All recipes in this collection compiled and/or created by James T. Jones
Spiced Tea Mix - Egg Nog - Banana Slush
Punch-Lemonade or Limeade - Mulled Danish Cheer - Golden Anniversary Punch
Celebration Yellow Cake - Hot Chocolate - Tad`s Pina Coladas
Perked Mocha Cocoa - Jalapeno Cornbread - Hawaiian Bread
Thirty Minute Rolls - Banana Nut Bread - Bran Rolls
White Bread - Italian Style Bread - Sour Dough Bread
Jalapeno Cornbread - French Bread - Crisco Biscuits
Buttermilk Rolls - Banana Nut Bread II - Yeast Biscuit
Hush Puppies - Hot Rolls - Banana Bread
Refrigerator Rolls - Rice Salad - Taco Salad
Frosted Fruit Salad
Spiced Tea Mix
1 (6 oz.) jar Tang (tm)
3/4 c. instant tea
2 c. sugar
1 tbsp. cinnamon
1/2 tbsp. crushed cloves
1/2 tbsp. nutmeg
1 (6 oz.) pkg. Wyler`s lemonade mix
Mix all ingredients and store in
tight container. Place 2 rouded tsp.
full per cup and add hot water.
Egg Nog
6 eggs
2 c. sugar
1 c. whiskey
1 pt. milk
1 pt. whip cream
1 tsp. vanilla
Beat whites and yolks separately. Add sugar to beaten yolks, stir
well. Add whiskey gradually to mixture. Beat cream until whipped. Add
cream and milk alternately, stir
well. Fold in whites. Sprinkle with
nutmeg.
Note: do not beat egg whites
ahead of time.
Banana Slush
3 c. sugar
3 qt. boiling water
8 bananas, mashed
3 small cans frozen orange juice
3 small cans frozen lemonade
1 large can pineapple juice
3 large bottles ginger ale
Dissolve sugar in boiling water
and cool. Add banana pulp and pine-
apple juice (blended in blender).
Mix with all remaining ingredients
(except ginger ale). Freeze. Thaw
to a slush about 2 hours before
serving. Pour ginger ale over the
slush. No ice needed. Serves 75-100
people.
Punch-Lemonade or Limeade
1 can powdered lemonade or limeade mix
4 bottles of ginger ale
2 bottles of water (use ginger ale bottles)
Mix all ingredients together and
serve chilled.
Mulled Danish Cheer
1 bottle (4/5 qt.) Danish Cherry
Brandy
2 c. water
1/2 c. lemon juice
5 - 6 tbsp. maple syrup
2 c. whiskey
dash of bitters
cinnamon sticks
Combine all ingredients except
cinnamon sticks. Heat, but do not
allow to boil. Serve steaming hot in
punch cups or glass coffee cups with
a cinnamon stick in each cup. Serves
7 to 9 people.
Golden Anniversary Punch
2 pkg. orange Jello (tm) mix (make as directed)
1 (46 oz.) can pineapple juice
3 c. sugar
3 c. water (boil and cool)
1 (46 oz.) can orange juice
3 pure lemons
Mix Jello (tm), sugar, water.
Add other ingredients. Serve over
ice. Serves 50.
Celebration Yellow Cake
1 yellow cake mix
1 can Eagle brand milk
1 can cream of coconut
1 carton Kool Whip
1 c. roasted pecans
1 (7 oz.) pkg. coconut
Make cake as directed. While
cake is hot, punch full of holes with
knife. Slowly pour milk and cream of
coconut over cake, allowing suffi-
cient time to let them soak in to
some extent. Wait until cake is
cool, then pour carton of Kool Whip
over the top. Sprinkle with pecans
and coconut.
Hot Chocolate
2 squares unsweetened chocolate, cut into pieces
1/3 c. sugar
1/4 tsp. vanilla extract
2 c. hot milk
1/4 tsp. salt
Put all ingredients in blender;
cover and process at medium speed.
Stir until chocolate is dissolved.
Tad`s Pina Coladas
2 oz. coco Lopez
4 oz. pineapple juice
1 large c. ice cubes
3 oz. rum, gin or vodka
cherries
Mix coco Lopez, pineapple juice,
rum (or gin or vodka), ice cubes in
blender. Stir well. Put in freezer
until ready to serve. Mix well
before serving. Serves 2.
