Dolly B’s

Cookie Stix

(This recipe was created when teething biscuits seemed to just cost too much - and then named after our baby Ruth who we nicknamed “Dolly B”)

½ c. soft butter

¾ c. sugar

1 egg

1 ½ c. flour

1 tsp. baking soda

¼ tsp. salt

Cream butter & sugar, add egg.Mix in combined dry ingredients to make a stiff dough.  Shape dough into spoon-sized balls, then roll in the palms to form a “string” roughly 2” long.  Place on greased cookie sheets, and bake for 10 minutes at 400.

Joey’s Butterscotch Pie

I’d never had this tasty dessert, until a dear friend in

Kentucky told me about it.  After searching high and low,

and trying a different recipe that wasn’t all that impressive,

I found this one, and modified it a little. 

This one is REALLY tasty!

1 c. packed dk brn sugar                2 egg yolks

4 T. cornstarch                            1 T. butter

½ t. salt                                     1 t. vanilla

2 c. milk                                      1 9 inch pie crust, baked

In top of double boiler (or medium saucepan), at medium

high heat, combine brown sugar, cornstarch, salt and milk.

Stir and keep stirring until it thickens.

Mix in egg yolks, stir and keep cooking until it thickens.

Remove from heat, and add butter or margarine and vanilla.

Keep stirring. Pour into cooked pie crust. Bake at

400 degrees F (205 degrees C) for 5 minutes.

Mom’s Olde Fashioned Applesauce Cake

I found this recipe some 20+ years ago, and it was an instant hit on a cold winter day.

½ c. butter             1 c. sugar

1 egg                     1 c. applesauce

1 ¼ c. flour             1 t. baking soda

1 t. allspice             ½ t. salt

1 t. cinnamon

In a large mixing bowl, cream butter and sugar.  Stir in egg and applesauce, mix well.  Slowly stir in combined dry ingredients.  Grease and flour 8” cake pan.  Pour batter into pan and bake at 375 for 50 minutes. Serve warm, topped with whipped cream, spinkled with cinnamon.

Carla’s “You Really Don’t Want Any of These” Bars

You see… the thing is, these are just not fit to eat.  No self-respecting individual would ever touch these.  You really don’t want any of these…

½ c. butter                       1c. flaked coconut

1c. graham crumbs             1c. chopped peanuts

2c. choc. Chips                  2c. Butterscotch chips

1 small can sweetened cond. milk
 

Melt the butter or margarine in a saucepan. Mix with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan. Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool. Cut into bars.

Apple - Pear Crisp

Every fall our family takes a trip down the highway

to a local apple farm, for delicious apples, cider,

and pumpkins – everyone looks forward to something

yummy, after the apple farm trip!

3 tart apples cored & cubed           1 c. flour

3 pears cored & cubed                  1 c. brown sugar

2 T. flour                                    1 c. quick oats

4 T. maple syrup                          2 t. cinnamon

¼  cup butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish. Mix the apples, pears, flour & syrup

in the prepared dish.

In a bowl, mix flour, brown sugar, oats, cinnamon, and

butter to the consistency of coarse crumbs.

Sprinkle loosely over the fruit mixture.

Bake 45 minutes, or until brown and crisp on top.

Peanut Butter Smoothies

Quite possibly the easiest and tastiest peanut butter

cookie you will ever bake.  This is  great recipe for

those times when you want to bake something with

simple ingredients on-hand.

¾ c. butter    ¾ c. peanut butter

1 c. sugar      1 egg

 2 c. flour      *1 c. optional ingredient

 * Optional – chopped nuts, chocolate chips,

butterscotch chips, raisins, dried cranberries.

Cream butter, peanut butter & sugar,until fluffy.

Add egg, mix well. Add in flour to make a stiff

cookie dough. Add in optional ingredient..

Form into small balls, and flatten onto lightly

greased cookie sheet. Bake for 10 min. at 350.

Zora's Gingerbread Cake with Lemon Sauce

As a child, I remember the unmistakable, mouthwatering aroma of a gingerbread cake baking in my grandmother’s kitchen.  The rich molasses taste of the cake, blended with a tangy lemon sauce, is a delight!

