This is a new bread machine recipe that I want to try...
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.
Notes: If you want something different for your bread machine, this is it.
Number of Servings: 10
Tuesday, December 29, 2009
Sunday, December 27, 2009
Mousse & Parfait Recipes
I found these online and want to try these but haven't yet. So I will file them here until I do....
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Gourmet Cupcakes
Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. These recipes came as an e-mail from LDS Living so it is ok to post them as long as you post where they came from too. However, they really do take longer than 10 minutes to make!! Or else I am just really slow!!!!! OR maybe she meant 10 minutes to make the batter??? 
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
Chocolate Mousse Ice Cream Ball
I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.
CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice
Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.
Thursday, December 17, 2009
My latest creations......Christmas baking.....Parties...
Steve's annual German Chocolate Cake
Chocolate Ganache Snowman Cake
Gourmet Cupcakes....Chocolate Peanut Butter Cup and Rolo Chocolate Ganache 
Chocolate Mousse Ice Cream Ball Recipes will soon be posted.....
Friday, November 13, 2009
Peppermint Marshmallows
Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!
PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.
PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.
Chocolate Mint Creams
This recipe came from my recipe buddy, Marcia McCormick
Chocolate Mint Creams
1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses
Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!
Chocolate Mint Creams
1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses
Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!
Tuesday, November 10, 2009
Minnie Mouse's Famous Chewy Cheese (Chocolate) Chip Cookies
In September Katie went to Disneyland. In Minnie Mouse's house she saw this recipe and so she took a picture of it and then when she got home she made them for family and everyone at work. They are quite tasty!!!
MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.
MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.
Sunday, November 8, 2009
French Chewy (Taffy Pull)
I need to get this recipe on here before I loose it again. Years ago, Alan & MaryKaye Brown came to a mutual activity and we pulled taffy. It was amazing and fun!!! Well we did it again recently. This is so good!!! Nice group activity, enough to keep about 10 to 15 people busy for an hour...
FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.
Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!
FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.
Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!
Wednesday, November 4, 2009
Goumet Pumpkin Spice Cupcakes
Cindy Vickery shared this recipe on Facebook. Yummy!!!
GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.
GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.
Tuesday, November 3, 2009
Tomato Cake
This recipe also originally belonged to Ardeth Mouritsen and was shared with me by Christina Church. This is Christina's husband's favorite cake. Jimmy has always had one of these for his birthday cake EVERY year!!!
TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water
Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.
CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.
TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water
Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.
CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.
Domino Dots
This recipe came from Char Adams. She made them for our fireside at her daughter, Karin's request. These are wonderful!!! For some reason I thought Karin said they were Dunkin' Dots???? Karin had to set me straight.
DOMINO DOTS
Place in Bread Machine in this order:
1 c. hot water
2 T. butter, softened
1 egg
3 1/4 c. bread flour
1 t. salt
1 T. yeast
1/4 c. sugar
Set on DOUGH setting. When dough is done, remove dough to lightly oiled surface, cover and let rest for 10 minutes.
Divide dough into 16 to 24 balls. Roll balls in melted butter and then in a mixture of cinnamon and sugar. Place on greased baking sheet. Cover and let rise for 30-40 minutes. Bake at 375 for 12 to 15 minutes. Drizzle with frosting.
DOMINO DOTS
Place in Bread Machine in this order:
1 c. hot water
2 T. butter, softened
1 egg
3 1/4 c. bread flour
1 t. salt
1 T. yeast
1/4 c. sugar
Set on DOUGH setting. When dough is done, remove dough to lightly oiled surface, cover and let rest for 10 minutes.
Divide dough into 16 to 24 balls. Roll balls in melted butter and then in a mixture of cinnamon and sugar. Place on greased baking sheet. Cover and let rise for 30-40 minutes. Bake at 375 for 12 to 15 minutes. Drizzle with frosting.
Brownie Milk
My MIA MAID class was incharge of the Oct. fireside. We served Brownie Milk and Domino Dots. Both were great!!!!
This recipe originally belonged to Ardeth Mouritsen. It then passed to her daughter Sharon Church who then passed it to her daughter in law Christina Church and her daughter Ciarra brought it to share with all of us. (all 4 of these amazing gals are in my ward) This is good stuff!!! It could put Hershey's Syrup out of business!!!!!
BROWNIE MILK
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
2 c. water
1 t. vanilla
Cook all ingredients, except the vanilla, for 10 minutes after it boils. (cook longer if you want it thicker for ice cream topping) Remove from heat and stir in vanilla. Store in refrigerator. Add to milk according to taste. Serve hot or cold.
This recipe originally belonged to Ardeth Mouritsen. It then passed to her daughter Sharon Church who then passed it to her daughter in law Christina Church and her daughter Ciarra brought it to share with all of us. (all 4 of these amazing gals are in my ward) This is good stuff!!! It could put Hershey's Syrup out of business!!!!!
BROWNIE MILK
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
2 c. water
1 t. vanilla
Cook all ingredients, except the vanilla, for 10 minutes after it boils. (cook longer if you want it thicker for ice cream topping) Remove from heat and stir in vanilla. Store in refrigerator. Add to milk according to taste. Serve hot or cold.
Tuesday, September 29, 2009
Chewy Chex Mix
This treat is a hit with all ages. Great for a Family Home Evening treat.
CHEWY CHEX MIX
8 cups Rice Chex (or the Chex cereal of your choice)
1 cup coconut
1 cup sliced almonds
1 cup chow mein noodles
1/4 cup butter or margarine
6 cups miniature marshmallows
Combine Chex, coconut, almonds, and noodles in a large bowl. Melt butter over medium heat; blend in marshmallows and stir until melted. Pour over cereal mixture; spread on waxed paper to cool. Store in an airtight container or individual plastic bags. Makes about 10 cups. I use the microwave to melt the butter & marshmallows.
CHEWY CHEX MIX
8 cups Rice Chex (or the Chex cereal of your choice)
1 cup coconut
1 cup sliced almonds
1 cup chow mein noodles
1/4 cup butter or margarine
6 cups miniature marshmallows
Combine Chex, coconut, almonds, and noodles in a large bowl. Melt butter over medium heat; blend in marshmallows and stir until melted. Pour over cereal mixture; spread on waxed paper to cool. Store in an airtight container or individual plastic bags. Makes about 10 cups. I use the microwave to melt the butter & marshmallows.
Molasses Glazed Chicken
Here's a new recipe I want to try.
Molasses Glazed Chicken
1/4 c ketchup
1/4 c cider vinegar
2 tbsp. molasses
1 garlic clove, crushed
2 tsp. low sodium soy sauce
1/4 tsp. Tabasco sauce
2 ½ pounds chicken
Mix all ingredients together , add chicken and refrigerate at least 2 hours Preheat oven to 450 degrees ,arrange on a cookie sheet lined with foil for easy clean up and bake from 30 to 45 minutes until done Perfect served with your favorite salad, rice or potato dish.
Grilling Information:
To grill, cook over low heat turning chicken every 3 to 5 minutes until juices run clear - approximately 20 to 30 minutes.
To grill rather than in the oven, prepare in the morning and in the evening, when you’re ready to eat, just barbeque and enjoy!
Molasses Glazed Chicken
1/4 c ketchup
1/4 c cider vinegar
2 tbsp. molasses
1 garlic clove, crushed
2 tsp. low sodium soy sauce
1/4 tsp. Tabasco sauce
2 ½ pounds chicken
Mix all ingredients together , add chicken and refrigerate at least 2 hours Preheat oven to 450 degrees ,arrange on a cookie sheet lined with foil for easy clean up and bake from 30 to 45 minutes until done Perfect served with your favorite salad, rice or potato dish.
Grilling Information:
To grill, cook over low heat turning chicken every 3 to 5 minutes until juices run clear - approximately 20 to 30 minutes.
To grill rather than in the oven, prepare in the morning and in the evening, when you’re ready to eat, just barbeque and enjoy!
Thursday, September 10, 2009
Pesty Fruit Flies???? and other remedies using vinegar
In comes the fruit and with it come the fruit flies......
This little remedy works quite nicely to get rid of them.....but I know by next year I probably won't remember it.
Put 1/4 c. of apple cider vinegar in a custard cup
add a little bit of dish soap
add a little water to create some suds on top
set on the counter to attract the fruit flies
add a little more water occasionaly to reactivate the suds
Another method was to put apple cider vinegar in a bowl and cover with saran wrap. Cut a couple slits in the saran wrap so the fruit flies go in.
Home Remedies Using Vinegar
Anytime of the year is a great time to be using vinegar, but summertime has its own special uses for vinegar. Put white vinegar in a spray bottle and use it as a soothing sunburn remedy, and as an antiseptic for insect bites (including bee stings). This remedy is also good for cuts and scrapes. A half-cup of vinegar mixed with a pint of water will also help ease the rash of poison ivy and poison oak.
Plain white vinegar can also be used as a soothing aftershave and it will also help tone the skin of the face as well if mixed with an equal portion of water. If freckles are a problem, vinegar will also help lighten them. Brushing the teeth a few times a week with vinegar will help get rid of bad breath. Brushing with vinegar will also act as a natural tooth whitener. If one rubs vinegar on the fingernails (or toenails) beforehand, nail polish will last longer.
