Appetizer #24 - Pineapple-Cheese Ball

 The Year of Appetizers

Appetizer #24 - Pineapple-Cheese Ball

    This is it! Appetizer #24, the last in the Year of Appetizers. This recipe is in the First Baptist Church - Chandler, Texas cookbook. I do not see a published date, but I'd guess late 1980s/early 1990s. The recipe suggests chilling this overnight, but eight hours is just fine. Less than eight hours would probably be fine as well; you just want the ball to be solid. I also cut the recipe in half and it still turned out a pretty good size. To make the original recipe size, simply double the ingredients. I really liked this appetizer and I think you will also. Try it!

Ingredients: 

1 8oz pkg cream cheese, softened

4 1/4 oz crushed pineapple, drained

1 cup chopped pecans, divided use

1 1/2 tbsp green pepper, finely chopped

1 tbsp onion, finely chopped

1 1/2 tsp seasoned salt (I used Jane's Krazy Mixed-Up Salt)

Directions: 

In a medium bowl, stir softened cream cheese with a fork until smooth. Mix in crushed pineapple, 1/2 cup pecans, green pepper, onion and seasoned salt. Shape into a ball. Spread the last 1/2 cup pecans onto a plate. Roll the cheese ball in the pecans, covering the entire surface of the cheese ball. Chop more pecans if you need or want more.  Wrap in plastic wrap or place into an airtight container and refrigerate for several hours (I chilled the ball for eight hours and it was perfect) or overnight. Serve on a large platter surrounded by crackers. If desired, garnish with pineapple slices, maraschino cherries or parsley. Refrigerate leftovers in an airtight container. 

Pineapple-Cheese Ball

Pineapple-Cheese Ball on Crackers

First Baptist Church - Chandler, Texas Cookbook

Sour Cream Cocoa Cookies

 Sour Cream Cocoa Cookies

    Mmmmm.  This recipe comes from Hershey Chocolate's Hershey's Recipes recipe booklet, published in 1940. I needed something to take to my church ladies group potluck and wanted to take something for dessert. I chose these cookies and I'm glad I did, because the cookies (2) which I sampled, were yummy. The recipe booklet says this makes about 4 dozen. I used a cookie scoop and got 4 3/4 dozen. My original thought was to make these and then do a drizzle of white chocolate over the top, but I decided not to do that. The recipe booklet also says to bake for about 10 minutes and I feel they need closer to 12 minutes at 375 degrees F. The recipe calls for sifted flour and then to sift with the cocoa, spices, salt, but I didn't pre-sift the flour. These cookies have nuts, but feel free to leave out the nuts, substitute pecans in lieu of walnuts or maybe add mini chocolate chips. Whatever you decide to do, you should make these. 

Ingredients:

1 1/2 cups sifted flour

1/3 cup Hershey's Cocoa powder (or your favorite brand)

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2/3 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup sour cream

Directions:

Sift flour, cocoa, salt, baking powder and baking soda into a small bowl and set aside. In a large bowl, cream shortening, then add sugar gradually and cream until fluffy. Beat in eggs. Stir in vanilla and walnuts. Add flour mixture alternately with sour cream (I forgot to alternate, but they turned out fine). Mix thoroughly, then use a cookie scoop or spoons to drop onto greased baking sheets (I used un-greased stoneware pans). Bake at 375 degrees F for 10-12 minutes. This recipe will make at least 4 dozen cookies. 

Hershey's Recipes booklet

Sour Cream Cocoa Cookies

Pie Number 20 - Sweet Potato Praline Pie

The Year of Pie

Pie Number 20 - Sweet Potato Praline Pie

    Woohoo! It's hard to believe that there are only four pies left in the Year of Pie! I've had some "fails", mostly "successes" and some which have turned out really well. One of those that turned out really well, is this Sweet Potato Praline Pie. The recipe is in Treasury of Desserts. Published in 1993, it contains recipes from several major food brands, including Philadelphia Cream Cheese, Jell-O, Eagle Brand, Duncan Hines and Hershey's. This recipe in particular, calls for Eagle Brand sweetened condensed milk and is very, clear about NOT using evaporated milk.  You can use an electric mixer if you have one, but I don't have one and I did everything by hand. I'm not big on pumpkin pie or sweet potato pie, but I am glad I tried this. It was really good.  This recipe includes a praline topping, but if you would rather not use the topping, that is perfectly fine. The pie would be excellent with a dollop of whipped cream or a scoop of vanilla ice cream. I really liked the flavor and texture of this pie and I recommend trying this recipe. 

