Kathy Johnson's profile page
Recipes
Coconut Pie
By Kathy Johnson
Beat eggs until light and blend in sugar
- large eggs
- 1 1/2 cups sugar
- 4 Tbsp butter
- 1 cup can milk
- 1 1/2 cup coconut (Angel Flake)
- 1 tsp vanilla
French Bean and Shoe Peg Corn Casserole
By Kathy Johnson
Drain vegetables. Mix green beans, corn, salt, onion, cheese, soup, and sour cream
- 2 cans French style green beans
- 2 cans shoe peg style corn
- pinch of salt
- 1 stick margarine; melted
- 3/4 cup onion; finely chopped
- 3/4 cup cheddar cheese; grated
- 2 cans cream of celery soup
- 1 16 oz sour cream
- 1 stack ritz crackers; crushed
- 1/2 cup slivered almonds
Chocolate Sheet Cake
By Kathy Johnson
HEAT oven to 350°F. Coat 15 x 10-inch jelly roll pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 1/4 cups butter
- 1/2 cup unsweetened cocoa powder
- 1 cup water
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup coarsely chopped nuts
Chocolate Icing
By Kathy Johnson
Mix sugar, cocoa, karo syrup, and milk and set aside for about 1 hour
- 3 cups sugar
- 3 Tbsp cocoa
- 3 Tbsp Karo syrup
- 1 cup pet milk
- 3/4 stick butter
- 1 tsp vanilla
Sweet & Nutty Date ("Sittin' on a Ritz")
By Kathy Johnson
Combine milk and dates in a small sauce pan and mix well
- 1 14 oz can Eagle Brand Milk
- 1 8 oz chopped dates
- 1/2 cup chopped pecans
- Town House crackers
- Icing
- 3 oz cream cheese (softened)
- 4 Tbsp margarine (softened)
- 3 cups powdered sugar
- 1 Tbsp (+ or -) milk
- 1 tsp vanilla
Wedding Punch
By Kathy Johnson
Cook water, sugar, pineapple juice, and acid until melted
- 2 lg cans frozen orange juice
- 2 lg cans frozen lemonade
- 2 lg cans pineapple juice
- 6 cups sugar
- 2 tsp citric acid
- 2 gallons water + to make 3 gallons
- 3 2 liter ginger ale
Cream Cheese Icing
By Kathy Johnson
Beat cream cheese and butter until smooth
- 8 oz cream cheese
- 1 stick butter
- 4 cups (1 lb) powdered sugar
- 1 tsp vanilla
Chocolate Mint Cheesecake
By Kathy Johnson
1.To prepare crust: 2.In a medium bowl, combine cracker 3
- For crust:
- 2 cups chocolate graham cracker crumbs
- 1 ⁄3 cup sugar
- 1 ⁄2 cup butter, melted
- 1 ⁄2 teaspoon peppermint extract
- For filling:
- 30 chocolate-covered peppermint patties, unwrapped
- 1 (12-ounce) package semisweet chocolate morsels
- 1 ⁄2 cup butter
- 4 (8-ounce) packages cream cheese, softened
- 2 cups sugar
- 1 tablespoon unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon peppermint extract
- 1 (16-ounce) container sour cream
- Garnish: whipped cream, peppermint patties, fresh mint
Lane Cake
By Kathy Johnson
Cake Makes 4 layers. Cream butter and sugar until perfectly light
- Cake
- 8 egg whites; beaten
- 1 cup butter
- 2 cups sugar
- 1 cup milk
- 3 cups Swans Down Cake flour
- 2 tsp baking powder
- 1 tsp vanilla
- Filling
- 8 egg yolks
- 1 cup sugar
- 1/2 cup butter
- 1 cup seedless raisins (chopped or ground)
- 1 cup coconut
- 1 cup chopped pecans
- 1/2 cup Mogan David grape wine
- 1 tsp vanilla
Mystery Pecan Pie
By Kathy Johnson
Combine cream cheese, 1 egg, 1/3 cup sugar, 1 tsp vanilla, and salt
- 1 deep dish pie shell, 9"
- 4 eggs, divided
- 1 1/4 cup of chopped pecans
- 1 cup light corn syrup
- 2 tsp vanilla; divided
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 cup sugar