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Allison Glassworks

ART ALLISON ART GLASS ART GLASS ART GLASS ART GLASS ART GLASS ART GLASS ART GLASS ART ALLISON

13865 N. FM 120 at Lazy Acres/ Pottsboro, TX 75076

E-Mail Henry: henry@allisonglassworks.com

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My friend Ann Thomas sent these recipes. She and her husband AJ researched these recipes from the originals. They adapted them using modern ingredients. ENJOY!!!

My friend Ann Thomas sent these recipes. She and her husband A.J. researched these recipes from the originals. They adapted them using modern ingredients. ENJOY!!!

Thomas Jefferson's Eggnoggin
Spaniel Hall Version
From the recipe collection of Drs. Ann and A.J. Thomas

In a large bowl whip one pint of whipping cream until it holds its peaks.

Then add the following:
1/2 cup of sugar
1/2 pint of whipping cream, unwipped
1 quart of the best commercial eggnog (avoid ones with nutmeg)
3/4 cup apricot brandy or apricot liqueur
1/4 cup Seagram's 7 Crown
1/4 cup brandy
1/4 cup rum
3 to 4 Tablespoons orange flower water (obtainable at most liquor stores)
Mix with an electric beater on the lowest setting.
Serve with a dash of powdered orange peel.

George Washington's Fish House Punch
From the recipe collection of Drs. Ann and A.J. Thomas

This punch was the specialty of the Fish House Club on the Schuykill River near Philadelphia. History has it that George Washington, as one of the founders of the club, introduced the members to this, his favorite punch.

In a large punch bowl dissolver 3/4 pound of sugar in one quart of water.
Then add:
1 quart of lemon juice
2 quarts of dark Jamaican Rum
1 quart of brandy
4 oz of peach brandy
Place a large block of ice in the mixture and allow to brew for about two hours, stirring occasionally.

Party Crackers
From the recipe collection of Nancy Carter

In a Gallon size zip lock bag add:
4 sleeves (1 box) Saltine crackers

In a mixing bowl, mix:
1 package of Dry Hidden Valley Mix
1 cup Canola Oil
2 Teaspoons of Crushed Red Pepper Flakes

Pour mixture over crackers in zip lock bag.

Zip bag and flip every 15 minutes from 5-6 times.

Eat with dip.

Beer Bread
From the recipe collection of Mary Caperton

Mix:
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
12 ounces of beer (your favorite)

Place mixture in pan sprayed with non-stick cooking spray.
Bake 40-60 minutes.
(Makes 1 loaf or 16-18 medium sized muffins.)

German Chocolate Oatmeal Cake
From the recipe collection of Henry Allison

In a mixing bowl, combine:
1 box German Chocolate Cake Mix
2 cups old fashioned Oats
1 cup sugar
1 cup vegetable oil
2 large eggs
1 1/2 teaspoons vanilla
Mix well.
Stir in:
8 ounces Almond Bark, chopped.

Bake at 350 for 25 minutes.
Allow to cool.

Topping:
Melt 4 ounces Almond Bark in microwave. Place in plastic bag, and drizzle over cake.

Almond Crackers
From the recipe collection of Henry Allison

Lay out a single layer of Town House Crackers in a 9 x 13 pan that has been lined with foil.

In a saucepan combine:
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons Light Karo Syrup
Bring to a boil, and boil for 2 minutes.

While boiling mixture, top crackers with sliced almonds (A light covering is best.)
Pour contents of saucepan over crackers.
Bake at 350 for 12 minutes.
Allow to cool completely before removing. Store in an airtight container.

Almost Fat Free Pumpkin Pie
From the recipe collection of Henry Allison

Lay out a single layer of graham crackers in the bottom of a 9 x 13 inch pan that has been lightly coated with cooking spray.

In a saucepan combine:
1/2 cup water
2 packages unflavored gelatin
Gradually warm until gelatin is melted.

Add:
1/2 cup brown sugar
1/2 cup white sugar
1 can Pumpkin Pie Mix (30 ounces)
1 teaspoon Vanilla

Bring to a simmer.
Spread over graham crackers. Refrigerate until firm. Slice and enjoy.

Pulled Molasses Mint Taffy
From the recipe collection of Millie Downey

2 cups light molasses
2 teaspoon vinegar
1 1/2 tablespoon butter or margarine
1/8 tsp. salt
1/2 tsp. baking soda
7 drops oil of peppermint

In 3 qt, saucepan, mix molasses, vinegar. Cook gently, stirring, to
260degrees F. on candy thermometer, or until a little mixture dropped
into cold water, becomes brittle. Remove from heat. Add butter, salt,
soda. Stir until foaming stops, pour into greased 12 x 8 x 1 pan.

