Pie Pastry – Shirley Carpenter
time – 20 minutes, plus chilling – yields 2 pastry shells
2 ¼ cups all purpose flour, ¾ teaspoon salt, ¾ cup plus 3 tablespoons shortening,
6 to 7 tablespoons of lemon-lime soda, chilled.
Directions: In a food processor combine flour and salt,
and add shortening. Cover and pulse
until mixture resembles coarse crumbs.
Continue processing while gradually adding soda until dough forms a
ball. Cover and refrigerate for one hour
until easy to handle. For two single
crust pies, on a lightly floured surface, roll out half the pastry to fit a 9
inch pie plate. Transfer pastry to pie
plate, trim pastry to a half inch beyond the edge of the plate and flute edges;
repeat with remaining pastry. Fill and
bake according to recipe directions.
a very flaky pastry that is easy to handle.
Cobbler Bake by Mary Paul
oven to 350 degrees
one 29 ounce can of peaches, cherries or
other fruit, undrained; 2/3 cup of sugar; 3 tablespoons of butter; 2/3 cup
brown sugar; 1 ½ cup all purpose baking mix; 1 1/3 cups buttermilk.
Combine the fruit with the sugar; pour into a 9 x 13 inch baking dish; dot with
butter. Then combine the brown sugar and
the baking mix and stir in the buttermilk until smooth. Pour it over the fruit. Bake about 50 minutes or until brown and
Cream Cake – Great for Birthday Celebrations!
2/3 to 1 pkg crushed Oreo cookies; 1/3 cup melted butter; ½ gallon ice cream;
softened, flavor of your choice; 1 to 1 ½ jars of hot fudge topping, unheated;
1 container Cool Whip topping
You will need a 9 x 12 inch pan. Crush Oreo cookies in a plastic bag and add
to the butter, reserving some of the cookies to put on top of the cake. Press the Oreo/butter mixture into the
bottom of the pan to form the crust of the cake. Take the softened ice cream
and spread over the Oreo layer. Spread
the unheated hot fudge topping over the ice cream layer. Spread a layer of Cool Whip topping over the
hot fudge layer. Finally, top with
additional crushed Oreo cookies. Freeze
the cake for several hours to set. Remove
from freezer 15 minutes prior to serving.
Pot Pie with Cheddar Cheese Topping
pie ingredients: 4 cups cubed, cooked chicken, one 12oz package frozen broccoli
in cheese sauce, two 10 ¾ oz cans Cream of Chicken condensed soup, one 10 ¾ oz
can Cream of Mushroom condensed soup (all three cans undiluted), 2 medium
potatoes, cubed, ¾ cup of chicken broth, 2/3 cup sour cream, ½ cup frozen peas,
¼ teaspoon pepper, shredded carrots if desired.
1 ½ cups Bisquick baking mix, ¾ cup shredded sharp cheddar cheese or mild
cheddar cheese, ¾ cup of 2% milk, 3 tablespoons of melted butter.
Directions: In a dutch oven, combine the pot pie
ingredients, bring to a boil and then transfer to a 13 x 9 inch baking
dish. In a small bowl, combine the
topping ingredients, mix and pour over top of the chicken mixture. Bake uncovered at 350 degrees for 40-45
minutes or until top is bubbly and golden brown. Let stand for 10 minutes before serving.
The Sea Salad
Karen Hise, Hot Springs
Ingredients: 1 16 ounce can pear halves in
syrup, undrained; 1 cup boiling water; 1
package lime flavored gelatin dessert; ¼ teaspoon salt; 1 tablespoon lemon
juice; 3 packages cream cheese softened;
1/8 teaspoon ground cinnamon.
Drain pears, reserving ¾ cup of the syrup; dice the pears and set aside. Stir boiling water into gelatin and salt in
medium bowl at least two minutes until completely dissolved. Stir in reserved
syrup and lemon juice. Pour 1 ¼ cups
gelatin mixture into a 4 cup mold or an 8 x 4 inch loaf pan. Refrigerate for an hour or until set but not
Meanwhile, stir remaining gelatin mixture into
cream cheese in a large bowl with a Wisk until smooth; stir in diced pears and
cinnamon. Spoon over gelatin layer in
the mold and refrigerate for 4 hours or until firm. Unmold and garnish as desired. Makes
approximately six servings.
Hise, Hot Springs
time – 15 minutes, plus time to refrigerate
1 pkg Philadelphia Cream Cheese, softened;
2 cups of milk divided; 1 pkg
vanilla flavored instant pudding and pie filling; 2 ½ cups cubed pound cake; ½ cup strawberry
preserves; 1 16 ounce can of sliced peaches,
strained and chopped.
