10 pounds of fruit - Quick boil fruit (apricots/peaches) for one minute to loosen skins. Peel apples. In a large pot, place fruit and four (4) cups sugar. Cook to just under boiling, stirring to avoid sticking. Take off heat and add the following:
1 1/2 cups sugar, 3/4 cup lemon juice, 1 cup plus 2 Tbsp. Minute Tapioca. Cook to just under boiling again. Put in hot quart jars and add 1/4 tsp. cinnamon per quart. Place jars in hot water in water-bath canner with water one inch or more above top of jars. Bring to a boil and process for 15 minutes. Remove from water and place on a towel, away from draft. Allow to cool 12-24 hours. Remove bands, wash jars and label.
IDEAS FOR USE -
Pancake/Waffle/Crepe/French toast topping - Heat fruit and add your favorite chopped nuts, if desired. Serve with whipped cream.
Peach or Apple Cobbler - In a 9x13 pan, add five cups of fruit filling. In a bowl, mix the following: 1 1/2 cups Bisquick, 2/3 cup milk, 2 Tblsp. grated lemon peel. Drop by mounds on top of fruit. Sprinkle mounds with sugar. Bake at 450 degrees for 20 minutes.
Two crust Apple or Peach pie - Spoon fruit filling onto bottom pie crust. Break up 2 Tblsp. of butter over fruit filling. Seal with top crust. Brush crust with milk and sprinkle with sugar. Bake at 425 degrees for 30 minutes.
One crust Crunch Apple pie - Spoon fruit filling onto bottom pie crust. Make the following topping: 1 cup brown sugar, 1/2 cup flour, 1/2 cup quick oats, 1/2 cup butter. Mix well and crumble over pie filling. Bake at 375 degrees for 25 minutes. Remove from oven and pour 1/4 cup caramel sauce over the top, then sprinkle with 1/2 cup chopped pecans.
Apple or Peach Crisp - In a 9x13 pan, add two jars of fruit filling. In a bowl, mix the following until crumbly: 3/4 cup flour, 1 cup sugar, 1/4 tsp. salt, 1/2 cup butter. Sprinkle over fruit filling and bake at 350 degrees for 35-40 minutes, until light brown.
Another Apple or Peach Crisp - In a 9x13 pan (or Dutch Oven, if camping), add two jars of fruit filling. Sprinkle one white or yellow cake mix over the filling. Cut one stick of butter or margarine into small squares and place on top of cake mix. Bake at 350 degrees for about 30 minutes.
Other ideas for this fruit filling - cut apples very small before canning, then add to oatmeal, plain or vanilla yogurt, or cereal.
Wednesday, December 2, 2009
BAKES ZITI
1/2 lb. Ziti noodles
16 oz. ricotta cheese
3 cups mozzarella cheese
3 cups spaghetti sauce
1/2 cup Parmesan or Romano cheese
Cook ziti noodles and drain. Mix in a bowl with ricotta and 1 1/2 cups mozzarella. Grease a 9x13 baking pan. Spread 1/2 the spaghetti sauce in bottom of pan. Add ziti mixture and cover with the remaining spaghetti sauce. On top, sprinkle the rest of the mozzarella and the Parmesan. Bake 20-30 minutes at 350 degrees.
16 oz. ricotta cheese
3 cups mozzarella cheese
3 cups spaghetti sauce
1/2 cup Parmesan or Romano cheese
Cook ziti noodles and drain. Mix in a bowl with ricotta and 1 1/2 cups mozzarella. Grease a 9x13 baking pan. Spread 1/2 the spaghetti sauce in bottom of pan. Add ziti mixture and cover with the remaining spaghetti sauce. On top, sprinkle the rest of the mozzarella and the Parmesan. Bake 20-30 minutes at 350 degrees.
WHOLE WHEAT PIZZA DOUGH
FROM THE BOSCH COOKBOOK:
3 cups hot tap water
2 Tbsp. honey
6-8 cups whole wheat or unbleached flour
1 Tbsp. yeast
1 Tbsp. salt
1 Tbsp. dough enhancer
2-3 cloves garlic
2 tsp. basil
2 tsp. oregano
Mix water, honey, spices and 3 cups flour to a paste consistency. Add yeast, salt and additional flour-1 cup at a time- until mixture pulls from side of mixer - about 10 minutes for whole wheat flour, less for white. Add dough enhancer the last 2 minutes. Preheat a pizza stone to 500 degrees. Roll out dough onto floured board (or use cornmeal). Add toppings. Place on pizza stone. Bake about 7 minutes or until done.
3 cups hot tap water
2 Tbsp. honey
6-8 cups whole wheat or unbleached flour
1 Tbsp. yeast
1 Tbsp. salt
1 Tbsp. dough enhancer
2-3 cloves garlic
2 tsp. basil
2 tsp. oregano
Mix water, honey, spices and 3 cups flour to a paste consistency. Add yeast, salt and additional flour-1 cup at a time- until mixture pulls from side of mixer - about 10 minutes for whole wheat flour, less for white. Add dough enhancer the last 2 minutes. Preheat a pizza stone to 500 degrees. Roll out dough onto floured board (or use cornmeal). Add toppings. Place on pizza stone. Bake about 7 minutes or until done.
MANICOTTI
12 large manicotti shells
4 cups shredded mozzarella, divided
2 cups ricotta cheese
6 Tbsp. fresh basil or 2 Tbsp. dried basil
1 (26 oz) jar spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
Cook pasta according to package directions. Drain and rinse with cool water. For filling, stir together 3 cups mozzarella, ricotta and basil. Carefully stuff each shell with cheese mixture.
Spoon 2 cups spaghetti sauce in bottom of a 9x13 pan. Arrange stuffed shells over sauce. Pour remaining spaghetti sauce over top of pasta. sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella, divided
2 cups ricotta cheese
6 Tbsp. fresh basil or 2 Tbsp. dried basil
1 (26 oz) jar spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
Cook pasta according to package directions. Drain and rinse with cool water. For filling, stir together 3 cups mozzarella, ricotta and basil. Carefully stuff each shell with cheese mixture.
Spoon 2 cups spaghetti sauce in bottom of a 9x13 pan. Arrange stuffed shells over sauce. Pour remaining spaghetti sauce over top of pasta. sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
MOON CAKE
Large cookie sheet sized cream puff or eclair. When it bakes you'll see why it's called 'moon cake'.
Mix 1 cup water and 1/2 cup butter or margarine in a saucepan. Bring to a boil and add 1 cup flour - all at once. Remove from heat and stir until a ball forms. Cool about 5 minutes. Beat in 4 eggs - one at a time. Spread on an ungreased 11x13 cookie sheet. Bake at 400 degrees for 30 minutes. Cool.
Mix 2 small packages instant vanilla pudding according to directions. Soften 8 oz. cream cheese. Slowly add pudding to cream cheese and beat until smooth. Spread over cake. Refrigerate 20 minuets. Top with whip cream and drizzle with chocolate sauce.
CHOCOLATE SAUCE #1 - 1 cup sugar, 1/4 cup cocoa, 1/4 cup butter or margarine, 1/4 cup milk, 1 tsp. vanilla, 1/2 tsp. salt. Mix in a saucepan and boil for 1 minutes. Cool, then beat a few minutes.
CHOCOLATE SAUCE #2 - Melt 6 oz. chocolate chips with 1 Tbsp. shortening. Let cool. Spread on cake.
Mix 1 cup water and 1/2 cup butter or margarine in a saucepan. Bring to a boil and add 1 cup flour - all at once. Remove from heat and stir until a ball forms. Cool about 5 minutes. Beat in 4 eggs - one at a time. Spread on an ungreased 11x13 cookie sheet. Bake at 400 degrees for 30 minutes. Cool.
Mix 2 small packages instant vanilla pudding according to directions. Soften 8 oz. cream cheese. Slowly add pudding to cream cheese and beat until smooth. Spread over cake. Refrigerate 20 minuets. Top with whip cream and drizzle with chocolate sauce.
CHOCOLATE SAUCE #1 - 1 cup sugar, 1/4 cup cocoa, 1/4 cup butter or margarine, 1/4 cup milk, 1 tsp. vanilla, 1/2 tsp. salt. Mix in a saucepan and boil for 1 minutes. Cool, then beat a few minutes.
CHOCOLATE SAUCE #2 - Melt 6 oz. chocolate chips with 1 Tbsp. shortening. Let cool. Spread on cake.
PUMPKIN COOKIES #2
1 cup shortening
2 cups sugar
2 cups pumpkin
3 cups + 2 Tbsp. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cream shortening and sugar. Stir in pumpkin. Mix together dry ingredients and add to pumpkin mixture. Add vanilla. Drop onto a 'greased' cookie sheet. Bake at 375 degrees for about 15 minutes. (These don't spread out much).
Optional icing - Mix together 1/4 cup orange juice, 1 Tbsp. melted butter and 2 cups powdered sugar.
2 cups sugar
2 cups pumpkin
3 cups + 2 Tbsp. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cream shortening and sugar. Stir in pumpkin. Mix together dry ingredients and add to pumpkin mixture. Add vanilla. Drop onto a 'greased' cookie sheet. Bake at 375 degrees for about 15 minutes. (These don't spread out much).
Optional icing - Mix together 1/4 cup orange juice, 1 Tbsp. melted butter and 2 cups powdered sugar.
CAMPBELL'S PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
Easy and it gets an A+ from Noah and Ian.
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper (optional)
4 boneless chicken breasts
1/4 cup butter or margarine
1 can (10 3/4 oz.) cream of chicken soup
1/4 cup sliced green onions
1 carton (8 oz) sour cream
Mix flour and seasonings. Coat chicken with flour mixture. Heat butter in skillet. Add chicken and cook until browned, turning once. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with rice or potatoes.
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper (optional)
4 boneless chicken breasts
1/4 cup butter or margarine
1 can (10 3/4 oz.) cream of chicken soup
1/4 cup sliced green onions
1 carton (8 oz) sour cream
Mix flour and seasonings. Coat chicken with flour mixture. Heat butter in skillet. Add chicken and cook until browned, turning once. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with rice or potatoes.
APPLESAUCE MUFFINS
EASY AND GOOD - FREEZE WELL
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
6 Tbsp. butter - melted
2 eggs
2/3 cup brown sugar
1 1/2 cups Chunky applesauce
In a large bowl mix the flour, baking powder, baking soda, cinnamon and salt. In a small bowl whisk together the eggs and brown sugar. Stir in butter and applesauce. Pour over flour mixture and gently stir. Bake at 375 degrees for 20 minutes or until done. Make 12 muffins.
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
6 Tbsp. butter - melted
2 eggs
2/3 cup brown sugar
1 1/2 cups Chunky applesauce
In a large bowl mix the flour, baking powder, baking soda, cinnamon and salt. In a small bowl whisk together the eggs and brown sugar. Stir in butter and applesauce. Pour over flour mixture and gently stir. Bake at 375 degrees for 20 minutes or until done. Make 12 muffins.
