Grandma Hall's Scone Recipe- Simplified

The original recipe calls for cakes of yeast, which you can't really find anymore, so here is a simplified, updated version with a modern yeast measurement. Enjoy!

Grandma Hall's Scone Recipe- Simplified

Ingredients:

• 4 cups milk
• 1/2 cup sugar
• 1/2 cup oil
• 2 tsp. salt
• 1/4 cup yeast (Mike uses Red Star Active Dry Yeast)
• 1/2 cup warm water (~100 degrees)
• 4 beaten eggs
• 10+ cups flour

Directions:

1. Scald 4 cups milk. Allow to cool. 
2. In a separate bowl, add the sugar, oil, and salt and stir until dissolved. Add to your cooled milk.
3. In another bowl, dissolve yeast in warm water for just a minute or two. Then add yeast to your other liquids. 
4. Add 6 cups flour. Beat until spongy. 
5. Sift in remaining 4 cups of flour and stir until smooth. 
6. Let stand for an hour, covered with a moist towel. Beat down. 
7. Let rise a second time until dough is double in size.
8. Pinch off dough in desired scone size or roll out dough and cut with knife or cutter.
9. Cook in hot oil (325 degrees) until golden brown. Drain on paper towels.

Mike's Note: 

It takes about 3 hours from mixing up the dough to cooking.

Instant Pot Mac and Cheese

We LOVE this crock pot mac and cheese recipe, but I wanted to see if I could find something equally as yummy for the Instant Pot for those days when you don't have hours to wait on a Crock Pot. The original recipe for this came from here: https://www.melskitchencafe.com/pressure-cooker-mac-and-cheese/

However, we only had good, not great, results (Scott said, "Not as good as the Crock Pot stuff, but still better than Kraft!") but I think there is great potential so I want to document this recipe with my tweaks for next time. I think it all comes down to the type of noodles you use and how long you cook them. By the end of the recommended cooking process with a package of American Beauty elbow macaroni, the noodles were bloated and over cooked with almost all of the liquid in the pot absorbed. I think if I reduced the cook time (pressure-release time) or tried a different noodle brand/shape, we could really come up with something amazing.

Instant Pot Mac and Cheese

Ingredients:

• 3 ¾ cups water (see note)
• 2 tablespoons salted butter
• 1 teaspoon salt
• 1 pound (454 g) elbow macaroni, about 3 cups
• 1 cup milk, not skim or evaporated milk
• ½ cup milk, not skim or evaporated milk
• 1 teaspoon cornstarch
• Pinch dry mustard
• ½ to 1 teaspoon hot sauce, optional but delicious for flavor boost
• 1 ½ cups (171 g) freshly shredded cheddar cheese (see note)
• 1 ½ cups (171 g) freshly shredded Monterey Jack cheese

Directions:

1. Add the water to the insert of a 6-quart electric pressure cooker. Add the butter, salt and macaroni. Stir to even out the noodles.
2. Pour in the milk. DO NOT STIR.
3. Set the cook time for 3 minutes. Let the pressure naturally release for 5 minutes and then quick release the remaining pressure. If liquid spurts out of the valve, close it and wait 1-2 minutes and try again. Keep the pressure cooker on the warm/hold setting (don’t hit cancel). Marsha's Note: I just threw a rag over the valve and let the pressure release. It did spurt, but with the rag, it wasn't a huge problem.
4. Whisk together the sauce ingredients: 1/2 cup milk, cornstarch, dry mustard, and hot sauce. Add the mixture to the cooked noodles, breaking up clumps of noodles as you stir to combine well.
5. Add the cheese, one handful at a time, and stir until each addition is melted before adding more.
6. Once all the cheese is melted, season to taste with additional salt, if needed. At this point, you can also drizzle in warm milk, a tablespoon at a time, for extra creamy mac and cheese. Serve immediately.

