Shared by Harriett Whiting at The Village of University Meadows

Ingredients
• 2 sticks unsalted butter
• 1 stick margarine
• 3 C sugar
• 6 eggs
• 3 tsp lemon flavor
• 3 C all-purpose flour, sifted
• ½ tsp salt
• ½ tsp baking powder
• 1 C milk, room temp
• 8 oz cream cheese

Directions
Cream butter, margarine, and cream cheese together. Add sugar one cup at a time, mixing very well. Add eggs one at a time, mixing until incorporated. Add lemon extract, mixing very well. Add sifted flour (sift flour, salt, and baking powder together). Add the flour to the butter, margarine, cream cheese, and egg mixture in four parts, then add milk afterwards. Pour into a greased, floured pan. Bake at 300°F for 1 hour 45 minutes.

Submitted by Steven Huber at the Village of East Harbor

Ingredients

• 2 C flour
• 1 C Crisco
• ¼ tsp salt
• 2–3 Tbsp flour

Directions
Combine ingredients, being careful not to overwork, and roll out on a floured surface to approximately ¼–1/8 inch thickness. Press into pie tin and bake at 400°F for approximately 10 minutes. Next, add filling of your choice. You can add canned fruit filling or make apple pie filling by combining sliced apples with sugar and cinnamon to taste. If you have leftover crust, you can add strips to the top of the pie in a lattice formation, or you can make a second crust to put over top of the pie. Be sure to pinch the edges to seal the crust and use the back of a fork to press around the edges and cut some slits in the top crust to allow steam to escape. Bake at 400°F for approximately 15 minutes, then lower heat to 375°F and continue to bake for about half an hour.

Shared by Lil Sitka at The Village of East Harbor

Ingredients
• ½ C Bisquick
• ¾ C sugar
• 4 eggs
• 2 C milk
• 1 can (3½ oz) coconut or 1 C flaked coconut
• 1 tsp vanilla
• 1 Tbsp butter, softened

Directions
Combine all ingredients and pour into a buttered 9-inch pie pan. Bake at 400°F for 25–30 minutes, until the custard is set. During baking, the pie naturally forms layers of crust, custard, and a coconut topping. Let cool before serving.

Shared By Margo Baker at the Village of East Harbor

Ingredients
• 4 lbs ground beef
• 1 C chopped onions
• 2 garlic cloves, minced
• 2 C chopped green or red peppers
• 1 Tbsp oil
• Two 28-oz cans chopped tomatoes*
• Two 15-oz cans tomato sauce
• 4 Tbsp chili powder
• 2 tsp Worcestershire sauce
• 2 tsp salt
• ½ tsp cayenne pepper
• ½ tsp oregano
• ½ tsp cinnamon
• ¼ tsp paprika
• 1 C water (or more to desired consistency)
• Two 15-oz cans kidney beans

Directions
Brown the ground beef, onions, garlic, and chopped peppers in the oil until the meat is fully browned, then drain off the fat. Stir in all remaining ingredients except the kidney beans and simmer for 2 hours. Add the kidney beans just before serving.
For a spicier chili, substitute one or both cans of tomatoes with diced tomatoes containing green chiles.

Submitted by Irma Black from The Village of East Harbor

Ingredients
• 2¼ C unbleached all-purpose flour
• 2 tsp baking soda
• ¾ C light or dark brown sugar, lightly packed
• ¾ C white sugar
• 2 Tbsp cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• 2 C grated carrots
• 1 C canned crushed pineapple, drained
• ¾ C raisins (golden preferred)
• ½ C shredded coconut
• ½ C chopped walnuts or pecans
• 3 large eggs
• 1 tsp vanilla extract
• 1 C canola oil

Directions
Preheat the oven to 350°F and position a rack in the lower third. Line muffin tins with paper cups. In a large bowl, combine the flour, baking soda, both sugars, and all the spices, then add the carrots, pineapple, raisins, coconut, and nuts, mixing thoroughly. In a separate bowl, whisk the eggs with the vanilla, then slowly whisk in the oil. Add the egg mixture to the dry ingredients in thirds, blending gently each time and taking care not to overmix. Fill the muffin cups to the brim and bake for 30–35 minutes, or until a toothpick or thin knife inserted into the center comes out clean. Let the muffins cool for 10–15 minutes before removing them from the tins.

