Orange Slice Cookies

2 c. shortning
2 c. brown sugar
2 c. white sugar

Cream together and add:
4 eggs
4 tsp. vanilla

Then add:
5 1/3 c. flour
4 tsp. baking powder
1 tsp. soda
2 tsp. salt

Mix well and add:
12 Tablespoons milk
4 c. oatmeal

Stir in:
4 c. rice krispies
2 c. coconut
1 c. nuts
3 c. orange slices cut small
You can also add 3/4 c. applesauce

Roll into balls and bake at 375-400 for 10-12 minutes. These are excellent! Different but very good! But they make a lot! I have also halved the recipe. I don't really roll them into balls either. I just do them like you would chocolate chip cookies. I sometimes add the applesauce and sometimes not. It makes them a little moister but not really much difference.

Note: if you cut the recipe in half, add 2 1/2 cups flour plus 2 Tbls and 2 tsps. I also freeze my orange slices and them hit them several times with a mallet to break into smaller pieces... so much faster than cutting them individually!

Green Velvet Cake

1/2 c. butter softened
1 1/2 c. sugar
2 eggs
2 Tbsp. Cocoa
1 tsp. baking soda
1 tsp. green paste food coloring
1 c. buttermilk
2 c. flour
1/2 tsp. salt

Cream butter and sugar. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with flour. Gently stir in green food coloring. Pour into two 8" cake pans, greased and floured (or a 9x13 pan). Bake at 325 for about 30 minutes or until toothpick inserted in center comes out clean. Cool completely then frost.

Green Cream Cheese Frosting:
1/2 c. butter softened
1 8 oz. pkg. cream cheese softened
4 c. powdered sugar
2 tsp. green food coloring or 1/4 tsp. paste

Blend ingredients with an electric mixer for 1-2 minutes on medium speed until smooth. Spread on cooled cake.

St. Pat’s Lime Fizz

½ cup lime juice
½ cup sugar
1½ cup pineapple juice
1 qt lime sherbet
1 qt 7-up or Sprite

Place lime juice, sugar and pineapple juice in blender. Whirl until blended. Add half the lime sherbet (2 cups) and whirl again for a few seconds. Pour glasses half full of the mixture. Fill glasses to top with 7-up or Sprite. Top with a small scoop of lime sherbet.

This is a recipe from Grandma Berlin. It is fun for St. Patrick's day (or any other day)!

Almond Bundt Cake

3 c. sugar
1 c. margarine
1/2 c. shortening
5 eggs
3 c. unsifted flour
2 Tbsp. vanilla
2 Tbsp. almond extract
1/4 tsp. salt
1 c. evaporated milk

Beat sugar, butter and shortening until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Add flavorings, mix well. Add dry ingredients alternate with milk. Mix well. Start in cold oven.  Bake in greased (I always use butter) and floured bundt pan at 325 for approx. 1 hour and 10 minutes. Cake is done when toothpick in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Do not frost.

Note: I got this recipe from a friend of mine when Michael was a baby. It has been a favorite ever since! It is a must at Christmastime but we enjoy it all year long, it is so moist and delicious!

Lemon Poppy Seed Bread

1 package lemon cake mix
1 small package instant lemon pudding mix
4 eggs
1/2 c. vegetable oil
1 c. water
2 tsp. poppy seeds
2 tsp. lemon extract

Mix all ingredients together and spread into greased bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely then glaze.

Glaze:
1/2 c. powdered sugar
4 tsp. lemon juice

Buttercream Frosting

1 cup shortening
1 cup salted butter
6 c. powdered sugar
4-5 oz. heavy whipping cream
2 tsp. vanilla

Mix all ingredients together then beat with an electric mixer for approx. 5 minutes or until frosting is light and fluffy. This frosting is the best frosting recipe I have ever made! It works great for sugar cookies or cupcakes. Freeze any leftovers.

Perfect frosting:
1 cup butter flavor crisp
2 cubes salted butter
6 oz whipping cream
1 bag (32 oz) powdered sugar
2 tsp vanilla
Beat for 5 minutes.