NOTES FROM MEL'S KITCHEN CAFE

• Cheese: I like to use medium or sharp cheddar cheese. Note: the sharper the cheddar, the less creamy it will be as it melts. You can sub in other types of cheese, too. White cheddar, havarti, Swiss. This recipe works best if half the cheese is a variety of cheddar and half the cheese is a creamy, good-melting cheese.
• Adaptation: I adapted this recipe from a skillet recipe using 12 ounces of noodles and 3 cups of cheese. I use 16 ounces for this recipe, but I kept the amount of cheese the same from that original recipe. It’s plenty cheesy for us, but if you want to amp up the cheesiness, increase both types of cheese to 2 cups/8 ounces each.
• Liquid: The amount of liquid left over in the pot after the noodles have cooked will be variable depending on brand/type of pasta, brand of pressure cooker, how quickly pressure was released, etc. There should be liquid in the bottom of the pot after cooking, but not so much that the noodles are still swimming in it. If there seems to be a ton of extra liquid, drain off all but about 1/2 cup or so.
• Hot Sauce: the hot sauce may seem unusual; it doesn’t add spiciness. It adds a flavor boost that is super yummy. Just a small drizzle helps, but you can leave it out.

Pumpkin Lasagna

A submission from Krystal! To see the original recipe, click here:

https://lilluna.com/pumpkin-lasagna/

Pumpkin Lasagna

Ingredients:

• 2 rows golden Oreos
• 2 rows pumpkin Oreos or crushed Gingersnaps
• 8 TB unsalted butter melted
• 8 oz PHILADELPHIA cream cheese softened
• 1/2 c butter
• 1 c powdered sugar
• 16 oz container cool whip divided, or use whipped cream
• 2 3.4 oz packages of pumpkin instant pudding
• 3 c milk
• white chocolate bar to make curls with - I use vanilla candy coating

Directions:

1. Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
2. Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
3. In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.
4. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
5. Top off with the rest of your Cool Whip. Add white chocolate shavings.
6. Refrigerate at least 1 hour before serving. ENJOY!

Notes from Author:

CAN’T FIND THE PUMPKIN PUDDING MIX??

Here is a homemade recipe you can use to take place of the pumpkin pudding (mixed with milk) layer:

1 - 5.1 oz. vanilla instant pudding mix

1 - 12 oz. can evaporated milk

1 - 15 oz. can pumpkin puree

1 tsp. pumpkin pie spice

Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and pumpkin pie spice and whisk together and use for the pumpkin pudding layer in this dessert. 😉

CAN’T FIND PUMPKIN OREOS?

I’d use Golden Oreos and add a little bit of Pumpkin Pie Spice OR use crushed Gingersnaps

DON’T LIKE OREOS?

A graham cracker or gingersnap crust on this dessert would be great too. 

Easy Pumpkin Caramel Pull Apart Bread

Another submission from Krystal. To see the original recipe, go here:

https://www.willcookforsmiles.com/easy-pumpkin-caramel-pull-apart-bread-and-the-pumpkin-lovers-cookbook/

Easy Pumpkin Caramel Pull Apart Bread

Ingredients:

• 1 lb pizza dough
• 2/3 cup pumpkin puree
• 1/2 cup crushed pecans
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1 Tbsp melted butter
• 1/4 cup caramel sauce
• 1/4 cup caramel sauce to drizzle on top
• Flour for surface

Directions:

1. Preheat oven to 350 and grease an 8x4 bread loaf pan.
2. Roll out pizza dough into a rectangle that's about 16x8 inches in size.
3. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated.
4. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough.
5. Spread pumpkin mixture evenly all over the dough.
6. Cut the dough easily using a pizza cutter, lengthwise, into three long strips. Then cut in width-wise, creating squares. Stack squares and place them side-by-side into the prepared loaf pan. Drizzle some more caramel over the top and place in the oven.
7. Bake for 35-38 minutes.

Oreos

A submission by Krystal!

Oreos

Ingredients:

• 1 box Devil's Food cake mix
• 3/4 cup shortening
• 2 eggs
• 1/2 cup butter
• 1 small cream cheese (3 oz)
• 2 cups powdered sugar

Directions:

1. Put cake mix dry into a bowl.  
2. Stir in shortening and add eggs.  Mix with a fork.  
3. Roll into marble sized balls.  
4. Bake 10 minutes at 350 degrees.  
5. Filling:  Cream together butter, cream cheese, and powdered sugar.  Spread on one cookie and sandwich together with additional cookie.

Chicken Enchiladas

A submission from Krystal!

