Pineapple-Cottage Cheese Spread Recipe by Ruth Paget

Pineapple-Cottage Cheese Spread Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (6-ounce) package lime gelatin 

-1 (6-ounce) package lemon gelatin 

-8 cups boiling water 

-1 (8-ounce) can drained, crushed pineapple 

-1 (12-ounce) can evaporated milk 

-1/2 cup ranch salad dressing 

-1 cup small curd cottage cheese 

-2 teaspoons grated horseradish 

-1/2 cup chopped nuts 

Steps: 

1-Combine gelatins, boiling water, and crushed pineapple in a bowl. Chill this mixture till partially set. Then, whip the mixture with a blender. 

2-In another bowl, combine evaporated milk, ranch salad dressing, cottage cheese, horseradish, and chopped nuts. 

3-Add the evaporated milk mixture to the gelatin mixture and blend well. 

4-Place the mixture in a 1½-quart casserole dish and chill. 

Served with toasted white bread or brioche. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Date-Nut Pudding Pie Recipe by Ruth Paget

Date-Nut Pudding Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 pre-made vanilla pudding from a (3.4-ounce) package 

-1 (16-ounce) package date-nut bread 

-2 tablespoons confectioners’ sugar 

Steps: 

1-Cut date-nut bread into 14 slices. 

2-Place 7 slices of bread in the bottom of an 8-inch casserole. 

3-Pour the vanilla pudding over the top of the date-nut bread. Place the remaining 7 slices of the date-nut bread over the pudding. 

4-Sprinkle with confectioners’ sugar and serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Vanilla Cookies Recipe by Ruth Paget

Vanilla Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2¼ cups sifted flour 

-1 teaspoon baking powder 

-1 teaspoon salt 

-1 cup sugar 

-1 teaspoon nutmeg 

-2 teaspoons vanilla 

-1 tablespoon cream 

-1/4 cup vegetable oil 

-2 beaten eggs 

-parchment paper 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine flour, baking powder, salt, sugar, and nutmeg in a bowl and blend well (dry ingredients).  

3-Combine vanilla, cream, vegetable oil, and eggs in another bowl and blend well (wet ingredients). Add wet ingredients with dry ingredients and blend well. 

4-Use two spoons (one to measure and one to push) to drop dough onto a baking sheet lined with parchment paper. Bake for 12 minutes and cool cookies on a rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Peanut Butter Pie Recipe by Ruth Paget

Peanut Butter Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups cold water 

-1/2 cup chunky peanut butter 

-1 (3.4-ounce) package instant vanilla pudding 

-1 (8-inch) pre-baked graham cracker pie crust 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix milk and peanut butter till creamy. Add instant pudding and blend well. 

3-Place pudding in the graham cracker crust. Chill in refrigerator for 1 hour. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Peanut-Chocolate Bars Recipe by Ruth Paget

Peanut-Chocolate Bars Recipe by Ruth Paget 

Makes 14 bars 

Ingredients: 

-1/3 cup butter 

-1/2 cup chunky peanut butter 

-32 marshmallows (1/2 pound) 

-2 (1-ounce) squares unsweetened chocolate 

-3 cups sugar coated corn flakes 

Steps: 

1-Place butter, peanut butter, marshmallows, and chocolate in a saucepan and cook over low heat until chocolate and marshmallows are melted. Blend well. 

2-Add corn flakes and blend well. Pack mixture into an 8-inch square pan. Let stand until mixture becomes firm. 

3-Cut into bars when the mixture is cool. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Almond Cookies Recipe by Ruth Paget

Almond Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2¼ cups flour 

-1 teaspoon baking powder 

-1 teaspoon salt 

-3/4 cup sugar 

-1 cup vegetable oil 

-1 beaten egg 

-1 teaspoon almond extract 

-parchment paper 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine flour, baking powder, salt, and sugar together in a bowl and blend well (dry ingredients).  

3-Combine vegetable oil, egg, and almond extract in a separate bowl (wet ingredients). 

4-Combine dry and wet ingredients and blend well. 5-Use two spoons (one to measure and one to push) to drop dough onto a baking sheet lined with parchment paper. Bake for 12 minutes and cool on a rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Orange Cookies Recipe by Ruth Paget

Orange Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2½ cups flour 

-1 teaspoon salt 

-1 teaspoon cinnamon 

-1 cup sugar 

-1 teaspoon grated orange rind 

-1 cup olive oil 

-1 (3-ounce) package of cream cheese 

-1 teaspoon vanilla extract 

-1 egg yolk -parchment paper 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine flour, salt, cinnamon, and orange rind in a bowl and blend well (dry ingredients). 

3-In another bowl, mix together olive oil, cream cheese, vanilla extract, and egg yolk (wet ingredients). Blend wet ingredients till creamy. 

4-Add wet ingredients to dry ingredients and blend well. 

5-Use two spoons to measure and push the dough onto a baking sheet lined with parchment paper.  Bake for 15 minutes and cool on a rack.  

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books