2 large baskets of berries barely crushed
2 cups sugar
Juice of 1/2 lemon
Zest of 1 lemon
Bring to boil and cook for 8 minutes.
Add 1 cup sugar
Bring to a boil and cook for 3 minutes
Pour into a large glass bowl and stir occasionally for 5 to 6 hours. Place in jars and store in the refrigerator.
~Phyllis Clyde
Thursday
Quick Lasagna
6 cups spaghetti sauce (I prefer Prego but use what is available)
2 cups cottage cheese
1 cup grated cheese (use more or less depending on desire of fat)
1 Box lasagna noodles
1 ½ cups Water (if it seems to dry add more water)
½ box of chopped spinach (optional)
Put 1/2 cup of sauce in bottom of pan and spread around., Put a layer of noodles and then sauce, cottage cheese and spinach if desired., Repeat layers until pan is full. Put cheese on last two layers. Pour water over the top and bake at 350 degrees for 1 hour and 15 minutes.
Serve with green salad and sour dough rolls or french or garlic bread.
~ Tawna via Katie Browning
2 cups cottage cheese
1 cup grated cheese (use more or less depending on desire of fat)
1 Box lasagna noodles
1 ½ cups Water (if it seems to dry add more water)
½ box of chopped spinach (optional)
Put 1/2 cup of sauce in bottom of pan and spread around., Put a layer of noodles and then sauce, cottage cheese and spinach if desired., Repeat layers until pan is full. Put cheese on last two layers. Pour water over the top and bake at 350 degrees for 1 hour and 15 minutes.
Serve with green salad and sour dough rolls or french or garlic bread.
~ Tawna via Katie Browning
Strawberry Ice Cream
2 pints strawberries, washed and hulled
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1-1/2 cups heavy cream
Mash the strawberries. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
G & G Clyde
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1-1/2 cups heavy cream
Mash the strawberries. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
G & G Clyde
Maple Nut Ice Cream
2 Cups Heavy Cream
3/4th Cup Canned Milk
1-1/4th Cups Pure Maple Syrup
3/4th Cup Nut Pieces
Pour the cream, milk and maple syrup into the bowl of the machine. Add the nuts and freeze.
~G & G Clyde
3/4th Cup Canned Milk
1-1/4th Cups Pure Maple Syrup
3/4th Cup Nut Pieces
Pour the cream, milk and maple syrup into the bowl of the machine. Add the nuts and freeze.
~G & G Clyde
James River Waffles
6 eggs separated (set whites aside) (I only use 3 yolks)
4 cups buttermilk
4 cups flour
4 tsp. Baking powder
½ tsp. Salt
2 tsp. Soda
½ cup butter - melted
Melt butter in mixing bowl. Add dry ingredients. Stir baking powder, salt and soda into flour. Add buttermilk and mix ingredients. Whip egg whites and fold into batter. Bake in heated waffle iron until brown.
4 cups buttermilk
4 cups flour
4 tsp. Baking powder
½ tsp. Salt
2 tsp. Soda
½ cup butter - melted
Melt butter in mixing bowl. Add dry ingredients. Stir baking powder, salt and soda into flour. Add buttermilk and mix ingredients. Whip egg whites and fold into batter. Bake in heated waffle iron until brown.
Hot Fudge Sundae Cake
1 cup Flour
3/4 cup sugar
2 Tbsp. Cocoa
2 tsp. Baking powder
1/4 tsp. Salt
1/2 cup milk
2 Tbsp. Vegetable oil
1 tsp. Vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/ 4 cup cocoa
1 3/4 cups hot water
Favorite ice cream (we use vanilla)
Heat oven to 350. Mix flour, sugar, 2 Tbsp. Cocoa, baking powder, and salt in ungreased square pan 9 X 9. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each serving.
This is pretty served in sherbets or small bowls.
Hot Fudge Mallow Cake - omit nuts: add 1 cup miniature marshmallows. I haven’t tried this variation but I’LL BET IT IS GOOD.
We used to make this for family home evening. The boys loved it. It has a sauce when it is done cooking so don’t keep baking it to get it firm. It is kind of like pudding. I did not put in the nuts but I bet they would be good, especially almonds.
This recipe came off of the Gold Medal Flour sack. This is the low altitude recipe.
Try it! Maybe the missionaries will like it :)
~Tawna sent this recipe to Phyllis when she was cooking for the missionaries in Scotland.
3/4 cup sugar
2 Tbsp. Cocoa
2 tsp. Baking powder
1/4 tsp. Salt
1/2 cup milk
2 Tbsp. Vegetable oil
1 tsp. Vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/ 4 cup cocoa
1 3/4 cups hot water
Favorite ice cream (we use vanilla)
Heat oven to 350. Mix flour, sugar, 2 Tbsp. Cocoa, baking powder, and salt in ungreased square pan 9 X 9. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each serving.
This is pretty served in sherbets or small bowls.
Hot Fudge Mallow Cake - omit nuts: add 1 cup miniature marshmallows. I haven’t tried this variation but I’LL BET IT IS GOOD.
We used to make this for family home evening. The boys loved it. It has a sauce when it is done cooking so don’t keep baking it to get it firm. It is kind of like pudding. I did not put in the nuts but I bet they would be good, especially almonds.
This recipe came off of the Gold Medal Flour sack. This is the low altitude recipe.
Try it! Maybe the missionaries will like it :)
~Tawna sent this recipe to Phyllis when she was cooking for the missionaries in Scotland.
Hashbrown Strata (Rawlings)
1 Large bag shredded hashbrowns
3 Tbs. butter melted – drizzled over the hashbrowns in a 9 X 13 pan and bake at 425 degrees for 25 minutes.
Beat 12-16 eggs
Stir in 1-1/2 cups milk
Season with salt and pepper
Sauté 3 bunches of green onions
Cube 1 cup of ham or crumbles bacon
Layer onions and ham or bacon on top of baked hashbrowns. Pour eggs and milk over the top.
Bake at 350 degrees for 40 minutes
3 Tbs. butter melted – drizzled over the hashbrowns in a 9 X 13 pan and bake at 425 degrees for 25 minutes.
Beat 12-16 eggs
Stir in 1-1/2 cups milk
Season with salt and pepper
Sauté 3 bunches of green onions
Cube 1 cup of ham or crumbles bacon
Layer onions and ham or bacon on top of baked hashbrowns. Pour eggs and milk over the top.
Bake at 350 degrees for 40 minutes
French Dip Sandwiches
This is always great on a cold day, especially when you don’t have time to peel potatoes.
Cook roast overnight or all day in crock pot. I use Knorr oxtail soup but you can pour over a can of Coke and french onion soup also.
Slice hard rolls and put on meat. They can stay warm covered with foil in the oven this way,
Serve with au juice, green beans and fruit.
Cook roast overnight or all day in crock pot. I use Knorr oxtail soup but you can pour over a can of Coke and french onion soup also.
Slice hard rolls and put on meat. They can stay warm covered with foil in the oven this way,
Serve with au juice, green beans and fruit.
Bubbly Bread
One of my children's favorites!
Use Rhodes dough if available or make a basic unsweetened dough.
Roll out dough to fît either a round pizza pan or to fit a jelly roll pan.,
Grease the pan. Put rolled out dough into pan. Sprinkle with Parmesan cheese (the fresh grated kind or the regular kind). Roll cheese into dough with rolling pin.
You can also top with sauted onions or mushrooms or both. My children love it plain without either.
Bake at 425 degrees for 10 minutes or until done. Don't overcook or it will be too dry.
Slice into wedges of rectangular pieces.
Heat up marinara sauce or regular spaghetti sauce
Serve and eat by dipping bread into sauce.
Serve with a green salad and orange or apple slices.
The bread is also good as leftovers and served cold or warm.
Use Rhodes dough if available or make a basic unsweetened dough.
Roll out dough to fît either a round pizza pan or to fit a jelly roll pan.,
Grease the pan. Put rolled out dough into pan. Sprinkle with Parmesan cheese (the fresh grated kind or the regular kind). Roll cheese into dough with rolling pin.
You can also top with sauted onions or mushrooms or both. My children love it plain without either.
Bake at 425 degrees for 10 minutes or until done. Don't overcook or it will be too dry.
Slice into wedges of rectangular pieces.
Heat up marinara sauce or regular spaghetti sauce
Serve and eat by dipping bread into sauce.
Serve with a green salad and orange or apple slices.
The bread is also good as leftovers and served cold or warm.
Grasshopper Pie
1/4 c. milk
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
Tawna's Lemon Pie
Graham Cracker Crust:
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
Saturday
Apple Cobbler
2 cubes margarine, melted
1 c. sugar
2 1/2 c. flour
2 tsp. vanilla
Mix togehter and pour over apple. Bake 30 minutes at 350*.
1 c. sugar
2 1/2 c. flour
2 tsp. vanilla
Mix togehter and pour over apple. Bake 30 minutes at 350*.
Ham Roll-Ups
25 slices ham
25 slices Swiss cheese
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices. Spoon about 1/3 cup Cornbread Stuffing in center of each ham slice. Lay slice of cheese on stuffing, roll up and secure with toothpick. Place in shallow pan; bake 45 minutes at 350. Spoon about 2 or 3 teaspoonfuls sauce over each roll-up when serving. Makes 25 servings and can be halved.
Cornbread Stuffing:
1 pkg. cornbread mix
1 c. finely chopped celery and leaves
4 Tbsp. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water
Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a moister stuffing.
Apricot Sauce:
1 Tbsp. cornstarch
2 Tbsp. brown sugar
1 c. water
1 c. pineapple juice
1 Tbsp. butter
1/4 c. apricot preserves
Mix cornstarch and brown sugar in small saucepan. Add water and pineapple juice and stir over med. heat until mixture boils and is thickened. Stir in butter and preserves.
25 slices Swiss cheese
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices. Spoon about 1/3 cup Cornbread Stuffing in center of each ham slice. Lay slice of cheese on stuffing, roll up and secure with toothpick. Place in shallow pan; bake 45 minutes at 350. Spoon about 2 or 3 teaspoonfuls sauce over each roll-up when serving. Makes 25 servings and can be halved.
Cornbread Stuffing:
1 pkg. cornbread mix
1 c. finely chopped celery and leaves
4 Tbsp. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water
Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a moister stuffing.
Apricot Sauce:
1 Tbsp. cornstarch
2 Tbsp. brown sugar
1 c. water
1 c. pineapple juice
1 Tbsp. butter
1/4 c. apricot preserves
Mix cornstarch and brown sugar in small saucepan. Add water and pineapple juice and stir over med. heat until mixture boils and is thickened. Stir in butter and preserves.
Lemon-Lime Slush
2 qt. water
1 large limeade or lemonade
2 c. sugar
Juice of 3 lemons
2 liters of Sprite
Mix together everything but Sprite until sugar is dissolved. Freeze. To serve: Let soften and break apart. Add Sprite and serve while slushy.
~Tawna
1 large limeade or lemonade
2 c. sugar
Juice of 3 lemons
2 liters of Sprite
Mix together everything but Sprite until sugar is dissolved. Freeze. To serve: Let soften and break apart. Add Sprite and serve while slushy.
~Tawna
Friday
Flaming Snowballs
Holiday mint ice cream (1/2-1 gallon depending on how many to be made)
1-2 bags of grated coconut
Hersey chocolate syrup
sugar cubes
lemon extract
Form ice cream into balls (size of tennis balls) Roll in coconut. Freeze. Serve with chocolate syrup on top. Dip sugar cubes in the lemon extract and place them on top of each ball, light and watch it flame (about one minute).
~Mary Lee Haynie
1-2 bags of grated coconut
Hersey chocolate syrup
sugar cubes
lemon extract
Form ice cream into balls (size of tennis balls) Roll in coconut. Freeze. Serve with chocolate syrup on top. Dip sugar cubes in the lemon extract and place them on top of each ball, light and watch it flame (about one minute).
~Mary Lee Haynie
Pecan Cookies
1 cup butter
1 cup brown sugar, packed
1 egg
2 cups flour
1 t. vanilla
1/2 cup chopped pecans
Mix well and roll into small balls. Place on cookie sheet and press a whole pecan into the middle of each cookie. Bake at 350 for 8-10 minutes.
~Phyllis Clyde
1 cup brown sugar, packed
1 egg
2 cups flour
1 t. vanilla
1/2 cup chopped pecans
Mix well and roll into small balls. Place on cookie sheet and press a whole pecan into the middle of each cookie. Bake at 350 for 8-10 minutes.
~Phyllis Clyde
Pineapple Sherbet
3 cups sugar
1 can crushed pineapple
1 quart buttermilk
milk
Add 1 pint whipping cream, whipped. Pour into freezing container and add milk to full line. Make 6 quarts. For 4 quarts, add only 2 1/4 sugar, do not alter other ingredients.
~Phyllis Clyde
1 can crushed pineapple
1 quart buttermilk
milk
Add 1 pint whipping cream, whipped. Pour into freezing container and add milk to full line. Make 6 quarts. For 4 quarts, add only 2 1/4 sugar, do not alter other ingredients.
~Phyllis Clyde
Grandma's Own Apple Pie
12 apples, peeled and cut (gravenstein or golden delicious)
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
Grandma's Sour Dough Rolls
It's best to use pre-made starter, but if you don't have one you may try to make your own.
Step 1: To make the starter for biscuits add 1 cup flour and 1 cup warm water to bottle, stir well, let set in warm place for awhile until it bubbles and rises. Pour out 2 cups into a large glass bowl add 1/2 cup canned milk (always use canned milk), 1/2 cup warm water, 3 cups flour. Stir this up well, cover bowl and let work all night in a warm place.
Step 2:
2 cups flour
1 t. soda
2 t. baking powder
2 T. sugar
1 t. salt
3 cups flour
Make biscuits in large glass bowl add 2 cups flour, soda, baking powder, sugar and salt. Mix with wooden spoon. Have 3 cups flour on mixing board. Make "well" in flour and pour above mixture in it. Mix and knead well, if dough seems stiff add a little hot water when mixing it. Roll out about 1/2 to 3/4 inch high, cut out and dip in melted butter. Place in greased dripper pan, cover and let rise 1 hour in warm place. Bake 30 minutes at 350, (increase heat a little if at high altitude). Makes about 2 dozen biscuits, can be frozen and heated up.
To keep starter going after you take 2 cups out to make biscuits, add 1 cup flour and 1 cup warm water, stir well and let rise in warm place, stir down and put in fridge to keep it. Never add anything but flour and water to starter.
~Grandmother Winkler
Step 1: To make the starter for biscuits add 1 cup flour and 1 cup warm water to bottle, stir well, let set in warm place for awhile until it bubbles and rises. Pour out 2 cups into a large glass bowl add 1/2 cup canned milk (always use canned milk), 1/2 cup warm water, 3 cups flour. Stir this up well, cover bowl and let work all night in a warm place.
Step 2:
2 cups flour
1 t. soda
2 t. baking powder
2 T. sugar
1 t. salt
3 cups flour
Make biscuits in large glass bowl add 2 cups flour, soda, baking powder, sugar and salt. Mix with wooden spoon. Have 3 cups flour on mixing board. Make "well" in flour and pour above mixture in it. Mix and knead well, if dough seems stiff add a little hot water when mixing it. Roll out about 1/2 to 3/4 inch high, cut out and dip in melted butter. Place in greased dripper pan, cover and let rise 1 hour in warm place. Bake 30 minutes at 350, (increase heat a little if at high altitude). Makes about 2 dozen biscuits, can be frozen and heated up.
To keep starter going after you take 2 cups out to make biscuits, add 1 cup flour and 1 cup warm water, stir well and let rise in warm place, stir down and put in fridge to keep it. Never add anything but flour and water to starter.
~Grandmother Winkler
German Pancake
1 cup milk
1 cup flour
6 eggs
1/4 t. salt
4-6 T. butter
Combine all ingredients (except butter) into blender and beat at least 3-6 minutes. While mixture is blending but butter into dripper pan and melt in oven. Pour batter into hot pan and bake at 450 for 18-20 minutes. We always liked to top it with Danish Dessert.
