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Dec 7, 2009

Oyster Dip

Oyster Dip
Scoop into something tasty


2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds


Cook and drain spinach, reserving one-half cup spinach juice. Melt butter. Add flour to butter and blend. Cut cheese into chunks and oysters into small pieces with scisors. Add all ingredients to butter and flour mixture and mix together. Pour into chafing dish and serve with melba rounds.


Eggnog Snickerdoodle Cookies

1/2 cup Butter -- softened
1/2 cup Shortening
1 3/4 cups Sugar -- divided
2 3/4 cups Flour
2 Eggs
1/4 teaspoon Rum Extract -- (to 1/2 tsp.)
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 teaspoons Ground Nutmeg

Cream butter, shortening and 1 1/2 cups of the sugar in a large mixing bowl. Add eggs and extract and mix well. Combine dry ingredients (except remaining sugar and nutmeg) in another mixing bowl, then add gradually to creamed mixture. In another small bowl, mix remaining sugar with nutmeg. Roll dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F. for 10 - 12 minutes or until lightly browned. Cool on wire racks.

Chocolate Walnut Pie

Chocolate Walnut Pie

9-inch unbaked pie shell
1/2 cup dark brown sugar, packed
1/2 cup soft butter or margarine
3/4 cup granulated sugar
3 eggs
1/4 teaspoon salt
1/4 cup maple or corn syrup
1/2 cup half and half
1 cup walnut meats, chopped, plus some for decoration
1/3 cup chocolate chips
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees. Line pie pan with pastry.

2. In top of double-boiler, cream together brown sugar and butter, stir in
granulated sugar, eggs, salt, syrup and half and half.

3. Cook over hot, but not boiling, water for 5 minutes, stirring constantly.
Remove from heat, stir in nuts, chocolate, if desired, and vanilla. Pour
into lined pie shell; bake for about an hour and 5 minutes. Cool and serve
plain or with whipped cream.

Grilled Chicken Breasts with Avocado Salsa

Grilled Chicken Breasts with Avocado Salsa
Serves 6

3 medium tomatoes, finely chopped
2 California avocados, halved, pitted, peeled, and finely chopped
3/4 cup finely chopped red onion
1 jalape�o or serrano chile, minced, including seeds
1/3 cup fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
2 tablespoons ground cumin
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves

1. Gently stir together all salsa ingredients in a bowl. Set aside.

2. For the chicken, stir together cumin, oil, salt and pepper in a small
bowl. Pat chicken dry and rub all over with cumin oil.

3. If using a charcoal grill, prepare it for indirect-heat cooking over
medium-hot coals; if using a gas grill, prepare it for indirect-heat cooking
over medium heat. Grill chicken, turning occasionally, until browned and
just cooked through, 25-30 minutes. Serve with salsa.

Easy Broccoli Casserole

Easy Broccoli Casserole

8 servings

2 (12-ounce) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons Italian bread crumbs

Coat a 3-quart baking dish with nonstick cooking spray. Add the broccoli and broth, cover tightly with plastic wrap, and microwave on high for 7 minutes.
In a medium bowl, combine the remaining ingredients except the bread crumbs; stir well then spoon over the broccoli mixture and sprinkle with bread crumbs.
Cover with plastic wrap, and microwave on high for 4 to 5 minutes, until heated through and broccoli is tender.

Chicken Broccoli Divan


4 cups cooked broccoli flowerets
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumbs mixture over the cheese.

Bake at 450�F. for 20 minutes or until the chicken mixture is hot and bubbling.

Butterscotch Meringue Bars

Butterscotch Meringue Bars

1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tbsp water
3 tsp vanilla
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips

3 egg whites
1 cup packed brown sugar
1 cup chopped walnuts

In a bowl, cream the butter-flavored shortening and both of the sugars. Beat in the egg yolks, water and the vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Sprinkle with the butterscotch chips. Pat lightly. For The Meringue: In a small bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar. Beat well. Spread over the butterscotch chips. Sprinkle with the walnuts. Gently press them into the meringue. Bake at 350 F for 20-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen bars

Golden Potato-Coated Baked Chicken

Golden Potato-Coated Baked Chicken

4 skinless boneless chicken breast halves -- (about 1 pound)
1 egg white
2 tablespoons water
1/4 cup mashed potato mix -- (dry)
1 tablespoon cornstarch
2 teaspoons Italian seasoning
1/4 teaspoon ground red pepper -- (cayenne)
Butter-flavored cooking spray

Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x
1 inch, with cooking spray. Remove fat from chicken.

Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red
pepper in a second bowl. Dip chicken into egg white mixture, then coat with
potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with
cooking spray.

Bake uncovered about 25 minutes or until juice of chicken is no longer pink when
centers of thickest pieces are cut (do not turn chicken while baking).

Serves 4

Streusel Apple Bread

Streusel Apple Bread

This quick bread seems like coffe cake with all the little extras
added to it.

2 cups all-purpose flour
1 cup chopped cored apples
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/3 cup sour milk or orange juice
1/3 cup chopped cranberries
2/3 cup chopped walnuts
1/3 cup packed brown sugar
2 T all-purpose flour
1 tsp finely shredded lemon peel
1 T butter, melted

Grease bottom and 1/2" up the sides of a 9x5" loaf pan; set aside.

In a small bowl, toss 2 tablespoons of the 2 cups flour with the
apple; set aside.

In a large mixing bowl, beat 1/2 cup butter with an electric mixer on
medium speed for 30 seconds; gradually beat in granulated sugar until
combined. Beat in eggs and vanilla. Combine remaining flour with
baking soda and salt; add to beaten mixture alternately with sour
milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup
of the walnuts. Spoon batter into prepared pan, spreading evenly.

In a medium bowl, combine brown sugar, 2 tablespoons flour, lemon
peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly
over batter in pan. Bake in a 350� oven for 55-60 minutes, or until
a wooden toothpick inserted near the center comes out clean.

Cool bread in the pan on a wire rack for 10 minutes. Remove from
pan. Cool completely on a wire rack. Wrap and store overnight at
room temperature before slicing.

Makes 12 servings

For sour milk:
Place 1 teaspooon lemon juice or vinegar in 1 cup glass measure; add
milk to equal 1/3 cup. Let stand 5 minutes.

Farmhouse Bread

Farmhouse Bread

2 Tbsp active dry yeast
1 cup warm water
4 cups warm milk
1/2 cup oil
6 tbsp sugar
2 tbsp salt
2 1/2 cups whole-wheat flour
8 1/2 cups all purpose flour, divided

Sprinkle the yeast into the water.� Set aside.�

In a large mixing bowl, combine the milk, oil, sugar, and salt.�
Add the whole wheat flour and 2 1/2 cups of the all purpose flour.� Mix in the
yeast mixture.� Add the remaining flour.� Let rest for 10 minutes.� Knead for 5
minutes.� Allow the dough to double in bulk.�

Punch down. Allow to double in bulk a second time.� Divide the dough into
quarters.� Place into four greased 9 x 5 inch loaf pans and allow to double in
size once more.�

Bake at 400 F.. for 5 minutes, then reduce the heat to 375 F and bake for 5
minutes. Next, reduce the heat to 350 F and bake for 20 minutes, then reduce the
heat to 325 F and bake for 5 minutes.�

Makes 4 loaves.

Shaker Brown Bread

Shaker Brown Bread

1/4 c. shortening
1/2 c. sugar
2 eggs
1 c. applesauce
1/4 c. molasses
1 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 c. whole wheat flour

Cream shortening and sugar. Beat in eggs. Add applesauce and molasses.
Sift together flour, baking powder, soda and salt. Stir in whole wheat
flour. Stir into creamed mixture. Pour into 2 well greased loaf pans.
Bake at 350 degrees for 35 minutes.

Pita Bread

Pita Bread

* 3 cups plus 1 tablespoon all-purpose flour
* 1 cup warm water (110 degrees F)
* 1 teaspoon active dry yeast
* 1/2 teaspoon salt
* 1 1/2 teaspoons white sugar
* 2 Tablespoons of olive oil

Dissolve the yeast and sugar in the warm water.

