Bet Tucker Recipes

By NEMS Daily Journal

Blueberry Cake
1 box butter flavor cake mix
3 eggs
12 cup vegetable oil
1 (8-ounce) block cream cheese
2 cups blueberries
2 tablespoons all-purpose flour

Combine cake mix, eggs, oil and cream cheese and mix well. Batter will be thick. Toss blueberries with flour to coat them, then fold them into batter. Pour batter in a greased tube pan and bake at 325 degrees for about 1 hour.

Fruit Dip
1 jar marshmallow cream
1 (8-ounce) block cream cheese

Combine ingredients and use as a dip for fruit, like strawberries, apples, grapes, pineapple chunks, etc.

Spinach Dip
1 box frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 (16-ounce) container sour cream
1 package dry ranch dressing mix
12 onion, chopped fine
Combine all ingredients. Refrigerate until ready to serve.

7-Minute Icing
4 egg whites
34 cup sugar
34 cup light Karo syrup
1 teaspoon vanilla
1 tablespoon water

Combine all ingredients in a double boiler. Beat while cooking. Cook until icing is thick.

Cornbread Muffins
for Diabetics
1 cup Cream of Wheat
1 cup self-rising flour
1 cup buttermilk
1 tablespoon baking powder
1 tablespoon olive oil
1 egg
Dash of salt

Combine all ingredients and pour batter into 12 muffin cups or an 8-inch pan. Bake at 350 degrees for about 20 minutes. Do not overbake.

Pecan Pie for Diabetics
1 box sugar-free vanilla pudding mix (the kind you cook)
34 cup sugar-free maple syrup
1 cup evaporated milk
1 egg, lightly beaten
1 cup pecan halves, chopped
12 cup Splenda
1 unbaked pie crust

Beat pudding mix and syrup at medium speed until smooth. Add milk, egg, nuts and Splenda. Pour mixture until unbaked pie shell and bake at 350 degrees for 30 minutes or until set. Do not overbake.

Sourdough Bread
1 cup hot water
34 cup sugar
3 tablespoons instant potato flakes

6 cups bread flour
1 tablespoon salt
14 cup sugar
1 cup starter
12 cup oil
12 cup hot water
Yeast (1 tablespoon in warm weather and 2 tablespoons in cold weather)
For the starter, combine hot water, sugar and potato flakes. Refrigerate. Feed every 3 to 5 days with starter ingredients. This is your starter.
To make bread, sift flour, salt and sugar together in a large mixing bowl. Add remaining ingredients and mix well. Knead to work in all the flour.
Grease a large bowl with shortening. Put mixture in bowl, put a little oil on top, and let rise, uncovered, for 8 to 12 hours or until dough comes to the top of the bowl.
Bet Tucker says she makes hers up at night and lets the dough rise overnight in a cold oven. She kneads it the next morning. One recipe will make 2 large loaves. Let it rise again in loaf pans and bake at 300 degrees until bread is brown. Melt butter and brush on top. Let it cool before you take it up.

Chicken and Dumplings
4 large boneless chicken breast halves
4 quarts of water
1 can cream of chicken soup
12 stick butter
2 teaspoons salt
1 teaspoon pepper
4 cups self-rising flour

Put chicken and water into a large pot. Bring to a boil and cook until chicken is tender. Remove chicken from pot and cut into bite-size pieces. Remove 11⁄2 cups broth and set aside to cool. To the remaining broth in the pot, add cream of chicken soup, butter, salt and pepper.
Combine self-rising flour and 11⁄2 cups cooled chicken broth. Let mixture sit for about 1 hour before rolling out and cutting into strips.
When ready to cook, bring broth mixture in pot to a boil. Drop dumplings into boiling mixture and cook 15 to 20 minutes. Add chicken back to pot and simmer until chicken is heated through.

Butter Pecan Cake
1 box yellow cake mix
13 cup vegetable oil
1 cup water
3 eggs
1 can Pillsbury coconut-pecan frosting
Smucker’s caramel-flavored topping

Combine cake mix, oil, water and eggs. Beat 1 minute. Add frosting and beat 1 minute more. Pour batter into a greased tube or Bundt pan. Bake at 325 degrees for about 50 minutes. Let cool a bit, then invert cake onto a serving plate. Drizzle with caramel topping.

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