Ms. Donna’s Blueberry Crunch

Contributed by: Donna Wheatley

Although I have never been considered a wonderful cook, this one dessert is the one thing I can take to any carry-in dinner and know that the dish will be absolutely clean when I bring it home! I grow the blueberries in my own yard, and you should too! They are extremely beautiful and easy plants to grow and easy fruit to pick. To freeze them, just put them into Ziplocs. Do NOT rinse! If you have to buy your blueberries, this is an expensive dessert. If you grow them yourself, it’s very cheap, as desserts go.

In one 9 x 13 dish, layer the following in this order:

1 pound can crushed pineapple

4 cups of fresh or frozen blueberries (no need to thaw them)

one-half cup sugar if you used pineapple in heavy syrup

OR

Use 1-cup sugar if you used pineapple in its own juice.

  • 1 box yellow cake mix (dry. Just sprinkle it evenly over the top)
  • 1 stick of margarine, thinly sliced, and laid evenly over top
  • 1 cup chopped pecans
  • 1/4-cup sugar

    • Bake at 350 degrees for 40 minutes. Punch holes in top to let the juices run, and bake 25 minutes more. Top will be brown.

    Jones :: Aug.21.2007 :: Desserts :: No Comments »

    Nestle’s Toll House Chocolate Chip Cookies

    Contributed by: David LaFerney

    Source: Nestle company – This recipe is probably on every package of Nestle Chocolate chips.

    These are the cookies of my childhood and they are still what I think of when I hear the word “cookie”. My Mom and Sisters made them quite often when I was a kid, and they are still my favorite.

  • 2 1/4 cups all-purpose flour
  • 1-teaspoon baking soda
  • 1-teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1-teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-ounce package) Nestle’s Semi Sweet Chocolate Chips
  • 1 cup chopped nuts (pecans or walnuts)

    • PREHEAT oven to 375 F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    Jones :: Aug.21.2007 :: Desserts :: No Comments »

    Teri’s Easy Peanut Butter Fudge

    Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

    Melt 2 sticks of Butter or Margarine in a saucepan. Add 1-tsp. vanilla and stir in 1-cup Peanut butter (creamy or crunchy). When peanut butter is dissolved, pour in 1 box of 10X Powdered Sugar. It will turn into a Cookie dough texture. Press to desired thickness and it could be chilled or kept at room temperature. Store in an airtight container.

    Jones :: Aug.21.2007 :: Desserts :: No Comments »

    Teri’s Fresh Apple Streusel

    Contributed by: Teri LaFerney

    Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

    Streusel topping:

  • 1/4 cup pecans, chopped
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • 1 tsp. ground cinnamon

    • Cake:

  • 2 Cups whole-wheat flour
  • 2 Cups all-purpose flour
  • one-half tsp. salt
  • one-half tsp. baking soda
  • 1 Tbsp. baking powder
  • one-half tsp. ground cloves
  • 2 tsp. ground cinnamon
  • 3/4-cup vegetable oil
  • 1 3/4 cups firmly packed brown sugar
  • 6 large egg whites
  • 1 4 one-half oz. jar applesauce
  • 1 Tbsp. vanilla extract
  • 2 one-half cups chopped fresh apple (3)
  • 2 Tbsp. lemon juice
  • 1/4 cup chopped pecans

    • Preheat oven to 350 degrees. Spray Bundt pan with vegetable oil spray.

    In a small bowl, mix ingredients for streusel topping until crumbly. Sprinkle topping over the bottom of prepared Bundt pan and set aside.

    In a large bowl, sift together flours, salt, baking soda, baking powder, cloves & cinnamon. Mix until evenly distributed. Set aside.

    In another large bowl, mix oil, brown sugar, egg whites, applesauce and vanilla with an electric mixer until fully blended and smooth.

    In a small bowl, mix together apples and lemon juice. Add the flour mixture and apple-lemon mixture alternately to the liquid mixture beginning and ending with the flour. Fold nuts into the batter being careful not to over mix.

    Pour batter evenly into prepared pan. Bake on middle rack of oven for 55 minutes or until a cake tester inserted into the center of the cake comes out moist but not wet. Remove from oven and let cool on wire rack for 5 minutes.

    Jones :: Aug.21.2007 :: Desserts :: No Comments »

    Teri’s Fruit Pizza


    Contributed by: Teri LaFerney

    Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

    Cookie Crust:

  • 1 Stick Margarine
  • one-half Cup White Sugar
  • one-half Cup Brown Sugar
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Apple Cider Vinegar
  • 1 tsp. Baking Soda
  • one-half tsp. Salt
  • 3 Tbsp. Water
  • 1 one-half cups All-Purpose Flour

    • Filling:

  • 1 8 oz. Cream Cheese, softened
  • 1 one-half Cups Powdered Sugar
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Butter or Margarine, softened

    • Cream margarine and sugars with vanilla and vinegar in an electric mixer. Add water and blend until creamy. Slowly add all other dry ingredients until smooth and well blended. Very slightly spray a round baking stone or pizza pan and place dough in the center. Mash cookie dough to a cookie shape about 1 inch thick and about 6 inches in diameter. Bake for approximately 20 to 25 minutes until it is set in the center. Let it cool completely then make filling and spread to the edges of crust.

    Decorate the top of the “pizza” with whatever fresh or canned fruit you prefer. I like to use Kiwi, Blueberries, Strawberries, Pineapple, Mandarin Oranges, and Grapes. Arrange the fruit in designs, or just place on top. Refrigerate for best results.

    Jones :: Aug.21.2007 :: Desserts :: No Comments »

    Simple Oil and Vinegar Salad Dressing

    This is a simple easy (also cheap) classic dressing that works well with all kinds of fresh vegetable salads.

