This is a quick and easy meal you can make with a pork tenderloin.
Pork Medallions with Balsamic Honey Glaze
Ingredients
4 cloves garlic, finely chopped
1 Tbsp chopped fresh rosemary
1/2 cup balsamic vinegar
3 Tbsp honey
2 Tbsp olive oil
1 Tbsp Dijon mustard
Salt and freshly ground pepper
1 3/4 to 2 lbs pork tenderloin
Canola oil, for searing
Directions
Preheat oven to 350 degrees
Make the glaze: Put garlic and rosemary in a small bowl Add the vinegar, honey, olive oil, mustard, salt and pepper. Stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish. (I have left them in the skillet to bake, if your skillet can be put in the oven.)
Pour the glaze over the slices and turn them to coat.
Roast for 8-10 minutes, until a thermometer inserted reaches 140 degrees.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Can garnish with rosemary sprigs.
Friday, February 24, 2017
Thursday, February 23, 2017
Chocolate Covered Cherry Cookies
These are a favorite cookie to bake for Christmas!
Chocolate Covered Cherry Cookies
Ingredients
1 1/2 cup flour
1/2 cup cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter
1 cup sugar
1 1/2 tsp vanilla
1 egg
1-10 oz jar maraschino cherries (48 cherries)
1 cup chocolate chips
1/2 cup sweetened condensed mil
Directions
Preheat oven to 350 degrees
Drain cherries, reserving the juice.
In a large bowl stir flour, cocoa, salt, baking powder and baking soda. In mixer beat butter, and sugar on low speed Mix until fluffy. Add egg and vanilla, beat well. Gradually add dry ingredients to creamed mixture. Beat until blended.
Shape into 1 inch ball and place on uncreased cookie sheet. Press down center of dough with thumb.
In small saucepan combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 tsp of the cherry juice.
Place well drained cherry in center of each cookie. Spoon about 1 tsp chocolate filling over each cherry, spread to cover cherry. Fill can be thinned with additional cherry juice if necessary.
Bake about 10 minutes or until done. Remove to wire rack to cool.
Chocolate Covered Cherry Cookies
Ingredients
1 1/2 cup flour
1/2 cup cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter
1 cup sugar
1 1/2 tsp vanilla
1 egg
1-10 oz jar maraschino cherries (48 cherries)
1 cup chocolate chips
1/2 cup sweetened condensed mil
Directions
Preheat oven to 350 degrees
Drain cherries, reserving the juice.
In a large bowl stir flour, cocoa, salt, baking powder and baking soda. In mixer beat butter, and sugar on low speed Mix until fluffy. Add egg and vanilla, beat well. Gradually add dry ingredients to creamed mixture. Beat until blended.
Shape into 1 inch ball and place on uncreased cookie sheet. Press down center of dough with thumb.
In small saucepan combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 tsp of the cherry juice.
Place well drained cherry in center of each cookie. Spoon about 1 tsp chocolate filling over each cherry, spread to cover cherry. Fill can be thinned with additional cherry juice if necessary.
Bake about 10 minutes or until done. Remove to wire rack to cool.
Pizzelles
One Thanksgiving back in the 70's my mother, my grandmother and I flew out to Cleveland to spend Thanksgiving with my aunt and uncle. This was the Thanksgiving that Jonestown happened! Anyway some friends brought some pizzelles to my aunts house while we were there. They were so different and my mom loved them. She soon after bought a pizzelle iron and started to make them every year at Christmas. I have inherited her pizzelle iron. This makes a large batch and they are great for gift giving. I often just make 1/2 a batch.
Pizzelles
Ingredients
12 eggs
3 cups sugar
1/2 cup butter, melted
1 cup oil
juice and rind of 1 orange or 1/2 cup orange juice
1 tsp anise oil
5 cups flour
Directions
Beat eggs. Add remaining ingredients. Mix well.
Let dough set for 30 minutes.
Preheat a pizzelle iron. Put 1 tsp batter into each pizzelle iron. Bake approximately 1 minute. Remove with a fork. Place on paper towels to dry.
When we make them we cover the table with paper towels. When the pizzelle is baked it is put on top of the paper towels. When they are all done, I flip each one over. Let dry a few hours or over night. Pack in containers. These are very fragile!
Note: I have found Pizzelles at the Aldi store in town. They have vanilla or anise flavored ones. They are thin and crispy and if you don't have time to make your own, these are great.
Pizzelles
Ingredients
12 eggs
3 cups sugar
1/2 cup butter, melted
1 cup oil
juice and rind of 1 orange or 1/2 cup orange juice
1 tsp anise oil
5 cups flour
Directions
Beat eggs. Add remaining ingredients. Mix well.
Let dough set for 30 minutes.
Preheat a pizzelle iron. Put 1 tsp batter into each pizzelle iron. Bake approximately 1 minute. Remove with a fork. Place on paper towels to dry.
When we make them we cover the table with paper towels. When the pizzelle is baked it is put on top of the paper towels. When they are all done, I flip each one over. Let dry a few hours or over night. Pack in containers. These are very fragile!
Note: I have found Pizzelles at the Aldi store in town. They have vanilla or anise flavored ones. They are thin and crispy and if you don't have time to make your own, these are great.
Double Chocolate Oatmeal Cookies
This is a recipe I got from a friend in Canada many years ago. Chocolate and oatmeal, of course it is good!
Double Chocolate Oatmeal Cookies
Ingredients
1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
3 cups quick cooking oatmeal
1 cup semi sweet chocolate chips
Directions
Preheat oven to 350 degrees
Mix sugar and butter until creamy. Add egg.
Add all the rest of the ingredients except the chocolate chips. Mix well. Stir in the chocolate chips.
Bake 10-12 minutes.
Wednesday, February 22, 2017
Canneles
Jordan found this recipe in one of my cookbooks after he got home from a culinary internship in Germany. He said they made them at the restaurant he was at and they were so good. So the first time he made them, he used a mini muffin pan. The molds he used in Germany were copper molds, and they are very expensive to buy. After that he ordered a silicone cannele mold. And he made them quite often. We love them, they are great with a cup of coffee. They have a crunchy outer crust with a soft almost custardy inside. These are actually a french pastry and can be found at French bakeries. I have found them in Minneapolis. The first recipe we used was a 3 day process. This recipe can be done in 2 days, and that is the one I use the most often.
Canneles
Ingredients
2 cups (generous) whole milk
1 1/4 cups sugar, divided
1/4 cup (scant) unsalted butter
pinch salt
1 vanilla bean, split, seeds scraped out or can use vanilla bean paste
2 eggs
2 egg yolks
3/4 cup flour
2 Tbsp (generous) dark rum
Directions
Put milk, butter, 2/3 cup sugar, salt and vanilla bean in a saucepan. Bring to boil. Remove from heat, discard vanilla bean.
Put eggs, egg yolks and remaining sugar in a mixer bowl, and whisk 5 minutes until light, fluffy and frothy. Add the flour to the egg mixture, followed by the warm milk and rum. Mix to combine.
Pass the contents through a fine mesh strainer. Let chill in refrigerator overnight.
Next day:
Preheat oven to 475 degrees. If using silicone molds they do not need to be buttered before filling. If using a copper mold beeswax is used to coat them.
Fill molds almost full with batter. Set molds on cookie sheet.
Turn oven down to 450 degrees.
Bake 15 minutes. Turn oven down to 375. Bake for 50--70 minutes, until canneles are a deep golden brown. The trick is to bake them a few minutes short of burning them.
Canneles
Ingredients
2 cups (generous) whole milk
1 1/4 cups sugar, divided
1/4 cup (scant) unsalted butter
pinch salt
1 vanilla bean, split, seeds scraped out or can use vanilla bean paste
2 eggs
2 egg yolks
3/4 cup flour
2 Tbsp (generous) dark rum
Directions
Put milk, butter, 2/3 cup sugar, salt and vanilla bean in a saucepan. Bring to boil. Remove from heat, discard vanilla bean.
Put eggs, egg yolks and remaining sugar in a mixer bowl, and whisk 5 minutes until light, fluffy and frothy. Add the flour to the egg mixture, followed by the warm milk and rum. Mix to combine.
Pass the contents through a fine mesh strainer. Let chill in refrigerator overnight.
Next day:
Preheat oven to 475 degrees. If using silicone molds they do not need to be buttered before filling. If using a copper mold beeswax is used to coat them.
Fill molds almost full with batter. Set molds on cookie sheet.
Turn oven down to 450 degrees.
Bake 15 minutes. Turn oven down to 375. Bake for 50--70 minutes, until canneles are a deep golden brown. The trick is to bake them a few minutes short of burning them.
Tuesday, February 21, 2017
Barbecued Jackpots (Little Pizzas)
This is a recipe a lady from church gave me when our boys were little. Hannah wasn't even born yet. She told me this would be a good recipe to make for little kids. Now I can make it for my grandchildren!
Barbecued Jackpots (Little Pizzas)
Ingredients
3/4 lb. ground beef
1 cup barbecue sauce
2 tsp brown sugar
minced onion
2 tubes pillsbury or other biscuits
grated cheese
Directions
Preheat oven to 350 degrees.
Brown beef and onion. Add barbecue sauce and brown sugar.
Press raw biscuits into greased muffin tins.
Fill with meat. Put grated cheese on top.
Bake for about 15 minutes.
You can freeze these also for future use.
Barbecued Jackpots (Little Pizzas)
Ingredients
3/4 lb. ground beef
1 cup barbecue sauce
2 tsp brown sugar
minced onion
2 tubes pillsbury or other biscuits
grated cheese
Directions
Preheat oven to 350 degrees.
Brown beef and onion. Add barbecue sauce and brown sugar.
Press raw biscuits into greased muffin tins.
Fill with meat. Put grated cheese on top.
Bake for about 15 minutes.
You can freeze these also for future use.
Knoephla
This is my mom's recipe for Knoephla. You can eat this as a side dish with browned bread crumbs. You could also mix it with sauerkraut and sausage, then bake it in a casserole. It is good to rest the dough about 2 hours after you make it. I have made a softer knoephla dough and used a spoon to drop it in the boiling water.
Knoephla
Ingredients
2 eggs, beaten
1/2 cup water
2 Tbsp oil
1/4 tsp salt
1/3 cup bisquick
2 cups or more flour
Directions
Mix eggs, water and oil. Add 1 cup flour, the bisquick and salt. Add the next cup for flour and more if needed to make a stiff dough. Rest dough about 2 hours in a covered bowl.
Bring a large pot of water to a boil. Add salt to water.
Cut knoephla into the water. Let cook about 10-15 minutes. Drain.
Brown bread crumbs in butter and mix in with knoephla. Or use knoephla in a casserole.
Knoephla
Ingredients
2 eggs, beaten
1/2 cup water
2 Tbsp oil
1/4 tsp salt
1/3 cup bisquick
2 cups or more flour
Directions
Mix eggs, water and oil. Add 1 cup flour, the bisquick and salt. Add the next cup for flour and more if needed to make a stiff dough. Rest dough about 2 hours in a covered bowl.
Bring a large pot of water to a boil. Add salt to water.
Cut knoephla into the water. Let cook about 10-15 minutes. Drain.
Brown bread crumbs in butter and mix in with knoephla. Or use knoephla in a casserole.
Monday, February 20, 2017
Cinnamon Bread
This is an easy cinnamon bread made from a loaf of frozen bread dough.
Cinnamon Bread
Ingredients
1 loaf frozen bread
1/4 cup melted butter
1/2 cup sugar
1 tsp cinnamon
Directions
Mix sugar and cinnamon together.
Slice white frozen bread. (May need to thaw a bit to slice.) Brush each with melted butter, then dip in the sugar/cinnamon mixture.
Butter a loaf pan. Put slices in buttered bread pan, standing up.
Let raise.
Bake at 350 degrees for 35-40 minutes.
Pull apart and eat!
Cinnamon Bread
Ingredients
1 loaf frozen bread
1/4 cup melted butter
1/2 cup sugar
1 tsp cinnamon
Directions
Mix sugar and cinnamon together.
Slice white frozen bread. (May need to thaw a bit to slice.) Brush each with melted butter, then dip in the sugar/cinnamon mixture.
Butter a loaf pan. Put slices in buttered bread pan, standing up.
Let raise.
Bake at 350 degrees for 35-40 minutes.
Pull apart and eat!
Zucchini Nut Muffins
These are great muffins to make when you have that zucchini and you don't know what to make.
Zucchini Nut Muffins
Ingredients
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
4 eggs, room temperature
1 cup oil
2 cups grated unpeeled zucchini
1/2 tsp vanilla
1 cup chopped walnuts
1/2 cup golden raisins (optional)
Directions
Preheat oven to 350 degrees.
Generously grease standard-size muffin pans. (Makes 28)
Sift flour, baking powder, baking soda, salt and cinnamon; set aside.
Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins.
Fold in sifted dry ingredients just until better is every moistened; do not overmix.
Spoon batter into prepared muffin pans, filling 2/3 full. Bake until lightly browned, about 25 minutes. Let stand about 10 minutes, then turn muffins out onto racks to cool.
Zucchini Nut Muffins
Ingredients
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
4 eggs, room temperature
1 cup oil
2 cups grated unpeeled zucchini
1/2 tsp vanilla
1 cup chopped walnuts
1/2 cup golden raisins (optional)
Directions
Preheat oven to 350 degrees.
Generously grease standard-size muffin pans. (Makes 28)
Sift flour, baking powder, baking soda, salt and cinnamon; set aside.
Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins.
Fold in sifted dry ingredients just until better is every moistened; do not overmix.
Spoon batter into prepared muffin pans, filling 2/3 full. Bake until lightly browned, about 25 minutes. Let stand about 10 minutes, then turn muffins out onto racks to cool.
Rhubarb Bread
A great bread to bake when you have that fresh rhubarb in your garden.
Rhubarb Bread
Ingredients
1 1/2 cups brown sugar
1 egg
2/3 cup oil
1 cup sour milk
2 1/2 cups flour
1 tsp soda
dash of salt
1 tsp vanilla
1 1/2 cups rhubarb, chut finely
1/2 cup nuts, chopped
1/2 cup brown sugar
1 Tbsp melted butter
Directions
Preheat oven to 325 degrees. Grease 2 large or 3 small loaf pans.
Mix brown sugar, egg and oil. Add sour milk and mix. Add in the flour, soda, salt and vanilla. Stir in the rhubarb and nuts.
Pour into 2 large or 3 small loaf pans.
Mix brown sugar and melted butter. Sprinkle over the loaves.
Bake large loaf for 1 hour, smaller loaf for 40-45 minutes. Check with a toothpick for doneness.
Rhubarb Bread
Ingredients
1 1/2 cups brown sugar
1 egg
2/3 cup oil
1 cup sour milk
2 1/2 cups flour
1 tsp soda
dash of salt
1 tsp vanilla
1 1/2 cups rhubarb, chut finely
1/2 cup nuts, chopped
1/2 cup brown sugar
1 Tbsp melted butter
Directions
Preheat oven to 325 degrees. Grease 2 large or 3 small loaf pans.
Mix brown sugar, egg and oil. Add sour milk and mix. Add in the flour, soda, salt and vanilla. Stir in the rhubarb and nuts.
Pour into 2 large or 3 small loaf pans.
Mix brown sugar and melted butter. Sprinkle over the loaves.
Bake large loaf for 1 hour, smaller loaf for 40-45 minutes. Check with a toothpick for doneness.
Kuechle
These are little donut like treats! My grandmother used to make these and I can remember going to her house and having fresh kuechle. My mother never made them, so I never learned how. I am going to try them soon, as I found the recipe.
Kuechle
Ingredients
3 eggs
3/4 cup sugar
1/2 cup milk
1/2 cup cream
3 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Directions
Beat the eggs and sugar together. Slightly warm the milk and cream together. Add to the eggs and sugar. Mix the flour, baking powder and salt together. Gradually add flour mixture to the wet ingredients making a smooth dough.
Roll out dough. Cut into 2 x 4 inch strip. Make a slit in the strip leaving an inch of dough on each side of slit. Pull end through slit.
Fry in hot oil, 360-370 degrees. Fry until brown on both sides.
Roll in sugar or powdered sugar.
Kuechle
Ingredients
3 eggs
3/4 cup sugar
1/2 cup milk
1/2 cup cream
3 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Directions
Beat the eggs and sugar together. Slightly warm the milk and cream together. Add to the eggs and sugar. Mix the flour, baking powder and salt together. Gradually add flour mixture to the wet ingredients making a smooth dough.
Roll out dough. Cut into 2 x 4 inch strip. Make a slit in the strip leaving an inch of dough on each side of slit. Pull end through slit.
Fry in hot oil, 360-370 degrees. Fry until brown on both sides.
Roll in sugar or powdered sugar.
Sunday, February 19, 2017
Raised Donuts
My mom made the best raised donuts. And she put mashed potatoes in them. So when I was a kid and we had leftover mashed potatoes I always asked her if she was going to make donuts. Of course once she started working full time, we didn't see too many homemade donuts. This makes 55-60 donuts, and they do not keep well. So I have made a half of batch and it worked. Also the funny thing in the recipe is for the yeast, she used cake yeast and it says "about 12 cents worth of Bakers yeast".
