Cream Cheese Pound Cake

From Aunt Pat…

My Mom always made pound cake at Christmas time so this has become one of my Christmas traditions. I rarely make a Bundt cake but like to bake the smaller sizes as gifts for neighbors and especially nieces & nephews (Brad)!

1 1/2 cups butter unsalted

1 (8-oz) package cream cheese

          softened

3 cups sugar

6 large eggs

3 cups all purpose flour

1/8 tsp salt

1 Tbsp. vanilla extract

1. Beat butter and cream cheese with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition

2. Combine flour and salt; gradually add to butter mixture, beating at low speed until just blended. Stir in vanilla. Spoon batter into greased and floured Bundt cake pan. 

3. Bake at 300 for 1 hour and 45 min or until toothpick comes out clean. 

If using for gifts divide between 7 foil (baking spray) 5 3/4 x 3 1/4 pans. Bake at 325 for 40 to 50 min.

You can also use 3 foil 8.5 x 4.5 pans. Bake at 350 for around 55 min. 

I love this with morning coffee but for dessert I like to lightly toast a slice in the toaster, top with berries and whipped cream.

Apple Pie Squares

 Annie sent this recipe from her good friend…..

Deb Crum’s Apple (or other favorite fruit pie filling) Pie Squares

1 1/2. C sugar

1 t cinnamon

1/2 t nutmeg

8  c  sliced, peeled apples

4 c flour

1 1/2 t salt

1 1/2 c shortening

2 eggs

6 T water

1/4 c lemon juice

2 T butter

Combine flour, salt and cut in shortening

Combine eggs, water, lemon juice and add to flour mixture till moistened

Divide dough in about half (little extra for bottom half)

Roll out onto parchment paper then set it (paper and all) into 16 x 11 pan

Arrange apples on top, dot with butter, cover with remaining dough and seal

Bake at 375* for 30-40 minutes or until the crust is lightly browned

Drizzle 1 c powdered sugar mixed with 2 T milk over hot pastry

Erica’s cranberries

 3 cups ground cranberries

3/4 lb mini marshmallows 

1 cup sugar 

8-12 Oz cooo whip 

8 Oz drained crushed pineapple

1. Combine ground cranberries and sugar (let sit overnight in fridge) 

2. Add pineapple next day and mix

3. Add cool whip and marshmallows 

4. Let sit in fridge for 2+ hours 

The kids especially love this. It’s pink and it looks good!

Dan's Guacamole Recipe

This is my guac recipe!

2 hass avocados (judging when they are ripe is vital to good guac)

2 rounded tablespoons of finely chopped cilantro leaves

2/3 jalapeno pepper (seeded if you want it less spicy)

1/4-1/3 red onion

1/3 of a lime juiced

~1/4 teaspoon salt (to taste)

Notes:

Leaving an avocado pit in the guac after making will cause the guac to not turn brown as quickly (but will not keep you from eating as quickly).

When chopping and removing seeds from the jalapeno its important to wear gloves unless you plan on not touching your face for a few days (especially important if you wear contact lenses - found that out the hard way).

Merry Christmas!!

Love,

Danny

my pecan cookies Nora Quitno

  Nora worked hard coming up with this recipe for the cookies Mom bought at McLain's for most festive events. They were pretty pricey and kids were known to only eat the chocolate off the top!

Here's the recipe, I don't know what I call them, just my pecan cookies.

1 c. unsalted butter, softened

2 c. flour

1/2 c. granulated sugar

1 tsp. vanilla

1/2 c. finely chopped pecans (I put them in the food processor)

Preheat oven to 325.

Blend softend butter and sugar. Add flour, gradually. Add pecans and vanilla, mix well.

I use my hands to roll 1 inch balls of dough and place on a ungreased cookie sheet. They don't spread very much, so they can be fairly close together. Before placing them in the oven, gently press your thumb into middle so there's a slight indentation for icing.

Bake 15-18 minutes or until bottom starts to brown. Let cool on the cookie sheet, they'll be easier to

You can ice them with what ever kind of icing you like. I just put a dab in the middle of the cookie. I've used vanilla icing, with yellow, pink or blue food-coloring for showers that I've done. They look pretty. I also use chocolate.

For chocolate icing:

2 square of semi-sweet chocolate

1/4 stick butter, softened

1/2 box powdered sugar

1/2 tsp. vanilla

1/4 c. milk (or as needed for thickness)

Melt chocolate, add softened butter, mix. Add vanilla and powdered sugar. Add milk slowly until you reach desired consistency.

Nora



 

Lorraine's Chicken

I was sharing an easy chicken recipe you gave me years ago with Kate. She
suggested we add it to our blog. I think you gave it to me about 30 years ago.
If I've altered it any you can fix it, but this is how I remember it We all
love it and Matt makes it at the fire station now because the guys really like
it.

Lorraine's Chicken

Chicken thighs and legs (we think bone in with skin are best)
Wishbone Russian dressing
Packet of onion soup mix
Apricot or peach preserves

Line heavy pot or skillet with foil. Put chicken in pot and coat with dressing.
Sprinkle onion soup mix over top. Drop a spoonful of preserves about 3 inches
apart on top. Seal foil tightly, put lid on pot and bake at 350* for 1 and 1/2
to 2 hours. (takes longer if you're cooking a larger amount if chicken that is
layered in the pot. A single layer won't take as long. But we always cook more
to have leftovers :). The meat falls easily away from the bone and skin when
done.



Anne Roberts
Sent from my iPad

Spinach cheese dip

This was one of the appetizers at Baird's this Christmas Eve and was certainly a welcome addition to the menu. We had it along with Mom's party dip, Dan's guacamole, and raw oysters.
And then there was dinner!


8 oz cream cheese
24 oz white American cheese (most grocery deli's have it in bulk)
1 package frozen spinach (thawed ,drained and chopped)
1 can Rotel (I prefer Hot)

Cube cheeses and melt in microwave, stir in spinach and Rotel.
That's it.

Cheese amounts are approximate, just aim for a 3 to 1 ratio of Wht Amer to Cream
Chz. Adjust the spinach and Rotel to taste.
Some people like mixing in ground sausage, cooked of course, makes a heartier
dip, (or really thick soup)

Ted Baird