Corny Bread

1 packet of Jiffy mix, Don't add the milk requested by the box, but add the egg plus an additional egg. Also add can of kernel corn and 300g of creme fraiche. Mix together Cook for the time/temperature it says on the mix packet

Rum/Kahlua/Bourbon Balls

1 cup vanilla wafer crumbs
1 cup chopped pecans
1 cup powdered sugar
2 tablespoons cocoa
2 ounces alcohol of choice (2 oz is about 4 tablespoons)
1 to 1.5 tablespoons Karo (light corn syrup)

Mix together first five ingredients then add Karo syrup.

Form into balls.
Roll in powdered sugar.

Chocolate Cream Pie Filling

3 tbsp flour
3 tbsp cocoa
1 cup granulated sugar
1.5 cups milk
3 egg yolks
3 tbsp butter
1 tsp vanilla

Mix flour, cocoa, and sugar.
Slowly add milk, egg yolks and butter (add all of it).
Cook until thick, stirring constantly.
When it is thickened, take the pot off the stove.
Add vanilla and stir it in.
Pour into already baked pie crust.
Refrigerate.

Pie Crust

Can be used for chicken pot pie, fruit pies, or cream pies.

One crust pie:
8 or 9 inch:
1/3 cup + 1 tablespoon crisco shortening
1 cup all purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water

10 inch:
1/2 cup shortening
1 and 1/3 cups all purpose flour
1/2 teaspoon salt
3-4 tablespoons cold water

Two crust pie:
8 or 9 inch:
2/3 cup + 2 tablespoons shortening
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons water

10 inch:
1 cup shortening
2 and 2/3 cups all purpose flour
1 tablespoon salt
7-8 tablespoons water

Use fork and crush shortening, flour, and salt until size of small peas.
Sprinkle in water, 1 tablespoon at a time.
Gather pastry into a ball (if two rusts, split ball into two smaller balls).
Do not overwork dough.

If just baked pie shell- bake at 475 degrees.
If baked with filling- bake at 425 degrees.

Chocolate Cheesecake

Ingredients:

18 oreo cookies, finely crushed (makes about 1.5 cups)
2 tablespoons butter, melted
3 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 oz. semi sweet baking chocolate, melted
3 eggs

Preheat oven to 325 degrees
Mix cookie crumbs and butter then press onto bottom of a 9 inch pie pan.
Beat cream cheese, sugar, and vanilla until smoothly blended.
Add chocolate and mix it well.
Add eggs, 1 at a time, mix after each. Do NOT over beat.
Pour the batter onto the crust.
Bake one hour or until center is almost set.
Cool, then let refrigerate four hours before eating.

Pumpkin Swirl Cheesecake Bars

Ingredients:

25 Nabisco Ginger Snaps- finely crushed which should be about 1.5 cups
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkgs of 8 oz cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
dash of ground cloves

Heat the oven to 325 degrees.

Mix crumbs, nuts and butter and press onto the bottom of a 13 by 9 inch pan

Beat the cream cheese, 3/4 cup sugar, and vanilla with a mixer until blended. Add eggs one at a time, beating after each until blended. Do NOT overbeat.
Remove 1.5 cups batter and leave it to the side for now.
Stir remaining sugar, pumpkin, and spices into batter left in the bowl.
Spoon half the pumpkin batter onto crust, top with spoonfuls of half the pain batter.
Repeat layers and then swirl with a knife.

Bake for 45 minutes or until center is almost set.
Cool completely and refrigerate for four hours before eating.

Classic Cheesecake

Crust-
Graham cracker crumbs
sugar
Cinnamon
Melted Butter

Mix together until it sticks and then cover the pan with it.
(or buy a ready made crust)

Filling-
1.5 lbs of cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Mix the filling together until smooth. Do not over beat.
Pour the filling in the crust.
Bake at 350 degrees for 20 to 30 minutes.

Note: this makes TWO regular 9 inch pies.

Cookie Cake

1 box of yellow cake mix
1 large box of instant vanilla pudding
2 eggs
1/2 cup oil

Use a large bowl and mix all of the ingredients above together. It is easiest to just wash your hands and use them to mix the batter. It will be very thick.

Then take a cookie sheet pan that has 4 sides. Spread it out in the pan in a very thin layer.

Add as many chocolate chips as you like by hand.

Bake in the oven for 11-15 minutes at 350 degrees. When it comes out it should still be gooey and just slightly browned on the sides. It is better to under bake than over bake. It will continue to harden once out of the oven.
Best somewhat soft and gooey though.

Variations: Can substitute chocolate or strawberry cake mix and make different flavors of cookie cake.

Bailey's Chocolate Fudge

Put a pot on low heat.
Melt 28 oz. of sweetened condensed milk with 36 oz of semi-sweet chocolate chips.

After completely melted, turn off the heat.
Put in a dash/bit of vanilla extract.
Fully mix the extract in the fudge.
You will use between 2-3 shots of Bailey's Irish Cream.
Pour shot by shot, and between each shot mix thoroughly. When the fudge looks wet and as if it is saturated and can hold no more liquid, quit adding Bailey's Irish Cream.

Pour the fudge onto wax paper that is covering the bottom of a cake pan. It should cover the full cake pan in a thin layer.


This is a FABULOUS recipe! It creates a richer, creamier fudge.

Online Database of Recipes

I have an old fashioned cook book that I use. And its nice to have to keep family recipes secret, but I feel that if food is good, you might as well let the world in on the delicousness. So this blog will become my cookbook. A way for me to keep an easy record of all my successes or recipes that I want to try. :D