Fruit Cobbler

From the kitchen of Nancy Freemantle:

2 or more cups fruit (blackberries, peaches, etc.)
1 T. lemon juice
3/4 c. Sugar
3 T. butter
Salt-pinch
1 c. Flour
1 tsp. Baking powder
1/2 c. Milk
1 c. Sugar
1 T. corn starch
1 c. Boiling water

1. Place fruit and lemon juice in 8x8 Pyrex (non-metal) pan
2. Cream butter and 3/4 c. sugar
3. Sift flour, baking powder and salt
Add alternately with milk to #2
4. Spread batter over fruit
5. Mix 1 c. Sugar and corn starch, sprinkle over batter
6. Pour boiling water over batter - bake in preheated 375* oven 1 hour.

Peanut Blossoms

My all time favorite recipe of my mother’s. Christmas isn’t complete without these cookies.


1 3/4 cup flour
1 tsp. soda
1/2 tsp. salt
1/2 cup shortening
1 egg
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 TBS. milk
candy kisses

Sift flour, soda and salt (SET ASIDE). Cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Beat well. Blend in dry ingredients gradually, mix thoroughly. Shape by rounded teaspoonfuls into balls and roll in sugar. Place on ungreased cookie sheet and bake at 375° for 8 minutes. Remove from oven and place candy kiss in center and press down so cookie cracks around edges. Return to oven and bake 2 minutes longer.

Chicken and Rice Dish

2 envelopes Lipton Dry Onion Soup mix
1 1/2 cups uncooked long grain white rice
2 chicken fryers (I use bonesless skinlees chicken breasts)
2 cans Cream of Chicken Soup (or Cream of Mushroom but my family doesn't like it)
3 soup cans of water
1/2 tsp. pepper
Optional - I don't use these but the recipe list these as optional
1 tsp. accent
1/2 cup sliced mushrooms
1/2 cup sliced pimentos

Mix dry soup mix and rice in bottom of 9 x 13 dish. Then place chicken over rice. (Skin chicken if needed). Mix soup and water and pour over chicken. Scatter mushrooms and pimentos over top if desired. Cover with foil and bake 1 1/2 hours at 350°. Remove cover and bake until done.

Sarahs Surprise

This recipe was given to me at my bridal shower by Mel's Aunt Sarah Stone.

Brown 1 lb.of lean hamburger and chopped onion (1/2 of an onion). Drain off excess fat and liquid. Add 1 package of brown gravy mix and 1 cup water to meat. Stir well till blended and cook over medium heat until thickened, about 20 minutes. Turn off burner and let sit for about 5 minutes. Then add 1 small box of sour cream and blend in well. Add salt & pepper to taste. Serve over rice or noodles. Serve this dish with a green salad & french bread. Instead of hamburger you can also substitute round steak cut in cubes.

Banana Nut Bread

This recipe was my mothers, Pattie Bowling. She made this for our wedding in 1981. She baked them in soup cans and then sliced to make perfect little rounds for serving.

Recipe is for 1 loaf of bread

1 cup sugar
1/2 cup butter
2 eggs
1 cup mashed bananas
2 tsp. soda
1/2 tsp.salt
2 cups flour
1/3 cup milk
1 tsp. vanilla
3/4 cup nuts

Cream sugar and butter. Stir in eggs and bananas. Combine soda,flour and salt. Beat into banana mixture alternately with milk. Stir in vanilla. Pour into loaf pan and bake at 350° for 55 minutes.

Stuffed Peppers

Recipe from Nonnie

6 medium peppers
1 lb. ground beef
2 c. bread crumbs
1/2 tsp.salt
dash pepper
1 slightly beaten egg
1 small minced onion
1 can drained corn
1 can tomatoe soup

Remove tops and seeds from peppers. Combine ingredients using only 1/2 soup. Fill peppers. Bake at 375° for 30 minutes. Pour other 1/2 soup on top of peppers and cook additional 15 minutes.

Mom's Magic Muffins

About This Recipe

• 
• Prep Time: 15 mins
• Total Time: 33 mins
• Yield: 4 dozen

Nutritional facts per muffin: 

170 calories, 6g fat, 3g protein, 29g carbohydrates, 1g fiber, 300mg sodium

Ingredients

• 1 (14 ounce) boxes Raisin Bran cereal
• 5 cups all-purpose flour
• 3 cups sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 cups buttermilk
• 1 cup vegetable oil
• 4 eggs, beaten
• 1 1/2 cups dried sweetened cranberries

Directions

1. Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
2. Place in a tightly covered container in the refrigerator overnight. The batter will keep for four weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
3. Preheat oven to 400°F Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes. Serve warm or remove to a wire rack to cool completely.