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Family and Community Education Clubs of Marshall County 42 1

Table of Contents Sinus Drink

Ingredients: Breads 3 1 c tomato juice 1 tsp finely minced garlic Cakes 9 1/4 to 1/2 tsp cayenne pep- per Candy 17 1 tsp lemon juice

Cookies 25 Directions: Heat until warm. Pie 31 Drink and expect good results quickly.

Pastry 36

Miscellaneous 38

Submitted by: Marcella Spence 2 41

Chicken Snack Bites

Ingredients: Biscuits (homemade or canned) 1 can chicken 1 Tb chives 1 Tb dried onion 1 can cheese soup

Directions: Mix all but biscuits together. Flatten biscuits. Put 1 tsp mix in center of each biscuit. Top with another biscuit. Use a fork to crimp edges together. Bake at 400* for 10-14 minutes.

Submitted by: Donna Elliott 40 3

Jalapeno Corn Muffins Bacon Wrapped Cream Cheese

Ingredients: 1 sm can cream corn Ingredients: 1-1/2 c corn meal (self rising) 3+ jalapeno peppers 12 slices bacon (chopped) 1/2 c flour 8 slices sandwich bread 1/2 a green pepper (chopped) 1-1/4 c buttermilk 8 ounces cream cheese, garlic 2/3 c oil 1/4 c onion (chopped) and herb flavor 2 eggs beaten 1-1/2 c grated cheddar ½ teaspoon smoked paprika 3 tablespoons Old Bay seasoning

Directions: Directions: Mix eggs and oil. Add buttermilk and pepper, onions, corn, and Add smoked paprika to cream cheese, mix. cheese. Mix well. Then add meal and flour. Spoon into muffin On 4 slices of bread, generously spread the cream cheese mix- pan. Bake for 25 minutes at 375* ture, top with another slice of bread. Cut off crust. Cut each sandwich in 3 rows, turn and cut in half. (makes 6) Cut 12 slices in half, wrap each bite, secure with a toothpick. Cover cookie sheet with foil, spray with Pam. Add wrapped ba- con bites, sprinkle with Old Bay seasoning. Bake on center rack at 400 degrees for 25 to 30 minutes.

Submitted by: Rose Skillern Submitted by: Emily Gordon 4 39

Biscuits

Ingredients: 4 c self rising flour 3 tsp baking powder 1/2 tsp soda 7 T shortening 2 c buttermilk

Directions: Sift together dry ingredients. Cut in shortening. Add buttermilk Bake at 400* for 20 minutes or until done This can be stored in an airtight container in the cabinet (like bisquik). To make a small amount use about 1 c dry mix, add enough buttermilk to make a good dough. Bake.

Submitted by: Marcella Spence 38 5

Banana Bread Pecan Tassies

Ingredients: 1 tsp vanilla Ingredients: 1 egg 1 c white sugar 1/8 tsp salt 3 oz cream cheese, softened 3/4 c brown sugar 2 whole eggs 1 c self rising flour 1/2 c butter, softened 1 Tb butter, sof- 2 md ripe bananas, mashed 1 c sifted all purpose flour tened 1/2 c veg oil 1 tsp vanilla 1/2 c chopped pecans 2/3 c broken pecans

Directions: Directions: Cream oil and sugar with a whisk. Blend together cream cheese and butter. Stir in flour. Chill Add eggs, flour, vanilla, then nuts last. one hour. Shape into 1 inch balls and press into ungreased mini muffin pans. Beat egg, sugar, butter, and vanilla til Do not use a mixer. smooth. Divide half of pecans among tarts, add egg mixture. Bake in a greased and floured 5x9 loaf pan Top with rest of pecans. Bake at 350* for 40 to 45 minutes Bake at 325* for 25 minutes. Cool. Remove from pan. Yield: 2 dozen

Submitted by: Melba Price Submitted by: Linda Prince 6 37

Orange Walnut Loaf

Ingredients: 1 egg, beaten 2 c sifted self rising flour 1/2 c orange juice 1/2 c brown sugar 1/2 c milk 3/4 c coarsely chopped wal- 3 tsp melted shortening nuts 1 tsp grated orange rind

Directions: Sift together flour and sugar. Stir in nuts and orange rind. Combine egg, juice, milk, and cooled shortening. Add to flour mixture stirring until flour is well moistened. Pour into 4-1/2 x 8-1/4 inch loaf pan. Bake at 350* for about an hour. Makes 1 loaf.

