Monthly Archives: May 2010

Macaroon Kiss Cookies

Macaroon Kiss Cookies

INGREDIENTS

  • 1/3 c.  butter or marg., softened
  • 3 oz.   cream cheese, softened
  • 3/4 c.    sugar
  • 1   egg yolk
  • 2 tsp.   almond extract
  • 2 tsp.   orange juice concentrate
  • 1-1/4 c.  flour
  • 2 tsp.   baking powder
  • 1/4 tsp.  salt
  • 5 c.      sweetened coconut flakes, divided
  • 8 oz.    Hershey’s kisses

DIRECTIONS

Beat butter, cream cheese and sugar in large bowl until well blended.  Add egg yolk, almond extract, and orange juice; beat well.  Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended.  Stir in 3 cups coconut flakes.

Cover, refrigerate 1 hour or until firm enough to handle.  Remove wrappers from kisses.  Heat oven to 350.  Shape dough into 1 inch balls; roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until lightly browned.  Remove from oven; immediately press a kiss on top of each cookie.  Cool one minute; carefully remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies.

Grandmother’s (Mae’s) Taffy

Grandmother’s (Mae’s) Taffy

INGREDIENTS

  • 3 c. sugar
  • 1 c. boiling water
  • 4 Tbsp. white corn syrup
  • 2 Tbsp. butter
  • 2 Tbsp. vinegar
  • Flavoring

DIRECTIONS

Mix sugar, water, syrup, butter and vinegar together.  Wipe down sides of the kettle.  Cover and bring slowly to the boiling pint.  Remove cover and cook to the *crack stage, 290 degrees F.  Cool on buttered platter.  Flavor and pull.  Nuts may be added if desired.

*The crack is the stage when the syrup hardens and is brittle as soon as dropped into cold water (about 290 degrees F.).

7-Layer Taco Dip

7-Layer Taco Dip

The Bain girls love making (and EATING) this dip.

INGREDIENTS

  • 1 16 oz. can refried beans
  • 1-2 cups guacamole dip
  • 1-2 cups sour cream mixed with 1 pkg taco seasoning (or less, to taste)
  • Chopped tomatoes
  • Grated cheese
  • Sliced black olives
  • Minced green onions

DIRECTIONS

Layer all ingredients in a 9×13 pan, starting with the beans and ending with the green onions.  Measurements don’t need to be exact.  Serve with tortilla chips.

[I haven’t made this – but I love it.  Louise]

Deviled Eggs

Deviled Eggs

INGREDIENTS

  • 12 eggs
  • 6 Tbsp. mayo
  • 2 tsp. mustard
  • 1 pinch cayenne pepper
  • Salt & pepper
  • Paprika (for dusting)

DIRECTIONS

Hard boil the eggs remove the shells.  Slice eggs in half longwise and scoop out the cooked yolk into a bowl.  Mix yolk with mayo, mustard, cayenne, salt, and pepper.  Fill cooked egg whites with yolk mixture.  Refrigerate if desired.  Dust with paprika right before serving.

Apple Pancakes with Apple Cider Syrup

Apple Pancakes with Apple Cider Syrup

Jake Spurlock’s (married to Melissa Hanks Bain) grandpa always used to make these pancakes and syrup.  Now Jake and Melissa make it when guests stay at their home.  The syrup is definitely the  best part!

INGREDIENTS

Pancakes:

  • 2 c. Bisquick
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1-1/3 c. milk
  • 3/4 c. grated apple

Syrup:

  • 1 c. sugar
  • 2 Tbsp. cornstarch
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 c. apple cider or juice
  • 1/4 c. butter
  • 2 Tbsp. lemon juice

DIRECTIONS

For the pancakes, mix all ingredients together and cook pancakes as normal.  For the syrup, mix together sugar, cornstarch, cinnamon and nutmeg in saucepan.  Pour in juice (apple & lemon). Cook & stir constantly until thickened & boils.  Boil & stir one minute.  Remove from heat & stir in butter.  Serve warm over pancakes.

Mother’s (Mae’s) Dilly Bread

Mother’s (Mae’s) Dilly Bread

The Bains always make this for Thanksgiving and Christmas, and sometimes Easter.  It’s a favorite of everyone’s, especially Eric Bain!

INGREDIENTS

  • 1 packet dry yeast (or 1 cake compressed yeast)
  • 1/4 c. warm water
  • 1 c. warm cottage cheese
  • 2 Tbsp. sugar
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. butter
  • 1 tsp. dill seed
  • 1 tsp. salt
  • 1/4 tsp. soda
  • 1 unbeaten egg
  • 2-1/4 to 2-1/2 c. flour

DIRECTIONS

Soften yeast in water.  Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg & softened yeast.  Add flour to form a stiff dough, beating well after each flour addition.  Cover, let rise in warm place  until light & doubled in size (50-60 min.).  Stir dough down.  Turn into well-greased 8” round (1-1//2 to 2 qt) casserole.

Let rise in warm place until light (30-40 min).  Bake at 350 for 40-50 min, until golden brown.  Brush w/butter & sprinkle w/salt.  Makes one round loaf.

[I find this takes 4 hrs from start to finish, Louise]

Pineapple-Cranberry Salad

Pineapple-Cranberry Salad
INGREDIENTS
  • 1 can (20 oz.) crushed pineapple, undrained
  • 8 oz. raspberry gelatin
  • 1 can whole berry cranberry sauce
  • 1 apple, chopped
  • 2/3 c. chopped walnuts

DIRECTIONS

Drain pineapple, saving juice.  Remove 1 tablespn pineapple; set aside.  Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat.  Add dry gelatin; stir 2 min.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts.  Refrigerate 4 hrs or until firm.

(Make 7 cups of salad)

Yummy Sugar Cookies

Yummy Sugar Cookies

These are classic roll-out cookies for holidays.

INGREDIENTS

  • 1 c. sugar
  • 1 c. margarine
  • 1 egg
  • 3-1/2 c. flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 c. milk

DIRECTIONS

Cream sugar & margarine together.  Add egg & milk.  Blend in all else (may need to add a little extra flour).  Roll out thick.  Bake on ungreased cookie sheet.  Bake 7 min.