~Tawna
1 cup flour
6 eggs
1/4 t. salt
4-6 T. butter
Combine all ingredients (except butter) into blender and beat at least 3-6 minutes. While mixture is blending but butter into dripper pan and melt in oven. Pour batter into hot pan and bake at 450 for 18-20 minutes. We always liked to top it with Danish Dessert.
~Tawna
Grandfather's Sausage
This recipe has been handed down through the Winkler family. It is traditionally served as part of Christmas brunch.
5 lbs lean ground pork
5 lbs lean ground beef
1 t. ground clove
2 T. ground cinnamon
1 t. allspice
2 T. ground nutmeg
1 T. ground sage
Mix ingredients. Test taste by cooking small amounts adding more spices to taste. Place in plastic bag and refrigerate for day or two. Makes 10 pounds of sausage.
~Grandfather Winkler
5 lbs lean ground pork
5 lbs lean ground beef
1 t. ground clove
2 T. ground cinnamon
1 t. allspice
2 T. ground nutmeg
1 T. ground sage
Mix ingredients. Test taste by cooking small amounts adding more spices to taste. Place in plastic bag and refrigerate for day or two. Makes 10 pounds of sausage.
~Grandfather Winkler
Hot Crab Bunwiches
1 can crab (or sub fresh crab)
1/2 cup grated cheese
2 tablespoons parsley
1/4 cup chopped celery
1 tablespoon green onion, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
dash cayenne pepper
1/4 cup mayo
6 hamburger buns
Drain crab and break into pieces. Combine with remaining ingredients. Spread mixture on bun and toast in oven broiler until bubbly. Serve as a sandwich or leave open faced. Garnish with pickle or olive.
~Phyllis Clyde
1/2 cup grated cheese
2 tablespoons parsley
1/4 cup chopped celery
1 tablespoon green onion, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
dash cayenne pepper
1/4 cup mayo
6 hamburger buns
Drain crab and break into pieces. Combine with remaining ingredients. Spread mixture on bun and toast in oven broiler until bubbly. Serve as a sandwich or leave open faced. Garnish with pickle or olive.
~Phyllis Clyde
Holiday Favorites
Cabin Favorites
Hot Crab Bunwiches
Lemonade Slush
Oatmeal Cookies
Grandma Winkler's Apple Pie
Pineapple Sherbert
Raspberry Ice Cream
Paul's Hush Puppies
4th and 24th of July
Paul's Omelet
Pineapple Sherbert
Apple Pie
Halloween
Sloppy Joe's
Root Beer
Thanksgiving
Grapefruit Cooler
Tomato Crab Cocktail
Marinated Vegetable Salad with Crab
Cranberry Relish
Norman's Candied Yams
Spinach Casserole
Bread Stuffing
Mary Lee's Cheese Onions
Cranberry Fluff Salad
Grandma's Carrot Pudding
Pumpkin Chiffon Pie
Christmas
Cheeseball
Traditional Clam Dip
Creamy Clam Chowder
Bean Salad
Grandfather's Sausage
Grandmother's Pear Preserves
Grandfather's Fruit Cake
Flaming Snowballs
Pecan Pie
Mary's Holiday Punch Bowl
Date Nut Bars
Fruit Nut Bars
Cherry Winks
Holiday Sugar Cookies
Christmas Cookies
Graham Cracker Cookies
Nut Brittle
Toffee
Bob's Divinity
Mary Lee' Divinity
~Winkler Favorite Recipes Cook Book
Hot Crab Bunwiches
Lemonade Slush
Oatmeal Cookies
Grandma Winkler's Apple Pie
Pineapple Sherbert
Raspberry Ice Cream
Paul's Hush Puppies
4th and 24th of July
Paul's Omelet
Pineapple Sherbert
Apple Pie
Halloween
Sloppy Joe's
Root Beer
Thanksgiving
Grapefruit Cooler
Tomato Crab Cocktail
Marinated Vegetable Salad with Crab
Cranberry Relish
Norman's Candied Yams
Spinach Casserole
Bread Stuffing
Mary Lee's Cheese Onions
Cranberry Fluff Salad
Grandma's Carrot Pudding
Pumpkin Chiffon Pie
Christmas
Cheeseball
Traditional Clam Dip
Creamy Clam Chowder
Bean Salad
Grandfather's Sausage
Grandmother's Pear Preserves
Grandfather's Fruit Cake
Flaming Snowballs
Pecan Pie
Mary's Holiday Punch Bowl
Date Nut Bars
Fruit Nut Bars
Cherry Winks
Holiday Sugar Cookies
Christmas Cookies
Graham Cracker Cookies
Nut Brittle
Toffee
Bob's Divinity
Mary Lee' Divinity
~Winkler Favorite Recipes Cook Book
Fruit Ice Cream
1/2 can frozen orange juice
1/2 c. lemon juice
3 c. fruit, pureed
2 c. sugar
1 swish white corn syrup
1 pt. whipping cream
Milk as needed
Combine juice, fruit, sugar, and big "swish" of corn syrup. Add whipping cream and milk to line on ice cream freezer. Freeze as per directions with the ice cream freezer.
~Phyllis Clyde
1/2 c. lemon juice
3 c. fruit, pureed
2 c. sugar
1 swish white corn syrup
1 pt. whipping cream
Milk as needed
Combine juice, fruit, sugar, and big "swish" of corn syrup. Add whipping cream and milk to line on ice cream freezer. Freeze as per directions with the ice cream freezer.
~Phyllis Clyde
Hannah Clyde's Christmas Cookies (Hockey Pucks)
2 1/2 lb. brown sugar
1 c. butter
1 qt. sour cream
1 qt. honey
1 lb. raisins
2 c. ground nuts (pecans)
3 eggs
1 tsp. salt
3 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
Flour
Cream brown sugar and butter. Combine the remaining ingredients, adding as much flour as can be stirred in with a spoon. Let stand overnight in the fridge. Next day, roll to about 3/8 inches and cut with cookie cutter. Bake at 375 for 10 minutes. Store in Ziploc bags. The taste improves over time. Can freeze too! They last forever.
1 c. butter
1 qt. sour cream
1 qt. honey
1 lb. raisins
2 c. ground nuts (pecans)
3 eggs
1 tsp. salt
3 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
Flour
Cream brown sugar and butter. Combine the remaining ingredients, adding as much flour as can be stirred in with a spoon. Let stand overnight in the fridge. Next day, roll to about 3/8 inches and cut with cookie cutter. Bake at 375 for 10 minutes. Store in Ziploc bags. The taste improves over time. Can freeze too! They last forever.
Apple Dessert (A quick dessert; a favorite)
2 c. sugar
1 Tbsp. baking powder
1 c. flour
3 eggs, beaten
4 1/2 c. diced apples
1/4 tsp. salt
3 tsp. vanilla
1 1/2 c. chopped pecans
Mix sugar, flour and baking powder together. Stir in rest of ingredients. Spread in baking pan (8x6 inches). Bake at 350* for 45 minutes. Serve with whipped cream, sprinkle with fresh grated cinnamon and ice cream.
~Phyllis Clyde
1 Tbsp. baking powder
1 c. flour
3 eggs, beaten
4 1/2 c. diced apples
1/4 tsp. salt
3 tsp. vanilla
1 1/2 c. chopped pecans
Mix sugar, flour and baking powder together. Stir in rest of ingredients. Spread in baking pan (8x6 inches). Bake at 350* for 45 minutes. Serve with whipped cream, sprinkle with fresh grated cinnamon and ice cream.
~Phyllis Clyde
Wild Rice Excellente
2 1/2 c. chicken broth
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley
Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.
~Phyllis Clyde
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley
Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.
~Phyllis Clyde
Orange Roughy
1 c. bread crumbs
Add:
1 tsp. fresh thyme
1 tsp. tarragon
Garlic powder (or fresh, minced)
Oregano to taste
Pepper to taste
Butter, melted
Mix herbs with bread crumbs. Brush fish with melted butter. Sprinkle top of fish with crumbs and herbs. Put in pan. Bake at 350 till done.
~Phyllis Clyde
Add:
1 tsp. fresh thyme
1 tsp. tarragon
Garlic powder (or fresh, minced)
Oregano to taste
Pepper to taste
Butter, melted
Mix herbs with bread crumbs. Brush fish with melted butter. Sprinkle top of fish with crumbs and herbs. Put in pan. Bake at 350 till done.
~Phyllis Clyde
Green Cabbage Coleslaw Yummy
1 head cabbage, shredded
2 apples, diced skins on
1 1/2 c. mayo
1/8 to 1/4 c. buttermilk
1/8 c. sugar
1 Tbsp. cider vinegar
Celery seed
Depending on size of cabbage, adjust dressing ingredients. Mix dressing and add to the shredded cabbage and apples. Missionaries really liked this salad.
~Phyllis Clyde
2 apples, diced skins on
1 1/2 c. mayo
1/8 to 1/4 c. buttermilk
1/8 c. sugar
1 Tbsp. cider vinegar
Celery seed
Depending on size of cabbage, adjust dressing ingredients. Mix dressing and add to the shredded cabbage and apples. Missionaries really liked this salad.
~Phyllis Clyde
Oriental Salad
1 head romaine lettuce, cleaned and cut into bite-size pieces
1/2 red pepper, thin slices or bite-sized
1/4 red onion, sliced thin
1 can mandarin oranges, drained
1/4 c. caramelized almond slivers
1 handful of deep fried wonton skins, cut into 1/4 inch slices before frying
1 handful of deep fried vermicelli (rice sticks)
1 to 2 chicken breasts, grilled and cut into bite-sized pieces
Dressing:
1/2 c. unseasoned rice vinegar
1 c. white granulated sugar
1 c. salad oil (canola)
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sesame oil (found in Oriental food section)
Put all ingredients in jar and shake well. Pour over salad just before serving.
1/2 red pepper, thin slices or bite-sized
1/4 red onion, sliced thin
1 can mandarin oranges, drained
1/4 c. caramelized almond slivers
1 handful of deep fried wonton skins, cut into 1/4 inch slices before frying
1 handful of deep fried vermicelli (rice sticks)
1 to 2 chicken breasts, grilled and cut into bite-sized pieces
Dressing:
1/2 c. unseasoned rice vinegar
1 c. white granulated sugar
1 c. salad oil (canola)
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sesame oil (found in Oriental food section)
Put all ingredients in jar and shake well. Pour over salad just before serving.
Thursday
Zucchini Garden Chowder
(good for when you are sick of zucchini every other way)
2 medium zucchini
1 onion chopped
2 tbsp. minced parsley
2 tsp. dried basil
1/3 cup butter (you could use olive oil)
1/3 cup flour
1 tsp. salt (I didn’t use this as the chicken broth has salt)
¼ tsp. pepper
3 cups chicken broth
2 tsp. lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 pkg. Frozen corn (10 ounces)
¼ cup grated parmesan cheese
2 cups shredded cheddar cheese
In a large pan sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour salt and pepper. Gradually stir in chicken broth and lemon juice. Bring to a boil and add tomatoes, milk, and corn and bring almost to a boil. Be careful to not curdle by cooking at too high of heat. Just before serving stir in cheese until melted.
***I sprinkled a little cheese in each bowl instead of putting it in the soup. Garnish with a little minced parsley.
2 medium zucchini
1 onion chopped
2 tbsp. minced parsley
2 tsp. dried basil
1/3 cup butter (you could use olive oil)
1/3 cup flour
1 tsp. salt (I didn’t use this as the chicken broth has salt)
¼ tsp. pepper
3 cups chicken broth
2 tsp. lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 pkg. Frozen corn (10 ounces)
¼ cup grated parmesan cheese
2 cups shredded cheddar cheese
In a large pan sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour salt and pepper. Gradually stir in chicken broth and lemon juice. Bring to a boil and add tomatoes, milk, and corn and bring almost to a boil. Be careful to not curdle by cooking at too high of heat. Just before serving stir in cheese until melted.
***I sprinkled a little cheese in each bowl instead of putting it in the soup. Garnish with a little minced parsley.
Prego Chicken
Pour some sauce in the bottom of the pan
Layer the chicken on top of it…top it with the muenster cheese. Cover it with foil. Then bake at 400 degrees for one hour.
Serve with garlic bread.
Spoon the chicken over the noodles.
~Tawna
Layer the chicken on top of it…top it with the muenster cheese. Cover it with foil. Then bake at 400 degrees for one hour.
Serve with garlic bread.
Spoon the chicken over the noodles.
~Tawna
Yankee Cornbread
3 Tablespoons melted butter
3 Tablespoons honey
2 cups cornmeal
2 eggs, beaten
¾ cup whole wheat flour
¾ tsp. Salt
1 tsp. Baking powder
½ tsp. Soda
2 cups buttermilk (you can substitute 1 cup milk plus 1 tbsp. vinegar)
Mix buttermilk, butter, eggs and honey in a mixing bowl. Add dry ingredients.
Pour into a greased 9 X 9. Bake at 350 degrees for 40 to 45 minutes. Or bake in greased muffin pan @ 400 degrees for 15 minutes.
Serve with chili or soup.
3 Tablespoons honey
2 cups cornmeal
2 eggs, beaten
¾ cup whole wheat flour
¾ tsp. Salt
1 tsp. Baking powder
½ tsp. Soda
2 cups buttermilk (you can substitute 1 cup milk plus 1 tbsp. vinegar)
Mix buttermilk, butter, eggs and honey in a mixing bowl. Add dry ingredients.
Pour into a greased 9 X 9. Bake at 350 degrees for 40 to 45 minutes. Or bake in greased muffin pan @ 400 degrees for 15 minutes.
Serve with chili or soup.
Wild Rice Medley
3 cups chicken stock
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped
Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped
Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.
Whole Wheat Rolls
½ cup warm water
½ tsp. sugar
2 tbsp. yeast
Dissolve above together.
½ cup oil
¾ cup honey
2 tsp. salt
2 cups milk
1 egg
3 cups whole wheat flour
3 cups white flour
Mix and knead. Cover and let rise until doubled in size. Pan out. Bake @ 400 degrees for 12-15 minutes.
~Tawna
½ tsp. sugar
2 tbsp. yeast
Dissolve above together.
½ cup oil
¾ cup honey
2 tsp. salt
2 cups milk
1 egg
3 cups whole wheat flour
3 cups white flour
Mix and knead. Cover and let rise until doubled in size. Pan out. Bake @ 400 degrees for 12-15 minutes.
~Tawna
Hot “Christmas” Drink
5 Quarts of Water
1 tsp. Whole Cloves
1 Stick of Cinnamon
Put the spices in a spice ball. If you don’t have one then strain the juice when you are done.
Bring to a boil and boil for 5 minutes
Juice of 6 oranges
Juice of 6 lemons
Measure the juice of the oranges and lemons and then add an equal part of Pineapple Juice
2 ½ cups of sugar
Don’t leave the spices in for a long time as they will make it taste bitter. Take them out after simmering for 15 minutes.
Serve hot with a squirt of whip cream and a sprinkle of nutmeg.
~Wanda Bonnett
1 tsp. Whole Cloves
1 Stick of Cinnamon
Put the spices in a spice ball. If you don’t have one then strain the juice when you are done.
Bring to a boil and boil for 5 minutes
Juice of 6 oranges
Juice of 6 lemons
Measure the juice of the oranges and lemons and then add an equal part of Pineapple Juice
2 ½ cups of sugar
Don’t leave the spices in for a long time as they will make it taste bitter. Take them out after simmering for 15 minutes.
Serve hot with a squirt of whip cream and a sprinkle of nutmeg.
