Sweet Tea

Perfect Sweet Tea
(makes 1 gallon)


Ingredients -
5 - 8 Family size Tea Bags. (or 12 regular Tea Bags) 
1 Quart (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar.
1/4 teaspoon - Baking Soda


Directions -
1. Sprinkle baking soda into a pitcher
 Add Tea bags to the pitcher/baking soda,
Pour Boiling water over tea bags,
Cover and allow to steep for 15 minutes.

2. Remove and toss out Tea Bags,
Add Sugar and Stir until completely dissolved.
Add Cool Water.
Refrigerate until cold and ready to drink.

3. Serve over ice,
Take a nice long sip.
Swoon.
Repeat.

Chicken Salad by Helen Guymon

Can use canned chicken breasts or 3 baked chicken breasts.

Chicken
Celery
Green Onion
Crushed Pineapple
Cashews

Dressing:
Mayonnaise
Lemon Juice

Apple Nut Squares by Helen Guymon

3 eggs

1 cup vegetable oil

1 3/4 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 cups flour

1 teaspoon ground cinnamon

2 1/2 cups apples, peeled and dices

1 cup chopped nuts

Preheat oven to 350 degrees. Blend together eggs, oil and sugar. Sift together soda, salt, flour and cinnamon, then stir slowly into egg mixture. Fold in apples and nuts. Pour and spread evenly into a lightly greased 9x13-inch pan. Bake for 45 to 50 minutes or until inserted toothpick comes out clean. Delicious served warm with ice cream, or at room temperature.

Orange Salad by Helen Guymon

2 pkg (3 oz. each) orange gelatin
2 cups hot water
1 cup juice drained from mandarin oranges and pineapple
1 can (6 oz. frozen orange juice concentrate)
1 can (1 cup) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 pkgs (3 3/4 oz.) lemon pie filling
1 cup whipping cream, whipped
Grated cheese

Dissolve gelatin in hot water. Add juice and frozen orange juice. Stir until well blended and concentrate is melted. Add crushed pineapple and mandarin oranges. Pour into pan or casserole dish and allow to set.

Meanwhile make lemon pie filling according to directions on package. Cool. Fold in whipped cream. Spread on set gelatin mixture. Sprinkle top with grated cheese serves 8.

Blueberry Jello by Helen Guymon

6 oz. pkg cherry Jello
2 cups boiling water
1- 15 oz. can blueberries in heavy syrup
1- 8 oz. cream cheese
1/2 cups sugar
1- 8 oz. sour cream (1 cup)
1 tsp vanilla
1/4 cup chopped pecans

Dissolve Jello in water and add blueberries (undrained) chill until set. Beat cream cheese and sugar. Add vanilla and sour cream.

Add crushed pineapple to either jello mixture or cheese mixture if desired.

Green Pineapple Set Salad by Helen Guymon

1 pkg lime jello
1 small brick cream cheese
1 can crushed pineapple
1 cup boiling water
1 cup pineapple juice
1/2 cup crushed nuts
1 cup whipping cream
maraschino cherries
(drops of green food coloring)

Drain pineapple for 1 cup of juice. Heat juice and dissolve jello in juice. Dissolve cream cheese in boiling water. Mix cheese and jello mixture and let set until firm. Beat the set jello mixture until fluffy with beater. Fold in whipped cream until perfectly smooth. Add pineapple, cherries, crushed nuts and return refrigerator.

Brownies by Helen Guymon

2 cubes margarine
2 cups sugar
1/4 tsp salt
2 tsp vanilla
4 eggs
1/2 cups cocoa
1 1/2 cups flour
1 1/2 cups nuts
3 cups miniature marshmallows

Mix first 5 ingredients (beat well) add cocoa and flour, beat. Add nuts spread in a 9x13 pan. Bake for 20 minutes at 350 degrees. Remove. Top with marshmallows and return to oven for 3 minutes, watch close. Remove and cool.

Frosting:
1/2 cups margarine
1/4 cups cocoa
1 tsp vanilla
1/3 cups canned milk
2 1/2 cups powdered sugar

Beat. Spread over brownies. Sprinkle with nuts.

Lemon Bars by Helen Guymon

Preheat oven to 350 degrees.

Melt 1 cup butter in 9x13 pan in oven. Add 1 3/4 cup flour and 1/2 cup powdered sugar. Mix together with fork and spread into pan. Bake for 20 minutes.

Filling:
6 eggs (medium), beaten
1/4 cups flour plus 1 heaping Tbs
3 cups sugar
9 Tbs lemon juice (add more if desired)

Beat all together until foamy. Pour over crust and bake for 30 minutes.

Cut 5 across and 6 down.

Lemon Pudding Dessert by Helen Guymon

Crust:
1 cup flour
1 cube butter
1/2 cup walnuts

Blend until crumbly. Press into oblong pan. Bake at 375 degrees for 15 minutes. Cool.

