I found this recipe in either the New York Times or the LA Times while I was waiting for my flight to Tokyo. I have never really liked the mushy stuffing that is baked inside the turkey and in recent years have started stuffing my turkey with oranges and onions. I prefer the crunchy stuffing edges when it is baked in a casserole dish. I think that these stuffing muffins are a fabulous idea because they would have crunchy tops and sides and it's also a great way to control portion size. This recipe sounds really good with the pears, but I think it's a great idea for any stuffing recipe including mine for which there is no recipe.
1 large loaf firm white bread
1 lb mushrooms
1/2 lb pancetta, diced small
10 T butter, plus a little extra for buttering the muffin pans
1 large onion chopped
1/4 cup minced green onion
Salt and freshly ground pepper
2 1/3 cups turkey stock (I will use chicken broth)
3 1/2 cups diced fresh pears
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup fresh Italian parsley, chopped
Tear bread in to bite size pieces and allow to dry for 24 hours.
Cook the pancetta until done and set aside. Melt the butter In a large pan and cook the onions, pears and the mushrooms until they just start to soften. Turn off heat and add the sugar, thyme, chives and parsley. Stir in the turkey stock and pancetta, pour over the bread and mix until well combined.
Butter two 12 cup muffin pans and pack each cup with stuffing. Bake 20-30 minutes in a 375 degree oven.
Makes 24 muffins
Friday, November 13, 2009
Friday, November 6, 2009
Molasses Cookies
This week, one of the mums in Maddie's class gave me a plate of these cookies. They were so good. Too good for someone who is supposed to be on a diet! I have been wanting a soft, molasses cookie recipe for years. I had the mum send me the recipe, so here it is. Enjoy!
Michelle's Molasses Cookies
Ingredients:
3 oz/ 6T Crisco
90 g/ 6T butter
1 C brown sugar, firmly packed
1 egg
¼ C original molasses
2 ¼ C flour
2 t baking soda
¼ t salt
½ t ground cloves
1 t cinnamon
1 t ginger
1/3 C granulated sugar
Directions:
Cream shortening, butter, and brown sugar. Add egg and molasses and beat thoroughly.
Combine dry ingredients except for granulated sugar; stir into molasses mixture.
Chill dough for at least one hour. Preheat oven to 375 F or 190 C.
Form dough into 1” diameter balls (or medium-sized pampered chef scoop). Roll each ball in granulated sugar.
Place on cookie sheet. Bake 10-12 minutes or until just set. They should be soft. Do not over-bake. Makes approximately 33 cookies.
Michelle's Molasses Cookies
Ingredients:
3 oz/ 6T Crisco
90 g/ 6T butter
1 C brown sugar, firmly packed
1 egg
¼ C original molasses
2 ¼ C flour
2 t baking soda
¼ t salt
½ t ground cloves
1 t cinnamon
1 t ginger
1/3 C granulated sugar
Directions:
Cream shortening, butter, and brown sugar. Add egg and molasses and beat thoroughly.
Combine dry ingredients except for granulated sugar; stir into molasses mixture.
Chill dough for at least one hour. Preheat oven to 375 F or 190 C.
Form dough into 1” diameter balls (or medium-sized pampered chef scoop). Roll each ball in granulated sugar.
Place on cookie sheet. Bake 10-12 minutes or until just set. They should be soft. Do not over-bake. Makes approximately 33 cookies.
Friday, October 30, 2009
Yogurt Dip for Fruit
Ingredients:
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Spoon the yogurt over fresh fruit.
I have made fruit parfaits with this dip, fresh fruit and granola. Not only does it taste good, but it looks pretty layered in clear/glass bowls or cups.
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Spoon the yogurt over fresh fruit.
I have made fruit parfaits with this dip, fresh fruit and granola. Not only does it taste good, but it looks pretty layered in clear/glass bowls or cups.
Vegetable Couscous
I often add shredded chicken, too.
1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley
In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.
In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.
1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley
In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.
In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.
Rachel's Overnight Apple Cinnamon French Toast
INGREDIENTS:
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
Sour Cream Coffee Cake and Killer Eggs
My friend, Shelley, made these two recipes for my baby shower. Maybe not so healthy but oh so good!
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
Jackie's Pancakes
Mix:
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
Lindsey's BBQ Chicken Sandwiches
Thanks to my friend, Lindsey, for this yummy recipe. We crave BBQ on this side of the pond.
Thanks for posting Lindsey's great recipe, Ally! I made these today and we loved them and it was so easy. It makes 5-6 sandwiches.
4 skinless, boneless chicken breast halves
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar (this is the key to make the chicken taste awesome!)
Hot pepper sauce (just a dash)
6 kaiser or French rolls, split
6 ounces shredded cheese (Monterey Jack, Provolone, or Mozzarella)
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). (You could also use chicken stock for a richer sauce, or go half and half with chicken stock and water.) Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
Just a little rambling... it's great if you need to take a meal to someone, it works well if you want to make it in advance and keep it warm in the crockpot and it makes great leftovers.
Saturday, October 24, 2009
Lindsay's Brownies
I got this recipe from Lindsay Philips Blog
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.
Tuesday, October 20, 2009
Mango with Coconut Sushi Rice
I haven't tried this recipe yet. I discovered it on our recent trip to Australia. I can't wait to try it!
Serves 4
300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges
Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.
When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
Serves 4
300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges
Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.
When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
Wednesday, October 7, 2009
Apple Breakfast Cake
This is a recipe that I got from the Simply Recipes Blog. I made it today and it is really good.
Serves 6
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, at room temperature
1 egg beaten
1/2 cup milk
1 medium baking apple, peeled and sliced
Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish with a 4 cup capacity.
Sift together the flour, baking powder and salt. In a separate bowl combine 1/3 cup sugar with the cinnamon and set aside.
In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until well blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
Spread half the mixture in a baking dish. Lay the apple slices on the batter so they just cover the batter. Overlap them if necessary. Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on the top.
Bake the cake for 25 minutes or until golden brown and apples start to bubble at the edges.
Cokie Colton's Pumpkin Ribbon Cake
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it lightly with Pam.
Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla
Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar
Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.
Bake at 350 for 50-60 minutes
Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla
Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar
Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.
Bake at 350 for 50-60 minutes
Saturday, October 3, 2009
Bon Ton Bread Pudding
The Bon Ton is a famous restaurant in New Orleans. Rick and I ate there once when I went with him on business. I have changed the sauce and recipe a bit to leave out the alcohol.
Rum Sauce:
1/2 cup apple juice
3/4 cup heavy cream
Rum flavoring to taste
6 oz dark brown sugar
7 oz granulated sugar
1/2 lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
Combine the sugars, apple juice, cream, and rum flavoring in a sauce pan. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour 1/2 of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (I think dried cranberries would be really good in this, too)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Rum Sauce:
1/2 cup apple juice
3/4 cup heavy cream
Rum flavoring to taste
6 oz dark brown sugar
7 oz granulated sugar
1/2 lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
Combine the sugars, apple juice, cream, and rum flavoring in a sauce pan. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour 1/2 of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (I think dried cranberries would be really good in this, too)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Friday, October 2, 2009
Ruth's Chili
Ruth's Chili
Brown 1 lb ground beef and 1 pkg stew meat with 5 cloves of garlic and onions.
add to the crockpot on high with the following
2 cans of each makes a big batch-- modify for your group I do 2 of some and not of others based on the mood
kidney beans
black beans
corn
rotel
diced stewed tomatoes
tomato sauce
ranch style beans
add the following ingredients to taste
salt
pepper
chili powder
ancho chili powder
cilantro
cumin
Sazon--found in the Spanish foods aisle 3 packets usually
dried onions
a little bit of sugar
a little cinnamon
About 30 minutes before you serve add
some finely diced chocolate
not crazy it really adds to the flavor
Enjoy!!!!
Brown 1 lb ground beef and 1 pkg stew meat with 5 cloves of garlic and onions.
add to the crockpot on high with the following
2 cans of each makes a big batch-- modify for your group I do 2 of some and not of others based on the mood
kidney beans
black beans
corn
rotel
diced stewed tomatoes
tomato sauce
ranch style beans
add the following ingredients to taste
salt
pepper
chili powder
ancho chili powder
cilantro
cumin
Sazon--found in the Spanish foods aisle 3 packets usually
dried onions
a little bit of sugar
a little cinnamon
About 30 minutes before you serve add
some finely diced chocolate
not crazy it really adds to the flavor
Enjoy!!!!
Thursday, October 1, 2009
Nigella's Peanut Butter Squares
What is Izzie eating?????
When I saw this photo on Shannon's blog (Ally's friend and now mine, too) I loved it and asked Luke and Ally what she was eating. I have never seen a messy face quite so lovely in a clown smile kind of way. It reminded me of how truly wonderful Nigella's Peanut Butter Squares are and I thought I would share the recipe that goes along with the photo.
Ingredients for the Base
Scant 1/4 cup dark brown sugar
1 1/3 cups confectioners' sugar
Scant 1/4 cup unsalted butter
3/4 cup plus 2 tablespoons creamy peanut butter
Ingredients for the topping
7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter
Directions
1. Stir all the ingredients for the base together until smooth.
2. I use the paddle attachments to my mixer, but a bowl and a wooden spoon will work.
3. You will find, either way, that some of the dark brown sugar stays in very small, lumps, but don't worry about that.
4. Press this mixture into a 9-inch square brownie pan and make the surface as even as possible.
5. To make the topping, melt the chocolates and butter together (the microwave works great for this just for a minute at a time until it is melted) stir well to combine and spread evenly over the base.
6. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares because it is very rich.
Monday, September 28, 2009
Allyson's Pumpkin Apple Gingerbread
3 1/2 cups flour
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 3/4 cup (15 oz can) Libby's solid pack pumpkin
1 large Granny Smith apple, peeled and shredded (about 1 cup)
1/2 cup molasses
Hard Sauce (recipe follows)
Combine flour, baking powder, ginger, baking soda, salt and pumpkin pie spice.
Beat butter and both sugars in mixer until light and fluffy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. gradually beat in flour mixtures.
Spoon batter into a well-greased and floured 12 cup fluted tube pan (Bundt) Bake in a 350 degree oven for 1 hour or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan. Dust with powdered sugar. Serve warm with hard sauce.
For Hard Sauce
Beat 1 cup (2 sticks) softened butter and 2 teaspoons vanilla extract in a small mixer bowl until smooth. Gradually beat in 4 cups sifted powdered sugar until fluffy.
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 3/4 cup (15 oz can) Libby's solid pack pumpkin
1 large Granny Smith apple, peeled and shredded (about 1 cup)
1/2 cup molasses
Hard Sauce (recipe follows)
Combine flour, baking powder, ginger, baking soda, salt and pumpkin pie spice.
Beat butter and both sugars in mixer until light and fluffy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. gradually beat in flour mixtures.
Spoon batter into a well-greased and floured 12 cup fluted tube pan (Bundt) Bake in a 350 degree oven for 1 hour or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan. Dust with powdered sugar. Serve warm with hard sauce.
For Hard Sauce
Beat 1 cup (2 sticks) softened butter and 2 teaspoons vanilla extract in a small mixer bowl until smooth. Gradually beat in 4 cups sifted powdered sugar until fluffy.
Butternut Squash Apple Soup
Serves 4-6
1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 large butternut squash, chopped in half with seeds removed
1 tart green apple peeled, cored and chopped
3 cups chicken broth
pinches of nutmeg, cinnamon, salt and pepper
Cook squash by steaming in pan, steamer or microwave until soft. Peel and chop. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to a boil. Simmer for 10 minutes. Purre in a blender or food processor. Add spices to taste.
1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 large butternut squash, chopped in half with seeds removed
1 tart green apple peeled, cored and chopped
3 cups chicken broth
pinches of nutmeg, cinnamon, salt and pepper
Cook squash by steaming in pan, steamer or microwave until soft. Peel and chop. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to a boil. Simmer for 10 minutes. Purre in a blender or food processor. Add spices to taste.
Spicy Pumpkin Soup
Serves 8
4 Tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
3-15 oz cans of pure pumpkin (don't use pumpkin pie mix because it has pie spices in it) Or you can use 6 cups of peeled, chopped roasted pumpkin
5 cups chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Directions
Melt butter in a large pot over medium heat. Add onions and garlic and cook, until they are softened. Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth and mix well. Bring to a boil and then reduce heat and simmer for 10 minutes.
Put soup in small batches in a blender or food processor. Cover tightly and blend until smooth. Return the blended soup to a pan.
With the soup on low heat, add the brown sugar and mix. Slowly add the milk while stir until it is well mixed. Add cream. Adjust the seasonings to taste. If it is too spicy add a little more cream to col it down. You might want to add some salt.
I love this soup and freeze it in individual servings since Rick doesn't care for pureed soup. It is especially simple if you use canned pumpkin.
4 Tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
3-15 oz cans of pure pumpkin (don't use pumpkin pie mix because it has pie spices in it) Or you can use 6 cups of peeled, chopped roasted pumpkin
5 cups chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Directions
Melt butter in a large pot over medium heat. Add onions and garlic and cook, until they are softened. Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth and mix well. Bring to a boil and then reduce heat and simmer for 10 minutes.
Put soup in small batches in a blender or food processor. Cover tightly and blend until smooth. Return the blended soup to a pan.
With the soup on low heat, add the brown sugar and mix. Slowly add the milk while stir until it is well mixed. Add cream. Adjust the seasonings to taste. If it is too spicy add a little more cream to col it down. You might want to add some salt.
I love this soup and freeze it in individual servings since Rick doesn't care for pureed soup. It is especially simple if you use canned pumpkin.
Baked Potato Soup
Serves 6
12 slices bacon (I use a jar of Hormel bacon pieces, it saves time)
2/3 cup margarine or butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1 Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. *Eliminate this step if you used the jar of bacon bits. Baccos won't work. They will just dissolve in the soup and make it an interesting pink color. Use real bacon pieces.
2 In a large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. (If you heat the milk in the microwave or a pan before adding to the flour/butter mixture it will thicken faster. Stir in the potatoes and onions and bring almost to a boil.
3 Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Turn off heat and continue stirring frequently until cheese is melted.
12 slices bacon (I use a jar of Hormel bacon pieces, it saves time)
2/3 cup margarine or butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1 Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. *Eliminate this step if you used the jar of bacon bits. Baccos won't work. They will just dissolve in the soup and make it an interesting pink color. Use real bacon pieces.
2 In a large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. (If you heat the milk in the microwave or a pan before adding to the flour/butter mixture it will thicken faster. Stir in the potatoes and onions and bring almost to a boil.
3 Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Turn off heat and continue stirring frequently until cheese is melted.
Greetings
Hi Everyone,
As you can see I have been busy posting recipes. I think this is going to be a great family blog! I hope that all of you start posting your recipes soon, both new and old. When you make one of your recipes take a photo and add it to your recipe post. I plan to add photos as I make my recipes from now on. I only had two to go along with the recipes I posted today (look at ice cream cake and pumpkin cake). I may even make some videos if I get ambitious. How you ask? Remember your gorilla pod?? It might be a good idea to send an email to everyone letting them know that there is a new post. Most of my cupcake recipes are not on my computer so I will add them as I type them up.
As you can see I have been busy posting recipes. I think this is going to be a great family blog! I hope that all of you start posting your recipes soon, both new and old. When you make one of your recipes take a photo and add it to your recipe post. I plan to add photos as I make my recipes from now on. I only had two to go along with the recipes I posted today (look at ice cream cake and pumpkin cake). I may even make some videos if I get ambitious. How you ask? Remember your gorilla pod?? It might be a good idea to send an email to everyone letting them know that there is a new post. Most of my cupcake recipes are not on my computer so I will add them as I type them up.
Bammy's Cheesecake
Crust:
1 ¾ cups graham cracker or digestive biscuit crumbs
½ cup melted butter
¼ sugar
Cheesecake filling:
5 8-ounce packages cream or 6 200-gram packages cream cheese
1 ¾ cups sugar
3 tablespoons flour
1 ½ tablespoons lemon zest (optional)
½ teaspoon vanilla
5 eggs
2 egg yolks
¼ cup whipping cream (not whipped)
Preheat oven to 500 degrees F (260 degrees C)
Wrap the outside bottom of a 9 inch (23cm) springform pan in foil. Combine crumbs, melted butter, and sugar and press on the sides and bottom of the pan.
Blend together cream cheese, sugar, flour, lemon zest and vanilla and mix until smooth. Add eggs and yolks one at a time mixing well after each addition. Blend in whipping cream. Turn cream cheese mixture into springform pan and bake 10 minutes. Reduce heat to 200 degrees F (100 degrees C) and bake 1 hour. Cool in a draft-free place and then refrigerate four hours before serving.
1 ¾ cups graham cracker or digestive biscuit crumbs
½ cup melted butter
¼ sugar
Cheesecake filling:
5 8-ounce packages cream or 6 200-gram packages cream cheese
1 ¾ cups sugar
3 tablespoons flour
1 ½ tablespoons lemon zest (optional)
½ teaspoon vanilla
5 eggs
2 egg yolks
¼ cup whipping cream (not whipped)
Preheat oven to 500 degrees F (260 degrees C)
Wrap the outside bottom of a 9 inch (23cm) springform pan in foil. Combine crumbs, melted butter, and sugar and press on the sides and bottom of the pan.
Blend together cream cheese, sugar, flour, lemon zest and vanilla and mix until smooth. Add eggs and yolks one at a time mixing well after each addition. Blend in whipping cream. Turn cream cheese mixture into springform pan and bake 10 minutes. Reduce heat to 200 degrees F (100 degrees C) and bake 1 hour. Cool in a draft-free place and then refrigerate four hours before serving.
Chocolate Toffee Bar Cake
Make chocolate cake mix according to package directions. Bake in a greased and floured 9X13 inch pan. Cool in the pan and poke hole with the handle of a wooden spoon all over the top. Drizzle caramel topping in the hole. Frost cake with whipped cream and sprinkle with chopped Skor or Heath candy bars.
Dutch Apple Cake
Preheat oven to 350F or 180C. Grease and flour a 9” round springform pan.
1 ½ lbs (.75kg) apples
1 teaspoon cinnamon
3 teaspoons sugar
2 teaspoons lemon juice
Peel, quarter and slice apples. Toss with the cinnamon, sugar and lemon juice and set aside
1 cup sugar
2 eggs
½ cup (or more orange juice)
1 teaspoons vanilla
1 ½ cups flour
1 ½ teaspoons baking powder
½ cup vegetable oil (sunflower or corn)
Beat sugar, eggs, orange juice (adjust the amount of orange juice based on the consistency of the batter), and vanilla. Add oil and flour/ baking powder alternately. Beat until smooth. Pour ½ cake batter into the prepared pan. Sprinkle apples on the batter. Spread remaining batter on the top.