Submitted by: Doris Collins 36 7

Berry Muffins Swiss Chocolate Pie

Ingredients: Ingredients: 1 package Martha White Wildberry muffix mix 1/2 c sugar 1/8 tsp salt 1/2 c fresh blueberries 2 tbs cornstarch 6 big marshmallows or 1 c 2 tbs cocoa small marshmallows 1 c milk 1 graham cracker crust 1 tbs margarine, melted Whipped cream for topping 1 tsp vanilla

Directions: Directions: Mix as directed on package. Put 2 tbs cocoa in melted margarine. Mix cornstarch in sugar. Add blueberries. Heat 1 c milk in sauce pan and add sugar mixture and cocoa. Cook until thick. Add marshmallows, salt and vanilla. Remove Bake a 425* for 18-19 minutes. from heat. Stir until marshmallows melt. Pour into graham cracker crust. Chill. When ready to serve, add whipped cream.

Submitted by: David Elliott Submitted by: Melba Price 8 35

Classy Lassy Pie

Ingredients: 1/2 c corn syrup 1/2 c sorghum molasses 3 eggs 2 tbs butter 1 tsp vanilla extract 1 c finely chopped nuts

Directions: Mix first 5 ingredients then add nuts. Bake in crust for 60-70 minutes at 350*

Submitted by: Ann McClintock 34 9

Italian Cream Cake Walnut Tart

Ingredients: 1 tsp vanilla Ingredients: 2/3 c packed light brown sugar Cake 1 c shredded coconut 1/3 c butter, softened 1/4 c butter, cubed 1 stick butter 1/2 c nuts, chopped 1/4 c sugar 1/4 c dark corn syrup 1/2 c Wesson oil Icing 1 egg yolk 2 tbs whipping cream 2 c sugar 1 pkg (8 oz) cream cheese, 1 c all purpose flour 5 eggs, separated softened 1 c buttermilk 1 stick butter, softened Filling: 1 tsp baking soda 1 tsp vanilla 2 c coarsely chopped walnuts 2 c flour 1 box powdered sugar 1/2 cup finely chopped nuts Directions: Directions: In a small bowl, cream butter and sugar until light and fluffy. Cream butter, oil, and sugar. Add egg yolks one at a time, beat- Beat in egg yolk. Gradually add flour just until blended ing after each addition. Stir baking soda into buttermilk. Add (mixture will be crumbly). Press onto the bottom and up the sifted flour into batter, alternating with buttermilk mixture. Add sides of an ungreased 9 inch tart pan with a removable bot- tom. Place pan on baking sheet. Bake at 375* for 12-14 vanilla, coconut, and chopped nuts. Beat egg whites and fold minutes. Cool in the pan on a wire rack. into mixture. Pour into a greased and floured 9x13 cake pan for Sprinkle nuts over crust. In a small heavy saucepan, combine a sheet cake or three 8 or 9 inch layer pans. Bake sugar, butter, corn syrup, and cream. Boil and stir over med at 325* for 45 minutes. Cool and ice. heat for 1 minute. Pour over walnuts. Icing: Beat cream cheese and butter. Add vanilla, Return tart to baking sheet. Bake at 375* for 10-12 minutes powdered sugar and nuts. Continue to beat until or until bubbly. Cool on wire rack. Serve at room temp. Garnish of spreading consistency. with whipped cream.

