Banana Pudding .
Remember that banana pudding your grandmother made? Not the one that started with a box of Jell-o instant pudding...nothing against Jell-o (there's lots in my cabinet)...but that creamy pudding that melted in your mouth...the kind that shut you up 'cause if you opened your mouth to talk some of the goodness might escape? Remember that? Here 'tis.
4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 Tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafers
5 Tablespoons sugar
1/2 teaspoon vanilla extract
Beat 4 egg yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Cook in saucepan, stirring constantly, until thickened. Add vanilla extract.
Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around the sides of the dish. Pour pudding over vanilla wafers and bananas.
Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.
Saturday, December 26, 2009
Wednesday, December 23, 2009
Baked Sweet Potato Sticks .
I'm trying to use sweet potatoes and olive oil rather than the mmmmm white potatoes and butter. I'm trying. It doesn't come easily. This helps.
1 ½ pounds medium sweet potatoes
2 T olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t salt
1 t parsley
fresh ground pepper
1. Preheat oven to 425° degrees. Spray a cookie sheet with cooking spray.
2. Slice sweet potatoes into french fry shape and size. Large cuts get soggy, so cut them into small, even-sized sticks.
3. Put potatoes in a bowl and drizzle with olive oil. Toss with your hands to make sure each is coated in the oil. If needed, add extra oil so they are all glistening.
4. Mix the herbs and spices and sprinkle over potatoes. Toss again to coat.
5. Place the potatoes on the baking sheet. They can be close to each other but should not be touching.
6. Bake in pre-heated oven for 15 minutes.
7. After 15 minutes, remove and turn the potatoes. They are quite soft, so use a spatula and re-space them after you turn them.
8. Bake for 15-20 minutes more.
I'm trying to use sweet potatoes and olive oil rather than the mmmmm white potatoes and butter. I'm trying. It doesn't come easily. This helps.
1 ½ pounds medium sweet potatoes
2 T olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t salt
1 t parsley
fresh ground pepper
1. Preheat oven to 425° degrees. Spray a cookie sheet with cooking spray.
2. Slice sweet potatoes into french fry shape and size. Large cuts get soggy, so cut them into small, even-sized sticks.
3. Put potatoes in a bowl and drizzle with olive oil. Toss with your hands to make sure each is coated in the oil. If needed, add extra oil so they are all glistening.
4. Mix the herbs and spices and sprinkle over potatoes. Toss again to coat.
5. Place the potatoes on the baking sheet. They can be close to each other but should not be touching.
6. Bake in pre-heated oven for 15 minutes.
7. After 15 minutes, remove and turn the potatoes. They are quite soft, so use a spatula and re-space them after you turn them.
8. Bake for 15-20 minutes more.
Saturday, December 19, 2009
Pumpkin Dump Cake .
Oh, that dump cake recipe. What an unlovely name for such a yummy dessert. Here's the pumpkin variety which I hadn't tried before.
Canned pumpkin pie mix
One box yellow or vanilla cake mix
One stick of butter
Walnuts or pecans (chopped)
Pour pie mix into a 9 x 13 pan. Sprinkle cake mix evenly over the pie mix. Drizzle butter over top. Sprinkle with chopped nuts.
If you use canned pumpkin, follow the instructions on the can to make pie filling and pour that into the pan, then follow rest of directions.
Bake at 350 for about 45-55 minutes or until the top is golden brown.
Oh, that dump cake recipe. What an unlovely name for such a yummy dessert. Here's the pumpkin variety which I hadn't tried before.
Canned pumpkin pie mix
One box yellow or vanilla cake mix
One stick of butter
Walnuts or pecans (chopped)
Pour pie mix into a 9 x 13 pan. Sprinkle cake mix evenly over the pie mix. Drizzle butter over top. Sprinkle with chopped nuts.
If you use canned pumpkin, follow the instructions on the can to make pie filling and pour that into the pan, then follow rest of directions.
Bake at 350 for about 45-55 minutes or until the top is golden brown.
Tuesday, October 13, 2009
Slow Cooker Turkey and Dressing .
From the Prairie Flower Extension Club...mighty good eats.
Sometimes the family table at Thanksgiving is too small to justify a big ol' gobbler. This recipe makes a smaller amount...still enough for leftovers, but not so much that you are eating them every day for a week!
1 8 oz package of herb seasoned stuffing mix
1 onion, chopped
2 celery ribs, chopped
1 cup dried cranberries
3/4 to 1 cup chicken broth
3 Tablespoons butter, melted
1 3lb. frozen boneless turkey breast, thawed
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (0.88 oz) package turkey gravy mix* (prepared according to package instructions)
Coat the inside of a 4-qt slow cooker with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast. Rinse. Place turkey in slow cooker on top of stuffing. Combine salt, pepper and thyme and sprinkle over turkey. Cover and cook on high for one hour. Reduce heat and cook until meat thermometer inserted in turkey reaches 165°F. Remove turkey. Wrap in foil and let set for 20 minutes. Slice. Stir dressing, cover and let stand 3-4 minutes. Prepare gravy according to package directions. Serve on the side.
*Some turkey breasts come with a gravy packet which may be prepared according to its directions.
From the Prairie Flower Extension Club...mighty good eats.
Sometimes the family table at Thanksgiving is too small to justify a big ol' gobbler. This recipe makes a smaller amount...still enough for leftovers, but not so much that you are eating them every day for a week!
1 8 oz package of herb seasoned stuffing mix
1 onion, chopped
2 celery ribs, chopped
1 cup dried cranberries
3/4 to 1 cup chicken broth
3 Tablespoons butter, melted
1 3lb. frozen boneless turkey breast, thawed
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (0.88 oz) package turkey gravy mix* (prepared according to package instructions)
Coat the inside of a 4-qt slow cooker with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast. Rinse. Place turkey in slow cooker on top of stuffing. Combine salt, pepper and thyme and sprinkle over turkey. Cover and cook on high for one hour. Reduce heat and cook until meat thermometer inserted in turkey reaches 165°F. Remove turkey. Wrap in foil and let set for 20 minutes. Slice. Stir dressing, cover and let stand 3-4 minutes. Prepare gravy according to package directions. Serve on the side.
*Some turkey breasts come with a gravy packet which may be prepared according to its directions.
Sunday, October 11, 2009
Snow Salad .
Sometimes I read a recipe and it sounds awful. I wouldn't chose to make it or, knowing what is in it, I probably wouldn't chose to eat it. Then it is served and for the sake of being polite, I eat it. OMG! It's good! Now I'll make it and serve it to another unsuspecting "victim" and watch the reaction. What follows is such a recipe.
2 cups cabbage, shredded
1 cup white grapes, cut in half
1 cup shredded coconut
1/2 cup mayonnaise
2 Tablespoons cream
1/2 cup chopped almonds, toasted
Combine cabbage, grapes, and coconut. Mix mayonnaise and cream and toss with salad ingredients. Top with almonds just before serving.
Sometimes I read a recipe and it sounds awful. I wouldn't chose to make it or, knowing what is in it, I probably wouldn't chose to eat it. Then it is served and for the sake of being polite, I eat it. OMG! It's good! Now I'll make it and serve it to another unsuspecting "victim" and watch the reaction. What follows is such a recipe.
2 cups cabbage, shredded
1 cup white grapes, cut in half
1 cup shredded coconut
1/2 cup mayonnaise
2 Tablespoons cream
1/2 cup chopped almonds, toasted
Combine cabbage, grapes, and coconut. Mix mayonnaise and cream and toss with salad ingredients. Top with almonds just before serving.
Friday, October 9, 2009
Apple Cranberry Pie with Cheddar Cheese Crust .
I copied this down earlier this year and I don't remember where I got it! I hope I am not violating a copywrite to publish it; I'm sorry I can't give credit where it is due!
Crust
1 3/4 cup flour
1 teaspoon salt
2 Tablespoons sugar
1 cup finely grated cheddar cheese
1 1/2 sticks chilled butter
2 Tablespoons chilled shortening
1/4 cup ice water
Combine dry ingredients. Mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse cornmenal. Gradulally stir in water and compress into two dough balls. Place in plastic wrap and chill 20 to 30 minutes. Roll each ball out to form two 1/8-inch-thick crusts.
Filling
3/4 cup brown sugar
1/3 cup sugar
1/3 cup flour
2 teaspoons ground cinnamon
4 cups peeled, cored, and sliced tart apples
2 cups fresh cranberries, washed and dried
2 Tablespoons unsalted butter
Preheat oven to 425°F. Combine sugars, flour and cinnamon in a large bowl. Add fruit and toss. Pour into unbaked pie shell, dot with butter, and cover with top crust. Bake 40-50 minutes.
I copied this down earlier this year and I don't remember where I got it! I hope I am not violating a copywrite to publish it; I'm sorry I can't give credit where it is due!
Crust
1 3/4 cup flour
1 teaspoon salt
2 Tablespoons sugar
1 cup finely grated cheddar cheese
1 1/2 sticks chilled butter
2 Tablespoons chilled shortening
1/4 cup ice water
Combine dry ingredients. Mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse cornmenal. Gradulally stir in water and compress into two dough balls. Place in plastic wrap and chill 20 to 30 minutes. Roll each ball out to form two 1/8-inch-thick crusts.
Filling
3/4 cup brown sugar
1/3 cup sugar
1/3 cup flour
2 teaspoons ground cinnamon
4 cups peeled, cored, and sliced tart apples
2 cups fresh cranberries, washed and dried
2 Tablespoons unsalted butter
Preheat oven to 425°F. Combine sugars, flour and cinnamon in a large bowl. Add fruit and toss. Pour into unbaked pie shell, dot with butter, and cover with top crust. Bake 40-50 minutes.
Tuesday, October 6, 2009
Pumpkin Crunch Cake .
My friend Janice is a GREAT cook and comes from a family of good cooks. I love it when she shares a recipe with me. Lucky you! I post 'em! Remember your dump cake recipe..mmmmm...here's the pumpkin version.
One 16 oz can regular pumpkin
One 12 oz can evaporated milk
3 eggs
1 1/2 cup sugar
2 tsp. cinnamon
1 tsp. allspice (or use 4 tsp. pumpkin spice)
1/2 tsp. salt
1 package butter recipe cake mix, or yellow cake mix
1 cup butter (2 sticks), melted
1 to 2 cup chopped pecans
Cool whip
Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl and mix well.
'Pam' a 9 x 13 pan
Pour pumpkin mixture into pan.