NAVAJO FRY BREAD
NOAH & IAN give this an A+.
2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 cup warm water
Vegetable oil
Mix flour, baking powder and salt. Add water and stir to make a soft dough, adding more water, if needed. Knead on floured surface until smooth. Place dough in bowl. Brush top with a little oil. Cover and let stand 30 minutes. Divide dough into 6-8 pieces. Roll out or pat dough into 6 1/2 inch rounds on a floured surface. Place rounds on floured baking sheets. Heat 1/2 inch vegetable oil in skillet over medium heat to 375 degrees. Fry each round for 2 minutes or until golden, turning once. Drain on paper towels.
2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 cup warm water
Vegetable oil
Mix flour, baking powder and salt. Add water and stir to make a soft dough, adding more water, if needed. Knead on floured surface until smooth. Place dough in bowl. Brush top with a little oil. Cover and let stand 30 minutes. Divide dough into 6-8 pieces. Roll out or pat dough into 6 1/2 inch rounds on a floured surface. Place rounds on floured baking sheets. Heat 1/2 inch vegetable oil in skillet over medium heat to 375 degrees. Fry each round for 2 minutes or until golden, turning once. Drain on paper towels.
EGG DROP SOUP
EASY! EASY! EASY!
Heat 2 cups chicken stock or broth to boiling. Dribble 1 well-beaten egg gradually into the stock, stirring constantly. Remove from heat. Add 1 tsp. soy sauce and 1/4 tsp. salt (optional). Add one thinly sliced green onion on top for garnish. Serves 2-3 people.
Heat 2 cups chicken stock or broth to boiling. Dribble 1 well-beaten egg gradually into the stock, stirring constantly. Remove from heat. Add 1 tsp. soy sauce and 1/4 tsp. salt (optional). Add one thinly sliced green onion on top for garnish. Serves 2-3 people.
Monday, November 2, 2009
CRUSTLESS QUICHE
Butter a pie place and in it sprinkle: 4 oz. grated cheese (1 cup); 6-7 slices crumbled bacon or chopped ham; any sauteed vegetables desired (mushrooms, onions, asparagus)
In a blender mix: 4 eggs, 1/2 cup flour 2 Tbsp. butter, 1/2 tsp. salt, 1 1/2 cups milk. Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand 3-4 minutes before serving.
In a blender mix: 4 eggs, 1/2 cup flour 2 Tbsp. butter, 1/2 tsp. salt, 1 1/2 cups milk. Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand 3-4 minutes before serving.
CRANBERRY BREAD
1 cup cranberries, coarsely chopped
1/2 cup nuts (optional)
1 Tbsp. grated orange peel
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening
3/4 cup orange juice
1 egg, well beaten
Grease and flour one 9x5 loaf pan. Mix together cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice and egg, mixing just to moisten. Fold in cranberry mixture. Spoon into pan. Bake 60 minutes or until toothpick comes clean. Cool on rack.
1/2 cup nuts (optional)
1 Tbsp. grated orange peel
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening
3/4 cup orange juice
1 egg, well beaten
Grease and flour one 9x5 loaf pan. Mix together cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice and egg, mixing just to moisten. Fold in cranberry mixture. Spoon into pan. Bake 60 minutes or until toothpick comes clean. Cool on rack.
BROWN N' SERVE ROLLS
2 pkgs active dry yeast
3/4 cup lukewarm water
1 1/2 cups milk or water
3 Tbsp. sugar
2 1/2 tsp. salt
1/3 cup melted shortening or oil
6 cups all-purpose flour
Sprinkle yeast over water; let stand 10 minutes until bubbly. Heat milk to warm. Add sugar, oil and salt. Add to yeast. Stir in 3 cups flour. Beat at medium until batter drips like strings (6-8 minutes). Stir in remaining flour; gradually adding until dough forms a mass. Knead. Shape into rolls and let rise until double. Bake at 275 degrees for 15 minutes. Store in fridge or freezer until ready to bake. To serve - brown at 400 degrees. Make 24 rolls.
3/4 cup lukewarm water
1 1/2 cups milk or water
3 Tbsp. sugar
2 1/2 tsp. salt
1/3 cup melted shortening or oil
6 cups all-purpose flour
Sprinkle yeast over water; let stand 10 minutes until bubbly. Heat milk to warm. Add sugar, oil and salt. Add to yeast. Stir in 3 cups flour. Beat at medium until batter drips like strings (6-8 minutes). Stir in remaining flour; gradually adding until dough forms a mass. Knead. Shape into rolls and let rise until double. Bake at 275 degrees for 15 minutes. Store in fridge or freezer until ready to bake. To serve - brown at 400 degrees. Make 24 rolls.
APPLE BREAD
1/2 cup margarine or butter
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. buttermilk OR sour cream
1 tsp. vanilla
2 cups peeled, diced apples
Cream butter, sugar and eggs until light and fluffy. Stir in flour and salt. In a small bowl, dissolve baking soda in buttermilk or sour cream. Add to batter, mixing well. Stir in vanilla and apples. Spoon into a well greased and floured 9x5 inch loaf pan. Sprinkle with topping. Bake at 325 degrees for 1 hour or until done in middle.
TOPPING:
Cream together 2 tsp. butter or margarine and 2 Tbsp. sugar. Add 2 Tbsp. flour, 1 tsp. cinnamon and 2 Tbsp. chopped nuts. Mix should resemble coarse crumbs.
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. buttermilk OR sour cream
1 tsp. vanilla
2 cups peeled, diced apples
Cream butter, sugar and eggs until light and fluffy. Stir in flour and salt. In a small bowl, dissolve baking soda in buttermilk or sour cream. Add to batter, mixing well. Stir in vanilla and apples. Spoon into a well greased and floured 9x5 inch loaf pan. Sprinkle with topping. Bake at 325 degrees for 1 hour or until done in middle.
TOPPING:
Cream together 2 tsp. butter or margarine and 2 Tbsp. sugar. Add 2 Tbsp. flour, 1 tsp. cinnamon and 2 Tbsp. chopped nuts. Mix should resemble coarse crumbs.
POTATO/CAULIFLOWER SOUP
3 cups cauliflower pieces
1 large red potato - quartered
1 Tbsp. butter or margarine
1 small onion, diced
1/2 tsp. ginger
1/2 tsp curry powder
3/4 cup half & half or milk
1 1/4 cups chicken broth
Salt and pepper
Combine cauliflower and potato in a saucepan. Cover with water and cook five minutes. Remove 1 cup of the cauliflower and set aside. Cook remaining vegetables until tender. Drain. Melt butter, add onion and cook until tender (about 5 minutes) Add ginger and curry powder. Cook 30 seconds. Place well-cooked cauliflower, potato and onions with a little liquid and the milk in a blender. Puree. If too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add chicken broth and heat through over low heat. Do not boil. Season to taste.
1 large red potato - quartered
1 Tbsp. butter or margarine
1 small onion, diced
1/2 tsp. ginger
1/2 tsp curry powder
3/4 cup half & half or milk
1 1/4 cups chicken broth
Salt and pepper
Combine cauliflower and potato in a saucepan. Cover with water and cook five minutes. Remove 1 cup of the cauliflower and set aside. Cook remaining vegetables until tender. Drain. Melt butter, add onion and cook until tender (about 5 minutes) Add ginger and curry powder. Cook 30 seconds. Place well-cooked cauliflower, potato and onions with a little liquid and the milk in a blender. Puree. If too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add chicken broth and heat through over low heat. Do not boil. Season to taste.
CRANBERRY SALAD
2 pkgs. cherry jello
2 cups boiling water
Dissolve jello in water and add the following:
1 1/2 cups sugar
1 1/2 cups cranberries - ground small
2 1/2 cups raw, unpeeled apples - ground small
1 can crushed pineapple - drained
1 whole orange - ground with 1/2 rind
1/2 cup walnuts or pecans - chopped
1/4 cup orange juice.
Mix together and refrigerate until set. Serves 14
2 cups boiling water
Dissolve jello in water and add the following:
1 1/2 cups sugar
1 1/2 cups cranberries - ground small
2 1/2 cups raw, unpeeled apples - ground small
1 can crushed pineapple - drained
1 whole orange - ground with 1/2 rind
1/2 cup walnuts or pecans - chopped
1/4 cup orange juice.
Mix together and refrigerate until set. Serves 14
BETTY'S STUFFED CELERY
1 8 oz. package cream cheese
1 jar Maraschino cherries, cut into small pieces
1/2 cup pecans, chopped fine
Celery - wash and cut into small sticks
Soften cream cheese. Add cherries and pecans with a small amount of juice. Fill celery with mixture. Cover with plastic wrap and refrigerate until served.
1 jar Maraschino cherries, cut into small pieces
1/2 cup pecans, chopped fine
Celery - wash and cut into small sticks
Soften cream cheese. Add cherries and pecans with a small amount of juice. Fill celery with mixture. Cover with plastic wrap and refrigerate until served.
DEANNA'S CELESTIAL CHICKEN
2 1/2 - 3 lb. chicken breast - cut into bite sized strips
1 can evaporated milk
1/2 cup soy sauce
Salt and pepper
3 cups Corn Flake crumbs
1 cup flour
Sesame seeds - lots
Garlic powder - to taste
Combine the evaporated milk, soy sauce, salt and pepper. In another bowl combine the Corn flake crumbs, flour, sesame seeds and garlic powder. Dip the chicken in the milk mixture and then in the crumb mixture. Place on a wax paper lined cookie sheet and freeze. Keep frozen until time of cooking. Fry in deep oil until light golden brown. Serve with a sweet/sour sauce.
1 can evaporated milk
1/2 cup soy sauce
Salt and pepper
3 cups Corn Flake crumbs
1 cup flour
Sesame seeds - lots
Garlic powder - to taste
Combine the evaporated milk, soy sauce, salt and pepper. In another bowl combine the Corn flake crumbs, flour, sesame seeds and garlic powder. Dip the chicken in the milk mixture and then in the crumb mixture. Place on a wax paper lined cookie sheet and freeze. Keep frozen until time of cooking. Fry in deep oil until light golden brown. Serve with a sweet/sour sauce.
SPINACH DIP
1 loaf pumpernickel bread, unsliced and baked as a round loaf (2 lb size)
2 cups (16 oz) sour cream
1 cup (8 oz) mayonnaise
1 box Knorr Vegetable Soup mix
1 can diced water chestnuts, drained
1 package (10 oz) frozen, chopped spinach - thawed with juice squeezed out
3 scallions - chopped small (optional)
Mix dip ingredients and put into hollowed out pumpernickel loaf. Tear bread into chunks and serve along side dip. Best if made the day before and allowed to refrigerate overnight.
2 cups (16 oz) sour cream
1 cup (8 oz) mayonnaise
1 box Knorr Vegetable Soup mix
1 can diced water chestnuts, drained
1 package (10 oz) frozen, chopped spinach - thawed with juice squeezed out
3 scallions - chopped small (optional)
Mix dip ingredients and put into hollowed out pumpernickel loaf. Tear bread into chunks and serve along side dip. Best if made the day before and allowed to refrigerate overnight.
