SPLIT PEA SOUP

Split Pea and Ham Soup
Green Bean N' More


1 ham bone
4 1/2 cups water
1 can chicken broth 14 oz can
2 cups split peas (Yellow or Green)
1 1/2 tbsp butter
2/3 cups chopped green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 tsp sugar
1/2 tsp garlic salt
1/4 tsp thyme
1 tsp salt
1 bay leaf
1/2 tsp pepper
2 1/2 cups milk
1 cup whipping cream
2-3 cups of chopped ham

Place the ham bone in a large pot. Add the water, chicken stock and the peas. Which I rinsed prior in a colander, and bring to a boil over medium heat. Reduce the heat and simmer for 30 minutes stirring occasionally and watching so it doesn't burn on.
Saute the onions, celery, carrots in butter. Add to the soup pot along with the seasonings and continue to simmer the mixture until the peas are very soft, about 45 minutes. Watch and stir frequently. Remove the ham bone, stir in the milk, and whipping cream add your ham. Pick off any pieces of ham that are left on the soup bone.

GRANOLA BARS

Chewy Granola Bars

1 1/8 cups packed brown sugar
3/4 cup corn syrup
1 cup peanut butter
3/4 cup butter, melted
3 tsp vanilla
3/4 cup dried blueberries
4 1/2 cup old-fashioned oats
1/2 cup wheat germ
1 cup chocolate chips
3/4 cups sunflower seeds
1 tsp kosher salt
1 cup chopped pecans
1/2 cup coconut

These are so easy to make, not fat free but easy to run on the go with. I cut them in oblong shape and wrap in waxed paper and place in a freezer bag. Grab and go. You can change or switch the ingredients to whatever you have on hand. Using your big bowl add the ingredients then mix and press firmly into a greased 18x13 large sheet pan with 1/4 inch sides, or use 2 13x9 greased pans. Bake at 350 degrees for about 18-20 mins. Cool then cut in whatever size and wrap in waxed paper.

SNOWBALL CAKE

Snowball Cake 1
Allrecipes.com


10 inch angel food cake
6 cups of frozen whipped topping, thawed
1 (20 oz can of crushed pineapple, drained and save the juice)
2 tbsp lemon juice
1 cup white sugar
1 (10 oz) package flaked coconut
2 (.25 packages unflavored gelatin)
4 tbsp cold water
1 cup boiling water
Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup and if not add enough water to make the cup
Dissolve the gelatin in the 4 tbsp of cold water, Add the boiling water, pineapple syrup, sugar and the lemon juice. Mix well and place in the refrigerator until the mixture starts to thicken, About 25 minutes.
Line a 4 quart round mixing bowl with parchment paper, or plastic wrap
Break the cake up into small bite-size pieces
Back to the gelatin, add the crushed pineapple, and the 4 cups of cool-whip and mix. leaving the remaining 2 cups of topping for frosting the cake
Place a layer of cake pieces in the bowl, then a layer of the pineapple mixture. Continue until all the cake and pineapple mixture is used up.
Refrigerate for at least 12 hours or overnight covered with plastic wrap.

Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with coconut.

SWEET POTATO CASSEROLE

Sweet Potato Casserole


40 oz can of Yam's (Sweet Potatoes in syrup, drained)
1/2 cup sugar
2 eggs
1/2 cup milk, or half and half
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
4 tbsp butter
Mix all and put in a greased 8x12 inch or casserole dish.
Topping
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/3 cup melted butter (5 1/3 tbsp of butter)
Mix and sprinkle on top of the sweet potatoes. bake for 25-35 mins at 350 degrees.

This is from Deb who told me this was good and it is very good. 

AMBROSIA SALAD

Ambrosia Salad

2 cups crushed pineapple
2 cups mandarin oranges, drained
1 jar (10 oz) maraschino cherries, drained
1 cup coconut flakes
1 cup chopped pecans
8 oz of sour cream
8 oz creamy Cool Whip
1/2- 1 package of dry pistachio instant pudding mix
2 cups of miniature marshmallows

Mix all together and allow to blend the flavors.

