Mom's Oatmeal Crisps (Nyla Moore)

1 cup oleo
1 cup brown sugar
1 cup sugar
2 eggs
1-1/2 cup flour
1 tsp salt
1 tsp soda
1 tsp vanilla
3 cups oatmeal
1 cup nuts (chopped)

Cream oleo and sugars; add eggs and vanilla; beat well.  Add flour, salt, soda and nuts - then oatmeal.  Mix and drop from teaspoon onto cookie sheet.  Bake at 350 F for 10 minutes.

Banana Bread

8 tbsp butter; 1/2 cup granulated sugar; 1/2 cup firmly packed light brown sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups mashed, very ripe bananas; 1-3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/4 tsp baking powder; 1/2 cup heavy cream; 1/2 cup chopped walnuts.

Preheat oven to 350F.  Spray bottom only of 9 x 5 x 3-inch loaf pan with nonstick cooking spray.  Beat butter in large with an electric mixer set at medium speed until light and fluffy.  Add granulatedsugar and brown sugar; beat well.  Add eggs and vanilla; beat until well blended.  Add smashed banana, and beat on high speed for 30 seconds.  Combine flour, baking soda, salt and baking powder in medium bowl.  Add flour mixture to butter mixture alternately with cream, ending with flour mixture.  Add walnuts to batter; mix well.  Pour batter evenly into prepared loaf pan.  Baked until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.  Cool bread in pan on wire rack for 10 minutes.  Remove bread from pan; cool completely on wire rack.  Slice and serve with butter and jam. 

Bread Pudding (Golden Nugget)

16 oz. half-and-half
8 oz. whipping cream
8 eggs
1-1/4 cup sugar
1/4 tsp vanilla
4-1/2 slices white bread
1/2 tsp cinnamon
1 tsp sugar
2 Tbsp raisins

Mix well: half-and-half, whipping cream, eggs, sugar and vanilla.  Arrange bread on bottom of pan.  Pour liquid mix over bread.  Mix cinnamon and 1 tsp sugar together and sprinkle over bread.  Spread raisins over top.  Cover with foil and bake in water bath at 400F for 75-90 minutes.

(Optional Bourbon Sauce)

8 oz. butter
1 lb brown sugar
1/2 qt heavy cream
1/2 cup bourbon

Melt butter and brown sugar.  When it is completely melted and sugar is dissolved, turn off heat.  Add and stir bourbon.

Buttermilk Pie (family recipe)

1/4 lb. butter
3 cups sugar
2 tbsp. flour
1-1/2 cups buttermilk
3 eggs
1 tsp. vanilla
2 unbaked pie shells

Mix sugar with flour in a bowl.  Melt butter.  Combine butter with sugar and flour mixture.  In separate bowl, crack eggs.  Brush some egg white on the pie shell and then beat eggs.  Add buttermilk and vanilla to eggs and mix.  Combine all ingredients in one bowl.  Pour mixture into unbaked pie shells.  Bake in oven for 15 minutes at 425F.  Turn oven down to 375F and bake for 45 minutes.  Makes 2 pies.

Chili (mostly borrowed from The Great Chili Confrontation by H. Allen Smith, 1907-1976)

3 lbs. lean ground beef
2 small cans tomato sauce
2 small onions
1/2 to 1 quart water (depending on desired degree of soupiness)
1/2 tsp. oregano
1/4 tsp. cumin powder
3 oz. chili powder
1 bay leaf
4 cans pinto beans

Sear meat until gray.  Add all ingredients except beans.  Cook in covered pot for 1-1/2 hours.  Add beans including juice.  Cook ten more minutes.

Hot Buttered Rum (from Bellagio)

1-1/2 oz. dark rum
hot water (enough to even mug)
2 full tsp. batter (made from following)
    1/2 lb. brown sugar
    1/2 lb. salted butter
    1 tsp. fresh ground cinnamon
    1 tsp. fresh ground nutmeg
    1/4 tsp. allspice
    pinch of fresh clove
    pinch of fresh ground ginger
    1/2 tsp. vanilla extract

Mix all batter ingredients until consistent.  Put in stainless steel bowl.  Cover with plastic wrap and place in refrigerator.

Grab a coffee mug and fill half way with hot water.  Stir in 2 large tsp. of batter and stir until completely dissolved.  Add rum and serve hot.  Garnish with fresh ground cinnamon and nutmeg.

Irish Brown Bread (from Dick and Loretta Durbin)

14 oz. brown flour
2 oz. white flour
1 level teaspoon bread soda (baking soda)
Pinch of salt
Fist of pinhead oatmeal
1 tablespoon (max) brown sugar
1-3/4 cup buttermilk
2 tablespoons olive oil
1 egg

1) Mix wet ingredients together
2) Mix dry ingredients together
3) Pour wet on dry, mix, and put in greased and floured tin
4) Bake at 375 F for approximately one hour
5) Cool in tin
6) Enjoy!