Submitted by: Betty Jo Holt Submitted by: Peggy Hunter 10 33

Heaven Old Time Fig Cake

Ingredients: 1 small pkg sliced almonds Ingredients: 1 tsp vanilla 1 large graham cracker crust 1 small can coconut 2 c flour 1 c chopped walnuts or pecans 1-1/2 c sugar 1 c fig preserves (or cooked 1 8 oz pkg cream cheese, sof- 1 stick margarine and mashed up figs) tened 1 tsp nutmeg 1 jar caramel sauce 1 tsp cinnamon Glaze 1 (9oz) Cool Whip 1 tsp salt 1 c sugar 1 can Eagle Brand milk 1 c canola oil 1/2 c buttermilk 1/2 c buttermilk 1/2 tsp soda dissolved in but- 1 tsp baking soda termilk

Directions: Directions: 1st layer: graham cracker crust Grease and flour a 10 inch tube pan. Beat eggs until foamy. 2nd layer: mix cream cheese, Eagle Brand milk, fold in Cool Add sugar and beat well. Add oil slowly. Beat in half of butter- Whip milk with soda dissolved in. Combine dry ingredients then add to mixture. Add figs and nuts. Bake at 350* for 45 min to 1 3rd layer: toast coconut, almonds, and margarine at 350*. Let hour. cool Glaze: Drizzle caramel on top, then freeze. Mix all together. Cook for 4 minutes stirring occasionally. Cool Take out of freezer just before serving. a while before spreading on cake.

Submitted by: Rene Massey Submitted by: Rose Skillern 32 11

Five Minute Almond Cake

Ingredients: 1/2 cup (1 stick) butter Powdered sugar (optional) 2 eggs 1 c AP flour 1 c sugar 2 tsp almond extract 2 tbsp. sliced almonds

Directions: Preheat oven to 325*. Melt butter in glass bowl in microwave. Using a fork, beat the eggs into butter. Add the flour, sugar and almond extract and mix well. Pour into a small (8 inch) pie plate or an 8 inch cake pan and sprinkle sliced almonds on top. Bake 45 minutes or until golden brown and a knife inserted near the center comes out clean. Let cool then sprinkle with powdered sugar.

Submitted by: Claudia Braden 12 31

Peanut Butter Cream Cheese Cookies Slow Cooked German Chocolate Cake

Ingredients: Ingredients: 1 tsp pure vanilla 1 (12 ounce) can seamless ¾ cup peanut butter chips 1 (16.5 oz) box German Choc 1/2 c pecan pieces crescent rolls Cake Mix 1 can prepared coconut- 8 ounces cream cheese 1/2 c melted butter (1 stick) pecan frosting 1/3 cup sugar 1 c buttermilk 1-1/2 c semi sweet choc 2 teaspoons vanilla 1/2 c chocolate syrup chips, divided 2 large eggs 1/3 c heavy cream or half & half Directions: Beat sugar, cream cheese, vanilla together. Directions: Unroll crescent roll on lightly floured surface. Use roller pin to Mix together the cake mix, melted butter, buttermilk, chocolate stretch dough to a good rectangle. Spread mixture over top, syrup, eggs and vanilla. Beat with mixer for 2 mins until com- leave ½ inch gap at edges. Sprinkle chips on top of cream bined. Spritz inside of a 6 qt oval slow cooker with cooking cheese, press lightly. spray. Set it on the high. Fold 1/2 the cup of choc chips and 1/2 c pecan pieces into batter, then spread batter evenly onto Roll crescent sheet up tightly and wrap in cling wrap. bottom of slow cooker. Drop teaspoonfuls of the icing over the Place in freezer for at least 2 hours. (cream cheese mix won’t top using entire can. Swirl icing through the batter with a knife. freeze hard) When chilled, preheat oven to 350 degrees. Try to keep icing about an inch away from slow cooker to pre- Line cookie sheet with parchment paper. Slice crescent roll vent overcooking. Cover cooker with doubled paper towels first, into ¼ inch slices. Bake 12-14 minutes until golden brown. then place lid on top. Cook 2 hours covered. Tip: the paper tow- els absorb the condensation preventing it from dripping onto