Ingredients
• 4 large yams (12–14 oz each)
• 1 stick unsalted butter
• 2 C packed dark brown sugar
• 2½–3 tsp ground cinnamon
• 1½ tsp pure vanilla extract
• Pinch of ground cloves

Directions
Preheat the oven to 375°F. Trim the ends of the yams, peel them, and slice into ½-inch rounds, then arrange them in a 2-quart baking dish. In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar until smooth. Add the cinnamon, vanilla, and cloves, tasting and adjusting the seasoning as needed. Pour the sugar-butter mixture evenly over the yams, making sure they’re well coated. Cover the dish with foil and bake for about 40 minutes, until the yams are semi-tender. Remove the foil and continue baking for 20–25 minutes more, or until the yams are fully tender and caramelized. Serve hot, spooning the sauce from the bottom of the dish over the yams.

By Al Weston at The Village of Holly Woodlands

Ingredients:

Directions:

Cook at 275° until cabbage and potatoes are done. Make sure all items are covered Add water if needed.

By Joyce Greenier at The Village of Hillside

Ingredients:

Directions:

Add a little mayo or poppy seed dressing to hold together.

By Jewel Johnson Jones at Hartford Village

Ingredients:

Directions:

Cook pasta according to package directions: drain. Cook the onion, green pepper and garlic in a large skillet with olive oil until done. Add the ground turkey, blend together and cook mixture until added turkey is well done. Add the Ragu sauce, apple cider vinegar and sugar to above mixture, then blend together. Bring to a boil, reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally. Pour over hot pasta and serve. Enjoy!

By Joyce Greenier at The Village of Hillside

Ingredients:

Directions:

Put half of ham, potatoes, onion in crock pot. Sprinkle with salt and pepper. Repeat. Put soup on top.

By Ernestine Pete at The Village of Redford

Ingredients:

Directions:

Drain the fluid off the green beans and the pimentos slice onion into small pieces or chop. Mix all ingredients together, stir and cover. Refrigerate and stir every six hours. The salad should be made at least two days ahead. The longer it marinates, the better it tastes. This recipe will serve eight. Double the recipe if you need more.

By Jewel Johnson Jones at Hartford Village

Ingredients:

Directions:

Carefully clean the collards. Cut collards in 1 inch sections and repeat washing in cold water until clean. Boil the turkey butts in a large pot of water for about 45 minutes. Add the collard greens, remaining ingredients and bring to a boil. Reduce heat and cook until tender.

In memory of Ellie J., The Village of Mill Creek

Ingredients:

Directions:

Peel and boil potatoes.  Mix sour cream with cream cheese until blended.  Add hot potatoes one at a time.  Beat until fluffy.  If mixture seems to stiff, add milk.  Season to taste.  Spoon into 2 quart casserole; dot with butter and sprinkle with paprika.  Bake uncovered at 325°F for 40 minutes. Can be made ahead of time and refrigerated.  If so, bake at 325°F.

By Dan Odom at The Village of St. Martha’s

Ingredients:

Directions:

Beat eggs in small separate bowl. Blend butter in mixing bowl by itself, then blend 3 cups of sugar in with the butter. Pour the foamy eggs in the mix, then beat. Mix in 3 cups of flour (sifted first). Add the 7 up a little at a time, then beat good. Last, put in the flavors, then beat again. Bake in preheated 375 degrees oven for one hour. Test it with a cake tester.

By Donna Metiva at The Village of Peace Manor

Ingredients:

Directions:

Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.

By Tamela Waymer at The Village of Redford

Ingredients:

Directions:

Preheat oven to 425 degrees. Rinse squash and carrots. Place squash and carrots in bowl. Combine olive oil, maple syrup, salt and cinnamon and pour mixture over squash and carrots. Stir veggies until well coated with olive oil and maple syrup. Line baking sheet or pan with aluminum foil. Pour veggies into pan. Roast for 30 minutes until vegetables are fork tender all the way through. Pan can be placed under broiler for 1-2 minutes. Be careful, it will brown very fast.

By Nahlah Salim at The Village of Warren Glenn

Ingredients:

Directions:

Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to taste. Add the shredded chicken to onion mixture. Stir the mixture for 10 minutes. Place the onion and chicken mixture in the tortilla bread and roll up. Arrange tortillas in oven for 15 minutes and serve.

