Scotch Shortbread

Preheat oven 300°F

1 cup butter

3 cups flour

1 cup very granulated sugar

Thoroughly cream butter and sugar.  Add 2 ½ cups flour and mix. Turn out on a flour counter with the remaining ½ cup flour. Knead in remaining flour until dough cracks and does NOT stick to the counter. Roll ¼” thick; cut into 2×3 squares.

Bake on ungreased cookie sheet at 300°F for 20 minutes or until slightly brown.

 

Makes two dozen.

Pecan Whiskey Balls
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 ½ c graham cracker crumbs
  • 2 T cocoa
  • 1 c confectioners’ sugar
  • 1 c finely chopped pecans
  • 3 T white corn syrup
  • ¼ c Wild Turkey 101 Proof
  • Confectioners’ sugar, sifted
Instructions
  1. Mix well the graham cracker crumbs, cocoa, sugar, and pecans. Add corn syrup and whiskey. Blend well. Form into one-inch balls. Roll each of these in the sifted sugar. Makes about 3 dozens.

 

Cheesecake Flan
Author: 
Recipe type: Dessert
Cuisine: Mexican
 
Ingredients
  • Burnt sugar:
  • ¾ c. sugar
  • ¼ c. water
  • *
  • Flan:
  • 8 oz cream cheese
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 5 eggs
  • 1 tsp. vanilla
Instructions
  1. Burnt sugar:Cook together over med heat until brown, in the pan you plan to make the flan. Cool
  2. *
  3. Flan:Place cream cheese, eggs, and vanilla in blender or processor. Blend until smooth. Add milks and process until no lumps remain. Pour into prepared pan. Put pan inside a larger pan and surround with water halfway up the sides. Bake a 350 for about an hour.
  4. If you can not put in a water bath, then bake at 300 for about 20 to 30 minutes.
  5. Cool and chill before un-molding or serving.

 

“Didee Chicken”
Author: 
Recipe type: Chicken
Cuisine: American
 
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
Ingredients
  • ¼ cup vinegar
  • 1 stick butter
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoons Worcestershire sauce
Instructions
  1. Mix and let come to a boil. Salt and pepper a cut up chicken, put into sauce and cook with lid on for 45 minutes over low heat. Remove lid to brown. Serve with rice.
  2. Daniel’s note: start at 350°. Lower heat to 250°.

 

Egg Noodles by Evelyn
Author: 
Recipe type: Pasta
Cuisine: Czechoslovakian
 
Nothing like fresh noodles!
Ingredients
  • 5 cups flour
  • 6 eggs
  • 2T water
  • 1T oil
Instructions
  1. Mix and make into small balls. Knead until smooth. Let rest 30 minutes covered with a damp towel. Roll out balls until thin (Roll, Roll, Roll). Then let dry until not sticky. Slice into desired size. Then let dry out again.

 

Old – Fashioned Custard Ice Cream for 6 qts
Author: 
Recipe type: dessert
Cuisine: American
 
From a 1954 copy of "South Louisiana Recipes" published by "Church of the Good Shepherd", Lake Charles, Louisiana
Ingredients
  • 8 eggs
  • 3 c sugar
  • 3 t flour
  • ¾ salt
  • 3 quarts half & half
  • 3T vanilla
Instructions
  1. Beat eggs, add sugar, salt and blend thoroughly. Add two quarts of half & half. Cook over a low heat, stirring constantly to prevent scorching, until thickened. Strain and add vanilla. Freeze in ice cream freezer, surrounded by crushed ice and salt, until firm.

 

French Silk Pie
Author: 
Recipe type: Dessert
Cuisine: American
 
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
Instructions
  1. Cream with a mixer ½ pound of butter, and gradually add 1 ½ cups sugar; blend in 2 squares melted chocolate and 2 teaspoons vanilla. Add 4 eggs, two at a time. Beat 5 minutes at medium speed after each addition of eggs. Pour into a baked pie shell, chill in refrigerator. Serve topped with whipped cream.

 

Ninfa’s Green Sauce
Author: 
Recipe type: Appetiser
Cuisine: Mexican
 
Figured out by Daniel
Ingredients
  • 3 medium size green tomatoes-coarsely chopped
  • 4 tomatillos-cleaned & chopped
  • 1 jalapeños-stemmed, coarsely chopped
  • 2 small garlic cloves
  • 2 tablespoons olive oil
  • 3 medium size ripe avocados
  • 4 sprigs cilantro
  • 1 teaspoon salt
  • 1 ½ cup sour cream
Instructions
  1. Combine tomatoes, tomatillos, jalapeños & garlic cloves in a saucepan, bring to a boil in oil, reduce heat and simmer 15 minutes or until tomatoes are soft. Note: Wear plastic gloves or handle jalapeños carefully; chilies can irritate skin and eyes. There is no water in this recipe. When heated, the tomatoes & tomatillos will release ample fluids to enable the mixture to boil.
  2. Remove from heat and let cook slightly.
  3. Peel, pit & slice avocados. Place tomato mixture, avocados, cilantro & salt in a food processor (you may need to do this in batches); process until smooth. Pour mixture into a large bowl. Stir in the sour cream, cover with plastic wrap & refrigerate. Serve in small bowls as a dip for tortilla chips. Promptly refrigerate leftovers. Makes 4 to 5 cups.

 

Praline (Microwave)
Author: 
Recipe type: Dessert
Cuisine: French
 
AWESOME! this recipe really works. I prefer it made with buttermilk. Yea, Yea, I don't drink it either.
Ingredients
  • ¾ cup buttermilk or water
  • 2 cups sugar
  • 2 cups Pecan halves
  • ⅛ teaspoon salt
  • 2 Tablespoons butter
  • 1 teaspoon baking soda
Instructions
  1. Cooking time 13 minutes. Use 4-5 quart glass bowl. Stir together. Cook on high for 12 minutes. Stir in baking soda until foamy. Cook on high 1 – 2 minutes. This gives it a carmel color. Beat mixture until mixture is tacky (1/2 – 1 minute). Drop by teaspoons on buttered foil. Makes 5½ dozen.

 

Chocolate-Marbled Almond Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 1(2-ounce) pkg blanched almonds, ½ cup finely chopped
  • 2-cup sugar
  • 4 (8 oz) pkg cream cheese, softened
  • 4 eggs
  • 1-cup sour cream
  • 1 tbsp unsweetened coca
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 12 oz pkg semi-sweet chocolate chips, 2 cups melted
Instructions
  1. Heat oven to 325. Lightly butter 9-inch spring form pan; press almonds firmly on bottom of pan. Set aside.
  2. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed. Scrape bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time. Beat well after each addition (1 to 2 minutes). Add all remaining ingredients except chocolate chips and almonds. Continue beating until well mixed (1 to 2 minutes). Gently stir in melted chocolate throughout batter for marble effect.
  3. Pour batter into prepared pan. Bake for 65 to 75 minutes or until just set 2 inches from the edge of pan.
  4. Turn off oven; leave cheesecake in oven for 2 hours. Loosen sides of cheesecake from the pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.