tag:blogger.com,1999:blog-34761688572742561562024-03-19T02:36:18.211-07:00Guymon Family CookbookAnonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-3476168857274256156.post-9353057702656564662013-01-09T20:24:00.001-08:002013-01-09T20:24:58.480-08:00Cissy's Mini White Bread<span class="ingredient" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;"></span><br />
My little darling loves to cook and especially to bake bread, we have been trying lot's of different ways to make mini loaves and this recipe worked just perfectly for two tiny little loaves. I love baking with my girl, what a fun recipe.<br />
<br />
<h2>
Mini White Bread</h2>
<div>
<img alt="Mini White Breads Recipe" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps1202_TH1604C16B.jpg" /></div>
<div>
Recipe from Taste of Home</div>
<h2 style="color: #642916; font-family: MuseoSlab500, Georgia; font-size: 20px; font-weight: normal; line-height: 1.22em; margin-bottom: 5px !important; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding: 0px;">
Ingredients</h2>
<ul class="ingredients" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 26px; padding: 0px;">
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 package </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">(1/4 ounce) active dry yeast</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 tablespoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">sugar</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/3 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">warm water (110° to 115°)</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">2-1/4 to 2-1/2 cups </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">all-purpose flour</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">salt</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">milk</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">2 teaspoons </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">butter, melted</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">Additional melted butter</span></i></li>
</ul>
<span style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px;"></span><span class="instructions" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;"><h2 style="color: #642916; font-family: MuseoSlab500, Georgia; font-size: 20px; font-weight: normal; line-height: 1.22em; margin-bottom: 5px !important; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding: 0px;">
Directions</h2>
<ul class="directions" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 7px 17px; padding: 0px;">
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Combine yeast, sugar and water in a large bowl. Add 11/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough.</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Punch dough down; shape into loaves. Place in two greased 5-3/4-in. x 3-in. x 2-in. pans. Cover and let rise until doubled, about 30 minutes.</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with melted butter.<b style="line-height: 1.22em; margin: 0px; padding: 0px;"> Yield: </b>2 loaves.</span></li>
</ul>
</span>Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-18452742921539958322012-08-12T20:26:00.003-07:002012-08-12T20:26:19.821-07:00Sweet Tea<span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;"><b>Perfect
Sweet Tea</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;"></span>(makes 1 gallon)<br /><br /><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;">Ingredients
-</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">5 - 8
Family size Tea Bags. (or 12 regular Tea Bags) </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 Quart (4 Cups) - Boiling
Water</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3 Quarts
(12 cups) - Cool Water</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 - 2 (one & a half) -
Cups Sugar. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon - Baking
Soda<span style="font-size: xx-small;"><i> </i></span></span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: xx-small;"><i><br /></i></span></span><br /><span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;">Directions
- </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1.
Sprinkle baking soda into a pitcher</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> Add Tea bags to the
pitcher/baking soda, </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Pour Boiling water over
tea bags, </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
Cover and allow to steep for 15 minutes.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2. Remove
