Quilters Moonshine

NOT A RECIPE FOR CONSUMPTION! But great to press your fabric with.

  • 1 cup of vodka (use cheap vodka)
  • 1/2 cup of sta-flo liquid starch
  • 1 gallon of distilled water

Mix Well in a spray bottle

Big Soft Ginger Cookies – Diane M.

  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt (optional)
  • 3/4 cup margarine, or butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 Tbsp sugar

Preheat oven to 350 degrees.
Combine: flour, ginger, soda, cinnamon, cloves and salt
In large mixing bowl:
Beat margarine, and gradually add 1 cup sugar. Beat until fluffy
Add egg and molasses. Beat well.
Stir in dry ingredients.
Shape into 1 1/2 inch balls. Roll in the 2 Tbsp sugar and place on ungreased cookie sheet.
Bake at 350 degrees for 10 minutes or until light brown in color.
Makes 24 3-inch cookies.

*For the Christmas batch I used only butter which produces a ‘flatter’ cookie, but I’m finding that using 1/2 cup margarine and 1/4 butter instead seems to produce the best looking ‘domed’ cookies.

Cranberry Salad – Marjorie H.

  • 2 boxes Raspberry Jello
  • 2 cups boiling water
  • 2 cups cold water
  • 2 pkgs. plain gelatin dissolved in 1/2 cup hot water
  • 2 (1 lb) cans of whole cranberries
  • 2 1/2 cups crushed pineapple
  • 1 cup chopped nuts

Mix together, pour into large baking dish.

Toppings:

  • 1 (3oz.) cream cheese, softened
  • 1 cup marshmallow cream
  • 1 small container Cool Whip

Kolackes – Diane M.

  • ½ cup Butter or Oil
  • ½ cup Sugar
  • 1 eggs well beaten
  • 2 cups of Scalded milk, cooled
  • 1 teaspoon Salt
  • 1 cake or 2 pkg of Dry Yeast
  • 5 cups of Flour or a little more & let rise

Bake 375 for 25 minutes

For Cinnamon Rolls let dough rise twice

We formed golf ball size dough and then pushed down in the center and filled with all the different pie filling. Cherry, blueberry, apple, lemon. Bake and sprinkled them with powdered sugar.

Overnight Blueberry French Toast – Marjorie H.

  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 (8oz) packages cream cheese, cut into 1-inch cubes
  • 2 cups fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon butter

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in dish and top with cream cheese cubes. Sprinkle q cup of blueberries over cream cheese and top with remaining bread cubes.

In a large bowl, mix eggs, milk, vanilla extract, and maple syrup. Pour over bread cubes. Cover and refrigerate overnight.

Remove bread cube mixture from refrigerator about 30 minutes before baking. Preheat oven to 350 degrees F.

Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.

In a medium saucepan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until blueberries burst. Stir in butter. Pour over baked French toast.

Party Meat Balls – Marjorie H.

  • 2 pounds ground round
  • 1 cup corn flake crumbs
  • 2 eggs
  • 2 tbs. minced onion
  • 2 tbs. Soy sauce
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/3 cup catsup

Stir together, shape into meat balls. Bake at 350 degrees for 1/2 hour, turning half way through.

Sauce

  • 1 can whole cranberry sauce
  • 1 (12oz. bottle) chili sauce
  • 1 tsp. lemon juice

Simmer sauce, add meat balls, simmer 45 minutes, or cook on low for 6-10 hours in crock pot or 4-6 hours on high in crock pot.

Pineapple Cheese Ball – Diane M.

  • 2-8 oz pkgs. Cream cheese
  • 16 oz can crushed pineapple
  • 1/4 cup green pepper, chopped
  • 1 Tbsp. onion, chopped
  • 1 tsp. salt

Soften cream cheese. Drain crushed pineapple. Mix together all ingredients and chill for one hour. Can be used as a spread or rolled into a ball.

Sweet Sausage Rolls – Marjorie H.

  • 2 tubes crescent rolls
  • 24 miniature smoked sausage links
  • 1/2 cup butter or margarine, melted
  • 1/2 cup chopped pecans
  • 3 tbsp. honey
  • 3 tbsp. brown sugar

Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into two triangles. Place a sausage on the long end and roll up tightly; set aside.

Combine remaining ingredients in a 9×13″ baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 20 minutes or until golden brown.