Sprinkle dry cake mix evenly over pumpkin mixture and smooth top
Melt 2 sticks butter into into bowl or large measuring cup and drizzle butter over cake mix , trying to get it as covered as possible. (will have some dry spots left, but that's o.k.)
Bake at 350°F for 50 minutes until golden.
Sprinkle with nuts and bake 5 to 10 minutes longer. Cool
Serve with a dollop of Cool whip.
Refrigerate left overs
Sunday, October 4, 2009
Green Bean Bundles .
There are a lot of ways to do green bean bundles. This is a pretty yummy way.
1½ lb. green beans
8 slices sliced bacon
3 Tbsp. butter
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt
Snip the ends off the green beans. Discard any beans that don’t look pretty or set them aside for soup.
Bring a large pot of lightly salted water to a boil.
Blanch the beans for 2-3 minutes in boiling water until the beans turn bright green. Quickly drain and rinse in cold to cool.
On a cookie sheet, divide the green beans evenly into 8 groups. Neatly bundle the beans in each group and wrap with a slice of bacon. Space the bundles on the baking sheet.
---------The preparation to this point can be done ahead of time.
Preheat the oven to 400 degrees F.
Bake for 10-15 minutes or until the bacon is crisp and sizzling.
While the beans are in the oven, melt the butter over medium-high heat in a small saucepan. (Use real butter.) When the butter is bubbly, add in the onions and garlic; sauté for 2-3 minutes or until the onions are soft. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.
When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.
Saturday, September 26, 2009
Cheese Straws .
Dig out the old aluminum cookie press you inherited from your grandmother for this one.
8 tablespoons butter
1/2 pound cheddar cheese
1 3/4 cups flour
salt to taste
cayenne pepper (how much? how hot?)
1 teaspoon Worcestershire
Preheat the oven to 300 °F.
Put the butter and cheese in a food processor. Add flour, salt, cayenne, and Worcestershire. Blend thoroughly. Or, if you don't want to dirty up the processor, use two knives or a pastry blender to blend thoroughly.
Put the hounds tooth or star disk in the cookie press. Push the dough through it onto an ungreased baking sheet to make individual straws. Or, you can roll the dough out to 1/8 inch thickness and cut into individual strips. You can twist these if you wish. The straws will fill up one or two baking sheets.
Bake 20-25 minutes, or until crisp and lightly browned. Remove and let cool.
Makes about 6 dozen.
Dig out the old aluminum cookie press you inherited from your grandmother for this one.
8 tablespoons butter
1/2 pound cheddar cheese
1 3/4 cups flour
salt to taste
cayenne pepper (how much? how hot?)
1 teaspoon Worcestershire
Preheat the oven to 300 °F.
Put the butter and cheese in a food processor. Add flour, salt, cayenne, and Worcestershire. Blend thoroughly. Or, if you don't want to dirty up the processor, use two knives or a pastry blender to blend thoroughly.
Put the hounds tooth or star disk in the cookie press. Push the dough through it onto an ungreased baking sheet to make individual straws. Or, you can roll the dough out to 1/8 inch thickness and cut into individual strips. You can twist these if you wish. The straws will fill up one or two baking sheets.
Bake 20-25 minutes, or until crisp and lightly browned. Remove and let cool.
Makes about 6 dozen.
Thursday, July 16, 2009
Pasta e Fagioi .
I know people who love soup. They can eat soup in some form several times a week and never get tired of it. I secretly envy them. I have to be in the mood to eat soup—and then I love it. Making soup is another story. I love cooking soup and could make a big pot of soup several times a week and never get tired of that kitchen duty.
Ingredients
1/2 cup choppen onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic minced
1/4 pound prosciutto, chopped fine
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
salt and pepper to taste
16 ounces ditalini pasta
1. In a large stock pot saute onions, carrots, celery, garlic, and ham in olive oil until the onions are transparent.
2. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, and sugar. Season to taste with salt and pepper.
3. Simmer for 1 hour.
4. Fill a second stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender. Drain.
5. Place pasta in separate serving bowls and ladle soup on top.
I know people who love soup. They can eat soup in some form several times a week and never get tired of it. I secretly envy them. I have to be in the mood to eat soup—and then I love it. Making soup is another story. I love cooking soup and could make a big pot of soup several times a week and never get tired of that kitchen duty.
Ingredients
1/2 cup choppen onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic minced
1/4 pound prosciutto, chopped fine
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
salt and pepper to taste
16 ounces ditalini pasta
1. In a large stock pot saute onions, carrots, celery, garlic, and ham in olive oil until the onions are transparent.
2. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, and sugar. Season to taste with salt and pepper.
3. Simmer for 1 hour.
4. Fill a second stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender. Drain.
5. Place pasta in separate serving bowls and ladle soup on top.
Monday, July 13, 2009
Crock-pot Breakfast Strata .
Several people at my workplace have shared versions of this breakfast dish. It often shows up at "kick-off" breakfast pot-lucks for various programs.
Load up the crock-pot the night before.
Ingredients
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt
pepper
1 lb bacon, cut in small pieces, cooked and drained
1 (32 ounce) bag frozen hash brown potatoes
1/2 cup onions, diced
1/4 pound shredded cheddar cheese
Layer in this order:
1/2 of the potatoes on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Repeat those four in that order.
Beat the eggs, milk, mustard, salt and pepper. Pour over the layered ingredients.
Cook on low for 10 to 12 hours.
Several people at my workplace have shared versions of this breakfast dish. It often shows up at "kick-off" breakfast pot-lucks for various programs.
Load up the crock-pot the night before.
Ingredients
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt
pepper
1 lb bacon, cut in small pieces, cooked and drained
1 (32 ounce) bag frozen hash brown potatoes
1/2 cup onions, diced
1/4 pound shredded cheddar cheese
Layer in this order:
1/2 of the potatoes on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Repeat those four in that order.
Beat the eggs, milk, mustard, salt and pepper. Pour over the layered ingredients.
Cook on low for 10 to 12 hours.
Sunday, July 12, 2009
Oatmeal Cake .
This is from one of my favorite people who is a darn good cook. The older I get, the more I enjoy oatmeal and oatmeal baked goods. I made this tonight and now I have a happy tummy. Some things are worth heating up the kitchen for.
Preheat oven to 350, grease and flour 9x13 pan
1 1/4 cup boiling water
1 cup oatmeal
1/2 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
1/4 tablespoon cinnamon
Mix the boiling water with the oatmeal and let stand for 20 minutes, then add flour, baking soda, and cinnamon.
In another bowl, Beat margarine, brown sugar, sugar, and eggs. Add to oatmeal mixture.
Bake 35 minutes.
Frosting-
6 tablespoons margarine or butter
1/2 cup brown sugar
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut
Cook and stir margarine, sugar, milk, and nuts. Cook on stove until sugar is dissolved, remove from heat and add coconut. Spread over cake.
This is from one of my favorite people who is a darn good cook. The older I get, the more I enjoy oatmeal and oatmeal baked goods. I made this tonight and now I have a happy tummy. Some things are worth heating up the kitchen for.
Preheat oven to 350, grease and flour 9x13 pan
1 1/4 cup boiling water
1 cup oatmeal
1/2 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
1/4 tablespoon cinnamon
Mix the boiling water with the oatmeal and let stand for 20 minutes, then add flour, baking soda, and cinnamon.
In another bowl, Beat margarine, brown sugar, sugar, and eggs. Add to oatmeal mixture.
Bake 35 minutes.
Frosting-
6 tablespoons margarine or butter
1/2 cup brown sugar
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut
Cook and stir margarine, sugar, milk, and nuts. Cook on stove until sugar is dissolved, remove from heat and add coconut. Spread over cake.
Monday, June 15, 2009
Cheesy Potato Casserole .
This is another of those fabulous dishes that comes from the Bunco group. Come to think of it, we may have to rename it the Bunco-Chickenfoot-Fluxx-Eat&Drink Society. This goes well with a nice Chardonnay! LOL!
Thank you Barbara, this was good.
6 medium potatoes - peel, chop, then cook in water and drain
1 can mushroom soup
1 can milk (measure in soup can)
8 oz light sour cream
16 oz cheddar cheese
1/2 stick margarine, chopped
10 pcs of crisp cooked bacon, chopped
Mix above ingredients. It should be the consistency of light cream. If too thick, add more milk in 1/4 cup increments, then combine gently with cooked potatoes. Spoon into casserole dish that has been sprayed with non-stick spray.
Bake 45 min in 350 oven.
Sunday, June 7, 2009
Cream peas .
I hated green peas when I was a kid and I especially hated cream peas. Peas are still not my favorite vegetable, but you wouldn't think so if you could watch me at the salad bar. I can skip the tomatoes, although in the summer the fresh tomatoes are specia., but I love those umcooked thawed peas that pop when you bite into them. I sprinkle them over everything else and then grate an incredible of fresh black pepper over that. Yum.
Oh, the creaming of the yukky veg. This is pretty good. I especially like it because it doesn't begin with instructions to cook the peas to mush...
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 Tablespoon white sugar
In a medium sauce pan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, amd sugar. Stir mixture into peas. Cook over medium high heat until thick and bubbly, about 5 minutes.
I hated green peas when I was a kid and I especially hated cream peas. Peas are still not my favorite vegetable, but you wouldn't think so if you could watch me at the salad bar. I can skip the tomatoes, although in the summer the fresh tomatoes are specia., but I love those umcooked thawed peas that pop when you bite into them. I sprinkle them over everything else and then grate an incredible of fresh black pepper over that. Yum.
Oh, the creaming of the yukky veg. This is pretty good. I especially like it because it doesn't begin with instructions to cook the peas to mush...
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 Tablespoon white sugar
In a medium sauce pan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, amd sugar. Stir mixture into peas. Cook over medium high heat until thick and bubbly, about 5 minutes.
Saturday, June 6, 2009
Poppy Seed Loaf Delight .
I have a big 'ol stack of recipes beside my computer to put on the blog. They have piled up while I've been out discovering, and being discovered on, Facebook. I do need to retire so I have more play time!
This recipe if from my sister. The great thing about her recipes is they work, they are good and usually nutritious, and don't venture too far off into the bizarro. No pickled yak's tongue simmered with olives and pistachios in a mouse milk sauce. In other words, you don't have to figure out what to substitute for that ingredient you have never heard of or that is so esoteric that once you've made the recipe the remainder of the carton will spoil because you'll never use it again. This one threw me a loop, however, because being the padded sister, I always got butter flavor from butter. She is a bit more calorie/fat content conscious, so here it is...Thanks, sis.