and toss out Tea Bags,</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Add Sugar and Stir until
completely dissolved. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Add Cool
Water.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
Refrigerate until cold and ready to drink.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3. Serve
over ice, </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
Take a nice long sip.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Swoon.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Repeat. </span>Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-41966137357441350622012-08-12T19:43:00.002-07:002012-08-12T19:43:52.645-07:00Chicken Salad by Helen GuymonCan use canned chicken breasts or 3 baked chicken breasts.<br />
<br />
Chicken<br />
Celery<br />
Green Onion<br />
Crushed Pineapple <br />
Cashews<br />
<br />
Dressing:<br />
Mayonnaise<br />
Lemon JuiceAnonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-68353683956441675782012-08-12T19:37:00.001-07:002012-08-12T19:49:09.247-07:00Apple Nut Squares by Helen Guymon<li>3 eggs</li>
<li>1 cup vegetable oil</li>
<li>1 3/4 cups sugar</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>2 cups flour</li>
<li>1 teaspoon ground cinnamon</li>
<li>2 1/2 cups apples, peeled and dices</li>
<li>1 cup chopped nuts</li>
<br />
<br />
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.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-10639845376746790062012-08-12T19:32:00.000-07:002012-08-12T19:32:04.959-07:00Orange Salad by Helen Guymon2 pkg (3 oz. each) orange gelatin<br />
2 cups hot water<br />
1 cup juice drained from mandarin oranges and pineapple<br />
1 can (6 oz. frozen orange juice concentrate)<br />
1 can (1 cup) crushed pineapple, drained<br />
1 can (11 oz.) mandarin oranges, drained<br />
1 pkgs (3 3/4 oz.) lemon pie filling<br />
1 cup whipping cream, whipped<br />
Grated cheese<br />
<br />
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.<br />
<br />
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.<br />Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-14838097372956310472012-08-12T19:21:00.000-07:002012-08-12T19:21:11.858-07:00Blueberry Jello by Helen Guymon6 oz. pkg cherry Jello<br />
2 cups boiling water<br />
1- 15 oz. can blueberries in heavy syrup<br />
1- 8 oz. cream cheese<br />
1/2 cups sugar<br />
1- 8 oz. sour cream (1 cup)<br />
1 tsp vanilla<br />
1/4 cup chopped pecans<br />
<br />
Dissolve Jello in water and add blueberries (undrained) chill until set. Beat cream cheese and sugar. Add vanilla and sour cream.<br />
<br />
Add crushed pineapple to either jello mixture or cheese mixture if desired.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-11365307512386835102012-08-12T19:11:00.002-07:002012-08-12T19:12:44.343-07:00Green Pineapple Set Salad by Helen Guymon1 pkg lime jello<br />
1 small brick cream cheese<br />
1 can crushed pineapple<br />
1 cup boiling water<br />
1 cup pineapple juice<br />
1/2 cup crushed nuts<br />
1 cup whipping cream<br />
maraschino cherries<br />
(drops of green food coloring)<br />
<br />
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.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-25866441602574957392012-08-12T19:05:00.000-07:002012-08-12T19:05:24.866-07:00Brownies by Helen Guymon2 cubes margarine<br />
2 cups sugar<br />
1/4 tsp salt<br />
2 tsp vanilla<br />
4 eggs<br />
1/2 cups cocoa<br />
1 1/2 cups flour<br />
1 1/2 cups nuts<br />
3 cups miniature marshmallows<br />
<br />
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.<br />
<br />
Frosting:<br />
1/2 cups margarine<br />
1/4 cups cocoa<br />
1 tsp vanilla<br />
1/3 cups canned milk<br />
2 1/2 cups powdered sugar<br />
<br />
Beat. Spread over brownies. Sprinkle with nuts.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-74882329641143229982012-08-12T18:59:00.000-07:002012-08-12T18:59:05.149-07:00Lemon Bars by Helen GuymonPreheat oven to 350 degrees.<br />
<br />
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.<br />
<br />
Filling:<br />
6 eggs (medium), beaten<br />
1/4 cups flour plus 1 heaping Tbs<br />
3 cups sugar<br />
9 Tbs lemon juice (add more if desired)<br />
<br />
Beat all together until foamy. Pour over crust and bake for 30 minutes.<br />
<br />
Cut 5 across and 6 down.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-48020116296223345352012-08-12T18:54:00.002-07:002012-08-12T18:54:35.766-07:00Lemon Pudding Dessert by Helen GuymonCrust:<br />