Raised Donuts
Ingredients
1 cup mashed potatoes
4 eggs, well beaten
1 cup milk, scalded and cool
1 cup warm water
2 Tbsp active dry yeast (the recipe originally calls for 3 squares yeast)
9 cups flour
1 cup shortening
5 Tbsp sugar
2 tsp salt
2 tsp vanilla
Directions
Add sugar to scalded milk, cool, add warm water. When temperature is 105-110 degrees add the yeast. Let set about 5 minutes.
In the meantime beat eggs and add the mashed potatoes, shortening and 2 cups flour. Add this to the liquid mixture. Add the salt, vanilla and remainder of the flour.
Roll out on a floured surface to about 1/2 inch thick. Can lay on a lightly floured board or dishtowel to raise. Cover with dishtowel. Raise about 1 hour.
Fry in hot oil (about 360-370 degrees) turning once to brown on both sides.
These donuts can be glazed with the following glaze or dipped in sugar.
Glaze
1 lb. powdered sugar
1 tsp cornstarch
1 tsp vanilla
1/4 cup melted butter
Hot water
Mix everything except hot water. Add water to make a cream like glaze.
Glaze donuts while hot.
Raised Donuts
Ingredients
1 cup mashed potatoes
4 eggs, well beaten
1 cup milk, scalded and cool
1 cup warm water
2 Tbsp active dry yeast (the recipe originally calls for 3 squares yeast)
9 cups flour
1 cup shortening
5 Tbsp sugar
2 tsp salt
2 tsp vanilla
Directions
Add sugar to scalded milk, cool, add warm water. When temperature is 105-110 degrees add the yeast. Let set about 5 minutes.
In the meantime beat eggs and add the mashed potatoes, shortening and 2 cups flour. Add this to the liquid mixture. Add the salt, vanilla and remainder of the flour.
Roll out on a floured surface to about 1/2 inch thick. Can lay on a lightly floured board or dishtowel to raise. Cover with dishtowel. Raise about 1 hour.
Fry in hot oil (about 360-370 degrees) turning once to brown on both sides.
These donuts can be glazed with the following glaze or dipped in sugar.
Glaze
1 lb. powdered sugar
1 tsp cornstarch
1 tsp vanilla
1/4 cup melted butter
Hot water
Mix everything except hot water. Add water to make a cream like glaze.
Glaze donuts while hot.
Saturday, February 18, 2017
Coconut Pistachio Tuiles
This is a simple 4 ingredient recipe. And if you love coconut and pistachios, you will love this.
Coconut Pistachio Tuiles
Ingredients
3/4 cup sugar, heaping
1/2 cup egg whites, scant, (from about 3 eggs)
3/4 lb (scant 2 1/2 cups) sweetened flaked coconut
1/4 cup chopped green (unsalted) pistachio nuts
Directions
Heat the oven to 350 degrees.
Line two cookie sheets with parchment paper or with nonstick baking mats
Mix all the ingredients together in a bowl.
Drop the mixture onto the cookie sheets by teaspoonfuls, leaving 2 inches between the cookies. Dip a fork into lukewarm water and use the back of the tines to flatten the cookies into rounds about 2 inches across.
Bake until dark golden, about 12 minutes. Let the tiles cool completely on the pans. Remove carefully with a thin metal spatula.
Coconut Pistachio Tuiles
Ingredients
3/4 cup sugar, heaping
1/2 cup egg whites, scant, (from about 3 eggs)
3/4 lb (scant 2 1/2 cups) sweetened flaked coconut
1/4 cup chopped green (unsalted) pistachio nuts
Directions
Heat the oven to 350 degrees.
Line two cookie sheets with parchment paper or with nonstick baking mats
Mix all the ingredients together in a bowl.
Drop the mixture onto the cookie sheets by teaspoonfuls, leaving 2 inches between the cookies. Dip a fork into lukewarm water and use the back of the tines to flatten the cookies into rounds about 2 inches across.
Bake until dark golden, about 12 minutes. Let the tiles cool completely on the pans. Remove carefully with a thin metal spatula.
Friday, February 17, 2017
Deluxe Marble Cake
My grandmother loved to make marble cake. And she was so excited to serve it. I thought this recipe came from her, it was cut out of a magazine and glued on a recipe card. Something she would do. But the recipe calls for a springform pan and I am not sure my grandma had one. Of course I am sure she could figure out how to do this cake in another pan.
Deluxe Marble Cake
Ingredients
2 squares unsweetened chocolate
1 1/4 cup sugar
1/4 cup water
1 tsp vanilla
1/2 cup butter, softened
2 cups flour
3/4 cup evaporated milk
3 eggs
2 tsp baking powder
1 tsp orange extract
1/2 tsp salt
1/2 tsp baking soda
confectioners' sugar
Directions
Preheat oven to 350 degrees
Grease well a 9 inch springform pan.
In a small saucepan over very low heat, melt chocolate and 1/4 cup sugar with water, stirring. Stir in vanilla; cool.
Into large bowl, measure 1 cup sugar and all ingredients except chocolate mixture and confectioners' sugar.
With mixer at low speed, beat until well mixed, constantly scraping bowl; at high speed beat 5 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter.
Beat chocolate mixture into remaining batter; alternately spoon plain and chocolate batters into pan.
With knife, cut through batter a few times, then bake 55-60 minutes (top will be cracked).
Cool in pan on rack 10 minutes; remove sides of pan and cool cake on rack.
Sprinkle top of cooled cake lightly with some confectioners' sugar.
Deluxe Marble Cake
Ingredients
2 squares unsweetened chocolate
1 1/4 cup sugar
1/4 cup water
1 tsp vanilla
1/2 cup butter, softened
2 cups flour
3/4 cup evaporated milk
3 eggs
2 tsp baking powder
1 tsp orange extract
1/2 tsp salt
1/2 tsp baking soda
confectioners' sugar
Directions
Preheat oven to 350 degrees
Grease well a 9 inch springform pan.
In a small saucepan over very low heat, melt chocolate and 1/4 cup sugar with water, stirring. Stir in vanilla; cool.
Into large bowl, measure 1 cup sugar and all ingredients except chocolate mixture and confectioners' sugar.
With mixer at low speed, beat until well mixed, constantly scraping bowl; at high speed beat 5 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter.
Beat chocolate mixture into remaining batter; alternately spoon plain and chocolate batters into pan.
With knife, cut through batter a few times, then bake 55-60 minutes (top will be cracked).
Cool in pan on rack 10 minutes; remove sides of pan and cool cake on rack.
Sprinkle top of cooled cake lightly with some confectioners' sugar.
Mock Angel Food Cake
My mom had this recipe and unlike a traditional angel food cake, it is made in a oblong pan. And if you have egg whites sitting around this is a recipe to try.
Mock Angel Food Cake
Ingredients
2 cups sugar
2 cups flour
1 cup boiling milk
7 egg whites
1/2 tsp salt
2 1/2 tsp baking powder
Directions
Preheat oven to 325 degrees
Sift sugar and flour together. Add boiling milk and mix well.
Beat the egg whites with the salt until frothy. Add the baking powder and beat until stiff peaks.
Fold egg whites into the first mixture.
Grease a 9x13 pan. Pour cake batter into pan.
Bake 40-45 minutes.
Mock Angel Food Cake
Ingredients
2 cups sugar
2 cups flour
1 cup boiling milk
7 egg whites
1/2 tsp salt
2 1/2 tsp baking powder
Directions
Preheat oven to 325 degrees
Sift sugar and flour together. Add boiling milk and mix well.
Beat the egg whites with the salt until frothy. Add the baking powder and beat until stiff peaks.
Fold egg whites into the first mixture.
Grease a 9x13 pan. Pour cake batter into pan.
Bake 40-45 minutes.
Blueberry Mystery Cake
I was going through my recipe cards and found this recipe from my aunt. Try it with fresh blueberries or frozen ones work too.
Blueberry Mystery Cake
Ingredients
4 cups fresh or frozen blueberries
juice of 1/2 lemon
1 1/2 cup sugar
6 Tbsp butter
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 cups boiling water
Directions
Preheat oven to 350 degrees
Place blueberries evenly in bottom of buttered 9x13 pan. Sprinkle with lemon juice.
Cream sugar and butter together. Mix flour, baking powder and salt in a bowl. Add milk alternately with flour mixture. Mix well.
Pour over blueberries, smoothing to cover.
Combine the 1 cup sugar, cornstarch and salt. Sprinkle over the batter. Pour boiling water over all.
Bake 45-50 minutes.
Blueberry Mystery Cake
Ingredients
4 cups fresh or frozen blueberries
juice of 1/2 lemon
1 1/2 cup sugar
6 Tbsp butter
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 cups boiling water
Directions
Preheat oven to 350 degrees
Place blueberries evenly in bottom of buttered 9x13 pan. Sprinkle with lemon juice.
Cream sugar and butter together. Mix flour, baking powder and salt in a bowl. Add milk alternately with flour mixture. Mix well.
Pour over blueberries, smoothing to cover.
Combine the 1 cup sugar, cornstarch and salt. Sprinkle over the batter. Pour boiling water over all.
Bake 45-50 minutes.
Monster Cookies
This recipe makes a large batch. I will put the measurements in for a 1/2 batch as that is more reasonable to make. The first number is the 1/2 batch recipe. I have gotten together with friends and we have made the whole batch. You need a big bowl for that!! Always great to make with kids around!
Monster Cookies
Ingredients
6 / 12 beaten eggs
1 lb/ 2 lb brown sugar
2 cups/ 4 cups white sugar (use less)
1 1/2 tsp/ 1 Tbsp vanilla
1 1/2 tsp/ 1 Tbsp corn syrup
4 tsp/ 8 tsp baking soda
1 cup / 1 lb butter
3 cups/ 3 lb peanut butter
9 cups/ 18 cups oatmeal
1 1/2 cup/ 2 1/2 cups chocolate chips
1 1/2 cups/ 2 1/2 cups plain M & M's
Directions
Preheat oven to 325 degrees
Mix in order given.
Drop by tablespoon on cookie sheet
Monster Cookies
Ingredients
6 / 12 beaten eggs
1 lb/ 2 lb brown sugar
2 cups/ 4 cups white sugar (use less)
1 1/2 tsp/ 1 Tbsp vanilla
1 1/2 tsp/ 1 Tbsp corn syrup
4 tsp/ 8 tsp baking soda
1 cup / 1 lb butter
3 cups/ 3 lb peanut butter
9 cups/ 18 cups oatmeal
1 1/2 cup/ 2 1/2 cups chocolate chips
1 1/2 cups/ 2 1/2 cups plain M & M's
Directions
Preheat oven to 325 degrees
Mix in order given.
Drop by tablespoon on cookie sheet
Raspberry-Mango Sangria
This is a refreshing wine drink.
Raspberry-Mango Sangria
Ingredients
1 mango
1 cup raspberries (I have used blackberries)
3 Tbsp raspberry liqueur
1 bottle (750 ml) rose wine
32 oz. chilled lemon lime soda
ice
Directions
In a pitcher or bowl combine: the mango, peeled, pitted, flesh thinly sliced lengthwise, the raspberries, raspberry liqueur and bottle of rose wine.
Stir to combine. Refrigerate 1 hour or up to overnight.
To serve, add 4 cups chilled lemon-lime soda and ice.
Raspberry-Mango Sangria
Ingredients
1 mango
1 cup raspberries (I have used blackberries)
3 Tbsp raspberry liqueur
1 bottle (750 ml) rose wine
32 oz. chilled lemon lime soda
ice
Directions
In a pitcher or bowl combine: the mango, peeled, pitted, flesh thinly sliced lengthwise, the raspberries, raspberry liqueur and bottle of rose wine.
Stir to combine. Refrigerate 1 hour or up to overnight.
To serve, add 4 cups chilled lemon-lime soda and ice.
Thursday, February 16, 2017
Jelly Roll
My grandmother used to love making a jelly roll. She would spread jelly on it and roll it up. We had this often at her house.
Jelly Roll
Ingredients
3 eggs
1 cup sugar
3 Tbsp cold water
1 cup flour
1 tsp baking powder
1/8 tsp salt
Directions
Preheat oven to 350 degrees.
Beat eggs and sugar together. Add cold water.
Sift flour, baking powder and salt twice. Add to beaten eggs and sugar. Beat on medium high for 2 minutes.
Pour into a well greased 15x10 inch (can line with parchment paper as well). Bake 15 minutes.
Tip out onto a white kitchen towel sprinkled with powdered sugar. Roll up and let cool.
Unroll and fill with jelly, lemon curd, or whatever you like!
Jelly Roll
Ingredients
3 eggs
1 cup sugar
3 Tbsp cold water
1 cup flour
1 tsp baking powder
1/8 tsp salt
Directions
Preheat oven to 350 degrees.
Beat eggs and sugar together. Add cold water.
Sift flour, baking powder and salt twice. Add to beaten eggs and sugar. Beat on medium high for 2 minutes.
Pour into a well greased 15x10 inch (can line with parchment paper as well). Bake 15 minutes.
Tip out onto a white kitchen towel sprinkled with powdered sugar. Roll up and let cool.
Unroll and fill with jelly, lemon curd, or whatever you like!
Inside Out Chocolate Bundt Cake
I got this recipe from my sister in law quite a few years ago. It is an easy bundt cake to mix together.
Inside Out Chocolate Bundt Cake
Ingredients
1 pkg (4 1/2 oz) instant chocolate pudding mix
1 pkg Devils food or chocolate cake mix
1 pkg (12 oz) chocolate chips (2 cups)
1 3/4 cup milk
2 eggs
Directions
Preheat oven to 350 degrees. Grease and flour a 12 cup tube or bundt pan.
Combine pudding mix, cake mix, chips, milk and eggs in a bowl. Mix by hand until blended.
Pour into prepared baking pan.
Bake 50-60 minutes, until done.
Cool 15 minutes. Turn out of pan.
Can sprinkle with powdered sugar before serving if desired.
Inside Out Chocolate Bundt Cake
Ingredients
1 pkg (4 1/2 oz) instant chocolate pudding mix
1 pkg Devils food or chocolate cake mix
1 pkg (12 oz) chocolate chips (2 cups)
1 3/4 cup milk
2 eggs
Directions
Preheat oven to 350 degrees. Grease and flour a 12 cup tube or bundt pan.
Combine pudding mix, cake mix, chips, milk and eggs in a bowl. Mix by hand until blended.
Pour into prepared baking pan.
Bake 50-60 minutes, until done.
Cool 15 minutes. Turn out of pan.
Can sprinkle with powdered sugar before serving if desired.
Fudge Ribbon Cake
This was a cake I made a lot when I was a kid. I loved it. I wonder how well I will like it now. I have not made it for years, but will try it again soon.
Fudge Ribbon Cake
Ingredients
Cheese Mixture
2 Tbsp butter
1/4 cup sugar
1 Tbsp cornstarch
1 8-oz pkg cream cheese
1 egg
2 Tbsp milk
1/2 tsp vanilla
Cake
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
12 tsp baking soda
1/2 cup soft shortening
1 1/2 cup milk
2 eggs
4 oz. unsweetened chocolate, melted
1 tsp vanilla
Directions
For cheese filling: Cream butter, sugar and cornstarch. Add cream cheese and beat until fluffy. Add egg, milk and vanilla. Beat until creamy. Set aside.
For cake: Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In large bowl combine flour , sugar, salt, baking powder and baking soda. Add shortening and 1 cup milk. Blend at low speed for 1 1/2 minutes. Add eggs, chocolate, remaining 1/2 cup milk and vanilla. Beat at low for 1 1/2 minutes.
Spread 1/2 of batter in prepared pan. Spoon on cheese mixture and spread carefully to cover. Top with remaining cake batter, spreading to cover cream cheese layer.
Bake 50-55 minutes. Cool and Frost.
Frosting
1/3 cup milk
1/4 cup butter
1 cup chocolate chips
1 tsp vanilla
1 1/2 cups powdered sugar
Bring milk and butter to boil. Remove from heat and add chocolate chips. Stir to melt and add vanilla. Stir in powdered sugar until smooth.
Frost cake!
Fudge Ribbon Cake
Ingredients
Cheese Mixture
2 Tbsp butter
1/4 cup sugar
1 Tbsp cornstarch
1 8-oz pkg cream cheese
1 egg
2 Tbsp milk
1/2 tsp vanilla
Cake
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
12 tsp baking soda
1/2 cup soft shortening
1 1/2 cup milk
2 eggs
4 oz. unsweetened chocolate, melted
1 tsp vanilla
Directions
For cheese filling: Cream butter, sugar and cornstarch. Add cream cheese and beat until fluffy. Add egg, milk and vanilla. Beat until creamy. Set aside.
For cake: Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In large bowl combine flour , sugar, salt, baking powder and baking soda. Add shortening and 1 cup milk. Blend at low speed for 1 1/2 minutes. Add eggs, chocolate, remaining 1/2 cup milk and vanilla. Beat at low for 1 1/2 minutes.
Spread 1/2 of batter in prepared pan. Spoon on cheese mixture and spread carefully to cover. Top with remaining cake batter, spreading to cover cream cheese layer.
