2 1/4 cups whole wheat flour
3/4 cup rolled oats
1/4 cup oat bran
4 t baking powder
1 t cinnamon
1/2 t salt
1/4 t ginger
1/4 t nutmeg
1 C apple (shredded)
1/2 C pecans, chopped
3 C milk
2 eggs
1/2 C butter
1 T honey
Combine dry ingredients. Stir in the apple and nuts. In a separate bowl, combine wet ingredients and beat well. Add to dry ingredients, and stir until well combined. Bake in a waffle iron. Note: The batter will seem thin at first, but don’t add extra flour. Serve with apple topping.
Apple Topping:
1/2 C sugar
2 T butter, melted
2 T cornstarch
5 medium apples, peeled, cored and diced
1 1/4 C apple juice
1/2 t cinnamon
In a large saucepan, mix together the sugar, butter, and cornstarch. Then add the other ingredients and cook until the apples are soft and the mixture is thick. It’s a good idea to start the topping first, and let it simmer while you make the waffles. You can also substitute honey for the sugar and water for the apple juice.
Monday, August 16, 2010
Friday, August 6, 2010
Amish Friendship Bread
Starter:
1 pkg active dry yeast
1/4 C warm water
1 C flour
1 C sugar
1 C warm milk
Dissolve yeast in warm water for about 10 mins. Stir well. In a glass or plastic container, combine flour and sugar. Mix well. Slowly stir in warm milk and yeast mixture. Store in a large ziploc bag. Make sure to label the bag with the date, as day 1.
Day 1: Receive starter
Day 2: mush bag, push any air out and reseal
Day 2: ditto
Day 3: ditto
Day 4: ditto
Day 5: add 1 C each flour sugar and milk, mush bag
Day 6: mush bag, remove excess air
Day 7: ditto
Day 8: ditto
Day 9: ditto
Day 10: add 1 C each flour sugar and milk. divide into 4 bags with 1 C each. Give away 3 with instructions, keep one for yourself.
Combine your C of batter with the following:
2/3 C oil
3 eggs
1/2 t salt
1 t vanilla
1-1 1/2 t cinnamon
1 C sugar
2 C flour
1 1/4 t baking powder
1/2 t baking soda
Beat until well blended. Grease 2 loaf pans with butter and sprinkle with sugar/cinnamon mix instead of flour. Bake at 325F for 45 mins to 1 hr.
1 pkg active dry yeast
1/4 C warm water
1 C flour
1 C sugar
1 C warm milk
Dissolve yeast in warm water for about 10 mins. Stir well. In a glass or plastic container, combine flour and sugar. Mix well. Slowly stir in warm milk and yeast mixture. Store in a large ziploc bag. Make sure to label the bag with the date, as day 1.
Day 1: Receive starter
Day 2: mush bag, push any air out and reseal
Day 2: ditto
Day 3: ditto
Day 4: ditto
Day 5: add 1 C each flour sugar and milk, mush bag
Day 6: mush bag, remove excess air
Day 7: ditto
Day 8: ditto
Day 9: ditto
Day 10: add 1 C each flour sugar and milk. divide into 4 bags with 1 C each. Give away 3 with instructions, keep one for yourself.
Combine your C of batter with the following:
2/3 C oil
3 eggs
1/2 t salt
1 t vanilla
1-1 1/2 t cinnamon
1 C sugar
2 C flour
1 1/4 t baking powder
1/2 t baking soda
Beat until well blended. Grease 2 loaf pans with butter and sprinkle with sugar/cinnamon mix instead of flour. Bake at 325F for 45 mins to 1 hr.
Homemade Yogurt
4 C fresh, organic 2% milk
1/3 C powdered milk
1/2 C organic yogurt (starter)
thermometer
Slowly heat milk on stove over low-med heat. Add powdered milk. Pay VERY CLOSE attention to the milk. It must reach a temp of 170F without boiling. Once you've hit 170F, remove from heat and wait for milk to cool to 108-112 degrees. Once it gets to this temp, mix a small amount in with the yogurt. This will break up the yogurt and make blending it with the rest of the milk easier. Once you have blended the yogurt fully in with the milk, place in a preheated yogurt maker for 4-8 hours. Refigerate before eating. Makes 1 quart.
Stonyfield Farm starter: 6 active cultures, making faster fermentation (4-5 hrs), resulting in more whey (watery substance); also has a thinner texture; tangier flavor, more like a green apple
Fage starter: 2 active cultures, slower fermentation (6-8 hrs), less or no whey; texture is thicker, smoother, creamier; softer flavor, more like a pear
Add fruit, berries, cereal, sweetener (honey, summersweet, maple syrup, etc.), or jam to flavor.
1/3 C powdered milk
1/2 C organic yogurt (starter)
thermometer
Slowly heat milk on stove over low-med heat. Add powdered milk. Pay VERY CLOSE attention to the milk. It must reach a temp of 170F without boiling. Once you've hit 170F, remove from heat and wait for milk to cool to 108-112 degrees. Once it gets to this temp, mix a small amount in with the yogurt. This will break up the yogurt and make blending it with the rest of the milk easier. Once you have blended the yogurt fully in with the milk, place in a preheated yogurt maker for 4-8 hours. Refigerate before eating. Makes 1 quart.
Stonyfield Farm starter: 6 active cultures, making faster fermentation (4-5 hrs), resulting in more whey (watery substance); also has a thinner texture; tangier flavor, more like a green apple
Fage starter: 2 active cultures, slower fermentation (6-8 hrs), less or no whey; texture is thicker, smoother, creamier; softer flavor, more like a pear
Add fruit, berries, cereal, sweetener (honey, summersweet, maple syrup, etc.), or jam to flavor.
PW's Chex Mix
250F
3 C each corn, wheat, and rice chex
2 C pretzel sticks
2 C mixed nuts
1-1 1/2 sticks butter
3 T worstershire sauce
6-12 dashes tobasco sauce
3 cloves mashed garlic
1 t seasoning salt
1/4 t onion powder
Dump cereal, pretzels, and nuts in a large bowl. In a microwave-safe bowl, mix remaining ingredients and microwave until butter is melted. Stir in together and toss in to cereal mixture, stirring as you go. Transfer mix onto 1 or 2 baking sheets. Bake for 1 hr, 15 mins, stirring every 15 mins. Let cool and store in an airtight container.
3 C each corn, wheat, and rice chex
2 C pretzel sticks
2 C mixed nuts
1-1 1/2 sticks butter
3 T worstershire sauce
6-12 dashes tobasco sauce
3 cloves mashed garlic
1 t seasoning salt
1/4 t onion powder
Dump cereal, pretzels, and nuts in a large bowl. In a microwave-safe bowl, mix remaining ingredients and microwave until butter is melted. Stir in together and toss in to cereal mixture, stirring as you go. Transfer mix onto 1 or 2 baking sheets. Bake for 1 hr, 15 mins, stirring every 15 mins. Let cool and store in an airtight container.
Ultimate Hot Chocolate
2 1oz squares unsweetened baking chocolate
1 can eagle brand
4 C water
1 t vanilla
In your microwave or a small saucepan over med heat, heat chocolate and eagle brand until chocolate is completely melted (about 2-2 1/2 mins in the microwave). Whisk in vanilla, combine completely, and set aside. In a larger saucepan, bring water to a boil. Remove from heat and whisk in chocolate mixture.
Serves about 6
Mexican Hot Chocolate:
Add 1 1/2 t cinnamon and 1/8-1/4 t cayenne pepper.
Peppermint Hot Chocolate:
Replace vanilla with 1 t peppermint extract. Use a candy cane to stir instead of a spoon.
Almond or Hazelnut Hot Chocolate:
Replace vanilla with 1 t almond or hazelnut extract.
1 can eagle brand
4 C water
1 t vanilla
In your microwave or a small saucepan over med heat, heat chocolate and eagle brand until chocolate is completely melted (about 2-2 1/2 mins in the microwave). Whisk in vanilla, combine completely, and set aside. In a larger saucepan, bring water to a boil. Remove from heat and whisk in chocolate mixture.
Serves about 6
Mexican Hot Chocolate:
Add 1 1/2 t cinnamon and 1/8-1/4 t cayenne pepper.
Peppermint Hot Chocolate:
Replace vanilla with 1 t peppermint extract. Use a candy cane to stir instead of a spoon.
Almond or Hazelnut Hot Chocolate:
Replace vanilla with 1 t almond or hazelnut extract.
Toffee
1 C sugar
1 C brown sugar
1 C corn syrup
1 C butter
1 can eagle brand
1 t salt
Cook all ingredients together in a large pot on med, stirring constantly. Once ingredients are well mixed, check the consistency frequently by dipping a spoon in and cooling it in cold water. Remove from heat when it's the consistency you want. Pour in a WELL greased pan.
For turtles, push pecan halves into toffee in rows, as close together as you can. Do this while it's still warm. When it's cool, cut into rows and then pieces with 1 pecan half on each piece. Dip in melted chocolate.
