Ledbetter Recipes

Author: mcdougalfavorites

  • Barbeque Potato Wedges

    2 pounds small red potatoes, cut in wedges
    2 tablespoons butter, melted
    1 tablespoon honey
    3 teaspoons chili powder
    1/2 teaspoon garlic powder
    Salt and pepper to taste

    Place potatoes into a 15’x10′ baking pan coated with nonstick cooking spray. Drizzel with butter and honey. Sprinkly with chili powder, salt, garlic powder, salt and pepper; toss to coat. Bake uncovered at 450 degrees for 25-30 minutes. or until potatoes are tender and golden brown, stirring once. Yield: 6 servings

  • Potato Casserole

    2 pounds hash brown potatoes, thawed
    1 (8 ounce) carton sour cream
    1 can cream of chicken soup
    1/2 cup onion, finely chopped
    1 teaspoon salt
    1 teaspoon pepper
    2 cups American cheese, grated
    2 cups crushed corn flakes
    1/4 cup margarine, meltec

    Mix all together, except corn flakes and margarine, and pack into a 9″x13″ casserole dish. Combine corn flakes and margarine; sprinkle on top of potatoes. Bake 350 degrees for 45 minutes.

    Note: My Mother and gran were on a bowling league, back in 1983. Everyone decided that a cookbook would be a great fundraiser, So they all threw in their favorite recipes into a book and this recipe was one of them. (It has been in the family as long as I have, almost). This could be a main dish – just add about 2 cups of cubed ham and half a soup can of water. We use cheddar cheese.

  • Miniature Red Potatoes

    (Stuffed with cream cheese, bacon and chives)

    2 (8 ounce) packages cream cheese
    1 package ranch party dip
    25 tiny red potatoes
    Bacon bits
    Chives, chopped

    Mix cream cheese and ranch party dip. Place in pastry bag with a star tip. Place potatoes in a large pan; cover with water; let them come to a boil, about 5 minutes. Watch carefully, do not over cook. Drain and cool. Cut in half and scoop out centers with a melon baller. Pipe in a rosette of cream cheese mixture. Sprinkle with bacon bits and chopped chives.

    Note: Variation: Use sour cream and garnish with caviar and a sprig of fresh dill.

  • Mom’s Oatmeal Cookies

    1 cup shortening 
    1 cup sugar
    1 cup brown sugar 
    2 eggs
    1 teaspoon vanilla 
    1 1/2 cup flour 
    1 teaspoon salt
    1 teaspoon baking soda 
    3 cups quick oats
    1 cup walnuts, chopped 

    Cream shortening and sugar. Mix in eggs and vanilla.  Sift flour, salt, and soda. Fold into creamed mixture.  Stir in oats and nuts. Roll into small balls and place on a greased cookie sheet. Flatten with fork. Bake at 350 degrees for 10-12 minutes. Dough may be formed into rolls 1-1/2 inch in diameter and sliced 1/4 inch thick.

  • Basic Sugar Cookies

    1 stick butter (1/2 cup)
    1 cup sugar
    1 egg
    2 teaspoons real vanilla 
    1 tsp baking powder 
    2 cups flour
    Dash of salt

    Cream butter,  sugar, and eggs until well blended, add vanilla.  Mix dry ingredients together.  Add dry ingredients a little at a time to butter mixture until all is mixed into a nice dough. Make dough into 1 inch balls and roll them in a 50/50 mix of sugar and cinnamon.  Place on ungreased cookie sheet, 2 or 3 inches apart, press down slightly and bake at 375 degrees for 7-9 minutes or until golden brown just around edges.

  • Nona’s White English Toffee

    1 cup margarine 
    1 cup sugar
    2 cups flour
    1 egg yolk
    1 teaspoon vanilla 
    1 teaspoon cinnamon 
    1 egg white
    1 cup chopped nuts

    Mix all ingredients together,  except egg white and nuts. Spread on cookie sheet.  Beat egg white, spread on top. Pound in chopped nuts.  Bake 1 hour at 275 degrees. 