3 cups flour
2 1/4 cups sugar
1 1/2 cups milk
1 1/8 cups vegetable oil
3 eggs
1 1/2 Tablespoons poppyseeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavor
Combine flour, sugar, milk, oil, eggs, poppy seeds, salt, baking powder, vanilla extract and flavor. Mix 1-2 minutes with an electric mixer. Pour into 2 greased 9x5 loaf pans. Bake at 350° for 1 hour. Let cool 5 minutes and glaze (optional).
Glaze: 3/4 cups sugar
1/4 cup orange juice
1/4 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla.
Mix together and pour over warm bread before removing from pans.
I have a big 'ol stack of recipes beside my computer to put on the blog. They have piled up while I've been out discovering, and being discovered on, Facebook. I do need to retire so I have more play time!
This recipe if from my sister. The great thing about her recipes is they work, they are good and usually nutritious, and don't venture too far off into the bizarro. No pickled yak's tongue simmered with olives and pistachios in a mouse milk sauce. In other words, you don't have to figure out what to substitute for that ingredient you have never heard of or that is so esoteric that once you've made the recipe the remainder of the carton will spoil because you'll never use it again. This one threw me a loop, however, because being the padded sister, I always got butter flavor from butter. She is a bit more calorie/fat content conscious, so here it is...Thanks, sis.
3 cups flour
2 1/4 cups sugar
1 1/2 cups milk
1 1/8 cups vegetable oil
3 eggs
1 1/2 Tablespoons poppyseeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavor
Combine flour, sugar, milk, oil, eggs, poppy seeds, salt, baking powder, vanilla extract and flavor. Mix 1-2 minutes with an electric mixer. Pour into 2 greased 9x5 loaf pans. Bake at 350° for 1 hour. Let cool 5 minutes and glaze (optional).
Glaze: 3/4 cups sugar
1/4 cup orange juice
1/4 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla.
Mix together and pour over warm bread before removing from pans.
Monday, April 13, 2009
5 Minute Chocolate Mug Cake . .
Last night I cruised the kitchen at 11 p.m. looking for something—anything—sweet. There was nothing. I finally made a bowl of microwave cream of wheat and put extra sugar and butter in it. How pitiful is that? Today in my email was the recipe I needed yesterday! I had to try it out when I got home from work. It is good. I won't call it gourmet, but it is good and when one serving is gone there aren't another 10 pieces of cake to tempt me. Of course I added the chocolate chips. You may think them optional; I didn't.
Splenda is not recommended for baking because the sugar helps the baked goods rise. I may try this with half Splenda-half sugar (and a little more in the way of chocolate chips!) I'll let you know if it is a disaster or a miracle.
The recipe says you can tip it out to eat it. I ate it straight out of the mug and found all the gooey goody is in the bottom of the mug. I think I will tip it out next time so I can get some of the gooey goody in every bite.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Last night I cruised the kitchen at 11 p.m. looking for something—anything—sweet. There was nothing. I finally made a bowl of microwave cream of wheat and put extra sugar and butter in it. How pitiful is that? Today in my email was the recipe I needed yesterday! I had to try it out when I got home from work. It is good. I won't call it gourmet, but it is good and when one serving is gone there aren't another 10 pieces of cake to tempt me. Of course I added the chocolate chips. You may think them optional; I didn't.
Splenda is not recommended for baking because the sugar helps the baked goods rise. I may try this with half Splenda-half sugar (and a little more in the way of chocolate chips!) I'll let you know if it is a disaster or a miracle.
The recipe says you can tip it out to eat it. I ate it straight out of the mug and found all the gooey goody is in the bottom of the mug. I think I will tip it out next time so I can get some of the gooey goody in every bite.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Saturday, April 11, 2009
Coconut Bars .
Here's another of Melisha's recipes from Church Women United. I didn't like coconut when I was a kid, but I'm a real lover of anything coconut now!
Crust:
1 white cake mix
1/4 cup butter or margarine, softened
1/4 cup sweetened coconut flakes
1/2 cup chopped pecans
2 large eggs
Topping:
1 - 14 oz. can sweetened condensed milk
1 large egg
1 tsp. vanilla
1 & 1/3 cup Sweetened Coconut Flakes, divided
1/2 cup chopped pecans
Mix the crust ingredients and spread in a greased 9 x 13 pan. Dough will be stiff. Bake in a preheated oven at 350 degrees for 25 to 30 minutes. Do not over bake.
Combine the milk, egg, and vanilla. Beat well. Fold in 1 cup coconut and the pecans. Spread evenly over the crust in the pan. Sprinkle the top of cake with the remaining 1/3 cup coconut. Cut into squares.
Here's another of Melisha's recipes from Church Women United. I didn't like coconut when I was a kid, but I'm a real lover of anything coconut now!
Crust:
1 white cake mix
1/4 cup butter or margarine, softened
1/4 cup sweetened coconut flakes
1/2 cup chopped pecans
2 large eggs
Topping:
1 - 14 oz. can sweetened condensed milk
1 large egg
1 tsp. vanilla
1 & 1/3 cup Sweetened Coconut Flakes, divided
1/2 cup chopped pecans
Mix the crust ingredients and spread in a greased 9 x 13 pan. Dough will be stiff. Bake in a preheated oven at 350 degrees for 25 to 30 minutes. Do not over bake.
Combine the milk, egg, and vanilla. Beat well. Fold in 1 cup coconut and the pecans. Spread evenly over the crust in the pan. Sprinkle the top of cake with the remaining 1/3 cup coconut. Cut into squares.
Friday, April 10, 2009
Peppermint Bark Popcorn .
This is great at Chrismas time, but it is pretty and the pinkness makes it nice for a spring or Easter event. Kathryn served it at Bunco in December and I have been intending to get it posted ever since!
Ingredients:
• 2 bags microwave popcorn* (use natural/lightly salted)
• 1 lb Almond Bark
• 6oz box candy canes, crushed. (About 1-1 1/2 C total)
• 2 tea. peppermint extract
• 3/4 C semi-sweet chocolate chips
*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.
Unwrap the candy canes to crush them. Put the candy canes in a large zip-lock bag and have a whack with a meat mallet or similar tool.
To melt the almond bark, follow the instructions on the package. Or break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When the almond bark is melted, add the peppermint extract.
Place the popcorn in a large bowl and pour the almond bark over it, then stir to combine.
Sprinkle the candy canes all over. Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth.
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.
This is great at Chrismas time, but it is pretty and the pinkness makes it nice for a spring or Easter event. Kathryn served it at Bunco in December and I have been intending to get it posted ever since!
Ingredients:
• 2 bags microwave popcorn* (use natural/lightly salted)
• 1 lb Almond Bark
• 6oz box candy canes, crushed. (About 1-1 1/2 C total)
• 2 tea. peppermint extract
• 3/4 C semi-sweet chocolate chips
*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.
Unwrap the candy canes to crush them. Put the candy canes in a large zip-lock bag and have a whack with a meat mallet or similar tool.
To melt the almond bark, follow the instructions on the package. Or break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When the almond bark is melted, add the peppermint extract.
Place the popcorn in a large bowl and pour the almond bark over it, then stir to combine.
Sprinkle the candy canes all over. Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth.
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.
Wednesday, April 8, 2009
Snicker Salad .
This is good. It sounds strange, but it's good. It makes its way to a church supper every so often and it always amazes me.
3 red Delicious apples with skin on, chopped
2-3 bananas, chopped
1 - 16 oz. Cool Whip
1 large pkg. instant Vanilla Pudding
4-6 Snicker bars frozen and broken into pieces
Mix dry Vanilla Pudding with Cool Whip. Break Snickers into small pieces and add to pudding mixture. Add fruit to mixture. Mixture will change colors somewhat and become golden.
This is good. It sounds strange, but it's good. It makes its way to a church supper every so often and it always amazes me.
3 red Delicious apples with skin on, chopped
2-3 bananas, chopped
1 - 16 oz. Cool Whip
1 large pkg. instant Vanilla Pudding
4-6 Snicker bars frozen and broken into pieces
Mix dry Vanilla Pudding with Cool Whip. Break Snickers into small pieces and add to pudding mixture. Add fruit to mixture. Mixture will change colors somewhat and become golden.
Tuesday, April 7, 2009
Cauliflower Salad .
Melisha brings us this recipe from the recent lunch meeting of Church Women United. She sent me three and vouches for them all. One of them I've had several times and if this is as good as the one I've had, it will be worth the tasting!
1 large head cauliflower
2 green peppers, chopped
1 can sliced black olives, drained
1 jar pimentos
1/2 pound Velveeta cheese cubed
Break cauliflower into small pieces, add chopped green peppers, cheese, pimentos, and black olives. Mix together and pour a generous amount of Ranch dressing over the salad. Chill over night.
Monday, April 6, 2009
Parmesan Roasted Asparagus .
One more from the Bunco group. Jeanie brought us this one. It's quick, easy, and wonderful.
2 1/2 lbs fresh asparagus (Jeanie says the fat ones work better)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
Preheat the oven to 400°F. Wash and trim the asparagus stalks. Arrange asparagus in a single layer on a cookie sheet and drizzle with the olive oil. Sprinkle with salt. Roast for 15-20 minutes until tender. Sprinkle with the parmesan and return to the oven for about one more minute.
One more from the Bunco group. Jeanie brought us this one. It's quick, easy, and wonderful.
2 1/2 lbs fresh asparagus (Jeanie says the fat ones work better)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
Preheat the oven to 400°F. Wash and trim the asparagus stalks. Arrange asparagus in a single layer on a cookie sheet and drizzle with the olive oil. Sprinkle with salt. Roast for 15-20 minutes until tender. Sprinkle with the parmesan and return to the oven for about one more minute.
Sunday, April 5, 2009
Saturday, April 4, 2009
Cheesy Potato Casserole .
If you don't play Bunco, you should! I've met some great women and gotten some fantastic recipes through my Bunco group. This is one from last night. Barbara brought them and everyone wanted the recipe. Tomorrow the grape salad from the same gathering. Two super yums in one night. Can I stand it?