1 C brown sugar
1 C corn syrup
1 C butter
1 can eagle brand
1 t salt
Cook all ingredients together in a large pot on med, stirring constantly. Once ingredients are well mixed, check the consistency frequently by dipping a spoon in and cooling it in cold water. Remove from heat when it's the consistency you want. Pour in a WELL greased pan.
For turtles, push pecan halves into toffee in rows, as close together as you can. Do this while it's still warm. When it's cool, cut into rows and then pieces with 1 pecan half on each piece. Dip in melted chocolate.
Thursday, August 5, 2010
Turkish Delight
3 T (pkgs) Knoxx gelatin
1/2 C cold water
2 C sugar
1/2 C hot water
grated rind & juice of 1 lemon & 1 orange
red food coloring
2 T cherry flavoring or juice from a bottle of maraschino cherries
Sprinkle gelatin over cold water and set aside. Mix sugar and hot water in a pot ever med until sugar is dissolved, then add gelatin and stir until mixed well. turn down heat and simmer 20 mins. Remove from heat and stir in the rest of the ingredients. Have someone hold a large strip of layered cheesecloth over a sprayed bread pan (you can also clip it to the edges, just make sure it's very secure and that the middle has some give). Slowly pour turkish through the cheesecloth into the pan. Pull the corners and sides of the cheesecloth together and use 2 spoons to gently squeeze out excess. Throw out cheesecloth and refrigerate turkish until firm. Cut into 9 strips, then each strip into 5 blocks. Cut each block in half and dip in melted chocolate.
1/2 C cold water
2 C sugar
1/2 C hot water
grated rind & juice of 1 lemon & 1 orange
red food coloring
2 T cherry flavoring or juice from a bottle of maraschino cherries
Sprinkle gelatin over cold water and set aside. Mix sugar and hot water in a pot ever med until sugar is dissolved, then add gelatin and stir until mixed well. turn down heat and simmer 20 mins. Remove from heat and stir in the rest of the ingredients. Have someone hold a large strip of layered cheesecloth over a sprayed bread pan (you can also clip it to the edges, just make sure it's very secure and that the middle has some give). Slowly pour turkish through the cheesecloth into the pan. Pull the corners and sides of the cheesecloth together and use 2 spoons to gently squeeze out excess. Throw out cheesecloth and refrigerate turkish until firm. Cut into 9 strips, then each strip into 5 blocks. Cut each block in half and dip in melted chocolate.
Peanut Brittle
2 C sugar
1 C corn syrup
1/2 C water
2 pkgs uncooked peanuts
3 t vanilla
1 t salt
1 t butter
2 t baking soda
Mix first 3 ingredients in pot and cook on med to firm softball. Add peanuts. Stir constantly until the syrup is a really light golden brown, and the peanuts are a toasty, brown. Be careful to prevent them from burning. Remove from heat and quickly stir in last 4 ingredients. Stir fast and pour onto well greased cookie sheet, and spread out with cooking spoon. Everything is done quickly to prevent the baking soda from going flat. Cool and break up into chunks.
1 C corn syrup
1/2 C water
2 pkgs uncooked peanuts
3 t vanilla
1 t salt
1 t butter
2 t baking soda
Mix first 3 ingredients in pot and cook on med to firm softball. Add peanuts. Stir constantly until the syrup is a really light golden brown, and the peanuts are a toasty, brown. Be careful to prevent them from burning. Remove from heat and quickly stir in last 4 ingredients. Stir fast and pour onto well greased cookie sheet, and spread out with cooking spoon. Everything is done quickly to prevent the baking soda from going flat. Cool and break up into chunks.
Aunt Thelma's Bran Muffins
400F
1 1/2 C white sugar
2 eggs
1/2 C oil
2 C all-bran cereal
2 C bran
1 C boiling water
2 C flour
1 1/2 t baking soda
1/2 t salt
2 C buttermilk
Pour boiling water over bran and set aside to cool. Cream together first 3 ingredients. Beat in cereal and bran. Add last 4 ingredients. Batter will keep in fridge up to 6 weeks. Bake 20-25 mins.
1 1/2 C white sugar
2 eggs
1/2 C oil
2 C all-bran cereal
2 C bran
1 C boiling water
2 C flour
1 1/2 t baking soda
1/2 t salt
2 C buttermilk
Pour boiling water over bran and set aside to cool. Cream together first 3 ingredients. Beat in cereal and bran. Add last 4 ingredients. Batter will keep in fridge up to 6 weeks. Bake 20-25 mins.
Spaghetti Sauce
4 lbs hamburger
garlic salt
4 lge onions or onion flakes
Brown and mix together. Add:
2 cans tomatoes
1 can tomato sauce
2 cans tomato soup
1 small can tomato paste
1 t salt
1 bay leaf
2 t oregano
2 t thyme
1 t tobasco sauce
2 T brown sugar
Cook for 1 hr. Remove bay leaf. Serve immediately, freeze, or can.
garlic salt
4 lge onions or onion flakes
Brown and mix together. Add:
2 cans tomatoes
1 can tomato sauce
2 cans tomato soup
1 small can tomato paste
1 t salt
1 bay leaf
2 t oregano
2 t thyme
1 t tobasco sauce
2 T brown sugar
Cook for 1 hr. Remove bay leaf. Serve immediately, freeze, or can.
Meat Pies
400F
Filling:
3 t butter
3 T chopped onions
3 T chopped celery
1/2 C mushrooms
1/2 t salt
1/4 t oregano
dash of pepper
1 1/2 C cooked hamburger (can be substituted for chicken)
1/2 C sour cream
1/2 can cream of mushroom soup (sub. cream of chicken if using chicken)
Saute first 7 ingredients until onions are clear. Add last 3 ingredients and mix.
Dough:
2 C flour
1 T sugar
1/2 C shortening
1 t salt
1 beaten egg yolk
1 C sour cream
Combine first 4 ingredients. Mix yolk and s. cream, and blend into flour mixture. Let stand 10 mins. Roll out and cut. Spoon filling onto each crust, fold over, and seal. Bake ~1 hr, until crust is golden brown.
Filling:
3 t butter
3 T chopped onions
3 T chopped celery
1/2 C mushrooms
1/2 t salt
1/4 t oregano
dash of pepper
1 1/2 C cooked hamburger (can be substituted for chicken)
1/2 C sour cream
1/2 can cream of mushroom soup (sub. cream of chicken if using chicken)
Saute first 7 ingredients until onions are clear. Add last 3 ingredients and mix.
Dough:
2 C flour
1 T sugar
1/2 C shortening
1 t salt
1 beaten egg yolk
1 C sour cream
Combine first 4 ingredients. Mix yolk and s. cream, and blend into flour mixture. Let stand 10 mins. Roll out and cut. Spoon filling onto each crust, fold over, and seal. Bake ~1 hr, until crust is golden brown.
Aunt Fay's Homemade Noodles
2 beaten eggs
1/2 t salt
2 T milk
1/2 t baking powder
Mix and add enough flour to make a good firm dough. Roll very thin on a well floured surface. Sprinkle flour over top, roll up, and slice very thin. Shake out. Boil in broth 10 minutes covered, 10 minutes uncovered.
1/2 t salt
2 T milk
1/2 t baking powder
Mix and add enough flour to make a good firm dough. Roll very thin on a well floured surface. Sprinkle flour over top, roll up, and slice very thin. Shake out. Boil in broth 10 minutes covered, 10 minutes uncovered.
Chile Burger
2 lbs hamburger, browned
2 med. onions or onion flakes
1/2 can tomato soup
1/2 C ketchup
2 T brown sugar
1 1/2 t chili powder
1 1/2 t worstershire sauce
1 t salt
1 1/2 t dry mustard
Combine all ingredients and simmer 1 hr. Stir often. You can also add shredded potatoes and carrots to stretch for a crowd.
2 med. onions or onion flakes
1/2 can tomato soup
1/2 C ketchup
2 T brown sugar
1 1/2 t chili powder
1 1/2 t worstershire sauce
1 t salt
1 1/2 t dry mustard
Combine all ingredients and simmer 1 hr. Stir often. You can also add shredded potatoes and carrots to stretch for a crowd.
Frozen Lemon Pie
1 C whipped cream
3 beaten egg whites
1 lemon (juice and rind)
3 egg yolks
3/4 C sugar
Combine yolks, sugar, juice, and rind and beat well. Fold in whipped cream. Fold in egg whites. Line pan with crushed graham wafers. Pour in filling and sprinkle crumbs on top. Freeze. Serve with strawberries or raspberries.
3 beaten egg whites
1 lemon (juice and rind)
3 egg yolks
3/4 C sugar
Combine yolks, sugar, juice, and rind and beat well. Fold in whipped cream. Fold in egg whites. Line pan with crushed graham wafers. Pour in filling and sprinkle crumbs on top. Freeze. Serve with strawberries or raspberries.
Frozen Grasshopper Pie
18-20 oreo cookies crushed in blender
3/4 gallon vanilla ice cream, softened
1 small container cool whip
peppermint flavoring
green food color
Press crumbs into 9x13 pan. Mix remaining ingredients (flavor to taste) and pour over crust. Sprinkle with crushed oreos. Freeze.