Bake 50-55 minutes. Cool and Frost.
Frosting
1/3 cup milk
1/4 cup butter
1 cup chocolate chips
1 tsp vanilla
1 1/2 cups powdered sugar
Bring milk and butter to boil. Remove from heat and add chocolate chips. Stir to melt and add vanilla. Stir in powdered sugar until smooth.
Frost cake!
Earthquake Cake
I got this recipe from my mom. She wrote out the recipe card and wrote on it "very good".
Earthquake Cake
Ingredients
1 box German Chocolate Cake, prepare as directed on box
1 cup coconut
1 cup chopped pecans
8 oz. light cream cheese
2 cups powdered sugar
Directions
Preheat oven to 350 degrees
Cream together cream cheese and powdered sugar. Set aside.
Grease the bottom of a 9x13 inch pan. Spread coconut and pecans on the bottom of pan. Prepare cake mix as directed on box and spread over coconut and pecans.
Drop cream cheese mixture on top of cake by spoonfuls.
Bake for 45-50 minutes. Cool 5 minutes.
Turn out on a cookie sheet.
Can serve with whipped cream.
Earthquake Cake
Ingredients
1 box German Chocolate Cake, prepare as directed on box
1 cup coconut
1 cup chopped pecans
8 oz. light cream cheese
2 cups powdered sugar
Directions
Preheat oven to 350 degrees
Cream together cream cheese and powdered sugar. Set aside.
Grease the bottom of a 9x13 inch pan. Spread coconut and pecans on the bottom of pan. Prepare cake mix as directed on box and spread over coconut and pecans.
Drop cream cheese mixture on top of cake by spoonfuls.
Bake for 45-50 minutes. Cool 5 minutes.
Turn out on a cookie sheet.
Can serve with whipped cream.
Oatmeal Cake
This is my dad's favorite cake. Sometimes when I go to Bismarck I take him some and have him freeze it, then he can eat it whenever! The broiled frosting on it makes the cake!
Oatmeal Cake
Ingredients
1 cup quick oatmeal
1 1/2 cups boiling water
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/3 cup flour
1 tsp cinnamon
1/2 tsp salt
1tsp soda
Directions
Preheat oven to 350 degrees
Add boiling water to the oatmeal. Let set 20 minutes.
Cream butter, white sugar, and brown sugar. Add 2 eggs. Beat well. Add oatmeal and mix.
Add the flour, cinnamon, salt and soda to the mixture. Mix.
Bake 40 minutes or until done.
Broiled Frosting
Ingredients
6 Tbsp butter
1/2 cup brown sugar
1 cup coconut
1/4 cup cream
1 tsp vanilla
1/2 cup chopped nuts (walnuts or pecans)
Directions
Melt butter in saucepan. Add brown sugar, cream and vanilla. Mix in coconut and nuts.
Spread over the cake. Broil until browned. Watch closely!
Oatmeal Cake
Ingredients
1 cup quick oatmeal
1 1/2 cups boiling water
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/3 cup flour
1 tsp cinnamon
1/2 tsp salt
1tsp soda
Directions
Preheat oven to 350 degrees
Add boiling water to the oatmeal. Let set 20 minutes.
Cream butter, white sugar, and brown sugar. Add 2 eggs. Beat well. Add oatmeal and mix.
Add the flour, cinnamon, salt and soda to the mixture. Mix.
Bake 40 minutes or until done.
Broiled Frosting
Ingredients
6 Tbsp butter
1/2 cup brown sugar
1 cup coconut
1/4 cup cream
1 tsp vanilla
1/2 cup chopped nuts (walnuts or pecans)
Directions
Melt butter in saucepan. Add brown sugar, cream and vanilla. Mix in coconut and nuts.
Spread over the cake. Broil until browned. Watch closely!
Country Style Gravy
Growing up we would have our big meal at noon and it was called dinner. Supper happened at 6 PM and quite often we would have something my mom could make quick. So one thing she made was bacon gravy on toast! So she would cut up bacon and fry it. And then make this gravy with the bacon fat. It really did taste good!
Country Style Gravy
Ingredients
1/2 cup bacon drippings, or oil
1/4 cup flour
2 cups cold milk (or cream)
Salt and pepper
Directions
Place bacon drippings or oil in a saucepan or frying plan. Stir in flour. Put over medium heat and stir and scrape until flour and oil are smoothly blended and nicely browned. Add liquid, cook and stir until smooth and thickened. Season with salt and pepper.
This would taste good with sausage added as well. And eaten on biscuits!
Country Style Gravy
Ingredients
1/2 cup bacon drippings, or oil
1/4 cup flour
2 cups cold milk (or cream)
Salt and pepper
Directions
Place bacon drippings or oil in a saucepan or frying plan. Stir in flour. Put over medium heat and stir and scrape until flour and oil are smoothly blended and nicely browned. Add liquid, cook and stir until smooth and thickened. Season with salt and pepper.
This would taste good with sausage added as well. And eaten on biscuits!
Strawberry Jam
When I lived in Sheboygan I would go strawberry picking every Summer. My neighbor gave me a recipe for strawberry jam she would make. It is an easy recipe.
Strawberry Jam
Ingredients
4 cups crushed berries (any kind) or peaches
2 Tbsp vinegar, 3 Tbsp if you like it stiffer
4 cups sugar
Directions
Mix berries and vinegar. Boil for 3 minutes.
Add sugar. Boil for 13 minutes.
Seal hot!
Strawberry Jam
Ingredients
4 cups crushed berries (any kind) or peaches
2 Tbsp vinegar, 3 Tbsp if you like it stiffer
4 cups sugar
Directions
Mix berries and vinegar. Boil for 3 minutes.
Add sugar. Boil for 13 minutes.
Seal hot!
Butterscotch Filling
This is a filling my aunt would use on cakes. She would use it for the filling between two layers of a layered cake. Or over a 9x13 cake and then covered with white mountain frosting. I think I will try this someday as a filling in a cupcake.
Butterscotch Filling
Ingredients
1 cup Brown sugar, firmly packed
3 Tbsp flour
1 cup flour
2 egg yolks, slightly beaten
2 Tbsp butter
1 tsp vanilla
1/2 cup chopped nuts (walnuts or pecans)
Directions
Combine sugar and flour in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute. Stir a small amount into egg yolks, before stirring yolks in mixture. Boil one minute more.
Remove from heat and blend in butter and vanilla. Cool.
Spread filling on cake and sprinkle with nuts.
A great frosting to put over this filling is white mountain frosting.
Butterscotch Filling
Ingredients
1 cup Brown sugar, firmly packed
3 Tbsp flour
1 cup flour
2 egg yolks, slightly beaten
2 Tbsp butter
1 tsp vanilla
1/2 cup chopped nuts (walnuts or pecans)
Directions
Combine sugar and flour in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute. Stir a small amount into egg yolks, before stirring yolks in mixture. Boil one minute more.
Remove from heat and blend in butter and vanilla. Cool.
Spread filling on cake and sprinkle with nuts.
A great frosting to put over this filling is white mountain frosting.
Wednesday, February 15, 2017
Stuffing for Chicken or Turkey
My mom's turkey stuffing was always so good. But I guess you always like the stuffing you grow up with. I usually follow this recipe at Thanksgiving. To dry the bread cubes, cube the bread a day or two before you are going to make the stuffing. Spread them out on cookie sheets and let them set at room temperature.
Stuffing for Turkey
Ingredients
1 stick butter
1 medium onion, chopped
1 cup celery, chopped
Bread cubes, dried - to fill a cookie sheet, or more
3 eggs
2 1/2 to 3 cups chicken broth or water (my mom used water, I like to use chicken broth)
Salt and pepper
1 tsp poultry seasoning
Can use fresh herbs, sage, thyme
Directions
Melt butter in large frying pan. Add onion and celery, sauté until soft. Turn heat low and add bread cubes.
Beat the eggs, and add warm water or chicken broth to make 3 cups. Mix. Pour over bread. Stir until moist, add salt and pepper and poultry seasoning. Can add fresh herbs.
This can be used to stuff the bird, stuff it loosely. Roast the bird.
Or can be put in a casserole and baked. I like to add the turkey neck to the stuffing in a casserole to give it some of the turkey flavor. And to bake it in a casserole add a little more chicken broth so it doesn't dry up. Bake at 350 for 45 minutes or until lightly browned.
Stuffing for Turkey
Ingredients
1 stick butter
1 medium onion, chopped
1 cup celery, chopped
Bread cubes, dried - to fill a cookie sheet, or more
3 eggs
2 1/2 to 3 cups chicken broth or water (my mom used water, I like to use chicken broth)
Salt and pepper
1 tsp poultry seasoning
Can use fresh herbs, sage, thyme
Directions
Melt butter in large frying pan. Add onion and celery, sauté until soft. Turn heat low and add bread cubes.
Beat the eggs, and add warm water or chicken broth to make 3 cups. Mix. Pour over bread. Stir until moist, add salt and pepper and poultry seasoning. Can add fresh herbs.
This can be used to stuff the bird, stuff it loosely. Roast the bird.
Or can be put in a casserole and baked. I like to add the turkey neck to the stuffing in a casserole to give it some of the turkey flavor. And to bake it in a casserole add a little more chicken broth so it doesn't dry up. Bake at 350 for 45 minutes or until lightly browned.
Hot Spam Sandwiches
Living so close to Austin, MN I really need to have one spam recipe on my blog. This is a recipe my mom had.
Hot Spam Sandwiches
Ingredients
1 can spam
2 hard boiled eggs
1/2 cup stuffed olives
3 Tbsp onions
3 Tbsp salad dressing
1/2 cup shredded cheddar cheese
3 Tbsp ketchup
Buns
Directions
Preheat oven to 400 degrees
Grind the spam, eggs, olives and onions. Add the salad dressing, ketchup and cheese. Mix.
Put the filling in sliced buns. Wrap bun in foil and bake for 10 minutes.
Hot Spam Sandwiches
Ingredients
1 can spam
2 hard boiled eggs
1/2 cup stuffed olives
3 Tbsp onions
3 Tbsp salad dressing
1/2 cup shredded cheddar cheese
3 Tbsp ketchup
Buns
Directions
Preheat oven to 400 degrees
Grind the spam, eggs, olives and onions. Add the salad dressing, ketchup and cheese. Mix.
Put the filling in sliced buns. Wrap bun in foil and bake for 10 minutes.
Crustless Coconut Pie
This is another crustless pie.
Coconut Pie
Ingredients
4 eggs
1 3/4 cup sugar
1/2 cup flour
1/4 cup melted butter
2 cups milk
1 1/2 cup coconut
1 tsp vanilla
1/8 tsp salt
Directions
Preheat oven to 350 degrees.
Beat eggs and add remaining ingredients in order. Pour into greased 10 inch pie pan. Bake for 45-50 minutes.
Cool and serve!
Coconut Pie
Ingredients
4 eggs
1 3/4 cup sugar
1/2 cup flour
1/4 cup melted butter
2 cups milk
1 1/2 cup coconut
1 tsp vanilla
1/8 tsp salt
Directions
Preheat oven to 350 degrees.
Beat eggs and add remaining ingredients in order. Pour into greased 10 inch pie pan. Bake for 45-50 minutes.
Cool and serve!
Swedish Apple Pie
I am not sure where I got this recipe from. It is a pie without a crust.
Swedish Apple Pie
Ingredients
Apples to fill pie pan, 6-8
1 Tbsp cinnamon
1 Tbsp sugar
1 1/4 stick butter
1 cup sugar
1 cup flour
1 beaten egg
1 tsp vanilla
1 cup nuts
Directions
Use a 9 inch glass pie pan.
Preheat oven to 325 degrees.
Fill pie pan with sliced apples, not heaping, more level. Sprinkle with the cinnamon and 1 Tbsp sugar.
Melt the butter. Add the sugar, flour, egg, vanilla and nuts. Mix well. Pour over apples.
Bake 50-60 minutes, top should be brown.
Swedish Apple Pie
Ingredients
Apples to fill pie pan, 6-8
1 Tbsp cinnamon
1 Tbsp sugar
1 1/4 stick butter
1 cup sugar
1 cup flour
1 beaten egg
1 tsp vanilla
1 cup nuts
Directions
Use a 9 inch glass pie pan.
Preheat oven to 325 degrees.
Fill pie pan with sliced apples, not heaping, more level. Sprinkle with the cinnamon and 1 Tbsp sugar.
Melt the butter. Add the sugar, flour, egg, vanilla and nuts. Mix well. Pour over apples.
Bake 50-60 minutes, top should be brown.
Tuesday, February 14, 2017
Puffed Wheat Bars
You can add cocoa to this to make it chocolate puffed wheat bars.
Puffed Wheat Bars
Ingredients
1/2 cup butter
1/2 cup corn syrup
1 cup brown sugar
1 tsp vanilla
2 Tbsp cocoa (optional)
5-6 cups puffed wheat
Directions
Combine butter, corn syrup, brown sugar and cocoa (if using). Bring to a boil and boil 1 minute. Remove from heat and stir in vanilla. Add puffed wheat and stir well.
Use a 9x11 in pan. Butter or spray the pan. Pack firmly into the pan. Cool.
Puffed Wheat Bars
Ingredients
1/2 cup butter
1/2 cup corn syrup
1 cup brown sugar
1 tsp vanilla
2 Tbsp cocoa (optional)
5-6 cups puffed wheat
Directions
Combine butter, corn syrup, brown sugar and cocoa (if using). Bring to a boil and boil 1 minute. Remove from heat and stir in vanilla. Add puffed wheat and stir well.
Use a 9x11 in pan. Butter or spray the pan. Pack firmly into the pan. Cool.
Poppycock
This is a good popcorn treat. Can add nuts to it if you wish.
Poppycock
Ingredients
1 1/3 cup white sugar
1 cup butter
1/2 cup light corn syrup
18 cups popcorn
Directions
Add sugar, butter and corn syrup to a large saucepan. Boil to almost soft crack stage (around 280 degrees). Stir constantly.
Pour over popcorn. Mix and pour on large buttered cookie sheet.
Break into pieces.
Poppycock
Ingredients
1 1/3 cup white sugar
1 cup butter
1/2 cup light corn syrup
18 cups popcorn
Directions
Add sugar, butter and corn syrup to a large saucepan. Boil to almost soft crack stage (around 280 degrees). Stir constantly.
Pour over popcorn. Mix and pour on large buttered cookie sheet.
Break into pieces.
Chocolate Covered Cherries
One of my favorite candies my mom would make at Christmas. They are a lot of work, but are so much better than the ones you buy. I haven't made these in so long, next Christmas!!
Chocolate covered Cherries
Ingredients
2 jars of maraschino cherries
1/3 cup soft butter
2 cups marshmallow creme
1/2 tsp almond flavoring
4 cups powdered sugar
2 12-oz pkg chocolate chips, or dipping chocolate
1/2 bar paraffin (optional, my mom used this so the chocolate would get hard)
Directions
Drain cherries well. Overnight is best!
Mix butter, marshmallow creme, almond, and powdered sugar. Chill 1 hour or longer.
Break off a little piece and flatten in the palm of your hand. Place cherry in the center and fold into a ball. Place on pan covered with waxed paper. Freeze overnight.
Melt chocolate or dipping chocolate. Dip cherry balls into the chocolate using two spoons - or a toothpick. Place on waxed paper to set. Dot any open spots with chocolate.
Refrigerate. Takes up to 2 weeks to get juicy!
Chocolate covered Cherries
Ingredients
2 jars of maraschino cherries
1/3 cup soft butter
2 cups marshmallow creme
1/2 tsp almond flavoring
4 cups powdered sugar
2 12-oz pkg chocolate chips, or dipping chocolate
1/2 bar paraffin (optional, my mom used this so the chocolate would get hard)
Directions
Drain cherries well. Overnight is best!
Mix butter, marshmallow creme, almond, and powdered sugar. Chill 1 hour or longer.
Break off a little piece and flatten in the palm of your hand. Place cherry in the center and fold into a ball. Place on pan covered with waxed paper. Freeze overnight.
Melt chocolate or dipping chocolate. Dip cherry balls into the chocolate using two spoons - or a toothpick. Place on waxed paper to set. Dot any open spots with chocolate.
Refrigerate. Takes up to 2 weeks to get juicy!
Caramels
I found this recipe in the Bismarck Tribune when we were living there. It makes a good caramel. To test consistency of caramel as it is cooking add a small amount of caramel to a cup of cold water. You can see how soft or firm the caramel will be.
Caramels
Ingredients
1 1/2 cups light corn syrup
1 cup sugar
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
1/2 cup butter, cut in thin slices
Directions
Line a 8 inch pan with foil. Lightly butter and set aside.
Put ingredients in 4 quart heavy pan. Place over medium heat. Stir constantly with wooden spoon. Wash down sides with pastry brush dipped in hot water. Stir frequently until 238 degrees (burns easily). Start testing - remove from heat at 245 degrees or desired consistency.
Pour into foil lined pan. Do not scrape pan. Allow to firm overnight.
Lift from pan, peel off foil. Butter blade of chef's knife and cut into squares. Wrap in wax paper.
Makes 64-100 caramels.
