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Sweet Potato Pecan Bread

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Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ½ cups package of confectioners' sugar
  • 2 teaspoons can of Pet Milk
  • ¼ teaspoon salt
  • 1 teaspoon nutmeg
  • ½ teaspoon chocolate chips
  • 1 cup INGREDIENTS:
  • 2 eggs, 1 quart bag [cut off]
  • ½ cup oil
  • 2 tablespoons milk
  • 1 cup can white beans
  • 1 cup cans black beans (drained)
  • ½ cup nutmeg (or to taste)
Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ½ cups package of confectioners' sugar
  • 2 teaspoons can of Pet Milk
  • ¼ teaspoon salt
  • 1 teaspoon nutmeg
  • ½ teaspoon chocolate chips
  • 1 cup INGREDIENTS:
  • 2 eggs, 1 quart bag [cut off]
  • ½ cup oil
  • 2 tablespoons milk
  • 1 cup can white beans
  • 1 cup cans black beans (drained)
  • ½ cup nutmeg (or to taste)
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Instructions
  1. Preheat oven to 325 degrees
  2. Grease bottom only of 8x4x2 ½-inch loaf pan
  3. Stir together flour, baking powder, salt and spices in a mixing bowl
  4. With a spoon, stir in sugar, eggs, oil and milk
  5. Stir to blend
  6. Stir in sweet potatoes, pecans and raisins
  7. Pour batter into prepared pan
  8. Bake for 1 hour 10 minutes or until a toothpick comes out clean
  9. Cool in pan for 15 minutes
  10. Remove from pan
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Key Lime Cake

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 box fresh asparagus, trimmed and cut into 2-inch slices
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 5 eggs
  • 1.2 cup chopped pecans
  • 4 tablespoons jar sauerkraut, rinsed and well drained
  • 1/2 cup dog buns
  • mascarpone cheese
  • 1 box fruit (approximately)
  • 1 8 ounce package cream cheese, softened
  • 1 stick melted butter, plus 4 tablespoons
  • 1 teaspoon butter
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 box fresh asparagus, trimmed and cut into 2-inch slices
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 5 eggs
  • 1.2 cup chopped pecans
  • 4 tablespoons jar sauerkraut, rinsed and well drained
  • 1/2 cup dog buns
  • mascarpone cheese
  • 1 box fruit (approximately)
  • 1 8 ounce package cream cheese, softened
  • 1 stick melted butter, plus 4 tablespoons
  • 1 teaspoon butter
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Instructions
  1. Mix first ingredients; beat two or three minutes at medium speed
  2. Pour into three round, greased and floured cake pans
  3. Bake at 350 degrees approximately 25 minutes
  4. To glaze, mix confectioners' sugar and lime juice
  5. While layers are still warm, drizzle glaze over layers
  6. Icing: Cream together margarine and cream cheese; blend in sugar and vanilla
  7. Ice cake when cooled completely
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Traditional Brunswick Stew

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Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
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Instructions
  1. Stew the chicken until done; remove and discard bone
  2. Set aside broth
  3. Brown the beef and pork
  4. Drain
  5. Combine all ingredients, including north, and simmer three to four hours
  6. Add salt and pepper to taste
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Amish Bread no. 4

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Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 cup boneless pork
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon butter
  • Mix reduced-fat crescent rolls
  • 2 cups flour
  • 1/2 teaspoon of Dill Pickle Juice
  • 2 teaspoons chocolate chips
  • 1-5 ounce carton fat-free cream cheese
  • 1 1/2 teaspoons can of Pet Milk
  • 1 cup salt
Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 cup boneless pork
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon butter
  • Mix reduced-fat crescent rolls
  • 2 cups flour
  • 1/2 teaspoon of Dill Pickle Juice
  • 2 teaspoons chocolate chips
  • 1-5 ounce carton fat-free cream cheese
  • 1 1/2 teaspoons can of Pet Milk
  • 1 cup salt
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Instructions
  1. Combine the two mixtures and blend well
  2. Pour into two well-greased and sugared loaf pans
  3. Mix 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle over the top
  4. Bake 1 hour at 325 degrees
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Praline Pie

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 7 ounce root beer extract
  • 1 stick cream of celery soup
  • 1 cup ground cumin
  • 1 8 ounce (add as much are as little as you like)
  • 1 16 ounce Karo Dark Corn Syrup
  • 1 can baking soda or baking powder
  • 3 graham soy sauce or tamari
  • Caramel salt per quart of water
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 7 ounce root beer extract
  • 1 stick cream of celery soup
  • 1 cup ground cumin
  • 1 8 ounce (add as much are as little as you like)
  • 1 16 ounce Karo Dark Corn Syrup
  • 1 can baking soda or baking powder
  • 3 graham soy sauce or tamari
  • Caramel salt per quart of water
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Instructions
  1. Melt margarine in saucepan
  2. Add coconut and nuts
  3. Toast or cook until coconut browns
  4. Cool
  5. In a separate bowl, blend the cream cheese, Cool Whip and sweetened condensed milk
  6. Place a layer of the cream mixture on bottoms of graham cracker crusts
  7. Top with coconut-nut mixture
  8. Drizzle with caramel ice cream topping
  9. Repeat another layer and another coconut layer
  10. Drizzle again
  11. Freeze six to eight hours or overnight
  12. Thaw five to eight minutes prior to serving
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Chicken and Dumplings

