Recipes

[LilBitMissty]

Hi sweetie..here is a start to re-coup your "lost" recipes. Hope this helps you dear lady!

posted by doglover3
My sisters potato salad(the best) but is probably also the most fattening and bad for you. It is always the first bowl emptied though and one of the most requested recipe.

Cut up and cook 5 lbs of little red potatoes.
Cool and add 1/2 cup diced scallions and some fresh parsley.
Cook 1 lb cut up bacon till crisp and save ALL the grease.
Mix 3 Tbsp of flour, 1/2 teas salt, 1 cup of sugar and 1 egg.
Stir in 1 1/2 cups of milk, 1/2 cup rice vinegar and cook over medium heat always stirring till thickened.
Take off heat = Add 1 Tbsp of butter and let it Cool.
Whisk in 16 oz. of Miracle Whip. (has to be Miracle Whip she said).
Add the crumbled bacon and ALL the grease.
Pour over potatoes, scallions and fresh parsley.

posted by doglover3
This is my recipe below, got it from my sister, have no idea where she got it but is the one we all use. My sister takes this to work and everyone asks for the recipe”

Peanut Butter Tandy Cake
1 cup of milk
2 tbsp of butter

Scald and cool:
4 eggs
2 C sugar
2 C flour
2 tsp baking powder
1 tsp vanilla

Mix together the dry than add the milk/butter. Grease and flour cookie sheet with sides. Spread in Mixture. Bake at 350 for about 20 minutes, spread with peanut butter while still warm.
( you just spread some peanut butter on the cake while still slightly warm, amount is up to you. I usually just put a thin layer on, not too heavy but enough that you will get the peanut butter taste. This is a great dessert. This travels well).
Cool in fridge till hard about 1 hour. Melt an 8 oz Hershey bar or 12 oz package chips and spread on cooled cake, keep in fridge till firm about 1/2 to 1 hour.

posted by doglover3
this one, is one of my husbands grandmothers recipes, very good and not a sickening sweet cake but everyone seems to love it, is Pa Dutch.

FUNNY CAKE( MY MOTHERS BUT WAS MY HUSBANDS GRANDMOTHERS BUT MY MOM TOOK CREDIT SINCE SHE LOVES IT SO MUCH).
2 LG CAKES 2=10" GLASS PYREX PIE PLATES =THIS IS GREAT, NOT SWEET, GOOD COFFEE CAKE, COMPANY LOVES THIS AND AM ALWAYS ASKED TO BRING IT EVERYPLACE PLUS SO EASY TO MAKE. THIS ALSO FREEZES VERY WELL, HAVE ONE IN THE FREEZER NOW.
3/4 C BUTTER ROOM TEMP
3 EGGS
3 SUGAR
3 FLOUR
1/2 TSP SALT
3 TSP BAKING PWD
1 1/2 C MILK
1 TBSP VANILLA

CREAM BUTTER AND SUGAR AND ADD EGGS ONE AT A TIME. ADD DRY INGREDIENTS ALTERNATELY WITH MILK TILL SMOOTH. ADD VANILLA LAST. PLACE TWO PREPARED(RAW, NOT BAKED SHELLS) PIE SHELLS IN THE 2 =10'' GLASS PYREX PIE PLATES AND POUR HERSHEY'S CHOCOLATE SYRUP JUST TO COVER BOTTOM( DON'T PUT TOO MUCH OR WILL RUN OVER IN THE OVEN) POUR BATTER EVENLY AROUND COVERING ALL THE CHOCOLATE AND FILLING PAN BAKE 375 FOR ABOUT 1 HOUR OR TILL CAKE TESTS DONE

posted by doglover3
this is almost exactly like my great grandmothers custard pie and she has been gone a long long time, is fantastic so know your must be as well.

MY GREAT GRANDMOTHERS CUSTARD PIE(HUBBY'S ALL TIME FAVORITE DESSERT) THE EASIEST AND BEST I EVER HAD OR MADE
CUSTARD PIE
5 large beaten eggs
3/4 cup sugar
1 1/2 tsp vanilla
4 cups half and half (quart)*
*if you use 1 cup fruit use only 3 1/2 cups of half and half

Pour into large 10'' glass pyrex pie plate and bake 450 for 10 to 12 minutes than 350 for about 45 to 55 minutes or till a sharp steak knife comes out clean.
(You can add coconut or fresh fruit to this before putting in pan.)
Do not use frozen or canned fruit, because it will get runny and not set.
You can toast (or not) coconut and add and is also very good but this custard pie is great as it is.