3/4 gallon vanilla ice cream, softened
1 small container cool whip
peppermint flavoring
green food color
Press crumbs into 9x13 pan. Mix remaining ingredients (flavor to taste) and pour over crust. Sprinkle with crushed oreos. Freeze.
Dream Squares
350F
Bottom Crust:
2 C flour
1 C butter
1/2 C sugar
1/2 C cornstarch
Mix and press into cookie sheet. Bake 15-20 mins. Cool.
Filling:
4 eggs
4 T flour
1/2 t baking powder
1 cup coconut
2 C brown sugar
1/2 t vanilla
1 C chopped pecans
Mix and pour over cooled crust. Bake 20 mins. Cool.
Icing:
1/2 C butter
4 oz cream cheese
2 C icing sugar
1 t vanilla
Mix until smooth and spread on squares.
Bottom Crust:
2 C flour
1 C butter
1/2 C sugar
1/2 C cornstarch
Mix and press into cookie sheet. Bake 15-20 mins. Cool.
Filling:
4 eggs
4 T flour
1/2 t baking powder
1 cup coconut
2 C brown sugar
1/2 t vanilla
1 C chopped pecans
Mix and pour over cooled crust. Bake 20 mins. Cool.
Icing:
1/2 C butter
4 oz cream cheese
2 C icing sugar
1 t vanilla
Mix until smooth and spread on squares.
Peanut Butter Cookies
325F
1 C margarine
1 C brown sugar
1 C sugar
2 eggs
1 C peanut butter
2 T water
1 t vanilla
2 C flour
1 t baking soda
1/2 t salt
Mix well. Spoon onto cookie sheet and press down with fork, using water to keep fork from sticking. Bake 10-12 mins.
1 C margarine
1 C brown sugar
1 C sugar
2 eggs
1 C peanut butter
2 T water
1 t vanilla
2 C flour
1 t baking soda
1/2 t salt
Mix well. Spoon onto cookie sheet and press down with fork, using water to keep fork from sticking. Bake 10-12 mins.
Candy Puffed Wheat
1/3 C margarine
1/2 C light corn syrup
1 C brown sugar
Stir constantly over med heat until mixture comes to a boil. Boil for 1 minute. Pour over 9 C puffed wheat in lge mixing bowl. Eat as is, or press into greased pan for squares.
1/2 C light corn syrup
1 C brown sugar
Stir constantly over med heat until mixture comes to a boil. Boil for 1 minute. Pour over 9 C puffed wheat in lge mixing bowl. Eat as is, or press into greased pan for squares.
Grandma Tolman's Brown Bread
350F
6 C warm water
2/3 C melted honey
2 T salt
2 T tofu drink mix
2 T lecithin granules (NOT extra strength)
3 T dough enhancer
2/3 C oil
2 T cider vinegar
2 T wheat gluten
2 T instant yeast
2 C wheat flour
a pinch of vitamin C crystals
1 C mixed raw sunflower, pumpkin, and sesame seeds
Mix all ingredients well, minus seeds. Slowly add seeds and approx. 12-14 C wheat flour, until dough begins to leave the side of the mixer. Mix 8 mins. Let rise til double in bulk. Form loaves and let rise. Bake 30-35 mins.
2 C of white flour can be used in place of some of the wheat flour. To get this, grind about 10 C of hard white wheat.
6 C warm water
2/3 C melted honey
2 T salt
2 T tofu drink mix
2 T lecithin granules (NOT extra strength)
3 T dough enhancer
2/3 C oil
2 T cider vinegar
2 T wheat gluten
2 T instant yeast
2 C wheat flour
a pinch of vitamin C crystals
1 C mixed raw sunflower, pumpkin, and sesame seeds
Mix all ingredients well, minus seeds. Slowly add seeds and approx. 12-14 C wheat flour, until dough begins to leave the side of the mixer. Mix 8 mins. Let rise til double in bulk. Form loaves and let rise. Bake 30-35 mins.
2 C of white flour can be used in place of some of the wheat flour. To get this, grind about 10 C of hard white wheat.
Fresh Strawberry Pie
1 qt strawberries
3 oz strawberry jello
1/2 C sugar
3 T cornstarch
1 C cold water
whip cream
graham cracker crust (crushed graham crackers mixed with melted butter. press into pie pan)
Mix sugar, cornstarch, and water. Bring to a boil on med. Add jello, mix well. Add strawberries when cool. Fill crust, refrigerate. Serve with whip cream.
Strawberries can be substituted with peach, blueberry, raspberry. Sometimes I like to make instant chocolate or vanilla pudding and put a layer of it in the crust before I add the fruit filling.
3 oz strawberry jello
1/2 C sugar
3 T cornstarch
1 C cold water
whip cream
graham cracker crust (crushed graham crackers mixed with melted butter. press into pie pan)
Mix sugar, cornstarch, and water. Bring to a boil on med. Add jello, mix well. Add strawberries when cool. Fill crust, refrigerate. Serve with whip cream.
Strawberries can be substituted with peach, blueberry, raspberry. Sometimes I like to make instant chocolate or vanilla pudding and put a layer of it in the crust before I add the fruit filling.
Roasted Potatoes
450F
cubed potatoes
1/2 C olive oil
1/4 C melted butter
1 t marjoram
1 t thyme
Combine oil and butter with spices. Toss with potatoes in a 9x13 pan. Bake 45 mins to 1 hr, flipping halfway.
cubed potatoes
1/2 C olive oil
1/4 C melted butter
1 t marjoram
1 t thyme
Combine oil and butter with spices. Toss with potatoes in a 9x13 pan. Bake 45 mins to 1 hr, flipping halfway.
Spiced Apple Muffins
400F
2 C flour
1 C bran flakes or oatmeal
2/3 C brown sugar
1 T baking powder
1 t salt
1/2 t cinnamon
1/4 t nutmeg
2 eggs
2/3 C milk
1/4 C cooking oil
1 C peeled grated apple
Combine dry ingredients. Fluff with fork to thoroughly distribute baking powder. Push mixture up sides of bowl, making a well in the centre. In med bowl, beat eggs slightly. Add milk, cooking oil, and apple. Stir together and pour into well. Stir quickly to moisten. Batter will be lumpy. Spoon into greased muffin tins. Bake 15-20 mins.
2 C flour
1 C bran flakes or oatmeal
2/3 C brown sugar
1 T baking powder
1 t salt
1/2 t cinnamon
1/4 t nutmeg
2 eggs
2/3 C milk
1/4 C cooking oil
1 C peeled grated apple
Combine dry ingredients. Fluff with fork to thoroughly distribute baking powder. Push mixture up sides of bowl, making a well in the centre. In med bowl, beat eggs slightly. Add milk, cooking oil, and apple. Stir together and pour into well. Stir quickly to moisten. Batter will be lumpy. Spoon into greased muffin tins. Bake 15-20 mins.
Teriyaki Beef Salad
Dressing:
1/4 C orange juice
3 T teriyaki sauce
1 T vegetable oil
1 t dark sesame oil
1 t sugar
1 t tobasco sauce
1/4 t grated ginger
1 garlic clove, chopped finely or pressed
1/4 t salt
Combine all ingredients in bowl
Salad:
12 oz top sirloin grilling steak, 1/2" thick
s&p
1/2 bunch asparagus
1/2 head romaine lettuce
1/2 pint grape tomatoes
Lightly oil grill and heat to med-high. Sprinkle both sides of steak with s&p. Boil or steam asparagus. Cut into 2" spears. Combine salad ingredients minus steak. Add asparagus and 1/2 of dressing. Grill steak until resists slightly when pressed, 2-4 mins per side. Slice into thin strips. Scatter over salad and drizzle with remaining dressing.
1/4 C orange juice
3 T teriyaki sauce
1 T vegetable oil
1 t dark sesame oil
1 t sugar
1 t tobasco sauce
1/4 t grated ginger
1 garlic clove, chopped finely or pressed
1/4 t salt
Combine all ingredients in bowl
Salad:
12 oz top sirloin grilling steak, 1/2" thick
s&p
1/2 bunch asparagus
1/2 head romaine lettuce
1/2 pint grape tomatoes
Lightly oil grill and heat to med-high. Sprinkle both sides of steak with s&p. Boil or steam asparagus. Cut into 2" spears. Combine salad ingredients minus steak. Add asparagus and 1/2 of dressing. Grill steak until resists slightly when pressed, 2-4 mins per side. Slice into thin strips. Scatter over salad and drizzle with remaining dressing.
Apple Cream Croustata
375F
1/4 C sliced almonds, grated
2 pkgs Pillsbury crescent rolls
250 g cream cheese, softened
1 egg, separated
1 lemon
1/4 C icing sugar
2 T flour
1 can apple pie filling
2 firm red baking apples, divided
1/2 t cinnamon
1 T sugar
Sprinkle almonds around outer edge of lge round stone. Unroll/separate dough. Arrange around stone, wide ends out, points towards centre. Pinch dough to seal in centre. Get juice and zest of lemon. Mix with yolk, icing sugar, flour, and cream cheese. Whisk until smooth. Spread mixture over centre of dough, leaving 2" border around edge. Coarsely chop one apple, mix with pie gilling and sinnamon. Spoon evenly over cream cheese mix. Lightly brush edges of dough with reserved egg white. Fold edges of dough towards centre, overlapping. Place one apple slice from remaining apple in between each layer. Sprinkle with sugar over turned up edge. Bake 25-30 mins, until crust is golden brown.