Streusel Topping
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
Combine the above ingredients and sprinkle on the cake. Bake for 1 hour and 15 minutes or until it tests done with a cake tester. Cool in pan. Serve with whipped cream.
I got this recipe from a Dutch friend when I was working at Outpost London
1 ½ lbs (.75kg) apples
1 teaspoon cinnamon
3 teaspoons sugar
2 teaspoons lemon juice
Peel, quarter and slice apples. Toss with the cinnamon, sugar and lemon juice and set aside
1 cup sugar
2 eggs
½ cup (or more orange juice)
1 teaspoons vanilla
1 ½ cups flour
1 ½ teaspoons baking powder
½ cup vegetable oil (sunflower or corn)
Beat sugar, eggs, orange juice (adjust the amount of orange juice based on the consistency of the batter), and vanilla. Add oil and flour/ baking powder alternately. Beat until smooth. Pour ½ cake batter into the prepared pan. Sprinkle apples on the batter. Spread remaining batter on the top.
Streusel Topping
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
Combine the above ingredients and sprinkle on the cake. Bake for 1 hour and 15 minutes or until it tests done with a cake tester. Cool in pan. Serve with whipped cream.
I got this recipe from a Dutch friend when I was working at Outpost London
Jubail Gingersnaps
1 cup sugar
½ cup vegetable oil
¼ cup dark molasses
1 egg
2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
Heat oven to 375 degrees. Mix sugar, oil, molasses, and egg; stir in flour, baking soda, salt and spices. Divide dough into quarters. Shape each quarter into a 15”X3” strip placing two strips 3 inches apart on a lightly greased cookie sheet. Bake until edges are light brown and tops appear cracked, 6-7 minutes for soft cookies and 8-9 minutes for crisp cookies. Cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Makes about 4 dozen cookies.
½ cup vegetable oil
¼ cup dark molasses
1 egg
2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
Heat oven to 375 degrees. Mix sugar, oil, molasses, and egg; stir in flour, baking soda, salt and spices. Divide dough into quarters. Shape each quarter into a 15”X3” strip placing two strips 3 inches apart on a lightly greased cookie sheet. Bake until edges are light brown and tops appear cracked, 6-7 minutes for soft cookies and 8-9 minutes for crisp cookies. Cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Makes about 4 dozen cookies.
Snickerdoodles
1 cup butter
1 ½ cups sugar
2 eggs
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
2 ¾ cups flour
3 tablespoons sugar
2 teaspoons cinnamon
Cream butter and sugar together and add eggs. Add dry ingredients and mix well. Form cookie dough into one inch balls. Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon. Roll balls in sugar/cinnamon and place two inches apart on ungreased cookie pans. Bake at 400 degrees for 8 to 10 minutes.
1 ½ cups sugar
2 eggs
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
2 ¾ cups flour
3 tablespoons sugar
2 teaspoons cinnamon
Cream butter and sugar together and add eggs. Add dry ingredients and mix well. Form cookie dough into one inch balls. Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon. Roll balls in sugar/cinnamon and place two inches apart on ungreased cookie pans. Bake at 400 degrees for 8 to 10 minutes.
Jill Hales' O'Henry bars
This yummy recipe is from Kyle's wife Jill.
2 cups sugar
2 cups Karo syrup
2 cups peanut butter
2 cups peanuts
6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips
Combine sugar and Karo syrup in a pan and bring to a boil. Remove from heat. Add peanut butter, Rice Krispies and peanuts. Put in a greased pan and let cool.
Melt chocolate chips and butterscotch chips together and pour on top and let cool. Cut into bars.
2 cups sugar
2 cups Karo syrup
2 cups peanut butter
2 cups peanuts
6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips
Combine sugar and Karo syrup in a pan and bring to a boil. Remove from heat. Add peanut butter, Rice Krispies and peanuts. Put in a greased pan and let cool.
Melt chocolate chips and butterscotch chips together and pour on top and let cool. Cut into bars.
Marbled Brownies
Cream Cheese Mixture
12 ounces cream cheese
3 tablespoons margarine
¼ cup sugar
1 egg
1 tablespoon flour
½ teaspoon vanilla
Beat the above ingredients together until smooth.
Brownie Mixture
Mix a brownie mix following the directions for cake like brownies
Pour ½ the brownie mixture into a greased 9X13 inch pan. Drop cream cheese mixture over the brownie mixture by spoonfuls, spoon remaining brownie mixture here and here. Pull a knife through in wide curves to create a swirled appearance.
Bake at 350 degrees for 35-40 minutes
Frosting
Melt 2 tablespoons butter. Stir in 1 tablespoon cocoa until dissolved. Add 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Stir until smooth. Spread on cooled brownies.
12 ounces cream cheese
3 tablespoons margarine
¼ cup sugar
1 egg
1 tablespoon flour
½ teaspoon vanilla
Beat the above ingredients together until smooth.
Brownie Mixture
Mix a brownie mix following the directions for cake like brownies
Pour ½ the brownie mixture into a greased 9X13 inch pan. Drop cream cheese mixture over the brownie mixture by spoonfuls, spoon remaining brownie mixture here and here. Pull a knife through in wide curves to create a swirled appearance.
Bake at 350 degrees for 35-40 minutes
Frosting
Melt 2 tablespoons butter. Stir in 1 tablespoon cocoa until dissolved. Add 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Stir until smooth. Spread on cooled brownies.
Papa Ricky's Oatmeal Cookies
1 cup raisins
1 cup water
¾ cup margarine
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon cloves
2 cups rolled oats
½ cup chopped nuts
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure ½ cup.
Heat oven to 400 degrees. Mix thoroughly margarine, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown.
1 cup water
¾ cup margarine
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon cloves
2 cups rolled oats
½ cup chopped nuts
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure ½ cup.
Heat oven to 400 degrees. Mix thoroughly margarine, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown.
Flour Tortillas
3 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup plus 1 tablespoon vegetable shortening
1 cup to 1 ¼ cups warm water
Mix dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or fork.
Next add warm water a little at a time until your dough is soft but not sticky. You do not need very hot water.
Knead the dough for a few minutes. Divide the dough into 12 pieces and form small balls. Let them rest for about 10 minutes. Heat up your pan to a medium heat. Don’t let it get too hot or the tortillas will cook too fast.
Roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour before you roll it out. It is good to lift the dough and turn it a few times to make sure it is not sticking. Roll them out fairly thin. Cook as you go.
2 teaspoons baking powder
1 teaspoon salt
¼ cup plus 1 tablespoon vegetable shortening
1 cup to 1 ¼ cups warm water
Mix dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or fork.
Next add warm water a little at a time until your dough is soft but not sticky. You do not need very hot water.
Knead the dough for a few minutes. Divide the dough into 12 pieces and form small balls. Let them rest for about 10 minutes. Heat up your pan to a medium heat. Don’t let it get too hot or the tortillas will cook too fast.
Roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour before you roll it out. It is good to lift the dough and turn it a few times to make sure it is not sticking. Roll them out fairly thin. Cook as you go.
Quiche Lorraine
1- 8 inch pie crust
1 small onion chopped
4 oz bacon diced and cooked
½ oz butter
10 tablespoons milk
10 tablespoons cream
2 eggs
2 egg yolks
2 oz cheddar or gruyere cheese grated
Salt and pepper
Roll out pastry crust and put in pan
Preheat oven to 400 degrees. Bake the pastry crust blind. (line with foil and fill with beans) 15 minutes. Remove from oven and reduce temperature to 300 degrees
Fry the onion and bacon together in the butter. When cooked, drain well.
Mix together milk cream and eggs. Add the bacon, onion and cheese. Season carefully with the salt and pepper remembering that the bacon and cheese are salty.
Pour the mixture into the crust and bake for about 40 minutes. Test the center with a knife to make sure it is set.
1 small onion chopped
4 oz bacon diced and cooked
½ oz butter
10 tablespoons milk
10 tablespoons cream
2 eggs
2 egg yolks
2 oz cheddar or gruyere cheese grated
Salt and pepper
Roll out pastry crust and put in pan
Preheat oven to 400 degrees. Bake the pastry crust blind. (line with foil and fill with beans) 15 minutes. Remove from oven and reduce temperature to 300 degrees
Fry the onion and bacon together in the butter. When cooked, drain well.
Mix together milk cream and eggs. Add the bacon, onion and cheese. Season carefully with the salt and pepper remembering that the bacon and cheese are salty.
Pour the mixture into the crust and bake for about 40 minutes. Test the center with a knife to make sure it is set.
Grandma Carruth's Rice Casserole
½ stick butter
1 cup rice
1 can french onion soup
1 can water
Sliced almonds
Put everything in a casserole dish and bake uncovered at 350 degrees for 1 hour
1 cup rice
1 can french onion soup
1 can water
Sliced almonds
Put everything in a casserole dish and bake uncovered at 350 degrees for 1 hour
Au gratin Potatoes
12 medium potatoes
8 tablespoons butter or margarine
8 tablespoons flour
1 teaspoon salt
Pepper
4 cups milk, heated
2 cups shredded cheese
Cut up potatoes and cook until just tender. Melt the butter in a saucepan and stir in the flour and salt and pepper. Gradually add the milk, stirring constantly. Cook over low heat and continue stirring until the sauce thickens. Put ½ of the potatoes in a casserole dish, top with 1 cup cheese and half of the sauce. Add the remaining potatoes top with ½ cup cheese and remaining sauce. Top with remaining cheese. Bake at 375F or 190C for about 15 minutes or until cheese melts. Makes 12 servings.