To help relieve a backache pour two cups of vinegar into hot bathwater and soak in it for about a half an hour. For other aches and pains, after boiling some apple cider vinegar with a teaspoon of cayenne pepper, let that cool and then use it as a compress on an affected area or joint. Using vinegar in a compress will also help ease the pain and discomfort of muscle aches, headaches, sprains, and muscle cramps.
For the aged, a teaspoon of onion juice mixed with a couple of teaspoons of vinegar will make age spots fade in a couple of weeks. A good ointment for arthritis consists of two egg whites, a quarter-cup of olive oil, and a half-cup of apple cider vinegar. Apple cider vinegar is also good for osteoporosis because of its mineral content. A general “tonic” for osteoporosis and general good health is two or three teaspoons in a glass of water.
Using vinegar as a tonic of sorts is a great way for a person to try to stay healthy. In addition to the above remedies, vinegar is also a good source of minerals, pectins and flavonoids. The pectin and amino acids in vinegar are also thought to be a viable way of reducing cholesterol. This same tonic will also aid in cancer prevention, colds, constipation, and coughs.
Overall, using vinegar is a great way to help maintain good physical health. Vinegar, either white vinegar or apple cider vinegar, has scores of useful and beneficial properties. All of them are safe, effective, and easy to use, no matter the age or health of the particular individual. Anyone from infants to the elderly can use and benefit from using vinegar.
Apple Cider Vinegar, is rich in minerals and trace elements, potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine. Also rich in Vitamin C, Vitamin E, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6 and beta-carotene, amino acids and roughage. Apple Cider Vinegar has been used to cure ailments for centuries, as a powerful cleansing agent of toxins and a healing elixir. Apple Cider Vinegar is helpful for metabolism, reducing cholesterol, reducing water retention, regulating blood pressure and helps with blood circulation. Apple Cider Vinegar is a successful remedy for many ailments including, allergies, sinus infections, acne, flu, chronic fatigue, acid reflux, sore throats, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It also gives your complexion a healthy, rosy glow when you drink it regularly. Usual Dosage: 2 TBLS of Apple Cider Vinegar in 8 oz of water or juice 3x a day. The taste is strong that is why you should mix it with water or juice. Some people add it to tea . With apple juice, it tastes like a glass of cider.
Garlic, is a natural remedy for lowering harmful cholesterol. Garlic can guard against heart disease by preventing the formation of fatty deposits in the arteries. Regular amounts of garlic can help the body fight off infections. Garlic can also help to fight off colds.
Honey is great for boosting energy and supporting good health. Honey one of the best natural remedies for sore throats, coughs and general cold symptoms.
Here is a wonderful Apple Cider vinegar, garlic, honey remedy
Put the following in a blender...
1 cup apple cider vinegar
1 cup raw honey
8 cloves garlic
Mix on high speed for 60 seconds. Pour mixture into a glass container. Seal and leave in the refrigerator for five days. Normal dosage is two tsp. in a glass of water or fruit juice, grape or orange juice three times daily.
Apple Cider Vinegar, garlic and honey are three of the most important natural remedies for healing the bodies ailments. If taken daily these three products can cure many of your health problems. You can take them
alone or mixed together. Take them daily and you will see a big improvement in your overall health.
Soothe a sore throat:
Put a teaspoon of vinegar in a glass of water. Gargle, then swallow. For another great gargle: 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink.
Treat sinus infections and chest colds:
Add 1/4 cup or more vinegar to the vaporizer. (Be sure to check vaporizer instructions for additional water measurement.)
Skin burns:
Apply ice-cold vinegar right away for fast relief. Will prevent burn blisters.
Chest congestion:
To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.
This little remedy works quite nicely to get rid of them.....but I know by next year I probably won't remember it.
Put 1/4 c. of apple cider vinegar in a custard cup
add a little bit of dish soap
add a little water to create some suds on top
set on the counter to attract the fruit flies
add a little more water occasionaly to reactivate the suds
Another method was to put apple cider vinegar in a bowl and cover with saran wrap. Cut a couple slits in the saran wrap so the fruit flies go in.
Home Remedies Using Vinegar
Anytime of the year is a great time to be using vinegar, but summertime has its own special uses for vinegar. Put white vinegar in a spray bottle and use it as a soothing sunburn remedy, and as an antiseptic for insect bites (including bee stings). This remedy is also good for cuts and scrapes. A half-cup of vinegar mixed with a pint of water will also help ease the rash of poison ivy and poison oak.
Plain white vinegar can also be used as a soothing aftershave and it will also help tone the skin of the face as well if mixed with an equal portion of water. If freckles are a problem, vinegar will also help lighten them. Brushing the teeth a few times a week with vinegar will help get rid of bad breath. Brushing with vinegar will also act as a natural tooth whitener. If one rubs vinegar on the fingernails (or toenails) beforehand, nail polish will last longer.
To help relieve a backache pour two cups of vinegar into hot bathwater and soak in it for about a half an hour. For other aches and pains, after boiling some apple cider vinegar with a teaspoon of cayenne pepper, let that cool and then use it as a compress on an affected area or joint. Using vinegar in a compress will also help ease the pain and discomfort of muscle aches, headaches, sprains, and muscle cramps.
For the aged, a teaspoon of onion juice mixed with a couple of teaspoons of vinegar will make age spots fade in a couple of weeks. A good ointment for arthritis consists of two egg whites, a quarter-cup of olive oil, and a half-cup of apple cider vinegar. Apple cider vinegar is also good for osteoporosis because of its mineral content. A general “tonic” for osteoporosis and general good health is two or three teaspoons in a glass of water.
Using vinegar as a tonic of sorts is a great way for a person to try to stay healthy. In addition to the above remedies, vinegar is also a good source of minerals, pectins and flavonoids. The pectin and amino acids in vinegar are also thought to be a viable way of reducing cholesterol. This same tonic will also aid in cancer prevention, colds, constipation, and coughs.
Overall, using vinegar is a great way to help maintain good physical health. Vinegar, either white vinegar or apple cider vinegar, has scores of useful and beneficial properties. All of them are safe, effective, and easy to use, no matter the age or health of the particular individual. Anyone from infants to the elderly can use and benefit from using vinegar.
Apple Cider Vinegar, is rich in minerals and trace elements, potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine. Also rich in Vitamin C, Vitamin E, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6 and beta-carotene, amino acids and roughage. Apple Cider Vinegar has been used to cure ailments for centuries, as a powerful cleansing agent of toxins and a healing elixir. Apple Cider Vinegar is helpful for metabolism, reducing cholesterol, reducing water retention, regulating blood pressure and helps with blood circulation. Apple Cider Vinegar is a successful remedy for many ailments including, allergies, sinus infections, acne, flu, chronic fatigue, acid reflux, sore throats, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It also gives your complexion a healthy, rosy glow when you drink it regularly. Usual Dosage: 2 TBLS of Apple Cider Vinegar in 8 oz of water or juice 3x a day. The taste is strong that is why you should mix it with water or juice. Some people add it to tea . With apple juice, it tastes like a glass of cider.
Garlic, is a natural remedy for lowering harmful cholesterol. Garlic can guard against heart disease by preventing the formation of fatty deposits in the arteries. Regular amounts of garlic can help the body fight off infections. Garlic can also help to fight off colds.
Honey is great for boosting energy and supporting good health. Honey one of the best natural remedies for sore throats, coughs and general cold symptoms.
Here is a wonderful Apple Cider vinegar, garlic, honey remedy
Put the following in a blender...
1 cup apple cider vinegar
1 cup raw honey
8 cloves garlic
Mix on high speed for 60 seconds. Pour mixture into a glass container. Seal and leave in the refrigerator for five days. Normal dosage is two tsp. in a glass of water or fruit juice, grape or orange juice three times daily.
Apple Cider Vinegar, garlic and honey are three of the most important natural remedies for healing the bodies ailments. If taken daily these three products can cure many of your health problems. You can take them
alone or mixed together. Take them daily and you will see a big improvement in your overall health.
Soothe a sore throat:
Put a teaspoon of vinegar in a glass of water. Gargle, then swallow. For another great gargle: 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink.
Treat sinus infections and chest colds:
Add 1/4 cup or more vinegar to the vaporizer. (Be sure to check vaporizer instructions for additional water measurement.)
Skin burns:
Apply ice-cold vinegar right away for fast relief. Will prevent burn blisters.
Chest congestion:
To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.
Wednesday, August 26, 2009
Fruity Pancake Syrup........and Queezeable Honey Butter
Karla, Do you know how to make fruit syrup for pancakes? I found a recipe online and you add poilet paper to it. I didn't think that would go over too well with Toby. I don't know if I would want to eat something with toilet paper in it either. Weird. Alisha
Alisha, Actually I do have this recipe that I've been meaning to try.
Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.
Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.
Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.
Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla
From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?
Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.
Alisha, Actually I do have this recipe that I've been meaning to try.
Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.
Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.
Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.
Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla
From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?
Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.
Saturday, August 15, 2009
Blackberry Pie Filling.....or whatever kind of berry????
Lisa called this afternoon and she came home with a gallon of blackberries after fighting off all those thorns!!! She wanted to make canned pie filling because Blackberry Pie Filling is Kasey's favorite dutch oven cobbler ingredient and it is expensive to buy. Here's what we came up with. This was YUMMY and made 7 pint jars full.
BERRY PIE FILLING
5 c. water, more after cooking as needed, (we added about 1/2 c. more)
1 gallon Blackberries, or any berry
1 1/2 c. clear jel (regular, non-instant)
4 c. sugar
3/8 c. lemon juice
Wash berries. In 9 qt. pot bring water to boil. Add berries and boil 1 minute. Drain berries and return juice to cooking pot. In a separate bowl, completely mix together the clear jel and sugar. Then add dry ingredients to the juice and stir well. Cook over medium high heat, stirring often until mixture thickens and starts to boil. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries and add more water until desired consistency is obtained. Fill canning jars and water bath for 35 minutes for pints or quarts.
BERRY PIE FILLING
5 c. water, more after cooking as needed, (we added about 1/2 c. more)
1 gallon Blackberries, or any berry
1 1/2 c. clear jel (regular, non-instant)
4 c. sugar
3/8 c. lemon juice
Wash berries. In 9 qt. pot bring water to boil. Add berries and boil 1 minute. Drain berries and return juice to cooking pot. In a separate bowl, completely mix together the clear jel and sugar. Then add dry ingredients to the juice and stir well. Cook over medium high heat, stirring often until mixture thickens and starts to boil. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries and add more water until desired consistency is obtained. Fill canning jars and water bath for 35 minutes for pints or quarts.
Tuesday, August 11, 2009
Cranberry Sauce with Lime & Ginger
This sounds like a good Thanksgiving Recipe?? It also came from Toddi. I hope to try it.
Cranberry Sauce with Lime and Ginger
(Can be made several days before the feast)
½ cup water
½ cup sugar (I use splenda)
½ cup maple syrup (I use sugar free syrup)
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
3 cups (1 – 12 ounce package cranberries)
2 teaspoon minced fresh ginger
1. Stir together water, sugar, maple syrup, lime peel and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer uncovered 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2 T servings)
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.
Cranberry Sauce with Lime and Ginger
(Can be made several days before the feast)
½ cup water
½ cup sugar (I use splenda)
½ cup maple syrup (I use sugar free syrup)
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
3 cups (1 – 12 ounce package cranberries)
2 teaspoon minced fresh ginger
1. Stir together water, sugar, maple syrup, lime peel and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer uncovered 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2 T servings)
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.
Jambalya
I got this recipe from Toddi Kendall Mellenthin, a lifelong friend. I havent' tried it but another friend has and loved it.
Jambalya (Serves 6)
(I Double the Recipe and actually add a bit more meat and vegetables than recipe calls for.) I also make this same recipe without the meat and add some of your other favorite vegetables to make a Vegetarian Jambalaya.
2 T Virgin Olive Oil
1 full boneless chicken breast (bite size pieces)
¾ lb Polska Kabasyla
16 Frozen Cooked Shrimp (no tails)
1 Celery Heart or 4-5 stalks chopped
1 medium yellow onion (cubed)
1 green bell pepper (cubed)
4 minced cloves garlic
1 Can (14 oz) chicken broth
1 T. Cumin or Chili Powder
Couple shakes of Tabasco
1 – 28 oz diced tomatoes
1 bay leaf
6-8 sprigs of thyme
2 T. Gumbo Filet
Scallions to top or green onions
Heat Olive oil. Brown chicken and sausage 3 – 5 minutes. Remove from pot. Add more olive oil to pot and add celery, onion, green pepper and garlic and cook for 3 – 5 minutes.
Add chicken and sausage back to pot.
Add broth and seasonings and herbs and tomatoes.
Bring to boil and then reduce to simmer. Stir Gumbo filet powder in and cook 3 minutes.
Take Bay Leaf out.
Put shrimp in at very end and cook for 3 minutes
Serve Jambalaya over Rice.
Jambalya (Serves 6)
(I Double the Recipe and actually add a bit more meat and vegetables than recipe calls for.) I also make this same recipe without the meat and add some of your other favorite vegetables to make a Vegetarian Jambalaya.
2 T Virgin Olive Oil
1 full boneless chicken breast (bite size pieces)
¾ lb Polska Kabasyla
16 Frozen Cooked Shrimp (no tails)
1 Celery Heart or 4-5 stalks chopped
1 medium yellow onion (cubed)
1 green bell pepper (cubed)
4 minced cloves garlic
1 Can (14 oz) chicken broth
1 T. Cumin or Chili Powder
Couple shakes of Tabasco
1 – 28 oz diced tomatoes
1 bay leaf
6-8 sprigs of thyme
2 T. Gumbo Filet
Scallions to top or green onions
Heat Olive oil. Brown chicken and sausage 3 – 5 minutes. Remove from pot. Add more olive oil to pot and add celery, onion, green pepper and garlic and cook for 3 – 5 minutes.
Add chicken and sausage back to pot.
Add broth and seasonings and herbs and tomatoes.
Bring to boil and then reduce to simmer. Stir Gumbo filet powder in and cook 3 minutes.
Take Bay Leaf out.
Put shrimp in at very end and cook for 3 minutes
Serve Jambalaya over Rice.
Green Tomato Raspberry Jam
This recipe is a little different than the one in Mom's cookbook. My cousin Sonya Hill sent this to me last fall, but I had already pulled out my tomato plants.
Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints. Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.
Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.
Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints. Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.
Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.
Tuesday, August 4, 2009
Chocolate Zucchini Cake
Jake made this cake for the fair and earned himself a blue ribbon. The recipe came from Lisa's Grandma, Joyce Simmons. Enjoy!
CHOCOLATE ZUCCHINI CAKE
3/4 c. margarine or butter
3/4 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. grated zucchini
1 t. baking soda
1/2 t. baking powder
5 T. Hershey's Cocoa
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 1/2 c. flour
1/2 c. buttermilk (1 T. Lemon juice added to 1/2 c. milk)
Topping
1 c. Hershey's semi-sweet chocolate chips
1/2 c. shredded coconut
1/4 c. caramel topping
Cream together butter & sugar. Add eggs, oil, vanilla & zucchini. Beat for 3 minutes. Add dry ingredients and beat for 3 more minutes. Add buttermilk and beat for 3 more minutes. Place in a greased 9x13 baking dish or muffin pan. Sprinkle chocolate chips and coconut on top of unbaked batter. Bake at 325 for 40-45 minutes (20 minutes for muffins). Remove from oven and drizzle with caramel topping.
CHOCOLATE ZUCCHINI CAKE
3/4 c. margarine or butter
3/4 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. grated zucchini
1 t. baking soda
1/2 t. baking powder
5 T. Hershey's Cocoa
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 1/2 c. flour
1/2 c. buttermilk (1 T. Lemon juice added to 1/2 c. milk)
Topping
1 c. Hershey's semi-sweet chocolate chips
1/2 c. shredded coconut
1/4 c. caramel topping
Cream together butter & sugar. Add eggs, oil, vanilla & zucchini. Beat for 3 minutes. Add dry ingredients and beat for 3 more minutes. Add buttermilk and beat for 3 more minutes. Place in a greased 9x13 baking dish or muffin pan. Sprinkle chocolate chips and coconut on top of unbaked batter. Bake at 325 for 40-45 minutes (20 minutes for muffins). Remove from oven and drizzle with caramel topping.
Saturday, August 1, 2009
Frittati
Nope!!! I don't know exactly how to pronounce it but, a frittati is; a filling omelet which requires only a few eggs, a little flour and a handful of vegetables. It is an Italian dish. So if you have an over abundance of ZUCCHINI, here is a recipe for you!! I found this recipe last year and really liked it. I made it for breakfast today....trying to use up some zucchini!!! As you can see for the 2 of us I should have made a half of a batch.
FRITTATI
1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Add the other ingredients to the eggs and stir well. Spray a casserole or souffle dish. (I used an oval 1 1/2" deep casserole dish). Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm.
Steve likes to put catsup or salsa on it. I like it plain.
Thursday, July 30, 2009
Mellow Jello
This evening the entire Vaughn and Janet Youngberg Family came to our home after swimming and boating at Black Canyon Dam. Dan & Loralyn were incharge of the meal and they made this yummy jello salad. It was a hot day and this hit the spot, cool and refreshing. Thanks for sharing Dan & Loralyn!!
MELLOW JELLO
1 Large box of Orange Jello - Mix as directed on box
1 Large box of Cook & Serve Lemon Pudding - Mix as directed on box
While both mixtures are still warm stir together. Pour into a 9x13 pan. Chill until set. Top with cool whip. Garnish with mandarin orange slices. Serve.
August 2009 - I made this with Lime Jello and it was really good too!! I really think any flavor would be good. I made it in 2 8x8 pans. One for us and one to share.