Perked Mocha Cocoa
2 1/2 c. cold water
1/4 c. unsweetened cocoa
1/3 c. sugar
3 tbsp. ground coffee
1/8 tsp. salt
1 1/3 c. milk
1/2 tsp. vanilla
Reserve 1 c. water; pour
remaining water into percolator.
Throughly combine cocoa, sugar,
coffee and salt in small bowl; pour
into percolator basket. Assemble
percolator; pour reserved water over
cocoa mixture in basket. Stir until
all water passes through. Plug in
percolator or place on stove. Allow
to perk completely and finish drip-
ping. Meanwhile, heat milk in small
saucepan over medium heat; stir in
vanilla. Pour 1/3 c. warm milk into
each serving mug; fill with mocha
cocoa. If desired, garnish each mug
with a dollop of whipped topping and
a light sprinkling of cocoa.
Jalapeno Cornbread
3 c. cornbread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 large onion, grated
2 tbsp. sugar
1 c. cream-style corn
1/2 c. finely chopped jalapeno peppers
1 1/2 c. grated sharp cheese
Put cornbread mix in large bowl;
add milk and stir. Add other ingre-
dients in order given. Bake in
greased 13x9 inch pan at 400 degrees
Fahrenheit for about 20 minutes.
Hawaiian Bread
1 (15 oz.) can crushed pineapple, undrained
1 10-oz. package moist flaked
coconut
4 eggs, beaten
1 1/2 c. sugar
1 c. flour
2 tsp. salt
2 tsp. soda
Combine all ingredients in order
given. Bake for 1 hour in 2 greased
loaf pans.
Thirty Minute Rolls
2 pkgs. yeast
1 1/4 c. warm water
1/4 c. sugar
1 1/4 tsp. salt
1 egg
3 c. flour, sifted
2 tbsp. melted shortening
Dissolve yeast in water in large
bowl. Add sugar, salt and unbeaten
egg. Add flour gradually. Beat
well. Add shortening. Beat until
mixed. Spoon dough in muffin pans,
1/3 full, greased. Let rise in warm
place until dough has risen level
with top of pan (should take 25-30
minutes). Bake for 20 minutes at
375-400 degrees Fahrenheit.
Banana Nut Bread
1 c. sugar
1 stick butter
2 eggs, unbeaten
1 1/2 c. mashed bananas (3-4)
1 tbsp. lemon juice
2 c. flour
3 tsp. baking soda
1 c. chopped nuts
Cream sugar with butter. Add
eggs, one at a time, beating well
after each addition. Stir in bananas
and lemon juice. Stir flour with
baking powder and salt. Add and mix
quickly. Stir in nuts. Bake in
greased 9x5x3 inch loaf pan at 350
degrees about 1 hour or until done
(test by carefully inserting and
withdrawing a knife blade--wear
insulated gloves). Cool on rack.
Bran Rolls
1 c. shortening
1/2 c. sugar
2 beaten eggs
2 pkgs. yeast (dissolved in 1 c. luke warm water)
1 c. All Bran
1 c. boiling water
1 tsp. salt
6 c. flour
Blend sugar and shortening.
Dissolve bran in boiling water and
cool. Add eggs, bran and yeast
mixtures and mix well. Sift flour
and salt and add to these gradually,
beating well. This can be blended by
hand at the end. Refrigerate
overnight or leave at room tempera-
ture. In the latter case, dough will
double in size and can be kneaded in
2 hours. Knead throughly and make
into rolls or bread loaves. Let rise
for about 1 hour. Brush with butter
and bake at 400 degrees Fahrenheit
until brown.
White Bread
1 pkg. active dry yeast
1 c. warm water
2 tsp. sugar
2 1/2 tsp. salt
3 tbsp. olive oil
3 to 4 c. all-purpose flour
Dissolve yeast in warm water.
Stir in sugar, salt, olive oil and
about 1 1/2 c. flour. Beat until
smooth. Add additional flour to make
a stiff dough. Turn out on lightly
floured board. Knead until smooth
and elastic. Place in greased bowl,
turning to grease top. Cover and let
rise in warm place, free from draft
until double in volume (about 1
hour). Punch down dough. Let rise
again to double its heighth at 85
degrees Fahrenheit (by using warm
water in a double pan, for example.)