Combine the all-purpose flour and salt in a bowl. Stir in the yeast mixture and
the oil and knead. If too sticky add 1 tablespoon of all-purpose flour until you
get the right consistency. If too dry, add 1 tablespoons of water at a time
until you get the right consistency.

Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and
roll out until it's anywhere from a 6 to 8 inch circle.

Preheat oven to 500� and put a pita on a wire cake rack or on a perforated pizza
pan. Toss in the rack and cook for 3 minutes or until the bread stops puffing
up. When you take it out, smash down the pita (Careful, its hot!) and quickly
put it in a plastic freezer bag.

Super Simple Biscuits

Super Simple Biscuits

1 cup self-rising flour
1/2 cup butter, softened
1/2 teaspoon sour cream

Preheat an oven to 350 degrees F (175 degrees C).

Stir the flour, butter, and sour cream together in a bowl until blended. Scoop
the batter into ungreased cupcake tins.

Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

Makes 6

San Francisco Sourdough Bread

San Francisco Sourdough Bread

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast.
Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4
cups flour gradually, you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a
greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or
until doubled in volume.

Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased
baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves, and sprinkle with chopped onion.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Makes 2 loaves

Sourdough Starter

Sourdough Starter

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2
cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and
humidity of kitchen, times may vary. Place on cookie sheet in case of overflow.
Check on occasionally.

When mixture is bubbly and has a pleasant sour smell, it is ready to use. If
mixture has a pink, orange, or any other strange color tinge to it, THROW IT
OUT! and start over. Keep it in the refrigerator, covered until ready to bake.

When you use starter to bake, always replace with equal amounts of a flour and
water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace
with 1 cup water and 1 cup flour. Mix well and leave out on the counter until
bubbly again, then refrigerate. If a clear to light brown liquid has accumulated
on top, don't worry, this is an alcohol base liquid that occurs with
fermentation. Just stir this back into the starter, the alcohol bakes off and
that wonderful sourdough flavor remains! Sourdough starters improve with age,
they used to be passed down generation to generation!

Banana Crumb Muffins

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C).
Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and
salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir
the banana mixture into the flour mixture just until moistened. Spoon batter
into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut
in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping
over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into
center of a muffin comes out clean.

Makes 10 muffins

Oatmeal Raisin Bread

Oatmeal Raisin Bread

Use a well-greased and floured 9 1/2 x 5 1/4 x 2
3/4-in. loaf pan.

Sift together into a bowl

2 cups sifted flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon mace or nutmeg

Stir in

1 cup uncooked old fashioned rolled oats
1 cup raisins
1/2 cup chopped pecans or walnuts

Make a well in the center and set aside.

Mix and add to dry ingredients, all at one time:

1 1/4 cups buttermilk
1/4 cup firmly packed brown sugar
1 egg, well beaten
3 tablespoons butter, melted and cooled

Stir only enough to moisten dry ingredients. Turn
into pan and spread to corners. Bake at 350 F for 1
hour or until a wooden pick or cake tester comes out
clean when inserted in center of the bread. Serve
warm. Wrap leftovers tightly in plastic.

Rosemary Focaccia

Rosemary Focaccia

1/4 cup olive oil
1 onion chopped
1/2 tsp granulated sugar
1 1/2 cups warm water
1 1/2 tsp active dry yeast
2 T. olive oil
1/2 tsp salt
3 cups all-purpose flour
1 T. chopped fresh rosemary
coarse salt

In skillet, heat 1/4 cup olive oil over low heat; cook onion,
stirring occasionally, for about 30 minutes or until golden.
Let cool.

Meanwhile, in large bowl, disolve sugar in warm water. Sprinkle with
yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp
olive oil and salt. Add 2 cups of the flour and beat with electric
mixer for 2 minutes or until smooth and elastic. Gradually stir in
remaining flour, onions and rosemary.

Turn out onto lightly floured surface and knead lightly until smooth
and elastic, adding flour as needed for 8 to 10 minutes. Place in greased bowl,
turning to grease all over. Cover and let rise for 35 to 45 minutes.