2 ½ c. flour                       ½ c. sugar

½ c. shortning                   1 c. molasses

¾ c. hot water                  1 t. baking soda

2 t. ginger                         2 t. cinnamon

¾ t. salt                           1 egg

1 pkg. cooked lemon pudding/pie filling

Grease and flour an 8”x13” cake pan.  In a large mixing bowl, blend together all dry ingredients.  In a smaller bowl, blend together all wet ingredients.  Mix the wet into the dry, and beat 30 seconds on low.  Beat another 3 minutes on medium.  Pour into prepared pan and bake for approx. 50 minutes.

While cake bakes, prepare the lemon pudding according to package directions.  Once the pudding is done, leave it in the pan until the cake is done.  Cut the warm cake in to servings, and pour a generous amount of lemon sauce over the top.

Steve’s Key Lime Pie

This is likely THE best key lime pie I’ve ever tasted. 

This is a great dessert for a warm summer night,

or in the dead of winter with 4 feet of snow on the

ground! My friend Steve inspired this recipe!
 

1 9 inch pie crust, baked    

1 T. grated lime peel

1 c. fresh lime juice           

1 small can sweetened cond. Milk

1 3.5 ounce inst. Van. Pudding mix

1 8oz cont. frozen whipped cream, thawed

In a large bowl, mix together lime rind, juice, and milk.

Whisk in pudding mix and allow to set for 5 minutes.

Fold in thawed, whipped cream. Pour into pastry shell.

Chill at least 2 hours before serving.

Orange Buttermilk Cake

This unbelievably moist cake is best when served while still warm, with a generous “plop” of whipped cream.  Also makes a wonderful and different treat for summer picnics or get togethers.

2 large oranges                            2 c. sugar

1 c. room temp butter                   2 eggs

1 t. baking soda                           1 t. bkg powder

2 ½ c. flour                                1 c. buttermilk

1 c. chopped dates                      1 c. chopped walnuts

Grate the orange rind.  Halve the oranges, squeeze the juice into saucepan and add 1 c. sugar, set aside.  Add the grated rind to the butter Add remaining sugar. Cream until soft and light. Add eggs, 1 at a time, beat until light. Beat in the soda, baking powder and flour, alternately with the buttermilk,mix until smooth. Fold in dates and nuts.

Turn into a lightly buttered 13x9 inch cake pan.  Bake at 350 for 35 minutes. 

While the cake bakes, bring orange juice and sugar to a boil.  Pour the boiling syrup over the cake as soon as it comes out of the oven.  Cool completely before cutting.

John’s Unbaked Pineapple Pie

A dear pastor friend John in Washington state inspired this one.  If you love pineapple, this is a true delight.

1 14oz. can sweetened condensed milk

½ c. lemon juice

1 20oz. can crushed pineapple, drained

1 8oz. container frozen whipped cream, thawed

1 9 inch graham crust

Combine milk and lemon juice. Stir well. Fold in pineapple and whipped cream. Spoon mix into crust. Chill before serving.

Olde Fashioned Summer Fruit Crisp

This dessert can be made with pretty much

any kind of fruit you have on hand. Apples,

plums, nectarines, peaches, pears – be creative!

I’ve made it with all those fruits, both fresh

and canned, and even with cherry pie

filling – and it’s a hit, every time!

Perfect for summer picnics, family reunions,

and any other kind of get together.

4-6 c. peeled, sliced fruit    

Cinnamon                Nutmeg                           

Cloves                    Allspice                            

4 T. butter              1 c. flour                         

1 c. brown sugar      ½ c. oatmeal

Place the fruit in a buttered, rectangle

cake pan. Sprinkle spices over the fruit,

evenly, then dot with butter. Mix the flour,

brown sugar and oatmeal, then

cut in butter with a fork, or whisk,

until topping resembles course crumbs.

Sprinkle the topping over the fruit, and

bake for 30 minutes at 375.

Delicious plain, or served with a scoop

of vanilla ice cream, or whipped cream.

Apple Raisin Salad

Submitted by Estella (this is my mommy!)

Raisins and apples.

(Red delicious are best.)

Put raisins (amount to taste, if diabetic, use less)

in water and bring almost to a boil, to soften.

Peel, core and chop into bite size, your apples.

Dip apples into lemon-water to prevent discoloring,

then drain.  Drain raisins, mix together.

Dressing: Low-fat mayo, milk, a little vanilla,

sweetener (Again, diabetic?, Splenda is great).

Mix to a little lighter than ranch dressing texture.

ENJOY!