Radio Given Recipes September

Sep. 2  Sep. 23  Sep. 30

15-MINUTE CHEESE CAKE (6-25-99) 9-2-00 Top of page

8 ozs. cream cheese, softened
¼ cup milk
2-3 tbsps. sugar
8 ozs. whipped topping, slightly thawed

Beat the cream cheese, milk and sugar together until very smooth. Beat in the whipped topping. Pour in prepared pie crust. Garnish with some crumbs from crust.

10-MINUTE CHEESE CAKE (8-19-00) 9-2-00

8 ozs. cream cheese, softened
1/3 cup sugar
8 ozs. whipped topping, slightly thawed

Mix altogether and pour into crust.

2 Cheesecake variations from Alice the bread lady use recipes from above but do the following: (repeat)

Use Oreo cookie crust and top with cherry pie filling. Or can use Keebler shortbread crust and top with peach pie filling.

HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon (6-24-00) 9-2-00

Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.

Combine and dissolve:

2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored Crisco
1 tbsp. salt

2 eggs
flour to consistency plus or minus 5 cups

Prepare between 2 and 5 pm. Mix the hot mixture from above, water, sugar, oil and salt. Add the flour till it cools a little then add the eggs. Add the yeast mixture. Keep adding flour till dough isn't sticky but is still moist. Put covered oiled dough in oven to rise. Add a measuring cup of water into the oven too to keep dough from drying out. Remove the dough from oven between 10 and 10:30 pm. Shape into rolls or loaves using 2 roasting pans (not as big as a lasagna pan but not as small as a 9x13") for rolls. Put back into oven on the 2 racks and let rise until next day. About 7 am or 8 am take 1 pan out of oven and leave the other on the bottom rack also leave in the cup of water. Bake 350-375° 20-25 minutes. The second pan bake 20 minutes. Can brush with olive oil or butter.

Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.

CHEESE CAKE CRUST (8-19-00) 9-2-00

1 stack Ritz crackers crushed
½ stick butter/margarine
1 tablespoon sugar

Combine ingredients. Press into pie pan and keep refrigerated.

SOUR CREAM COOKIE (from Alice's Grandma) 9-2-00

½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream

Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.

Frosting:

6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla

Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.

ULTIMATE CHOCOLATE CHIP COOKIES (from ArJay Center Chocolate Fest 2-2-00) 9-2-00

1½ cup butter
1¼ cups sugar
1¼ cup brown sugar
1 tbsp. vanilla
2 egg
4 cups flour
½ tsp. salt
2 tsps. soda
2 cups chopped nuts
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Preheat oven to 350°. Cream butter, sugar, vanilla and eggs. Blend till creamy. Combine dry ingredients. Add gradually to cream mixture. Stir in chips and nuts. Drop by ¼ cup scoop or dipper onto ungreased cookie sheet. Bake 13-15 minutes.

KITTY LITTER CAKE (8-16-97) 9-2-00

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz.) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with 1/2 of remaining cookies and pudding. Bury 1/2 of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on
top of green crumbs. Keep refrigerated. Serve with the pooper scooper.

"PERFECTLY CHOCOLATE" CHIP COOKIES 9-2-00

2¼ cups flour
1/3 cup cocoa
1 tsp. soda
½ tsp. salt

Blend well.

1 cup butter/margarine
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs

Beat altogether in a large bowl. Add the dry ingredients and mix well. Add following:

1 cup semi sweet chocolate chips
1 cup mini M&M's
1 cup walnuts

Mix well. Bake on ungreased cookie sheets 8-10 minutes. Cool slightly then place on cooling racks and cool.

FOR GARLIC CROUTONS (jul/aug83pg6 Requested but didn't give) 9-2-00

4 slices bread. Cut into ½ inch cubes. Spread in a shallow baking pan. Stir 1/8 teaspoon garlic powder into 3 tablespoons butter or margarine. Drizzle over cubes and toss to coat. Bake at 300° for 30 minutes. Store covered in the refrigerator.

