Cornbread
Waffles/Pancakes, with and without grits
Banana Bread
Angel Biscuits
"Killer" Vegetable Soup
Sausage Gravy
Quick Whole Wheat Bread
Banana Pudding
Oatmeal Waffles
Spicy Shoe Peg Chili
1-2-3-4 Cake
Peanut Butter Blossom Cookies
Alice's Quiche
Lella Kregel's Pie Crust
Mom Rawlinson's "Never Fail" Dinner Rolls
Tuna Casserole
Chicken Casserole
ABC Muffins
Alice's Lasagne
Alice's Hash Brown Potatoes
Alice's Pumpkin Pie
George's delicious oatmeal
Many-Flavor Pound Cake
Karen's Vegetable-Cheese Medley
Doris' Mexican Dip
Cornbread Salad
Irish Soda Bread
Alice's Cornbread
Alice's Cheesecake
Rebollita, Tuscan Vegetable and Bread Soup
Alice's Carolina Baked Beans
Baked Orzo with Vegetables and Meatballs
Raspberry Cobbler
Gooey Cake
Monkey Bread

2 boxes Jiffy cornbread mix*
1/2 c sugar
8 oz sour cream
4 eggs
1 can drained whole kernel corn
1 can creamed corn

1. Mix dry ingredients.
2. Add wet ingredients and stir.
3. Pour into well-greased pan (9"x9" or 9"x12").
4. Bake in 350 degree oven.
5. Check after 40-45 minutes. It may take as much as 60 minutes, depending on the oven, for the edges to pull away from the pan and the center to be "firm."

This cornbread is actually better on the second day, warmed of course!

*If you don't have the mix, George says to substitute
1 c flour
1-1/4 c corn meal
1/4 c additional sugar
1/2 t salt
1/2 t soda
1 t baking powder
1/4 c Crisco or butter

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1/2 c cooked grits
2 large eggs
1 c buttermilk*
3 T unsalted butter, melted
1-1/4 c all-purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt

1 old, soft banana (optional)

1. With a blender**, mix cooked grits, eggs, buttermilk, butter, and optional banana.
2. Sift together the dry ingredients
3. When you are ready to cook, mix dry and wet ingredients

*If you have no buttermilk, mix 1 c milk and 1 T vinegar and leave it alone for 15 minutes

**A blender does a wonderful job of incorporating the grits into the mix.

Plain, no-grits recipe

2-1/2 c flour
2 t baking powder
2 T sugar
1/2 t salt
4 eggs
2 cups milk
1/4 cup oil

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1/2 c butter
1 c sugar
2 eggs
3 bananas
2 c all-purpose flour
1/2 t salt
1 t soda dissolved in
2 T buttermilk
1/2 c chopped nuts (optional)

1. Cream together butter and sugar; add other ingredients
2. Mix well, pour into greased and floured loaf pan
3. Bake at 325 degrees F for 50 minutes or until the center doesn't jiggle

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1 c Crisco
5 c sifted flour
1/3 c sugar
1 t salt
1 t soda
2 c buttermilk
2 packages yeast

1. Cut Crisco and flour together; add sugar, salt, and soda.
2. Warm buttermilk until warm to the touch, add yeast, dissolve.
3. Add to dry ingredients and mix.
4. Roll out dough, cut into rectangles.
5. Melt some butter into a flat pan.
6. Dip both sides of dough rectangles into melted butter; fold over.
7. Let rise for at least 2 hours.
8. Bake at 400 degrees F or until delicately browned.
9. Don't eat them all before the company comes!

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Into a six-quart crockpot, put

2 cans of tomato paste
Diced up onions
Diced up carrots
Diced up cucumber
1 bag of frozen corn
1 box of fresh mushrooms
Black and red pepper seasoning to taste
Cajun seasoning to taste
Four quarters of a clove of garlic

1. Fill the crockpot the rest of the way with water. Cook for more than four hours.

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1. Brown two (2) pounds of ground sausage in a deep pot or dutch oven
2. Gradually add flour until the sausage drippings won't soak up any more.
3. Put away the flour, for you MAY NOT, under any circumstances, add any more.
4. Pour on a quart of milk.
5. Stir well -- it will look far, far too thin.
6. Be patient.
7. Stir. In 5 or 10 minutes, the mixture will start to thicken.
8. Stir. Keep adding milk, to maintain the thickness you want.
9. Keep stirring.
10. Add milk slowly, for you MAY NOT add more flour to make it thicker!
11. The whole precess takes about 1/2 hour. By that time, the mixture (finally)stops getting thicker.
12. Serve and eat immediately!

