Carousel Cookies

by

Instructions from https://www.cooks.com/recipe/by8ge3ws/carousel-cookies.html

1 cup shortening
1/2 c sugar
1 egg, separated
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup chopped nuts
jam

Preheat oven to 375°.
Beat butter and sugar until light and fluffy. Blend in egg yolk, vanilla, and salt. Add flour; mix well. Beat egg white until frothy. Shape level measuring tablespoons of dough into balls. Dip balls into egg white. Roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake 10 to 12 minutes until lightly brown. 

Apricot Delight

by

Fredia
This makes large amount. Holiday Crowd size.

Base:
1 large box apricot (or peach) Jello
2 cups hot water
2 cups cold water
2 pounds can crushed pineapple, drained and the juice saved
2 large bananas, thinly sliced
1 cup miniature marshmallows

Topping:
1/2 cup sugar
2 tablespoons flour
1/2 cups pineapple juice
1 tablespoon butter
8 ounces cream cheese, softened
1 package of dream whip
Walnut halves or cherries

For the base:
Dissolve the Jello in 2 cups of hot water. Add 1 cup cold water. Pour into 9 x 13 glass baking pan. Chill until thick, then stir in the crushed pineapple, bananas, and marshmallows. Let Jello harden for 2 hours.

For the topping:
Cook the sugar, flour, pineapple juice, and butter over low heat until thick. Cool to room temperature, then beat in the cream cheese. Fold in the dream whip. Spread over the base. Cut into squares.
Add walnut half or cherry to the top of each square.

This dessert may be made a day ahead of serving.

Baby Ruth Cookies

by

1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
vanilla (1 teaspoon?)
1 large Baby Ruth candy bar, cut into small pieces.

Cream shortening and sugar, then beat in the egg and the vanilla and set aside. Mix the flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, just until incorporated. Stir in the candy bar pieces. Refrigerate until firm.

Preheat oven to 375° and drop the dough by spoonful onto grease baking sheets. Bake 10-12 minutes. Cool slightly, then transfer to a wire rack to cool completely.

White Fudge

by

3 cups sugar
2 Tablespoons butter
1 3/4 cups milk
1 1/2 teaspoons vanilla
1 cup walnuts
1/2 cup(?) candied cherries

Lightly butter a 9 x 5 x 3 loaf pan and line with parchment paper. Lightly butter the paper.

In a heavy 3 quart sauce pan, combine the sugar, butter, and milk and stir over medium heat until the mixture reaches 234° on a candy thermometer. Remove from heat and cool until the thermometer reads 110°.

Add the vanilla and beat the mixture with a wooden spoon. Add the walnuts and cherries.

Turn the fudge out into the prepared loaf pan and let fully cool. Wrap in foil overnight.

Quick Breakfast Rolls

by

1 loaf frozen bread (dough), thawed (or rolls, still frozen)
1 package Cook and Serve butterscotch pudding
1/4 pound of butter (8 Tablespoons/1 stick)

Tear up bread and place it in a 9 x 13 greased pan. Pour the pudding powder evenly over the bread, and place small bits of the butter over the top.
Set in the oven overnight to rise. Do not open oven. Bake at 325° to 350° for 15 minutes.

Melissa’s notes: for things like this, I have found that shredding the butter works really well. You do have to make sure the butter is really cold.
I found this recipe that is much more detailed and has pictures of what this is supposed to look like.

Lemon Custard Cake

by

Directions from https://www.tasteofhome.com/recipes/lemon-custard-cake/

1 10 inch angel food cake
1 3.4 ounce package instant lemon pudding mix
1 1/2 c cold milk
1 cup sour cream
1 21 ounce can cherry or other pie filling

Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

Oma’s Cookies

by

1 cup oleo
1 cup oil
1 egg
2 cup sugar
1 teaspoon vanilla
3 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup regular oatmeal
1 cup Rice Crispies
1 cup Coconut
1/2 cup nuts

Mix oleo, oil, egg, sugar, and vanilla. Add the remaining ingredients. ** Bake at 350° for 10 minutes.

**No instructions about what kind of cookies these are, whether scoop or bar. If anyone attempts these, please let me know in the comments which one you tried, and how it went.

Custard For Two

by

1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 350°.

Whisk all ingredients together in a bowl and pour the mixture evenly into 2 ramekins or other oven safe bowls.

Place the ramekins in a tall-sided baking pan in the oven and pour hot water into the pan around the ramekins, to about halfway up.

Bake for about 35 minutes or until the center is just set. Allow to cool before serving.

For more on hot water baths for custards: https://food52.com/blog/12677-how-to-use-a-water-bath-without-landing-in-hot-water

Easy Oven Stew

by

2 pounds beef stewing meat, cut into 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 carrots, peeled and cut into 1 inch pieces
3 potatoes, peeled and cut into 1 inch pieces
1 14.5 ounce can whole tomatoes
1 1/2 cup water
1 1 3/8 ounce packet dry onion soup mix*

*The packets that I have are 1 ounce. I have a suspicion that is not going to make a lot of difference.

Preheat oven to 400°.

Mix the flour, salt, and pepper, and toss with the beef to coat. Put the oil in a 3 quart casserole dish and add the beef, then stir to evenly distribute the oil.

Bake uncovered for 30 minutes, then stir the beef and add the remaining ingredients. Reduce heat to 375°, cover, and bake for an additional 2 hours.