MELLOW JELLO
1 Large box of Orange Jello - Mix as directed on box
1 Large box of Cook & Serve Lemon Pudding - Mix as directed on box
While both mixtures are still warm stir together. Pour into a 9x13 pan. Chill until set. Top with cool whip. Garnish with mandarin orange slices. Serve.
August 2009 - I made this with Lime Jello and it was really good too!! I really think any flavor would be good. I made it in 2 8x8 pans. One for us and one to share.
Sunday, June 7, 2009
Golden Egg Bread
A couple weeks ago Katie, Lisa, Kara, a couple friends and I went to the Taste of Home Cooking School. It was fun and I found this recipe in my goodie bag. I've tried it a couple of times and like it! Sometimes bread machine recipes don't work in other people's bread machines. I think it would be great for French Toast or grilled cheese sandwiches!! Or just make the dough and take it out and make into rolls. I rolled the dough out like I was making cinnamon rolls but I just spread it with butter and rolled it up. I sliced it into 12 pieces (with a little piece left for Steve to eat, because he loves roll dough). Then I put each piece into a sprayed cupcake pan. I let them rise a little and then baked them at 350 for 12 - 15minutes.
Golden Egg Bread
3/4 c. warm water
2 eggs
3 T. canola oil
3 1/2 c. bread flour
3 T. sugar
1 1/2 t. salt
2 1/4 t. yeast
Place in bread machine in order listed or as your bread machine recommends. Select basic bread or dough only setting. Because of the addition of eggs you should not use time-delay settings. When mixing you may want to check the dough and add more flour or water as needed 1 T. at a time. (I didn't add anything!)
Golden Egg Bread
3/4 c. warm water
2 eggs
3 T. canola oil
3 1/2 c. bread flour
3 T. sugar
1 1/2 t. salt
2 1/4 t. yeast
Place in bread machine in order listed or as your bread machine recommends. Select basic bread or dough only setting. Because of the addition of eggs you should not use time-delay settings. When mixing you may want to check the dough and add more flour or water as needed 1 T. at a time. (I didn't add anything!)
Thursday, May 14, 2009
Tunnel of Fudge Bundt Cake
Another one to try.....this one is from scratch.....
Tunnel of Fudge Bundt Cake
1 3/4 c. butter, softened
1 c. sugar
1/2 c. brown sugar
2 1oz. squares unsweetened chocolate, melted and cooled
6 eggs
2 c. powdered sugar
2 1/4 c. flour
1/2 c. cocoa
2 c. chopped pecans
Combine butter, sugar and brown sugar, beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs one at a time beating throughly after each addition until eggs combine with butter mixture (this can take some time). Gradually add powdered sugar, mixing well. Stir in flour, cocoa and pecans by hand or lowest speed on mixer until blended. Spray bundt pan and pour in batter. Bake at 350 for 50 to 60 minutes, until crust looks dry and shiny (this cake has soft fudge center so a toothpick test won't work). Cool cake in pan on rack for 1 hour. Invert onto serving platter. Cool completely. Sprinkle with powdered sugar.
Tunnel of Fudge Bundt Cake
1 3/4 c. butter, softened
1 c. sugar
1/2 c. brown sugar
2 1oz. squares unsweetened chocolate, melted and cooled
6 eggs
2 c. powdered sugar
2 1/4 c. flour
1/2 c. cocoa
2 c. chopped pecans
Combine butter, sugar and brown sugar, beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs one at a time beating throughly after each addition until eggs combine with butter mixture (this can take some time). Gradually add powdered sugar, mixing well. Stir in flour, cocoa and pecans by hand or lowest speed on mixer until blended. Spray bundt pan and pour in batter. Bake at 350 for 50 to 60 minutes, until crust looks dry and shiny (this cake has soft fudge center so a toothpick test won't work). Cool cake in pan on rack for 1 hour. Invert onto serving platter. Cool completely. Sprinkle with powdered sugar.
Citrus Bundt Cake
I clipped this out to try...haven't tried it.....but don't want to loose it. It sounds good!!!
Citrus Bundt Cake
Glaze
1/4 c. butter, melted
2/3 c. sugar
1/3 c. orange juice
1 t. lemon or orange zest
Combine all ingredients in sauce pan. Stir constantly on medium heat, until sugar is dissolved. Set aside. (I will cook this in the microwave.)
Cake
1 Lemon cake mix
1 small box vanilla instant pudding
4 eggs
3/4 c. orange juice
1/2 c. oil
1 T. lemon zest
Combine all ingredients and mix until well blended. Pour into a sprayed bundt pan. Bake at 350 for 50 to 60 minutes. Using a fork poke holes every 2 inches into cake. Pour glaze over cake while the cake is still warm and in the pan. Allow cake to cool completely before turning cake out of the pan. Dust with powdered sugar.
Citrus Bundt Cake
Glaze
1/4 c. butter, melted
2/3 c. sugar
1/3 c. orange juice
1 t. lemon or orange zest
Combine all ingredients in sauce pan. Stir constantly on medium heat, until sugar is dissolved. Set aside. (I will cook this in the microwave.)
Cake
1 Lemon cake mix
1 small box vanilla instant pudding
4 eggs
3/4 c. orange juice
1/2 c. oil
1 T. lemon zest
Combine all ingredients and mix until well blended. Pour into a sprayed bundt pan. Bake at 350 for 50 to 60 minutes. Using a fork poke holes every 2 inches into cake. Pour glaze over cake while the cake is still warm and in the pan. Allow cake to cool completely before turning cake out of the pan. Dust with powdered sugar.
Wednesday, May 13, 2009
5 Minute Chocolate Mug Cake
Well I have received this recipe several times on my email and Connor and I decided to try it today. It was a hit!!! Connor loves cake....and this one was a winner!!!
one for Connor and one for Grandma!!!!
YUMMY!!!!!The most dangerous cake recipe.......
5 MINUTE CHOCOLATE MUG CAKE
1/4 c. flour
1/4 c. sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a splash of vanilla extract
1 large 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 (high). The cake may rise over the top of the mug, but that's ok!
Allow to cool a little, and tip out onto a plate. (this can serve 2 if you want)
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
ENJOY!!
Friday, May 1, 2009
Cilantro Rice
I made up this recipe last summer to go with my Mexico Pinto Beans. I thought I had lost my notes and would have to make them up again....but I just found them in the camper. :) This freezes great!! I make a big pot full and then I freeze it in ziploc bags and pull it out and warm it up in the microwave.
Cilantro Rice
Cook a big pot of rice.
Add to warm rice:
a bundle of chopped cilantro
a grated onion
small can of diced green chilies
juice of 1 lime and a little zest of the rind too
sometimes I add a can of black beans (rinsed & drained)
Cilantro Rice
Cook a big pot of rice.
Add to warm rice:
a bundle of chopped cilantro
a grated onion
small can of diced green chilies
juice of 1 lime and a little zest of the rind too
sometimes I add a can of black beans (rinsed & drained)
Mexico Pinto Beans
Since I have cases of Canned Pinto Beans in my storage room I decided I should figure out another recipe to use them. We enjoy eating at Costa Vida and we really like their pinto beans. So last summer I made up this recipe and then I lost my notes...I just found them in the camper...so before I loose them again.
Mexico Pinto Beans
2 large cans Pinto Beans (rinse & drain)
Stir in:
1 can chicken broth
1/2 to 1 t. garllic powder
2 T. grated onion
1 T. grated jalapeno pepper
1/4 c. brown sugar
Heat in microwave until warmed through. Serve.
Mexico Pinto Beans
2 large cans Pinto Beans (rinse & drain)
Stir in:
1 can chicken broth
1/2 to 1 t. garllic powder
2 T. grated onion
1 T. grated jalapeno pepper
1/4 c. brown sugar
Heat in microwave until warmed through. Serve.
Tuesday, April 28, 2009
Chocolate Crunch
I found this new recipe that I want to try. It is a lot like "Butterscotch Delight" which is one of our favorites.
Chocolate Crunch
1 cup margarine
1/2 cup brown sugar
2 cups flour
1 cup walnuts, chopped
2 8-ounce packages cream cheese
2 cups powdered sugar
2 cups Dream Whip
2 5 1/2-ounce instant packages chocolate pudding mix
5 1/3 cups milk
Whipped topping
Maraschino cherry
Preheat oven to 325 degrees F. In a large mixing bowl, cream together margarine and brown sugar. Mix in flour and nuts. Press into a 9 × 13-inch dripper pan and bake for 15 minutes or until lightly browned.
In a separate bowl, beat cream cheese to soften. Add powdered sugar and cream together until smooth. Whip Dream Whip according to package directions and fold into cream cheese mixture. Spread mixture over top of cooled crust and chill for 20 to 30 minutes.
Mix together pudding mix and milk in a large bowl. Whisk with a wire whisk until mix is dissolved. Allow to thicken slightly. Pour pudding mixture on top of chilled cream cheese mixture. Chill until firm. Cut in 24 pieces. Garnish with whipped topping and a cherry.
