Tag Archives: American

French Butter Horns

23 Wednesday Jan 2019

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Like the Christmas Nut Thins, French Butter Horns were made every holiday season while growing up in Wisconsin. These cookies are pastry-based, light, and very delicious. This recipe was part of the 1998 inaugural edition of the family recipe collection.

While they’re good, these also require a bit more labor to make them. It’s worth though.

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Jello Ribbon Salad

21 Monday Jan 2019

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Growing up and continuing with my family, this was a staple at our holiday meals. It was difficult determining if this should be considered a side dish or a dessert as it works for both. So, I tagged it for both.

My Mom’s version was 3 layers; jello mixture, sour cream, and topped off with the remaining jello. In my version, I go with 5 layers. Just seems to look more festive to me. Whichever way you do, it’ll still be tasty!

Note: This recipe was first published in the 2007 family recipe collection.

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Apple Crisp

05 Saturday Jan 2019

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Submitted by Grandpa Ed from the Healthy Eating cookbook from St Joseph’s Hospital

Ingredients:

3/4 cup flour
2/3 cup brown sugar
1 tsp cinnamon
1/4 cup margarine or butter
1/4 cup oatmeal
32 oz Apple Pie filling or fresh apples

1/3 cup lemon juice
1/3 cup water
1/2 tsp cinnamon

Directions:

  1. Preheat oven to 350°F.
  2. Combine flour, brown sugar, and cinnamon. Cut in margarine until crumb forms. Add oats and mix well.
  3. Pat approximately half of the mixture in bottom of 9×13-inch pan and reserve half of the mixture for the topping.
  4. Combine pie filling, lemon juice, water, and cinnamon. Spread filling over crust. Top with remaining crumbs.
  5. Bake approximately 1 hour. Cut into 15 pieces.