4 Cups Bisquick
1 Cup sour cream
1 can 7-up
1/2 Cup melted butter
Mix bisquick, sourcream and 7up. Melt butter in bottom of cookie sheet pan, and put shaped buicuits in, then bake at 425 until golden.
Sour Cream Waffles
Sift before measuring: 1 cup cake flour
Resift with: 1 1/3 tsp. double acting baking powder, 1/8 tsp. salt, 1 tsp. sugar and 1 tsp. soda
Beat in separate bowl until light: 3 egg yolks
Add to that 2 cups of sour cream
Combine liquid and dry ingredients with a few swift strokes.
Beat until stiff but not dry: 3 egg whites and then fold them into the batter.
Apple Butter Cookies
1 C. apple cider
3/4 C. currants
2 C. All purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt
1 C. unsalted butter
2 C. broun sugar, firmly packed
1 C. Apple Butter
1 large egg, room temperature
2 1/2 C. old fashioned rolled oats
3-4 crisp and tart cooking apples
Granulated sugar, for sprinkling
Heat oven to 350.
Heat cider in a small pan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 min.
Sift together flour, baking soda, cinnamon, clove, nutmeg, adn salt. SEt aside.
Cream butter and brown sugar until fluffly. On low speed add Apple Butter, adn beat until well blended. Add egg, and beat until well blended. The mixture will look slightly curdled, but it will pull together when dry ingredients are added.
Add the dry ingredients, beating until just combined. Drain currants, discarding the cider. Mix in the currants and oats until just combined. Using a large grater, shred one of the apples directly into the dough. (not the seeds or core). Stir well to combine.
Scoop out 1 oz cookies onto the cookie sheet. Core 2-3 apples and slice thinly. Place a sliced apple ring on top of each cookie. Bake until golden brown (about 18 – 20 min.
Mom always doubled this recipe for Christmas Dinner.
1 large pkg cherry jello
1 can whole berry cranberry sauce
1 cup chopped celery
1 cup chopped walnuts
1 cup Washington Red apples peeled, cored and diced (usually 1 or 2 apples)
Heat 2 cups of water on microwave until it boils.
Dissolve the jello in the boiling water and stir until it dissolves.
Lightly stir cranberry sauce into jello.
Pour into serving bowl or dish. Add celery, apples and nuts.
Stir. Refrigerate until firm.
1 (6 ounce) can tomato paste
2 tablespoons white vinegar
1 to 3 tablespoons brown sugar (personal taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon molasses (I use 1 tablespoon)
1 tablespoon corn syrup (I use agave syrup or honey)
1 1/4 cups water
1. Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour.
Taste and adjust salt if necessary before serving.
3 cups Rice Chex
3 cups Wheat Chex
3 cups Corn Chex
1 cup Cheerios
1 cup Mini Pretzels
1 cup Sourdough Chips/salt and olive oil(San Francisco Brand at Costco)-
broken in pieces ( used sourdough bagel crackers/chips)
1/2 cup Butter
3 teaspoons Garlic Salt
2 Tablespoons plus 1 teaspoon of Worchestire Sauce
1. Preheat oven to 250 degrees. Slice butter into 8 slices and place on cookie sheet and put in oven to melt while oven preheats. While butter is melting, measure out the chex,cheerios,pretzels, and chips.
After butter is melted, add the garlic salt and worchestire sauce. Then pour in the ingredients and stir covering everything with the butter sauce. Bake for one hour at 250 stirring every 15 minutes.