Dutch Babies (German Pancakes)

1/2 c. butter or margarine
5-6 eggs
1 1/2 c. milk
1 1/2 c. flour
1/2 tsp. salt

Set oven to 425°. Melt butter in oven in 9x13 inch pan. Put eggs in blender at high speed. Gradually add milk, flour and salt. Continue blending for about 30 seconds. Pour batter slowly into melted butter. Reduce heat to 375° and bake until puffy and golden brown, about 20-25 minutes. Serve with syrup or jam. Buttermilk syrup works really well!

Buttermilk Syrup

1 c. buttermilk
2 cubes butter (no substitutions)
1 tsp. soda
2 c. sugar
2 Tbsp. corn syrup

Do not substitute any ingredients. Real buttermilk and real butter are imperative for this creamy, rich syrup. Boil for 5-15 minutes in a large pan. Mixture will fizz. Cook until it thickens slightly. Serve over pancakes, waffles, cake or even ice cream. Refrigerate any leftovers!

Bread Machine Bread

1 c. water
1 1/2 Tbsp. butter or margarine
2 c. flour (bread machine flour works best)
1 Tbsp. sugar
1 tsp. salt
1 tsp. bread machine yeast

Layer ingredients in order listed. Start bread machine. Enjoy!
Note: I have made this bread with regular flour as many times as I have used bread machine flour. Regular flour still works fine. I have started buying the bread machine yeast though and I use it for everything.

Cinnamon Rolls

3 c. scalded milk
3/4 c. shortening
1 1/2 c. mashed potatoes
1 1/2 c. sugar
2 Tbsp. yeast
1/2 c. warm water
1 Tbsp. sugar
3 eggs
1 Tbsp. salt
10 c. flour

Pour hot milk over shortening. Allow to cool to lukewarm. Soften yeast in lukewarm water with 1 Tbsp. sugar. Add sugar, salt, mashed potatoes, eggs and about half of the flour to the milk/shortening mixture. Beat until smooth and well blended. Add yeast mixture and change to dough hook. Add rest of flour to make a soft sticky dough (dough should not stick to sides of the bowl). Cover dough and let rise until doubled in size. Divide dough in half and roll into a rectangle. Spread softened or melted margarine over dough using about 1/2 cube of margarine. Generously sprinkle with cinnamon and sugar (you can add nuts and raisins if you want). Roll up and cut into 12 equal pieces. Place on buttered cookie sheet. Let rise until doubled. Bake at 350° for approx. 20-25 minutes or until golden brown. Allow to cool slightly before frosting. Freeze any remaining cinnamon rolls within 2-3 hours to retain freshness. This is another recipe from Cindy Duncan's kitchen... I LOVE the texture the potatoes add to this recipe! They are fabulous!!!

Cinnamon Rolls - Frosting

1 cube butter or margarine
1/4 c. brown sugar
1/4 c. whipping cream

Bring to a boil and add about 3 cups of powdered sugar. You may need to add a little more cream or milk to bring it to the desired consistency (you don't want it too runny though). Add 1 tsp. vanilla. I usually start the frosting when I start the cinnamon rolls. That way it has time to cool down before I have to frost them. Enjoy!

Fiesta Salad/Salsa

1 Jalapeno seeded and minced fine
2 sm. cans diced tomatoes (15 oz.) or 4 tomatoes
1 red bell pepper seeded and diced
1 can blacked beans (rinsed)
1 c. frozen corn
3 green onions chopped
1/2 c. cilantro chopped (optional)
2-3 avocados diced

Dressing:
1/3 c. lime juice
1/4 c. olive oil
1 clove garlic minced
1/8 tsp. cayenne pepper
1 tsp. salt

Drain tomatoes and black beans in strainer. In a medium sized bowl add corn, bell pepper, green onions, cilantro, jalapeno and avocado. Mix the dressing ingredients together and pour over bean, corn, tomato mixture. Mix to blend flavors.

