Hot Cranberry Cider   Submitted by Millie

 Note:  Use a percolator coffee pot that you do not normally use because the cloves and cinnamon leave an after taste in the pot.

  cup packed brown sugar

3 cinnamon sticks

1 tablespoon whole cloves

6 cups cranberry juice

8 cups apple juice

Put the sugar, cinnamon and cloves in the basket of the percolator.  Put the two juices in the bottom of the pot and let it percolate.

Optional:  You may add Light Rum, Brandy, or Bourbon to the cider after its perked.  You may also serve it with a cinnamon stick.


Recipe of the Month of Nov. 2005. Ten Layer Salad, submitted by Gerda

This dish is best prepared in a large, clear glass trifle bowl with 5 "- 6 "straight sides.

1. Layer in the bowl, in order: chopped lettuce, finely chopped onions, finely chopped celery, can of drained water chestnuts and cooked (2 min.) frozen peas, drained and cooled.

2. Spread on a mixture of 1 cup mayonnaise, 1 cup sour cream and 2 tbsp. sugar.

3. Cover with Saran wrap and refrigerate for 10 -12 hours

4. Add more layers, as follows: chopped tomatoes, chopped hard boiled eggs, crumbled cooked bacon and shredded cheddar cheese. Sprinkle each layer with Lawry's seasoned salt, to taste.

5. Do Not Toss. Serve by spooning down through the layers. Enjoy


                                                    TOMATO PIE      Submitted by Arlene
4 Tomatos, peeled and sliced                                          Salt and pepper to taste
8 to 10 fresh basil leaves, chopped                                    2 cups grated mozzarella &
1/3 C chopped green onion (or reg)                                          cheddar cheese (combined)
One 9-inch prebaked deep-dish                                           1 cup mayonnaise
    Pie shell
Preheat oven to 350 degrees.  Layer tomato slices, basil, and onion in pie shell.  Add salt & pepper to taste.  Mix together grated chesses and mayonnaise.  Spread on top of tomatoes.  Bake for 30 35 minutes until lightly browned.

Recipe of the Month Dec. 2005.   Holiday Spinach Squares, submitted by Arlene
4 Tablespoon Butter                           3 Eggs
1 Cup Flour                                        1 Cup Milk
1 Teaspoon Salt                                  1 Tsp Baking Powder
1 Lb. Shredded Cheddar Cheese       1 Tbisp Chopped Onion (or
2 Pkgs. Frozen Chopped Spinach (Thaw & Drain)     Seasoned Salt)
Preheat Regular Oven to 350 Degrees. Use a 13"x9"x2" pan, melt butter in it in the
oven. Beat eggs, add milk, flour, salt & baking powder. Mix well. Add the cheese,
spinach and onion. Spread in pan and level. Sprinkle with salt if desired.
Bake 35 min., cool for 45 min. and cut into squares.
Freezes well. When ready to use, defrost and bake at 350 deg. for 10 min. (or you can
reheat in microwave oven for 3 min.).


From Arlene  6/1/06

2 Cups + 3 tblsp.  Half & Half, divided

4 Eggs

Cup Sugar

1 Tsp. Vanilla Extract

1 Load (16 oz) cinnamon swirl bread

2/3 Cup Caramel topping from a jar, warmed

1 Tblsp.  Whisky 

C sweetened dried cranberries,   cup chopped pecans  you can substitute raisins

Preheat oven to 350 Degrees.  Coat 8 inch square baking dish with cooking spray.

Whisk 2 cups of half & half with eggs, sugar and vanilla.  Combine cranberries with pecans.  Diagonally cut bread slices in half to make triangles.  Arrange 1/3 of bread in bottom of pan slightly overlapping; sprinkle with 1/3 cup of cranberry-nut mixture.  Turn pan one quarter turn, repeat layering.  Turn pan back to original position.  Layer remaining bread, sprinkle with remaining cranberry-nut mixture.  Evenly pour egg mixture over bread.  Cover with foil, pressing down to make bread even with rim of pan.  Let stand 10 minutes.  Remove foil.  Bake 55 minutes or until cooked through and golden.  Meanwhile, stir together caramel sauce, whisky and remaining half & half.  Serve bread pudding with sauce and if desired, whipped cream.

