Mom's Shredded Elk Sandwiches

"Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!"

Ingredients

• 1 1/2 cups ketchup
• 3 tablespoons brown sugar
• 1 tablespoon dry mustard powder
• 1 tablespoon lemon juice
• 1 tablespoon liquid smoke flavoring
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons celery salt
• 2 teaspoons ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon ground nutmeg
• 3 drops hot pepper sauce
• 1 (4 pound) elk roast, cut in half
• 10 hamburger buns, split

Directions

1. Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
2. Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns. 

Soft Sugar Cookies IV

By: Laura Stearns 

"This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these."

Ingredients

• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup granulated sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks. 

Glazed Apple Cookies

By: Sandy Moore 

"Spicy cookies that everyone loves. I've mailed them before and they mail beautifully. I've been making these for about 25 years, and never met anyone yet who didn't like them."

Ingredients

• 1/2 cup shortening
• 1 1/3 cups packed brown sugar
• 1 egg
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup apples - peeled, cored and finely diced
• 1 cup raisins
• 1/4 cup milk
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons half-and-half cream

Directions

1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

Caramel Macchiato Ice Cream

By: dana 

"Frozen Bliss: A frosty, homemade version of that famous coffee shop's macchiato."

Ingredients

• 1 cup milk
• 2 tablespoons instant coffee granules
• 1 cup white sugar
• 1 pinch salt
• 2 cups heavy cream
• 3/4 cup caramel dessert sauce

Directions

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Five Minute Ice Cream

Ingredients

• 1 (10 ounce) package frozen sliced strawberries
• 1/2 cup sugar
• 2/3 cup heavy cream

Directions

1. Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week. 

Favorite Old Fashioned Gingerbread

By: Charles 

"This is everyone's holiday favorite, even the busy cooks, because it is so easy to make."

Ingredients

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup hot water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. 
5.  

Bruschetta I

By: Dawn 

"Looking for a tasty way to use all those summer tomatoes? You've come to the right recipe. This makes a great appetizer or a light meal for 2."

Ingredients

• 3 large tomatoes, seeded and chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 cloves garlic, minced
• 4 tablespoons minced fresh basil
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.

Strawberry Angel Food Dessert

By: TABKAT 

"Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert."

Ingredients

• 1 (10 inch) angel food cake
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 quart fresh strawberries, sliced
• 1 (18 ounce) jar strawberry glaze

Directions

1. Crumble the cake into a 9x13 inch dish.
2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.