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First Baptist Church 120 E. Park St. Arthur, IL 61911 (217) 543-2592 |
Recipe Repository |
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Connections: Pastor's Journal - The Biscuit
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Here you will find recipes for great food from members of our church community. If you would like to have a particular recipe that is not a part of this list, please email your request to webmaster@firstbaptistarthur.com. Happy cooking and enjoy! All recipes are the property of the individuals who have graciously allowed us to post them here. Please ask before copying or distributing. Bread Rolls - submitted by Virginia Wigall - for a printer friendly version of this recipe, click here 2 cups milk, warmed 2 eggs 1 packet of yeast or 1 tbsp 1/2 cup sugar 1/4t salt 2T shortening (oil, but others could be substituted) 6 to 8 cups of flour Mix the first 6 ingredients in a bowl and gradually add a little flour. Using an electric mixer blend for a few minutes. Make a batter thick enough that it does not splatter out of the bowl, but not so thick that the mixer has a hard time mixing. Gradually add more flour until you can turn it out to knead. You may need to add a little more flour on the dough board. I try not to add any more flour than I have too. Place it in a greased bowl and set it in a warm place to rise. Make into rolls and let it rise again and bake for about 30 minutes at 350 degrees.
Cookie Bars - Submitted by Virginia Wigall - for a printer friendly version of this recipe, click here 1 cup butter melted 1 cup brown sugar 2 cups sifted flour 1/2 teaspoon soda 1 teaspoon baking powder 1 egg yolk
Melt butter and put in other ingredients. Pat in
pan about 1/4 inch thick. Bake at 350 until done.
Topping:
Put on while hot
1 egg white
1 1/2 cups powdered sugar
3 Tablespoon soft butter
2 tablespoon cocoa
1 teaspoon vanilla. Don' t cook.
Frosted Apple Squares - submitted by Carolyn Reeves - for a printer friendly version of this recipe, click here 4 cups flour 1/2 cup butter 1 cup lard 1T sugar 1 1/2 t salt 1 egg, beaten 1T vinegar 1/2 cup water
8 apples 1 1/2 cups brown sugar pinch salt 3T flour cinnamon nutmeg Make a crumb mixture with flour, shortening, sugar, and salt. Add beaten egg, vinegar, and water. Roll out and place half of the dough in a cookie sheet. Peel apples and slice thin. Mix sugar, salt, flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Dot with butter. Roll out remaining dough for top crust. Bake at 375 degrees for 40-45 minutes. Frost while hot with powdered sugar icing.
Honey Bars - submitted by Adiline Young - for a printer friendly version of this recipe, click here 3/4 cup vegetable oil 1/4 cup honey 1 cup sugar 2 cups all-purpose flour 1 cup chopped nuts (I use pecans) 1 egg, beaten 1 tsp baking soda 1 1/4 tsp ground cinnamon 1/2 tsp salt Preheat oven to 350 degrees. Mix all ingredients together until evenly blended. Press into a well greased cookie sheet pan (I use 10x13 cake pan). Bake for 20 minutes or until golden brown. Icing 1 cup confectioners sugar 1 tsp vanilla 2 T water 2 T honey 2-4 T melted butter Mix icing ingredients until well blended and this enough to spread. Spread on bars while they are still warm. Cut bars and remove from pan.
Layer Salad - submitted by Debbie Kingery
- for a printer friendly version of
this recipe, click here
Mary Virginia's Chip Dip - submitted by Mary Dillon - for a printer friendly version of this recipe, click here 1 8oz. package of cream cheese, softened 1 medium green pepper 1 medium onion 1 large jar of pimentos 1 egg, beaten 1 T vinegar 1 T water 3 T sugar Cook egg, vinegar, water, and sugar in a skillet until it bubbles good. Mix with cream cheese and add the rest of the ingredients. Store in the refrigerator.
Mashed Sweet Potato Casserole - submitted by Adiline Young - for a printer friendly version of this recipe, click here 3 cups mashed sweet potatoes, peeled and mashed 1/2 cup sugar 1/2 cup butter or margarine, softened 2 eggs, beaten 1 tsp vanilla 1/3 cup milk Topping 1/3 cup melted butter or margarine 1 cup brown sugar 1/2 cup flour 1 cup chopped pecans Mix all casserole ingredients together. Spread in 9x13 inch baking pan. Combine all topping ingredients. Mixture will be crumbly. Sprinkle topping on top of sweet potatoes and bake at 350 degrees for 25 minutes.
No Bake Peanut Butter Cookies - submitted by Kathie Chandler - for a printer friendly version of this recipe, click here
1 stick oleo (like
Imperial or Blue Bonnet)
2 cups sugar (not
generic)
1/2 cup milk
pinch of salt
Combine these four ingredients in a medium-sized
sauce pan over medium heat. While stirring, bring to a boil and
boil one minute. Remove from heat and add:
1/2 Cup peanut butter
(Jif works best)
1/2 tsp. vanilla
Stir until smooth then add:
3 cups Quick oats Stir until mixed well then drop by tablespoonfuls onto waxed paper. They will set up in a few minutes.
