Ingredients:
1/2 cup dry red wine
1/4 cup olive oil
3 ea garlic clove
1 ea Spanish onion, small, quartered
1 tbsp Dijon mustard
1 ea flank steak
1 bunch scallions, whole, trimmed
Preparation:
1. Prepare grill. Combine wine, oil, garlic, onion, and mustard in high-sided
mixing bowl. Blend all together using an immersion blender.
2. Pour marinade over meat; marinate for 30 minutes or up to 3 days.
3. Grill over hot coals until slightly charred on outside and firm to touch,
about 4-5 minutes each side. Spoon remaining marinade over meat as it grills.
Transfer to warm plate to collect juices.
4. Coat scallions with any leftover marinade. Grill scallions until softened
and bright green, about 5-6 minutes.
5. Slice meat into thin slices. Serve with desired accompaniments, drizzle
with collected meat juices.
Servings: 4
Start Saving Today!
Oct 31, 2009
Grilled Apple Turkey Burger
Turkey Burger:
1 package lean ground turkey
1 medium apple, peeled and shredded
1 small onion, grated
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger rolls, split and lightly toasted
Cranberry Catsup:
2 cups fresh or frozen cranberries
3/4 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
Instructions:
1. In medium bowl, gently combine ground turkey, apple, onion, salt, and
pepper. Shape turkey mixture into four equal-sized patties.
2. Grill until well done.
3. Meanwhile, in 3-quart saucepan, combine cranberries, brown sugar, vinegar,
cinnamon, ginger, and red pepper. Over medium heat, cook cranberry mixture 5
to 8 minutes or until cranberries pop.
4. Pour mixture into food processor bowl and blend until smooth. Serve
burgers on hot buns. Use cranberry catsup for dipping or a topping for
burgers.
Makes 4 servings
1 package lean ground turkey
1 medium apple, peeled and shredded
1 small onion, grated
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger rolls, split and lightly toasted
Cranberry Catsup:
2 cups fresh or frozen cranberries
3/4 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
Instructions:
1. In medium bowl, gently combine ground turkey, apple, onion, salt, and
pepper. Shape turkey mixture into four equal-sized patties.
2. Grill until well done.
3. Meanwhile, in 3-quart saucepan, combine cranberries, brown sugar, vinegar,
cinnamon, ginger, and red pepper. Over medium heat, cook cranberry mixture 5
to 8 minutes or until cranberries pop.
4. Pour mixture into food processor bowl and blend until smooth. Serve
burgers on hot buns. Use cranberry catsup for dipping or a topping for
burgers.
Makes 4 servings
Green Beans in Garlic Butter
1 pound fresh string beans
1/2 cup butter, melted
1 garlic clove, minced
4 sprigs parsley, finely chopped
1/2 tsp salt
Break off ends of beans. Parboil beans in large amount of rapidly
boiling water for about 5 minutes. Drain and refresh in cold water to
retain green color; cool. Place beans horizontally in the feed tube of a
food processor and slice. In a skillet, melt butter and add beans,
garlic, parsley, and salt. Shake pan back and forth over low heat until
beans are warmed.
1/2 cup butter, melted
1 garlic clove, minced
4 sprigs parsley, finely chopped
1/2 tsp salt
Break off ends of beans. Parboil beans in large amount of rapidly
boiling water for about 5 minutes. Drain and refresh in cold water to
retain green color; cool. Place beans horizontally in the feed tube of a
food processor and slice. In a skillet, melt butter and add beans,
garlic, parsley, and salt. Shake pan back and forth over low heat until
beans are warmed.
Frozen Rasberry Salad
1~ 10 oz pkg frozen rasberries, thawed and drained, reserving juice
1~ 8 oz can crushed pineapple drained, reserving juice
24 large marshmallows
1~3 oz pkg softened cream cheese
1/4 cup mayonaise
1 cup frozen whipped topping
1/2 cup chopped nuts
Heat reserved fruit juices and marshmallows until the latter are melted.
Cool. Fold in fruits and remaining ingredients. Pour into an 8x8" square
pan and freeze 3 - 4 hours. Cut into squares and serve on a bed of
lettuce.
1~ 8 oz can crushed pineapple drained, reserving juice
24 large marshmallows
1~3 oz pkg softened cream cheese
1/4 cup mayonaise
1 cup frozen whipped topping
1/2 cup chopped nuts
Heat reserved fruit juices and marshmallows until the latter are melted.
Cool. Fold in fruits and remaining ingredients. Pour into an 8x8" square
pan and freeze 3 - 4 hours. Cut into squares and serve on a bed of
lettuce.
Cheese, Bacon, and Onion Cornbread
4 slices bacon
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese
Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese
Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.
Banana Fritters
1/2 cup buttermilk baking mix
1/4 cup sugar
1/4 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg yolks
2 egg whites -- stiffly beaten
2 cups vegetable oil -- more if needed
6 bananas -- peeled, halved
crosswise, then lengthwise
In a small mixing bowl, combine baking mix, sugar, milk, cinnamon,
nutmeg, and egg yolks. Beat until smooth. Fold in egg whites. Attach rack to
wok, if included, and heat oil, uncovered, at high for 8-9 minutes. Dip 4-5
banana pieces into batter and place into hot oil. Fry until golden brown on
both sides. Remove with slotted spoon or strainer. Drain on rack, then
remove. Repeat frying remaining banana pieces. Sprinkle with powdered sugar.
1/4 cup sugar
1/4 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg yolks
2 egg whites -- stiffly beaten
2 cups vegetable oil -- more if needed
6 bananas -- peeled, halved
crosswise, then lengthwise
In a small mixing bowl, combine baking mix, sugar, milk, cinnamon,
nutmeg, and egg yolks. Beat until smooth. Fold in egg whites. Attach rack to
wok, if included, and heat oil, uncovered, at high for 8-9 minutes. Dip 4-5
banana pieces into batter and place into hot oil. Fry until golden brown on
both sides. Remove with slotted spoon or strainer. Drain on rack, then
remove. Repeat frying remaining banana pieces. Sprinkle with powdered sugar.
HONEY BARBECUE BASTE
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic minced
1 8 ounce ca tomato sauce
1/3 cup honey
3 tablespoon vinegar
2 tablespoon dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Heat oil in medium saucepan
over medium heat until hot. Add onion and garlic; cook and stir until
onion is tender. Add remaining ingredients. Bring to a boil; reduce heat
to low and simmer 20 mins. Serve over grilled chicken, pork, spareribs,
salmon or hamburgers. Yield: 1 Cup
1/4 cup minced onion
1 clove garlic minced
1 8 ounce ca tomato sauce
1/3 cup honey
3 tablespoon vinegar
2 tablespoon dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Heat oil in medium saucepan
over medium heat until hot. Add onion and garlic; cook and stir until
onion is tender. Add remaining ingredients. Bring to a boil; reduce heat
to low and simmer 20 mins. Serve over grilled chicken, pork, spareribs,
salmon or hamburgers. Yield: 1 Cup
Ham and Swiss Chicken
2 eggs, beaten
1 1/2 C. milk
2 T. butter melted
1/2 C. chopped celery
1/4 C. diced onion
10 slices bread cubed
12 think slices deli ham rolled up
2 C. grated Swiss cheese
2 1/2 C. cubed cooked chicken
1 can cream of chicken soup
1/2 C. milk
Combine eggs and milk. Add butter, celery and onion. Stir in bread cubes.
Place half of the mixture in greased crockpot. Top with half the ham, cheese
and chicken. Combine soup and milk. Pour half over the chicken. Repeat
layers. Cover. Cook on low 4-5 hours.
1 1/2 C. milk
2 T. butter melted
1/2 C. chopped celery
1/4 C. diced onion
10 slices bread cubed
12 think slices deli ham rolled up
2 C. grated Swiss cheese
2 1/2 C. cubed cooked chicken
1 can cream of chicken soup
1/2 C. milk
Combine eggs and milk. Add butter, celery and onion. Stir in bread cubes.
Place half of the mixture in greased crockpot. Top with half the ham, cheese
and chicken. Combine soup and milk. Pour half over the chicken. Repeat
layers. Cover. Cook on low 4-5 hours.
Crockpot Baked Beans
1 lb. ground beef
1 onion chopped
1 green pepper chopped
3 cans pork & beans
3/4 C. brown sugar
2 T. prepared mustard
2 T. Worcestershire sauce
2 C. ketchup
Brown first three ingredients in skillet and drain. Add remaining
ingredients. Cook all ingredients in crock pot on high for 3 hours stirring
occasionally.
1 onion chopped
1 green pepper chopped
3 cans pork & beans
3/4 C. brown sugar
2 T. prepared mustard
2 T. Worcestershire sauce
2 C. ketchup
Brown first three ingredients in skillet and drain. Add remaining
ingredients. Cook all ingredients in crock pot on high for 3 hours stirring
occasionally.
Crockpot Swiss Steak
3/4 C. flour
1 t. pepper
1/4 t. salt
2 to 2 1/2 lb. boneless round steak
1-2 T. butter
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 C. water
1 C. celery sliced
1/2 C. chopped oniion
1 garlic clove, minced
1-3 t. beef boullion granules
In a shallow dish, combine flour, pepper and salt. Cut steak into serving
size pieces. Dredge in flour mixture. In a skillet brown steak in butter.
Transfer to crockpot. Combine the remaining ingredients and pour over the
steak. Cover and cook on low 8-9 hours or until the meat is tender.
1 t. pepper
1/4 t. salt
2 to 2 1/2 lb. boneless round steak
1-2 T. butter
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 C. water
1 C. celery sliced
1/2 C. chopped oniion
1 garlic clove, minced
1-3 t. beef boullion granules
In a shallow dish, combine flour, pepper and salt. Cut steak into serving
size pieces. Dredge in flour mixture. In a skillet brown steak in butter.
Transfer to crockpot. Combine the remaining ingredients and pour over the
steak. Cover and cook on low 8-9 hours or until the meat is tender.
Mushroom Chicken In Sour Cream Sauce
1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in breast halves
10 3/4 oz. cream of mushroom soup
8 oz. sour cream
1/2 C. chicken broth
1/2 lb. fresh mushrooms (or (4) 4 oz. cans)
Combine salt, pepper, paprika, lemon pepper, garlic powder. Rub over chicken,
place in crockpot. Combine soup, sour cream and broth. Pour over chicken.
Cover, cook onlow 6-8 hours. Serve over potatoes or rice.
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in breast halves
10 3/4 oz. cream of mushroom soup
8 oz. sour cream
1/2 C. chicken broth
1/2 lb. fresh mushrooms (or (4) 4 oz. cans)
Combine salt, pepper, paprika, lemon pepper, garlic powder. Rub over chicken,
place in crockpot. Combine soup, sour cream and broth. Pour over chicken.
Cover, cook onlow 6-8 hours. Serve over potatoes or rice.
Apple Snicker Salad
6 cored, chopped apples, skin left on
6-8 frozen mini snicker bars
1 container Cool Whip topping
Put frozen Snicker bars into zip lock bag and break into small pieces
using rubber mallot. Mix apples and broken Snicker bars together.
Just before serving mix in the Cool Whip.
6-8 frozen mini snicker bars
1 container Cool Whip topping
Put frozen Snicker bars into zip lock bag and break into small pieces
using rubber mallot. Mix apples and broken Snicker bars together.
Just before serving mix in the Cool Whip.
Sour Cream-Maple Bread
Makes 1 loaf
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans
Preheat oven to 350 degrees F (180 C).
Grease and flour an 8 x 4 x 2.5-inch (20 cm x 10 cm x 6 cm) loaf
pan.
In a small bowl, stir and toss together the flour, baking powder,
baking soda and salt. Set aside.
In a medium bowl, using a hand-held electric mixer, beat the butter
until smooth, then slowly add the maple syrup, mixing constantly. By
hand, whisk in the sour cream and egg. Stir in the pecans. Add the
flour mixture and stir until just blended (do not over mix).
Spoon the batter into the prepared loaf pan and bake in preheated
oven until a toothpick inserted into the center of the loaf comes
out clean, 50 to 60 minutes. Transfer the pan to a wire rack
and cool for 15 minutes, then turn the loaf out onto the rack to
cool completely.
Wrap in plastic wrap and then in aluminum foil and store at room
temperature for up to 3 days, or place quick-bread in an airtight
container and freeze for up to 3 months.
Makes 1 loaf
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans
Preheat oven to 350 degrees F (180 C).
Grease and flour an 8 x 4 x 2.5-inch (20 cm x 10 cm x 6 cm) loaf
pan.
In a small bowl, stir and toss together the flour, baking powder,
baking soda and salt. Set aside.
In a medium bowl, using a hand-held electric mixer, beat the butter
until smooth, then slowly add the maple syrup, mixing constantly. By
hand, whisk in the sour cream and egg. Stir in the pecans. Add the
flour mixture and stir until just blended (do not over mix).
Spoon the batter into the prepared loaf pan and bake in preheated
oven until a toothpick inserted into the center of the loaf comes
out clean, 50 to 60 minutes. Transfer the pan to a wire rack
and cool for 15 minutes, then turn the loaf out onto the rack to
cool completely.
Wrap in plastic wrap and then in aluminum foil and store at room
temperature for up to 3 days, or place quick-bread in an airtight
container and freeze for up to 3 months.
Makes 1 loaf
Five-Layer Bars
1 stick margarine
2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz. pkg. chocolate chips
1 cup pecans
1 large can coconut
Melt margarine in a 9x13 pan. Sprinkle graham cracker crumbs over
pan; press lightly. Pour milk evenly over crumbs. Pour chocolate
chips over this. Sprinkle with pecans. Sprinkle with coconut over
top and gently press down real well. Bake at 350 for 20-25 minutes
until golden brown.
2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz. pkg. chocolate chips
1 cup pecans
1 large can coconut
Melt margarine in a 9x13 pan. Sprinkle graham cracker crumbs over
pan; press lightly. Pour milk evenly over crumbs. Pour chocolate
chips over this. Sprinkle with pecans. Sprinkle with coconut over
top and gently press down real well. Bake at 350 for 20-25 minutes
until golden brown.
Crockpot Sausage Supreme
4 potatoes peeled and chopped
1 small onion diced
1 lb. ground sausage browned and drained
1 can Cheddar cheese soup
1 can cream of mushroom soup
2 T. water
Place potatoes, onion and browned sausage in the crockpot. Mix soups and
water together and pour over the top. Cook on low for 8 hours. I check
frequently because my crockpot cooks really hot and usually have to add more
water to this to keep it from burning.
1 small onion diced
1 lb. ground sausage browned and drained
1 can Cheddar cheese soup
1 can cream of mushroom soup
2 T. water
Place potatoes, onion and browned sausage in the crockpot. Mix soups and
water together and pour over the top. Cook on low for 8 hours. I check
frequently because my crockpot cooks really hot and usually have to add more
water to this to keep it from burning.