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2 c whole wheat flour
1-1/2 c all-purpose flour
1 t salt
1 t baking soda
1-1/2 c buttermilk
1 large egg
3 T honey
2 T butter or margarine
3/4 c chopped pecans, toasted (optional)
approx. 3 T uncooked regular oats (optional)

1. Combine first four ingredients in a large bowl.
2. Combine buttermilk and next three ingredients.
3. Mix these two mixtures. Stir in pecans, if desired.
4. Pour into well-greased 9 X 5 inch loaf pan.
5. Sprinkle with oats, if desired.
6. Bake at 375 degrees F for 1 hour or until a wooden pick or broom straw inserted in the center comes out clean.
7. Cool in pan on wire rack or range burner 10 minutes.
8. Remove from pan, and cool completely on rack.

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2/3 c sugar
1/4 c all-purpose flour
dash of salt
1 (14-oz) can sweetened condensed milk (not evaporated milk)
2-1/2 c milk
4 large eggs, separated
2 t vanilla extract
1 (12-oz) package vanilla wafers
6 large bananas
1/3 c sugar
1/2 t banana extract or vanilla extract

1. Combine first 3 ingredients in a heavy saucepan. Whisk together milk and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened. Remove from heat; stir in vanilla.
2. Arrange one-third of wafers in bottom of a 3-quart baking dish. Slice 2 bananas; layer over wafers. Pour one-third of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside of dish.
3. Beat egg whites at high speed with an electric mixer until foamy. Add 1/3 cup sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in banana extract; spread over pudding, sealing in edge.
4. Bake at 325 degrees F for 25 minutes or until golden brown.
5. Yield: 8 to 10 servings.

   
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   Oatmeal Waffles, from the Whistling Swan Inn, Stanhope, NJ      Printer-Friendly Version

   1 c quick-cooking rolled oats
   1-1/2 c all-purpose flour
   1 T baking powder
   1/2 t cinnamon
   1/4 t salt
   2 T brown sugar
   2 eggs, slightly beaten
   1-1/2 c milk
   6 T butter, melted

   1. Stir all dry ingredients together and set aside.
   2. Stir together eggs, milk and butter.
   3. Mix wet with dry ingredients, stir until well blended.
   4. Pour onto grids of waffle iron and bake until golden brown.

   If you make too many, just freeze the leftovers in Zipper bags. They thaw beautifully, retaining their original texture.

   
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   Spicy Shoe Peg Chili, George's modification of a Pillsbury recipe and a Cook's County recipe

   1 lb. ground beef
   1 lb. Italian sausage, degree of spice as desired
   1 stalk celery, chopped
   1 onion, chopped
   2 T chili powder
   2 T cider vinegar
   1 t dried oregano
   1-1/2 t ground cinnamon
   3/4 t ground black pepper
   1/4 t allspice
   2 t dark brown sugar
   1 t beef bouillon
   1 (14-1/2 oz. or 16 oz.) can whole tomatoes, undrained, cut up
   1 (8 oz.) can tomato sauce
   1 cup water
   2 cups shoe peg corn, undrained
   1 (4 oz.) can chopped green chilies, spicy as desired
   a few cloves of garlic, smashed and chopped

   1. Brown the meat.
   2. Saute the celery and onions until "flavor released."
   3. Stir the whole mess together.
   4. Chili is best if cooked a few hours, refrigerated overnight, and reheated and served the second day.
   
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   1-2-3-4 Cake, George's Dad's Favorite Cake. Recipe from George's Grandmother Keller.       Printer-Friendly Version

   1 c shortening (butter or Crisco)
   2 c sugar
   3 c flour
   4 eggs
   1 c milk
   2 t vanilla
   1/2 t baking powder
   1/2 t salt

   1. Mix it all together
   2. Grease a tube cake pan (a bit of butter or Crisco on a paper towel works well)
   3. Add one or two T of sugar to the pan and swish it around, coating the pan's sides. Dump out any excess sugar.
   4. Bake for about 60 minutes (at sea level, or 75 minutes in Asheville) at 325F (160C), until broom straw comes out clean.
   5. Let cool for 20 minutes.
   6. Invert onto cooling rack; remove pan.
   7. When the bottom of the cake has reached room temperature, slide it onto a plate for serving.