    Note: This is my friend, Nona Turner’s recipe. We worked together at the California Department of Forestry for 20 years.

  • Tea Cakes

    1 cup butter
    2 cups sugar
    2 eggs 
    1 teaspoon vanilla 
    3 1/2 cups flour
    1 teaspoon salt
    1 teaspoon baking powder 
    1 teaspoon baking soda
    1/2 cup buttermilk 

    Cream butter, sugar, eggs, and vanilla. Mix flour, salt, and baking powder together and add to creamed mixture.  Mix soda in buttermilk and add to mixture,  mix well. Roll out on floured paper, cut out the size you like. (In the old days they used a glass.) Bake at 350 for 8-10 minutes. 

    Note: I remember when Mama made these, we would eat the raw dough betwen the cut out cookies.

  • Fudgy Pecan Tarlets

    Shells

    1/4 cup butter,  softened 
    3 Tablespoons cream cheese, softened 
    1/2 cup flour

    In a small mixing bowl,  cream butter and cream cheese.  Gradually add flour, beating until blended.  Roll into twelve 1 inch balls. Press into bottom and up sides of mini muffin cups coated with non stick cooking spray. 

    Filling 

    1 egg yolks
    3 Tablespoons sugar
    1 1/2 teaspoons milk
    1/2 teaspoon vanilla 
    1/2 cup semi-sweet chocolate chips,  melted and cooled
    12 pecan halves

    In a bowl, combine egg yolk, sugar, butter,  milk,  and vanilla.  Gradually stir in the melted chocolate chips. Fill tart shells 3/4 full. Top each with a pecan. Bake at 375 degrees for 18-22 minutes or till lightly browned and filling is set. Cool for 10 minutes before removing.  Yield: 1 dozen.

  • Triple Treats

    1 (12 ounce) package milk chocolate morsels
    2 Tablespoons shortening 
    30 vanilla caramels
    3 Tablespoons butter
    2 Tablespoons water
    1 cup peanuts, coarsely chopped

    Melt over hot (not boiling) water, chocolate morsels and shortening.  Stir until morsels melt and mixture is smooth. Remove from heat; pour 1/2 of melted chocolate into 8 x 8 foil lined square pan. Spread evenly.  Refrigerate until firm, about 15 minutes. Return remaining chocolate mixture to low heat. In double boiler combine combine caramels, butter, and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into chocolate lined pan; spread evenly. Refrigerate until tacky, about 15 minutes. Spread remaining chocolate evenly over caramel filling. Return to refrigerator and chill until firm,  about one hour; cut into 1 inch x 2 inch rectangles.  Refrigerate until ready to serve. Makes about  2 1/2 dozen candies.

  • Chocolate Sheet Cake

    Cake
    2 cup sugar
    2 cup flour
    2 sticks oleo
    4 tablespoons cocoa
    1 cup water
    ½ cup buttermilk
    2 eggs, slightly beaten
    1 teaspoon vanilla
    1 teaspoon soda
    1 teaspoon cinnamon (optional)

    Mix sugar and flour in large bowl.  In large saucepan bring oleo, cocoa and water to a boil.  Pour over sugar and flour and mix well.  Add all other ingredients, mixing well.  Pour into a greased 11” x 16” cookie pan.  Bake at 400 degrees for 20 minutes.  Make icing 5 minutes before cake is done.

    Icing
    1 stick oleo 
    4 tablespoons cocoa
    6 tablespoons milk 
    1 pound powdered sugar
    1 teaspoon sugar 
    1 teaspoon vanilla
    1 cup nuts, chopped 
    ½ cup coconut (optional)

    Mix oleo, cocoa and milk in saucepan and bring to a boil.  Remove from heat and add powdered sugar, vanilla, nuts, and coconut.  Beat will with spoon.  Put on cake while cake is warm.  Cut into squares.