Crockpot BBQ Chicken Wings
5 lb. chicken wings with tips cut off
1 bottle (12 oz) chili sauce
1/3 C. lemon juice
1 T. Worcestershire sauce
2 T. molasses
2 t. salt
1/4 t. hot pepper sauce
1 dash garlic salt
Place wings in crockpot. Combine all remaining ingredients and pour over
chicken. Cook on low 6-8 hours or high 2-3 hours.
1 bottle (12 oz) chili sauce
1/3 C. lemon juice
1 T. Worcestershire sauce
2 T. molasses
2 t. salt
1/4 t. hot pepper sauce
1 dash garlic salt
Place wings in crockpot. Combine all remaining ingredients and pour over
chicken. Cook on low 6-8 hours or high 2-3 hours.
Crockpot Cajun Chicken
3 slices bacon chopped
1/2 C. chopped green pepper
1/4 C. chopped onion
1/4 C. chopped celery
1 1/4 lb. boneless skinless chicken thighs
2 t. dried Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 C. uncooked regular long grain rice
1 1/3 C. water
Cook bacon until crisp. Add pepper, onion and celery,cook 2-3 minutes or
until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs
with 1 t. of the Cajun seasoning. Place in skillet and cook 4-5 minutes or
until browned on both sides. Arrange chicken and any drippings over vegetables
in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning.
Cover and cook on low 8-9 hours. About 30 minutes before serving, cook rice
according to package directions. Serve chicken over rice.
1/2 C. chopped green pepper
1/4 C. chopped onion
1/4 C. chopped celery
1 1/4 lb. boneless skinless chicken thighs
2 t. dried Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 C. uncooked regular long grain rice
1 1/3 C. water
Cook bacon until crisp. Add pepper, onion and celery,cook 2-3 minutes or
until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs
with 1 t. of the Cajun seasoning. Place in skillet and cook 4-5 minutes or
until browned on both sides. Arrange chicken and any drippings over vegetables
in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning.
Cover and cook on low 8-9 hours. About 30 minutes before serving, cook rice
according to package directions. Serve chicken over rice.
Crockpot Stuffed Chicken Rolls
6 large boneless skinless chicken breas halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 C. flour
1/4 C. grated Parmesan cheese
1/2 t. rubbed sage
1/4 t. paprika
1/4 t. pepper
1/4 C. oil
1 can cream of chicken soup
1/2 C. chicken broth
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll
up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese,
sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate 1
hour. Brown chicken in oil in skillet. Transfer to crockpot. Pour over
chikcne. Cover. Cook on low 4-5 hours. Remove toothpicks and serve.
6 slices fully cooked ham
6 slices Swiss cheese
1/4 C. flour
1/4 C. grated Parmesan cheese
1/2 t. rubbed sage
1/4 t. paprika
1/4 t. pepper
1/4 C. oil
1 can cream of chicken soup
1/2 C. chicken broth
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll
up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese,
sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate 1
hour. Brown chicken in oil in skillet. Transfer to crockpot. Pour over
chikcne. Cover. Cook on low 4-5 hours. Remove toothpicks and serve.
Crockpot Creamy Ranch Potatoes
2 lb. small red potatoes, quartered ( I use about 8 potatoes)
1 (8 oz) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 1/2 oz) can cream of potato soup
Place potatoes in crock pot. In a small bowl combine cream cheese and salad
dressing mix. Stir in soup and add to potatoes.
Cover. Cook on low 7-9 hours or on high 3 1/2 to 4 1/2 hours. Stir to blend
before serving.
1 (8 oz) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 1/2 oz) can cream of potato soup
Place potatoes in crock pot. In a small bowl combine cream cheese and salad
dressing mix. Stir in soup and add to potatoes.
Cover. Cook on low 7-9 hours or on high 3 1/2 to 4 1/2 hours. Stir to blend
before serving.
Chicken and Pecan Salad
Ingredients
1 chicken breast, cooked and cut into 1/2-inch cubes
1 stalk celery, bias sliced
1/2 cup seedless red grapes, halved
1/4 cup chopped pecans
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons granulated sugar
2 tablespoons ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste
Directions
1. Combine the chicken pieces, celery, grape halves, and pecans in a medium
bowl.
2. In another bowl, combine the mayonnaise, sour cream, sugar, ranch
dressing, and tarragon.
3. Toss the chicken combination with the dressing. Salt and pepper to taste.
1 chicken breast, cooked and cut into 1/2-inch cubes
1 stalk celery, bias sliced
1/2 cup seedless red grapes, halved
1/4 cup chopped pecans
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons granulated sugar
2 tablespoons ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste
Directions
1. Combine the chicken pieces, celery, grape halves, and pecans in a medium
bowl.
2. In another bowl, combine the mayonnaise, sour cream, sugar, ranch
dressing, and tarragon.
3. Toss the chicken combination with the dressing. Salt and pepper to taste.
Crazy-Good Apple Cookies
Ingredients
a.. 1 Apple (or just half an apple
b.. 1 Stick Crisco-bar or 2 sticks
c.. 1 ts Baking soda
d.. 1 1/2 c Brown sugar; (may substitute
e.. Couple glops of honey or
f.. 2 Eggs
g.. Gurgle of vanilla (2
h.. Lots and lots of cinammon;
i.. Optional nuts; (I like
j.. 2 1/2 c Flour; or so
Preparation
Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking tray.
Set oven to around 300 degrees F, and put apple tray in for about 15 minutes or
until they are slightly soft.
Let apples cool a little before adding them into mixture. Melt Crisco in a large bowl.
Add in everything but the flour and apple pieces.
Mix.
Add flour and apple pieces. Mix some more. Add extra flour until
dough doesnt stick to fingers too much. Drop little clumps of dough onto baking
sheet. Bake 9-10 minutes at 375 degrees F. Dont overcook ~- Toms cookies should
come out slightly undercooked for that delicious chewy texture. Exotic
Apple-Cookie Pie: a great holiday idea! Follow Apple Cookie Recipe as above.
Also need a standard graham-cracker pie crust. Available pre-made at the grocery
store. After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (dont make it too deep or it wont cook evenly). Extra dough
can be used to make cookies. Bake 20 or so minutes at 375 degrees F. I dont
actually know how long it takes to cook -- test it periodically with a toothpick
in the center -- baking is done when toothpick comes out clean. Slice and serve
like any other pie. As with any cookies, this keeps best if you keep it covered.
a.. 1 Apple (or just half an apple
b.. 1 Stick Crisco-bar or 2 sticks
c.. 1 ts Baking soda
d.. 1 1/2 c Brown sugar; (may substitute
e.. Couple glops of honey or
f.. 2 Eggs
g.. Gurgle of vanilla (2
h.. Lots and lots of cinammon;
i.. Optional nuts; (I like
j.. 2 1/2 c Flour; or so
Preparation
Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking tray.
Set oven to around 300 degrees F, and put apple tray in for about 15 minutes or
until they are slightly soft.
Let apples cool a little before adding them into mixture. Melt Crisco in a large bowl.
Add in everything but the flour and apple pieces.
Mix.
Add flour and apple pieces. Mix some more. Add extra flour until
dough doesnt stick to fingers too much. Drop little clumps of dough onto baking
sheet. Bake 9-10 minutes at 375 degrees F. Dont overcook ~- Toms cookies should
come out slightly undercooked for that delicious chewy texture. Exotic
Apple-Cookie Pie: a great holiday idea! Follow Apple Cookie Recipe as above.
Also need a standard graham-cracker pie crust. Available pre-made at the grocery
store. After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (dont make it too deep or it wont cook evenly). Extra dough
can be used to make cookies. Bake 20 or so minutes at 375 degrees F. I dont
actually know how long it takes to cook -- test it periodically with a toothpick
in the center -- baking is done when toothpick comes out clean. Slice and serve
like any other pie. As with any cookies, this keeps best if you keep it covered.
Eggnog Cookies - Christmas Cookie Recipe
Ingredients:
2-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1-1/4 cups granulated sugar
3/4 cup butter (softened)
1/2 cup eggnog
1 tsp. vanilla extract
2 egg yolks
Additional nutmeg
Directions:
Preheat oven to 300°F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well
with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy
paste. Add eggnog, vanilla and egg yolks; beat at medium speed until smooth.
Add the flour mixture and beat at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle
lightly with nutmeg.
Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Yield: About 30 cookies.
2-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1-1/4 cups granulated sugar
3/4 cup butter (softened)
1/2 cup eggnog
1 tsp. vanilla extract
2 egg yolks
Additional nutmeg
Directions:
Preheat oven to 300°F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well
with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy
paste. Add eggnog, vanilla and egg yolks; beat at medium speed until smooth.
Add the flour mixture and beat at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle
lightly with nutmeg.
Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Yield: About 30 cookies.
Farmgirl's Crazy Cookies
A crazy combination of flavors that works!
1 cup butter, melted*
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups old-fashioned oats
1 cup milk chocolate chips
1 cup butterscotch-flavored chips**
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut***
Heat oven to 350 degrees. Place the melted butter in a large bowl and stir in
the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well.
Stir in the flour, salt, and baking soda (combine these together before adding
in if desired), mixing just until combined. Stir in the oats, chocolate chips,
butterscotch chips, pecans, and coconut.
The dough will be soft, and the cookies will spread while baking. For slightly
thicker cookies, chill the dough for about 30 minutes. Use a 1/4-cup scoop or
measuring cup to form cookies and place on a heavy baking sheet. (Six cookies
will fit on a half-size sheet pan.)
Bake at 350 degrees until the centers are set, about 15-17 minutes. For
crunchier cookies, increase baking time. (You can also make smaller cookies;
just reduce baking time.) Cool on a wire rack. Serve warm or at room temperature
with glasses of very cold milk. Personally I think they taste even better the
second day. And, as with nearly all cookies, they freeze beautifully. Just put
them in a zipper freezer bag and toss it into the freezer. Makes about 18 large
cookies (recipe may be doubled).
*Melting the butter allows you to easily mix the batter by hand rather than with
an electric mixer. it also makes the cookies softer. I simply place a large,
stainless steel mixing bowl directly on a gas stovetop burner, set it on low,
and melt the butter directly in the bowl--then mix in the rest of the
ingredients using a rubber spatula.
**If you can't find butterscotch chips, you might try substituting peanut butter
chips or white chocolate chips. Or probably anything else you can think of--this
recipe is versatile!
1 cup butter, melted*
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups old-fashioned oats
1 cup milk chocolate chips
1 cup butterscotch-flavored chips**
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut***
Heat oven to 350 degrees. Place the melted butter in a large bowl and stir in
the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well.
Stir in the flour, salt, and baking soda (combine these together before adding
in if desired), mixing just until combined. Stir in the oats, chocolate chips,
butterscotch chips, pecans, and coconut.
The dough will be soft, and the cookies will spread while baking. For slightly
thicker cookies, chill the dough for about 30 minutes. Use a 1/4-cup scoop or
measuring cup to form cookies and place on a heavy baking sheet. (Six cookies
will fit on a half-size sheet pan.)
Bake at 350 degrees until the centers are set, about 15-17 minutes. For
crunchier cookies, increase baking time. (You can also make smaller cookies;
just reduce baking time.) Cool on a wire rack. Serve warm or at room temperature
with glasses of very cold milk. Personally I think they taste even better the
second day. And, as with nearly all cookies, they freeze beautifully. Just put
them in a zipper freezer bag and toss it into the freezer. Makes about 18 large
cookies (recipe may be doubled).
*Melting the butter allows you to easily mix the batter by hand rather than with
an electric mixer. it also makes the cookies softer. I simply place a large,
stainless steel mixing bowl directly on a gas stovetop burner, set it on low,
and melt the butter directly in the bowl--then mix in the rest of the
ingredients using a rubber spatula.
**If you can't find butterscotch chips, you might try substituting peanut butter
chips or white chocolate chips. Or probably anything else you can think of--this
recipe is versatile!
Yummy Rum Balls - Christmas Cookie Recipe
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
Spritz Christmas Cookie Recipe
Ingredients:
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Directions:
Heat oven to 400F.
In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at
medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes.
Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3
minutes.
Place dough in cookie press. Form desired shapes and place about 1 inch apart on
cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
Note: Can also color dough with food coloring, and decorate with candies, icing
or colored sugar.
Yield: About 40 cookies.
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Directions:
Heat oven to 400F.
In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at
medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes.
Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3
minutes.
Place dough in cookie press. Form desired shapes and place about 1 inch apart on
cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
Note: Can also color dough with food coloring, and decorate with candies, icing
or colored sugar.
Yield: About 40 cookies.
Great Grandma's Shortcake
Great Grandma's Shortcake
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Grease 9x9" cake pan. Spread into pan. Bake at 375
degrees for 15 min.
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Grease 9x9" cake pan. Spread into pan. Bake at 375
degrees for 15 min.
Bisquick Microwave Banana Muffins
3/4 c. Bisquick
2 tbsp. sugar
1/2 c. mashed ripe bananas
1 tbsp. Crisco oil
1 egg
Mix ingredients all together. Place 2 thicknesses of paper cup liners in
microwavable pan (for 6 muffins); divide mixture evenly into 6 cups. Microwave
on high, turning 1/4 turn every 30 seconds for 2-1/2 to 3 minutes. Sprinkle with
cinnamon/sugar, if desired.
2 tbsp. sugar
1/2 c. mashed ripe bananas
1 tbsp. Crisco oil
1 egg
Mix ingredients all together. Place 2 thicknesses of paper cup liners in
microwavable pan (for 6 muffins); divide mixture evenly into 6 cups. Microwave
on high, turning 1/4 turn every 30 seconds for 2-1/2 to 3 minutes. Sprinkle with
cinnamon/sugar, if desired.
Oct 30, 2009
Apple Pear Flapjacks
Ingredients:
2 tbsp Gay Lea Salted Butter, melted (25 mL)
2 eggs
3/4 cup Gay Lea Sour Cream (Regular or Light) (175 mL)
1/2 cup each, milk and apple juice (125 mL)
2 tbsp granulated sugar (25 mL)
1-1/2 cups all-purpose flour (375 mL)
1-1/2 tsp baking soda (7 mL)
1/2 tsp salt (2 mL)
1/4 tsp cinnamon (1 mL)
1 small apple and pear, peeled and grated
Directions:
In large bowl, whisk together the first 5 ingredients.
Separately, combine next 4 ingredients. Whisk 2 mixtures together, along with grated apple and pears, until moist.
Heat greased griddle or non-stick skillet over medium-low heat.
Using 1/4 cup (50 mL) of batter for each pancake, drop batter onto griddle; cook for about 3 minutes or until edges bubble and batter on top is slightly dry. Flip and cook until bottom is golden brown, about 2 minutes.
