Recipes of Karrie Ross

Recipes from Karrie Ross*

I’ve posted this page for my son, Jasen, he kept asking me for my recipes for his friends and co-workers. This way they get them all at one time.

b’FUN Warning!! Most of the recipes are from a time when sugar and butter were NOT considered a problem in ones life. They are great tasting! I love to make things from scratch… its fun and I get to lick the beaters and bowl when applicable.

I hope they bring warmth to your tummy and a smile to your face and pass them along to your friends etc. to enjoy them too. 

To clarify the names used… I’m Karrie, Jasen’s mom… Susan is my sister, Jasen’s Aunt, and Grace is our mother, Jasen’s Grandmother and there is one reference to Jasen’s Great Grandmother H. (all material is (C) 1940-2019 and beyond, all rights reserved, use rights need to be approved and credit given to Karrie Ross


Jasen’s Tomato Soup Cake (1971) My son Jasen’s traditional Birthday Cake

Mix the following:
2c flour

1c sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp baking powder
1/2 tsp baking soda

Add the following:
1 cup raisins
1 cup chopped walnuts
optional 1 cup dates

Mix all the dry ingredients above then add and stir with a spoon as the mixture will be thick…you can try a mixer but be careful not to burn up the motor! the following ingredients.

1 tsp vanilla
1 can Campbell’s Tomato Soup
1/2 cup vegetable oil

Place mixture into an 8×8 baking
pan or loaf pan…flour the
bottom only to prevent sticking

Bake 45 mins to 1 hr at 350º or until a toothpick or clean knife when inserted comes out clean NOTE: be sure not to over cook as it becomes dry…

cool then frost with the following butter cream frosting

1 3oz pkg cream cheese (soft)

1 T butter
1tsp vanilla
2 cups powdered sugar

combine first three ingredients then gradually add the powdered sugar until smooth and frost cooled cake. I like it refrigerated…tastes better but similar to carrot cake.



Sour Cream Coffee Cake (also known as Flo’s Coffee Cake) 1968

Mix the following:
1 1/4 cup sugar
2 eggs
1/2 lb butter (2 cubes)
1 tsp vanilla
1/2 pint sour cream (8 oz)
Add the following to above:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda

–Butter and flour bottom of 8×8 baking pan
–Place 1/2 batter spread to cover
–Sprinkle cinnamon and sugar mixture and pecans
–Place the rest of the batter
–Sprinkle again cinnamon and sugar and nuts

Bake 1 hr or until is loose from pan – careful not to burn
Serve hot or cooled

Karrie’s Cheese Cake (I feel it’s better than any NY you can find!!!) 1968

Mix the following
3 small pkgs of cream cheese – softened
1 large and 1 small sour cream

Then add to above
1/2 cup sugar
1/2 tsp vanilla
2 whole eggs

Pour into crust you like best. I like graham crackers with
cinnamon and chopped walnuts for a crust. Also like chocolate cookies
crumbled with walnuts. Pre-cook crust before adding filling. 15 mins or so at 325º

Bake at 350 for 30 mins
Cool then top with

1 small sour cream
1 tsp sugar
1/2 tsp vanilla

Refrigerate and serve!


Karrie’s Chocolate Cake (1968)

Melt in double boiler (or be careful not to burn in a pan)
1/2 cup butter or margarine
2 squares unsweetened chocolate
1 c boiling water

In a bowl mix
2 cups flour
2 cups sugar (I’ve tried 1 1/2 cups to be OK)
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup sour milk (regular milk add 1T lemon or vinegar)
2 eggs
Add all ingredients together, mixture will be thinnish

Place in greased and floured pan bottom and sides
Bake for 30- 40 mins watch it… 350º

Frost as desired, I like butter cream frosting
Chocolate Frosting
Melt together in double boiler
2 squares unsweetened chocolate
1/4 cube butter
1 tsp vanilla
(egg yolk optional)
1/2 cup milk
3/4 box powdered sugar


Susan’s Easy Fudge (at least 1989)

18 oz semisweet chocolate chips (1 1/2 bag)
1 can sweetened condensed milk
1 tsp vanilla

–Melt on medium heat stirring constantly
–Stir in 1 cup chopped nuts or to desired amount and type (walnuts, pecans, almonds etc)
–Spread in 7 x 11 pan lined with foil.
–Chill until firm then cut in to 1″ squares or desired sizes.