   F.W. Keller, George's Dad, loved this cake, eaten plain (no frosting) and warm out of the oven.

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   Peanut Butter Blossoms, Keller family favorite.
   Recipe from Southern Living.       Printer-Friendly Version

   1/2 c shortening (butter or Crisco)
   1/2 c peanut butter
   1/2 c granulated sugar
   1/2 c brown sugar
   1 egg
   2 T milk
   1 t vanilla extract
   1-3/4 c all-purpose flour
   1 t soda
   1/2 t salt
   Powdered sugar
   48 chocolate candy kisses

   1. Crisco makes the cookies taller; butter tastes better.
   2. Cream shortening and peanut butter; add sugars and beat thoroughly.
   3. Stir in egg, milk, and vanilla and beat well.
   4. Combine flour, soda, and salt; add to creamed mixture.
   5. The dough bill be very stiff.
   6. Shape dough into balls, using a round teaspoon for each.
   7. Roll balls in powdered sugar and place on a lightly greased cookie sheet.
   8. Bake at 375F (190C) for 10-12 minutes.
   9. After removing from oven, top each with a candy kiss. Press down firmly, but not enough to cause the cookie to split.
   10. Yields 48 cookies.

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   Alice's Quiche       Printer-Friendly Version

   Pie crust. Lella Kregel's crust is the best!
   Diced onions, garlic, mushrooms, sweet peppers, broccoli -- whatever veggies
        you want or have
   Diced, cooked meat -- bacon, ham, pepperoni, whatever
   A few T of olive oil
   1-1/2 c Swiss cheese
   1 c heavy cream
   1/2 c milk
   3 eggs
   Some salt, pepper, cayenne pepper (or a dash of hot sauce)
   1/2 t dry mustard

   1. Saute the vegetables a small amount of olive oil for about 5 minutes.
   2. Mix together Swiss cheese and meat.
   3. Mix veggies into cheese/meat mixture.
   4. Spread evenly on the crust.
   5. Beat together the cream, milk, eggs, a dash of salt, a sprinkle of pepper, and the dry mustard.
   6. Pour this liquid mixture over the other ingredients.
   7. Bake in the oven at 425 degrees for 15 minutes, then turn the oven down to 325 degrees for at least 45 minutes. (The middle will stop jiggling when you shake the pan.)
   8. Look at the quiche after it has been cooking for about 30 minutes and for each 10 minutes thereafter and cover lightly with some foil if the top begins to look too brown.
   9. Take pan out of the oven and let it cool for about 10 minutes on a rack.
   10. Cut into pie-shaped pieces to serve

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   Lella Kregel's Pie Crust       Printer-Friendly Version

   4 c flour
   1 T sugar
   2 t salt
   1 egg
   1 T cider vinegar
   1/2 c water
   1-3/4 c Crisco (solid vegetable) shortening

   1. Sift together the flour, sugar, and salt.
   2. In separate bowl, beat together the egg, vinegar, water, and shortening.
   3. Stir wet mixture into dry mixture with a fork until it forms a "ball."
   4. Chill in the refrigerator for at least 15 minutes.
   5. Roll out on a floured surface with a rolling pin.
   6. Cut into desired size to fit cooking pan/pie plate.

   This recipe makes about 5 pie crusts. Separately wrap any extra crusts you are not baking immediately, in plastic wrap, and freeze them until you are ready to use them.