Serving Size: Makes 22 Servings
2 tbsp Gay Lea Salted Butter, melted (25 mL)
2 eggs
3/4 cup Gay Lea Sour Cream (Regular or Light) (175 mL)
1/2 cup each, milk and apple juice (125 mL)
2 tbsp granulated sugar (25 mL)
1-1/2 cups all-purpose flour (375 mL)
1-1/2 tsp baking soda (7 mL)
1/2 tsp salt (2 mL)
1/4 tsp cinnamon (1 mL)
1 small apple and pear, peeled and grated
Directions:
In large bowl, whisk together the first 5 ingredients.
Separately, combine next 4 ingredients. Whisk 2 mixtures together, along with grated apple and pears, until moist.
Heat greased griddle or non-stick skillet over medium-low heat.
Using 1/4 cup (50 mL) of batter for each pancake, drop batter onto griddle; cook for about 3 minutes or until edges bubble and batter on top is slightly dry. Flip and cook until bottom is golden brown, about 2 minutes.
Serving Size: Makes 22 Servings
Banana Walnut Streusel
Ingredients:
1 1/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120 -130 F)
1 egg
3/4 cup mashed ripe banana (about 2 medium bananas)
1/3 cup walnuts, chopped
Topping
1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
Icing
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
Directions:
MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish. Set aside for 10 minutes.
Combine streusel topping ingredients in small bowl, mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.
TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.
BAKE by placing in a cold oven; set temperature to 350 F. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.
1 1/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120 -130 F)
1 egg
3/4 cup mashed ripe banana (about 2 medium bananas)
1/3 cup walnuts, chopped
Topping
1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
Icing
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
Directions:
MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish. Set aside for 10 minutes.
Combine streusel topping ingredients in small bowl, mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.
TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.
BAKE by placing in a cold oven; set temperature to 350 F. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.
Oct 28, 2009
Potato Pancakes
4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs -- beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil
Place hash browns in a strainer and rinse with cold water until thawed. Drain
thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and
salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Drop batter
by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on
paper towels.
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs -- beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil
Place hash browns in a strainer and rinse with cold water until thawed. Drain
thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and
salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Drop batter
by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on
paper towels.
Apricot Ham Steak
4 slices fully cooked ham -- 1/2 inch thick
2 tablespoons butter or margarine -- divided
1/2 cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
dash salt
hot cooked green beans -- optional
In a skillet, saute ham slices in 1 tablespoon of butter until lightly browned,
turning once. Meanwhile, in a saucepan or microwave-safe bowl, combine the
preserves, vinegar, ginger, salt and remaining butter; heat through. Serve ham
with the apricot sauce and green beans if desired
2 tablespoons butter or margarine -- divided
1/2 cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
dash salt
hot cooked green beans -- optional
In a skillet, saute ham slices in 1 tablespoon of butter until lightly browned,
turning once. Meanwhile, in a saucepan or microwave-safe bowl, combine the
preserves, vinegar, ginger, salt and remaining butter; heat through. Serve ham
with the apricot sauce and green beans if desired
Refreshing Lemon Pie
1 14oz can sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
2 drops yellow food coloring -- optional
1 8oz carton frozen whipped topping -- thawed
1 graham cracker crust (9 inches)
mint leaves and lemon peel strips -- optional
In a bowl, combine milk, lemon juice, grated lemon peel and food coloring if
desired; mix until smooth (mixture will begin to thicken). Fold in whipped
topping; spoon into crust. Chill until serving. If desired, garnish with mint
leaves and lemon peel strips. Refrigerate leftovers.
1/2 cup lemon juice
1 tablespoon grated lemon peel
2 drops yellow food coloring -- optional
1 8oz carton frozen whipped topping -- thawed
1 graham cracker crust (9 inches)
mint leaves and lemon peel strips -- optional
In a bowl, combine milk, lemon juice, grated lemon peel and food coloring if
desired; mix until smooth (mixture will begin to thicken). Fold in whipped
topping; spoon into crust. Chill until serving. If desired, garnish with mint
leaves and lemon peel strips. Refrigerate leftovers.
Chocolate Pretzel Rings Recipe
24 Servings
Prep/Total Time: 30 min.
Ingredients
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the
center of each ring. Bake at 275° for 2-3 minutes or until chocolate is
softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the
ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an
airtight container at room temperature. Yield: about 4 dozen.
Prep/Total Time: 30 min.
Ingredients
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the
center of each ring. Bake at 275° for 2-3 minutes or until chocolate is
softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the
ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an
airtight container at room temperature. Yield: about 4 dozen.
Chocolate Cheesecake Squares
1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside. In a
large bowl, combine the first five ingredients. Cut in the butter until the
mixture resembles fine crumbs. Stir in the egg yolk, vanilla, and walnuts.
Press onto the bottom of the prepared. Bake at 325 F for 15 minutes. In a
small bowl, beat the cream cheese and the sugar until smooth. Beat in the sour
cream, flour, orange peel, and salt. Beat in the egg, egg white, and vanilla on
low speed just until combined. Pour over the warm crust. Bake for 20-25
minutes or until the center is almost set. Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired. Refrigerate overnight. Using
the foil, lift out of the pan. Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside. In a
large bowl, combine the first five ingredients. Cut in the butter until the
mixture resembles fine crumbs. Stir in the egg yolk, vanilla, and walnuts.
Press onto the bottom of the prepared. Bake at 325 F for 15 minutes. In a
small bowl, beat the cream cheese and the sugar until smooth. Beat in the sour
cream, flour, orange peel, and salt. Beat in the egg, egg white, and vanilla on
low speed just until combined. Pour over the warm crust. Bake for 20-25
minutes or until the center is almost set. Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired. Refrigerate overnight. Using
the foil, lift out of the pan. Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
Beef Cabbage Soup
4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained
Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste
Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)
1 lb. hamburger, cooked, crumbled & drained
Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste
Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)
Avocado and Melon Salad
Avocado and Melon Salad
3 c. torn Romaine lettuce
3 c. torn spinach leaves
2 c. cubed cantaloupe
1 lg. avocado, peeled, seeded, and
cut into 1/2 inch pieces
1/2 c. picante sauce
3 to 4 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
1/4 c. toasted slivered almonds or coarsely chopped pecans
Combine lettuce, spinach, cantaloupe, and avocado in large bowl. Mix picante
sauce, honey, lime juice, and oil; mix well. Pour over lettuce mixture; toss
gently. Sprinkle with nuts. Makes about 6 servings.
3 c. torn Romaine lettuce
3 c. torn spinach leaves
2 c. cubed cantaloupe
1 lg. avocado, peeled, seeded, and
cut into 1/2 inch pieces
1/2 c. picante sauce
3 to 4 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
1/4 c. toasted slivered almonds or coarsely chopped pecans
Combine lettuce, spinach, cantaloupe, and avocado in large bowl. Mix picante
sauce, honey, lime juice, and oil; mix well. Pour over lettuce mixture; toss
gently. Sprinkle with nuts. Makes about 6 servings.
CREAMY BROCCOLI SOUP
Pam cooking spray
1 cup onion, chopped
6 cups fresh, chopped broccoli
2/3 cup thinly sliced carrot
2 15-oz. cans chicken broth
1 cup water
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 1/4 cup milk
* Coat soup pot with Pam. Heat on medium until hot.
* Add onion and cook, stirring constantly, until tender. Stir in broccoli,
carrot, chicken broth, water, salt, pepper and thyme. Bring to a boil;
cover, reduce heat and simmer 15 minutes or until vegetables are tender.
Remove from heat; let cool slightly.
* Place half of the mixture into a food processor; process until smooth.
Repeat procedure with remaining mixture. Return to soup pot; stir in milk.
Cook over medium heat until thoroughly heated.
1 cup onion, chopped
6 cups fresh, chopped broccoli
2/3 cup thinly sliced carrot
2 15-oz. cans chicken broth
1 cup water
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 1/4 cup milk
* Coat soup pot with Pam. Heat on medium until hot.
* Add onion and cook, stirring constantly, until tender. Stir in broccoli,
carrot, chicken broth, water, salt, pepper and thyme. Bring to a boil;
cover, reduce heat and simmer 15 minutes or until vegetables are tender.
Remove from heat; let cool slightly.
* Place half of the mixture into a food processor; process until smooth.
Repeat procedure with remaining mixture. Return to soup pot; stir in milk.
Cook over medium heat until thoroughly heated.
EASY SEAFOOD QUICKIE
1 Box Au Gratin Potatoes
1/2 Cup Onions, chopped
1/4 Cup Onion Tops, chopped
3 Tablespoons Oleo
1 pound Crabmeat or Shrimp
Prepare Au Gratin Potatoes according to package directions. Set aside.
In Teflon skillet, sauté' chopped onions in margarine until
transparent. Add seafood and fly gently. Turn with spatula so as not
to break up seafood. Cook about 10 to 15 minutes or when seafood turns
golden brown. Add onion tops and stir once. Remove from heat Drop
spoonfuls into potatoes already set aside. Bake uncovered according to
package directions. Servings: 4
1/2 Cup Onions, chopped
1/4 Cup Onion Tops, chopped
3 Tablespoons Oleo
1 pound Crabmeat or Shrimp
Prepare Au Gratin Potatoes according to package directions. Set aside.
In Teflon skillet, sauté' chopped onions in margarine until
transparent. Add seafood and fly gently. Turn with spatula so as not
to break up seafood. Cook about 10 to 15 minutes or when seafood turns
golden brown. Add onion tops and stir once. Remove from heat Drop
spoonfuls into potatoes already set aside. Bake uncovered according to
package directions. Servings: 4
FRENCH FRIED BUTTERFLY SHRIMP
2 pounds uncooked shrimp
1/2 teaspoon sugar
1 cup sifted flour
1 egg
1/2 teaspoon salt
2 Tablespoons shortening
1 cup water
Combine flour, sugar & salt in bowl. Add water, melted shortening &
egg. Beat until smooth. Dip shrimp in batter. Fry at 365F for 3 to 5
minutes. Servings: 4
1/2 teaspoon sugar
1 cup sifted flour
1 egg
1/2 teaspoon salt
2 Tablespoons shortening
1 cup water
Combine flour, sugar & salt in bowl. Add water, melted shortening &
egg. Beat until smooth. Dip shrimp in batter. Fry at 365F for 3 to 5
minutes. Servings: 4
SPAM HASHBROWN BAKE
1.00 pk Frozen hashbrown potatoes,
-thawed slightly (32 oz)
0.50 c Butter or margarine, melted
1.00 t Salt
1.00 t Pepper
0.50 t Garlic powder
2.00 c Shredded Cheddar cheese
1.00 cn SPAM Luncheon Meat, cubed
-(12 oz)
1.00 cn Cream of chicken soup
-(10 3/4 oz)
1.50 c Sour cream
0.50 c Milk
0.50 c Chopped onion
0.25 c CHI-CHI's Diced Green
-Chilies, drained
2.00 c Crushed potato chips
Heat oven to 350'F. In large bowl, combine potatoes, melted butter,
salt, pepper, and garlic powder. In another bowl, combine cheese,
SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM
mixture to potato mixture; mix well. Pour into 2-quart baking dish.
Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly
heated.
Yield: 8 Servings
-thawed slightly (32 oz)
0.50 c Butter or margarine, melted
1.00 t Salt
1.00 t Pepper
0.50 t Garlic powder
2.00 c Shredded Cheddar cheese
1.00 cn SPAM Luncheon Meat, cubed
-(12 oz)
1.00 cn Cream of chicken soup
-(10 3/4 oz)
1.50 c Sour cream
0.50 c Milk
0.50 c Chopped onion
0.25 c CHI-CHI's Diced Green
-Chilies, drained
2.00 c Crushed potato chips
Heat oven to 350'F. In large bowl, combine potatoes, melted butter,
salt, pepper, and garlic powder. In another bowl, combine cheese,
SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM
mixture to potato mixture; mix well. Pour into 2-quart baking dish.
Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly
heated.
Yield: 8 Servings
SPAM VEGETABLE CASSEROLE
2 cn Cream of mushroom soup
-(10 3/4 oz)
1/2 c Milk
1/2 c Pasteurized process cheese
-spread
1 pk Mixed frozen vegetables
-(16 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 1/4 c Uncooked instant rice
1 c Shredded Cheddar cheese
1 cn French-fried onions (2.8 oz)
2 c Crushed butter crackers
1/3 c Butter or margarine, melted
Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In
large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir
in soup mixture. Pour into 13x9" baking pan. Combine crackers and
melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.
-(10 3/4 oz)
1/2 c Milk
1/2 c Pasteurized process cheese
-spread
1 pk Mixed frozen vegetables
-(16 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 1/4 c Uncooked instant rice
1 c Shredded Cheddar cheese
1 cn French-fried onions (2.8 oz)
2 c Crushed butter crackers
1/3 c Butter or margarine, melted
Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In
large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir
in soup mixture. Pour into 13x9" baking pan. Combine crackers and
melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.
Iced Cinnamon Chip Cookies
Iced Cinnamon Chip Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 pkg (10 ounces) cinnamon baking chips
Icing:
1/4 cup butter, melted
1/4 cup shortening
1 1/4 cups confectioners sugar
1 tbsp milk
3/4 tsp vanilla
In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Fold in the cinnamon chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the icing ingredients. Beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.
Makes about 3 1/2 dozen
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 pkg (10 ounces) cinnamon baking chips
Icing:
1/4 cup butter, melted
1/4 cup shortening
1 1/4 cups confectioners sugar
1 tbsp milk
3/4 tsp vanilla
In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Fold in the cinnamon chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the icing ingredients. Beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.
Makes about 3 1/2 dozen
Fire Side Coffee
2 cups powdered non-dairy creamer
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg.
Pour into a jar and seal with a lid.
To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water. Adjust to taste
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg.
Pour into a jar and seal with a lid.
To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water. Adjust to taste
Snickerdoodles Cookie Recipe
Ingredients:
2-1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Directions:
Heat oven to 400°F.
In large mixer bowl, combine flour, salt, cream of tartar, baking soda, sugar,
butter, rum extract, brandy extract and eggs. Beat at low speed, scraping bowl
often, until well mixed.
Combine nutmeg and colored sugar; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned.
Yield: About 30 cookies.
2-1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Directions:
Heat oven to 400°F.
In large mixer bowl, combine flour, salt, cream of tartar, baking soda, sugar,
butter, rum extract, brandy extract and eggs. Beat at low speed, scraping bowl
often, until well mixed.
Combine nutmeg and colored sugar; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned.
Yield: About 30 cookies.
Beef Marinade.
You Will Need
- 3/4 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons of Worcestershire Sauce
- 1 tablespoon black pepper
- 2 tablespoons of Dijon Mustard
- 1/2 medium onion, minced
- 2 cloves of garlic, minced
Combine everything into a large mixing bowl and mix well. Marinate your steak (or tenderloin, or your burgers, whatever) and enjoy!
- 3/4 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons of Worcestershire Sauce
- 1 tablespoon black pepper
- 2 tablespoons of Dijon Mustard
- 1/2 medium onion, minced
- 2 cloves of garlic, minced
Combine everything into a large mixing bowl and mix well. Marinate your steak (or tenderloin, or your burgers, whatever) and enjoy!