We love this with chips. I love it with cilantro but there are a couple of guys in our family who don't like cilantro and it is great either way. I always use the canned tomatoes. There is enough chopping to do without the tomatoes:) I got this recipe from a friend of mine. Loralee Reary and I worked in YW together. So we planned a cooking night with our girls and Michael showed them how to make chicken taquitos. Loralee brought this salsa and it was so good! Now everytime we make the chicken taquitos, we make this too!

Candy Cane Fudge

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) chocolate chips...semisweet or milk...you choose
1 1/2 cups powdered sugar
1 cup crushed candy canes
1 1/2 tsp. vanilla

1. Line 8 inch baking pan with foil, extending edges over sides of pan.

2. Bring cream and corn syrup to a boil in saucepan over medium heat; boil 1 minute. Remove from heat. Stir in chocolate chips. Cook until chocolate is melted, stirring constantly.

3. Stir in powdered sugar, candy canes, and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.

4. Lift fudge out of pan using foil; remove foil. Cut into 1 inch squares. Store in airtight container.

Eggnog Quick Bread

2 eggs
1 ½ cups eggnog
2 tsp. rum flavored extract
1 cup white sugar
1 tsp. vanilla extract
½ cup butter (softened)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg


Preheat oven to 350 degrees. Grease 9x5 inch loaf pan, or three 3x5 inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten and pour into prepared pan. Bake in large pan for 40-60 minutes, or until a tester inserted in the center comes out clean. Bake in smaller pans from 30-40 minutes. Cool for 10 minutes and remove from pan. Enjoy!

Pumpkin Chocolate Chip Cookies

1 can (15 oz.) 100% Pure Pumpkin
1 Spice Cake Mix...don't add the oil, water or eggs
1 pkg. Chocolate Chips

Mix the pumpkin and spice cake mix together. Add chocolate chips. Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes or until the cookies bounce back after touching them.

This recipe is so easy that I was a little skeptical on if they would taste good. But, they are really good and moist.

Banana Cream Pie!

3 c Heavy Cream
1/2 c. crushed ice
1 pkg banana instant pudding
1 pkg vanilla instant pudding
3 bananas sliced (I use 5)
1 vanilla wafer pie shell
1 c. Cream
whip 3 c. heavy cream on low till thick add crushed ice and continue to whip 4 min.
increase speed add vanilla and banana pudding mixes. Whip till puddings are thick and blended well with cream increase speed to high till mixture is stiff.
Line bottom of pie shell with sliced bananas cover bananas with 1/2 the cream mixture
top with more bananas then remaining cream.In a small bowl whip 1 c. cream until stiff add sugar and vannilla. put on top of pie. refridgerate 1 hour before serving!

Thanksgiving Sweet Potatoes!

3 cups Sweet potatoes (Yams)
1/2 c. Sugar
1/2 c. Butter
2 Eggs Beaten
1 tsp. Vanilla
Boil potatoes till soft Mash up mix in sugar, Eggs, Vanilla, and Butter.
Topping
1/3 c. Melted butter
1 c. Brown sugar
1/2 c. Flour
1 c. Chopped Pecans
Mix sugar flour and pecans together. Add butter (will be crumbly) put on top of sweet potatoes and bake 25 min. at 350.

These are the best sweet potatoes!

Pie Crust

3 c. flour
1 1/3 c. shortening
2 T. cornstarch
1 tsp. salt
1 c. ice cold water

Cut shortening into dry ingredients until mix resembles coarse crumbs. Add water water until dough just comes together. Separate into thirds. Roll out onto floured board. Gently roll crust onto rolling pin and into pie plate. Trim and flute edges. For pies requiring a pre-baked crust, Bake at 350 for approx. 15-20 minutes or until just lightly browned.

My friend Cindy taught me how to make pie crusts and this is the recipe I got from her. She is a fantastic cook so every recipe I get from her is a treasure!

Mandarin Orange Salad

From Shaurie's kitchen:)

1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut

Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.

Turkey... moist and delicious!

1 turkey (18-22 lb.) thawed
2 cubes butter or margarine melted
salt & pepper

Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.

