MyRecipeBox

 Ingredients: 1 Cup Butter 1 Cup Cream Cheese 2 Cups AP Flour 1/4 Teaspoon Salt Directions: Put all ingredients in bowl and blend until soft. Chill at least 6 hours. Roll on floured surface about 1/3-inch thick.  Cut with rim of small glass dipped in flour. Depress center with thumb and fill with blueberry, apricot or poppyseed filling.  Bake on cookie sheet 25-30 minutes in 350°F oven.  Dust with powdered sugar when cool.      The pastry dough is the family recipe. The fillings are from  ToriAvey  I love her site. So informative and homey. There are other fillings listed for this recipe.  Poppyseed Filling:  2 cups poppy seeds 1 cup milk or water (8.5 ounces/240 grams) 1 1/2 cups granulated sugar (10.5 ounces/300 grams) 1 Tablespoon fresh lemon juice or 3 tablespoons unsalted butter Pinch salt 1 tsp grated lemon zest (optional) To Make Poppy Seed Filling: In a nut grinder, coffee grinder, food processor, or blender, grind the ...

   AUNTIE JULIE’S STRUDEL DOUGH: 2 C Flour 1 Tsp Salt 2 Tbsp Melted Butter 1 Egg ¾ C Warm Water USE THIS APPLE FILLING: 5 Granny Smith Apples, peeled, cored and sliced ¾ C Sugar  1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled OR THIS CHEESE FILLING: 32 Oz. Cottage Cheese ¾ C Sugar 1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled DIRECTIONS: Mix all ingredients together with a fork. On a floured surface, knead with more flour approximately 10 minutes. Put back in bowl. Cover and let rest for 30 minutes. Roll into large circle, hand stretch as thin as possible without tearing. Add filling; roll up, place on baking pan. Bake 45 minutes at 350°F. Turn out onto new pan immediately. Serve warm.  Gluten Free Alternative: Use 1 C Almond Flour plus 1 C AP Gluten Free Flour. Knead for a couple of minutes gently. Bake 30 minutes instead of 45.

    Sweet and Spicy Pecans  from Emily Enchanted 1 LB EACH:  Dried diced mangos Dried diced pineapple Craisins Sunflower Seeds/Pepita blend Raisins 16 oz jar Unsalted dry roasted peanuts Mini M&Ms or Mini Vegan Carob chips (I'm dairy free) 3 Cups Roasted & Salted whole cashews Brown Sugar Candied Walnuts from In Katrina's Kitchen Mix all together by hand in super-size bowl (at least 8 quart size). Measure into jars or zip fasten baggies to give away.       Ta-Dah!   And, yes, I nibbled and sampled my way through the process.

  1 c butter softened, add 1 1/4 c sugar and mix. Add 2 tsp vanilla and 2 eggs. Beat till light and fluffy. Now add dry ingredients: 3 c flour, mixed with 1/2 tsp baking powder and 1/2 tsp salt. Beat on low till well combined. Split the dough in half. Shape 1/2 into a 4" square, wrap and put in the fridge. Add 2 oz unsweetened chocolate (melted and cooled) to the remaining dough and mix well. Shape that half into a 4" square, wrap and refrigerate for at least 30 min.   Roll the individual doughs out to about 16" x 12" (or a little smaller). Place the chocolate dough atop the vanilla dough and peel off the parchment. Cut the sheet of dough in half horizontally and roll each half into a log. Roll in red sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight (or for several days if you forget about it LOL) Slice into 1/4" slices and bake about 12-14 minutes at 350°. From my Friend Patti Althoff Siwicki -- Christmas 2021

  (from Debbie Kuhn Krause, a really good friend) SHRIMP & FISH BATTER    (1 lb. deveined 26 -30 count shrimp) 1 C AP flour ½ TSP salt ½ TSP pepper 1 TSP baking soda ½ TSP sugar 1 C water 2 beaten eggs ¼ TSP cayenne 3 TBSP flour for coating 2 C Panko breadcrumbs In a large bag put 3 TBSP flour. Add shrimp and shake to coat.   In a bowl mix flour, salt, pepper, baking soda, and sugar.  Gently beat the eggs and water. Add to dry ingredients, mix until smooth. Put panko in bowl.  Put floured shrimp into batter, then press into panko to coat evenly.  Put on a plate and refrigerate for 30 minutes. Fry in 350° oil about 3 -4 minutes until golden brown.

  EDITH’S OATMEAL CAKE By Edith Schlater A treasured family recipe here.  Preheat oven 350°F Light oil and flour a 9x13-inch baking pan. Set aside. INGREDIENTS: 1 Cup uncooked Oats ½ Cup Butter 1 ¼ Cup Boiling Water 2 Eggs 1 Tsp Vanilla ¾ Cup Brown Sugar ¾ Cup Granulated Sugar 1 ⅓ Cup Flour ½ Tsp Cinnamon ½ Tsp Baking Soda ½ Tsp Salt DIRECTIONS: In pan on stove mix oatmeal, butter, boiling water. Stir on low heat until butter melts. Add brown sugar. Let cool (stir often to help cool). Add eggs and vanilla. Stir until eggs are blended well.  In bowl combine granulated sugar, flour, cinnamon, baking soda and salt.  Add oatmeal. Mix well. (Optional: add raisins or craisins) Pour into prepared 9x13-inch baking pan. Bake 25-30 minutes.  Insert toothpick into center for doneness.  TOPPING: ¼ Cup Milk ¾ Cup Brown Sugar ¼ Cup Butter  ½ Cup Chopped Nuts In saucepan heat milk, sugar and butter until melted. Pour over cake. Sprinkle nuts on top. Bake an additiona...

  When I worked at Kmart, I had a co-worker whose husband was a firefighter. This recipe came out of one of the fire department's cookbooks. We make it two or three times a year now.  TORTILLA ROLL-UPS 16 Ounces Cream Cheese 16 Ounces Sour Cream 4 Ounces Green Chilies, drained and chopped 8 Ounces Black Olives, drained and chopped 2 Cups Shredded Cheddar Cheese 2 small Packages Buddig Beef, chopped (or one large) Minced Onion Seasoned Salt Garlic Powder 10 Flour Tortillas Mix first six ingredients together.  Season to taste. Spread mixture onto tortillas.  Roll up and wrap in clear plastic. Refrigerate overnight.  Unwrap. Cut into slices.  Serve with salsa, taco sauce or dip of choice.