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Recipe Results 56 of 78 pages
White Fruit Cake
Submitted by: Polly Sargent of New Cumberland, WV Ingredients: 4 cups mixed diced fruits and peels 1/2 cup pitted dates, cut up 1/2 cup dried apricots, cut up 1/2 cup dried figs, cut up 1-1/4 cups golden raisins 2 cups almonds, walnuts and pecans 2 cups flaked coconut 2 cups flour 1-1/2 tsp. baking powder
Ruth Frick’s Fruitcake (from Chandlersville, Ohio)
Submitted by: her son-in-law, Stephen Carpenter of Somerset, PA Ingredients: 1 1/2 sticks butter 1 cup sugar 3 eggs 1 tsp. vanilla extract 2 cups flour 1 Tbsp. baking soda 1/2 tsp. salt 1 apple, cored and chopped 2 cups pecans, toasted and chopped 1 cup chopped dates 1 cup chopped blueberries 1 cup chopped
Yellow Fruit Cake
Submitted by: Debbie Flinner of Canton, Ohio Ingredients: 2 cups flour 1 1/2 cups sugar 1 1/2 tsp. baking powder 3/4 tsp. salt 3/4 cup shortening 3/4 cup butter, softened 2/3 cup orange juice 9 eggs 2 1/2 cups candied cherries, halved 3 cups golden raisins 2 cups candied pineapple, cut up 2/3 cup candied
Hawaiian Pizza Dip
http://goboldwithbutter.com/hawaiian-pizza-dip/ Ingredients: 4 tablespoons (1/2 stick) unsalted butter 1 small red onion, diced 2 garlic cloves, minced 1 jalapeño, seeded and chopped 1 6-ounce package Canadian bacon, diced 1 8-ounce can pineapple chunks, drained 4 strips of bacon, cooked until crispy and chopped 1 8-ounce package cream cheese, softened 1/2 cup mayonnaise 1 1/2 cup
Coconut-Vanilla Doughnuts
Ingredients: 1 1/2 cups all-purpose gluten-free flour 1/2 cup raw cane sugar 1/2 cup powdered stevia 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. sea salt 1/4 cup coconut milk 1/3 cup coconut oil plus 2 Tbsp., melted 1/2 cup unsweetened applesauce 1 tsp. vanilla extract 1/2 cup unsweetened coconut flakes 1/2
Cranberry Pretzel Salad
Ingredients: 1 20-oz can crushed pineapple 1/2 cup (1 stick) unsalted butter, melted 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup coarsely chopped pretzels 1/2 cup pecans, chopped 1 cup heavy whipping cream 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar Zest of 1 orange 1 teaspoon vanilla
Orange-marshmallow Salad
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 1 cup milk 16 large marshmallows (or about 2 cups mini) 1 (3 oz.) pkg. orange jello 1 (8 oz.) pkg. cream cheese, softened 1 (20 oz.) can crushed pineapple, undrained 1 or 2 cans mandarin oranges, drained 1 cup whipping cream, whipped or
Bumbleberry Pie
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 2 cups fresh or frozen chopped rhubarb 2 cups EACH fresh or frozen blueberries, raspberries, sliced strawberries * 4 cups peeled and chopped apples 2 cups granulated sugar 2/3 cup flour 2 Tbsp. lemon juice 2 pastry-lined pie crusts Directions: Combine filling ingredients.
Twenty Four Hour Salad
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients for the salad: 2 med. cans pineapple tidbits, drained 1 can pears cut up and drained 1 can apricots, cut up and drained 1 lb. red grapes, cut in half and seeded 1 lb. bag marshmallows cut in half Ingredients for the dressing: 4
Sweet Glazed Chicken
Ingredients: 2 lbs. skinless, boneless chicken thighs 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 1 tsp. olive oil cooking spray 1 cup pineapple juice 2 Tbsp. light brown sugar 2 Tbsp. soy sauce 2 to 3 Tbsp. water 2 Tbsp. cornstarch 3 cups hot cooked rice 2 Tbsp. sliced green onions Directions: Sprinkle
