TRES LECHES CAKE

Julie Baldwin, Devin Baldwin, Recipe #17 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.

Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.

Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

BUTTERY SOFT PRETZELS

Julie Baldwin, Devin Baldwin, Recipe #16 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.

Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Bake in preheated oven for 8 minutes, until browned.

SLOW-COOKER BBQ PORK SANDWICHES

Julie Baldwin, Devin Baldwin, Recipe #15

Prep Time:10 min
Total Time:8 hr 10 min
Makes: 8 servings

What You Need!
1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup KRAFT Original Barbecue Sauce
8 kaiser rolls, split
8 KRAFT Singles
PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
FILL rolls with meat mixture and Singles just before serving.

PORK CHOP SKILLET DINNER

Julie Baldwin, Devin Baldwin, Recipe #14

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 40 minutes
Serves: 4

Ingredients:
1 tablespoon olive oil OR vegetable oil
4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion and rice to the skillet and cook and stir until the rice is browned.

Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.

Top with the orange slices and sprinkle with the remaining parsley.

PEACH JULIUS

Julie Baldwin, Devin Baldwin, Recipe #13

Ingredients:
16-20 oz cubed peaches, frozen
2 cups milk
1/2 cup sugar
1 teaspoon sugar
7 ice cubes

Directions:
Peel and cube about 16-20 oz of peaches, place in plastic container, freeze.

Put all ingredients in a blender, and pulsate 10 times, then blend on a high setting until smooth.
Source:
Devin Baldwin
Categories:
Dessserts, Fruit

PEACH DELIGHT

Julie Baldwin, Devin Baldwin, Recipe #12

Ingredients:
1 box vanilla wafers
1 c. sugar
1/2 c. powdered sugar
1 cube melted butter
1 pint whipping cream
10 sliced peaches

Directions:
Crush vanilla wafers and mix with sugar and butter. Spread in a 9" X 13" pan.

Whip cream and add powdered sugar. Fold in sliced peaches.

Store in fridge, but best if fresh.

Recipe given to Devin Baldwin from the Heslingtons

EASY CHEESE BALL

Julie Baldwin, Devin Baldwin, Recipe #21 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans

DIRECTIONS
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve. Yum!

GRANDMA'S CHICKEN NOODLE SOUP

Julie Baldwin, Devin Baldwin, Recipe #19 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

APPLE SQUARES

Julie Baldwin, Devin Baldwin, Recipe #18 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

HAM 'n' CHEESE POTATO SOUP

Kathy Baldwin, Vic Baldwin, Recipe #27

5 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 bunch of green onions, chopped

Cook in a large pan with 3 cups water. Boil 15 min. Do NOT drain.
In another pan, on low heat, melt ¾ c. butter with 3 chicken boullion cubes and stir until softened. Add ¾ c. flour and make a paste. Gradually add 1 qt. milk and cook until thickened.

Stir in 16 oz. velveta cheese (cubed) until melted. (5 min. or so…)
May also add cubed ham, if desired.
Pour cheese mixture into pan of vegetables…Stir…and add salt and pepper, to taste.

Enjoy!

PICKLED BEETS

Kathy Baldwin, Vic Baldwin, Recipe #26 (from Afton Godfrey)

6 pints – diced or sliced beets
1. Cut off most of tops & wash
2. Cook to tender (15-20 min) put in cold water
3. Skin and cut up

Brine
2 cups sugar
1 ½ tsp salt
3 ½ cups white distilled vinegar
1 ½ cup water

If too strong add sugar not water in a mesh cheesecloth bag.

Optional 1 TBS whole allspice & 2 sticks cinnamon

Process (hot water bath) for 30 min.

BREAD AND BUTTER PICKLES

Kathy Baldwin, Vic Baldwin, Recipe #25 (mom’s recipe)

25 to 30 medium-sized cucumbers
8 large white onions
2 large sweet peppers
½ cup salt
5 cups cider vinegar
5 cups sugar (2 ½ lbs)
2 TBs. mustard seed
1 tsp turmeric
½ tsp cloves

Wash cucumbers and slice as thin as possible (or grind). Chop onions & peppers, combine with cucumbers and salt; let stand 3 hours and drain.