We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.

Slime

1 large pkg. lime jello
1 large pkg. vanilla pudding (not instant)

Prepare jello according to directions on package - do not refrigerate yet. Cook pudding according to directions on package and let cool for 5 minutes. Pour pudding into jello and blend with a wire whisk. Pour into 9x13 in. pan and refrigerate for 4-5 hours until set. Top with cool whip or whipped cream.

Pumpkin Pie

This is the best pumpin pie ever!!! It is the only recipe I ever make. I got this recipe from Glen's mom... I have also passed it on to all 3 daughters-in-law :). It is a Thanksgiving tradition in the Berlin family! Enjoy!!!

2 c. (16 oz.) solid pack pumpkin
2 c. milk
4 eggs
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. wondra flour
2 frozen pie shells (or you can make your own)

Beat eggs, add milk, sugar, pumpkin, spices and flour, mixing after each one. Pour into frozen pie crusts. Bake at 375 for 55 min. Or until center is set (put pies on a cookie sheet to bake). Top with fresh, sweetened whipped cream!

Orange Creamsicle Fudge

Orange Creamsicle Fudge

2 cups sugar
3/4 (1 1/2 sticks) butter or margarine
2/3 cup whipping cream
7 ounces Marshmallow Cream
1 (12 oz) pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Bring sugar, cream and butter to a boil in a heavy cooking pot over medium heat. Boil for 5 minutes stirring occasionally. Meanwhile put the vanilla chips and the marshmallow cream in a bowl. Remove the sugar, cream, butter mixture from the heat and pour directly over the chips and marshmallow cream. Stir vigorously until the chips and marshmallow are completely dissolved. Remove 1 cup of the mixture and set aside. Add orange flavoring and food colorings to remaining mixture and pour into a greased 11x 8 inch pan. Spoon the 1 cup of white mixture over the orange and gently swirl with a knife. Chill in the refrigerator and cut into 1 inch squares. Store in wax paper lined tupperware container.

Best Toffee Ever... Super Easy!

2 cups butter (no substitutes)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1 cup finely chopped almonds

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

2. While the toffee is cooking, butter a large cookie sheet or spray with pam.

3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Use any type of nut that you like in place of the almonds. I always use milk chocolate chips instead of semi-sweet.

Cream Pie

3 cups milk
2/3 c. sugar
1/4 tsp. salt
2 heaping Tbl. flour
2 heaping Tbl. cornstarch
2 whole eggs
2 egg yolks
1 tsp. vanilla


Heat milk over medium heat until hot. Mix the rest of the ingredients except for vanilla with a fork or a whisk. Whisk into hot milk and stir constantly until mixture thickens and bubbles. Remove from heat and add vanilla. Chill.

For Coconut cream pie:
Add 1/2 c. coconut before chilling. Spread into baked pie crust. Top with fresh sweetened, whipped cream.

For Banana cream pie:
Slice 2-3 bananas in bottom of baked pie crust before adding filling. Top with fresh sweetened, whipped cream.

Chicken Noodle Soup

1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed

Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.

Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)

Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.

Texas Caviar

Put in large bowl:
1 can white corn
1 can yellow corn
1 can black beans
3 cans mild Rotel
2 avocados sliced in pieces
1 bunch cilantro chopped
1 bunch green onions chopped

mix together:
1 packet good seasoning italian dressing
1/4 cup vinegar
3 Tbs. water
add to bowl

eat with chips

Grandma's Sugar Cookies

1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
1 Tbs. lemon juice
1 tsp. lemon zest
1 c. sour cream
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp nutmeg
5 1/2 c. flour

bake at 350 for up to 9 min.

Frosting
-any would work fine, but Grandma does add a tiny drop of almond extract and uses some sour cream.

Autumn Harvest Tomato Soup

7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)

Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.

Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.

Honeymoon Salad

Serves - Two

Lettuce Alone

No Dressing

Note: This is for Little Brian...after giving me such a bad time about not posting recipes. I know that this will be your favorite salad from now on.