Author Recipe Celebration 2008

Romance Authors Bring You Their Favorite Recipes

Download These Recipies (Word Document) - updated 10/28/2008

Click on a Recipe For Directions and Author Information

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Adele Dubois - Banana Bread (page top)

Author Website: http://www.adeledubois.com/

This is the most delicious, moist banana bread I’ve ever tasted and I hope you love it too. The secret to its wonderful texture is the plain yogurt ingredient. The bread is easy to make, rich, and satisfying. After the loaf has cooled, sprinkle with powdered sugar for a decorative touch.

Ingredients:

1 ¼ cups sugar
1 ½ cups flour
½ cup margarine, softened
4 tablespoons plain whole yogurt
2 eggs
2 ripe bananas, mashed
1 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

In a medium-sized bowl, cream sugar and softened margarine using a hand mixer. Add baking soda to the center of the contents. Place the yogurt on top of the baking soda and hand-stir. Add the two eggs, slightly beaten. Next, add the mashed bananas, flour, and vanilla. Mix all ingredients together well. Place batter in standard size, non-stick loaf pan and bake at 350 degrees for one hour. Relax and visit www.adeledubois.com/ while the bread bakes. Let cool and enjoy for breakfast or dessert. Makes a wonderful hostess gift or family holiday treat.

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Shawna Moore - Way to a Man’s Heart Cake (page top)

Author Website: http://www.grant-moore.com/

Ingredients:

½ cup Hershey’s Cocoa
½ cup boiling water
2 ¼ cup all-purpose flour
1 teaspoon vanilla extract
1 ¾ cup sugar
2/3 cup shortening
½ teaspoon salt
2 eggs
1 ½ teaspoon baking soda
1 1/3 cup buttermilk

Pre-heat oven to 350 degrees F. Flour and grease two nine-inch round baking pans. In a small bowl, combine water and cocoa until mixture is smooth. Set this bowl aside. In the large mixer bowl, combine shortening, vanilla and sugar until the consistence is fluffy. To this mixture add the two eggs and beat well. In a third bowl sift together baking soda and flour and add salt. Gradually add these dry ingredients to the shortening mixture while also incorporating the buttermilk. Finally, blend in the cocoa mixture and beat well.

Pour your batter into the baking pans which you’ve greased and floured. Bake for 35-40 minutes or until a toothpick you’ve inserted into the cake’s center comes out clean. Remove from oven and cool on cake rack for 10-15 minutes. Then, remove the cake layers from the pans and place the cake layers onto the racks for complete cooling.

Note: This cake serves 8-10


Fabulicious Frosting


6 tablespoons butter or margarine, softened (butter makes this recipe bakery rich)
½ cup Hershey’s cocoa
1/3 cup milk
2 2/3 cup powdered sugar
1 teaspoon vanilla extract


In a small mixer bowl, soften the butter or margarine. To the softened butter, add the cocoa and powdered sugar alternately along with the milk. Beat this mixture until it reaches a creamy, spreadable consistency. If you prefer frosting with a thinner texture, you may add more milk accordingly during the mixing process. Add the vanilla and blend for several more mixer rotations.

Note: This will yield approximately 2 cups of frosting

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Christine McKay - Rhubarb (or Strawberry) Custard Bars (page top)

Christine McKay - http://www.ChristineMcKay.com

Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter/margarine

Filling:
1 1/2 cups sugar (3/4 cup if using strawberries)
7 T flour
1 cup whipping cream
3 eggs, beaten
5 cups chopped rhubarb (or strawberries)

Topping:
(oh so delicious, you could eat it alone)
6 oz cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
1 cup whipping cream

In bowl, combine crust's flour and sugar. Cut in butter until mixture
resembles crumbs. Press into a greased 13 x 9 pan. Bake at 350 for 10
minutes. Meanwhile, combine filling's sugar and flour. Add cream and
eggs. Stir in rhubarb or strawberries. When crust is cooked, pour
filling over crust and return to oven, 350 for 40-45 minutes or until
custard is set. Cool. Topping: beat cream cheese, sugar, and vanilla.
Add whipping cream and mix throughly. Spread over custard. Cover and
refrigerate.

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Elaine Coffman - Happy Thanksgiving Sweet Potato Pie (page top)

I love Thanksgiving!  I  love to bake and cook traditional, Southern dishes during this wonderful time for families and friends.  This is not only a beautiful pie, but delicious, too.  I’ve given the recipe away many, many times because it is a “NO FAIL” pie.  Always turns out beautifully.