DELICIOUS COFFEE CAKE
CAKE:
2 boxes white Jiffy cake mix OR 1 box regular white cake mix
2 boxes instant vanilla pudding
1 cup water
4 eggs
2/3 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Combine the above ingredients and beat for at least 8 minutes. Place the batter in a well greased 9x13 pan. Set aside.
TOPPING:
1/2 cup chopped nuts
1 cup sugar
2 tsp. cocoa powder
2 tsp. cinnamon
Mix the topping ingredients and spread over the cake. Spoon or swirl the topping through the mixture being careful not to touch the bottom of the pan. Place in preheated oven and bake for at least 50 minutes or until toothpick inserted in center comes out clean.
This coffee cake can be frozen then popped into the microwave for a quick warm up.
2 boxes white Jiffy cake mix OR 1 box regular white cake mix
2 boxes instant vanilla pudding
1 cup water
4 eggs
2/3 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Combine the above ingredients and beat for at least 8 minutes. Place the batter in a well greased 9x13 pan. Set aside.
TOPPING:
1/2 cup chopped nuts
1 cup sugar
2 tsp. cocoa powder
2 tsp. cinnamon
Mix the topping ingredients and spread over the cake. Spoon or swirl the topping through the mixture being careful not to touch the bottom of the pan. Place in preheated oven and bake for at least 50 minutes or until toothpick inserted in center comes out clean.
This coffee cake can be frozen then popped into the microwave for a quick warm up.
Friday, October 30, 2009
OATMEAL CAKE
Pour 1 1/4 cups boiling water over 1 cup of oatmeal. Add 1 stick margarine or butter. Let stand 20 minutes.
Combine 1 cup brown sugar, 1 cup white sugar, 2 eggs, 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. salt.
Add to the oat mixture and pour into a greased 9x13 pan.
In a small bowl, mix 1/2 cup brown sugar and 1/2 cup chopped pecans. Sprinkle on top of cake before baking.
Bake for 30-40 minutes at 350 degrees.
Combine 1 cup brown sugar, 1 cup white sugar, 2 eggs, 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. salt.
Add to the oat mixture and pour into a greased 9x13 pan.
In a small bowl, mix 1/2 cup brown sugar and 1/2 cup chopped pecans. Sprinkle on top of cake before baking.
Bake for 30-40 minutes at 350 degrees.
BROWNIE PUDDING
1 cup flour
3/4 cup sugar
2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. oil or melted shortening
1 tsp. vanilla
3/4 cup walnuts or pecans
Sift together the dry ingredients. Add in the milk, shortening and vanilla and mix well. Stir in the nuts. Pour into a greased 8x8x2 inch pan.
In a small bowl, mix 3/4 cup brown sugar, 1/4 cup cocoa. Sprinkle on top of above mixture. Gently pour 1 3/4 cup HOT water over top. Bake at 350 degrees for 45 minutes.
3/4 cup sugar
2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. oil or melted shortening
1 tsp. vanilla
3/4 cup walnuts or pecans
Sift together the dry ingredients. Add in the milk, shortening and vanilla and mix well. Stir in the nuts. Pour into a greased 8x8x2 inch pan.
In a small bowl, mix 3/4 cup brown sugar, 1/4 cup cocoa. Sprinkle on top of above mixture. Gently pour 1 3/4 cup HOT water over top. Bake at 350 degrees for 45 minutes.
CHOCOLATE KRINGLE COOKIES
1/2 cup oil
9 Tbsp. cocoa powder
2 cups sugar
4 eggs
2 Tbsp. vanilla
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
Mix together the oil, cocoa powder and sugar. Beat in one egg at a time until mixed. Add vanilla. Gently stir in dry ingredients. Chill one hour. Shape into balls and roll in powdered sugar. Place on greased cookie sheet and bake for 10-12 minutes at 350 degrees.
9 Tbsp. cocoa powder
2 cups sugar
4 eggs
2 Tbsp. vanilla
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
Mix together the oil, cocoa powder and sugar. Beat in one egg at a time until mixed. Add vanilla. Gently stir in dry ingredients. Chill one hour. Shape into balls and roll in powdered sugar. Place on greased cookie sheet and bake for 10-12 minutes at 350 degrees.
SUGAR COOKIES
2/3 cup shortening
3/4 cup sugar
1/2 tsp. orange peel
1/2 tsp. vanilla
1 egg
4 tsp. milk
2 cups flour
Cream together the shortening, sugar, orange peel and vanilla until light and fluffy. Add the egg (slightly beaten), and the milk. Stir in the flour. Chill. Roll out into desired shapes and bake at 425 degrees for 6-8 minutes.
3/4 cup sugar
1/2 tsp. orange peel
1/2 tsp. vanilla
1 egg
4 tsp. milk
2 cups flour
Cream together the shortening, sugar, orange peel and vanilla until light and fluffy. Add the egg (slightly beaten), and the milk. Stir in the flour. Chill. Roll out into desired shapes and bake at 425 degrees for 6-8 minutes.
SELF-FILLED CUPCAKES
1 package chocolate cake mix
1 (8 oz) cream cheese, softened
3/4 cup sugar
1 egg
Prepare cake mix according to package directions. Fill paper cupcake holders 1/2 full. In a small bowl - beat cream cheese, sugar and egg together. Add 1/2 cup finely chopped nuts (optional) and 1 cup mini-chocolate chips. Drop a teaspoon of cream cheese mixture onto each cupcake. Bake according to cake package directions. Immediately remove from pans.
These freeze well and are great without frosting.
1 (8 oz) cream cheese, softened
3/4 cup sugar
1 egg
Prepare cake mix according to package directions. Fill paper cupcake holders 1/2 full. In a small bowl - beat cream cheese, sugar and egg together. Add 1/2 cup finely chopped nuts (optional) and 1 cup mini-chocolate chips. Drop a teaspoon of cream cheese mixture onto each cupcake. Bake according to cake package directions. Immediately remove from pans.
These freeze well and are great without frosting.
OATMEAL COOKIES
3/4 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/4 cup milk
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
3 cups rolled oats
1 cup raisins
Beat butter, sugars, milk, egg and vanilla until light and fluffy. Combine flour, spices, baking soda and salt. Add to butter mixture. Stir in oats and raisins. Bake at 350 degrees for 12-15 minutes.
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/4 cup milk
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
3 cups rolled oats
1 cup raisins
Beat butter, sugars, milk, egg and vanilla until light and fluffy. Combine flour, spices, baking soda and salt. Add to butter mixture. Stir in oats and raisins. Bake at 350 degrees for 12-15 minutes.
OATMEAL CHOCOLATE CHIP COOKIES
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup shortening
1/2 cup white sugar
1 cup brown sugar, firmly packed
1 tsp. vanilla
2 eggs
2 cups rolled oats
2 cups chocolate chips (12 oz)
In a small bowl, combine the flour, salt and baking soda; set aside. In a large bowl, beat shortening, sugars, eggs and vanilla for a minimum of 5 minutes until light and fluffy. Gently stir in rolled oats and chocolate chips. Bake on cookie sheet at 350 degrees for about 10 minutes.
1 tsp. salt
1 tsp. baking soda
1 cup shortening
1/2 cup white sugar
1 cup brown sugar, firmly packed
1 tsp. vanilla
2 eggs
2 cups rolled oats
2 cups chocolate chips (12 oz)
In a small bowl, combine the flour, salt and baking soda; set aside. In a large bowl, beat shortening, sugars, eggs and vanilla for a minimum of 5 minutes until light and fluffy. Gently stir in rolled oats and chocolate chips. Bake on cookie sheet at 350 degrees for about 10 minutes.
JOLYNN'S CHOCOLATE CHIP COOKIES
1 cup Crisco or margarine
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. water
1 tsp. baking soda
1 tsp. salt
2 1/4 cups all purpose flour
2-3 cups chocolate chips
In a large bowl, beat shortening, sugars, vanilla, water and eggs for a minimum of 5 minutes on high. In a separate bowl, combine salt, baking soda and flour. Gently stir into sugar mixture. Add chocolate chips. Bake at 325 degrees for 15 minutes or until light brown. Remove from oven and 'drop' the cookie sheet so the cookies fall. Cool on wire rack.
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. water
1 tsp. baking soda
1 tsp. salt
2 1/4 cups all purpose flour
2-3 cups chocolate chips
In a large bowl, beat shortening, sugars, vanilla, water and eggs for a minimum of 5 minutes on high. In a separate bowl, combine salt, baking soda and flour. Gently stir into sugar mixture. Add chocolate chips. Bake at 325 degrees for 15 minutes or until light brown. Remove from oven and 'drop' the cookie sheet so the cookies fall. Cool on wire rack.
FROZEN STRAWBERRY SQUARES
2 egg whites
1 1/2 cups strawberries (chopped and frozen a little)
1 Tbsp. lemon juice
1/4 cup sugar
Whip all of the above at a high speed until stiff peaks form. Fold in 1/2 cup Cool Whip. Pour into a 9x13 pan and freeze.
1 1/2 cups strawberries (chopped and frozen a little)
1 Tbsp. lemon juice
1/4 cup sugar
Whip all of the above at a high speed until stiff peaks form. Fold in 1/2 cup Cool Whip. Pour into a 9x13 pan and freeze.
MAGIC COOKIE BARS
1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened, condensed milk
1 package (6 oz) chocolate chips -1 cup
1 package (3 1/2 oz) coconut
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees (325 for glass pan). In a 9x13 pan, melt butter. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top with remaining ingredients; press down gently. Bake 25-30 minutes or until light brown. Cool before cutting.
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened, condensed milk
1 package (6 oz) chocolate chips -1 cup
1 package (3 1/2 oz) coconut
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees (325 for glass pan). In a 9x13 pan, melt butter. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top with remaining ingredients; press down gently. Bake 25-30 minutes or until light brown. Cool before cutting.
MANDARIN ORANGE CAKE
1 box yellow or white cake mix
4 eggs
1 cup vegetable oil
1 can (11 oz.) Mandarin oranges, undrained
13 oz. Cool Whip
1 box vanilla pudding (Instant)
1 large can (15 oz) crushed pineapple - UNDRAINED in HEAVY syrup
Beat all of the first four ingredients together, including juice. Bake in a 9x13 greased pan OR 3 round layer pans at 350 degrees for 20-25 minutes or until done. Cool cake completely.
In a medium bowl, mix Cool Whip, pudding and pineapple together. Spread between layers or on top of cake. Store in refrigerator.
4 eggs
1 cup vegetable oil
1 can (11 oz.) Mandarin oranges, undrained
13 oz. Cool Whip
1 box vanilla pudding (Instant)
1 large can (15 oz) crushed pineapple - UNDRAINED in HEAVY syrup
Beat all of the first four ingredients together, including juice. Bake in a 9x13 greased pan OR 3 round layer pans at 350 degrees for 20-25 minutes or until done. Cool cake completely.