1/4 C sliced almonds, grated
2 pkgs Pillsbury crescent rolls
250 g cream cheese, softened
1 egg, separated
1 lemon
1/4 C icing sugar
2 T flour
1 can apple pie filling
2 firm red baking apples, divided
1/2 t cinnamon
1 T sugar
Sprinkle almonds around outer edge of lge round stone. Unroll/separate dough. Arrange around stone, wide ends out, points towards centre. Pinch dough to seal in centre. Get juice and zest of lemon. Mix with yolk, icing sugar, flour, and cream cheese. Whisk until smooth. Spread mixture over centre of dough, leaving 2" border around edge. Coarsely chop one apple, mix with pie gilling and sinnamon. Spoon evenly over cream cheese mix. Lightly brush edges of dough with reserved egg white. Fold edges of dough towards centre, overlapping. Place one apple slice from remaining apple in between each layer. Sprinkle with sugar over turned up edge. Bake 25-30 mins, until crust is golden brown.
Caylee's Chip Dip
8 oz cream cheese, softened
500 mls sour cream
2 bottles taco sauce
cooked chopped bacon
2-3 small tomatoes, chopped
1-2 bell peppers, chopped
grated cheese
Mix first 2 ingredients until smooth. Spread on cookie sheet. Gently spread taco sauce on top until covered. Sprinkle all other ingredients evenly over top, finish with grated cheese. Eat with taco chips.
500 mls sour cream
2 bottles taco sauce
cooked chopped bacon
2-3 small tomatoes, chopped
1-2 bell peppers, chopped
grated cheese
Mix first 2 ingredients until smooth. Spread on cookie sheet. Gently spread taco sauce on top until covered. Sprinkle all other ingredients evenly over top, finish with grated cheese. Eat with taco chips.
Raspberry Pretzel Delight
350F
Crust:
1/2 C crushed pretzels
1/4 C sugar
1/2 C marg or butter, melted
Mix all together and spread evenly in 9x13 pan. Bake 8 mins, cool.
Filling:
1 can eagle brand
1/2 C water
3.4 oz instant vanilla pudding
4 oz container frozen whipped topping, thawed
1 can raspberry pie filling (or any other kind)
Combine milk and water, blend well. Add pudding mix, beat 2 mins. Refrigerate 5 mins. Fold in cool whip. Spread on cooled crust. Refrigerate 1 hr. Spoon topping over filling, refrigerate overnight.
Crust:
1/2 C crushed pretzels
1/4 C sugar
1/2 C marg or butter, melted
Mix all together and spread evenly in 9x13 pan. Bake 8 mins, cool.
Filling:
1 can eagle brand
1/2 C water
3.4 oz instant vanilla pudding
4 oz container frozen whipped topping, thawed
1 can raspberry pie filling (or any other kind)
Combine milk and water, blend well. Add pudding mix, beat 2 mins. Refrigerate 5 mins. Fold in cool whip. Spread on cooled crust. Refrigerate 1 hr. Spoon topping over filling, refrigerate overnight.
Cheese Fondue
1/4 C butter
1/4 C flour
1/2 t salt
1/4 t pepper
1/4 t ground mustard
1/4 t worstershire sauce
1 1/2 C milk
2 C shredded old cheddar
Melt butter. Mix with flour, spices, and worstershire. Add milk and boil on med. Stir in cheddar until melted. Put in fondue pot and dip bread, ham, italian sausage, kielbasa, small cooked potatoes, broccoli & cauliflower, apples, etc.
1/4 C flour
1/2 t salt
1/4 t pepper
1/4 t ground mustard
1/4 t worstershire sauce
1 1/2 C milk
2 C shredded old cheddar
Melt butter. Mix with flour, spices, and worstershire. Add milk and boil on med. Stir in cheddar until melted. Put in fondue pot and dip bread, ham, italian sausage, kielbasa, small cooked potatoes, broccoli & cauliflower, apples, etc.
Chocolate Fondue
9 oz callebaut chocolate
1 C heavy cream
1/4 t cloves
1/4 t cinnamon
Melt slowly together. Put in fondue pot. Dip fruit and angel food cake.
1 C heavy cream
1/4 t cloves
1/4 t cinnamon
Melt slowly together. Put in fondue pot. Dip fruit and angel food cake.
Reid Parker's Deep-Fried Chicken
turkey cooker 400F
1/2 C Louisiana hot sauce
3/4 C mustard
seasoning salt
Marinate whole chicken or breasts in fridge for 2 days.
Whole chicken:
cook in turkey cooker filled with oil for 3+ mins
Breasts:
cook in oil in a pot or deep fryer, same time/temp
1/2 C Louisiana hot sauce
3/4 C mustard
seasoning salt
Marinate whole chicken or breasts in fridge for 2 days.
Whole chicken:
cook in turkey cooker filled with oil for 3+ mins
Breasts:
cook in oil in a pot or deep fryer, same time/temp
Oh Henry Bars
1 C sugar
1 C corn syrup
1 C peanut butter
3 C rice krispies
1 C peanuts
callebaut chips
Boil sugar and corn syrup. Add peanut butter, krispies, and peanuts. Spread on greased cookie sheet while still warm (use a rolling pin). Melt chocolate and spread on top, then cool.
1 C corn syrup
1 C peanut butter
3 C rice krispies
1 C peanuts
callebaut chips
Boil sugar and corn syrup. Add peanut butter, krispies, and peanuts. Spread on greased cookie sheet while still warm (use a rolling pin). Melt chocolate and spread on top, then cool.
Sweet Potatoes
Cook potatoes on med-high in salted water. DON'T OVERCOOK! Drain.
Sauce:
Melt 1/4 C butter, brown sugar, and a TINY bit of cream. Whisk together. Let it bubble a bit, add potatoes.
Sauce:
Melt 1/4 C butter, brown sugar, and a TINY bit of cream. Whisk together. Let it bubble a bit, add potatoes.
Kenny's Chicken Soup
1/2 chicken (with bones)
5 C water
1 onion finely chopped (or onion flakes)
3 stocks celery chopped
broccoli
cauliflower
1 C chicken stock
potatoes, cubed
2 T poultry spice
2 t sage
salt
pepper
Boil chicken in water for 1 hr. Add veggies, simmer for 1/2 hr. Add poultry spice and sage. Cook 1 1/2 hrs. Add chicken stock, s&p. Continue to simmer 1 hr.
5 C water
1 onion finely chopped (or onion flakes)
3 stocks celery chopped
broccoli
cauliflower
1 C chicken stock
potatoes, cubed
2 T poultry spice
2 t sage
salt
pepper
Boil chicken in water for 1 hr. Add veggies, simmer for 1/2 hr. Add poultry spice and sage. Cook 1 1/2 hrs. Add chicken stock, s&p. Continue to simmer 1 hr.
Baking Powder Biscuits
450F
3 1/2 C flour
8 t baking powder
1 t salt
3/4 C margarine
1 1/3 C milk
1 egg
1 T vinegar
Mix wet and dry ingredients separately. Mix together. Spoon onto baking sheet and bake 8-10 mins.
3 1/2 C flour
8 t baking powder
1 t salt
3/4 C margarine
1 1/3 C milk
1 egg
1 T vinegar
Mix wet and dry ingredients separately. Mix together. Spoon onto baking sheet and bake 8-10 mins.
Mom's Corn Chowder
2 C water
2 C diced red potatoes
1 C sliced carrots
1 C chopped celery
1/4 C onion flakes
1 t salt
1/2 t pepper
1/2-1 lb cooked chopped bacon
14 oz can creamed corn
Combine first 7 ingredients. Cover, bring to a boil. Turn down heat and simmer for 10 mins.
Cheese Sauce (make while other ingredients are simmering):
1/4 C melted margarine or butter
1/4 C flour
3 C milk
1 C grated old cheddar
Combine first 3 ingredients in a sauce pot until smooth. Stir constantly until thickened. Add cheese and stir until melted. Remove from heat.
Add corn and bacon to cooked veggies, then add cheese sauce. Heat together, DON'T BOIL.
2 C diced red potatoes
1 C sliced carrots
1 C chopped celery
1/4 C onion flakes
1 t salt
1/2 t pepper
1/2-1 lb cooked chopped bacon
14 oz can creamed corn
Combine first 7 ingredients. Cover, bring to a boil. Turn down heat and simmer for 10 mins.
Cheese Sauce (make while other ingredients are simmering):
1/4 C melted margarine or butter
1/4 C flour
3 C milk
1 C grated old cheddar
Combine first 3 ingredients in a sauce pot until smooth. Stir constantly until thickened. Add cheese and stir until melted. Remove from heat.
Add corn and bacon to cooked veggies, then add cheese sauce. Heat together, DON'T BOIL.
