A Little History of Father's Day
In 1909, Mrs. John Dobb (Sonora Smart Dodd) of Spokane Washington
originated the idea of Father's Day. She and her 5 brothers and sisters
were raised by her father, Henry Jackson Smart, after their mother
died. She wanted to honor him. Because his birthday was on June 19th and
she chose this date for Father's Day.
In 1924 President Calvin Coolidge supported the idea of a national
Father's Day.
In 1926, a National Father's Day Committee was formed in New York City.
In 1956, Father's Day was recognized by a Joint Resolution of Congress.
In 1966, President Lyndon Johnson signed a presidential proclamation
declaring the 3rd Sunday of June as Father's Day.
In 1972, President Richard Nixon established a permanent national
observance of Father's Day to be held on the third Sunday of June.
To print out the recipe just highlight the
recipe and change the option from ALL to SELECTION for the
print range.
Father's Day
Treats
Lemon Cloud Jello Mold
1 (6 oz.) pkg. lemon Jello
3 c. boiling water
1 (6 oz.) can frozen lemonade
1 (8 oz.) carton Cool Whip
Dissolve Jello in boiling water
and add lemonade. Refrigerate until jelly like. fold in Cool Whip and
pour into a six cup mold. Refrigerate until ready to unmold and serve
Strawberry Banana Jello Mold
2 (3 oz.) pkg. strawberry-banana Jello
2 c. boiling water
1 pt. frozen strawberries
1 lg. can crushed pineapple
3-4 bananas, diced or cubed
1 pt. sour cream
Add water to Jello. Add frozen
strawberries. Stir until separated. Add pineapple and bananas. Put 1/2
of mixture into bowl to set. When firm, add sour cream on top and rest
of Jello mixture. I use a glass bowl. It makes a very pretty table
setting. It also makes a large recipe
Special K
Treats
1 c. Karo syrup
1 c. sugar
1 tsp. vanilla
12 oz. jar of extra-crunchy peanut butter
5 c. Special K (or similar) cereal
Heat syrup and sugar to boiling
and boil exactly 30 seconds. Add next 3 ingredients and drop by spoonful
onto waxed paper.
Peanut
Butter Balls
1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. Rice Krispies
1 (12 oz.) bag chocolate chips
Melt margarine. Blend all
ingredients together and make into balls. Freeze about 1 hour. Melt
chocolate and dip balls. Place on tray and refreeze.
Chocolate
Chip Pizza
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/2 c. margarine, softened
1/2 c. peanut butter
1/2 tsp. vanilla
1 egg
1 1/2 c. flour
2 c. miniature marshmallows
6 oz. pkg. chocolate chips
Heat oven to 375 degrees. In
large bowl, combine first 6 ingredients. Blend well. Stir in flour.
Press dough evenly over bottom of a 12 or 14-inch pizza pan, forming rim
along edge. Bake at 375 degrees for 10 minutes. Sprinkle with
marshmallows and chocolate chips. Continue to bake for 5-8 minutes or
until marshmallows are puffy and lightly browned. Cool, cut into wedges.
Store in tightly covered container.
Chocolate
Balls
3 lg. Hershey bars
1 lg. Cool Whip
Vanilla wafers
Melt bars in a double boiler. Stir in Cool Whip. Set to room
temperature. Roll into balls and roll in crushed vanilla wafers.
Refrigerate.
Rice
Krispie Chocolate Surprise
1/4 c. margarine
1 pkg. (10 oz.) or 40 regular marshmallows
6 c. Rice Krispies
25 Hershey chocolate kisses
1 sm. container Kraft caramel topping
Put marshmallows and margarine in large microwavable mixing bowl. Heat
on high power 2 minutes. Stir to combine. Heat on high power 1 1/2 to 2
minutes longer, stir until smooth. Add cereal and stir until well
coated. Divide into 2 equal amounts. Using waxed paper, press 1 portion
into the bottom of a buttered 13 x 9 x 2 inch pan. Place the unwrapped
kisses in a microwavable container and heat on high for 1 to 1 1/2
minutes. Stir. Be careful not to burn chocolate. Spread thin layer over
Rice Krispies. Add thin layer of caramel over chocolate. Flatten and
press remaining amount of Rice Krispies over top of chocolate and
caramel. Cool then serve
Apple
Spice Custard Cake
1 (18 1/4 oz.) pkg. spice cake mix
2 med. all-purpose apples, pared, cored and finely chopped
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated
milk)
1 (8 oz.) container Borden sour cream, at room temp.
1/4 c. ReaLemon lemon juice from concentrate
Ground cinnamon
Preheat oven to 350 degrees. Prepare cake mix as package directs; stir
in apples. Pour into well greased and floured 13x9 inch baking pan. Bake
30 minutes or until wooden pick inserted near center comes out clean.
Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream
and ReaLemon brand. Remove cake from oven; spread cream mixture over
top. Return to oven; bake 10 minutes longer or until set. Sprinkle with
cinnamon. Cool. Garnish as desired. Refrigerate leftovers
Cherry Cheesecake
9 inch crumb crust
8 oz. cream cheese, softened at room
temperature
1 can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling or cherry glaze*
Beat cream cheese in medium size bowl until light and fluffy. Gradually
add sweetened condensed milk and stir until well mixed. Blend in lemon
juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Cover with
cherry filling or glaze.
*CHERRY GLAZE:
1 lb. can sour pitted cherries
1/4 c. sugar
1 tbsp. corn starch
2 - 4 drops red food coloring
Drain cherries, saving juice. Combine sugar with corn starch and juice.
Stir over low heat constantly until thickened and clear. Mix in coloring
and cherries. Cool.
Lemon
Squares
CRUST
2 sticks margarine
2 c. flour
1/2 c. powdered sugar
Melt butter in 9 x 13 inch pan. Mix flour and powdered sugar. Pat down
to make crust. Bake 20 minutes at 350 degrees. 4 eggs, beaten
1/4 c. lemon juice
2 c. sugar
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
Beat together and pour over hot crust and bake for 25 minutes at 350
degrees. Sift powdered sugar over top. Let cool. Cut in small squares.
Applesauce Brownies
2 egg whites
1 tbsp. honey
1 1/2 tsp. vanilla extract
1 c. grated zucchini
3 tbsp. carob powder
1/2 c. oat bran
1/2 c. apple juice
1 c. whole wheat flour
1/2 c. chopped dates
Beat egg whites, honey, and vanilla for 1 minute. Slowly while beating,
add remaining ingredients. Bake in a non-stick 9 inch square pan (use
non-stick spray) for 30 minutes at 350 degrees. Serves 8 to 10.
Copyright © 2011
Free-Greetingcards.co.uk |
