Contributor: Gloria Phister
2002 Cowley Cookbook
1/2 cup shortening
1/2 cup butter
2 eggs
3/4 cup sugar
1 cup mashed carrots (cooked)
Cream together.
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup coconut or extra flour
Mix together. Cook at 400 degrees for 8-10 minutes.
Frosting:
1 1/2 cups powdered sugar
3 tbsp butter
3 tbsp orange juice (or any juice or punch)
Frost when cookies are cool.
Printable Version
Showing posts with label Gloria Phister. Show all posts
Showing posts with label Gloria Phister. Show all posts
Sunday, December 28, 2014
Hard Candy
Contributor: Gloria Phister
2002 Cowley Cookbook
1 cup sugar
1/3 cup white corn syrup
1/2 cup water
1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)
food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)
1/8 tsp citric acid (may be added to fruit flavors to address tartness; use 1/8 tsp dissolved in 1 tsp water and add at same time as flavoring)
Wash molds before first use. Grease inside of molds with shortening. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over tabs of molds, insert sucker stick between tabs.
Combine sugar, water and corn syrup in small saucepan. Cook on medium high heat to 300F (hard crack stage). Remove from heat and let cool to 265F, then add flavoring and food coloring. Stir until blended. Pour into molds.
Allow to cool until candy is set. Remove clip, then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.
Printable Version
2002 Cowley Cookbook
1 cup sugar
1/3 cup white corn syrup
1/2 cup water
1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)
food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)
1/8 tsp citric acid (may be added to fruit flavors to address tartness; use 1/8 tsp dissolved in 1 tsp water and add at same time as flavoring)
Wash molds before first use. Grease inside of molds with shortening. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over tabs of molds, insert sucker stick between tabs.
Combine sugar, water and corn syrup in small saucepan. Cook on medium high heat to 300F (hard crack stage). Remove from heat and let cool to 265F, then add flavoring and food coloring. Stir until blended. Pour into molds.
Allow to cool until candy is set. Remove clip, then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.
Printable Version
Wednesday, September 11, 2013
6-Minute Fudge
Contributor: Gloria Phister
2002 Cowley Cookbook
4 1/2 cups sugar
1 large can canned milk
pinch of salt
Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat. Add:
1 tsp vanilla
32 large marshmallows, cut up
1 large package chocolate chips
1 large Hershey bar
1 cube butter
2 cups nuts
Stir until it all melts. Pour into buttered pan.
Printable Version
2002 Cowley Cookbook
4 1/2 cups sugar
1 large can canned milk
pinch of salt
Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat. Add:
1 tsp vanilla
32 large marshmallows, cut up
1 large package chocolate chips
1 large Hershey bar
1 cube butter
2 cups nuts
Stir until it all melts. Pour into buttered pan.
Printable Version
Overnight Pecan Ring
Contributor: Gloria Phister
2002 Cowley Cookbook
15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans
Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!
Printable Version
2002 Cowley Cookbook
15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans
Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!
Printable Version
Monday, September 2, 2013
Chocolate Sheet Cake
Contributor: Gloria Phister
2002 Cowley Cookbook
Put in saucepan and bring to a boil:
2 sticks margarine
1 cup water
4 tsp cocoa
Pour over 2 cups flour and 2 cups sugar. Mix well, then add:
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda
Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.
Put in saucepan (same on as above) and bring to a boil:
1 stick margarine
4 T cocoa
6 T water or milk
Remove from heat; add:
1 box powdered sugar
1 tsp vanilla
1 cup nuts
Beat until smooth. Pour over cake after it has cooled a bit.
Printable Version
2002 Cowley Cookbook
Put in saucepan and bring to a boil:
2 sticks margarine
1 cup water
4 tsp cocoa
Pour over 2 cups flour and 2 cups sugar. Mix well, then add:
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda
Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.
Put in saucepan (same on as above) and bring to a boil:
1 stick margarine
4 T cocoa
6 T water or milk
Remove from heat; add:
1 box powdered sugar
1 tsp vanilla
1 cup nuts
Beat until smooth. Pour over cake after it has cooled a bit.
Printable Version
Jerky
Contributor: Gloria Phister
2002 Cowley Cookbook
3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper
Cut meat (no fat at all!) 1" thick, 2" long and 1/4 " wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.
Printable Version
2002 Cowley Cookbook
3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper
Cut meat (no fat at all!) 1" thick, 2" long and 1/4 " wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.
Printable Version
Rolls
Contributor: Gloria Phister
2002 Cowley Cookbook
1 cup milk
1/4 cup sugar
1 tsp salt
1/2 stick margarine
2 T yeast
1/2 cup warm water
2 eggs, beaten
5 cups flour
Scald milk; add sugar, salt and margarine. Cool. Add beaten eggs and yeast to milk mixture. Add 2 cups flour; beat until smooth. Stir in about 3 more cups flour. Make soft dough and knead lightly. Place in greased bowl and let rise 30-35 minutes. Divide dough in 3 parts. Roll each piece in a circle, cut into pie-shaped pieces. Roll each piece from large end to small. Place on greased baking sheet, let rise for about 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush top with butter while hot.