Spring Berry Parfait
500 ml whipping cream
1/4 C icing sugar
2 t orange flavoring
1 pint raspberries
1/2 pint blueberries
1 C crushed gingersnap cookies
In a large bowl, beat cream with sugar and orange flavor until soft peaks form. Spoon a generous dollop of cream into bottom of 6 parfait glasses. Sprinkle with a layer of berries. Cover with a heaping spoonful of cookie crumbs. Repeat until all ingredients are gone. Can be served immediately, or refigerated up to 4 hours.
1/4 C icing sugar
2 t orange flavoring
1 pint raspberries
1/2 pint blueberries
1 C crushed gingersnap cookies
In a large bowl, beat cream with sugar and orange flavor until soft peaks form. Spoon a generous dollop of cream into bottom of 6 parfait glasses. Sprinkle with a layer of berries. Cover with a heaping spoonful of cookie crumbs. Repeat until all ingredients are gone. Can be served immediately, or refigerated up to 4 hours.
Caylee's Cheesecake Brownies
350F
1/2 C margarine
2 eggs
2 T cocoa
1 C sugar
1 t vanilla
1 C flour
1 t baking soda
Cream all together, spread in 9x13 pan.
1/4 C margarine
1/2 C sugar
2 T flour
1 egg
1/2 t vanilla
6 oz cream cheese
Mix all together, spread on top of brownie mixture. Sprinkle with chocolate chips. Bake 30 mins.
Icing:
2 oz cream cheese
1/2 C margarine
5 C icing sugar
1/2 C cocoa
5-7 T milk
Mix all together, spread on top (when cool).
1/2 C margarine
2 eggs
2 T cocoa
1 C sugar
1 t vanilla
1 C flour
1 t baking soda
Cream all together, spread in 9x13 pan.
1/4 C margarine
1/2 C sugar
2 T flour
1 egg
1/2 t vanilla
6 oz cream cheese
Mix all together, spread on top of brownie mixture. Sprinkle with chocolate chips. Bake 30 mins.
Icing:
2 oz cream cheese
1/2 C margarine
5 C icing sugar
1/2 C cocoa
5-7 T milk
Mix all together, spread on top (when cool).
Cornbread
425F
1 C flour
1 C cornmeal
1/4 C sugar or honey
4 t baking powder
1 t salt
any spices (cinnamon, nutmeg, etc.)
Separate 2 eggs, beat yolks. Add 1 C milk and 1/4 C melted marg. Fold wet into dry, just until smooth. Fold in beaten egg whites. Bake 20 mins.
1 C flour
1 C cornmeal
1/4 C sugar or honey
4 t baking powder
1 t salt
any spices (cinnamon, nutmeg, etc.)
Separate 2 eggs, beat yolks. Add 1 C milk and 1/4 C melted marg. Fold wet into dry, just until smooth. Fold in beaten egg whites. Bake 20 mins.
Coconut Caramel Mango Dessert
350F
Wafer Baskets:
1/2 C sugar
3/4 C unsweetened coconut
2 T flour
1 t baking powder
2 egg whites
5 T unsalted butter, melted
1 t lemon juice
Blend first 4 ingredients until coconut is finely ground. Slowly add egg whites, then melted butter. Do not overmix. Blend in lemon juice. Cover and refrigerate 1 hr, or until cold.
Line baking sheet with parchment paper. Form wafers by spooning 1 1/2 T of batter for each wafer onto baking sheet. Spread batter to about 5 1/2" rounds. Bake until golden, about 10-12 mins. Using metal spatula, gently lift wafer off paper (work quickly, while still warm). Place wafers over upturned glasses and mold gently around bottom of glass. Cool wafers completely.
Caramelized Mangoes:
1/2 C sugar
2 T water
1/3 C unsweetened coconut milk
2 mangoes, cut in cubes
Mix sugar and water over med heat until sugar dissolves. Simmer until light golden color, about 5 mins. Add coconut milk and stir until smooth. Simmer about 1 min to thicken slightly. Add mangoes and toss gently to coat. Fill each wafer basket with coconut ice cream and cover with mangoes.
Wafer Baskets:
1/2 C sugar
3/4 C unsweetened coconut
2 T flour
1 t baking powder
2 egg whites
5 T unsalted butter, melted
1 t lemon juice
Blend first 4 ingredients until coconut is finely ground. Slowly add egg whites, then melted butter. Do not overmix. Blend in lemon juice. Cover and refrigerate 1 hr, or until cold.
Line baking sheet with parchment paper. Form wafers by spooning 1 1/2 T of batter for each wafer onto baking sheet. Spread batter to about 5 1/2" rounds. Bake until golden, about 10-12 mins. Using metal spatula, gently lift wafer off paper (work quickly, while still warm). Place wafers over upturned glasses and mold gently around bottom of glass. Cool wafers completely.
Caramelized Mangoes:
1/2 C sugar
2 T water
1/3 C unsweetened coconut milk
2 mangoes, cut in cubes
Mix sugar and water over med heat until sugar dissolves. Simmer until light golden color, about 5 mins. Add coconut milk and stir until smooth. Simmer about 1 min to thicken slightly. Add mangoes and toss gently to coat. Fill each wafer basket with coconut ice cream and cover with mangoes.
Parmesan Baked Salmon
400F
1/4 C mayo
2 T parmesan
1/8 t cayenne
1/4 t dill weed
2 t lemon juice
1/2 C bread crumbs
4 salmon filets
Mix first 4 ingredients. Sprinkle salmon with juice. Top with cheese mix, then sprinkle with bread crumbs. Bake 12-15 mins.
1/4 C mayo
2 T parmesan
1/8 t cayenne
1/4 t dill weed
2 t lemon juice
1/2 C bread crumbs
4 salmon filets
Mix first 4 ingredients. Sprinkle salmon with juice. Top with cheese mix, then sprinkle with bread crumbs. Bake 12-15 mins.
Spinach Ravioli
Dough:
2 C flour
3 egg yolks
2 eggs
1 T olive oil
Whish wet ingredients together. Slowly add flour until thick batter forms. Using hands, gradually mix in more flour until shaggy dough. Knead on counter until smooth. Wrap in plastic and refrigerate.
Filling:
1 t olive oil
142g fresh spinach
salt & pepper
1 C/235g ricotta
Drizzle oil into med-high saute pan. Add spinach, s&p. Saute 2 mins, transfer to strainer to cool. Coarsely chop. Once cool, mix with ricotta, s&p to taste.
Divide dough into 4 balls. Roll and fold dough 3 or 4 times, then flatten to 1-2 mm thick. Cut in half. Spoon 6 mounds of filling spaced evenly. Brush around filling with water (both sheets) and lay second sheet over top. Press edges to seal, squeezing out excess air. Cut into squares. Boil 3 mins to cook.
Sauce:
2 T olive oil
8 oz mushrooms
1/2 C soft butter
25 FRESH sage leaves
2 garlic cloves finely chopped or pressed
Cook mushrooms, oil, s&p over med heat about 10 mins. Remove from pan. Melt butter, add sage, and cook 1 min. Add garlic and stir 30 seconds. Place ravoili on plate, layer mushrooms, then sauce.
2 C flour
3 egg yolks
2 eggs
1 T olive oil
Whish wet ingredients together. Slowly add flour until thick batter forms. Using hands, gradually mix in more flour until shaggy dough. Knead on counter until smooth. Wrap in plastic and refrigerate.
Filling:
1 t olive oil
142g fresh spinach
salt & pepper
1 C/235g ricotta
Drizzle oil into med-high saute pan. Add spinach, s&p. Saute 2 mins, transfer to strainer to cool. Coarsely chop. Once cool, mix with ricotta, s&p to taste.
Divide dough into 4 balls. Roll and fold dough 3 or 4 times, then flatten to 1-2 mm thick. Cut in half. Spoon 6 mounds of filling spaced evenly. Brush around filling with water (both sheets) and lay second sheet over top. Press edges to seal, squeezing out excess air. Cut into squares. Boil 3 mins to cook.
Sauce:
2 T olive oil
8 oz mushrooms
1/2 C soft butter
25 FRESH sage leaves
2 garlic cloves finely chopped or pressed
Cook mushrooms, oil, s&p over med heat about 10 mins. Remove from pan. Melt butter, add sage, and cook 1 min. Add garlic and stir 30 seconds. Place ravoili on plate, layer mushrooms, then sauce.
Chocolate Peanut Butter Chip Cookies
350F
1 C margarine
1 1/2 C sugar
2 eggs
2 t vanilla
2 C flour
2/3 C cocoa
3/4 t baking soda
1/2 t salt
2 C peanut butter chips
Mix all together. Spoon onto cookie sheet and baake 8-10 mins.
1 C margarine
1 1/2 C sugar
2 eggs
2 t vanilla
2 C flour
2/3 C cocoa
3/4 t baking soda
1/2 t salt
2 C peanut butter chips
Mix all together. Spoon onto cookie sheet and baake 8-10 mins.