Chocolate Crunch
1 cup margarine
1/2 cup brown sugar
2 cups flour
1 cup walnuts, chopped
2 8-ounce packages cream cheese
2 cups powdered sugar
2 cups Dream Whip
2 5 1/2-ounce instant packages chocolate pudding mix
5 1/3 cups milk
Whipped topping
Maraschino cherry
Preheat oven to 325 degrees F. In a large mixing bowl, cream together margarine and brown sugar. Mix in flour and nuts. Press into a 9 × 13-inch dripper pan and bake for 15 minutes or until lightly browned.
In a separate bowl, beat cream cheese to soften. Add powdered sugar and cream together until smooth. Whip Dream Whip according to package directions and fold into cream cheese mixture. Spread mixture over top of cooled crust and chill for 20 to 30 minutes.
Mix together pudding mix and milk in a large bowl. Whisk with a wire whisk until mix is dissolved. Allow to thicken slightly. Pour pudding mixture on top of chilled cream cheese mixture. Chill until firm. Cut in 24 pieces. Garnish with whipped topping and a cherry.
Authentic Italian Pasta
When Cindy Vickery was in Australia she learned to make Authentic Italian Pasta.
She sent me a few notes about it....and I am cleaning up my email and decided to put the notes here for safe keeping.
Today, I went to the home of a lady in our branch (Italian) and had her show me how to make ravioli. We made enough dough to make fetuccini and cannelloni as well!!!! ") She also made a creamy cheese sauce that is so yummy....I hope I can make it as good sometime. Now I'm ready to buy a pasta maker. Sure makes it thin and pretty.
Hi! Well, Milva uses a hand pasta maker that is imported from Italy. She told me that I should get one before coming back over....:) Spoken like a true Italian of course! :) I was wondering about a kitchen aide one....but have decided I'd go with what the `pro' suggests. It sits on your counter and is hand cranked. One side makes flat sheets and then there are two cutters on the opposite side for fetuccini and a smaller one for a spagehtti size. Using the same egg pasta dough, you can make all of these different types of pasta. Cannelloni are tubes...you cut a rectangle looking piece about 4"x3", fill them with a filling, roll and lay them in a dish as for enchiladas and bake them in a sauce.....we used the same filling today as for the ravioli which was a spinach/ricada cheese one, but you can use a meat filling as well. One thing I've learned here, there are a dozen or more common Italian sauces that you can serve your pasta with. When I came here I had no clue how many there were....I have been so used to using only a tomato based spagehtti sauce with ground beef which is a Bolanaise sauce. Today we made this creamy cheese one that uses...butter, blue cheese, grated parmesan cheese and cream, thickened with a little cornstarch and water. Wow. Good. I just came to the computer to write down the recipes when I read your e-mail. I need to convert the grams into cups and oz. Milva doesn't measure anything...I sortof estimated amounts as she put them in. She also told me of a pasta dish where you saute mushrooms, green pepper, sundried tomatoes and sliced black olives in olive oil with a little basil and salt. When done, mix with hot cooked pasta and loose (freshly grated) parmesan cheese (probably 1 cup???). Mix the cheese with the hot vegies and pasta to melt. Serve. Sounds easy, but good huh. Everything Milva makes is wonderful. I probably have ten different things that she has taught me while here. I'm going to put them into a `Milva Cookbook' and when I get it done, I will share it with you ! ")
She sent me a few notes about it....and I am cleaning up my email and decided to put the notes here for safe keeping.
Today, I went to the home of a lady in our branch (Italian) and had her show me how to make ravioli. We made enough dough to make fetuccini and cannelloni as well!!!! ") She also made a creamy cheese sauce that is so yummy....I hope I can make it as good sometime. Now I'm ready to buy a pasta maker. Sure makes it thin and pretty.
Hi! Well, Milva uses a hand pasta maker that is imported from Italy. She told me that I should get one before coming back over....:) Spoken like a true Italian of course! :) I was wondering about a kitchen aide one....but have decided I'd go with what the `pro' suggests. It sits on your counter and is hand cranked. One side makes flat sheets and then there are two cutters on the opposite side for fetuccini and a smaller one for a spagehtti size. Using the same egg pasta dough, you can make all of these different types of pasta. Cannelloni are tubes...you cut a rectangle looking piece about 4"x3", fill them with a filling, roll and lay them in a dish as for enchiladas and bake them in a sauce.....we used the same filling today as for the ravioli which was a spinach/ricada cheese one, but you can use a meat filling as well. One thing I've learned here, there are a dozen or more common Italian sauces that you can serve your pasta with. When I came here I had no clue how many there were....I have been so used to using only a tomato based spagehtti sauce with ground beef which is a Bolanaise sauce. Today we made this creamy cheese one that uses...butter, blue cheese, grated parmesan cheese and cream, thickened with a little cornstarch and water. Wow. Good. I just came to the computer to write down the recipes when I read your e-mail. I need to convert the grams into cups and oz. Milva doesn't measure anything...I sortof estimated amounts as she put them in. She also told me of a pasta dish where you saute mushrooms, green pepper, sundried tomatoes and sliced black olives in olive oil with a little basil and salt. When done, mix with hot cooked pasta and loose (freshly grated) parmesan cheese (probably 1 cup???). Mix the cheese with the hot vegies and pasta to melt. Serve. Sounds easy, but good huh. Everything Milva makes is wonderful. I probably have ten different things that she has taught me while here. I'm going to put them into a `Milva Cookbook' and when I get it done, I will share it with you ! ")
Monday, April 13, 2009
Sunflower Coffee Cake
I saw this on TV today in my hotel room in Denver....hope I remember everything.....they made it with orange but I think lemon would be good too.
SUNFLOWER COFFEE CAKE
1 16.3 can of refrigerator biscuits (Pillsbury Grand Flaky Layers)
2 T. melted butter + more for the pan
1/4 c. chopped pecans or walnuts
1/3 c. sugar
2 t. orange or lemon zest
GLAZE
1/2 c. powdered sugar
2 oz. cream cheese
2 T. orange or lemon juice, more as needed
Butter a 9" cake pan. Place one biscuit in center of pan. Cut the remaining biscuits in half and place in pan around the center biscuit to form a sunflower. Brush with melted butter. Mix together the nuts, sugar and zest and sprinkle over the biscuits. Bake at 350 for 20 minutes, 'til lightly browned.
Stir together glaze ingredients and drizzle over warm coffee cake.
SUNFLOWER COFFEE CAKE
1 16.3 can of refrigerator biscuits (Pillsbury Grand Flaky Layers)
2 T. melted butter + more for the pan
1/4 c. chopped pecans or walnuts
1/3 c. sugar
2 t. orange or lemon zest
GLAZE
1/2 c. powdered sugar
2 oz. cream cheese
2 T. orange or lemon juice, more as needed
Butter a 9" cake pan. Place one biscuit in center of pan. Cut the remaining biscuits in half and place in pan around the center biscuit to form a sunflower. Brush with melted butter. Mix together the nuts, sugar and zest and sprinkle over the biscuits. Bake at 350 for 20 minutes, 'til lightly browned.
Stir together glaze ingredients and drizzle over warm coffee cake.
Camping Vegetables
Some recipes I found on Paula Deen's that I want to try out this summer on a camping trip.
COAL ROASTED SWEET POTATOES
4 lg. sweet potatoes, split but not cut through
1 cube butter
3/4 c. brown sugar
Place each potato on 2 layers of heavy duty foil. Top each one with 2 T. butter and 2 to 3 T. brown sugar. Wrap in foil and place on hot coals for 1 hour, until soft and cooked through.
ZUCCHINI OR GREEN BEAN BUNDLES
1 T. butter, per person
salt & pepper & Silly salt
1 lightly peeled & thinly sliced zucchini, per person OR 1 c. green beans, per person
Place zucchini or green beans on a square of heavy duty foil. Top with butter. Sprinkle with salt & pepper & Silly salt. Wrap in foil & place on hot coals for 10 minutes for zucchini or 15 minutes for green beans.
COAL ROASTED SWEET POTATOES
4 lg. sweet potatoes, split but not cut through
1 cube butter
3/4 c. brown sugar
Place each potato on 2 layers of heavy duty foil. Top each one with 2 T. butter and 2 to 3 T. brown sugar. Wrap in foil and place on hot coals for 1 hour, until soft and cooked through.
ZUCCHINI OR GREEN BEAN BUNDLES
1 T. butter, per person
salt & pepper & Silly salt
1 lightly peeled & thinly sliced zucchini, per person OR 1 c. green beans, per person
Place zucchini or green beans on a square of heavy duty foil. Top with butter. Sprinkle with salt & pepper & Silly salt. Wrap in foil & place on hot coals for 10 minutes for zucchini or 15 minutes for green beans.
Sunday, April 12, 2009
Crock Pot Scalloped Potatoes
I wanted to make scalloped potatoes but I wanted them to cook while I was at church. So this is what I did. Everyone liked them!
Crock Pot Scalloped Potatoes
Spray crock pot. Layer in crock pot:
6 large peeled & sliced potatoes
1 grated onion or dry onion flakes
1 1/2 c. grated cheddar cheese
1/2 c. Parmesan Cheese
Make Sauce:
Melt 1/4 c. butter
Add:
1/4 c. flour
3/4 to 1 c. milk
1 t. salt
1/2 t. pepper
Stir, heat slightly in microwave and pour over potatoes.