Chicken Enchiladas

Ingreidents:

• 2 cups chopped cooked chicken or turkey
• 1 cup chopped green bell pepper
• 1 pkg (8 oz) cream cheese, cubed
• 1 jar (8 oz) salsa (or enchilada sauce), divided
• 8 (6 in) flour tortillas
• 3/4 lb (12 oz) Velveeta, cut up
• 1/4 cup milk

Directions:

1. Stir chicken, bell pepper, cream cheese and ½ cup salsa in saucepan on low heat until cream cheese is melted.  
2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.  
3. Place, seam-side down, in lightly greased 12x8 baking dish.  
4. Stir Velveeta and milk in saucepan on low heat until smooth.  
5. Pour sauce over tortillas; cover with foil.  
6. Bake at 350 degrees for 20 minutes or until thoroughly heated.  
7. Pour remaining salsa over tortillas.

Turkey and Ham Tips

This will be our first Thanksgiving doing the entire meal at our house with just us and our kiddos. I wanted to document some of the things I had to look up, and if all goes well, then I'll have this information for future reference. Hope it's helpful!

Turkey Tips from Taste of Home:

Cook Times:

Turkey Weight	Cooking Time	Doneness Temperature
4-6 lb. breast	1 hr 30 mins–2 hrs 15 mins	165°F
6-8 lb. breast	2 hrs 15 mins–3 hrs 15 mins	165°F
8-12 lbs.	2 hrs 45 mins–3 hrs	170-175°F
12-14 lbs.	3 hrs–3 hrs 45 mins	170-175°F
14-18 lbs.	3 hrs 45 mins–4 hrs 15 mins	170-175°F
18-20 lbs.	4 hrs 15 mins–4 hrs 30 mins	170-175°F
20-24 lbs.	4 hrs 30 mins–5 hrs	170-175°F

Note: All times are accurate for a 325°F oven.

The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Roasting a stuffed turkey is no longer considered food-safe.

1. Defrost. Thawing a turkey can take anywhere from three to five days. So if you’ve bought a frozen turkey, be sure it is placed in the refrigerator with plenty of time to thaw. 
• In 2020, we did a 5-6 lb breast and pulled it from the freeze to the fridge the Monday before Thanksgiving, giving it three days to thaw.
• In 2024 we did a similar thing where I got a 5-6 lb breast on Thursday from the freezer at the store, put it on a plate in the fridge to thaw and cooked it on Monday. It took about two hours to cook at 325 degrees. My time table was this:
• Start preheating the roaster oven to 325 degrees at about 2:30 pm.
• Place the oiled and seasoned turkey into the roaster with the rack at about 2:45 pm.  Insert a thermometer into one of the biggest parts of the meat. Cover with lid. Leave the lid on and don't open while cooking.
• Cook until meat reaches 165 degrees (in this case for 5-6 lbs it was about 2 hours).
• Take lid off and turn the roaster off and let the turkey sit in the roaster for about 20 minutes to let the juices redistribute.
• If you aren't ready to eat for a bit, once the roaster is mostly cool, put the lid back on to keep the turkey warm but no longer cooking it.
2. Preheat the Oven. Set aside 15 to 20 minutes to allow your oven to thoroughly preheat. Since many home ovens heat unevenly, it’s a good idea to let your oven come up to temperature, then wait 5 to 10 more minutes before placing the turkey inside. This allows the heat to evenly disperse in the oven before you open the door. It is also a good idea to rotate your turkey at least every hour to help everything cook evenly.
3. Rest. Finally, allow the turkey to rest for at least 30 minutes before you carve it. Resting lets the meat cool slightly and reabsorb juices that were bubbling to the surface in the hot oven. This reabsorption is what gives you plump, tender meat. If you carve the turkey right away, you lose all that tenderness in a puddle on your cutting board or plate!

How do I get crispy, brown skin on my turkey?

The trick to crisp, golden brown skin starts before the turkey even goes in the oven. Plus, you already have this secret ingredient in your pantry! The day before Thanksgiving, remove the bird from its packaging and take out the giblets. Then, massage kosher salt all over the turkey. Return the bird to the fridge until it’s ready to roast on the big day. This technique not only seasons the meat, it also helps to draw out excess moisture from the skin that, once baked, will be nice and crispy.

Should I baste my turkey?

No—and it all has to do with temperature. Basting requires you to open the oven door, which lets heat out and cools the surface of your bird. Every time you baste, you’re increasing the overall cooking time of your turkey. And more time in the oven leads to dry, tough meat.

View the entire article here: https://www.tasteofhome.com/article/how-long-to-cook-a-turkey/

How long to cook a spiral sliced ham?

