Corn Scallop

1 can cream style corn
2 T flour
1/2 c milk
1/3 c butter
1/4 c sugar
1/4 t salt

  1. Pre-heat oven to 325 degrees
  2. Stir all ingredients together & pour into a buttered baking dish
  3. Bake about an hour

Apple Fritters

1 c flour, sifted
2 T sugar
1/2 T cinnamon
2 t Baking Powder
1/4 t salt
1 egg, beaten
2 T butter, melted
3 or 4 apples

  1. Pre-heat oil to 375 degrees
  2. Sift flour, sugar, baking powder, and salt together.
  3. Mix in egg, milk, & butter. The batter should be very thick.
  4. Core, peel, & slice apples. (I use one of those corer/slicer gadgets that you can get at the grocery store)
  5. Dip apples in batter.
  6. Lower carefully into hot oil.
  7. Cook about 3 minutes, turning once.
  8. Enjoy hot with ice cream!

Almond Pound Cake

1 c oil
2 c sugar
3 c flour, sifted
1 t baking powder
1 t salt
4 eggs
1 c milk
1 T almond extract

Pre-heat oven to 350 degrees
Cream oil & sugar
Sift together flour, baking powder, & salt
Mix together eggs, milk, & almond extract
Alternate adding liquid & dry mixtures to creamed sugar mixture until incorporated
Pour into loaf pan & bake 45 to 60 minutes until a toothpick inserted in the center comes out clean.

Sugar Cream Pie

I was just taking a look at some of the forum questions on BlogFrog and realized that I've never posted my Sugar Cream Pie recipe! Pretty specific to Indiana and Pennsylvania, a holiday just wouldn't be right without a Sugar Cream Pie to sweeten it up. Read more on the history of Sugar Cream Pie here.

Bake it in my magic pie shell, but don't use an electric mixer of any sort to mix this! Make that mistake one time & you'll understand why it has to be mixed by hand. Fortunately it isn't tough at all, so mix one up quick & enjoy!

1 1/2 c Sugar
1/3 c Flour
2 T Salted Butter
2 c Whipping cream
Nutmeg to taste
  1. Pre-heat oven to 350 degrees.
  2. Combine sugar, flour, salt and butter. 
  3. Stir in whipping cream and mix well. 
  4. Add nutmeg to taste and stir. 
  5. Pour into unbaked pie shell.
  6. Bake for about an hour.

French Onion Soup

This recipe can be canned in a pressure canner at 10 pounds pressure; 20 minutes for pints, 25 minutes for quarts. It makes great Christmas gifts!

5 yellow onions, very large
1/4 t sugar
1/4 c butter
3 10.5 oz cans beef broth
3 cans water
1/2 t salt
6 slices crusty bread, buttered
1/2 c grated Swiss or provolone cheese

  1. Pre-heat oven to 400 degrees
  2. Peel onions & slice pole-to-pole (from root to tip)
  3. Sprinkle onions with sugar & sauté in butter making sure not to burn or over brown
  4. Add broth & water
  5. Cover & simmer 45 minutes to an hour
  6. Add salt & season with pepper if desired
  7. Portion into six oven safe bowls, top with a piece of bread, then top bread with cheese
  8. Bake until cheese is bubbly & turning brown, about 6 to 8 minutes.