Bacon and Blue Cheese Butter on Grilled Steak

1 strip bacon, cut into 3 pieces

1/2 cup unsalted butter (1 stick), softened to room temperature

1/4 cup blue cheese, crumbled

9-inch x 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well. Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.

Submitter:  Amy DeWidt

There is NO OTHER carrot cake!

2              cups flour

1              teaspoon salt

1              teaspoon baking soda

2              teaspoons cinnamon

½             cup coconut, ground

½             cup walnuts, ground

½             cup raisins, ground

3              cups carrots, peeled and grated

2              cups sugar

1              cup margarine

4              eggs

Lightly grease and flour (or spray with non-stick cooking spray and line the bottom with parchment paper or wax paper) two 9-inch round or square cake pans or a 9x13-inch pan.

Measure dry ingredients into bowl and stir until well mixed. In separate bowl, mix coconut, walnuts, and raisins. Grind this mixture in food processor or blender until very fine (or chop with knife until very, very fine). Peel and grate carrots. Combine sugar and margarine and mix well.  Add eggs and beat until creamy. Add dry ingredients and beat until blended. Add nut mixture and carrots and beat until blended. Divide equally into pans and bake at 350 degrees for 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with cream cheese icing.

Submitter:  Amy DeWidt

Honey Wheat Bread

2 packages yeast (dry)

2 1/2 cups warm water

1/3 cup instant nonfat dry powdered milk

2 tablespoons sugar

1 tablespoon salt

1/4 cup vegetable oil

1/2 cup honey

2 1/2 cups unsifted white flour

5 cups unsifted whole wheat flour

2 tablespoons margarine

Dissolve yeast in water and let sit. When dissolved, add dry milk and stir to combine. Let sit.

In another large bowl place sugar, salt, oil, and honey. Stir. Then add yeast-water-milk mixture to above.

Then add white flour. Hand beat until smooth. Gradually add whole wheat flour (makes a moderately stiff batter). Turn out on a lightly floured board and let rest covered 10 minutes.

Knead until dough breaks across the top in smooth blisters (5-10 minutes). Let rise covered until double (1- 1 1/4 hours), in a warm place. Knock down and let rest 10 minutes.

Shape into 2 loaves 2 to 2 1/2lbs. each.

Grease two 9x5x3 inch pans with 1 tablespoon margarine each. Let rise until double, covered, in warm place 45 minutes to 1 hour. When ready, oil top of loaves. Bake at 375 degrees 20-30 minutes or until golden brown

Cool on racks.  Comes from Cathy DeWidt/Dave’s Mom.

Submitter: Amy DeWidt

Scottish Shortbread

1 pound butter (no substitutes)

1 cup sugar

5 to 6 cups flour

Beat sugar and butter until light and fluffy.  Add 4 cups of flour, one cup at a time.  Add last cup by hand.  Dough should be like soft cookie dough so if you need to, add a little more flour as much as up to the 6^th cup.  Grease and flour 10 ½ by 13 ½ by 1 pan.  Gently press mixture evenly into pan.  Prick all over with a fork, letting the fork touch the bottom of pan.  Bake at 325 degree oven on top shelf for 25 minutes.  Then place on lower shelf and bake another 20 minutes.  This must be cut as soon as it comes out of the oven.  Sprinkle with additional sugar, if desired.  Cover when storing or it will harden too much for comfortable eating.

*So delicious warm from the oven

Submitter:  Amy DeWidt

Cabbage Ramen Salad

1 can chicken                                                                  1 head of cabbage, chopped

¾ cup cooking oil                                                            ½ cup sugar

2 packages Chicken Ramen Noodle soup                     1 seasoning package from soup

Chop cabbage.  Mix together with chicken.  In separate bowl, mix together oil, sugar, and seasoning fromone package of Ramen soup.  Pour over cabbage and chicken and mix until well coated.  Add uncooked noodles just before serving.

Submitted by Elaine Miles

Frozen Fruit Salad

8 oz. cream cheese, softened

½ c. sugar

1 can crushed pineapple, drained

3 bananas, diced

1 10 oz. pkg. frozen strawberries

1 12 oz. Cool Whip

Beat cream cheese and sugar together.  Add bananas, pineapple and strawberries.  Stir until fruit is coated with cream cheese mixture.  Fold in Cool Whip. Chill.

Submitted by Elaine Miles

Amish Ribbon Salad

3-ounce box of lime gelatin

3 cups boiling water, divided

3 cups cold water, divided

1 small can crushed pineapple

½ cup chopped walnuts

3-ounce box of lemon gelatin

8-ounce package cream cheese

¾ cup whipped cream

3-ounce box of raspberry gelatin

Dissolve lime gelatin in 1 cup boiling water.  Add 1 cup cold water, crushed pineapple, and nuts to the gelatin, then pour into an 8X8 pan to make the first layer.  Chill in the refrigerator until set.  Dissolve lemon gelatin in 1 cup boiling water, then add 1 cup cold water. When the mixture becomes cool, add the cream cheese and whipped cream.  Pour this mixture over the fist layer of gelatin that has already set.  Return to refrigerator and let set again.  Dissolve raspberry gelatin in 1 cup boiling water.  Add 1 cup cold water and mix well.  Pour over the top of the first two layers, return to the refrigerator, and chill until set.

Submitted by Elaine Miles