Mix cream cheese and ½ cup of milk in a large bowl with an electric mixer on
medium speed until well blended; add
pudding mix and remaining 1 ½ cups milk, beat on low speed for 1 minute; layer one half of the cake, preserves, peaches,
and pudding mixture in a 1 ½ quart serving bowl; repeat layers with remaining half of the
ingredients; cover and refrigerate. This makes about 8 servings.
Siron, Monterey, VA
6 medium green peppers; 1 pound ground beef; 1 onion; 2 cups stewed tomatoes; ¾
cup precooked rice; 1 cup shredded cheese; 2 tablespoons Worcestershire sauce;
salt and pepper to taste
Brown meat & onion, add tomatoes, rice, salt & pepper. Cover &
simmertill rice is almost tender, add cheese & stuff peppers. Bake at 350 degrees for about 45 minutes or
until pepper is soft.Coleslaw
Siron, Monterey, VA
1 ½ cups Mayonnaise; ½ cup sugar; ½ cup
milk; 2 tablespoons Vinegar; pepper to taste; cabbage.
Directions: Mix all ingredients together and combine with
cabbage. May have to double recipe for
larger amounts of cabbage.
Nutty Fudgy Frosting
Cunningham, Hot Springs
1 stick of real butter; 4 squares of unsweetened chocolate; 1 ½ teaspoons
vanilla; confectioner’s sugar; soft tub margarine.
Directions: In a medium sauce pan, heat the butter until
it begins to brown a bit. Remove from
heat and add chocolate squares. Melt
chocolate in butter, then add vanilla and stir.
Gradually add in confectioner’s sugar until mixture begins to get
stiff. Add enough margarine to achieve a
spreadable consistency. Very good on
Angel food cake. Oreo Freeze
Bootsie Hodge, Hot Springs
Ingredients: 28 Oreo cookies; ¼ cup of margarine,
melted; ½ gallon of coffee ice cream; 1 cup sugar; 1 small can of evaporated
milk; 1 teaspoon of vanilla; 4 squares of semi-sweet chocolate; 6 tablespoons
of margarine; 1 12 ounce container of Cool Whip; 1 cup of chopped toasted almonds.
Directions: Crush the cookies and mix with ¼ cup
margarine, spread in 9 x 13 pan, freeze.
Soften ice cream, spread over frozen cookies, re-freeze. Bring to a boil sugar, evaporated milk, vanilla,
chocolate and margarine, boil one minute.
Cool, pour over ice cream and re-freeze.
Mix Cool Whip with nuts and spread over ice cream mixture, re-freeze. Serves 12-16 people.
Cunningham, Hot Springs
1 ½ pound lean ground beef; 2 medium onions, chopped; 1 medium green pepper, chopped fine; 1 pound
of fresh mushrooms, chopped; 2 large
cans of tomatos, diced; 1 large can of tomato sauce; 2 packages of chili
seasoning mix; a dash of Tobasco sauce or Texas Pete.
Brown beef, onions and peppers in a kettle.
Add mushrooms and cook until tender.
Add tomatoes and tomato sauce. Stir in chili seasoning and Tobasco or
Texas Pete. Simmer on low for about one
hour. Salt, pepper, and more chili seasoning
and Texas Pete can be added to taste for those who prefer hotter chili. Baked Pineapple
Hodge, Hot Springs
2 cans pineapple drained, reserve juice; 1 cup sugar; 6 tablespoons flour; 2
cups shredded cheddar cheese; 1 stick butter; 1 cup Ritz crackers, crumbled
Mix sugar, 6 tablespoons of reserved pineapple juice, flour, cheese and butter
together and place in an 8 x 8 pan. If
doubling recipe, use a 9 x 11 pan. Put
cracker crumbs on top, bake for 20 to 30 minutes for a single or 45 minutes to
an hour for a double.
Banana Split Cake
Walkup – Buckeye Winners 4-H Club
2 cups graham cracker crumbs; 1 stick of butter; 1 cup of confectioners sugar;
2 sticks of butter, not margarine, room temperature, not melted; 1 teaspoon of
vanilla; 2 eggs; maraschino cherries, 20 ounces; canned crushed pineapple,
drained and excess juice squeezed out; eight ounces of Cool Whip; chopped
walnuts; 3 bananas that are sliced.