PILGRIM PUMPKIN PIE

Pilgrim Pumpkin Pie

I liked this pumpkin pie compared to the orginal pumpkin pie recipe that is on the Libby's can. This is a little more spicy and tasty.

1 9-inch unbaked pie crust
1 16 ounce can pumpkin
1 13 ounce can evaporated milk
2 eggs
1/2 cup packed light brown sugar
1/2 cup sugar
1 1/2 tsp cinnamon*
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt

mix all ingredients together and pour into the prepared pie shell. Bake at 425 degrees bake 15 minutes then turn oven control to 350 degrees and bake for about 35 more minutes or until filling is set. Cool and serve with whipped cream.

* instead of cinnamon and next 4 spices, you can use 2 tsp of pumpkin-pie-spice mix.

CREAM PUFFS

Cream Puffs
Marjorie Standish

1 cup boiling water, 1 stick butter, 1 cup flour, and 4 eggs
Using a saucepan add 1 cup water and bring to boil, remove the pan from the stove top. Add the stick of butter and allow this to melt. Add the flour and using a sturdy wooden spoon mix until the mixture forms a big ball in the center of the saucepan.
Put this mixture in your stand mixer and add one egg at a time. Making sure you have allowed it to mix and become thick and stiff after the addition of each egg. Repeat this until all the eggs have been used. Remember to make sure the batter is stiff before adding the next egg.
Prepare your baking sheet with parchment paper. Do not grease the sheet the grease will cause the dough to flatten when baking.
Using about 1/4 cup of dough form mixture in rounds on baking sheet. You could also use a pastry bag or a heavy duty plastic bag and snip one corner and squeeze the batter in rectangular shapes. If you want you could make these any size you want. Just adjust the baking time. make sure the tops are fairly smooth before putting in oven. Use your fingers that have been dipped in water to smooth if needed.
Place the baking sheet in a cold oven and set to 400 degrees. Bake until all bubbles of moisture have disappeared. About 35-40 minutes.

Old-Fashioned cream filling (very tasty)
this filling can be used when making a Boston Cream Pie
2 cups milk, 1/3 cup flour, 1/2 tsp salt, 2/3 cups sugar, 2 eggs and 1 tsp vanilla. you could also add some whipped cream to this.

Scald the milk (heat milk to warm) either on top of stove or in microwave. mix flour, sugar, and salt. Beat eggs, slightly. Combine with flour mixture. Then carefully add a very little at a time the warmed milk to the egg/flour mixture. Be careful you don't want to add it all at once you will end up cooking the egg. Using a double boiler cook this mixture until thick, stirring constantly. Allow to cook for a couple more minutes then remove from the heat source. Using a pastry bag you can squeeze the filling into the cream puffs. Paying attention to the amount you are adding to each puff so that you don't run out of filling. You can also cut the tops and spoon in the filling then replace the top and make a chocolate frosting and frost each cream puff. DO NOT FIll the cream puffs until the last minute.

GRAMMIE K'S MOLASSES COOKIES

Grammies Kirstead's Molasses Cookies

makes 2 sheets of cookies

1/2 cup sugar 
3 cups flour

1/2 cup molasses                             
1/2 tsp ginger
1/2 cup oil                             

1/2 tsp cloves
3/4 tsp salt                                                

1 tsp vanilla

1 egg                                                 
1/2 tsp cinnamon

after mixing the first 5 ingredients add 2 tsp baking soda to 1/4 cup boiling water.

Add the remaining ingredients and chill the dough for about 1 hour.  roll to desired shapes.  Sprinkle top with granulated sugar or decorate with icing and sprinkles.  

COCONUT SCONES WITH COCONUT GLAZE

Coconut Scones with Coconut Glaze

4 1/4 cups all purpose flour

2 Tbsp baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups finely chopped pecans

Glaze for topping

2 tbsp unsweetened coconut milk

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a deep bowl.  Beat in the butter with a mixer on low speed, then increase speed to high and beat until the mixture is in coarse crumbles.
Do not over mix. Whisk the coconut milk,,  eggs and extract in another bowl, then stir into the flour mixture until just combined.  Stir in the pecans being careful not to over mix.  Scoop mounds of dough onto the baking sheets using your large ice cream scoop. I press down the mounds just a little then Sprinkled the tops with sugar.  Bake until light brown about 15-17 minutes at 400 degrees. 

