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.

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.

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.

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.

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.

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.

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.

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.

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.