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Angel Food Puffs

Recipes And Recollections

Who: White County Historical Society
Cost: $15, plus $5 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 219
Send checks to: White County Historical Society, PO Box 121, Carmi, IL 62821.

Photo by Catrina McCulley Wagner

Strawberry Cool Whip Cake

  • 1 box strawberry cake mix, dry
  • 1 can diet Sprite
  • 1 sm. pkg. strawberry sugar free Jell-O
  • 1 C. boiling water
  • 1 ctn. strawberry flavored Cool Whip, lite
  • Strawberries, sliced

Spray the bottom of a 9x13-inch pan with cooking spray. Mix dry cake ingredients and Sprite. Spread in the pan. Bake at 350° for 30-35 minutes. Cake will not be tall. Cool for 15 minutes. Dissolve Jell-O in the boiling water and pour over cake. When cool, top with strawberry Cool Whip. Garnish with sliced strawberries.


Hamburger Goulash

  • 1 lb. hamburger
  • 1/2 C. green pepper, chopped
  • 1/2 C. onions, chopped
  • Salt and pepper, to taste
  • 1 lg. can tomatoes
  • 1/2 lb. elbow macaroni, cooked and drained

Brown hamburger in a large skillet, drain. Add onions and peppers and cook until onions are transparent. Add tomatoes and cooked macaroni. Heat thoroughly.


Angel Food Puffs (above)

  • 1 box angel food cake mix
  • 1 pnt. whipping cream, whipped, not too stiff
  • 1 envelope unflavored gelatin
  • 1/3 C. sugar
  • 1 tsp. vanilla

Prepare cake batter as directed. Fill extra-large muffin tins 2/3 full with batter. Bake at temperature on package for about 15 minutes or until brown on top. Combine whipping cream, gelatin, sugar and vanilla together until fluffy. Add a few drops of red food coloring to make filling pink. After puffs are baked and cooled, remove from the tins and put a plug out of the top of each one. Pinch off some of the bottom of the plug to make a cap. Put a teaspoon or more of the filling down into each puff and put the plug back on top. Store in refrigerator.


Chicken Marsala

  • 4 chicken breasts
  • Flour
  • Salt
  • Ground pepper
  • 4 T. butter, divided
  • 1 clove garlic, crushed
  • 1/2 lb. mushrooms, sliced
  • 1/2 C. Marsala wine

Trim chicken breasts, removing visible fat. Mix together flour, salt and pepper, to your taste. Coat each piece of chicken with flour mixture. Melt 3 T. butter in a skillet and sauté garlic until golden brown. Add chicken and brown well on both sides. Transfer to a heavy, shallow baking pad. Add remaining T. of butter to the skillet. Add mushrooms. Cook, stirring for 2-3 minutes. Add Marsala wine and simmer for 2 minutes. Pour over chicken in the baking pan. Bake, covered, at 350° for 20 minutes or until chicken is done, but still moist.


Baby Food Bars

Heavenly Morsels

Who: Rockton United Methodist Church
Cost: $9, including shipping
Details: soft-backed, comb-bound
Pages of recipes:112
Send checks to: Rockton United Methodist Church,
Attention: Cheryl Campbell, PO Box 293, Rockton, IL 61072.

Photo by Catrina McCulley Wagner

Baby Food Bars (Above)

  • 2 C. sugar
  • 1-1/4 C. vegetable oil
  • 3 eggs
  • 2 C. flour
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 sm. baby food jar of apricots, applesauce and carrots
  • Nuts, optional


  • 1/3 C. soft butter or margarine
  • 3 oz. cream cheese
  • 1 tsp. vanilla
  • 1/2 lb. powdered sugar

Mix sugar and oil together. Add eggs and mix. Add flour, cinnamon, baking soda and salt and mix. Mix in baby food. Grease a jellyroll pan and pour batter into pan. Bake at 375° for 20 minute, or until a toothpick inserted comes out clean. Frosting: Mix together butter, cream cheese, vanilla and powdered sugar. Thin out with a little water or milk if necessary. Spread over cooled bars. Sprinkle with nuts if desired.


Raspberry Cream Cheese Coffee Cake

  • 2-1/2 C. flour
  • 3/4 C. sugar or Splenda
  • 3/4 C. butter
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C. sour cream
  • 1 egg
  • 1 tsp. almond extract
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/4 C. sugar
  • 1 egg
  • 1/2 C. raspberry jelly
  • 1/2 C. sliced almonds

Combine flour, sugar and butter using a pastry blender until crumbly. Reserve 1 C. for topping. Add baking powder, baking soda, salt, sour cream, egg and almond extract to the remainder. Mix well. Spread batter on the bottom and up the sides of a 9-inch springform pan. Combine cream cheese, sugar and egg for filling; mix well. Pour over batter in pan. Spoon jelly evenly over filling. Add almonds to reserved topping and sprinkle evenly over top. Bake at 350° for 55-60 minutes or until golden. Cool 15 minutes. Remove from pan. Serve immediately and refrigerate leftovers.


Carrot, Apple, Raisin Bake

  • 3/4 C. raisins
  • 1/4 C. honey
  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 lemon
  • 1 lg. baking apple, sliced thin
  • 3 C. carrots, peeled and sliced thin

Combine raisins, honey, cinnamon, salt and juice from half the lemon. Mix in carrots and apple. Layer remaining lemon slices on top. Bake, covered, at 400° for 1 hour or until tender.


Bread and Butter Pickles

  • 3 qt. sliced cucumbers
  • 1/2 C. salt
  • 3 C. vinegar
  • 3 C. sugar
  • 1/4 C. mustard seeds
  • 1 T. celery seeds

Mix cucumbers and salt together. Let stand for 3 hours, then squeeze cucumber slices dry. In a pan, bring vinegar, sugar and spices to a boil. Add the cucumbers and heat through. Place in jars and seal.

Pepsi Pork Roast

  • 4-6-lb. roast
  • 1 pkg. dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can regular Pepsi

Place roast in a covered pan. Add dry soup mix, soup and Pepsi. Add potatoes and carrots, if desired. Bake at 250° for 3-4 hours. If cooking in a crock pot, cook on low for 8 hours.




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