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Three Great Holiday Recipes From My Mother

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Photo by Justin Sullivan/Getty Images

Photo by Justin Sullivan/Getty Images

Pat-Prescott-Carousel Pat Prescott
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There are certain dishes that no one makes like Mom! I asked my Mom to send me three of my all time favorite family recipes. Of course she emailed them to me right away and so I thought I’d share them with you for the holidays, from our family to yours. Have a merry and a happy Christmas!

Apple Cake

  • 3 cups unsifted flour
  • 2 ½ cups sugar
  • 1 cup cooking oil (Mom uses Crisco canola)
  • 2 ½ tsp vanilla extract
  • 4 eggs
  • ½ tsp salt
  • 3 tsp baking powder
  • ¼ cup orange juice
  • 6 large apples, peeled and sliced thin (use fujis)
  • 2 tsp cinnamon
  • 5 tbsp sugar

Set oven to 350 degrees. Grease a large tube pan or angel food pan and dust with flour. Mix the first eight (8) ingredients together. Beat only until smooth.

In a separate bowl, mix apples, cinnamon and sugar. (if your apples are not sweet, you may want to increase your sugar and cinnamon). Pour half of your batter in pan, half apple mix, other half of batter, ending with remainder of the apple mix.

Bake 1 hour and 45 minutes. Test with a toothpick to determine if done. Cool for about 20 minutes before removing from pan.

Macaroni and Cheese

  • I – 8 oz pkg elbow macaroni
  • 10 oz extra sharp cheese (grated)
  • 1 1/3 C milk (I use 1/2evap. milk, 1/2 water)
  • 1/2 stick margarine
  • 1/2 tsp dried mustard
  • 1/2 tsp pepper (preferably white)
  • 1/4 tsp salt
  • 1 egg (well beaten)
  • 1 – 9 in casserole dish (greased)

Cook pasta according to directions. Heat milk with margarine. Add mustard, pepper and salt. Add milk mixture to egg to avoid curdling.

In casserole dish, layer macaroni and cheese. Hold back the top cheese layer until you have added the milk mixture. Add milk mixture now (milk mix should come to top of casserole).

Then add top cheese layer. Sprinkle with paprika. Cook for 30 min. in a 350 degrees oven.

Two Corn Casserole

  • 1/2 C marg.
  • 1/3 C gr. pepper(chopped)
  • 3/4 C onion(chopped)
  • 1 – 17 oz cream style corn
  • 1 – 17 oz whole kernel corn (undrained)
  • 3 eggs, well beaten
  • 1 – 81/2 oz corn muffin mix
  • 350 degrees oven – greased 2 qt casserole dish/pan

Melt margerine in skillet and saute pepper and onion until tender. In large bowl, combine corn, eggs and corn muffin mix. Blend well. Add onion mix to large bowl and blend well. Put in casserole dish. Bake 55-65 min or until firm and set.

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