. salt
1 1/2 t. sugar
Mix together:
1/2 c. oil
1 T. cold milk
Preheat oven to 425.  Sift flour mixture into pie plate.  Pour milk mixture in and mix with fork until completely dampened.  Press in pie plate and bake until light golden brown.  Easiest, flakiest and best pie crust!
Sister's Cinnamon Dinner Muffins
1 c. sugar
1/2 t. salt
2 c. flour
2 t. baking powder
3 t. cinnamon
Combine above and sift together.
1 c. milk
1/2 c. oil
2 beaten eggs
Mix and bake in greased mini muffin tins at 425 for 12-15 minutes.  Batter can be refrigerated up to two weeks.
(Make these with your favorite dinner -- makes the house smell wonderful and company will love them!)
Sue's Javanese Dinner
Boil 1 (3 lb.) chicken; reserve broth
Chicken Sauce:
Heat 3 cans Cream of Mushroom soup, 1 c. of chicken broth, and 2 T. creamy peanut butter.
Prepare rice (enough for 6 servings) according to package directions.  Place garnishes in bowls on table in following order:
Chicken sauce
Grated Cheddar cheese
Chow mein noodles
Green onion tops, chopped
Cucumbers, chopped
Cherry tomatoes, halved
Pineapple (chunks or crushed, drained)
Sliced ripe olives
Sliced almonds
The BEST Chocolate Sheet Cake
2 c. flour
2 c. sugar
1/2 t. salt
1 stick butter
1/2 c. vegetable oil
1 c. water
1/4 c. cocoa
2 eggs
1 t. baking soda
1/2 c. buttermilk
1 t. vanilla
Combine flour, sugar and salt.  Bring butter, oil, water and cocoa to a boil.  Add to flour mixture.  Beat eggs, baking soda, buttermilk and vanilla.  Add to dry ingredients.  Pour into greased and floured 9 x 13" pan and bake at 350 for 25 minutes.
Icing:  I stick, butter, 1 t. vanilla, 3 T. cocoa, 1 (16 oz.) box powdered sugar, 6 T. milk, 1 c. chopped pecans or walnuts.
Melt butter with cocoa.  Add milk and vanilla.  Stir in powdered sugar and nuts.  Spread on warm cake!  DELICIOUS!!
Tracy's Tomato Pie*
1 (9") deep dish pie shell, baked & cooled
6 medium tomatoes, peeled and sliced thin
3 springs of FRESH Basil, torn into small pieces (leaves only)
1 1/2 c. grated mild Cheddar cheese
1 1/2 c. Mayonnaise (not diet or low-fat)
Place layer of tomatoes in pie shell, overlapping.  Sprinkle half of Basil over tomatoes.  Place another layer of tomatoes, overlapping and place rest of Basil on top.  Place third layer of tomatoes.  Mix Cheddar cheese and mayonnaise well and spread over tomatoes, sealing edge.  Bake at 350 for approximately 40 minutes, until light golden brown.  Let stand for 15 minutes.  Slice as pie.  Serve 8.
*(This is considered a "side item" with meal -- not as a dessert.).  DELICIOUS!

Vivian's Clam Bisque
1 (6 oz.) can sliced mushrooms
1/4 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. butter
1/4 c. flour
1 t. salt
1/8 t. pepper
1 t. Worcestershire sauce
1/2 t. grated lemon rind
1 quart whole milk
1 (8 oz.) can minced clams
3 T. parsley
Saute' lightly first three ingredients in the butter.  Remove from heat.  Add flour, salt, pepper, Worcestershire sauce, and lemon rind.  Stir well to blend.
Add 3 cups of the milk; cook until thickened.  Add remaining milk and clams and heat.  Serve in demitasse cups with parsley sprinkled on top.  DELICIOUS and always a rave at parties!

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