Ingredients:

1 9-inch unbaked pastry shell (I make my own, but you could use a pre-made pie shell)

1 pound sweet potatoes or yams (cooked & peeled)

1/4 cup margarine or butter (I used butter)

1 14 oz can sweetened condensed milk (Not evaporated milk)

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp salt

2 eggs, beaten

Praline Topping (Optional; I know it's in the title, but really if you don't like or can't have nuts, leave this out)

Directions:

Preheat oven to 350 degrees. In a large bowl, beat hot sweet potatoes with butter/margarine; add sweetened condensed milk, vanilla, spices and salt. Beat together until smooth. Stir in eggs and pour into unbaked pastry shell. Bake 50 to 55 minutes (the center needs to be set). Cool pie and top with warm Praline Topping (below). Serve warm (This was also good chilled with warmed praline topping). Refrigerate leftovers if you have any!

Praline Topping:

1/2 cup whipping cream (unwhipped)

1/3 cup firmly packed brown sugar

1/2 tsp vanilla extract

1/2 cup chopped & toasted pecans

Directions:

Cook and stir on medium low until sugar dissolves. Boil rapidly 5 to 8 minutes or until thickened. Stir occasionally. Remove from heat and stir in pecans. Spoon over a slice of warm (or chilled) pie. 

Sweet Potato Pie (Look at this filling!)

Sweet Potato Praline Pie

Sweet Potato Praline Pie

Pie Number Seven - To Die For Chocolate Chip Pie

 The Year of Pie

Pie #7 - To Die For Chocolate Chip Pie

    What did I think of this pie? In one word? "Delicious". This recipe comes from Texas Sampler: Handmade, Homemade....Recipes You're Bound To Love. Published by the Junior League of Richardson (Texas) in 1995, it was submitted by Connie Baird (Thank you, Connie!). This pie was really good with a scoop of vanilla ice cream, but you could certainly use a good dollop of whipped cream.  I gave out samples to a few friends and they all liked it. In fact one of my male co-workers I gave a sample to, said as he was wiping crumbs from his face, that I could make that again. Try this pie. It was really good.  

Ingredients:

1 prepared 10-inch pie crust

2 eggs

1/2 cup margarine, melted and cooled

1 cup sugar

1 1/2 teaspoons vanilla

1 cup semi-sweet chocolate chips (I used mini chips)

1 cup chopped pecan pieces

Directions:

Pre-heat oven to 350 degrees. Mix the eggs, margarine (make sure the margarine is cooled when you mix with the eggs, or you'll cook the eggs and you don't want that), sugar, flour and vanilla in a large bowl. Stir in your chocolate chips and pecan pieces. Pour into your pie crust and bake for 55 minutes to an hour.  Yield: 6 to 8 servings.  

To Die For Chocolate Chip Pie w/a larger scoop of ice cream than I'd planned. 

To Die For Chocolate Chip Pie (Just in to bake)

To Die For Chocolate Chip Pie (Fresh from the oven)

McGregor Cake

 McGregor Cake

I've got a bonus recipe for you and boy am I glad I made it.  This cake came out better than I'd hoped. It is moist, and sweet, but not too sweet. You have a little crunch from the pecans and chewiness of the coconut. It is sooooo good.  Don't walk, run, and make this cake! I found this recipe while looking for a recipe to use for my #FiftyTwoInTwentyTwo project.  The recipe is in a thin, paper, recipe pamphlet, produced by Crisco Oil, in 1965. There's a little bit of prep work, but it is so worth it. Be careful when you get to the broiling part. I either had the rack too close to the top and/or just plumb broiled it for too long. I checked on my pan about half-way through the final step and the top was burning! I removed the pan and frantically scraped off the topping and managed to save the cake. Luckily I had enough ingredients to re-do the toppings and when I put my pan back in to broil, I watched it really closely and I think I just broiled for two minutes.  

