Pavlova

4 egg whites
1 1/2 c. sugar
1 tsp. vinegar
1 tsp. corn starch
1 tsp. vanilla
4 Tbls. boiling water

Place egg whites in mixing bowl.  Add sugar, vinegar, corn starch, vanilla then add the boiling water.  Mix on the highest speed for 10 min. it should be thick like whipped cream and hold into peaks.  Spread in a round on baking paper or tin foil.  It should be like 1 to 2 inches thick.   Bake for 1 hour on 160C or 315 F. Turn over off and leave it in the oven until you want to serve it or until it is totally cool.  Use whipped cream and fruit on top.

Pie crust

3 c. sifted flour
1 1/2 c. shortening
1 Tbls. white vinegar
1 egg
5 Tbls. cold water
1 tsp. salt

Cut shortening into the flour and salt until the shortening is  pea shaped size.  Put egg , water and vinegar into a seperate bowl and beat with a fork.  Add to the flour and shortening and mix with a fork until you can handle it with your hands and then take it and roll it out on a floured surface for your pie crust.

This will make 3 pie crusts and the dough can be frozen. 

Peanut buster bars

1/2 pk of oreo cookies crushed (this is the reg. size pkg not family size and stateside size of pkg.)
1 stick of butter (1/2c. )  melted
Mix butter with the  crushed cookies to make the crust and press into a 9x13 pan or a large cookie sheet if you want thinner bars which is what I do.

Spread 1 carton of vanilla or any other kind of icecream over the cookie crust.  If doing the cookie sheet I usually do 2 cartons sometime I can only fit 1 3/4 cartons on the cookie sheet.  To make it easier I open up the carton and slice the icecream into 2 inch wide strips and lay them on the crust and then fill in the gaps.  It will all melt together.   Spread as many peanuts on the top as you want and I usually use dry roasted peanuts.  Put in and freeze for a few hours.

Topping:
2 c. pd sugar
1 stick butter (1/2) c.
2/3 c. chocolate chips
1 tsp. vanilla
1 1/2 c. evaporated milk- Not sweetened condensed milk

Boil the above for 8 min stirring constantly and cool completely and then spread over the icecream and refreeze until hard.  If the chocolate is warm it melts your icecream and it runs all over and makes it hard to get it back into your freezer.

No Bake Chocolate Cheesecake

1 1/2 c. semi- sweet chocolate chips
1 pk. 8 oz.  cream cheese
1 pkg. 3oz. cream cheese
1/3 c. sugar
1/4 c. butter softened
1 1/2 tsp. vanilla
1 c. heavy cream

To make a 9x13(cake size) pan use:
4- 8 oz. pks. of cream cheese
1/2 c. sugar
1/2 c. softened butter
3 tsp vanilla
2 c. of heavy cream

I usually just use a graham cracker crust or

3/4 c. vanilla wafers
1/4 c. pd. sugar
1/4 cup melted butter
This will need to be adjusted if you use the 9x13

Melt chocolate chips in the top of a double broiler over hot water until smooth.  You can also melt them in the microwave stiring them until smooth just makes sure to do it just a min. time and then stir.  Combine cream cheese and sugar in large bowl and beat together until fluffy, add butter beating until smooth.  Beat in chocolate and vanilla.  Whip cream until stiff and I add some sugar to make it sweet to taste and then fold the cream into the chocolate mixture and put into your crust.  Chill completely and I think it tastes better if it sits overnight.

DeLeeuw's breadsticks

In a bowl:
3 c. warm water
4 Tbls. sugar
2 Tbls. yeast

Stir together and let sit and rise for 10 min.

Add:
2 tsp. salt
Flour around 8-12 cups enough to make a soft dough that you can knead.  Knead the dough for a few min. to get it all mix together.

Cover and let rise for 45 min. or until double in size.

