1 cup butter
2 cups sugar
3 beaten eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
4 1/2 cups flour
1/4 teaspoon salt
Cream butter and sugar...add eggs and blend. Mix dry ingredients together and slowly add into the creamed mixture. Add vanilla and blend. Wrap in wax paper and store in refrigerator to chill. When chilled roll out thinly on well floured surface. Cut into shapes and Bake 6 to 10 minutes. Before baking you can sprinkle with colored sugars and decorations or you can ice when cool.
from Joanna Chapmon
Monday, November 23, 2009
Broccoli Soup
1 cup broccoli, cooked
2 Tablespoons margarine or butter
1/3-1/2 onion minced
3 Tablespoons flour
1 1/2 cups boiling water
1-2 beef bouillon cubes (can use chicken)
1 cup shredded cheese (I use cheddar)
While the broccoli is cooking melt the butter in a skillet and add the onion. Cook until the onion is done and add flour making a paste. Slowly add boiling water stirring constantly. Add bouillon cubes and stir until melted. Just before serving add the cheese....or you can sprinkle a spoonful of cheese on each bowl and serve.
I usually take whatever broccoli I have and wing it. I thicken by mixing flour with hot water in a jar and shaking. And I use the powdered bouillon and add to taste. I really love this soup. It is low in calories and very tasty.
2 Tablespoons margarine or butter
1/3-1/2 onion minced
3 Tablespoons flour
1 1/2 cups boiling water
1-2 beef bouillon cubes (can use chicken)
1 cup shredded cheese (I use cheddar)
While the broccoli is cooking melt the butter in a skillet and add the onion. Cook until the onion is done and add flour making a paste. Slowly add boiling water stirring constantly. Add bouillon cubes and stir until melted. Just before serving add the cheese....or you can sprinkle a spoonful of cheese on each bowl and serve.
I usually take whatever broccoli I have and wing it. I thicken by mixing flour with hot water in a jar and shaking. And I use the powdered bouillon and add to taste. I really love this soup. It is low in calories and very tasty.
Pumpkin Dessert
Filling:
6 eggs (slightly beaten)
3 cups Libby pumpkin
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ginger
2 cups milk
2 teaspoons cinnamon
1/2 teaspoon cloves
Topping:
1 box yellow cake mix
1 stick butter (1/2 cup)
Beat together all filling ingredients with mixer. Pour into a 9x13 baking dish. Cut 1/2 cup butter into one box yellow cake mix (I use Duncan Hines deluxe yellow cake mix). Spread lightly this mixture on top of the pumpkin mixture. Sprinkle with chopped nuts (pecans) if desired. Bake at 350 degrees for 50 minutes or until knife inserted into the middle of the filling comes out clean. Serve warm with whipped cream.
This recipe is like a rich pumpkin pie. I got it from Mrs. Heijermans when we were in candidate school to be missionaries in 1985. We love it and it's very quick and easy to prepare.
6 eggs (slightly beaten)
3 cups Libby pumpkin
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ginger
2 cups milk
2 teaspoons cinnamon
1/2 teaspoon cloves
Topping:
1 box yellow cake mix
1 stick butter (1/2 cup)
Beat together all filling ingredients with mixer. Pour into a 9x13 baking dish. Cut 1/2 cup butter into one box yellow cake mix (I use Duncan Hines deluxe yellow cake mix). Spread lightly this mixture on top of the pumpkin mixture. Sprinkle with chopped nuts (pecans) if desired. Bake at 350 degrees for 50 minutes or until knife inserted into the middle of the filling comes out clean. Serve warm with whipped cream.
This recipe is like a rich pumpkin pie. I got it from Mrs. Heijermans when we were in candidate school to be missionaries in 1985. We love it and it's very quick and easy to prepare.
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