Submitted by: Emily Gordon 30 13

the cake while it’s cooking. Cream Cheese Spritz After 2 hours, uncover, remove the paper tow- els and test the center with a toothpick. If you Ingredients: see moist crumbs, it’s done. Leave uncovered 1 c butter 1 egg yolk while you prepare the glaze in the microwave. 1 pkg full fat cream cheese, 1-1/2 tsp vanilla To prepare the glaze: softened 2-1/2 c AP flour Melt 1 cup of chocolate chips and 1/3 c of heavy cream on 1 c sugar 50% power in the microwave, stopping every 20 seconds to 1/2 tsp salt stir. Repeat until smooth. Drizzle the cake with the chocolate glaze and allow it to rest uncovered for about 20 minutes be- fore serving. To cut the cake: Directions: Cut through the middle from end to end, then into wedges. Beat on high speed butter, cream cheese, sugar, and salt. Can also be scooped and served without cutting into perfect Beat in yolk and vanilla. On low speed add 2-1/2 c AP flour un- pieces. Serve warm drizzled with melted chocolate and vanilla til combined. Tint with food color, if desired. ice cream or fresh whipped cream. Load in cookie press 1/3 of batter. Placing 2” apart. Yield: 12 servings Bake 12-18 minutes or until deep golden brown. Cool on wire Note: I used 5/6 of the coconut pecan icing in the cake. Driz- rack, place cookies with spatula on rack. zled other 1/6 over serving piece. Also omitted pecans in cake Repeat pressing and baking remainder of dough. Makes about batter and used halves for decorating. 10 dozen. 35 kcal, 4g carbs, 2g fat, 20 mg sodium

Submitted by: Debbie Tolley Submitted by: Marcella Spence 14 29

Craisins and Nut Cookies Hawaiian Pineapple Poke Cake

Ingredients: Ingredients: 1 c oats 1 stick margarine, soft 1 tsp vanilla flavoring 1 pkg yellow cake mix 1 c cold milk 1/2 c Crisco 1/2 c pecans chopped 1 (20 oz) can crushed pineap- 2 c whipped topping 1 whole egg 1/2 c craisins 2 c AP flour ple, drained Coconut 1/4 tsp soda 8 oz softened cream cheese 1/4 tsp baking powder 1/2 tsp salt 1 pkg (40 oz) vanilla instant 2 tbs orange rind pudding mix 1 tb orange juice

Directions: Directions: Mix with heavy duty electric mixer. Mix margarine, Crisco, Prepare cake mix as directed on box. Bake in a 13x9 inch pan. brown sugar, white sugar until creamed. Punch large holes in cake. Spread with drained pineapple. In bowl combine flour, soda, powder and salt. Add dry ingredi- Combine cream cheese, pudding mix and milk. Beat until ents with egg, orange juice, rind, and vanilla. Add nuts and thick. craisins. Top with whipped cream. Sprinkle coconut on top. Add oats last. May have to use a spatula to fold in as the dough is very stiff. Chill for 1 hour. Makes 16 servings. Chill, then roll in wax paper and freeze. Slice and bake on un- greased cookie sheet. Makes 3 dozen.

