Thursday, November 10, 2016

Ivadean's recipes

Dumplings for chicken and dumplings
Make pie dough with less grease. Roll out thin.

Ivadean’s Peanut butter pie
8 oz  cream cheese
1 c p. sugar
½ to 1 c peanut butter
8 oz to 16 oz cool whip
1 to 2 graham cracker crust
blend cream cheese and sugar with mixer. Then add peanut butter to cheese and sugar, blend well. Fold cool hip into this mixture and mix well with mixer til fluffy and smooth. Pour into crust and chill 3 hrs. maybe topped with graham cracker crumbs or crushed peanuts. Add ¼ c milk if too thick. If you want chocolate, melt ¼ c and swirl through pie before chilling.

Ivadean’s Flaky cheese Danish
2 8 oz tubes crescent rolls, divided
1 ¼ c sugar, divided
1 egg, separated and divided
8 oz cream cheese
1 t vanilla
1 t cinnamon
½ c chopped walnuts
unroll one pkg of rolls, separate and place on the bottom of a 13x9 baking dish, press seams together.  Cream together one c sugar, egg yolk, cream cheese and vanilla. Spread evenly over rolls. Unroll the other tube of rolls and place over top of cheese mix. Beat egg white til frothy, brush over rolls. Mix cinnamon, remaining sugar, and walnuts, sprinkle on top. Bake 350 for 30 min. 16 servings.

Ivadean’s Cream cheese pound cake
3 sticks butter
8 oz cream cheese
6 eggs
3 c flour
3 c sugar
1 t vanilla
cream butter, cream cheese and sugar. Add eggs and beat well. Add flour and flavoring and beat well. Bake in tube pan 350 for 1 hr or until done.

Ivadean’s Pecan pie
3 ¾ c sugar
¾ c dark syrup
¾ c butter
9 eggs
3 c nuts
3/8 t salt
3 t vanilla

for 4 pies
5 c sugar
1 c dark syrup
1 c butter
12 eggs
½ t salt
4 t vanilla
4 c pecans
mix sugar, syrup and butter bring to boil. Beat eggs, then gradally add 1st mixture. Add nuts, salt, vanilla, pour in 9 inch pastry shells. Bake 375 for 35 or 40 min. or 350 for 15 to 20 min.

2 pies
2 ½ c sugar
½ c dark syrup
½ c butter
6 eggs
¼ t salt
2 t vanilla
2 c pecans

Ivadean’s friend, Willie White’s dinner rolls
1 pkg or cake yeast
1 c lukewarm water
4 c flour
1/3 c sugar
¼ c shortening
1 t salt
¼ t soda
Laura cut these out this
year at Thanksgiving.
Grannie used to make these
at all big dinners.
Add yeast to water. Mix shortening with dry ingredients then add yeast water. Mix like making biscuits. Let rise til double. Roll out and cut with biscuit cutter, brush with melted butter. Fold and press down. Brush top with butter. Let rise about 2 hrs bake 450 until brown.



Ivadean’s Italian cream cake
1 stick margarine
½ c shortening
2 c sugar
5 egg yolks
2 c flour
1 t soda
1 c buttermilk
1 t vanilla
1 small can coconut
1 c chopped nuts
5 beaten egg whites
¼ t salt
cream margarine and add shortening. Add sugar beat well. Add egg yolks one at a time. Add flour and soda with buttermilk and vanilla. Add coconut and nuts. Gently fold in egg whites. Bake 325 for 35 or 40 min.
Icing
Cream ½ stick margarine, 8 oz cream chees. Add 1 box p sugar and 1 t vanilla.

Ivadean’s Broccoli cornbread
1 pkg frozen broccoli
1 can cream style corn
1 box Jiffy cornbread mix
2 eggs
1 small onion
1 c grated cheese
1 stick melted butter
bake in greased 9x13 pan 30-45 min at 350.

Ivadean’s  friend, Helen Delph’s angel food cake
1 c sifted flour
1 ½ c sifted p. sugar
12 egg whites
1 c granulated sugar
¼ t salt
1 ½ t cream of tartar
1 ½ t vanilla
¼ t almond extract
Sift flour and p. sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla, almond, til stiff. Beat in granulated sugar 2 T at a time, then continue beating until holds soft peak. Sift ¼ of flour mix and fold, continue. Ungreased 10 inch pan 354 at 30 min.