Caramels
Ingredients
1 1/2 cups light corn syrup
1 cup sugar
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
1/2 cup butter, cut in thin slices
Directions
Line a 8 inch pan with foil. Lightly butter and set aside.
Put ingredients in 4 quart heavy pan. Place over medium heat. Stir constantly with wooden spoon. Wash down sides with pastry brush dipped in hot water. Stir frequently until 238 degrees (burns easily). Start testing - remove from heat at 245 degrees or desired consistency.
Pour into foil lined pan. Do not scrape pan. Allow to firm overnight.
Lift from pan, peel off foil. Butter blade of chef's knife and cut into squares. Wrap in wax paper.
Makes 64-100 caramels.
Choco-Caramel Top Hats
I am a lover of caramel and chocolate so these are a treat. Most often made at Christmas.
Choco-Caramel Top Hats
Ingredients
1 pkg caramels
1/4 cup cream
2 cups walnuts (or pecans), chopped coarsely
1 small pkg chocolate chips, we like 60% chocolate
Directions
Heat caramels and cream over hot water about 1 hour. Stir until creamy and smooth.
Stir nuts into caramels.
Drop by teaspoon on buttered waxed paper. Let stand at least 1 hour.
Melt chocolate chips over boiling water until partly melted. Remove from heat. Stir until completely melted. Drop 1/4 tsp of chocolate on caramels. Spread slightly.
Choco-Caramel Top Hats
Ingredients
1 pkg caramels
1/4 cup cream
2 cups walnuts (or pecans), chopped coarsely
1 small pkg chocolate chips, we like 60% chocolate
Directions
Heat caramels and cream over hot water about 1 hour. Stir until creamy and smooth.
Stir nuts into caramels.
Drop by teaspoon on buttered waxed paper. Let stand at least 1 hour.
Melt chocolate chips over boiling water until partly melted. Remove from heat. Stir until completely melted. Drop 1/4 tsp of chocolate on caramels. Spread slightly.
Chicken Breasts with Stuffing
Recipe from my sister-in-law!
Chicken Breasts with Stuffing
Ingredients
8 small boneless, skinless, chicken breasts
8-10 slices swiss cheese
1 canister chicken stove top stuffing
1 can cream of mushroom soup
Directions
Preheat oven to 350 degrees
Place the chicken breasts on bottom of a 9x13 inch pan. Put a slice of swiss cheese over each one.
Cook the canister of chicken stove top according to directions. Cover the chicken/cheese with the stuffing.
Add the can of cream of mushroom soup over the top of all.
Cover with foil and bake for 1 hour.
Chicken Breasts with Stuffing
Ingredients
8 small boneless, skinless, chicken breasts
8-10 slices swiss cheese
1 canister chicken stove top stuffing
1 can cream of mushroom soup
Directions
Preheat oven to 350 degrees
Place the chicken breasts on bottom of a 9x13 inch pan. Put a slice of swiss cheese over each one.
Cook the canister of chicken stove top according to directions. Cover the chicken/cheese with the stuffing.
Add the can of cream of mushroom soup over the top of all.
Cover with foil and bake for 1 hour.
Sweet and Sour Meatballs
These can be made with frozen meatballs you buy at the store. Or ones you make at home.
Sweet and Sour Meatballs
Ingredients
Meatballs, 1 or 1 1/2 lbs
1/2 cup packed brown sugar
1 Tbsp cornstarch
1 can (13 1/4 oz) pineapple chunks with liquid
1/3 cup white vinegar
1 Tbsp soy sauce
1 small green pepper, coarsely chopped
Directions
Warm meatballs in a large skillet. Remove from skillet.
Mix brown sugar and cornstarch in the skillet. Stir in pineapple and liquid, vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat.
Add meatballs back into skillet. Cover, simmer, stirring occasionally, 10 minutes.
Stir in green pepper. Cover and simmer until crisp-tender, about 5 minutes.
Sweet and Sour Meatballs
Ingredients
Meatballs, 1 or 1 1/2 lbs
1/2 cup packed brown sugar
1 Tbsp cornstarch
1 can (13 1/4 oz) pineapple chunks with liquid
1/3 cup white vinegar
1 Tbsp soy sauce
1 small green pepper, coarsely chopped
Directions
Warm meatballs in a large skillet. Remove from skillet.
Mix brown sugar and cornstarch in the skillet. Stir in pineapple and liquid, vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat.
Add meatballs back into skillet. Cover, simmer, stirring occasionally, 10 minutes.
Stir in green pepper. Cover and simmer until crisp-tender, about 5 minutes.
Pepper Steak
I remember one of my aunts making pepper steak a lot and it was a treat to have. We usually eat it with rice.
Pepper Steak
Ingredients
1 lb beef steak, chuck or round
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp grated fresh ginger or 1/2 tsp ground ginger
1 Tbsp cornstarch
1 cup water
1/4 cup salad oil
1 cup green onions, thinly sliced
1 cup red or green peppers, cut into 1 inch squares
2 stalks celery, thinly sliced
2 tomatoes, cut in wedges
Directions
Cut beef into thin strip, 1/8 inch thick
Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat.
Turn heat up and add onions, peppers and celery. Toss until vegetables are tender crisp, about 10 minutes.
Mix cornstarch with water. Add to pan, stir and cook until thickened.
Add tomatoes and heat through.
Pepper Steak
Ingredients
1 lb beef steak, chuck or round
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp grated fresh ginger or 1/2 tsp ground ginger
1 Tbsp cornstarch
1 cup water
1/4 cup salad oil
1 cup green onions, thinly sliced
1 cup red or green peppers, cut into 1 inch squares
2 stalks celery, thinly sliced
2 tomatoes, cut in wedges
Directions
Cut beef into thin strip, 1/8 inch thick
Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat.
Turn heat up and add onions, peppers and celery. Toss until vegetables are tender crisp, about 10 minutes.
Mix cornstarch with water. Add to pan, stir and cook until thickened.
Add tomatoes and heat through.
Cucumber Salad
I got this recipe years ago from a friend in Winnipeg. It was so different and refreshing. I love the cucumber in the salad.
Cucumber Salad
Ingredients
1-3 oz pkg lime jello
3/4 cup mayonnaise
8 oz. creamed cottage cheese
1 small onion, finely chopped or use green onions
1 large cucumber, finely chopped (if fresh do not peel)
Directions
Dissolve jello in 1 cup boiling water. Add onion and let set until it is partially set.
Fold in rest of ingredients and pour in bowl or salad mold.
Chill. If using mold, untold on plate.
Cucumber Salad
Ingredients
1-3 oz pkg lime jello
3/4 cup mayonnaise
8 oz. creamed cottage cheese
1 small onion, finely chopped or use green onions
1 large cucumber, finely chopped (if fresh do not peel)
Directions
Dissolve jello in 1 cup boiling water. Add onion and let set until it is partially set.
Fold in rest of ingredients and pour in bowl or salad mold.
Chill. If using mold, untold on plate.
Watergate Salad
This salad was popular a few years ago. Also called Watergate salad. I don't make it often, but it is one of Jordan's favorites.
Watergate Salad
Ingredients
1 can crushed pineapple, with juice
1 box instant pistachio pudding mix
1-8 oz cool whip, thawed
2 cups miniature marshmallows
1/2-1 cup chopped walnuts
Directions
Mix pineapple, pudding and cool whip. Add marshmallows and walnuts.
Refrigerate.
Watergate Salad
Ingredients
1 can crushed pineapple, with juice
1 box instant pistachio pudding mix
1-8 oz cool whip, thawed
2 cups miniature marshmallows
1/2-1 cup chopped walnuts
Directions
Mix pineapple, pudding and cool whip. Add marshmallows and walnuts.
Refrigerate.
Oriental Spinach Salad
This recipe goes back to my early years of work at Q & R Clinic. We had this one summer at a lab picnic. My recipe card has scribbles on it from one of my kids!!
Oriental Spinach Salad
Ingredients
1 Tbsp white or wine vinegar
1 Tbsp soy sauce
3/4 tsp sugar
1/4 tsp ginger
3 Tbsp vegetable oil
3 green onions with tops, mince fine
6 cups torn spinach leaves
2 cups shredded chinese cabbage
2 Tbsp toasted sesame seeds
Directions
In a salad bowl blend vinegar, soy sauce, sugar and ginger. Stir in oil and onion. Add spinach, cabbage, sesame seeds.
Toss lightly.
Oriental Spinach Salad
Ingredients
1 Tbsp white or wine vinegar
1 Tbsp soy sauce
3/4 tsp sugar
1/4 tsp ginger
3 Tbsp vegetable oil
3 green onions with tops, mince fine
6 cups torn spinach leaves
2 cups shredded chinese cabbage
2 Tbsp toasted sesame seeds
Directions
In a salad bowl blend vinegar, soy sauce, sugar and ginger. Stir in oil and onion. Add spinach, cabbage, sesame seeds.
Toss lightly.
Triple Berry Salad
I got this recipe from my mother-in-law. It is an easy salad to put together and low calorie.
Triple Berry Salad
Ingredients
1-20 oz. can crushed pineapple, with juice
1 small pkg jello - sugar free - strawberry, raspberry etc
1 pkg fat free white chocolate pudding
1-8 oz fat free cool whip, thawed
1 lb. bag frozen fruit (strawberries, blueberries, blackberries etc), thawed
1/4 cup sugar or splenda
Directions
Mix together pineapple, jello and pudding. Add cool whip. Mix well.
Add bag of fruit and sugar if desired. Mix all together.
Refrigerate.
Triple Berry Salad
Ingredients
1-20 oz. can crushed pineapple, with juice
1 small pkg jello - sugar free - strawberry, raspberry etc
1 pkg fat free white chocolate pudding
1-8 oz fat free cool whip, thawed
1 lb. bag frozen fruit (strawberries, blueberries, blackberries etc), thawed
1/4 cup sugar or splenda
Directions
Mix together pineapple, jello and pudding. Add cool whip. Mix well.
Add bag of fruit and sugar if desired. Mix all together.
Refrigerate.
Saturday, February 11, 2017
Snack Bars
Jordan used to make these when he was living at home. He would keep them in the fridge and take them to work. I am not a lover of dates, but in these bars I can eat them.
Snack bars
Ingredients
1 cup nuts (almonds, walnuts, pecans, cashews, pistachios, peanuts, hazelnuts etc)
1 cup sweet dried fruit (dates, raisins, figs, prunes etc)
1 cup filling (dried cherries, dried blueberries, dried apricot, dried pineapple, cranberries, goji berries, more chopped nuts, coconut, chocolate chips, coffee beans, cacao nibs, shredded carrot etc)
2-4 Tbsp flavoring (cacao, vanilla, cinnamon citrus zest and juice, ginger, mint, cloves, coconut oil)
Directions
In your food processor, mix together fruit and nuts until a sticky workable dough is formed. Add flavoring, and process well. Add fillings and pulse until combined - being careful not to wreck the texture.
Shape into 6 equal sized bars, and wrap in plastic wrap. Keep in a refrigerator or freezer in an airtight container for up to a month.
Here are some ideas of flavors to try. Experiment with other flavors.
Apple Pie
1 cup mixed almonds and walnuts
1 cup dates
1 cup mixed raisins and dried apple
2 Tbsp cinnamon
Banana Bread
1 cup almonds
1 cup dates
1 cup dried bananas
Blueberry Muffin
1 cup cashew
1 cup dates
1 cup dried blueberries
zest and juice of 1 lemon
1 vanilla bean, scraped
Cappuccino
1 cup mixed almonds and cashews
1 cup dates
1 cup coffee beans
1 vanilla bean, scraped
Carrot Cake
1 cup mixed almonds and walnuts
1 cup mixed dates and raisins
1 cup mixed dried pineapple, shredded coconut and carrot
1 Tbsp coconut oil
2 Tbsp cinnamon
Cashew Cookie
1 cup cashews
1 cup dates
Chocolate Coconut Chew
1 cup almonds and walnuts
1 cup dates
1 cup shredded coconut
4 Tbsp cacao
Peanut Butter Chocolate Chip
1 cup peanuts
1 cup date
1 cup chocolate chips
Pecan Pie
1 cup pecans
1 cup dates
Snack bars
Ingredients
1 cup nuts (almonds, walnuts, pecans, cashews, pistachios, peanuts, hazelnuts etc)
1 cup sweet dried fruit (dates, raisins, figs, prunes etc)
1 cup filling (dried cherries, dried blueberries, dried apricot, dried pineapple, cranberries, goji berries, more chopped nuts, coconut, chocolate chips, coffee beans, cacao nibs, shredded carrot etc)
2-4 Tbsp flavoring (cacao, vanilla, cinnamon citrus zest and juice, ginger, mint, cloves, coconut oil)
Directions
In your food processor, mix together fruit and nuts until a sticky workable dough is formed. Add flavoring, and process well. Add fillings and pulse until combined - being careful not to wreck the texture.
Shape into 6 equal sized bars, and wrap in plastic wrap. Keep in a refrigerator or freezer in an airtight container for up to a month.
Here are some ideas of flavors to try. Experiment with other flavors.
Apple Pie
1 cup mixed almonds and walnuts
1 cup dates
1 cup mixed raisins and dried apple
2 Tbsp cinnamon
Banana Bread
1 cup almonds
1 cup dates
1 cup dried bananas
Blueberry Muffin
1 cup cashew
1 cup dates
1 cup dried blueberries
zest and juice of 1 lemon
1 vanilla bean, scraped
Cappuccino
1 cup mixed almonds and cashews
1 cup dates
1 cup coffee beans
1 vanilla bean, scraped
Carrot Cake
1 cup mixed almonds and walnuts
1 cup mixed dates and raisins
1 cup mixed dried pineapple, shredded coconut and carrot
1 Tbsp coconut oil
2 Tbsp cinnamon
Cashew Cookie
1 cup cashews
1 cup dates
Chocolate Coconut Chew
1 cup almonds and walnuts
1 cup dates
1 cup shredded coconut
4 Tbsp cacao
Peanut Butter Chocolate Chip
1 cup peanuts
1 cup date
1 cup chocolate chips
Pecan Pie
1 cup pecans
1 cup dates
Sweet and Salty Mix
Something to snack on!
Sweet and Salty Mix
Ingredients
1 bag Fritos
1 box Rice Chex
1 can Party Peanuts or Mixed Nuts
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
M & M's
Directions
Preheat oven to 350 degrees
Mix Fritos, Rice Chex and nuts together in a large roaster.
Mix butter, brown sugar and corn syrup in a saucepan. Bring to a boil and boil 2 minutes.
Pour boiled ingredients over the mix in the roaster. Bake for 8 minutes. Stir and bake for 8 minutes more.
Cool on waxed paper-spread out and break into smaller pieces. Add a package of M&M's.
Sweet and Salty Mix
Ingredients
1 bag Fritos
1 box Rice Chex
1 can Party Peanuts or Mixed Nuts
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
M & M's
Directions
Preheat oven to 350 degrees
Mix Fritos, Rice Chex and nuts together in a large roaster.
Mix butter, brown sugar and corn syrup in a saucepan. Bring to a boil and boil 2 minutes.
Pour boiled ingredients over the mix in the roaster. Bake for 8 minutes. Stir and bake for 8 minutes more.
Cool on waxed paper-spread out and break into smaller pieces. Add a package of M&M's.
Italian Torta Sandwiches
I found this recipe a couple years ago and thought it sounded so interesting. I made it and it was quite impressive. It is not that hard to make, you just have to get all the ingredients assembled and ready to go. I made my own pie crust, but you could buy it if you would rather.
Italian Torta Sandwiches
Ingredients
Pie dough for 3 crusts
2 cups shredded mozzarella cheese
1 can (15 oz) sliced black olives, drained
1/2 lb sliced salami
1 cup bottled, roasted red peppers, sliced
6 oz. flavored cream cheese spread (tomato or garden)
1/2 lb deli-sliced turkey
2 cups spinach leaves
1 cup bottled pesto sauce
2 cups freshly grated parmesan cheese
1 large egg, lightly beaten
Directions
Preheat oven to 375 degrees.
Spray or grease bottom and sides of an 8 or 9 inch springform pan.
Roll 2/3 of dough into a circle and press onto bottom and up sides of pan.
Fill crust with remaining ingredients, except egg, layer them in order.
Roll out final 1/3 of dough into an 8 or 9 inch circle and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork, then brush with beaten egg.
Bake 50 minutes. Let rest 15 minutes., then remove from pan. Slice into wedges.
This is also great at room temperature or cold.
Italian Torta Sandwiches
Ingredients
Pie dough for 3 crusts
2 cups shredded mozzarella cheese
1 can (15 oz) sliced black olives, drained
1/2 lb sliced salami
1 cup bottled, roasted red peppers, sliced
6 oz. flavored cream cheese spread (tomato or garden)
1/2 lb deli-sliced turkey
2 cups spinach leaves
1 cup bottled pesto sauce
2 cups freshly grated parmesan cheese
1 large egg, lightly beaten
Directions
Preheat oven to 375 degrees.
Spray or grease bottom and sides of an 8 or 9 inch springform pan.
Roll 2/3 of dough into a circle and press onto bottom and up sides of pan.