Submitted by: Melba Price Submitted by: Marcella Spence 28 15

Lemon Cake Roll Chip and Dip Cookies

Ingredients: Confectioner’s sugar for dusting Ingredients: 3/4 c coarsely Creamy Lemon Filling: 4 eggs, separated 1 c butter, softened crushed potato 3/4 c sugar, divided 1 can (14 oz) swt condensed milk chips 1/3 c lemon juice 1/2 c sugar 1 T vegetable oil 3/4 c coarsely 1 tsp lemon extract 2 tsp grated lemon peel 1 egg yolk crushed pretzels 2/3 c all-purpose flour 7 drops food coloring, divided 1-1/2 c whipped topping 1 tsp vanilla 1 tsp baking powder 1 c choc chips 1/2 tsp water 1/4 tsp salt 1-3/4 c AP flour 1/2 c flaked coconut 1 c white baking chips Directions: Line a 15x10 baking pan w/ greased wax paper. In large bowl, beat egg yolks, add 1/4 c sugar, stir in oil and lemon extract. Set aside. In another bowl, beat egg whites until soft peaks form, add remaining Directions: 1/2 c sugar, beat until stiff peaks form. Then fold in yolk mixture. Combine flour, baking powder and salt, fold into egg mixture. Trans- Combine butter and sugar. Beat until light and fluffy. Add yolk fer to pan. Bake at 375* for 10-12 mins. Cool 5 mins. Turn onto a and vanilla. Gradually add flour, mix well. Stir in potato chips kitchen towel dusted w confectioner’s sugar. Gently peel off waxed and pretzels. Shape tablespoons of dough into 3 inch logs. paper. Roll up cake in towel, starting with short side. Cool completely on wire rack. Place on ungreased baking sheet 1 1/2 inch apart. Bake 14- FILLING: In bowl, combine milk, lemon juice, peel, and 5 drops food 18 minutes or until lightly brown. Cool on baking sheet. Heat coloring. Fold in whipped topping. Unroll cake, spread half of filling choc chips in microwave until melted. Dip one end of cookie in over cake to within 1 inch of edges. Roll up again. Place seam side chocolate and place on wax paper. Refrigerate about 10 down on a serving platter. Spread remaining filling over cake. In a large resealable plastic bag, combine water, remaining 2 drops minutes. Do the same with white chips dipping the other end of food coloring, add coconut. Seal bag and shake to tint. Sprinkle of cookie. Makes about 2 dozen. coconut over cake. Refrigerate at least 2 hours before serving.

Submitted by: Peggy Hunter Submitted by: Doris Collins 16 27

Glazed Mint Brownies

Ingredients: 1-1/2 c confec- tioners’ sugar 2 squares (1oz each) un- 2 tbs milk sweetened chocolate 3/4 tsp pepper- 1/2 c butter mint extract 2 eggs 3-4 drops green 1 c sugar food coloring (optional) 1/2 c all purpose flour Glaze: Filling: 1/2 c semisweet choc chips 3 tbs butter, softened 2 tbs butter

Directions: In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and flour until blended. Stir in the chocolate mixture. Pour into a greased 9-in square baking pan. Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the filling ingredients until creamy. Spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until filling and glaze are set. Yield: 12-16 brownies.

Submitted by: Penny Christoph 26 17

Chewy Nut Clusters

Ingredients: 2 c semisweet chocolate Mini muffin cups chips, melted 1 c nuts (pecan pieces or salt- ed peanuts) 1 jar marshmallow cream 1 c caramel ice cream topping

Directions: Place mini muffin cups in a muffin tin. Place a tsp of chocolate in the bottom of each; add 1 tsp nuts, then 1 tsp caramel, then 1 tsp marshmallow cream. Top with 1 tsp chocolate. Refrigerate at least two hours or overnight. Note: For the sticky ingredients, I spray my spoon with a little nonstick spray.