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   Mom Rawlinson's "Never Fail" Dinner Rolls
    Printer-Friendly Version

   1 pkg yeast
   1/2 c Crisco
   1/2 c sugar
   1/2 t salt
   1/2 c warm water (just warmer than your finger)
   1/2 c boiling water
   1 egg
   3 c all-purpose flour

   1. Dissolve yeast in warm water.
   2. Cream shortening, sugar, and salt.
   3. Pour on boiling water, stir to dissolve.
   4. When cool, add yeast and well-beaten egg.
   5. Add 2 c flour and beat well by hand.
   6. Add 1 c flour and mix.
   7. Store in covered container in refrigerator overnight. (Will keep in refrigerator for a week.)
   8. Three hours before serving:
           Grease muffin tins.
           Flour hands.
           Put three walnut-sized dough balls into each muffin cup
                 for a clover-leaf effect.
   9. Let rise AT LEAST TWO (2) HOURS.
   10. Bake at 350 for 15 minutes.

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   Tuna Mush

   2 small cans (or 1 large can) tuna, undrained
   1 can peas, drained
   1 c grated cheese
   1 can cream of mushroom soup
   1 c cracker crumbs

   1. Mix tuna, peas, cheese, and soup in baking dish
   2. Top with crumbs
   3. Bake at 350 F for 30 minutes

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   Karen (Keller) Thomas' Chicken Casserole
    Printer-Friendly Version

   4 boneless chicken breasts
   1 can cream of chicken soup
   1 small can evaporated milk
   8 oz. sour cream
   3 c grated cheddar cheese
   1 box Ritz crackers, crushed
   16 oz. of cooked broccoli or squash or your favorite green vegetable
   1 stick of melted butter

   1. Add chicken to mixture of soup, milk, sour cream, 2 c cheese, and 1/2 box of crackers
   2. Spray large casserole dish with Pam
   3. Place vegetables in bottom of the prepared baking dish.
   4. Pour chicken mix over vegetables.
   5. Mix together the rest (1 c) of the cheese and the rest (1/2 box) of the crushed Ritz crackers.
   6. Arrange the cheese/cracker mix on the top of the chicken.
   7. Bake at 350 F for at least 30 minutes.

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   ABC Muffins, a variation on a theme from Parent's Magazine
    Printer-Friendly Version

   1-1/2 c whole wheat flour
   1 c all-purpose flour
   1-1/2 t soda
   2 t cinnamon
   1/2 t baking powder
   1 scant t salt
   1 medium apples, peeled, cored, grated or chopped
   1/2 c dried banana chips
   1 c dried cranberries
   1 c buttermilk
   2 eggs
   1/2 c honey
   1/2 c oil

   1. Peel and core the apples.
   2. Chop or grate the apples, or optionally, use a blender to mix the apples, buttermilk, eggs, and banana chips.
   3. Mix everything together.
   4. Spray muffin tins with "Pam" and (optionally) sugar the surfaces.
   5. Fill the cups about 3/4 full.
   6. Bake at 350 F for 25 minutes.

   Yield is about 12 low-fat muffins with about 200 calories each.

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   Alice's Lasagne
    Printer-Friendly Version

   1 pound of ground meat (your choice)
   1 large onion
   garlic to taste (fresh or powder)
   salt and pepper to taste
   jar of spaghetti sauce
   1 pound of ricotta cheese
   1 egg
   lasagne noodles (about 8 ounces)
   2 cups of shredded mozzarella cheese
   2 cups of grated parmesan cheese

   1. Brown ground meat and chopped onion together in a skillet. Add garlic and salt and pepper to taste. Drain and set aside.
   2. In a separate bowl, mix together all of the ricotta cheese, 1 egg, and fresh chopped parsley (about 1/2 cup).
   3. Layer in baking pan as follows --
   4. enough of the spaghetti sauce just to cover bottom of pan,
   5. half of the noodles (uncooked),
   6. all of the ricotta mixture,
   7. all of the meat mixture,
   8. half of the mozzarella cheese,
   9. half of the parmesan cheese,
   10. 1 cup of spaghetti sauce.
   11. half of the noodles (uncooked),
   12. remaining spaghetti sauce,
   13. half of the mozzarella cheese,
   14. half of the parmesan cheese.

   Cover the pan completely with aluminum foil and turn down the edges of the foil to seal. Bake at 350 degrees for one hour. Remove foil and continue baking for about 15 minutes (or until the cheese begins to brown on top). Remove pan from the oven and let it cool for about 15 more minutes before serving.

