A Few More For The Recipe Albums

Hi Ladies and our Distinguished Gentlemen.,

Isn't that terrific that we have such talented men in our ever expanding bunch. We love having you guys and we love seeing what you can do with some paper and glue. Simply amazing. If you haven't seen it yet ...check out the post on Tim Holtz's about Jim  Hankins -Mendoscrap  and check out the robot Jim made inspired by Laura Denison's Clock Pattern. He is truly a gifted artist.

As promised ...here are some more recipes for the Albums both Kathryn and Laura have designed. I will put the rest up this weekend along with all the info and links for the New Year's Eve Bash and Hang Over Party... so please check back. There is lots of info coming in the next few posts!
'nite, Barrie

KENTUCKY CAKE

½ cup shortening (part butter for flavor)
1-1/4 cups sugar
2 eggs
2-1/4 cups cake flour or 2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 cup coarsely chopped nuts
1 tsp. vanilla

Cream shortening, adding sugar gradually and cream thoroughly. Blend in 2 well beaten eggs. Sift flour once before measuring. Sift flour, baking powder and salt together and add to creamed mixture alternating with the milk. Add nuts with the last addition of the flour. Blend in vanilla. Pour into well-greased and floured cake pan. Bake 35 minutes for layers and 30 minutes for loaf in a moderate over 350 degrees.

CREAM CARAMEL ICING

1 tablespoon granulated sugar
¼ cup cream
6 tablespoon melted butter
3 cups confectioner’s sugar
Melt sugar in a heavy saucepan over low heat until it is medium brown stirring constantly to keep in from burning. Scald cream with butter and blend slowly into the caramelized sugar. Cook until the lumps are dissolved stirring constantly. Remove from heat. Gradually add confectioner’s sugar. Beat until all the sugar is added.
submitted by Darlene Wold


Carmel Corn

22 cups popped corn
1 to 2 cups nuts
2 cups light brown sugar
1 teaspoon salt
½ cup white corn syrup
1 cup butter
½ teaspoon baking soda


Combine brown sugar, salt, corn syrup and butter in sauce pan. Bring to a light boil (this should take 4 to 5 minutes). Add ½ teaspoon baking soda. Be careful. This is the “magic ingredient”. The hot sauce will bubble and expand. Mix in popcorn and nuts. Bake at 250 degrees for one hour stirring every 15 minutes.
D. Wold


Oriental Cabbage Salad
( this is original ingredients)

1 pkg coleslaw from produce dept. (shred a small head of cabbage)
finely chop 3 green onions
crumble a pkg of Top Ramen Chicken flavor noodles , set seasoning pkg aside
2 whole chicken breasts cooked and chopped, I just tear it in small pieces
3 T sesame seeds toasted
(1/2 cup slivered almonds toasted) I use unsalted dry roasted peanuts no need to toast them

Dressing-

1/4 C sugar
1/2 C canola oil
3 T wine vinegar
season pkt from noodle pkg.
add the sesame seeds
Mix till sugar is mixed well

When ready to serve the salad combine the ingredients in large bowl. Mix/toss
do not add the dressing til ready to serve.
submitted by
Judy King

HAM LOG

1/2 pkg cream cheese
1green onion, snipped
1 can flakes of ham
fresh ground pepper
1tsp horseradish
chopped parsley
1tbsp lemon juice
dash of garlic powder

Soften cream cheese and flakes of ham with a fork. Blend together all ingredients except parsley.
Form into a ball or a log shape. Wrap in plastic wrap and chill until firm.
Before serving,roll in chopped parsley.
Serve with an assortment of crackers.Grated cheese can be added to the mixture, if you desire.
Enjoy!
submitted by
Debra Renwick aka Msdebren

DILL DIP

2/3 cup mayonnaise
2 tsp dill weed
2/3 cup sour cream
1/4 tsp paprika
2 tsp onion flakes
1/4 tsp celery salt
2 tsp parsley flakes

Mix all ingrdients together.
by
Debra Rewick