I put sauce over the pudding and then put it in the fridge and let it sit in it.  Delicious.

MONKEY BREAD       (submitted by Marion)

cup sugar                                                      1 teaspoon cinnamon

2 (16.3 oz) cans Pillsbury Grands                      cup raisins, if desired

 Buttermilk Biscuits                                           1 cup firmly packed brown sugar

cup margarine or butter, melted                     (1/2 cup chopped nuts, if desired)

Heat oven to 350 degrees.  Lightly grease 12 cup fluted tube pan.

In food storage plastic bag, combine sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters.  Place dough pieces in bag; shake to coat.  Arrange pieces in bottom of greased pan.  Arrange raisins among biscuit pieces.

In small bowl, combine brown sugar and butter or margarine; mix well.  Pour over biscuit pieces.

Bake for 33 to 37 minutes or until golden brown and biscuits are no longer doughy in center.  Cool in pan for 10 minutes. Invert onto serving plate.  Serve warm.  Pull apart for serving.

Overnight Caramel French Toast

(submitted by Joanne M.)

1 loaf of French bread           1/2 c. butter             1 cup of brown sugar

3 tablespoons of Karo Syrup (corn syrup)                 6 eggs

1 1/2 cups of milk               1 Tbsp. of vanilla         cinnamon

Fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring.

Bring to boil and then pour into 9 x 11 casserole pan. Slice bread into 1 inch widths and

lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread.

Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.

Uncover and bake in 350 degree oven for 45 minutes. Serve with fresh fruit and syrup.


Neiman- Marcus Cookie



2 cups of butter 4 cups flour
2 tsp. soda 2 cups sugar
5 cups blended oatmeal 24 oz. chocolate chips
2 cups brown sugar 1 tsp. salt
1 - 8 oz. Hershey Bar (grated) 4 eggs
2 tsp. baking powder 2 tsp. vanilla
3 cups chopped nuts (your choice)  

Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies. Recipe may be halved.

Pecan Pie Cookie Bars

    Submitted by Bernie V.


Get this stuff ready--

Cookie crust---

2 1/2 cups of flour

1 cup (2 sticks) butter - cut into pieces - about 16 or so.

1/2 cup sugar

1/2 tsp salt


1 1/2 cups of light corn syrup ( I used 1/2 dark and 1/2 light the last time - cause that's all I had)

1 1/2 cups of sugar --- WHAT??!! yep - told ya they are not good for you --only eat 1/2 cookie a day

3 tblsp melted butter

1 1/2 tsp vanilla extract

2 1/2 cups pecans - chopped into large pieces.

Pre-heat oven to 350 degrees.

I use a Pampered Chef stoneware pan approx 10 x 15 - any jelly-roll pan with approx 1 inch sides will do fine.

Spray all the inside surfaces with a vegetable oil.

In a large bowl with mixer at medium - beat the 4 crust ingredients until the mixture resembles fine crumbs approx all the same size.

Press the mixture into the pan so that it is as close to evenly spread as you can get it.

Pop it in the oven for 20 minutes or maybe a few more till it is dry to the touch all over.

In large bowl beat eggs - add sugar, syrup, butter and  vanilla and mix all till well blended--pour in pecans and mix well. Try to do this so that when mix is done it is time to pour onto hot crust that you just took out of oven. If you leave it sitting for a period of time the mixture will start to thicken and might be difficult to pour. Pour mix evenly over the hot crust. Now POW! - back in the oven for 25 minutes (minimum) or till mixture is firm around edges and less than firm in center. 

When done remove from oven and let the sheet cool off. I wait about an hour minimum. I cut using a heavy knife and press all around to make bars approx 1 x 3 each.

I hope you like the cookies - they are really sweet (sugar) - and not economical to make but if you snack at them --- they will be worth making. Enjoy.

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This site was last updated 07/23/16