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Tuesday, July 29, 2014

Catalpa Cooking

Friday, December 17, 2010

SUGAR COOKIES

2/3 cup shortening

3/4 cup granulated sugar

1 teaspoon vanilla

1 egg

4 teaspoons milk

2 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Cover and chill for at least 1 hour. Roll out to about 1/8 inch thickness on a lightly floured board. Cut out with a cookie cutter; bake on an ungreased cookie sheet for 8-10 minutes in a 375-degree oven. Makes about 3 dozen.

ORANGE SALAD

1 6-ounce box orange gelatin

2 cups hot water

1 pint orange sherbet

1 can mandarin oranges

1 16-ounce can crushed pineapple and juice

2 bananas, sliced

Add hot water to gelatin and let cool after adding sherbet. Refrigerate until half solid. Fold in oranges, pineapple and bananas. Return to refrigerator until completely set. Serve on lettuce. Serves 8-10 people. Cool and refreshing.

PINEAPPLE PIE

1 cup sugar

4 tablespoons flour

2 eggs, well beaten

1/2 cup butter or margarine, melted

1 small can crushed pineapple, drained

1/2 cup pecans

1 unbaked piecrust

Combine ingredients for filling. Put in unbaked crust and bake at 350 degrees until firm.

FRUIT SALAD

1 large can (15 1/2 ounces) pineapple chunks, drained

1 can mandarin oranges, drained

1/3 bag frozen whole strawberries

3 sliced bananas

1 can peach pie filling

Drain canned fruit and add strawberries and bananas. Stir in the peach pie filling. Refrigerate. This will keep for 2 or 3 days.

CARAMEL SQUARES

1 14-ounce package caramels

1/3 cup evaporated milk

1 package German chocolate cake mix

1/4 cup margarine, melted

1/3 cup evaporated milk

1 cup chopped nuts

1 6-ounce package chocolate chips

Preheat oven to 350 degrees. Melt caramels with 1/3 cup evaporated milk. Set aside

Combine cake mix, melted margarine and another 1/3 cup evaporated milk. Press half of mixture into a 13 x 9 inch pan. Bake for 6 minutes.

Spread chocolate chips and nuts over baked dough. Spread melted caramel mixture on top of chips and nuts.

Crumble rest of cake mixture on top. Return to oven and bake for 15-20 minutes. Cool well and cut when firm.

PEANUT BUTTER SNACK CAKE

1 egg, beaten

1/2 cup honey

1/4 cup brown sugar

1 ripe banana, mashed

1/2 cup peanut butter

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

Preheat oven to 350 degrees. Combine egg, honey, brown sugar, banana and peanut butter in a large bowl. Mix well. In another bowl, combine flour, baking powder and soda. Mix well. Pour dry mixture into peanut butter mixture and mix well. Pour into a greased 8 x 8 inch pan. Bake for 35 minutes at 350 degrees. Cut into squares or bars to serve.