This recipe for Butternut Crisps came from the Red Plastic Box Recipe Collection. Print Butternut Crisps Ingredients 3/4 cup butter 1/2 cup shortening 1 1/2 cups confectioner’s sugar sifted 3 cups flour sifted 1 egg 1/4 teaspoon salt 1 tablespoon vanilla 1 cup walnuts chopped Instructions Cream butter, shortening, and sugar. Add 1 cup of…
Archives for July 2018
Green Appetizer Salad with Lemon Mint Dressing
A crisp, colorful salad served in a handsome bowl makes a novel and nourishing cocktail-hour appetizer, and may serve as a first course, too. On informal occasions, when dinner is served “lap style,” prepare an extra-large salad and continue to serve it throughout the evening, right up to dessert. This is Apertifs, Card 22 from…
Savory Cheese Spread
This versatile cheese spread is good served as a dip with crunchy vegetables or crackers, but equally excellent served over hot vegetables or grilled on french bread. The sharpness of cheddar cheese, onion, and green pepper is nicely balanced with the blandness of the yogurt and ricotta cheese. Good served with crunchy vegetables or crackers…
Pumpkin Butter
It may seem funny to share a recipe for Pumpkin Butter in the middle of the summer, but it is time to start thinking about what you might be canning for the winter. This recipe for pumpkin butter comes from the Cross Country Cookery cookbook. Print Pumpkin Butter Ingredients 10 cup pumpkin cubed 6 cup…
Pineapple Cookies
I found the recipe for Pineapple Cookies in a small, local cookbook from a thrift store. These kind of cookbooks are my favorites. A good example of what I mean by small and local is Cooking With Friends. It’s 66-page, spiral-bound cookbook from the Parkside Assembly of God in St. Louis, Michigan. I’m sure recipes…