1 cup cool whip
1 cup powdered sugar
8 oz. cream cheese, softened

Mix together and spread over crust.

2 pkg instant lemon pudding
3 cups milk

Beat until stiff. Spread over cream cheese layer. Top with cool whip and grated nuts.

Apple Strudel by Helen Guymon

2 eggs
1/2 cup oil
1/2 cup warm water
2 1/2 cups flour
3 quarts grated apples
1 cube butter
3/4 cups sugar
3/4 cups brown sugar
1 Tbs cinnamon

Beat eggs, stir in oil and water, mix in flour with a fork, form into a ball. Pound dough 100 times (may use a dough hook). Let dough rest for 1 hour while peeling and grating apples. Mix sugars and cinnamon in a plastic bag or a bowl. Roll dough flat on a floured cloth and stretch to 54" and cut at 45. Put apples on 3/4 of dough and butter on 1/4 dough over apples. Sprinkle sugar mixture over apples only. Fold in 1 1/2 edge of dough over apples to seal in juices (42"). Grab end of cloth and roll up strudel from apple side. Cut into 3 of 14" sections or 6 of 7" sections, or form into "S" shape. (May be frozen before cooking.) Spray pan generously before cooking. Bake in 350 degrees oven for 1 1/2 to 2 hours.

*Need 4 end pieces for large pans or 10 end pieces or small pans.

Blueberry Dessert by Helen Guymon

Crust:
1/2 cup brown sugar
2 cups flour
1/2 cup nuts
1 cup melted butter

Bake at 350 degrees for 15 minutes. Crumble when cool.

Filling:
Prepare 2 envelopes of dream whip with 1 cup powdered sugar and 8 oz. cream cheese and spread over crust.

Topping:
1 pkg danish dessert with strawberries
or
1 can blueberry filling

Blueberry Strata Pie by Helen Guymon

1- 1 lb. can (2cups BB)
1- 8 3/4 oz. can crushed pineapple (1 cup)
1- 8 oz. pkgs, cream cheese softened
3- Tbs sugar
1 Tbs milk
1/2 tsp vanilla
1 baked  9" pastry shell
1/4 cup sugar
3 Tbs cornstarch
1/4 tsp salt
1 tsp lemon juice
1/2 cup whipping cream, whipped

Drain fruit reserving syrups. Blend cream cheese and next three ingredients. Set aside 2 Tbs pineapple. Stir in remaining into cheese mixture. Spread over bottom of pastry shell, chill. Blend 1/4 cup sugar, the cornstarch and salt. Combine reserved syrups. Measure 1 1/2 cups blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice, cool. Pour over cheese layer, chill. Top with whipped cream and reserve pineapple.

Peach Pie by Helen Guymon

2 cups water
1/2 cup sugar
1 package peach jello
3 Tbs cornstarch
2 cups peaches
Orange food coloring

Mix 1 cup water, sugar, and coloring. Boil. Mix the rest of the water and cornstarch and add to mixture.  Cook until thickened. Add jello. Place peaches in crust and add colored mixture. Chill 4 hours.

Crust:
1 heaping cup flour
1/2 cup margarine
3 1/2 Tbs powdered sugar

Blend and press into pies. Bake at 350 degrees for 10-15 minutes.

Lemon Meringue Pie by Helen Guymon

2 cups boiling water
1 1/2 cups sugar
1/8 tsp salt
1/2 cup cornstarch (don't use quite that much)

Cook until transparent, stirring constantly until boiling.

Add:

3 beaten egg yolks
1/3 cup lemon juice
1 Tbs butter

Top with meringue.

Fresh Raspberry Ribbon Pie by Helen Guymon

1 baked 9" pastry shell
1 package (3 oz.) raspberry gelatin
1/2 cup sugar
1 1/4 cups boiling water
1 Tbs lemon juice
Dash of Salt
2 cups fresh raspberries, crushed, or 1 package (10 oz.) frozen raspberries
1 package (3 oz.) cream cheese, softened
1/3 cup sifted confectioners sugar
1 tsp vanilla
1 cup whipping cream, whipped

Dissolve gelatin and sugar mixture in boiling water. Add lemon juice. Stir in raspberries until well blended. Chill until partially set.

Blend confectioners sugar, vanilla, and salt with softened cream cheese. Beat until fluffy; fold in whipped cream.

Spread 1/2 of cream-cheese mixture in baked and cooled pastry shell, then half of raspberry mixture. Repeat, forming four layers in all and ending with red on top. Allow to chill until firm. Set into wedges to serve.

Blueberry Sauce by Helen Guymon

For pancakes, waffles, ice cream.

