Crown sugar cookies

Salisbury Steak

1 lb. ground beef
1 egg
1 sm. onion, chopped
1/2 c. milk
1 c. cornflakes-  (I use cornflake crumbs)

1/2 can creamy corn
1 tsp. salt
Dash of pepper
Flour
Veg oil.
1 can cream of mushroom soup

Combine meat, egg, onion, milk, corn flakes, creamy corn, salt, and pepper. Form into 6 patties. Roll in flour; brown in fat. Place in baking pan; cover with mushroom soup. Bake at 350 degrees for 45 minutes.

Italian Cream Cake

• FOR THE CAKE:
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs (separated)
• 3 teaspoons Vanilla
• 1 cup Coconut
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• _____
• FOR FROSTING:
• 2 packages (8 Oz) Cream Cheese
• 1 stick Butter
• 2 teaspoons Vanilla
• 1 package 2 Lb Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.

Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.

In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

Deviled eggs!!

Just for lunch!

Just lunch!!  My favorite!

Wassail

INGREDIENTS:1 can (1 qt 14 ounce size) pineapple juice
1 quart orange juice
1/2 cup lemon juice
5 tea bags
2 cups sugar
2 teaspoons whole cloves
3 cinnamon sticks

PREPARATION:

Combine fruit juices. Steep tea in 2 1/2 qts boiling water for 5-10 minutes. Remove tea bags.

In sauce pan combine remaining ingredients with 1 qt cold water - bring to a boil and boil 3 minutes. Strain. Just before serving combine juices, tea and spiced water and bring to a boil.

Quiche

I am up very early this morning... baking quiche for my little one.. She loves cheese quiche.  I have tried several different school lunches but her favorite is cheese quiche.. So being the sweet Mommy I am .. I am up baking!!