My Recipe Collection

Double Raisin Bread Pudding
by Sun-Maid

6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
~~~~~~~~~~~~~~
Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:

Spirited Sauce

1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice

Chocolate Almond Coffee Cooler
by Better Homes and Gardens

Serves: 4
Serving size: about 1 cup
Prep: 5 minutes

2 cups milk
2 tablespoons cocoa powder
2 tablespoons sugar
1 tablespoon instant coffee crystals
1 cup ice cubes
Few drops of almond extract
Frozen whipped non-dairy dessert topping thawed (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a blender container combine milk, cocoa powder, sugar, coffee crystals, and almond extract. Cover and blend until smooth. Add ice cubes. Cover and blend until ice is crushed. Pour into chilled glasses. Top with whipped topping, if desired. Serve immediately.

Title: Fudge

Description:
Fudge by Jim Lenz (my dad). The way we made it when we were kids.

Ingredients:
3 Cups sugar (Heaped if you want more)
3 Heaping tablespoons of Cocoa (Regular Tablespoon. Not measuring spoon). 2/3 cup.
Pinch of salt
1 1/2 cups of milk (Maybe a little more if you heap the sugar) We always used canned milk (half milk half water).
4 Tablespoons of margarine (!/2 tablespoon if you put peanut butter in.)
1 teaspoon of vanilla
Optional- Two big heaping tablespoons of peanut butter (Same as for the cocoa) or about 3/4 cup of chopped walnuts.

Directions:
(1)Combine cocoa, sugar and salt. Use a good sized pan because it will boil over (one with a handle so you can hold on to it while beating) .
(2)Stir in milk.
(3)Bring to a boil as quick as possible stirring frequently. (the quicker you melt the sugar the less likely the fudge will be sugary)
(4)Cook without stirring until it gets to 232 degrees or until a small amount forms a firm soft ball in cold water. We always used the soft ball method. You can tell when it is getting done it will cook down or you can run and ask your Mother like we did..
(5)Remove from heat; drop in butter and peanut butter if you are using it. Cool to lukewarm without stirring. You can set the pan in cold water to speed this up.
(6)Add vanilla and nuts if you are using them and beat until mixture thickens and starts to lose its gloss and then quickly pour it into a buttered pan and cut into squares.
(7)If you get in a hurry and it doesn’t harden you can put it back in the pan and cook it some more. If you have cooked it too much you might not be able to pour it out and it will be hard.
(8)If that doesn’t work you just throw it out and start over. Have fun.
(9)You will know when it is just right. You will need two glasses of water with every piece.

Number Of Servings:One

Preparation Time:Too long

Country Corn Chowder

2 cups white sauce
17 oz. can whole kernel corn, undrained
17 oz. can creamed style corn
1/4 cup onion, minced
4 slices bacon, cooked and crumbled, plus drippings

_________________

Stir all ingredients into white sauce. Serve hot.

Yield: 6 cups.

Broccoli Cheese Soup

2 cups white sauce
10 oz frozen chopped broccoli, thawed
2 cups grated sharp cheddar cheese
1 tablespoon Parmesan cheese
1 tablespoon onion, minced

___________________

Combine all ingredients. Blend well. Simmer until thoroughly heated.

Note: For thinner soup, add milk or water.

Yield: 4 cups.