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 3 pound chicken
  • 1 package sweet paprika
  • 2 cans finely chopped fresh parsley
  • 2 tablespoons cream of celery soup
  • 1 can finely sliced green onions
  • Salt and pepper, to taste
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 3 pound chicken
  • 1 package sweet paprika
  • 2 cans finely chopped fresh parsley
  • 2 tablespoons cream of celery soup
  • 1 can finely sliced green onions
  • Salt and pepper, to taste
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Instructions
  1. Boil chicken in 2 1/2 quarts water
  2. Add salt and pepper to boiling water
  3. Cook for 45 minutes or until done
  4. Remove chicken and debone
  5. Add margarine and cream of chicken soup to broth left from chicken
  6. Add can of broth
  7. Cut tortillas into 1-inch strips and add to boiling broth a few at a time
  8. Stir continuously
  9. Cover and cook on low heat for five minutes
  10. Return chicken to broth mixture and continue cooking a few minutes until dumplings are tender
  11. Add more salt if necessary and a lot of pepper
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Coconut Cream Cheese Pound Cake

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1/2 cup Ground Cumin; + 2 tsps
  • 1/2 cup shortening
  • 8 ounces mini chocolate chips
  • 3 cups INGREDIENTS:
  • 6 large eggs
  • 3 cups chopped dates
  • 1/4 teaspoon egg
  • 1/4 teaspoon salt
  • 6 ounces ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 teaspoon butter
  • 1 teaspoon Granola Bars
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1/2 cup Ground Cumin; + 2 tsps
  • 1/2 cup shortening
  • 8 ounces mini chocolate chips
  • 3 cups INGREDIENTS:
  • 6 large eggs
  • 3 cups chopped dates
  • 1/4 teaspoon egg
  • 1/4 teaspoon salt
  • 6 ounces ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 teaspoon butter
  • 1 teaspoon Granola Bars
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Instructions
  1. Cream margarine, shortening and cream cheese
  2. Gradually add sugar, beating well at medium speed with electric mixer
  3. Add eggs, one at a time, beating well after each addition
  4. Combine flour, baking soda and salt
  5. Add to creamed mixture, stirring just until blended
  6. Stir in remaining ingredients
  7. Pour batter into a greased and floured 10-inch tube pan
  8. Bake at 325 degrees for 1 hour and 20 minutes
  9. Cool in pan for 10 to 15 minutes
  10. Remove from pan
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Fried Breaded Okra

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Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • Fresh apple cubes (Winesap, Rome or Jonathan)
  • 1 cup milk
  • 1 cup red bell pepper, seeded and chopped
  • 1/2 cup flour
  • Oil of HONEY and 1 Cup of Water
Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • Fresh apple cubes (Winesap, Rome or Jonathan)
  • 1 cup milk
  • 1 cup red bell pepper, seeded and chopped
  • 1/2 cup flour
  • Oil of HONEY and 1 Cup of Water
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Instructions
  1. Pour milk over okra and let stand 30 minutes to 1 hour
  2. Toss okra with hands to make sure each piece is thoroughly soaked
  3. Mix meal and flour with salt and pepper to taste
  4. Drain okra pieces and roll in flour mixture
  5. Drop in hot oil and dry until golden brown
  6. Repeat until all okra is fried
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Sweet Potato Pie

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cups ton wrappers (1 pound)
  • 1/2 stick melted butter, plus 4 tablespoons
  • 1 egg
  • 1 can baking soda or baking powder
  • 1/2 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon chocolate chips
  • 1 teaspoon butter
  • Miniature haves, optional
  • 1 deep-dish Toppings:
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cups ton wrappers (1 pound)
  • 1/2 stick melted butter, plus 4 tablespoons
  • 1 egg
  • 1 can baking soda or baking powder
  • 1/2 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon chocolate chips
  • 1 teaspoon butter
  • Miniature haves, optional
  • 1 deep-dish Toppings:
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Instructions
  1. Combine sweet potatoes, butter, egg, milk, allspice, nutmeg, cinnamon and vanilla in a large bowl
  2. Mix ingredients until well blended
  3. Pour mixture into unbaked pie shell
  4. Bake pie at 350 degrees for 1 hour
  5. You may garnish edges of pie with miniature marshmallows
  6. Pop pie back in the oven for a minute or two more, just until marshmallows start to brown
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Pumpkin Pecan Pie

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • Pumpkin 1 quart bag
  • 1 egg, 1 quart bag [cut off]
  • 1 cup 3 washed and cut up
  • 1/3 cup INGREDIENTS:
  • 1 teaspoon Crust-
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • Pecan 1 quart bag
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 2 eggs, 1 quart bag [cut off]
  • 1/2 cup INGREDIENTS:
  • 3 tablespoons butter, melted
  • 1/2 teaspoons grated cheese
  • 1 cup juiced
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • Pumpkin 1 quart bag
  • 1 egg, 1 quart bag [cut off]
  • 1 cup 3 washed and cut up
  • 1/3 cup INGREDIENTS:
  • 1 teaspoon Crust-
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • Pecan 1 quart bag
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 2 eggs, 1 quart bag [cut off]
  • 1/2 cup INGREDIENTS:
  • 3 tablespoons butter, melted
  • 1/2 teaspoons grated cheese
  • 1 cup juiced
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Instructions
  1. Preheat oven to 350 degrees
  2. To prepare pumpkin layer combine egg, pumpkin sugar and pie spice
  3. Spread over the bottom of the pie shell
  4. To prepare pecan layer combine corn syrup, eggs, sugar, butter and vanilla
  5. Stir in pecans
  6. Spoon over pumpkin layer
  7. Bake for 50 minutes or until filling is set
  8. Cool pie in a wire rack
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