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   Alice's Baked Hash Brown Potatoes
    Printer-Friendly Version

   1-1/2 sticks butter
   1 large onion, diced
   1 red pepper, diced
   1 green pepper, diced
   1 small celery heart, diced
   2 pounds thawed hash brown potatoes
   3 c grated cheese
   1 can mushroom soup
   12 oz sour cream
   salt and pepper to taste
   1-1/2 c Italian bread crumbs or stuffing/dressing crumbs

   1. saute together, until tender, in 1/2 stick butter -- onion, peppers, and celery heart
   2. separately mix together the potatoes, cheese, 1/2 stick melted butter, mushroom soup, sour cream, salt, pepper
   3. stir two mixtures together
   4. spray 9 x 13 baking pan with Pam
   5. press mixture into pan
   6. top with crumbs
   7. drizzle with 1/2 stick melted butter
   8. cover with foil
   9. bake at 350^oF for one (1) hour
   10. remove foil and continue baking for 15 minutes

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   Alice's Pumpkin Pie
    Printer-Friendly Version

   16 oz pumpkin (2 cups)
   one can condensed milk (14 oz size)
   2 eggs
   1 t cinnamon
   1/2 t ginger
   1/2 t nutmeg
   1/2 t salt

   1. Mix all ingredients
   2. Pour into unbaked pastry shell.
   3. Preheat oven to 425 degrees F (220 degrees C).
   4. Bake at this temperature for 15 minutes, then reduce heat to 350 degrees F (175 degrees C).
   5. Bake for an additional 40 minutes or until knife blade inserted 1 inch from edge comes out clean. another good sign is that the middle of the pie doesn't "jiggle" when shaken.
   6. You may need to tent the pie with aluminum foil for the last 15 minutes or so if it seems to be browning too much.
   7. Remove from oven and cool in pie pan on a rack (this keeps the bottom crust from becoming gummy.)
   8. Serve same day or may be kept in refrigerator for a day or two.
   9. Refrigerate leftovers.
   10. Top with cool whip or sweetened whipped cream to serve.

   Notes about cooking the pumpkin. Smaller pumpkins are supposed to be sweeter. Of course, you can substitute cooked and mashed sweet potato in a real pinch. Remove stem end from the pumpkin or cut in half. Take out all of the seeds and stringy glop. Cut pumpkin into pieces about 2 square inches in size. put in a large pot and cover with water. Boil for at least 20 minutes, testing pumpkin flesh with a fork to determine tenderness. When pumpkin flesh is soft, drain pumpkin pieces into a colander and rinse with cold water. When cooled, cut off pumpkin rind/skin with a sharp knife. Mush up the pumpkin until smooth (or blend it, to remove all traces of the strings) and use as designated in recipe.

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   George's delicious oatmeal

   1/2 c "steel-cut" oats (not quick-cook flat oats)
   2 c water
   Pinch of salt
   A few raisins
   1 T brown sugar

   1. Bring water to a boil
   2. Add all other ingredients
   3. Simmer for between 45 and 60 minutes
   4. Stirring is not required

   Steel Cut oats can be purchased in specialty grocery stores, often from one of the "bulk" bins. The look very different from the highly-processed oats that one uses to make cookes. Accept no substitutes for the real thing!

   These oats can be cooked one evening and then eaten for breakfast the next day; refrigerate between. They will need a touch of water the next morning, while you warm them up.

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   Many-Flavor Pound Cake, from Karen Keller Thomas.
    Printer-Friendly Version

   1/2 pound butter, 2 sticks
   1/2 c Crisco
   3 c sugar
   3 c flour
   5 eggs
   1 C milk
   1/2 t baking powder
   1 t each of flavors, vanilla, lemon, rum, whatever, as many as you wish!

   1. Mix it all together
   2. Grease a tube cake pan (a bit of butter or Crisco on a paper towel works well)
   3. Add one or two T of sugar to the pan and swish it around, coating the pan's sides. Dump out any excess sugar.
   4. Bake for about 50 minutes at 325F, until broom straw comes out clean.
   5. Let cool for 15 minutes.
   6. Invert onto plate; remove pan.

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   Vegetable-Cheese Medley, from Karen Keller Thomas.