Cook on high 3 to 4 hours until cooked through.
Crock Pot Scalloped Potatoes
Spray crock pot. Layer in crock pot:
6 large peeled & sliced potatoes
1 grated onion or dry onion flakes
1 1/2 c. grated cheddar cheese
1/2 c. Parmesan Cheese
Make Sauce:
Melt 1/4 c. butter
Add:
1/4 c. flour
3/4 to 1 c. milk
1 t. salt
1/2 t. pepper
Stir, heat slightly in microwave and pour over potatoes.
Cook on high 3 to 4 hours until cooked through.
Maple Glazed Carrots
Marcia got this recipe in the newspaper. They are yummy!! These are great served with Maple Chicken.
8 chopped carrots (bite size pieces) I used a bag of frozen carrot pieces
Mix together
1 c. maple syrup
3 T. melted butter
1/4 t. ginger
Stir and pour over the carrots. Bake in oven or crockpot until tender.
8 chopped carrots (bite size pieces) I used a bag of frozen carrot pieces
Mix together
1 c. maple syrup
3 T. melted butter
1/4 t. ginger
Stir and pour over the carrots. Bake in oven or crockpot until tender.
Sunday, March 22, 2009
Gooey Carmel Cinnamon Rolls
The end of February I hosted Jasmine Jensen's 16th birthday tea party. I wanted to serve gooey carmel cinnamon rolls. This is what I came up with.
Goey Carmel Cinnamon Rolls
Goey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
Ciarra Church, Carli Thayn, Jasmine Jensen, Morgaine Church, Abigail Kurta
Hash Brown Breakfast Casserole in the Crock Pot
This is the recipe Sue Grunig fixed for us the last morning at Johnson's cabin. It was excellent and especially convenient as we were busy packing and cleaning up but we still had a hot breakfast.
Hash Brown Breakfast Casserole
30 oz. frozen hash browns, shredded
Cooked sausage (I think diced ham or bacon would be good too)
12 eggs
1 c. milk
1/2 diced onion
1 1/2 c. grated cheese
1 t. kosher salt
1 t. pepper
Spray crock pot. Dump in hashbrowns. In mixing bowl combine; eggs, milk, onion, cheese, salt & pepper. Stir well and add the meat. Pour over the hash browns. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It's done when the eggs are cooked and the edges start to brown.
Hash Brown Breakfast Casserole
30 oz. frozen hash browns, shredded
Cooked sausage (I think diced ham or bacon would be good too)
12 eggs
1 c. milk
1/2 diced onion
1 1/2 c. grated cheese
1 t. kosher salt
1 t. pepper
Spray crock pot. Dump in hashbrowns. In mixing bowl combine; eggs, milk, onion, cheese, salt & pepper. Stir well and add the meat. Pour over the hash browns. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It's done when the eggs are cooked and the edges start to brown.
Carmel Corn Pops
This is a fun recipe that both Sue Grunig and Ellen Johnson make. Similar to Carmel Popcorn only you use cereal instead of popcorn.
Carmel Corn Pops
2 c. brown sugar
1/2 c. corn syrup
1 cube margarine
1 T. water
1 t. vanilla
1/4 t. salt
Bring to a rolling boil. Remove from heat and add 1/4 t. baking soda.
Pour over a large bowl full of Corn Pops Cereal (10oz. bag) and stir well.
Carmel Corn Pops
2 c. brown sugar
1/2 c. corn syrup
1 cube margarine
1 T. water
1 t. vanilla
1/4 t. salt
Bring to a rolling boil. Remove from heat and add 1/4 t. baking soda.
Pour over a large bowl full of Corn Pops Cereal (10oz. bag) and stir well.
Ellen's Freezer Rolls
Ellen made these for us and they were wonderful. These are very similar to Mom's Cool Rise Rolls.
Ellen's Freezer Rolls
Mix together in mixing bowl:
2 c. warm water
1/2 c. sugar
1 T. yeast
Then add:
1/3 c. dry powdered milk
1/2 c. instant potato flakes
1 1/2 t. salt
1 cube butter
2 eggs
Mix and add 5-6 c. flour, until not sticky. Roll out dough and spread with butter and roll into cresent shape. Makes 32 rolls. Freeze on cookie sheet and then package into freezer bags. Get out 3 hours before you want to bake them. Bake at 375 for 13 - 15 minutes.
Ellen's Freezer Rolls
Mix together in mixing bowl:
2 c. warm water
1/2 c. sugar
1 T. yeast
Then add:
1/3 c. dry powdered milk
1/2 c. instant potato flakes
1 1/2 t. salt
1 cube butter
2 eggs
Mix and add 5-6 c. flour, until not sticky. Roll out dough and spread with butter and roll into cresent shape. Makes 32 rolls. Freeze on cookie sheet and then package into freezer bags. Get out 3 hours before you want to bake them. Bake at 375 for 13 - 15 minutes.
Ellen's Bread Sticks
This is Ellen Johnson's favorite bread stick recipe. I haven't tasted them or made them yet but I am anxious to.
Bread Sticks
1 T. yeast, dissolved in 1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
Mix and knead for 3 minutes. Rest for 10 minutes. Melt 1 cube of butter on cookie sheet. Roll dough on floured board, cut into strips. Roll in butter and place on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 10 minutes. Bake @ 375 for 20 minutes. OR Make early in day. Cover with foil and refrigerate until 1 hour before dinner. Let come to room temperature & rise for 10 minutes, then bake.
Bread Sticks
1 T. yeast, dissolved in 1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
Mix and knead for 3 minutes. Rest for 10 minutes. Melt 1 cube of butter on cookie sheet. Roll dough on floured board, cut into strips. Roll in butter and place on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 10 minutes. Bake @ 375 for 20 minutes. OR Make early in day. Cover with foil and refrigerate until 1 hour before dinner. Let come to room temperature & rise for 10 minutes, then bake.
Potato Pancakes
Ellen served these for breakfast. They were yummy!!
Potato Pancakes
4 large potatoes, peeled and grated
1 small onion, grated
1 or 2 eggs
1/3 c. flour
2 t. salt
1/8 t. pepper
Stir all together, make into patties and place on grill. Cook on both sides until golden brown and cooked through.
Potato Pancakes
4 large potatoes, peeled and grated
1 small onion, grated
1 or 2 eggs
1/3 c. flour
2 t. salt
1/8 t. pepper
Stir all together, make into patties and place on grill. Cook on both sides until golden brown and cooked through.
Corn Salsa
This is another great recipe from Ellen Johnson and our weekend at their cabin.
Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.
Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.
Pasta E Fagoli Soup AKA: Pasta Soup
Last weekend Mike & Sue Grunig and Steve & I were invited by Terry & Ellen Johnson to their cabin at Bear Lake. We had a great time playing games, eating gourmet food, watching movies, and just total relaxation. As usual I came home with some great recipes. When we got to the cabin Ellen had prepared this delicious soup for us. It is a copy of a soup served at the Olive Garden. It was delicious. I've made it several times now....I simply call it Pasta Soup.
Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.
Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.
Thursday, February 19, 2009
A tribute to Mom.......
Log Cabin Day Class - Feb. 16, 2009
Back to the Basics - In The Kitchen With Mom
Baking Powder Biscuits p.22
Cheese Muffins p.27
Quick Breakfast Cake p.59
Easy Mac & Cheese p.318
Grandma's Crepes p. 54
Potato Variations p.322
Just a few of The Atkinson Basics!!
Thanks, so much for putting together the class, it was wonderful and what a tribute to your mom to have you girls all together doing what she did best. We enjoyed it! Love, Renae
Three years ago you left this earth to watch us from above,
Often we have felt your presence and your love.
Daily we strive, to keep your legacy alive,
As we treasure all you stood for, we miss you more and more.
You are the best Mom anyone could ever wish for.
Friday, January 16, 2009
Pie, Pie and More Pie.....from Marcia!!!
On Wednesday for mutual we taught the girls how to make pies. I called Marcia that morning and was telling her about it and I asked her what her favorite pie recipes were. She told me some of her favorites were in a Bake Sale Cookbook I had given her a few years back. Then she told me about a few more pie recipes. They all sounded so good and before we were done I asked her if she would email me these recipes. And guess what? She did!!! Thanks Marcia, that was alot of typing!! I can't wait to try a few of these!!
Marcia's Pie Crust
2 cups flour 1 cup shortening 1 t salt cut together, mix 1 T vinegar and 3/4 cup milk together add to flour mixture Bake 425
Cherry Cream Pie
1/2 cup sugar 1/2t almond exact 3 oz cream cheese mix together, fold 3/4 cup cool whip in, pour into a baked flour or graham cracker crust, spread 1 can cherry pie filling on top, chill
Pecan Pie
1 cup light corn syrup 1 cup brown sugar 3 eggs 1/3 cup melted butter 1/3 t salt 1 t vanilla mix well, pour into unbaked pie crust, sprinkle with 1 heaping cup pecans Bake 350 45-50 mins.
