Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla.
Mix that with the eggs.
Sprinkle 3 cups of flour over top leave no liquid showing

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla. Mix that with the eggs.

Sprinkle 3 cups of flour over top leave no liquid showing

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Heat oven to 350 degrees.

1/2 cup shortening
1/2 cup sugar
2 large eggs
1/2 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup hot water
Preheat the oven to 350 degrees. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses, mixing well.

Combine flour and next 4 ingredients; add to shorting mixture alternately with flour mixture. Mix after each addition.

8 oz. softened cream cheese
1/2 onion
1/2 c. chopped black olives
1/2 c. chopped pimento stuff green olives
1 tbsp. Worcestershire Sauce
1/2 tbsp. tabasco
1 bunch parsley

Mix together above ingredients except for parsley. Shape into a ball and chill for one hour.
Finely chop parsley flowers.

Roll cheese ball in parsley and serve with crackers.

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons 2% milk

Directions

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.

1/2 cup each unsalted butter, in pieces, and low fat milk
1 tbs baking powder
1/3 cup sour cream
1/4 tsp baking soda
3/4 tsp salt
2 cups flour

Mix flour, powder, salt, soda in a bowl, cut in butter. Whisk milk and sour cream in a bowl until smooth. Add to flour mixture, stir until dough forms. Shape into disk. Wrap in plastic wrap, refrigerate 30 min.

Heat oven to 425 degrees. Coat baking sheet with cooking spray. Roll dough out on floured surface 1/2" thick. Cut out biscuits with 2 1/2" cutter. Place on baking sheet. Reroll scraps, cut.

2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Preheat oven to 350 degrees.

Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.

Bake for 30 minutes.

*cooking spray

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

3 large eggs

1 1/4 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 (18 3/4-ounce) package yellow cake mix

1 cup chopped pecans

3/4 cup butter flavor shortening, melted

Sweetened whipped cream

Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan.

Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

2 cups flour -- unsifted
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine -- corn oil softened (1
1/2 cup peanut butter -- Skippy creamy or Sup
2 egg
1 tablespoon water
1 teaspoon vanilla
6 ounces semisweet chocolate chips -- 1 cup

In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes.

1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan.

Press graham cracker crumbs into pan.
Pour can of Eagle Brand milk over graham cracker crumbs.
Sprinkle chocolate chips and butterscotch chips and nuts over mixture.
Sprinkle coconut on top.

Bake at 350 degrees until coconut browns, (approximately 15 minutes).

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring

2 (8 oz.) pkgs. cream cheese, softened
4 oz. maraschino cherries, well drained, diced small
2 Tbs. dry minced onion
1/3 cup green peppers, diced small
1 cup crushed pineapple, well drained
3/4 cup finely crushed pecans
1/4 tsp. seasoning salt
1/2 tsp. garlic powder

In bowl, blend cream cheese, cherries, green pepper, onion, pineapple, seasoning salt, garlic powder. Divide into two balls, wrap in saran wrap and chill 4 hours or overnight.
Put crushed pecans in pie plate and roll balls in until covered.
Chill.
Serve with favorite crackers.

Taste of Home Magazine

1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 TBSP milk
1 TBSP vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)

Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.

3-1/4 cups flour
1 Tbs. baking powder
2-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1-1/2 cups sugar
1/2 cup stick margarine, softened
3 egg whites
2 tsp. vanilla extract
Cooking spray
3 Tbs. dark or light brown sugar
1 Tbs. dark rum
1 tsp. skim milk
3 Tbs. powdered sugar

Heat oven to 350.

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1-3/4 cups brown sugar
4 eggs
2 cups pumpkin, mashed
1 cup oil
1/2 cup chopped nuts

Frosting:
8 oz. cream cheese
1/2 cup butter
4 cups powdered sugar
1 to 2 Tbs. milk
1-1/2 tsp. vanilla

Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts.
Grease and flour two 9-inch cake pans or mini loaf pans.
Bake for 30 to 40 minutes at 350.

Frosting: Mix in mixer.
Frost when cake is cool.

2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.

29 oz. can pumpkin puree
2 cups vanilla ice cream, softened
4 cups milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
1 cup whipped cream
1 pinch ground nutmeg

In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg and mace in batches.
Pour into individual cups.
Top with whipped cream and a sprinkle of nutmeg.

2 cups flour
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
15 oz. can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 Tbs. vegetable oil
1/4 cup chopped nuts

Heat oven to 350. Grease 9x5 inch loaf pan.
Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl.
Blend eggs, pumpkin, sugar, brown sugar, milk and oil in large mixing bowl.
Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

6 flour tortillas
3 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preheat oven to 400 degrees. Brush both sides of each tortilla with butter. Combine seasonings and sprinkle over one side of tortilla. With a 2 1/2-inch star shaped cookie cutter, cut out stars from each tortilla and discard scraps.

Place stars on ungreased baking sheet.
Bake for 7 to 9 minutes or until crisp.

Serve with favorite dip.

1 bottle chilled white wine (Rioja is a good choice)
1/2 cup peach schnapps
1 shot Cointreau or triple sec
1 cup diet 7UP
1/2 cup diet ginger ale
1 cup sliced strawberries (fresh or frozen)
1/2 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)

Combine the chilled white wine, the peach schnapps and the Cointreau in a large pitcher and stir. Add the strawberries, raspberries and blueberries to the pitcher. Top with the 7UP and the ginger ale and stir
lightly to combine.
Pour into individual glasses.

Serves 6.

Nutrition Facts per Serving

6-7 Hostess Twinkies, broken or torn into 1-inch pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 ounces) instant vanilla pudding mix
6 cups milk
1 container (12 ounces) frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

Wave Your Flag Cheesecake

Ingredients
1 quart strawberries, divided
1 1/2 cups boiling water
2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 (10.75 ounce) loaf pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

 
Ingredients
1 Lg Can Limeade frozen concentrate
1/4 C. Honey
1 Large Can Pineapple juice
1-2 liter Bottle ginger ale
Green Food coloring
Ice ring made ~~ with ginger ale or pineapple juice- garnish with maraschino cherries and pineapple.

Procedure
Mix all together in punch bowl.
May add sherbet if desired.