~Wanda Bonnett
Turkey Breast - Crockpot
Aromatic Turkey Breast
2 cups water
6 bullion cubes
1 red apple (cut in half)
1 onion (cut in half)
4 sprigs of rosemary
6 sage leaves
1 turkey breast
Cook on low for 6-8 hours (in crockpot)
~Tawna
2 cups water
6 bullion cubes
1 red apple (cut in half)
1 onion (cut in half)
4 sprigs of rosemary
6 sage leaves
1 turkey breast
Cook on low for 6-8 hours (in crockpot)
~Tawna
Turkey BBQ Marinade
1 cup canola oil
1 cup soy sauce
¼ tsp. garlic powder
1 tsp. horseradish
2 cans lemon-lime soda
Mix and marinade turkey for 24 hours
1 cup soy sauce
¼ tsp. garlic powder
1 tsp. horseradish
2 cans lemon-lime soda
Mix and marinade turkey for 24 hours
Tortilla Soup
1 can La Victoria (mild) green enchilada sauce
2 cups canned diced tomatoes
4 cloves garlic minced
1 tsp. cumin (add more to taste if desired)
4 cups chicken breasts – cooked and cut into pieces
4 cups chicken broth
1 can black beans (drained
Serve with:
Cilantro
Chopped green onions
Tortilla chips
Sour cream
Avocado
Chopped fresh tomatoes
~Tawna
2 cups canned diced tomatoes
4 cloves garlic minced
1 tsp. cumin (add more to taste if desired)
4 cups chicken breasts – cooked and cut into pieces
4 cups chicken broth
1 can black beans (drained
Serve with:
Cilantro
Chopped green onions
Tortilla chips
Sour cream
Avocado
Chopped fresh tomatoes
~Tawna
Tomato Cheese Strata
4 – 5 slices French Bread, cut into 1” thick slices, dried or toasted
6 TBSP. Butter or margarine
1 med. Green pepper, diced
1/3 cup chopped onion
1 large garlic clove crushed
2 tsp. Oregano
Basil
½ tsp. Pepper
8 medium tomatoes sliced
1 lb. Mozzarella cheese cut into 2” X 1/2”
3 eggs beaten (you can use egg beaters)
Sauté pepper, onion, garlic, sugar, salt, pepper, and oregano until tender. Beat eggs, pour over sautéed vegetables and bread cubes. Place in greased baking dish. Arrange rows of tomatoes and cheese slices over bread mixture. Bake @ 350 degrees for 20 – 25 minutes until hot and cheese is melted.
6 TBSP. Butter or margarine
1 med. Green pepper, diced
1/3 cup chopped onion
1 large garlic clove crushed
2 tsp. Oregano
Basil
½ tsp. Pepper
8 medium tomatoes sliced
1 lb. Mozzarella cheese cut into 2” X 1/2”
3 eggs beaten (you can use egg beaters)
Sauté pepper, onion, garlic, sugar, salt, pepper, and oregano until tender. Beat eggs, pour over sautéed vegetables and bread cubes. Place in greased baking dish. Arrange rows of tomatoes and cheese slices over bread mixture. Bake @ 350 degrees for 20 – 25 minutes until hot and cheese is melted.
Tomatillo Salsa
10 Tomatillos, husked and cored
1 jalapeno, seeded (save 6 seeds to put in blender)
Simmer together in water until the tomatillos are soft and dull green in color.
Place tomatillos and jalapeno in blender with:
½ bunch of cilantro (large stems removed)
~Rachel Smith
1 jalapeno, seeded (save 6 seeds to put in blender)
Simmer together in water until the tomatillos are soft and dull green in color.
Place tomatillos and jalapeno in blender with:
½ bunch of cilantro (large stems removed)
~Rachel Smith
Texas Fudge Cake
In sifting bowl combine:
2 cups flour
2 cups sugar
In small pot bring to boil:
1 cup water
1 cube margarine
½ cup Crisco
4 T. cocoa
While that is heating combine:
½ cup milk
1 tsp. Baking soda
1 tsp. Vinegar
Add boiled mixture to flour mixture.
Blend well.
Add milk mixture, add:
2 eggs
1 tsp. Vanilla
Beat all together approx. 3 minutes. Bake at 375 degrees for 35 minutes. 5 minutes before cake is done, start the frosting.
Frosting:
Bring to a boil:
1 cube margarine
3 T. Cocoa
6 T. Milk
Pour over approx. 1 lb. Powdered sugar. Add 1 T. Milk (optional). Frost cake while warm.
~Martha Proctor
2 cups flour
2 cups sugar
In small pot bring to boil:
1 cup water
1 cube margarine
½ cup Crisco
4 T. cocoa
While that is heating combine:
½ cup milk
1 tsp. Baking soda
1 tsp. Vinegar
Add boiled mixture to flour mixture.
Blend well.
Add milk mixture, add:
2 eggs
1 tsp. Vanilla
Beat all together approx. 3 minutes. Bake at 375 degrees for 35 minutes. 5 minutes before cake is done, start the frosting.
Frosting:
Bring to a boil:
1 cube margarine
3 T. Cocoa
6 T. Milk
Pour over approx. 1 lb. Powdered sugar. Add 1 T. Milk (optional). Frost cake while warm.
~Martha Proctor
Teriyaki Salad
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp. Sugar
1 tsp. salt
½ tsp. pepper
1 cup oil (sesame seed oil)
½ cup sesame seeds
Mix down to the pepper. Cook the sesame seeds in the cup of oil.
Marinate the cooked chicken.
Salad :
Cook spaghetti with chicken (strips). Pile of types of lettuce, carrots, cucumbers, tomatoes on the side. Grate with Parmesan cheese. Serve with a hard roll.
~Heather Clyde
2/3 cup white wine vinegar
6 Tbsp. Sugar
1 tsp. salt
½ tsp. pepper
1 cup oil (sesame seed oil)
½ cup sesame seeds
Mix down to the pepper. Cook the sesame seeds in the cup of oil.
Marinate the cooked chicken.
Salad :
Cook spaghetti with chicken (strips). Pile of types of lettuce, carrots, cucumbers, tomatoes on the side. Grate with Parmesan cheese. Serve with a hard roll.
~Heather Clyde
Talpia
1 tsp. olive oil
1 clove minced garlic
sauté and then add
¼ cup maderia
Stir in
2 tbsp. lemon juice
1 tsp. capers
Pour sauce over fish and sprinkle with minced fresh parsley
Fish
Oil pan
Bread crumbs
Put fish on the crumbs and then put olive oil and then salmon seasoning and then more crumbs and squeeze lemon juice and sliced onions.
Cooked on convection @ 400 degrees for 15 minutes.
1 clove minced garlic
sauté and then add
¼ cup maderia
Stir in
2 tbsp. lemon juice
1 tsp. capers
Pour sauce over fish and sprinkle with minced fresh parsley
Fish
Oil pan
Bread crumbs
Put fish on the crumbs and then put olive oil and then salmon seasoning and then more crumbs and squeeze lemon juice and sliced onions.
Cooked on convection @ 400 degrees for 15 minutes.
Swedish Eggs
Beat 3 Doz. Eggs
½ tsp. Salt
½ tsp. White pepper
In a pan
2 Tb. Butter
2Tb. Flour
1 ½ cups sour cream
Sir in sour cream and cook until thick and smooth. Stir constantly.
Scramble the eggs and then fold in the sauce.
Keep warm in the oven and the cut and serve with a garnish. Parsley, cheese, tomotaos or bay shrimp.
~Phyllis Clyde
½ tsp. Salt
½ tsp. White pepper
In a pan
2 Tb. Butter
2Tb. Flour
1 ½ cups sour cream
Sir in sour cream and cook until thick and smooth. Stir constantly.
Scramble the eggs and then fold in the sauce.
Keep warm in the oven and the cut and serve with a garnish. Parsley, cheese, tomotaos or bay shrimp.
~Phyllis Clyde
Sugared Pink Popcorn
6 quarts unbuttered, unsalted popped corn
½ cup water
¼ cup butter or margarine
2 cups sugar
½ tsp. Salt
1 tsp. Vanilla
About 3 drops food color
Place popcorn in a large bowl; set aside. In a heavy 2-quart saucepan, combine water, butter, sugar and salt. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Boil 4 minutes. Remove from heat. Gently stir in vanilla and food color. Pour over popcorn and stir until well-coated. Pour out to dry or set up on wax paper. Store the mix in an air tight container. Makes 6 quarts.
½ cup water
¼ cup butter or margarine
2 cups sugar
½ tsp. Salt
1 tsp. Vanilla
About 3 drops food color
Place popcorn in a large bowl; set aside. In a heavy 2-quart saucepan, combine water, butter, sugar and salt. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Boil 4 minutes. Remove from heat. Gently stir in vanilla and food color. Pour over popcorn and stir until well-coated. Pour out to dry or set up on wax paper. Store the mix in an air tight container. Makes 6 quarts.
Sourdough Pancakes & Buttermilk Syrup
Mix up the night before:
½ cup sourdough starter
2 cups flour
2 cups milk
Let stand over night in a covered large glass bowl (as it will rise). Be sure to replace your starter before mixing…
Add to the sponge the following:
1 tsp. salt
1 tsp. baking soda
1 egg
1 Tbsp. sugar
Whisk together and pour out onto a greased hot griddle
Buttermilk Syrup
½ cup butter
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
½ cup sourdough starter
2 cups flour
2 cups milk
Let stand over night in a covered large glass bowl (as it will rise). Be sure to replace your starter before mixing…
Add to the sponge the following:
1 tsp. salt
1 tsp. baking soda
1 egg
1 Tbsp. sugar
Whisk together and pour out onto a greased hot griddle
Buttermilk Syrup
½ cup butter
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
Sesame Chicken
In a pie plate (or bowl) mix the following:
2 eggs slightly beaten
2 tbsp. water
2 tbsp. soy sauce
1 tsp. salt
1/8 tsp. white pepper
12 large chicken breast halves
½ cup flour on a plate
½ cup sesame seeds
3/4 cup melted butter
Dip chicken in flour, then in egg mixture and put on a greased jellyroll pan (spraying pan with Pam works). Tuck the ends of the chicken under. Sprinkle the prepared chicken with sesame seeds. Drizzle melted butter over the chicken.
Bake at 400 degrees for 45 minutes.
Sauce to top chicken when it is served:
½ cup butter
½ cup plus 2 tbsp. flour
2 cans chicken broth
1 cup cream
½ tsp. salt
white pepper
1 8oz. can sliced mushrooms (or sauté fresh mushrooms and put in sauce – it is better)
¼ cup fresh chopped parsley
2 eggs slightly beaten
2 tbsp. water
2 tbsp. soy sauce
1 tsp. salt
1/8 tsp. white pepper
12 large chicken breast halves
½ cup flour on a plate
½ cup sesame seeds
3/4 cup melted butter
Dip chicken in flour, then in egg mixture and put on a greased jellyroll pan (spraying pan with Pam works). Tuck the ends of the chicken under. Sprinkle the prepared chicken with sesame seeds. Drizzle melted butter over the chicken.
Bake at 400 degrees for 45 minutes.
Sauce to top chicken when it is served:
½ cup butter
½ cup plus 2 tbsp. flour
2 cans chicken broth
1 cup cream
½ tsp. salt
white pepper
1 8oz. can sliced mushrooms (or sauté fresh mushrooms and put in sauce – it is better)
¼ cup fresh chopped parsley
Pumpkin Chiffon Pie
Crust Recipe or you just make regular pie crust…
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
Pumpkin Bars
4 eggs (well beaten)
1 cup oil
2 cups sugar
Mix well.
Add:
1 tsp. Vanilla
2 cups pumpkin
Mix well.
Add 2 ¼ cups flour
1 tsp. Soda
1 tsp. Salt
2 tsp. Cinnamon
Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes. Cool completely before frosting.
Frosting: This makes enough for two batches of pumpkin bars so half the recipe if you only make one batch.
8 ounces cream cheese
1 stick butter or margarine (1/2 cup)
1 tsp. Vanilla
2 lbs. powdered sugar
Add canned milk until desired texture
Mix till smooth and spread on bars – can sprinkle with pecans
Frosts two pans of pumpkin bars
~Tawna
1 cup oil
2 cups sugar
Mix well.
Add:
1 tsp. Vanilla
2 cups pumpkin
Mix well.
Add 2 ¼ cups flour
1 tsp. Soda
1 tsp. Salt
2 tsp. Cinnamon
Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes. Cool completely before frosting.
Frosting: This makes enough for two batches of pumpkin bars so half the recipe if you only make one batch.
8 ounces cream cheese
1 stick butter or margarine (1/2 cup)
1 tsp. Vanilla
2 lbs. powdered sugar
Add canned milk until desired texture
Mix till smooth and spread on bars – can sprinkle with pecans
Frosts two pans of pumpkin bars
~Tawna
Strawberry Spinach Salad
Spinach and lettuce (spring greens)
Strawberries – cleaned and sliced
Sugared almonds : put one package of sliced almonds in a non-stick fry pan. Add ½ cup sugar. Stir gently until sugar is melted. Watch carefully so nuts don’t burn. Cool.
Arrange spinach and lettuce on a platter, sprinkle with desired amount of strawberries. Drizzle with dressing and sprinkle with sugared almonds.
Poppy Seed Salad Dressing
In a blender add and blend the following:
¾ cup sugar
1 tsp. Dry mustard
¾ tsp. Salt
1/3 cup red wine vinegar
1 Tbsp. Red onion
Add as blender is running:
1 cup Canola oil - added very, very slowly – through the hole in the blender lid.
1 tsp. Poppy seeds
Combine all ingredients in blender except oil and poppy seeds. Add oil very slowly while blending. Add poppy seeds at the end. Keeps well in the refrigerator.
***I usually double this recipe.
Strawberries – cleaned and sliced
Sugared almonds : put one package of sliced almonds in a non-stick fry pan. Add ½ cup sugar. Stir gently until sugar is melted. Watch carefully so nuts don’t burn. Cool.
Arrange spinach and lettuce on a platter, sprinkle with desired amount of strawberries. Drizzle with dressing and sprinkle with sugared almonds.
Poppy Seed Salad Dressing
In a blender add and blend the following:
¾ cup sugar
1 tsp. Dry mustard
¾ tsp. Salt
1/3 cup red wine vinegar
1 Tbsp. Red onion
Add as blender is running:
1 cup Canola oil - added very, very slowly – through the hole in the blender lid.
1 tsp. Poppy seeds
Combine all ingredients in blender except oil and poppy seeds. Add oil very slowly while blending. Add poppy seeds at the end. Keeps well in the refrigerator.
***I usually double this recipe.
Pineapple Salsa for Shrimp Tacos
½ ripe pineapple chopped into small pieces
salt
pepper
¼ of a red pepper – chopped finely
juice of one lime
half bunch fresh cilantro – remove stems and chop
one fresh jalopeno or ceranos chopped – be sure to remove the seeds and wash hands thoroughly.
If you want it spicier then add a few seeds. (Doug wishes that I would make it spicier)
~Tawna
salt
pepper
¼ of a red pepper – chopped finely
juice of one lime
half bunch fresh cilantro – remove stems and chop
one fresh jalopeno or ceranos chopped – be sure to remove the seeds and wash hands thoroughly.
If you want it spicier then add a few seeds. (Doug wishes that I would make it spicier)
~Tawna
Pie Crust
2 ½ cups Flour
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
Pecan Pie
Pie Crust: - makes 2 pie crusts
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
Patti’s Bran Muffins
2 C. boiling water, added to 5 tsp soda, then cooled
1 C butter, 2 C sugar creamed
4 eggs, added one at a time.
Add rest of ingredients:
1 quart buttermilk
5 C. flour
4 C. bran
2 C. bran flakes
2 C. dates
1 C nuts (optional)
Store in covered container. Don't stir, just spoon into muffin pans. Cook
at 375 for 20-25 minutes.
Batter keeps six weeks.
~Patti Peterson
1 C butter, 2 C sugar creamed
4 eggs, added one at a time.
Add rest of ingredients:
1 quart buttermilk
5 C. flour
4 C. bran
2 C. bran flakes
2 C. dates
1 C nuts (optional)
Store in covered container. Don't stir, just spoon into muffin pans. Cook
at 375 for 20-25 minutes.
Batter keeps six weeks.