Submitted by: Amelia Pettes 18 25

Vanilla Macaroons White Chocolate Cheesecake Truffles

Ingredients: Ingredients: 1 c sweetened condensed 2 large egg whites 1-1/2 (4oz) white chocolate 1 tbsp. coconut milk 1/4 tsp coarse salt baking bars (melted accord- rum or water ing to pkg directions) 1 tsp vanilla extract Melting chocolate if you want 1/8 tsp kosher 1 (14oz) bag sweetened to dip cookies halfway after 1 (8oz) package cream salt cheese, softened shredded coconut cooled (optional) Parchment paper 3/4 c crushed coconut cook- 1-1/2 c shredded coconut ies Directions: Preheat oven to 350*. Line a large baking sheet with parch- Directions: ment paper. Combine condensed milk and vanilla in a large bowl. Add coconut and stir until thoroughly mixed. Beat egg Beat chocolate and cream cheese at medium speed until whites into coconut mixture. Dip 2 spoons into water, shake smooth. Add cookies and next two ingredients beating until them off and form mixture into balls slightly smaller than a blended. Spread in parchment paper lined 9-inch pie pan. Cov- golf ball. Do not compact mixture. Place on baking sheet er and chill 2 hours. about 1 inch apart. Bake 20-25 minutes. Let cool completely. Shape into 1-inch balls (about 2 tsp per ball). Place in a single If planning on dipping half in chocolate, do so after maca- layer on a parchment paper lined jelly roll pan. Cover and chill roons are cooled. Place on parchment lined cookie sheet until 12-24 hours. Roll balls in coconut. Chill 1 hour before serving. set. Macaroons are best crispy, the same day they are made, Refrigerate in a single layer in a container up to one week. and will get softer as they sit.

Submitted by: Claudia Braden Submitted by: Doris Collins 24 19

Peanut Butter Fudge Gift Fudge

Ingredients: Ingredients: 1 (11oz) pkg butterscotch 1 tsp vanilla 1 stick margarine chips 1/8 tsp salt 1/4 c cocoa 1 can sweetened condensed 4 tbsp. milk milk 16 large marshmallows 1 tsp vanilla 1/2 c peanut butter 1 box powdered sugar Chopped nuts

Directions: Directions: Combine chips, milk, and marshmallows in a microwavable Melt margarine. Add all ingredients and mix well. Put into but- bowl. Microwave for short periods of time stirring frequently tered container. Cut with a buttered knife. Refrigerate. until mixture is smooth. Add peanut butter, vanilla, and salt and blend together until well blended. Pour into a greased 8x8 pan. Refrigerate before cutting.

Submitted by: Deborah Foster Submitted by: Betty Jo Holt 20 23

Famous Fudge Strawberry Divinity

Ingredients: Ingredients: 1-1/2 c sugar 1-1/2 c semi sweet choc mor- 3 c sugar 1 (3oz) pkg sels 1 (5oz) can evaporated milk 3/4 c water strawberry Jello 1/2 c pecans 2 tbs butter 3/4 c light corn syrup 1 c chopped pe- 1 tsp vanilla extract cans 1/4 tsp salt 1/4 tsp salt 2 c mini marshmallows 2 egg whites

Directions: Directions: Combine first 4 ingredients in a heavy 3 qt saucepan, cook Combine milk, butter, salt in medium saucepan. Bring to full over low heat, stirring gently, until sugar dissolves. Cover and rolling boil, stirring constantly. Boil 4-5 minutes. Remove from cook over medium heat 2-3 minutes to wash down sugar crys- heat. Stir in marshmallows and morsels, nuts and vanilla ex- tals from sides of pan. Uncover and cook over medium heat, tract. Stir until marshmallows are melted. Pour into 8 inch pan without stirring, to hard ball stage (258*). Remove from heat. lined with foil. Place in refrigerator for 2 hours. Beat egg whites in a large bowl at high speed until foamy. Add gelatin, and beat until stiff peaks form. Pour hot syrup mixture in a thin stream over egg whites while beating constantly at high speed until mixture holds its shape (3-4 minutes). Quick- ly stir in pecans and drop mixture by rounded teaspoonfuls on- to wax paper. Let cool. Yields: 4-1/2 dozen.

Submitted by: Ann McClintock Submitted by: Peggy Hunter 22 21