Ivadean’s Coconut cream cake
1 box yellow cake mix
1 can coconut cream
1 can eagle brand milk
1 small cool whip
coconut

bake cake 9x13 pan. While warm poke holes in cake. Pour coconut cream over cake, then eagle brand milk. Put in frig. Before serving cover with cool whip and sprinkle with coconut.

Ivadean’s Goop cake from  Debbie Bargo
1 box yellow cake mix
3 eggs
2 sticks margarine
1 box p sugar
8 oz cream cheese

mix in bottom of 9x13 pan the cake mix, 1 egg, and 1 stick softened margarine. Mix with fork and pat in pan. Cream p sugar, cream chees, 1 stick margarine and 2 eggs. Pour on top of cake mix. Bake 350 for 45 min.

Ivadean’s all-purpose slather sauce
2/3 c ketchup
1 Tb minced onion
1/8 c br. Sugar
1/8 c dark molasses
½ Tb hot sauce
¼ t prepared mustard
1 t soy sauce
1 t worchestershire sauce
dash salt
Mix all ingredients in small pan and simmer over low heat for 5-10 min. stir from time to time. Sauce will keep in frig. Can be used on ribs, chicken, as well as mixing with baked beans, barbeque, steak, etc.

Ivadean’s Hash brown casserole
2 lb Ore Ida southern hash brown potatoes
(let them thaw one hour before mixing)
¼ c melted butter
1 can cream of chicken or mushroom or celery soup
½ c shopped onions
2 c mild cheddar cheese grated
2 c sour cream
¼ t salt
¼ t pepper
1 ½ c chopped ham  (opt)
mix all ingredients place in 9x13 pan lightly greased.
Topping
1 sleeve Ritz crackers crumbled
1 stick melted oleo
Mix together and spread on top. Bake 350 for 50 to 60 min.

Ivadean’s Mother’s no-bake strawberry pie
Whip 1 pk dream whip
Whip 8 oz  cream cheese and 2 c p. sugar. Fold together. Spread on graham cracker crust. Cool in frig and top with strawberries.
Double this to pour over strawberries: Boil 1 c sugar, 1 c water, 2 Tb cornstarch, 2 Tb strawberry jello, 1 t or drop? Red coloring. Let cool and pour over strawberries.
Base – 2 c graham crackers, 1 stick melted butter, 4 Tb powered sugar. Mix and press in bottom of pan. Bake 400 about 8 min. let cool.

Ivadean’s Cream puffs
Boil 1 c water, 1 stick butter. Add 1 c flour. Cool. Beat in 4 eggs. Drop on greased cookie sheet by Tb spoons. Put in cold oven bake 400 for 45 min. yield about 15. Stuff when cool with vanilla pudding, and ice with choc. Icing.

Ivadean’s Miracle frosting
1 c sugar
½ t cream of tartar
1 egg white
½ c boiling water
1 t vanilla
½ t grated lemon rind
1/8 t salt
place all ingred in small bowl, beat at high speed until frosting stands in very stiff peaks.

Ivadean’s Freezer pickles (pattersono)
About 8 medium cukes
(2 qt sliced)
add 1 Tb salt, let set 2 hrs and rinse
1 ½ c sugar
½ c vinegar
bring to boil, cool and cover pickles in freezer containers and freeze. You can add celery seed and mustard seed.

Ivadean’s Pistachio salad
1 box pistachio instant pudding
1 large can crushed pineapple
1 sm bag min marshmallows
1 large carton cool whip (9 oz)
mix the dry pudding with pineapple, then add marshmallows and cool whip.

Lazy squash (Faye Gibson)
3 c cooked squash (yellow or zucchini, drained)
2 Tb grated onion, gently sautéed
½ c milk
1 egg
½ c bread crumbs
½ c grated cheese
salt
pepper
butter
combine onions and squash. Salt and pepper to taste. Add beaten egg and milk. Put ½ squash mix in casserole, sprinkle ½ crumbs and ½ cheese over. Add rest of squash, rest of crumbs and cheese in layers. Dot with butter. Bake 350 for 30 min.

