Eggnog Pumpkin Pie Spice Pancakes

2 cups Bisquick baking mix

2 eggs

1 cup eggnog

1/2 tsp vanilla

1/2 tsp pumpkin pie spice or cinnamon

2 Tbs sugar

1/4 cup milk

1/2 cup cinnamon chips

Oatmeal pancake mix

4 cups oatmeal
2 cups flour
2 cups whole wheat flour
1 cup brown sugar
1 cup powdered milk
3 T baking powder
2 T cinnamon
5 tsp salt
1/2 tsp cream of tartar

Mix and store.

To serve pancakes:
2 eggs
1/3 cup oil
1 cup water
2 cups pancake mix

Apple pie filling

8 quarts apples = 20 apples peeled
1 cup cornstarch
4 1/2 cups sugar
1 1/2 T cinnamon
1/4 t nutmeg
1 t salt
10 cups water

Mix 1 cup cornstarch and 5 cups water stir until dissolved.  Add other ingredients and other 5 cups water, boil until thick.  Add 3T lemon juice and  boil for 25 minutes.
Put in jars and water bath for 35 minutes.
Makes 6 1/2 quarts.

Courtney's dinner rolls

4 cups scalded milk or 1 can evaporated milk w/ water
1 cup cold water
1 cup sugar
some flour
 Add 4 eggs beaten
1 1/2- 2 TB yeast
Mix until cake like.  Raise for 1/2 hour.

1 cup oil or 1 cup butter
1T salt
Add more flour until it becomes a soft dough.

Raise for 1/2 hour or double in size.

Melt 1 stick of butter in bowl.  Dip hands in butter and pinch off dough and make rolls.

For cinnamon rolls or sticky buns bake at 350 for 15 minutes.
For dinner rolls bake at 400 for 10 minutes.
4 across in pan.

Pickled beets

2-3 quarts of beets
2 cups sugar
2 cups water
2 cups vinegar
1 t powdered cloves
1 t allspice
1 T cinnamon

Simmer 10 minutes and water bath for 30 minutes.

Canning meat

Put raw meat into canning jars add 1/2 tsp salt to pint jars and 1 tsp to quart jars.   Leave 1" headspace, wipe jar rims and put hot lids on.
Put in jars in pressure canner and add 2 1/2 quarts hot water to canner.  Put lid on and turn on high.  When it starts to steam time for 10 minutes.  After 10 minutes put regulator on and start time when it reaches 13 lbs pressure.  Time for 75 minutes.  Let drop to 0 before opening.

The BEST chocolate chip cookies ever!

2 1/2 cups flour
1 tsp. baking soda
1 cup butter room temperature
1/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 small box vanilla instant pudding
2 eggs
1 pkg. chocolate chips


Cream together butter, eggs, vanilla, sugars, and pudding.  Add remaining ingredients and mix.  Bake at 350 for 8-10 minutes.

Canning Carrots

Cut your carrots however you want.   Fill your jar ( I like pints) add 1 tsp salt to quart jars and 1/2 tsp to pints.  Fill with hot water to the shoulder.  Process for 30 minutes for quarts and 25 minutes for pints.

Canning Potatoes

To hot-pack potatoes, place potatoes in a large pot and cover with water (if you didn’t do this already after washing them). Bring to a boil over medium-high heat. Boil small cubes for 2 minutes and small whole potatoes or quartered potatoes for 10 minutes, until heated through but not soft. Drain, discarding cooking liquid. Pack hot potatoes into hot jars, leaving 1 inch (2.5cm) headspace, add 1 tsp salt per quart and pressure can as instructed below.

To raw-pack potatoes, firmly pack cleaned potatoes into hot jars, leaving 1 inch (2.5cm) headspace, and   process for 35 minutes at 13 lbs pressure.

Clarice's Salsa

4 qts tomatoes
4 green peppers
5 serrano peppers
5 jalapeno peppers
3 small yellow hot peppers
1 cup white vinegar
1 1/2 onions
1/4 cup brown sugar
3 T salt
2 garlic cloves

Dip tomatoes in hot water for 20 seconds then in ice cold water.  Peel off skins.  Cut into about 8 pieces.  Fill a quart jar full of tomatoes and dump into large pan.  Prepare 4 qts worth for each batch.
Chop veggies in a food processor and put into large pan with tomatoes.
Add the vinegar, brown sugar, and salt.
Simmer over low heat for 3-4 hours until it has reached desired consistency.  Stir often to keep from sticking and burning to bottom of pan.  Can in pint sized jars by water bath for 15 minutes.

From Clarice Herbst

Freddie's Pie Crust

3 cups of flour sifted
1 tsp salt
1 1/2 cups butter or shortening

In a bowl mix:
1/2 cup ice water
1 soup spoon vinegar
1 egg
1TB sugar

Cut shortening into flour mix all together, store over night.

