Cookbook 2/5/24

“Pineapple Sheet Cake”

2 c. flour
2 c. sugar
2 eggs
1/2 c. oil
1 tsp. soda
1/2 tsp. salt
large can crushed pineapple (undrained)

Mix dry ingredients together. Add oil, eggs and pineapple. Bake at 350 for 20 to 25 minutes.

(for icing)
2/3 c. evaporated milk
1 stick butter
1 c. sugar

Boil 10 minutes. Add 1 c. nuts and 1 c. coconut. Spread on hot cake.

Boyer Kitchen (from Kristi’s mom)

“Baked Crumbled Chicken”

1 c. sour cream
3 T. lemon juice
1 large clove garlic minced
8 chicken breasts
shake of tabasco sauce
shake of salt
shake of pepper

Coat chicken in above mixture. Let marinate covered at room temperature for 1 hour or chill overnight.
Combine the following ingredients:
2 c. ground saltine crackers
2 T. fresh or dried thyme
2 tsp. dry mustard
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. cayenne pepper

Roll chicken in crumb mixture. Shake off excess. Arrange pieces 1″ apart on greased baking sheet. Drizzle unsalted butter over the top. Bake in preheated 375 oven until golden brown and tender. Serves 6-8. May be served at room temperature.

submitted in 2nd KWIXland Cookbook by,
Priscilla Hildebrand, Mexico

“Candied Baked Apples”

6-8 apples
1/4 c. red hots
1 1/2-2 c. sugar
1/2 c. water

Slice apples with peeling in half and core. Place in a 7 by 11 pan cut side down. Bring sugar and water to a bubbly boil, add red hots and turn off heat. Pour liquid mixture over apples, cover with foil. Bake at 350 until soft and tender about 30 to 45 minutes.

submitted in 2nd KWIXland Cookbook by,
Linda Isaacson, Callao

“Cherry Coffee Cake”

2 c. sifted flour
2 tsp. baking powder
1 egg
1 can cherry pie filling
1 c. sugar
1/2 c. butter
3/4 c. milk
(topping)
1 c. flour
1/2 c. butter
1 c. sugar

Sift together the flour, sugar and baking powder. Cut in butter as for pie crust. Break an egg into a cup and add sufficient milk to make 1 cup liquid. Beat an egg into milk. Add to the flour mixture and mix well. Pour into a jelly roll 10 by 15 pan, which has been greased and floured. Cover with cherry pie filling. For topping, sift together flour and sugar. Cut in butter. Sprinkle mixture over pie filling in pan. Bake at 400 for 30 to 35 minutes. Serves 16 to 20. Cool or serve hot.

Jill, from Centralia

Like the cooked apples at Cracker Barrel, so tried to figure it out….
Started with 4 Granny Smith apples, pealed them, slice them in wedges. Put in a sauce pan and poured apple cider over the top. Put on stove top and cook until tender. Spooned the apples out of the cider and make a thickening of the cider (or juice) with corn starch. Bring that to a boil. Add the thickening. Once consistency you like, add a couple tsp. of butter and some cinnamon, and place apples back in and warm up.

Janet Westhoff, Glasgow