~Patti Peterson
Old Fashioned Tomato Soup
We have never tasted a better home-made tomato soup; it was the delight of
our younger days and still is!
2 cups stewed tomatoes, canned
2 cups milk
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons onion, chopped fine (optional)
1 Bay leaf
½ teaspoon sugar
Tabasco sauce to taste
Heat and thicken milk by mixing flour and butter together, then add to milk.
Heat tomatoes in different sauce pan. Add onion and bay leaf. ½ teaspoon
sugar improves flavor. Add tomatoes slowly to milk, stirring constantly.
Do not allow to boil (or the soup may curdle). Serve with croutons or soda
crackers.
NOTE: Have ½ teaspoon soda handy to add in case the soup starts to curdle.
our younger days and still is!
2 cups stewed tomatoes, canned
2 cups milk
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons onion, chopped fine (optional)
1 Bay leaf
½ teaspoon sugar
Tabasco sauce to taste
Heat and thicken milk by mixing flour and butter together, then add to milk.
Heat tomatoes in different sauce pan. Add onion and bay leaf. ½ teaspoon
sugar improves flavor. Add tomatoes slowly to milk, stirring constantly.
Do not allow to boil (or the soup may curdle). Serve with croutons or soda
crackers.
NOTE: Have ½ teaspoon soda handy to add in case the soup starts to curdle.
Oh Henry Bars
Bake at 350 degrees
2/3 cup butter
1 cup brown sugar
½ cup corn syrup (light)
3 tsp. Vanilla
4 cups oatmeal
Mix all together. Spread the whole mixture in a 9 X 13 pan. Bake for 15 minutes. Then take out and melt together 2/3 cup smooth peanut butter and a 12 ounce package of chocolate chips. Spread over the top and chill until firm.
~Arleigh Heagany
2/3 cup butter
1 cup brown sugar
½ cup corn syrup (light)
3 tsp. Vanilla
4 cups oatmeal
Mix all together. Spread the whole mixture in a 9 X 13 pan. Bake for 15 minutes. Then take out and melt together 2/3 cup smooth peanut butter and a 12 ounce package of chocolate chips. Spread over the top and chill until firm.
~Arleigh Heagany
Nutmeg Carrots
2 cups carrots, sliced
¼ tsp. nutmeg
½ tsp. salt
1 tbsp. sugar
¼ cup water 3 tbsp. butter
Place carrots in a casserole dish and add water. Mix dry ingredients, sprinkle over carrots and dot with butter. Cover and bake for 1 ¼ hours or cook in microwave until tender.
¼ tsp. nutmeg
½ tsp. salt
1 tbsp. sugar
¼ cup water 3 tbsp. butter
Place carrots in a casserole dish and add water. Mix dry ingredients, sprinkle over carrots and dot with butter. Cover and bake for 1 ¼ hours or cook in microwave until tender.
Norman’s Candied Yams
Cook the Yams beforehand. I just steam them.
Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt
Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.
Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt
Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.
No Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery - From NY Times
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
~nicole
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
~nicole
Missionary Picnic Cake
(In Scotland this is Queen Elizabeth Cake)
Mix and let sit:
1 ¼ cups dates – chopped
1 ½ cups boiling water
1 tsp. soda
Cream in Mixer:
1 cup sugar
¾ cup butter
2 eggs – beaten
1 tsp. cinnamon
2 tsp. vanilla
½ tsp. salt
Add:
2 cups flour
dates and water mixture
Beat until well mixed. Pour into a greased 9 X 13 pan. Top with topping (see below).
Topping:
Sprinkle with ½ cup brown sugar
½ cup chopped pecans
½ package chocolate chips
Bake @ 350 for 35 – 40 minutes (30 min. for cookie sheet)
Double the batch to make the large cookie sheet pan plus an 8 X 8 pan.
Mix and let sit:
1 ¼ cups dates – chopped
1 ½ cups boiling water
1 tsp. soda
Cream in Mixer:
1 cup sugar
¾ cup butter
2 eggs – beaten
1 tsp. cinnamon
2 tsp. vanilla
½ tsp. salt
Add:
2 cups flour
dates and water mixture
Beat until well mixed. Pour into a greased 9 X 13 pan. Top with topping (see below).
Topping:
Sprinkle with ½ cup brown sugar
½ cup chopped pecans
½ package chocolate chips
Bake @ 350 for 35 – 40 minutes (30 min. for cookie sheet)
Double the batch to make the large cookie sheet pan plus an 8 X 8 pan.
Upstate Minestrone Soup
1 lb. Italian sweet sausage
2 cans beef bouillon or
1 T. olive or vegetable oil
3 cubes and 1 1/3 c. water
1 c. diced onion
2 c. finely shredded cabbage
1 clove garlic, finely minced
1 tsp. salt
1 c. sliced carrots
1/4 tsp. pepper
1 tsp. crumbled basil
1 can great northern beans,
2 small zucchini, sliced
1 1-lb. can Italian pear tomatoes, undrained
chopped fresh parsley
Slice sausage crosswise about 1/2 in. thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.
~Shirley Ricks
2 cans beef bouillon or
1 T. olive or vegetable oil
3 cubes and 1 1/3 c. water
1 c. diced onion
2 c. finely shredded cabbage
1 clove garlic, finely minced
1 tsp. salt
1 c. sliced carrots
1/4 tsp. pepper
1 tsp. crumbled basil
1 can great northern beans,
2 small zucchini, sliced
1 1-lb. can Italian pear tomatoes, undrained
chopped fresh parsley
Slice sausage crosswise about 1/2 in. thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.
~Shirley Ricks
Mill’s Cherry Pie
(this is tough so take note.........haha)
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
Mexican Wedding Cookies
Mix together thoroughly:
1 cup soft butter
½ cup sifted powdered sugar
1 t. vanilla
Sift and stir in:
2 ¼ cup sifted flour
¼ t. salt
¾ cup finely chopped nuts ( pecans or walnuts)
Chill dough. Roll into 1 in. balls.
Place on ungreased cookie sheet. (cookies do not spread)
Bake till set at 400 degrees 10-12 minutes, but NOT brown.
While still warm, roll in powdered sugar. Cool then roll in again.
4 dz 1 ½ inch cookies
These were a tradition at Christmas time from Jennie Carlson’s kitchen. She made them a light green color.
~Janice Robinson
1 cup soft butter
½ cup sifted powdered sugar
1 t. vanilla
Sift and stir in:
2 ¼ cup sifted flour
¼ t. salt
¾ cup finely chopped nuts ( pecans or walnuts)
Chill dough. Roll into 1 in. balls.
Place on ungreased cookie sheet. (cookies do not spread)
Bake till set at 400 degrees 10-12 minutes, but NOT brown.
While still warm, roll in powdered sugar. Cool then roll in again.
4 dz 1 ½ inch cookies
These were a tradition at Christmas time from Jennie Carlson’s kitchen. She made them a light green color.
~Janice Robinson
Master Butter Cookie Recipe
via fuguesalad.blogspot.com
Jane Anne Chovy
My New Favorite Sugar Cookie Recipe . . .
. . . appeared in FOODday recently. They call it "Master Butter Cookie Recipe," and present variations that can be made using the same basic dough. However, having made just the basic cookie, I don't think I'll ever feel the need to make any of the variations. Buttery, crispy, light, melt-in-your-mouth goodness! I'll cut and paste it here since they aren't always available forever on the Oregonian's website. I'm set to mix up another batch tonight, so I'll try to get some good pictures. Mmmmmm.
Master Butter Cookie Recipe
from Oregonian FOODday, December 2, 2008
Ingredients
* 4 C all-purpose flour
* 1 t salt
* 1 t baking powder
* ½ t baking soda
* 1½ C unsalted butter, at room temperature (3 sticks)
* 1⅓ C granulated sugar
* 1 egg
* 1 T vanilla
* ¼ t almond extract
Instructions
In a medium bowl whisk together the flour, salt, baking powder and baking soda; set aside.
In the bowl of a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract. Gradually add the flour mixture and mix well.
Divide the dough into two portions and shape into 2 rough rectangles. Wrap each rectangle in plastic wrap and refrigerate until well chilled, at least 4 hours or up to 24 hours. (Dough can be frozen for up to one month.) [After 24 hours in the fridge, I needed to leave the dough out for a while before I could roll it out.]
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
Roll one rectangle of the cold dough between two sheets of parchment paper or wax paper to ⅛ inch thick. [I roll my dough on a pastry cloth] Remove top layer of paper. Using a 2-inch cookie cutter, cut out as many cookies as possible. Reserve any scraps of dough in the refrigerator while working. If the dough becomes unmanageably soft while rolling, transfer it to a baking sheet and pop it in the freezer for a few minutes to firm up. [This was a pretty firm dough; I didn't need to re-refrigerate any scraps at any point during the rolling-and-cutting process.]
With an offset spatula, transfer cutouts to a baking sheet, spacing at least a ½ inch apart. Bake until just set and very lightly browned on the edges, 10 to 11 minutes. [I baked a little longer, 14 minutes on insulated sheets, until they were golden around the edges and on the verge of coloring more. Divine browned-butter flavor!] Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining rectangle of cold dough. Combine reserved dough scraps and repeat all steps.
Jane Anne Chovy
My New Favorite Sugar Cookie Recipe . . .
. . . appeared in FOODday recently. They call it "Master Butter Cookie Recipe," and present variations that can be made using the same basic dough. However, having made just the basic cookie, I don't think I'll ever feel the need to make any of the variations. Buttery, crispy, light, melt-in-your-mouth goodness! I'll cut and paste it here since they aren't always available forever on the Oregonian's website. I'm set to mix up another batch tonight, so I'll try to get some good pictures. Mmmmmm.
Master Butter Cookie Recipe
from Oregonian FOODday, December 2, 2008
Ingredients
* 4 C all-purpose flour
* 1 t salt
* 1 t baking powder
* ½ t baking soda
* 1½ C unsalted butter, at room temperature (3 sticks)
* 1⅓ C granulated sugar
* 1 egg
* 1 T vanilla
* ¼ t almond extract
Instructions
In a medium bowl whisk together the flour, salt, baking powder and baking soda; set aside.
In the bowl of a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract. Gradually add the flour mixture and mix well.
Divide the dough into two portions and shape into 2 rough rectangles. Wrap each rectangle in plastic wrap and refrigerate until well chilled, at least 4 hours or up to 24 hours. (Dough can be frozen for up to one month.) [After 24 hours in the fridge, I needed to leave the dough out for a while before I could roll it out.]
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
Roll one rectangle of the cold dough between two sheets of parchment paper or wax paper to ⅛ inch thick. [I roll my dough on a pastry cloth] Remove top layer of paper. Using a 2-inch cookie cutter, cut out as many cookies as possible. Reserve any scraps of dough in the refrigerator while working. If the dough becomes unmanageably soft while rolling, transfer it to a baking sheet and pop it in the freezer for a few minutes to firm up. [This was a pretty firm dough; I didn't need to re-refrigerate any scraps at any point during the rolling-and-cutting process.]
With an offset spatula, transfer cutouts to a baking sheet, spacing at least a ½ inch apart. Bake until just set and very lightly browned on the edges, 10 to 11 minutes. [I baked a little longer, 14 minutes on insulated sheets, until they were golden around the edges and on the verge of coloring more. Divine browned-butter flavor!] Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining rectangle of cold dough. Combine reserved dough scraps and repeat all steps.
Marsha Russell’s Salsa
Put in blender:
2 cans tomato sauce
1 bunch washed cilantro (stems and all)
Blend well and then pour into big bowl.
Pulse in blender (just one or two times)
1 #10 can of tomatoes or 3 (28 0z. cans) of ready cut tomatoes
Add to bowl:
Tomatoes (from above)
1 bunch of chopped green onions
2 small cans (4 oz.) diced green chiles
5 minced cloves of garlic
1 Tablespoon of Lawry’s Seasoning Salt
½ tsp. Cayenne pepper
1 tsp. Crushed red pepper
Mix well and store in fridge.
2 cans tomato sauce
1 bunch washed cilantro (stems and all)
Blend well and then pour into big bowl.
Pulse in blender (just one or two times)
1 #10 can of tomatoes or 3 (28 0z. cans) of ready cut tomatoes
Add to bowl:
Tomatoes (from above)
1 bunch of chopped green onions
2 small cans (4 oz.) diced green chiles
5 minced cloves of garlic
1 Tablespoon of Lawry’s Seasoning Salt
½ tsp. Cayenne pepper
1 tsp. Crushed red pepper
Mix well and store in fridge.
Lemonade Angel Cupcakes
1 16 oz. Package angel food cake mix
¾ cup water
½ cup frozen lemonade concentrate- thawed
Frosting or topping
Place a rack in the center of the oven; preheat to 350 degrees. Line 24 muffin tins with paper liners.
Place cake mix, water and lemonade concentrate in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it ¾ of the way. Remove any empty liners.
Bake until cupcakes are golden and spring back when lightly pressed with you finger, 20 – 22 minutes.
Let pans cool on wire racks for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, then pick them carefully out of the cups with your fingertips. Let cool completely on a wire rack about 15 minutes before frosting.
Frosting:
1 (8 oz) Cream Cheese (room temp.)
½ cup butter
3 cups powdered sugar (for a stiffer icing add 2 cups more of powdered sugar)
3 tbsp. frozen lemonade concentrate
1 tsp. grated lemon zest
¾ cup water
½ cup frozen lemonade concentrate- thawed
Frosting or topping
Place a rack in the center of the oven; preheat to 350 degrees. Line 24 muffin tins with paper liners.
Place cake mix, water and lemonade concentrate in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it ¾ of the way. Remove any empty liners.
Bake until cupcakes are golden and spring back when lightly pressed with you finger, 20 – 22 minutes.
Let pans cool on wire racks for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, then pick them carefully out of the cups with your fingertips. Let cool completely on a wire rack about 15 minutes before frosting.
Frosting:
1 (8 oz) Cream Cheese (room temp.)
½ cup butter
3 cups powdered sugar (for a stiffer icing add 2 cups more of powdered sugar)
3 tbsp. frozen lemonade concentrate
1 tsp. grated lemon zest
Lemon Ice Water
Mix and Dissolve:
2 Tbsp. Pure Lemon Extract
2 Tbsp. Citric Acid
3 cups sugar
4 Quarts of Water
When ready to serve add one large bag of pebble ice.
Can buy pebble ice Day’s Market, Ripples or Sonic Drive-In.
2 Tbsp. Pure Lemon Extract
2 Tbsp. Citric Acid
3 cups sugar
4 Quarts of Water
When ready to serve add one large bag of pebble ice.
Can buy pebble ice Day’s Market, Ripples or Sonic Drive-In.
Lemon Curd Squares
Crust:
1 cup flour
½ cup sugar
½ tsp. salt
1/8 tsp. ground cinnamon
½ cup cold butter but into small pieces
Heat oven to 350 degrees. Lightly grease an 8 inch square baking dish, presumably glass. In a food processor combine flour, sugar, salt and cinnamon. Pulse briefly until blended. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched. Press the dough into the bottom and 1 inch up the sides of the greased pan. Bake the crust 20 – 22 minutes until pale golden color. Let the crust cool completely.
Reduce oven temperature to 325 degrees.
For the Filling:
¾ cup sugar
2 tbsp. flour
¼ tsp. salt
1 tsp. finely grated lemon zest
3 large eggs – room temperature
½ cup fresh lemon juice
3 tbsp. heavy cream
Whisk together sugar, flour, salt and zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until filling is set but still jiggles slightly when the dish is gently shaken – about 20 minutes. Let cool about 30 minutes. Run the tip of a knife along the inside of the dish to loosen the crust from the sides. Then let cool completely.
Sift a dusting of confectioners sugar over the rectangles just before serving.