In a medium bowl, mix Cool Whip, pudding and pineapple together. Spread between layers or on top of cake. Store in refrigerator.
SHONEY'S STRAWBERRY PIE
1 cup water
1 cup sugar
2 Tbsp. cornstarch
3 oz. strawberry gelatin
1 quart fresh strawberries - washed and caps off
1 9 inch pie crust - baked
Mix cornstarch and sugar together in small saucepan. Add water and cook until clear. Add gelatin and stir until dissolved. Chill until slightly thickened. Gently stir in strawberries and pour into pie shell. Return to fridge until completely set.
1 cup sugar
2 Tbsp. cornstarch
3 oz. strawberry gelatin
1 quart fresh strawberries - washed and caps off
1 9 inch pie crust - baked
Mix cornstarch and sugar together in small saucepan. Add water and cook until clear. Add gelatin and stir until dissolved. Chill until slightly thickened. Gently stir in strawberries and pour into pie shell. Return to fridge until completely set.
FROSTY FRUIT DESSERT
2 cups sugar
1/8 tsp. salt
1 quart buttermilk
1 tsp. vanilla
20 oz can crushed pineapple, drained
17 oz can fruit cocktail, drained
Combine sugar, salt, milk and vanilla. Blend well. Gently stir in fruits. Freeze in a 9-inch square pan until firm. Cut and serve.
1/8 tsp. salt
1 quart buttermilk
1 tsp. vanilla
20 oz can crushed pineapple, drained
17 oz can fruit cocktail, drained
Combine sugar, salt, milk and vanilla. Blend well. Gently stir in fruits. Freeze in a 9-inch square pan until firm. Cut and serve.
NUT GOODIES
12 oz. chocolate chips
12 oz. butterscotch chips
2 cups peanut butter
2 sticks margarine
1/4 cup vanilla pudding (NOT instant)
1/2 cup evaporated milk
2 pounds powdered sugar
1 lb. salted peanuts
Melt chips and peanut butter over medium heat. Pour half into a large 14x16 pan. Freeze.
Boil margarine, pudding and milk for 1 minute, stirring constantly. Add powdered sugar. Beat until creamy. Spread on chocolate mixture. Freeze again.
Reheat other half of chocolate mixture on low. Stir in peanuts. Gently spread on top of frozen chocolate mixture. Freeze 1 hour. Store in refrigerator.
12 oz. butterscotch chips
2 cups peanut butter
2 sticks margarine
1/4 cup vanilla pudding (NOT instant)
1/2 cup evaporated milk
2 pounds powdered sugar
1 lb. salted peanuts
Melt chips and peanut butter over medium heat. Pour half into a large 14x16 pan. Freeze.
Boil margarine, pudding and milk for 1 minute, stirring constantly. Add powdered sugar. Beat until creamy. Spread on chocolate mixture. Freeze again.
Reheat other half of chocolate mixture on low. Stir in peanuts. Gently spread on top of frozen chocolate mixture. Freeze 1 hour. Store in refrigerator.
NO BAKE FRUITCAKE
1 lb. box graham crackers
1 lb. box raisins
1 lb. bag mini-marshmallows
1 lb. bag flaked coconut
Small can evaporated milk
10 oz. maraschino cherries (cut into 4ths)
1 lb. pecans or walnuts (leave whole)
Crush crackers until fine. In a large bowl, mix crackers, raisins, coconut, cherries and nuts. Melt milk and marshmallows in a double boiler. Pour over crumb mixture and stir until well coated. Place wax paper on bottom of pan (9x13 or 10x14 works fine). Pour cracker mixture into pan. With wax paper, press down on mixture until firm and in corners. Stores in refrigerator for months.
1 lb. box raisins
1 lb. bag mini-marshmallows
1 lb. bag flaked coconut
Small can evaporated milk
10 oz. maraschino cherries (cut into 4ths)
1 lb. pecans or walnuts (leave whole)
Crush crackers until fine. In a large bowl, mix crackers, raisins, coconut, cherries and nuts. Melt milk and marshmallows in a double boiler. Pour over crumb mixture and stir until well coated. Place wax paper on bottom of pan (9x13 or 10x14 works fine). Pour cracker mixture into pan. With wax paper, press down on mixture until firm and in corners. Stores in refrigerator for months.
Wednesday, October 7, 2009
MARCIA'S WHEAT BREAT - ALTERNATE TO LIZ'S
In mixer bowl using the flat beater, mix the following on VERY low until well blended -
4 cup wheat flour
1/4 cup vegetable oil
1/4 cup honey
4 Tbsp. gluten
2 Tbsp. yeast
2 tsp. salt
Add 3 cup VERY HOT tap water and mix on low for 1 minute until well blended. Cover with clean kitchen towel and let dough rest for 10 minutes.
Change to dough hook and add 3-3 1/2 cups bread flour (I like to use mostly white wheat flour and it works well), and 1 TBSP. lemon juice. Add just enough flour until dough stays pulled away from the sides (this will vary depending on the humidity in the air). Knead on '2' for 8 minutes. Cover with towel and let dough rest for 10 minutes.
Oil or grease 3 (8x4) or 2 (9x5) loaf pans. Put a small amount of vegetable oil (2 Tbsp) on counter. Turn out dough onto oiled surface. Divide into 2 or 3 equal pieces. Press out air bubbles, working one piece at a time. Flatten into a long rectangle, then fold in half, then again press out air bubbles and roll up (like a jelly roll). Turn under ends and place in oiled loaf pan. Let rise until doubled, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. Turn out immediately onto a wire rack with bread on its side. Let cool. Place in plastic bags when still slightly warm. Freezes well.
4 cup wheat flour
1/4 cup vegetable oil
1/4 cup honey
4 Tbsp. gluten
2 Tbsp. yeast
2 tsp. salt
Add 3 cup VERY HOT tap water and mix on low for 1 minute until well blended. Cover with clean kitchen towel and let dough rest for 10 minutes.
Change to dough hook and add 3-3 1/2 cups bread flour (I like to use mostly white wheat flour and it works well), and 1 TBSP. lemon juice. Add just enough flour until dough stays pulled away from the sides (this will vary depending on the humidity in the air). Knead on '2' for 8 minutes. Cover with towel and let dough rest for 10 minutes.
Oil or grease 3 (8x4) or 2 (9x5) loaf pans. Put a small amount of vegetable oil (2 Tbsp) on counter. Turn out dough onto oiled surface. Divide into 2 or 3 equal pieces. Press out air bubbles, working one piece at a time. Flatten into a long rectangle, then fold in half, then again press out air bubbles and roll up (like a jelly roll). Turn under ends and place in oiled loaf pan. Let rise until doubled, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. Turn out immediately onto a wire rack with bread on its side. Let cool. Place in plastic bags when still slightly warm. Freezes well.
MARCIA'S QUICHE
Roll out a pie shell and place in a 9" pie plate. Crimp outside edge OVER edge of pie pan. Poke holes in bottom/sides of crust. Sprinkle 1/4 cup Swiss cheese onn bottom of pan and bake in preheated 350 degree oven for 5-7 minutes.
Meanwhile, saute any vegetables desired (asparagus, mushrooms, onions, zucchini, etc).
Also cook any meats desired (bacon, sausage, ham, Canadian bacon)
Mix together 5 eggs, 1/4 cup milk, 2 Tbsp. sour cream, 1/4 tsp. thyme, 2 tsp. parsley, salt and pepper. Beat until fluffy.
Sprinkle sauteed vegetables and meat in bottom of partially cooked pie crust. Spread 1 cup Swiss cheese over top. Slowly pour egg mixture on top of cheese. Sprinkle with nutmeg.
Bake about 40 minutes at 350 degree.
Meanwhile, saute any vegetables desired (asparagus, mushrooms, onions, zucchini, etc).
Also cook any meats desired (bacon, sausage, ham, Canadian bacon)
Mix together 5 eggs, 1/4 cup milk, 2 Tbsp. sour cream, 1/4 tsp. thyme, 2 tsp. parsley, salt and pepper. Beat until fluffy.
Sprinkle sauteed vegetables and meat in bottom of partially cooked pie crust. Spread 1 cup Swiss cheese over top. Slowly pour egg mixture on top of cheese. Sprinkle with nutmeg.
Bake about 40 minutes at 350 degree.
CHICKEN TORTILLA SOUP
This is a good and easy recipe but it's different from the Chicken Tortilla recipes at Max & Erma's.
4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless chicken breast halves (about 12 ounces)
1 garlic clove, diced small
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained - FOR SPICY USE TOMATOES WITH
GREEN CHILIS
1 can (4 ounces) chopped green chiles, undrained -USE ONLY IF YOU LIKE IT SPICY
4 tsp. fresh cilantro, snipped
2 ounces cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)
Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips using kitchen shears. Place on baking sheet and bake for 7-8 minutes until crisp. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces.
Heat a 4-quart heavy saucepan over medium-high heat. Using 1 Tblsp. olive oil, saute onions until soft (about 3 minutes). Add garlic and chicken and cook for 3 minutes. Add spices, broth, tomatoes, chilies. Bring to a boil, reduce heat and simmer 10 minutes.
Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless chicken breast halves (about 12 ounces)
1 garlic clove, diced small
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained - FOR SPICY USE TOMATOES WITH
GREEN CHILIS
1 can (4 ounces) chopped green chiles, undrained -USE ONLY IF YOU LIKE IT SPICY
4 tsp. fresh cilantro, snipped
2 ounces cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)
Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips using kitchen shears. Place on baking sheet and bake for 7-8 minutes until crisp. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces.
Heat a 4-quart heavy saucepan over medium-high heat. Using 1 Tblsp. olive oil, saute onions until soft (about 3 minutes). Add garlic and chicken and cook for 3 minutes. Add spices, broth, tomatoes, chilies. Bring to a boil, reduce heat and simmer 10 minutes.
Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
Wednesday, September 9, 2009
CHOCOLATE 'ROLLO' COOKIES
Stir together 1 chocolate cake mix (NOT dark), 2 eggs and 1/2 cup vegetable oil. Scoop one rounded tablespoon of mixture, push in a 'Rollo' candy and mold cookie around candy (you'll need approximately 4 packages of Rollo's for all the cookies).
Bake at 350 degrees for 8-10 minutes.
Bake at 350 degrees for 8-10 minutes.
Friday, June 19, 2009
KERRI'S SWEET ROLLS
4 cups very hot tap water
2 Tbsp. yeast
3/4 cup oil
4 eggs
3/4 cup sugar
1 1/2 Tbsp. salt
12 cups flour
Mix all of the above together until smooth dough pulls away from the sides of machine. Place in a large bowl that has been sprayed with Pam. Cover and let rise for 2 hours. Punch down and let rise for another hour. Place dough on lightly floured surface and shape into rolls (cinnamon, orange, etc). Put in greased pans and let rise 1 hour. Bake at 350 degrees for 25 minutes.
