Rhubarb Coffee Cake

Cream together:
1 stick butter
1 c. Sugar
1 c. Brown sugar

Mix dry ingredients and then add to creamed mixture:
2 c. Flour
1/2 t. Salt
1 t. Baking soda

Fold in 2 c. Rhubarb

Pour into 13 X 9 pan. Sprinkle with cinnamon and chopped pecans.
Bake at 350 for 50 min.

Hot Chicken Salad

2 c. Diced chicken
1 c. Diced celery
2 T. Diced onion
1/2 c. Mayonnaise
1 T. Lemon juice
3 boiled eggs, sliced or chopped
1/2 c. Slivered almonds
1 can cream of chicken soup, undiluted
1/8 t. Pepper
1/2 c. Crushed crackers
1/4 c. Water


Mix all ingredients except water and crackers. Put into casserole dish. Pour water over casserole. Sprinkle crushed crackers over casserole. Bake at 350 for 40 min.

Apple Dumplings

Make pastry for a two crust pie. Roll out pastry slightly less than 1/8 inch thick and cut in seven-inch squares. Cut pastry into 6 squares. Pare and core 6 medium tart juicy apples.
Place an apple on each square of pastry. (Vickie chops the apples)
Fill cavity with the following sugar and cinnamon mixture:
1/2 c. Sugar and 1 1/2 t. Cinnamon.
Dot with 1 T. Butter. Bring opposite points of pastry up over apple, moisten and seal. Place a little apart in baking dish. Pour hot syrup around dumplings.

Syrup

1 c. Water
1/4 lb. Butter
1 1/4 c. Sugar
1 1/2 t. Cinnamon
1/2 t. Nutmeg

Bake until crust is nicely browned and apples are done, about 40-45 min. In 425 degree oven. Serve warm with syrup the ice cream or whipped cream.

This is from mom (Helen Johnson)---printed in Kingsport Times News dated 9/24/86
"Helen Johnson First place winner Central Bakery at Dobyns-Bennett High School"

Go Nuts with Vickie

2 egg whites
1 Tablespoon water
1 Tablespoon vanilla
2 lb nuts (cashews, pecans, or almonds)
1 1/2 cup of sugar
2 Tablespoons cinnamon

Combine egg whites, water and vanilla and beat until frothy. Pour nuts into mixture and coat the nuts well. Combine cinnamon and sugar then pour over nuts. Coat nuts well. Bake for 45 minutes at 275 degrees. Turn nuts every 15 minutes. Cool on wax paper. Go nuts!

Prize Winning Brown Sugar Cookies

14 tablespoons unsalted butter
1/4 cup Granulated sugar
2 cup brown sugar packed
2 cup unbleached flour plus 2 Tablesoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Bacon Cream Cheese Rollups

8 oz cream cheese softened
1 tablespoon milk
25 mixed grain or white sandwich bread (remove crusts)
25 bacon strips cut in halves
2 tablespoons mayonnaise
2 teasponss garlic powder
1 small onion, minced

Combine all ingredients except bread and bacon. Stir to spreading consistency. Spread about 2 teaspoons on each slice of bread and roll up jellyroll style. Slice each roll into two equal pieces. Wrap each roll with 1/2 bacon slice. Place on broiler pan. Bake at 350°F for 30 minutes or until bacon browns. Cook best on convection setting - otherwise turn over at 15 minutes. These freeze well. Thaw before cooking.

Kickin' Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar

Grind the raw berries and onion together. Add everything else and mix.

Put in a plastic container and freeze.

Freeze until needed. Thaw morning of dinner.

The relish will be thick, creamy, and pink.