Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Monday, October 5, 2015

Pasta for a Crowd

shared by Patty H. (this salad was served at a ladies meeting I recently attended.  It was colorful and delicious and the hostess was kind enough to share the recipe with everyone.)


1 pkg. 14 ½ oz. penne pasta
1 jar 12 oz. roasted sweet red peppers, drained and chopped
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry (needs chopped a little more)
1 bottle 8 oz. Italian salad dressing
1 bottle 8 oz. ranch salad dressing
6 green onions, chopped
1 small red onion, chopped
1 cup crumbled feta cheese


1.     Cook pasta according to package directions. 
2.     In a large bowl, combine the remaining ingredients.
3.     Drain pasta and rinse in cold water; add to the spinach mixture. 
4.     Toss to coat.  Refrigerate until ready to serve.

Friday, August 14, 2015

Coca Cola Baked Beans

shared by Patty H. (this is a favorite of the grandchildren)

1 - 53 oz. can baked beans, drained
1 medium onion, finely chopped
3/4 cup loosely packed brown sugar
1/2 cup ketchup
1/2 cup Coca Cola (that means I get to drink the rest)
2 tsp. dry mustard
salt and pepper to taste (I don't put any extra in)
6 slices bacon

  1. Preheat oven to 325
  2. Combine all ingredients except bacon; stir until well blended
  3. Scrape the mixture into a 9x13 baking dish which has been lightly sprayed to prevent sticking
  4. Drape the bacon slices evenly over the top and bake uncovered until the bacon is thoroughly cooked and the beans are bubbling (approx. 1 to 1 1/4 hours)

Monday, August 3, 2015

Amish Macaroni Salad

shared by Patty H. (very tasty and easy)

1/2 pound elbow macaroni (approx. 2 cups dry)
1 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon yellow mustard
1/2 teaspoon paprika
1/4 cup green pepper, chopped (roughly half of a small pepper)
1/2 cup carrot, peeled and grated (roughly 1 carrot)
1/4 cup onion, chopped (roughly half of a small onion)

  1. Cook the macaroni as directed. Drain and cool.
  2. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, mustard, and paprika (to taste).
  3. In a large bowl, mix together the macaroni, green pepper, carrot, and onion
  4. Add the dressing.
  5. Dust with paprika on top, if desired. 5. Cover and chill at least 2 hours (overnight is best). (Note: the original recipe called for 2 T. of vinegar, 2 T. sugar, 2 T. mustard and 1 tsp. paprika but I halved it when I made it and it had plenty of flavor without the extra )

Saturday, July 25, 2015

Italian Cream Cake

shared by Patty H. (whose friend Cheryl S. shared it with her; not as difficult as it may sound and definitely tasty!)

Ingredients and Directions
1 tsp. soda
1 cup buttermilk  
a)    mix and let stand a few minutes
1 stick butter or oleo
2 cups sugar    
b) cream butter and sugar; then add 5 egg yolks; one at a time, beat after each
2 cups flour
1/2 tsp. salt    
c)     mix together; alternate adding buttermilk mixture to  butter mixture; beat after each addition
d)    add 1 tsp. vanilla and beat
e)     beat 5 egg whites in a separate bowl till stiff peaks form and fold into batter
f)      stir in 1 to 1 1/2 cups chopped pecans and 1 1/2 cup coconut
g)    bake in two 9x13 sheet cake pans at 325 for 25 - 30 mins.  (Don't overbake) 
h)    can be baked ahead and frozen.
1 to 1 1/2,  8 oz.  pkgs. creamed cheese (creamed)
add 1 stick of butter (softened and creamed)
add  enough powdered sugar  and beat to make a thick and creamy texture
add 1 1/2 - 2 tsps. vanilla.  
add a cup or 1 1/2 cups chopped pecans to the icing

Flaky Buttermilk Biscuits

shared by Patty H.  (I had some buttermilk that needed to be used.  This recipe uses buttermilk.  They were light and flaky and EASY!)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda          
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

1.        Preheat oven to 425 degrees F (220 degrees C).
2.        Line a baking sheet with a silicone baking mat or parchment paper.
3.        Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4.        Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5.        Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6.        Turn dough onto a floured work surface, pat together into a rectangle.
7.        Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8.        Roll dough on a floured surface to about 1/2 inch thick.
9.        Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10.   Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11.   Brush the tops of biscuits with 2 tablespoons buttermilk.
12.   Bake in the preheated oven until browned, about 15 minutes.