Cranberry Bread

Ingredients :

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons frozen orange juice concentrate
3 tablespoons shortening plus boiling water to make 3/4 cup
1 egg
1 cup nuts
1 cup cranberries, cut in half

Preparation :

 Mix all ingredients together. Grease and flour 1 large or 2 small loaf pans. Bake at 350 degrees F for 45 minutes.

Double-Layer Pumpkin Pie

Ingredients :

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler? Ready Crust? Graham Pie Crust
3/4 cup cold milk
2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin

Preparation :

In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.

In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.

Refrigerate at least 4 hours or until set.

Garnish as desired. Store in refrigerator

Deviled Eggs

Ingredients :

8 eggs 
1/2 teaspoon prepared mustard 
1 tablespoon creamy salad dressing 
salt and pepper to taste 
1 pinch paprika

Preparation :

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.

Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. 

Refill each egg half with the yolk mixture and sprinkle with paprika.

Deluxe Pecan Pie

Ingredients :

3 eggs, beaten 
1 cup white sugar 
2 teaspoons butter, melted 
1/2 cup dark corn syrup 
1/2 cup heavy cream 
1/2 cup brandy 
1 teaspoon vanilla extract 
1/2 teaspoon salt 
2 tablespoons chopped pecans 
1 (9 inch) unbaked pie crust 
1 cup pecan halves

Preparation :

Preheat oven to 375 degrees F (190 degrees C). 

In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt. 

Stir in chopped pecans and pour into pie shell. 

Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve

Delicious Turkey Glaze

Ingredients :

1/4 cup sugar-free organic apple juice 
1/3 cup melted butter 
1/3 cup honey

Preparation :

In a small bowl, whisk together the apple cider, butter and honey.

Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

Deep-Fried Turkey Marinade

Ingredients :

1 (16 ounce) bottle Italian dressing 
1/2 cup cayenne pepper 
1/2 cup black pepper 
1 cup Creole seasoning 
2 tablespoons garlic powder

Preparation :

In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

Dinner in a Pumpkin II

Ingredients :

1 small sugar pumpkin 
2 onions, chopped 
2 cups diced celery 
1/4 cup shortening 
5 pounds lean ground beef 
1/2 teaspoon ground black pepper 
1 (20 ounce) bottle ketchup 
3 cloves crushed garlic 
5 teaspoons salt 
3 tablespoons Worcestershire sauce 
2 (15 ounce) cans tomato sauce 
1/4 cup soy sauce 
1 (4.5 ounce) can mushrooms, drained 
2 tablespoons brown sugar 
1 (10.75 ounce) can condensed cream of celery soup 
2 cups cooked white rice

Preparation :

 Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith. 
In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.

In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.

Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.

Easy Corn Pudding

Ingredients :

1 (15 ounce) can creamed corn 
1 (15.25 ounce) can whole kernel corn 
1/4 pound butter, softened 
1 (8.5 ounce) package corn bread mix 
1 (8 ounce) container sour cream (optional)

Preparation :

Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted. 
Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes"

Dried Apple Stack Cake

Ingredients :

(18.25 ounce) package spice cake mix 
1 cup dried apples 
1 cup chopped pecans 
1/2 cup shredded or flaked coconut 
1/3 cup currants 
3 eggs 
1/4 cup brown sugar 
1 teaspoon vanilla extract 
1/2 cup butter 
2 cups apple butter

Preparation :

Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans. 
In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans. 
Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 
Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers"

Dinner in a Pumpkin I

                                                                                                                            Ingredients :

1 medium sugar pumpkin 

1 1/2 pounds lean ground beef 

1 onion, chopped 

1 clove garlic, minced 

1 1/2 teaspoons white sugar 

1 1/2 teaspoons Italian seasoning 

1 1/2 teaspoons salt 

1/8 teaspoon ground black pepper 

4 cups tomato juice 

3 cups shredded cabbage 

1/2 pound fresh green beans, washed and trimmed 

1 cup uncooked white rice

Preparation :

Preheat oven to 350 degrees F (175 degrees C). 

