Pavlova

Pavlova:
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)

Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.

Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries

Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.

Laura

Champagne Punch

Use a large punch bowl with an ice ring.

Pour 2 bottles of champagne and 1 quart of soda water into a bowl. Add 1 cup of peach brandy. If a more distinct peach flavor is desired, add frozen peaches.

Replenish with champagne, soda, and brandy as needed.

Goppie

Gulya's Suppé

1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed

Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.

Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.

Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.

Granduddie

Black Magic Cake

1¾ cups flour
2 cups sugar
3/4 Hershey cocoa
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 vegetable oil
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, coffee, milk, oil, and vanilla. Beat at medium speed with a hand mixer for 1 minute. Batter will be thin. Pour into greased and floured 13x9x2 pan or two 9" cake pans. Bake at 350° for 35-40 minutes for oblong pan or 30-35 minutes for cake pans.

Jackie & Jason

Lemon Bread

1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar

Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.

Martha

Glazed Carrots & Parsnips

1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley

In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.

Laura

Jan's Coffee Cake

Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.

1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon

Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.

Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.

Laura

Bourbon or Rum Balls

2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar

Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Dessert Pizza

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.

Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.

Laura

Cream Cheese Cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt

Beat well, add 6 oz chocolate chips.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt

Sift together; and then add:

1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.

Martha

Chocolate Crispy Sticks

I usually double the first two steps and triple the third. 

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter

Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.

Glaze
1 square unsweetened chocolate
1 tablespoon butter

Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.

Granduddie

Cranberry Cheese Bars

2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce

Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.

Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha

Crab in Baking Shells

1 lb lump crabmeat
1/2 cup butter, melted
1/4 cup dry sherry or white wine
2 tsp Worcestershire sauce
4-5 drops hot sauce
Pepper to taste
Buttered bread crumbs
Paprika

In a heavy skillet, combine the first 5 ingredients, mixing very gently. Spoon the mixture into 4 individual seafood baking shells. Sprinkle each liberally with the breadcrumbs and lightly with paprika.

Bake in a 325 oven for 10-15 minutes until crumbs are lightly browned and the crab mixture is hot. Serve immediately.

GranDuddie

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

Hamburger Stew

1 lb ground beef
1 tbsp olive oil
1 onion, sliced
1 ½ tsp salt
1/4 tsp pepper
1 tbsp steak sauce
1 can (19 oz) tomatoes
3 med potatoes, peeled & sliced
3 med carrots, sliced
2 stalks celery, diced
Split hot biscuits (optional)

Brown beef lightly in oil, stirring with fork to break up meat. Add onion & cook a few minutes longer. Add remaining ingredients, except biscuits. Bring to a boil & simmer covered 30 min or until vegetables are tender. Serve on biscuits. Serves 4 – 6.

Laura

A Man’s Barbecued Chicken (It’s good)

2 tsp salt
1/4 tsp pepper
1-1/2 cup canned tomato juice
1/4 tsp cayenne pepper
1/4 tsp dry mustard
1 bay leaf
4-1/2 tbsp Worcestershire Sauce
3/4 cup cider vinegar
1 tsp sugar
3 cloves garlic
3 tsp butter
2-1/2 - 3 lb broiler fryer, quartered3 med onions, thinly sliced

Early in the day or the day before, make barbecue sauce by combining in a saucepan the salt, pepper, tomato juice, cayenne, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and butter. Simmer uncovered, 10 min. Refrigerate about 1 hour and 30 min.

Heat oven to 425°. Arrange chicken, skin side down, in single layer in shallow open pan. Sprinkle lightly with some salt & pepper. Arrange onions on chicken, tucking a few slices under wings, legs. Pour on barbecue sauce. Bake uncovered basting often 1/2 hour. Turn, bake basting for 45 min or until fork can be inserted easily into legs.

Makes 4-6 servings.

Ed & Rhonda

Pisco Sour

A family favorite from the years spent in Chile. Pisco is a distilled liquor (brandy) produced in the wine growing regions of Chile and Peru. If your local liquor store doesn't carry Pisco, a specialty store usually will.

2 oz. Pisco
2 tbsp sugar (superfine works best)
1/2 egg white
2 oz lime juice

Shake with ice pour into sugar rimmed glass add dash of angostura bitters.

Granduddie