We really know how to cook!
Cutler Waffles
4 eggs
1 cup milk
1 tablespoon baking powder
2 cups flour
1/2 cup melted butter
1 tablespoon sugar
1 teaspoon vanilla
Beat eggs and sugar until light and foamy. Add cooled melted butter, milk and vanilla extract. Add flour and baking powder to egg mixture. Beat well and bake in waffle iron. We serve them with whipped cream and strawberries or peaches!
Special “K” Bars10 c Post Toasties 1 small jar of Skippy 2 1/4 c corn syrup 1 1/2 c sugar 3 tsp vanilla
Combine syrup and sugar – bring to a rolling boil. Off heat add peanut butter and vanilla. Pour over cereal. Mix well. This fits in a 9×13 pan. Top with melted choc. chips/butterscotch chips.
Bev’s Dill Pickles
Scrub small, perferable uniform size cucumbers. Scald qt. jars & add: 1 clove jar, 1 red pepper, pinch of alum, 1 sprig of dill.
Make the following brine to pour over pickles: 13 c water, 1 1/2 c vinegar, 1 c pickling salt. Bring water, vinegar, and salt to a full rolling boil. Pour brine over pickles (about 1/2 in. from top of jar) and seal with lids and rings that have been heated. Cool – lid should pull down when pickles cool. This indicates they are sealed.
Corn Digger Dip
6 oz sour cream 8 oz cream cheese 2T milk 3 oz pkg dried beef 2 T grated onion 1 small container of french onion dip
Mix together and warm in microwave or crockpot – serve with Bugles!!
BLT Dip -
16 oz jar of mayo 16 oz sour cream 3 lbs of bacon (fried & crumbled) 2 c shredded lettuce (optional) 2 diced tomoatoes 1 bunch of green onions (diced)
Mix ingredients together. Best if tomatoes are added just before serving. Serve with bread, crackers, or tortilla chips.
The Recipe
1 yellow cake mix 1/4 c melt. marg. 1 egg
Mix the above ingredients (will be kinda of dry and crumbly) Pat into a 9×13 pan and bake 10 minutes at 350. Take out and cover with 3 c mini marshmallows and put back in oven for 2 or 3 more minutes.
12 oz. peanut butter chips 1/2 c oleo 1/2 c corn syrup
Mix the above ingredients and melt, then add to 2 c rice krispies and 2 c salted peanuts. Mix all together (well) and spread over cake and marshmallows.
Grandma Olson’s Hot Fudge Topping
In a medium saucepan……
1 cup sugar
1 heaping tablespoon cocoa
Mix these two ingredients together until well blended
add 1 tablespoon white Karo syrup
1 cup of heavy whipping cream
Bring to a boil and cook for about 4 minutes.
Add 1 teaspoon vanilla and a dab of butter
Serve over icecream.
It’s the best!!!
Toffee Apple Coffee Time Bars
Crust:
2 cups all purpose flour
½ cup powdered sugar
1 cup butter or margarine
Filling:
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
½ tsp cinnamon
1 egg
1 cup chopped, peeled apple
1 cup chopped pecans
1 cup English toffee bits – (not the chocolate coated kind)
Glaze:
1 cup powdered sugar
2-3 Tbs cooled coffee or milk (I use milk)
Heat oven to 350°. Combine flour and ½ cup powdered sugar. Cut in butter until it resembles coarse crumbs. Press in bottom of ungreased 9×13 pan. Bake for 15 minutes or until set.
Meanwhile, combine milk, vanilla, cinnamon and egg; blend well. Stir in remaining filling ingredients; mix well. Pour mixture over partially baked crust.
Bake an additional 30-40 minutes or until filling is set and edges are golden. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cool.
Combine glaze ingredients, adding enough coffee (milk) for desired drizzling consistency; blend until smooth. Drizzle over bars. Let set 10 minutes or until glaze is set. Cut into bars. Store loosely covered.
Chocolate Toffee Caramel Bars
1 pkg. Pillsbury Moist supreme Butter Recipe Cake Mix
(I used a Triple Fudge Chocolate cake mix instead)
1/3 cup oil
2 eggs
1 (12 oz. pkg) Semi-Sweet Chocolate Chips
1 cup white chips
1 cup chopped Heath or Skor bars or chips
½ cup butter or margarine
32 caramels, unwrapped
1 (14 oz) can sweetened condensed milk
Preheat oven to 350°. Grease a 9×13 pan. Combine cake mix, oil and eggs; blend well. Stir in all chips and candy bar pieces. Press half of mixture in pan. Bake for 10 minutes.
Meanwhile, combine butter, caramels and milk in saucepan. Cook over medium heat until caramels melt and mixture is smooth, stirring occasionally. Slowly pour over prebaked crust. Top with remaining cake mix mixture.
Bake an additional 25-30 minutes or until top is set and edges are brown. Cool 20 minutes. Run knife around sides of pan to loosen the bars. Cool 40 minutes. Cut into bars. Store in fridge.
Molasses Cookies
1 ½ c shortening (I used butter flavored Crisco)
2 eggs
2 c sugar
½ c molasses
Beat those ingredients together
4 c flour
4 tsp soda
1 tsp salt
1 tsp ginger
1 tsp cloves
2 tsp cinammon
Add your dry ingredients – roll into balls – do not flatten- this batch I rolled in raw sugar
Bake 375 – 8-10 min