Enjoy!

Elaine Coffman

Author Website: http://www.elainecoffman.com/

INGREDIENTS

• 1 (1 pound) sweet potato
• 1/2 c. butter, softened
• 1 c. white sugar
• 1/2 c. milk
• 2 eggs
• 1/2 tsp. ground nutmeg
• 1/2 tsp.  ground cinnamon
• 1 tsp. vanilla extract
• 1 (9”) unbaked pie crust (I make extra piecrust dough so I can add the lattice top, but it is good without it).

SERVES:  8

DIRECTIONS:

Boil one sweet potato (unpeeled and whole) for 40 - 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Mash sweet potato with a fork in mixing bowl.

Add butter, and mix well using electric mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.  Latticetop is optional.

Bake at 350 degrees F (175 degrees C) for 55 -  60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé during baking but don’t be alarmed; will  sink down to normal pie size as it cools down.  Great with whipped cream topping.

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Cathie Linz - Cathie's Cranberry Waldorf Salad (page top)

My family and I make this tart and tasty dish every Thanksgiving and Christmas -- it looks particularly lovely in a glass bowl. And it's easy - always a requirement (grin).

Cathie Linz

Author Website: http://www.cathielinz.com/

Ingredients:

1 bag fresh cranberries
1 cup sugar
2 cups mini-marshmallows
2 apples cut up into bite-size pieces
3/4 cup of seedless green grapes cut in half
1/2 cup chopped walnuts
1 carton Cool Whip or Cool Whip lite

Night Before: In a food processor or chopper, grind 1 bag of fresh cranberries. Put in large bowl and add 1 cup of sugar and 2 cups of white mini-marshmallows. Place in fridge overnight.
Remove bowl from fridge. Add apples, grapes and nuts (you can add more or less to taste). Fold in 1 carton of Cool Whip and then transfer salad into serving bowl. Keep chilled until served.

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Alexis Fleming - PAVLOVA (page top)

Australians as a rule don’t celebrate Halloween, although the children are starting to get into it more now. So instead of a Halloween recipe, I’ve gone with a Christmas recipe, although this can be enjoyed the year round.

Given how hot it is here in Australia at Christmas time, most Australians don’t celebrate with the traditional baked ham dinner. Instead, we have a groaning table of cold cuts and salads, prawns and desserts, and always a loaded Pavlova to round off the meal. Although the New Zealanders like to say they invented it, Australia has claimed the Pavlova as its own and it has become a traditional Australian dessert.

Alexis Fleming - daring desires...otherworldly seductions

Author Website: http://www.alexisfleming.net

Ingredients:

2 teaspoons cornflour (cornstarch)
4 egg whites (room temperature)
3/4 cup Castor (superfine) sugar
1 teaspoon Vanilla extract
1 teaspoon vinegar
1 1/4 cups thick cream

preheat over to 150 Celsius / 250 Fahrenheit

Brush large baking sheet with melted butter or oil. Line base with wax paper

Dust lightly with sifted cornflour and shake off excess.

Mark a circle in the centre of the prepared baking sheet.

Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form.

Add the sugar gradually, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined.

Spread meringue onto the marked circle on the baking sheet. Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar.

When cooled carefully ease Pavlova onto a serving plate.

Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled Pavlova shell.

Decorate with fruit

Decoration on top:-

Fresh Fruit such as sliced bananas, strawberries, passionfruit, peaches, kiwifruit etc

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Nancy J. Cohen - Fudge Rum Balls (page top)

Author Website:

http://nancyjcohen.com
http://mysterygal.bravejournal.com

Nancy J. Cohen
KILLER KNOTS and PERISH BY PEDICURE

1 cup crushed vanilla wafer crumbs
1 cup powdered sugar
2 cups chopped walnuts
3 Tbsp cocoa
3 Tbsp white corn syrup
1/4 cup rum
Candied cherries

Mix together crushed vanilla wafer crumbs, powdered sugar, and 1 cup chopped
walnuts.. Add white corn syrup and rum and mix well. Scoop mixture into 1
inch balls. Roll each ball in remaining chopped walnuts. Press one half of
a candied cherry on top. Refrigerate or freeze until served. Makes about
30 balls.

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Ellen Dye - Southern Buttermilk Biscuits (page top)

 Author Website: http:// www.ellendye.com

One of the ultimate comfort foods to come out of the South are biscuits—and these are the real deal I developed from a recipe originating way back in my family’s proud Virginia roots.  They’re good for holidays or any other time.