Brush with sugar water and sprinkle with raw sugar on top before baking.

Freddie Morgan

Bread and Butter Pickles

4 quarts of medium cucumbers
3 onions
1 green pepper
1 sweet red pepper
1/3 cup coarse medium salt ( not iodized)
3 cups of vinegar or apple cider vinegar
5 cups of sugar
3 cloves of garlic
1 1/2 tsp turmeric
1 1/2 tsp celery salt
2 TB mustard seed

Slice cucumbers, cut onions in half and then into strips.  Combine them and mix in a large bowl.  Sprinkle on the salt and cover with cracked ice.  Let stand 3 hours and then drain and rinse.  Combine vinegar and the other ingredients in the pan and heat to a boil.   Add cucumber mixture and heat just to a boil.  DO NOT cook it.   Put in jars and seal by turning jars upside down for 5 minutes.

Makes 8 pints.


From Grandma Murdock

Grandma Murdock's Sweet Mustard Pickles

4 quarts cucumbers
2 quarts cauliflower broken into florets
2 quarts pickling onions or just regular onions chopped
4 cups sugar
1 quart water
1 quart vinegar
1 TB mustard seed
1 tsp whole cloves
1 tsp whole allspice
1 stick of cinnamon
1 TB celery seed
6 TB flour
1/2 cup dry mustard
1 TB turmeric
1 TB curry powder
1/2 cup vinegar
1/2 cup water



Soak cucumbers, cauliflower, and onions separately in a brin of 1/4 cup salt to 1 quart of water over night.
The next morning drain, and put all the veggies in a large kettle.   Add sugar, water and vinegar.

Put mustard seed, whole cloves, whole allspice, and the stick of cinnamon in cheese cloth and put in vegetables.
 Bring to a boil for a few minutes, until the onions are clear.
Remove bag of spices.  Mix flour, dry mustard, turmeric, curry powder, celery seed, vinegar and water and add to the vegetables.  Bring to a boil and bottle.
Steam or water bath for 5 minutes.

Makes 14 pints.

From Grandma Murdock

Spinach Salad with Poppy Seed Dressing

This salad is one of our favorites!

1/2 cup chopped pecans
3 TBS sugar

Stir in skillet until sugar melts and nuts are well coated.  Cool

1 8 oz package fresh baby spinach
1 lb. strawberries, sliced

Mix with cooled nuts and add dressing right before serving.

Dressing
 This makes a huge batch of dressing, we usually don't use it all, we like to save it for other salads.

1 1/2 cup sugar
2/3 cup white vinegar
2 cups olive oil
2 tsp dry mustard
2 tsp salt
3 TBS poppy seeds

Blend together in a blender and pour over salad.

From the world wide ward cookbook

Roasted Potatoes

13x9 inch pan full of potatoes or red potatoes cubed
1/2 cup of shredded cheese we use colby Jack
!/3 cup ranch dressing
1 TB parsley ( I usually just sprinkle on top )
bacon bits (optional)

Put all ingredients in a greased 13x9 inch pan and mix together, or you could mix in a bowl and then put mixture in the pan.  Back covered at 350 for 40 minutes and uncovered 10 -15 minutes.
They are yummy!

Company Punch

1 6 oz can frozen orange juice, concentrate
1 6 oz can frozen lemonade
1 cup sugar
10 cans of water
1 tsp vanilla
1 tsp. almond extract
Before serving add 12 oz. 7 up

From Rose Johnson

Lion House Rolls

2 cups  warm water
2 TB dry yeast
2 tsp salt
1 egg
2/3 cup nonfat dry milk
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups of flour


In large bowl combine water and milk powder, stir until dissolved.
Add yeast, sugar, salt, butter, egg, and 2 cups of flour.

Mix on low speed until all ingredients are wet, then 2 minutes at medium speed.

Add 2 cups of flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add about 1/2 cup flour and mix again, dough should be soft, not overly sticky, and not stiff.
You may not use the entire amount of flour.

Scrap sides of bowl and pour about 1 TB of oil around sides of bowl and allow to rise until doubled in size.    Or just spray a clean bowl and place dough in clean bowl.

After dough has risen roll out dough and cut into desired shape.  Or watch the video here on how the Lion house does it.

Let rise until doubled in size ( about 1 hour).

Bake at 375 for 15 -20 minutes.
Brush with melted butter while hot.

YUM!

Peach Salsa

 4 Large peaches, diced

2 Large tomatoes, diced

1 green pepper, diced

1/4 cup chopped red onion

1 clove of garlic minced

1 cup chopped cilantro

1 T sugar

1 tsp salt ....to taste

1 jalapeno diced

juice of 2 large limes

2 T oil

Mix together and refrigerate

From Candice