Fruits of the Forest Pie
1/4 t salt 1 t vanilla 2 T melted butter 4 eggs 1 cup corn syrup 1/2 cup sugar 1/4 cup brown sugar mix well, pour into unbaked crust with 1/3 cup macadamia nuts 1/3 cup hazelnuts 1/2 cup cashews 1/2 cup pecans 1/3 cup almonds Bake 350 45-50 mins.
Peanut Butter Pie
8 oz cream cheese 1 cup sugar 1 cup peanut butter 1 T melted butter 1 t vanilla 1 cup heavy cream, whipped pour into chocolate crust
topping 1 cup semi sweet chocolate chips 3 T coffee (optional) melt together and cool sprinkle with peanuts cover loosely refridgerate over night
Strawberry Rhubarb Pie
4 cups rhubarb 3 cups strawberries 1 1/3 cup sugar 1/3 cup + 1/4 cup flour 2 T quick tapioa 1/2 t orange peel 1/2 t cinnamon 1/4 t nutmeg mix together pour into unbaked crust, dot with 2 T butter put on top crust, glaze with 1 beaten egg and sprinkle with 1 T sugar
Bake 425 40-50 mins.
Caramel Apple Pie
6 cups apples 1/4 cup apple juice 2 t lemon juice 1/2 cup brown sugar
1 T quick tapioca 1 T corn starch 1 T flour 1/2 t cinnamon 1/4 t salt stir together and let stand for 20 mins. cover with plastic wrap and micro-wave on high for 7-15 mins. or til thickens stir in 1/2 cup caramel ice cream topping sprinkle 1 t cornstarch in unbaked crust pour apple mixture in crust dot with 2 T butter put on top crust glaze with 1 egg white beaten and 1 T cold water Sprinkle with 2 T sugar and 1 t brown sugar mixed together Bake 425 10 mins. Bake 375 40 mins.
Apple Cranberry Pie
8 oz. crem cheese 1/4 cup brown sugar 1 egg mix together pour into unbaked crust
2 cups apples 1/2 cup halved cranberries 1 t cinnamon pour over cheese mixture
1/3 cup flour 1/3 cup quick or old fashion oats 1/4 cup butter mix into crumbs add 1/4 cup nuts sprinkle on top Bake 375 40-50 mins.
Marcia's Pie Crust
2 cups flour 1 cup shortening 1 t salt cut together, mix 1 T vinegar and 3/4 cup milk together add to flour mixture Bake 425
Cherry Cream Pie
1/2 cup sugar 1/2t almond exact 3 oz cream cheese mix together, fold 3/4 cup cool whip in, pour into a baked flour or graham cracker crust, spread 1 can cherry pie filling on top, chill
Pecan Pie
1 cup light corn syrup 1 cup brown sugar 3 eggs 1/3 cup melted butter 1/3 t salt 1 t vanilla mix well, pour into unbaked pie crust, sprinkle with 1 heaping cup pecans Bake 350 45-50 mins.
Fruits of the Forest Pie
1/4 t salt 1 t vanilla 2 T melted butter 4 eggs 1 cup corn syrup 1/2 cup sugar 1/4 cup brown sugar mix well, pour into unbaked crust with 1/3 cup macadamia nuts 1/3 cup hazelnuts 1/2 cup cashews 1/2 cup pecans 1/3 cup almonds Bake 350 45-50 mins.
Peanut Butter Pie
8 oz cream cheese 1 cup sugar 1 cup peanut butter 1 T melted butter 1 t vanilla 1 cup heavy cream, whipped pour into chocolate crust
topping 1 cup semi sweet chocolate chips 3 T coffee (optional) melt together and cool sprinkle with peanuts cover loosely refridgerate over night
Strawberry Rhubarb Pie
4 cups rhubarb 3 cups strawberries 1 1/3 cup sugar 1/3 cup + 1/4 cup flour 2 T quick tapioa 1/2 t orange peel 1/2 t cinnamon 1/4 t nutmeg mix together pour into unbaked crust, dot with 2 T butter put on top crust, glaze with 1 beaten egg and sprinkle with 1 T sugar
Bake 425 40-50 mins.
Caramel Apple Pie
6 cups apples 1/4 cup apple juice 2 t lemon juice 1/2 cup brown sugar
1 T quick tapioca 1 T corn starch 1 T flour 1/2 t cinnamon 1/4 t salt stir together and let stand for 20 mins. cover with plastic wrap and micro-wave on high for 7-15 mins. or til thickens stir in 1/2 cup caramel ice cream topping sprinkle 1 t cornstarch in unbaked crust pour apple mixture in crust dot with 2 T butter put on top crust glaze with 1 egg white beaten and 1 T cold water Sprinkle with 2 T sugar and 1 t brown sugar mixed together Bake 425 10 mins. Bake 375 40 mins.
Apple Cranberry Pie
8 oz. crem cheese 1/4 cup brown sugar 1 egg mix together pour into unbaked crust
2 cups apples 1/2 cup halved cranberries 1 t cinnamon pour over cheese mixture
1/3 cup flour 1/3 cup quick or old fashion oats 1/4 cup butter mix into crumbs add 1/4 cup nuts sprinkle on top Bake 375 40-50 mins.
Wednesday, January 14, 2009
Indian Bread
This is Marcia's recipe. She had it at a restaurant (Sweet Tomatoes) and they gave her the list of ingredients and she made up this recipe. She said she buys her various types of flour at Winco or Fred Meyer in the bulk bins. I need to try this soon.
(Feb. 2009) I have tried it!! Yes, it is really good. I wasn't able to find barley flour so I substituted spelt flour. We will be making more of this.
Indian Bread
2 1/2- 2 3/4 cups whole wheat flour
1 cup white flour
1/2 cup barley flour
1/2 cup rye flour
1/4 cup wheat bran
1/2 cup oat bran
1/2 cup gluten (add when grinding whole wheat only) Add extra 1/2 cup white flour when not adding gluten
1/2 cup brown sugar
1 t. salt
1 1/2 cup HOT water
1/4 cup oil
1/4 cup molasses
1/2 cup warm water
1 T. sugar
1 T. yeast
Mix well, let raise. (the dough is sticky like the cool rise rolls, I like to put dough in fridge to raise) Bake @ 350 for 30-40 mins. for rolls (depending on size). Makes 24 rolls. Bake 40-50 mins. for round loafs. Makes 2 round loaves.
(Feb. 2009) I have tried it!! Yes, it is really good. I wasn't able to find barley flour so I substituted spelt flour. We will be making more of this.
Indian Bread
2 1/2- 2 3/4 cups whole wheat flour
1 cup white flour
1/2 cup barley flour
1/2 cup rye flour
1/4 cup wheat bran
1/2 cup oat bran
1/2 cup gluten (add when grinding whole wheat only) Add extra 1/2 cup white flour when not adding gluten
1/2 cup brown sugar
1 t. salt
1 1/2 cup HOT water
1/4 cup oil
1/4 cup molasses
1/2 cup warm water
1 T. sugar
1 T. yeast
Mix well, let raise. (the dough is sticky like the cool rise rolls, I like to put dough in fridge to raise) Bake @ 350 for 30-40 mins. for rolls (depending on size). Makes 24 rolls. Bake 40-50 mins. for round loafs. Makes 2 round loaves.
Monday, January 12, 2009
Grandma's Christmas Eve Fruit Punch
On Mon, 12 Jan 2009 "Toby Youngberg" writes:
Aunt Karla,
I was looking through the recipe book and couldn't find this one listed. There was a few fruit punch recipes listed, but they really didn't sound right. Grandma made this punch at just about every Christmas party I can remember. It was a red fruit punch (and it tasted like tropical punch or something) that she would freeze ahead of time and then mash up with either 7-up or Sprite in her big punch bowl.
Any ideas what might have happened to the recipe?
Thanks,
Toby
Hi Toby ~
Mom made all kinds of red punch. It just depended on what she had in her kitchen at the time. It wasn't usually a set recipe. I do know that she always used koolaid and 7-up/Sprite. Then whatever else she decided, sometimes she added lemonade and/or pineapple juice. The last few years I had made the punch for Christmas Eve. This is what I did.
1 package of Cherry Koolaid (any red one but I usually use Cherry), 1 package of Tropical Punch Koolaid, 1 package of Orange Koolaid, 2 to 2 1/2 c. sugar and enough water to make 1 gallon. Freeze til slushy. I made it Christmas Eve morning and put in the freezer. Add the 7-up at serving time. I know this isn't much of a recipe but it is good. I started making this back when my kids where in grade school for their class parties (only without the pop added). I had several Mom's call for the recipe because their kids loved it. I still make it often and I every time I make it for a group I get compliments on it. It's kinda funny/embarrassing when someone wants the recipe and you tell them it's just koolaid. It is the combination of the 3 flavors that makes it so good. If I want to make it extra special I add the 7-up. I made 4 gallon of this for Steve's work Christmas Party this year and added 2 2liter bottles of 7-up filling my 5 gallon bucket nicely. One of the guys told me it was the best punch he had ever drank and he must have drank 10 glasses of it. Another good thing about it is it's cheap and fast and you can make 1 gallon or 5 in the same amount of time.
