A Salad Recipe

I came across this recipe in the salad section of the 1993 First Baptist Church of Richmond Texas cookbook.  I didn't tag it as a recipe on my "to make" list, but then I saw America's Test Kitchen testing it on their Instagram account.  Maybe I need to try it.  It IS a salad afterall.

Strawberry Pretzel Salad by Margaret

Ingredients:
2 cups pretzels, crushed
1&1/4 cups sugar, divided
1&1/2 sticks butter, melted
1 8 oz cream cheese, softened
1 8 oz container cool whip
1 6 oz strawberry jello
2 cups boiling water or pineapple juice
2 10 oz packages frozen strawberries

Instructions:
1. Mix pretzels 1/4 cup sugar and melted butter. Pour into a 9" x 13" pan, press down to form a crust on bottom only. Bake in 350 degree oven for 10 minutes. Cool.
2. Mix cream cheese, 1 cup sugar, and cool whip. Spread over crust.
3. Dissolve Jello in pineapple juie or water, add strawberries. Refrigerate until thick and spread over cream cheese mixture. Chill.
4. Top with additional Cool Whip if desired.

Pumpkin Swirl Cheesecake

I have been slacking on my attempt to go through all of the good looking recipes in my 1993 cookbook from the First Baptist Church of Richmond, TX.  Here is a pumpkin one to keep the obsession going (at least in our casa).

This one is from Cheryl Koteras.  She made our wonderful wedding cake!

Ingredients:
2 cups vanilla wafer crumbs
1/4 cup butter, melted
2 (8 oz) cream cheese, softened
3/4 cup sugar, divided use
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions:

1. In small bowl, combine vanilla wafer crumbs and melted butter. Press into bottom and up the sides of a 9" springform pan. Set aside. (I am planning to use a boring old pie dish)
2. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth.  Beat in eggs, one at a time. Set 1 cup of cream cheese mixture aside.
3. Add pumpkin, 1/4 cup sugar, cinnamon, and nutmeg to reserved 1 cup of cream cheese mixture. Mix well.
4. Drop each mixture by large spoonfuls onto crust. Swirl through batter with knife. 
5. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool and then remove from the rim of the pan. Chill for several hours and serve. Refrigerate leftovers.

Cooking in the 90s

I have in my possession a 1993 Recipes from First Baptist Church of Richmond, TX cookbook.  Hunter pulled the book down and insisted that I make Sharon's banana pudding for him last week.  I flipped through the book and tagged several recipes that I intend to test and share.  Now early 90s was casserole CITY, and almost half of the recipes call for Oleo (whaaa?) or mayonnaise (ewww) so I will modify frequently.  Regardless, there are some good looking recipes.  First up....I need to use the extra buttermilk I have in my fridge from making Homesick Texan's Tomato Pie with Bacon and Jalapeno (Excellent Recipe).

Angel Biscuits with Cheese by Mildred

1 package of yeast
1/4 cup warm water
2 tablespoons sugar
2&1/2 to 3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening or oleo (I plan to use butter)
3/4 cup cheddar cheese, grated
1 cup buttermilk with 1/4 teaspoon baking soda
parmesan cheese

1. Dissolve the yeast in warm water. Add a teaspoon of sugar.
2. Mix the remaining dry ingredients and cut in the shortening.
3. Add the cheddar cheese, buttermilk, and yeast mixture and blend. If too soft to roll, add a little more dough.
4. The dough is now ready to roll and cut into biscuits. Let rise a little more while resting on baking sheet.
5. Sprinkle with parmesan cheese.
6. Bake in 400 degree oven for 20 to 25 minutes.
**Dough can be kept in covered container in the refrigerator for several days