Genealogy Forum NEWS
December, 1998
RECIPES, RECIPES, RECIPES I
CHRISTMAS ORANGE BARS
Submitted by GFS AnnE@aol.com
1 can frozen orange juice 1/2 cup sugar
1/2 cup rolled oats 1/2 cup molasses
1/2 cup mixed candied fruits 1 egg
1/2 cup chopped walnuts 2 cups sifted flour
1/2 cup shortening 1/4 teaspoon salt
1 teaspoon each, baking soda, ginger and cinnamon
Combine undiluted orange juice, rolled oats, fruit and nuts. Cream together shortening and sugar. Add molasses and egg; mix well. Sift together dry ingredients. Stir into molasses mixture. Add fruit mixture, blend well. Turn into greased 13 by 9 inch baking pan; spread evenly. Bake in slow over 325 degrees - 40 minutes. Cool. Frost with orange icing. cut into 3 x 1 inch bars.
Orange Icing
1 and 1/2 cup sifted 10 x sugar
2 and 1/2 tablespoons orange juice.
Combine sugar and orange juice. Blend to spreading consistency.
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Another item: ever make Banana Milk? One cup of water and 1 banana - blend it. I buy bananas in bulk when on sale. Peel them wrap individually in wax paper, then freeze them.
I make a shake by adding 1 cup of water (you can add more water if you want a thinner milk) to the frozen banana. Experiment. Also throw in a few strawberries, a peach or whatever other fruit you have that would taste good in a shake. For a beverage, for babies or special diet people when everyone else is drinking coffee and cola.
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LIVERWURST BALL
1 pound chunk liverwurst
1/2 cup mayonnaise
1/4 cup relish
Mash liverwurst. Mix in Mayonnaise and relish. Press into a small bowl. Serve with crackers.
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How about a recipe for condensed milk:
1/2 cup of boiling water
3 tablespoons margarine or butter
1/2 cup granulated sugar
1 and 1/2 cup dry milk
Put boiling water into blender, add butter, sugar dry milk...blend for 30 seconds - scrape sides and blend 30 more seconds. Makes equal of 1 can (14 oz of condensed milk).
Terry's Pumpkin Pie Fudge
Submitted by GFA Terry@aol.com
My favorite recipe these days is Pumpkin Fudge. It is surprisingly delicious and I have gotten more good comments about it than I thought I would:
Ingredients :
3 c. sugar
3/4 c. butter or margarine
1 (5 oz.) can evaporated milk (2/3 c.)
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped almonds, pecans or walnuts
1 tsp. vanilla extract
Preparation:
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (or 10-12 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds. Perfect for October and November! GFA Terry (with special thanks to ERamos1044.)
Grandma Terrill's Graham Cracker Cake
Submitted by
GFSLadyJay@aol.com
Mix well and pack into oiled tube pan or Loaf pan
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2 3/4 c. Graham cracker crumbs
1/2 of marshmallows cut fine ( dampen scissors...will cut easier}
1 1/2 c. Dates cut fine
1/2 c. Nuts cut fine
1/4 c. Maraschino cherries cut fine
2/3 c. Thin cream...I use half and half
Top slices with whipped cream (optional)
Note: make day ahead a refrigerate...I personally think it tastes better the second day :-)
Monkey Bread
4 cans buttermilk biscuits
3/4 c. White sugar
2 tbs.. Cinnamon
1 stick oleo
1/2 c. White sugar
1/2 c. Brown sugar
Mix together 3/4 c. White sugar and cinnamon. (I put in zip lock or baggie)
Cook together oleo, 1/2 cup white sugar, 1/2 cup brown sugar. Don't let it candy just until warm and oleo and sugars are well blended.
Grease tub pan well, or bundt pan, cut each biscuit in to quarters.
Coat each quarter in the Cinnamon and sugar mix. Place half of the pieces (two cans-80 pieces) in pan and pour 1/2 of cooked brown sugar mixture over the pieces. Put remain pieces in after coating with Cinnamon and sugar and pour remaining Brown sugar on top.
Bake at 325 for 45 mins....can be made ahead of time an places in fig. Until ready to cook.
Turn out of pan...and enjoy...the reason it is called Monkey bread is that you don't have to cut it you just pull the pieces apart :-)
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Content © 1998 - 2004 GFNEWS, a monthly publication of Golden Gate Services, Inc. of Armada, MI The Editors welcome your ideas and articles, success stories, favorite genealogy research tips, comments and suggestions. The Genealogy Forum is a proud member of the FGS - Federation of Genealogical Societies