Fantastic Refreshing Healthy Lemonade! with mint and spinich 2009

1. Squeeze your lemons into to 1/2 gallon [64oz] water to taste, or use concentrated lemonade from the freezer section of your market

2. Baby Spinich –  generous hand-full for each 1/2 gallon [64oz] of lemonade /OR/ to taste
3. Mint leaves – approx 1/2 cup leaves only

PUT ALL ABOVE into blender and blend until all chopped and foamy,
CHILL or use cold lemonade to start with, and serve

THAT’S IT… a great summer taste and healthy too…


Ratatouille (Ratatoi for those of us who can’t spell!) 1998

In two quart boiling pot put
1-2 T olive oil
Chop thinly and put in pot
1 green or red bell pepper
1 medium sized egg plant peeled and sliced
4 medium zucchini sliced
1 sliced yellow onion
6 medium tomatoes cut into pieces
5 or more to taste sliced cloves of garlic

–Stir to reduce until all are cooked
–Serve with yogurt or sour cream  or sprinkle with cheeds and serve with
–Rolls or rice or noodles or [you choose!] ….
–Makes enough for 4-6 depending on what it’s served with. You might add chicken, ground beef and/or Italian sausage, then serving with grated parmesian cheese if desired.


Michelle’s Mashed Potatoes (2012)

red potatoes
fetta or goat cheese
fresh dill
sour cream

Prepared bowl: put in the bowl… chopped walnuts, butter, chopped fresh dill, sour cream and fetta/or/goat cheese…and any thing else you want, season to taste

Chop and boil the potatoes until soft (15-20 mins or so), drain off water and dish them into the prepared bowls and mash all ingredients together. ENJOY!


Nebraska Corn Bake 2013

1/2 cup milk, 1/2 cup half and half, 1 egg
Add 2 cans kernel corn (drained) & 1 can creamed corn
Add 2 tablespoons butter (Plugra or Kerrys Gold)
Add Salt and pepper to taste. ( Actually you like a lot of salt… there are a number of us who need to go light on salt. )
Mix in with 24-26 crushed crackers (soda crackers)
Top with more cracker crumbs and dot with butter!!!!!
Bake at 400 for one hour.


Jasen’s Great-Grandmother H’s Pound Cake (1940′s or earlier)

12 oz butter or margarine (3 sticks) soften and smush
add 2 1/2 cups sugar and work together with hands until light and fluffy (you may also use the mixer if you like)
1/4 to 1/2 tsp mace spice
1 tsp vanilla

–Then add 8 eggs (one at a time they say, sometimes I dump them all at once but it does need to be ‘worked’ and ‘worked)
–Mix in approx. 3 cups of flour a little at a time mix until real light and smooth
–Pour into greased loaf or round deep pan
–Bake 350º for 45 mins to 1 hour or until it tests done with a toothpick

This is a Wonderful cake that keeps well when wrapped and in refrigerator.


Susan’s MOUSSE

4 oz semisweet chocolate (Tobler German Swiss)
4 eggs Separate and whip whites to soft peaks
1 pt whipping cream
Break chocolate in to pan, heat to ‘almost’ melted then take off and STIR – Beat – egg yokes and choc and mix.