Make the glaze and allow the scones to cool a bit then drizzle the glaze over the cones while still slightly warm.   

Makes about 18 scones.  This recipe is from the Food Network magazine.  The winner of a coconut-theme contest. Stacy Rae Garwood.  

CHRISTMAS COOKIES

This is for CB Kennworth crew.  Dick took these to work today with him.  Someone said at CB "We'll be glad to put a dumpster outside your kitchen window."  So, I quess they appreciate the baked goods I send to work with Dick.

CHICKEN POT PIE

Country Chicken Pot Pie

1 3lb chicken , cooked and picked from the bones

1 cup carrots

2-3 ribs of celery

1 medium size onion

salt and pepper

2 chicken bouillon cubes

1/2 tsp dried thyme

1/2  1/4 tsp dried rosemary

4 tbsp cornstarch

1 tablespoon flour

1 cup heavy whipping cream or light cream

1 cup frozen peas and small onions

2 cups of reserved stock from the cooked chicken or broth

Cook the chicken with water about 2 cups, carrots, celery and onion.  When done remove chicken from the stock and set aside to cool.  Add chicken bouillon, spices, cream and cornstarch and flour and cook over med heat until thick.  Pick the chicken and add all the meat.  Add peas and mix all together. Put in a casserole dish and cover the top with a pre-made pie crust or make a crust. 

Crust

2 cups flour

1 tsp salt

2/3 cup shortening

5 -7 tbsp of very cold water

Mix and roll to desired size.  Put on top of the chicken mixture and make a slit to allow steam to vent.  Bake at 400 for about 35-40 minutes.  You can also put a crust on the bottom of the casserole and a crust on the top.   

MOLASSES CRINKLES

Molasses Crinkles are always a favorite and well received by all.  If you like molasess cookies you will for sure like these.  A childhood favorite, Mother made these cookies many, many times. Still a favorite today.  That 's her hand writing on the recipe card.  Every homemaker had a box of index cards or recipe cards to hand out to copy a recipe.     

Cream together:

1 1/2 cups shortening

2 cups brown sugar

2 eggs

1/2 cup molasses

Sift together:

4 1/2 cups flour

4 tsp soda

1/2 tsp salt

1 tsp cloves

2 tsp cinnamon

2 tsp ginger

Mix all together, and shape into balls and roll in granulated sugar. Place on ungreased baking sheet do not flatten. Bake at 350 degrees for 10-12 minutes. 

BUFFALO CHICKEN DIP

8 oz softened Cream Cheese
5 oz can White Meat Chicken Breast
1/2 cup Ranch Dressing
1/2 cup Hot Sauce (I use Franks)
8 oz shredded Colby - Jack Cheese

Spread cream cheese in the bottom of a 9inch pie plate, or other casserole dish, roughly the same size.
Drain and break up the chicken with a fork, spread over the cream cheese.
Pour both dressing and hot sauce over the chicken.
Evenly spread the shredded cheese on top.
Bake at 350 degrees for 20 - 30 minutes, or until bubbly.

Serve with tortilla chips.
This recipe can be doubled.

LEMON LOVE NOTES

Lemon Love Notes

1/2 cup butter

1/2 tsp baking powder

1 cup sifted flour

2 eggs, beaten

1/4 cup confectioners sugar

2 Tbsp lemon juice

1 cup sugar

2 tsp grated lemon peel

2 Tbsp flour

Mix butter, 1 cup flour, and confectioners sugar. Press into an un-greased tart pan or 8 inch square pan. Bake at 350 degrees for about 8 minutes. Cool in pan on rack.

Combine sugar, 2 tbsp flour and baking powder. Add eggs, lemon juice and lemon peel ( I used dried). Mix well and pour evenly over baked, cooled mixture in pan.

Bake 350 degrees about 25 minutes. The top will puff up in baking, but will fall in cooling. Cool in pan on rack and sprinkle with confectioners sugar. Cut in square or if using the tart pan cut in strips.

Tastes like a lemon pie in a shortbread crust.

"The Cook's Book" southwest church of God Sugarland, TX