Grandma's Fry Cakes Recipe

Ingredients:

  • 1 1/2 c. sugar
  • 3 eggs
  • 3 tbsp. melted butter
  • 1 c. buttermilk
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 4 c. flour, sifted
  • 1 tsp. vanilla
 Directions

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
Read More

Cake Doughnuts Recipe

 Ingredients:
  • 2 eggs, beaten
  • 1 c. sugar
  • 1 c. buttermilk
  • 1/3 c. oil
  • 1/2 tsp. salt
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. nutmeg
  • 3 to 3 1/2 c. flour

 Directions

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.
Read More

Spicy Crab Cakes Recipe

Ingredients:

  • 2 lg. eggs
  • 1/2 lb. fresh lump crabmeat
  • 1 c. ricotta cheese
  • 1 c. (4 oz.) shredded Monterey Jack
  • cheese with jalapenos
  • 3 tbsp. snipped chives
  • 3/4 c. fine seasoned dry bread crumbs
  • 1/4 c. salad oil
  • 1 (7 oz.) jar roasted red peppers,
  • drained
  • 1/3 c. mayonnaise

 Directions

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
Read More

Friendship Cake Recipe

 Ingredients:
  • 1 c. greetings
  • 1/2 c. smiles
  • 1 lg. hug
  • 2/3 c. love
  • 1 tsp. sympathy
  • 2 c. hospitality
 Directions

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
Read More

Mushroom Phyllo Tarts Recipe

 Ingredients:
  • 3/4 c. dairy sour cream
  • 1 (3 oz.) pkg. cream cheese, softened
  • 1/4 c. dry bread crumbs
  • 1 tbsp. dried dill weed
  • 1/2 tsp. salt
  • 1-2 tbsp. lemon juice
  • 1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
  • 1 garlic clove, minced
  • 1/2 c. butter or margarine
  • 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
  • 1 (4.5 oz.) jar Green Giant whole mushrooms, drained
 Directions

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown.
Read More

Cream Cheese (Roll-Ups) Recipe

Ingredients:
  • 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
  • Tofutti cream cheese (I use plain, but you can use your favorite type)
  • 1 can black olives
  • 1 jalapeno (or spicy pepper of your choice)
Directions:
This is really really easy!
First, spread the tortilla on a flat surface. Take about half a container of Toffuti cream cheese (or less, or more, whatever you like) and spread it over the tortilla.
Second, open and drain the black olives. Take as many as you’d like (I use about 3-4 for one tortilla) and dice until very small, or pop in food processor until in tiny cubes. Sprinkle these evenly over the cream vegan tortilla.
Third, cut or process a couple of jalapeno (or whatever pepper) slices the same was as the olives. However much you use can, of course, depend on you and your guests’ tendency toward spiciness. Sprinkle these tiny bits over the cream cheese tortilla.
Finally, roll up the tortilla and cut into one inch pieces. If you’d like you can puncture each piece with a toothpick to keep them together and make consuming them easy for your guests.
If not serving right away, these can certainly be chilled!
Read More