Bread Sticks

Contributor: Ann Bridges
2002 Cowley Cookbook

Dissolve 2 T yeast in 1/4 cup water. Set aside.

In a bowl, mix:

1 1/2 cups warm water
1 T sugar
1/2 tsp salt
1 cup flour

Add yeast and 2 1/4 cups more flour. Mix well. (The dough will be quite sticky.) Cover nad let raise 10 minutes.

Roll on floured surface to same size as the cookie sheet. Melt 1 cube butter in cookie sheet. Cut dough in strips 1/2" to 1" wide.  Lay strips cookie sheet and flip over, coating both sides with butter. Raise 10 minutes. Sprinkle with Parmesan cheese and garlic salt if desired.


Bake at 375 degrees for 20 minutes until just barely brown. (Butter soaked up in the sticks is a sign that they are done.)

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Hamburger Soup

Contributor: Ann Bridges
2002 Cowley Cookbook

1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper

Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.

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Fudgesicles

Contributor:  Ann Bridges
CC Original

1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk

Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream.  Pour into molds and freeze.

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Party Punch

Contributor:  Ann Bridges
CC Original

2 cups sugar
2 packages Kool-Aid
1 quart water

Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired.  Mix together and bring to boil.  Cool.  add the following:

12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice

Add 2 quarts 7-UP at serving time.  Makes 2 gallons, serves 50.

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Russian Refresher Mix

Contributor:  Ann Bridges
CC Original

2 cups Tang
1 (3 oz) package pre-sweetened lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves

Add 2-3 teaspoons of mix to 1 cup hot water for a warmer-upper.

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Hot Russian Tea

Contributor:  Ann Bridges
CC Original

5 quarts water
3 cups sugar
4 sticks cinnamon
1/2 tsp cloves

Bring to boil.  Add:

1 large can pineapple juice
1 large can frozen orange juice
1 large can frozen lemon juice

Serve hot.  Will serve 30.

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Strawberry Sparkle Cake

Contributor:  Ann Bridges
CC Original

1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring

Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries.  Place cake, widest side down, on a service plate.  Cut a 1" layer from the top and set aside.  Cute around cake 1" from outer edge to within 1" from the bottom.  Gently remove the section of cake between cuts, tearing it into small bits.  Fold pieces into strawberry mix and pour it into cake shell.  Place cake layer on top.

Whip cream until thick.   Stir in sugar and a few drops of red coloring until pink.  Spread pink cream over top and sides of cake.  Decorate with whole strawberries if desired.  Refrigerate until served (at least 1 hour).  Serves 12-16.

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Chocolate Dessert

Contributor: Ann Bridges
CC Original

1/2 cup bvutter
1 cup powdered sugar
3 eggs, separated
1 1/2 oz unsweetened chocolate
1 cup crushed vanilla wafers
1 cup chopped nuts
1 cup salad marshmallows
1 cup heavy cream

Cream butter and sugar together until fluffy.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 cup nuts.  Fold in stiffly beaten egg whites.  Beat again.

Put 1/2 cup crushed in 9x9" pan.   Carefully spoon above mixture over cookies.  Set in refrigerator.

Whip cream; combine remaining nuts and marshmallows.  Spread over top of chocolate mixture.  Top with remaining crumbs.  Refrigerate for several hours.  Makes 9 servings.

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Banana Split Dessert

Contributor:  Ann Bridges
CC Original

Mix together and press in bottom of 9 x 13" pan:

2 cups graham cracker
1/2 cup melted butter

Mix with mixer until creamy and smooth; spread over crumbs:

1 lb. powdered sugar
16 oz. cream cheese
1 tsp vanilla

Slice 5 bananas lengthwise and put on above mixture and put on above mixture.  Drain well 1 medium-size can crushed pineapple and spread on top.  Top with one large tub Cool Whip.  Place cherry halves and pecans on top of Cool Whip.  Drizzle chocolate syrup on top of everything.  (Use syrup lightly.)  Chill for 4-6 hours.

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Apple Crisp

Contributor:  Ann Bridges
CC Original

Combine in 9 x 13" baking dish:

1 quart sliced apples and juice
1 pint applesauce

Cream together:
1/2 cup margarine
2 cups brown sugar

Add:
1 1/2 cups oatmeal
1/4 tsp salt
1/2 cup flour
1/4 tsp cinnamon

Sprinkle mixture over apples.  Bake at 375 degrees for 30 minutes.

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Chocolate-Marshmallow Cookies

Contributor:  Ann Bridges
CC Original

1/2 cup shortening
1 tsp vanilla
1/2 cup cocoa
1 cup sugar
2 cups flour
1/2 cup nuts (optional)
1 egg, beaten
1/2 tsp soda
15-18 marshmallows, cut in half
1/2 cup milk
1/2 tsp salt

Cream shortening and sugar, add egg and mix well.  Add milk and vanilla.  Stir in dry ingredients.  Add nuts.  Drop by teaspoonful onto greased cookie sheet.  Bake at 350 degrees for 8 minutes.  Take from oven and press marshmallow half on each cookie, cut side down.  Return to oven for 2 minutes.  Cook and frost.

