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!)

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.

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.

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!!

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)

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.

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.

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 ! ")

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.