Fill crust with remaining ingredients, except egg, layer them in order.
Roll out final 1/3 of dough into an 8 or 9 inch circle and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork, then brush with beaten egg.
Bake 50 minutes. Let rest 15 minutes., then remove from pan. Slice into wedges.
This is also great at room temperature or cold.
Chicago Style Deep Dish Pizza Dough
When Jordan still lived at home we did lots of research on making Chicago style deep dish pizza dough. It seemed like everyone had a different idea of how it is made, which ingredients to use etc. This is the one that Jordan decided was the closest to the real thing. It is easy to make but the dough should rest overnight in the refrigerator.
Chicago Style Deep Dish Pizza
Ingredients
1 1/2 cup warm water
1/2 Tbsp active dry yeast
1/2 Tbsp sugar
3 1/4 cups all purpose flour
3/4 cup semolina flour
1/2 cup corn oil or shortening
1 tsp salt
Directions
Mix water, yeast and sugar. Let set 5 minutes.
Using dough hook on mixer add oil or shortening, 2 cup all purpose flour and salt. Then mix for 30 seconds. Add 3/4 cup more all purpose flour and the semolina flour. Mix until ball is formed. Add remaining 1/2 cup flour as needed. Total mix time is 2 minutes. Dough should be wet but shouldn't stick to your hands.
Put in refrigerator overnight. Take out 2-3 hours before use.
Preheat oven to 500 degrees 30 minutes before baking.
Oil well a 15 inch deep dish pizza pan with classic olive oil. Pat dough into pan.
Top with mozzarella cheese, then meat ( sweet/mild sausage - uncooked, pepperoni, bacon, ham) veggies, more cheese if desired, crushed tomatoes, tomato sauce or pizza sauce, parmesan cheese. Can add basil, some tomatoes have basil in them. Do not put a lot of sauce on. Play around with the toppings you would like!
Bake 25-45 minutes at 450-475.
Chicago Style Deep Dish Pizza
Ingredients
1 1/2 cup warm water
1/2 Tbsp active dry yeast
1/2 Tbsp sugar
3 1/4 cups all purpose flour
3/4 cup semolina flour
1/2 cup corn oil or shortening
1 tsp salt
Directions
Mix water, yeast and sugar. Let set 5 minutes.
Using dough hook on mixer add oil or shortening, 2 cup all purpose flour and salt. Then mix for 30 seconds. Add 3/4 cup more all purpose flour and the semolina flour. Mix until ball is formed. Add remaining 1/2 cup flour as needed. Total mix time is 2 minutes. Dough should be wet but shouldn't stick to your hands.
Put in refrigerator overnight. Take out 2-3 hours before use.
Preheat oven to 500 degrees 30 minutes before baking.
Oil well a 15 inch deep dish pizza pan with classic olive oil. Pat dough into pan.
Top with mozzarella cheese, then meat ( sweet/mild sausage - uncooked, pepperoni, bacon, ham) veggies, more cheese if desired, crushed tomatoes, tomato sauce or pizza sauce, parmesan cheese. Can add basil, some tomatoes have basil in them. Do not put a lot of sauce on. Play around with the toppings you would like!
Bake 25-45 minutes at 450-475.
Friday, February 10, 2017
Caramel Bars
Candy like bars. But yummy!
Caramel Bars
Ingredients
1 1/2 cup flour
1 1/4 cup brown sugar
1/4 tsp salt
1 1/2 cups oatmeal
3/4 tsp baking soda
1 1/4 cup melted butter
36 caramels
8 Tbsp cream
1 1/2 cup chocolate chips
Directions
Preheat oven to 350 degrees.
Mix flour, brown sugar, salt, oatmeal, baking soda and butter together. Spread all but 2/3 cup in the bottom of a 9x13 pan. Press in pan. Reserve remainder for topping.
Bake 10 minutes. Remove from oven.
Melt caramels and cream in microwave or over low heat.
Sprinkle chocolate chips over crust. Then drizzle caramel over chips. Add remainder of crumbs for topping.
Bake for 15-20 minutes more.
Caramel Bars
Ingredients
1 1/2 cup flour
1 1/4 cup brown sugar
1/4 tsp salt
1 1/2 cups oatmeal
3/4 tsp baking soda
1 1/4 cup melted butter
36 caramels
8 Tbsp cream
1 1/2 cup chocolate chips
Directions
Preheat oven to 350 degrees.
Mix flour, brown sugar, salt, oatmeal, baking soda and butter together. Spread all but 2/3 cup in the bottom of a 9x13 pan. Press in pan. Reserve remainder for topping.
Bake 10 minutes. Remove from oven.
Melt caramels and cream in microwave or over low heat.
Sprinkle chocolate chips over crust. Then drizzle caramel over chips. Add remainder of crumbs for topping.
Bake for 15-20 minutes more.
Rhubarb Cake
Here is a good rhubarb cake to bake when you have some fresh rhubarb.
Rhubarb Cake
Ingredients
1 1/2 cup brown sugar
1/2 cup butter, room temperature
1 cup sour milk (to sour milk add 2 tsp vinegar to milk)
1 egg
1 tsp soda
pinch salt
2 cups flour
2 cups rhubarb, cut up
1/2 cup white sugar
1 tsp cinnamon
Directions
Cream butter and brown sugar. Add sour milk and egg. Add dry ingredients and rhubarb.
Top with 1/2 cup sugar and 1 tsp. cinnamon, mixed together.
Bake at 350 degrees for 30 minutes.
Rhubarb Cake
Ingredients
1 1/2 cup brown sugar
1/2 cup butter, room temperature
1 cup sour milk (to sour milk add 2 tsp vinegar to milk)
1 egg
1 tsp soda
pinch salt
2 cups flour
2 cups rhubarb, cut up
1/2 cup white sugar
1 tsp cinnamon
Directions
Cream butter and brown sugar. Add sour milk and egg. Add dry ingredients and rhubarb.
Top with 1/2 cup sugar and 1 tsp. cinnamon, mixed together.
Bake at 350 degrees for 30 minutes.
Bananas Foster Mini Muffins
More muffins to add to your muffin plate.
Bananas Foster Mini Muffins
Ingredients
Muffin Batter
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup white sugar
1/2 cup vegetable oil
2 eggs
3 medium ripe bananas, mashed
1 tsp vanilla extract
3 Tbsp milk
Streusel Topping
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
4 Tbsp butter
1 1/2 cup chopped pecans
Rum Glaze
4 Tbsp butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup rum
Preheat Oven to 350 degrees. Spray a 24 well mini muffin pan with cooking spray. This recipe will make enough batter for more than one pan.
Prepare streusel topping first. Mix the flour, brown sugar and cinnamon. Mix in the butter with a fork or a pastry blender until it resembles coarse cornmeal. (Can add more flour if needed). Add pecans and set aside.
Batter: In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a bowl of a mixer beat the sugar and oil on medium speed to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula. Divide batter among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 12-15 minutes.
While muffins are baking make the rum glaze. In a small saucepan over medium-high heat bring the butter, water and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Slowly pour glaze over each muffin. Let set for 5 minutes, then transfer to a wire rack set over a baking sheet. Pour remaining glaze over the muffins.
These are a little more work, but tasty.
Bananas Foster Mini Muffins
Ingredients
Muffin Batter
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup white sugar
1/2 cup vegetable oil
2 eggs
3 medium ripe bananas, mashed
1 tsp vanilla extract
3 Tbsp milk
Streusel Topping
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
4 Tbsp butter
1 1/2 cup chopped pecans
Rum Glaze
4 Tbsp butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup rum
Preheat Oven to 350 degrees. Spray a 24 well mini muffin pan with cooking spray. This recipe will make enough batter for more than one pan.
Prepare streusel topping first. Mix the flour, brown sugar and cinnamon. Mix in the butter with a fork or a pastry blender until it resembles coarse cornmeal. (Can add more flour if needed). Add pecans and set aside.
Batter: In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a bowl of a mixer beat the sugar and oil on medium speed to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula. Divide batter among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 12-15 minutes.
While muffins are baking make the rum glaze. In a small saucepan over medium-high heat bring the butter, water and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Slowly pour glaze over each muffin. Let set for 5 minutes, then transfer to a wire rack set over a baking sheet. Pour remaining glaze over the muffins.
These are a little more work, but tasty.
Thursday, February 9, 2017
Strawberry Pie
Another sign of Spring is Strawberries in the grocery stores. Or in Sam's club or Costco. Early summer strawberries are the best so a good time to make a Strawberry pie!
Strawberry Pie
Ingredients
1 cup sugar
3 Tbsp. strawberry jello (1/2 of a 3-oz pkg)
3 Tbsp. cornstarch
1 cup boiling water
1 1/2 pint fresh strawberries
1 baked pie shell
Directions
In a saucepan mix sugar, jello and cornstarch. Add hot water and mix. Bring mixture to boil and boil until thickened. Cool until lukewarm.
In pie shell, place cleaned cut-up or whole strawberries - alternating strawberries with cooled Jello mixture, making sure all strawberries are covered.
Chill. Serve with whipped cream.
Strawberry Pie
Ingredients
1 cup sugar
3 Tbsp. strawberry jello (1/2 of a 3-oz pkg)
3 Tbsp. cornstarch
1 cup boiling water
1 1/2 pint fresh strawberries
1 baked pie shell
Directions
In a saucepan mix sugar, jello and cornstarch. Add hot water and mix. Bring mixture to boil and boil until thickened. Cool until lukewarm.
In pie shell, place cleaned cut-up or whole strawberries - alternating strawberries with cooled Jello mixture, making sure all strawberries are covered.
Chill. Serve with whipped cream.
Rhubarb Custard Pie
It is such a treat in the Spring when the rhubarb is ready to eat. A rhubarb pie is one of the first treats we have with it. Hope I can make one soon.
Rhubarb Custard Pie
Ingredients
1 1/2 cup sugar
3 Tbsp flour
1/2 tsp nutmeg
1 Tbsp butter
2 beaten eggs
3 cups rhubarb
Crumb topping
1/2 cup sugar
3/4 cup flour
1/3 cup butter
Directions
First make the crumb topping. Mix ingredients with pastry blender.
Preheat oven to 350 degrees
Beat eggs; add butter and dry ingredients. Beat again until mixed. Add rhubarb and mix.
Place in pie pan lined with one prepared pie crust. Cover with crumb topping.
Bake for 1 hour or until bubbly around sides.
Rhubarb Custard Pie
Ingredients
1 1/2 cup sugar
3 Tbsp flour
1/2 tsp nutmeg
1 Tbsp butter
2 beaten eggs
3 cups rhubarb
Crumb topping
1/2 cup sugar
3/4 cup flour
1/3 cup butter
Directions
First make the crumb topping. Mix ingredients with pastry blender.
Preheat oven to 350 degrees
Beat eggs; add butter and dry ingredients. Beat again until mixed. Add rhubarb and mix.
Place in pie pan lined with one prepared pie crust. Cover with crumb topping.
Bake for 1 hour or until bubbly around sides.
Runza
Another good thing my mother would make. She would make a big batch of these, and freeze them. They are so handy to get out of the freezer, pop in microwave and warm up for a quick lunch.
Runza
Filling
1 1/2 lbs ground beef
2/3 cups chopped onions
1/2 cup chopped celery
1 tsp salt
1/4 tsp pepper
5 cups shredded cabbage
1 cup sauerkraut
1 cup hot water
2 Tbsp beef bouillon
1 (8 oz) pkg shredded cheddar cheese
Brown ground beef, onion and celery. Add salt and pepper. Drain well. Add cabbage and sauerkraut and sauté for 15 minutes. Add beef bouillon to hot water; mix well. Pour over hamburger mixture and simmer for 20 minutes. Cool, then add shredded cheese. Set aside.
Dough
1 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs, beaten
2 Tbsp yeast
1/3 cup warm water
1 tsp sugar
5 cups flour
1 tsp salt
Scald milk and sugar. Cool to lukewarm.
Dissolve yeast, warm water (110 degrees) and 1 tsp sugar. Let set for 5 minutes. Add to scalded milk. Put in mixer bowl, add half of flour, salt and beaten eggs. Gradually add remaining flour. Put on floured area and knead well.
Put in greased bowl and let rise until double. Divide dough into 2 portions. Roll out and cut into 3-inch squares. Put a heaping tablespoon of meat mixture in each square. Bring all 4 corners to top and seal well. Put on greased cookie sheets and let rise for 1 hour.
Preheat oven to 350 degrees. Bake for 25 to 30 minutes. When done brush tops with butter and cool on racks.
Runza
Filling
1 1/2 lbs ground beef
2/3 cups chopped onions
1/2 cup chopped celery
1 tsp salt
1/4 tsp pepper
5 cups shredded cabbage
1 cup sauerkraut
1 cup hot water
2 Tbsp beef bouillon
1 (8 oz) pkg shredded cheddar cheese
Brown ground beef, onion and celery. Add salt and pepper. Drain well. Add cabbage and sauerkraut and sauté for 15 minutes. Add beef bouillon to hot water; mix well. Pour over hamburger mixture and simmer for 20 minutes. Cool, then add shredded cheese. Set aside.
Dough
1 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs, beaten
2 Tbsp yeast
1/3 cup warm water
1 tsp sugar
5 cups flour
1 tsp salt
Scald milk and sugar. Cool to lukewarm.
Dissolve yeast, warm water (110 degrees) and 1 tsp sugar. Let set for 5 minutes. Add to scalded milk. Put in mixer bowl, add half of flour, salt and beaten eggs. Gradually add remaining flour. Put on floured area and knead well.
Put in greased bowl and let rise until double. Divide dough into 2 portions. Roll out and cut into 3-inch squares. Put a heaping tablespoon of meat mixture in each square. Bring all 4 corners to top and seal well. Put on greased cookie sheets and let rise for 1 hour.
Preheat oven to 350 degrees. Bake for 25 to 30 minutes. When done brush tops with butter and cool on racks.
German Hot Potato Salad
One of the favorite things my mother made.
German Hot Potato Salad
Ingredients
5 cups boiled potatoes, diced
6 slices bacon, diced
1 medium onion, chopped
1/2 cup vinegar
1/2 cup sugar
1 cup water
1 tsp salt
Pepper to taste
Directions
Brown bacon and onions. Add vinegar, sugar, water, salt and pepper. Bring to boil. Add diced potatoes and simmer around 15 minutes.
German Hot Potato Salad
Ingredients
5 cups boiled potatoes, diced
6 slices bacon, diced
1 medium onion, chopped
1/2 cup vinegar
1/2 cup sugar
1 cup water
1 tsp salt
Pepper to taste
Directions
Brown bacon and onions. Add vinegar, sugar, water, salt and pepper. Bring to boil. Add diced potatoes and simmer around 15 minutes.
Corn Casserole
Corn Casserole
Ingredients
1 (17 oz) can whole-kernel corn, undrained
1 can cream style corn
2 eggs
1 stick butter, melted
1 (8 oz) carton sour cream
1 (8 1/2 to 9 oz) pkg corn muffin mix
seasonings as desired, salt, pepper, onion powder, dried parsley
1 cup shredded cheddar cheese, optional
Directions
Preheat oven to 350 degrees
Combine ingredients and stir together. Pour in to a casserole or a 9x13 pan.
Bake for 30 minutes and add cheese if using. Bake an additional 15 minutes.
Ingredients
1 (17 oz) can whole-kernel corn, undrained
1 can cream style corn
2 eggs
1 stick butter, melted
1 (8 oz) carton sour cream
1 (8 1/2 to 9 oz) pkg corn muffin mix
seasonings as desired, salt, pepper, onion powder, dried parsley
1 cup shredded cheddar cheese, optional
Directions
Preheat oven to 350 degrees
Combine ingredients and stir together. Pour in to a casserole or a 9x13 pan.
Bake for 30 minutes and add cheese if using. Bake an additional 15 minutes.
Easy Broccoli Hot Dish
This is an easy dish to put together. It was very popular years ago.
Easy Broccoli Hot Dish
Ingredients
2 pkgs. frozen broccoli (10 oz each)
1 can cream of chicken soup
1 stick butter
1/4 cup chopped onion
1 1/2 cups minute rice
8-oz. jar Cheez Whiz
Directions
Preheat oven to 350 degrees
Fry onion in butter, then mix in cream of chicken soup and Cheez Whiz.
Put broccoli in the bottom of a greased casserole dish. Add rice. Put the onion, cream of chicken soup and Cheez Whiz mixture on top.
Bake for 45 minutes to 1 hour.
Easy Broccoli Hot Dish
Ingredients
2 pkgs. frozen broccoli (10 oz each)
1 can cream of chicken soup
1 stick butter
1/4 cup chopped onion
1 1/2 cups minute rice
8-oz. jar Cheez Whiz
Directions
Preheat oven to 350 degrees
Fry onion in butter, then mix in cream of chicken soup and Cheez Whiz.
Put broccoli in the bottom of a greased casserole dish. Add rice. Put the onion, cream of chicken soup and Cheez Whiz mixture on top.
Bake for 45 minutes to 1 hour.