In the cookbook I would say refer to the 10 Gallon/1 Gallon Punch recipe - the first recipe in the book on page 1. Then you can expand to your tastes.
Growing up we always had punch for Sunday dinner, my job was almost always to make the punch. Mom would tell me what to put in. The most common recipe was: 1 can of frozen lemonade and 2 packages of koolaid with 1 1/2 c. sugar with enough water to make 1 gallon. Any flavor of koolaid was good in this, but my favorite was lime. Anyway, give it a try and let me know what you come up with or what you like best.
Good luck ~ Love ~ Aunt Karla
A couple more punch/pop memories:
Of course we often had Mom's Famous Grape Juice, 2 qts of her home canned grape juice, a cup of sugar, a bottle of 7-up (it was a 1 qt. glass bottle then) and lots of ice to make one gallon.
When we were growing up about the only time you got to have 7-up was when you were sick or when we had grape juice. It was quite a treat if there was left over 7-up after making grape juice. Since I usually made the punch I learned to always make sure there wasn't enough room in the container for the whole bottle of 7-up then I would get to drink the last few swallows of it.
Pop was never a common household item and definitely not something you drank everyday. Growing up you only bought pop if it was on sale and the only kinds of pop I ever remember Mom buying were Root Beer, Orange, Quench and of course 7-up (back then Coke might have been about the only other variety available, and Mom never bought that). The Root Beer and Orange was used to make ice cream floats. Root Beer floats were probably our most common Family Home Evening Treat. I think that was Dad's favorite!! I think Mom bought Quench just because she liked it. Us kids didn't really care for it, but through the years we grew to like it because she would share it with us and make us feel special drinking it with her.
And this leads to a couple more memories:
Back then when you bought pop it came in pint or quart glass jars. If you washed the jars and returned them to the grocery story (usually Shamrock Market) they would give you a penny for the pints and a nickel for the quarts. If us kids boxed them up and got them ready and took them into the store Mom would let us keep the money. If I needed to earn money selling pop bottles was always what I did first. Then I would clean out and organize Mom's drawers and she would pay me for doing that ( I think I got a quarter per drawer). Sometimes when she was gone to meetings in the evenings I would clean out the bathroom drawers for a surprise for her. She always made a big deal out of my doing that for her. I learned that Dad would sometimes pay better than Mom. If I polished Dad's shoes he would give me fifty cents!! Depending on how much money I needed to earn, sometimes I would even polish his work boots. I loved to polish Dad's shoes and it soon became my job to polish his shoes for him every Saturday and he didn't even have to pay me for it but he often did anyway.
Enough of memory lane for today!!!
Aunt Karla,
I was looking through the recipe book and couldn't find this one listed. There was a few fruit punch recipes listed, but they really didn't sound right. Grandma made this punch at just about every Christmas party I can remember. It was a red fruit punch (and it tasted like tropical punch or something) that she would freeze ahead of time and then mash up with either 7-up or Sprite in her big punch bowl.
Any ideas what might have happened to the recipe?
Thanks,
Toby
Hi Toby ~
Mom made all kinds of red punch. It just depended on what she had in her kitchen at the time. It wasn't usually a set recipe. I do know that she always used koolaid and 7-up/Sprite. Then whatever else she decided, sometimes she added lemonade and/or pineapple juice. The last few years I had made the punch for Christmas Eve. This is what I did.
1 package of Cherry Koolaid (any red one but I usually use Cherry), 1 package of Tropical Punch Koolaid, 1 package of Orange Koolaid, 2 to 2 1/2 c. sugar and enough water to make 1 gallon. Freeze til slushy. I made it Christmas Eve morning and put in the freezer. Add the 7-up at serving time. I know this isn't much of a recipe but it is good. I started making this back when my kids where in grade school for their class parties (only without the pop added). I had several Mom's call for the recipe because their kids loved it. I still make it often and I every time I make it for a group I get compliments on it. It's kinda funny/embarrassing when someone wants the recipe and you tell them it's just koolaid. It is the combination of the 3 flavors that makes it so good. If I want to make it extra special I add the 7-up. I made 4 gallon of this for Steve's work Christmas Party this year and added 2 2liter bottles of 7-up filling my 5 gallon bucket nicely. One of the guys told me it was the best punch he had ever drank and he must have drank 10 glasses of it. Another good thing about it is it's cheap and fast and you can make 1 gallon or 5 in the same amount of time.
In the cookbook I would say refer to the 10 Gallon/1 Gallon Punch recipe - the first recipe in the book on page 1. Then you can expand to your tastes.
Growing up we always had punch for Sunday dinner, my job was almost always to make the punch. Mom would tell me what to put in. The most common recipe was: 1 can of frozen lemonade and 2 packages of koolaid with 1 1/2 c. sugar with enough water to make 1 gallon. Any flavor of koolaid was good in this, but my favorite was lime. Anyway, give it a try and let me know what you come up with or what you like best.
Good luck ~ Love ~ Aunt Karla
A couple more punch/pop memories:
Of course we often had Mom's Famous Grape Juice, 2 qts of her home canned grape juice, a cup of sugar, a bottle of 7-up (it was a 1 qt. glass bottle then) and lots of ice to make one gallon.
When we were growing up about the only time you got to have 7-up was when you were sick or when we had grape juice. It was quite a treat if there was left over 7-up after making grape juice. Since I usually made the punch I learned to always make sure there wasn't enough room in the container for the whole bottle of 7-up then I would get to drink the last few swallows of it.
Pop was never a common household item and definitely not something you drank everyday. Growing up you only bought pop if it was on sale and the only kinds of pop I ever remember Mom buying were Root Beer, Orange, Quench and of course 7-up (back then Coke might have been about the only other variety available, and Mom never bought that). The Root Beer and Orange was used to make ice cream floats. Root Beer floats were probably our most common Family Home Evening Treat. I think that was Dad's favorite!! I think Mom bought Quench just because she liked it. Us kids didn't really care for it, but through the years we grew to like it because she would share it with us and make us feel special drinking it with her.
And this leads to a couple more memories:
Back then when you bought pop it came in pint or quart glass jars. If you washed the jars and returned them to the grocery story (usually Shamrock Market) they would give you a penny for the pints and a nickel for the quarts. If us kids boxed them up and got them ready and took them into the store Mom would let us keep the money. If I needed to earn money selling pop bottles was always what I did first. Then I would clean out and organize Mom's drawers and she would pay me for doing that ( I think I got a quarter per drawer). Sometimes when she was gone to meetings in the evenings I would clean out the bathroom drawers for a surprise for her. She always made a big deal out of my doing that for her. I learned that Dad would sometimes pay better than Mom. If I polished Dad's shoes he would give me fifty cents!! Depending on how much money I needed to earn, sometimes I would even polish his work boots. I loved to polish Dad's shoes and it soon became my job to polish his shoes for him every Saturday and he didn't even have to pay me for it but he often did anyway.
Enough of memory lane for today!!!
Sunday, January 11, 2009
Best Baked Custard
This recipe was shared by Tonya Harrison Keene after she brought it to our April 2008 luncheon. It was the perfect dessert to go with the Chicken Enchiladas, fruit salad and vegetable salad served that day. This recipe came from Tonya's Betty Crocker Cookbook. It was still slightly warm when she served it. Yummy!!!
Best Baked Custard
3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
Nutmeg
Heat oven to 350. Blend eggs, sugar, salt, vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan,13x9x2 inches;pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled. Makes 6 servings.
Best Baked Custard
3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
Nutmeg
Heat oven to 350. Blend eggs, sugar, salt, vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan,13x9x2 inches;pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled. Makes 6 servings.
Vegetable Salad
In April 2008 5 high school girl friends came to my home for lunch. LaRae Harris Wilson flew from Reno just to have lunch with us. How fun is that! Anyway Linda Craig Savage brought this salad and it was so good. She sent me the recipe and since I don't want to loose it I'm entering it here for safe keeping. The other 3 friends were: Lorraine Limb Robinson, Sherri Thornock Walton & Tonya Harrison Keene.
We ate, talked, laughed and shared stories for the entire afternoon. Friends Forever!!
Vegetable Salad
Broccoli
Cauliflower
Cut in bite size pieces and add:
1 box frozen peas
4 stalks celery, chopped fine
1/4 cup chopped onion
Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup mozzarella cheese
2 tablespoons vinegar or dill pickle juice
1 teaspoon salt
For the size of salad on the day of our get together I only used 1/2 the sauce.
Thanks for sharing Linda!!
We ate, talked, laughed and shared stories for the entire afternoon. Friends Forever!!
Vegetable Salad
Broccoli
Cauliflower
Cut in bite size pieces and add:
1 box frozen peas
4 stalks celery, chopped fine
1/4 cup chopped onion
Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup mozzarella cheese
2 tablespoons vinegar or dill pickle juice
1 teaspoon salt
For the size of salad on the day of our get together I only used 1/2 the sauce.
Thanks for sharing Linda!!
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Lacey Making Teddy Bear Cookies