~Williams Sonoma
1 cup flour
½ cup sugar
½ tsp. salt
1/8 tsp. ground cinnamon
½ cup cold butter but into small pieces
Heat oven to 350 degrees. Lightly grease an 8 inch square baking dish, presumably glass. In a food processor combine flour, sugar, salt and cinnamon. Pulse briefly until blended. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched. Press the dough into the bottom and 1 inch up the sides of the greased pan. Bake the crust 20 – 22 minutes until pale golden color. Let the crust cool completely.
Reduce oven temperature to 325 degrees.
For the Filling:
¾ cup sugar
2 tbsp. flour
¼ tsp. salt
1 tsp. finely grated lemon zest
3 large eggs – room temperature
½ cup fresh lemon juice
3 tbsp. heavy cream
Whisk together sugar, flour, salt and zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until filling is set but still jiggles slightly when the dish is gently shaken – about 20 minutes. Let cool about 30 minutes. Run the tip of a knife along the inside of the dish to loosen the crust from the sides. Then let cool completely.
Sift a dusting of confectioners sugar over the rectangles just before serving.
~Williams Sonoma
Simple Crusty Bread
via fuguesalad.blogspot.com
Jane Anne Chovy
I also made the Simple Crusty Bread, and realized as I was looking back that I never put my preferred method all in one post. Here it is:
Simple Crusty Bread
(no-knead variety)
adapted from several sources
6-6 1/2 C unbleached all-purpose flour, or combination of all-purpose and whole wheat (not more than 1/2 whole wheat)
3 C warm tap water (100-110 degrees)
1 1/2 T active dry yeast
1 1/2 T kosher salt
1 1/2 T honey (if using whole wheat flour)
Put water in a large bowl. Add salt and honey, then sprinkle yeast over top and let soften for a couple of minutes. Stir until everything is dissolved, and then add flour to make a thick, sticky dough. Cover with a slightly-dampened kitchen towel and let rest at room temperature for 2-5 hours. Then either cover and refrigerate, or start making loaves.
To make a loaf, sprinkle the dough with a little flour and use a serrated knife (my tomato knife works great) to cut off 1/4-1/3 of the dough. (Unless baking multiple loaves, cover remaining dough and put it in the fridge.) Knead on a flour-covered board just one or two times, to smooth the surface a little and get a little flour on the outside so it sticks less. Then form the dough into a round loaf shape, holding the dough between your hands and stretching it with your thumbs while pushing it back in on itself with your fingers. Turn it over and pinch the pushed-in parts together. Cover the board generously with flour, place loaf on board pinched side down, sprinkle with more flour, and cover loosely with a tea towel. Let rest 40-60 minutes.
One half-hour before baking, turn oven on to 450 degrees and put dutch oven (cast iron and stainless steel both seem to work fine) in to preheat. When ready to bake, take pot from oven and remove lid, slash a deep (1/2-3/4") cross in the dough, and carefully transfer dough to hot pot. Replace lid and put back in oven to bake for 30 minutes. After 30 minutes, remove lid and let cook 10-30 minutes longer, until brown, crusty, and hollow-sounding when tapped on the bottom. Let cool, slice, and serve with good butter.
Jane Anne Chovy
I also made the Simple Crusty Bread, and realized as I was looking back that I never put my preferred method all in one post. Here it is:
Simple Crusty Bread
(no-knead variety)
adapted from several sources
6-6 1/2 C unbleached all-purpose flour, or combination of all-purpose and whole wheat (not more than 1/2 whole wheat)
3 C warm tap water (100-110 degrees)
1 1/2 T active dry yeast
1 1/2 T kosher salt
1 1/2 T honey (if using whole wheat flour)
Put water in a large bowl. Add salt and honey, then sprinkle yeast over top and let soften for a couple of minutes. Stir until everything is dissolved, and then add flour to make a thick, sticky dough. Cover with a slightly-dampened kitchen towel and let rest at room temperature for 2-5 hours. Then either cover and refrigerate, or start making loaves.
To make a loaf, sprinkle the dough with a little flour and use a serrated knife (my tomato knife works great) to cut off 1/4-1/3 of the dough. (Unless baking multiple loaves, cover remaining dough and put it in the fridge.) Knead on a flour-covered board just one or two times, to smooth the surface a little and get a little flour on the outside so it sticks less. Then form the dough into a round loaf shape, holding the dough between your hands and stretching it with your thumbs while pushing it back in on itself with your fingers. Turn it over and pinch the pushed-in parts together. Cover the board generously with flour, place loaf on board pinched side down, sprinkle with more flour, and cover loosely with a tea towel. Let rest 40-60 minutes.
One half-hour before baking, turn oven on to 450 degrees and put dutch oven (cast iron and stainless steel both seem to work fine) in to preheat. When ready to bake, take pot from oven and remove lid, slash a deep (1/2-3/4") cross in the dough, and carefully transfer dough to hot pot. Replace lid and put back in oven to bake for 30 minutes. After 30 minutes, remove lid and let cook 10-30 minutes longer, until brown, crusty, and hollow-sounding when tapped on the bottom. Let cool, slice, and serve with good butter.
Italian Mama’s Soup
1 ½ cups sliced or grated carrots
1 large onion or two small (diced)
4 garlic cloves (diced)
4 cups chicken broth – use water and granules
3 cups chopped red cabbage
1 1/2 cup green beans – fresh or frozen
2 large cans of tomatoes
1 can (drink size) tomato juice or tomato sauce
1 handful fresh basil
½ handful oregano or two tsp. dried
1 cup zucchini - cubed or sliced (optional)
Sauté onion, carrot and garlic until softened. Add broth, cabbage beans and tomatoes and herbs. Simmer until vegetables are tender – about 20 – 30 minutes. Add zucchini and cook 5 minutes.
*Serve with grated Parmesan cheese.
~Tawna
1 large onion or two small (diced)
4 garlic cloves (diced)
4 cups chicken broth – use water and granules
3 cups chopped red cabbage
1 1/2 cup green beans – fresh or frozen
2 large cans of tomatoes
1 can (drink size) tomato juice or tomato sauce
1 handful fresh basil
½ handful oregano or two tsp. dried
1 cup zucchini - cubed or sliced (optional)
Sauté onion, carrot and garlic until softened. Add broth, cabbage beans and tomatoes and herbs. Simmer until vegetables are tender – about 20 – 30 minutes. Add zucchini and cook 5 minutes.
*Serve with grated Parmesan cheese.
~Tawna
Mexican Crockpot Chicken
2 to 4 boneless, skinless chicken breasts or thighs, or tenders...
1 can diced tomatoes
1 can black beans
Salsa (about a cup)
Taco Seasoning (about a packet worth)
Corn (frozen or canned, as much as you like)
Olives, sliced (optional)
Chopped onion
Chopped Bell pepper
Place all ingredients in a crockpot and cook on low for 8 hours or high for 4 hours (depending on your crockpot) When done, shred chicken with a fork. Serve in warm tortillas, top with cheese, sour cream, guacamole, etc.
This recipe is impossible to mess up!
~Nicole
1 can diced tomatoes
1 can black beans
Salsa (about a cup)
Taco Seasoning (about a packet worth)
Corn (frozen or canned, as much as you like)
Olives, sliced (optional)
Chopped onion
Chopped Bell pepper
Place all ingredients in a crockpot and cook on low for 8 hours or high for 4 hours (depending on your crockpot) When done, shred chicken with a fork. Serve in warm tortillas, top with cheese, sour cream, guacamole, etc.
This recipe is impossible to mess up!
~Nicole
Meats
Favorite Meats to cook…
Pork Tenderloin:
Buy a pork tenderloin – get premium grade if possible. Sprinkle it with Montreal Steak Seasoning at roast uncovered in the oven @ 400 degrees. Use a meat thermometer to check the temperature and take it out of the oven @ 160 degrees.
You can cook this the day before needed and slice it when cold. It will slice easier that way.
Serve with Rice Pilaf
Salmon
Buy fresh salmon and put in a baking pan or dish. Pour a cup of milk over the fish (use more milk if cooking a large amount). Sprinkle fish with Montreal Steak Seasoning and cover with aluminum foil. Bake at 350 until the fish flakes. Usually it takes about 30 minutes. Increase the cooking time for a whole fillet.
Pork Tenderloin:
Buy a pork tenderloin – get premium grade if possible. Sprinkle it with Montreal Steak Seasoning at roast uncovered in the oven @ 400 degrees. Use a meat thermometer to check the temperature and take it out of the oven @ 160 degrees.
You can cook this the day before needed and slice it when cold. It will slice easier that way.
Serve with Rice Pilaf
Salmon
Buy fresh salmon and put in a baking pan or dish. Pour a cup of milk over the fish (use more milk if cooking a large amount). Sprinkle fish with Montreal Steak Seasoning and cover with aluminum foil. Bake at 350 until the fish flakes. Usually it takes about 30 minutes. Increase the cooking time for a whole fillet.
Heirloom Tomatoes and Fresh Green Beans
½ tsp. salt
½ tsp. soda
8 oz. Fresh green beans
2 pounds garden tomatoes
½ cup chopped red onion
1 Tbsp. fresh tarragon – chopped
Sherry Vinaigrette
Bring pot of water to boil. Add salt and soda. Add beans and cook 3-5 minutes
Drain and submerge in ice water. Drain and dry.
Slice tomatoes into thin wedges and combine with beans and onions and tarragon. Add dressing and coat.
Sherry Vinaigrette
In a screw top jar add the following:
3 TBsp. Sherry Vinegar
2 Tb. Olive Oil
½ tsp. Dijon mustard
1 small clove garlic
1 Tbsp. finely shopped shallot
½ tsp. cracked pepper
1/8 tsp. salt
Cover and shake.
½ tsp. soda
8 oz. Fresh green beans
2 pounds garden tomatoes
½ cup chopped red onion
1 Tbsp. fresh tarragon – chopped
Sherry Vinaigrette
Bring pot of water to boil. Add salt and soda. Add beans and cook 3-5 minutes
Drain and submerge in ice water. Drain and dry.
Slice tomatoes into thin wedges and combine with beans and onions and tarragon. Add dressing and coat.
Sherry Vinaigrette
In a screw top jar add the following:
3 TBsp. Sherry Vinegar
2 Tb. Olive Oil
½ tsp. Dijon mustard
1 small clove garlic
1 Tbsp. finely shopped shallot
½ tsp. cracked pepper
1/8 tsp. salt
Cover and shake.
Wednesday
Grandma's Apple Cake
Cream together:
½ c. softened butter
1 sugar
Add:
1 beaten egg
Add:
1 ½ c. flour
1 tsp. Cinnamon
1 tsp. Soda
½ tsp. Salt
Mix and then add:
2 cups peeled and chopped apples (small pieces)
Mix:
Press into a greased 8 X 12 pan.
Sprinkle on to the following mixture:
½ cup brown sugar
1 tsp. Cinnamon
½ c. pecans
Bake @ 350 for 30 minutes.
½ c. softened butter
1 sugar
Add:
1 beaten egg
Add:
1 ½ c. flour
1 tsp. Cinnamon
1 tsp. Soda
½ tsp. Salt
Mix and then add:
2 cups peeled and chopped apples (small pieces)
Mix:
Press into a greased 8 X 12 pan.
Sprinkle on to the following mixture:
½ cup brown sugar
1 tsp. Cinnamon
½ c. pecans
Bake @ 350 for 30 minutes.
Giant Ginger Cookies
Cream together:
1 ½ c. butter
2 c. sugar
Add in:
2 eggs
1/3 c. molasses
Mix and add:
4 ½ c. flour
1 ½ tsp. ground cinnamon
4 tsp. ginger
1 tsp. ground cloves
2 tsp. baking soda
¼ tsp. salt
Bake at 350 degrees F for 12-14 min.
~Tawna
1 ½ c. butter
2 c. sugar
Add in:
2 eggs
1/3 c. molasses
Mix and add:
4 ½ c. flour
1 ½ tsp. ground cinnamon
4 tsp. ginger
1 tsp. ground cloves
2 tsp. baking soda
¼ tsp. salt
Bake at 350 degrees F for 12-14 min.
~Tawna
German Salad Dressing
1 cup cider vinegar (Piedmont)
1 cup sugar
1 tsp. onion salt
1 tsp. garlic salt
1 ½ tsp. whole Thyme
¾ tsp. rosemary
1 tsp. basil
1 tsp. capers with juice (optional)
¼ tsp. dill
¼ cup fresh lemon juice
½ cup orange juice
Shake well in a quart jar until salt and sugar are dissolved.
Add: Canola Oil or Wesson Vegetable Oil to finish filling the quart. Shake well before using.
Salad
Mixed greens
Apples cut into ½ inch chunks
Sprinkle pomegranate seeds on top
~ Tawna
1 cup sugar
1 tsp. onion salt
1 tsp. garlic salt
1 ½ tsp. whole Thyme
¾ tsp. rosemary
1 tsp. basil
1 tsp. capers with juice (optional)
¼ tsp. dill
¼ cup fresh lemon juice
½ cup orange juice
Shake well in a quart jar until salt and sugar are dissolved.
Add: Canola Oil or Wesson Vegetable Oil to finish filling the quart. Shake well before using.
Salad
Mixed greens
Apples cut into ½ inch chunks
Sprinkle pomegranate seeds on top
~ Tawna
Fudge
- Wonderfully creamy and tastes like the old-fashioned recipe
4 c. white granulated sugar
2 c. heavy cream
1 c. or 2 cubes butter
2 8 oz. Symphony Milk Chocolate bars or 3 5 oz. bars
Before you begin, break into pieces 2 8oz. Symphony Milk Chocolate bars while still in the wrapping. Take the pieces out of the wrapping and put in a large, heat resistant bowl. In large saucepan, combine 4 c. sugar and 2 c. cream. When sugar is dissolved, add 2 cubes (1 cup) butter which has been cut into cubes. Wash the sugar crystals down with water. Cook over medium high heat until it reaches 230 degrees on a candy thermometer, stirring constantly but not scraping the sides of the pan. When the candy has reached 230 degrees, pour it over the chocolate candy pieces. Beat the chocolate into the candy with an electric mixer until smooth and the chocolate is completely melted. Pour into a greased 9 x 13 pan. Chill.
~Ann Takasaki
4 c. white granulated sugar
2 c. heavy cream
1 c. or 2 cubes butter
2 8 oz. Symphony Milk Chocolate bars or 3 5 oz. bars
Before you begin, break into pieces 2 8oz. Symphony Milk Chocolate bars while still in the wrapping. Take the pieces out of the wrapping and put in a large, heat resistant bowl. In large saucepan, combine 4 c. sugar and 2 c. cream. When sugar is dissolved, add 2 cubes (1 cup) butter which has been cut into cubes. Wash the sugar crystals down with water. Cook over medium high heat until it reaches 230 degrees on a candy thermometer, stirring constantly but not scraping the sides of the pan. When the candy has reached 230 degrees, pour it over the chocolate candy pieces. Beat the chocolate into the candy with an electric mixer until smooth and the chocolate is completely melted. Pour into a greased 9 x 13 pan. Chill.
~Ann Takasaki
Frozen Raspberry Macadamia / Almond Dessert
1 cup (20 vanilla wafers) crushed
½ cup finely chopped macadamia or almonds
¼ cup butter, melted
Heat oven to 375 degrees. In a small bowl, combine all crust ingredients. Mix well. Press firmly into bottom of an 8 inch springform pan. Bake 8 – 10 minutes.
Filling:
14 oz. Can sweetened condensed milk
3 Tbsp. Lemon juice
3 Tbsp. Orange juice
10 oz. Pkg. Frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
Frozen raspberries for garnish
In large bowl combine first 3 ingredients. Beat until smooth. Add raspberries; beat until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for 15 minutes. Garnish and serve.
I made this for the missionaries and the Smith’s the other night. They all raved over it. It looks simple and elegant. I used the fat free sweetened condensed milk. I thought it might be elegant for all your entertaining coming up. It is great because you can make it ahead. Tawna
I used the almonds because that was what I had.
½ cup finely chopped macadamia or almonds
¼ cup butter, melted
Heat oven to 375 degrees. In a small bowl, combine all crust ingredients. Mix well. Press firmly into bottom of an 8 inch springform pan. Bake 8 – 10 minutes.