Ellen Dye
Three's The Charm
From The Wild Rose Press

Preheat the oven to 500 degrees

5 cups all-purpose flour
1 1/2 T baking powder
1 T salt
1/2 cup lard
1 1/2 cups buttermilk

Sift together flour, baking powder and salt in a large bowl.

Cut in the lard using a pastry cutter until the mixture resembles coarse crumbs.

Add buttermilk, stirring until a soft, sticky dough forms.

Turn the dough out onto a lightly floured counter and knead, adding a light dusting of flour as needed to prevent sticking.

Roll the dough out to a 1/2 inch thickness and cut with a sharp biscuit cutter.

Place the biscuits on a cookie sheet and bake for 10 minutes.

Enjoy them with butter or preserves - and even better, both!

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Jennifer Mueller - African Feast (page top)

I served in the Peace Corps a few years ago in Kenya and food from there has been a favorite ever since. It's more than one recipe but a get together is always filled with food and lots of it.

Jennifer Mueller
Author Website: http://www.jennifermuellerbooks.com

Pigeon Pea Sauce
1 cup pigeon Peas
2 cups water
2 tablespoons Ghee or butter
2 onions
seasoning
1 cup milk

Cook the peas in the water until soft. Fry the onions in the ghee until golden brown and add the peas. Cook until all the water is dry. Mash the peas into a paste. Season well and add the milk. Reheat and serve with mashed potatoes or bananas.

Ugali
¾ cup water
½ cup maize meal
½ dessertspoon dried skim milk powder
salt

Boil water. Sieve maize meal, dried skim milk powder, and salt. Add sieved flour to boiling water. Cook for a few minutes stirring continuously. Serve with stewed meat.

Beef stew
Ingredients
1 lb beef (not ground) i.e..: Cut meat
2 carrots
2 green peppers
4 tomatoes
4 onions
Coriander
Curry powder
Black pepper
Seasoning salt, Crisco cooking oil, salt
1. Fry the onions that have been chopped until they turn brown (use Crisco oil)
2. Add tomatoes and chopped green pepper
3. Add carrots, black pepper and coriander
4. Wash the cut meat and sprinkle it with seasoning salt
5. When the carrots have become slightly soft add the cut meat
6. When meat is almost cooking add some curry powder and salt to taste

Pilau rice
Ingredients:
1.5 LB rice (water according to rice)
0.5 LB green peas
2 tbls pilau masala (type of spice)
3 onions
3 tomatoes
Crisco oil
Salt
1. Wash the rice with cold water
2. Boil the peas until it’s cooked
3. Chop onions and then fry them until they turn slightly brown. Then add tomatoes that have been peeled and cut
4. Boil some of the rice water with the pilau masala until it boils. Add some salt to taste
5. Add the rest of the water to the fried onions and tomatoes
6. Then add the green peas when the water starts boiling and the rice.
Let it cook.

Chapati
Ingredients
1 cup of flour (white)
1 tablespoon shortening
1/2 tea sp or less salt

Directions

Melt shortening in a small frying pan DO NOT boil it.

Mix shortening with flour and salt.

Then mix with warm water (add just a little bit of water at a time and mix the dough thoroughly, make sure the dough is not hard) keep for at least one hour. Then separate dough into small rolls similar to oven cupcake buns. Use rolling pin and roll the dough balls each on a large flat surface as you roll the pin spread a little shortening on the dough and then tear the now flat pizza like dough spread from the center by pulling evenly to all edges and cut one side so you are left with a long lean piece of dough in your hands. Roll it into a coil (snakes) from each end in opposite directions (one clock wise and the other end counter clock wise) when they get together, then twist one of the collected coil and put it over the other.

Clean area over the oven top and keep a wide flat heavy/thick frying pan on the cooking range, turn on the cooker at low. Leave the dough for about 10 minutes then roll with rolling pin on flat surface into an evenly spread round (pizza like) thin spread. Turn the heat on to medium using oiling brush, spread a little shortening evenly all around the pan and cook the chapatis. Keep turning (rotating it) to ensure even cooking and turn over and keep pressing after turning and also put shortening on top but not too much and keep on pressing in the frying pen until light brown.

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Linda Masterson - One Skillet, Hearty Meal (page top)

Here's a one skillet, hearty meal for a chilly evening. I served this a lot when I lived in Ohio.