   Mix together

   1. 1 can cream of mushroom sour
   2. 1 C shredded Monterey Jack cheese
   3. 1/3 C sour cream
   4. 1/2 t pepper

   Stir in 1/2 small can Durkee fried onions.
   Combine mixture with one 16-oz bag of (thawed) broccoli, carrots, and cauliflower vegetables.
   Bake, covered, at 350 degrees for 30 minutes.
   Top with 1/2 C shredded Monterey Jack cheese and remaining half can of fried onions.
   Bake, uncovered, for an additional 5 minutes.

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   Mexican Dip, from Doris Woods

   Mix together

   1. 1 pound Jimmy Dean Sausage (mild or hot)
   2. 1 pound ground beef
   3. 2 pounds Velveeta cheese
   4. 2 jars Salsa (medium or hot)

   Brown sausage and ground beef. Drain. Rinse with hot water.
   Mix all ingredients and simmer on low for an hour or two.
   Serve with chips.

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   Cornbread Salad from Dee Lamb in "Recipes to Remember,"
   Matthews Help Center, 2002, significantly modified by Alice R. Keller      
    Printer-Friendly Version

   1 (1-oz) package dry ranch salad dressing mix
   1 c fat-free or reduced-fat sour cream
   1 c reduced-fat mayonnaise or salad dressing
   1 (6- or 7-oz) package corn bread mix, baked according to package directions and crumbled
   2 (16-oz) cans pinto beans, rinsed and drained
   1 (16-oz) can whole kernel corn, drained
   2 or 3 large tomatoes, or 10 plum tomatoes, chopped
   1 green bell pepper, chopped
   1/2 sweet onion, chopped
   4 cups shredded cheddar cheese

   1. Combine dressing mix, sour cream and mayonnaise. Set aside
   2. Place half of crumbled corn bread in the botton of a large serving bowl, perhaps 3-quart size. Top with half of the beans.
   3. Combine tomatoes, pepper and onions; layer half of this mixture over the beans.
   4. Layer half the cheese, half the corn, and half the reserved dressing mix.
   5. Repeat layers with remaining ingredients, ending with the cheese, and perhaps a little of the tomato, on the top.
   6. Cover and chill 3 to 4 hours before serving

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   Irish Soda Bread      
    Printer-Friendly Version

   3 c flour
   2 t baking powder
   1/2 t soda
   1 t salt
   3/4 c Splenda
   1/4 c sugar
   1-1/2 c buttermilk
   2 eggs
   1 or 2 c raisins

   1. Mix baking powder, soda, salt, Splenda, sugar, buttermilk, eggs
   2. Add flour, 1/3 at a time
   3. Fold in raisins
   4. Pour into/onto bread pan or cookie sheet which has been greased and floured
   5. Bake at 325 ^oF for 35 minutes
   6. Wrap with clean dish towel until cool

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   Alice's Cornbread      

   1-1/2 c cornmeal
   1/2 t soda
   1 t salt
   1 t baking powder
   2 T sugar
   3 T Splenda
   2 eggs
   1-1/4 c buttermilk
   2 T melted shortening (like solid Crisco or butter)

   1. Mix all ingredients well
   2. Pour into a greased, hot pan (like an 8" square cake pan)(or a iron frying pan)
   3. Bake at 400 degrees F for about 15 minutes; tent with aluminum foil and cook for 10 more minutes. (These times are for Asheville, at 2200 ft above sea level.)

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   Alice's Cheesecake      
   Adapted from USA Weekend

   1 T softend butter
   3 T wafer crumbs
   3 8-ounce packages cream cheese, room temperature
   1 C sugar
   3 large eggs, room temperature
   2 t vanilla extract
   2 t almond extract
   1/4 C heavy cream
   1/4 C sour cream
   Round spring-form (SF) pan with removable bottom
   Aluminum foil
   Roasting pan big enough to hold spring-form pan
   Tea kettle with water
   Cooking rack

   Adjust oven rack to middle position
   Heat oven to 325 degrees
   Brush interior of SF pan with butter
   Add crumbs and spread evenly around the pan bottom by tilting the SF pan a bit
   Tear off two long strips of heavy-duty foil, overlap in the cross pattern, and set the SF pan in the middle. (This is to keep water out of the cake.)
   Bring up sides, crimping around exterior top of the pan and forming a sight seal.
   Set SF pan with foil in the roasting pan.

