I have been asked many times for my recipes.
I'm going to share some of my favorite recipes
with you now. I will be adding some more recipes
for you, If you will send me to tell me what
kind of recipes you would like me to add, I'd appreciate
that very much. It would also give me a better idea of
what kind of recipes to add to this page.

EGGS BENEDICT FOR TWO

1 cup water 4 eggs 4 thin slices bacon or ham (I prefer ham)
2 English muffins (cut into halves) Holandaise Sauce.
2 TBSP butter, 1 egg yolk, 1 tsp. lemon juice, 1/8 tsp salt,
1 tsp dry mustard.
1. Heat water in a covered 1 qt glass caserole
dish in microwave for 2 mins. until steaming hot.
Break the eggs into the water.
2. Cook covered in the microvawe for 2-3
minutes until cooked as desired. Let stand
covered.
3. Heat ham or bacon on a plate (cover with a paper towel)
in microwave for 45 secs.
Remove from microwave and cover with a paper towel and let
stand.
4. Heat butter in a small glass dish in microwave for 45 secs. until
melted.
5.Beat egg yolk with a fork in a 1-cup glass measuring cup.
Add lemon juice, dry mustard and salt. Add to melted butter.
Cook in microwave 20 secs. then beat with a fork.
To thicken slightly, cook 10 secs. more.
6. Put each split muffin on serving plates (cut side up).
Top each half with ham or bacon.
Remove eggs from water, using a slotted spatula or spoon.
Place egg on top of bacon or ham. Spoon sauce over the eggs.
7. Heat one plate at a time in microwave for 15 secs.
An elegant dish for two to enjoy.




CHOCOLATE CHIP COOKIES
1 1/2 c. flour, 3/4 c. light brown sugar, 3/4 c. white sugar,
1 tsp. baking soda, 1 tsp. salt, 2 beaten eggs, 1 c. shortening.
1 TBSP hot water, 1 tsp vanilla, 2 pkgs pure chocolate chips,
2 cups rolled oats, 1 c. nuts (optional)

Beat the shortening. Add the sugars and beat again.
Add the beaten eggs and beat again.
Add hot water and vanilla and beat again.
Add the chocolate chips and chopped nuts and beat again.
Add the flour, baking soda and salt and mix well.
Add the rolled oats and mix well.
Drop by teasponnfuls on to greased cookie sheets 1 inch apart.
Bake in a 350 deg. preheated oven for 10-12 mins. until lightly
browned.
This recipe can be doubled or tripled. The cookies freeze well.




CHOCOLATE CAKE
The secret to a rich dark moist cake is to use a heavy
frying pan for your baking pan.
Grease the frying pan and line with wax paper and grease again.
(You can use a 9' x 12' cake pan, but the cake won't be as moist).
Sprinkle flour evenly in the frying pan.

Put 1/2 c. soft mararine, 2 c. light brown sugar,
2 beaten eggs in a mixing bowl and
beat with hand mixer until fluffy.
Add 1 tsp, vanilla and beat again.
Add 6 heaping TBSP. dark cocoa powder,
2 tsp baking powder, 1/2 tsp. salt, 2 c flour
beat again (mixture will be very dry).
Add 2 tsp baking soda to 1 1/2 c warm water and
slowly add to the flour mixture beating after each addition.
Beat well.
Pour batter into the frying pan.
Bake in a 350 deg. preheated oven for 45 mins.
Let cool and ice with your favorite chocolate icing.




NEVER FAIL PASTRY
1 lb. good quality lard, NOT shortening.
I use "Tenderflake" brand.
5 c all purpose flour, 2 tsp. salt.

Mix until consitancy of very coarse crumbs.
Mix in a one cup measuring cup 1 beaten egg,
4 tsp light brown sugar, 1 TBSP vinegar and mix well.
Add enough cold water to make 3/4 cup liquid and mix well.
Add all at once to the flour mixture and mix.
Use this Never Fail Pastry for any recipe that calls for
pie crust.
The pastry freezes well and makes enough pastry for
2 -3 double crust pies.




CHOCOLATE CHIP DATE CAKE
1 cup chopped pitted dates, 1 tsp baking soda,
1 /2 c boiling water.
Mix and set aside.
Cream 1/2 c shortening, 1 c white sugar together.
Add 2 beaten eggs and beat well.
Add 1 1/2 c flour, 1/2 tsp.salt, 1/4 tsp baking soda and mix well.
Add the date mixture and beat/mix well.
Pour batter into a 9x12" cake pan.
Mix 1 pkg. pure chocolate chips, 1/2 c light brown sugar,
1/2 c chopped walnuts or pecans.
Sprinkle mixture on top of the cake batter.
Bake at 350 deg. 45 mins.