Oct 27, 2009
Banana Split Trifle
Banana Split Trifle
30 to 40 vanilla wafers
1 small box instant vanilla pudding
3 bananas, sliced
Chocolate syrup
1 large box instant chocolate pudding
1 regular size can crushed or tidbit pineapple
1 container whipped topping
1 jar maraschino cherries, drained
Chopped nuts (optional)
Set out a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides.
Mix the vanilla pudding according to directions on the box and let sit for 30 seconds to help it set. Pour the pudding over the wafers.
Slice 2 bananas and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas.
Drain the can of pineapple, and pour over the chocolate syrup.
Mix the chocolate pudding according to the directions and let sit for 30 seconds. Pour over the pineapple. Top with whipped topping. Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours.
Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping. Serve immediately
30 to 40 vanilla wafers
1 small box instant vanilla pudding
3 bananas, sliced
Chocolate syrup
1 large box instant chocolate pudding
1 regular size can crushed or tidbit pineapple
1 container whipped topping
1 jar maraschino cherries, drained
Chopped nuts (optional)
Set out a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides.
Mix the vanilla pudding according to directions on the box and let sit for 30 seconds to help it set. Pour the pudding over the wafers.
Slice 2 bananas and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas.
Drain the can of pineapple, and pour over the chocolate syrup.
Mix the chocolate pudding according to the directions and let sit for 30 seconds. Pour over the pineapple. Top with whipped topping. Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours.
Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping. Serve immediately
Black Truffles
Black truffles are earthier and woodsier than white ones.
They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen
They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen
Oct 26, 2009
Famous Chocolate Wafer Refrigerator Roll
Famous Chocolate Wafer Refrigerator Roll
1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon sugar
44 Famous Chocolate Wafers
1/4 cup finely chopped hazelnuts, toasted
1/4 cup crushed Famous Chocolate Wafers
Lightly grease a 6-cup loaf pan, and line with two large pieces of
overlapping plastic wrap, letting the excess hang over the edges.
In a bowl, combine the cream, espresso powder and sugar. Whip until the
cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf
pan. Tap the pan firmly on the counter to even the cream and eliminate any
air bubbles.
Starting at the short side of the pan, arrange 11 cookies in the cream,
standing them on their edges in a row. Do the same with a second row,
slightly overlapping with the first row. Continue with remaining cookies for
a total of four rows.
Press on the cookies gently. Cover with the remaining cream. Smooth with a
spatula, pressing gently to make sure that any gaps between the cookies are
filled. Tap the pan on the counter to eliminate air bubbles.
Cover with the excess plastic wrap, and refrigerate for at least 24 hours,
preferably 48 hours. When ready to serve, peel the plastic wrap from the top
and gently tug to loosen the cake. Set a cutting board on top of the pan,
and invert the cake onto the board. Lift the pan off, and gently peel away
the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice
with a warm knife.
Serves eight
1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon sugar
44 Famous Chocolate Wafers
1/4 cup finely chopped hazelnuts, toasted
1/4 cup crushed Famous Chocolate Wafers
Lightly grease a 6-cup loaf pan, and line with two large pieces of
overlapping plastic wrap, letting the excess hang over the edges.
In a bowl, combine the cream, espresso powder and sugar. Whip until the
cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf
pan. Tap the pan firmly on the counter to even the cream and eliminate any
air bubbles.
Starting at the short side of the pan, arrange 11 cookies in the cream,
standing them on their edges in a row. Do the same with a second row,
slightly overlapping with the first row. Continue with remaining cookies for
a total of four rows.
Press on the cookies gently. Cover with the remaining cream. Smooth with a
spatula, pressing gently to make sure that any gaps between the cookies are
filled. Tap the pan on the counter to eliminate air bubbles.
Cover with the excess plastic wrap, and refrigerate for at least 24 hours,
preferably 48 hours. When ready to serve, peel the plastic wrap from the top
and gently tug to loosen the cake. Set a cutting board on top of the pan,
and invert the cake onto the board. Lift the pan off, and gently peel away
the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice
with a warm knife.
Serves eight
Original Hot Brown
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
German Chocolate Upside Down Cake
German Chocolate Upside Down Cake
1 German chocolate cake mix
1 cup flaked coconut
1/2 cup butter
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar.
Grease and flour 9- by 13-inch pan. Preheat oven to 325 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix following the package directions.
Pour cake batter over the coconut and pecans. Beat together cream
cheese, butter and confectioners' sugar; drop by spoonfuls over the
top of the cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean
when inserted into the center of the cake.
Cool the cake in the pan on a rack. To serve, cut into individual
serving-size pieces and using a spatula or cake server, remove from
the pan and turn upside down onto dessert plates.
1 German chocolate cake mix
1 cup flaked coconut
1/2 cup butter
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar.
Grease and flour 9- by 13-inch pan. Preheat oven to 325 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix following the package directions.
Pour cake batter over the coconut and pecans. Beat together cream
cheese, butter and confectioners' sugar; drop by spoonfuls over the
top of the cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean
when inserted into the center of the cake.
Cool the cake in the pan on a rack. To serve, cut into individual
serving-size pieces and using a spatula or cake server, remove from
the pan and turn upside down onto dessert plates.
Crisp Pear Tart
Crisp Pear Tart
1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts
Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.
Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.
Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.
If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.
Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.
1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts
Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.
Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.
Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.
If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.
Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.
Sugar Cookie Apple Crisp
Sugar Cookie Apple Crisp
2 tablespoons butter, melted and cooled
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-sized chunks
1 (14-ounce) package prepared sugar cookie dough, broken into chunks
1/2 cup rolled oats
Heat oven to 375 F. Coat a 9-by-9-inch casserole or deep baking dish
with cooking spray.
In a large bowl, combine the butter, sugar, lemon juice, cinnamon,
allspice, nutmeg and salt. Add the apples and toss to coat. Transfer
apples, using a rubber spatula to scrape bowl's sides, to prepared
casserole dish. Set aside.
In a food processor, combine the cookie dough and oats. Pulse several
times, or until mixture resembles coarse, wet sand. Use your hands to
sprinkle mixture over apples.
Bake for 20 to 25 minutes, or until topping is lightly browned and
apples bubble. Let cool slightly before serving.
Makes 6 servings.
2 tablespoons butter, melted and cooled
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-sized chunks
1 (14-ounce) package prepared sugar cookie dough, broken into chunks
1/2 cup rolled oats
Heat oven to 375 F. Coat a 9-by-9-inch casserole or deep baking dish
with cooking spray.
In a large bowl, combine the butter, sugar, lemon juice, cinnamon,
allspice, nutmeg and salt. Add the apples and toss to coat. Transfer
apples, using a rubber spatula to scrape bowl's sides, to prepared
casserole dish. Set aside.
In a food processor, combine the cookie dough and oats. Pulse several
times, or until mixture resembles coarse, wet sand. Use your hands to
sprinkle mixture over apples.
Bake for 20 to 25 minutes, or until topping is lightly browned and
apples bubble. Let cool slightly before serving.
Makes 6 servings.
Cinnamon Baked Apples
Cinnamon Baked Apples
2 cups dried cranberries
1-1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 tart apples (such as Gala, Macintosh or Granny Smith), cored and chopped
1 cup water
In a large microwave-safe dish, combine all ingredients. Microwave at
high for 20 minutes or until apples are soft, stirring occasionally.
May be served warm or cold; serve over ice cream, oatmeal, pancakes
or enjoyed as is. Makes about 6 cups.
Per (1/2-cup) serving: 280 calories, 8 grams fat, 2 grams protein, 52
grams carbohydrate, 5 grams fiber, 5 milligrams sodium.
2 cups dried cranberries
1-1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 tart apples (such as Gala, Macintosh or Granny Smith), cored and chopped
1 cup water
In a large microwave-safe dish, combine all ingredients. Microwave at
high for 20 minutes or until apples are soft, stirring occasionally.
May be served warm or cold; serve over ice cream, oatmeal, pancakes
or enjoyed as is. Makes about 6 cups.
Per (1/2-cup) serving: 280 calories, 8 grams fat, 2 grams protein, 52
grams carbohydrate, 5 grams fiber, 5 milligrams sodium.
Oct 25, 2009
Fruited Cream Cheese Gems
1/4 cup butter or margarine, room temperature
One 8-ounce package cream cheese, room temperature
1 egg yolk
1 teaspoon vanilla extract
One 18.5-ounce package yellow cake mix
1 cup raisins, chopped and pitted (dates or chopped dried apricots)
1/3 cup flaked or shredded coconut
1/2 cup chopped walnuts
Preheat oven to 350F. Grease a baking sheet.
In a large bowl, beat together butter or margarine, cream cheese, egg yolk and
vanilla until creamy. Beat in dry cake mix, one-third at a time, blending in
last portion by hand. Stir in raisins, dates or apricots, coconut and walnuts.
Drop by level tablespoonfuls, 2 inch apart an greased baking sheet. Bake 13 to
15 minutes or until lightly browned. Remove cookies from baking sheets, cool on
rack.
Makes 48 cookies.
One 8-ounce package cream cheese, room temperature
1 egg yolk
1 teaspoon vanilla extract
One 18.5-ounce package yellow cake mix
1 cup raisins, chopped and pitted (dates or chopped dried apricots)
1/3 cup flaked or shredded coconut
1/2 cup chopped walnuts
Preheat oven to 350F. Grease a baking sheet.
In a large bowl, beat together butter or margarine, cream cheese, egg yolk and
vanilla until creamy. Beat in dry cake mix, one-third at a time, blending in
last portion by hand. Stir in raisins, dates or apricots, coconut and walnuts.
Drop by level tablespoonfuls, 2 inch apart an greased baking sheet. Bake 13 to
15 minutes or until lightly browned. Remove cookies from baking sheets, cool on
rack.
Makes 48 cookies.
Oven-Fried Panko Chicken
2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
Salt and pepper
1 chicken (about 3 1/2pounds), rinsed, patted dry, and cut into
10 serving pieces (breasts cut crosswise in half)
Preheat oven to 450 degrees with rack in the middle.
Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon
pepper in a pie plate.
Stir together butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a
small bowl, then brush all over chicken. Add chicken, 2 pieces at a
time, to crumb mixture and coat evenly on both sides, pressing
chicken into crumbs to help them adhere, then transfer, skin side up,
to a shallow baking pan.
Bake chicken until well browned and cooked through, 30 to 40 minutes.
Let stand, uncovered, 5 to 10 minutes to crisp.
1/2 teaspoon cayenne
1 stick unsalted butter, softened
Salt and pepper
1 chicken (about 3 1/2pounds), rinsed, patted dry, and cut into
10 serving pieces (breasts cut crosswise in half)
Preheat oven to 450 degrees with rack in the middle.
Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon
pepper in a pie plate.
Stir together butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a
small bowl, then brush all over chicken. Add chicken, 2 pieces at a
time, to crumb mixture and coat evenly on both sides, pressing
chicken into crumbs to help them adhere, then transfer, skin side up,
to a shallow baking pan.
Bake chicken until well browned and cooked through, 30 to 40 minutes.
Let stand, uncovered, 5 to 10 minutes to crisp.
Easy Pumpkin Cream Pie
Easy Pumpkin Cream Pie
1 lrg. pkg. vanilla pudding mix
3 T. sugar
1 t. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9 inch (deep) pie shell, cooled. Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add nuts if desired.
1 lrg. pkg. vanilla pudding mix
3 T. sugar
1 t. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9 inch (deep) pie shell, cooled. Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add nuts if desired.
CANDIED HONEY APPLES
1 cup brown sugar, packed
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped
Combine all ingredients except apples, sticks and nuts in 2-quart
saucepan. Cook over medium-high heat to 265 degrees; stir constantly.
Remove from heat. Cool 5 minutes. Insert stick into top of apple.
Holding apple by stick, roll in hot honey mixture to coat; roll
bottom of apple in nuts if desired. Place on waxed paper squares to
cool. Repeat with remaining apples. Makes 6 apples.
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped
Combine all ingredients except apples, sticks and nuts in 2-quart
saucepan. Cook over medium-high heat to 265 degrees; stir constantly.
Remove from heat. Cool 5 minutes. Insert stick into top of apple.
Holding apple by stick, roll in hot honey mixture to coat; roll
bottom of apple in nuts if desired. Place on waxed paper squares to
cool. Repeat with remaining apples. Makes 6 apples.
Christmas Chocolate Mousse
1 (4 ounce) Hershey chocolate bar, broken
1 cup whipping cream
1/2 cup milk
3 cups miniature marshmallows
6 small candy canes
Put marshmallows, milk and Hershey bar in the top of a double boiler. Stir over
hot water until melted and cool.
Whip whipping cream and fold into cooled chocolate mixture. Pour into 6 small
dessert dishes and chill.
When ready to serve, garnish with a daub of whipped cream and a small candy cane
or a piece of fresh holly.
1 cup whipping cream
1/2 cup milk
3 cups miniature marshmallows
6 small candy canes
Put marshmallows, milk and Hershey bar in the top of a double boiler. Stir over
hot water until melted and cool.
Whip whipping cream and fold into cooled chocolate mixture. Pour into 6 small
dessert dishes and chill.
When ready to serve, garnish with a daub of whipped cream and a small candy cane
or a piece of fresh holly.
Fudge Fantasies
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 oz. unsweetened chocolate, chopped
2 tbl. butter
2 large eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla extract
1/4 tsp. baking powder
1 cup chopped nuts
In a heavy medium saucepan combine 1 cup of the chocolate chips, the unsweetened
chocolate and butter. Cook and stir over medium-low heat until melted. Remove
from heat. Add the eggs, sugar, flour, vanilla and baking powder. Beat until
combined, scraping sides of pan occasionally. Stir in the remaining chocolate
chips and the nuts.
Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookies
sheet.
Bake in a 350 oven for 8 to 10 minutes or until the edges are firm and surfaces
are dull and slightly cracked. Transfer to wire racks to cool completely.
2 oz. unsweetened chocolate, chopped
2 tbl. butter
2 large eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla extract
1/4 tsp. baking powder
1 cup chopped nuts
In a heavy medium saucepan combine 1 cup of the chocolate chips, the unsweetened
chocolate and butter. Cook and stir over medium-low heat until melted. Remove
from heat. Add the eggs, sugar, flour, vanilla and baking powder. Beat until
combined, scraping sides of pan occasionally. Stir in the remaining chocolate
chips and the nuts.
Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookies
sheet.
Bake in a 350 oven for 8 to 10 minutes or until the edges are firm and surfaces
are dull and slightly cracked. Transfer to wire racks to cool completely.
Cheddar-chive biscuits
Cheddar-chive biscuits
Weisenberger Mills grinds premium flours and cornmeals and grits in
Midway. Kenny's Farm cheeses are made in Austin, Ky., and widely
distributed in both stores and at farmers markets. Mansion manager
Ann Evans serves these with sweet clove butter. Mix 1 stick of
softened butter with 1 teaspoon brown sugar and 1/4 teaspoon ground
cloves. Spread on biscuits; top with country ham.