When candy is cool enough to pull drop peppermint into center. Lift
corners, draw to center, press together. Pull, using thumbs and fingers,
fold. Repeat until light in color and slightly fir. Pull into 2 long
ropes 3/4" thick, twist. With scissors, (dip often into hot water), cut
into 1" pieces. wrap in wax paper, saran or foil. Makes about 6 1/2 dozen
pieces.

For Molasses Taffy: Omit oil of peppermint.

Pecan Muffins
From the recipe collection of Amanda Hamill

3/4 cup butter
1 cup brown sugar
1/2 cup flour
dash salt
1 teaspoon vanilla
2 eggs
1 cup pecans

Combine all ingredients and place in greased muffin tins. Bake at 350 for 20 minutes. Cool slightly before removing from pan.

Coffee Punch
From the recipe collection of Regina Carnley
Submitted by Jeana Henson

1 quart milk (whole)
4 cups strong coffee (instant-I used Taster's Choice or Folgers) You may go ahead and stir in the sugar while still hot, but let cool to room temperature before continuing.
1 cup sugar
1 Tablespoon vanilla
optional: 1 or 2 Tablespoons chocolate syrup (have not tried)
Mix together and pour over 1/2 gallon vanilla ice cream. Stir to mix in ice cream--takes about 10 to 15 minutes for ice cream to start melting. Serves about 20 - 25 servings using 6 oz. cups. Any remaining can be frozen in small containers and spooned over ice cream. Yummy! But forget the calories.

CARROT PINEAPPLE BREAD
From the recipe collection of Millie Downey

3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
2 tsp. vanilla extract
3 cups all purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 8 oz. can crushed un-drained pineapple

In a mixing bowl beat eggs, sugar and oil. Add carrots, pineapple and vanilla. Combine dry ingredients. Beat into carrot mixture, pour into two greased 8" x 4" x2" loaf pans. Bake at 325 degrees for 60-70 minutes. Cool in pans 10 minutes. Remove to wire racks. Makes 2 loaves.

Chocolate Oatmeal No-Bake Cookies
From the recipe collection of Mary Caperton

Mix together in saucepan:
2 cups Sugar
4 tablespoons Cocoa
1 stick butter (1/2 cup)
1/2 cup Milk

Boil for 1 Minute.

Pour over:
2 1/2 cups Quick Oats
1/4 cup Peanut Butter
1 teaspoon Vanilla

Add: Nuts and Raisins if desired.

Mix well and drop into wax paper by teaspoons, or pour into a buttered pan for bars. Let stand until firm.

Deacon's Cake
From the recipe collection of Henry Allison
Recipe has been modified 3 different ways. Each is listed below.

Almond- regular
Mix together:
1/4 stick melted butter, cooled
1/2 cup apple sauce
egg substitute- equivalent of 2 eggs
1 box yellow cake mix
1 teaspoon Almond Extract

Spread in a Pam sprayed 9 x 13 inch pan.
Sprinkle with sliced almonds (About 1/2 cup.)

Mix together:
1 (8 ounce) package of Fat Free cream cheese
1/4 stick melted butter, cooled
1/2 cup apple sauce
egg substitute- equivalent of 2 eggs
16 ounces of confectioners sugar
1 teaspoon Almond Extract

Spread topping over almonds.
Bake in a 325 degree oven for 45 minutes.
(Will jiggle when removed. Allow to cool before serving.)

~~~~~~~~~~~~~~~~~

Chocolate- regular
Mix together:
1 stick melted butter, cooled
2 squares semi-sweet baker's chocolate- melted
2 eggs
1 box German Chocolate cake mix

Spread in a greased 9 x 13 inch pan.
Sprinkle with semi-sweet chocolate chips (About 1/2 cup.)

Mix together:
1 (8 ounce) package of cream cheese
1 stick melted butter, cooled
1/2 cup of semi-sweet chocolate chips, melted
2 eggs
16 ounces of confectioners sugar

Spread topping over chocolate chips.
Bake in a 325 degree oven for 45 minutes.
(Will jiggle when removed. Allow to cool before serving.)

~~~~~~~~~~~~~~~~~

Almond- low fat
Mix together:
1 stick melted butter, cooled
2 eggs
1 box yellow cake mix
1 teaspoon Almond Extract

Spread in a greased 9 x 13 inch pan.
Sprinkle with sliced almonds (About 1/2 cup.)

Mix together:
1 (8 ounce) package of cream cheese
1 stick melted butter, cooled
2 eggs
16 ounces of confectioners sugar
1 teaspoon Almond Extract

Spread topping over almonds.
Bake in a 325 degree oven for 45 minutes.
(Will jiggle when removed. Allow to cool before serving.)