8 tablespoons butter or margarine
8 tablespoons flour
1 teaspoon salt
Pepper
4 cups milk, heated
2 cups shredded cheese
Cut up potatoes and cook until just tender. Melt the butter in a saucepan and stir in the flour and salt and pepper. Gradually add the milk, stirring constantly. Cook over low heat and continue stirring until the sauce thickens. Put ½ of the potatoes in a casserole dish, top with 1 cup cheese and half of the sauce. Add the remaining potatoes top with ½ cup cheese and remaining sauce. Top with remaining cheese. Bake at 375F or 190C for about 15 minutes or until cheese melts. Makes 12 servings.
Ally's Thai Salad
Following is the recipe for the salad and the dressing. For the salad you just cut everything up finely:
In the book the recipe says: Any combination of the following ingredients:
beansprouts, green & red peppers, baby spinach, deseeded red or green chillies, rocket, spring onions, peeled, gutted and sliced cucumber, Chinese or Savoy Cabbage, Sugar Snap Peas, and herbs such as mint, basil and coriander. Sprinkle with lightly toasted cashews or sesame seeds (I forgot this bit). Chinese or ramen type noodles
Dressing:
4 tbsp lime juice
3 tbsp olive oil
1 tbsp sesame seed oil (I forgot this one and it tasted fine)
1 tbsp soy sauce
a good pinch of brown sugar
1 tbsp ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely sliced ( I left out because I didn't know if everyone liked chilli)
They also put coriander and basil in in the recipe but I just put it all in the salad.
In the book the recipe says: Any combination of the following ingredients:
beansprouts, green & red peppers, baby spinach, deseeded red or green chillies, rocket, spring onions, peeled, gutted and sliced cucumber, Chinese or Savoy Cabbage, Sugar Snap Peas, and herbs such as mint, basil and coriander. Sprinkle with lightly toasted cashews or sesame seeds (I forgot this bit). Chinese or ramen type noodles
Dressing:
4 tbsp lime juice
3 tbsp olive oil
1 tbsp sesame seed oil (I forgot this one and it tasted fine)
1 tbsp soy sauce
a good pinch of brown sugar
1 tbsp ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely sliced ( I left out because I didn't know if everyone liked chilli)
They also put coriander and basil in in the recipe but I just put it all in the salad.
Carruth's Traditional Christmas Salad
Layer 1
2 3-ounce packages lime Jell-O
Prepare according to package directions and pour into a 9X13 pan. Refrigerate until set.
Layer 2
1 3-ounce package lemon Jell-O
½ cup miniature marshmallows
1 8-ounce package cream cheese
½ cup whipped cream
1 cup hot water
1 can crushed pineapple
Dissolve Jell-O and cream cheese in the hot water in the top of a double boiler. Add marshmallows and stir until melted. Remove from heat and stir until blended. (This would be easier in the microwave) Stir in the pineapple and fold in whipped cream. Make sure the mixture is cool and spread over the lime Jell-O.
Layer 3
2 3-ounce packages cherry Jell-O
Prepare according to package directions and allow to cool. Carefully pour over layer 2 and refrigerate until firm.
Cut into squares and serve topped with cream if desired.
2 3-ounce packages lime Jell-O
Prepare according to package directions and pour into a 9X13 pan. Refrigerate until set.
Layer 2
1 3-ounce package lemon Jell-O
½ cup miniature marshmallows
1 8-ounce package cream cheese
½ cup whipped cream
1 cup hot water
1 can crushed pineapple
Dissolve Jell-O and cream cheese in the hot water in the top of a double boiler. Add marshmallows and stir until melted. Remove from heat and stir until blended. (This would be easier in the microwave) Stir in the pineapple and fold in whipped cream. Make sure the mixture is cool and spread over the lime Jell-O.
Layer 3
2 3-ounce packages cherry Jell-O
Prepare according to package directions and allow to cool. Carefully pour over layer 2 and refrigerate until firm.
Cut into squares and serve topped with cream if desired.
Jame's Favorite Waikiki Meatballs
1 ½ pounds ground beef
2/3 cup cracker crumbs
½ cup minced onions
1 egg
1 teaspoon salt
¼ teaspoon ground ginger
2 tablespoons cornstarch
½ cup brown sugar
1 can (13 ½ ounces) pineapple chunks
Drained reserving juice
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoons into balls. Spray frying pan with non-stick spray and cook meatballs. Remove from pan and keep warm.
Mix cornstarch and sugar. Drain fat from pan and add reserved pineapple juice, vinegar, and soy sauce and mix well. Stir in cornstarch/sugar mixture and cook over medium heat until thickened. Add meatballs and green pepper; heat through.
2/3 cup cracker crumbs
½ cup minced onions
1 egg
1 teaspoon salt
¼ teaspoon ground ginger
2 tablespoons cornstarch
½ cup brown sugar
1 can (13 ½ ounces) pineapple chunks
Drained reserving juice
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoons into balls. Spray frying pan with non-stick spray and cook meatballs. Remove from pan and keep warm.
Mix cornstarch and sugar. Drain fat from pan and add reserved pineapple juice, vinegar, and soy sauce and mix well. Stir in cornstarch/sugar mixture and cook over medium heat until thickened. Add meatballs and green pepper; heat through.
Mandarin Orange and Onion Salad with Poppy Seed Dressing
Dressing
2 tablespoons wine vinegar
1 teaspoon Dijon-style mustard
½ teaspoon salt
Pinch cayenne pepper
1 tablespoon honey
6 tablespoons oil
1 ½ teaspoon poppy seeds
½ small red onion cut into thin slices and separated into rings
1 11-ounce can mandarin oranges, drained
1 small head lettuce torn into bite size pieces
Make dressing and then toss with prepared ingredients
2 tablespoons wine vinegar
1 teaspoon Dijon-style mustard
½ teaspoon salt
Pinch cayenne pepper
1 tablespoon honey
6 tablespoons oil
1 ½ teaspoon poppy seeds
½ small red onion cut into thin slices and separated into rings
1 11-ounce can mandarin oranges, drained
1 small head lettuce torn into bite size pieces
Make dressing and then toss with prepared ingredients
"You're a Fine Little Helper" Beef Stroganoff
2 lbs round steak cut into pieces
1 chopped onion
3-4 tablespoons butter
1-4oz can mushrooms
1 can cream of mushroom soup
½ - 1 cup sour cream or plain yogurt
Dredge meat in flour and brown with onions and salt and pepper. Cook on low 8 to 9 hours or high 4-5 hours. Serve with rice.
1 chopped onion
3-4 tablespoons butter
1-4oz can mushrooms
1 can cream of mushroom soup
½ - 1 cup sour cream or plain yogurt
Dredge meat in flour and brown with onions and salt and pepper. Cook on low 8 to 9 hours or high 4-5 hours. Serve with rice.
Luke's Sirloin Tip
2 lbs boneless sirloin steaks
1 can (10 ½ oz) beef consommé
1/3 cup cranberry juice
2 tablespoons soy sauce
1 clove garlic minced
¼ teaspoon onion salt
Brown meat and place in crock-pot. Add remaining ingredients and cook on low for 8 hours. Near the end of cooking add 2 tablespoons cornstarch mixed with ¼ cup cold water. Serve over rice.
1 can (10 ½ oz) beef consommé
1/3 cup cranberry juice
2 tablespoons soy sauce
1 clove garlic minced
¼ teaspoon onion salt
Brown meat and place in crock-pot. Add remaining ingredients and cook on low for 8 hours. Near the end of cooking add 2 tablespoons cornstarch mixed with ¼ cup cold water. Serve over rice.
Nana's Chicken Chestnut Casserole
6-8 boneless skinless chicken breasts
1 cup diced celery
1 can sliced water chestnuts
1 cup long grain rice
1 small onion
½ teaspoon salt
1 tablespoon lemon juice
¾ cup mayonnaise
2 cans cream of mushroom soup
1 cup bread crumbs
3 tablespoons butter
1 small package slivered almonds
Cook rice and set aside. Boil chicken with onion, poultry seasoning, salt and pepper until done. Cut into bite size pieces. Put chicken into large and top with celery, water chestnuts and add rice. Mix in lemon juice, salt mayo and soup. Pour into pan and fold all ingredients together. Top with bread crumbs that have been browned in butter and slivered almonds. Bake at 350F for 35 minutes.
1 cup diced celery
1 can sliced water chestnuts
1 cup long grain rice
1 small onion
½ teaspoon salt
1 tablespoon lemon juice
¾ cup mayonnaise
2 cans cream of mushroom soup
1 cup bread crumbs
3 tablespoons butter
1 small package slivered almonds
Cook rice and set aside. Boil chicken with onion, poultry seasoning, salt and pepper until done. Cut into bite size pieces. Put chicken into large and top with celery, water chestnuts and add rice. Mix in lemon juice, salt mayo and soup. Pour into pan and fold all ingredients together. Top with bread crumbs that have been browned in butter and slivered almonds. Bake at 350F for 35 minutes.
