Cooker’s Pot

You’ll Need:

1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumbs

Procedure:

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

You’ll Need:

1 doz. eggs
1/4 c. milk
1 box stuffing mix
1 c. any shredded cheese(optional)

Procedure:

Mix eggs and milk together in a bowl. Pour into hot skillet. Cook 1 minute. Add stuffing mix. Scramble until done. Remove from heat. Add cheese. Cover and let sit 5 minutes.

You’ll Need:

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk
1/4 cup melted butter
1 egg

Procedure:

Preheat oven to 400 degrees F. Grease and flour an 8- or 9-inch square pan. Mix together the flour, sugar, baking powder, salt, cinnamon, milk, butter and egg. Pour into prepared pan. Sprinkle top heavily with sugar to form a crusty top. Bake for 25 minutes. Best when served warm.

You’ll Need:

1/2 cup butter or margarine
1 cup granulated sugar
1 cup sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla extract

Procedure:

Cream first four ingredients well. Add baking powder, baking soda, flour and vanilla extract. Combine thoroughly. Pour half the batter into a greased Bundt pan. Sprinkle half the Topping over the batter in the pan. Pour on remaining batter and remaining Topping. Bake at 350 degrees F for 45 minutes. Cool in the pan for 10 minutes. Topping 1/2 cup brown sugar 1 teaspoon cinnamon 1/4 cup chopped nuts Combine all ingredients.

You’ll Need:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon finely chopped lemon zest
1/2 cup best quality cherry preserves

Procedure:

Preheat oven to 350 degrees F. Butter two 8-inch-square cake pans. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes or until wooden pick inserted in the center comes out clean. Makes 2 cakes.

You’ll Need:

1 cup (2 sticks) soft butter
1 cup granulated sugar
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon baking powder
1 teaspoon baking soda

Topping
1 cup granulated sugar
1 1/2 cups chopped walnuts
1 tablespoon cinnamon
1 teaspoon nutmeg

Procedure:

Cream butter and sugar. Add eggs, then the flour. Stir in vanilla extract, sour cream, baking powder and baking soda. Pour 1/2 the batter into a greased tube pan. Spread 1/2 the topping over this. Pour remaining batter over topping and cover with remaining topping. Bake 50 minutes at 350 degrees F. Let stand 10-15 minutes before serving.

You’ll Need:

1 cup granulated sugar
3/4 cup thick sour cream
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour milk
3 eggs
Flour - enough to make a soft dough

Procedure:

Cream the sugar and rich cream together. Beat the eggs with a fork in a small bowl and add to the cream and sugar. Sift dry ingredients and add a small part at a time with the sour milk. Sift in three cups of flour and then add about one cup or the amount necessary to make a soft dough. This dough is more easily handled if chilled a little. Roll the dough out on a floured board and cut with floured cutter. Do not handle the dough more than necessary or it will become tough. Fry in shortening or oil at 350 degrees F. Drain on paper towels and roll in sugar or shake in a bag of sugar.

You’ll Need:

3 eggs
1 1/2 cups granulated sugar
1 teaspoon soft butter
1 cup sour milk
2 teaspoons sour cream
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon vanilla extract

Procedure:

Beat eggs slightly and add to sugar. Beat together and add butter, sour milk and sour cream. Mix well. Add remaining ingredients. Mix well and chill. Roll out on floured board and cut with a doughnut cutter. Fry in deep fat.

You’ll Need:

3/4 cup Crystal Farms butter
1 1/2 cup granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups dairy sour cream
2/3 cup Crystal Farms Summers Best Jam

Streusel
2 tablespoons brown sugar
1 tablespoon flour
1 tablespoon Crystal Farms melted butter
1/4 cup chopped nuts

Frosting
2/3 cup powdered sugar
2 tablespoons Crystal Farms Summer’s Best Jam
2 tablespoons Crystal Farms butter, softened
2 to 4 teaspoons milk

Procedure:

For coffee cake: In a large electric mixer bowl, beat butter and sugar together until well mixed. Beat in vanilla extract. Add eggs, one at a time and beat well after each addition. Sift dry ingredients together and add alternately with the sour cream, starting and ending with flour mixture. Grease and flour two 9-inch cake rounds, or two 9-inch square baking pans. Pour 1/4th of the batter into each pan. Spoon 1/3 cup of the jam by teaspoons over each coffee cake. Cover the jam with 1/2 of the remaining batter. Mix streusel ingredients together and sprinkle evenly over the top of each of the coffee cakes. Bake at 350 degrees F for 25-35 minutes. Remove from oven. Let stand 10 minutes, then remove from pan to a wire rack and let cool while you make the frosting. For frosting: Combine all ingredients and stir till smooth, adding enough milk to get the right consistency. Drizzle over tops of the coffee cake. Yield: Two 9-inch round or square coffee cakes.

You’ll Need:

2 cups Bisquick
1/4 cup granulated sugar
1 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 cup sour cream
1 egg
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons butter, melted

Procedure:

Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners’ sugar and milk glaze. Yield: 10 to 12 doughnuts.