How to poach chicken: Use 2 chicken breasts that are boned and skinned. Place breasts in boiling water, cover, then immediately take it off the stove. Leave for 20 minutes (up to 1 hour ok). Then remove the chicken and slice/dice/shred. Prepared to be BLOWN AWAY by how juicy the chicken breast is!

By Marilyn Amann at The Village of Westland

Ingredients:

Directions:

Preheat oven to 250°. Combine the butter, brown sugar and corn syrup in a sauce pan over medium heat. Bring to a boil and boil for two minutes while stirring constantly. Remove from heat and quickly add in baking soda and vanilla. Stir well. Coat corn puffs evenly with the caramel mixture. Stir thoroughly. Place coated puffs in a large greased (9×13) pan. Bake for 1 hour, stirring every 15 minutes. Lay out on wax paper to cool/dry. Enjoy when cooled.

Vincent Pearson at The Village of Oakland Woods

Ingredients:

Directions:

Combine graham cracker crumbs, 2 tablespoon sugar ¼ melted butter in a bowl and mix. Press crumb mixture in prepared pan, let bake 10 minutes. In a separate large bowl, beat cream cheese, yams until smooth. Add evaporated milk, sugar, nutmeg, all spice and eggs. Mix well.  Pour over prepared crust and bake 1 hour at 350°. Let cool on wire rack. Place in refrigerator, serve cold or room temp.

By Sharon Obey at The Village of University Meadows

Ingredients:

Directions:

Preheat oven to 350. Rinse and cut apples in to slices (do not peel). In a large bowl, combine apples, 1 Tbsp brown sugar, 1 Tbsp flour, cinnamon, and nutmeg. Mix well. Spray 9 in baking dish, pour apple mixture into baking dish and spread evenly. Dice butter into small cubes and combine remaining brown sugar, flour, and oats. Mix with hands until crumbly. Spread over apples, bake uncovered for 40 minutes. Let stand 15-20 minutes.

By Helen Perkins at The Village of Lake Huron Woods

Ingredients:

Directions:

Mix together butter, brown sugar, and sugar. Add in vanilla and eggs. Mix well. Add in salt, baking soda, flour and mix. Mix in crushed potato chips and nuts. Drop rounded teaspoons of batter onto ungreased or paper lined cookie sheet. Bake 10 mins at 350 degrees. Makes 4 1/2 to 5 dozen cookies.

By Dawn White at The Village of Holly Woodlands

Ingredients:

Directions:

Put chicken in a bag with flour, salt, pepper, and paprika. Shake well. Put in 9×13 pan and pour oleo over the chicken. Bake at 400 degrees for 30 minutes. Remove from oven and pour off all but ½ cup of the drippings, return to oven. Beat eggs, milk, and sour cream together and add rest of the ingredigents, mix well. Pour over chicken and bake 30 minutes or until puffed and brown.

By Sharon Obey at The Village of University Meadows

Ingredients:

Directions:

Preheat oven to 400. Peel and slice bananas in half, place flat side down in pan. Rinse berries and toss with 1 Tbsp flour, sprinkle berries over bananas. In a medium bowl, add 4 Tbsp of flour, oats, sugar, and spices. Stir to blend. Cut butter, add to bowl, and mix until crumbly. Spread crumbs over fruit. Bake 10-15 minutes or until crumble is golden. Serve with whipped cream.

By Marjorie Covert at The Village of Westland

Ingredients:

Directions:

Combine first 5 ingredients in saucepan. Heat to boiling, stirring constantly. Simmer for 5 mins. Pour into 6 c. Baking dish. Combine biscuit mix and milk. Spoon over rhubarb, drizzle with melted butter. Sprinkle with sugar and orange rind. Bake 425 degrees 20 mins. Serve warm.

By Marlena Tunstall at Hartford Village

Ingredients:

Directions:

Preheat oven to 325 degrees and flour a 10 in. Tube cake pan. Beat the butter, cream cheese, both sugars until light and creamy. Add eggs on at a time, beating until blended after each addition. Add flavoring. Sift flour, measure and add salt if desired. Gradually add, beating at low speed until blended. Pour batter into pan. Bake for one hour and 15 minutes.