recipe

No-Fail Quiche

A friend made this and when I saw the ingredients I thought there could not be enough eggs to make the quiche, quiche properly. I was wrong as usual.

  • 1 small dough pie crust, treated with egg white    
  • 4 eggs    
  • 8 oz. half-and-half    
  • 4 oz. cheese    
  • Spices (Mrs. Dash)    
  • Veggies optional (diced & cooked, broccoli, onion, carrot, okra, etc.)

Pre-bake the crust at 300° F for 10 minutes to dry it out. Beat eggs, and add shredded cheese and veggies.

Bake at 375° F for about 1 hour.

Lemon Jell-O Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. lemon Jell-O
  • 1 tsp. lemon extract
  • 1 cup apricot nectar
  • 1 cup salad oil
  • 4 eggs

Beat all ingredients above at medium speed for two minutes. Pour into a greased, floured pan. Bake at 350° for 45-55 minutes. Cool right-side-up for about 15 minutes.

Snickerdoodles

Makes about 6 dozen cookies:

  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. sugar
  • 2 tsp. cinnamon

Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. 

Shape dough by rounded teaspoonsful into balls. Roll in cinnamon-sugar.

Bake at 400° F for 8-10 minutes or until set. Remove instantly from cookie sheet. 

Cherry Cake

A relative of "dump cake," this is quick to fix:

Spread in a 10 x 13 pan: 

  • 2 cups prepared cherry pie filling

Sprinkle over cherry filling:

  • 1 box white or yellow cake mix

Pour over top of cake mix:

  • 1/2 cup margarine or butter, melted

Sprinkle over top:

  • 1/2 cup or more chopped nuts

Bake at 350°F for one hour.

– Judy Enchelmayer

Chocolate Fudge

  • 2 cups sugar
  • 1 cup milk
  • 2 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tbsp. corn syrup
  • 4 tbsp. cocoa or 2 squares chocolate
  • 1/8 tsp. salt

Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla.

Better ’n Godiva Chocolates

CREME:

  • 1-lb. bag fondant mix (this is like powdered sugar - buy it at candy-making stores for about $2.50)
  • 6 tbsp. unsalted butter
  • 3 tbsp. cream (or half-and-half)
  • Flavorings colorings (See requirements in 3rd paragraph below)

Melt butter in cream in a medium pan, over low heat, just until butter melts. Remove from heat. Dump in entire bag of fondant mix. Stir with fork until lumps are gone, then knead with your immaculately clean hands.

Hannah’s Royal Rusks

Great crunchy treat – good for dunking into coffee or hot chocolate.

  • 1 cup butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. almond flavoring
  • 1 tsp. baking soda
  • 4-1/2 cups flour
  • 1 cup ground almonds or other nuts
  • milk as needed if too dry

Mix margarine and sugar in a bowl. Add eggs, flavoring, baking soda, nuts and flour.

Form 3 loaves, approx. 1/2-inch high.Bake at 350°F for 25-30 min. Cut into 3/4-inch strips, and turn onto cut side. 
Toast at 250°F for 4 minutes.