3 cups Weisenberger flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup chopped fresh chives
5 ounces Kenny's cheddar cheese, grated
2 cups heavy cream
Heat oven to 400 degrees.
Whisk together the flour, baking powder, sugar and salt. Stir in the
chives and grated cheddar cheese. Stir in the cream with a fork until
a sticky dough forms. Turn dough out on a well-floured work surface.
Knead a few times until dough comes together. Pat out into a 1/2-inch
thick rectangle. Cut with a biscuit cutter. Place on baking sheet,
brush with a little more cream and bake until golden brown, about 20
minutes. Serve hot.
Makes 15 to 20 biscuits, depending on size of your cutter.
Weisenberger Mills grinds premium flours and cornmeals and grits in
Midway. Kenny's Farm cheeses are made in Austin, Ky., and widely
distributed in both stores and at farmers markets. Mansion manager
Ann Evans serves these with sweet clove butter. Mix 1 stick of
softened butter with 1 teaspoon brown sugar and 1/4 teaspoon ground
cloves. Spread on biscuits; top with country ham.
3 cups Weisenberger flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup chopped fresh chives
5 ounces Kenny's cheddar cheese, grated
2 cups heavy cream
Heat oven to 400 degrees.
Whisk together the flour, baking powder, sugar and salt. Stir in the
chives and grated cheddar cheese. Stir in the cream with a fork until
a sticky dough forms. Turn dough out on a well-floured work surface.
Knead a few times until dough comes together. Pat out into a 1/2-inch
thick rectangle. Cut with a biscuit cutter. Place on baking sheet,
brush with a little more cream and bake until golden brown, about 20
minutes. Serve hot.
Makes 15 to 20 biscuits, depending on size of your cutter.
Apple Dijon Carrots
10 oz. pkg. baby carrots
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste
Place carrots and juice in medium saucepan and bring to a boil. Reduce heat,
cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add
jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes,
stirring frequently.
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste
Place carrots and juice in medium saucepan and bring to a boil. Reduce heat,
cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add
jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes,
stirring frequently.
Potato Bacon Casserole
Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish;
repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl.
Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand
for 10 to 15 minutes before serving.
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish;
repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl.
Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand
for 10 to 15 minutes before serving.
Eggplant Caponata
Eggplant Caponata
1 large purple eggplant, skin on, cut into 2.5-cm (1-inch) cubes
10 ml (2 tsp) salt
15 ml (1 tbsp) packed brown sugar
30 ml (2 tbsp) tomato paste
30 ml (2 tbsp) balsamic vinegar
125 ml (1/2 cup) extra-virgin olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
250 ml (1 cup) canned crushed tomatoes
125 ml (1/2 cup) air-cured black olives, pitted and chopped
30 ml (2 tbsp) chopped basil
In a bowl, toss eggplant with salt; transfer to a colander and let stand for
30 minutes. Rinse and drain well. Pat dry with paper towels.
In a bowl, whisk together brown sugar, tomato paste and vinegar; set aside.
In the pressure cooker, heat oil over high heat. Add eggplant and saute for
2 minutes. Stir in onion, red and yellow peppers and tomatoes. Lock the lid
in place and bring the cooker up to full pressure over high heat. Reduce
heat to medium-low, just to maintain even pressure, and cook for 4 to 5
minutes. Remove from heat and release pressure quickly.
Stir to break up eggplant slightly. Stir in reserved tomato paste mixture,
olives and basil. Let cool. Serve at room temperature or chilled. (It will
keep, covered in the refrigerator, for up to 4 days.)
Makes 1 l (4 cups).
1 large purple eggplant, skin on, cut into 2.5-cm (1-inch) cubes
10 ml (2 tsp) salt
15 ml (1 tbsp) packed brown sugar
30 ml (2 tbsp) tomato paste
30 ml (2 tbsp) balsamic vinegar
125 ml (1/2 cup) extra-virgin olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
250 ml (1 cup) canned crushed tomatoes
125 ml (1/2 cup) air-cured black olives, pitted and chopped
30 ml (2 tbsp) chopped basil
In a bowl, toss eggplant with salt; transfer to a colander and let stand for
30 minutes. Rinse and drain well. Pat dry with paper towels.
In a bowl, whisk together brown sugar, tomato paste and vinegar; set aside.
In the pressure cooker, heat oil over high heat. Add eggplant and saute for
2 minutes. Stir in onion, red and yellow peppers and tomatoes. Lock the lid
in place and bring the cooker up to full pressure over high heat. Reduce
heat to medium-low, just to maintain even pressure, and cook for 4 to 5
minutes. Remove from heat and release pressure quickly.
Stir to break up eggplant slightly. Stir in reserved tomato paste mixture,
olives and basil. Let cool. Serve at room temperature or chilled. (It will
keep, covered in the refrigerator, for up to 4 days.)
Makes 1 l (4 cups).
Upside Down Pop-Pie Sandwiches
2 cups cubed cooked chicken 500 ml
1 can chicken gravy 1
3 cups cooked wedge potatoes 750 ml
1 1/2 cups frozen mixed vegetables 375 ml
1/2 cup milk 125 ml
1/2 tsp pepper 2 ml
1/4 tsp salt 1 ml
4 large slices crusty style bread 4 halved crosswise
Fresh parsley, chopped
In a pot over medium heat, combine chicken, gravy, potatoes, frozen
vegetables, milk, pepper and salt; simmer, stirring occasionally, for 3
minutes. Toast bread slices. Spoon chicken mixture over toast and top with
fresh parsley.
1 can chicken gravy 1
3 cups cooked wedge potatoes 750 ml
1 1/2 cups frozen mixed vegetables 375 ml
1/2 cup milk 125 ml
1/2 tsp pepper 2 ml
1/4 tsp salt 1 ml
4 large slices crusty style bread 4 halved crosswise
Fresh parsley, chopped
In a pot over medium heat, combine chicken, gravy, potatoes, frozen
vegetables, milk, pepper and salt; simmer, stirring occasionally, for 3
minutes. Toast bread slices. Spoon chicken mixture over toast and top with
fresh parsley.
Czechoslovakian Cookies
Yield: 24 Cookies
1 cup butter
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1/8 teaspoon cardamom
1/4 teaspoon allspice
2 cups all purpose flour
1 cup pecans, chopped
1/2 cup strawberry jam
Cream butter until soft.
Add sugar gradually, beating until light and fluffy.
Add egg yolks and vanilla; beat hard.
Sift cardamom and allspice with flour;
gradually add to butter mixture, mixing thoroughly.
Stir in chopped nuts.
Spoon half of the dough into a greased 8 inch square cake pan; spread evenly.
Top with strawberry jam. Cover with remaining dough.
Bake in 325 degree F. oven 1 hour or until lightly browned.
Cool & Cut into about 1 1/2 inch squares.
1 cup butter
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1/8 teaspoon cardamom
1/4 teaspoon allspice
2 cups all purpose flour
1 cup pecans, chopped
1/2 cup strawberry jam
Cream butter until soft.
Add sugar gradually, beating until light and fluffy.
Add egg yolks and vanilla; beat hard.
Sift cardamom and allspice with flour;
gradually add to butter mixture, mixing thoroughly.
Stir in chopped nuts.
Spoon half of the dough into a greased 8 inch square cake pan; spread evenly.
Top with strawberry jam. Cover with remaining dough.
Bake in 325 degree F. oven 1 hour or until lightly browned.
Cool & Cut into about 1 1/2 inch squares.
Broth Marinated BBQ Steak
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.
SOUR MILK CHOCOLATE COOKIES
3/4 c. Crisco
1 c. brown sugar
1 egg
1 c. sour milk
1 tsp. baking soda
2 c. flour
2 sq. melted Bakers chocolate
1 tsp. vanilla
Combine Crisco and brown sugar, then add remaining ingredients in order.
Bake at 350 degrees until middle springs back to touch. Cool and frost with your
favorite chocolate butter frosting.
1 c. brown sugar
1 egg
1 c. sour milk
1 tsp. baking soda
2 c. flour
2 sq. melted Bakers chocolate
1 tsp. vanilla
Combine Crisco and brown sugar, then add remaining ingredients in order.
Bake at 350 degrees until middle springs back to touch. Cool and frost with your
favorite chocolate butter frosting.
SOUR MILK COOKIES
1 c. shortening
2 c. sugar
4 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour milk
1 tsp. vanilla
Mix all together, drop by teaspoonfuls on cookie sheet - far apart because
they spread. Bake at 350 degrees for 12 minutes.
2 c. sugar
4 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour milk
1 tsp. vanilla
Mix all together, drop by teaspoonfuls on cookie sheet - far apart because
they spread. Bake at 350 degrees for 12 minutes.
GRANDMOTHER'S SOUR MILK OATMEAL
2 c. oatmeal
2 c. brown sugar
1 c. melted shortening
1 egg
1/2 c. sour milk
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
Raisins
2 to 2 1/2 c. flour
Mix sugar and shortening. Add eggs, oatmeal, spices and raisins. Put in
refrigerator overnight. Take out and add 2 to 2 1/2 cups flour, only enough to
keep dough from being too sticky. Using a teaspoon, place mounds of dough on
greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
2 c. brown sugar
1 c. melted shortening
1 egg
1/2 c. sour milk
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
Raisins
2 to 2 1/2 c. flour
Mix sugar and shortening. Add eggs, oatmeal, spices and raisins. Put in
refrigerator overnight. Take out and add 2 to 2 1/2 cups flour, only enough to
keep dough from being too sticky. Using a teaspoon, place mounds of dough on
greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
Cola Beans
4 (28 ounce) cans baked beans, drained
1/2 pound bacon
1 cup brown sugar
1 (12 fluid ounce) can cola-flavored carbonated beverage
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar.
Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High
1/2 pound bacon
1 cup brown sugar
1 (12 fluid ounce) can cola-flavored carbonated beverage
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar.
Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High
Vegan Potato Pancakes
Ingredients
4 potatoes (any kind will do)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons onion powder or 1/2 chopped diced onion
1/4 cup olive oil
egg replacer: 4 tablespoon of water, 2 tablespoons of olive oil and 4
teaspoons baking powder
1/4 teaspoon pepper
Directions:
The egg replacer is easy, mix together 2 tablespoons olive oil, 4 teaspoons
baking powder and 4 tablespoon water in a bowl. Whisk it together. This makes
about two "eggs".
Now in a large bowl, beat together the "eggs", flour, baking powder salt, and
pepper. Now peel off the skin of your potatoes and shred it into flakes with a
grater. Dice your 1/2 onion or if you're using onion powder, just dump it into
the big bowl with your batter. Put the potato shreds into the bowl along with
your diced onion if you used one. Whisk it.
Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato
mixture into the skillet. Or if you're like me, just dump all the batter into a
huge skillet and cook ( not recommended). Press the batter with a spatula to
flatten it. Cook a few minutes on each side, until browned and crispy. Yay!
You're done! These are good along side a nice glass of apple juice.
4 potatoes (any kind will do)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons onion powder or 1/2 chopped diced onion
1/4 cup olive oil
egg replacer: 4 tablespoon of water, 2 tablespoons of olive oil and 4
teaspoons baking powder
1/4 teaspoon pepper
Directions:
The egg replacer is easy, mix together 2 tablespoons olive oil, 4 teaspoons
baking powder and 4 tablespoon water in a bowl. Whisk it together. This makes
about two "eggs".
Now in a large bowl, beat together the "eggs", flour, baking powder salt, and
pepper. Now peel off the skin of your potatoes and shred it into flakes with a
grater. Dice your 1/2 onion or if you're using onion powder, just dump it into
the big bowl with your batter. Put the potato shreds into the bowl along with
your diced onion if you used one. Whisk it.
Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato
mixture into the skillet. Or if you're like me, just dump all the batter into a
huge skillet and cook ( not recommended). Press the batter with a spatula to
flatten it. Cook a few minutes on each side, until browned and crispy. Yay!
You're done! These are good along side a nice glass of apple juice.
Oct 24, 2009
How to Make Butter From Whipping or Heavy Cream
Things You'll Need:
•whipping cream or heavy cream
•salt
•wide mouth quart jar with a tight fitting lid
•Colander
•small container with lid
Set your cream out for a few hours before starting. Once you have let the cream sit out for a few hours fill your jar half full of cream and don't forget to screw the lid on tightly.
Step2
Hold on to the jar by both ends and shake vigorously for about 15 to 20 minutes. Your hands will get tired, but it will be SO worth it! You will feel the cream thicken as you shake. You will know the cream has turned to butter when it has the mass of a small ball.
Step3
Pour the ball out into a colander so you can wash the excess cream off. Rinsing it with cold water will help too. Mold the butter into a small container with a lid and add a pinch or two of salt. Now you have homemade butter to enjoy, and you will never forget the taste!
•whipping cream or heavy cream
•salt
•wide mouth quart jar with a tight fitting lid
•Colander
•small container with lid
Set your cream out for a few hours before starting. Once you have let the cream sit out for a few hours fill your jar half full of cream and don't forget to screw the lid on tightly.
Step2
Hold on to the jar by both ends and shake vigorously for about 15 to 20 minutes. Your hands will get tired, but it will be SO worth it! You will feel the cream thicken as you shake. You will know the cream has turned to butter when it has the mass of a small ball.
Step3
Pour the ball out into a colander so you can wash the excess cream off. Rinsing it with cold water will help too. Mold the butter into a small container with a lid and add a pinch or two of salt. Now you have homemade butter to enjoy, and you will never forget the taste!
Oct 23, 2009
Sweet Barbecued Pork Chops Recipe
Ingredients
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons canola oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
Directions
In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.
Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through.
Yield: 8 servings.
Easy Cheesy Nachos Recipe
Ingredients
1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped
Directions
Divide chips among six plates; set aside. In a saucepan, warm chili until heated through.
Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato. Yield: 6 servings.
Peanut Butter Popcorn Balls Recipe
Ingredients
5 cups popped popcorn
1 cup dry roasted peanuts
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1/2 teaspoon vanilla extract
Directions
Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well.
When cool enough to handle, quickly shape into ten 2-1/2-in. balls. Let stand at room temperature until firm; wrap in plastic wrap. Yield: 10 popcorn balls.
How To: Clean, Chop, and Store Parsley
“Dunk and swish” the parsley in water
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.
Shake out the water
Remove parsley from bowl and shake off excess water.
Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.
Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.
Tip: Leave the rubber band on to help keep the parsley together in a bunch
Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.
Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.
Tip: Don’t over-cut because it can bruise the parsley
Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.
Shake out the water
Remove parsley from bowl and shake off excess water.
Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.
Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.
Tip: Leave the rubber band on to help keep the parsley together in a bunch
Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.
Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.
Tip: Don’t over-cut because it can bruise the parsley
Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.
How To: Clean, Chop, and Store Parsley
“Dunk and swish” the parsley in water
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.