    Dressing for about 2 1/2 quart salad bowl

    1. 3 Tablespoons Sugar or Splenda
    2. 1 teaspoon salt
    3. ½ teaspoon pepper
    4. Toss before adding the last two ingredients
    5. 1/8 cup Extra Virgin Olive oil
    6. Toss again before adding the vinegar
    7. 1/8 cup vinegar (any variety will work, I like red wine, or rice especially well)
    8. Toss one last time

    Put all of your veggies in the bowl first, and add the dressing ingredients right on top. As noted, toss after adding the dry ingredients, and then again after adding the oil, and one last time after adding the vinegar.  This method does a good job of distributing everything and for some reason keeps it from separating.  Taste and adjust the seasoning if needed. Recipe for about 8 servings.

    Jones :: Aug.17.2007 :: Salads :: No Comments »

    Fresh Summer Salad

    Here in the sunny south you can’t really grow salad greens once summer gets in full swing, but you can get great vine ripened tomatoes, cucumbers and squash all summer long. The key to this dish is the word fresh, use whatever is fresh and in season at the time, even if all you have is tomatoes or squash, it will be delicious the light dressing brightens the flavors without overpowering them.

    Any or all of the following cut into bite sized chunks pealed or otherwise prepared as needed:

    • Tomatoes
    • Cucumbers
    • Tender green beans (raw or lightly sautéed)
    • Summer Squash any variety – raw and sliced like a cucumber
    • Broccoli
    • Olives (ripe or green)
    • Sweet peppers (in moderation)
    • Onions (probably not best alone)
    • Avocado
    • Walnuts, Pecans or other nuts
    • Apples
    • Grapes
    • Carrots
    • Salad greens when available
    • Whatever you like, use your imagination

    Dressing for about 2 quarts of veggies

    1. 3 Tablespoons Sugar or Splenda
    2. 1 teaspoon salt
    3. ½ teaspoon pepper
    4. Toss before adding the last two ingredients
    5. 1/8 cup Extra Virgin Olive oil
    6. Toss again before adding the vinegar
    7. 1/8 cup vinegar (any variety will work, I like red wine, or rice especially well)
    8. Toss one last time

    As noted, toss after adding the dry ingredients, and then again after adding the oil, and one last time after adding the vinegar. Taste and adjust the seasoning if needed. Recipe makes about 8 servings.

    Jones :: Aug.17.2007 :: Salads :: No Comments »

    Chocolate Sheath Cake

    Contributed by: Donna Jean Wheatley (LaFerney)

    Source: Mom (Esther Jean LaFerney)

    One of my enduring memories of growing up was how it felt on Saturday afternoons when the housework was done, I had rolled Mom’s freshly shampooed hair, and she was baking a Chocolate Sheath cake for dessert at Sunday dinners. This is, perhaps, Earl’s number one favorite Grandma LaFerney recipe, although he thinks of it as brownies, instead of cake. (Truth to tell, he would never miss the cake, he loves the frosting so much.) The original recipe came from Daddy’s sister, our Aunt Louise. She can cook too!

    Preheat oven to 375 degrees.

    In a large mixing bowl, stir together:

  • 2 cups sugar
  • 2 cups flour

    • In a saucepan, mix together:

  • 1 stick margarine,
  • one-half cup shortening,
  • 1-cup water,
  • and 4 Tablespoons of cocoa.
  • Bring mixture to a boil.Pour cocoa mix over the sugar and flour, and mix until smooth. (I always mix this cake by hand with a wooden spoon.)Add:
  • 2 eggs
  • 1-teaspoon baking soda
  • 1-teaspoon cinnamon

    • Pour into pan and bake at 375 degrees. Mom always used a 9″ x 13″ baking pan, but over the years, I started baking it in a 15″ x 11″ jellyroll pan. It makes a thinner cake, but you get equal amounts of frosting and cake this way. It takes 20 to 30 minutes to bake in the jellyroll pan.


    Frosting for Chocolate Sheath Cake
    Bring to boil in a saucepan:

  • 6 Tablespoons milk, 1 stick margarine, 4 Tablespoons cocoa – Remove from heat and stir in one-pound box of confectioner’s sugar and 1 cup of chopped pecans. Pour hot frosting over warm cake.

    • Jones :: Aug.15.2007 :: Desserts :: No Comments »

    Teri’s Sourdough Quick Bread

    Contributed by: Teri LaFerney

    Preheat oven to 350 degrees:

  • 3 Cups Self-Rising Flour
  • Almost 1/2 Cup Sugar
  • 16 oz. Sour Cream (Not light or fat free)
  • 2 1/2 Tbsp. Vegetable Oil
  • 1 Pkg. Rapid Rise Yeast, dissolved in 1/2-cup hot waterStir all bread recipe ingredients together until moistened and well blended. Mixture will be sticky, and just a bit lumpy. It may be stirred by hand, or with an electric mixer. Spray 1 loaf pan with cooking spray and bake for 45-50 minutes. Let cool slightly before slicing.

    • Jones :: Aug.14.2007 :: Bread :: No Comments »

    Teri’s Broccoli Cornbread

    Contributed by: Teri LaFerney

  • 1 stick butter, melted
  • 1 box Jiffy corn muffin mix
  • 4 eggs
  • 1 (10 oz.) pkg. chopped broccoli, thawed
  • 1 chopped onion
  • 12 oz. carton cottage cheese
  • 1 can Mexican corn, drainedMix all ingredients well and bake at 350 degrees for 30 to 35 minutes, using 15″x11″ or 9″x13″ pan.  This recipe makes about 12 servings of corn bread.

    • Jones :: Aug.14.2007 :: Bread :: No Comments »

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