Mom's Chili
1 lb ground beef
1 onion chopped
1 green pepper chopped
1 cup chopped celery
5 cans kidney beans*
1 can chopped tomatoes
1/2 to 1 cup ketchup
Chili powder and cumin to taste
Salt and pepper to taste
2 cloves minced garlic
Cook ground beef and onion and drain well. Add remaining ingredients and simmer for 30 minutes.
*I often use different kinds of beans with the kidney beans, black, great northern or pinto
1 onion chopped
1 green pepper chopped
1 cup chopped celery
5 cans kidney beans*
1 can chopped tomatoes
1/2 to 1 cup ketchup
Chili powder and cumin to taste
Salt and pepper to taste
2 cloves minced garlic
Cook ground beef and onion and drain well. Add remaining ingredients and simmer for 30 minutes.
*I often use different kinds of beans with the kidney beans, black, great northern or pinto
Southwest Soup
1 can kidney beans
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 - 4 cups water
2 tablespoons beef bouillon
Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 - 4 cups water
2 tablespoons beef bouillon
Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.
Cinnamon Rolls
Combine
2 teaspoons salt
½ cup potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below
Add
1 stick margarine
3 cups hot water
Mix until the margarine is melted.
Add
4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.
Add
2 eggs
Beat in
Add
2 tablespoons instant yeast
Beat until well blended
Add
3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)
Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.
Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)
Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.
Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.
Cool for a few minutes and then ice.
Icing
1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla
2 teaspoons salt
½ cup potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below
Add
1 stick margarine
3 cups hot water
Mix until the margarine is melted.
Add
4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.
Add
2 eggs
Beat in
Add
2 tablespoons instant yeast
Beat until well blended
Add
3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)
Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.
Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)
Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.
Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.
Cool for a few minutes and then ice.
Icing
1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla
Julie's Rolls
1 ¼ milk (heated)
¼ cup margarine
2 tablespoons sugar
2 tablespoons rapid rise yeast
½ cup warm water
1 egg
5 ¾ cups flour
1 teaspoon salt
Heat milk and margarine in microwave until margarine is almost melted. In a mixer combine milk and margarine, sugar, 2 cups of the flour, water and yeast. Mix until well blended and gradually add the remaining flour and the salt. The dough should not stick to your finger when lightly tapped. The secret to light rolls is not to add too much flour. Allow rolls to rise until double. Punch down dough and shape into rolls. Place on buttered pan and let rise in pans. Bake at 350 degrees for 12-15 minutes.
¼ cup margarine
2 tablespoons sugar
2 tablespoons rapid rise yeast
½ cup warm water
1 egg
5 ¾ cups flour
1 teaspoon salt
Heat milk and margarine in microwave until margarine is almost melted. In a mixer combine milk and margarine, sugar, 2 cups of the flour, water and yeast. Mix until well blended and gradually add the remaining flour and the salt. The dough should not stick to your finger when lightly tapped. The secret to light rolls is not to add too much flour. Allow rolls to rise until double. Punch down dough and shape into rolls. Place on buttered pan and let rise in pans. Bake at 350 degrees for 12-15 minutes.
James's Pancakes
2 ¼ cups flour
2 cups milk
6 tablespoons margarine
3 tablespoons sugar
2 tablespoons baking powder
2 eggs
Here are James's comments about preparation:
Well, since you went ahead and posted my ONE famous recipe, I will leave a comment about the important preparation steps.
I always melt the margarine in the microwave, add it to the mixer and then add the baking powder. It causes it to bubble up (not sure if it makes a difference, but I always do it that way). Then I add the sugar, eggs, milk and flour in that order.
Cook on a 350 degree griddle
2 cups milk
6 tablespoons margarine
3 tablespoons sugar
2 tablespoons baking powder
2 eggs
Here are James's comments about preparation:
Well, since you went ahead and posted my ONE famous recipe, I will leave a comment about the important preparation steps.
I always melt the margarine in the microwave, add it to the mixer and then add the baking powder. It causes it to bubble up (not sure if it makes a difference, but I always do it that way). Then I add the sugar, eggs, milk and flour in that order.
Cook on a 350 degree griddle
Blueberry Muffins
1 ½ cups fork stirred flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 large egg
½ cup milk
¼ cup butter melted
1 cup blueberries
In a medium bowl stir together flour, baking powder, salt and sugar. In a small bowl beat egg and milk. Add to the flour with the melted butter stirring only until moistened. Don’t worry about the lumps. Fold in the blueberries. Put in twelve lined or buttered muffin cups fill ¾ full. Bake at 375 degrees for 20-25 minutes
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 large egg
½ cup milk
¼ cup butter melted
1 cup blueberries
In a medium bowl stir together flour, baking powder, salt and sugar. In a small bowl beat egg and milk. Add to the flour with the melted butter stirring only until moistened. Don’t worry about the lumps. Fold in the blueberries. Put in twelve lined or buttered muffin cups fill ¾ full. Bake at 375 degrees for 20-25 minutes
Banana Bread
¾ cup granulated sugar
¼ cup softened margarine
2 eggs
1 cup mashed banana
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 chop chopped pecans or walnuts
Mix sugar, margarine, and eggs; beat until light. Add mashed banana. Add flour, baking powder, salt and soda and beat until smooth. Fold in nuts. Pour into a greased 9x5x3 inch loaf pan. Bake a 350f for 60-70 minutes or until loaf tests done. Cool on rack.
¼ cup softened margarine
2 eggs
1 cup mashed banana
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 chop chopped pecans or walnuts
Mix sugar, margarine, and eggs; beat until light. Add mashed banana. Add flour, baking powder, salt and soda and beat until smooth. Fold in nuts. Pour into a greased 9x5x3 inch loaf pan. Bake a 350f for 60-70 minutes or until loaf tests done. Cool on rack.
Pumpkin Bars
Blend:
4 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
Add and beat well:
2 cups pumpkin
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
Bake in a 9”X13” pan for 20 minutes at 350 degrees.
Cream Cheese Frosting
3 oz. cream cheese
¼ cup butter
2 tablespoons milk
1 teaspoon milk
Cream well and add 2 cups powdered sugar
4 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
Add and beat well:
2 cups pumpkin
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
Bake in a 9”X13” pan for 20 minutes at 350 degrees.
Cream Cheese Frosting
3 oz. cream cheese
¼ cup butter
2 tablespoons milk
1 teaspoon milk
Cream well and add 2 cups powdered sugar
Nana's Fruit Swirl Squares
1 ½ cup sugar
1 cup butter or margarine softened
1 ½ teaspoons baking powder
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 can cherry pie filling
Combine the first six ingredients in a large mixing bowl. Beat until well blended, scraping the bowl occasionally. Stir in the flour. Spread ½ batter
in a greased 15 ½ X10 ½ X1 inch jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoons onto the pie filling. Bake at 350 degrees for 45 minutes. Drizzle with glaze while warm. Cut into bars.
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1 cup butter or margarine softened
1 ½ teaspoons baking powder
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 can cherry pie filling
Combine the first six ingredients in a large mixing bowl. Beat until well blended, scraping the bowl occasionally. Stir in the flour. Spread ½ batter
in a greased 15 ½ X10 ½ X1 inch jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoons onto the pie filling. Bake at 350 degrees for 45 minutes. Drizzle with glaze while warm. Cut into bars.
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
Susan's Christmas Mix
1 large box Rice Chex
1 large box Golden Grahams
2 cups whole almonds
2 cups coconut
2 cups light Karo syrup
1 ½ cups margarine
2 cups white sugar
Combine sugar, Karo syrup, and margarine in a sauce-pan. Bring to a boil and boil for 2 minutes. Pour over other ingredients and stir until completely covered. Cool on cookie sheets until semi-dry and store in an airtight container.
1 large box Golden Grahams
2 cups whole almonds
2 cups coconut
2 cups light Karo syrup
1 ½ cups margarine
2 cups white sugar
Combine sugar, Karo syrup, and margarine in a sauce-pan. Bring to a boil and boil for 2 minutes. Pour over other ingredients and stir until completely covered. Cool on cookie sheets until semi-dry and store in an airtight container.
Muddy Buddies
9 cups corn chex
1 cup chocolate chips
½ cup creamy peanut butter
½ stick (2 ounces) butter
1 tablespoon vanilla
1 ½ cups powdered sugar
Melt chocolate chips, peanut butter, and butter in microwave for 1 ½ minutes. Stir in 1 tablespoon vanilla and pour over chex, stir gently until coated. Shake in large plastic bag with powdered sugar. Spread on cookie sheet lined with parchment paper
1 cup chocolate chips
½ cup creamy peanut butter
½ stick (2 ounces) butter
1 tablespoon vanilla
1 ½ cups powdered sugar
Melt chocolate chips, peanut butter, and butter in microwave for 1 ½ minutes. Stir in 1 tablespoon vanilla and pour over chex, stir gently until coated. Shake in large plastic bag with powdered sugar. Spread on cookie sheet lined with parchment paper
Chocolate Topping
1 cup sugar
2 tablespoons cocoa
2 tablespoons flour
2 tablespoons butter
7/8 cup evaporated milk
1 teaspoon vanilla
Combine sugar, cocoa, and flour; cook over low heat. Add butter, then gradually add canned milk. Bring to a boil and boil 2 ½ minutes. Remove from heat and add vanilla.