2 Tbsp. yeast
3/4 cup oil
4 eggs
3/4 cup sugar
1 1/2 Tbsp. salt
12 cups flour
Mix all of the above together until smooth dough pulls away from the sides of machine. Place in a large bowl that has been sprayed with Pam. Cover and let rise for 2 hours. Punch down and let rise for another hour. Place dough on lightly floured surface and shape into rolls (cinnamon, orange, etc). Put in greased pans and let rise 1 hour. Bake at 350 degrees for 25 minutes.
OLIVE CHEESE BREAD
1/2 cup butter or margarine, melted
1/2 cup mayonnaise (don't use light or fat-free)
1/2 can (2 1/4 oz) chopped black olives, drained
2 green onions, chopped
1 1/2 cups (6 oz) shredded Monterey Jack OR mozzarella cheese
2 loaves unsliced French bread
In a bowl, combine the first five ingredients. Slice bread in half lengthwise; place on baking sheet. Spread cheese mixture over cut side of bread. Bake at 350 degrees for 15-20 minutes or until cheese melts. Slice to serve.
This is VERY RICH!
1/2 cup mayonnaise (don't use light or fat-free)
1/2 can (2 1/4 oz) chopped black olives, drained
2 green onions, chopped
1 1/2 cups (6 oz) shredded Monterey Jack OR mozzarella cheese
2 loaves unsliced French bread
In a bowl, combine the first five ingredients. Slice bread in half lengthwise; place on baking sheet. Spread cheese mixture over cut side of bread. Bake at 350 degrees for 15-20 minutes or until cheese melts. Slice to serve.
This is VERY RICH!
STRAWBERRY ICE CREAM
2 cups sugar
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring
Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.
Put on the lid and freeze. Make 1 gallon.
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring
Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.
Put on the lid and freeze. Make 1 gallon.
FRESH FRUIT DIP
1 (8 oz.) package cream cheese, softened
1 jar marshmallow creme
Juice from one fresh orange
Mix cream cheese and marshmallow creme until smooth. Add orange juice and mix. Serve with sliced fruit.
1 jar marshmallow creme
Juice from one fresh orange
Mix cream cheese and marshmallow creme until smooth. Add orange juice and mix. Serve with sliced fruit.
CHOCOLATE CARAMEL DIP
1 (8 oz) package of carmels - about 28 pieces
2 ounces semisweet chocolate, chopped
1/2 cup milk.
Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.
2 ounces semisweet chocolate, chopped
1/2 cup milk.
Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.
CHOCOLATE CARAMEL SAUCE
2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 cup Karo syrup
1/4 cup cocoa powder
Place all of the above in a small pan and bring to a boil. Boil for one minute.
1/2 cup milk
1/2 cup butter
1/2 cup Karo syrup
1/4 cup cocoa powder
Place all of the above in a small pan and bring to a boil. Boil for one minute.
CHOCOLATE MINT BROWNIES
BROWNIE BASE:
1 cup sugar
1/2 cup butter
4 eggs - beaten
1 cup flour
1/2 tsp. salt
1 (16 oz) can Hershey's Syrup
1/2 cup chopped walnuts (optional)
Bake at 350 degree for 30 minutes in a grease and floured 9x13 pan.
MINT FILLING:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. milk
1/2 tsp. peppermint extract
Green food coloring
Beat together until smooth and spread on COOLED brownies. Let set - you can speed up the process by placing brownies in refrigerator.
GLAZE:
1 cup chocolate chips
6 Tbsp. butter
Melt and spread quickly over mint filling, working fast so the two don't mix.
Cut after just set - wait too long and the glaze with crack.
1 cup sugar
1/2 cup butter
4 eggs - beaten
1 cup flour
1/2 tsp. salt
1 (16 oz) can Hershey's Syrup
1/2 cup chopped walnuts (optional)
Bake at 350 degree for 30 minutes in a grease and floured 9x13 pan.
MINT FILLING:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. milk
1/2 tsp. peppermint extract
Green food coloring
Beat together until smooth and spread on COOLED brownies. Let set - you can speed up the process by placing brownies in refrigerator.
GLAZE:
1 cup chocolate chips
6 Tbsp. butter
Melt and spread quickly over mint filling, working fast so the two don't mix.
Cut after just set - wait too long and the glaze with crack.
BONELESS BEEF ROLLED ROAST
1 boneless beef rolled roast (about 3 lbs.)
2 tsp. olive oil
1 tsp. salt
1 tsp. chopped garlic
1 tsp. black pepper
1 tsp. dried thyme
Preheat oven to 500 degrees. Rub roast with olive oil, then with mixture of salt, pepper, garlic and thyme. Place roast on a rack in a shallow pan in oven for about 15 minutes (5 minutes per pound). Reduce oven temperature to 350 degrees and roast for another 45 minutes (15 minutes per pound), until meat thermometer shows temperature of 145-155 for medium doneness. Remove from oven and let roast stand for 15 minutes. Slice on a 45 degree angle creating 1/8 inch thin slices.
Temperatures for doneness - RARE (135 degrees); MEDIUM-RARE (140-145 degrees); MEDIUM (150 degrees); MEDIUM WELL (155-160 degrees); WELL DONE (165 degrees).
2 tsp. olive oil
1 tsp. salt
1 tsp. chopped garlic
1 tsp. black pepper
1 tsp. dried thyme
Preheat oven to 500 degrees. Rub roast with olive oil, then with mixture of salt, pepper, garlic and thyme. Place roast on a rack in a shallow pan in oven for about 15 minutes (5 minutes per pound). Reduce oven temperature to 350 degrees and roast for another 45 minutes (15 minutes per pound), until meat thermometer shows temperature of 145-155 for medium doneness. Remove from oven and let roast stand for 15 minutes. Slice on a 45 degree angle creating 1/8 inch thin slices.
Temperatures for doneness - RARE (135 degrees); MEDIUM-RARE (140-145 degrees); MEDIUM (150 degrees); MEDIUM WELL (155-160 degrees); WELL DONE (165 degrees).
LONA'S TRIPLE BERRY PIE
1 bag frozen raspberries
1 bag frozen blueberries
1 bag frozen blackberries
OR use any berries
Sugar - 1 cup per 4 cups of berries
Tapioca pudding - quick cooking - 1/4 cup per 4 cups of berries (look on the back of the box for the ratio of berries to thickener and sugar. It should be the same as above, but follow the box just in case).
Measure out the cups of frozen fruit and put in a large bowl. Use tapioca pudding for your thickener. Stir the berries, sugar, and tapioca and let sit for 15-20 minutes.
Pour berries into a 10 inch deep dish pie shell and mound. (You can make a sauce from any leftover berries by cooking on the stove with a little sugar) Put a top crust on berries and slit shell to let steam out. Brush top of pie shell with an egg wash (mix one egg with 1 tsp. water) Sprinkle a small amount of sugar on top.
Bake in preheated 400 degree oven for 45-50 minutes. Cook until bubbly and brown.
Serve hot with ice cream and sauce poured over top.
1 bag frozen blueberries
1 bag frozen blackberries
OR use any berries
Sugar - 1 cup per 4 cups of berries
Tapioca pudding - quick cooking - 1/4 cup per 4 cups of berries (look on the back of the box for the ratio of berries to thickener and sugar. It should be the same as above, but follow the box just in case).
Measure out the cups of frozen fruit and put in a large bowl. Use tapioca pudding for your thickener. Stir the berries, sugar, and tapioca and let sit for 15-20 minutes.
Pour berries into a 10 inch deep dish pie shell and mound. (You can make a sauce from any leftover berries by cooking on the stove with a little sugar) Put a top crust on berries and slit shell to let steam out. Brush top of pie shell with an egg wash (mix one egg with 1 tsp. water) Sprinkle a small amount of sugar on top.
Bake in preheated 400 degree oven for 45-50 minutes. Cook until bubbly and brown.
Serve hot with ice cream and sauce poured over top.
KERRI'S CHINESE CHICKEN SALAD
4 cups shredded Napa cabbage
4 green onions, chopped
1 package Ramen noodles, chicken flavored
2 Tbsp. sesame seeds
1/2 cup slivered almonds
1/2 cup sunflower seeds
Cooked chicken, cut into cubes
DRESSING: Ramen packet seasoning; 3 Tbsp. vinegar; 4 Tbsp. sugar; 4 Tbsp. oil; 1/4 tsp. salt. Mix and pour over salad
4 green onions, chopped
1 package Ramen noodles, chicken flavored
2 Tbsp. sesame seeds
1/2 cup slivered almonds
1/2 cup sunflower seeds
Cooked chicken, cut into cubes
DRESSING: Ramen packet seasoning; 3 Tbsp. vinegar; 4 Tbsp. sugar; 4 Tbsp. oil; 1/4 tsp. salt. Mix and pour over salad
POPPYSEED DRESSING
1/2 cup sugar
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. Poppy seeds
Mix all together and chill.
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. Poppy seeds
Mix all together and chill.
CITRUS DRESSING
1/2 tsp. orange peel
1/3 cup orange juice
2 Tbsp. red wine vinegar
1/2 cup vegetable oil
2 Tbsp. sugar
1 Tbsp. Good Seasons Dry Italian Dressing mix
Mix all together and let chill a couple of hours. Serve over a green salad with almonds.
1/3 cup orange juice
2 Tbsp. red wine vinegar
1/2 cup vegetable oil
2 Tbsp. sugar
1 Tbsp. Good Seasons Dry Italian Dressing mix
Mix all together and let chill a couple of hours. Serve over a green salad with almonds.
LINDA'S COLD SHRIMP MACARONI SALAD
2 cans (6 oz) de-veined shrimp, drained
1 pkg. small macaroni shells - cooked, drained and cooled
6 hard-boiled eggs, chopped
1/2 cup green onion, diced small
1/2 green pepper, diced small
1 1/2 cup celery, diced small
1 1/2 cup Miracle Whip or Mayo (may not need all)
Salt and Garlic salt
Mix all of the above together and chill.
1 pkg. small macaroni shells - cooked, drained and cooled
6 hard-boiled eggs, chopped
1/2 cup green onion, diced small
1/2 green pepper, diced small
1 1/2 cup celery, diced small
1 1/2 cup Miracle Whip or Mayo (may not need all)
Salt and Garlic salt
Mix all of the above together and chill.
BLACK BEANS WITH RICE
1 lb. spicy roll sausage
1-2 can black beans - drain one can
Crushed red pepper flakes
1 medium onion, diced
1 can diced tomatoes, with or without green chili's
Chopped mushrooms (optional)
Garlic powder
Salt and Pepper
Cook sausage with onions and mushrooms until done. Drain off excess grease. Add beans, tomatoes and spices. Simmer about 10 minutes. Serve as a soup or over rice.
1-2 can black beans - drain one can
Crushed red pepper flakes
1 medium onion, diced
1 can diced tomatoes, with or without green chili's
Chopped mushrooms (optional)
Garlic powder
Salt and Pepper
Cook sausage with onions and mushrooms until done. Drain off excess grease. Add beans, tomatoes and spices. Simmer about 10 minutes. Serve as a soup or over rice.