YUMMIE SQUARES
In a saucepan mix 3/4 c white sugar,
3/4 c Roger's syrup (the thick kind),
1 cup peanut butter, 1 tsp vanilla.
Blend until smooth over med heat.
Measure 6 c Special K in a large mixing bowl.
Add the sugar syrup mixture and mix well.
Press into a buttered 9x9" baking pan.
Melt 6 oz pure chocolate chips, 6 oz butterscotch chips
together over med. heat.
Spread over top of the Special K mixture.
Cut into squares when the top has set, but not
quite hardened.
Allow to cool and enjoy!




CINNAMON LOAF
Mix and set aside 3 TBSP brown sugar,
2 TBSP ground cinnamon.
1/4 c butter, 1 c white sugar, 2 eggs,
1 c sour milk.
Beat well.
Add 2 c flour 1/2 tsp. baking soda,
1 tsp baking powder, 1/2 tsp salt.
Beat well.
Put half the batter in a well greased loaf pan.
Sprinkle 1/2 the cinnamon mixture over the top.
With a fork swirl through the batter,
Repeat with the other half the batter
and cinnamon mixture.
Bake in a 350 deg. preheated oven for 1 hour.




SWEET AND SOUR HOT DOGS/WEINERS
2 hot dogs/weiners per person,
cut in 2" pieces.
2 TBSP cooking oil, 1/2 c chopped onion,
1 can pineapple chunks, 1/4 c brown sugar,
2 TBSP corn starch, 1/2 tsp ground ginger,
1/4 c vinegar, 1 TBSP soy sauce.

Brown hot dogs in oil. Remove and set aside.
Add onion, stir fry 2 mins.
Drain juice from pineapple into a 2 cup measuring cup
add water to make 1 c liquid.
Mix brown sugar, corn starch, ginger, vinegar and soy sauce.
Stir in the pineapple juice.
Add to onions in frying pan.
Cook stirring constantly until mixture thickens
and bubbles. Add hot dogs and pineapple,
stir gently to coat with sauce.
Cook until hot.
Serve with steamed rice.




VERA'S COCONUT MACAROONS
Copyright © 1982 Vera L. J. Dickens
6 egg whites, 1 1/4 c white sugar, 1 tsp. salt,
1/2 sifted flour, 1 TBSP corn starch,
1 tsp cream of tartar, 1 tsp vanilla,
1 8-oz pkg long thread coconut.
Mix sugar, salt, flour, cream of tartar, corn starch together
and set aside.
Beat egg whites very stuff (until the bowl can be held
upside down and the egg whites do not fall or slide out).
Very gently fold in the half of the sugar mixture,
Repeat with the other half.
Gently fold in the vanilla. fold in the coconut.
Drop large teaspoonfuls on an ungreased cookie sheet
Bake in a preheated 375 deg oven until golden brown.
Approx, 10 mins. Do not over bake.
This is my own creation. I wanted to use up the egg whites
I had leftover from baking something else.
I was more than pleased with the way the Coconut
Macaroonsturned out.
Everyone loved them.




BUTTER TARTS
Pie pastry for 5 doz. tarts.
Filling: 4 c washed raisins or currants,
4 c light brown sugar, 8 well beaten eggs,
1 c melted butter, 4 tsp vanilla.

Beat the melted butter and brown sugar together
in a large mixing bowl. Add the beaten eggs
and beat again. Add the vanilla and beat again.
Stir in the raisins/currants.
Line your tart shells with pastry.
Fill the tart shells 2/3 full with the filling.
Bake in a 425 deg. preheated oven for 15 mins.
The butter tarts freeze very well.




FIVE MINUTE FUDGE
2/3 c evaporated milk, 1 2/3 c white sugar, 1/2 tsp salt.

Heat to boiling and cook 5 mins. longer stirring
constantly over med, heat.
Remove pan from heat.
Add 1 1/2 c minature marshmallows,
1 8-oz pkg of chocolate chips
and 1/2 c chopped nuts (optional).
Stir until the marshmallows melt.
Pour into a buttered pan and allow to cool and set.
Cut into 2 inch squares.




DATE SQUARES
Filling: 1 lb. pitted dates, chopped. 1 1/2 c water.
Cook over medium heat until it thickens.
Set aside to cool.
1 c light brown sugar, 1/2 c LARD (not a generic brand),
1 c flour, 2 c. rolled oats, 1 tsp salt.
Mix the brown sugar, flour, salt and rolled oats in a large mixing
bowl. Add the LARD and mix with fingertips until a crumb
consistancy.
Grease a 9/12' cake pan. Spread half of the crumb mixture in the
greased pan and pat firmly. Spread the cooled
filling evenly on top of the "base".
Sprinkle the remaining crumb mixture on top of the date mixture
and pat gently.
Bake in a 400 deg. preheated oven for approx 15-20 mins
. Allow to cool and cut into 2" squares.
The secret of not having a soggy base is to let the filling cool.
I used shortening instead of lard only once and the
date squares were not as good with the shortening.