Wash pumpkin, cut off top, scrape out seeds and discard. 

Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly. 

Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly. 

Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours

Double Layer Pumpkin Cheesecake

Ingredients :

2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
1/2 teaspoon vanilla extract 
2 eggs 
1 (9 inch) prepared graham cracker crust 
1/2 cup pumpkin puree 
1/2 teaspoon ground cinnamon 
1 pinch ground cloves 
1 pinch ground nutmeg 
1/2 cup frozen whipped topping, thawed

Preparation :

Preheat oven to 325 degrees F (165 degrees C). 
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. 
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving"

Divinity

Ingredients :

2 cups white sugar 
1/2 cup light corn syrup 
1/2 cup hot water 
1/4 teaspoon salt 
2 egg whites 
1 teaspoon vanilla extract

Preparation :

In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat. 

Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water. 

Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature"

Deep-Fried Turkey

Ingredients :

3 gallons peanut oil for frying, or as needed 
1 (12 pound) whole turkey, neck and giblets removed 
1/4 cup Creole seasoning 
1 white onion

Preparation :

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. 

Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. 

Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. 

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter"

Deep Dish Pumpkin Pie

Ingredients : 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 tablespoons butter, softened 3 eggs, beaten 1 tablespoon vanilla extract 2 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 pinch salt 1 1/4 cups molasses 1/2 cup buttermilk baking mix 1 (9 inch) deep dish pie crust Preparation : Preheat oven to 425 degrees F (220 degrees C). In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla. In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix. Add to the pumpkin mixture and mix thoroughly. Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean

Dee's Hot Milk Sponge Cake

Ingredients : 3/4 cup milk 2 tablespoons butter 3 eggs 1 1/2 cups white sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract Preparation : Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan. In a saucepan over medium-low heat the milk and the butter. Do not boil. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack

Dee's Date and Nut Bread

Ingredients : 1 1/2 cups hot water 1 1/2 cups dates, pitted and chopped 2 teaspoons baking soda 1 cup white sugar 1 teaspoon salt 1 tablespoon butter, melted 1 egg 1 teaspoon vanilla extract 1 cup chopped walnuts 2 3/4 cups all-purpose flour Preparation : Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan. Pour the hot water over the dates and let stand until cooled. Sift the flour and baking soda together add the sugar and salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla and walnuts. Mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick insert near the center comes out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on a wire rack

Day Before Mashed Potatoes

Ingredients : 9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter Preparation : Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes

Dad's Pumpkin Chiffon Pie

Ingredients : 1 cup pumpkin puree 3 eggs 1/2 cup white sugar 1 cup milk 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 2 tablespoons butter 1 (.25 ounce) package unflavored gelatin 1/4 cup water 1/2 cup white sugar 1 (16 ounce) package gingersnap cookies Preparation : Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently. Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat. Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours). Whip egg whites with the reaming 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream

Dad's Oyster Dressing

Ingredients : 2 cups wild rice 1/2 pound pork sausage 1 bunch green onions, chopped 3 stalks celery, chopped 1 pint oysters, quartered with liquid reserved 2 tablespoons chopped fresh parsley salt to taste ground black pepper to taste 1 pinch paprika Preparation : Cook rice in boiling salted water till tender, for about 40 minutes.  Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur.  Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F (175 degrees C) till heated through

Indian Corn on a Stick

Ingredients : 3/4 cup margarine 60 large marshmallows 3 quarts popped popcorn 1/4 cup peanuts (or other coarsely chopped nuts) 1/4 cup shredded coconut 1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.) Preparation : Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or wax paper to set. Immediately, while marshmallow is still sticky, place a few pieces of nuts and dried fruits on the shapes to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool. When marshmallow is set, wrap with cellophane and tie with raffia bow if desired. Makes approximately 6 or 7 servings