Cake Ingredients:

1 cup old-fashioned oats

1 1/2 cups boiling water

1 cup granulated sugar

1/2 cup light brown sugar

1/2 cup Crisco Oil (or other vegetable oil; I actually used canola oil and it was just fine)

2 eggs

1 1/2 cups sifted all-purpose flour

1 teaspoon soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped pecans

Frosting Ingredients:

1/4 cup soft butter or margarine (I used butter and softened it in the microwave)

1/2 cup light brown sugar

1/4 cup evaporated milk

1/2 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup flaked coconut

Directions:

Preheat oven to 350 degrees and grease a 9x13x2 inch pan. Add boiling water to oats in a bowl and let stand for 15 minutes. Thoroughly combine sugar, oil and eggs. Stir in the oatmeal. Sift dry ingredients and add to the batter, followed by 1/2 cup of the chopped pecans. Spread the batter into your prepared pan and bake for 30 to 5 minutes. You can use a toothpick to help ensure the cake is done. For the frosting, combine butter/margarine, 1/2 cup brown sugar, evaporated milk, pecans and coconut. Immediately spread with the frosting and broil for 3 to 5 minutes, until lightly browned. 

McGregor Cake

McGregor Cake

The artwork on the cover page of the Crisco Oil recipe pamphlet

Week 38 - Pear Pecan Salad

Pear Pecan Salad

Week 38 of 52

Salad #6 

Y'all, I finally used the Jello ring mold that I've had for at least 15 years! This Pear Pecan Salad recipe is in The Wednesday Matinee Musical Club's The Saga of the Refreshment Plate (85th Anniversary Edition). This club is located in Marlin, Texas. The officers listed are for the 1983-1984 year. It has a cool photo of members in 1900 and historical information about members.  This recipe was submitted by Chris Pilcher. This recipe turned out good and I, along with my taste testers, really enjoyed it.  Definitely a success! You should try it.  

I'll show my modification in italics. 

Ingredients:

1 (1lb 4oz) can pears (I used two 14.5 oz cans, sliced pears)

1 (3oz) package lemon Jello

1 (8oz) package cream cheese (softened)

1 cup whipping cream

1/2 cup finely chopped pecans (Pecans were somehow left off the list of ingredients, so I guessed at the amount and it was the perfect amount)

Directions:

Drain pears, reserving one cup of juice. Heat pear juice to boiling in a small pan. Remove from heat. Stir in the Jello and chill until partially set. Blend pears and softened cream cheese in a blender until creamy. Pour into a bowl and stir in the Jello, then the pecans.Whip the whipping cream (I used my whipped cream maker from Pampered Chef) and fold into the other ingredients. Pour into a large mold or 16 individual molds. Yield 16 servings.

Pear Pecan Salad - Picture #1

Pear Pecan Salad - Picture #2

Week 5 - 3-Minute Salad (Jello Dessert)

3-Minute Salad (Jello Dessert)

Recipe 5 of 52 in 2022 

Dessert #1

    This 3-Minute Salad, Jello dessert, is so quick and easy. It is also one of those Jello salads, that your aunt brings to family potlucks. The recipe was in a cookbook which one of my friends gave me a few years ago and I've modified it slightly. I was thinking about this recently and when it popped up in my Facebook memories, I knew I had to make it for Lemonchickcooks.  I cannot remember which cookbook it was in, but based on the font and the pictures in my photo that I posted on Facebook, it's probably mid to late 1960s, to early 1970s. It was submitted to the cookbook by someone named Linnea Carlson.  I'll note my changes in italics.

Ingredients:

12 oz creamy cottage cheese (drain any extra liquid)

1 3-oz package lime jello (you can use any flavor or sugar-free flavor)

1 4 1/2 oz carton of whipped topping (I don't know if they even sell this size anymore; I had an 8oz carton,                                                               and used a little more than half of it)

1 13 1/2 oz can crushed pineapple, drained (I had a 20 oz can and used about 2/3 of the can)

1/4-1/3 cup finely chopped pecans or walnuts (optional) (I used pecans)

1 cup mini marshmallows

Directions:

In a large bowl add your cottage cheese and Jello powder. Stir well. Mix in your whipped topping and pineapple, mixing until thoroughly combined. Stir in your pecans/walnuts and mini-marshmallows, if you are using them. You can serve right away or let it chill for awhile. Stored in the refrigerator, it keeps well for several days.

3-Minute Salad (Jello Dessert)

Pineapple Pecan Pudding

 Pineapple Pecan Pudding

    Okay, so I was super excited to make this. The original recipe is in the 1972, 6th printing of Better Homes & Gardens Jiffy Cooking cookbook. I've made minor adaptations, including using pancake/waffle mix, but followed the directions in the original recipe (see photo). 