1 cup flour<br />
1 cube butter<br />
1/2 cup walnuts<br />
<br />
Blend until crumbly. Press into oblong pan. Bake at 375 degrees for 15 minutes. Cool.<br />
<br />
1 cup cool whip<br />
1 cup powdered sugar<br />
8 oz. cream cheese, softened<br />
<br />
Mix together and spread over crust.<br />
<br />
2 pkg instant lemon pudding<br />
3 cups milk<br />
<br />
Beat until stiff. Spread over cream cheese layer. Top with cool whip and grated nuts.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-8549491925557760362012-08-12T18:50:00.001-07:002012-08-12T18:50:35.030-07:00Apple Strudel by Helen Guymon2 eggs<br />
1/2 cup oil<br />
1/2 cup warm water<br />
2 1/2 cups flour<br />
3 quarts grated apples<br />
1 cube butter<br />
3/4 cups sugar<br />
3/4 cups brown sugar<br />
1 Tbs cinnamon<br />
<br />
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.<br />
<br />
*Need 4 end pieces for large pans or 10 end pieces or small pans.<br />
<br />Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-62389227189593940402012-08-12T18:40:00.000-07:002012-08-12T18:40:13.140-07:00Blueberry Dessert by Helen GuymonCrust:<br />
1/2 cup brown sugar<br />
2 cups flour<br />
1/2 cup nuts<br />
1 cup melted butter<br />
<br />
Bake at 350 degrees for 15 minutes. Crumble when cool.<br />
<br />
Filling: <br />
Prepare 2 envelopes of dream whip with 1 cup powdered sugar and 8 oz. cream cheese and spread over crust.<br />
<br />
Topping:<br />
1 pkg danish dessert with strawberries<br />
or<br />
1 can blueberry filling<br />Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-82471734114290222362012-08-12T18:33:00.000-07:002012-08-12T18:33:59.667-07:00Blueberry Strata Pie by Helen Guymon1- 1 lb. can (2cups BB)<br />
1- 8 3/4 oz. can crushed pineapple (1 cup)<br />
1- 8 oz. pkgs, cream cheese softened<br />
3- Tbs sugar <br />
1 Tbs milk<br />
1/2 tsp vanilla<br />
1 baked 9" pastry shell<br />
1/4 cup sugar<br />
3 Tbs cornstarch<br />
1/4 tsp salt<br />
1 tsp lemon juice<br />
1/2 cup whipping cream, whipped<br />
<br />
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.<br />Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-78310135010712641252012-08-12T18:25:00.002-07:002012-08-12T18:25:21.451-07:00Peach Pie by Helen Guymon2 cups water<br />
1/2 cup sugar<br />
1 package peach jello<br />
3 Tbs cornstarch<br />
2 cups peaches<br />
Orange food coloring<br />
<br />
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.<br />
<br />
Crust:<br />
1 heaping cup flour<br />
1/2 cup margarine<br />
3 1/2 Tbs powdered sugar<br />
<br />
Blend and press into pies. Bake at 350 degrees for 10-15 minutes.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-70914040778888407942012-08-12T18:16:00.000-07:002012-08-12T18:17:00.557-07:00Lemon Meringue Pie by Helen Guymon2 cups boiling water<br />
1 1/2 cups sugar<br />
1/8 tsp salt<br />
1/2 cup cornstarch (don't use quite that much)<br />
<br />
Cook until transparent, stirring constantly until boiling.<br />
<br />
Add:<br />
<br />
3 beaten egg yolks<br />
1/3 cup lemon juice<br />
1 Tbs butter<br />
<br />
Top with meringue.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-59501957559796310882012-08-12T18:08:00.002-07:002012-08-12T18:09:00.312-07:00Fresh Raspberry Ribbon Pie by Helen Guymon1 baked 9" pastry shell<br />
1 package (3 oz.) raspberry gelatin<br />
1/2 cup sugar<br />
1 1/4 cups boiling water<br />
1 Tbs lemon juice<br />
Dash of Salt<br />
2 cups fresh raspberries, crushed, or 1 package (10 oz.) frozen raspberries<br />
1 package (3 oz.) cream cheese, softened<br />
1/3 cup sifted confectioners sugar<br />
1 tsp vanilla<br />
1 cup whipping cream, whipped<br />
<br />
Dissolve gelatin and sugar mixture in boiling water. Add lemon juice. Stir in raspberries until well blended. Chill until partially set.<br />
<br />
Blend confectioners sugar, vanilla, and salt with softened cream cheese. Beat until fluffy; fold in whipped cream.<br />
<br />
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.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-67246696949591086642012-08-11T21:18:00.001-07:002012-08-11T21:18:38.646-07:00Blueberry Sauce by Helen GuymonFor pancakes, waffles, ice cream.<br />
<br />
1/2 Cup Sugar<br />
1 Pint Fresh Blueberries<br />
(or 2 Cups thawed frozen blueberries)<br />
Juice of One Lemon<br />
1 tsp Cornstarch<br />
1/4 Cup Cold Water<br />
<br />
