Pineapple Skillet Sponge Cake

Pineapple
2 tablespoons butter
3/4 cup brown sugar
pineapple slices

Melt butter in a heavy skillet; add brown sugar. Arrange pineapple slices over mixture.

Batter
3 egg yolks
1½ cups sugar
1/2 cup boiling water
1½ cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
3 stiff beaten egg whites

Beat egg yolks until thick and lemon-colored, add 1/2 cup sugar, continue beating.  Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple and bake in a 325º F oven for 45 minutes.

Beverly

Coffee-Chocolate Layer Pie

1/2 cup butter
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds

To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.

Beverly

Triple Crown Pie

2 eggs, room temperature
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish

Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.

Beverly

Strawberry Glaze Pie

"Better than Shoney's!!!" says the cook.

Fill baked pie shell with strawberries.

3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water

Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.

Beverly

Mountain Momma Mud Slide

1 stick butter, softened
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish

In a medium bowl, combine butter, flour, and pecans.  Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.

Beverly

Barbecued Meat Balls

1½ pound ground beef
3/4 cup breadcrumbs
3/4 cup cold water
1 teaspoon salt
1 8-ounce can tomato sauce
1/4 cup liquid brown sugar or 1/2 cup regular brown sugar
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1-2 cloves garlic
1/2 teaspoon salt

Preheat over to 400º F. Combine ground beef, breadcrumbs, water, and 1 teaspoon salt. Mix well and shape into 1-inch meatballs. Place in a 9x13-inch pan and bake for 10 minutes.

In the meantime, make the barbeque sauce by combining tomato sauce, brown sugar, vinegar, Worcestershire sauce, oregano, garlic, and 1/2 teaspoon salt.

Remove meatballs from oven and discard grease. Pour sauce over meatballs and bake 20 minutes longer.

Beverly

Cheddar Filled Beef Rolls

1 ½ lbs ground beef
½ cup dry bread crumbs
2 tbsp Kraft Barbecue Sauce
1 egg
1/2 tsp salt
1 cup (4oz) shredded Cracker Barrel Cheddar Cheese
¼ cup dry bread crumbs
¼ cup chopped green pepper
2 tbsp water

Combine meat, bread crumbs, bbq sauce, egg and salt; mix well. Pat meat mixture into 14x8 inch rectangle on foil or waxed paper. Combine cheese, bread crumbs, green pepper and water; pat cheese mixture over meat. Roll meat jelly roll fashion beginning at narrow end. Chill several hours or overnight. Slice into 6 servings. Bake in shallow pan at 350°, 25-30 min.
6 servings

Auntie Bev

Great Grandmother Saylor's Date Sandwiches

A Christmas favorite!

Filling
1 lb dates
1 cup water
1 cup brown sugar

Cook over low heat until smooth, stirring often. It may be necessary to add a little more water from time to time. Remove from heat and add:

1 cup nuts
1 tsp vanilla

Dry Mixture
Blend together:

2 cups quick oats
1/2 tsp soda
1 cup flour
1 cup shortening
1/2 tsp salt
1 cup brown sugar

Blend well and place 1/2 in a greased 9x13 pan, patting down firmly. Spread filling evenly over dry mixture and cover with remaining dry mixture, pressing slightly into filling. Bake in 325° oven for 20 min or until slightly brown. Let cool and cut into squares.

Auntie Bev

Reuben Casserole

8 oz noodles, cooked & drained
1/2 lb corned beef, chopped
2 tbsp butter or butter substitute
1 (16 oz) can sauerkraut, drained
1 (8 oz) bottle Thousand Island dressing
1 tbsp caraway seed
2 cups rye croutons
1&1/2 cups (6 oz) shredded swiss cheese

Combine noodles, meat and margarine, mix lightly. Spoon into 12x8 inch baking dish. Combine sauerkraut, dressing and caraway, mix lightly. Spoon over noodle mixture. Bake at 350° for 25 min. Top with croutons and cheese; continue baking 5 min or until cheese is melted. Serves 6-8.

Auntie Bev

Mandarin Orange Fluff

2 boxes sugar free instant vanilla pudding, 4 serving size
1 15 oz. crushed pineapple in it's own juice, with juice
1 8 oz. fat free sour cream
1 small box sugar free orange jell-o
1 small can mandarin oranges, drained
1 8 oz. fat free cool whip

Mix pudding with pineapple, then add the rest of the ingredients.

Auntie Bev

Sweet & Spiced Chicken

This is a terrific way to get a flavorful chicken dish with minimum calories.

1 tsp canola oil
4 boneless, skinless chicken breast halves (about 6 oz each)
1/4 C. spicy barbecue sauce
1/4 C. seedless blackberry spread
1 tbsp. cider vinegar
1-1/2 tsp. Worcestershire sauce

Heat oil in a large skillet. Add chicken and cook 4 minutes on each side or until browned. Combine barbeque sauce and next 3 ingredients in a small bowl. Whisk until smooth. Pour over chicken in pan, bring to a boil. Reduce heat and simmer 3 minutes until chicken is done.

Auntie Bev

Lemon Pilaf

2 tsp butter
1/3 cup sliced celery
1/3 cup sliced green onions
1 cup cooked rice
1/4 tsp salt
Dash pepper
1 tsp grated lemon rind

In small saucepan, melt butter over med heat. Add celery and onions and cook until tender but not brown. Stir in remaining ingredients and continue cooking over low heat until thoroughly heated. Makes 2 servings.

Auntie Bev

Peppermint Chocolate Puffs

This is a Christmas favorite, especially with Uncle Bill!

3/4 cup butter
1 egg, separated
2 cups sifted flour
Chocolate chips
3/4 cup sugar, divided
1 tsp vanilla
1/2 cup crushed candy cane (about 6 large canes)

Cream butter and 1/2 cup of the sugar. Stir in egg yolk and vanilla. Add flour, 1/4 cup at at time. Stir in candy. Roll into 1-inch balls. Beat egg white slightly. Dip balls in egg white, then roll in remaining sugar. Put chocolate chip on top of ball and slightly flatten ball. Bake on ungreased cookie sheet at 350° for 15 min. Remove from pan immediately to a wire rack.

Auntie Bev

Barbecue Sauce

1 tbsp butter, melted
1 tsp paprika
4 tsp brown sugar
4 tsp Worcestershire Sauce
3 tbsp vinegar
1/2 cup minced onion
1/4 or 1/2 tsp pepper
1 tsp dried mustard
1/2 cup catsup

Combine all ingredients in a small sauce pan. Cook slowly, makes 1 cup sauce.

Auntie Bev