A spiral sliced ham cooked about the same way. Bake at 250 degrees for 15 min per pound.

Marsha's Stuffed Hamburgers

*This is a low carb option if you don't use a bun.

We had our biggest success this 4th of July with making stuffed hamburgers, so I wanted to document my process for next time so I can recreated and even improve my recipe. So here goes!

Marsha's Stuffed Hamburgers

Ingredients:

• hamburger patties (and buns and desired toppings)
• salt
• pepper
• Worcestershire sauce
• 1 egg, beaten for a wash
• filling (we used bacon bit, shredded cheese and blue cheese)

Directions:

1. I thawed two pre-made hamburger patties for each burger that I was going to serve. 
2. Then, I seasoned the underside of the bottom patty with a sprinkling of salt and pepper then flipped them over for stuffing. 
3. I sprinkled the top of each patty with a little Worcestershire sauce and then brushed the top with a light coating of egg wash to help the burgers seal. 
4. I put a small pile of topping/stuffing in the center of each patty (not too much, so it will seal... maybe a 1/4 cup on each). 
1. Our "toppings" were a mixture of cooked chopped bacon with either shredded cheddar or blue cheese crumbles. 
2. For a creamier finish, Krystal suggested we use small cubes of Velveeta or chunks of American cheese slices instead.
5. Then I topped each burger with the other thawed patty, pinched the sides and sealed the burgers as best I could and sprinkled the top with more salt and pepper. Brush the edges with extra egg wash if you have it to help them seal.
6. Cook on the grill until done, being careful not to press down on the burgers, which could force all the stuffing to squeeze out.

These made HUGE, VERY MEATY burgers, but nothing leaked out, which has always been a problem in the past. I think the light egg wash really helped to keep the stuffing in place and I personally think that the pre-made factory patties hold together and keep their shape better than a hand-pressed home-made patty.

Yum, yum!!!! Certainly a 4th of July splurge.

Season burgers with seasoning and Worcestershire sauce.

Brush with egg wash.

Add filling.

Place top patty over the filling and pinch to seal the edges.

Tin Foil Dinners

*This recipe is low-carb if you omit or sub the potatoes.

One of our favorite things to do in the fire pit is make tin foil dinners and s'mores, but we don't always remember exactly how we do it every time, so I wanted to make some notes here for the perfect foil dinner.

Marsha's Tin Foil Dinner

Ingredients:

• hamburger
• potatoes
• carrots
• cream of chicken soup
• salt
• pepper
• garlic salt
• BBQ sauce
• heavy duty tin foil

Directions:

1. Put a serving of hamburger on a large piece of tin foil sprayed with non-stick spray. 
2. Depending on that flavor you are going for, season with salt, pepper, and garlic salt and top with BBQ sauce. 
3. Pile your diced carrots and potatoes over the top of your meat. 
4. Season again and top with several spoonfuls of cream of chicken soup. 
5. Wrap the entire thing up in the foil, then foil again with two more pieces. 
6. Place over hot coals and cook for about 45 minutes, depending on the size of the dinners.

We have also added cheese, corn, onions to ours. But you can add anything you like. I love to add sour cream and more cheese to the top after it is done cooking. The cooking time can vary depending on the size of the dinner, the thickness of the foil packet, and how small you diced the veggies.

Things to try: I want to remember to try this with chicken some time.

Krystal has also made this recipe in a Crock Pot by putting in the raw beef, veggies, soup, etc. and letting it cook for 4 hours on High (approximate) or 6 hours on low. She used about a pound of beef (raw but broken up in the pots) and two cans of soup and her desired amount of everything else. 

Dutch Oven Pumpkin Delight

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Pumpkin Delight (Dutch Oven)

Ingredients:

Crust:

• 1 yellow cake mix, reserve 1 cup of mix
• 1 egg, beaten
• 1/2 cup butter, melted

Filling:

• 1 (30 oz) can pumpkin
• 3 eggs, beaten
• 1 cup milk
• 3 tsp. pumpkin pie spice

Topping:

• ¾ cup dark brown sugar
• 1 cup cake mix (from above)
• ¼ cup sugar
• 1 tsp. cinnamon
• 3 Tbl cold butter

Directions:

Prepare crust:  

1. Mix together cake mix, egg, and melted butter.  
2. Press into bottom and 1 1/2” up sides of a well greased 12” Dutch oven.