6 medium potatoes - peel, chop, then cook in water and drain
1 can mushroom soup
1 can milk (measure in soup can)
8 oz light sour cream
16 oz cheddar cheese
1/2 stick margarine, chopped
10 pcs of crisp cooked bacon, chopped
Mix above ingredients. It should be the consistency of light cream. If too thick, add more milk in 1/4 cup increments, then combine gently with cooked potatoes. Spoon into casserole dish that has been sprayed with non-stick spray.
Bake 45 min in 350 oven
Tuesday, March 31, 2009
Pinto Beans .
Yeah. All my Texas friends know how to cook Pintos. I think Texans are born knowing how. I was born in Florida and my Indiana-born mother did not cook Pinto beans. In fact, I don't think I ate them until I started hanging out with Texans. My first husband told me once to call his mother and find out how to cook 'em! So I did,.
1 pound dried pinto beans
1/4 pound salt pork
3-4 cloves garlic, minced
salt
1 tablespoon chili powder
First, rinse the dried beans and pick out any twigs, stones or dirt.
Cut the pork into strips and rinse.
Cover the beans with water, add the pork and garlic. Boil until tender over medium heat (a really slow boil). Beans should be covered with water throughout the cooking. Add more hot water if needed. How long it takes depends on the beans—plan on hours—in fact, cook the day before. Once the beans are tender, but not before, add salt to taste. Adding the salt before the beans are tender will make them tough. Add the chili powder and let the beans sit for "a while" to absorb the flavor.
Yeah. All my Texas friends know how to cook Pintos. I think Texans are born knowing how. I was born in Florida and my Indiana-born mother did not cook Pinto beans. In fact, I don't think I ate them until I started hanging out with Texans. My first husband told me once to call his mother and find out how to cook 'em! So I did,.
1 pound dried pinto beans
1/4 pound salt pork
3-4 cloves garlic, minced
salt
1 tablespoon chili powder
First, rinse the dried beans and pick out any twigs, stones or dirt.
Cut the pork into strips and rinse.
Cover the beans with water, add the pork and garlic. Boil until tender over medium heat (a really slow boil). Beans should be covered with water throughout the cooking. Add more hot water if needed. How long it takes depends on the beans—plan on hours—in fact, cook the day before. Once the beans are tender, but not before, add salt to taste. Adding the salt before the beans are tender will make them tough. Add the chili powder and let the beans sit for "a while" to absorb the flavor.
Sunday, March 29, 2009
Beef Tenderloin .
Company fare, definitely. This version came from Texas Cowboy Cooking, recipes from the Perini Ranch.
5 pound beef tenderloin, trimmed of fat and silver skin.
Olive oil
Steak rub (mix together the following)
1 tablespoon cornstarch
2 tablespoons salt
4 teaspoons ground black pepper
1 teaspoon dried oregano
4 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon granulated beef stock base
Take the tenderloin out of the refrigerator about 30 minutes before cooking and let it rest on the kitchen counter to come toward room temperature. Preheat the oven to 475°F. Make the rub while the tenderloin is resting.
Brush the meat with the oil and completely coat the tenderloin with the dry rub. Insert a meat thermometer. Place in an oven for 10 minutes at 475°F; lower the oven temperature to 425°F and continue cooking for about 20-25 minutes or until the thermometer ready 130°F for medium rare.
Remove the tenderloin from the oven and let it stand for 10 minutes before slicing. The temperature will continue to rise during this time.
Company fare, definitely. This version came from Texas Cowboy Cooking, recipes from the Perini Ranch.
5 pound beef tenderloin, trimmed of fat and silver skin.
Olive oil
Steak rub (mix together the following)
1 tablespoon cornstarch
2 tablespoons salt
4 teaspoons ground black pepper
1 teaspoon dried oregano
4 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon granulated beef stock base
Take the tenderloin out of the refrigerator about 30 minutes before cooking and let it rest on the kitchen counter to come toward room temperature. Preheat the oven to 475°F. Make the rub while the tenderloin is resting.
Brush the meat with the oil and completely coat the tenderloin with the dry rub. Insert a meat thermometer. Place in an oven for 10 minutes at 475°F; lower the oven temperature to 425°F and continue cooking for about 20-25 minutes or until the thermometer ready 130°F for medium rare.
Remove the tenderloin from the oven and let it stand for 10 minutes before slicing. The temperature will continue to rise during this time.
Monday, February 23, 2009
Pumpkin Chocolate Chip Cookies .
I am a lucky woman. I have one daughter, one daughter-in-law, and one neice and they are all beautiful, smart, and truly remarkable young women! I have one regret where these three are concerned: I just don't get to spend enough time with any of them. Distances are so great and visits are all too infrequent. This recipe if from my namesake neice. Love ya, girl!
2 cups flour
1 cup butter
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 egg
1 cup pumpkin
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350°F. Sift together flour, cinnamon, soda, baking powder and salt.
Cream the butter and sugar.
Add egg, vanilla and pumpkin to the butter-sugar mix.
Fold in the flour mixture. Then fold in the chocolate chips.
Drop by teaspoonfuls on ungreased sheet.
Bake 13 – 15 minutes.
I am a lucky woman. I have one daughter, one daughter-in-law, and one neice and they are all beautiful, smart, and truly remarkable young women! I have one regret where these three are concerned: I just don't get to spend enough time with any of them. Distances are so great and visits are all too infrequent. This recipe if from my namesake neice. Love ya, girl!
2 cups flour
1 cup butter
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 egg
1 cup pumpkin
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350°F. Sift together flour, cinnamon, soda, baking powder and salt.
Cream the butter and sugar.
Add egg, vanilla and pumpkin to the butter-sugar mix.
Fold in the flour mixture. Then fold in the chocolate chips.
Drop by teaspoonfuls on ungreased sheet.
Bake 13 – 15 minutes.
Sunday, February 22, 2009
Peach Cobbler .
Sunday mornings in my part of Texas there is a TV show worth taping. I'm in church when Texas Country Reporter airs, so I don't get to see if "first-hand." I'm sure Bob Phillips, the reporter, would understand and approve. The premise of the show was that big cities get plenty of news coverage, so he takes to the Texas highways and reports from small towns. He also eats and shares the best that Texas cafes and cooks have to offer. With the great variety of cultures that have contributed to the menus in this big state, the offerings are amazingly varied. With my southern roots, fruit cobblers have a special appeal. This recipe is from one of Bob Phillips's trips to Fredericksburg, Texas.
2 - 2.5 cups sugar
1/2 cups cornstarch
8 cups sliced FRESH peaches
1/2 teaspoon almond extract
1/4 cup melted buter
Pie crust
Combine sugar, cornstarch and toss with the peaches. Add almond extract and butter. Set aside.
Butter a 9 x 13-inch pan. Put peaches in pan.
Roll out pie crust and cut into strips. Crisscross strips of dough over the filling.
Brush pastry with melted butter and sprinkle with sugar.
Bake at 400°F for 30 minutes or until crust is brown.
Sunday mornings in my part of Texas there is a TV show worth taping. I'm in church when Texas Country Reporter airs, so I don't get to see if "first-hand." I'm sure Bob Phillips, the reporter, would understand and approve. The premise of the show was that big cities get plenty of news coverage, so he takes to the Texas highways and reports from small towns. He also eats and shares the best that Texas cafes and cooks have to offer. With the great variety of cultures that have contributed to the menus in this big state, the offerings are amazingly varied. With my southern roots, fruit cobblers have a special appeal. This recipe is from one of Bob Phillips's trips to Fredericksburg, Texas.
2 - 2.5 cups sugar
1/2 cups cornstarch
8 cups sliced FRESH peaches
1/2 teaspoon almond extract
1/4 cup melted buter
Pie crust
Combine sugar, cornstarch and toss with the peaches. Add almond extract and butter. Set aside.
Butter a 9 x 13-inch pan. Put peaches in pan.
Roll out pie crust and cut into strips. Crisscross strips of dough over the filling.
Brush pastry with melted butter and sprinkle with sugar.
Bake at 400°F for 30 minutes or until crust is brown.
Saturday, February 21, 2009
Chicken Enchilladas .
It has been a cold day and I wish I had taken the opportunity to make chicken enchilladas. Alas, I did not. And I have a good recipe for them. Chicken Enchiladas. When I lived in Fairfax County, Virginia, in the 1970s, the Extension Service held adult cooking lessons in the high schools in the evening. I got some good recipes there. This is one. Now that I am a Texan, those chilies don't have to come from a can!
1 chopped onion
2 Tablespoons oil
1 clove garlic
2 cups tomato puree
2 cans chopped green chilies
1/2 teaspoon organo
1/4 teaspoon cumin
1 cup sour cream
2 cups cubed cooked chicken
3 cups half and half
6 Tablespoons chicken bullion granules
1 dozen corn tortillas
lard
1/2 pound grated Monterey Jack Cheese
avocado slices (optional)
olives (optional)
Sauté onions in oil until soft. Add mashed garlic, tomato puree, 1 can of green chilies, oregano and cumin. Simmer 10 minutes. (There will be more sauce than needed; freeze for another use.)
To 1 cup of the above sauce, add sour cream, 1 can green chilies and chicken.
Heat the half and half with the bullion granules until they dissolve.
Soften tortillas in hot lard. Do not let them crisp. Drain.
Dip each tortilla in hot cream sauce. Fill each tortilla with chicken filling and roll up. Arrange in single layer in large pan. Pour remaining cream sauce over them and top with cheese.
Bake for 20 minutes at 350°F. Garnish with avocado slices or olives.
It has been a cold day and I wish I had taken the opportunity to make chicken enchilladas. Alas, I did not. And I have a good recipe for them. Chicken Enchiladas. When I lived in Fairfax County, Virginia, in the 1970s, the Extension Service held adult cooking lessons in the high schools in the evening. I got some good recipes there. This is one. Now that I am a Texan, those chilies don't have to come from a can!
1 chopped onion
2 Tablespoons oil
1 clove garlic
2 cups tomato puree
2 cans chopped green chilies
1/2 teaspoon organo
1/4 teaspoon cumin
1 cup sour cream
2 cups cubed cooked chicken
3 cups half and half
6 Tablespoons chicken bullion granules
1 dozen corn tortillas
lard
1/2 pound grated Monterey Jack Cheese
avocado slices (optional)
olives (optional)
Sauté onions in oil until soft. Add mashed garlic, tomato puree, 1 can of green chilies, oregano and cumin. Simmer 10 minutes. (There will be more sauce than needed; freeze for another use.)
To 1 cup of the above sauce, add sour cream, 1 can green chilies and chicken.
