Beckley Presbyterian Church

From Our Kitchen 2

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MEALS & MORE          DESSERTS & SALADS          COOKING WITH KAREN
Marie’s Brownie Pudding

Served at our 2006 Talent Show

 

1 cup all-purpose flour

1/2 cup sugar

2 T  unsweetened cocoa powder

2 tsp.  baking powder

2 tsp. salt

1/2 cup milk

2 T  cooking oil

1 tsp. vanilla

1/2 cup nuts, chopped

------

3/4 cup sugar

1/4 cup unsweetened cocoa powder

1 and 1/2 cups boiling water

 

In a large mixing bowl stir together the first 8 ingredients: flour, sugar, cocoa, baking powder, salt, milk, oil, and vanilla until smooth.  Stir in nuts.  Turn into ungreased 8x8x2 inch baking pan.  Combine the last 3 ingredients:  sugar, cocoa, and boiling water.  Pour this mixture evenly over batter in pan.  Bake at 350 degrees for about 30 minutes or until cake tests done.  Serve warm or chilled in dessert dishes.  Makes 8 servings.

 

Lena's Key Lime Pie (low fat)

A Weight Watcher Recipe 

 

1 box (3 oz) sugar-free lime flavored gelatin

1/4 cup boiling water

2 containers (8 oz each) key lime pie-flavor light yogurt

1 container (8 oz) frozen fat-free whipped topping (thawed)

1 prepared 9" reduced-fat graham cracker pie crust

 

     In a large bowl dissolve gelatin in boiling water.  With wire whisk stir in yogurt, then fold in whipped topping.  Transfer mixture to prepared crust and refrigerate overnight, or at least 2 hours.  Makes 8 servings (148 calories, 3.5 grams fat, 1 gram fiber).

 

Neiman Marcus Bars

From the 2009 Ice Cream Social

 

Mix together and press into 9x13 pan:

    3 beaten eggs

    1 box chocolate cake mix

    1 stick melted butter

In separate bowl, mix together

    8 oz. cream cheese

    3 beaten eggs

    1 lb. confectioner's sugar

    1/2 cup chopped pecans

Pour on top of cake mixture.  Mix together and sprinkle over cake:

    1 cup chopped pecans

    6 oz bag chocolate chips

Bake at 350 for 45-50 minutes

 

Pumpkin Cobbler

Served at PW Fall Thank Offering Luncheon

 

3 eggs

15 oz. can pumpkin

12 oz. can evaporated milk

1 cup sugar

1/8 tsp. salt

1  1/2 tsp. cinnamon

1 tsp. ground ginger

1 T vanilla extract

--------

1 box (18 1/4 oz) yellow cake mix

1 1/4 cups margarine, melted

1 cup nuts, chopped

 

Mix the first 8 ingredients together and pour into an ungreased 13"x9" baking pan.  Sprinkle cake mix over the top; drizzle with margarine.  Bake at 350 for 25 minutes; top with nuts.  Bake for an additional 15 minutes.  Makes 15-18 servings.

 

Pumpkin Gingerbread Pie

From 2009 PW Thank Offering Luncheon

 

Nonstick cooking spray

1 cup canned pumpkin

1/3 cup sugar

1 tsp.  pumpkin pie spice

whipped cream

1 egg, slightly beaten

cup light cream

1 pkg. (14.5 oz) gingerbread mix

 

     Preheat oven to 350.  Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.  In a small bowl combine pumpkin, sugar, and pie spice.  Add egg.  Beat lightly with fork just until combined.  Gradually stir in cream; mix well.

     Prepare gingerbread mix according to package directions.  Pour batter into prepared pie plate.  Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.  Bake about 50-6- minutes or until an inserted toothpick comes out clean.  Cool slightly on wire rack.  Serve warm with whipped cream.  Serves 8.   