FONDUE SAUCES
HORSERADISH SAUCE:
1/2 cup plain yogurt; 3 Tbsp. prepared horseradish; juice of 1/2 lime; 2 green onions, chopped; 1/2 tsp. salt; freshly ground pepper-to taste
CHILI CREAM SAUCE:
1/2 cup sour cream; 1 Tbsp. hot chili paste
HOT MUSTARD SAUCE:
1/2 cup plain yogurt; 3 tsp. dry mustard; 1 tsp. chopped fresh dill
1/2 cup plain yogurt; 3 Tbsp. prepared horseradish; juice of 1/2 lime; 2 green onions, chopped; 1/2 tsp. salt; freshly ground pepper-to taste
CHILI CREAM SAUCE:
1/2 cup sour cream; 1 Tbsp. hot chili paste
HOT MUSTARD SAUCE:
1/2 cup plain yogurt; 3 tsp. dry mustard; 1 tsp. chopped fresh dill
Thursday, June 18, 2009
TEXAS SHEETCAKE
Combine in a bowl: 2 cups flour, 2 cups sugar, 1/2 tsp. salt
In a saucepan bring to a boil: 2 sticks butter or margarine; 4 Tbsp. cocoa
Combine in a 2nd bowl: 2 eggs, 1/2 cup sour cream, 1 tsp. vanilla, 1 tsp. baking soda
Combine flour mixture and egg mixture; add butter mixture.
Pour into a greased cookie sheet or jelly roll pan. Bake at 375 degrees for 20 minutes. While it bakes, make the frosting.
Frosting-bring to a boil: 1 stick butter or margarine, 3 Tbsp. cocoa, 5-6 Tbsp. milk. Remove from heat and add one box of powdered sugar - mixture should be the consistency of fudge (you may need to add a little more milk).
Spread on HOT cake. Sprinkle with chopped nuts, if desired.
In a saucepan bring to a boil: 2 sticks butter or margarine; 4 Tbsp. cocoa
Combine in a 2nd bowl: 2 eggs, 1/2 cup sour cream, 1 tsp. vanilla, 1 tsp. baking soda
Combine flour mixture and egg mixture; add butter mixture.
Pour into a greased cookie sheet or jelly roll pan. Bake at 375 degrees for 20 minutes. While it bakes, make the frosting.
Frosting-bring to a boil: 1 stick butter or margarine, 3 Tbsp. cocoa, 5-6 Tbsp. milk. Remove from heat and add one box of powdered sugar - mixture should be the consistency of fudge (you may need to add a little more milk).
Spread on HOT cake. Sprinkle with chopped nuts, if desired.
FUNNEL CAKE
Mix 2 cups plain flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 eggs and 1 1/2 cups milk.
Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in a circular motion, then criss-crossing motion to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the 'feel' for cooking it.
Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.
Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in a circular motion, then criss-crossing motion to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the 'feel' for cooking it.
Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.
ROAST TURKEY
Use an 11-14 pound turkey or 2 turkeys if serving a large crowd (just cook the first one early in the day, carve it and arrange on an ovenproof platter; cover. Cook the second bird and serve whole with the warmed meat from the first turkey around it)
To brine: Start by soaking the turkey in a large bucket or stockpot in brine. Mix 1 cup kosher salt and 2/3 cup sugar per gallon of water to make the brine. Increase amounts accordingly to cover the turkey. Refrigerate 12-15 hours (if cold enough the turkey can be placed in the garage) - (Or use an ice chest by dissolving the salt in a small amount of lukewarm water and adding ice water to cover the turkey).
Two types of turkeys should not be brined - kosher and self-basting.
Remove turkey from brine, rinse thoroughly under cool running water and pat dry. DO NOT stuff the turkey.
Adjust oven rack to lowest position and preheat oven to 400 degrees. Place 1 chopped onion, carrot and celery stalk in the turkey cavity. Tie the legs together and secure the wings. Scatter another chopped onion, celery and carrot around the roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pan drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more.
For the third time, remove turkey from the oven; close door. Turn turkey breast side up and baste with drippings; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 degrees and the leg/thigh registers about 170 degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn.
Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.
An 11-14 pound turkey should serve 10-12 people, with some leftovers.
To brine: Start by soaking the turkey in a large bucket or stockpot in brine. Mix 1 cup kosher salt and 2/3 cup sugar per gallon of water to make the brine. Increase amounts accordingly to cover the turkey. Refrigerate 12-15 hours (if cold enough the turkey can be placed in the garage) - (Or use an ice chest by dissolving the salt in a small amount of lukewarm water and adding ice water to cover the turkey).
Two types of turkeys should not be brined - kosher and self-basting.
Remove turkey from brine, rinse thoroughly under cool running water and pat dry. DO NOT stuff the turkey.
Adjust oven rack to lowest position and preheat oven to 400 degrees. Place 1 chopped onion, carrot and celery stalk in the turkey cavity. Tie the legs together and secure the wings. Scatter another chopped onion, celery and carrot around the roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pan drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more.
For the third time, remove turkey from the oven; close door. Turn turkey breast side up and baste with drippings; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 degrees and the leg/thigh registers about 170 degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn.
Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.
An 11-14 pound turkey should serve 10-12 people, with some leftovers.
Sunday, June 7, 2009
ROCHELLE'S HOMEMADE SNICKERS
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the above ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanutes. Spread over first layer. Refrigerate until set.
CARAMEL:
1 package (14 oz) caramels
1/4 cup whipping cream
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING:
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. YIELD: about 8 dozen.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the above ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanutes. Spread over first layer. Refrigerate until set.
CARAMEL:
1 package (14 oz) caramels
1/4 cup whipping cream
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING:
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. YIELD: about 8 dozen.
NECIA'S BROCCOLI SOUP
In a large saucepan, saute 1 Tbsp. butter and 1/4 cup chopped onion about 3 minutes.
Add 1 1/2 cups water, 2 cubes chicken bouillon, 1 cup vermicelli noodles, and 1/4 tsp. salt. Cook until noodles are done.
Add 1/2 package frozen, chopped broccoli OR fresh, steamed broccoli, 1/8 tsp. garlic powder,
1 1/2 cups milk, dash pepper, and 1/4 lb. Velveeta cheese (cut into cubes).
Cook over low heat until cheese is melted. Serve.
Add 1 1/2 cups water, 2 cubes chicken bouillon, 1 cup vermicelli noodles, and 1/4 tsp. salt. Cook until noodles are done.
Add 1/2 package frozen, chopped broccoli OR fresh, steamed broccoli, 1/8 tsp. garlic powder,
1 1/2 cups milk, dash pepper, and 1/4 lb. Velveeta cheese (cut into cubes).
Cook over low heat until cheese is melted. Serve.
ALMOND BUTTER CAKE
THIS IS A REALLY QUICK, EASY, HEAVY CAKE FOR STRAWBERRY SHORTCAKE OR TO EAT ALONE.
Sugar
3/4 cup butter, melted
2 eggs
1 tsp. almond extract OR more to taste
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds - you can toast these for added flavor
Blend 1 1/2 cups sugar and melted butter in large mixing bowl. Beat in eggs, one at a time and stir well. Add almond and vanilla extracts and mix thoroughly into batter. Taste and add more almond, if desired. Add salt and flour and mix until batter is smooth.
Spread batter in greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsp. sugar over batter, then sprinkle with almonds. Press the almonds just a little into the cake batter so they don't fall off after baking.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in center comes out clean,(begin checking on doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely.
Sugar
3/4 cup butter, melted
2 eggs
1 tsp. almond extract OR more to taste
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds - you can toast these for added flavor
Blend 1 1/2 cups sugar and melted butter in large mixing bowl. Beat in eggs, one at a time and stir well. Add almond and vanilla extracts and mix thoroughly into batter. Taste and add more almond, if desired. Add salt and flour and mix until batter is smooth.
Spread batter in greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsp. sugar over batter, then sprinkle with almonds. Press the almonds just a little into the cake batter so they don't fall off after baking.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in center comes out clean,(begin checking on doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely.
CITRUS PUNCH
5 quarts water
2 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract
Stir together until sugar is dissolved. Pour into punch bowl. Add ice and sliced lemons, limes and/or oranges.
2 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract
Stir together until sugar is dissolved. Pour into punch bowl. Add ice and sliced lemons, limes and/or oranges.
BUTTERSCOTCH BROWNIES
1/4 cup butter, melted
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Mix butter, sugar and egg together in a medium-sized bowl. Mix together flour, baking powder and salt. Add to the butter mixture. Stir in the vanilla and pecans; spoon into a well-greased 8x8 inch baking pan. Bake for 20-25 minutes. Do not over bake.
For a variation, you can add 1/2 cup chocolate chips to mixture before baking.
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Mix butter, sugar and egg together in a medium-sized bowl. Mix together flour, baking powder and salt. Add to the butter mixture. Stir in the vanilla and pecans; spoon into a well-greased 8x8 inch baking pan. Bake for 20-25 minutes. Do not over bake.
For a variation, you can add 1/2 cup chocolate chips to mixture before baking.
SARAH'S CURRY CHICKEN
3 chicken breasts
2 Tbsp. butter or margarine
1/4 cup brown sugar
1/2 cup yellow mustard
1 tsp. curry powder
Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter. Turn off heat and add in brown sugar, mustard and curry powder. Mix together and taste to make sure it's spicy enough. Place chicken pieces in glass baking pan. Pour sauce over the chicken so some of it surrounds the chicken and some is still on top. Bake in oven for 30-40 minutes. Cut the chicken to make sure it is fully cooked. Serve with rice or vegetables.
You can use frozen chicken breasts, you just have to cook them longer. You can also change the ratio of sauce to chicken and make more so there is still some in the pan for gravy.
2 Tbsp. butter or margarine
1/4 cup brown sugar
1/2 cup yellow mustard
1 tsp. curry powder
Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter. Turn off heat and add in brown sugar, mustard and curry powder. Mix together and taste to make sure it's spicy enough. Place chicken pieces in glass baking pan. Pour sauce over the chicken so some of it surrounds the chicken and some is still on top. Bake in oven for 30-40 minutes. Cut the chicken to make sure it is fully cooked. Serve with rice or vegetables.
You can use frozen chicken breasts, you just have to cook them longer. You can also change the ratio of sauce to chicken and make more so there is still some in the pan for gravy.
CHOCOLATE BASKETS
Melt dipping chocolate over low heat or in micrawave.
"Paint" melted chocolate on a paper cupcake liner with a pastry brush or the back of a spoon.
Chill in refrigerator. Once set, peel off paper.
Fill with a small amount of strawberry or raspberry jam.
Cover jam with whipped cream or Cool Whip.
Top with fresh fruit and garnish with mint.
"Paint" melted chocolate on a paper cupcake liner with a pastry brush or the back of a spoon.
Chill in refrigerator. Once set, peel off paper.