Tater Tot Hot Dish
This is hot dish Minnesota style. And easy dish to make and loved by my kids. You can change out the vegetables and use whatever you like. Even brussel sprouts or asparagus works if you like those flavors. This recipe is for a 9 inch pan. You can double this recipe and use a 9x13 pan.
Tater Tot Hot Dish
Ingredients
1 lb ground beef
1/4 cup chopped onion
1 can cut green beans, drained
1/2 to 3/4 lb. Tater Tots
1 can cream of mushroom soup
Season with salt and pepper to taste
Directions
Preheat oven to 350 degrees
In a skillet brown ground beef with onions. Season with salt and pepper. Place in casserole or small roasting pan. A 9 inch size pan.
Sprinkle green beans over the meat. Then spread the soup over the top.
Layer the tater tots on top of the soup.
Place in oven and bake 40-45 minutes or until casserole is piping hot.
Tater Tot Hot Dish
Ingredients
1 lb ground beef
1/4 cup chopped onion
1 can cut green beans, drained
1/2 to 3/4 lb. Tater Tots
1 can cream of mushroom soup
Season with salt and pepper to taste
Directions
Preheat oven to 350 degrees
In a skillet brown ground beef with onions. Season with salt and pepper. Place in casserole or small roasting pan. A 9 inch size pan.
Sprinkle green beans over the meat. Then spread the soup over the top.
Layer the tater tots on top of the soup.
Place in oven and bake 40-45 minutes or until casserole is piping hot.
Wednesday, February 8, 2017
Broccoli Salad
Broccoli Salad
Ingredients
12 pieces bacon, fried crisp
1/2 cup purple onion, chopped
2-3 bunches broccoli flowerets
1 cup raisins
1 cup salted sunflower seeds
Dressing
1 cup mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Directions
Mix dressing and let set for 1 hour.
Cut bacon into small pieces; add all ingredients except sunflower seeds.
Pour dressing over ingredients.
Add sunflower seeds right before serving.
Ingredients
12 pieces bacon, fried crisp
1/2 cup purple onion, chopped
2-3 bunches broccoli flowerets
1 cup raisins
1 cup salted sunflower seeds
Dressing
1 cup mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Directions
Mix dressing and let set for 1 hour.
Cut bacon into small pieces; add all ingredients except sunflower seeds.
Pour dressing over ingredients.
Add sunflower seeds right before serving.
Monkey Bread
An easy breakfast dish of pull apart caramel rolls.
Monkey Bread
Ingredients
1 cup brown sugar
2 Tbsp milk
1 stick butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)
3 tubes Pillsbury buttermilk biscuits
1/2 cup white sugar
1 tsp cinnamon
Directions
Preheat oven to 350 degrees
Mix brown sugar, milk and butter in a small saucepan. Bring to a full bowl. Remove from heat. Add vanilla.
Sprinkle chopped nuts (if using) on bottom of a bundt pan. Put half of caramel mixture on top of nuts.
Mix sugar and cinnamon in a gallon size plastic bag.
Separate biscuits and cut each in half. Shake some of the biscuits at a time in bag of sugar and cinnamon. Place sugared biscuits on top of caramel and around in the bundt pan until all are used.
Pour rest of caramel mixture over rolls.
Bake for 25-30 minutes. Turn out on plate. Serve warm
Monkey Bread
Ingredients
1 cup brown sugar
2 Tbsp milk
1 stick butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)
3 tubes Pillsbury buttermilk biscuits
1/2 cup white sugar
1 tsp cinnamon
Directions
Preheat oven to 350 degrees
Mix brown sugar, milk and butter in a small saucepan. Bring to a full bowl. Remove from heat. Add vanilla.
Sprinkle chopped nuts (if using) on bottom of a bundt pan. Put half of caramel mixture on top of nuts.
Mix sugar and cinnamon in a gallon size plastic bag.
Separate biscuits and cut each in half. Shake some of the biscuits at a time in bag of sugar and cinnamon. Place sugared biscuits on top of caramel and around in the bundt pan until all are used.
Pour rest of caramel mixture over rolls.
Bake for 25-30 minutes. Turn out on plate. Serve warm
Refrigerator Mashed Potatoes
These are make ahead mashed potatoes. They can be made up to a week ahead and be ready to bake, or even crockpot.
Refrigerator Mashed Potatoes
Ingredients
5 lbs potatoes
8 (oz.) pkg cream cheese
1 cup sour cream
2 tsp onion salt
2 tsp garlic powder (optional)
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
Directions
Boil potatoes until tender. In a large mixing bowl combine all ingredients. Stir or beat until creamy. Spread in 9x13 baking pan, other casserole dish, or even crockpot insert.
Cover and refrigerate for up to a week.
To reheat: Preheat oven to 375 degrees.
Uncover potatoes. Place 3 thin slices of butter on top of potatoes.
Bake for 45 minutes to 1 hour.
Or cook in crockpot on high for 3-4 hours, or low 5-6 hours.
Refrigerator Mashed Potatoes
Ingredients
5 lbs potatoes
8 (oz.) pkg cream cheese
1 cup sour cream
2 tsp onion salt
2 tsp garlic powder (optional)
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
Directions
Boil potatoes until tender. In a large mixing bowl combine all ingredients. Stir or beat until creamy. Spread in 9x13 baking pan, other casserole dish, or even crockpot insert.
Cover and refrigerate for up to a week.
To reheat: Preheat oven to 375 degrees.
Uncover potatoes. Place 3 thin slices of butter on top of potatoes.
Bake for 45 minutes to 1 hour.
Or cook in crockpot on high for 3-4 hours, or low 5-6 hours.
Onion Patties
This can be an alternative to onion rings, or try them in a burger.
Onion Patties
Ingredients
3/4 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 Tbsp cornmeal
1/2 cup dry milk
2 1/2 cups finely chopped onions
Directions
Stir all ingredients except onions together in a mixing bowl. Stir in enough cold water for a thick batter. Mix onions into batter.
Drop by teaspoonfuls into hot oil in a large skillet until browned on edges. Turn over and finish cooking other side. Drain on paper towels.
Onion Patties
Ingredients
3/4 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 Tbsp cornmeal
1/2 cup dry milk
2 1/2 cups finely chopped onions
Directions
Stir all ingredients except onions together in a mixing bowl. Stir in enough cold water for a thick batter. Mix onions into batter.
Drop by teaspoonfuls into hot oil in a large skillet until browned on edges. Turn over and finish cooking other side. Drain on paper towels.
Apple Snicker Salad
This salad spells simple.
Apple Snicker Salad
Ingredients
6 apples, peeled or unpeeled, and diced
4 snicker bars, cut up
1 (8 oz.) cool whip
Directions
Mix and refrigerate. Best when eaten fresh.
Apple Snicker Salad
Ingredients
6 apples, peeled or unpeeled, and diced
4 snicker bars, cut up
1 (8 oz.) cool whip
Directions
Mix and refrigerate. Best when eaten fresh.
Sumi Salad
This salad has been in our family for so long. We even named one of our dogs Sumi, after this salad and that is way back when we live in Bismarck! It is a great salad for a large group, as once it is mixed up it does not keep long.
Sumi Salad
Ingredients
1 or 2 pkgs raw oriental noodles (ramen without sauce mix)
1 small head cabbage, small diced (this recipe is so old, it is before the packaged coleslaw mix, which will also work)
1 pkg slivered almonds, toasted
1 can mandarin oranges, drained
1 bunch green onions, sliced
2 Tbsp sesame seeds
Dressing
1/2 cup oil
1/2 cup sugar
1/4 cup rice vinegar
Directions
Mix oil, sugar and vinegar. Break up noodles and add to cabbage, almonds, oranges, onion and sesame seeds. Toss with dressing.
To make ahead, mix cabbage with onions, almonds and sesame seeds. Refrigerate. Jut before serving, add noodles and toss with dressing.
Sumi Salad
Ingredients
1 or 2 pkgs raw oriental noodles (ramen without sauce mix)
1 small head cabbage, small diced (this recipe is so old, it is before the packaged coleslaw mix, which will also work)
1 pkg slivered almonds, toasted
1 can mandarin oranges, drained
1 bunch green onions, sliced
2 Tbsp sesame seeds
Dressing
1/2 cup oil
1/2 cup sugar
1/4 cup rice vinegar
Directions
Mix oil, sugar and vinegar. Break up noodles and add to cabbage, almonds, oranges, onion and sesame seeds. Toss with dressing.
To make ahead, mix cabbage with onions, almonds and sesame seeds. Refrigerate. Jut before serving, add noodles and toss with dressing.
Grilled Chicken Breasts
This is a great recipe for grilling chicken breasts. Be sure to start early so you can marinate the chicken for an hour.
Grilled Chicken Breasts
Ingredients
Chicken breasts, skinned and boned
3 garlic cloves, minced
1/2 tsp salt
1/2 cup brown sugar
3 Tbsp dijon-style mustard
1/4 cup cider vinegar
1/4 cup lemon juice
6 Tbsp olive oil
Directions
Mix ingredients and marinate chicken one hour.
Grill the chicken.
Grilled Chicken Breasts
Ingredients
Chicken breasts, skinned and boned
3 garlic cloves, minced
1/2 tsp salt
1/2 cup brown sugar
3 Tbsp dijon-style mustard
1/4 cup cider vinegar
1/4 cup lemon juice
6 Tbsp olive oil
Directions
Mix ingredients and marinate chicken one hour.
Grill the chicken.
Summer Pudding
This is definitely an unusual summer dessert. You use fresh summer berries and bread. I have used a glass bowl for a mold.
Summer Pudding
Ingredients
1 pint strawberries, hulled and sliced
1 1/2 cups sugar
3 half pints raspberries, split
1 pint blueberries
2 Tbsp framboise
1 loaf brioche or egg bread, 1 to 1/2 lb loaf
Directions
Combine strawberries, sugar and 1/4 cup water in a medium saucepan and cook uncovered over medium low heat for 5 minutes. Add 2 half pints of raspberries and all the blueberries and cook, stirring occasionally until mixture reaches a simmer. Cook for 1 minute. Off the heat stir in the remaining raspberries and framboise.
Slice the bread in 1/2 inch thick slices and remove the crusts. In the bottom of a 7 1/2 inch round by 3 inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slice of bread in a pattern (this will become the top when it's unfolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mod with a heavy can and refrigerate. Remove the weight after 6-8 hours. Cover the pudding with plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and untold it upside down onto a serving plate.
Serve in wedges with whipped cream.
Summer Pudding
Ingredients
1 pint strawberries, hulled and sliced
1 1/2 cups sugar
3 half pints raspberries, split
1 pint blueberries
2 Tbsp framboise
1 loaf brioche or egg bread, 1 to 1/2 lb loaf
Directions
Combine strawberries, sugar and 1/4 cup water in a medium saucepan and cook uncovered over medium low heat for 5 minutes. Add 2 half pints of raspberries and all the blueberries and cook, stirring occasionally until mixture reaches a simmer. Cook for 1 minute. Off the heat stir in the remaining raspberries and framboise.
Slice the bread in 1/2 inch thick slices and remove the crusts. In the bottom of a 7 1/2 inch round by 3 inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slice of bread in a pattern (this will become the top when it's unfolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mod with a heavy can and refrigerate. Remove the weight after 6-8 hours. Cover the pudding with plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and untold it upside down onto a serving plate.
Serve in wedges with whipped cream.
Tuesday, February 7, 2017
Pie Crust
This is an old standby pie crust recipe made with shortening. Often I use part lard.
Pie Crust
Ingredients
3 cups flour
1 tsp salt
1/2 tsp sugar
1 1/2 cups shortening
1 egg
1 tsp vinegar
5 T water
Directions
Mix flour, salt and sugar together. Mix in shortening with a fork or pastry blender, until crumbly.
Beat egg, vinegar and water together with a fork. Add to flour mixture.
Do not overmix, it makes it tough.
Pie Crust
Ingredients
3 cups flour
1 tsp salt
1/2 tsp sugar
1 1/2 cups shortening
1 egg
1 tsp vinegar
5 T water
Directions
Mix flour, salt and sugar together. Mix in shortening with a fork or pastry blender, until crumbly.
Beat egg, vinegar and water together with a fork. Add to flour mixture.
Do not overmix, it makes it tough.
Crispy Carrots
Eat your carrots! Good for your eyes!
Crispy Carrots
Ingredients
4-5 cups sliced carrots
1/4 cup butter
3 Tbsp diced onion
4 oz. Cheddar or American cheese, grated
Potato chips
Directions
Preheat oven to 325 degrees
Boil carrots for 5 minutes in a small amount of water. Drain. Place carrots in casserole. Melt butter and add diced onion. Pour over carrots. Sprinkle grated cheese over carrots. Top with crushed potato chips.
Bake uncovered for 30-35 minutes.
Crispy Carrots
Ingredients
4-5 cups sliced carrots
1/4 cup butter
3 Tbsp diced onion
4 oz. Cheddar or American cheese, grated
Potato chips
Directions
Preheat oven to 325 degrees
Boil carrots for 5 minutes in a small amount of water. Drain. Place carrots in casserole. Melt butter and add diced onion. Pour over carrots. Sprinkle grated cheese over carrots. Top with crushed potato chips.
Bake uncovered for 30-35 minutes.
Deep Dish Brownie
This is a recipe I found many years ago in an ad for Hershey's cocoa. It mixes up fast and is a good chocolaty fix!
Deep Dish Brownie
Ingredients
3/4 cup butter, melted
1 1/2 cups sugar
1 1/2 tsp vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
Directions
Preheat oven to 350 degrees
Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Spread in a greased 8 inch square pan.
Bake 40-45 minutes or until brownie begins to pull away from ages of pan. Cool. Cut in squares.
Deep Dish Brownie
Ingredients
3/4 cup butter, melted
1 1/2 cups sugar
1 1/2 tsp vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
Directions
Preheat oven to 350 degrees
Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Spread in a greased 8 inch square pan.
Bake 40-45 minutes or until brownie begins to pull away from ages of pan. Cool. Cut in squares.
"Wonderful" Brownies
My favorite brownies are hands down a boxed mix. It is very hard to duplicate from scratch. So these brownies are good, but not the chewy box mix brownies.
"Wonderful" Brownies
Ingredients
Brownies
4 eggs, whipped
1 1/2 cup flour
2 cups sugar
1/4 tsp baking powder
2 sticks butter
5 Tbsp cocoa
2 tsp vanilla
2 cups chopped walnuts
Frosting
1 stick butter
20 large marshmallows
5 Tbsp cocoa
5 Tbsp milk
2 1/2 cup powdered sugar
Directions
Preheat oven to 325 degrees
blend flour, sugar and baking powder. Add to eggs and set aside. Melt together the butter, cocoa, vanilla and add walnuts. Blend two mixtures together.
Bake in a greased and floured 9x13 pan for 30 minutes. Cool. Frost.
For frosting melt butter and marshmallows. Add cocoa and milk. Then beat in the powdered sugar with a mixer.
"Wonderful" Brownies
Ingredients
Brownies
4 eggs, whipped
1 1/2 cup flour
2 cups sugar
1/4 tsp baking powder
2 sticks butter
5 Tbsp cocoa
2 tsp vanilla
2 cups chopped walnuts
Frosting
1 stick butter
20 large marshmallows
5 Tbsp cocoa
5 Tbsp milk
2 1/2 cup powdered sugar
Directions
Preheat oven to 325 degrees
blend flour, sugar and baking powder. Add to eggs and set aside. Melt together the butter, cocoa, vanilla and add walnuts. Blend two mixtures together.
Bake in a greased and floured 9x13 pan for 30 minutes. Cool. Frost.
For frosting melt butter and marshmallows. Add cocoa and milk. Then beat in the powdered sugar with a mixer.
French Apple Pie
I tried this pie recipe last Fall and it was one of the best apple pies I ever made. I will be using this recipe often. It includes a pie crust recipe, but you could buy one if you don't want to make your own.
This recipe calls for a pie save. It is a pan that is larger than a pie pan and has a big hole in the middle to allow oven heat to bake bottom of pie. The large rim will catch juice that runs over. If you do not have one, place a pan in the rack under your pie to catch drips.
French Apple Pie
Ingredients
Pie Crust
2 cups flour
1 tsp salt
2/3 cup shortening plus 2 Tbsp
1/4 cup ice cold water
Pie Filling
6-7 cups sliced apples
3/4 cup sugar
1 1/2 tsp cinnamon
Crumb Topping
1/2 cup butter
1/2 cup brown sugar
1 cup flour
Directions
Preheat oven to 450 degrees.
In food processor add flour and salt. Pulse Add shortening and pulse 2 or 3 times until shortening is in small balls. Add water and pulse until dough rolls into a ball. Remove and divide into two portions. Roll first portion out on a floured board. Roll onto a rolling pin and unroll over a 9 inch glass pie pan. Save other portion of dough for a later use. Can refrigerate for up to 5 days or freeze.
Mix sliced apples, sugar and cinnamon. Pour into pie pan. Mix crumb topping and spread evenly over apples. Put on pie save. Bake 20 minutes t 450 degrees.
Lower oven temperature to 350 degrees and bake up to another hour depending how done you like your apples. If top begins to brown too much, cover loosely with aluminum foil, shiny side up.