Preheat oven at 350 degrees F. Bake
for 40 to 60 minutes in 9x5-inch
loaf pan. Make sure pan and top of
loaf is greased. Test with toothpick
until it comes out clean. Cool on
rack before cutting or storing.
Italian Style Bread
1/2 c. warm water
1 pkg. dry yeast
1 1/2 tsp. sugar
1/3 c. warm water
2 tsp. butter
1 tsp. salt
3 c. flour
Pour water in a bowl; stir in
yeast and sugar. Warm 1/3 c. water
with butter until melted. Add salt.
Cool to warm and add yeast mixture.
Put in enough flour until dough pulls
from side of bowl. Work on floured
surface. Let rise for 5 minutes.
Make into loaf and put in greased
pan. Let rise for 50 to 60 minutes.
Bake at 425 degrees Fahrenheit for 45
to 50 minutes or until brown on top.
Sour Dough Bread
2 pkgs. yeast
1 c. warm water
2 c. buttermilk
1/2 c. sugar
3/4 c. Crisco Oil
6 c. flour
3 tbsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Mix yeast in warm water and set
aside. Mix buttermilk, sugar and
Crisco Oil. Add yeast and water.
Mix in flour, baking powder, soda and
salt. Store in covered bowl in
refrigerator. Use as needed. Roll
out on floured board and cut. Bake
at 370 degrees Fahrenheit until done.
Jalapeno Cornbread
1 c. yellow corn meal
3 eggs
3 jalapeno peppers, finely chopped
1 1/2 c. grated cheese
1 c. milk
1 sm. can whole kernal corn, drained
1/2 c. oil
1/2 tsp. salt
1/2 c. chopped onion
1 tsp. minced garlic
1/2 tsp. sugar
1/2 sm. can of pimentos, chopped
and drained
1/2 tsp. soda
Mix well and bake at 350 degrees
Fahrenheit for 45 minutes or until
brown.
French Bread
2 1/2 c. warm water
2 pkgs. cake yeast
1 tbsp. salt
1 tbsp. butter
7 c. flour
1 egg white
1 tbsp. cold water
1 c. cornmeal, set aside
Mix warm water, yeast, salt,
butter and flour and place in greased
bowl, turning to grease top. Cover,
let rise 1 hour. Turn dough onto
lightly floured board. Divide into 2
parts. Roll 10x15 inch. Beginning at
wide side, roll up tightly. Place on
greased baking sheet sprinkled with
cornmeal. Cover and let rise 1 hour.
With a sharp knife, make 4 diagonal
cuts on top. Bake at 450 degrees
Fahrenheit for 25 minutes. Remove
from oven and brush with mixture of
egg white and cold water. Return to
oven and bake 5 minutes longer.
Crisco Biscuits
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/3 c. Crisco
1/4 c. milk
Mix ingredients. Roll 1/2 inch
thick. Cut with floured cookie
cutter and place on ungreased cookie
sheet. Bake at 425 degrees
Fahrenheit for 12-15 minutes or until
brown.
Buttermilk Rolls
2 c. flour
2 tbsp. sugar
4 tbsp. shortening
1 pkg. yeast
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1/4 c. warm water
3/4 c. buttermilk
Sift dry ingredients. Cut in
shortening. Add buttermilk and yeast
(dissolved in warm water). Roll out
and cut with cutter. Let rise 1 hour
and bake at 350 degrees Fahrenheit
until light brown.
Banana Nut Bread II
1/4 c. butter
1 1/2 c. sugar
2 mashed bananas
2 eggs, beaten
1 tsp. vanilla
2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 c. buttermilk
3/4 c. chopped nuts
Cream butter and sugar
throughly. Blend in bananas, eggs,
vanilla, flour, soda and salt. Add
buttermilk and mix throughly. Add
nuts and mix until they are distri-
buted evenly throughout the dough.
Place into a greased and floured 9x5x3
inch loaf pan. Bake at 325 degrees
Fahrenheit for 1 1/2 hours or until
done.
Yeast Biscuit
5 c. flour
1/4 c. sugar
3 tbsp. baking powder
2 pkgs. dry yeast dissolved in 1/4
c. warm water
1 tsp. soda
1 tsp. salt
3/4 c. shortening
2 c. buttermilk
Cut shortening into dry
ingredients. Pour yeast mixture into
shortening and dry ingredients.