Prepare Filling:  

1. In a bowl, combine all filling ingredients and mix well.  
2. Pour filling into Dutch oven to fill crust.

Prepare Topping:  

1. In a small bowl combine cake mix, sugar and cinnamon.  Stir to mix.  
2. Cut in butter until coarse crumbs are formed.  
3. Sprinkle over top of pumpkin filling.

Bake:  

1. Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour.  
2. Serve with vanilla ice cream or whipped cream as topping.

Breakfast in a Shake (Smoothie)

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy! It is pretty much exactly the same as the smoothie recipe that I posted on this blog years ago, however, that other blog post includes more tips and variations for making other flavors, so you can check it out here: https://1brother2sisters.blogspot.com/2010/10/smoothies.html

Breakfast in a Shake (Smoothie)

Ingredients:

• 1 cup frozen berries or fruit
• 1/2 banana, frozen
• 1/2 cup apple or orange juice
• 1 cup yogurt, vanilla or matching flavor like strawberry or peach

Directions:

1. Put all ingredients in a blender and blend until smooth.  Enjoy!  
2. Mix and match your favorite things, like frozen berry blend, frozen strawberries, frozen mango, etc.

Basic Crepes

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Basic Crepes

Ingredients:

• 4 eggs
• 1 ½ cups milk
• 1 ½ tsp. sugar
• 1/8 tsp salt
• 1 cup flour
• butter, softened

Directions:

1. In a bowl, whisk eggs, milk, sugar and salt.  
2. Add flour; beat until smooth.  Let stand for 30 minutes.  
3. Melt 1 tsp. butter in skillet or on griddle (set to 300-350 degrees).  
4. Pour 2 Tbl.- 1/3 cup batter into center of skillet.  
5. Lift and turn skillet to cover bottom with batter.  If using griddle, spread out with spoon or back of measuring cup.  
6. Cook until lightly browned; turn and brown other side.  
7. Remove to wire rack; cover with paper towel.  
8. Repeat with remaining batter, adding butter to pan as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Marsha's Notes:

First crepe usually turns out funny, so don’t worry if you have to get rid of the first one.

Layered Christmas Salad

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Layered Christmas Salad

Ingredients:

• 20 lg. marshmallows
• Water
• Lemon Jell-o (3oz.)
• Strawberry Jell-o(3oz.)
• Lime Jello (3 oz)
• 8 oz cream cheese
• 1 pkg whipped cream

Directions:

1. Make strawberry jell-o by package directions.  Let chill until set up.  
2. Melt marshmallows with 2 Tbl. water.  Dissolve lemon Jell-o in ¾ cup boiling water.  Add melted marshmallows and stir well.  Add cream cheese and blend well.  Fold in whipping cream.  Spread this over the red Jell-o and chill.  
3. Make lime Jell-o by package directions and pour over chilled cream cheese layer.  Chill until set.  
4. Serve.

Crunchy Peanut Bark

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Crunchy Peanut Bark

Ingredients:

• 2 lbs. white confectionery coating*
• 1 cup peanut butter
• 3 cups crisp rice cereal
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows

Directions:

1. Place confectionery coating in a large microwave safe bowl; microwave at 50% power until melted, about 5 minutes.  
2. Stir in remaining ingredients.  
3. Drop by heaping spoonfuls onto waxed paper or divided between two greased 9 in. square pans. 

Marsha's Notes:

*White confectionery coating is found in the baking section of most grocery stores.  It is sometimes labeled “almond bark” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 lbs.

Coffee Cake

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Coffee Cake

Ingredients:

• 2 cups Bisquick or Jiffy Mix
• 3 Tbl. sugar
• 1 egg
• ¾ cup milk
• 2 Tbl oil or shortening
• 1/2 cup Bisquick
• 1/2 cup brown sugar
• 2 Tbl soft butter 

Directions:

1. Mix together Bisquick, sugar, egg, milk and oil until combined.  
2. Pour into a square baking dish.  
3. In a separate bowl, mix ½ cup Bisquick, brown sugar, and butter together with a fork until crumbly (don’t use melted butter).  
4. Sprinkle topping over batter and bake at 400 degrees for about 20 minutes or until done.