This recipe calls for a pie save. It is a pan that is larger than a pie pan and has a big hole in the middle to allow oven heat to bake bottom of pie. The large rim will catch juice that runs over. If you do not have one, place a pan in the rack under your pie to catch drips.
French Apple Pie
Ingredients
Pie Crust
2 cups flour
1 tsp salt
2/3 cup shortening plus 2 Tbsp
1/4 cup ice cold water
Pie Filling
6-7 cups sliced apples
3/4 cup sugar
1 1/2 tsp cinnamon
Crumb Topping
1/2 cup butter
1/2 cup brown sugar
1 cup flour
Directions
Preheat oven to 450 degrees.
In food processor add flour and salt. Pulse Add shortening and pulse 2 or 3 times until shortening is in small balls. Add water and pulse until dough rolls into a ball. Remove and divide into two portions. Roll first portion out on a floured board. Roll onto a rolling pin and unroll over a 9 inch glass pie pan. Save other portion of dough for a later use. Can refrigerate for up to 5 days or freeze.
Mix sliced apples, sugar and cinnamon. Pour into pie pan. Mix crumb topping and spread evenly over apples. Put on pie save. Bake 20 minutes t 450 degrees.
Lower oven temperature to 350 degrees and bake up to another hour depending how done you like your apples. If top begins to brown too much, cover loosely with aluminum foil, shiny side up.
Strawberries in Swedish Cream
An easy summer dessert. Or Spring, when those fresh strawberries are so good. I often just dip the strawberry in the sour cream and then in brown sugar. Yum!
Strawberries in Swedish Cream
Ingredients
Fresh strawberries
Sour cream
Brown sugar
Directions
Slice strawberries and layer in wine glass or a dessert glass.
Mix enough brown sugar with the sour cream to make it a tan color.
Place a dollop or drizzle on strawberries.
Strawberries in Swedish Cream
Ingredients
Fresh strawberries
Sour cream
Brown sugar
Directions
Slice strawberries and layer in wine glass or a dessert glass.
Mix enough brown sugar with the sour cream to make it a tan color.
Place a dollop or drizzle on strawberries.
Connecticut Beef Supper
Here is a dish that bakes in the oven for 3 hours. It uses stew meat. I often cut my own stew meat from a chuck roast.
Connecticut Beef Supper
Ingredients
2 lb beef stew
2 large onions, diced
2 Tbsp olive oil
1 can mushrooms
1 can cream of mushroom soup
1/4 cup milk
3/4 cup sour cream
Seasoned salt
Garlic powder
4 potatoes, pared and sliced
2 cups grated cheddar cheese
Parsley
Directions
Preheat oven to 300 degrees.
In Dutch oven brown meat in batches, then onion in olive oil.
Stir in mushrooms with liquid, soup and milk. Add seasonings to taste.
Cover tightly and bake 2 hours.
Remove from oven. Stir in sour cream, top with sliced potatoes and cheese. Sprinkle with parsley. Return to oven and bake another 1 - 1 1/2 hours, until potatoes are soft.
Connecticut Beef Supper
Ingredients
2 lb beef stew
2 large onions, diced
2 Tbsp olive oil
1 can mushrooms
1 can cream of mushroom soup
1/4 cup milk
3/4 cup sour cream
Seasoned salt
Garlic powder
4 potatoes, pared and sliced
2 cups grated cheddar cheese
Parsley
Directions
Preheat oven to 300 degrees.
In Dutch oven brown meat in batches, then onion in olive oil.
Stir in mushrooms with liquid, soup and milk. Add seasonings to taste.
Cover tightly and bake 2 hours.
Remove from oven. Stir in sour cream, top with sliced potatoes and cheese. Sprinkle with parsley. Return to oven and bake another 1 - 1 1/2 hours, until potatoes are soft.
Monday, February 6, 2017
Borscht
This is a German Russian vegetable soup. The beets in it can bleed and make the soup very red. I like to precook the beets to prevent this. Roasting the beets is a good way to precook them. I also like to use a bone in chuck roast for the broth. The bone gives much flavor and the meat is good to have in the soup. It is hard to find, so sometimes I use soup bone and a small chuck roast. For more flavor, the seasoned roast/beef bones can be roasted at 350 degrees for about an hour until nicely browned. Then it can be used for the broth. This is a Fall/Winter soup and the leftover soup is so good. It is nice to cook the beef broth the day ahead.
Borscht
Ingredients
1- 3 lb chuck roast with bone
1 medium onion - chopped
5 whole allspice
1 tsp. pickling spice
2 large bay leaves
2 -3 beets, diced
4-6 carrot, sliced
2 large potatoes, diced
1 pkg frozen peas
1 pkg frozen green beans
1 small head cabbage, cut up
1 lg can tomatoes, mashed
1 can tomato soup
1 cup whipping cream
Directions
Place the chuck roast or beef bones and onion in a large pot with 4 quarts of water. Place the allspice, pickling spice and bay leaves in a small cheesecloth bag and add to meat. Bring to boil and simmer for 2 hours. Remove the bag with spices. Remove the beef/bones and let cool slightly. Pull the meat off the bones, and cut any meat you have in small pieces. This will be added to the soup later as it cooks, so can be refrigerated.
I like to do this part the day ahead. Then put the broth in the fridge overnight and skim the fat off.
You could also roast the beets the day before, or earlier in the day. To roast beets slice off the beet leaves close to the tip of the beets. Scrub them good. Sprinkle with a little oil and wrap in aluminum foil. Smaller beets can be wrapped together in the foil, larger ones separate. Put the foil wrapped beets on a cookie sheet. Then bake at 400 degrees for 45 minutes. Cool and peel.
Add the carrots to the beef broth. Cook about 30 minutes. Add the potatoes, cabbage, canned tomatoes, tomato soup, peas, green beans, and cooked beets. Simmer for 45 minutes. Add meat to the soup. Simmer 15 more minutes. If broth tastes weak add beef bouillon.
Add the cream and heat. Do not boil with cream in it. Salt to taste.
This soup also freezes well.
Borscht
Ingredients
1- 3 lb chuck roast with bone
1 medium onion - chopped
5 whole allspice
1 tsp. pickling spice
2 large bay leaves
2 -3 beets, diced
4-6 carrot, sliced
2 large potatoes, diced
1 pkg frozen peas
1 pkg frozen green beans
1 small head cabbage, cut up
1 lg can tomatoes, mashed
1 can tomato soup
1 cup whipping cream
Directions
Place the chuck roast or beef bones and onion in a large pot with 4 quarts of water. Place the allspice, pickling spice and bay leaves in a small cheesecloth bag and add to meat. Bring to boil and simmer for 2 hours. Remove the bag with spices. Remove the beef/bones and let cool slightly. Pull the meat off the bones, and cut any meat you have in small pieces. This will be added to the soup later as it cooks, so can be refrigerated.
I like to do this part the day ahead. Then put the broth in the fridge overnight and skim the fat off.
You could also roast the beets the day before, or earlier in the day. To roast beets slice off the beet leaves close to the tip of the beets. Scrub them good. Sprinkle with a little oil and wrap in aluminum foil. Smaller beets can be wrapped together in the foil, larger ones separate. Put the foil wrapped beets on a cookie sheet. Then bake at 400 degrees for 45 minutes. Cool and peel.
Add the carrots to the beef broth. Cook about 30 minutes. Add the potatoes, cabbage, canned tomatoes, tomato soup, peas, green beans, and cooked beets. Simmer for 45 minutes. Add meat to the soup. Simmer 15 more minutes. If broth tastes weak add beef bouillon.
Add the cream and heat. Do not boil with cream in it. Salt to taste.
This soup also freezes well.
Fruit Pizza
This is a favorite summer dessert at our house. With all the berries and fruit available in the summer you can use many different toppings.
Fruit Pizza
Ingredients
2 cups flour
1 cup butter, room temperature
1/2 cup powdered sugar
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
Fresh fruit - strawberries, blueberries, raspberries, kiwi, peaches, bananas, grapes etc
1 cup fruit juice
1/4-1/3 cup white sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
Directions
Preheat oven to 350 degrees.
For crust mix flour, butter and powdered sugar together. Press in to a pizza pan or a jellyroll pan. Bake for 15-25 minutes, until lightly browned. Cool.
For first layer beat together cream cheese, 1/2 cup sugar and vanilla until smooth. Spread on cooled crust.
For second layer, arrange any amount or combination of fruit on top of the cream cheese.
For glaze in a small saucepan heat fruit juice, 1/2 cup sugar, cornstarch and lemon juice. Bring to a boil and cook until slightly thickened. Cool slightly and drizzle over fruit. I like to use a small paint brush to cover the fruit with the glaze.
Refrigerate.
Fruit Pizza
Ingredients
2 cups flour
1 cup butter, room temperature
1/2 cup powdered sugar
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
Fresh fruit - strawberries, blueberries, raspberries, kiwi, peaches, bananas, grapes etc
1 cup fruit juice
1/4-1/3 cup white sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
Directions
Preheat oven to 350 degrees.
For crust mix flour, butter and powdered sugar together. Press in to a pizza pan or a jellyroll pan. Bake for 15-25 minutes, until lightly browned. Cool.
For first layer beat together cream cheese, 1/2 cup sugar and vanilla until smooth. Spread on cooled crust.
For second layer, arrange any amount or combination of fruit on top of the cream cheese.
For glaze in a small saucepan heat fruit juice, 1/2 cup sugar, cornstarch and lemon juice. Bring to a boil and cook until slightly thickened. Cool slightly and drizzle over fruit. I like to use a small paint brush to cover the fruit with the glaze.
Refrigerate.
Say it With Sirloin
Another dish I grew up with. We make this often. It can be made in the oven and broiled. Or I make on the grill on a piece of sprayed tinfoil so it doesn't stick.
Say it With Sirloin
Ingredients
2 lbs. ground beef
1 cup cracker crumbs, like saltine
1 tsp mustard
1/2 cup ketchup
1 egg
1/2 tsp salt
1/4 tsp pepper
1/3 cup evaporated milk
2 Tbsp butter
Directions
Combine all ingredients. Put aluminum foil on broiler pan and pat meat into steak 1 1/2 inch thick. Makes 6-8 steaks. Broil 4 inches from the heat for 15-20 minutes. Flip once.
Or can cook on a piece of aluminum foil on a grill.
Say it With Sirloin
Ingredients
2 lbs. ground beef
1 cup cracker crumbs, like saltine
1 tsp mustard
1/2 cup ketchup
1 egg
1/2 tsp salt
1/4 tsp pepper
1/3 cup evaporated milk
2 Tbsp butter
Directions
Combine all ingredients. Put aluminum foil on broiler pan and pat meat into steak 1 1/2 inch thick. Makes 6-8 steaks. Broil 4 inches from the heat for 15-20 minutes. Flip once.
Or can cook on a piece of aluminum foil on a grill.
BarBee Q Sauce
I grew up with this barbecue sauce on pork chops or chicken baked in the oven.
BarBee Q Sauce
Ingredients
1 can tomato soup
1/2 can water
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
1 medium onion, chopped
Salt and pepper to taste
Directions
Mix all ingredients in a small saucepan. Bring to a boil and cook until the onion is soft. Use as a sauce on pork chops or chicken.
Can pour over meat that has been browned and then bake until tender.
BarBee Q Sauce
Ingredients
1 can tomato soup
1/2 can water
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
1 medium onion, chopped
Salt and pepper to taste
Directions
Mix all ingredients in a small saucepan. Bring to a boil and cook until the onion is soft. Use as a sauce on pork chops or chicken.
Can pour over meat that has been browned and then bake until tender.
Baked Sour Cream Chicken Delight
This is a recipe I have had for many years. It makes a tasty chicken dish, but look at the ingredients, of course it does. It cooks slow in the oven for a couple hours, so nice to make ahead when you are expecting company. You get a great sauce in the pan that would be good with rice.
Baked Sour Cream Chicken Delight
Ingredients
6 large chicken breasts, skinless and boneless, cut in half
12 strips bacon
2 3-oz pkg dried smoked beef
2 cups sour cream
1 cup shredded swiss cheese
2 cans cream of chicken soup
Directions
Preheat oven to 300 degrees
Place dried beef in bottom of a 9x13 pan. (Spray with nonstick spray)
Wrap one strip bacon around each chicken breast. Place on top of dried smoked beef.
Mix the sour cream and chicken soup. Spoon over and around chicken breast. Do not add any salt.
Bake uncovered for 2 hours. Remove from oven and sprinkle cheese over top. Return to over until cheese melts.
Baked Sour Cream Chicken Delight
Ingredients
6 large chicken breasts, skinless and boneless, cut in half
12 strips bacon
2 3-oz pkg dried smoked beef
2 cups sour cream
1 cup shredded swiss cheese
2 cans cream of chicken soup
Directions
Preheat oven to 300 degrees
Place dried beef in bottom of a 9x13 pan. (Spray with nonstick spray)
Wrap one strip bacon around each chicken breast. Place on top of dried smoked beef.
Mix the sour cream and chicken soup. Spoon over and around chicken breast. Do not add any salt.
Bake uncovered for 2 hours. Remove from oven and sprinkle cheese over top. Return to over until cheese melts.
Philadelphia Brand Cheesecake
I found this recipe on a box of cream cheese a few years ago. Good to eat with fresh fruit or a fruit sauce.
Philadelphia Brand Cheesecake
Ingredients
1 cup graham cracker crumbs
2 8-oz pkg cream cheese, room temperature
1 tsp grated lemon rind
2 eggs, separated
3 Tbsp melted butter
1/2 cup sugar
1 Tbsp lemon juice
1/2 tsp vanilla
Directions
Preheat oven to 325 degrees.
Combine cracker crumbs and butter and press into bottom of 9 inch springform pan. Bake for 10 minutes. Turn oven down to 300 degrees.
Combine cream cheese, sugar, juice, rind and vanilla mixing at medium speed until well blended. Add egg yolks - one at a time - mixing well after each.
Beat egg whites to a stiff peak. Fold in to cream cheese mix.
Pour over crust.
Bake at 300 degrees for 45 minutes.
Top with fruit if wanted.
Philadelphia Brand Cheesecake
Ingredients
1 cup graham cracker crumbs
2 8-oz pkg cream cheese, room temperature
1 tsp grated lemon rind
2 eggs, separated
3 Tbsp melted butter
1/2 cup sugar
1 Tbsp lemon juice
1/2 tsp vanilla
Directions
Preheat oven to 325 degrees.
Combine cracker crumbs and butter and press into bottom of 9 inch springform pan. Bake for 10 minutes. Turn oven down to 300 degrees.
Combine cream cheese, sugar, juice, rind and vanilla mixing at medium speed until well blended. Add egg yolks - one at a time - mixing well after each.
Beat egg whites to a stiff peak. Fold in to cream cheese mix.
Pour over crust.
Bake at 300 degrees for 45 minutes.
Top with fruit if wanted.
Black Bottom Cupcakes
This has been a favorite recipe for years. But not sure what has changed throughout the years, but they do not look like they originally did. They still are good. I usually do not frost these, but a simple ganache can be drizzled over the top.
Black Bottom Cupcakes
Ingredients
1 1/2 cups flour
1 1/3 cups sugar, divided
1 tsp soda
1/3 cup oil
1 cup water
1 tsp vanilla
1 tsp vinegar
1/4 cup cocoa
1/2 tsp salt
1 8 oz pkg cream cheese, room temperature
1 egg
1 cup chocolate chips
Directions
Preheat oven to 350 degrees
Sift flour, 1 cup sugar, baking soda, cocoa and salt together in a large mixing bowl.
Make a well in the center. Pour oil, water, vanilla and vinegar into well.
Beat for 4 minutes at medium speed of electric mixer.
Combine cream cheese, remaining 1/3 cup sugar, egg and 1/8 tsp salt in a small mixing bowl. Beat until smooth. Stir in chips.
Prepare muffin tin by spraying, or can use muffin liners - sprayed. Fill muffin tins 1/2 full with batter. Add 1 Tbsp cream cheese mixture to each tin. Bake in preheated oven for 20-30 minutes.
Black Bottom Cupcakes
Ingredients
1 1/2 cups flour
1 1/3 cups sugar, divided
1 tsp soda
1/3 cup oil
1 cup water
1 tsp vanilla
1 tsp vinegar
1/4 cup cocoa
1/2 tsp salt
1 8 oz pkg cream cheese, room temperature
1 egg
1 cup chocolate chips
Directions
Preheat oven to 350 degrees
Sift flour, 1 cup sugar, baking soda, cocoa and salt together in a large mixing bowl.
Make a well in the center. Pour oil, water, vanilla and vinegar into well.
Beat for 4 minutes at medium speed of electric mixer.
Combine cream cheese, remaining 1/3 cup sugar, egg and 1/8 tsp salt in a small mixing bowl. Beat until smooth. Stir in chips.
Prepare muffin tin by spraying, or can use muffin liners - sprayed. Fill muffin tins 1/2 full with batter. Add 1 Tbsp cream cheese mixture to each tin. Bake in preheated oven for 20-30 minutes.
Chicken Enchiladas
This is made easier if you buy a rotisserie chicken at the grocery store. And you know sometime they are cheaper than buying a whole raw chicken.