FRIENDSHIP STARTER (mar73pg1 requested but didn't give) 9-2-00

1/3 cup canned peaches, cut in chunks
1/3 cup canned apricots, cut in chunks
1/3 cup canned pineapple, cut in chunks
¼ cup maraschino cherries, cut in wedges
1 cup granulated sugar

Combine all ingredients in an apothecary jar, stirring well. Stir about once a week. Every 14 days, add 1 cup sugar and 1 cup canned fruit of choice or add 1/3 cup each of three different kinds of fruit. Do not add juice. Do not use fresh fruit. Do not refrigerate. Do not let fruit fall below the two cup level or the fermentation will stop and the fruit will spoil. Keep at room temperature in an open, light area.
When you have two cups of the mixture to share, carry on the nice custom and give a start to a friend or neighbor. (Mrs. A. E. Ackermann, Green Island, Iowa)

SOUR DOUGH STARTER  (requested didn't give may73pg2) 9-2-00

2 cups warm potato water, saved from cooking peeled potatoes
3 tablespoons sugar
1¾ cups unsifted flour
½ teaspoon salt

Mix well and cover and set crock in warm draft free place. Allow starter to work 12 to 24 hours before using.

PECAN PUMPKIN DESSERT (From Country Magazine) 9-23-00 Top of page

2 15 oz. solid pack pumpkin
1 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla
1 pkg. yellow cake mix
1 cup butter/margarine
1½ cup pecans

Frosting:

1 8 oz. pkg. cream cheese softened
1½ cups confectioners sugar
1 12 oz. carton frozen whipped topping, thawed

Line a 13"x9"x2" baking pan with wax paper and coat paper with a non stick cooking spray. Set aside. In a mixing bowl combine pumpkin, milk and sugar combine well. Beat in eggs and vanilla Pour into prepared pan. Sprinkle the dry cake mix evenly over the top and drizzle with butter and then pecans. Bake 350° 1 hour or until golden brown. Cool completely on a wire rack. Invert on large serving
platter and peal off the paper. In a mixing bowl beat cream cheese sugar until smooth and fold in whipped topping. Frost the dessert gently. (Sue Williams, Mt. Holly, North Carolina)

APPLE CRISP (sep63pg1) 9-23-00

8 lg. apples sliced and cored
¾ cup sugar
2 tbsps. flour
½ cup margarine, softened
1 cup each oatmeal and brown sugar
1 tsp. cinnamon

Put apples in bottom 8x8" or 9x13" pan and dot with butter. Mix rest sugar, flour, margarine, oatmeal, brown sugar and cinnamon together and crumble over top of apples. Bake in preheated oven 325° 1 hour.

FRESH PEACHES IN JANUARY (8-6-99) 9-23-00

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

LEMON SAUCE (FOR BREAD PUDDING) (mar72pg4) 9-23-00

½ cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup boiling water
2 tablespoons butter
1½ tablespoons lemon juice

Mix sugar, cornstarch, salt and nutmeg. Gradually add boiling water. Cook over low heat until thick and clear. Add butter and lemon juice. Blend thoroughly.

CAPPUCCINO MIX (mar/apr95pg5) 9-23-00

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 ozs. hot water (not boiling).

PECAN PUMPKIN DESSERT (From Country Magazine 9-23-00) 9-30-00 Top of page

2 15 oz. cans solid pack pumpkin
1 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla
1 pkg. yellow cake mix
1 cup butter/margarine
1½ cup pecans

Frosting:

1 8 oz. pkg. cream cheese softened
1½ cups confectioners sugar
1 12 oz. carton frozen whipped topping, thawed

Line a 13"x9"x2" baking pan with wax paper and coat paper with a non stick cooking spray. Set aside. In a mixing bowl combine pumpkin, milk and sugar combine well. Beat in eggs and vanilla Pour into prepared pan. Sprinkle the dry cake mix evenly over the top and drizzle with butter and then pecans Bake 350° 1 hour or until golden brown. Cool completely on a wire rack. Invert on large
serving platter and peal off the paper. In a mixing bowl beat cream cheese sugar until smooth and fold in whipped topping. Frost the dessert gently. (Sue Williams, Mt. Holly, North Carolina)

SWEETENED CONDENSED MILK (same as Sweetened Condensed Milk w/o dry milk powder 4-29-00) 9-30-00

1 cup milk
2/3 cup sugar
2 tbsps. corn starch
2 tsps. Margarine or butter

Combine all ingredients and cook until thick and smooth.