–Then fold in egg whites 1/3 – 1/3 – 1/3 at a time DO NOT BEAT TOO MUCH.
–Beat whip cream and add 1/3 – 1/3 – 1/3 as well

–Spoon into bowls, COVER and chill overnight (at least 8 hours)
–Keeps 2–3 days


Karrie’s Apple Pie (no sugar added) 1972

–6-8 apples I mix Granny Smith, Pippin and Golden Delicious
–Slice apples thin into crust
–Sprinkle with cinnamon
–Dash of lemon juice
–three 1/2 tsp butter evenly placed on top
–put Crust on top
–Bake until apples are soft approx 45mins -1 hr 15 mins
–First 15 mins at 425º to cook bottom of crust
–Remainder of time at 350º (note: to keep top crust from getting to brown, loosely cover with a sheet of foil after it is the color you want it to be)


Grace’s Shortcake (for Strawberries and whip cream!) 1940′s or older

Mix in bowl
1/2 cup melted butter or margarine
1 cup milk

Add to above
3 cups flour
1/4 cup sugar
4 tsp Baking powder
1 tsp salt

–Mix all, batter will be very thick and sticky

–Grease [butter] bottom and sides of 8×8 pan spread mixture in evenly
spread butter on top
–Bake in ‘preheated’ oven at 450º for 19-20 mins – cool and cut


Colorado Homemade Bread (dough) 1973

In a bowl put
1 cup flour

1 T yeast (1 pkg)
1 T sugar
Stir and let it become active (sit, bubbles will show up)
When active
Stir in 2 cups water
1 tsp salt

–Add flour (approx 6-9 cups) knead to texture
–You can add poppy seeds or sesame seeds to flavor as desired
–Butter sides and bottom of pan
–put dough in about 1/2 way up and let raise…helps if you put the pans on the stove top and cover
–Cook 1 hour 375º bread will ‘fall’ out of pan when ready
–Eat warm or cold…slices better when cold.


Karrie’s Banana Nut Bread

Loaf Recipe
Into a bowl cut 3 large bananas and mash them
Add and mix the following
1/3 cup melted butter or margarine
3/4 cup sugar
1 tsp vanilla

1 egg slightly beaten

Then add and mix to the above
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
Walnuts to desired taste (I like lots of nuts!)

–Place in greased and floured loaf pan, batter is sticky.
–Bake 350º for 30-40 mins – done when toothpick comes out clean


Karrie’s Easy Chilli (1969)

1 lb meat of choice (ground beef or turkey and… no meat works good to.)
1 red onion chopped
1 small can tomato paste
1 can stewed tomatoes – chop up a little
1 can Chili Beans
1 can Pinto Beans
1 can Kidney Beans
Sweet Basil to taste

–In a large boiling pot brown the meat and onions then stir in tomato paste.
–Add all the other ingredients, be sure to dump in the juice from all the beans and tomatoes, and spice with sweet basil leaves and chili seasoning to taste.
–Serve hot with grated sharp cheddar cheese and onions…I also like to add a dab of sour cream!


Ross’ Spaghetti Sauce (no meat unless desired) 1979

1 large can pureed tomatoes
1-2 cans stewed tomatoes, chop larger pieces smaller
2 small cans tomato paste
1+ tsp Celery seed or 1 cup chopped celery
1 can chopped black olives and its juice [very important the juice]
1 red onion chopped
Sweet Basil to taste
Oregano to taste
1 cup Mushrooms sliced or two small cans (juice too)
Saute onions and fresh mushrooms, stir in tomato paste, once blended add all the other ingredients. If you have a crockpot cook on low for 4-6 hours. If cooking on stove-top, simmer on low until fully cooked.


No brainer Seafood Soup/Chowder (1983)
(Note: all fish mentioned can be substituted with your preferred fish)

1 white onion chopped
2 small cans clams
1-2 small cans cooked crab or 1/2 – 1 lb fresh crab – OPTIONAL
1/2 – 1 lb scallops medium/small – fresh or frozen
1 lb small or medium shrimp – fresh or frozen

4 (or to desired amount) medium red potatoes diced 1/2″ pieces or so – I leave the skin on but you can peel if you want
Salt and pepper to taste
2 cups water – the less water you use the thicker/or/so the soup
(Meat eaters can add fried/drained chopped bacon for more flavor)

1 can evaporated milk

Saute onions in skillet, drain and put into pot. Add all other ingredients except the milk. Simmer until potatoes are almost tender then add the milk and bring to desired temperature.
Serve hot with sourdough bread or baking powder biskets.