Fill with a small amount of strawberry or raspberry jam.
Cover jam with whipped cream or Cool Whip.
Top with fresh fruit and garnish with mint.
DELRAY'S SUMMER FRUIT SALAD
3 medium bananas
1 cup green/red grapes, halved
4 medium oranges, pared and sectioned (3 cups)
1 cup strawberries, washed and sliced.
Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well-coated. (Serves 10)
SOUR CREAM-HONEY DRESSING
Blend 1/2 cup sour cream, 1 Tbsp. honey and 1 Tbsp. orange juice together.
1 cup green/red grapes, halved
4 medium oranges, pared and sectioned (3 cups)
1 cup strawberries, washed and sliced.
Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well-coated. (Serves 10)
SOUR CREAM-HONEY DRESSING
Blend 1/2 cup sour cream, 1 Tbsp. honey and 1 Tbsp. orange juice together.
LONA'S APPLE CRISP
In a blender or using a fork, mix together 3/4 cup flour, 1 cup sugar, 1/4 tsp. salt and 1/2 cup softened butter until mixture resembles crumbs.
Peel and slice 4-5 lbs. apples and place in a baking dish. Sprinkle with cinnamon. Top with flour/crumb mixture.
Bake at 350 degrees for 30-45 minutes or until light brown.
CARAMEL TOPPING: 1 stick butter or margarine, 2 cups sugar, 1 pint half and half, 1 cup DARK Karo syrup.
In a heavy saucepan, combine all but 1 cup of the half and half. Heat over medium heat, stirring occasionally. Bring to a soft-ball stage or 234 degrees on a candy thermometer. Add rest of half and half and continue cooking to soft ball stage again.
Peel and slice 4-5 lbs. apples and place in a baking dish. Sprinkle with cinnamon. Top with flour/crumb mixture.
Bake at 350 degrees for 30-45 minutes or until light brown.
CARAMEL TOPPING: 1 stick butter or margarine, 2 cups sugar, 1 pint half and half, 1 cup DARK Karo syrup.
In a heavy saucepan, combine all but 1 cup of the half and half. Heat over medium heat, stirring occasionally. Bring to a soft-ball stage or 234 degrees on a candy thermometer. Add rest of half and half and continue cooking to soft ball stage again.
'FAKE' STRAWBERRIES
1 can sweetened condensed milk
1 large package strawberry jello
1 small package strawberry jello
3 tsp. lemon juice
1 (16 oz) package coconut
Mix milk, large jello, lemon juice and coconut together. Store in refrigerator for 2 or more hours. Shape into strawberries; roll in small package of jello. Decorate with green icing for caps/leaves. Refrigerate. Mixture can be frozen before shaping. Approximately 50 count.
1 large package strawberry jello
1 small package strawberry jello
3 tsp. lemon juice
1 (16 oz) package coconut
Mix milk, large jello, lemon juice and coconut together. Store in refrigerator for 2 or more hours. Shape into strawberries; roll in small package of jello. Decorate with green icing for caps/leaves. Refrigerate. Mixture can be frozen before shaping. Approximately 50 count.
CELESTIAL CHICKEN STRIPS/NUGGETS
Chicken breasts - 2 1/2 to 3 lbs, cut into 6-8 strips per breast or cut into nuggets.
Dip chicken into a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.
Roll in 3 parts corn flake crumbs, 1 part flour, lots of sesame seeds and garlic powder.
Place on a wax paper lined cookie sheet and freeze.
Do not let chicken thaw out. Keep frozen until time of cooking.
Fry in deep oil until light golden brown.
Serve with a sweet and sour sauce.
Dip chicken into a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.
Roll in 3 parts corn flake crumbs, 1 part flour, lots of sesame seeds and garlic powder.
Place on a wax paper lined cookie sheet and freeze.
Do not let chicken thaw out. Keep frozen until time of cooking.
Fry in deep oil until light golden brown.
Serve with a sweet and sour sauce.
CHICKEN WINGS
1/2 tsp. salt
1/2 cup milk
1 Tbsp. cornstarch
Dash of garlic salt
2 eggs
24 chicken wings
Mix the first five ingredients together. Dip the chicken wings in mixture and deep fry. Drain on paper towels, then place in baking pan. Mix the following together and pour over chicken.
3/4 cup sugar
1/4 cup water
1/2 cup rice vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup.
Bake at 325 degrees until glaze is not too tacky.
1/2 cup milk
1 Tbsp. cornstarch
Dash of garlic salt
2 eggs
24 chicken wings
Mix the first five ingredients together. Dip the chicken wings in mixture and deep fry. Drain on paper towels, then place in baking pan. Mix the following together and pour over chicken.
3/4 cup sugar
1/4 cup water
1/2 cup rice vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup.
Bake at 325 degrees until glaze is not too tacky.
Friday, June 5, 2009
LINDA'S LEMON CHICKEN SAUCE
1 Tbsp. cornstarch
3/4 cup water
1 Tbsp. white vinegar
3 Tbsp. sugar
1/4 tsp. lemon extract
Lemon slices
Yellow food coloring
Cook in small saucepan until thick, stirring continually. Serve over breaded, cooked chicken strips or nuggets.
3/4 cup water
1 Tbsp. white vinegar
3 Tbsp. sugar
1/4 tsp. lemon extract
Lemon slices
Yellow food coloring
Cook in small saucepan until thick, stirring continually. Serve over breaded, cooked chicken strips or nuggets.
PORK TENDERLOIN
1 1/2 lb. pork tenderloin
4 Tbsp. butter
2 Tbsp. honey.
Preheat oven to 375 degrees. Tie up ends of tenderloin so it's all about the same diameter. Roll in salt and pepper. Melt the butter and honey in a frying pan and brown the tenderloin about 5 minutes on all sides. Place in oven and cook about 15 minutes. De-glaze pan with 1/4 cup water and pour over tenderloin.
4 Tbsp. butter
2 Tbsp. honey.
Preheat oven to 375 degrees. Tie up ends of tenderloin so it's all about the same diameter. Roll in salt and pepper. Melt the butter and honey in a frying pan and brown the tenderloin about 5 minutes on all sides. Place in oven and cook about 15 minutes. De-glaze pan with 1/4 cup water and pour over tenderloin.
CRANBERRY/ORANGE JELLO
1 large package (6 oz) raspberry Jello
1 can whole berry cranberry sauce
1/2 tsp. ground cinnamon
1 large (or 2 small) cans Mandarin oranges, drained
Dissolve Jello in 2 cups boiling water. Add cinnamon and cranberry sauce; stir to dissolve. Chill until slightly thickened. Add drained oranges and fold in. Put in serving dish and chill until firm.
1 can whole berry cranberry sauce
1/2 tsp. ground cinnamon
1 large (or 2 small) cans Mandarin oranges, drained
Dissolve Jello in 2 cups boiling water. Add cinnamon and cranberry sauce; stir to dissolve. Chill until slightly thickened. Add drained oranges and fold in. Put in serving dish and chill until firm.
AUNT BILLIE'S 'CHOCOLATE BAVARIAN TORTE'
1 package Devil's food cake mix (without pudding)
1 package (8 oz) cream cheese, softened
2/3 cup packed brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 cups whipping cream, whipped
2 Tbsp. grated semi-sweet chocolate
Mix and bake cake according to package directions, using two 9-inch round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In a mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. spread with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight.
1 package (8 oz) cream cheese, softened
2/3 cup packed brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 cups whipping cream, whipped
2 Tbsp. grated semi-sweet chocolate
Mix and bake cake according to package directions, using two 9-inch round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In a mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. spread with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight.
BEEF/BROCCOLI STIR FRY
1 lb. fresh broccoli, cut into florets
1 lb. boneless sirloin steak, sliced diagonally across grain into 2"x1/4" strips
3 Tbsp. vegetable or olive oil
2 Tbsp. soy sauce
2/3 cup chicken broth
1/2 tsp. sugar
Cooked hot rice
Pour 1 Tbsp. oil around the top of a wok. Add meat and stir fry 2 minutes. Remove from wok. Pour 2 Tbsp. oil around top of wok. Add broccoli and stir fry 2-3 minutes. Remove from wok.
Combine soy sauce and cornstarch; add chicken broth and sugar. Add to wok and cook over medium heat until thickened and bubbly. Add meat and broccoli and stir fry 2 minutes. Serve with rice.
1 lb. boneless sirloin steak, sliced diagonally across grain into 2"x1/4" strips
3 Tbsp. vegetable or olive oil
2 Tbsp. soy sauce
2/3 cup chicken broth
1/2 tsp. sugar
Cooked hot rice
Pour 1 Tbsp. oil around the top of a wok. Add meat and stir fry 2 minutes. Remove from wok. Pour 2 Tbsp. oil around top of wok. Add broccoli and stir fry 2-3 minutes. Remove from wok.
Combine soy sauce and cornstarch; add chicken broth and sugar. Add to wok and cook over medium heat until thickened and bubbly. Add meat and broccoli and stir fry 2 minutes. Serve with rice.
GAK
In a jar mix equal parts liquid starch and Elmer's Glue-All. Add some food coloring to the liquid starch, if desired before mixing. Shake until the mixture is rubbery.
ALMOND CAKE
1 can almond filling
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs, separated
1 tsp. vanilla
1 small container (8 oz) sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Powdered sugar
Cream butter and sugar. Add almond filling. Add egg yolks and blend in vanilla and sour cream.
Sift flour, baking soda and salt. Add to mixture. Fold in 'beaten' egg white. Pour into well greased 9" tube pan. Bake 1 hour at 350 degrees. Cool 20 minutes and turn out on plate. Sprinkle with powdered sugar.
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs, separated
1 tsp. vanilla
1 small container (8 oz) sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Powdered sugar
Cream butter and sugar. Add almond filling. Add egg yolks and blend in vanilla and sour cream.
Sift flour, baking soda and salt. Add to mixture. Fold in 'beaten' egg white. Pour into well greased 9" tube pan. Bake 1 hour at 350 degrees. Cool 20 minutes and turn out on plate. Sprinkle with powdered sugar.
NIKKI'S 'CHOCOLATE CAKE TO DIE FOR'
1 box German chocolate cake mix
1 carton Cool Whip
1 Heath bar
1 can sweetened condensed milk
1 jar hot fudge topping, heated
Bake cake as directed in a 9x13 pan. Remove from oven and poke holes in top of cake. Pour milk over cake. Cover with hot fudge topping. Refrigerate till cold then top with Cool Whip and decorate with Heath bar broken into pieces.
1 carton Cool Whip
1 Heath bar
1 can sweetened condensed milk
1 jar hot fudge topping, heated
Bake cake as directed in a 9x13 pan. Remove from oven and poke holes in top of cake. Pour milk over cake. Cover with hot fudge topping. Refrigerate till cold then top with Cool Whip and decorate with Heath bar broken into pieces.