Funeral Potatoes
350F
1 kg hash browns
2 cans cream of chicken soup
lge sour cream
1 can milk
dried onions
1 cup shredded cheese
salt & pepper
1 C crushed corn flakes
1/4 C melted margarine
Mix everything together except hash browns, cheese, corn flakes, and marg. Add cheese when everything is warm. Mix in with hash browns in a 9x13 pan or larger. Mix corn flakes and marg, and sprinkle evenly over the top. Bake 45 mins, until bubbly.
1 kg hash browns
2 cans cream of chicken soup
lge sour cream
1 can milk
dried onions
1 cup shredded cheese
salt & pepper
1 C crushed corn flakes
1/4 C melted margarine
Mix everything together except hash browns, cheese, corn flakes, and marg. Add cheese when everything is warm. Mix in with hash browns in a 9x13 pan or larger. Mix corn flakes and marg, and sprinkle evenly over the top. Bake 45 mins, until bubbly.
Enchiladas
350F
1 lb hamburger
tomato soup (or sauce and paste)
taco seasoning
shredded cheese
soft taco shells
Fry hamburger in a pan, remove excess fat. Mix in about 1/4 cup of water and taco seasoning. Mix with soup or sauce. Take out about 1/3 of hamburger and mix with water until it's like a thick soup. Spoon half the soupy mix into the bottom of a 9x13 pan and spread evenly. Divide the rest of the hamburger into 6 portions and spoon each portion onto a taco shell. Add some cheese to each one and roll up, leaving ends open. Place enchiladas side by side in the pan. cover with remaining sauce, making sure all surfaces are covered (moist). Cover with more cheese and bake 20-30 mins, until cheese is bubbly.
1 lb hamburger
tomato soup (or sauce and paste)
taco seasoning
shredded cheese
soft taco shells
Fry hamburger in a pan, remove excess fat. Mix in about 1/4 cup of water and taco seasoning. Mix with soup or sauce. Take out about 1/3 of hamburger and mix with water until it's like a thick soup. Spoon half the soupy mix into the bottom of a 9x13 pan and spread evenly. Divide the rest of the hamburger into 6 portions and spoon each portion onto a taco shell. Add some cheese to each one and roll up, leaving ends open. Place enchiladas side by side in the pan. cover with remaining sauce, making sure all surfaces are covered (moist). Cover with more cheese and bake 20-30 mins, until cheese is bubbly.
Stuffing
350F
Fried sausage meat
2 bags bread crumbs
handful onion flakes
2 T poultry seasoning
2 C ish hot water
Sprinkle seasoning and onions over crumbs in a bowl. Mix in sausage. Drizzle in water and mix as you go until it clumps together, not too sticky. Double wrap it in foil, shiny side in. Bake 1 hr.
Fried sausage meat
2 bags bread crumbs
handful onion flakes
2 T poultry seasoning
2 C ish hot water
Sprinkle seasoning and onions over crumbs in a bowl. Mix in sausage. Drizzle in water and mix as you go until it clumps together, not too sticky. Double wrap it in foil, shiny side in. Bake 1 hr.
Rosemarie's Pumpkin Pie
425F
1 can pumpkin
1 C sugar
1 t salt
3 t cinnamon
1 t cloves
1 t ginger
1 t allspice
1 t nutmeg
2 cans of milk
4 eggs
Mix 1/2 can pumpkin, 1 can milk, all spices, sugar, and eggs in blender. Move to a bowl. Then mix the rest of the pumpkin with the other can of milk in blender. Mix all together. Place in unbaked shells (rolled VERY thin). Bake for 15 mins. Reduce heat to 325F and bake another ~35 mins, until knife comes out clean.
1 can pumpkin
1 C sugar
1 t salt
3 t cinnamon
1 t cloves
1 t ginger
1 t allspice
1 t nutmeg
2 cans of milk
4 eggs
Mix 1/2 can pumpkin, 1 can milk, all spices, sugar, and eggs in blender. Move to a bowl. Then mix the rest of the pumpkin with the other can of milk in blender. Mix all together. Place in unbaked shells (rolled VERY thin). Bake for 15 mins. Reduce heat to 325F and bake another ~35 mins, until knife comes out clean.
Cinnamon Rolls
350F
12 C flour
1/2 C dry milk
1/2 C sugar
1/2 C marg
2 t salt
4 eggs
4 C warm water
2 T yeast
1/2 C warm water
Sprinkle yeast in 1/2 C warm water. While that's rising, combine first 5 ingredients in a large bowl. Make a well in the middle of this mixture. Pour the rest of the ingredients into the well and slice into the flour mixture a little at a time until combined. Knead and let rise 2 hrs. Divide into 4 (freeze whatever you don't use). Roll out one section on floured surface. Spread with margarine, then sprinkle with cinnamon. Roll up and slice into 16 rolls using thread (slide thread under roll, then slowly pull ends of thread past each other and pull tight). Spread pan with butter and brown sugar. Place rolls in prepared pan and let rise. Bake 17 mins. Let cool 2 mins, then tip out upside down so sauce is on top.
12 C flour
1/2 C dry milk
1/2 C sugar
1/2 C marg
2 t salt
4 eggs
4 C warm water
2 T yeast
1/2 C warm water
Sprinkle yeast in 1/2 C warm water. While that's rising, combine first 5 ingredients in a large bowl. Make a well in the middle of this mixture. Pour the rest of the ingredients into the well and slice into the flour mixture a little at a time until combined. Knead and let rise 2 hrs. Divide into 4 (freeze whatever you don't use). Roll out one section on floured surface. Spread with margarine, then sprinkle with cinnamon. Roll up and slice into 16 rolls using thread (slide thread under roll, then slowly pull ends of thread past each other and pull tight). Spread pan with butter and brown sugar. Place rolls in prepared pan and let rise. Bake 17 mins. Let cool 2 mins, then tip out upside down so sauce is on top.
Shortbread Cookies
350F
1 lb butter
1 C icing sugar
1/2 C corn starch
3 C flour
Cream first 3 ingredients. Slowly add flour. Use cookie press, or roll into a log and slice. Bake 12-15 mins.
1 lb butter
1 C icing sugar
1/2 C corn starch
3 C flour
Cream first 3 ingredients. Slowly add flour. Use cookie press, or roll into a log and slice. Bake 12-15 mins.
Sugar Cookies
375F
1/2 C butter
1 C sugar
1 egg
1 3/4 C flour
1 t baking powder
1 T milk
1/2 t vanilla
1/4 t salt
Cream first 3 ingredients together. Mix in the rest and refigerate 2 hrs. Roll out and cut out shapes with cutters. Bake 10-12 mins.
1/2 C butter
1 C sugar
1 egg
1 3/4 C flour
1 t baking powder
1 T milk
1/2 t vanilla
1/4 t salt
Cream first 3 ingredients together. Mix in the rest and refigerate 2 hrs. Roll out and cut out shapes with cutters. Bake 10-12 mins.
Chicken Roll-ups
350F
2 1/2 C cooked chicken, cubed
8 oz cream cheese
1 can mushroom stem & pieces, drained
4 cans Pillsbury crescent rolls
butter
bread crumbs
1 can cream of chicken soup
Combine first 3 ingredients. Roll up about a T in each crescent roll. Dip each roll in melted butter, then bread crumbs. Place on cookie sheet and bake 20-30 mins, until golden brown. Serve with sauce (cream of chicken soup, heated up with half a can of milk).
2 1/2 C cooked chicken, cubed
8 oz cream cheese
1 can mushroom stem & pieces, drained
4 cans Pillsbury crescent rolls
butter
bread crumbs
1 can cream of chicken soup
Combine first 3 ingredients. Roll up about a T in each crescent roll. Dip each roll in melted butter, then bread crumbs. Place on cookie sheet and bake 20-30 mins, until golden brown. Serve with sauce (cream of chicken soup, heated up with half a can of milk).
Smothered Chicken With Garlic
375F
3 T fresh rosemary or 1 T dried, divided
1/2 t paprika
1/2 t salt
1/4 t pepper
4 lb chicken
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled
Lightly spray deep casserole dish or roaster with oil. Combine half of the rosemary with paprika, salt, and pepper in a small bowl. Set aside. Remove giblets and neck from chicken. Rinse chicken with cold water, pat dry. Trim excess fat. Place lemon quarters and remaining rosemary in cavity of chicken. Tie legs together. Lift wings up toward neck, then tuck under back of chicken. Place chicken breast side up in roaster. Brush outside of chicken with oil, then coat completely with seasoning mixture. Arrange garlic around chicken. Bake uncovered 1 hr. Remove lid and continue roasting 25-35 mins or until thermometer reads 180F in thickest part of thigh and juices run clear. Remove chicken, let stand 10 mins before carving.
3 T fresh rosemary or 1 T dried, divided
1/2 t paprika
1/2 t salt
1/4 t pepper
4 lb chicken
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled
Lightly spray deep casserole dish or roaster with oil. Combine half of the rosemary with paprika, salt, and pepper in a small bowl. Set aside. Remove giblets and neck from chicken. Rinse chicken with cold water, pat dry. Trim excess fat. Place lemon quarters and remaining rosemary in cavity of chicken. Tie legs together. Lift wings up toward neck, then tuck under back of chicken. Place chicken breast side up in roaster. Brush outside of chicken with oil, then coat completely with seasoning mixture. Arrange garlic around chicken. Bake uncovered 1 hr. Remove lid and continue roasting 25-35 mins or until thermometer reads 180F in thickest part of thigh and juices run clear. Remove chicken, let stand 10 mins before carving.