Combine vinegar, sugar, & spices in large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil.
Pack while hot in jars and seal.

PEANUT BRITTLE

Kathy Baldwin, Vic Baldwin, Recipe #24 (mom's recipe)

2 cups sugar
1 cup white corn syrup
½ cup water
2 cups raw peanuts
½ cube butter
2 tsp soda

Put sugar, water and syrup in pan and bring to a boil over high heat. Turn to medium high heat and continue cooking until it reaches 264 degrees or soft crackle.
Add raw peanuts and cook 10 minutes, stirring occasionally. Remove from heat, stir up the peanuts, then add butter and soda.
Stir well, then put out on an ungreased shallow pan immediately.
Cool and break in pieces.

This recipe is from my mom, Guila Olsen – her note: very good candy

MAGIC SNOWBALL SOUP

Kathy Baldwin, Vic Baldwin, Recipe #23

Directions:
Make your hot cocoa and put it in a mug,
Then add a kiss and maybe a hug.
The next thing you will do will be the trick
Stir the soup with the magic stick.

But wait a minute that’s not all
Cover the top with some snowballs.
Now the soup is finished and you’re all done
So stir occasionally & sip, yum yum.
Remember this recipe when weather takes it’s toll
And enjoy the magic soup from the North Pole.

SAND ART BROWNIES

Kathy Baldwin, Vic Baldwin, Recipe #22 (fun for gifts)

Layer the following in I wide mouth quart jar, tap down. Put in jar with a tablespoon so not to mix each layer.
3/4 tsp. Salt
1/2 cup plus 2 Tabs. flour 1/3 cup cocoa 1/2 cup flour
2/3 cup brown sugar 2/3 cup sugar
1/2 cup chocolate chips 1/2 cup white chips
Walnuts to fill (or Pecans)

Attach the following directions to the jar on a pretty card:
SAND ART BROWNIES COMBINE CONTENTS OF JAR WITH:
1 tsp, Vanilla
213 cup vegetable Oil 3 eggs
POUR INTO GREASED PAN AND BAKE AT 350 DEGREES: 7x11 PAN 32 to 37 MIN.
9x9 PAN 27 TO 32 MIN. DO NOT OVER BAKE

To fill one dozen jars you will need:
12 oz. Cocoa
42 oz. Each of chocolate & white chips 32 oz. Walnuts
50 oz. Brown sugar 5 lbs. Flour
5 lbs. Sugar
Decorate the jars as desired.

attach this to top of jar

SAND ART BROWNIES

COMBINE CONTENTS OF JAR WITH:
1 tsp. vanilla
2/3 cup vegetable oil
3 eggs

POUR INTO GREASED PAN AND

BAKE AT 350 DEGREES
7 x 11 pan 32 - 37 min
9 x 9 pan 27 - 32 min.
DO NOT OVERBAKE

POPPY SEED BREAD

Kathy Baldwin, Vic Baldwin, Recipe #21 (recipe from Deann Foster)

Mix together:
6 eggs
2 ¼ cups oil
4 ¼ cups sugar

Alternate these dry ingredients with
3 cups milk
6 cups flour
2 ½ tsp. Salt
3 tsp. Baking powder
Add 4 tsp. Almond flavoring
3 tsp. Vanilla
6 TBSp. Poppy seed

Makes 8 loaf pans (not smallest I have – medium sized ones)
Bake 350 degrees for 50 minutes’

Glaze:
Heat: ½ cups orange juice (concentrate before mixing with water)
1 ½ cups sugar

Add:
1 tsp. Almond extract
1 tsp. Vanilla extract
Pour over bread when hot

GRAHAM CRACKER PIE & PIE CRUST

Kathy Baldwin, Vic Baldwin, Recipe #20

I attached a scan of my recipe book - I copied it for my kids when they were on missions.