Author Website: unk

1 package of Hillshire Farms smokes sausage - I use turkey sausage.
3 or 4 small zucchini
1 lg. bell pepper
1 medium to large onion
salt & pepper to taste

Slice the smoked sausage in to 1/4 to 1/2 inch rounds or diagonals (depending on how fancy you want it to look)

Wash and slice the zucchini into 1/2 inch rounds

Wash and chop the bell pepper into chunks

Chop the onion

Toss all the ingredients into a skillet and cook until the veggies are to the desired tenderness. I like my a little al dente. The zucchini absorbs the smoky flavor of the sausage and the savory flavor of the veggies. It's a simple, quick meal to prepare and sooo good to eat. (If using the turkey sausage and add a drizzle of olive oil to the skillet.) Buy some prepackaged dinner rolls and heat if you're bread eaters.

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Linda Masterson - Lima Bean Casserole (page top)

Author Website: unk

This was one of my mom's recipes and it's really delicious - it's called Lima Bean Casserole.
3 cans of lima beans - any brand will do
1 sm. can of tomato paste - mom always used Contadina
1 small onion finely minced
3-4 slices of hickory smoked bacon - mom used salt pork but I'm not sure you can even get that anymore


Drain 3 cans of lima beans, reserving the liquid. Put the beans in a lightly greased casserole dish. Take a small can of tomatoe paste and mix with the liquid from the beans until it's the consistency of a nice gravy. Add some chili powder to taste. Mince a small onion and mix in with the beans. Fry 3 or 4 strips of thick sliced, hickory smoked bacon and crumble into the dish with the beans. Pour the tomato base over the veggies, and place the covered casserole dish in a 350 degree oven for 30 to 40 minutes or until the diced onions are done.

People usually say, Eeeew, when I tell them aobut this casserole but I haven't met anyone yet who didn't like it when I made it for them. Even my sister likes it and she hates lima beans.

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Sapphire Phelan - Spiced Pumpkin Bread (page top)

Author Website: http://FantasticDreams.50megs.com

3/4 cup butter or margarine
4 eggs
2 cups sugar or Splenda (depending if want to save calories or not)
2/3 cup orange juice
2 Tablespoons Molasses
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
1 cup raisins, any type ( optional)-did it once, most times, I don't put any in mine)
1 cup chopped pecans (optional)-I only make one with nuts for my husband, I don't like nuts in mine)

Beat butter or margarine at medium speed with an electric mixer. Then, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add molasses, canned pumpkin, and orange juice. In another bowl, combine the flour and the next four ingredients. Add this to the creamed mixture, mixing until well blended. Stir in the vanilla extract. At this point, if you wish, add the raisins and pecans, if you want them. Spoon the batter into four 7X3X1/2X2 inch loaf pans (spray with cooking spray first). Bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pans for ten minutes. Remove the loaves from the pans and let cool completely. Makes 4 loaves.

This is super with cream cheese spread on a slice.

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Amber Polo - Caribbean Cake / Wherever Island Christmas Cake (page top)

Author Website: http://www.amberpolo.com/

Fills 1 4x8 loaf pan and 1 9” tube pan
2 cups sifted all purpose flour
Reserve 1 cup, re-sift the remainder with:
1 t cinnamon
1 t. ground cloves
1 t. allspice
1 t. nutmeg
¼ t. mace
½ t. salt
¾ t. baking soda
Use some of the mixture to coat:
1 cup raisons
1 cup chopped dates
1 cup citrus peel/citron
1 cup candied cherries
1 cup figs
1 cup nuts (your choice)
 
Cook:
1 10 oz can crushed pineapple
1 cups of sugar
Until thickened about 30 minutes. Stir frequently. Do not burn. Cool.
When cool stir in:
 ½ cup apricot jam or marmalade
1 cup rum or pineapple juice or combo
Cream ½ lb butter until soft
            1 cup sugar
Beat in
6 eggs, one at a time.

Stir in dry ingredients slowly, alternating with pineapple mixture. Pour over flour coated fruits and nuts and mix well.
 
Preheat to 275 degrees.  Grease cake pans (line with greased brown paper or foil if you do that) and preheat oven to 275 degrees. Fill pans 1” from top and bake until a skewer comes out clean - 3 ½ to 5 hours depending on size of pans. Cool on rack.

If you make the cake ahead of time, go ahead and soak a cheesecloth in rum or pineapple juice and wrap in foil/ Freezing also helps blend the flavors. When ready to serve. decorate with almond paste or icing.