    Pre-heat your oven to 375 degrees and grease a 10x6x1 1/2 inch pan. Drain your pineapple and reserve the liquid (syrup). Mix your pineapple and biscuit mix/pancake mix; add the chopped pecans and milk, stirring until all ingredients are combined. Spread this mix in your greased pan. Make a syrup by adding water to your reserved pineapple liquid, to make 1 1/2 cups. Combine your liquid with 1/2 cup brown sugar, 2 tablespoons butter or margarine, a dash of ground cinnamon and a dash of nutmeg. I used a couple dashes of cinnamon. Stir this mix in a saucepan until boiling and pour it over the batter mix in your pan. Transfer your pan to your oven, carefully (mine came very close to the cop and I was glad I didn't spell any) and bake for 35 to 40 minutes.  I baked mine for 35 minutes. 

    The recipe suggests serving warm with vanilla ice cream, which I did, but you could use whipped cream and that would be just as good. The verdict? This was good. I really liked it. The "pudding" was a nice cake-y consistency and didn't taste overly sweet.  You could easily get 6 to 8 servings as the recipe suggests. 

Let me know if you try this and how you like it.  

Ingredients:

2 1/2 (20 1/2 oz) cups pineapple tidbits (I used crushed)

1 1/2 cups packaged biscuit mix (I used pancake/waffle mix)

1/2 cup chopped pecans

1/3 cup milk

1/2 cup brown sugar

2 tablespoons butter

Dash nutmeg

Dash cinnamon (I used 3 dashes)

The finished product. Yummy!

The original recipe directions.

The batter part; I wanted to show what it should look like. 

In the oven!

Out of the oven! I love this little pan.

A close up of the top.

Close up of the pudding. You can see the lovely texture, pecans and pineapple. I was really happy with the texture of this. 

Grape-nuts Bread

 Grape-nuts Bread

    I did it! I made the Grape-Nuts Bread. What a success!!!! In my last post (Orange Bread) I talked about having had a poll to decide what I would make and Orange Bread won over the Grape-Nuts Bread. I had decided that I would make the Grape-Nuts Bread the week after the Orange Bread, because I was intrigued by it.  

    Just like a lot of the other old recipes, there was no measurement given for at least one ingredient. Salt. I guessed 1 tsp. This recipe called for 3x7 loaf pans and baking at 350 degrees for one hour and the recipe makes two loaves. So, what did I do first? You have to soak the Grape-Nuts in two cups of sour milk "for a few minutes", so I needed to start that before gathering the other ingredients. But first, sour milk? I googled sour milk and found out how to make sour milk for baking.  Once I made the sour milk, I stirred in 1 cup of Grape-Nuts cereal. Next up I sifted 3 cups flour with 1 tsp baking soda and 2 tsp baking powder. I mixed 1 tsp salt, 2 eggs, and sugar with the sour milk & Grape-Nuts mixture and mixed the dry ingredients about a cup at a time.  It seemed a little lumpy, so I actually used a whisk for most of the mixing and my favorite wooden spoon for some.  The batter seemed fairly thin, but I had to try it exactly like the recipe.  

    I poured half of the batter into a greased and floured loaf pan.  Into the other half of batter, I added half a cup of chopped honey roasted pecans & cranberries and poured that batter into my second greased and floured loaf pan.  I placed both loaf pans into my wonky, old oven which I had pre-heated to 350 degrees, set the timer and went and kept myself occupied. I was ready to go when the timer went off.  I removed both pans and set them on cooling racks.  After they had cooled for a while, I loosened the edges with a knife and removed them from the pans to continue cooling on the rack and a little while later, I cut myself a slice of the loaf to which I added the pecans & cranberries.

    The result? Like I said above, this recipe was a success.  I'm not sure I would do the nuts in this bread again, but dried cranberries or cherries even would be okay. It is wonderful without any additions.  I really liked the flavor of the bread and the texture was good.  I thought the crust was fine.  Nice and brown, but I would have liked it a tiny bit less "crusty", so maybe a few minutes less baking time would be fine.  I will 100% make this again.  Thank you to, Mrs. Ralph M. Wilson, who submitted this recipe to the church community cookbook, aka the cookbook that started me on this cooking/baking adventure.      

    Also, I made French toast with the bread this morning and it was so good, so try that also.  It's just me, so I decided to freeze most of what I made using my FoodSaver vacuum sealer.  We will see in several weeks/months, how well this bread keeps in the freezer.  I am betting it will be just fine. 

*The below instructions for making sour milk were found with a google search and are from Atco Blue Flame Kitchen*

*The Cranberry & Pecan mix is from Fresh Gourmet*