 

Pumpkin Pie Crunch

Served at the Shepherd's Center

 

1 can pumpkin (16 oz)

1 can milk

3 eggs

1 1/2 cups sugar

1 1/2 tsp. salt

4 tsp. pumpkin pie spice

1 box yellow cake mix

1 cup chopped pecans

1 cup melted margarine

 

     Combine pumpkin, milk, eggs, sugar, pie spice, and salt.  Pour into greased 13x9x2 inch pan.  Sprinkle dry cake mix and pecans over the top.  Drizzle with melted margarine.  Bake at 350 for 50-55 minutes or until golden brown.  Cool.  Cut into squares and serve with whipped topping.  Refrigerate leftovers.  This is also good made with butter pecan cake mix.

 

Jeanne's Zucchini Cake

3 eggs

2 cups sugar

1 cup oil

3 cups flour

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

1 tsp. cinnamon

2 tsp vanilla

2 cups grated zucchini (2 ave. zucchinis)

1 cup crushed pineapple, drained (20 oz. can)

1 cup chopped walnuts

1/2 cup raisins

1/2 cup coconut

 

     Beat eggs, sugar, and vanilla until fluffy.  Add oil and zucchini.  Add dry ingredients.  Stir in pineapple, nuts, raisins, and coconut.  Bake in greased and floured tube pan for 1 hour at 350.  This will divide nicely into 2 loaf pans, or into 3 small foil loaf pans for gifting.  But watch the baking time - it's about 45 min. for the small foil pans. 

 

 

Susan’s Broccoli Salad 

 

Mix 2 bunches broccoli florets

1/2 cup chopped red onion

1/2 lb. bacon, crumbled

1 cup sunflower seeds

3/4 cup raisins

Dressing:

   1 cup mayo

   1 T vinegar

   1/2 cup sugar

 

Variation:  Use Marzetti Cole Slaw Dressing

for the dressing and add Bow Tie Pasta.

 

Jeanne's Cranberry Jell-O Salad

 

1 box (6 oz.) Strawberry Jell-O

1 box (3 oz.) Blackberry Jell-O

1 cup boiling water

1 large pkg. frozen strawberries

1 can whole cranberry sauce

1 pkg. Cran-Orange Relish

1 can crushed pineapple (13 oz.)

optional:  nuts    

    

     Dissolve boxes of Jell-O in boiling water.  Add remaining ingredients.  Pour into mold.  Refrigerate overnight.  This is really good?  Jell-o now has a cranberry flavor, so you might want to use 2 boxes of that instead of the Jell-O listed.

 

Diane Bridi's Grape Salad

   A real hit at our picnic! 

 

8 oz. sour cream

8 oz. cream cheese

1 cup sugar

1 T  vanilla

8 cups seedless grapes

1 and 1/2 cups brown sugar

1 cup chopped walnuts or pecans

 

Cream together first four ingredients - sour cream, cream cheese, 1 cup sugar, and vanilla.  Fold mixture into grapes.  Mix the brown sugar with the nuts and sprinkle over fruit mixture.  Enjoy!

 

Marcy's Lime Jell-O Salad

from "100 Years of Jell-O" cookbook

 

1 large or 2 small boxes lime Jell-O

1 1/2 cups boiling water

1 can (8 oz) crushed pineapple, undrained

1 cup cottage cheese

1 package (8 oz) cream cheese, softened

1 cup Cool Whip

1/2 cup walnuts or pecans, chopped

1/4 cup maraschino cherries, chopped

 

     Stir boiling water into gelatin in large bowl until gelatin is completely dissolved.  Stir in pineapple with juice.  Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

 

     Stir cottage cheese into cream cheese in separate bowl until well blended.  Stir in Cool Whip until smooth.  Beat into slightly thickened gelatin with spoon until well blended.  Stir in chopped nuts and cherries.  Pour into a 6-cup mold or oblong pan and refrigerate 4 hours.  Makes 12 servings.

 

Sallie's Vegetable Supreme

 

1 cup Mayonnaise

1 can (8 oz.) water chestnuts, sliced & drained

1 medium onion, chopped

2 hard cooked eggs, chopped

2 T vegetable oil

1 T Worcestershire

1 tsp. prepared mustard

1 can (16 oz.) French style green beans, drained

1 can (16 oz.) small lima beans, drained

1 can (16 oz.) English peas, drained

 

Combine first 7 ingredients and blend well.  Add vegetables.  Serve hot or cold.  (Sauce may be made ahead and refrigerated until needed.)

 

 

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