Recipe can be doubled to fill 3 graduated wedding cake pans.
 
Serve with a dusting of Christmas magic.
 
Amber Polo (Christmas on Wherever Island, The Wild Rose Press 11/12)

Link: http://www.amberpolo.com/christmas.html

Christmas on Wherever Island (coming 11/12/2008)
Romancing Rebecca - Wired for Love - From Latte to Love

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Judith Rochelle/Desiree Holt - Very Simple Holiday Cake (page top)

Author Website: http://www.judithrochelle.com / http://www.desireeholt.com

One package Devil’s Food Cake Mix
One pint of heavy whipping cream
One cup sugar
One square of sweetened Baker’s chocolate   
One package of frozen strawberries
 
Defrost strawberries
 
Prepare cake according to directions on package in two layer cake pans. When cool, split each layer. I use thread to do this because it slices the most easily and evenly.
 
Whip cream until very thick, adding sugar a little at a time
 
Cover one layer with cream, then add a scattering of frozen strawberries, drained.
 
Place second layer on top of it and do the same with cream and strawberries,
 
Place final layer on top.
 
Frost the entire top with remaining whipped cream and dot with remaining strawberries.
 
Using a sharp paring knife, scrape chocolate curls from the Baker’s chocolate onto the cake in a scattered design.
 
Refrigerate at least four hours before serving. Slice with a cake knife dipped in ice water.
 
Enjoy.
 
This will be your sugar allotment for an entire month!!!

Line of Sight-Ellora's Cave
Visions of Darkness, Scent of Danger-The Lotus Circle
Summer Spice-Total-E-bound
On The Run-The Wild Rose Press

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Debbie Wallace - DUMP CAKE (page top)

Author Website: www.debbiewallace.homestead.com

I'm honored you invited me to participate this year. Here is my recipe, sorry but I don't have a picture. This is a recipe I got from my step-mom like 30 years ago and I haven't met anyone who hasn't liked it yet:)

INGREDIENTS
1 box yellow cake mix
1 can crushed pineapple & syrup
1 can cherry pie filling
1 cup chopped walnuts
1 stick butter

DIRECTIONS
lightly spray bottom of oblong baking dish with pam cooking oil
dump pineapple & syrup in the bottom
dump cherry pie filling over the pineapple
dump yellow cake mix (dry) over the top of the fruit, spread until all covered
cut the butter up into chunks over the top of the cake mix
sprinkle the whole top with walnuts

BAKE
350 for 48-53 minutes

Yum! Yum!

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Mary Eason - Strawberries Ponchatoula (page top)

Author Website: http://www.maryeason.bravehost.com/

Serves 10
Strawberry Sauce:
30 Fresh Ponchatula strawberries (sliced thin)
¼ Pound Butter, unsalted
½ Cup Brown Sugar
1 Whole orange (juiced)
2 oz. Southern Comfort
¾ Quart Heavy whipping Cream

Method:

1) In a saucepan melt the butter, add sugar, and stir until smooth.

2) Add strawberries and gently stir until cooked.

3) Add the orange juice and Southern Comfort, cook for 2 minutes.

4) Add heavy cream, let reduce until a mixture is a creamy consistency.

Vanilla Custard:

Yield: 1 ¾ quarts1 qt. Heavy Cream

2 tbls. Vanilla extract

25 Egg yolks10 oz.

Granulated sugar

1 lb mascarpone cheese

Method:

1) In a heavy saucepan mix cream and vanilla extract, heat just until a boil.

2) Wisk egg yolks and sugar together in large bowl.

3) Temper the egg yolks with 1/3 of the cream.

4) Pour egg mixture into saucepan, stirring constantly, until very thick.

5) Fold in mascarpone cheese till smooth.

6) Remove from heat and strain in to a clean bowl, cool over ice bath.

All the best...

Mary Eason
www.maryeason.bravehost.com

Check out my monthly contest going on right now at my website!

http://maryeason.wordpress.com

Mary's Amazon Connect Blog - http://www.amazon.com/gp/blog/A3J9ARDVC2D3HG

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Lise Fuller – Easy Pear Sauce (page top)

(like apple sauce but with pears!)

Author Website: http://www.lisefuller.com/

Ingredients:

8 cups of cut up pear chunks
1 tbsp ground cinnamon
1 tsp ground cloves

Directions:

Put everything in a crockpot and cook for 6-8 hours or until as soft as you want. Remove pears and let cool. You can smash them by hand or use a mixer to get the consistency you want. NOTE: If you decide to cook on the stove, add 1/4- 1/2 cup of water and cook on very low heat. Watch to make sure liquid stays in the bottom so that the pears don't burn. Cook until you have the softness you desire.