Slowly add buttermilk and mix well.
Knead dough on floured board. Shape
or roll out and cut. Preheat oven to
350 degrees Fahrenheit. Bake for 30
minutes. This dough makes good
cinnamon rolls.
Hush Puppies
2 c. yellow corn mix
1 c. flour
1 tbsp. baking powder
2 medium onions (diced)
2 eggs
1 tbsp. black pepper
1/2 c. sugar
Mix flour, meal and baking
powder and set aside. Mix diced
onions, pepper, salt and sugar (dry).
Then add water slowly until damp.
Add eggs and mix well. Add dry
ingredients slowly until thick
mixture will drop with a spoon in
balls about the size of golf balls.
Drop in hot grease and cook until
they float and are a rich brown
color. Serves 6 to 8. Goes well
with fish.
Hot Rolls
1 pkg. yeast
1 cube oleo
1/2 c. sugar
3 eggs (beaten)
1/2 c. warm water
5 c. flour (sifted)
1 1/2 tsp. salt
Dissolve yeast in water and set
aside. Melt oleo. Add yeast
mixture, oleo, eggs and warm water to
dry ingredients, mix well. Store in
tupperware container. Let set
overnight or at least until chilled
in refrigerator for easier handling.
Bake off as desired. Knead a couple
of times on floured board and pinch
off to make rolls: cloverleaf,
parkerhouse or just plain. Let rise
in greased pan 1 1/2 to 2 hours,
bake at 400 degrees Fahrenheit for
15-20 minutes. This recipe may also
be used for cinnamon rolls. You
don`t have to use all the dough at
once; it will keep for a couple of
weeks in the refrigerator.
Banana Bread
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or shortening
1 c. granulated sugar
1/2 c. chopped nuts
2 eggs
1 c. mashed, very ripe bananas
1/3 c. milk
1 tsp. lemon juice or vinegar
Sift flour with soda and salt.
Cream butter and gradually add sugar.
Mix well. Add eggs, bananas and
blend. Combine milk and lemon juice;
the milk will curdle a little.
Slowly alternately fold in flour
mixture and the milk mixture,
beginning and ending with the dry
ingredients. Blend well after each
addition. Stir in nuts, pour into a
well buttered 9x5x3 inch pan. Bake
at 350 degrees Faharenheit for 1 hour
or until bread springs back when
lightly touched in the center.
Refrigerator Rolls
2 pkg. yeast
1 c. warm water
3/4 c. shortening
1 c. hot water
2 eggs, slightly beaten
1/2 c. sugar
1 tbsp. salt
6 c. flour
Stir yeast in warm water. Melt
shortening in hot water. Mix
together. Add eggs, sugar, salt and
flour 1 cup at a time. Store in
refrigerator. Remove dough and make
into rolls. Cover with damp cloth
for at least 1 hour before baking at
450 degrees Fahrenheit until brown.
Rice Salad
1 pkg. frozen green peas, cooked
until thawed and luke warm
1 c. water
1 c. Italian Dressing
2 c. Minute Rice
1 sm. can water chestnuts, sliced
1 cucumber, unpeeled and sliced thinly
1 sm. can sliced mushrooms
1 c. salad dressing
Combine water and Italian
Dressing. Bring to boil. Add rice;
cover; let stand 5 minutes. Mix peas
and rice. Add cucumber, water
chestnuts, mushrooms and salad
dressing to peas and rice. Serve
promptly at room temperature. Store
unused portion in refrigerator.
Taco Salad
1 lb. hamburger
1 can onion soup
1 c. grated cheese
1 tsp. chili powder
1/2 bag Doritos
2 tomatoes, chopped
chopped lettuce
pinch of salt
Brown meat, then add chili
powder, onion soup and salt. Cook
until soup is absorbed. In a
separate bowl, combine lettuce,
tomatoes, cheese and Doritos. Mix
together with meat and toss.
Frosted Fruit Salad
1 pkg. strawberry jello
1 pkg. frozen strawberries
2 large ripe bananas
1 (15 1/2 oz.) can crushed
pineapple (with juice)
1 c. sour cream
Dissolve jello in 2 cups of
boiling water. Set aside the
strawberries to thaw. Mash bananas
and mix all together with jello.
Place in refrigerator to set. When
set, put sour cream on top. Serves
12.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!