   Beat cream cheese with electric mixer until smooth.
   Gradually add sugar and beat at medium speed until fully incorporated.
   Scrape down bowl sides and beat again until smotth.
   Add eggs, one at a time.
   Slowly beat in vanilla and almond extract
   {Meanwhile, bring a kettle of water to a boil.}

   Pour batter into SF pan
   Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the SF pan.
   Bake until cake perimeter is set but center still jiggles, about 40 minutes.
   Turn off heat and leave oven door ajar.
   Let cheesecase sit in oven so the residual heat continues to cook it, about 30 minutes.

   Remove pan from water; set on wire rack; let cool to room temperaure.
   Cover and refrigerate untill well-chilled -- about 3 hours (or as long as 4 days).
   Run a sharp knife around the edge of the pan, loosen the spring siding and serve

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   Rebollita, Tuscan Vegetable and Bread Soup      

   1 onion, finely chopped
   1 leek
   1 10-oz can white beans
   2 quarts chicken broth
   1 lb fresh spinach, chopped
   2 celery stalks, sliced
   2 carrots, sliced
   2 zucchini, sliced
   1 small bunch of basil, leaves torn
   2 T tomato paste
   1/2 t oregano
   freshly ground black pepper
   1 t sea salt
   1/2 c extra-virgin olive oil
   1/2 pound stale Italian bread
   freshly grated Parmesan cheese

   Saute' onion and leek in 1/4 cup olive oil until translucent.
   Add a cup of chicken broth and bring to a simmer. Add spinach, other vegetables, and basil to the onions and broth.
   Cook for 20 minutes, covered. Add the beans and the rest of the broth.
   Add tomato paste, oregano, and season to taste with salt and pepper.
   Cook for 90 minutes. The soup should not be thick at this point.
   It is best to let the soup rest at least a day.
   Put the soup in a pot and layer the soup with thin slices of day old bread.
   Heat while stirring until the bread breaks apart and thickens the soup. Add more broth or water if needed.
   When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt.
   Serve with the freshly grated cheese on top.

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   Raspberry Cobbler, by Dogwood Crafters, modified by George and Alice Keller      
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   Ingredients
   11/2 Cup sugar
   1 T cornstarch
   4 C raspberries (drain juice if using frozen and save juice)
   1 C raspberry juice (add some water, if necessary to make 1 cup)
   3 T shortening (butter!)
   1-1/4 C flour
   1 T sugar
   1-1/2 t baking powder
   1 t salt
   1 C milk

   Instructions
   Heat oven to 400 degrees. Mix cup sugar and cornstarch in saucepan.
   Add raspberry juice and let boil and thicken.
   While the mixture is thickening, cut shortening into flour, 1 t sugar, baking powder and salt until fine crumbs.
   Add raspberries to mixture in saucepan. Boil and stir 1 minute.
   Pour into un-greased 9x9 inch pan. .Stir milk into shortening/flour/sugar/BP/salt.
   Drop dough by spoonfuls onto hot raspberry mixture. Bake for 25-30 minutes.

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   Gooey Cake, by Dogwood Crafters, modified by George and Alice Keller      
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   Ingredients
   1 box German chocolate cake mix
   1 can sweetened condensed milk
   1 jar caramel ice cream topping
   1 carton cool whip
   1 bag heath bits

   Instructions

   1. Bake cake according to directions on the box in a 13x9 inch pan.
   2. When it comes out of the oven, poke holes all over the top with the handle of a wooden spoon;
   3. pour the can of sweetened condensed milk over the top of the cake while still hot;
   4. pour the caramel topping over the cake top. Refrigerate until completely cool.
   5. then cool, top with the cool whip and then sprinkle the heath bits on top.

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   Monkey Bread by George, based on a Pillsbury recipe

   Ingredients
   3 "boxes" of refrigerated buttermilk biscuits
   1 C sugar
   2 T ground cinnamon
   1 stick butter, melted

   Instructions
   cut the biscuits into fourths
   roll the biscuits in the sugar/cinnamon mixture
   plop the bicsuits into a greased cake pan
   mix the remaining dry mix into the melted butter and drizzle it all onto the biscuits
   cook at 350 F for 25 minutes or until the top biscuits have brown edges
   turn out promptly onto a plate
   let cool a minute or two before you sample!

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