I developed this because there's a pear tree in the back yard and for the last severals we've gotten our wealth in pears!

How much danger would you face for the perfect romance?

Lise Fuller, www.lisefuller.com, www.myspace.com/lisefuller, ROMANTIC TIMES REVIEWERS CHOICE NOMINEE, 2006; Pikes Peak Romance Writers 2006 Author of the Year; Best Newsletter Article of the Year for 2006-Colorado Romance Writers

~On Danger's Edge, available at Borders, Barnes & Noble and in e-book, Cerridwen Press, www.cerridwenpress.com, 4 1/2 Stars from Romantic Times
~Intimate Deceptions, available in e-book, Cerridwen Press, www.cerridwenpress.com, RECOMMENDED READS from Coffee Time Romance and Joyfully Reviewed
~Cutting Loose, available at Borders, Barnes & Noble and in e-book, Cerridwen Press, www.cerridwenpress.com

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C.L. Wilson - Granny’s Fried Pies (page top)

Author Website: http://clwilson.com/

(My Great Grandmother’s recipe – our family makes this every year at Christmas)

Fried Pie Dough:  Make this ahead and let chill in refrigerator while making filling

3 Cups Flour
1 Teaspoon Salt
¾ Cup Crisco (not oil)
1 Egg, lightly beaten
¼ Cup Cold Water
1 Teaspoon fresh lemon juice or vinegar

Mix flour and salt, add Crisco and mix with fingers to form coarse crumbs.
Add Egg to Water and stir up, then pour evenly over flour mixture.
Mix well, but do not overmix.  Wrap in Saran Wrap and put in refrigerator.

Fried Pie Fillings:  I like Apricot best, but usually make Apricot and Apple or Peach

3 cups dried fruit
Water to cover fruit in saucepan
¾ Cup to 1 Cup Sugar (depending on how sweet you like your filling)

Cook fruit and sugar mixture in saucepan (don’t use aluminum unless its Teflon coated) until soft.  About 45 minutes on low, adding water as needed.  Stir fairly frequently to be sure fruit doesn’t stick to pan.  Fruit will absorb water, and should easily shred when stirred with spoon.  You do not want the apricots whole.

After fruit is soft and shredded, add:

1 Tablespoon Cornstarch dissolved in ¼ Cup of Water and the
Juice of a lemon (minus the juice put in the Dough)
Cook until cornstarch clears and thickens apricot mixture.  Cool but don’t chill.

Roll out the dough in thirds on lightly floured surface to about ¼ inch thick.  Cut into rounds (I use an empty Crisco Can) about 5 or 6 inches across.  Add the dough scraps to the next third, and roll out, etc.

For each dough round, put a couple of heaping tablespoons of filling on the center, dip your fingers in water and wet the edge of the round, then fold the circle in half, sealing the edges well. (looks like a half moon) You don’t want the filling to come out during frying.

Put about half an inch of oil in a frying pan or use a deep fryer.  Fry until golden brown and put on paper towels to drain.  While still hot, sift powdered confectioners sugar over pies.  My family loves them so well, I usually make a double batch.  They are delicious either warm or cold.  They do not need refrigeration.

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C.L. Wilson - Scalloped Potatoes (page top)

Author Website: http://clwilson.com/

5  Large Russet Baking Potatoes
3  Large Onions 
1  stick Butter or Margarine
All purpose Flour
2 Teaspoons Salt
2 to 3 Cups Milk
1 Cup Cheddar Cheese,  shredded
Water

Peel potatoes and  put into a pan of water so they don’t turn brown while you make the white sauce.

Melt one stick of butter in heavy saucepan.  Add enough flour to absorb the butter and make a thin paste, the consistence of thin pancake batter.  Add Salt.  Add 2 Cups Milk and mix well.  Reserve the third cup of milk to use as sauce thickens.

Over medium heat, stirring constantly, heat the milk, butter and flour mixture.  As it begins to heat and thicken, be sure not to let the mixture scorch.  I use the flat end of a pancake turner to stir the mixture as this scrapes the bottom of the pan better than a spoon.  Add all or a portion of the remaining cup of milk (this will depend on how much flour you used) and heat until the White Sauce thickens and gets hot, but do not let it boil.  Remove from heat and stir in the Cheddar Cheese until melted.