HOW TO MAKE A CHOCOLATE ROSE AND LEAVES 9-30-00

Chocolate Rose  (Requested but didn't give Here is one from off internet. 9-30-00

Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret!

Ingredients and Preparation:

10 ounces of chocolate (chopped chunks or chips)
1/3 cup light corn syrup

Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers

Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.

When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate with your fingers until it's about ½ inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The
chocolate will become very pliable.

Making a Chocolate Rose:

Have the kids roll 10 marble sized balls out of the chocolate clay. Place the balls on a waxed paper sheet, about 1 inch apart.
Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure!

To form the rose:

Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will
harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want.

Important note: Adult supervision and participation is required for this activity.

PUMPKIN PIE DESSERT 9-30-00

4 large eggs beaten
1 ½ cups sugar
2 tbsps. pumpkin pie spice
1 large can or 3 cups pumpkin
1 large can evaporated milk

Mix well. Put in ungreased 9x13" pan.

Mix separately:
½ stick margarine
1 jiffy yellow cake mix

Mix 'til crumbly.  Sprinkle over top.  Bake 350° for 1 hour.

KAREN SHULTE'S CHOCOLATE ZUCCHINI CAKE OR BREAD (Repeat) 9-30-00

2½ cup flour
½ cup cocoa
2½ tsps. baking powder
1 tsp. cinnamon
¾ cup margarine
2 cups sugar
3 eggs
2 tsps. vanilla
2 tsps. dried orange peel or 1 tbsp. freshly grated
2 cups grated zucchini
½ cup milk
¼ to ½ cup nuts (optional)

Mix ingredients in order given.  Put in greased 9x13" pan, bundt pan or 2  7 inch loaf pans.  Bake 350° for 1 hour.  If using a loaf pan, insert a toothpick to check doneness.  Drizzle on a milk and powdered sugar frosting.  Or when cooled, sprinkle on some powdered sugar.

ERIC'S TACO SPAGHETTI (sep/oct99pg4) 9-30-00

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

FRIED CHEESE SNACK (Didn't say name) 9-30-00

¼ to ½ lb. Asiago cheese and parmesan grated cheese
Mix together.
Heat heavy non-stick pan.

Sprinkle 1/3 cup cheese in pan.  Mush towards middle 'til it resembles a small pancake.  As soon as browned, flip over top of wine bottle so it drapes down in a cone shape.  Let cool.  Eat separately or with chips and salsa. It may take place of corn or tortilla chips.

STUFFED BAKED PUMPKIN DINNER (Taste of home - couple of years ago) 9-30-00

2 lbs. beef stew meat cut in one inch cubes
3 tbsps. vegetable oil divided
1 cup water
3 large potatoes peeled and cut into one inch cubes
4 medium carrots sliced
1 large green pepper cut into ½ inch pieces
4 garlic cloves minced
1 medium onion chopped
2 tsps. salt
½ tsp. pepper
2 tsps. beef bouillon granules
1 can (14 ½ oz.) diced tomatoes undrained
1 10-12 lb. pumpkin

In dutch oven brown meat in 2 tbsps. oil. Add the next 8 ingredients. Cover and simmer for 2 hours. Stir in the bouillon and tomatoes. Wash pumpkin. Cut a 6 to 8 inch circle around the stem. Remove top and put aside. Discard seeds and loose fiber from inside. Place pumpkin in shallow sturdy baking pan. Spoon the stew in the pumpkin and replace the top. Brush outside of pumpkin with remaining oil.  Bake at 325° for 2 hours or just 'til pumpkin is tender. Do not over bake. Serve stew from the pumpkin scooping out a little bit of pumpkin with each serving. Yields 8-10 servings.

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