Printable Version
2002 Cowley Cookbook
1 cup milk
1/4 cup sugar
1 tsp salt
1/2 stick margarine
2 T yeast
1/2 cup warm water
2 eggs, beaten
5 cups flour
Scald milk; add sugar, salt and margarine. Cool. Add beaten eggs and yeast to milk mixture. Add 2 cups flour; beat until smooth. Stir in about 3 more cups flour. Make soft dough and knead lightly. Place in greased bowl and let rise 30-35 minutes. Divide dough in 3 parts. Roll each piece in a circle, cut into pie-shaped pieces. Roll each piece from large end to small. Place on greased baking sheet, let rise for about 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush top with butter while hot.
Printable Version
Sunday, September 1, 2013
Cinnamon Rolls
Contributor: Gloria Phister
2002 Cowley Cookbook
2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups flour
3 eggs
Dissolve yeast and 1 T sugar in water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and eggs; beat well. Add remaining flour, or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place to rise until double. When light, roll out about 3/8 inch. Spread with a lot of butter. Sprinkle with brown sugar and cinnamon. Roll up dough. Cut and place on greased baking sheet. Let rise. Bake at 425 for 10 minutes. Spread with icing while still warm.
Printable Version
2002 Cowley Cookbook
2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups flour
3 eggs
Dissolve yeast and 1 T sugar in water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and eggs; beat well. Add remaining flour, or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place to rise until double. When light, roll out about 3/8 inch. Spread with a lot of butter. Sprinkle with brown sugar and cinnamon. Roll up dough. Cut and place on greased baking sheet. Let rise. Bake at 425 for 10 minutes. Spread with icing while still warm.
Printable Version
Spudnuts
Contributor: Gloria Phister
2002 Cowley Cookbook
2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 tsp salt
2 T yeast, dissolved in 1/3 cup warm water
3 eggs, beaten
2 cups mashed potatoes
7-8 cups flour
Scald milk, add shortening, sugar, nutmeg, vanilla and mashed potatoes. Let cool. Add well-beaten eggs, yeast, salt and flour. Mix well and knead until smooth. Let rise until double. Roll out about 1/4 to 1/2" thick. Cut with doughnut cutter. Place spudnuts on floured surface and let rise slightly. Deep fry in cooking oil. Dip in glaze made from powdered sugar, warm water, margarine and vanilla. Place spudnuts on wire rack or wooden spoon handle to drain.
Printable Version
2002 Cowley Cookbook
2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 tsp salt
2 T yeast, dissolved in 1/3 cup warm water
3 eggs, beaten
2 cups mashed potatoes
7-8 cups flour
Scald milk, add shortening, sugar, nutmeg, vanilla and mashed potatoes. Let cool. Add well-beaten eggs, yeast, salt and flour. Mix well and knead until smooth. Let rise until double. Roll out about 1/4 to 1/2" thick. Cut with doughnut cutter. Place spudnuts on floured surface and let rise slightly. Deep fry in cooking oil. Dip in glaze made from powdered sugar, warm water, margarine and vanilla. Place spudnuts on wire rack or wooden spoon handle to drain.
Printable Version
Sunday, January 6, 2013
Chili
Contributor: Gloria Phister
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
Chinese Vegetable Soup
Contributor: Gloria Phister
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
Saturday, January 5, 2013
Guacamole
Contributor: Gloria Phister
2002 Cowley Cookbook
2-3 ripe avocados, mashed
1/2 cup salsa
Sprinkle with garlic powder and salt to taste.
Printable Version
2002 Cowley Cookbook
2-3 ripe avocados, mashed
1/2 cup salsa
Sprinkle with garlic powder and salt to taste.
Printable Version
Salsa
Contributor: Gloria Phister
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
Japanese Salad
Contributor: Gloria Phister
2002 Cowley Cookbook
1 medium head shredded cabbage
2 green onions, chopped
2 packages Top Ramen (chicken flavor) -- crunch before opening
Mix and pour in:
2 T sugar
1 tsp salt
1 tsp Accent
2 spice packs from ramen
2 tsp pepper
1/2 cup oil
6 T vinegar
Set in fridge overnight. Before serving add:
1/2 cup sesame seeds, sunflower seeds or sliced almonds
Whole Wheat Pancakes or Waffles
Contributor: Gloria Phister
2002 Cowley Cookbook
Note: When baking whole wheat pancakes it is usually necessary to bake the pancakes a little longer than for white pancakes. Bake until the bubbles are well-formed before turning.