Grandpa Peterson's BarBQue Sauce
From the recipe collection of Gail Hackworth

1 - 5oz bottle of Lea & Perrins Worchesteshire Sauce
2 cups water
1/2 tsp. pepper
1/4 cup brown sugar
1/4 cup butter or margarin
1 tsp. garlic salt
1 cup vinegar
1/2 cup lemon juice
Combine all ingredients and bring to a boil. Reduce heat and simmer 10 minutes.
Grandpa always used this sauce over chicken for family gatherings.

Turtle Bars
From the recipe collection of Nancy Terry

1 box German Chocolate Cake Mix
3/4 cup melted butter
1/3 to 1/2 cup evaporated milk
Mix these three ingredients, and pour 1/2 of batter into a greased 9 x 13 inch pan.
Bake at 325 to 350 for 5 to 10 minutes. (Surface will be firm to touch, and shiny) Cool.

For center
1 bag of Kraft Caramels
1/3 cup evaporated milk melted together.
(It is easier to substitute an 18 ounce carton of caramel apple dip.)
Pour over bottom layer/crust.

Sprinkle over caramel layer:
1 cup chocolate chips
1 cup nuts of your choice

Spoon remaining 1/2 of batter over nuts and chips. (It may not cover smoothly-- it doesn't matter)
Bake 20 minutes at 325-350. Don't over-bake, it is to be chewy!

QUICK FRUIT COBBLER
From the recipe collection of Millie Downey

1/4 lb. butter (1 stick)
2/3 cup milk
2 1/2 cup fruit
1 cup sugar
1 cup self rising flour.
Melt butter, put in bottom of pan, mix flour, sugar and milk. Pour over
butter, Then add fruit.
Bake at 425 degrees for about 40 minutes.

Low-fat Pumpkin Bread
From the recipe collection of Henry Allison

Mix:
4 cups flour
1 cup apple sauce
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 16oz can Pumpkin Pie Mix (With the spices)
2 cups packed brown sugar
1 cup egg substitute (Equal to 4 eggs)
2 teaspoons vanilla
1 cup chopped pecans
1 teaspoon Cinnamon

Place in Pam sprayed, floured bundt pan. (Or 2 bread pans.)
Bake at 350 for 60 minutes. (Until knife inserted in the center comes out clean.)
Cool, and enjoy.

MACAROON PIE
From the recipe collection of Millie Downey

3 egg whites
1 cup white sugar
9 soda crackers - crushed fine
1 cup chopped pecans
2 tsps. almond extract (or whatever flavor
you may desire)
1 tablespoon butter
1 c. whipping cream - whipped (optional)

Beat egg whites until frothy. Add sugar gradually and beat util stiff.
Fold in cracker crumbs, pecans and extract. Melt butter in 9 inch pie
pan. Pour mixture in pan. Bake 300 degrees for 20 min. Chill.
Top with whipped cream just before serving.

Mud Hens
From the recipe collection of Millie Downey

1/2 cup butter (or 1 stick)
1 cup sugar
2 eggs - Save 1 white
1 1/2 cup flour
2 tsp. vanilla
1 cup brown sugar
1 cup chopped pecans
Cream butter & sugar. Add eggs except for 1 white. Add flour & vanilla.
Pat into pan ( I used just a regular square cake pan).
Mix brown sugar and egg white. Spread over top of dough. Sprinkle nuts
on top.
Bake 350 degrees for 30 min.

World's Best Peanut Butter Cookie
From the recipe collection of Matthew LaBarbera and Teresa Ueltschey
Also check out their website:
Fire Island Hot Glass Studio, Inc.

This recipe makes a very moist, chewy and decadent peanut butter cookie. The dough can be refrigerated or not (instant gratification!)

1 cup butter (under no circumstances use margarine) - I prefer unsalted
2 1/2 cups brown sugar, packed
2 eggs
1 tsp. vanilla
2 c. peanut butter (I use unadulterated peanut butter - the kind you buy in bulk at your local health food store - commercial peanut butter doesn't cut it.)
3 cups whole wheat flour - whole wheat pastry flour is fine
1 tsp. salt
1 cup or more chocolate chips (you can substitute carob) - use the best you can buy

Thoroughly cream together the softened butter and brown sugar. Add eggs and vanilla and mix thoroughly. Stir in peanut butter and salt. Gradually add flour and chocolate chips. The dough will be fairly stiff. If you want to refrigerate the dough scoop up tablespoonfuls and roll into balls - layer onto a plate and cover with plastic wrap so it doesn't dry out.