Chicken Fingers with Honey Mustard

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken Fingers with Honey Mustard

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 cup flour
• ½ tsp. salt
• 1/4 tsp pepper
• 3/4 cup milk
• 1 cup vegetable oil for frying 

Honey Mustard:

• ½ cup honey
• 1/4 cup Dijon mustard

Directions:

1. Make honey mustard 1-2 days ahead to let flavors blend by mixing honey and mustard together in a small bowl.  
2. Cut chicken into ½ x 2 inch strips.  
3. Mix flour, salt and pepper in a shallow bowl.  
4. Dip chicken in milk.  
5. Roll in flour mixture to coat well.  
6. Place chicken on waxed paper.  
7. Pour ¼ inch of oil into a large heavy skillet.  
8. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil browns evenly in 1 minute.  
9. Divide chicken into batches.  
10. Place chicken in an even layer in hot oil.  
11. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.  
12. Drain on paper towels.  
13. Serve with sauce.

15-Minute Chicken and Rice Dinner

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

15-Minute Chicken and Rice Dinner

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Tbl. vegetable oil
• 1 can cream of chicken soup
• 1 ½ cups water
• 1/4 tsp paprika
• 1/4 tsp pepper
• 2 cups instant rice, uncooked
• 2 cups broccoli florets

Directions:

1. In a skillet, heat oil and cook chicken 10 minutes, or until brown.  
2. Remove chicken from skillet.  
3. Add soup, water, paprika and pepper.  Bring to a boil.  
4. Stir in rice and broccoli.  
5. Return chicken to pan.  Sprinkle addition paprika and pepper over chicken.  
6. Cover and cook over low heat 5 minutes or until chicken is no longer pink and broccoli is tender.

Rice Pudding

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Rice Pudding

Ingredients:

• ½ cup water
• ½ cup instant rice 
• 3 eggs 
• ½ cup sugar
• 2 tsp. vanilla
• 1/4 tsp salt
• 2 1/2 cups scalded milk
• cinnamon

Directions:

1. Heat oven to 350 degrees.  
2. Bring water to a boil.  Stir in rice, cover, and remove from heat.  Let sit until all water is absorbed.  
3. Mix eggs, sugar, vanilla and salt together. 
4. (To scald milk, bring just to a boil, then let cool.)  Then add milk to egg mixture, stirring well.  (Be sure milk is cool or it will start to cook the eggs.)  
5. Then add rice.  
6. Pour into a square or casserole baking dish.  Sprinkle with cinnamon on top to taste.  
7. Place baking dish inside another large baking dish filled with boiling water until water comes up part way up the side of the pudding baking dish.  
8. Bake for 70 minutes.  
9. Remove baking pan from water pan and allow to cool.  Store in refrigerator.

Rice Crispy Treats

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Rice Crispy Treats

Ingredients:

• ¼ cup butter
• 36 large marshmallows
• 1/2 tsp vanilla
• 5 1/2 cups rice crispy cereal 

Directions:

1. In a very large pan, boil about 2-3 inches of water over medium-high heat.  Place a metal bowl (large enough to keep from falling in) over the boiling water, being sure that the bowl does not actually touch the water.  Bowl needs to be large enough to hold all ingredients.  
2. Place butter in bowl (that’s over the water) and melt.  
3. Add marshmallows and stir constantly until smooth and melted.  Cook for 1-2 minutes.  (The longer you cook the marshmallows the harder the bars will be when cooled.)  
4. Stir in vanilla, and then add in cereal and gently stir to coat cereal evenly.  
5. Remove bowl from heat and press cereal mixture into a buttered square pan (or 9x13 depending on desired thickness of bars).  (Butter hands to avoid marshmallows from sticking when pressing into pan.)  
6. Let cool and cut into bars to serve.  You could also add chocolate chips or small candies to bars, or frost with favorite frosting.

Peach Cobbler

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Peach Cobbler

Ingredients:

• 1 stick butter 
• ¾ cup flour 
• Pinch of salt 
• 1 cup sugar
• 2 tsp. baking powder
• 3/4 cup milk
• 2 cups fruit, with juice (one lg can peaches)  

Directions:

1. Heat oven to 300 degrees.  
2. Melt margarine in square baking dish in oven.  
3. In a separate bowl, mix flour, salt, sugar, baking powder and milk together until smooth.  
4. Pour batter over melted butter in square dish, DO NOT STIR.  
5. Add fruit, DO NOT STIR.  
6. Bake for 1 hour or until top is golden brown.  Serve warm with vanilla ice cream, if desired.