Heat the half and half with the bullion granules until they dissolve.
Soften tortillas in hot lard. Do not let them crisp. Drain.
Dip each tortilla in hot cream sauce. Fill each tortilla with chicken filling and roll up. Arrange in single layer in large pan. Pour remaining cream sauce over them and top with cheese.
Bake for 20 minutes at 350°F. Garnish with avocado slices or olives.
Sunday, February 15, 2009
Finger Jell-o .
Now that I have the major house cleaning done before the grandkids come, I am turning my efforts toward filling the freezer with meals so I don't have to cook while they are here. I don't want to miss a minute with them. I had to dig out this recipe. This makes gelatin squares that kids can eat with their fingers. My kids loved them in their school lunches and they were a staple for long automobile trips.
1 (6 ounce) package or 2 (3 ounce) packages Jell-O
2 envelopes unflavored gelatin
2 1/2 cups water
Dissolve unflavored gelatin in 1 cup cold water. Set aside.
In a saucepan bring 1 cup water to a boil and add Jell-o. Bring to a boil and remove from heat.
Add gelatin mixture. Stir and add 1/2 cup cold water.
Pour into lightly greased pan and set in refrigerator for 2 hours.
Cut into chunks. Store in airtight container in refrigerator.
Now that I have the major house cleaning done before the grandkids come, I am turning my efforts toward filling the freezer with meals so I don't have to cook while they are here. I don't want to miss a minute with them. I had to dig out this recipe. This makes gelatin squares that kids can eat with their fingers. My kids loved them in their school lunches and they were a staple for long automobile trips.
1 (6 ounce) package or 2 (3 ounce) packages Jell-O
2 envelopes unflavored gelatin
2 1/2 cups water
Dissolve unflavored gelatin in 1 cup cold water. Set aside.
In a saucepan bring 1 cup water to a boil and add Jell-o. Bring to a boil and remove from heat.
Add gelatin mixture. Stir and add 1/2 cup cold water.
Pour into lightly greased pan and set in refrigerator for 2 hours.
Cut into chunks. Store in airtight container in refrigerator.
Wednesday, February 11, 2009
Angel biscuits .
My mother grew up on a farm and cooked good, basic food. There were no exotic recipes in her repertoire and the closest we came to classic French cooking was an occasional "pearly maude." Daddy would make milk shakes in the blender and sing while the ice cream and milk whirled around, "Parlez moi de l'amour..." so of course, parlez moi meant the blender and the blender meant milk shake, so a milk shake had to be a "pearly maude."
This was one of my mother's recipes. These biscuits are a lot more trouble than popping open a can of Hungry Jacks, but they're worth it.
Ingredients:
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk
Dissolve the yeast in warm water, setting aside.
Mix the dry ingredients in the order give, cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll out into biscuits.
When you’re ready to make the biscuits, turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter, placing them in a greased pan.
Let the dough rise slightly before baking in a 400°F oven for about 12 to 15 minutes until lightly browned and done. (If the dough is cold, you’ll need to let it sit a little longer to rise.
Note: You can mix the biscuits up one day and cook them the next. The dough will keep up to three days in the refrigerator in a covered bowl.
My mother grew up on a farm and cooked good, basic food. There were no exotic recipes in her repertoire and the closest we came to classic French cooking was an occasional "pearly maude." Daddy would make milk shakes in the blender and sing while the ice cream and milk whirled around, "Parlez moi de l'amour..." so of course, parlez moi meant the blender and the blender meant milk shake, so a milk shake had to be a "pearly maude."
This was one of my mother's recipes. These biscuits are a lot more trouble than popping open a can of Hungry Jacks, but they're worth it.
Ingredients:
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk
Dissolve the yeast in warm water, setting aside.
Mix the dry ingredients in the order give, cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll out into biscuits.
When you’re ready to make the biscuits, turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter, placing them in a greased pan.
Let the dough rise slightly before baking in a 400°F oven for about 12 to 15 minutes until lightly browned and done. (If the dough is cold, you’ll need to let it sit a little longer to rise.
Note: You can mix the biscuits up one day and cook them the next. The dough will keep up to three days in the refrigerator in a covered bowl.
Monday, February 9, 2009
Meat Loaf . .
This has been such a mild winter. I've missed the cold and snowy weather. Everything has been extremely dry. Thursday I thought we might get a taste of winter. When I left the office I heard such a racket in the sky, I looked up, and I saw hundreds of geese with their wings windmilling as they headed from a nearby pond toward the southwest. Maybe they were foretelling something.
The next morning I had forgotten the geese. I entered the main hall outside my office. It is a long hall crowned by a domed skylight. If there had been fowl play the night before and the flock had been asked to provide proof of their whereabouts, the inquisitors had only to look up. Their alibi was splattered all over the skylight. I wondered who was going to have to clean it.
This weekend God took care of the mess. We had fierce wind and rain but the skylights were cleaned. The winds flattened two of the outbuildings of a co-worker, sailed their trampoline to who knows where, and in exchange left her a pig barn from two properties to the west. The winds were gusting up to 68 miles an hour and I wondered if were moving without a winter into an awesome west Texas spring.
Meat loaf? Yeah. Before all that wind and rain hit we had leaden skies and a really gloomy afternoon. I talked to one of my friends and told her I had made a meat loaf. So had she. And just before we chatted, she talked with a mutual friend who also made meat loaf. It was just that kind of day.
There are a million ways to make meat loaf and I'm not going to say mine's any better than yours or your mama's. It is just one of those comfort foods that seems so right when there is a dismal day outside the windows. (Mustard, not ketchup in the meat; ketchup on top; soft bread in the milk and eggs instead of breadcrumbs. Other than that, nothing extraordinary. Meat loaf doesn't need to be gussied up!)
This has been such a mild winter. I've missed the cold and snowy weather. Everything has been extremely dry. Thursday I thought we might get a taste of winter. When I left the office I heard such a racket in the sky, I looked up, and I saw hundreds of geese with their wings windmilling as they headed from a nearby pond toward the southwest. Maybe they were foretelling something.
The next morning I had forgotten the geese. I entered the main hall outside my office. It is a long hall crowned by a domed skylight. If there had been fowl play the night before and the flock had been asked to provide proof of their whereabouts, the inquisitors had only to look up. Their alibi was splattered all over the skylight. I wondered who was going to have to clean it.
This weekend God took care of the mess. We had fierce wind and rain but the skylights were cleaned. The winds flattened two of the outbuildings of a co-worker, sailed their trampoline to who knows where, and in exchange left her a pig barn from two properties to the west. The winds were gusting up to 68 miles an hour and I wondered if were moving without a winter into an awesome west Texas spring.
Meat loaf? Yeah. Before all that wind and rain hit we had leaden skies and a really gloomy afternoon. I talked to one of my friends and told her I had made a meat loaf. So had she. And just before we chatted, she talked with a mutual friend who also made meat loaf. It was just that kind of day.
There are a million ways to make meat loaf and I'm not going to say mine's any better than yours or your mama's. It is just one of those comfort foods that seems so right when there is a dismal day outside the windows. (Mustard, not ketchup in the meat; ketchup on top; soft bread in the milk and eggs instead of breadcrumbs. Other than that, nothing extraordinary. Meat loaf doesn't need to be gussied up!)
Tuesday, February 3, 2009
Almond Roca .
Judi, Judi, Judi. Back before microwaves, back before I did a lot of cooking, way back, the first person I knew who made candy in her kitchen was Judi T. There wasn't much Judi couldn't do, as I remember. She made this every year at Christmas time and it was eagerly awaited. It's almost as sweet as she is.
1 cup slivered or whole blanched almonds, diced (reserve 1/4 cup for topping and crust)
6 Hershey bars (package of 6)
2 sticks butter (1 cup) use only butter
1 cup granulated sugar
1 Tablespoon light Karo
1 Tablespoon warm water
1/8 teaspoon salt
Grease a jelly roll pan with Pam or Crisco.
Place butter, sugar, syrup, water and salt in a heavy pan and bring to a boil on medium high heat, stirring constantly with a wooden spoon. Boil about 7 – 9 minutes until the color of light brown sugar is reached.
Immediately add diced almonds and pour out into pan, spreading with a wooden spoon.
Place the Hershey bars on top of the hot candy. Wait a little until they start to melt then spread over the entire surface. Sprinkle with reserved 1/4 cup of crushed nuts.
Cool for 1 hour.
Refrigerate until hardened and break into pieces. (Hint: turn large pieces over and tap with a knife handle to break into uniform pieces.)
Monday, February 2, 2009
Chilies Rellenos (Stuffed Green Chilies) .
Texas tested. One thing I have learned since living in Texas...the success of any recipe with chilies in it depends on the chiles. Once you get good chilies, you're hooked! This recipe came from my friends Deb and Susie. I have to tell you about the best Rellenos I ever ate. I got them in a restaurant in Toronto, Canada! The restaurant was new and I was there during opening week. I visited with the owner and discovered he was a transplant from El Paso. I think Canada got the best of that culture exchange! These are equally good!
10 green chilies, roasted and peeled (canned chilies may be used)
10 ounces Longhorn cheese or Monterey Jack cheese
Batter
Hot oil or lard
Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten
Cut cheese into slices 1/2 inch thick and the length of the chili. Make a small slit in chili just big enough to insert cheese.
Make batter by combining flour, baking powder, salt and cornmeal. Blend milk with egg; then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter.
Use a spoon to dip chilies in batter and fry in hot oil or lard until golden brown. Drain and serve.
Texas tested. One thing I have learned since living in Texas...the success of any recipe with chilies in it depends on the chiles. Once you get good chilies, you're hooked! This recipe came from my friends Deb and Susie. I have to tell you about the best Rellenos I ever ate. I got them in a restaurant in Toronto, Canada! The restaurant was new and I was there during opening week. I visited with the owner and discovered he was a transplant from El Paso. I think Canada got the best of that culture exchange! These are equally good!
10 green chilies, roasted and peeled (canned chilies may be used)
10 ounces Longhorn cheese or Monterey Jack cheese
Batter
Hot oil or lard
Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten
Cut cheese into slices 1/2 inch thick and the length of the chili. Make a small slit in chili just big enough to insert cheese.
Make batter by combining flour, baking powder, salt and cornmeal. Blend milk with egg; then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter.
Use a spoon to dip chilies in batter and fry in hot oil or lard until golden brown. Drain and serve.