Shake out the water
Remove parsley from bowl and shake off excess water.
Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.
Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.
Tip: Leave the rubber band on to help keep the parsley together in a bunch
Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.
Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.
Tip: Don’t over-cut because it can bruise the parsley
Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.
Shake out the water
Remove parsley from bowl and shake off excess water.
Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.
Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.
Tip: Leave the rubber band on to help keep the parsley together in a bunch
Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.
Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.
Tip: Don’t over-cut because it can bruise the parsley
Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.
How To: Peel and Slice Garlic
Peel off papery layers
Peel away loose, papery skins and discard.
Press and roll garlic with the palm of your hand
If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves. Store any cloves you’re not using.
Cut off end of clove and peel
Use a paring knife to cut the end off each clove and to peel away the skin. You can also use an easy-roll garlic peeler: Simply place the clove in the center and gently roll back and forth. The clove will come out all peeled.
Slice the garlic
Using a chef’s knife or paring knife, slice the garlic. As you near the end, turn the clove on its flat side for a more secure grip.
Peel away loose, papery skins and discard.
Press and roll garlic with the palm of your hand
If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves. Store any cloves you’re not using.
Cut off end of clove and peel
Use a paring knife to cut the end off each clove and to peel away the skin. You can also use an easy-roll garlic peeler: Simply place the clove in the center and gently roll back and forth. The clove will come out all peeled.
Slice the garlic
Using a chef’s knife or paring knife, slice the garlic. As you near the end, turn the clove on its flat side for a more secure grip.
How To: Cook Rice
Boil water and add salt
Pour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in rice
Add it to the boiling water.
Stir once, or just enough to separate the rice
Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
Cover the pot and simmer
Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Fluff rice with a fork
Just before serving, gently fluff the rice with a fork to separate the grains.
Tip: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.
Pour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in rice
Add it to the boiling water.
Stir once, or just enough to separate the rice
Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
Cover the pot and simmer
Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Fluff rice with a fork
Just before serving, gently fluff the rice with a fork to separate the grains.
Tip: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.
How To: Prepare a Turkey
Empty the inside and place turkey on a tray
Reach your hand into the turkey’s cavity and remove anything that’s in there, such as a packet of giblets, and set aside. Place the turkey, breast side up, on a rimmed baking tray or cookie sheet, which will catch any juices and make post-prep cleanup a snap.
Tuck the wings under
Holding a wing in your hand, lift that side of the turkey up a couple of inches and tuck the wing underneath the bird’s back. Lower the turkey and repeat with the other side. Tucking the wings will make for more even cooking and will keep them from burning.
Tie the drumsticks together
Cut a piece of kitchen twine to about 8 inches in length. Cross the turkey legs at their “ankles”—the thinnest point, directly above the bottom joints. Then wrap the twine around the two ankles, tying it into a knot or bow to hold them together. This makes for a tidy-looking turkey.
Transfer the turkey to a roasting rack
For cooking, transfer the turkey from the baking tray to a rack set inside a roasting pan.
Tip: If one of the wings comes untucked, just tuck it back under the bird.
Reach your hand into the turkey’s cavity and remove anything that’s in there, such as a packet of giblets, and set aside. Place the turkey, breast side up, on a rimmed baking tray or cookie sheet, which will catch any juices and make post-prep cleanup a snap.
Tuck the wings under
Holding a wing in your hand, lift that side of the turkey up a couple of inches and tuck the wing underneath the bird’s back. Lower the turkey and repeat with the other side. Tucking the wings will make for more even cooking and will keep them from burning.
Tie the drumsticks together
Cut a piece of kitchen twine to about 8 inches in length. Cross the turkey legs at their “ankles”—the thinnest point, directly above the bottom joints. Then wrap the twine around the two ankles, tying it into a knot or bow to hold them together. This makes for a tidy-looking turkey.
Transfer the turkey to a roasting rack
For cooking, transfer the turkey from the baking tray to a rack set inside a roasting pan.
Tip: If one of the wings comes untucked, just tuck it back under the bird.
How To: Cook Pasta
Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.
Salt the water with at least a tablespoon—more is fine
Add pasta
Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.
Stir the pasta
As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).
Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.
Drain the pasta
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.
To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.
Salt the water with at least a tablespoon—more is fine
Add pasta
Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.
Stir the pasta
As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).
Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.
Drain the pasta
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.
Bacon-Wrapped Pork Tenderloin
Serves 4
Hands-On Time: 20m
Total Time: 45m
Ingredients
1 pork tenderloin (about 1 pound)
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
4 sprigs fresh thyme
4 slices bacon
1 tablespoon olive oil
2 small fennel bulbs, cut into eighths
8 dried apricots, cut in half
Directions
1.Heat oven to 400° F. Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon.
2.Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots.
3.Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.
Spring Hash With Eggs Sunny-Side Up
Ingredients
2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 1/2 tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large eggs, cooked sunny-side up
Directions
1.In a large strainer placed in the sink or over a plate, combine the potatoes and zucchini. With your hands, squeeze to remove any excess water. Add 3 tablespoons of the dill and toss.
2.Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-and-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes.
3.Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.
Kale with Panfried Walnuts
3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
Barbecue Pulled-Turkey Sandwiches
Slaw:
3 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seeds
3 cups thinly sliced green cabbage
Barbecue sauce:
2 slices applewood-smoked bacon, chopped
1 cup tomato puree
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 1/3 cups shredded cooked turkey (light and dark meat)
4 soft rolls (such as onion, egg, sesame, or whole wheat)
For slaw:
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For barbecue sauce:
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.
Chuck Wagon Beef Stew
Makes 8 servings
--All-purpose flour
--Kosher salt
--Black pepper in a mill
3 1/2 pounds chuck roast, trimmed and cut into 2-inch chunks
1/3 cup mild olive oil or vegetable oil
4 cups beef stock, preferably homemade
2 bay leaves
1 tablespoon minced fresh thyme leaves
1 pound potatoes, such as Yellow Finn or Yukon Gold, peeled and cut
into 1-inch pieces
2 bunches very small turnips, washed, trimmed and cut in half
4 medium carrots, peeled and cut into 1/4-inch diagonal slices
1 cup fresh corn kernels, from 2 or 3 ears of corn
1/4 cup minced fresh herbs (fresh Italian parsley, thyme and oregano)
Put a cup or so of flour into a medium brown paper bag, season
generously with salt and pepper and add the beef, a handful at a
time, and shake to coat evenly.
Transfer the coated beef to a plate and continue until all of it has
been coated with flour.
Set a large (5-quart) oven-proof pot, such as a Dutch oven, over
medium high heat, add the oil and when it is hot, brown the beef on
all sides, working in batches and removing the browned meat before
adding more.
Remove the pot from the heat, let cool slightly and add 1 cup of
water. Stir and scrape the bottom of the pan to dislodge browned bits
of meat. Strain the liquid into a small bowl and discard any solids.
Return the beef to the pot, set it over medium heat and add the beef
stock and strained liquid, the bay leaves and the thyme. When the
liquid simmers, reduce the heat to low, cover the pot and simmer very
gently for 2 to 3 hours, until the meat is very tender.
Meanwhile, fill a large saucepan two-thirds full with water, add a
tablespoon of salt and bring to a boil over high heat. Add the
potatoes and cook until they are just tender, from 6 to 10 minutes
depending on their age, variety and size.
Test frequently after 6 minutes so that they do not fall about.
Use a large slotted spoon or a strainer to remove the potatoes from
the water and set them in a wide shallow bowl or plate.
Cook the turnips in the same water until they are tender, about 5
minutes. Set them alongside the potatoes.
Next cook the carrots until just tender, about 5 to 8 minutes. Drain
and set alongside the potatoes and turnips.
When the beef is fully tender, preheat the oven to 350 degrees.
Taste the cooking liquid and correct for salt and pepper. Add the
cooked vegetables and the corn and fold very gently to combine with
the meat.
Do not overmix or stir vigorously; the vegetables and meat should
remain distinct and separate.
Cover the pot and transfer to the oven; cook for about 35 to 40
minutes, until rich and fragrant.
To serve, use a slotted spoon to transfer meat and vegetables to
individual soup plates. Ladle broth over each portion, sprinkle with
fresh herbs and serve.
This dish improves in flavor when refrigerated over night and
reheated slowly and gently.
--All-purpose flour
--Kosher salt
--Black pepper in a mill
3 1/2 pounds chuck roast, trimmed and cut into 2-inch chunks
1/3 cup mild olive oil or vegetable oil
4 cups beef stock, preferably homemade
2 bay leaves
1 tablespoon minced fresh thyme leaves
1 pound potatoes, such as Yellow Finn or Yukon Gold, peeled and cut
into 1-inch pieces
2 bunches very small turnips, washed, trimmed and cut in half
4 medium carrots, peeled and cut into 1/4-inch diagonal slices
1 cup fresh corn kernels, from 2 or 3 ears of corn
1/4 cup minced fresh herbs (fresh Italian parsley, thyme and oregano)
Put a cup or so of flour into a medium brown paper bag, season
generously with salt and pepper and add the beef, a handful at a
time, and shake to coat evenly.
Transfer the coated beef to a plate and continue until all of it has
been coated with flour.
Set a large (5-quart) oven-proof pot, such as a Dutch oven, over
medium high heat, add the oil and when it is hot, brown the beef on
all sides, working in batches and removing the browned meat before
adding more.
Remove the pot from the heat, let cool slightly and add 1 cup of
water. Stir and scrape the bottom of the pan to dislodge browned bits
of meat. Strain the liquid into a small bowl and discard any solids.
Return the beef to the pot, set it over medium heat and add the beef
stock and strained liquid, the bay leaves and the thyme. When the
liquid simmers, reduce the heat to low, cover the pot and simmer very
gently for 2 to 3 hours, until the meat is very tender.
Meanwhile, fill a large saucepan two-thirds full with water, add a
tablespoon of salt and bring to a boil over high heat. Add the
potatoes and cook until they are just tender, from 6 to 10 minutes
depending on their age, variety and size.
Test frequently after 6 minutes so that they do not fall about.
Use a large slotted spoon or a strainer to remove the potatoes from
the water and set them in a wide shallow bowl or plate.
Cook the turnips in the same water until they are tender, about 5
minutes. Set them alongside the potatoes.
Next cook the carrots until just tender, about 5 to 8 minutes. Drain
and set alongside the potatoes and turnips.
When the beef is fully tender, preheat the oven to 350 degrees.
Taste the cooking liquid and correct for salt and pepper. Add the
cooked vegetables and the corn and fold very gently to combine with
the meat.
Do not overmix or stir vigorously; the vegetables and meat should
remain distinct and separate.
Cover the pot and transfer to the oven; cook for about 35 to 40
minutes, until rich and fragrant.
To serve, use a slotted spoon to transfer meat and vegetables to
individual soup plates. Ladle broth over each portion, sprinkle with
fresh herbs and serve.
This dish improves in flavor when refrigerated over night and
reheated slowly and gently.
Black-Eyed Peas and Bacon
Serves 8. Use good quality bacon. It will make a difference.
2 tbls. vegetable oil
1 lb. dried black-eyed peas, soaked overnight in water under refrigeration
1/2 lb. bacon, diced
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups chicken stock
1/2 cup molasses
1 tbl. salt
1 tsp. freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. Heat a large pot over medium heat. Add the oil and sauté the bacon,
onion, garlic and pepper for 15 minutes, or until the vegetables are tender.
3. Add the black-eyed peas, stock, molasses, salt and pepper. Bring to a
boil.
4. Transfer to an ovenproof dish and bake, covered, for 2-2-1/2 hours.
2 tbls. vegetable oil
1 lb. dried black-eyed peas, soaked overnight in water under refrigeration
1/2 lb. bacon, diced
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups chicken stock
1/2 cup molasses
1 tbl. salt
1 tsp. freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. Heat a large pot over medium heat. Add the oil and sauté the bacon,
onion, garlic and pepper for 15 minutes, or until the vegetables are tender.
3. Add the black-eyed peas, stock, molasses, salt and pepper. Bring to a
boil.
4. Transfer to an ovenproof dish and bake, covered, for 2-2-1/2 hours.
STARLIGHT DOUBLE DELIGHT CAKE
FROSTING:
2 (3-ounce) packages cream cheese, softened
1/2 cup (1 stick) margarine or butter, softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups confectioners' sugar
1/4 cup hot water
4 ounces semisweet chocolate, melted
CAKE
1/4 cup (1/2 stick) margarine or butter, softened
3 eggs
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
In large bowl, combine cream cheese, margarine, vanilla and extract; beat
until smooth. Add sugar alternately with hot water, beating until smooth.
Add chocolate; blend well.
Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
In another large bowl, combine 2 cups of the frosting mixture and the 1/4
cup margarine; blend well. Beat in eggs 1 at a time, beating well after each
addition. Add the flour, baking soda, salt and milk; beat until smooth.
Pour batter evenly into prepared pans. Bake for 30 to 40 minutes or until
toothpick inserted in center comes out clean. Cool 5 minutes; remove from
pans. Cool 1 hour or until completely cooled.
To assemble cake, place 1 layer, top side down, on serving plate. Spread
with about one fourth of the remaining of frosting. Top with second layer,
top side up. Spread sides and top of cake with remaining frosting. Store in
refrigerator. Makes 12 servings.
Per serving: 550 calories (35 percent from fat), 21 g fat ( 8 g saturated),
70 mg cholesterol, 6 g protein, 83 g carbohydrates, 1 g fiber, 540 mg
sodium.
2 (3-ounce) packages cream cheese, softened
1/2 cup (1 stick) margarine or butter, softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups confectioners' sugar
1/4 cup hot water
4 ounces semisweet chocolate, melted
CAKE
1/4 cup (1/2 stick) margarine or butter, softened
3 eggs
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
In large bowl, combine cream cheese, margarine, vanilla and extract; beat
until smooth. Add sugar alternately with hot water, beating until smooth.
Add chocolate; blend well.
Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
In another large bowl, combine 2 cups of the frosting mixture and the 1/4
cup margarine; blend well. Beat in eggs 1 at a time, beating well after each
addition. Add the flour, baking soda, salt and milk; beat until smooth.
Pour batter evenly into prepared pans. Bake for 30 to 40 minutes or until
toothpick inserted in center comes out clean. Cool 5 minutes; remove from
pans. Cool 1 hour or until completely cooled.
To assemble cake, place 1 layer, top side down, on serving plate. Spread
with about one fourth of the remaining of frosting. Top with second layer,
top side up. Spread sides and top of cake with remaining frosting. Store in
refrigerator. Makes 12 servings.
Per serving: 550 calories (35 percent from fat), 21 g fat ( 8 g saturated),
70 mg cholesterol, 6 g protein, 83 g carbohydrates, 1 g fiber, 540 mg
sodium.
