Funeral Ministry Salads & Sides

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1 Funeral Ministry Salads & Sides 10/22/2010 1:05:00 PM Broccoli Corn Muffins 1 (10 oz) pkg. frozen chopped broccoli thawed 1 (7 oz) pkg. corn muffin mix 4 eggs, beaten ½ cup butter, melted ¾ cup cottage cheese 1 medium onion, chopped Preheat oven to 425 degrees. Drain broccoli well. Combine cornbread mix, eggs, butter, cottage cheese, onion and broccoli. Mix until well blended. Fill mini-muffin tins at 425 degrees for minutes. (May be frozen in an airtight bag until ready to use.) Sour Cream Coffee Cake 1 stick butter 2 eggs ½ pint sour cream 1 teaspoon vanilla Zest of one lemon and one orange 2 cups cake flour; 1 teaspoon baking powder; 1 scant teaspoon baking soda and salt; Filling: ½ cup crushed pecans; 2 teaspoons cinnamon; ¼ cup sugar; (mix together and set aside); Sift dry ingredients together; Cream butter and sugar; add eggs and flour mixture alternately with sour cream, vanilla and zests. Grease oblong pan (11 x 7) and add ½ batter; top with ½ filling and Repeat. Bake in preheated 350 degree oven for 30 minutes. Cool and store in airtight container. NOTE: This can be doubled but pour in two separate pans. Coconut Macaroons

2 1 lb unsweetened coconut 1 can sweetened condensed milk 1-1/2 tsp almond extract Preheat Oven to 350 degrees. Grease cookie sheet or spray with PAM. Mix all ingredients. Using a scoop, form macaroons into 1 rounds and place on cookie sheet. Bake minutes till golden brown. Cool completely and store in airtight container to prevent toughening. Gingersnap Cookies 2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon cinnamon ½ teaspoon salt ¾ cup canola oil 1 large egg ¼ cup mild-flavored (light) molasses Additional sugar (for coating) Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, ginger, cinnamon, and salt in large bowl. Beat sugar and canola oil in another large bowl until pale in color, about 2 minutes. Beat in egg and molasses. Gradually stir in flour mixture. Shape dough into one-inch balls, and then roll in sugar to coat. Arrange balls 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 8 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Store in airtight container. Lemon Bars ½ cup butter, softened

3 ¼ cup powdered sugar 1 cup cake or regular flour ¼ t. salt Press and press into 8 square pan. Bake at 325 for minutes. Mix the following and pour over the baked mixture: 2 eggs, beaten lightly 2 Tbsp. lemon juice 2 Tbsp flour Grated rind of 1 lemon Bake min. Sprinkle with powdered sugar. Cool well before cutting. One-Step Pound Cake 2-1/2 cups flour 2 cups sugar ½ tsp baking soda ½ tsp salt 1-1/2 tsp grated lemon peel 1 tsp vanilla 1 cup butter 1 cup yogurt (lemon or pineapple) 3 eggs Combine all ingredients and blend with mixer for five minutes (do not stint on this!). Pour into greased and floured 10 Bundt or tube pan and bake at 350 degrees for minutes. Cool 15 minutes before removing from pan. Cool completely before drizzling with glaze. Store in airtight container. Glaze: 1 cup powdered sugar dissolved in 2 Tbsp fresh lemon juice Quick Decadent Cake

4 1 package German chocolate cake mix 1 (10-1/2) oz jar caramel topping oz Cool Whip, thawed 3 Heath bars, crushed Prepare cake in 9x13 pan as directed on package. While hot, prick top of cake with a fork and pour caramel topping over all. Cool completely and then spread whipped topping over all. Sprinkle heath bar crumbles and refrigerate several hours or overnight. Snicker doodles 1 cup butter 1 ½ cups sugar 2 eggs 2 ¾ cups all purpose flour 2 teaspoons cream of tarter 1 teaspoon baking soda ½ teaspoon salt 2 tablespoons sugar and 2 teaspoons cinnamon, combined Heat oven to 400 degrees. Mix butter, sugar, and eggs thoroughly. Blend dry ingredients. Stir into wet mixture. Shape dough into one-inch balls. Roll in cinnamon sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Cookies will puff up and then flatten out. Makes 6 dozen Strawberry Bread 2 (10 oz) pkgs. frozen sliced strawberries, thawed 1¼ cups oil 4 eggs 3 cups all-purpose flour 2 cups sugar

5 2 t. cinnamon 1 t. salt 1 t. baking soda Grease and flour two 9X5-inch loaf pans. Combine strawberries, eggs and oil in a medium bowl. Combine remaining ingredients in a large bowl. Add strawberry mixture and mix just until well blended. Pour into pans and bake at 375 degrees for 1 hour. (Makes 2 loaves)

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