Thursday, January 29, 2009
Good-n-Gooey Chocolate Chip Cookies .
I'm excited about a visit coming up. I will get to see my daughter and her husband and their two kids. They live in New York. At the same time my son and his wife will be here from Waco, Texas. I am so blessed. I love the people my children grew up to be! Can anyone ask for more?
This is my daughter's recipe, approved by her husband and kids and ME.
1 stick softened butter
1 large egg
1/2 cup light brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup + 2 Tablespoons all-purpose flour
2 cups semi-sweet chocolate morsels
Preheat oven to 375°F.
Mix butter, egg, and brown sugar until smooth and uniform consistency.
Stir in baking soda, salt, vanilla and water.
Mix in flour until just blended.
Stir in chocolate pieces.
Drop rounded Tablespoonfuls onto a metal non-stick cookie sheet and bake at 375° for 7 minutes (or desired doneness).
I'm excited about a visit coming up. I will get to see my daughter and her husband and their two kids. They live in New York. At the same time my son and his wife will be here from Waco, Texas. I am so blessed. I love the people my children grew up to be! Can anyone ask for more?
This is my daughter's recipe, approved by her husband and kids and ME.
1 stick softened butter
1 large egg
1/2 cup light brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup + 2 Tablespoons all-purpose flour
2 cups semi-sweet chocolate morsels
Preheat oven to 375°F.
Mix butter, egg, and brown sugar until smooth and uniform consistency.
Stir in baking soda, salt, vanilla and water.
Mix in flour until just blended.
Stir in chocolate pieces.
Drop rounded Tablespoonfuls onto a metal non-stick cookie sheet and bake at 375° for 7 minutes (or desired doneness).
Friday, January 23, 2009
Spinach-Piñon Risotto .
This recipe gives consistently good results. It is, to me, really filling and I have to be in the mood for risotto, but when I am, this is a good one to turn to.
1/2 cup onion, chopped
3 cloves garlic, minced
4 Tablespoons butter
Salt and pepper
32 ounces “No-Chicken” broth (health foods section of supermarket)
2 cups chopped fresh spinach
1 cup fresh grated Parmesan cheese
1 cup Arborio rice
1/2 to 1 cup piñon nuts
In a small sauce pan, heat broth to simmer.
In medium sauce pan, add butter, onions, garlic, salt & pepper. Sauté until onion is soft.
Add 2 to 3 cups of broth and Arborio rice to onions. Cook at medium-low heat, stirring often. As broth is absorbed, continue to add additional broth so as not to allow rice to stick to the saucepan.
Approximately 5-10 minutes before rice is completely soft, add spinach and piñon nuts. Continue to stir, adding broth as needed. If remaining broth has been used, end cooking process with additional simmering water.
Add grated Parmesan cheese. Stir to blend cheese into Risotto.
(Total cooking time will be approximately 25 – 30 minutes.)
This recipe gives consistently good results. It is, to me, really filling and I have to be in the mood for risotto, but when I am, this is a good one to turn to.
1/2 cup onion, chopped
3 cloves garlic, minced
4 Tablespoons butter
Salt and pepper
32 ounces “No-Chicken” broth (health foods section of supermarket)
2 cups chopped fresh spinach
1 cup fresh grated Parmesan cheese
1 cup Arborio rice
1/2 to 1 cup piñon nuts
In a small sauce pan, heat broth to simmer.
In medium sauce pan, add butter, onions, garlic, salt & pepper. Sauté until onion is soft.
Add 2 to 3 cups of broth and Arborio rice to onions. Cook at medium-low heat, stirring often. As broth is absorbed, continue to add additional broth so as not to allow rice to stick to the saucepan.
Approximately 5-10 minutes before rice is completely soft, add spinach and piñon nuts. Continue to stir, adding broth as needed. If remaining broth has been used, end cooking process with additional simmering water.
Add grated Parmesan cheese. Stir to blend cheese into Risotto.
(Total cooking time will be approximately 25 – 30 minutes.)
Thursday, January 22, 2009
Broccoli Salad .
I had some good broccoli salad and asked for the recipe. It wasn't given to me, so I played with the ingredients until I came up with one I like. Here it is.
1 large broccoli crown
1 bag broccoli slaw
1/2 red onion, chopped
8 slices bacon, cooked crisp and crumbled
1 cup raisins
½ c nuts (pine nuts, sunflower seeds, chopped walnuts or a combination)
1 cup Mayonnaise
2 Tablespoons vinegar
6 Tablespoons Splenda (or sugar if the calories don’t matter)
OPTIONAL
1/2 cup cheddar cheese, shredded
1 can water chestnuts, drained and cut chopped
1 1/2 cup green grapes, halved
1 cup chopped celery
Fry bacon until crisp. Chop.
Separate broccoli crown into flowerets. Chop the broccoli slaw a bit.
Mix broccoli, onion, bacon, raisins and nuts. Add from the optional ingredients, if desired.
In a separate bowl, make dressing by mixing mayonnaise, vinegar and Splenda. Add desired optional ingredients—I use red grapes if I have them.
Pour dressing over broccoli mix.
Chill for 1 hour.
I had some good broccoli salad and asked for the recipe. It wasn't given to me, so I played with the ingredients until I came up with one I like. Here it is.
1 large broccoli crown
1 bag broccoli slaw
1/2 red onion, chopped
8 slices bacon, cooked crisp and crumbled
1 cup raisins
½ c nuts (pine nuts, sunflower seeds, chopped walnuts or a combination)
1 cup Mayonnaise
2 Tablespoons vinegar
6 Tablespoons Splenda (or sugar if the calories don’t matter)
OPTIONAL
1/2 cup cheddar cheese, shredded
1 can water chestnuts, drained and cut chopped
1 1/2 cup green grapes, halved
1 cup chopped celery
Fry bacon until crisp. Chop.
Separate broccoli crown into flowerets. Chop the broccoli slaw a bit.
Mix broccoli, onion, bacon, raisins and nuts. Add from the optional ingredients, if desired.
In a separate bowl, make dressing by mixing mayonnaise, vinegar and Splenda. Add desired optional ingredients—I use red grapes if I have them.
Pour dressing over broccoli mix.
Chill for 1 hour.
Wednesday, January 21, 2009
Cranberry Pear Relish .
Before you think the only thing I cook is dessert, here is a relish that is wonderful. I don't like cranberries and I love this stuff! The head of the IT department where I work shared this with us.
4 cups (approximately 1 pound) fresh cranberries
2 cups sugar
1 cup fresh orange juice
1 Tablespoon finely grated orange zest
2 slightly underripe pears, cored, peeled and cut into 1/3-inch dice
Combine all ingredients in a heavy sauce pan and stir well. Place pan over medium heat and boil until berries pop open, about 10 minutes.
Skim foam off the surface with a metal spoon. Let relish cool to room temperature.
Relish tastes best if refrigerated overnight and reheated before serving.
Before you think the only thing I cook is dessert, here is a relish that is wonderful. I don't like cranberries and I love this stuff! The head of the IT department where I work shared this with us.
4 cups (approximately 1 pound) fresh cranberries
2 cups sugar
1 cup fresh orange juice
1 Tablespoon finely grated orange zest
2 slightly underripe pears, cored, peeled and cut into 1/3-inch dice
Combine all ingredients in a heavy sauce pan and stir well. Place pan over medium heat and boil until berries pop open, about 10 minutes.
Skim foam off the surface with a metal spoon. Let relish cool to room temperature.
Relish tastes best if refrigerated overnight and reheated before serving.
Tuesday, January 20, 2009
Deviled Eggs . .
I love eggs almost as much as I love corn. My 1961 1st Edition Betty Crocker New Picture Cook Book plops open to the page with this Deviled Eggs recipe. I know the recipe lists lots of options, but look what's in the list—bacon! It is great with bacon, and there's a benefit to using bacon beyond taste: if there is a lump left in the yolks when you mash them, it will be hard to detect hiding out with the chunks of bacon. I have never tried any of the other ingredients. Bacon is perfect, thank you.
Deviled Eggs de Luxe
6 hard-cooked eggs, halved lengthwise
2 teaspoons prepared mustard
1½ teaspoons Worcestershire sauce
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup mayonnaise
Mash yolks and mix with rest of ingredients. Add one of the following:
1 can (6½ ounces) flaked tuna
Use sour cream in place of the mayonnaise
1 can (4 ½ ounces) shrimp, chopped
8 slices crisp, cooked bacon, crumbled
1 can (2 ¼ ounces) deviled ham
2/3 cup shredded sharp Cheddar cheese; increase mayonnaise by 2 Tablespoons
I love eggs almost as much as I love corn. My 1961 1st Edition Betty Crocker New Picture Cook Book plops open to the page with this Deviled Eggs recipe. I know the recipe lists lots of options, but look what's in the list—bacon! It is great with bacon, and there's a benefit to using bacon beyond taste: if there is a lump left in the yolks when you mash them, it will be hard to detect hiding out with the chunks of bacon. I have never tried any of the other ingredients. Bacon is perfect, thank you.
Deviled Eggs de Luxe
6 hard-cooked eggs, halved lengthwise
2 teaspoons prepared mustard
1½ teaspoons Worcestershire sauce
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup mayonnaise
Mash yolks and mix with rest of ingredients. Add one of the following:
1 can (6½ ounces) flaked tuna
Use sour cream in place of the mayonnaise
1 can (4 ½ ounces) shrimp, chopped
8 slices crisp, cooked bacon, crumbled
1 can (2 ¼ ounces) deviled ham
2/3 cup shredded sharp Cheddar cheese; increase mayonnaise by 2 Tablespoons
Monday, January 19, 2009
Better Than Sex Cake .
I got word from Sharon in Minnesota that Elaine's Chocolate Caramel Euphoria Cake is in her recipe box with the title "Better Than Sex Cake." I had to laugh, because when I posted the Euphoria Cake recipe I debated whether to post it or the recipe I have for "Better Than Sex Cake"—completely different recipes. That inspired me to look online. I went first to Cooks.Com and ther found 320 recipes for Better Than Sex Cake and 5 recipes for Almost Better Than Sex Cake (well, forget those 5...) Just think, at one cake a week, from Cooks.Com alone, one could celebrate 6 years of celibacy and never feel deprived! Here's the BTS Cake from my files.
