Chocolate Icing

1/4 C Butter or Margarine
2 Tbsp Cocoa
3 Tbsp Milk
1 Lb Powdered Sugar
2 tsp Vanilla
Nuts, optional

Boil butter, cocoa, and milk.
Take off heat and add powdered sugar, vanilla, and nuts, if desired.
Frost the cake while it is still hot from the oven, though you can still ice it after it cools.
Add 1/2 tsp powdered coffee for mocha flavor, if desired.

This icing makes box cakes taste like they were made from scratch.

Ice Box Cookies

1 C butter or margarine
1 C brown sugar, packed
1 C white sugar
2 eggs
1 tsp vanilla
3 1/2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 C nuts, chopped (optional)

Cream butter and sugars. Add eggs and vanilla, beat. Add flour, baking powder, soda, and salt. Add nuts if desired. Form into two long rolls (or rectangles) about 2 inches across and put into freezer to chill. Slice cookies about 1/8 inch thick. Bake in 375° oven for 10-12 minutes or until lightly browned. A few cookies can be sliced off and baked as needed if you like warm cookies. Makes 8-9 dozen, but they go fast! (The cookie dough is really good too! But I am supposed to tell you (probably that EU regulation about cookies) that it is dangerous to eat anything with raw eggs in it.

Chocolate Chip Cookies

1 C butter
3/4 C white sugar
3/4 C brown sugar
2 eggs
2 1/4 C flour
1 tsp soda
1 tsp salt
1 tsp vanilla
12 oz chocolate chips
nuts, optional

Cream butter and both sugars. Add eggs. Mix. Blend in flour, soda, and salt. Add vanilla, Stir in chips and nuts with spoon. Bake at 375° for 10-12 minutes.

Creamy Frosting for Sugar Cookies

1 C Shortening
1 1/2 tsp vanilla
1/2 tsp lemon, orange, or almond extract
4 1/2 C powdered sugar
3-4 tbsp milk
food coloring

Beat shortening, vanilla, and extract with electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tbsp milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of piping consistency. Divide and color as desired.

Chocolate Icing

1/4 C Butter or Margarine
2 tbsp Cocoa
3 tbsp Milk
1 lb Powdered Sugar
1 tsp Vanilla
nuts, optional

Boil butter, cocoa, and milk. Take off heat and add powdered sugar, vanilla, and nuts. Frost the cake while it is still hot from the oven. Add 1/2 tsp powdered coffee for mocha flavor.

Mom's Powdered Sugar Frosting

1 lb powdered sugar
6 tbsp margarine or butter, softened
1 tsp vanilla
4 tbsp milk
food coloring, as desired

Combine all ingredients and beat with electric mixer until fluffy. Amount of powered sugar or milk can be adjusted slightly for desired consistency.

Caramel Corn

2 C Brown Sugar
2 C Margarine or Butter
1/2 C Light Corn Syrup
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda
7 Qts. Popped Corn (approx. 1 1/3 C unpopped)

Pop the plain corn without using oil (air popper or microwave) and put into a turkey roaster pan.
Combine brown sugar, margarine, corn syrup, and salt and boil for 5 minutes, stirring constantly.
Remove from heat and stir in the vanilla and baking soda.
Pour over 6-7 qts. of popped corn in roaster.
Bake uncovered in 250° oven for about one hour, stirring every 10-15 minutes.
Dump out to cool on waxed paper. Break and store in plastic bags or air-tight container.

Makes 7 Qts.

French Silk Pie

¼ Lb Butter

¾ C Sugar

1 tsp Vanilla

1 Oz Unsweetened Chocolate, melted     

2 Chilled Eggs

Use electric mixer. 

Cream butter and sugar. 

Add chocolate and vanilla. 

Add chilled eggs one at a time, beating 2 minutes after each. 

Pour into baked pie shell and chill one hour. 

Top with whipped cream (See Whipped Cream recipe) or cool whip. 

Chicken Soup Kathie

1 Chicken (2.5 - 3.5 Lbs)

8 C Water

½ tsp Lemon Pepper

1½ Tbsp Salt

2 Bay Leaves

¼ tsp White Pepper

1 Small Onion

2 Stalks Celery

1 tsp Salad Seasoning

½ tsp Garlic Salt

1 C Celery, Chopped

½ tsp Salt

½ C Rice or Noodles

½ C Corn, Frozen

                       

Combine chicken, water, Lemon Pepper, 1½ Tbsp salt, bay leaves, white pepper, onion, 2 stalks celery, salad seasoning, and garlic salt and simmer one hour.   