Filling:
14 oz. Can sweetened condensed milk
3 Tbsp. Lemon juice
3 Tbsp. Orange juice
10 oz. Pkg. Frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
Frozen raspberries for garnish
In large bowl combine first 3 ingredients. Beat until smooth. Add raspberries; beat until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for 15 minutes. Garnish and serve.
I made this for the missionaries and the Smith’s the other night. They all raved over it. It looks simple and elegant. I used the fat free sweetened condensed milk. I thought it might be elegant for all your entertaining coming up. It is great because you can make it ahead. Tawna
I used the almonds because that was what I had.
Fast Bisquick Quiche
5 oz ham chopped or bacon bits
colby jack cheese 1 CUP GRATED (about 1/4 pound) or some slices of muenster cheese, just torn up over ham in pan
sauteed 1 onion slow (I did 2 large for triple recipe, this will soften and sweeten the onion)
small can green chilies drained if you like them
Add any other veggies that you want that seem good to you (I did red pepper at the end of onion saute)
Sprinkle above ingredients in 9x13 pan or two pie plates (pyrex or corningware)
2 cups milk
1 cup Heart Smart Bisquick
4-5 eggs or egg substitute
dash salt and pepper
First whisk 1 cup milk with the eggs til smooth, then add bisquick and whisk til smooth, then whisk in the last cup of milk. Pour over ham, cheese etc., and then
Bake at 350 in pyrex or corningware, 30-40 minutes, until knife in middle comes out fairly clean. The top will be browned on the edges.
Serves about 12 people with a normal size piece
but triple the recipe for 15-16 people if they are teenagers mostly (one 9x13 or two pie plates)
~Linda Draper
colby jack cheese 1 CUP GRATED (about 1/4 pound) or some slices of muenster cheese, just torn up over ham in pan
sauteed 1 onion slow (I did 2 large for triple recipe, this will soften and sweeten the onion)
small can green chilies drained if you like them
Add any other veggies that you want that seem good to you (I did red pepper at the end of onion saute)
Sprinkle above ingredients in 9x13 pan or two pie plates (pyrex or corningware)
2 cups milk
1 cup Heart Smart Bisquick
4-5 eggs or egg substitute
dash salt and pepper
First whisk 1 cup milk with the eggs til smooth, then add bisquick and whisk til smooth, then whisk in the last cup of milk. Pour over ham, cheese etc., and then
Bake at 350 in pyrex or corningware, 30-40 minutes, until knife in middle comes out fairly clean. The top will be browned on the edges.
Serves about 12 people with a normal size piece
but triple the recipe for 15-16 people if they are teenagers mostly (one 9x13 or two pie plates)
~Linda Draper
Evelyn’s Pasta
Basil Pasta
Garlic- lots
Olive Oil
Artichoke Hearts – canned
Black olives – can
Peppers – red
Pine nuts
Grilled chicken with Cajun spice.
Toss together and serve
Serve with lots of grated parmesan cheese. Toss some in and then sprinkle on top.
Garlic- lots
Olive Oil
Artichoke Hearts – canned
Black olives – can
Peppers – red
Pine nuts
Grilled chicken with Cajun spice.
Toss together and serve
Serve with lots of grated parmesan cheese. Toss some in and then sprinkle on top.
Enchiladas
Sauce:
Equal amounts of tomato sauce and water (1 large can sauce and one large can water)
2 Tbsp. Dark chili powder (Gebhardt’s Brand) You have to use this brand.
Salt to taste
1 tsp. Cumin – add more if you want it hotter
Option: touch of garlic powder or onion powder
Simmer until the above ingredients reach a medium think gravy consistency – it can take quite a while.
Enchiladas:
Cooked and cut up chicken
Grated Cheese
Diced Onion
Flour Tortillas - Dip tortillas in hot oil and turn on other side, then dip in sauce mixture. Fill the tortilla with grated cheese (be generous), chopped onion and chicken (sparingly). Roll filled tortillas and put seam down in baking dish. Pour remaining sauce on top of enchiladas and sprinkle grated cheese over the top. Cover with aluminum foil and bake @ 350 degrees until heated through.
Serve and enjoy
Equal amounts of tomato sauce and water (1 large can sauce and one large can water)
2 Tbsp. Dark chili powder (Gebhardt’s Brand) You have to use this brand.
Salt to taste
1 tsp. Cumin – add more if you want it hotter
Option: touch of garlic powder or onion powder
Simmer until the above ingredients reach a medium think gravy consistency – it can take quite a while.
Enchiladas:
Cooked and cut up chicken
Grated Cheese
Diced Onion
Flour Tortillas - Dip tortillas in hot oil and turn on other side, then dip in sauce mixture. Fill the tortilla with grated cheese (be generous), chopped onion and chicken (sparingly). Roll filled tortillas and put seam down in baking dish. Pour remaining sauce on top of enchiladas and sprinkle grated cheese over the top. Cover with aluminum foil and bake @ 350 degrees until heated through.
Serve and enjoy
Easter Story Cookies
1 cup pecans
3 egg whites
1 cup sugar
1 tsp vinegar
pinch of salt
ziplock bag
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 F.
Place pecans in ziplock bag and let children beat them with a wooden spoon to break them into small pieces. Explain that after Jesus was arrested, he was beaten by Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life for us. Read John 10:10-11.
Sprinkle salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong with him. Read Psalm 34:8 & John 3:1-3. Beat with mixer on high for 12-15 minutes until stiff peaks form. Explain that the white color represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1”18 & John 3:1-3.
Fold in the broken nuts. Drop by tsp onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt 27:57-60. Put the cookie sheet in the oven, close the door and turn off the oven heat.. Give each child a piece a tape to help seal the oven door. Explain that Jesus tomb ws sealed. Read Matt 27:65-66. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 & 22.
On Easter morning, open the oven door and give everyone a cookie. The cookies are hollow. On the first Easter, Jesus ‘ followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.
3 egg whites
1 cup sugar
1 tsp vinegar
pinch of salt
ziplock bag
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 F.
Place pecans in ziplock bag and let children beat them with a wooden spoon to break them into small pieces. Explain that after Jesus was arrested, he was beaten by Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life for us. Read John 10:10-11.
Sprinkle salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong with him. Read Psalm 34:8 & John 3:1-3. Beat with mixer on high for 12-15 minutes until stiff peaks form. Explain that the white color represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1”18 & John 3:1-3.
Fold in the broken nuts. Drop by tsp onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt 27:57-60. Put the cookie sheet in the oven, close the door and turn off the oven heat.. Give each child a piece a tape to help seal the oven door. Explain that Jesus tomb ws sealed. Read Matt 27:65-66. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 & 22.
On Easter morning, open the oven door and give everyone a cookie. The cookies are hollow. On the first Easter, Jesus ‘ followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.
Day-Before Mashed Potatoes
9 potatoes, peeled and cubed
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8
Crock Pot Stuffing
12 cups day old bread
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).
Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.
~Aunt MaryLee – Millicent’s mom
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).
Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.
~Aunt MaryLee – Millicent’s mom
Crepes
2 cups flour
¾ tsp. Salt
4 eggs
1 ½ cups milk
1/3 cup water
Add all ingredients together and mix well in blender or mix with a hand mixer. Spray pan with Pam and heat on high heat. When preheated pour in a 5 inch circle. Tilt pan to spread out batter. Cook about 20 to 30 seconds and then turn crepe over and cook another 20 seconds.
Great filled with ice cream and covered with raspberry sauce. Also great filled with instant pudding made with half the milk and then a couple of cups of cool whip or whip cream and then serve with fresh berries or frozen raspberries.
Good luck!
~ Tawna
¾ tsp. Salt
4 eggs
1 ½ cups milk
1/3 cup water
Add all ingredients together and mix well in blender or mix with a hand mixer. Spray pan with Pam and heat on high heat. When preheated pour in a 5 inch circle. Tilt pan to spread out batter. Cook about 20 to 30 seconds and then turn crepe over and cook another 20 seconds.
Great filled with ice cream and covered with raspberry sauce. Also great filled with instant pudding made with half the milk and then a couple of cups of cool whip or whip cream and then serve with fresh berries or frozen raspberries.
Good luck!
~ Tawna
Creme Brulee
Ingredients
1 quart heavy cream
1 cup granulated sugar plus 8 teaspoons raw sugar
1 vanilla bean, split and scraped (see note)
8 large egg yolks
Preparation
In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.
In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
Preheat the oven to 300 degrees F.
Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching. Fill the baking dish with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized. Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.
Note: Vanilla beans are long and thin. To get the essence of the bean, it must be split lengthwise, then scraped to remove the resinous, pasty insides. Lay the bean on a flat surface with its seam as the center and split to one end. Place the point back at the center and split it to the other end. Use the blade of the knife to scrape the pasty seeds out.
Yield: 8 servings
....Everybody knows how I like desserts, and usually I like to go over the top. But I think something as simple and easy as this Creme Brulee is perfect after a rich meal.... ?
~ Tawna
1 quart heavy cream
1 cup granulated sugar plus 8 teaspoons raw sugar
1 vanilla bean, split and scraped (see note)
8 large egg yolks
Preparation
In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.
In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
Preheat the oven to 300 degrees F.
Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching. Fill the baking dish with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized. Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.
Note: Vanilla beans are long and thin. To get the essence of the bean, it must be split lengthwise, then scraped to remove the resinous, pasty insides. Lay the bean on a flat surface with its seam as the center and split to one end. Place the point back at the center and split it to the other end. Use the blade of the knife to scrape the pasty seeds out.
Yield: 8 servings
....Everybody knows how I like desserts, and usually I like to go over the top. But I think something as simple and easy as this Creme Brulee is perfect after a rich meal.... ?
~ Tawna
Velvet Smooth Cream Pies
Vanilla cream pie:
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
Cranberry Salsa
12 oz. bag fresh cranberries
1 large fuji or granny smith apple
1/2 red pepper
3-4 T. fresh cilantro
1/3 c. apple juice
1/2 c. sugar
zest of 1 lime
Chop cranberries, apples, red pepper, and cilantro in food processor until fine but not mushy.
Prepare sauce of apple juice, sugar, and lime zest. Pour over processed mixture.
I'm wondering if it would be good to add lime juice, too. Try it and see.
~ Tawna
1 large fuji or granny smith apple
1/2 red pepper
3-4 T. fresh cilantro
1/3 c. apple juice
1/2 c. sugar
zest of 1 lime
Chop cranberries, apples, red pepper, and cilantro in food processor until fine but not mushy.
Prepare sauce of apple juice, sugar, and lime zest. Pour over processed mixture.
I'm wondering if it would be good to add lime juice, too. Try it and see.
~ Tawna
Fresh Cranberry Sauce
1 lb. Fresh cranberries
2 cups sugar
Zest of one orange – be sure to not grate too deeply as the white is bitter
Rinse cranberries. Put in Kitchen Aid mixer with the flat paddle beater. Add sugar and the orange zest and mix on low speed for 15 minutes. Let rest ½ hour. Scrape down the sides and mix again for 10 minutes or until sugar is completely dissolved. Refrigerate over night and it will thicken. This keeps a month in the fridge. It also freezes well.
*We love this with turkey and pork. It is good spread on a turkey sandwich.
~ Wanda Bonnett
2 cups sugar
Zest of one orange – be sure to not grate too deeply as the white is bitter
Rinse cranberries. Put in Kitchen Aid mixer with the flat paddle beater. Add sugar and the orange zest and mix on low speed for 15 minutes. Let rest ½ hour. Scrape down the sides and mix again for 10 minutes or until sugar is completely dissolved. Refrigerate over night and it will thicken. This keeps a month in the fridge. It also freezes well.
*We love this with turkey and pork. It is good spread on a turkey sandwich.
~ Wanda Bonnett
Cranberry Salad
CRANBERRY SALAD
1 Pkg LG Raspberry Jello
2 Cups Hot Water
1/2-1 cup sugar
1 Bag Cranberries
2 Oranges
2 Apples
1 cup Nuts
1 Med. Can Crushed Pineapple. .with juice
Chop all fruit and nuts in food processor
(I make this without nuts for Mark and it is still really good)
~Robin Harmon
1 Pkg LG Raspberry Jello
2 Cups Hot Water
1/2-1 cup sugar
1 Bag Cranberries
2 Oranges
2 Apples
1 cup Nuts
1 Med. Can Crushed Pineapple. .with juice
Chop all fruit and nuts in food processor
(I make this without nuts for Mark and it is still really good)
~Robin Harmon
Cranberry Fluff Salad
1 package cranberries
1 apple with chopped in food processor or by hand
½ package mini-marshmallows
1 cup sugar
½ cup chopped pecans
1 cup whipping cream
Whip the cream and add the other ingredients
~Tawna
1 apple with chopped in food processor or by hand
½ package mini-marshmallows
1 cup sugar
½ cup chopped pecans
1 cup whipping cream
Whip the cream and add the other ingredients
~Tawna
Cranberry Chutney
1 (16-ounce) package of Cranberries
2 cups sugar (Phyllis uses 1 cup sugar)
1 cup water
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, chopped
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/8 cup vinegar
About 2 hours before serving, or up to 1 week in advance: heat cranberries, sugar and water to boiling in a 3-quart saucepan over medium heat, stirring frequently. Reduce heat to low and simmer l5 minutes. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
Makes about 7 cups.
~Tawna via Minnesota Cook Book
2 cups sugar (Phyllis uses 1 cup sugar)
1 cup water
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, chopped
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/8 cup vinegar
About 2 hours before serving, or up to 1 week in advance: heat cranberries, sugar and water to boiling in a 3-quart saucepan over medium heat, stirring frequently. Reduce heat to low and simmer l5 minutes. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
Makes about 7 cups.
~Tawna via Minnesota Cook Book
Sunday
Country Pasta With Mozzarella
8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli floweretts
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)
Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.
Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.
Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
Tawna via Allrecipes
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli floweretts
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)
Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.
Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.
Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
Tawna via Allrecipes
Saturday
Clam Chowder
2 (6 oz.) cans chopped clams
1 cup chopped onions
1 cup celery
2 cups potatoes cut into ½ inch cubes
1 ½ tsp. salt
½ tsp. sugar
1 tbsp. wine vinegar
Put above ingredients into a soup pot. Drain the clam juice into the pot with the vegetables. Reserve clams to add later. Barely cover vegetables with water and simmer until tender.
In another sauce pan:
½ cup butter
½ cup flour
Cook on medium heat stirring constantly until the mixture looks the color of coffee with cream. Be careful to brown but not burn. Add the mixture to the vegetables when they are tender. Stir until thick.
Add: 3 cups half and half (you can mix half milk and half cream or for a lower calorie version use more milk and less cream).
4 shakes of Tabasco sauce
White pepper to taste
After you have added the half and half do not boil the chowder. Heat on low heat until heated through. Serve and enjoy!
1 cup chopped onions
1 cup celery
2 cups potatoes cut into ½ inch cubes
1 ½ tsp. salt
½ tsp. sugar
1 tbsp. wine vinegar
Put above ingredients into a soup pot. Drain the clam juice into the pot with the vegetables. Reserve clams to add later. Barely cover vegetables with water and simmer until tender.
In another sauce pan:
½ cup butter
½ cup flour
Cook on medium heat stirring constantly until the mixture looks the color of coffee with cream. Be careful to brown but not burn. Add the mixture to the vegetables when they are tender. Stir until thick.
Add: 3 cups half and half (you can mix half milk and half cream or for a lower calorie version use more milk and less cream).
4 shakes of Tabasco sauce
White pepper to taste
After you have added the half and half do not boil the chowder. Heat on low heat until heated through. Serve and enjoy!
Christmas Egg Casserole
4 slices bread – trimmed, buttered and then cubed in 1” pieces
¾ lb. Colby Cheese grated (cheddar cheese will do)
4 eggs beaten
2 cups milk
½ tsp. salt
½ tsp. dry mustard
pepper
Grease a 9 X 13 pan. Scatter bread.