1 box cake mix (yellow cake with pudding in the mix)
1 large can crushed pineapple, juice included
1 cup sugar
2 small boxes instant vanilla pudding
bananas
1 small can coconut
1 large tub Cool Whip
1 cup chopped nuts
Preheat oven to temperature shown on the box. Bake cake as directed.
While the cake is baking, mix pineapple and sugar in a saucepan. Boil 5 minutes.
Remove cake from oven, and while it is still hot, poke large holes in the cake. Pour the pineapple over it. Set aside to cool.
When the cake has cooled, mix 2 small boxes instant vanilla pudding as directed. Spread 1/2 of the pudding over the cake.
Once that is spread, sprinkle a small can of coconut over the pudding. Top the coconut with 1 layer of sliced bananas.
Spread the rest of the vanilla pudding over the banana layer.
Frost with Cool Whip. Garnish with chopped nuts.
Refrigerate until serving. Store any unserved cake in the refrigerator.
I got word from Sharon in Minnesota that Elaine's Chocolate Caramel Euphoria Cake is in her recipe box with the title "Better Than Sex Cake." I had to laugh, because when I posted the Euphoria Cake recipe I debated whether to post it or the recipe I have for "Better Than Sex Cake"—completely different recipes. That inspired me to look online. I went first to Cooks.Com and ther found 320 recipes for Better Than Sex Cake and 5 recipes for Almost Better Than Sex Cake (well, forget those 5...) Just think, at one cake a week, from Cooks.Com alone, one could celebrate 6 years of celibacy and never feel deprived! Here's the BTS Cake from my files.
1 box cake mix (yellow cake with pudding in the mix)
1 large can crushed pineapple, juice included
1 cup sugar
2 small boxes instant vanilla pudding
bananas
1 small can coconut
1 large tub Cool Whip
1 cup chopped nuts
Preheat oven to temperature shown on the box. Bake cake as directed.
While the cake is baking, mix pineapple and sugar in a saucepan. Boil 5 minutes.
Remove cake from oven, and while it is still hot, poke large holes in the cake. Pour the pineapple over it. Set aside to cool.
When the cake has cooled, mix 2 small boxes instant vanilla pudding as directed. Spread 1/2 of the pudding over the cake.
Once that is spread, sprinkle a small can of coconut over the pudding. Top the coconut with 1 layer of sliced bananas.
Spread the rest of the vanilla pudding over the banana layer.
Frost with Cool Whip. Garnish with chopped nuts.
Refrigerate until serving. Store any unserved cake in the refrigerator.
Sunday, January 18, 2009
Southwestern Quiche .
I've been looking through recipes to see what might be good to serve the family when the kids and grandkids come for a visit in March. I haven't made Southwestern Quiche for several months. It is a good lunch dish. I may just have to add it to the menu.
Make your favorite pie crust, adding 1 Tablespoon chili powder to the dry ingredients. Use the following quiche filling.
3/4 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
3 large eggs, lightly beaten
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cup half-and-half
1 can (4 ounces) diced green chilies
1 can (2¼ ounces) sliced ripe olives
2 Tablespoons finely chopped green onions
Preheat oven to 350°F.
In medium bowl, mix eggs, salt, pepper, cream, chilies, olives and green onions.
In bottom of lined pie dish, mix grated cheeses. Pour egg mix over cheese-covered pastry.
Bake 40 to 45 minutes or until knife inserted comes out clean.
I've been looking through recipes to see what might be good to serve the family when the kids and grandkids come for a visit in March. I haven't made Southwestern Quiche for several months. It is a good lunch dish. I may just have to add it to the menu.
Make your favorite pie crust, adding 1 Tablespoon chili powder to the dry ingredients. Use the following quiche filling.
3/4 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
3 large eggs, lightly beaten
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cup half-and-half
1 can (4 ounces) diced green chilies
1 can (2¼ ounces) sliced ripe olives
2 Tablespoons finely chopped green onions
Preheat oven to 350°F.
In medium bowl, mix eggs, salt, pepper, cream, chilies, olives and green onions.
In bottom of lined pie dish, mix grated cheeses. Pour egg mix over cheese-covered pastry.
Bake 40 to 45 minutes or until knife inserted comes out clean.
Saturday, January 17, 2009
Homemade Slice & Bake Cookies .
I love recipes that can be mixed up days, weeks ahead and then finished off at the last minute. Slice and bake cookies have come to my rescue more than once when I've needed a dessert and have been at work all day. Paired with a bowl of ice cream and some fruit toppings, these cookies are just fine!
2 cups butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups unbleached flour
1 teaspoon baking soda
chopped nuts
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream butter or margarine with the sugar. Beat in vanilla and lemon extracts and eggs until light and fluffy.
In a bowl, combine flour and baking soda. Stir flour mixture into egg and butter mixture; blend well. Divide the dough into 4 pieces. Shape each piece into an 8″ - 10″ roll (cylinder, not a ball!). Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1/2″ apart. Bake for about 8-10 minutes, or until the edges just begin to brown. Remove from oven and cool on wire racks.
Each roll of dough will make about 3 dozen cookies. The total recipe makes about 12 dozen cookies.
I love recipes that can be mixed up days, weeks ahead and then finished off at the last minute. Slice and bake cookies have come to my rescue more than once when I've needed a dessert and have been at work all day. Paired with a bowl of ice cream and some fruit toppings, these cookies are just fine!
2 cups butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups unbleached flour
1 teaspoon baking soda
chopped nuts
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream butter or margarine with the sugar. Beat in vanilla and lemon extracts and eggs until light and fluffy.
In a bowl, combine flour and baking soda. Stir flour mixture into egg and butter mixture; blend well. Divide the dough into 4 pieces. Shape each piece into an 8″ - 10″ roll (cylinder, not a ball!). Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1/2″ apart. Bake for about 8-10 minutes, or until the edges just begin to brown. Remove from oven and cool on wire racks.
Each roll of dough will make about 3 dozen cookies. The total recipe makes about 12 dozen cookies.
Wednesday, January 14, 2009
Chocolate Caramel Euphoria Cake .
I am walking on a cloud. My kids and grandkids will be coming for a visit in about 6 weeks! Sarah has health eating habits, so I may make Elaine Jordan's cake for a girl's get-together before Sarah comes. It is decadent.
1 pkg Devil’s Food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed (optional)
Bake the cake in a 9 x 13” pan according to package directions. Cool on a rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through the bottom of the pan.
In a saucepan, over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm.
Let the cake cool in the pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and a swirl of caramel topping.
I am walking on a cloud. My kids and grandkids will be coming for a visit in about 6 weeks! Sarah has health eating habits, so I may make Elaine Jordan's cake for a girl's get-together before Sarah comes. It is decadent.
1 pkg Devil’s Food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed (optional)
Bake the cake in a 9 x 13” pan according to package directions. Cool on a rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through the bottom of the pan.
In a saucepan, over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm.
Let the cake cool in the pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and a swirl of caramel topping.
Sunday, January 11, 2009
French Onion Soup .
Yesterday I got the cell phone replaced. The corporate store was a more pleasant place than it normally is. I am big supporter of women, but I wonder if there isn't some friction there between the guys who work there and the women, or one of the women. The young man who helped me had to call for approval to give me a new phone instead of a reconditioned one and when he was on the phone with the override manager he mentioned that it was an unusually pleasant day and rare because the store was staffed entirely by guys. He was able to retrieve the phone contacts from my old phone, but the calendar with all my appointments was lost. So I have to make a few phone calls Monday to reconstruct my calendar. I came home and intended to start a load of laundry and the washer is not working! How much more? Hey, I have some very good recipes that don't cost much, so as I go onto austerity living to pay for all the repairs, I expect I'll be using them.
4 cups sliced onions
4 cans beef broth or bullion
1/2 cups unsalted butter
2 Tablespoons olive oil
2 Tablespoons red wine (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 loaf French bread, sliced
sliced provolone cheese
3/4 cup diced Swiss cheese
¼ cup grated Parmesan cheese
Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef stock, wine and thyme. Season with salt and pepper. Simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls. Place one slice of bread on top. Layer cheese on top of bread, placing a slice of provolone, 1/2 slice diced Swiss and then Parmesan cheese.
Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Yesterday I got the cell phone replaced. The corporate store was a more pleasant place than it normally is. I am big supporter of women, but I wonder if there isn't some friction there between the guys who work there and the women, or one of the women. The young man who helped me had to call for approval to give me a new phone instead of a reconditioned one and when he was on the phone with the override manager he mentioned that it was an unusually pleasant day and rare because the store was staffed entirely by guys. He was able to retrieve the phone contacts from my old phone, but the calendar with all my appointments was lost. So I have to make a few phone calls Monday to reconstruct my calendar. I came home and intended to start a load of laundry and the washer is not working! How much more? Hey, I have some very good recipes that don't cost much, so as I go onto austerity living to pay for all the repairs, I expect I'll be using them.
4 cups sliced onions
4 cans beef broth or bullion
1/2 cups unsalted butter
2 Tablespoons olive oil
2 Tablespoons red wine (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 loaf French bread, sliced
sliced provolone cheese
3/4 cup diced Swiss cheese
¼ cup grated Parmesan cheese
Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef stock, wine and thyme. Season with salt and pepper. Simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls. Place one slice of bread on top. Layer cheese on top of bread, placing a slice of provolone, 1/2 slice diced Swiss and then Parmesan cheese.
Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Saturday, January 10, 2009
Portugese Sweet Bread (1½ lb loaf bread machine recipe) .
I am beginning to feel like the gods have it out for me! First the plumbing under the garage slab broke. Then we discovered a leak in the pipes under the house -- the ones in the walls. Then the heater went out. All of this in a week's time. Yesterday my phone quit working. It has all my appointments and contacts. I want to crawl in bed, pull up the covers, and stay there until the world makes a few trips around the sun! I was really looking forward to some "downtime" the weekend, instead I have to add a trip to the phone service center to my weekend chores. So many things have failed around me. One thing that has never failed is this recipe for Portuguese Sweet Bread. I make it in my Breadman bread maker. I hope it works as well in other machines.
1 cup milk
1 egg
2 tablespoons butter
1/3 cup white sugar
3/4 teaspoon salt
3 cups white flour
1 Tablespoons gluten
2½ teaspoons dry yeast
Add ingredients in the order suggested by your manufacturer. Select “sweet bread” setting.
Note: I use the bread machine to make the dough (dough setting) and punch the dough down and shape it by hand. Another thing I do is use Bible ingredients when I make communion bread, replacing some of the sugar with honey and replacing about 1/2 cup of the white flour with barley flour.
