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Recipes
ITALIAN COCONUT-CREAM CAKE
By rmille6277
Iris Riggs Tolley
- PHILADELPHIA CREAM CHEESE ICING:
- 2 cups sugar
- 5 eggs, separated
- 1 stick oleo
- 1/2 cup shortening
- 2 cups plain flour
- 1 teaspoon soda
- 1 cup buttermilk
- 2 cups coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
- -
- 1 (8 ounce) package cream cheese
- 1 stick oleo
- 1 teaspoon vanilla
- 1 box powdered sugar
BEEF STROGANOFF
By rmille6277
Beverly Riggs Miller
- 3/4 cup onion
- 2 teaspoons Worcestershire sauce
- 1 (10 1/2 ounce) can cream of celery soup
- 1 cup sour cream
- 1 (6 ounce) can tomato paste
- 2 beef bouillon cubes
- 1 3/4 cups water
- Salt and pepper
- Round steak
Applebee's Lemonade
By rmille6277
Mix first three togther
- 1 Quart water
- 1 Cup sugar
- 1 Cup FRESH lemon juice
- Sparkling Water (not tonic water, like Perrier)
BROWNED BUTTER FROSTING
By rmille6277
Sherry Riggs Bower
- 1/2 cup butter
- 4 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla
- 3 or 4 tablespoons hot water
- 1/4 cup milk
PEANUT BUTTER COOKIES
By rmille6277
Maxine Hayes Riggs
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1 cup flour
- 1/2 cup peanut butter
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon soda
PEANUT BUTTER COOKIES
By rmille6277
Sherry Riggs Bower and Randy Dale Tolley
- 1/2 cup butter or margarine
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups sifted all-purpose flour
- 3/4 teaspoon soda
- 1/4 teaspoon salt
FRENCH COCONUT PIE
By rmille6277
Iris Riggs Tolley
- 3 eggs
- 1 1/4 cups sugar
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1/2 stick margarine, melted
- 1/2 cup flaked coconut
- 1 (9 inch) unbaked pie shell
PEANUT BUTTER-CHOCOLATE KISS COOKIES
By rmille6277
Linda Riggs Butler
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 48 chocolate kisses
ONE-BOWL BUTTERCREAM FROSTING
By rmille6277
Janice Riggs Reigle
- cocoa:
- 6 tablespoons butter or margarine (softened)
- -
- 1/3 -1/3 cup for light flavor
- 1/2 -1/2 cup for medium flavor
- 3/4 -3/4 cup for dark flavor
- -
- 2 2/3 cups unsifted confectioners'sugar
- 1/3 cup milk
- 1 teaspoon vanilla