Cover with Cheese. Pour over eggs cover with aluminum foil and put in fridge overnight.
Bake at 325 (covered)
Uncover the last 10 minutes.
Great when having company for breakfast.
¾ lb. Colby Cheese grated (cheddar cheese will do)
4 eggs beaten
2 cups milk
½ tsp. salt
½ tsp. dry mustard
pepper
Grease a 9 X 13 pan. Scatter bread.
Cover with Cheese. Pour over eggs cover with aluminum foil and put in fridge overnight.
Bake at 325 (covered)
Uncover the last 10 minutes.
Great when having company for breakfast.
Chocolate Sauce
2/3 cup cream
Put in microwave until hot – don’t boil
Add:
2 large symphony bars (7 oz.) (without nuts)
Break up and stir in and stir
Add a bit of vanilla
This can freeze.
Put in microwave until hot – don’t boil
Add:
2 large symphony bars (7 oz.) (without nuts)
Break up and stir in and stir
Add a bit of vanilla
This can freeze.
Chinese Chicken Salad
6 Chicken Breasts, cooked and cut into bite size pieces
2/3 cup salad oil
6 Tbs. Lemon juice
2 Tbs. Sugar
1 Tbs. Ginger -- powdered
2 Tbs. Soy sauce
Juice from 2 cans mandarin oranges
Marinate cooked chicken in above mixture overnight.
Toss the above with:
1 to 2 large heads of lettuce (any kind)
2 cans mandarin oranges
2 cups chow mien noodles
~ Robin Harmon
2/3 cup salad oil
6 Tbs. Lemon juice
2 Tbs. Sugar
1 Tbs. Ginger -- powdered
2 Tbs. Soy sauce
Juice from 2 cans mandarin oranges
Marinate cooked chicken in above mixture overnight.
Toss the above with:
1 to 2 large heads of lettuce (any kind)
2 cans mandarin oranges
2 cups chow mien noodles
~ Robin Harmon
Chili Sauce
24 large tomatoes
8 medium onions
1 green pepper
2 cups vinegar – white
2 ¼ cup wugar
dash of cayenne
2 tsp. cinnamon
2 Tbsp. salt
Grind onion and green pepper
Skin tomatoes
Cook down to desired consistency – usually all day.
Process in water bath for 15 minutes.
~ Patti Peterson
Tawna loved this with Grilled Cheese Sandwiches
8 medium onions
1 green pepper
2 cups vinegar – white
2 ¼ cup wugar
dash of cayenne
2 tsp. cinnamon
2 Tbsp. salt
Grind onion and green pepper
Skin tomatoes
Cook down to desired consistency – usually all day.
Process in water bath for 15 minutes.
~ Patti Peterson
Tawna loved this with Grilled Cheese Sandwiches
Chicken Salad Supreme
2 ½ cups chicken cooked and diced
1 cup celery chopped finely
1 cup sliced green grapes
1 ½ cups slivered almonds (to taste)
½ tsp. salt
1 cup mayonnaise
½ cup whipping cream whipped
Fold together in a large bowl.
~Helen Corbitt (?)
1 cup celery chopped finely
1 cup sliced green grapes
1 ½ cups slivered almonds (to taste)
½ tsp. salt
1 cup mayonnaise
½ cup whipping cream whipped
Fold together in a large bowl.
~Helen Corbitt (?)
Chicken Curry
2 Tbsp. Butter or olive oil
5 tsp. Curry (start with 3 and add to taste)
2 apples – chopped into small pieces – you can leave skin on.
1 finely chopped (large) onion
½ cup finely chopped celery
2 garlic buds (diced)
Saute above ingredients until transparent. Then add:
2 cans Campbell’s Cream of mushroom soup or Cream of Chicken
2 chicken bullion cubes or 2 tsp. chicken granules
4 cups water
pepper
3 cups cooked chicken (cut into pieces)
Add cooked and cubed chicken breast meat (approx. 2 – 3 cups or more if you want). If the sauce is too thick add more water.) Place in a 9 X 13 pan and bake at 350 degrees for 40 minutes.
Serve over rice and top with toppings
Toppings: pineapple tidbits, frozen peas, green onions, coconut, chutney, almonds or peanuts, craisins, coconut – even chopped bananas
Another Variation...
Saute:
2 tbsp. oil
1 apple, chopped
1 cup chopped onion
½ cup celery chopped
2 garlic buds, minced
5 tsp. curry powder (do this to taste as different curries can be hot)
Add:
1 can Campbell’s Cream of Chicken Soup
2 cups chicken broth
1 can lite coconut milk
4 cups diced, cooked chicken
Salt and Pepper to taste
Pour into a casserole dish and cook for one hour @ 350 degrees for about 1 hour or until heated through.
Serve over Rice; top with chopped green onions, pineapple, bananas, coconut, peanuts or almonds, raisins or craisins, petite peas and chutney sauce
~ Tawna & Phyllis
I will always remember eating this curry one fourth of July, the Clydes and Smiths were heading to Hawaii the next day and thought this was the easiest and safest meal. (Nicole)
5 tsp. Curry (start with 3 and add to taste)
2 apples – chopped into small pieces – you can leave skin on.
1 finely chopped (large) onion
½ cup finely chopped celery
2 garlic buds (diced)
Saute above ingredients until transparent. Then add:
2 cans Campbell’s Cream of mushroom soup or Cream of Chicken
2 chicken bullion cubes or 2 tsp. chicken granules
4 cups water
pepper
3 cups cooked chicken (cut into pieces)
Add cooked and cubed chicken breast meat (approx. 2 – 3 cups or more if you want). If the sauce is too thick add more water.) Place in a 9 X 13 pan and bake at 350 degrees for 40 minutes.
Serve over rice and top with toppings
Toppings: pineapple tidbits, frozen peas, green onions, coconut, chutney, almonds or peanuts, craisins, coconut – even chopped bananas
Another Variation...
Saute:
2 tbsp. oil
1 apple, chopped
1 cup chopped onion
½ cup celery chopped
2 garlic buds, minced
5 tsp. curry powder (do this to taste as different curries can be hot)
Add:
1 can Campbell’s Cream of Chicken Soup
2 cups chicken broth
1 can lite coconut milk
4 cups diced, cooked chicken
Salt and Pepper to taste
Pour into a casserole dish and cook for one hour @ 350 degrees for about 1 hour or until heated through.
Serve over Rice; top with chopped green onions, pineapple, bananas, coconut, peanuts or almonds, raisins or craisins, petite peas and chutney sauce
~ Tawna & Phyllis
I will always remember eating this curry one fourth of July, the Clydes and Smiths were heading to Hawaii the next day and thought this was the easiest and safest meal. (Nicole)
Cheese Ball
2 packages cream cheese
1 cup crushed pineapple
1 cup chopped pecans
¼ cup chopped green peppers
2 teaspoons chopped onion
1 teaspoon seasoned salt
Combine all ingredients and form into a large ball, roll in chopped pecans until covered. Wrap and chill. Serve with crackers.
1 cup crushed pineapple
1 cup chopped pecans
¼ cup chopped green peppers
2 teaspoons chopped onion
1 teaspoon seasoned salt
Combine all ingredients and form into a large ball, roll in chopped pecans until covered. Wrap and chill. Serve with crackers.
Celestial Peach Pie
Almond Shell:
1 C raw almonds
1/4 C sugar
1 C flaked coconut
1/4 C butter
Grind almonds (I use a food processor to do this). Mix with coconut. Work in sugar and butter. Press evenly in bottom and up sides of a 9-inch pie plate, saving about 3 TBS. crumb mixture for topping. Bake at 350 until light, golden brown - about 12 to 15 minutes Put crumbs for topping in shallow pan and toast about five minutes at same time crust is baking. Cool.
Filling:
1 C sour cream
1 tsp. orange juice
1 tsp. vanilla
6 TBS. confectioner's sugar
1 tsp shredded orange rind
I like to use a whole bunch of sliced
fresh peaches - drained of any accumulated juices.
1 C whipping cream
About an hour before serving, beat sour cream lightly with fork. Add a dash of salt, four TBS.confectioner's sugar, orange juice, rind and vanilla. Spread onto bottom of shell. Pile peaches on top.
Whip cream until thick and fluffy; fold in remaining 2 TBS sugar. Swirl lightly over peaches. Sprinkle with toasted topping. Chill well. Serves 6 to 8
I think when I made this I did the crust well in advance and then did all the rest a couple of hours before it was time to serve this.
1 C raw almonds
1/4 C sugar
1 C flaked coconut
1/4 C butter
Grind almonds (I use a food processor to do this). Mix with coconut. Work in sugar and butter. Press evenly in bottom and up sides of a 9-inch pie plate, saving about 3 TBS. crumb mixture for topping. Bake at 350 until light, golden brown - about 12 to 15 minutes Put crumbs for topping in shallow pan and toast about five minutes at same time crust is baking. Cool.
Filling:
1 C sour cream
1 tsp. orange juice
1 tsp. vanilla
6 TBS. confectioner's sugar
1 tsp shredded orange rind
I like to use a whole bunch of sliced
fresh peaches - drained of any accumulated juices.
1 C whipping cream
About an hour before serving, beat sour cream lightly with fork. Add a dash of salt, four TBS.confectioner's sugar, orange juice, rind and vanilla. Spread onto bottom of shell. Pile peaches on top.
Whip cream until thick and fluffy; fold in remaining 2 TBS sugar. Swirl lightly over peaches. Sprinkle with toasted topping. Chill well. Serves 6 to 8
I think when I made this I did the crust well in advance and then did all the rest a couple of hours before it was time to serve this.
Robin's Caramel Corn
1 cube butter
1 ¼ cup Karo syrup
2 ¼ cups brown sugar
Boil 5 – 7 minutes until crystals are dissolved.
Add: 1 can sweetened condensed milk (store brand okay)
Vanilla
Pour over big pot of popcorn
1 ¼ cup Karo syrup
2 ¼ cups brown sugar
Boil 5 – 7 minutes until crystals are dissolved.
Add: 1 can sweetened condensed milk (store brand okay)
Vanilla
Pour over big pot of popcorn
BYU Brownies
Cream together:
1 cup Butter
2 tbsp. Honey
Add:
½ cup Cocoa Powder
4 Eggs
1 ¾ cups Sugar
1 ½ tsp. vanilla
¼ tsp. salt
Add:
½ cup Nuts (optional)
1 ½ cups Flour
Do not over beat once you have added the flour. Put in a greased 9 X 13 pan.
Bake at 350 degrees for 30 – 35 minutes
Frost brownies when they are no longer warm.
Frosting:
½ package powdered sugar, 1/3 cup cocoa powder, ¼ cup butter
Add canned milk to desired consistency.
1 cup Butter
2 tbsp. Honey
Add:
½ cup Cocoa Powder
4 Eggs
1 ¾ cups Sugar
1 ½ tsp. vanilla
¼ tsp. salt
Add:
½ cup Nuts (optional)
1 ½ cups Flour
Do not over beat once you have added the flour. Put in a greased 9 X 13 pan.
Bake at 350 degrees for 30 – 35 minutes
Frost brownies when they are no longer warm.
Frosting:
½ package powdered sugar, 1/3 cup cocoa powder, ¼ cup butter
Add canned milk to desired consistency.
Buttermilk Syrup
½ cup butter
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1 Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
2 ¼ cups sugar
1 ½ cups Buttermilk
Stir on med. Heat until sugar is dissolved. Remove from heat and add the following:
1 Tbsp. vanilla
3/8 tsp. cinnamon
1 ½ tsp. baking soda
Brenna’s Oatmeal Chocolate Chip Cookies
4 cups flour
2 tsp. salt
2 cups butter
11/2 cups brown sugar
1 ½ cups sugar
2 tsp. vanilla
4 eggs
2 tsp. soda
2 Tbsp. Hot water to dissolve the soda
4 cups oatmeal (can use extra oats – ½ cup to a cup)
1 cup chocolate chips
Bake @ 375 for about 9 minutes
2 tsp. salt
2 cups butter
11/2 cups brown sugar
1 ½ cups sugar
2 tsp. vanilla
4 eggs
2 tsp. soda
2 Tbsp. Hot water to dissolve the soda
4 cups oatmeal (can use extra oats – ½ cup to a cup)
1 cup chocolate chips
Bake @ 375 for about 9 minutes
Bavarian Cream Filling
2 eggs
½ cup sugar
1 cup scalded milk
1 cup cream, whipped
1 tbsp. gelatin
2 tbsp. cold milk.
Step 1: Beat eggs till thick and lemon colored. Gradually sugar and continue to beat.
Step 2: Pour hot milk over egg mixture and stir constantly.
Step 3: Place above mixture in a double boiler and cook over boiling water, stirring constantly till mixture thickens slightly and coats spoon (about 5 minutes). Remove from heat.
Step 4: Soak gelatin in milk. When dissolved, stir into mixture. Chill until about the consistency of whipped cream. Fold in whipped cream.
½ cup sugar
1 cup scalded milk
1 cup cream, whipped
1 tbsp. gelatin
2 tbsp. cold milk.
Step 1: Beat eggs till thick and lemon colored. Gradually sugar and continue to beat.
Step 2: Pour hot milk over egg mixture and stir constantly.
Step 3: Place above mixture in a double boiler and cook over boiling water, stirring constantly till mixture thickens slightly and coats spoon (about 5 minutes). Remove from heat.
Step 4: Soak gelatin in milk. When dissolved, stir into mixture. Chill until about the consistency of whipped cream. Fold in whipped cream.
Hannah Clyde's Banana Bread
Put in a bowl the following:
2 cups Flour
2 tsp. Baking Powder
1 tsp. Soda
1 tsp. Salt
Add:
1 cup Mashed Bananas
½ cup Butter
Juice of ½ lemon
2 eggs
Mix thoroughly and add:
½ Cup Chopped Pecans
Bake @ 375 for 1 hour.
~ Hannah Clyde (Mother of Norman Clyde)
2 cups Flour
2 tsp. Baking Powder
1 tsp. Soda
1 tsp. Salt
Add:
1 cup Mashed Bananas
½ cup Butter
Juice of ½ lemon
2 eggs
Mix thoroughly and add:
½ Cup Chopped Pecans
Bake @ 375 for 1 hour.
~ Hannah Clyde (Mother of Norman Clyde)
Baked Chicken
6 to 8 pieces of chicken breasts
2 cups of uncooked rice
2 cans cream of mushroom soup
4 cans of milk (use the soup can)
1 envelope Lipton onion soup mix
Butter or grease or oil (lightly) your 9 X 13-inch pan. Or use whatever size you have and adjust the recipe.
Pour the rice in the bottom of the pan. Cover with 1 can soup and 1 can milk and sprinkle half of the envelope of soup over it.
Lay the chicken pieces on the rice. Mix the rest of the milk with the soup and pour over the chicken. Sprinkle with the rest of the soup mix.
Cover and bake at 325 degrees for 2 ½ hours. You can turn up the heat and bake for a lesser amount of time. 375 degrees would probably take about an hour and 15 minutes.
***Phillip used to cook this while on his mission in Ukraine
2 cups of uncooked rice
2 cans cream of mushroom soup
4 cans of milk (use the soup can)
1 envelope Lipton onion soup mix
Butter or grease or oil (lightly) your 9 X 13-inch pan. Or use whatever size you have and adjust the recipe.
Pour the rice in the bottom of the pan. Cover with 1 can soup and 1 can milk and sprinkle half of the envelope of soup over it.
Lay the chicken pieces on the rice. Mix the rest of the milk with the soup and pour over the chicken. Sprinkle with the rest of the soup mix.
Cover and bake at 325 degrees for 2 ½ hours. You can turn up the heat and bake for a lesser amount of time. 375 degrees would probably take about an hour and 15 minutes.
