Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
2 eggs beaten light, add one cup sugar gradually. Add one cup thick sour cream to which 3/8 teaspoon of soda has been added, alternate with the following sifted together:
Put in 9″ x 13″ pan. Bake at 350 degrees for 30-35 minutes.
For coffee cake, top with mixture of before taking:
(Nellie Fink)
Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325 degrees for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.
In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon of mixture into each wonton cup. Top with strawberries. Garnish with whipped cream and mint, if desired.
Mix together and pour over vegetables (do not heat…pour on cold)
Dressing:
Best to let sit over night.
Mix all together, beat well and bake in 350 degree oven.
CHOCOLATE PECAN FROSTING:
Combine all ingredients. Cook and stir over medium heat until thickened. Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans. Beat until thick enough to spread. Spread while warm.
(Mary Kipp, Mrs. Alie Eichelberger)
Combine flour, sugar, soda and salt in mixing bowl. Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen. Pour into greased eight inch square pan. Mix together the brown sugar and nuts and sprinkle over the batter. Bake in 350 degree oven for 45 minutes or until done. Cool and cut into squares. Serve with whipped cream. Makes about 10 servings.
(Mrs. E, Gene Miller)
Mix cake batter using the first six ingredients. Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan. Then, pour half of cake batter over walnuts. Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter. Pour remaining batter over this and put chopped walnuts on top. Bake at 350 degrees for 45 minutes. When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk. Pour over hot cake.
Sift together dry ingredients. Blend milk and egg into dry ingredients. Stir in apples. Drop by spoonfuls into hot fat and fry on each side until golden brown. Sprinkle with powdered sugar and nutmeg and serve with syrup and butter.
Mix sugar and margarine together. Add rest of ingredients. Roll in little balls the size of walnuts, then roll in sugar. Do not flatten as they will do that. Bake about 10 minutes at 350 degrees. Allow plenty of space between cookies.
(Tucker Sager)
Mix in a large mixing bowl:
Pour into 9″ x 13″ greased pan. Cover with topping before placing in oven:
Bake at 350 degrees for 45 minutes. While still warm spread on frosting. Combine in saucepan:
Cook over medium heat until thick. Spread on warm cake.
(C. Hickman)
Boil peeled potatoes. Mash and while warm beat in cream cheese. sour cream, garlic salt and dash of pepper. Put in a greased two quart baking dish. Dot with butter and sprinkle with paprika. Bake 30 minutes at 350 degrees with casserole lid on. This can be frozen before you are ready to bake it.
(Marie Keller)