Please share your recipes with us.
Buttermilk Chicken
by Dianne Wood
Ingredients
2 1/2 lbs. chicken 1/4 cup buttermilk 3/4 cups flour 1/4 cups margarine 1 1/4 cups buttermilk 1 can cream of chicken soup Salt and Pepper
Directions
Dip chicken in 1/4 cup cup of buttermilk, sprinkle with salt & pepper and coat with flour. Melt margarine in a 9x13 in. baking dish... Place floured chicken, skin down into dish with melted butter and bake at 375 degrees for 30 minutes.... Blend 1 1/4 cups of buttermilk and soup in a bowl...Turn chicken over with skin side up and pour milk and soup mixture over it.... Bake for another 15 minutes or until tender... This is the best "Baked Chicken"! Simply delicious!
LEMON TEA BRREAD
by Barbara Jacksier
Ingredients
2 sticks of butter
2 cups sugar in which a handful of lemon verbena leaves have been immersed overnight. Remove leaves before using.
4 eggs
2 lemons: save the juice; grate the rinds
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
For glaze:
1/2 cup sugar dissolved in the juice of 2 lemons
Directions
Preheat oven to 350 degrees F. Using a vegetable peeler or lemon zester, remove the yellow skin from the two lemons. Squeeze juice and reserve for glaze. Using a wooden spoon or hand-held mixer beat butter and sugar until well blended. Add eggs one at a time. Beat well. Add lemon rind. In a large measuring cup or bowl, mix flour, baking powder and salt together. Add to butte/sugar/egg mixture alternately with milk. Pour into 2 very well greased loaf pans. Bake at 350º for 45 to 60 minutes or until a cake tester comes out almost dry.
Remove from pans. If you are baking breads ahead of time and plan to freeze before serving, omit the glaze. If glazing, place cake on wax paper while still warm and drizzle glaze over the top. Unglazed cakes freeze well.Makes 2 loaves
Pineapple Cake
by Martha Flanagan
Ingredients
Icing:
1 Large Can Crushed Pineapple, drain and save juice.
1 Cup Sugar
1 (8 oz) Sour Cream
1 (8 oz) Cool Whip
Batter:
l Duncan Hines Pineapple Cake Mix
Directions
Mix pineapple and sugar, and then slowly add sour cream and Cool Whip. Cover and let stand in refrigerator over night or longer.
For Batter: Follow instructions on box of cake mix. Divide into two 9" cake pans and bake 25 minutes at 350 degrees. Check for doneness. Split layers turning split side up in plate. Use the drained juice and spoon over each layer as you assemble the cake. Spread the icing on each layer. The cake is better if placed in refrigerator for a day or two before serving.
This recipe was shared with me by my dear friend, Earle Steele. As of September 23, 2007, she is a dear loving and active 96 1/2 year old.