Frosting:

Melt 1 1/2 squares chocolate and 2 T butter.  Add 8 T milk and 4 cups powdered sugar.  Mix.  Makes enough frosting for a double batch of cookies.

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Chocolate Date Nut Cake

Contributor:  Ann Bridges
CC Original

Measure 1 1/2 cups boiling water

Add 1 tsp soda and 1 cup chopped dates.  Mix and set aside to cool.

Cream: 1/2 cup margarine, 1 scant cup sugar

Add 2 eggs

Sift together 1 2/3 cups flour, 1/2 tsp salt, 3/4 tsp soda.

Combine all ingredients alternately and pour into a greased and floured cake pan.  Let stand while making topping of:

1/2 cup brown sugar
1/2 cup chopped nuts
1/2 package chocolate chips

Sprinkle over top of batter and bake at 350 degrees for 40 minutes.

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Sour Cream Cookies

Contributor:  Ann Bridges
CC Original

3 eggs
2 cups guar
1 cup sour cream
1 tsp soda
1 cup lard or 1 1/4 cups shortening
1 cup coconut (optional)
lemon or vanilla flavoring
About 6 cups flour, to make soft dough

Mix and chill dough.  Roll out on floured surface and cut in desired shapes.  Bake at 400 degrees until lightly brown around bottom edges.  This makes a soft cookie.

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Bake and Take Cake

Contributor:  Ann Bridges
CC Original

1 1/2 cups boiling water
1 cup oatmeal

Pour water over oats and let stand.

1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/3 cups + 3 T flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla

Cream shortening and sugars.  Add eggs.  Sift flour, soda and spices.  Add flour mixture alternately with oats.  Bake in a 9 x 13" pan at 350 degrees for 25 minutes.  Remove from oven and spread topping over cake.  Return to oven for 15 minutes.

Topping

1/2 cup margarine
2 egg yolks (beaten)
1 cup brown sugar
1 cup chopped nuts
1 cup coconut

Melt margarine over low heat, add sugar.  Stir until dissolved.  Add egg yolks, mix well.  Add nuts and coconut.  Stir until all ingredients are mixed evenly.  Spread on cake and return to oven.

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Rhubarb Crunch

Contributor:  Ann Bridges
CC Original

1 cup flour
3/4 cup uncooked oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon

Mix together until crumbly.  Press half of this mixture into a greased square pan.
Cover with 4-5 cups diced rhubarb.

Combine and cook until thick and clear, then pour over rhubarb:

1 cup sugar
2 T cornstarch
1 cup water
1 tsp vanilla

Top with remaining crumbly mixture.  Bake at 350 degrees for 1 hour.  Serve warm, plain or with whipped or ice cream.

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Cherry Tortilla

Contributor:  Ann Bridges
CC Original

Brush flour tortillas with melted butter; sprinkle with cinnamon sugar (1/2 cup sugar, 1 tsp cinnamon).

Place 1/4 cup cherry pie filling on tortilla and roll up like a jelly roll.  Moisten edge with water to seal.

Place on lightly greased pan, seam side down.  Brush tops with melted butter.

Bake 12-15 minutes at 425 degrees.  Dust with powdered sugar.

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Orange Meringue Pie

Contributor:  Ann Bridges
CC Original

Mix together:

3/4 cup sugar
1/4 cup cornstarch
dash salt

Add:

1 cup orange juice
1/2 cup water
2 T lemon juice

Combine and cook until thick and clear.  Separate 3 eggs.  Slightly beat yolks.  Add a little hot mixture to egg yolks, beating vigorously.  Return all of mixture to pan and cook 1 minute.  Add butter.  Cool.  Pour into baked pie shell.  Whip egg whites until frothy, add 1/4 cup sugar (or more) gradually.  Beat until stiff.  Spread on pie filling and bake 15 minutes at 350 degrees.

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Butterscotch Peach Pie

Contributor:  Ann Bridges
CC Original

Use plain pastry.

3 1/2 cups sliced canned peaches, drained
1/2 cup brown sugar
2 T flour
salt
1/4 cup margarine
2 tsp lemon juice
1/4 cup peach syrup

Place peaches in 9" pie shell.  Combine sugar, flour, salt and peach syrup; add butter.  Cook over medium heat, stirring constantly until thick.  Remove from heat, add lemon juice and pour over peaches.  Make a lattice top crust.  Bake at 425 degrees for 30 minutes.

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Taco Shells

Contributor:  Ann Bridges
CC Original

3-4 cups flour
1 tsp salt
1 T baking powder
1/4 - 1/2 cup shortening
warm water

Combine dry ingredients, cut in shortening.  Add warm water, a little at a time until all ingredients are moist.  Knead lightly.  Divide dough into 6-8 pieces.  Roll each piece into a thin circle.  Cook in dry electric fry pan or on grill.  Turn once.

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Bread Sticks

Contributor:  Ann Bridges
CC Original

2 1/4 cups flour
3 1/2 tsp baking powder
1 cup milk
1 T sugar
1 1/2 tsp salt

Mix dry ingredients and add milk.  Knead lightly.  Roll out 1/2" thick.  Cut into 1" wide strips.  Place in pan in which 1/2 cup butter has been melted.  Coat both sides of sticks and bake 15 minutes at 450 degrees.

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