Grandma Jane's Irish Soda Bread

We first had this with Jane's corned beef and cabbage for St. Patrick's Day, but it is also very good with soups and stews, or anything else for that matter!

1 1/2 cups buttermilk
2 tbsp melted butter
1 beaten egg
1 1/2 cups raisins
3 cups flour
2/3 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt

Grease a 9x5 loaf pan. Combine the dry ingredients and raisins. Add the liquids. Mix. Spoon into the pan. Bake for 50 minutes at 350 degrees

Frog Eye Salad -- A "Must Have" at the Fritzler Household

1/2 of a one-pound package of acini de pepe noodles (uncooked)
(Creamette is the only brand I have found that makes this type of noodle)
1 egg
1/2 cup sugar
1 tbsp flour
1/2 tsp salt
1 15 oz can juice-pack crushed pineapple, drained --save the juice!
1 16oz can fruit cocktail, drained (we like the 'very cherry' kind -- it adds more color)
1 can mandarin oranges (you pick the size depending on how many oranges you want)
1 cup miniature marshmallows
1 cup whipped topping (your choice -- CoolWhip or real whipped cream)

Prepare the noodles according to the package directions. Drain.

In a heavy saucepan, beat the egg with a whisk until foamy. Stir in the sugar, flour, salt and pineapple juice. Cook over low heat until thick and bubbly. Remove from heat.

In a large bowl, combine the cooked noodles and the egg/pineapple mixture. Stir well and then chill at least one hour. I usually do this part the night before I plan to serve the salad.

Stir in the fruit and marshmallows. Fold in the whipped topping. I prefer to use CoolWhip, since sometimes real whipped cream will start to separate if you have the salad around more than a few days. Usually it is not around that long!

Chill thoroughly again. Stir gently before serving. Makes 6-7 servings. Yum!

Reen's Biscuits a.k.a Tastes of Home's Fluffy Biscuits
This recipe is so good that Mom is replacing her tried-and-true baking powder biscuit recipe with this one!

2 cups flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening (margarine works best)
1 egg
2/3 cup milk

In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Whisk egg and milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.

Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Most times I will make this recipe times one and a half so I end up with around 18 biscuits -- lots of leftover for the next day!

Reen's Double Layer Pumpin Pie
I am not a huge fan of traditional pumpkin pie (sorry, Mom) but this, I love!

4 oz (1/2 pkg) cream cheese, softened
1 cup plus 1 tbsp milk, divided
1 tbsp sugar
1 8 oz tub Cool Whip, thawed, divided
1 graham cracker pie crust
1 15oz can pumpkin
2 4 oz pkgs vanilla instant pudding/pie filling
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk and sugar in large bowl until well blended. Gently stir in half the Cool Whip. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with whisk 2 minutes or until thickened. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Dollop with remaining topping.

Peanut Butter Silk Pie (a.k.a Kelsey's Most Requested Pie)

1 graham cracker pie crust (9") or for a chocolatier version, an Oreo crust

Fudge Layer:

1 cup white sugar
2 ounces bittersweet chocolate (I've used semisweet also)
1/3 cup evaporated milk
1 tbsp corn syrup
1 heaping tbsp peanut butter

Combine everything except the peanut butter in a medium saucepan and cook together over low heat, stirring occasionally. Cook to softball stage (234-240 on a candy thermometer). Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into the bottom of the crust. Chill thoroughly before adding the filling.

Pie Filling:

8 oz pkg cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp vanilla
1/2 cup milk
2 cups whipped topping

In a large mixing bowl, beat the cream cheese with peanut butter, powdered sugar, vanilla, and milk. Fold in the whipped topping. Spoon over top of fudge layer. Garnich with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

Nanaimo Bars - A Rasmussen Tradition

In a microwavable bowl:
1 cup butter or margarine
1/2 cup sugar
10 tbsp cocoa powder
1 tsp vanilla
2 eggs

Warm this in the microwave and stir frequently. Warm it until it is blended and custard-like and everything is well blended.

Combine:
4 cups graham cracker crumbs
2 cups sweetened coconut
1 cup chopped walnuts

Add the crumb mixture to the chocolate mixture and mix well. Pack into a 9x13 pan.

Frost with:
1/2 cup butter
4 tbsp custard powder (imported from Canada by Mom!)
6 tbsp milk
4 cups powdered sugar (or enough to make the right consistency)

Chill for awhile (you can too!). Melt 8 squares of semisweet chocolate. Add a 1 tbsp butter and a little sugar. This keeps the chocolate from setting too hard. Quickly spread over the frosting.

Enjoy!

Potato Salad - Bernie Rasmussen

This is the only Potato Salad that I like. I would sneak out extra eggs in my spoonful & not eat the radishes. - Val

5 lbs Potatoes
4 or 5 Sticks of Celery
6 Radishes
4 Green Onions
6 to 8 Eggs, hard boiled and cut up

Dressing:
1 egg beaten, 1/2 cup sugar, 1 heaping tsp. dry mustard, 1 Tbsp flour, 1/2 tsp prepared mustard, 1/2 tsp salt, 1 Tbsp margarine, 1/3 cup white vinegar, 1/2 cup water, dash cayenne pepper.

Mix & cook till thick. Cool. Add 1 cup sour cream & 1 cup miracle whip.
Salt & Pepper to taste.