Punch down. Divide in half; pat each half into flat round. Let rest
for 5 minutes; stretch into 10-inch rounds. Place on greased baking
sheets sprinkled with cornmeal. Cover and let rise for 35 to 45

Brush tops with olive oil; sprinkle with coarse salt and rosemary.
Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is
browned and crisp.

Let stand for 10 minutes.

Cut into wedges to serve.

Makes 2 rounds.

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 120�-130�. 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 400� for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.

Makes 16 rolls


18 biscuits

1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar (or equivalent alternative sweetener)
1/4 cup poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine
1 cup buttermilk

Preheat oven to 425 degrees F. Lightly grease a baking sheet. In a large
bowl, stir together whole wheat flour, flour, sugar, poppy seeds, baking
powder, baking soda and salt.Using a pastry blender, cut in margarine
until mixture resembles coarse crumbs. Add buttermilk all at once,
stirring with a fork to make a soft, but slightly sticky dough.With
lightly floured hands, form dough into a ball.On a lightly floured
surface, knead the dough gently for 8 to 10 times. Pat or roll out the
dough into a 1/2-inch thick round.Using a 2-inch floured biscuit cutter,
cut out as many rounds as possible. Place on baking sheet.Gently form
scraps into a ball, flatten and cut out rounds.Bake in preheated oven
for 12 to 15 mins.Remove from baking sheet onto a cooling rack
immediately. Serve

Cumin-Caraway Rounds

Cumin-Caraway Rounds

Makes 40 crackers

3/4 cup all-purpose flour
3/4 cup rye flour
1 tablespoon caraway seed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup butter, cut into 4 pieces
1/3 cup milk
1 egg white, beaten

In a food processor bowl combine all-purpose flour, rye flour, caraway seed,
baking powder, salt, cumin, and coriander. Add butter; cover and process until
blended. Add milk and process just until mixture forms a dough (if necessary,
add an additional 1 tablespoon milk).

Transfer dough to a floured surface and let stand 5 minutes. Roll to 1/8-inch
thickness and cut with a 2-inch cutter or use a knife to cut into desired
shapes. Transfer cutouts to an ungreased baking sheet. Brush lightly with egg
white. Using a fork, prick crackers all over.

Bake in a 350 degree F oven for 15 to 17 minutes or until crisp.
Cool completely on wire racks. Store in a tightly covered container in the
refrigerator for up to 1 week or in the freezer for up to 1 month.

Classic Dinner Rolls

Classic Dinner Rolls

Makes 2 dozen

1 cup whole milk
6 Tbsp. butter (room temperature)
1 pkg. active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
2 eggs, lightly beaten
3 Tbsp. sugar
4 to 4-1/4 cups all-purpose flour (not unbleached)
1 Tbsp. kosher salt
Melted butter
Softened butter

Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to
cool to room temperature.

Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs,
and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2
cups of the flour and the salt; stir until smooth. Add 2 cups of remaining
flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough
is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes
of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

Cover the surface of the dough with lightly oiled plastic wrap.
Cover the top of the bowl with a second piece of plastic wrap. Let rise until
doubled (1 to 2 hours).*

Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly
buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over,
turning and tucking the edges to form a ball. Pinch the seam together to seal.
Dip in melted butter and arrange three dough balls in each muffin cup. Let rise
until fully doubled (about 1 hour).

Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until
well-browned. If needed, to prevent overbrowning, cover rolls with foil during
last few minutes of baking. Remove from oven. Brush with softened butter. Return
to oven for 1 to 2 minutes.

Remove rolls immediately from cups to a wire cooling rack. Let cool about 5
minutes before serving..

* For extra-light rolls, let the dough rise a second time (1 to 2 hours) before

Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins

Makes 1 dozen

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup chopped fresh or frozen cranberries

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and
nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir
into dry ingredients just until moistened. Fold in cranberries.

Fill greased or paper-line muffin cups half full.
Sprinkle with cinnamon-sugar.

Bake at 375� for 18-22 minutes or until a toothpick inserted in muffins comes
out clean. Cool in pan 10 minutes before removing to a wire rack.

Serve warm.