Sunday Family Roast
- 1 (3 pound) chuck roast
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup water
- 1 teaspoon each of rosemary, basil, and thyme
- 2 cloves garlic, minced
- 4 potatoes, thickly sliced
- 3 carrots, cut into chunks
- 2 onions ,chopped
- 3 ribs celery, sliced
In the bottom of a crockpot add 1 cup of water or beef stock. Add Worcestershire sauce,salt, pepper, thyme, rosemary, and basil. Add the minced garlic. Next add potatoes, carrots, onion and celery. Rub roast with salt and pepper and place on top of the vegetables in the crock pot. Cook on low for 7 to 8 hours, until all vegetables are tender and meat is no longer red inside.
Sweet Potato Casserole
- 2 large cans of drained sweet potatoes
- 1 cup sugar
- 1 stick butter
- 1/4 cup milk
- 1-2 cups shredded coconut
- 2 large eggs
- 1 tsp salt
- 1 tsp vanilla
Mix all ingredients in a mixing bowl; give or take some coconut according to taste. Pour mixture into 9x13 baking dish. Cover with crumb topping (1 cup brown sugar, 1/2 stick butter, 1/2 cup flour, and 1/2 cup pecans) and bake at 350 degrees for 20 minutes. The pecans are optional.
Mom's Banana Bread
- 3-4 bananas
- 1 cup sugar
- 1/2 cup Crisco shortening
- 2 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1/3 cup buttermilk
Mix Crisco and sugar together to form a sugary mixture, then combine the remaining ingredients and mix well. Blend in the bananas and continue blending until dough is smooth. Pour dough in a greased loaf pan and bake for 45 minutes at 350 degrees.
Award Winning Apple Pie
- 1/2 cup unsalted butter
- 3 tablespoons flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 8 Granny Smith apples
- Double pie crust
Melt butter in saucepan and stir in flour to form a paste; Add water, white sugar, and brown sugar and bring to a boil. Reduce the temperature and let simmer. Peel, core, and slice the apples and fill the crust with the slices. Pour half of the paste over the slices. Cover the mounded apples with a lattice topped crust and brush the remaining paste over the top. Bake in oven at 425 degrees for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees and bake for another 35-45 minutes.
Peanut Butter Blossoms
- 1/2 cup Crisco shortening
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- sugar
- 48 Hershey kisses
- 1/2 cup sugar
Cream shortening, peanut butter, brown sugar, and 1/2 cup of sugar together; Add egg, milk and vanilla, then add the flour/baking soda/salt mixture to the cream. Beaut until stiff dough forms; Roll dough into balls and then roll the balls in sugar. Place the dough balls onto an ungreased cookie sheet. Bake for 10-12 minutes at 375 degrees. After you remove cookies from the oven, promptly push a Hershey kiss into the center of each cookie and let the cookies cool.
Homemade Chocolate Chip Cookies
- 3/4 cup Crisco shortening
- 2 tbsp milk
- 1 large egg
- 1 tsp salt
- 1 1/4 cups of brown sugar
- 1 tbsp vanilla extract
- 1 3/4 cups flour
- 3/4 tsp baking soda
- 3 cups of chocolate chips
Combine shortening, brown sugar, milk and vanilla; beat well and beat in egg; combine the flour, salt, and baking soda in a different bowl. Slowly mix dry ingredients into the shortening mixture. Add the chocolate chips and spoon dough onto ungreased sheet. Bake for 9 minutes at 375 degrees.
Pop Pop's Christmas Fudge
- 3 cups of sugar
- 2/3 cup of cocoa
- 1 stick butter
- 3/4 cup of milk
- dash of salt
- 1 bag (10.5 oz) of mini marshmallows
- 1 tsp vanilla
You have to make fudge fast, so be prepared to move quickly. Prep your ingredients before getting started by buttering the pan you are going to pour your fudge into. An 11x9 pyrex pan will work fine if you do not have a fudge pan. After you butter it, be sure that your butter stick is soft so that it melts quickly. Open your bag of marshmallows so you can pour them quickly when needed, and stage your tsp of vanilla. To get started, mix your sugar, cocoa, and salt in a mixing bowl. Pour your dry ingredients in a medium saucepan and add the milk. Turn on the heat and stir until the mix comes to about 240 degrees F ("soft ball stage" on a candy thermometer). Take the mix off of the heat and quickly stir in the butter, vanilla, and marshmallows. When everything melts down, pour the fudge into your buttered tray and let cool. The fudge should rise, and after it cools you can serve on a tray of sweets!