2 tablespoons cocoa
2 tablespoons flour
2 tablespoons butter
7/8 cup evaporated milk
1 teaspoon vanilla
Combine sugar, cocoa, and flour; cook over low heat. Add butter, then gradually add canned milk. Bring to a boil and boil 2 ½ minutes. Remove from heat and add vanilla.
Vanalee's Granola
1 lb quick oats
3 cups coarsely chopped raw nuts and seeds
1 t cinnamon
½ t cardamom
½ t mace
1 cup packed dark brown sugar
½ cup unsalted butter
½ cup water
½ t salt
2 t vanilla
Dried fruit ( I vary what I use every time I make this)
Preheat oven to 300 degrees. In a food processor or blender grind ½ the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave safe bowl 9or saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, and then stir in the salt and vanilla. Pour this mixture over the oats and the nuts; stirring well to coat (this can be done with your hands). It should be uniformly moist-stir another tablespoon or tow of water if it isn’t. Let stand for about ten minutes
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from oven and stir, gently breaking up the mixture into small to medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake and stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1/2 hours. Cool completely, and then stir in any dried fruit you want to use. Store in a covered container at room temperature.
3 cups coarsely chopped raw nuts and seeds
1 t cinnamon
½ t cardamom
½ t mace
1 cup packed dark brown sugar
½ cup unsalted butter
½ cup water
½ t salt
2 t vanilla
Dried fruit ( I vary what I use every time I make this)
Preheat oven to 300 degrees. In a food processor or blender grind ½ the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave safe bowl 9or saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, and then stir in the salt and vanilla. Pour this mixture over the oats and the nuts; stirring well to coat (this can be done with your hands). It should be uniformly moist-stir another tablespoon or tow of water if it isn’t. Let stand for about ten minutes
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from oven and stir, gently breaking up the mixture into small to medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake and stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1/2 hours. Cool completely, and then stir in any dried fruit you want to use. Store in a covered container at room temperature.
Subarashi Chocolate Chip Cookies
1 ½ cups butter, softened
1 ¼ cups white granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
½ teaspoon salt
24 ounces chocolate chips
Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt. Dough will be stiff. Stir in chocolate chips.
On an ungreased cookie sheet (I line mine with baking paper), drop dough by tablespoonfuls 2 inches apart.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Makes about 60 cookies-Not really because I tend to make huge cookies
1 ¼ cups white granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
½ teaspoon salt
24 ounces chocolate chips
Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt. Dough will be stiff. Stir in chocolate chips.
On an ungreased cookie sheet (I line mine with baking paper), drop dough by tablespoonfuls 2 inches apart.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Makes about 60 cookies-Not really because I tend to make huge cookies
Spaghetti and Meatballs
Makes 4-6 Main Dish servings
Sauce
1 cup sliced mushrooms
¾ cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2- 14 ½ ounce cans cut up tomatoes
1-6 ounce can tomato paste
2 tablespoons snipped fresh parsley
2 teaspoons dried Italian seasoning, crushed
1 teaspoon sugar
¼ teaspoon black pepper
Meatballs
1 beaten egg
¾ cup soft bread crumbs (1 slice)
¼ cup finely chopped onion
2 tablespoons finely chopped green sweet pepper
¼ teaspoon dried oregano crushed
12 ounces ground beef
Shape meatball mixture into a 6”X4” rectangle and cut into 1 inch squares. Roll each square into a ball. Line a baking pan with foil and lightly grease or spray with cooking spray. Arrange meatballs on pan and bake in a 350 degree oven for 15 to 20 minutes or until no pink remains.
Sauce
1 cup sliced mushrooms
¾ cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2- 14 ½ ounce cans cut up tomatoes
1-6 ounce can tomato paste
2 tablespoons snipped fresh parsley
2 teaspoons dried Italian seasoning, crushed
1 teaspoon sugar
¼ teaspoon black pepper
Meatballs
1 beaten egg
¾ cup soft bread crumbs (1 slice)
¼ cup finely chopped onion
2 tablespoons finely chopped green sweet pepper
¼ teaspoon dried oregano crushed
12 ounces ground beef
Shape meatball mixture into a 6”X4” rectangle and cut into 1 inch squares. Roll each square into a ball. Line a baking pan with foil and lightly grease or spray with cooking spray. Arrange meatballs on pan and bake in a 350 degree oven for 15 to 20 minutes or until no pink remains.
Sunday, September 27, 2009
Reese's Peanut Butter Cup Cookies
Reese's peanut butter cups (I can't remember how many cookies this recipe makes. If you make them let me know and we will add it to the recipe. It will be helpful to know how many peanut butter cups are needed)
Combine:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened margarine or butter
and beat till light and fluffy, whether by hand or in an electric mixer.
Add:
1/2 cup smooth peanut butter
1 large egg (room temperature)
1 teaspoon vanilla
Blend for several minutes.
Add dry ingredients:
1 1/4 cup flour
1 teaspoon baking soda
Pinch of salt, more if peanut butter is unsalted
and fold in. Batter will be fairly soft. Chill dough. Also, chill Reese's peanut butter cups.
To bake: Preheat oven to 350 F.
Bring dough out at the same time you start the oven preheating. I sometimes use this time to unwrap the peanut butter cups (which I put back in the fridge ... this is the one thing you want cold). I use my trusty 1" scoop to portion it out. Try for a scant fill (around half the scoop) as that means that you will get more cookies.
Combine:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened margarine or butter
and beat till light and fluffy, whether by hand or in an electric mixer.
Add:
1/2 cup smooth peanut butter
1 large egg (room temperature)
1 teaspoon vanilla
Blend for several minutes.
Add dry ingredients:
1 1/4 cup flour
1 teaspoon baking soda
Pinch of salt, more if peanut butter is unsalted
and fold in. Batter will be fairly soft. Chill dough. Also, chill Reese's peanut butter cups.
To bake: Preheat oven to 350 F.
Bring dough out at the same time you start the oven preheating. I sometimes use this time to unwrap the peanut butter cups (which I put back in the fridge ... this is the one thing you want cold). I use my trusty 1" scoop to portion it out. Try for a scant fill (around half the scoop) as that means that you will get more cookies.
Pumpkin Muffins
Preheat oven to 350 degrees
Streusel Topping
In the bowl of an electric mixer, using a paddle attachment, mix (or you can use a pastry cutter and do this step by hand):
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
4 ounces cold unsalted butter
2 teaspoons ground cinnamon
Pinch of salt
Continue mixing until pea-size bits of streusel form. Set aside.
In a large bowl, mix to combine:
3 cups sugar
3/4 plus 2 tablespoons vegetable oil ( substitute 1/2 cup applesauce and 1/4 cup oil +2 tablespoons for a low fat version)
3 large eggs
1 15-ounce can of pumpkin
Sift together:
3 1/4 cups of flour
2 1/2 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of allspice
Add the dry ingredients to the wet ingredients and mix until just combined.
*Optional add and stir just to combine:
1 cup chopped nuts
3/4 cup golden raisins
Fill paper lined muffin pan to the top of the paper liner. Sprinkle approximately 2 tablespoons of streusel over the top of each muffin. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool 5 to 10 minutes before removing from the pan.
Streusel Topping
In the bowl of an electric mixer, using a paddle attachment, mix (or you can use a pastry cutter and do this step by hand):
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
4 ounces cold unsalted butter
2 teaspoons ground cinnamon
Pinch of salt
Continue mixing until pea-size bits of streusel form. Set aside.
In a large bowl, mix to combine:
3 cups sugar
3/4 plus 2 tablespoons vegetable oil ( substitute 1/2 cup applesauce and 1/4 cup oil +2 tablespoons for a low fat version)
3 large eggs
1 15-ounce can of pumpkin
Sift together:
3 1/4 cups of flour
2 1/2 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of allspice
Add the dry ingredients to the wet ingredients and mix until just combined.
*Optional add and stir just to combine:
1 cup chopped nuts
3/4 cup golden raisins
Fill paper lined muffin pan to the top of the paper liner. Sprinkle approximately 2 tablespoons of streusel over the top of each muffin. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool 5 to 10 minutes before removing from the pan.
Pumpkin Cake or Cupcakes
This recipe makes wonderful cupcakes
Cake:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil (I use 1/2 cup oil and 1/2 cup applesauce)
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans (if you don’t like any of these add ins just leave them out)
Frosting:
1 8-ounce package cream cheese, room temperature
10 tablespoons (1 1/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
4 1/2 cups powdered sugar (measured, then sifted. Okay, so I never really sift powdered sugar)
Preparation
For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.
****For cupcakes put cupcake papers in muffin tin. This recipe makes 24 cupcakes.
Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil (or oil and applesauce) in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins, nuts and coconut. Divide batter between prepared pans. Smooth tops. Or fill cupcake papers 3/4 full.
Bake cakes until tester inserted into center comes out clean, about 1 hour.
Bake cupcakes about 20 minutes until a cake tester comes out clean.
Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
For frosting:
Using electric mixer beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not over beat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
Cut cake into wedges and serve.
GOOD TO KNOW:
It's better to under beat the frosting than over beat it. That bit of restraint makes for a slightly firmer frosting that's easier to spread.