Combine sugar, blueberries, and lemon juice over medium heat until sugar dissolves. Combine cornstarch and water; add and cook until thickened. Chill before serving.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-21642515557770153472012-08-11T21:10:00.001-07:002012-08-11T21:10:20.795-07:00Raisin Filled Cookies by Shirley Guymon<u>Cookies:</u><br />
2 Cups Sugar<br />
2 Cups Shortening<br />
1 Cup Brown Sugar<br />
4 Eggs<br />
2 Tbs Milk<br />
2 tsp Vanilla<br />
6 Cups Flour (7)<br />
2 tsp Soda<br />
1 tsp Salt<br />
<br />
<u>Filling:</u><br />
1 Cup Applesauce<br />
1/2 Cup Raisins<br />
1/2 Cup Dates<br />
1 Cup Nuts<br />
Grind All Of The Above Together.<br />
<br />
1/2 Cup Brown Sugar<br />
1/2 Cup Water<br />
2 Tbs Butter<br />
1 1/2 tsp Vanilla<br />
2 Tbs Flour<br />
Then cook all ingredients slowly until thick and let cool.<br />
<br />
<br />
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.<br />
<br />
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.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-65682818259304295852012-08-11T20:59:00.001-07:002012-08-11T20:59:46.918-07:00Chocolate Chip Cookie's or Bars by Helen GuymonMix together:<br />
<br />
4 Eggs<br />
2 Cups Brown Sugar<br />
1 Cup White Sugar<br />
1 1/2 Cups Shortening<br />
2 tsp Vanilla<br />
<br />
Add and mix well:<br />
<br />
4 1/2 - 5 Cups Flour<br />
2 tsp Salt<br />
2 tsp Soda<br />
12 oz. Chocolate Chips<br />
(nuts)<br />
<br />
Bake at 375 degrees for 10 minutes for cookies.<br />
<br />
For bars: press into large cookie sheet and bake about 15 minutes or until done.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-82373219330497778492012-08-11T20:54:00.002-07:002012-08-11T20:54:48.229-07:00Snickerdoodles by Helen Guymon1 Cup Shortening (part butter)<br />
1 1/4 Cup Sugar<br />
2 Eggs<br />
<br />
Cream together.<br />
<br />
Add:<br />
<br />
2 3/4 Cups Flour<br />
1/2 tsp Cream of Tartar<br />
1/2 tsp Soda<br />
1/4 tsp Salt<br />
<br />
Roll in cinnamon and sugar. Bake at 375 degrees for 8-10 minutes.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-83331641715851142762012-08-11T20:49:00.002-07:002012-08-11T20:49:39.936-07:00Valentines Sugar Cookies by Helen Guymon2 1/4 Cup Flour<br />
1/2 tsp Baking Soda<br />
1/2 Cup Shortening<br />
1/2 Cup Granulated Sugar<br />
1 Egg<br />
1/2 tsp Vanilla<br />
1 tsp Almond Flavoring<br />
1/2 tsp Cream of Tartar<br />
1/2 tsp Salt<br />
1/2 Cup Butter<br />
1/2 Cup Powdered Sugar<br />
<br />
Sift together flour, cream of tartar, soda, salt and set aside. Cream shortening, butter, and sugar until fluffy. Stir in egg and flavoring.<br />
<br />
Bake at 375 degrees for 6-8 minutes.<br />Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-46882780115489955252012-08-11T20:43:00.001-07:002012-08-11T20:43:33.284-07:00Sugar Cookies by Shirley Z.4 Eggs<br />
2 Cups Shortening<br />
1 tsp Salt<br />
1 tsp Soda<br />
8 tsp Baking Powder<br />
1 Cup Milk<br />
7 Cups Flour<br />
4 tsp Vanilla<br />
2 Cups Sugar<br />
<br />
Mix and chill for 45 minutes. Bake at 350 degrees for 8-9 minutes.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-26552678076588658662012-08-11T20:39:00.002-07:002012-08-11T20:39:20.607-07:00Soft Sugar Cookies by Helen Guymon2 Cups Sugar<br />
2 Cubes (1 cup) Butter<br />
2 Eggs<br />
7 Cups Flour<br />
1 Cup Milk<br />
1 tsp Salt<br />
4 tsp Baking Powder<br />
2 tsp Soda<br />
2 tsp Vanilla<br />
<br />
Cream sugar, margarine, and eggs until fluffy. Mix dry ingredients together and add to creamed mixture alternately with milk (vanilla added.) Blend well.<br />
<br />
Bake at 375 degrees for 5-10 minutes.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-34341734468758879342012-08-11T20:33:00.002-07:002012-08-11T20:34:04.565-07:00Powdered Sugar Cookies by Helen Guymon1 lb Butter<br />
1/2 Cup Powdered Sugar<br />
1 Egg<br />
1 tsp Baking Powder<br />
About 4 Cups Flour<br />
1 tsp Almond or Vanilla<br />
<br />
Mix then add flour and continue beating. Keep adding flour until consistency to roll and cut. Bake 10 minutes at 350 degrees or 375.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0tag:blogger.com,1999:blog-3476168857274256156.post-47745876449264341292012-08-11T20:21:00.000-07:002012-08-11T20:22:34.541-07:00Powdered Sugar Cookies by Shirley Guymon1 lb Butter<br />
1/2 Cup Powdered Sugar<br />
2 Egg Yolks<br />
1 tsp Vanilla<br />
1/4 tsp Baking Powder<br />
(5 1/2) 6 Cups Cake Flour<br />
<br />
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.<br />
<br />
Bake at 350 degrees for 15-20 minutes. Cool and roll in powdered sugar.Anonymoushttp://www.blogger.com/profile/02310907356389792751noreply@blogger.com0