I am beginning to feel like the gods have it out for me! First the plumbing under the garage slab broke. Then we discovered a leak in the pipes under the house -- the ones in the walls. Then the heater went out. All of this in a week's time. Yesterday my phone quit working. It has all my appointments and contacts. I want to crawl in bed, pull up the covers, and stay there until the world makes a few trips around the sun! I was really looking forward to some "downtime" the weekend, instead I have to add a trip to the phone service center to my weekend chores. So many things have failed around me. One thing that has never failed is this recipe for Portuguese Sweet Bread. I make it in my Breadman bread maker. I hope it works as well in other machines.
1 cup milk
1 egg
2 tablespoons butter
1/3 cup white sugar
3/4 teaspoon salt
3 cups white flour
1 Tablespoons gluten
2½ teaspoons dry yeast
Add ingredients in the order suggested by your manufacturer. Select “sweet bread” setting.
Note: I use the bread machine to make the dough (dough setting) and punch the dough down and shape it by hand. Another thing I do is use Bible ingredients when I make communion bread, replacing some of the sugar with honey and replacing about 1/2 cup of the white flour with barley flour.
Thursday, January 8, 2009
Sour Pickles into Sweet .
Bess, Mom B, was my first mother-in-law. Like a lot of women who grew up in the Depression, putting enough food on the table to nourish a growing family was an economic challenge rather than a gustatory adventure. The cooking and eating patterns of her youth stayed with her lifelong. This is one of the few recipes I got from her that tickles the taste buds more than it sticks to the ribs. I treasure it. These are sweet, sweet, sweet!!!!
1 quart sour pickles
4 cups sugar
1/2 cup vinegar
1 Tablespoon pickling spice
Drain pickles.
Cut into slices.
Cover with 2 cups of the sugar. Let stand overnight. Drain.
Bring to a boil 2 cups of the sugar, 1/2 cup water, vinegar and spice. Add pickles.
Let boil through. Re-jar and finish cool.
Bess, Mom B, was my first mother-in-law. Like a lot of women who grew up in the Depression, putting enough food on the table to nourish a growing family was an economic challenge rather than a gustatory adventure. The cooking and eating patterns of her youth stayed with her lifelong. This is one of the few recipes I got from her that tickles the taste buds more than it sticks to the ribs. I treasure it. These are sweet, sweet, sweet!!!!
1 quart sour pickles
4 cups sugar
1/2 cup vinegar
1 Tablespoon pickling spice
Drain pickles.
Cut into slices.
Cover with 2 cups of the sugar. Let stand overnight. Drain.
Bring to a boil 2 cups of the sugar, 1/2 cup water, vinegar and spice. Add pickles.
Let boil through. Re-jar and finish cool.
Wednesday, January 7, 2009
Santa Fe Soup .
I've veen thinking about Aunt Suz lately. She has a birthday Friday and I miss seeing her. This was her recipe. Just looking at it makes me feel closer to her.
2 lbs lean ground beef
1 large onion
1 can pinto beans
1 can whole kernel corn
1 can Ro-Tel tomatoes
1 pound Mexican Velveeta cheese
Brown meat and onion. Drain thoroughly. Add rest of canned ingredients. When thoroughly heated, add cubed or shredded cheese. Serve after cheese is melted.
I've veen thinking about Aunt Suz lately. She has a birthday Friday and I miss seeing her. This was her recipe. Just looking at it makes me feel closer to her.
2 lbs lean ground beef
1 large onion
1 can pinto beans
1 can whole kernel corn
1 can Ro-Tel tomatoes
1 pound Mexican Velveeta cheese
Brown meat and onion. Drain thoroughly. Add rest of canned ingredients. When thoroughly heated, add cubed or shredded cheese. Serve after cheese is melted.
Tuesday, January 6, 2009
Grandma's Corn Pudding .
This is pure comfort. Of course, I think corn is one of God's great gifts to mankind. Eat it, pop it, squeeze and drink it, grind it, fry it, combine it or leave it plain. Grits, cornbread, corn syrup, roasting ears - there isn't a way I don't like corn.
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
This is pure comfort. Of course, I think corn is one of God's great gifts to mankind. Eat it, pop it, squeeze and drink it, grind it, fry it, combine it or leave it plain. Grits, cornbread, corn syrup, roasting ears - there isn't a way I don't like corn.
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
Sunday, January 4, 2009
Chicken Breasts Party Style .
Betty Butler gave me this recipe back in the early 1970s. How many times I've made it since! Easy, super yummy, inexpensive, make-ahead - this recipe has it all.
4 chicken breasts, boned and split
8 bacon strips
1 package chipped beef (1/4 pound) — substitute: thinly sliced pastrami
1 can (10.5 ounces) cream of mushroom soup
2 cups sour cream
Preheat oven to 275°F. Wrap each chicken breast with a strip of bacon and secure with toothpicks.
Place chipped beef in bottom of 9 x 13-inch dish. Top with chicken.
Mix soup and sour cream. Pour over chicken.
Bake uncovered for 3 hours.
Betty Butler gave me this recipe back in the early 1970s. How many times I've made it since! Easy, super yummy, inexpensive, make-ahead - this recipe has it all.
4 chicken breasts, boned and split
8 bacon strips
1 package chipped beef (1/4 pound) — substitute: thinly sliced pastrami
1 can (10.5 ounces) cream of mushroom soup
2 cups sour cream
Preheat oven to 275°F. Wrap each chicken breast with a strip of bacon and secure with toothpicks.
Place chipped beef in bottom of 9 x 13-inch dish. Top with chicken.
Mix soup and sour cream. Pour over chicken.
Bake uncovered for 3 hours.
Saturday, January 3, 2009
Roasted Vegetables and Rice .
Sister Edie inspires me to eat better. I need her to perch on my shoulder before every meal instead of sending an occasional recipe by e-mail! I might like to throw in some green beans when roasting the vegetables, or saute some snow peas or sugar snap peas and add them when stirring the rice and vegetables together.
Prep time 20 minutes, roasting time 40 minutes. NOTE: the veggies cook down a little. When they are sliced/diced you might think you are feeding an army! This makes 6 servings
1 pound zucchini, diced
1 pound yellow squash, diced
1 large sweet onion, diced
1 large red bell pepper, diced
2 tablespoons olive oil
1 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
2 (8.5-oz.) packages ready-to-serve brown and wild rice mix (Uncle Ben's)
1/2 cup chopped roasted salted almonds
1. Preheat oven to 450°F. Toss together first 7 ingredients until vegetables are well coated. Place vegetables in a single layer in a jelly-roll pan.
2. Bake at 450°F for 20 minutes. Stir vegetables, and bake 20 more minutes or until slightly crisp and golden.
3. Prepare rice according to package directions. Stir together rice, almonds, and hot vegetables.
To make ahead: Prepare vegetables as directed through Step 2. Let cool completely. Transfer to airtight containers or heavy-duty zip-top plastic freezer bags, and freeze up to one month. Thaw in refrigerator 8 to 24 hours. Reheat in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until thoroughly heated and any extra liquid is reduced. Proceed with recipe as directed, or use vegetables as desired.
Sister Edie inspires me to eat better. I need her to perch on my shoulder before every meal instead of sending an occasional recipe by e-mail! I might like to throw in some green beans when roasting the vegetables, or saute some snow peas or sugar snap peas and add them when stirring the rice and vegetables together.
Prep time 20 minutes, roasting time 40 minutes. NOTE: the veggies cook down a little. When they are sliced/diced you might think you are feeding an army! This makes 6 servings
1 pound zucchini, diced
1 pound yellow squash, diced
1 large sweet onion, diced
1 large red bell pepper, diced
2 tablespoons olive oil
1 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
2 (8.5-oz.) packages ready-to-serve brown and wild rice mix (Uncle Ben's)
1/2 cup chopped roasted salted almonds
1. Preheat oven to 450°F. Toss together first 7 ingredients until vegetables are well coated. Place vegetables in a single layer in a jelly-roll pan.
2. Bake at 450°F for 20 minutes. Stir vegetables, and bake 20 more minutes or until slightly crisp and golden.
3. Prepare rice according to package directions. Stir together rice, almonds, and hot vegetables.
To make ahead: Prepare vegetables as directed through Step 2. Let cool completely. Transfer to airtight containers or heavy-duty zip-top plastic freezer bags, and freeze up to one month. Thaw in refrigerator 8 to 24 hours. Reheat in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until thoroughly heated and any extra liquid is reduced. Proceed with recipe as directed, or use vegetables as desired.
Friday, January 2, 2009
Susie's Pecan Pie .
Susie bakes a scrumptuous pecan pie! She has shared the recipe and here it is...
1 stick butter
1 cup sugar
1 cup Karo (1/2 light and 1/2 dark)
Melt all the above together.
Then stir in 3 beaten eggs.
Pour into prepared pie shell that has been filled with 2 cups pecan pieces.
Cover edge and bake at 340 for 45 min, uncover edge and bake 5 to 10 more minutess until center is 200°F on a thermometer.
Susie bakes a scrumptuous pecan pie! She has shared the recipe and here it is...
1 stick butter
1 cup sugar
1 cup Karo (1/2 light and 1/2 dark)
Melt all the above together.
Then stir in 3 beaten eggs.
Pour into prepared pie shell that has been filled with 2 cups pecan pieces.
Cover edge and bake at 340 for 45 min, uncover edge and bake 5 to 10 more minutess until center is 200°F on a thermometer.
Thursday, January 1, 2009
Creamy Cucumber Salad .
6 to 8 cucumbers, peeled and sliced
2 to 3 tomatoes, in bite sized chunks
1 medium red onion, sliced thin
salt and pepper to taste
1 cup mayonnaise
2 Tablespoons salad vinegar
4 Tablespoons sugar (Splenda works fine)
Mix vegetables and season with salt and pepper.
Mix mayonnaise, vinegar and sugar until smooth.
Pour dressing over vegetables. Chill.
6 to 8 cucumbers, peeled and sliced
2 to 3 tomatoes, in bite sized chunks
1 medium red onion, sliced thin
salt and pepper to taste
1 cup mayonnaise
2 Tablespoons salad vinegar
4 Tablespoons sugar (Splenda works fine)
Mix vegetables and season with salt and pepper.
Mix mayonnaise, vinegar and sugar until smooth.
Pour dressing over vegetables. Chill.
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