Preset oven to 375
Melt 1 cube (1/2) cup butter and pour it on a cookie sheet or melt it on the cookie sheet in the oven.
Roll out dough and cut in long thin strips,  fold strips in half and twist them and roll them in the butter on cookie sheet as you lay them down on the cookie sheet. 
Sprinkle with garlic salt and parmesan cheese over the top of the breadsticks.

Let rise for 15 min. or double in size.
Bake till brown on top about 15 min.

Red Thai Chicken Curry

Red Thai Chicken Curry

1kg chicken diced
2 onions diced
1 tablespoon of red Thai curry paste
3 kaffir leaves(lime leaves)
4 tablespoons of fish sauce
5 shakes of lime juice
500gms carrots cut into fingers
500gms beans
2 cans coconut cream
2 tablespoons brown sugar
3 tablespoons peanut butter
Rice to serve
Dice meat and onions. Brown in oil with the curry paste
Add the fish sauce and lime juice. Allow to simmer.
Prepare vegetables and cook until tender
Add to the chicken.
Cook the rice - quantity to suit.
Add cooked vegetables to chicken etc and also the coconut cream and
peanut butter and brown sugar.
Allow to blend for 10 mins.
Serve on the rice.

Crazy Cake

Sift into ungreased cake Pan

3 c. flour
2 c. sugar
1/2 c. cocoa
1/2 tsp salt
2 tsp. soda

Blend dry ingredients until throughly mixed together.  Make 3 holes in the dry ingredients and in one of the holes put 2 Tbls. vinegar,  second hole put 2 tsp. vanilla,  3 hole 2/3 c. oil.   Add 2 c. water into the pan and stir until well mixed.

Bake 375 for 25-30 min.

Butter pecan pie

3 eggs beaten
1/2 c sugar
1 c. dark corn syrup
1/4 tsp salt
1 tsp vanilla
1/4 c butter melted
1 c. pecans
1  9 inch pie crust

Combine all the ingredients except the pecans then sprinkle one half of the pecans on the bottom of the pie crust and pour batter in and then sprinkle the rest of the pecans on top.  Bake 350 for 45 min unitl set.
1959 issue of the Relief society magazine receipe submitted from Wilmington, NC

Streusel coffee cake

Batter
2 c. flour
1 c. sugar
3 tsp baking powder
1 tsp salt
1/3 c. margarine or butter softened ( I have just used oil instead)
1 c. milk
1 egg

If you want a thicker coffee cake which is what we usually do then double the ingredients for the batter.

Beat ingredients in bowl until well blended about 2 min.  Spread half of the batter in a greased 13X9 cake pan and sprinkle half of the streusel on top.  Put remaining batter over the streusel and then sprinkle the remaining streusel on top.   

Streusel
1/3 c. packed  brown sugar
1/4 c. flour
1/2 tsp cinnamon
3 Tbls. firm butter

If you double the batter then I do:

1 c. packed brown sugar
1 cube of butter (this would be a half a cup)
3 tsp. cinnamon
1/2 c. flour


Mix butter with a knife until crumbly the butter is not to be mixed in until it is all smooth but just cut in.

Bake 350 for 35 min to 40 for the thinner pan and 45 to an hour for the double pan..  If you double it then at 45 min. I would start checking it with a tooth pick.

Chocolate Zucchini Cake

1/2 c. shortening
1/2 c. oil
2 eggs
1 3/4 c. sugar
1/2 c. sour milk
2 c. grated zucchini
1 1/2 c. flour
4 Tbls. cocoa
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves

Beat together shortening, oil, sugar, eggs and milk.  Add flour, cocoa, baking powder, soda, salt, cinnamon and cloves.  Add zucchini, I usually take off all the outer skin then grate it.  If it is big zucchini I cut it in long strips and remove the inside seeds then grate it.    Pour into a Ungreased  9X13 cake pan and sprinkle about 1/4 to 1/2 c of chocolate chips on top,  then sprinkle brown sugar over the top.  I put enough brown sugar so that you cannot see the chips and cake batter so a goodly amount.  Bake 325 for 40-45 min.