The graham cracker pie recipe is mom's. the pie crust is from Bon Adell Skidmore.

SNICKERDOODLES

Kathy Baldwin, Vic Baldwin, Recipe #19 (mom’s recipe)

1 cup soft shortening (part butter)
2 tsp. cream of tarter
1 ½ cups sugar
1 tsp. soda
2 eggs
1/4 tsp. salt
2 3/4 cups flour

Heat oven to 400 °. Mix shortening, sugar and eggs.
Blend all dry ingredients, stir in.
Roll into balls the size of a small walnut.
Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.

Bake 8 - 10 min. Makes about 5 doz.

CREAM CARMELS

Kathy Baldwin, Vic Baldwin, Recipe #18 (mom’s recipe)

1/2 cup chopped nuts
1/2 cup butter
2 cups sugar
2 cups cream (20% butterfat)
3/4 cup light corn syrup

Sprinkle nuts in butter 8" square pan.
Mix sugar, corn syrup, butter and half of cream in saucepan.
Bring to boil over low heat, stirring constantly.
Stir in rest of cream gradually.
Continue stirring as mixture thickens, and cook to 250 degrees or until a little dropped in cold water forms a hard ball.
Remove from heat and pour over nuts in pan. When cold, cut into squares. Makes about 5 doz.

DILL PICKLES

Kathy Baldwin, Vic Baldwin, Recipe #17 (recipe from Jane Infanger)

1 head fresh dill or 1 TBS. dry dill
1 tsp. mustard seed
1 clove garlic
1/8 to 1/16 tsp. alum
Pack in cucumbers

Brine for 2-3 quarts
4 cups water
2 cups vinegar (5% acidity)
½ cup pickling salt
Bring to boil – pour over packed cukes
Have lids hot – seal.

Jane didn’t hot water bath them, but I do for 10-15 minutes.

CATALINA CHICKEN

Kathy Baldwin, Vic Baldwin, Recipe #16 (recipe from Todd Hillam)

Chicken tenders or chicken breast (skinless, boneless)
Winco bulk breading
Brown in vegetable oil
Layer: (in dutch oven)
Chicken
Apricot jam (1/2 cup)
Sprinkle Lipton onion soup mix
Catalina dressing (1/2 cup)
Continue layering (usually 2 – 3 layers) depending on size of dutch oven
Leave ½ inch left at top
Pour a can of sprite or 7 up on top45 min.
Serve over rice

CHEESY DUTCH OVEN POTATOES

Kathy Baldwin, Vic Baldwin, Recipe #15

Line 12" dutch oven with onions 1/4 inch thick (bottom and sides)
Fill oven with potatoes -- peeled and sliced 1/2 inch thick
Add 1 quart water and salt to taste.
Simmer 45 minutes -- not hard boil

Drain water if any left stir in:
1/2 lb. butter
16 oz sour cream
1 box Velveeta

Put lid on and cook 1 minute longer to melt cheese

DUTCH OVEN POTATOES

Kathy Baldwin, Vic Baldwin, Recipe #14 (recipe from Brian Seedall)

½ lb. bacon
4 large Russet potatoes – thinly sliced
1 cabbage – 1” strips
Salt & pepper
2 cups milk or cream
½ cup parmesan cheese

Brown bacon, leave grease in pan.
Take bacon out of pan
Layer spuds, cabbage & bacon.
Cook 20-30 minutes

RAW APPLE CAKE

Carol Johansen, Recipe #2

2 ½ C flour
1 C sugar
1 C brown sugar
1 C milk
½ C shortening
3 eggs
1 tsp baking powder
1 tsp baking soda
4 C sliced apples
1 C chopped walnuts
¾ C brown sugar
¾ C coconuts

Cream shortening and sugars together. Add egg and milk. Sift together dry ingredients and add to cake. Add apples.
Pour into a greased 9x13” baking dish.
Topping: Combine walnuts, brown sugar, and coconut together and sprinkle on top.
Bake at 350 degrees for 50 – 55 minutes.
Top with drizzled caramel and whipping cream if desired.