Joye Hinton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (14 oz) condensed milk1/2 lb cherries, finely chopped1/2 lb pineapple, finely chopped1 cup pecans, chopped1/2 cup hazel nuts1 cup coconut1 package vanilla wafers, crushed1 cup almonds
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
Recipes compiled by First Baptist Church, Farmerville LA.
Baklava
Ruby Stewart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 FILLING: 2 cup walnuts, finely chopped1/3 cup sugar2 (8 oz) packages chopped dates1 3/4 cup butter, melted1 lb frozen Phyllo® dough, thawed and trimmed to 15 x 10 inches SYRUP: 1/2 cup sugar3/4 cup orange juice1/2 cup honey GLAZE: 3/4 cup powdered sugar1 Tbsp milk Heat … Continue reading Baklava
Low-Fat Brownies
Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup cake flour, sifted1/2 cup unsweetened cocoa powder1/4 tsp salt3/4 cup Egg Beaters®3/4 cup granulated sugar6 Tbsp unsweetened applesauce2 Tbsp vegetable oil1 1/2 tsp vanilla, chopped1 Tbsp walnuts, chopped (optional) Preheat oven to 350 degrees. Spray an 8 inch square pan with vegetable cooking spray … Continue reading Low-Fat Brownies
Low-Fat Carrot Cake
Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup Egg Beaters®1 cup unsweetened applesauce1/4 cup canola oil2 cups sugar1/2 tsp cinnamon1/2 tsp salt2 tsp soda3/4 cup pecans, chopped (optional)3 cups carrot, finely grated Mix Egg Beaters®, applesauce, and oil together. Gradually add in sugar. Sift together flour, cinnamon, salt, soda, and chopped nuts. … Continue reading Low-Fat Carrot Cake
Easy Cookies
Doris Bell, Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup crunchy peanut butter1 cup sugar1 egg1 tsp vanilla (optional) Mix and roll into balls. Press with palm of hand. Cool on ungreased cooking sheet. Bake at 350 degrees for 10 minutes These are good. No mistake-no flour.
Erma’s Yeast Rolls
Dottie Ferrington Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/3 cup powdered milk1 envelope yeast1 cup lukewarm water1 egg1/4 cup oil1 tsp salt1/2 cup sugar3 cup flour Put first 3 ingredients in blender container and let stand 5 minutes. Then blend at medium speed, 20 seconds. Add all but flour and blend 10 seconds. Add … Continue reading Erma’s Yeast Rolls
Refrigerator Rolls
Melba Stewart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 packages dry yeast1 1/2 cup warm water (105 to 115 degrees)2/3 cup sugar1 1/2 tsp salt2/3 cup shortening (oil)2 eggs1 cup lukewarm mashed potatoes (instant is o.k.)6 1/2 to 7 cup flourButter, softened Dissolve yeast in warm water in large bowl. Mix in sugar, salt, … Continue reading Refrigerator Rolls
Angel Biscuits
Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 1/2 cup flour1 tsp baking powder1 tsp salt 1/4 cup sugar1/2 cup shortening 1/4 cup warm water1 package dry yeast1 cup buttermilk Dissolve the yeast in 1/4 cup warm water. Set aside. Mix dry ingredients in the order given, cutting in the shortening as our … Continue reading Angel Biscuits
Mozzarella Bread
Rean Simpson Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 loaf French bread2 cup mozzarella cheese, softened1 stick oleo, softened1 tsp garlic powder6 green onions, chopped1 small can ripe olives, chopped1/2 cup mayonnaise Slice the French bread. Mix the next 6 ingredients. Spread on the bread and place under the broiler. Bake until lightly brown.
Onion Cheese Cornbread
Ruby Stewart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup onions, chopped1/4 cup butter, melted1 1/2 cup self-rising cornmeal1 tbsp sugar1 cup cheese, grated2 eggs, beaten1/4 cup milk1/4 cup vegetable oil8 oz carton sour cream8 1/2 oz can cream style corn1/4 tsp Tabasco Sauté onions in butter. Mix other ingredients and bake at 350 … Continue reading Onion Cheese Cornbread