Lemon Meringue Pie (Alton Brown)

Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1-1/2 sups water
1-1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell

Adjust the oven rack to the middle position.  Preheat oven to 375 F.  Whisk egg yolks in medium size mixing bowl and set aside.  In a medium saucepan, combine cornstarch, water, sugar and salt.  Whisk to combine.  Turn heat on medium and, stirring frequently, bring mixture to a boil.  Boil for 1 minute.  Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.  Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.  Remove from heat and gently stir in butter, lemon juice, and zest until well combined.  Pour mixture into pie shell and top with meringue while filling is still hot.  Make sure meringue completely covers filling and that it goes right up to the edge of the crust.  Bake for 10 to 12 minutes or until meringue is golden.  Remove from oven and cool on a wire rack.  Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer with whisk attachment.  Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.  Use to top lemon filling.

Peanut Brittle

1 cup sugar; 1/2 cup white corn syrup; 1-1/2 cups roasted, salted peanuts; 1 tsp butter; 1 tsp vanilla extract; 1 tsp baking soda.

Spray all surfaces (bowl, spatula, spoon and baking sheets) with Pam to prevent sticking.  In 1-1/2 quart microwave-safe casserole dish stir together sugar and syrup.  Microwave on High for 3 minutes (4 minutes for darker brittle).  Stir in peanuts.  Microwave on High for 3-1/4 minutes (4 for darker), until light brown.  Add butter and vanilla to syrup, blending well.  Microwave on High for 1-1/2 minutes more.  Peanuts will be lightly browned (draker for dark style) and syrup will be very hot.  Add baking soda and gently stir until light and foamy.  Quickly pour mixture onto lightly greased baking sheet.  Let cool 1/2 to 1 hour.  When cool, break into small pieces and store in airtight container.

For pecan or cashew brittle, omit peanuts and add one cup pecan halves or 1 jar ( 7 oz.) dry roasted cashews.  For almond brittle, substitute 1 jar (7 oz.) dry roasted almonds for peanuts and 1 tsp almond extract for vanilla.  For coconut brittle, omit butter, vanilla extract and peanuts and add 1 cup shredded coconut and 1 tsp of almond extract.  Recipe is for 1000 watt microwave oven.

Pot Roast (Yossarian Slept Here)

1. Buy first-cut brisket, about 5 lbs., for 10 people.
2. Put into big pot with some butter and brown on high flame on all sides.  Start with the fat side down.
3. Preheat oven to 350 degrees.  Then slice 2 large onions and place them around the brisket.  Put in 2 small cans of tomato sauce and 2 cans of water.
4. Season the meat with salt and plenty of garlic powder and a bunch of dill.  You can also pour in about 2 tbsp. ketchup and 2 tbsp. chili sauce.  Then top the meat with plenty of paprika powder.
5. Put meat into the oven for 2 or 2 1/2 hours COVERED.  Then take it out and "leave" it to cool for about 10 minutes, then slice it.
6. Put back into the oven, covered again, until tender, about another hour or more.

Serve with potatoes, sour pickles, and dark bread.  If you're smart, make it a day or more ahead of serving.

Southern Bread Pudding (Beau Rivage)

Use baking pan (8" x 8")

1 qt whole milk
1 cup sugar
1 cup heavy cream
10 eggs
1 cup sugar
1 Tbsp vanilla
1 tsp grated orange peel
Thick bread, cubed and toasted
Sugar mix with cinnamon
Raisins, golden or dark

First, cube bread and toast in the baking pan until medium dark brown at 350F.  Set aside.  Let cool.  Sprinkle with cinnamon, sugar and raisins.

Combine milk, first cup of sugar and heavy cream in medium sauce pan, and bring to a boil.  Combine eggs, second cup of sugar, vanilla and grated orange peel.  Whisk smooth.  Place in a medium size mixing bowl.  When first mixture comes to a boil, pour some of it into the eggs mixture whisking constantly.  Add the warmed egg/milk mixture back into the milk/cream mixture.  Pour mixture over toasted bread into baking pan and use all of the mixture.  Push the bread into the custard well.  Bake uncovered at 350F in a hot water bath for 50-55 minutes until set.  Let cool and cover with foil.  Best if served next day, slightly warmed and with whipped cream and/or whiskey sauce.

Sunrise Breakfast Casserole  - Yield: 12-15 servings

2 pkgs. (12 oz. each) Johnsonville Original Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz.) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional

Place sausage on a 15-in. x 10-in. x 1-in. baking pan.  Bake at 375F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.  In a large bowl, combine the eggs, milk, mustard, salt and pepper.  Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.  Pour into a greased 13-in. x 9-in. x 2-in. baking dish.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350F for 65-70 minutes or until set and golden brown.  Let stand 10 minutes before serving.  Serve with salsa or picante sauce if desired.


Taco Soup

2 lbs. ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
Taco cheese, finely shredded
Tortilla chips, crushed

1. Brown meat and onions.
2. Add remaining ingredients except cheese and chips.
3. If soup seems too thick, add i cup water.
4. Simmer, covered for 30 to 45 minutes.
5. Spoon into bowls.
6. Sprinkle cheese and chips on top.
7. Serve while hot.