Mint Chocolate Crackles
8 ounces semi-sweet chocolate chopped (chocolate chips work well)
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick butter), softened
1 ½ cups packed brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup milk
1 cup granulated sugar
1 cup powdered sugar
32 mint Hershey’s Kisses*
1. Preheat oven to 350 degrees. Melt chocolate in a heat proof bowl over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
2. Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low, mix in flour mixture in two batches, alternating with the milk. Divide the dough into 4 pieces (approximately 265 grams each). Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 8 balls. Roll in granulated sugar to coat, then in powdered sugar to coat. (Rolling in granulated sugar first keeps the powdered sugar from being absorbed into the cookie, maintaining the snowy appearance) Space 2 inches apart on the baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes. Remove from oven and press a mint Hershey’s Kiss in the center of each cookie. Let cool on sheets on wire racks.
*If you cannot find mint kisses you can buy mint chocolate bars, cut into squares and put in the middle of each cookie after baking. Sometimes the chocolate does not harden again fast enough for me and I put the tray in the refrigerator for a short time.
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick butter), softened
1 ½ cups packed brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup milk
1 cup granulated sugar
1 cup powdered sugar
32 mint Hershey’s Kisses*
1. Preheat oven to 350 degrees. Melt chocolate in a heat proof bowl over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
2. Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low, mix in flour mixture in two batches, alternating with the milk. Divide the dough into 4 pieces (approximately 265 grams each). Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 8 balls. Roll in granulated sugar to coat, then in powdered sugar to coat. (Rolling in granulated sugar first keeps the powdered sugar from being absorbed into the cookie, maintaining the snowy appearance) Space 2 inches apart on the baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes. Remove from oven and press a mint Hershey’s Kiss in the center of each cookie. Let cool on sheets on wire racks.
*If you cannot find mint kisses you can buy mint chocolate bars, cut into squares and put in the middle of each cookie after baking. Sometimes the chocolate does not harden again fast enough for me and I put the tray in the refrigerator for a short time.
Minestrone
1- 14 ½ ounce can chicken broth
1- 14 ½ ounce can tomatoes cut up
1 ¼ cups water
1 cup chopped onion
¾ cup tomato juice
½ cup chopped carrot
½ cup sliced celery
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
¼ teaspoon garlic powder
1- 15 ounce can white kidney beans or great Northern beans (rinsed and drained)
1 medium zucchini sliced ¼ inch thick
1 cup frozen Italian green beans or regular green beans
½ cup macaroni or other small pasta
Put first nine ingredients in a pot and bring to a boil. Simmer 20 minutes. Add white beans, zucchini, green beans and pasta and return to boiling. Reduce heat and simmer 15 minutes longer until vegetables and pasta are cooked. Top with Parmesan cheese if desired
Mary's French Toast
1 loaf 16 oz Pepperidge Farm Cinnamon Swirl Bread cut into cubes
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half, or milk
2 tsp vanilla extract
Cinnamon sugar or confectioners sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries/raisins in greased 3 qt. shallow baking dish.
Mix eggs, half-and-half and vanilla extract.
Pour over all. Cover and refrigerate 1 hour or overnight.
Uncover.
Bake at 350 degrees F for 45 minutes or until golden brown.
Sprinkle with cinnamon sugar. Serve with butter and syrup.
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half, or milk
2 tsp vanilla extract
Cinnamon sugar or confectioners sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries/raisins in greased 3 qt. shallow baking dish.
Mix eggs, half-and-half and vanilla extract.
Pour over all. Cover and refrigerate 1 hour or overnight.
Uncover.
Bake at 350 degrees F for 45 minutes or until golden brown.
Sprinkle with cinnamon sugar. Serve with butter and syrup.
Chicken Spaghettini With Broccoli, Pine Nuts & Sun-Dried Tomatoes
500 gm spaghettini
3 cups broccoli flowerets
1/4 cup olive oil (maybe could use less)
350 gm chicken, cut into thin strips
2 Tbsp crushed garlic cloves
1/8 tsp dried crushed hot red pepper
3/4 cups drained sun-dried tomatoes, (packed in oil), sliced thin
1/2 cup grated parmasen cheese
2 Tbsp chopped fresh basil (maybe more)
Salt & Pepper
1/3 cup toasted pine nuts
Cook spaghettini in boiling salted water, adding broccoli 2 minutes before end of cooking time. Drain pasta and broccoli and return to pot.
Meanwhile, heat oil in large heavy fry pan over medium high heat. Add chicken, garlic and red pepper; sauté for 2 minutes. Add sun-dried tomatoes and sauté until chicken is no longer pink inside.
Add chicken mixture to pasta and broccoli, toss. Add cheese, basil and salt and pepper to taste. Serve sprinkled with pine nuts.
3 cups broccoli flowerets
1/4 cup olive oil (maybe could use less)
350 gm chicken, cut into thin strips
2 Tbsp crushed garlic cloves
1/8 tsp dried crushed hot red pepper
3/4 cups drained sun-dried tomatoes, (packed in oil), sliced thin
1/2 cup grated parmasen cheese
2 Tbsp chopped fresh basil (maybe more)
Salt & Pepper
1/3 cup toasted pine nuts
Cook spaghettini in boiling salted water, adding broccoli 2 minutes before end of cooking time. Drain pasta and broccoli and return to pot.
Meanwhile, heat oil in large heavy fry pan over medium high heat. Add chicken, garlic and red pepper; sauté for 2 minutes. Add sun-dried tomatoes and sauté until chicken is no longer pink inside.
Add chicken mixture to pasta and broccoli, toss. Add cheese, basil and salt and pepper to taste. Serve sprinkled with pine nuts.
Kristina's Amazing Chocolate Cake
1 instant chocolate pudding mix (small box)
1 devil’s food cake mix
12 ounces chocolate chips
2 eggs
1 ¾ cup milk
Mix together and bake in greased and floured Bundt pan for 50 minutes @ 350 degrees.
Cool in pan 10 minutes and remove from pan. Sprinkle with powdered sugar.
1 devil’s food cake mix
12 ounces chocolate chips
2 eggs
1 ¾ cup milk
Mix together and bake in greased and floured Bundt pan for 50 minutes @ 350 degrees.
Cool in pan 10 minutes and remove from pan. Sprinkle with powdered sugar.
Ice Cream Cake
½ gallon ice cream (any flavor)
Cake mix baked according to directions
Cool whip, whipped cream or fluffy whipped frosting
Ice cream topping (to match ice cream flavor, Magic Shell works great)
Make cake mix and pour into a 10 ½ inch spring form pan. Bake 40-45 minutes and remove from oven. Immediately (with pot holders) carefully push the cake down from a rounded surface to a flat surface until the cake surface is leveled.
Cool cake in the freezer until firm.
Mix ice cream in a bowl until it is smooth and pat ice cream on to the firm cold cake. Freeze cake again. Run a sharp knife around the edge of the cake and remove the cake from the pan. Keep the cake on the bottom of the pan and frost with frosting or cool whip and freeze 30 minutes to 1 hour. Frost with a second coating and freeze for 30 minutes. Decorate with topping.
Homemade Oreos
Cookies
1 box devil’s food cake mix
3/4 cup butter of margarine, softened
2 eggs
Frosting
1 (8 ounce) package cream cheese
1/2 cup butter
2 tablespoons vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter and eggs. Chill about 10 minutes. Roll into small balls about 1 teaspoon cookie dough per ball. I use a cookie scoop so they turn out a uniform size. Place on a greased baking sheet or line baking sheet with parchment paper. Bake at 350 degrees F. for 7 to 9 minutes. Cool.
1 box devil’s food cake mix
3/4 cup butter of margarine, softened
2 eggs
Frosting
1 (8 ounce) package cream cheese
1/2 cup butter
2 tablespoons vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter and eggs. Chill about 10 minutes. Roll into small balls about 1 teaspoon cookie dough per ball. I use a cookie scoop so they turn out a uniform size. Place on a greased baking sheet or line baking sheet with parchment paper. Bake at 350 degrees F. for 7 to 9 minutes. Cool.
Harvest Hamburger Soup
1 pound ground beef
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste
Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste
Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.
Great Harvest Brownies
This YUMMY recipe for brownies came from Ally's friend Kim Tomkinson.
¾ pound butter
2 ½ cups semi-sweet chocolate chips
½ Dutch processed cocoa
5 eggs
2 cups brown sugar
2 ¼ cups flour
½ teaspoon baking powder
Pinch of salt
¾ cup semi sweet chocolate chips
½ cup chopped nuts
Melt butter in a saucepan and add 1 ¾ cups chocolate chips and stir until melted. Stir in cocoa and set aside. In a separate bowl whip eggs with brown sugar. Mix flour baking powder and salt and add this dry mixture to the egg/brown sugar mixture and then stir in the chocolate/butter mixture. Add the ¾ cup chocolate chips and the nuts. (additional nuts and chocolate chips can be sprinkled on the top before baking).
Bake in a greased 9”X13” pan at 350 degrees for 25 minutes.
*These are wicked brownies I only make them if I am taking them somewhere or if I have a lot of people to share them with. I could eat the entire pan and they can also talk. They call to me to come and eat them
¾ pound butter
2 ½ cups semi-sweet chocolate chips
½ Dutch processed cocoa
5 eggs
2 cups brown sugar
2 ¼ cups flour
½ teaspoon baking powder
Pinch of salt
¾ cup semi sweet chocolate chips
½ cup chopped nuts
Melt butter in a saucepan and add 1 ¾ cups chocolate chips and stir until melted. Stir in cocoa and set aside. In a separate bowl whip eggs with brown sugar. Mix flour baking powder and salt and add this dry mixture to the egg/brown sugar mixture and then stir in the chocolate/butter mixture. Add the ¾ cup chocolate chips and the nuts. (additional nuts and chocolate chips can be sprinkled on the top before baking).