Chicken Pockets

3 oz Cream Cheese
2 Tbs Melted Butter
2 Cups Cooked Chicken
2 Tbs Milk
¼ Tsp each Salt & Pepper
1 Tb Green Onions
Bread Crumbs

1 Can (8) Pillsbury Crescent Rolls

Boil Chicken – Shred
Mix Butter and Cream Cheese
Add Milk

Stir in remaining ingredients (except bread crumbs)

Roll out dough.  Combine two to make a square.
Fill with chicken mixture.  Fold and seal.
Sprinkle with bread crumbs.
Makes four.

Bake 325 degrees for 20-25 minutes.


Green Juice Cleanse – ph balancer* (2004)

5 zuccini
2 yellow squash
1 bunch parsely
1 bunch celery
1 handful green beans

chop and boil 30-40 minutes, cook and puree, chill and drink, be sure to leave skin on…
freshness shelf life of about 1-2 days but you finish it off in 1 sometimes.

the first time I did this I also ate cucumbers, radishes, lettuce, lemon juice, avocados as ‘munch’ food

NOTE: my results may not be normal and this was just my experience, each person will have different results. I first did this when I was 54yrs, I lost 25 lbs, all aches and pains left, no more night sweats or sleeplessness and as an upkeep, continuation I would do one 2-3 day green juice weekend every month or so to keep my “ph balanced” and kept the weight off for 3 years until I went wild on manicotti and then had to redo the chemical reset with another 3-7 day use so the cravings of sweets and carbs would go away…but I know it worked so it was a no brainer for me… I would also be sure to have the juice around and drink afew  glasses a day just to be sure I was getting vegs.

*Disclaimer: Of course any steps you take like this for diet, health, cleanse,  need to be discussed with your doctor to be sure you are able to sustain a fast or juice cleanse and are done at your own risk with your own free choice to do so. And hold harmless this website, Karen Ross and Be It Now! and you take full responsibility for doing the juice cleanse. And you understand that there may be side effects depending on how your body reacts to cleanses, what you do.

There are many ways to reset your ph balance I encourage you to look into it more as this is what makes the difference, it might take longer but you have control over it.



3 liters dry red wine
1/2 c. lemon juice
1 T. ground cloves
1 T. ground cinnamon
10 sticks cinnamon

1 tsp. ground nutmeg
1/4 c. whole cloves
1 – 3 c. sugar to taste

In a large saucepan mix all ingredients except sugar until simmering but not boiling. Add sugar while tasting, until satisfied with flavor. Some like it tart and some prefer very sweet. Serve with cinnamon sticks to stir.


No-Knead Cranberry and Walnut Bread from Bruce’s Kitchen.

2 cups bread flour
2 cups rye flour
2 cups warm water
1/2 teaspoon yeast|
2 teaspoons salt
1 tablespoon sugar
2 cups cranberries
1 cup roughly chopped walnuts
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

One medium mixing bowl
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)


Mix all of the dry ingredients in a medium bow

l. Add dried cranberries and walnuts. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of the bowl with olive oil. Cover the bowl with plastic wrap and let the dough rest 12 hours (or more) at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.




*Disclaimer: Of course any steps you take like this for diet, health, cleanse,  need to be discussed with your doctor to be sure you are able to eat or try any of the above and any exploration is done at your own risk with your own free choice to do so. And you hold harmless this website, Karen Ross and Be It Now! and you take full responsibility for eating or doing any of the above. And you understand that there may be side effects depending on how your body reacts to food, etc.,or what you do.

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