FUDGE SQUARES
Melt 1/4 lb butter and 1 c light brown sugar together
in a pan and allow it to cool.
Add 1 well beaten egg, mix well.
Add 1 c flour, 1 tsp baking powder.
Mix again. Add 1 tsp vanilla and mix again.
Add 1/2 c chopped nuts and mix again.
Spread the batter in a greased 9x9" cake pan
Bake in a 350 deg. preheated oven for 25 mins.
Allow to cool and ice with Brown Sugar Boiled icing.
Cut into 2" squares.




RUM SAUCE (for your Christmas Plum Pudding)
Copyright © 1982 Vera L. J. Dickens
1/2 c light brown sugar, 2 c boiling water, 2 TBSP corn starch,
1/4 c butter or margarine, 1/4 tsp salt, 1/4 c dark Rum.

Mix sugar, corn starch, salt in a sauce pan.
Slowly add boiling water, stirring constantly, to avoids lumps.
Simmer for about 5 mins, while stirring constantly
until clear and thickened.
Remove from heat and cool slightly before adding the rum.
This is also my own creation.




STRAWBERRIES
2 small or 1 large pkg Strawberry Jello powder,
1 can Sweetened Condensed Milk, 1 8-oz pkg fine coconut.

Mix 1 /2 pkg of the Jello powder, sweetend condensed
milk and coconut together.
Shape 1 tsp of the mixture into strawberry shapes
and roll the "strawberry" into the remaining Jello powder to coat.
Place the strawberry on a wax paper lined cookie sheet.
Repeat until all the mixture has been used.
Allow to set.
Make leaves from green butter icing on the base of your
strawberries.
I make Strawberries every Christmas. They add color to your
plate of Christmas cookies or squares.




SALMON BALL
1 large can of salmon (remove the bones)
1 9-oz pkg cream cheese,
1/4 tsp. liquid Hickory Smoke,
1 tsp lemon juice,
3 tbsp finely chopped onion.
1/4 tsp. salt.
1 tsp prepared horse raddish.
Mix altogether and shape into a ball.
Put the ball onto a serving plate
and sprinkle well with parsley flakes.
The salmon ball is served as an appetizer
to be spread on crackers.




SPIRITED PUMPKIN CHEESECAKE
Pecan Crunb Crust (recipe follows)
2 1/4 pounds cream cheese, softened,
1/4 cup brandy,
3/4 cup solid pack cooked and sieved pumpkin,
(canned if you don't have fresh),
1 1/2 cups packed brown sugar, 1/3 cup white sugar,
1 1/2 tsp.ground cinnamon, 3/4 tsp. ground ginger,
1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves,
1/8 tsp ground mace, 3 eggs,
2 egg yolks.

Prepare Pecan Crumb Crust.
In a large bowl, beat cream cheese until completely smooth.
Gradually add brandy beating constantly. Add pumpkin: blend well.
Very gradually add sugars, beating constantly; beat until smooth.
Add spices; blend well. in a small bowl, beat eggs and
egg yolks until blended. Add eggs about 1/4 cup at a time,
beating well after each addition.
Pour batter into prepared crust; spread smooth on top.
Bake in a preheated 350 deg oven
Bake 1 hour and 25 mins or until center is set. Turn off the oven.
Leave cake in the oven 30 mins with the door propped open 8 inches.
Transfer to a wire rack; cool completely.
Remove side of springform pan.
Refrigerate cake, uncovered, 8 hours or overnight.
Cover, refrigerate until serving time.




PECAN CRUMB CRUST
1 TBSP. butter or margarine, softened,
1 1/4 cups chopped pecans,
1/4 cup fine dry bread crumbs,
2 TBSP sugar,
2 TBSP butter, melted and cooled.

Coat bottom and side of a 9 inch springform pan evenly
with softened butter (or margarine).
In a medium sized bowl. mix pecans, bread crumbs and sugar.
Drizzle melted butter over pecan mixture: stir and toss with a fork.
Press mixture evenly on the side and bottom of the pan; refriderate 5 minutes.
Bake in a preheated 350 deg. oven 8 to 10 mins or until crust is slightly dry.
Cool on a wire rack before filling.
If you want a plainer Pumpkin CheeseCake. omit
the brandy and instead of the Pecan Crumb Crust use a Graham Wafer
Crust..
Recipe for Graham Wafer Crust a recipe follows.




GRAHAM WAFER CRUST
1 cup graham wafer crumbs, 1/4 cup packed brown sugar,
1/4 cup melted margarine.
Preheat oven to 325 deg.
Stir crumbs, brown sugar and margarine in a small bowl:
Press onto bottom of a 9 inch springform pan.
Bake 10 mins.
Cool on a wire rack before filling.





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