Menu Enter a recipe name, ingredient, keyword...

Rmille6277's profile page

Recipes

POPPY SEED POUND CAKE

POPPY SEED POUND CAKE

By

Sherry Riggs Bower

  • -
0/5 (0 Votes)

COCONUT-BLACK WALNUT POUND CAKE

COCONUT-BLACK WALNUT POUND CAKE

By

Maxine Hayes Riggs

  • COCONUT SYRUP:
  • 2 cups sugar
  • 4 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup black walnuts, chopped
  • 2 teaspoons coconut extract
  • 1 cup oil
  • 3 cups all-purpose flour
  • 1/2 teaspoon soda
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • Coconut syrup
  • -
  • 1 cup sugar
  • 2 tablespoons margarine
  • 1/2 cup water
  • 1 teaspoon coconut extract
0/5 (0 Votes)

Strawberry Tunnel Angel Food Cake

Strawberry Tunnel Angel Food Cake

By

SUBMITTED BY: Shirley Virts

  • 1 10-inch prepared angel food cake
  • 2 3 oz cream cheese (softened)
  • 1 14 oz can Eagle Brand Sweetened Condensed Milk
  • 1/3 cup ReaLemon lemon juice from concentrate
  • 1 tsp almond extract
  • 2-4 drops red food coloring
  • 1 cup fresh chopped strawberries (more to decorate)
  • 1 12 oz non-dairy whipped topping (thawed)
  • Additional fresh strawberries (optional)
0/5 (0 Votes)

PERFECT APPLE PIE

PERFECT APPLE PIE

By

Sherry Riggs Bower

  • 6 to 8 tart apples, pared, cored and thinly sliced (6 cups)*
  • 3/4 to 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • Pastry for 2-crust 9-inch pie
  • 2 tablespoons butter
0/5 (0 Votes)

HAM WITH MUSTARD GLAZE

HAM WITH MUSTARD GLAZE

By

Maxine Hayes Riggs

  • 1 ham
  • 1/2 teaspoon dry mustard
  • Dash of ground cloves
  • 1/2 cup brown sugar
  • 2 tablespoons fruit juice
0/5 (0 Votes)

Spinach Dip

Spinach Dip

By

SUBMITTED BY: Fran Haworth

  • 2 cups Monterey Jack cheese, shredded
  • 3/4 cup Parmesan cheese, shredded
  • 1 can mushroom soup
  • 2 boxes frozen chopped spinach (thawed and drained very well)
  • 2/3 cup mayonnaise
  • Dash onion salt, garlic powder, pepper
0/5 (0 Votes)

PRIZE WINNING CARROT CAKE

PRIZE WINNING CARROT CAKE

By

Linda Riggs Butler

  • ICING:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 cups grated carrots
  • 1 cup drained pineapple
  • 1 cup chopped nuts
  • -
  • 1 (1 pound) box confectioners' sugar
  • 1/4 cup margarine
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla
5/5 (1 Votes)

Apple Crisp

Apple Crisp

By

SUBMITTED BY: Elizabeth Pogue

  • st Layer:
  • 4 cups chopped apples
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 1 tbls. plain flour
  • 1/2 cup chopped pecans
  • nd Layer:
  • 3/4 cup oatmeal
  • 3/4 cup self-rising flour
  • 3/4 cup brown sugar
  • 1 stick margarine, melted
0/5 (0 Votes)

VIRGINIA CORN

VIRGINIA CORN

By

Maxine Hayes Riggs

  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon hot sauce
  • 1 can whole kernel corn
  • 2 tablespoons chopped green pepper
  • 1 tablespoon minced onion
  • 1 tablespoon chopped pimientos
0/5 (0 Votes)

WARM SPICED TEA

WARM SPICED TEA

By

Maxine Hayes Riggs

  • 1 1/2 cups sugar
  • 1/2 cup water
  • Boil 3 minutes and set aside.
  • 7 cups water
  • 2 family size tea bags
  • Boil water and seep for 3
  • minutes.
  • Add desired spices (cinnamon
  • stick).
  • Combine two above mixtures and a large can of pineapple juice and 1 1/2 cups orange juice. Serve warm.
0/5 (0 Votes)