Chicken Enchiladas
Ingredients
1 chicken, simmered, boned and cut in pieces or 1 purchased rotisserie chicken
3 cans of cream of chicken soup
12 oz. carton of sour cream
1 can chopped mild green chilies
1/2 tsp salt
18 small flour tortillas or corn tortillas (warmed in microwave)
4 cups sharp shredded cheddar cheese
1/2 bunch green onions, chopped
Directions
Preheat oven to 350 degrees.
Heat chicken, soup, sour cream, chilies and salt. Simmer a few minutes. Place 2 heaping tablespoons of mixture on a warmed (in microwave) tortilla. Roll and put seam side down in a 9x13 baking pan.
Top with remaining mixture, cheese and onions.
Bake 30 minutes.
Chicken Enchiladas
Ingredients
1 chicken, simmered, boned and cut in pieces or 1 purchased rotisserie chicken
3 cans of cream of chicken soup
12 oz. carton of sour cream
1 can chopped mild green chilies
1/2 tsp salt
18 small flour tortillas or corn tortillas (warmed in microwave)
4 cups sharp shredded cheddar cheese
1/2 bunch green onions, chopped
Directions
Preheat oven to 350 degrees.
Heat chicken, soup, sour cream, chilies and salt. Simmer a few minutes. Place 2 heaping tablespoons of mixture on a warmed (in microwave) tortilla. Roll and put seam side down in a 9x13 baking pan.
Top with remaining mixture, cheese and onions.
Bake 30 minutes.
Sunday, February 5, 2017
Stirum
This is an old German recipe. I have not had it too often, and honestly could probably only eat it once a summer! It is eaten with fresh garden lettuce with cream dressing. But it is worthy for a spot in the German section.
Stirum
Ingredients
3 eggs
1 1/2 tsp baking powder
pinch salt
1 Tbsp sugar
1/2 cup milk
flour
Directions
Mix the above ingredients except flour together. Add enough flour to make a better a little stiffer than pancake batter. Mix well.
Pour into a hot skillet, with a little oil in it. Stir constantly until the butter is marble-sized pieces and cooked through.
Eat with creamy garden lettuce, recipe on blog.
Stirum
Ingredients
3 eggs
1 1/2 tsp baking powder
pinch salt
1 Tbsp sugar
1/2 cup milk
flour
Directions
Mix the above ingredients except flour together. Add enough flour to make a better a little stiffer than pancake batter. Mix well.
Pour into a hot skillet, with a little oil in it. Stir constantly until the butter is marble-sized pieces and cooked through.
Eat with creamy garden lettuce, recipe on blog.
Saturday, February 4, 2017
Creamy Rice Pudding
I love rice pudding, baked or cooked. This is a good one to cook stove top.
Creamy Rice Pudding
Ingredients
1 1/2 cups water
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup sugar
1/4 tsp salt
1 egg, beaten
1 Tbsp butter
1/2 tsp vanilla
Directions
In medium saucepan bring water to a boil. Add rice and stir. Cover and simmer on low for 20 minutes.
When rice is done add 1 1/2 cups milk, sugar and salt. Cook over medium low heat until creamy, 15-20 minutes. Stir in remaining milk (1/2 cup) mixed with beaten egg. Cook 2 more minutes.
Stir in butter and vanilla.
Creamy Rice Pudding
Ingredients
1 1/2 cups water
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup sugar
1/4 tsp salt
1 egg, beaten
1 Tbsp butter
1/2 tsp vanilla
Directions
In medium saucepan bring water to a boil. Add rice and stir. Cover and simmer on low for 20 minutes.
When rice is done add 1 1/2 cups milk, sugar and salt. Cook over medium low heat until creamy, 15-20 minutes. Stir in remaining milk (1/2 cup) mixed with beaten egg. Cook 2 more minutes.
Stir in butter and vanilla.
Graham Cracker Pie Crust
Graham cracker pie crust works well with cream pies. It is an easy crust to make.
Graham Cracker Pie Crust
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 Tbsp. melted butter
Directions
Preheat oven to 375 degrees.
Combine ingredients in a bowl or in a pie pan.
Press out in pie pan and up the edges.
Bake for 7 minutes.
Cool.
Graham Cracker Pie Crust
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 Tbsp. melted butter
Directions
Preheat oven to 375 degrees.
Combine ingredients in a bowl or in a pie pan.
Press out in pie pan and up the edges.
Bake for 7 minutes.
Cool.
Pizzelles
You need to have a pizzelle iron to make these cookies. We first had them years ago when visiting in Ohio. My mom came home and bought a pizzelle iron and started to make them. They are a thin crispy cookie. I have inherited the pizzelle iron and enjoy having it.
Pizzelles
Ingredients
6 eggs, beaten
1 1/2 cup sugar
1/4 cup melted butter
1/4 cup orange juice
1/2 cup oil
1 1/2 cup flour
1/2 tsp anise oil
Directions
Mix ingredients together, mixing well. Let set for 30 minutes.
Bake on a Pizzelle Iron according to directions with the iron.
Put on paper towels to dry over night. Turn once when drying.
Pizzelles
Ingredients
6 eggs, beaten
1 1/2 cup sugar
1/4 cup melted butter
1/4 cup orange juice
1/2 cup oil
1 1/2 cup flour
1/2 tsp anise oil
Directions
Mix ingredients together, mixing well. Let set for 30 minutes.
Bake on a Pizzelle Iron according to directions with the iron.
Put on paper towels to dry over night. Turn once when drying.
Easy Cheese Cake
Here is an easy dessert to make. Serve with fruit of your choice.
Easy Cheese Cake
Ingredients
1 graham cracker pie crust
1 8 oz pkg cream cheese
1/2 cup sugar
2 eggs
1/2 tsp vanilla
Directions
Preheat oven to 350 degrees.
Beat together cheese, sugar, eggs and vanilla.
Pour in to crust.
Bake for 40 minutes, turn down if it gets too brown.
Serve with fruit.
Easy Cheese Cake
Ingredients
1 graham cracker pie crust
1 8 oz pkg cream cheese
1/2 cup sugar
2 eggs
1/2 tsp vanilla
Directions
Preheat oven to 350 degrees.
Beat together cheese, sugar, eggs and vanilla.
Pour in to crust.
Bake for 40 minutes, turn down if it gets too brown.
Serve with fruit.
Peach Upside Down Cake
Fresh peaches lead the way to many wonderful desserts. An upside down cake is one of them.
Peach Upside Down Cake
Ingredients
1/4 cup butter
1/2 cup packed light brown sugar
1/4 tsp ground nutmeg
5 fresh peaches, peeled, pitted and halved, or sliced
1/2 cup butter, room temperature
1/2 white sugar
1 egg
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Directions
Preheat oven to 375 degrees
Melt 1/4 cup butter in an 8 inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves or slices in pan.
In large bowl cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
Bake for 35-40 minutes or until lightly browned on top. Remove cake from oven and let stand in pan for 5 minutes. Invert onto serving platter. Serve with whipped cream if desired.
Peach Upside Down Cake
Ingredients
1/4 cup butter
1/2 cup packed light brown sugar
1/4 tsp ground nutmeg
5 fresh peaches, peeled, pitted and halved, or sliced
1/2 cup butter, room temperature
1/2 white sugar
1 egg
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Directions
Preheat oven to 375 degrees
Melt 1/4 cup butter in an 8 inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves or slices in pan.
In large bowl cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
Bake for 35-40 minutes or until lightly browned on top. Remove cake from oven and let stand in pan for 5 minutes. Invert onto serving platter. Serve with whipped cream if desired.
Bunnie's Cake
This is a speciality dessert here in Rochester at a restaurant. Someone came up with the knock off recipe.
Bunnie's Cake
Ingredients
1 white cake mix, ingredients to bake cake as on package
8 oz. cool whip, thawed
1 can of cream de coconut, be sure it is cream not milk
1 pkg shredded coconut
Directions
Prepare cake as directed. Open can of cream de coconut and pour into small bowl and stir. Blend 2/3 of the cream de coconut into the cake mix.
Pour into 9x13 pan.
Bake cake 38-40 minutes.
Cool cake for about 1 hour.
Mix the other 1/3 can of cream de coconut into cool whip.
Spread entire container over cake.
Sprinkle with coconut to your liking.
Store in refrigerator.
Bunnie's Cake
Ingredients
1 white cake mix, ingredients to bake cake as on package
8 oz. cool whip, thawed
1 can of cream de coconut, be sure it is cream not milk
1 pkg shredded coconut
Directions
Prepare cake as directed. Open can of cream de coconut and pour into small bowl and stir. Blend 2/3 of the cream de coconut into the cake mix.
Pour into 9x13 pan.
Bake cake 38-40 minutes.
Cool cake for about 1 hour.
Mix the other 1/3 can of cream de coconut into cool whip.
Spread entire container over cake.
Sprinkle with coconut to your liking.
Store in refrigerator.
Caramel Cookie Bars
I love these for Christmas cookies. I got this recipe from Lea Sukut, the first landlord I had. I lived in her semi basement apartment when I got my first job in Bismarck. I spent a lot of time visiting her in her kitchen and getting new recipes.
Caramel Cookie Bars
Cookie Part
Ingredients
3/4 cup butter
3/4 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
2 Tbsp evaporated milk
2 cups flour
Directions
Preheat oven to 350 degrees
Cream butter; add sugar gradually. Blend in vanilla, salt, milk and flour.
Roll dough 1/8 inch thick on a floured surface. Cut into 1x2 inch bars.
Bake for 12-15 minutes until lightly browned.
Caramel topping
Ingredients
28 light caramels
1/4 cup evaporated milk
1/4 cup butter
1 cup powdered sugar, sifted
1 cup pecans, finely chopped or use whole pecans on top of cookie
Directions
Melt caramels with milk and butter in a saucepan on low heat. Watch carefully.
Put powdered sugar in small bowl and add a little of the melted caramel. Mix and continue slowly adding the melted caramel. Add the pecans if using chopped ones.
Spread 1/2 tsp of mixture on each bar. Can keep caramel over hot water to keep it at a spreading consistency.
Decorate with thin lines of chocolate icing, or chocolate icing and a whole pecan on top.
Chocolate Icing
Ingredients
1/2 chocolate chips
3 T. evaporated milk
1 Tbsp butter
1/2 tsp vanilla
1/4 cup powdered sugar
Directions
Melt chocolate chips in milk and butter over low heat. Add powdered sugar and vanilla. Beat until smooth.
Caramel Cookie Bars
Cookie Part
Ingredients
3/4 cup butter
3/4 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
2 Tbsp evaporated milk
2 cups flour
Directions
Preheat oven to 350 degrees
Cream butter; add sugar gradually. Blend in vanilla, salt, milk and flour.
Roll dough 1/8 inch thick on a floured surface. Cut into 1x2 inch bars.
Bake for 12-15 minutes until lightly browned.
Caramel topping
Ingredients
28 light caramels
1/4 cup evaporated milk
1/4 cup butter
1 cup powdered sugar, sifted
1 cup pecans, finely chopped or use whole pecans on top of cookie
Directions
Melt caramels with milk and butter in a saucepan on low heat. Watch carefully.
Put powdered sugar in small bowl and add a little of the melted caramel. Mix and continue slowly adding the melted caramel. Add the pecans if using chopped ones.
Spread 1/2 tsp of mixture on each bar. Can keep caramel over hot water to keep it at a spreading consistency.
Decorate with thin lines of chocolate icing, or chocolate icing and a whole pecan on top.
Chocolate Icing
Ingredients
1/2 chocolate chips
3 T. evaporated milk
1 Tbsp butter
1/2 tsp vanilla
1/4 cup powdered sugar
Directions
Melt chocolate chips in milk and butter over low heat. Add powdered sugar and vanilla. Beat until smooth.
Peanut Butter Cookies
A peanut butter cookie always hits the spot. Great to have in a cookie jar!
Peanut Butter Cookies
Ingredients
1 cup butter
1 cup peanut butter
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups plus 2 T. flour
1 tsp salt
1 tsp baking soda
Directions
Preheat oven to 350 degrees
In a large mixing bowl mix butter, peanut butter and sugars. Add eggs and vanilla.
Mix in flour, salt and baking soda.
Drop by teaspoon on a cookie sheet. Press down with a fork dipped in flour. Bake until light brown.
Peanut Butter Cookies
Ingredients
1 cup butter
1 cup peanut butter
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups plus 2 T. flour
1 tsp salt
1 tsp baking soda
Directions
Preheat oven to 350 degrees
In a large mixing bowl mix butter, peanut butter and sugars. Add eggs and vanilla.
Mix in flour, salt and baking soda.
Drop by teaspoon on a cookie sheet. Press down with a fork dipped in flour. Bake until light brown.
Ginger Snaps
The usual ginger snap cookie recipe. Not ginger root or crystallized ginger in this one. Still a tasty cookie, good with coffee or milk.
Ginger Snaps
Ingredients
3/4 cup butter or shortening
1/4 cup molasses
1 cup sugar
1 egg
1/2 tsp salt
2 cups flour
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
Directions
Melt butter/shortening in small pan. Add sugar molasses and egg. Beat.
Sift together flour, spices, baking soda and baking powder. Add to first mixture.
Chill.
Preheat oven to 350 degrees.
Form in ball and dip in sugar.
Bake at 350 degrees for 8-10 minutes.
Ginger Snaps
Ingredients
3/4 cup butter or shortening
1/4 cup molasses
1 cup sugar
1 egg
1/2 tsp salt
2 cups flour
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
Directions
Melt butter/shortening in small pan. Add sugar molasses and egg. Beat.
Sift together flour, spices, baking soda and baking powder. Add to first mixture.
Chill.
Preheat oven to 350 degrees.
Form in ball and dip in sugar.
Bake at 350 degrees for 8-10 minutes.
Orange Chocolate Chip cookies
I like the taste of orange in this cookie. I usually use dried orange peel, but sure fresh would taste good as well.
Orange Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup butter
3 oz. cream cheese
2 eggs
1 tsp vanilla
2 Tbsp. grated orange peel
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions
Preheat oven to 350 degrees
Cream together butter, sugar and cream cheese. Add eggs, grated orange peel and vanilla Beat well.
Sift flour, soda and salt. Add to creamed mixture, mixing well. Stir in chocolate chips.
Drop from teaspoon on lightly greased cookie sheet.
Bake for about 15 minutes until done.
Orange Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup butter
3 oz. cream cheese
2 eggs
1 tsp vanilla
2 Tbsp. grated orange peel
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions
Preheat oven to 350 degrees
Cream together butter, sugar and cream cheese. Add eggs, grated orange peel and vanilla Beat well.
Sift flour, soda and salt. Add to creamed mixture, mixing well. Stir in chocolate chips.
Drop from teaspoon on lightly greased cookie sheet.
Bake for about 15 minutes until done.
Divinity
My mom made the best divinity. And my dad loved it. So she made it every Christmas. I always got to help her as you need to drop it fast after it cools. I don't get to make this often as no one in my family really likes it.
Divinity
Ingredients
1 cup sugar
2 Tbsp white syrup
1 cup water
3 cups sugar
1 cup white syrup
1 cup water
3 egg whites
1 1/2 cup chopped walnuts
Directions
Boil 1 cup sugar, 2 Tbsp syrup and 1 cup water to a soft ball.
Boil 3 cups sugar, 1 cup white syrup and 1 cup water to a hard ball.
Beat 3 egg whites until stiff Add first mixture then 2nd mixture. Beat well.
Cool until shine is no longer there. Add walnuts. Drop on waxed paper when cool.
Divinity
Ingredients
1 cup sugar
2 Tbsp white syrup
1 cup water
3 cups sugar
1 cup white syrup
1 cup water
3 egg whites
1 1/2 cup chopped walnuts
Directions
Boil 1 cup sugar, 2 Tbsp syrup and 1 cup water to a soft ball.
Boil 3 cups sugar, 1 cup white syrup and 1 cup water to a hard ball.
Beat 3 egg whites until stiff Add first mixture then 2nd mixture. Beat well.
Cool until shine is no longer there. Add walnuts. Drop on waxed paper when cool.
Grandma's Potatoes and Rice
My grandmother and then my mom made this often. It cooks in a kettle on the stove with the potatoes and rice cooking together. Adding a little bit of onion and you have a easy tasty side dish.
Grandma's Potatoes and Rice
Ingredients
3 or 4 potatoes, peeled and diced
1/3 to 1/2 cup rice
2 Tbsp or more chopped onion
1 Tbsp butter
Salt and pepper to taste
Directions
Saute onion in butter until soft. Add the rice and cook a bit. Add potatoes. Cover with water.
Bring to a boil and cook until the rice and potatoes are soft. May need to add more water as it is cooking.
Season to taste.
Grandma's Potatoes and Rice
Ingredients
3 or 4 potatoes, peeled and diced
1/3 to 1/2 cup rice
2 Tbsp or more chopped onion
1 Tbsp butter
Salt and pepper to taste
Directions
Saute onion in butter until soft. Add the rice and cook a bit. Add potatoes. Cover with water.
Bring to a boil and cook until the rice and potatoes are soft. May need to add more water as it is cooking.
Season to taste.
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