Using a Cuisinart if you have one, or by hand, slice the potatoes into rounds.  Slice the onions into rounds also.

In a large Casserole Dish,  place a layer of potatoes, a layer of onions, cover with a layer of Cheese Sauce, add another layer of potatoes, onions, more sauce, etc. to fill the Casserole Dish.  End with sauce, being sure it covers the potatoes so they don’t dry out.

Add enough water to ensure the liquid in the bottom of the Casserole is about an inch deep.  Cover the Casserole with a lid or with Foil and bake in a  350 degree oven  one hour or until potatoes are tender.  Serve hot.

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C.L. Wilson - Stuffed Celery (page top)

Author Website: http://clwilson.com/

Our family enjoys this recipe every year at Thanksgiving, Christmas and Easter.

1 Stalk Celery
1 Pound Block Cheese  (Colby or Cheddar)
1/ 2  to ¾  Cup of Sweet Pickle Relish
Mirale Whip Salad Dressing  (do not use anything else)

Separate one stalk of Celery into individual ribs.  Wash and trim ribs, saving the small pieces, leaves and trimmings for use in your stuffing.

Cut the ribs into 4 inch lengths. If you want to clean celery the day before, do not cut into 4 inch lengths but let the ribs remain whole and stand them in water to crisp, then cut off discolored ends and cut in 4 inch lengths.

Shred one pound block of  cheese using a box grater.   DO NOT use pre shredded cheese.

In a large mixing bowl, place the shredded cheese.  Add  the Sweet Pickle Relish and enough Miracle Whip to moisten the cheese well.  I just eyeball the mixture to ensure there is enough pickle relish and that it is moist enough to stick together

Using a fork, stuff the filling in each celery rib and place on a serving platter

Wrap in Saran Wrap and put in refrigerator until ready to serve.

This is delicious.  Our family loves it.

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C.L. Wilson - Graham Cracker Pecan Pie (page top)

Author Website: http://clwilson.com/

5  Egg Whites at room temperature
1/8 Teaspoon Baking Powder
1/8 Teaspoon Cream of Tartar
1 Cup Granulated Sugar
1 Cup Graham Cracker Crumbs (I crush my own so they are fresh)
1 Cup Finely Chopped Pecans

In large mixer bowl, beat egg whites with baking power until soft peaks form, sprinkle Cream of Tartar over egg whites and add Sugar a little at a time, beating after each addition until all is added, then keep beating until stiff peaks form.  Add Vanilla and beat.  Fold in Graham Cracker Crumbs and finely chopped Pecans.  Pour into well greased 9 inch pie plate and bake in a 350 degree oven about 30 minutes. It makes its own crust.

Serve with vanilla ice cream or sweetened whipped cream

This dessert was served at NASA’s Manned Space Center Cafeteria when my folks worked at NASA in the 1960’s.  Mother got the recipe and it has been a family favorite ever since.

***In making the PECAN recipes, it is important to use the freshest pecans possible.   If you can find the freshly shelled pecans that are usually found in the Produce Department of the grocery store, these are the best. ***

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C.L. Wilson - Stuffed Apricots (page top)

Author Website: http://clwilson.com/

3 cans Apricot Halves and juice from one of the cans

1 8 oz package Cream Cheese, softened

½ to ¾  Cups finely chopped fresh Pecans

Lettuce leaves

Mix three or four Tablespoons of the Apricot Juice into the Cream Cheese, add the chopped pecans.  Mixture should be stiff enough to form a soft ball.

Using a spoon, put a dollop of cream cheese mixture on an Apricot Half.  Top with another Apricot half  and put the stuffed Apricot on a serving platter lined with lettuce leaves.   When all apricots are stuffed, cover with Saran Wrap and store in refrigerator until time to serve. 

This is an easy, great tasting and colorful addition to the Holiday Table.  The tang of the Apricots is excellent with turkey and dressing or ham.