Preheat oven to 375. Place spoonfuls of dough about 2 inches apart - the cookies will spread a little as they cook. If you're using refrigerated dough use the tines of a fork to press dough balls flat onto cookie sheet. Bake approximately 10 minutes - check after about 5 minutes - the cookies are done when their bottoms are lightly golden brown.

Remove immediately from cookie sheet onto cooling racks. These cookies are quite tender when they first come off the cookie sheet so handle them carefully. They firm up nicely as they cool off and maintain a wonderful moist chewy texture. Enjoy!

Microwave Pecan Brittle
From the recipe collection of Mary Caperton

1 cup Pecan Pieces (Not the fine chunks, nor the whole pecans.)
1/2 cup light Corn Syrup
1 cup sugar
1/4 teaspoon salt
Microwave on high in a large bowl for 7 minutes.
Add:
1 tablespoon butter
Microwave on high for 2 minutes.
Add:
1 teaspoon Vanilla
1 teaspoon baking soda

Working quickly- spread out on a lightly greased baking sheet and allow to
cool. (I turn over after cooled, wiping the grease off the back, then break
into large chunks.)

Fudgy Chip Bars
From the recipe collection of Mary Caperton

30 Oreo Chocolate Sandwich Cookies (Coarsely crushed)
3/4 cup all purpose Flour
1 cup Flaked Coconut
1 cup Semi-Sweet Chocolate Chips
1/4 cup Butter
1 (14 ounce can) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
Confectioner's Sugar

In a large bowl melt butter in Microwave. Add remaining ingredients. Spread in a greased 8 or 9 inch square baking pan.

Cook at 375 degrees for 25-30 minutes or until lightly browned around the edges.

Cool, and sprinkle with Confectioner's Sugar. Cut into bars.

HEATH BARS
From the recipe collection of Millie Downey

Line cookie sheet with foil. Spray foil with Pam. Line foil with soda
crackers.
Heat oven to 350 degrees.

Cook 1 cup oleo, 1 cup brown sugar - boil for 3 minutes.
Pour over crackers and spread evenly
Place in oven and bake 7 minutes.
Remove from oven and add 12 ounces milk chocolate chips. (can use butterscotch & chocolate)
Allow to melt and spread evenly with back of spoon.
Sprinkle with 1 cup chopped nuts.
Cool slightly and separate onto waxed paper. Place in refrigerator until
chilled.
Place in tin and keep cool.

Country Ham Cheesecake
From the recipe collection of Galen Hollar
12-16 Servings - Georgeann Mahaffey

6 T. butter, melted
3 C. oyster crackers
1 C. freshly grated parmesan cheese (3 oz.)
4- 8 oz. cream cheese, room temperature
7 large eggs
2 C. grated swiss cheese (8 oz.)
1 C. 1/2" cubes of ham
1/3 C. chopped fresh chives
1 t. salt
1/4 t. white pepper

Preheat oven to 300 degrees. Brush 9" springform pan with 1 T. melted butter. Finely grind crackers in processor. Mix cracker crumbs with parmesan and 5 T. melted butter in medium bowl to blend. Reserve 1/2 C. crumb mixture for topping- press remaining crackers onto bottom and up sides of prepared pan. Refrigerate while preparing filling.

Using electric mixture, beat cream cheese and eggs in large bowl until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle with reserved 1/2 C. crumbs over.

Place cheesecake on rimmed cookie sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 min.

* Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.

Popcorn Cookies
From the recipe collection of Millie Downey

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
2 cups popped popcorn, slightly crushed
1 cup (6 oz) semisweet chocolate chips
1/2 cup chopped pecans

in a mixing bow, cream the butter and sugar. Beat in egg and vanilla..
Combine flour, baking soda and salt, add to the creamed mixture. Stir in
the popcorn, chocolate chips and pecans. Drop by tablespoonfuls 2 inches
apart onto greased baking sheets. Bake at 350 degreees for 13-14 minutes
or until golden brown. Cool on wire racks.

Vinegar Pie
From the collection of Mary Caperton

1 1/2 cups Sugar
1/2 cup Unsalted Butter, melted
3 large Eggs
2 tablespoons Distilled White Vinegar (Mom always used Apple Cider Vinegar, and liked it better.)
1 teaspoon pure Vanilla Extract

Make a pie crust. (Mom always used the basic Crisco Crust. You can used a pre-made one if you must cheat!)
Heat oven to 350 degrees F.
Wisk sugar and melted butter in a medium bowl until well blended. Add remaining ingredients and blend well. (About 2 minutes.)
Pour into pie crust.
Bake 50 minutes at 350 degrees F.
Allow to cool, and then refrigerate. (Will not completely become firm until refrigerated.)
Makes one 9-inch pie.

NOTE: You should not double the batch. It will not turn out as well. If you are going to make 2 pies, then mix the filling separately.

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