by Karen D. Fyke

This recipe came from Women’s Household Magazine in 1967.

2 cups warm water
1 cake yeast (or package dry yeast)

by Karen D. Fyke

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:

1 box Angel Food Cake Mix

by Karen D. Fyke

There are a lot of cranberry-orange combinations in Recipe Land, but this particular one seems to be rare.

1 box raspberry Jell-O

 by Karen D. Fyke

Daughter Susan says everyone wants seconds when she makes these beans.

Warm a pan with Sesame Oil

by Karen D. Fyke

This is a mildly spiced dish that my husband thought would be improved by the addition of tomatoes. You can make it for two people by halving the pasta and reducing the chicken to two breasts. Don’t halve the rest of the ingredients, however.

1 16 oz. pkg angel hair pasta

by Karen D. Fyke
These tips work well for any recipe, but they are especially important for cupcakes and muffins.
  • Oven rack in center of oven.
  • Preheat oven 10 to 15 min
  • Read directions beforehand
  • Paper liners for cupcakes; for muffins just mist the bottoms of the pan’s cups with oil
  • Measure correctly
  • Use mixer for cupcakes; spoon for muffins
  • ¼ c batter in each cupcake (sometimes 1/3 cup)
  • Five minute setting time
  • May use an ice cream scoop
  • Bake at 350 degrees for cupcakes; 400 for muffins
Substitute applesauce or pureed prunes or bananas or pumpkin for the oil. Reduced-fat is o.k., but not fat-free.
To turn cupcakes into layer cakes, use 3 eggs and bake 20 to 25 minutes.
To turn into bundt cake, use 4 eggs and bake 55 minutes.

If you would like to have your recipe appear here, email it to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530. Please indicate whether you want your name and city published with the recipe.

© 2012 Karen D. Fyke. • All rights reserved.

By Karen D. Fyke

Daughter Robin contributed this recipe as another way to use up those too-ripe bananas.

INGREDIENTS

1/3 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla extract
2 eggs
2-3 mashed RIPE bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 325°.
In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch glass loaf pan.
Bake for 50 to 60 minutes. Cool on wire rack for 1/2 hour before slicing (10 minutes works, too)

-- Contributed by Robin d. Robinson, Eureka, IL.

If you would like to have your recipe appear here, email it to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530. Please indicate whether you want your name and city published with the recipe

© 2012 Karen D. Fyke. • All rights reserved.

by Karen D. Fyke

This is one of the traditional dishes for our family turkey dinners. There are a lot of cranberry-orange combinations in Recipe Land, but this particular one seems to be rare.

1 box raspberry Jell-O
1 pkg fresh cranberries
1 seedless orange
Make the Jell-O as directed on the package.

Sort the cranberries to remove any mushy ones.
Cut the orange into about 8 sections
Put the cranberries and orange sections in a processor and let them chop until pretty fine. Note that you use the whole orange, peeling and all.
Blend the processed fruit and Jell-O and chill until set.

If you would like to have your recipe appear here, email it to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530. Please indicate whether you want your name and city published with the recipe

© 2011 Karen D. Fyke. • All rights reserved.

by Karen D. Fyke

I’ve eaten this kind of thing at many a party, but didn’t have a real recipe for it before.

by Karen D. Fyke

by Karen D. Fyke

1-1/2 C diced roast beef or chicken, cooked

'(Lower calorie version)
by Karen D. Fyke

Cousin Joy says this is a great snack food. Every time she goes by the refrigerator, she gets out a little bowl of it.

1 pkg fresh cranberries, rinsed (and take out the spongy ones)

This is a quick and hearty dish for those days when prep time is short.

by Karen D. Fyke
I save the crumbles in the bottoms of our bran flakes packages. When I accumulate enough of them, I use them in a recipe calling for bran flakes. I added the crumbles from Wheat Chex when I made these cookies, and that added an extra crunch

by Karen D. Fyke

Last year I vowed to cook nothing but cocoa recipes until I used up the three boxes of Hershey’s cocoa that were in my pantry. I didn’t get very far, but it’s time to try again. At the rate of two tablespoons of cocoa per

by Karen D. Fyke

This fine recipe only uses one mixing pan and the baking pan.

 2 C flour

by Karen D. Fyke

My friend Nancy from Harristown says this dish is really good and really easy. The ingredients sure make it sound good. Perhaps you can substitute imitation sour cream for real sour cream? And how about seasoning the meat with chili powder and cumin, leaving out the salt? Those packaged taco seasoning mixes have too much salt in them for my taste.

by Karen D. Fyke

I got this recipe from a magazine. It’s super simple and super delicious, even better the warmed up the next day.

by Karen D. Fyke

Crust:

by Karen D. Fyke

These muffins are light and tasty. I suppose you could add raisins to give them a traditional, fruity nature, and chopped walnuts to dress them up a bit more, but they are very good “plain.”

by Karen D. Fyke

This is the birthday cake I made for myself.
Make a yellow cake, either from a box or from the following recipe. If you make the cake from a box, add the citrus peel.