CLASSMATE RECIPES
"EVERYTHING BREAKFAST" CASSEROLE FROM VHS BRUNCH
(SERVES 50) BAKE AT 350 DEGREES – 1 ½ hours
5 pounds grated "store bought" HASH BROWNS
8 cups MILK
18 EGGS
2 cups each cooked: crumbled SAUSAGE cubed HAM
shredded CHEDDAR crumbled BACON
2 cups raw, chopped SPINACH
SPRAY TWO 18x10x2 CASSEROLE BAKING DISHES OR PANS. SPREAD ½ BAG (2 1/2 LB. EACH) OF HASH BROWNS INTO EACH DISH. IN LARGE BOWL ADD ONE CUP EACH OF MEATS, CHEESE, SPINACH AND MIX LIGHTLY – SPREAD GENTLY OVER POTATOS. FOR EACH 25 SERVINGS ADD 1 TEASPOON SALT, ¼ TEASPOON PEPPER TO 4 CUPS OF MILK AND 9 EGGS – STIR TIL BLENDED – POUR OVER MEAT MIXTURE – BAKE. REPEAT FORTHE SECOND DISH. If you prefer not to have spinach or bacon or you want more cheese...it’s your choice ....it still will be good and feed a lot of people!
FOR ONE (13X9) GLASS CASSEROLE BAKING DISH ~
(Serves – 15-18) bake 350 degrees for 1 hour
Spray dish with a non-stick spray
3 cups – cubed hash brown potatoes (I like the look of cubes better)
1 (2/3 cup) each – sausage, bacon, ham, spinach, cheddar – spread gently over hash browns 2 and 2/3rd cups of milk, 6 large eggs, s/p to taste – mix well in large bowl - pour over meat/potato mixture and bake.
AVA NEWTON'S PRUNE CAKE FROM VHS BRUNCH
Recipe given to my mother, Carrie Smith Parsons by Ava Newton who created the cakes and sold them at her family business, Newton’s Drug Store in downtown Victoria in the 1950’s and 1960’s
2 cups sugar
1 cup cooking oil (preferably Wesson Oil)
3 eggs (beaten)
1 cup cooked pitted prunes (drained)
1 cup nuts (chopped) (we use pecans)
2 cups flour
1 teaspoon each cinnamon, allspice, cloves, nutmeg
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
Cream together sugar and cooking oil. (Place the 2 cups sugar in bowl; add cooking oil gradually, beat well.) Add beaten eggs to sugar-oil mixture, mixing well. Sift flour, salt and spices three times. Add flour mixture and buttermilk alternately at low speed, mixing until all lumps are out. Reserve about 2 tablespoons of the flour mixture to mix with nut meats. (This keeps nuts from settling to the bottom of the pan.) Add the prunes; beat well on low speed. Add nuts last; beat on low speed until they are distributed evenly. Bake in a Bundt pan at 325? approximately 1 hour and 30 minutes. Test with cake tester and add or subtract time as needed. Let cake sit in pan for 10 minutes before turning onto a cake rack.
Hint: Grease Bundt pan well, even if it has a non-stick coating, and flour generously.
This is a scrumptious cake for all occasions and should prove to be a family favorite. It has the added benefit of a spicy aroma which fills your home with good smells.
Ava Newton’s Orange Buttermilk Cake
This recipe is submitted in loving memory of the late Ava Newton who served this cake at her lunch counter in Newton Drugstore in downtown Victoria
1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
Glaze:
1 cup orange juice
2 tablespoons grated orange rind
½ to ¾ cup sugar
Cream butter and sugar. Beat eggs in one at a time. Mix dry ingredients and add to the creamed mixture alternately with buttermilk. Add vanilla. Bake in tube pan at 350º for 1 hour or more until done. For glaze, mix ingredients and heat but do not boil. Pour over hot cake.
Barbara Parsons Smith
Barbara Parsons Smith
In a bowl add 8 cups old-fashioned oats, 1 cup each - chopped pecans/sliced almonds.
In a small sauce pan add 1/2 cup brown sugar, 1/2 cup canola oil, 1/2 cup honey,
1/4 cup maple syrup, 2 tsp. cinnamon, 1-1/2 tsp. salt, 2 tsp. vanilla extract.
heat over medium heal until sugar is dissolved. Remove from heat and stir in vanilla. Pour over the oat mixture to coat.
Trans to two 15X10X1 inch baking sheets coated with cooking spray. Bake at 350 degrees for 30 minutes or until crisp....stir every 10 minutes. Cool on wire racks. Stir in 1 cup raisins and cranberries or chopped apricots after granola has been toasted and cooled store in airtight bags or containers. Serve with Greek Yogurt or heavy cream, if desired.
cool bread in pans for about 10-15 minutes before turning out onto foil for storage or onto a platter to serve with cream cheese spread.
EASY BANANA PUDDING - JOYCE HAMLIN BROUGHT TO OTEYS MINI REUNION: |
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1 lg. pkg. instant vanilla pudding
2 c. milk 1 can condensed milk 1 lg. container Cool Whip 6 bananas Vanilla wafers
In large bowl, mix instant pudding with milk until it starts to thicken. Add condensed milk and 1/2 of the Cool Whip.
Stir until everything is blended.
In a large dish, layer pudding, layer of wafers, and layer of bananas until all of the pudding is used. Top with the rest of the Cool Whip. Keep refrigerated. |
this is a good tip on this one-- to dip bananas in the lemon juice-- perhaps help not brown so fast--
EASY CREAMY BANANA PUDDING
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1 (14 oz.) can Eagle Brand Sweetened condensed milk (NOT EVAPORATED)
1 1/2 c. cold water 1 ----(4 serving size) pkg. instant vanilla flavor pudding mix 2 c. Cool Whip 36 vanilla wafers 3 med. bananas, sliced and dipped in real lemon juice
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass bowl. Top with 1/3 each wafers, bananas and pudding. Repeat layers. Cover. Chill and garnish as desired. Keep refrigerated.
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