Wednesday, August 4, 2010
Mom's Chocolate Cake
350F
2 C flour
2 C sugar
1 t baking soda
1 t salt
1/2 t baking powder
3/4 C water
3/4 C buttermilk
1/2 C margarine or butter
2 eggs
1 t vanilla
1/2 C cocoa
grease/flour 9x13
Mix all together on low, scraping constantly for 30 seconds, then high for 3 minutes scraping occasionally. Bake 30-35 minutes, until toothpick comes out clean.
Peppermint Butter Frosting:
3 C powdered sugar
1/3 C margarine or butter
1-1 1/2 t peppermint extract (to taste)
2 T milk
Mix sugar and marg, add flavor and milk. Beat until smooth.
2 C flour
2 C sugar
1 t baking soda
1 t salt
1/2 t baking powder
3/4 C water
3/4 C buttermilk
1/2 C margarine or butter
2 eggs
1 t vanilla
1/2 C cocoa
grease/flour 9x13
Mix all together on low, scraping constantly for 30 seconds, then high for 3 minutes scraping occasionally. Bake 30-35 minutes, until toothpick comes out clean.
Peppermint Butter Frosting:
3 C powdered sugar
1/3 C margarine or butter
1-1 1/2 t peppermint extract (to taste)
2 T milk
Mix sugar and marg, add flavor and milk. Beat until smooth.
Mom's Roast
Rub roast all over with Montreal Steak Spice. Put a bit of water (~1") in the bottom of the roaster with 1-2 tsp beef boullion. Cook covered 2-4 hrs at 325F.
Gravy:
Add cold water to flour. Slowly add flour mix to beef water, stirring the whole time. Stir constantly until it thickens, then strain.
Gravy:
Add cold water to flour. Slowly add flour mix to beef water, stirring the whole time. Stir constantly until it thickens, then strain.
Kenny's "Way-Better-Than-Harvey's" Burger
1 lb hamburger
1 egg
bread crumbs (start with 1/4 C)
1/4 C ketchup or bbq sauce (ish)
1-2 T worstershire sauce
1 T Club House Spicy Mesquite seasoning
1/2 T Mrs. Dash Italian seasoning (optional)
Mix all together. Add more bread crumbs if needed, hamburger should stick together well when you put it in a ball in your fist, without sticking to your hand. Add more seasoning if needed, until it smells delish. Form into patties. For best results, BBQ ;) If you MUST do it in the oven, cook them at 350F for about 25-30 mins.
1 egg
bread crumbs (start with 1/4 C)
1/4 C ketchup or bbq sauce (ish)
1-2 T worstershire sauce
1 T Club House Spicy Mesquite seasoning
1/2 T Mrs. Dash Italian seasoning (optional)
Mix all together. Add more bread crumbs if needed, hamburger should stick together well when you put it in a ball in your fist, without sticking to your hand. Add more seasoning if needed, until it smells delish. Form into patties. For best results, BBQ ;) If you MUST do it in the oven, cook them at 350F for about 25-30 mins.
Caylee's Lasagne
350F
1 can diced tomatoes
2 cans tomato paste
1 lb cooked hamburger
1 T Mrs. Dash Italian seasoning
500 mls cottage cheese
1/2 C parmesan cheese
1 1/2 t salt
2 T parsley flakes
2 eggs
Express lasagne noodles (red box)
mozza cheese slices
Mix together first 4 ingredients. In a separate container, mix together next 5 ingredients. In a 9x13 pan, layer noodles, 1/2 cottage cheese mix, mozza slices, and 1/2 of hamburger mix. Repeat. Cook 1 hr.
1 can diced tomatoes
2 cans tomato paste
1 lb cooked hamburger
1 T Mrs. Dash Italian seasoning
500 mls cottage cheese
1/2 C parmesan cheese
1 1/2 t salt
2 T parsley flakes
2 eggs
Express lasagne noodles (red box)
mozza cheese slices
Mix together first 4 ingredients. In a separate container, mix together next 5 ingredients. In a 9x13 pan, layer noodles, 1/2 cottage cheese mix, mozza slices, and 1/2 of hamburger mix. Repeat. Cook 1 hr.
Monkey Bread
350F
1/2 C brown sugar
2 sticks butter (1 C)
2/3 t cinnamon
3 cans buttermilk biscuits (non-flaky)
1 C sugar
Cut each biscuit into quarters. Combine sugar and cinnamon in a large ziploc. Throw in biscuits and shake to coat. Place in a bundt pan. Melt butter with b. sugar in a saucepan or microwave, pour over biscuits. Bake 30-40 mins, until top is golden brown. Let cool 15-20 mins, place upside-down on a plate.
1/2 C brown sugar
2 sticks butter (1 C)
2/3 t cinnamon
3 cans buttermilk biscuits (non-flaky)
1 C sugar
Cut each biscuit into quarters. Combine sugar and cinnamon in a large ziploc. Throw in biscuits and shake to coat. Place in a bundt pan. Melt butter with b. sugar in a saucepan or microwave, pour over biscuits. Bake 30-40 mins, until top is golden brown. Let cool 15-20 mins, place upside-down on a plate.
Ginger Snaps
350F
3/4 C margarine
1 C sugar
1/4 C molasses
1 egg
2 1/4 C flour
2 t baking soda
1 t cinnamon
1/2 t each salt, ginger, cloves
1/4 t nutmeg
Beat first 4 ingredients til fluffy. Stir in remaining ingredients. Mix well. Refrigerate 1 hr. Roll into 1" balls, roll in sugar, and place 2" apart on cookie sheet. Bake 9 mins.
3/4 C margarine
1 C sugar
1/4 C molasses
1 egg
2 1/4 C flour
2 t baking soda
1 t cinnamon
1/2 t each salt, ginger, cloves
1/4 t nutmeg
Beat first 4 ingredients til fluffy. Stir in remaining ingredients. Mix well. Refrigerate 1 hr. Roll into 1" balls, roll in sugar, and place 2" apart on cookie sheet. Bake 9 mins.
Round Steak Bake
300F
beef chunks
potatoes (cubed or small)
carrots
1 can tomato soup
1/2 can water
salt/pepper
1/2 t beef oxo
Mix all ingredients, place in a casserole dish. Bake uncovered 2 1/2 to 3 hrs, stirring occasionally.
beef chunks
potatoes (cubed or small)
carrots
1 can tomato soup
1/2 can water
salt/pepper
1/2 t beef oxo
Mix all ingredients, place in a casserole dish. Bake uncovered 2 1/2 to 3 hrs, stirring occasionally.
Spinach Dip
10 slices cooked bacon
10 oz. spinach (frozen, thawed)
1/2 C salsa
8 oz cream cheese
1 C diced tomatoes
1/2 C shredded mozza
1/4 t cumin
1/4 t salt
1/4 t pepper
1/4 t garlic powder
In a saucepan over med heat, mix spinach, salsa, cr. cheese, crumbled bacon, and tomatoes. Remove from heat and mix in mozza and spices. Serve with nacho chips, pita chips, or baked pita shells.
10 oz. spinach (frozen, thawed)
1/2 C salsa
8 oz cream cheese
1 C diced tomatoes
1/2 C shredded mozza
1/4 t cumin
1/4 t salt
1/4 t pepper
1/4 t garlic powder
In a saucepan over med heat, mix spinach, salsa, cr. cheese, crumbled bacon, and tomatoes. Remove from heat and mix in mozza and spices. Serve with nacho chips, pita chips, or baked pita shells.
Peach Crisp
375F
1/2 C quick cooking oats
1/2 C honey sweetened granola
3 T flour
1/2 C brown sugar
1/4 C butter
5 C fresh peaches
1 T flour
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/4 C chopped pecans (optional)
Combine first 4 ingredients, then cut in butter. Mix last 6 ingredients. Spread peach mixture in 9x13 pan, then spread oat mixture on top. Bake 30 mins, or until golden brown.
1/2 C quick cooking oats
1/2 C honey sweetened granola
3 T flour
1/2 C brown sugar
1/4 C butter
5 C fresh peaches
1 T flour
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/4 C chopped pecans (optional)
Combine first 4 ingredients, then cut in butter. Mix last 6 ingredients. Spread peach mixture in 9x13 pan, then spread oat mixture on top. Bake 30 mins, or until golden brown.
Mom's Pie Crust
375F
5 C flour
2 t baking powder
1 1/2 t salt
Mix, then cut in 1 lb Tenderflake.
In a 1 C measure, mix 1 egg (beat), 2 T vinegar, and enough milk to make 1 C.
Add wet to dry, only mix until combined. Handle as little as possible. Divide into 3 balls, freeze what you don't use. Each ball makes either 1 pie with top crust, or 2 pies without. Roll out on well floured surface with well floured rolling pin, and carefully move to pie pan. Fill with whatever filling and cover with top crust.