Cool, drain, and chop meat. 

Save white meat and one thigh for salad or sandwich if desired. 

Set rest of meat aside for soup. 

To finish soup, combine 7-7½ C broth, chopped celery, ½ tsp salt, ½ C rice or noodles, meat from above and ½ C frozen corn if desired. 

Simmer until rice (or noodles) is cooked. 

Add saved meat from above.

Hot Chocolate Mix

Yield: 50 Servings

8 Qt Powdered Milk (Makes 8 Qts Milk)           

1 Lb Quick Cocoa Mix            

½ C Cocoa     

8 Oz Coffee-Mate      

1 Lb Powdered Sugar

Mix all ingredients until well blended. 

Use 1/4 to 1/3 mix for each cup of boiling water (or hot coffee for mocha flavor).

Makes 15 cups of hot chocolate mix which fills 9 pint sized jars with mix. 

These make great Christmas gifts for friends or co-workers.

Kathie's Bread

1 C Bread Flour    

1 Pkg Yeast (Rapid Rise)    

1 ½ tsp Salt  

¼ c Or Less Sugar

1 C Hot Water

1 Egg White

3 Tbsp Margarine, Melted

1-2 C Bread Flour

Mix yeast, salt, sugar and 1 C flour. 

Add hot water. Mix. 

Add egg white. Beat with slotted spoon. 

Add melted margarine. Beat. 

Add flour to make stiff. 

Kneed. 

Cover and let rise in warm spot until double in size. 

Punch down. 

Make into rolls, cinnamon rolls, or bread loaves. 

Let rise again until double. 

(Total pre-baking time is approximately 2 hours.) 

Bake at 350° for about 20 minutes or until golden brown. 

To make cinnamon rolls: 

Roll out half the dough. 

Spread with melted butter, cinnamon, and sugar. 

Roll up and slice. 

Place in baking pan covered with melted butter, brown sugar, and drizzled with pancake syrup. 

Or place in greased pan and frost the cooked rolls with powdered sugar, melted margarine, and water.

One cup of wheat flour can be substituted for one of the cups of bread flour if desired. 

Spoon Bread

1 C Corn Meal, White Or Yellow            

½ tsp Salt  

1 C Cold Milk            

2 C Milk

2 Eggs

3 Tbsp Margarine

Preheat 1½ qt casserole with about 2 Tbsp margarine in 350° oven. (Do not spray pan with non-stick spray.)  

Mix corn meal and salt in cold milk. 

Heat 2 C milk in sauce pan.  

Add corn meal mixture and cook until it thickens (about 5 min). 

Beat eggs. 

Add margarine to egg mixture. 

Add small amount of hot mixture to eggs. Stir. 

Add eggs to the hot mixture. 

Pour into heated casserole dish. 

Bake at 350° for 50 minutes. 

Pumpkin Pie

2 Eggs                      

1½ C Pumpkin (One Can)            

1⅔ C Evaporated Milk

1½ tsp Pumpkin Pie Spice (*Or Substitute As Below)

¾ C Sugar

½ tsp Salt

          

Mix all together. 
Bake 15 minutes at 425° and then 35 minutes at 350°. 
Test for doneness: knife inserted into center of pie will come out clean. 
Top with whipped cream or Cool Whip.

*Substitute for pumpkin pie spice is 1 tsp. Cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves. 

Meringue for Cream Pies

3 Egg Whites

⅛ tsp Cream Of Tartar

6 Tbsp Sugar

Whip egg whites to froth. 

Add cream of tartar. 

Whip to peaks. 

Add sugar (1 tsp at a time). 

Brown in 375° oven.

Keep in mind that humidity can make meringue limp and sticky, so aim to make it on a dry day for best results. Also, beat egg whites until they are frothy before adding any sugar. Then add the sugar gradually to allow it to dissolve or it could sop the meringue surface. Make sure all ingredients are at room temperature and utensils are clean. A large metal bowl works best.

French Silk Pie

¼ Lb Butter            

¾ C Sugar            

1 Oz Pre-Melted Unsweetened Chocolate*        

1 tsp Vanilla

2 Chilled Eggs

Use electric mixer. 
Cream butter and sugar. 
Add chocolate and vanilla. 
Add chilled eggs one at a time, beating 2 minutes after each. 
Pour into baked pie shell and chill one hour. 
Top with whipped cream (See Whipped Cream recipe) or cool whip. 

* If Pre-melted unsweetened chocolate is not available, use solid unsweetened chocolate and melt it carefully over boiling water or in the microwave. Let it cool, but not harden, before adding it to the butter and sugar.