Recipe-Scones

Scones
1/3 cup margarine
1 1/4 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup raisins
4 to 6 tablespoons half and half
1 egg, beaten
Margarine, softened
Strawberry preserves
Cut 1/3 cup margarine into mixture of flour, sugar, baking powder and salt. Stir in 1 egg, raisins and just enough half and half until dough leaves side of bowl. Knead on lightly floured board 10 times. Roll dough 1/2 inch thick. Cut with 2 inch cookie cutter. Place on ungreased cookie sheet; brush with 1 egg. Bake at 400 degrees for 10 to 12 minutes, until golden. Split scones; spread with margarine and strawberry preserves.
Makes 15 scones.

recipe-pumpkin swirl brownies

Pumpkin Swirl Brownies

Filling

1 package (3 oz) cream cheese, softened

1/2 cup canned pumpkin (not pumpkin pie mix)

1 egg

3 tablespoons sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Brownies

1 box Betty Crocker® Premium Brownies Ultimate Fudge

1/4 cup vegetable oil

2 tablespoons water

1 egg

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread

3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.

Bake 40 to 45 minutes or until toothpick inserted

1 inch from side of pan comes out almost clean.

Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

Recipe-turtle brownies

Turtle Brownies
1 (14 ounce) package caramels
2/3 cup evaporated milk, divided
3/4 cup softened margarine
1 cup nuts (walnuts and/or pecans)
1 box (18 1/2 ounces) German chocolate cake mix
1 package (12 ounces) semi-sweet chocolate pieces Combine caramels and 1/3 cup evaporated milk in top of double boiler. Stir mixture until melted. Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press one-half of the cake mixture into a greased 13 by 9 inch pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle chocolate pieces on top. Pour
melted caramel evenly over top. Crumble remaining mix over caramel. Bake at 350 degrees for 15 to 20 minutes. Cool slightly and cut into bars. Serve.

Recipe-Norwegian coleslaw

Norwegian Coleslaw
1 medium head cabbage
1 tablespoon salt
1 1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded
Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving.
Note:
Can keep in the refrigerator for 4 to 6 weeks.
Makes 12 to 16 servings.

Recipe-Mimi’s stollen

Mimi’s Stollen
3 cakes yeast
2 cups lukewarm milk
8 cups flour, divided
1 pound margarine
1 cup sugar
4 eggs
1 teaspoon salt
1 (15 ounce) package golden raisins
1 (15 ounce) package dark raisins
1 (15 ounce) package currants
1 pound mixed candied fruit
1/2 pound candied cherries and pineapple
Lemon Icing (see below)
Dissolve yeast in lukewarm milk; stir in 1 cup flour. Let stand in warm place. Cream together margarine, sugar and eggs; stir in salt. Add yeast mixture; beat well. Gradually stir in remaining flour, reserving 1/2 cup to mix with fruit. Knead dough, gradually adding fruit as you knead. Let rise until doubled in volume. Shape into loaves and place in 8 by 4 inch loaf pans. Let rise until doubled. Bake at 325 degrees for 50 minutes. Glaze while still warm.
Makes 8 loaves.
Lemon Icing:
2 cups powdered sugar
4 tablespoons butter, melted
Lemon juice
Combine powdered sugar with butter; add enough lemon juice to make of spreading consistency.

Recipe-Cherry tomato salad

Cherry Tomato Salad
1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate.
Note:
For the best flavor, prepare and serve this salad the same day.
Makes 6 to 8 servings.

Recipe-Barbecued roast beef

Barbecued Roast Beef
1 (4 pound) beef roast
1 cup ketchup
1 onion, chopped
3/4 cup water
3 tablespoons Worcestershire sauce
3/4 cup brown sugar
Place roast into 4 quart slow cooker. In a small bowl, mix together all remaining ingredients except the brown sugar. Pour over roast. Cover; cook on low for 6 to 7 hours. Approximately 1 hour before serving, sprinkle with 3/4 cup brown sugar.
Makes 8 servings.