***Phillip used to cook this while on his mission in Ukraine
Baked Chicken with Red Currant Sauce
1 ½ cups seasoned bread crumbs (Pepperidge Farm Stuffing Mix whirled in the blender works well)
¼ cup Parmesan cheese
2 Tablespoons sesame seeds
8 chicken breast halves
½ cup butter melted
Dip chicken in butter. Roll in crumb mixture. Bake on greased cookie sheet for 35 for 40 minutes at 375 degrees. "Over-done chicken is tough so watch closely"
Currant Sauce
1 jar currant jelly (12 oz.)
1 tsp. dry mustard (optional)
1 Tablespoon cooking sherry or non-alcoholic wine (optional)
Melt jelly in saucepan and stir in other ingredients. Serve over chicken.
¼ cup Parmesan cheese
2 Tablespoons sesame seeds
8 chicken breast halves
½ cup butter melted
Dip chicken in butter. Roll in crumb mixture. Bake on greased cookie sheet for 35 for 40 minutes at 375 degrees. "Over-done chicken is tough so watch closely"
Currant Sauce
1 jar currant jelly (12 oz.)
2 Tablespoons frozen orange juice concentrate
1 tsp. dry mustard (optional)
1 Tablespoon cooking sherry or non-alcoholic wine (optional)
Melt jelly in saucepan and stir in other ingredients. Serve over chicken.
Apricot Glazed Salmon
Serves 8
8 6-oz, salmon filets (I use the frozen ones from Costco)
Sprinkle salmon with salt and pepper. Cook in lightly greased, large, oven-proof non-stick skillet over medium heat for about 2 minutes. Turn and cook other side for 2 minutes more. Pour sauce (recipe follows) over salmon and bake in a pre-heated (350 degrees) oven for 4-6 minutes or until cooked to your liking. Remove from heat and let stand 2 minutes before serving.
SAUCE:
1/2 C vegetable oil
3 Tbs. raspberry vinegar
2 Tbs. apricot preserves
2 Tbs. honey mustard
1 Tbs. honey
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
Combine all ingredients and mix well
~ Wanda Bonnet
8 6-oz, salmon filets (I use the frozen ones from Costco)
Sprinkle salmon with salt and pepper. Cook in lightly greased, large, oven-proof non-stick skillet over medium heat for about 2 minutes. Turn and cook other side for 2 minutes more. Pour sauce (recipe follows) over salmon and bake in a pre-heated (350 degrees) oven for 4-6 minutes or until cooked to your liking. Remove from heat and let stand 2 minutes before serving.
SAUCE:
1/2 C vegetable oil
3 Tbs. raspberry vinegar
2 Tbs. apricot preserves
2 Tbs. honey mustard
1 Tbs. honey
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
Combine all ingredients and mix well
~ Wanda Bonnet
Apple Crumble (Scotland Style)
Peel and slice apples into a 9 X 13 pan. Cover with ½ cup orange juice and the juice of one lemon. Sprinkle with ½ to ¾ cup sugar and 1 tsp. cinnamon
Crumble Topping:
2 cups flour
½ cup oatmeal
1 cup sugar
¾ to 1 cup butter
1 tsp. vanilla
Put ingredients into food processor bowl. Whirl until well mixed and so oatmeal is in small pieces. If you need to add another ¼ cup butter. Cover apples with topping and pat down with the back of a spoon.
Bake at 350 degrees for about an hour.
Other method of cooking: Put apples and sugar and juice in a 9 X 13 glass dish and cook apples in microwave until tender. Then finish baking at 375 for about 20 to 30 minutes.
Serve with custard sauce over the top.
Crumble Topping:
2 cups flour
½ cup oatmeal
1 cup sugar
¾ to 1 cup butter
1 tsp. vanilla
Put ingredients into food processor bowl. Whirl until well mixed and so oatmeal is in small pieces. If you need to add another ¼ cup butter. Cover apples with topping and pat down with the back of a spoon.
Bake at 350 degrees for about an hour.
Other method of cooking: Put apples and sugar and juice in a 9 X 13 glass dish and cook apples in microwave until tender. Then finish baking at 375 for about 20 to 30 minutes.
Serve with custard sauce over the top.
Old World Apple Crumb Pie
1 single pie crust, unbaked
1/2 cup brown sugar
1/2 cup walnuts, pecans or almonds
1/4 cup rolled oats
1/4 cup flour
1/4 cup unsalted butter, at room temperature (not melted)
Combine the brown sugar, nuts, oats, flour and butter until mixture resembles coarse crumbs.
3 large apples, peeled, cored and cut in slices (1 granny Smith + 2 Golden Delicious) or Winesaps or Pippins or your favorite cooking apple
3 large eggs
3/4 cup lowfat sour cream
1/2 cup sugar
1/4 cup flour
1-1/2 tablespoons vanilla
1/4 teaspoon salt
Oven temp - 375 F
Combine the brown sugar, nuts, oats, flour and butter
Mix eggs, sour cream, sugar, flour, vanilla and salt until smooth. Lay sliced apples in pie crust and pour mixture over the apples. Top with the reserved crumb mixture and bake for 50 to 60 minutes, until golden, bubbly and slightly puffed. Cool on a rack at least 1 hour before serving.
~Cheryl Dubose
1/2 cup brown sugar
1/2 cup walnuts, pecans or almonds
1/4 cup rolled oats
1/4 cup flour
1/4 cup unsalted butter, at room temperature (not melted)
Combine the brown sugar, nuts, oats, flour and butter until mixture resembles coarse crumbs.
3 large apples, peeled, cored and cut in slices (1 granny Smith + 2 Golden Delicious) or Winesaps or Pippins or your favorite cooking apple
3 large eggs
3/4 cup lowfat sour cream
1/2 cup sugar
1/4 cup flour
1-1/2 tablespoons vanilla
1/4 teaspoon salt
Oven temp - 375 F
Combine the brown sugar, nuts, oats, flour and butter
Mix eggs, sour cream, sugar, flour, vanilla and salt until smooth. Lay sliced apples in pie crust and pour mixture over the apples. Top with the reserved crumb mixture and bake for 50 to 60 minutes, until golden, bubbly and slightly puffed. Cool on a rack at least 1 hour before serving.
~Cheryl Dubose
Aloha Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
Beat above ingredients until light and fluffy.
Add:
2 cups flour (Lehi Roller Mills flour works best)
½ tsp. salt
1 tsp. soda
1 tsp. baking powder
1 cup coconut
1 cup white chocolate chips
1 cup macadamia nuts (cut in half)
2 cups oatmeal
Bake at 350 for 10 - 12 minutes.
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
Beat above ingredients until light and fluffy.
Add:
2 cups flour (Lehi Roller Mills flour works best)
½ tsp. salt
1 tsp. soda
1 tsp. baking powder
1 cup coconut
1 cup white chocolate chips
1 cup macadamia nuts (cut in half)
2 cups oatmeal
Bake at 350 for 10 - 12 minutes.
Tawna probably didn't make these too often...she wasn't a fan of coconut :)
Red Wine Vinegar Dressing
1 cup canola oil
l tsp. salt
l/3 cup sugar
l/2 cup red wine vinegar
l/4 cup diced red onion
l/2 tsp. dry mustard
Mix well with whisk. Will keep refrigerated covered, for about 2 weeks
~Aileen Clyde
l tsp. salt
l/3 cup sugar
l/2 cup red wine vinegar
l/4 cup diced red onion
l/2 tsp. dry mustard
Mix well with whisk. Will keep refrigerated covered, for about 2 weeks
~Aileen Clyde
Aunt Aileen’s Curried Shrimp
Spiced Sauce:
2 tablespoons vegetable oil
2 cups chopped onions
4 garlic cloves, minced
l l/2 teaspoons curry powder
l l/2 teaspoons coriander
l teaspoon turmeric
l/2 teaspoon cayenne pepper
l (28 oz) can diced tomatoes
l cup plain whole milk yogurt
Salt and pepper to taste
Shrimp:
2 tablespoons vegetable oil
2 pounds large shrimp, peel and deveined
l (l3 oz) can unsweetened coconut milk
l/2 cup chopped fresh cilantro
l/4 cup chopped green onion tops
l l/2 tablespoons fresh lemon juice
Salt and pepper to taste
For the sauce: Heat the oil in a large nonstick skillet over medium heat.
Saute the onions in the hot oil until golden brown. Stir in the garlic, curry powder, coriander, turmeric and cayenne pepper.Process the tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture and process until almost smooth. Season with salt and pepper. This may be prepared up to one day in advance, stored covered in the refrigerator.
For the shrimp: Heat oil in a large heavy skillet over medium high heat. Add the shrimp and saute for 2 minutes or until pink on both sides. Stir in the coconut milk, cilantro, green onion tops, lemon juice. Simmer for 3 minutes, stirring to blend well.
Add shrimp mixture to spiced sauce and serve over steamed rice.
~Aileen Clyde
2 tablespoons vegetable oil
2 cups chopped onions
4 garlic cloves, minced
l l/2 teaspoons curry powder
l l/2 teaspoons coriander
l teaspoon turmeric
l/2 teaspoon cayenne pepper
l (28 oz) can diced tomatoes
l cup plain whole milk yogurt
Salt and pepper to taste
Shrimp:
2 tablespoons vegetable oil
2 pounds large shrimp, peel and deveined
l (l3 oz) can unsweetened coconut milk
l/2 cup chopped fresh cilantro
l/4 cup chopped green onion tops
l l/2 tablespoons fresh lemon juice
Salt and pepper to taste
For the sauce: Heat the oil in a large nonstick skillet over medium heat.
Saute the onions in the hot oil until golden brown. Stir in the garlic, curry powder, coriander, turmeric and cayenne pepper.Process the tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture and process until almost smooth. Season with salt and pepper. This may be prepared up to one day in advance, stored covered in the refrigerator.
For the shrimp: Heat oil in a large heavy skillet over medium high heat. Add the shrimp and saute for 2 minutes or until pink on both sides. Stir in the coconut milk, cilantro, green onion tops, lemon juice. Simmer for 3 minutes, stirring to blend well.
Add shrimp mixture to spiced sauce and serve over steamed rice.
~Aileen Clyde
Acini De Pepe Salad
(16 oz) Box Acini de Pepe pasts cooked and drained. Put in large Tupperware bowl.
In large microwave container that is deep enough to not boil over mix the following:
3½ cups pineapple juice
4 Tbsp. Flour
5 egg yolks – beaten
2 cups sugar
Sit ingredients with a whisk. Cook in microwave, stirring every two or three minutes until mixture comes to boil. Make sure it doesn’t boil over (I speak from experience)!
Add mixture to pasta and put in refrigerator overnight.
Next day add the following:
2 cans (drained) crushed pineapple (20 oz.)
3cans mandarin oranges (drained)
1 large carton Cool Whip
2 cups sour cream (I use light)
Mix well and serve. You can mix this together in the morning, put it in your serving dish and it will still be great to serve at night.
~ Robin Harmon
In large microwave container that is deep enough to not boil over mix the following:
3½ cups pineapple juice
4 Tbsp. Flour
5 egg yolks – beaten
2 cups sugar
Sit ingredients with a whisk. Cook in microwave, stirring every two or three minutes until mixture comes to boil. Make sure it doesn’t boil over (I speak from experience)!
Add mixture to pasta and put in refrigerator overnight.
Next day add the following:
2 cans (drained) crushed pineapple (20 oz.)
3cans mandarin oranges (drained)
1 large carton Cool Whip
2 cups sour cream (I use light)
Mix well and serve. You can mix this together in the morning, put it in your serving dish and it will still be great to serve at night.
~ Robin Harmon
Artisan Bread
From Rachel...
I didn't really have any bread recipes, not until last week that is. When we went to the Mayo Clinic and stayed with mom's cousin DeAnn, she made the best artisan bread every night for dinner. I told her how much I liked it and would like to learn how and she ended up sending me a cook book out of the blue! So I tried my first loaf last week and I was surprised at how great it turned out.
It's like the easiest thing ever and it tastes so good. I've only made the master artisan white bread, and Ryan and I made Carmel Pecan Cinnamon Rolls with this base and they we're to die for, so I'll post those next for a desert recipe.
Here's some of the recipes from the book that DeAnn recommends:
Artisan White Bread
3 cups lukewarm water
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
6 ½ cups unbleached all-purpose flour
Makes 3-4 loaves:
Dust each loaf with flour and slash.
Bake at 450º for 35-40 minutes
For rolls, bake at 450º for 20-25 minutes
Whole Wheat Bread
3 ½ cups lukewarm water
½ cup honey
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
2 cups unbleached all-purpose flour
5 ½ cups whole wheat flour
¼ cup vital wheat gluten
Makes 3-4 loaves:
Dust each loaf with flour and slash,
or brush with water and slash. Sprinkle with seed mixture if desired (sesame, poppy, flaxseed, etc). Bake at 375º for 40-45 minutes
Swedish Limpa Bread
3 cups lukewarm water
½ cup honey
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
1 cup rye flour
5 ½ cups unbleached all-purpose flour
1 tsp cardamom
½ tsp ground anise seed (optional)
Grated zest from 1 orange
Makes 3-4 loaves:
Brush each loaf with water and sprinkle with:
1 ½ tsp sugar
¼ tsp cardamom
Bake at 375º for 40 minutes
Oatmeal Pumpkin
2 cups lukewarm water
1 cup pumpkin puree
1/3 cup honey
5 Tbs unsalted butter, melted
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
4 cups unbleached all-purpose flour
¾ cup whole wheat flour
¾ cup rye flour
½ cup old-fashioned oats
Makes 3 loaves:
Brush each loaf with water and slash. Sprinkle with raw sugar. Bake at 375º for 40-45 minutes
Oatmeal, Date & Walnut Bread
3 cups lukewarm water
1/3 cup maple syrup
¼ cup oil
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
2 cups steel-cut oats
2 cups unbleached all-purpose flour
3 cups whole wheat flour
¼ cups vital wheat gluten
1 ½ cups chopped dates (about 15)
1 ½ cups chopped nuts
Makes 2 large loaves:
After shaping the ball of dough, flatten the dough with wet hands to a rectangle with thickness of ½ inch and sprinkle with ¾ cup walnuts. Roll up the dough from the short end, like a jelly roll, to form a log. Using wet hands, crimp the ends shut and tuck them under to form an oval loaf.
Brush each loaf with water and slash. Sprinkle with raw sugar. Bake at 375º for 40-45 minutes
Artisan Breads
To Mix:
1. In plastic 5-qt pail, dump in the water and add the yeast and salt. Dump in the flour and other ingredients and stir with a long handled wooden spoon until all of the flour is incorporated into the dough. This will be a wet dough.
2. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (Put a little hole in the top of the lid so you can close the lid and still allow the gases to get out.) Let rest at room temperature about 2 hours, or until dough rises & collapses. Do not punch down or knead! The dough will be flat on the top and some of the bubbles may even appear to be popping.
3. Put the lid on the container and refrigerate at least 3 hours – use dough over the next 10 days. To keep sourdough flavor going, add more dough to container either before all dough is gone or after dough is gone, but without washing container.
To Bake:
1. Dust surface of refrigerated dough with flour & cut off 1 lb. (1/4 dough, or about a grapefruit size) piece. Dust the piece with more flour & quickly shape it into a ball by stretching (cloaking) the surface around to the bottom on all four sides, rotating ball ¼ turn as you go.
2. Allow loaf to rest, loosely covered, on parchment paper for 90-120 minutes, (40 minutes if you’re using fresh, un-refrigerated dough).
3. 30 minutes before baking time, preheat oven with baking stone on middle rack & empty broiler tray on bottom of oven.
4. Just before baking, use pastry brush to paint the top of the loaf with water or dust with flour. Slash loaf with ¼” deep parallel cuts, using a serrated bread knife.
5. Place parchment paper with loaf on stone in oven. Quickly pour 1 cup hot tap water into broiler tray and close oven door.
6. Bake for specified time or until loaf is richly browned & firm.
Here are YouTube videos demonstrating how to make the bread:
White Artisan Bread: http://www.youtube.com/watch?
Whole Wheat Bread: http://www.youtube.com/watch?
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