Melt one stick of butter and mix with graham cracker crumbs; spread evenly over
the bottom of a 9 x 13 inch pan. Beat together the confectioners sugar, 2 sticks
of butter, eggs and vanilla with an electric ixer for no less than 20 minutes. Pour over the graham cracker crust, layer
with bananas and pineapple; then spread Cool Whip over the top. Decorate with cherries and nuts, refrigerate
Walkup – Buckeye Winners 4-H Club
One large can of pineapple, do not drain; 3 cups of blueberries, fresh or
frozen, ¾ cup of sugar; 1 box yellow cake mix; 1 stick of butter, melted; 1 cup
Directions: Butter a 9x13 baking dish; put ingredients in
pan as listed, do not stir. Bake at 350
degrees for 45 minutes.
Burks, Buckeye Winners 4-H Club
Ingredients: 2 cups flour, 3 egg yolks, ½ teaspoon salt, water,
3 cans chicken broth
a bowl mix the flour with the egg yolks and salt, add just enough water to make
dough stiff. On a floured board, roll
out the dough and cut into thin strips. Boil
noodles in chicken broth for 30 minutes, strain and serve.
Cookies By Trevor Jordan
1 ¼ cup sugar
cup ripe mashed bananas (about 3 or 4)
¼ cup sifted all purpose flour
teaspoons baking powder
teaspoon baking soda
cup chopped nuts
sugar, shortening and vanilla until light and fluffy, add eggs and beat
well. Stir in mashed bananas. Sift flour with baking powder, soda and salt,
add to wet ingredients and mix well.
Stir in nuts and chill dough 30 minutes.
Drop by spoonfuls 2 inches apart on greased baking sheet. Mix sugar and cinnamon and sprinkle over top
of cookies. Bake at 400 degrees for 8-10
minutes or until lightly browned. Makes
about 5 dozen cookies.
Cranberry Hootycreeks Cookie In A Jar
By Tiffany White of Mustoe, Va
Layer the following ingredients in the order listed in a
1 quart or 1 liter jar
5/8 cup all purpose flour
½ cup rolled oats
½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C) and grease
a cookie sheet or line with parchment paper.
In a medium bowl, beat together ½ cup softened butter, 1
egg and 1 teaspoon vanilla until fluffy.
Add the entire jar of ingredients, mix together by hand until well
Drop by heaping spoonfuls onto the prepared cookie sheet
and bake 8 to 10 minutes or until edges start to brown.
Cool on baking sheets or remove to wire racks to cool. Graham Cracker Dream Bars - Karen
Line a 9x15 inch cookie sheet with
Combine: 1 c. butter, 1 c. sugar, 1/2 c. evaporated milk,
1 egg, slightly beaten
Bring to a boil over medium heat,
stirring constantly. Let Cool. When cool add:
1 c. coconut
1 c. graham cracker crumbs
1 c. chopped nuts
Spread over graham crackers and top
with another layer of graham crackers. Ice with a thin layer of
white icing. (I add sprinkles to the top of the icing.) Refrigerate
several hours or overnight. Cut in squares.
Mom’s Swedish Meatballs - Jenna Crummett Hot Springs VA
Ingredients: 2 lbs. Hamburger, 1 pkg. Onion Soup Mix, 2 Small Cans of Mushroom Soup or 1
Large Can, 1 pt. Sour Cream
Mold Hamburger into 1 inch diameter
balls. Brown meatballs in skillet. Drain fat. Put Meatballs in bowl.
Mix soups and sour cream in skillet until hot. Add the meatballs to
the mixture. Serve. Also good over top of egg noodles.
Hawaiian Skillet Beans - Iris Hooke
Preparation time: 5 min.
Cooking time: 15 min.
8 slices bacon, 2 cans (1 lb. each)
pork and beans, 2 slices pineapple, 2 Tablespoons brown sugar.
Cook bacon in skillet until crisp;
drain on paper towel; crumble coarsely. Pour off all but 2
tablespoons drippings; sauté' pineapple until
lightly browned; remove pineapple from skillet. Combine beans, brown
sugar and crumbled bacon in skillet; heat through. Top with
pineapple slices; heat until bubbly. Makes 5 servings.
Barbecued Beans and Franks - Iris Hooke
Preparation time: 10 min
Baking time: 40 min.
3 (1 lb.) cans pork and beans, 2
Tablespoons Worcestershire sauce,1/3 cup brown sugar, 1/2 teaspoon
Tabasco, ¾ cup catsup,1/4 teaspoon oregano, 2 tablespoons vinegar, 2
Combine beans, brown sugar, catsup,
vinegar and seasonings in shallow baking dish. Arrange frankfurters
on top. Bake in moderate over (350 degrees) 35 to 40 minutes or
until hot and bubbly. Makes 4 to 6 servings.
All recipes ©2010, WVMR.