KERRI'S BREADSTICKS
1 Tbsp. yeast
1 1/2 cups HOT (from your faucet) water
2 Tbsp. sugar
1/2 tsp. salt
3 cups flour
Mix and knead the above ingredients for 3 minutes. Let set for 10 minutes.
Melt 1/3 cup butter or margarine on a cookie sheet
Roll out dough in a rectangle. Cut (I use a pizza cutter) into strips, twist and put on buttered cookie sheet. Sprinkle with seasoning (Vegetable supreme, etc) and Parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.
1 1/2 cups HOT (from your faucet) water
2 Tbsp. sugar
1/2 tsp. salt
3 cups flour
Mix and knead the above ingredients for 3 minutes. Let set for 10 minutes.
Melt 1/3 cup butter or margarine on a cookie sheet
Roll out dough in a rectangle. Cut (I use a pizza cutter) into strips, twist and put on buttered cookie sheet. Sprinkle with seasoning (Vegetable supreme, etc) and Parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.
Tuesday, June 2, 2009
ITALIAN HERO LOAF
3 1/4 cups flour, divided
1 Tbsp. sugar
1 tsp. salt
1 package yeast
1 cup hot water (125-130 degrees)
1 Tbsp. margarine, softened
8 oz. sliced cooked ham
4 oz. sliced provolone cheese
4 oz. sliced salami
1 egg white
Set aside 1 cup flour. In large bowl of stand mixer, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Allow mixer to knead dough an additional 4 minutes. On greased cookie sheet, roll dough into a 14x10-inch rectangle. Layer ham, provolone and salami over center third of dough lengthwise; top with pimentos and olives, if desired. Make cuts from filling to dough edges at 1-inch intervals along sides of filling (I find scissors work great for this). Alternating sides, fold strips at an angle across filling; cover. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet with sandwich over pan; let dough rise 15 minutes or until double in size. Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or till done. Cool slightly; serve warm.
1 Tbsp. sugar
1 tsp. salt
1 package yeast
1 cup hot water (125-130 degrees)
1 Tbsp. margarine, softened
8 oz. sliced cooked ham
4 oz. sliced provolone cheese
4 oz. sliced salami
1 egg white
Set aside 1 cup flour. In large bowl of stand mixer, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Allow mixer to knead dough an additional 4 minutes. On greased cookie sheet, roll dough into a 14x10-inch rectangle. Layer ham, provolone and salami over center third of dough lengthwise; top with pimentos and olives, if desired. Make cuts from filling to dough edges at 1-inch intervals along sides of filling (I find scissors work great for this). Alternating sides, fold strips at an angle across filling; cover. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet with sandwich over pan; let dough rise 15 minutes or until double in size. Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or till done. Cool slightly; serve warm.
BROCCOLI/CAULIFLOWER SALAD
1 bunch broccoli, cut into small florets
1 head cauliflower, cut into small pieces
1 small red cabbage, shredded small
1-2 celery stalks, diced
4-5 carrots, diced
1 small sweet onion, diced
1 lb. bacon, cooked and crumbled
2 cups mayonnaise
1/4 cup sugar
1/3 cup Parmesan cheese
Mix mayonnaise, sugar and Parmesan cheese together and pour over vegetables and bacon. Mix well. NOTE: the dressing makes a lot so you might not want to use all of it.
1 head cauliflower, cut into small pieces
1 small red cabbage, shredded small
1-2 celery stalks, diced
4-5 carrots, diced
1 small sweet onion, diced
1 lb. bacon, cooked and crumbled
2 cups mayonnaise
1/4 cup sugar
1/3 cup Parmesan cheese
Mix mayonnaise, sugar and Parmesan cheese together and pour over vegetables and bacon. Mix well. NOTE: the dressing makes a lot so you might not want to use all of it.
CHOCOLATE SURPRISE BUNDT CAKE
12 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 pkg. chocolate cake mix
1/2 cup semisweet chocolate mini-chips
Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Ina small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate chips. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted int he center of the cake comes out clean, 45-55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioner's sugar. Serve with whipped cream and raspberries, if desired. Serves 12
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 pkg. chocolate cake mix
1/2 cup semisweet chocolate mini-chips
Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Ina small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate chips. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted int he center of the cake comes out clean, 45-55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioner's sugar. Serve with whipped cream and raspberries, if desired. Serves 12
KERRI'S YUM YUM LEMON CAKE
Mix lemon cake mix according to directions on box. Bake in a greased jelly roll pan.
TOPPING: 1 small package instant vanilla pudding; 1 small can crushed pineapple (drained)
Make pudding as directed on box. Stir until thickened, then let stand to thicken more. Fold in pineapple. Put on cake. Frost with Cool Whip.
ANOTHER VERSION OF THIS -
1 white or yellow cake mix (prepare as directed on package). Divide equally in two 9x13 greased cake pans and bake approximately 15 minutes.
Prepare one small box INSTANT vanilla pudding as directed and add 4 oz. softened cream cheese. Spread over one of the cooled cakes. After it has set, cover with drained, crushed pineapple or your favorite pie filling.
Top layer is cool whip. Garnish with nuts or coconut.
(Repeat this recipe for other cake)
TOPPING: 1 small package instant vanilla pudding; 1 small can crushed pineapple (drained)
Make pudding as directed on box. Stir until thickened, then let stand to thicken more. Fold in pineapple. Put on cake. Frost with Cool Whip.
ANOTHER VERSION OF THIS -
1 white or yellow cake mix (prepare as directed on package). Divide equally in two 9x13 greased cake pans and bake approximately 15 minutes.
Prepare one small box INSTANT vanilla pudding as directed and add 4 oz. softened cream cheese. Spread over one of the cooled cakes. After it has set, cover with drained, crushed pineapple or your favorite pie filling.
Top layer is cool whip. Garnish with nuts or coconut.
(Repeat this recipe for other cake)
RANCH DRESSING MIX
This makes a lot of dry mix so it would be good to give as a gift.
15 Saltine crackers
1 cup dried parsley
1/2 cup dried minced onions
2 Tbsp. dried thyme
1/2 Tbsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Blend crackers in a blender to fine crumbs; Mix in remaining ingredients. Place in an airtight container; attach instructions. Makes about 2 cups of mix.
RANCH DRESSING
Whisk 1 cup mayonnaise, 1 cup buttermilk and 1 Tbsp. Ranch Dressing Mix together; refrigerate until chilled. Makes 2 cups of dressing.
15 Saltine crackers
1 cup dried parsley
1/2 cup dried minced onions
2 Tbsp. dried thyme
1/2 Tbsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Blend crackers in a blender to fine crumbs; Mix in remaining ingredients. Place in an airtight container; attach instructions. Makes about 2 cups of mix.
RANCH DRESSING
Whisk 1 cup mayonnaise, 1 cup buttermilk and 1 Tbsp. Ranch Dressing Mix together; refrigerate until chilled. Makes 2 cups of dressing.
BACON DIP MIX
This makes a nice dip and the dry ingredients can be packaged and given as a gift.
2 Tbsp. bacon bits
1/8 tsp. dried minced garlic
1 Tbsp. dried minced onion
1/8 tsp. dried chives
1 tsp. beef bouillon granules
Combine ingredients; mix well. Place in an airtight container. Makes about 1/4 cup of mix.
INSTRUCTIONS -
Whisk one cup sour cream and dip mix together; cover and refrigerate for at least one hour before serving. Makes 1 cup of dip.
2 Tbsp. bacon bits
1/8 tsp. dried minced garlic
1 Tbsp. dried minced onion
1/8 tsp. dried chives
1 tsp. beef bouillon granules
Combine ingredients; mix well. Place in an airtight container. Makes about 1/4 cup of mix.
INSTRUCTIONS -
Whisk one cup sour cream and dip mix together; cover and refrigerate for at least one hour before serving. Makes 1 cup of dip.
CHOCOLATE CAKE WITH GANACHE
1 box Devil's Food Cake mix (Pillsbury Plus recommended)
1/4 cup heavy cream
1 lb. chocolate chips
3 cups toffee pieces
1 ounce cocoa powder
Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from head. Add in chocolate chips and whisk until well blended and all chips have melted. Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.
1/4 cup heavy cream
1 lb. chocolate chips
3 cups toffee pieces
1 ounce cocoa powder
Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from head. Add in chocolate chips and whisk until well blended and all chips have melted. Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.
FARFALLE PASTA PRIMAVERA
8 oz. Farfalle pasta
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper
Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper
Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
CREME BRULEE
5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract
Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract
Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
Wednesday, May 6, 2009
Chicken Barbacoa
4 Chicken Breasts
1 Can Green Enchilada Sauce
1/2 Cup Brown Sugar
1 Can Green Chilies (Optional)
1 Bell Pepper, diced (Optional)
*Cook the chicken breasts in the crock pot with 1 Cup water. Mix in all other ingredients 30 minutes before you are ready to serve. Serve over rice or wrapped in a flour tortilla.
1 Can Green Enchilada Sauce
1/2 Cup Brown Sugar
1 Can Green Chilies (Optional)
1 Bell Pepper, diced (Optional)
*Cook the chicken breasts in the crock pot with 1 Cup water. Mix in all other ingredients 30 minutes before you are ready to serve. Serve over rice or wrapped in a flour tortilla.
Chocolate Candy Cereal
1 Cup Karo Syrup
1 Cup White Sugar
1 Cup Peanut Butter
1 Bag Semi-sweet Chocolate Chips
1/2 Box of Corn Flakes
Bring Karo syrup and white sugar to a boil. Stir in peanut butter until smooth. Stir in chocolate chips until smooth. Poor over cornflakes and let cool on wax paper. Makes a great party snack!
1 Cup White Sugar
1 Cup Peanut Butter
1 Bag Semi-sweet Chocolate Chips
1/2 Box of Corn Flakes
Bring Karo syrup and white sugar to a boil. Stir in peanut butter until smooth. Stir in chocolate chips until smooth. Poor over cornflakes and let cool on wax paper. Makes a great party snack!
Tuesday, April 14, 2009
Cafe Rio Salad Dressing
1 Package Ranch Buttermilk Mix
1 Cup Buttermilk
1/2 to 1 Cup Mayo
1 to 2 Tomatillos
1/2 to 1 Clove Minced Garlic
1/2 Teaspoon Lime Juice
1/2 Small Jalepeno without the seeds
Cilantro to taste
*Blend everything together and enjoy!
1 Cup Buttermilk
1/2 to 1 Cup Mayo
1 to 2 Tomatillos
1/2 to 1 Clove Minced Garlic
1/2 Teaspoon Lime Juice
1/2 Small Jalepeno without the seeds
Cilantro to taste
*Blend everything together and enjoy!
Friday, March 27, 2009
GUACAMOLE- Mom's
2 ripe avocadoes, peeled and mashed
Juice from one lime
Tomato and sweet onion - diced very small - add as much as you like
Cilantro - to taste
Sea salt - to taste
Mix all together and serve.
Juice from one lime
Tomato and sweet onion - diced very small - add as much as you like
Cilantro - to taste
Sea salt - to taste
Mix all together and serve.
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