Click below to view recipes:

Soft Batch Chocolate Chip Cookies
2 1/4 cups of flour
1 tsp baking soda
1 cup butter or margarine softened
1/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (3 1/2 oz.) dry instant vanilla pudding
1 pkg. (12 oz.) chocolate chips (milk chocolate)

1. Combine flour and baking soda
2. In separate bowl combine butter, sugars, vanilla, pudding (dry). Mix and beat until smooth and creamy
3. Beat in eggs one at a time
4. Add flour mixture
5. Stir in chocolate chips
6. Cook at 375 degrees for 8-10 minutes

Yields 7 dozen small cookies or 6 dozen medium cookies or 12 REALLY big
ones!

Sue’s Famous Corn Thing
1 can corn
1 can cream corn
1 stick butter, melted
1 box Jiffy Corn Muffin Mix
1 cup sour cream

1. Melt the butter
2. Combine all ingredients and mix smooth
3. Pour into a casserole dish
4. Cook at 400 degrees for 1 hour

When done, the dish will resemble a corn soufflé with a golden brown color. Yum! Great to bring to potlucks and sinfully easy to make!

Key Lime Pie
½ Cup Key Lime Juice*
1 14-oz. can sweetened condensed milk
3 egg yolks
1 prepared pie crust (graham cracker preferred)

1. Blend the first 3 ingredients until smooth and pour into the pie crust
2. Bake in a pre-heated 350º oven for 15 minutes
3. Take out and cool for at least 10 minutes
4. Refrigerate for several hours or overnight

*It is imperative to use lime juice from Key Limes – i.e. limes from Key West, Florida. Regular limes that we get in our local stores just don’t cut it. (I only use Nellie and Joe’s Famous Lime Juice, which can be obtained via their web site at www.keylimejuice.com/aboutnj.htm)

Cream Cheese Chicken Croissants
2 8-oz. pkgs. cream cheese
1 8-oz. pkg. cream cheese with chives and onions
1 tuna-can sized container of white chicken (or you can cut up real chicken)
3 pkgs. Pillsbury Crescent Rolls

1. Heat oven to 350 degrees
2. Combine all cream cheese and chicken and mix
3. Open crescent rolls and cut each roll into 2
4. Place mix in roll and fold to look like a diaper
5. Place on un-greased cookie sheet and bake approximately 10 minutes
6. Serve hot or cold

Serves approximately 15 people

Pumpkin Bread
1/3 cup vegetable shortening
2/3 cup granulated sugar
1/3 cup dark brown sugar
2 eggs
2 Tbsp. evaporated milk or light cream
1 ¼ cup fresh cooked or canned pumpkin
1 ¾ cup white flour
2 ½ teaspoons baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
1/8 tsp. cloves

1. Cream the shortening, granulated sugar and brown sugar together.
2. Beat in eggs and milk.
3. Combine white flour, baking powder, salt, cinnamon, ginger and cloves in separate bowl.
4. Stir into pumpkin mixture.
5. Heat oven to 350 degrees.
6. Spread batter into greased loaf pan.
7. Bake until the edges begin to shrink away from the sides of the pan – at least 1 hour.

Yields 1 loaf.

Go to top
Copyright © 1999-2006 Fifth Avenue Presbyterian Church, 7 West 55th Street, New York, NY 10019, 212.247.0490