Hash Brown Quiche

(by Paula Deen, so you know it's good!)

Ingredients: 3 cup shredded frozen hash browns, thawed and drained 4 tablespoon (1/2 stick) butter, melted 3 large eggs, beaten 1 cup half-and-half 3/4 cup diced cooked ham 1/2 cup diced green onions 1 cup shredded Cheddar Salt and freshly ground black pepper
Directions:
Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Quiver's Cinnamon rolls

Dough:
1 T. Dry Yeast
1 Cup warm milk
1/3 C. white sugar
1/2 C. melted butter
1 tsp. salt
2 eggs
4 C. flour
Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

Filling:
1/4 C. butter, softened
1 C. brown sugar
3 T. cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees.

Icing:
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 oz. cream cheese
2 T. whipping cream
1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Pumpkin Pie Fudge

1 cup heavy whipping cream
3 cups white sugar
3 TBSP light corn syrup
1//2 cup canned pumpkin
1 tsp salt
2 tsp pumpkin pie spice
1 TBSP vanilla
1 TBSP butter
1/2 cup chopped pecans
1 small jar marshmallow cream

Bring whipping cream, sugar, cornsyrup, pumpkin and salt to a boil over med-hi heat. Quit stirring and boil over med-low heat to soft ball stage (234 on candy thermometer). Remove from heat and let cool 5 minutes. Add butter, vanilla, marshmallow and nuts. Beat with a hand mixer until it gets thick and loses some of its gloss. Pour into a buttered 7"square pan and let cool. Best stuff you ever had.

Heavenly Cranberry Bars

1 ½ cups packed light brown sugar
1 cup unsalted butter, melted and cooled
2 eggs
2 teaspoons vanilla
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ¾ cups white chocolate chips
1 ½ cups dried cranberries, coarsely chopped
1 cup toasted chopped pecans
¼ cup grated orange zest

White Chocolate Frosting
8 ounces cream cheese, at room temperature
1 cup powdered sugar
½ cup unsalted butter
3 Tablespoons grated orange zest, divided
2 teaspoons vanilla extract
1/3 cup dried cranberries, coarsely chopped
6 ounces high quality white chocolate, coarsely chopped

Preheat the oven to 350̊F. Lightly butter an 11- by 15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder, and salt until well blended, then stir in the white chocolate chips, cranberries, pecans, and orange zest. Spread the mixture evenly in the prepared pan (it will be quite stiff) and bake until golden brown, about 20 to 22 minutes. Set aside on a wire rack to cool.

For the frosting, cream together the cream cheese, powdered sugar, butter, 1 tablespoon of the orange zest, and vanilla with an electric mixer at medium speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 tablespoons orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.

Makes 48 bars.

Chocolate Marshmallow Bars

3/4 cup butter
1 ½ cups sugar
3 eggs
1 tsp vanilla
1 1/3 cups flour
½ tsp baking powder
½ tsp salt
3 tbsp cocoa
½ cup chopped nuts, optional
4 cups mini marshmallows



Topping:
1 1/3 cups chocolate chips
3 tbsp butter
1 cup peanut butter
2 cups crisp rice cereal

Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, slat and cocoa; add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan, Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine choco chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Cut. Yields about 3 dozen.

Asparagus Casserole

3 tbsp flour
3 tbsp butter
1 1/3 cup liquid drained from asparagus
1 cup grated sharp cheese
4 hard boiled eggs, sliced
1/2 cup mayonnaise
2 cans asparagus
3/4 cup slivered almonds
salt to taste
buttered breadcrumbs to top

Make a white sauce of butter, flour, salt, liquid from asparagus.
Add cheese.
Cool white sauce.
Add mayonnaise and almonds.
In buttered casserole, layer asparagus, eggs, cheese sauce.
Top with buttered crumbs.
Bake at 350 for 45 minutes.

Cornbread Salad

1 (1 1/2 qt.) pan cooked corn bread
2 C. mayonnaise or salad dressing or 1 cup mayo and 1 cup plain yogurt
2 celery stalks, chopped
1 large green pepper, chopped
1 jar chopped pimientos
3/4 C. chopped green onions
3/4 C. chopped pecans
2 large tomatoes, diced

Crumble cornbread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill. (About 2 1/2 hours is best.) Yields 8 to 10 servings.

Dr. R’s Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp coffee liqueur
2 large eggs
2 ½ cups plain flour
1 tsp baking soda
½ tsp salt
2 11.5 ounce packages milk chocolate chips
1 cup chopped walnuts
½ cup chopped pecans
½ cup chopped macadamia nuts

Preheat oven to 325.
Mix together first 6 ingredients until light and fluffy.
Add eggs and beat well.
Mix flour, soda, salt in small bowl.
Stir into butter mixture.
Mix in choco chips and all nuts.
Drop by 1/4 cupfuls onto ungreased cookie sheets, spacing apart.
Bake until cookies are golden brown, about 16 minutes.
Transfer to racks and cool.

Sweet potato casserole

2 tall cans yams, drained
1 cup sugar
½ cup butter, melted
4 eggs, beaten
1/3 cup milk or cream
1 tsp vanilla

Topping

2 cups brown sugar
1 cup flour
2 cups finely chopped pecans
Mix together until evenly distributed.
Melt ½ stick butter and pour into sugar/flour mixture.
Stir until all is moist.
Sprinkle onto casserole and bake.

With mixer, combine all and mix till smooth.
Pour into buttered casserole dish.
When ready to bake, sprinkle on topping.
Bake at 350 for 45 minutes.

Cranberry Salad

1 package cranberries, chopped (I freeze these and put them into my food processor to chop while frozen. The noise will wake the dead.)
2 medium navel oranges coarsely ground with skin
1 16oz can crushed pineapple, drained very well (I squeeze the residual juice; too much juice causes the salad to not congeal well.)
1 cup sugar
1 6 oz package jello (cranberry, strawberry, or raspberry)
1 cup water
½ cup finely chopped pecans (optional)
½ cup finely chopped celery (optional)

Mix cranberries, oranges, pineapple and sugar together. (Add pecans and celery here, if you use them.)
Heat water to boiling, remove, and add jello. Stir to dissolve.
Add jello and water to fruit and mix.
Pour into dish or mold to congeal.

Mildred Schultz's Peach Custard Pie

from son Donald E. Shultz: "In memory of my mother who loved to cook and bake."

2 large cups peaches sliced thin (3/8")
2 tbps butter
2 eggs
1 cup sugar
2 tbsp flour
dash of vanilla

Mix butter, eggs, sugar, flour, vanilla in a bowl.
Fold in peaches.
Pour into unbaked pie shell.

Bake at 450 degrees for 12 minutes, then decrease temperature to 350 degrees for 25-30 minutes.

Son Donald says, "Caution; Beware! Don't cut into six pieces because after you taste this pie, it may only serve two."

[For the story of how I obtained the cookie and peach pie recipes, click here.]

Mildred Schultz's Oatmeal Raisin Cookies

from son Donald E. Shultz: "In memory of my mother who loved to cook and bake."

1 cup white sugar
1 cup brown sugar
2 cups oats
2 cups raisins (ground; this is important, I am told)
1 tsp vanilla
1 tsp soda
1 cup butter (softened)
2 eggs (beaten)
2 1/2 cups sifted flour

Combine the sugars, butter, eggs, and vanilla.
Add raisins.
Sift together and add oats, salt, flour, soda.
Press into a 9 x 13 pan OR drop and press with a glass covered with a damp cloth onto a cookie sheet.
Bake at 375 for 12 minutes.

[For the story of how I obtained the cookie and peach pie recipes, click here.]