Sift together:
1 1/4 cup sifted whole wheat flour
3 tsp baking powder
3 T brown sugar
3/4 tsp salt
Combine:
2-3 eggs, well beaten
1 1/4 cup milk
3 T oil or melted shortening
Stir liquid mixture into flour mixture. Bake on griddle until golden brown and bubbles form on top, then turn, or bake in waffle iron.
To make lighter pancakes, separate eggs and add only beaten egg yolks to the milk mixture. Beat egg whites until stiff and fold into batter just before baking.
Printable Version
2002 Cowley Cookbook
Note: When baking whole wheat pancakes it is usually necessary to bake the pancakes a little longer than for white pancakes. Bake until the bubbles are well-formed before turning.
Sift together:
1 1/4 cup sifted whole wheat flour
3 tsp baking powder
3 T brown sugar
3/4 tsp salt
Combine:
2-3 eggs, well beaten
1 1/4 cup milk
3 T oil or melted shortening
Stir liquid mixture into flour mixture. Bake on griddle until golden brown and bubbles form on top, then turn, or bake in waffle iron.
To make lighter pancakes, separate eggs and add only beaten egg yolks to the milk mixture. Beat egg whites until stiff and fold into batter just before baking.
Printable Version
Popeye Pancake
Contributor: Gloria Phister
2002 Cowley Cookbook
1 cup whole wheat flour
1 cup milk
6 eggs
1/4 tspl. salt
Combine with a blender or a beater
6 T butter - melt in 9x13" pan in oven until hot and sizzling.
Pour batter into hot pan and bake immediately at 425 to 450 degrees for 25 to 30 minutes. Serve immediately. Makes 6-8 servings.
Thursday, January 3, 2013
Pumpkin Seeds
Contributor: Gloria Phister
2002 Cowley Cookbook
2 cups pumpkin seeds
1/2 tsp Worcestershire sauce
1 1/2 T melted butter
1 1/2 tsp salt
Melt on stove, pour over cookie sheet. Bake at 250 degrees for 2 hours.
Printable Version
2002 Cowley Cookbook
2 cups pumpkin seeds
1/2 tsp Worcestershire sauce
1 1/2 T melted butter
1 1/2 tsp salt
Melt on stove, pour over cookie sheet. Bake at 250 degrees for 2 hours.
Printable Version
Monday, December 31, 2012
Seven Seas Casserole
Contributor: Gloria Phister
2002 Cowley Cookbook
1 can (10 1/2 ounces) cream of celery soup
1 1/3 cup water
1/4 tsp salt
1/4 cup finely chopped onion
dash pepper
1 1/3 cup minute rice
1 1/2 cup cooked peas
1 can (7 ounces) tuna, drained
1/2 cup grated cheddar cheese
In saucepan, combine soup, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice (right from box), pease and tuna. Add remaining soup. Sprinkle with grated cheese.
Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.
Printable Version
2002 Cowley Cookbook
1 can (10 1/2 ounces) cream of celery soup
1 1/3 cup water
1/4 tsp salt
1/4 cup finely chopped onion
dash pepper
1 1/3 cup minute rice
1 1/2 cup cooked peas
1 can (7 ounces) tuna, drained
1/2 cup grated cheddar cheese
In saucepan, combine soup, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice (right from box), pease and tuna. Add remaining soup. Sprinkle with grated cheese.
Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.
Printable Version
Broccoli and Rice Casserole
Contributor: Gloria Phister
2002 Cowley Cookbook
1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz
Mix together and bake at 350 degrees for 1 hour. Double for 9x13" pan.
Printable Version
2002 Cowley Cookbook
1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz
Mix together and bake at 350 degrees for 1 hour. Double for 9x13" pan.
Printable Version
Stuffed Meatballs
Contributor: Gloria Phister
2002 Cowley Cookbook
Mix together:
1 lb. hamburger
1/4 cup evaporated milk
salt and pepper to taste
Dressing:
1 package seasoned bread cubes
chopped onion
1/3 cup margarine, melted
hot water
Form stuffing into balls, cover with hamburger mixture. Mix together the following sauce:
1 can mushroom soup
1 T Worcestershire sauce
1 T catsup
Bring to a boil; pour over meatballs. Cook at 350 degrees for 45 minutes in uncovered pan.
Note: When balls are ready to cook they should be about the size of an orange. This recipe should make about 5 or 6 meatballs.
Printable Version
2002 Cowley Cookbook
Mix together:
1 lb. hamburger
1/4 cup evaporated milk
salt and pepper to taste
Dressing:
1 package seasoned bread cubes
chopped onion
1/3 cup margarine, melted
hot water
Form stuffing into balls, cover with hamburger mixture. Mix together the following sauce:
1 can mushroom soup
1 T Worcestershire sauce
1 T catsup
Bring to a boil; pour over meatballs. Cook at 350 degrees for 45 minutes in uncovered pan.
Note: When balls are ready to cook they should be about the size of an orange. This recipe should make about 5 or 6 meatballs.
Printable Version
Subscribe to:
Posts (Atom)