Banana Cream Pie

9" baked pie shell

2/3 c sugar

1/4 c cornstarch

1/2 t salt

3 c milk

4 egg yolks (slightly beaten)

2 T butter or margarine (softened)

1 T plus 1 t vanilla

2 large bananas

sweetened whip cream

Pie shell:

2 c flour

1 c shortening

1 t salt

Mix pie shell ingredients above until crumbly with pastry cutter then add:

1/4 c cold water

1 t vinegar

1 egg

Roll out dough and place in pie pan. Bake on 350 degrees for around 30 - 45 minutes until light golden brown.

Filling directions:

Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.

Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in pie shell. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whip cream and fresh banana if you like.

by Kaye Macdonald

Coconut Cream Pie

9" baked pie shell

2/3 c sugar

1/4 c cornstarch

1/2 t salt

3 c coconut milk

4 egg yolks (slightly beaten)

2 T butter or margarine softened

2 t vanilla or coconut extract

3/4 c flaked coconut

Pie shell:

2 c flour

1 c shortening

1 t salt

Mix pie shell ingredients above until crumbly with pastry cutter then add:

1/4 c cold water

1 t vinegar

1 egg

Roll out dough and place in pie pan. Bake on 350 degrees for around 30 - 45 minutes until light golden brown.

Filling directions:

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in coconut. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. Top with whipped cream and toasted coconut.

by Kaye Macdonald

Cranberry Jello Salad

Mix 2 c hot water with 1 large pkg of raspberry jello. Let cool and add 1 small carton of sour cream and 1 can of jellied cranberry sauce. Then let it set overnight.

Topping:
1/2 pt cream
4 oz cream cheese
32 miniature marshmallows

Combine all topping ingredients in a bowl and whip and add sugar to taste.
Spread over jello mixture.

by Shirley Mangum

Potato Refrigerator Dough

1 pkg or 1 rounded tablespoon of active dry yeast
1 1/2 c warm water (105-115 degrees)
2/3 c sugar
1 1/2 t salt
2/3 c shortening
2 eggs
1 c luke warm mashed potatoes
7 to 7 1/2 c unbleached all-purpose flour

Put yeast in mixing bowl and sprinkle a little sugar on top then pour on warm water and dissolve yeast. Mix a couple times then let stand for 15 minutes. Then stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle or when the bowl is clean. Knead in mixer for 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.)

Punch down dough; divide into 4 parts. Roll into rolls place on greased cookie sheet and put in warm oven for 5 minutes. Take out and cover with towel and let rise. Bake for 15 minutes on 400 degrees.

by Kaye Macdonald

Lemon-Lime Ice Cream Dessert

Crust:

7 T butter (room temperture)

4 T sugar

Ritz Crackers (1 sleeve or 1 1/2 c crushed)



Ice Cream Layer:

1/2 gallon vanilla ice cream

1 qt lime sherbet (or any flavor you desire)



Topping:

1 c sugar

4 T fresh lemon juice or bottled

6 T butter

2 eggs (well beaten)


Over a low-medium heat, mix the butter, lemon juice and sugar, cook until sugar is dissolved. Add eggs slowly while stirring. Continue cooking until thickened. Set aside to cool before adding to the ice cream layer. When cool, spread topping over the ice cream layer. Garnish with limes that are sliced and slit to the middle and twisted. Put in freezer for several hours before serving. Remove from freezer about 10 minutes before serving.

by Kaye Macdonald

Frosted Orange Rolls

3 T butter (room temperature)
1 T grated orange peel
2 T orange juice
1 1/2 c powdered sugar
1/2 recipe Traditional Sweet Roll Dough

Beat butter, orange peel, juice and powdered sugar until creamy and smooth.

Roll dough into rectangle 12x17 inches; spread with half the orange filling. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 12 slices Place slightly apart in greased round layer pan. 9x1 1/2 inches. Let rise until double. Place in warm oven for 5 minutes then pull out and place towel over rolls and let rise approx 20 minutes. Bake 25-30 minutes on 350 degrees.

While warm, frost with remaining filling.

by Kaye Macdonald

Sweet Roll Dough

2 pkgs or 2 rounded Tablespoons of active dry yeast
1/2 c warm water (105-115 degrees)
1/2 c lukewarm milk (scalded then cooled) or powdered milk
1/2 c sugar
1 t salt
2 eggs
1/2 c butter (room temperture)
4 1/2 to 5 cups all-purpose flour

Dissolve yeast by pouring water over yeast that has been sprinkled with a little sugar. Mix then let stand for about 15 minutes. Then add milk, sugar, salt, eggs, butter and 2 1/2 cups of flour. Beat until smooth. Mix in enough remaining flour ot make dough easy to handle. Knead or mix for about 4 minutes. (At this point, dough can be refrigerated 3-4 days.) Let rise for about half hour to an hour. (Dough is ready if impression remains when touched.)

Shape dough into desired rolls or coffee cake. Place in oven on warm for 5 minutes. Remove and place towel over dough and let rise 15 minutes, then place in 375 degree oven and bake as directed.

by Kaye Macdonald

Baked Honey Mustard Salmon

Jot's Resort Salmon

1/4 c butter melted
3 T Dijon mustard
1 1/2 T Honey
1/4 c bread crumbs
1/4 c finely chopped pecans
4 t minced Italian parsley (or regular)
4 salmon fillet pieces (about 6 oz each)
salt & pepper

Mix butter, mustard, and honey. Mix crumbs, pecans, and parsley.
Lightly season the salmon with salt and pepper on foiled lined, then lightly greased baking sheet. Spread salmon generously with mustard mix and sprinkle with the crumbs on top. Bake in 450 degree oven until cooked through, 10-15 minutes. Serve with lemon wedge if desired.

Traditional Rolls

1 pkg or 1 rounded Tablespoon active dry yeast
1/4 c warm water (105-115 degrees)
3/4 c lukewarm milk (scald and let completely cool) or use dry milk
1/4 c sugar
1 t salt
1 egg
1/4 c canola oil
3 1/2 c unbleached flour
butter

Put yeast in mixing bowl and sprinkle a little sugar on the yeast then pour over the water and mix a couple times, then let stand for up to 15 minutes. Must bubble to be fully activated.

Then add the milk, sugar, salt, egg, oil. Mix thoroughly.

Put half of the flour in first. The half of what is left of that, then add a little of what is finally left a little at a time until the dough pulls away from the bowl. Mix or knead for 2 minutes. Let raise for a 1/2 hour in mixing bowl.

Spray surface with cooking oil. Pull out sections of dough about the size of a grapefruit and roll into a ball on the oiled surface. Roll out to a third of an inch in a circle, cut like a pizza and roll like a crescent. Place on greased baking sheet. Place in oven on warm for 3-5 minutes.

Take out of oven and put a towel over it for about 5 minutes or until they are fully raised. Then bake on 375 degrees for about 8-10 minutes. Brush with butter when they come out of the oven.

Kaye Macdonald