Use a fork to press all around the edges of the crust, then cut off the excess. Make sure to dip the fork in water whenever needed so it doesn't stick and tear the crust. If you're making a pie with a top crust, make sure to poke holes in crust with the fork as well, then brush the crust with melted butter and sprinkle with sugar. Bake for 1 hr.
Apple Pie Filling:
3/4 C sugar
2 T small tapioca pearls or flour
3/4-1 t cinnamon
1/4 t salt
5 C flour
2 t baking powder
1 1/2 t salt
Mix, then cut in 1 lb Tenderflake.
In a 1 C measure, mix 1 egg (beat), 2 T vinegar, and enough milk to make 1 C.
Add wet to dry, only mix until combined. Handle as little as possible. Divide into 3 balls, freeze what you don't use. Each ball makes either 1 pie with top crust, or 2 pies without. Roll out on well floured surface with well floured rolling pin, and carefully move to pie pan. Fill with whatever filling and cover with top crust.
Use a fork to press all around the edges of the crust, then cut off the excess. Make sure to dip the fork in water whenever needed so it doesn't stick and tear the crust. If you're making a pie with a top crust, make sure to poke holes in crust with the fork as well, then brush the crust with melted butter and sprinkle with sugar. Bake for 1 hr.
Apple Pie Filling:
3/4 C sugar
2 T small tapioca pearls or flour
3/4-1 t cinnamon
1/4 t salt
Chinese Chicken Casserole
350F
2 C chopped celery
6 hard boiled eggs, chopped
3 C cooked rice
1 can each cr. of chicken soup, cr. of mushroom soup, and chicken broth
1 1/2 C mayo (NOT miracle whip)
2 C chinese noodles (Taipan)
3 C cooked chopped chicken
1/2 C milk
1/2 C grated cheese
1/2 C cashews
buttered bread crumbs
Mix all ingredients. This is a big recipe, I use a 9x13 and a 9x9 when I make it. Spread in pan(s). Top with bread crumbs and bake 45 mins to 1 hr (until bubbly).
2 C chopped celery
6 hard boiled eggs, chopped
3 C cooked rice
1 can each cr. of chicken soup, cr. of mushroom soup, and chicken broth
1 1/2 C mayo (NOT miracle whip)
2 C chinese noodles (Taipan)
3 C cooked chopped chicken
1/2 C milk
1/2 C grated cheese
1/2 C cashews
buttered bread crumbs
Mix all ingredients. This is a big recipe, I use a 9x13 and a 9x9 when I make it. Spread in pan(s). Top with bread crumbs and bake 45 mins to 1 hr (until bubbly).
Mom's Baked Beans
350F
8 cans pork n beans
2 T mustard
2 T molasses (drizzle)
1 lb cooked bacon
1 chopped green pepper
1 handful each brown sugar and dried onions
1 t worstershire sauce
Saute the peppers. Cut bacon into 1/2" pieces. Mix all and cook for 1 hr with the lid on.
ENJOY =)
8 cans pork n beans
2 T mustard
2 T molasses (drizzle)
1 lb cooked bacon
1 chopped green pepper
1 handful each brown sugar and dried onions
1 t worstershire sauce
Saute the peppers. Cut bacon into 1/2" pieces. Mix all and cook for 1 hr with the lid on.
ENJOY =)
Very Berry Kuchen
375F
1 3/4 C flour
1 C brown sugar
1/2 C butter or margarine
2 t baking powder
1 t cinnamon
1/2 t salt
1 egg
2/3 C milk
2 C fresh berries (raspberries, blueberries, blackberries, etc.)
Mix flour and b. sugar in lge bowl. Cut in butter until mixture resembles course crumbs. Set aside half for topping. Add b. powder, cinnamon, and salt to remaining mixture. In a small bowl, whisk egg and milk; add to flour mixture, mixing just until dry ingredients are moist. Pour batter into sprayed 9x9 pan. Sprinkle with berries and remaining mixture. Bake 30-35 mins or until toothpick comes out clean.
1 3/4 C flour
1 C brown sugar
1/2 C butter or margarine
2 t baking powder
1 t cinnamon
1/2 t salt
1 egg
2/3 C milk
2 C fresh berries (raspberries, blueberries, blackberries, etc.)
Mix flour and b. sugar in lge bowl. Cut in butter until mixture resembles course crumbs. Set aside half for topping. Add b. powder, cinnamon, and salt to remaining mixture. In a small bowl, whisk egg and milk; add to flour mixture, mixing just until dry ingredients are moist. Pour batter into sprayed 9x9 pan. Sprinkle with berries and remaining mixture. Bake 30-35 mins or until toothpick comes out clean.
Banana Bread
350F
1 C sugar
1/2 C margarine
3 mashed bananas
1 t baking powder
1 t vanilla
Mix and add:
2 eggs
2 C flour
1/2 t baking soda
chocolate chips (if that's your thing ;)
Bake 30-40 mins for bread, 15-20 mins for muffins.
1 C sugar
1/2 C margarine
3 mashed bananas
1 t baking powder
1 t vanilla
Mix and add:
2 eggs
2 C flour
1/2 t baking soda
chocolate chips (if that's your thing ;)
Bake 30-40 mins for bread, 15-20 mins for muffins.
Aunt Tara's Granola Bars
350F
2 C brown sugar
1 C peanut butter
1 C corn syrup
1 C butter
4 t vanilla
6 C oatmeal
1 C each chocolate chips, coconut, and sunflower seeds
4 T sesame seeds
2/3 C wheat germ/flax
Warm up first 5 ingredients. Mix grains together and add to mixture. Add chocolate chips just before you spread them in a greased/sprayed pan. Bake 25 mins.
2 C brown sugar
1 C peanut butter
1 C corn syrup
1 C butter
4 t vanilla
6 C oatmeal
1 C each chocolate chips, coconut, and sunflower seeds
4 T sesame seeds
2/3 C wheat germ/flax
Warm up first 5 ingredients. Mix grains together and add to mixture. Add chocolate chips just before you spread them in a greased/sprayed pan. Bake 25 mins.
Tangy Oven-BBQ'd Chicken
350F
1 C bbq sauce
1/2 C peach or apricot preserves
1 t dried thyme leaves
1 4 lb chicken, cut into quarters
Combine bbq sauce, preserves, and thyme. Place chicken on large pan, spoon sauce over chicken. Bake 1 hr to 1 1/4 hrs, or until thermometer reads 170F in thickest part of breast and juices run clear.
1 C bbq sauce
1/2 C peach or apricot preserves
1 t dried thyme leaves
1 4 lb chicken, cut into quarters
Combine bbq sauce, preserves, and thyme. Place chicken on large pan, spoon sauce over chicken. Bake 1 hr to 1 1/4 hrs, or until thermometer reads 170F in thickest part of breast and juices run clear.
Mock Chicken Divan
350F
4 chicken breasts
4 cups frozen or cut up fresh broccoli
2 cups cut up mushrooms
2 cans cream of chicken soup
1 C mayo
2-3 t curry powder
2 T lemon juice
bread crumbs
melted butter
Mix bread crumbs and melted butter together. Steam or fry chicken and broccoli. Set aside with mushrooms in 9x13 pan. Mix last 4 ingredients together and pour over chicken. Top with cheese and bread crumb mixture. Bake 30-35 mins. Serve with rice.
4 chicken breasts
4 cups frozen or cut up fresh broccoli
2 cups cut up mushrooms
2 cans cream of chicken soup
1 C mayo
2-3 t curry powder
2 T lemon juice
bread crumbs
melted butter
Mix bread crumbs and melted butter together. Steam or fry chicken and broccoli. Set aside with mushrooms in 9x13 pan. Mix last 4 ingredients together and pour over chicken. Top with cheese and bread crumb mixture. Bake 30-35 mins. Serve with rice.
Chocolate Chip Cookies
375F
1 C margarine
3/4 C sugar
3/4 C brown sugar
1 egg
2 1/4 C flour
1 t baking soda
1/2 t salt
chocolate chips
toffee bits
Mix all together. Bake 10-12 mins.
1 C margarine
3/4 C sugar
3/4 C brown sugar
1 egg
2 1/4 C flour
1 t baking soda
1/2 t salt
chocolate chips
toffee bits
Mix all together. Bake 10-12 mins.
Brownies
350F
1 1/2 T cocoa
1 1/2 t butter
1/2 C butter
1C sugar
2 eggs
1/2 t vanilla
3/4 C flour
1/2 t baking powder
1/2 t salt
Melt and mix first 2 ingredients. Mix everything together. Spread in greased 8x8 pan (double recipe for 9x13). Bake 30-35 mins, or until they start to pull away from the sides.
1 1/2 T cocoa
1 1/2 t butter
1/2 C butter
1C sugar
2 eggs
1/2 t vanilla
3/4 C flour
1/2 t baking powder
1/2 t salt
Melt and mix first 2 ingredients. Mix everything together. Spread in greased 8x8 pan (double recipe for 9x13). Bake 30-35 mins, or until they start to pull away from the sides.
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