Pumpkin Delight
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 eggs
1 cup sugar
4 tsps. pumpkin pie spice
1 pkg. butter cake mix
3/4 cup butter, melted
1 1/2 cup chopped walnuts
Preheat oven to 350f. Grease a 9x13 inch baking pan. In a large bowl,
combine pumpkin, milk, eggs, sugar and spice. Mix well and pour into
pan. Sprinkle dry cake mix over the top, then drizzle melted
margarine. Top with walnuts. Bake at 350f for 1 hour or until knife
comes out clean.
1 (12 oz.) can evaporated milk
3 eggs
1 cup sugar
4 tsps. pumpkin pie spice
1 pkg. butter cake mix
3/4 cup butter, melted
1 1/2 cup chopped walnuts
Preheat oven to 350f. Grease a 9x13 inch baking pan. In a large bowl,
combine pumpkin, milk, eggs, sugar and spice. Mix well and pour into
pan. Sprinkle dry cake mix over the top, then drizzle melted
margarine. Top with walnuts. Bake at 350f for 1 hour or until knife
comes out clean.
Fried Pear Pies
For the pastry dough:
1/2 cup all-purpose flour, plus more for flouring surface
1/2 cup cake or pastry flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1 large egg, beaten
For the pies:
1 tablespoon butter
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise and seeds scraped out with a knife
1 tablespoon honey
1/2 teaspoon grated lemon zest
2 slightly unripe Bartlett pears (about 1 pound), peeled, quartered,
cored and cut into 1/2-inch chunks
1 egg
3 cups vegetable oil
Ice cream, for serving.
1. Make the dough: Pulse the flours, sugar and salt in a food
processor to combine. Add the butter and pulse again until the flour
looks like cornmeal, then pulse in the egg until the mixture clumps
together. Knead the dough a few times, press it into a disc and wrap
loosely in plastic. Refrigerate for at least 30 minutes before
rolling out.
2. Make the filling: In a medium skillet over medium-high heat, melt
the butter with the sugar, cinnamon, vanilla seeds, honey and lemon
zest. Stir constantly for 5 minutes. Add the pears and cook, stirring
from time to time, until they start to soften, about 5 minutes. Let
cool.
3. Beat the egg with 1 tablespoon water. Line a baking sheet small
enough to fit in your freezer with parchment or wax paper. On a
floured surface, roll out the dough to 1/8 inch thick and cut into
circles with a 4-inch cutter. Gather the unused dough into a ball and
repeat until you have used all the dough. You should have 8 to 10
circles. Place on the baking sheet and refrigerate for about 15
minutes.
4. Working quickly, make the pies: brush the outer 1/2 inch of a
pastry circle with the egg wash, then spoon a heaping tablespoon of
pears onto the circle, off center. Top the pears with as much of the
liquid from the pan as will fit without spilling out, about 1/4
teaspoon. Lift the edge opposite the pears with a spatula and fold
the pastry to cover the pears, making a half-moon shape. Crimp the
edges with the tines of a fork to seal the pie. Transfer to the lined
baking sheet. Repeat with the remaining pastry circles. (If the dough
starts to tear, chill it.) Freeze for at least 3 hours.
5. Shortly before serving the pies, in a large, heavy skillet set
over high heat, add enough oil to rise 1/2 inch up the pan and heat
until it reaches 350 degrees or a pinch of dough immediately bubbles
and starts to brown. Fry 3 or 4 pies at a time, turning them once,
until both sides are golden, 4 to 5 minutes. If they start to turn
dark brown, lower the heat a little. Remove with a slotted spoon and
drain on brown paper bags. Repeat with the remaining pies. Serve
warm, with ice cream.
1/2 cup all-purpose flour, plus more for flouring surface
1/2 cup cake or pastry flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1 large egg, beaten
For the pies:
1 tablespoon butter
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise and seeds scraped out with a knife
1 tablespoon honey
1/2 teaspoon grated lemon zest
2 slightly unripe Bartlett pears (about 1 pound), peeled, quartered,
cored and cut into 1/2-inch chunks
1 egg
3 cups vegetable oil
Ice cream, for serving.
1. Make the dough: Pulse the flours, sugar and salt in a food
processor to combine. Add the butter and pulse again until the flour
looks like cornmeal, then pulse in the egg until the mixture clumps
together. Knead the dough a few times, press it into a disc and wrap
loosely in plastic. Refrigerate for at least 30 minutes before
rolling out.
2. Make the filling: In a medium skillet over medium-high heat, melt
the butter with the sugar, cinnamon, vanilla seeds, honey and lemon
zest. Stir constantly for 5 minutes. Add the pears and cook, stirring
from time to time, until they start to soften, about 5 minutes. Let
cool.
3. Beat the egg with 1 tablespoon water. Line a baking sheet small
enough to fit in your freezer with parchment or wax paper. On a
floured surface, roll out the dough to 1/8 inch thick and cut into
circles with a 4-inch cutter. Gather the unused dough into a ball and
repeat until you have used all the dough. You should have 8 to 10
circles. Place on the baking sheet and refrigerate for about 15
minutes.
4. Working quickly, make the pies: brush the outer 1/2 inch of a
pastry circle with the egg wash, then spoon a heaping tablespoon of
pears onto the circle, off center. Top the pears with as much of the
liquid from the pan as will fit without spilling out, about 1/4
teaspoon. Lift the edge opposite the pears with a spatula and fold
the pastry to cover the pears, making a half-moon shape. Crimp the
edges with the tines of a fork to seal the pie. Transfer to the lined
baking sheet. Repeat with the remaining pastry circles. (If the dough
starts to tear, chill it.) Freeze for at least 3 hours.
5. Shortly before serving the pies, in a large, heavy skillet set
over high heat, add enough oil to rise 1/2 inch up the pan and heat
until it reaches 350 degrees or a pinch of dough immediately bubbles
and starts to brown. Fry 3 or 4 pies at a time, turning them once,
until both sides are golden, 4 to 5 minutes. If they start to turn
dark brown, lower the heat a little. Remove with a slotted spoon and
drain on brown paper bags. Repeat with the remaining pies. Serve
warm, with ice cream.
Creamy Chinese Chicken
1 can cream of mushroom soup
1 cup water
2 cups cooked chicken, shredded
1 chicken bouillon cube
1 tablespoon soy sauce
3 ounces sliced mushrooms, drained
14 ounces mixed Chinese vegetables, drained
Place soup and water in a large saucepan. Cook over medium-high heat until
bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook 10
minutes until warm. Stir often.
1 cup water
2 cups cooked chicken, shredded
1 chicken bouillon cube
1 tablespoon soy sauce
3 ounces sliced mushrooms, drained
14 ounces mixed Chinese vegetables, drained
Place soup and water in a large saucepan. Cook over medium-high heat until
bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook 10
minutes until warm. Stir often.
Fiesta Cornbread
1 cup yellow cornmeal
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
8-1/4 oz can creamed corn
2 eggs, beaten
2 jalapeno peppers, chopped
1 onion, chopped
1/4 cup vegetable oil
1-1/2 cups sharp Cheddar cheese, shredded and divided
Combine first 3 ingredients in a large bowl. Add buttermilk and next 4
ingredients, stirring just until dry ingredients are moistened.
Heat oil in 9" cast iron skilet; spoon in half of batter. Sprinkle with one cup
cheese; pour remaining batter over top. Sprinkle with remaining 1/2 cup
cheeese; bake at 400º for 40 minutes.
Serves 6-9
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
8-1/4 oz can creamed corn
2 eggs, beaten
2 jalapeno peppers, chopped
1 onion, chopped
1/4 cup vegetable oil
1-1/2 cups sharp Cheddar cheese, shredded and divided
Combine first 3 ingredients in a large bowl. Add buttermilk and next 4
ingredients, stirring just until dry ingredients are moistened.
Heat oil in 9" cast iron skilet; spoon in half of batter. Sprinkle with one cup
cheese; pour remaining batter over top. Sprinkle with remaining 1/2 cup
cheeese; bake at 400º for 40 minutes.
Serves 6-9
Potato Pan Rolls
Potato Pan Rolls
4-1/2 to 5 c all-purpose flour
3 T sugar
2 pkgs quick-rise yeast
1-1/2 tsps salt
1-1/4 c water
3 T butter
1/2 c mashed potatoes(prepared without milk or butter)
Additional all-purpose flour
In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.
In a saucepan, heat water and butter to 120º-130º. Add dry
ingredients; beat until smooth. Stir in mashed potatoes and enough
remaining flour to form a soft dough. Turn onto floured surface;
knead until smooth and elastic, about 6-8 minutes. Cover and let
rest for 10 minutes.
Divide into 16 pieces. Shape each into a ball. Place in two
greased 8" or 9" round baking pans. Cover and let rise in a warm
place until doubled, about 30 minutes. Sprinkle with additional
flour. Bake at 400º for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.
Makes 16 rolls
4-1/2 to 5 c all-purpose flour
3 T sugar
2 pkgs quick-rise yeast
1-1/2 tsps salt
1-1/4 c water
3 T butter
1/2 c mashed potatoes(prepared without milk or butter)
Additional all-purpose flour
In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.
In a saucepan, heat water and butter to 120º-130º. Add dry
ingredients; beat until smooth. Stir in mashed potatoes and enough
remaining flour to form a soft dough. Turn onto floured surface;
knead until smooth and elastic, about 6-8 minutes. Cover and let
rest for 10 minutes.
Divide into 16 pieces. Shape each into a ball. Place in two
greased 8" or 9" round baking pans. Cover and let rise in a warm
place until doubled, about 30 minutes. Sprinkle with additional
flour. Bake at 400º for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.
Makes 16 rolls
Southern Fried Chicken
2 1/2 - 3 lb. broiler fryer chicken cut up
1/2 C. flour
1 t. salt
1/2 t. paprika
1/4 t. pepper
salad oil
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil
(1/4" ) in large skillet. Coat chicken with flour mixture. Cook chicken in oil
over medium heat 15-20 minutes. Reduce heat; cover tightly and simmer 30-40
minutes or until thickest pieces are tender. Turn chicken to assure even
cooking. Remove cover for last 5 minutes to crisp chicken.
1/2 C. flour
1 t. salt
1/2 t. paprika
1/4 t. pepper
salad oil
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil
(1/4" ) in large skillet. Coat chicken with flour mixture. Cook chicken in oil
over medium heat 15-20 minutes. Reduce heat; cover tightly and simmer 30-40
minutes or until thickest pieces are tender. Turn chicken to assure even
cooking. Remove cover for last 5 minutes to crisp chicken.
Mild Country Sausage
1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
Oct 20, 2009
Hash Brown Broccoli Bake Recipe
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded Swiss or Cheddar cheese
6 cups frozen shredded hash brown potatoes, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs
In a large saucepan, melt 2 tablespoons butter.
Stir in the flour, salt, nutmeg, and pepper until smooth. Gradually add milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from
heat.
Add cheeses. Stir until melted.
Stir in potatoes.
Spoon half of the potato mixture into a greased 2 quart baking dish.
Top with broccoli and remaining potato mixture.
Cover and bake at 350 degrees for 35 minutes.
Melt the remaining butter. Toss with bread crumbs. Sprinkle over casserole.
Bake uncovered for 15 to 20 minutes or until heated through and topping is
golden.
Yield: 12 to 14 servings
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded Swiss or Cheddar cheese
6 cups frozen shredded hash brown potatoes, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs
In a large saucepan, melt 2 tablespoons butter.
Stir in the flour, salt, nutmeg, and pepper until smooth. Gradually add milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from
heat.
Add cheeses. Stir until melted.
Stir in potatoes.
Spoon half of the potato mixture into a greased 2 quart baking dish.
Top with broccoli and remaining potato mixture.
Cover and bake at 350 degrees for 35 minutes.
Melt the remaining butter. Toss with bread crumbs. Sprinkle over casserole.
Bake uncovered for 15 to 20 minutes or until heated through and topping is
golden.
Yield: 12 to 14 servings
Nana's Unbaked Cookies
2 cups sugar
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full
rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to
mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper.
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full
rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to
mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper.
Dirty Rice
12 ounces pork sausage with sage
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning
packet
2 1/3 cups low sodium chicken broth
In a 10-inch frying pan over medium-high heat, brown the sausage, breaking
up the meat with a fork into little pieces. Drain the grease, remove sausage to
a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add
the onion, celery, and bell pepper. Cook until vegetables are soft, but not
brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine.
Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add
chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly,
for 25 minutes.
Fluff with fork and serve.
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning
packet
2 1/3 cups low sodium chicken broth
In a 10-inch frying pan over medium-high heat, brown the sausage, breaking
up the meat with a fork into little pieces. Drain the grease, remove sausage to
a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add
the onion, celery, and bell pepper. Cook until vegetables are soft, but not
brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine.
Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add
chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly,
for 25 minutes.
Fluff with fork and serve.
Cauliflower Cheese Pie
SERVINGS & SCALING
Serves 4
INGREDIENTS
- 2 cups shredded potatoes
- 1/4 cup grated onion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 head cauliflower, coarsely chopped
- 1 1/2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 teaspoon paprika
* *
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9
inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the
grated potatoes. In a medium size mixing bowl, combine potato, onion, egg,
salt and flour. Transfer the mixture to the prepared pie pan, and pat it
down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush
the crust with oil, and bake for another 10 minutes. Remove crust from oven,
and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat
the oil until hot. Reduce the temperature to medium and saute onion, garlic,
thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes.
Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the
vegetables on top of the cheese. Sprinkle the remaining cheese over the
sauteed vegetables. Beat the milk and eggs together in a small bowl, and
then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top
of the pie is slightly browned.
Serves 4
INGREDIENTS
- 2 cups shredded potatoes
- 1/4 cup grated onion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 head cauliflower, coarsely chopped
- 1 1/2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 teaspoon paprika
* *
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9
inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the
grated potatoes. In a medium size mixing bowl, combine potato, onion, egg,
salt and flour. Transfer the mixture to the prepared pie pan, and pat it
down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush
the crust with oil, and bake for another 10 minutes. Remove crust from oven,
and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat
the oil until hot. Reduce the temperature to medium and saute onion, garlic,
thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes.
Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the
vegetables on top of the cheese. Sprinkle the remaining cheese over the
sauteed vegetables. Beat the milk and eggs together in a small bowl, and
then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top
of the pie is slightly browned.
Grandmas Pork Pocket Sandwiches
1 pound boneless pork loin OR 4 boneless pork chops, cut into strips
1/2 cup Caesar-style salad dressing
4 pita bread rounds
1/2 small red onion, thinly sliced
1/2 small cucumber, peeled, seeded and chopped (about 1/2 cup)
1/4 cup cucumber salad dressing
1. In shallow baking pan, stir together pork strips and Caesar
dressing.
2. Bake at 450 degrees F for 15 to 20 minutes or until pork is
lightly browned and cooked through.
3. Meanwhile, place pita bread roands on a griddle to warm over
medium heat for 2 to 3 minutes per side.
