Aunt Eileens French Dressing Recipes

AUNT EILEEN'S CHRISTMAS BUTTER COOKIES

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

AUNT TRISH'S SALAD DRESSING

Steps:

• Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
• Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

AUNT ANNIE'S HONEY FRENCH DRESSING

Steps:

• Mix dry ingredients together.
• Blend in honey, vinegar, lemon juice, and onion with dry ingredients.
• Add oil in steady stream while blending in a blender or with electric beater.

CLASSIC FRENCH DRESSING

Steps:

• In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

MY GRANDMOTHER'S FRENCH DRESSING

Steps:

• Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

AUNT EILEEN'S PEACH CAKE

Steps:

• Preheat oven to 350°. Beat eggs, and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one-third batter into a greased, lightly floured tube pan. Layer one-half peach mixture over it. Cover with one-third batter and the remaining peach mixture. Spread remaining batter over all. Bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners' sugar. Note: Two cups fresh blueberries or 2 - 3 large apples, peeled, cored, and thinly sliced, may be substituted for peaches.

AUNT TUTTIES FRENCH DRESSING

Steps:

• take a large container an smash the garlic an rub it on the inside of the container an drop the cloves in then add all ingredients an shake well .I have tried other oils an it was YUK wesson is the only one i found that is why i went on there site but this recipe was not there .
• we make large quanties an give to friends an neighbors.