Recipes

These recipes are some favorites you will be sure to enjoy. If you have a special recipe you'd like to share with others, fill out the form below, send it in and we'll feature it here!

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• 1 bag (12 oz.) frozen dry-pack raspberries, thawed
• 1 cup low-fat buttermilk
• 2/3 cup sugar

1. Combine raspberries, buttermilk and sugar in blender. Whirl until smooth.

2. Strain through sieve to remove seeds.

3. Freeze in ice-cream maker according to manufacturer’s directions. To freeze by hand, place puree in 13 x 9 x 2 inch baking dish. Freeze mixture.

4. Scrape into food processor. Whirl while scraping the sides as needed. Whirl until smooth.

Serve immediately. Garnish with a sprig a mint and a few fresh raspberries.  

Submitted by:
B.B.
Sunset Garden Apartments

• 1 - 9 inch graham cracker pie shell
• 1 cup of milk, scalded
• 12 marshmallows, chopped
• 1 cup heavy cream
• 1/2 cup nuts
• 2 cups crushed strawberries, drained

1. Add marshmallows pieces to scalded milk and let cool to lukewarm.

2. Whip the cream and blend into milk-marshmallow mixture.

3. Fold in nuts and berries.

4. Pour into pie shell and chill 8-10 hours.

Submitted by:
Gloria
Meridian Court Apartments

• 1 square unsweetened chocolate
• 1/4 cup evaporated milk
• 1/2 tsp. vanilla
• 1/2 tsp. almond flavoring (optional)
• 1 tsp. Splenda or artificial sweetener
• 1 package vanilla or chocolate (artificially sweetened) pudding powder
• 3 tsp. finely chopped nuts (optional)

1. Melt chocolate in top of double boiler over boiling water.

2. Add evaporated milk and pudding mix. Cook 2-3 minutes.

3. Add vanilla and almond flavoring and sweetener.

4. Spread on small foil pie pan or plate. Chill.

5. Cut into 8 pieces. Form into egg shaped balls. Roll lightly in nuts.

Submitted by:
M. A.
SHAG

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 40 minutes, until apples are soft.
(Serves 8)

• Turkey Breast or Pork Roast(Boneless) about 2-3 lbs
• 1 Can /cranberry sauce, jellied or with berries
• 1 envelope onion or onion mushroom soup mix

Directions: Put all in the crockpot and let it go on low for 8-10 hours.
Serve either with rice or mashed potatoes and a veggie

"This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one."

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup) 2 tablespoons margarine

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Directions:
1. Heat oven to 425 degrees.
Filling:
2. Peel, core and slice the apples. Try to keep the size of the slices even.
3. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
4. Stir in apples.
Crust:
5. Measure the flour, sugar and salt together. Stir to combine.
6. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.
Don't over mix them.
7. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
8. Turn the dough onto a lightly floured surface, knead it together, then divide in half.
9. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
10. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in
diameter.
11. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents
only). Return it to the refrigerator until you are ready to make the pie.
12. Pour filling into pastry-lined pie plate.
13. Dot with margarine.
14. Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together.
cut a couple slits in the top.
15. Cover with top crust and seal the edges. Cut slits in the top.
16. OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil
during last 15 minutes of baking.
17. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.