4. Place abot 1/4 of the pork mixture on each pita round. Top with
about 1/4 of the onion slices and about 2 tablespoons chopped
cucumber. Drizzle each with 1 tablespoon cucumber dressing.
Serves 4.
1/2 cup Caesar-style salad dressing
4 pita bread rounds
1/2 small red onion, thinly sliced
1/2 small cucumber, peeled, seeded and chopped (about 1/2 cup)
1/4 cup cucumber salad dressing
1. In shallow baking pan, stir together pork strips and Caesar
dressing.
2. Bake at 450 degrees F for 15 to 20 minutes or until pork is
lightly browned and cooked through.
3. Meanwhile, place pita bread roands on a griddle to warm over
medium heat for 2 to 3 minutes per side.
4. Place abot 1/4 of the pork mixture on each pita round. Top with
about 1/4 of the onion slices and about 2 tablespoons chopped
cucumber. Drizzle each with 1 tablespoon cucumber dressing.
Serves 4.
Stuffed French Toast
16 slices white bread
4 oz. cream cheese, softened and divided
1/2 C. strawberry jelly, divided
5 eggs
3 T. milk
2 T. butter, divided
Spread 1 t. of the cream cheese onto each slice of bread, then spread 1 t. of
jelly over the cream cheese. Put the bread together making 8 sandwiches. In a
medium bowl, combine the eggs and milk and beat with a fork. On a griddle or in
a large skillet, heat one quarter of the butter over medium heat. Dip each
sandwich into the egg mixture, coating both sides evenly. Place on the griddle
and cook 2-3 minutes per side or until golden brown adding more butter if
necessary.
4 oz. cream cheese, softened and divided
1/2 C. strawberry jelly, divided
5 eggs
3 T. milk
2 T. butter, divided
Spread 1 t. of the cream cheese onto each slice of bread, then spread 1 t. of
jelly over the cream cheese. Put the bread together making 8 sandwiches. In a
medium bowl, combine the eggs and milk and beat with a fork. On a griddle or in
a large skillet, heat one quarter of the butter over medium heat. Dip each
sandwich into the egg mixture, coating both sides evenly. Place on the griddle
and cook 2-3 minutes per side or until golden brown adding more butter if
necessary.
Corn Beef Hash and Eggs
serves 4
2 tbsp butter or margarine
1 pound all purpose potatoes, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
1/4 tsp salt
1/8 tsp black pepper
1 pound cooked cornbeef, cut into 1/2 inch cubes
4 to 8 large eggs
1. In a large skillet,melt 1 tbsp butter. Add the potatoes, onion, salt and
pepper. cover the skillet and cook, stirring frequently, until the potatoes are
almost tender, about 10 minutes.
2. Stir the corned beef into the potato mixture. Cook, uncovered, over medium
heat, until the corned beef has heated through and any liquid in the pan has
evaporated, about 15 minutes.
3. In another skillet, melt half the remaining butter. Fry the eggs to order,
adding more butter when necessary.
4. To serve, spoon the hash onto individual plates. Top with fried eggs.
2 tbsp butter or margarine
1 pound all purpose potatoes, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
1/4 tsp salt
1/8 tsp black pepper
1 pound cooked cornbeef, cut into 1/2 inch cubes
4 to 8 large eggs
1. In a large skillet,melt 1 tbsp butter. Add the potatoes, onion, salt and
pepper. cover the skillet and cook, stirring frequently, until the potatoes are
almost tender, about 10 minutes.
2. Stir the corned beef into the potato mixture. Cook, uncovered, over medium
heat, until the corned beef has heated through and any liquid in the pan has
evaporated, about 15 minutes.
3. In another skillet, melt half the remaining butter. Fry the eggs to order,
adding more butter when necessary.
4. To serve, spoon the hash onto individual plates. Top with fried eggs.
Pork and Grits Hash
Makes 6 servings
3 cups water
3/4 coup quick cooking grits
3/4 tsp salt
1 tbsp butter or margarine
1/2 cup coarsely chopped onion
2 cups cubed cooked pork
1/4 tsp dried basil
1/4 tsp dried thyme leaves
1. Several hours or the night before serving, prepare the grits. In a heavy 2 qt
saucepan, heat 2 1/4 cups water to boiling over high heat. In a small bowl,
combine the grits, 1/2 tsp salt, and remaining 3/4 cup water. Stir the grits
mixture into the boiling water. Cook, stirring constantly, until the grits are
thickened and bubbly, about 5 minutes. Cover and cook over low heat 5 minutes.
2. Generouly grease an 8 inch square baking pan. Pour the grits into the greased
pan. Cool to room temperature, then cover tightly and refrigerate until the
grits are firm, several hours or overnight.
3. About 20 minutes before serving, cut the grits into 1/2 inch squares. In a
large skillet, melt the butter. Add the grits, onion, pork, basil, thyme, and
remaining 1/4 tsp salt. Saute, stirring constantly, until the onion iis well
browned. Served immediately.
3 cups water
3/4 coup quick cooking grits
3/4 tsp salt
1 tbsp butter or margarine
1/2 cup coarsely chopped onion
2 cups cubed cooked pork
1/4 tsp dried basil
1/4 tsp dried thyme leaves
1. Several hours or the night before serving, prepare the grits. In a heavy 2 qt
saucepan, heat 2 1/4 cups water to boiling over high heat. In a small bowl,
combine the grits, 1/2 tsp salt, and remaining 3/4 cup water. Stir the grits
mixture into the boiling water. Cook, stirring constantly, until the grits are
thickened and bubbly, about 5 minutes. Cover and cook over low heat 5 minutes.
2. Generouly grease an 8 inch square baking pan. Pour the grits into the greased
pan. Cool to room temperature, then cover tightly and refrigerate until the
grits are firm, several hours or overnight.
3. About 20 minutes before serving, cut the grits into 1/2 inch squares. In a
large skillet, melt the butter. Add the grits, onion, pork, basil, thyme, and
remaining 1/4 tsp salt. Saute, stirring constantly, until the onion iis well
browned. Served immediately.
Pretzel Salad
Pretzel Salad
3 cups crushed pretzels
1 1/2 sticks margarine
1 large tub of Cool Whip
8 ounces of cream cheese
1 large box of any flavor Jello
1/2 cup sugar
Prepare jello as directed. Mix crushed pretzels and margarine in
large baking dish. Bake at 350 degrees for 15 minutes. Let cool. Mix Cool Whip
and cream cheese together until well blended. Pour over whipped jello on top of
pretzels. Top with Cool Whip and pretzel crumbs
3 cups crushed pretzels
1 1/2 sticks margarine
1 large tub of Cool Whip
8 ounces of cream cheese
1 large box of any flavor Jello
1/2 cup sugar
Prepare jello as directed. Mix crushed pretzels and margarine in
large baking dish. Bake at 350 degrees for 15 minutes. Let cool. Mix Cool Whip
and cream cheese together until well blended. Pour over whipped jello on top of
pretzels. Top with Cool Whip and pretzel crumbs
Mild Country Sausage
1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
Chocolate-Cherry Loaf
Chocolate-Cherry Loaf
1½ hours | 35 min prep
SERVES 6
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 (10 ounce) bags frozen pitted cherries, thawed, 1 bag drained and coarsely
chopped
1 cup sugar
1/2 cup sour cream
3 large eggs
6 tablespoons unsalted butter, melted
Preheat the oven to 350°F Grease a 5-by-9-inch loaf pan. In a medium bowl, whisk
together the flour, cocoa powder, baking powder, salt and baking soda.
In a medium saucepan, combine the whole cherries and the sugar. Using a potato
masher, crush the cherries. Cook over medium heat, stirring occasionally, for 15
minutes. Transfer to a large bowl and let cool. Whisk in the sour cream and
eggs. Stir in the flour mixture.
Fold the chopped cherries into the batter. Gradually stir in the butter. Pour
the batter into the prepared loaf pan, then bake until a toothpick inserted in
the center comes out clean, about 55 minutes. Let cool in the pan for 15
minutes, then turn out onto a rack to cool completely.
1½ hours | 35 min prep
SERVES 6
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 (10 ounce) bags frozen pitted cherries, thawed, 1 bag drained and coarsely
chopped
1 cup sugar
1/2 cup sour cream
3 large eggs
6 tablespoons unsalted butter, melted
Preheat the oven to 350°F Grease a 5-by-9-inch loaf pan. In a medium bowl, whisk
together the flour, cocoa powder, baking powder, salt and baking soda.
In a medium saucepan, combine the whole cherries and the sugar. Using a potato
masher, crush the cherries. Cook over medium heat, stirring occasionally, for 15
minutes. Transfer to a large bowl and let cool. Whisk in the sour cream and
eggs. Stir in the flour mixture.
Fold the chopped cherries into the batter. Gradually stir in the butter. Pour
the batter into the prepared loaf pan, then bake until a toothpick inserted in
the center comes out clean, about 55 minutes. Let cool in the pan for 15
minutes, then turn out onto a rack to cool completely.
OATMEAL YEAST ROLLS
1 cake or 1 pkg dry yeast
1/4 C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 1/2 C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)
Soften yeast in water. Pour scalded milk over sugar, salt and
shortening; cool to lukewarm. Stir in 1 C. flour and egg; add softened
yeast and oats. Stir in enough flour to make a soft dough. Turn out on a
floured surface and knead about 10 minutes. Place dough ball in greased
bowl and butter top. Cover and let rise in a warm place about 1 hour,
until doubled in size. Punch down, turn out on floured surface and
cover, let rest for 10 minutes Shape into rolls and place in a greased
pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with
melted butter.
Makes 4 dozen
1/4 C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 1/2 C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)
Soften yeast in water. Pour scalded milk over sugar, salt and
shortening; cool to lukewarm. Stir in 1 C. flour and egg; add softened
yeast and oats. Stir in enough flour to make a soft dough. Turn out on a
floured surface and knead about 10 minutes. Place dough ball in greased
bowl and butter top. Cover and let rise in a warm place about 1 hour,
until doubled in size. Punch down, turn out on floured surface and
cover, let rest for 10 minutes Shape into rolls and place in a greased
pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with
melted butter.
Makes 4 dozen
Herbed Dinner Rolls
Makes 2 dozen
7-8 cup all-purpose flour (more or less)
1/2 cup sugar
2 packages instant dry yeast
1 1/2 tsp salt
1 package Hidden Valley Ranch Dip & Dressing Mix
1/2 cup Butter Flavored Crisco, melted
2 1/2 cup warm water
1-2 cup left over mashed potatoes
1/2 cup melted butter
In a large mixing bowl, combine flour, sugar, yeast, salt, and dressing mix. Mix
well.
In medium sized saucepan, melt Crisco, and add water and potatoes, stirring
until well combined and warmed (110 -120 degrees F).
Stir into flour mixture, using a wooden spoon, until combined.
Add more flour as necessary to make the dough easy to handle.
Remove dough from bowl and knead until smooth and elastic (8 -10 minutes).
Grease a large bowl and place dough in it. Turn dough over, cover, and let stand
in a warm, draft free place to rise (about 45 minutes).
Punch dough down and shape into golf ball size balls. Place in greased cake
pans, 1-2 inches apart. Cover and let rise again.
Bake at 350 degrees for 35-45 minutes. Brush tops of rolls with melted butter
immediately upon taking out of oven. Remove to wire racks to cool.
7-8 cup all-purpose flour (more or less)
1/2 cup sugar
2 packages instant dry yeast
1 1/2 tsp salt
1 package Hidden Valley Ranch Dip & Dressing Mix
1/2 cup Butter Flavored Crisco, melted
2 1/2 cup warm water
1-2 cup left over mashed potatoes
1/2 cup melted butter
In a large mixing bowl, combine flour, sugar, yeast, salt, and dressing mix. Mix
well.
In medium sized saucepan, melt Crisco, and add water and potatoes, stirring
until well combined and warmed (110 -120 degrees F).
Stir into flour mixture, using a wooden spoon, until combined.
Add more flour as necessary to make the dough easy to handle.
Remove dough from bowl and knead until smooth and elastic (8 -10 minutes).
Grease a large bowl and place dough in it. Turn dough over, cover, and let stand
in a warm, draft free place to rise (about 45 minutes).
Punch dough down and shape into golf ball size balls. Place in greased cake
pans, 1-2 inches apart. Cover and let rise again.
Bake at 350 degrees for 35-45 minutes. Brush tops of rolls with melted butter
immediately upon taking out of oven. Remove to wire racks to cool.
High Protein Muffin
You need jumbo muffin tins to get the 14 muffins from this - regular tins will
yield more muffins & likely need a slightly shortened cooking time.
45 min | 20 min prep
SERVES 14
1 (12 ounce) can frozen apple juice concentrate (white grape)
2 1/4 cups wheat bran
1 cup flour
3 1/4 teaspoons baking soda
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup canola oil (plus 2 tablespoons)
4 eggs, lightly beaten
1/2 cup sesame seed
1/2 cup pumpkin seeds, shelled
1/2 cup flax seed
1/2 cup coconut
1 1/2 cups granola cereal
2 cups raisins
Heat the oven to 350 degrees.
In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring
to a boil over high heat. Boil rapidly until the liquid is reduced to about 1
cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2
tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to
room temperature.
While the reduced concentrate is cooling, in a large bowl whisk together the
bran, flour, baking soda, baking powder and salt.
In a separate large bowl, whisk together the buttermilk, concentrated reduction,
oil and eggs until fully incorporated.
Pour the wet ingredients over the dry and gently mix together with a rubber
spatula until thoroughly combined, careful not to over-mix.
Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo)
muffin tins. Bake the muffins, one pan at a time, in the center of the oven
until golden-brown and the tops spring back when lightly touched, 20 to 25
minutes.
Remove and cool the muffins, still in their tins, on a rack.
yield more muffins & likely need a slightly shortened cooking time.
45 min | 20 min prep
SERVES 14
1 (12 ounce) can frozen apple juice concentrate (white grape)
2 1/4 cups wheat bran
1 cup flour
3 1/4 teaspoons baking soda
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup canola oil (plus 2 tablespoons)
4 eggs, lightly beaten
1/2 cup sesame seed
1/2 cup pumpkin seeds, shelled
1/2 cup flax seed
1/2 cup coconut
1 1/2 cups granola cereal
2 cups raisins
Heat the oven to 350 degrees.
In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring
to a boil over high heat. Boil rapidly until the liquid is reduced to about 1
cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2
tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to
room temperature.
While the reduced concentrate is cooling, in a large bowl whisk together the
bran, flour, baking soda, baking powder and salt.
In a separate large bowl, whisk together the buttermilk, concentrated reduction,
oil and eggs until fully incorporated.
Pour the wet ingredients over the dry and gently mix together with a rubber
spatula until thoroughly combined, careful not to over-mix.
Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo)
muffin tins. Bake the muffins, one pan at a time, in the center of the oven
until golden-brown and the tops spring back when lightly touched, 20 to 25
minutes.
Remove and cool the muffins, still in their tins, on a rack.
Subscribe to:
Posts (Atom)