Ivadean’s Watergate cake
1 white cake mix
1 box pistachio pudding
1 c salad oil (too much)
3 eggs
½ c pecans
1 c club soda
Frosting
2 envelopes whipped topping mix
1 ½ c cold milk
1 pkg pistachio pudding
Combine shipped topping. Beat at high speed until peaks form. Add pudding mix and beat til fluffy.

Ivadean’s Punch
200 will tke about 4 times this
1 box strawberry jello
2 c sugar
1 can pineapple juice 46 oz
1 oz bottle almond extract
1 qt gingerale

mix jello in 2 c hot water and add sugar, juic, and flavoring. Cool, pour in gingerale.

Ivadean’s Cough syrup (E. Farmer)
1 pint whiskey
1 pint honey
1 pint lemon juice
½ pt lime juice
1 box rock candy
Dissolve the rock candy in whiskey first to dissolve. Add lemon juice and honey. Then add lime juice last. To mix it you have to shake it up until it all dissolves.

Ivadean’s Butterscotch crunchies

Melt two 6 oz pkgs (2 c) Nestle’s butterscotch chips morsels over hot (not boiling) water. Remove from heat. Stir in one 3 oz can (2 c) chow mein noodles and 1 c salted peanuts. Drop by teaspoonsful onto waxed paper. Let stand til set, approx 20 min. yield: approx 4 doz.

Aliceteen’s buttermilk pie
Mix 1 ½ c sugar
1 c buttermilk
½ c bisquick
1/3 c melted butter (cooled)
1 t vanilla
3 eggs
Double for a big pan.

Ivadean’s Cheese ball – good easy
8 oz cream cheese, softened
½ c sour cream
¼ c butter, softened
2 Tb chopped pimento
1 t grated onion
1 Tb snipped parsley
1/3 c choppe nuts
1/3 c snipped parsley
combine cream cheese, sour cream and butter. Beat with mixer til fluffy. Stir in pimento, 1 Tb parsley, and onion. Chill. Shape into ball. Coat with nuts and 1/3 c parsley. Makes about 1 ¾ c.
from Shirley Robinson

Ivadean’s peanut butter roll
boil to thread stage
3 c sugar (or 2 c white and 1 c light brown)
½ c white Karo syrup
2/3 c water

beat 2 egg whites (room temp)
beat stiff but not dry. Slowly pour hot syrup over whites, beat til holds peak and is creamy. Add 1 t vanilla.

Ivadean’s Peanut butter candy (Alice)
2 c sugar
¾ c cream
bring to a full rolling boil and boil 5 min. remove from heat.
Add ¾ c peanut butter
1 t vanilla

Ivadean’s chocolate fudge (bea mooneyam)
2 sticks oleo
2 ½ c sugar
¾ c cream
16 marshmallows
cook 5 min
stir in
1 c nuts
6 oz milk chocolate chips
1 t vanilla

Ivadean’s Snowdrift Mardi Gras Cake
½ lb butter
8 oz cream cheese, softened
1 ½ c sugar
2 t baking powder
2 c mixed candied fruit (1 lb)
1 ½ t vanilla
4 large eggs
2 ¼ c sifted cake flour
¼ c sifted cake flour
½ c coarsely chopped pecans
½ c finely chopped pecans

Blend butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift together 2 ¼ c sifted cake flour and baking powder. Add to batter and blend well. Combine remaining ¼ c sifted flour with candied fruit and ½ c chopped pecans. Fold into batter. Spoon batter into 10 inch bundt or angel cake pan that has been greased and sprinkled with the ½ c finely chopped pecans. Bake 325 for 70 to 80 min. cool in pan 5 min. sprinkle with sifted p sugar. 16 servings.

Ivadean’s Milky way candy bar cake
Melt in pan
8 milk way bars 1 ¼ oz each
1 stick butter
1 c finely chopped pecans.  Cool.
Cream
1 c shortening
2 c sugar. Add to chocolate and beat well.
Add 4 eggs (room temp) one at a time. Alternate dry and liquid
2 ½ c flour (unsifted)
½ t soda
1 t salt
2 t vanilla
1 ¼ c butter milk
bake in 4 greased and floured cake pans at 350 for 25-30 min. cool.
Icing
Combine and cook to soft ball stage:
2 ½ c sugar
1 c evap milk
1 stick butter
1 pkg chocolate chips
pinch salt
remove from heat and fold in 1 jar marshmallow cream. Beat and spread on cake.


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