Chili Cheese Bread

App & Osborne Family Cookbook 2004

5 eggs
1/4 C flour
1/2 tsp. baking powder
1 C cottage cheese
2 C shredded Monterey Jack cheese
1/4 C butter, melted
1 (4 oz.) can chopped green chilis, drained

1. Preheat oven to 350 degrees. Grease a 8″ square pan.
2. In a large mixing bowl, beat eggs well. Stir in next 5 ingredients. Fold in green chilis.
3. Bake for 40-45 minutes or until knife inserted near the center comes out clean. Serve immediately.

Yeast Doughnuts

App & Osborn Family Cookbook 2004
Bessie Osborn App

2 C boiling water
1 Tbsp.

1/2 C lard
1/2 C sugar
1 tsp. vanilla
1 tsp. nutmeg
2 pkg, yeast
1 tsp sugar
4 C flour
2 eggs

1. Mix and cool the first 4 ingredients, then add nutmeg and vanilla.
2. Soak 2 pkgs. yeast in a 1/4 C lukewarm water. Add sugar. Add yeast mixture to first mixture. Add e beaten eggs. Stir in 4 C flour, beating after each coup. Let stand in refrigerator overnight.
3. In morning knead and shape into desired size; let rise until double in size in warm place. Fry in 350 degrees heat, turning to cook on both sides so each side is golden brown.

Zucchini Bread 2

App & Osborne Family Cookbook 2004
John and Nancy App

2 C sugar
3 C flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp baking soda
1 Tbsp. cinnamon
1 Tbsp. vanilla
2 sticks melted oleo (margarine)
2 C grated zucchini

Mix all dry ingredients together. In separate bowl, beat all wet ingredients together until foamy. Add flour mixture, mixing well. Pour into 2 greased loaf pans. Bake @ 350 degrees for 1 hour. If desired, 3/4 C pecans can be added.

Skillet Fried Bread

App & Osborne Family Cookbook 2004
John and Nancy App

3 C self-rising flour
4 Tbsp. sugar
1 Tbsp. salt
1 can warm beer
1 stick butter, melted

Melt butter in skillet. Mix flour, salt, sugar and beer together. Pour melted butter into a separate container. Pour bread mixture into buttery skillet then pour melted butter over bread mixture. Cook until firm like cornbread.

Homemade “Bisquick” 1

8 1/2 C flour
3 Tbsp. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
1 tsp baking soda
1 1/2 dry instant non-fat milk
2 1/4 C Crisco

1. In a large bowl, sift together al the dry ingredients. With a pastry blender or fork, cut in the Crisco. It will look like coarse cornmeal. Put in a large, airtight container and keep in a cool dark place. Use as you would use Bisquick.

Meatball Sub Casserole

1 loaf Italian bread, cut into 1″ slices
8 oz. pkg. cream cheese, softened
1/2 C mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 C shredded mozzarella, divided
1 pound pkg. frozen meatballs, thawed
28 oz. jar spaghetti sauce
1 C water

1. Preheat oven to 350 degrees.
2. Arrange bread in a single layer in an ungreased 9×13 pan; set aside.
3. Combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 C cheese
3. In a bowl, combine spaghetti sauce and water. Gently stir in meatballs and spoon over bread slices. Sprinkle remaining cheese over top.
4. Bake, uncovered for 30 minutes.

Chocolate Mocha Turtle Cake

Unsweetened cocoa powder
1 egg, lightly beaten
1 C buttermilk
2/3 C oil
2 C flour
1 3/4 C sugar
1/2 C unsweetened cocoa powder
1 Tbsp. baking soda
1 tsp. salt
1 C brewed hot coffee
2 (16 oz.) cans chocolate frosting
1 1/2 C pecan halves, toasted
3/4 C caramel ice cream topping

1. Preheat oven to 350 degrees. Grease three 9″ pans. Line bottom of pans with parchment paper. Grease paper then dust with cocoa powder. Set pans aside.
2. In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 C cocoa powder, baking soda and salt. Gradually add buttermilk mixture, beating until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spreading evenly. The layers will be shallow.
3. Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool cakes on wire racks for 10 minutes. Loosen sides from pans; invert cakes on racks and remove from pans. Peel off paper and cool completely.
4. When cakes are cool, place one layer top side down on serving plate. Frost this layer with 3/4 C frosting, pushing it out slightly at the edges to create a ripple effect. Place 1/3 C pecans on top of frosting; then top with 1/4 C caramel topping. Repeat with other 2 layers. Chill 1-2 hours before serving.