No Bake Peanut Butter Pie - submitted by Mary Dillon - for a printer friendly version of this recipe, click here 8oz package of cream cheese 3/4 cups of powdered sugar 1/2 cup crunchy peanut butter Tub of cool whip 6oz pre-made graham cracker crust
Combine cream cheese and powdered sugar. Mix in peanut butter until well blended. Add cool whip and spoon into the pre-made crust. Refrigerate when completed.
Old Fashioned Sugar Cookies -
submitted by Virginia Wigall -
for a printer friendly version of
this recipe, click
here
1 1/2 cup sugar
4 1/2 cup sifted
flour
1 teaspoon baking
soda
1 teaspoon baking
powder
1 cup sour cream
1 1/2 teaspoon
vanilla
Cream butter or margarine with sugar until
light and fluffy. Add eggs, one at a time beating well
after each addition.
Add sifted dry ingredients alternately with
sour cream mixture, mix well after each addition. Blend in
vanilla.
Chill, roll out onto a floured board to a
thickness of 1/4 inch. Cut into 3-inch rounds. Place on
ungreased cookie sheet and sprinkle with sugar or put on an
icing after they have cooled. Bake for 350 degrees for about 10
minutes or so.
Overnight Refrigerator Rolls - submitted by Virginia Wigall - for a printer friendly version of this recipe, click here The requested bread for all of our church potlucks! 2 packages dry yeast or 2 Tablespoons 2 1/2 cups warm water or milk 3/4 cup melted shortening 3/4 cup sugar 2 eggs 8 to 8 1/2 cup flour 2 1/2 teaspoon salt Melt the shortening in water, mix yeast, salt, 3 cups flour, sugar in another bowl. Add water, beat on medium speed for 2 minutes. Add eggs and I cup flour to mixture and beat on high speed 3 minutes. Mix in rest of flour by hand. Refrigerate or let rise and shape in rolls and let rise again. Bake at 350 degrees for about 30 minutes. For a breakfast treat, add this - Cinnamon Roll Mixture Goodies 1/4 cup brown sugar 1 teaspoon cinnamon Brush with melted butter Flatten out each piece of dough before rolling. Sprinkle with cinnamon sugar mixture. Roll into spirals and place in pan. Brush with melted butter.
Pumpkin Crunch - Submitted by Kathie Chandler - for a printer friendly version of this recipe, click here Mix Together: 1 large can (28oz) pumpkin 1 large can (10 or 12 oz) of evaporated milk 1 cup sugar 3 eggs 1 tsp cinnamon Pour into greased 9x13 pan Sprinkle 1 box of dry yellow cake mix (without pudding) on top and pat down with a spoon. Sprinkle with 1 cup chopped nuts (I use pecans). Drizzle 2 sticks of melted margarine over top and bake at 350 degrees for 1 hour (my oven got it done in about 50 minutes, so check it). Let stand 10 minutes. Use cool whip for topping if desired.
Sweet Party Mix - submitted by Dawn Robinson - for a printer friendly version of this recipe, click here 1 cup butter (don't substitute margarine) 1 cup brown sugar 8 cups Crispix or Chex cereal 1 cup pretzels 1 cup mixed nuts
In saucepan bring to boil the brown sugar and the
butter. Boil for two minutes stirring constantly.
In a large pan or bowl mix together the cereal,
the pretzels and the nuts.
Stir in the butter and brown sugar mixture. Coat
well. Spread on baking sheet (I used an 8x10 baking pan and did it
in two batches. This gives it sides on the pan for stirring so you
don't knock it off the pan) and bake in oven for 8 minutes a oven at
350 degrees for 8 minutes stir, bake two more minutes. Watch
closely, the butter will burn quickly.
Taco Salad - submitted by Kathie
Chandler - for a printer friendly
version of this recipe, click
here
1 head of lettuce
2 tomatoes, diced
1 onion, chopped
1 can kidney beans,
drained
1 to 1 1/2 lb.
lean ground beef, browned, drained
1 pkg. taco seasoning
1 lg. pkg. shredded
cheddar cheese
1 pkg. Doritos (Nacho
Cheese flavor) crushed
1 sm. bottle Western
Dressing (may use more)
Cut up lettuce and place in a large bowl. Add
the tomatoes, onion, beans and browned ground beef that has the taco
seasoning mixed into it. Add cheese, Western dressing and Doritos
and toss to mix well. These ingredients can be put in separate
containers ahead of serving time and everything mixed together last
minute because the lettuce gets soggy if everything is mixed
together too much ahead of time. Enjoy!
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