1/2 Cup Sugar
1 Pint Fresh Blueberries
(or 2 Cups thawed frozen blueberries)
Juice of One Lemon
1 tsp Cornstarch
1/4 Cup Cold Water

Combine sugar, blueberries, and lemon juice over medium heat until sugar dissolves. Combine cornstarch and water; add and cook until thickened. Chill before serving.

Raisin Filled Cookies by Shirley Guymon

Cookies:
2 Cups Sugar
2 Cups Shortening
1 Cup Brown Sugar
4 Eggs
2 Tbs Milk
2 tsp Vanilla
6 Cups Flour (7)
2 tsp Soda
1 tsp Salt

Filling:
1 Cup Applesauce
1/2 Cup Raisins
1/2 Cup Dates
1 Cup Nuts
Grind All Of The Above Together.

1/2 Cup Brown Sugar
1/2 Cup Water
2 Tbs Butter
1 1/2 tsp Vanilla
2 Tbs Flour
Then cook all ingredients slowly until thick and let cool.


Cream shortening, sugar, eggs, milk, and vanilla. Stir in dry ingredients. Shape dough into 4 rolls about 2" in diameter. Wrap in waxed paper chill in refrigerator or freezer.

Slice roll of dough into thin slices and put a slice on greased sheet, top with 1/2 tsp filling and another cookie. Do not pinch. Bake at 375 degrees for 10 minutes.

Chocolate Chip Cookie's or Bars by Helen Guymon

Mix together:

4 Eggs
2 Cups Brown Sugar
1 Cup White Sugar
1 1/2 Cups Shortening
2 tsp Vanilla

Add and mix well:

4 1/2 - 5 Cups Flour
2 tsp Salt
2 tsp Soda
12 oz. Chocolate Chips
(nuts)

Bake at 375 degrees for 10 minutes for cookies.

For bars: press into large cookie sheet and bake about 15 minutes or until done.

Snickerdoodles by Helen Guymon

1 Cup Shortening (part butter)
1 1/4 Cup Sugar
2 Eggs

Cream together.

Add:

2 3/4 Cups Flour
1/2 tsp Cream of Tartar
1/2 tsp Soda
1/4 tsp Salt

Roll in cinnamon and sugar. Bake at 375 degrees for 8-10 minutes.

Valentines Sugar Cookies by Helen Guymon

2 1/4 Cup Flour
1/2 tsp Baking Soda
1/2 Cup Shortening
1/2 Cup Granulated Sugar
1 Egg
1/2 tsp Vanilla
1 tsp Almond Flavoring
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/2 Cup Butter
1/2 Cup Powdered Sugar

Sift together flour, cream of tartar, soda, salt and set aside. Cream shortening, butter, and sugar until fluffy. Stir in egg and flavoring.

Bake at 375 degrees for 6-8 minutes.

Sugar Cookies by Shirley Z.

4 Eggs
2 Cups Shortening
1 tsp Salt
1 tsp Soda
8 tsp Baking Powder
1 Cup Milk
7 Cups Flour
4 tsp Vanilla
2 Cups Sugar

Mix and chill for 45 minutes. Bake at 350 degrees for 8-9 minutes.

Soft Sugar Cookies by Helen Guymon

2 Cups Sugar
2 Cubes (1 cup) Butter
2 Eggs
7 Cups Flour
1 Cup Milk
1 tsp Salt
4 tsp Baking Powder
2 tsp Soda
2 tsp Vanilla

Cream sugar, margarine, and eggs until fluffy. Mix dry ingredients together and add to creamed mixture alternately with milk (vanilla added.) Blend well.

Bake at 375 degrees for 5-10 minutes.

Powdered Sugar Cookies by Helen Guymon

1 lb Butter
1/2 Cup Powdered Sugar
1 Egg
1 tsp Baking Powder
About 4 Cups Flour
1 tsp Almond or Vanilla

Mix then add flour and continue beating. Keep adding flour until consistency to roll and cut. Bake 10 minutes at 350 degrees or 375.

Powdered Sugar Cookies by Shirley Guymon

1 lb Butter
1/2 Cup Powdered Sugar
2 Egg Yolks
1 tsp Vanilla
1/4 tsp Baking Powder
(5 1/2) 6 Cups Cake Flour

Soften butter. Put in electric mixer and beat for 25 minutes.  Add vanilla; powdered sugar and beat well. Add egg yolk and beat thouroughly. Add flour.

Bake at 350 degrees for 15-20 minutes. Cool and roll in powdered sugar.

Rosettes by Helen Guymon

2 Eggs
2 Tbs Sugar
1/4 tsp Salt
1 Cup Milk
1 Cup Flour
1 Tbs Vanilla

Stir together and fry in hot oil.

1 Cup Honey
1/2 Cup Water
1 Cup Sugar

Boil until thickened.