***In making the PECAN recipes, it is important to use the freshest pecans possible.   If you can find the freshly shelled pecans that are usually found in the Produce Department of the grocery store, these are the best. ***

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C.L. Wilson - Chocolate Fudge Cake (page top)

Author Website: http://clwilson.com/

In measuring cup put:
½    Cup of Milk and add:
1     Tablespoon of Vinegar
let this mixture sit  for about 5 minutes or while you mix the rest of the recipe.
Alternatively you can use ½  Cup of Buttermilk

2 Cups  Flour

2 Cups Sugar

Sift together Flour and Sugar in large mixing bowl and set aside

In a heavy sauce pan place:

½   Cup Crisco Shortening (do not use oil)
1    Cup Water
1    Stick of Butter or Margerine
4    Tablespoons of Cocoa powder (I use Hershey’s)
1    Teaspoon of Baking Soda
      Bring just to a boil, then pour over flour and sugar in mixing bowl and stir

Add :

2    Eggs, slightly beaten
1    Teaspoon Vanilla
And  add the Vinegar Milk or Buttermilk
Stir to blend well, but do not overbeat. 

Pour into greased and floured 12 x 9 inch sheet cake pan and bake @ 350 Degrees      for about 40 minutes, or until center is set.

After the cake is cooked, set it aside it while you prepare the frosting

In the same dirty saucepan you used to boil the cocoa mixture, melt together:

4   Tablespoons of Cocoa powder
6   Tablespoons of Milk
1    Stick of Butter

Add 1 Box of Sifted Confectioners Powdered Sugar and stir well
Add 1 Teaspoon Vanilla
Add 1 Cup (I use more) of Pecans
Pour the  Frosting over the  warm cake, making sure the pecans are well distributed

Cool, cut and enjoy.  This cake is a never fail, delicious, brownie-like treat!  Our Family’s favorite for three generations. 

***In making the PECAN recipes, it is important to use the freshest pecans possible.   If you can find the freshly shelled pecans that are usually found in the Produce Department of the grocery store, these are the best. ***

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Anita Philmar - Strawberry Ham Sauce (page top)

Author Website: http://www.anitaphilmar.com/

2 (10oz) pkg. frozen strawberries thawed
1/2 cup sugar
1/2 cup ginger ale or sprite
1/4 cup cornstarch
1/4 cup corn surup
 
Mix all ingredients together and cook over medium to low heat until thick and clear

To Flame - top with 1/2 cup heated brandy and light.

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Kaenar Langford - Chocolate Peanut Butter Balls (page top)

Author Website: http://www.kaenar.com/

These treats bring back wonderful Christmas memories. Every year my mother-in-law would make a batch of these, but no matter how big the batch, it was never enough. A definite crowd pleaser, marrying two of my very favourite things-chocolate and peanut butter.

You’ll need:

1 cup icing sugar
1 cup peanut butter
1/2 cup sweetened shredded coconut
1/3 cup butter
4 cups Rice Krispies cereal
3 cups semi-sweet chocolate chips
1/4 cup butter
1/4 cup hot water

You’ll also need two cookie sheets.

Line one cookie sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 1/3 cup of butter together until well blended. Gently fold in Rice Krispies cereal until well coated. Form into 1" balls. To make the rolling easier, use lightly dampened hands. Refrigerate on cookie sheet 30 minutes.

To make chocolate dip: In medium saucepan or in microwave, melt chocolate chips, remaining butter and water. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water. Use low heat if using saucepan.

Using two forks or a toothpick, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined cookie sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.

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Sally Painter - Pound Cake (page top)

Author Website: http://sallypainter.com/

1 lb butter – cream butter and sugar and add eggs vanilla and lemon
2 c sugar
8 eggs
Cream butter and sugar and add eggs one at a time.
3 1/3 c sifted flour – 5 times (all purpose flour)
1 tsp baking powder – add on 5th sifting
pinch salt – add 5th sifting
Sift flour 4 times and on the 5th time add baking powder and salt and sift final 5th time.

Begin adding spoonfull by spoonful into the butter, sugar, egg mixture. Mix well and add
2 tsp vanilla
1 tsp lemon

Bake at 325o for 1 hr 15 mins. Turn upside down on cake plate to cool and then remove pan once cake has completely cooled.


Iron Skillet Caramel Pie
½ c butter
1 c brown sugar
2 eggs
2 c flour
1 tsp baking soda
½ tsp salt

Mix all ingredient by adding slowly and stirring to mix over low heat in an iron skillet.

Slow cook on top of range for 30 mins stirring constantly.

Then add slowly 1 c milk and continue to slow cook for 5-10 mins until thoroughly blended.

Pour into pie crust and when cool enough allow to chill in refrigerator. Serve with whip cream on top.

***The key to this pie is to be sure and cook in an iron skillet. Will not taste the same if use other pan.

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"The man is a walking triple orgasm..." Literary Nymphs Reviews
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