Bake in a greased 9”X13” pan at 350 degrees for 25 minutes.
*These are wicked brownies I only make them if I am taking them somewhere or if I have a lot of people to share them with. I could eat the entire pan and they can also talk. They call to me to come and eat them
Gingerbread Cupcakes
Ingredients
• 1 1/2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/4 teaspoon of ground cloves
• 1/8 teaspoon of ground allspice
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/2 cup (1 stick of unsalted butter)
• 1/4 cup of water
• 1/2 cup of packed dark brown sugar
• 1/2 cup of unsulphured molasses (not blackstrap)
• 3 large eggs, room temperature
• 1/4 cup of grated ginger
Lemon Icing
• 1/4 cup + 1 tablespoon of powdered sugar
• 2 teaspoons of lemon juice
Method
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
6 Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
• 1 1/2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/4 teaspoon of ground cloves
• 1/8 teaspoon of ground allspice
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/2 cup (1 stick of unsalted butter)
• 1/4 cup of water
• 1/2 cup of packed dark brown sugar
• 1/2 cup of unsulphured molasses (not blackstrap)
• 3 large eggs, room temperature
• 1/4 cup of grated ginger
Lemon Icing
• 1/4 cup + 1 tablespoon of powdered sugar
• 2 teaspoons of lemon juice
Method
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
6 Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
Garden Pasta Salad
1 pound tri-colour pasta
2 pounds fully ripe Roma tomatoes, seeded and chopped
2 tablespoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 cucumber chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped olives
10 tablespoons olive oil
4 tablespoons red wine vinegar
¾ pound cubed mozzarella
Put tomatoes in a large bowl add basil, salt, pepper and vinegar. Allow to stand while you chop the other ingredients and cook the pasta according to package directions. Drain the pasta and rinse with cold water until cooled.
Combine the pasta and other ingredients with the tomatoes.
* This is the basic recipe. I had often eliminated the olives and I use any vegetables that I have on hand; cucumbers, broccoli, yellow peppers cauliflower etc. I have also used cheddar cheese when I haven’t had mozzarella.
2 pounds fully ripe Roma tomatoes, seeded and chopped
2 tablespoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 cucumber chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped olives
10 tablespoons olive oil
4 tablespoons red wine vinegar
¾ pound cubed mozzarella
Put tomatoes in a large bowl add basil, salt, pepper and vinegar. Allow to stand while you chop the other ingredients and cook the pasta according to package directions. Drain the pasta and rinse with cold water until cooled.
Combine the pasta and other ingredients with the tomatoes.
* This is the basic recipe. I had often eliminated the olives and I use any vegetables that I have on hand; cucumbers, broccoli, yellow peppers cauliflower etc. I have also used cheddar cheese when I haven’t had mozzarella.
Enchiladas
FILLING
3 cans turkey or chicken breast flaked, without water
2 bunches cilantro
1 onion finely chopped
4 cups grated cheddar cheese
SAUCE
2 cans enchilada sauce
1 t chili powder
1 t cumin
1 t paprika
1 t mustard
3 cups cheddar cheese
TORTILLAS
DIRECTIONS: Preheat oven to 350. Take a handful of filling and roll in a tortilla. Place in a casserole dish. After casserole dish is full, pour sauce over the top, sprinkle with a little cheese on top of that. Bake for about 45 minutes
3 cans turkey or chicken breast flaked, without water
2 bunches cilantro
1 onion finely chopped
4 cups grated cheddar cheese
SAUCE
2 cans enchilada sauce
1 t chili powder
1 t cumin
1 t paprika
1 t mustard
3 cups cheddar cheese
TORTILLAS
DIRECTIONS: Preheat oven to 350. Take a handful of filling and roll in a tortilla. Place in a casserole dish. After casserole dish is full, pour sauce over the top, sprinkle with a little cheese on top of that. Bake for about 45 minutes
Melinda Colton's Sugar Cookies
Cream Together:
1 1/2 cups sugar
1 cup butter
1-8 ounce package cream cheese
Add:
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1 egg
3 1/2 cups flour
1/2 teaspoon baking powder
Chill dough for one hour. Roll out and cut with cookie cutters. Bake 8-10 minutes at 350 degrees.
1 1/2 cups sugar
1 cup butter
1-8 ounce package cream cheese
Add:
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1 egg
3 1/2 cups flour
1/2 teaspoon baking powder
Chill dough for one hour. Roll out and cut with cookie cutters. Bake 8-10 minutes at 350 degrees.
Cranberry Pecan Oatmeal Bars
2 cups oatmeal
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla
1 cup pecans, chopped
1 cup dried cranberries
Preheat oven to 350 degrees. Stir together oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla
1 cup pecans, chopped
1 cup dried cranberries
Preheat oven to 350 degrees. Stir together oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.
Chicken Pot Pie
For the crust:
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk
For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste
Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.
To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.
On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk
For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste
Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.
To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.
On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor
Chicken Penne Alfredo
¼ cup Butter
¼ cup Olive Oil
1 lb. boneless chicken, cut into ¾ inch cubes
½ cup chopped green onions with tops
2 cloves garlic minced
1 Jar Alfredo Sauce
1 (15oz) can Tomatoes, drained
½ tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
2 T. dried Basil Leaves
1 lb. hot, cooked Penne pasta
½ cup freshly grated Parmesan cheese
Additional Parmesan
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; sauté until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with ½ cup Parmesan. Pass with additional cheese if desired. Yield: 6-8 servings. (You could add sliced mushrooms with the tomatoes if desired).
*This is similar to the Parma Rosa that i used to make from a packet.
¼ cup Olive Oil
1 lb. boneless chicken, cut into ¾ inch cubes
½ cup chopped green onions with tops
2 cloves garlic minced
1 Jar Alfredo Sauce
1 (15oz) can Tomatoes, drained
½ tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
2 T. dried Basil Leaves
1 lb. hot, cooked Penne pasta
½ cup freshly grated Parmesan cheese
Additional Parmesan
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; sauté until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with ½ cup Parmesan. Pass with additional cheese if desired. Yield: 6-8 servings. (You could add sliced mushrooms with the tomatoes if desired).
*This is similar to the Parma Rosa that i used to make from a packet.
Susan's Caramel Apple Pie
Ingredients:
One double deep dish pie crust (make sure the sides are high so the topping won’t run over the edge)
Filling
5 or 6 apples, peeled cored and sliced
3/4 cup sugar
1 teaspoon cinnamon
1/2 water
2 tablespoons cornstarch
Cook the filling ingredients in a saucepan on medium heat for about 10 minutes until it starts to thicken. Put in pie crust and sprinkle with a bit more cinnamon.
Bake at 375 degrees for 40 minutes
Topping
7 ounces sweetened condensed milk
1/4 cup sugar
1 tablespoon brown sugar
1/4 cup corn syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 cup nuts (pecans are highly recommended)
Combine all ingredients except the nuts in a saucepan. Cook on medium heat until it thickens. Stir in nuts. Cool pie for about 10 minutes and then pour topping over pie.
One double deep dish pie crust (make sure the sides are high so the topping won’t run over the edge)
Filling
5 or 6 apples, peeled cored and sliced
3/4 cup sugar
1 teaspoon cinnamon
1/2 water
2 tablespoons cornstarch
Cook the filling ingredients in a saucepan on medium heat for about 10 minutes until it starts to thicken. Put in pie crust and sprinkle with a bit more cinnamon.
Bake at 375 degrees for 40 minutes
Topping
7 ounces sweetened condensed milk
1/4 cup sugar
1 tablespoon brown sugar
1/4 cup corn syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 cup nuts (pecans are highly recommended)
Combine all ingredients except the nuts in a saucepan. Cook on medium heat until it thickens. Stir in nuts. Cool pie for about 10 minutes and then pour topping over pie.
Frosting
Butter Cream Frosting
1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring
Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.
Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa
Peanut Butter Frosting 1
1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream
Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.
Peanut Butter Frosting 2
1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream
Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.
Nutella Frosting
4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla
Combine butter and Nutella and slowly add milk and powdered sugar until well combined.
Cream Cheese Frosting
8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.
Lemon Cream Cheese Frosting
Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.
Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream
Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.
Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes
Using a handheld mixer, beat on high speed until thick and creamy. Use immediately
1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring
Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.
Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa
Peanut Butter Frosting 1
1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream
Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.
Peanut Butter Frosting 2
1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream
Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.
Nutella Frosting
4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla
Combine butter and Nutella and slowly add milk and powdered sugar until well combined.
Cream Cheese Frosting
8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.
Lemon Cream Cheese Frosting
Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.
Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream
Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.
Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes
Using a handheld mixer, beat on high speed until thick and creamy. Use immediately
Black Bean and Rice Salad
2- 14 ½ ounce cans chicken broth
½ cup water
1- 1 pound package long grain rice
2 bay leaves
2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder
Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).
Serves 12
½ cup water
1- 1 pound package long grain rice
2 bay leaves
2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder
Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).
Serves 12
Chocolate Chip Fudge Brownies- Jere Miller
2 c. sugar
1 c. butter, melted
4 eggs
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3/4 c cocoa
1 cup flour
1 1/2 c chocolate chips
Cream melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa, baking powder, and salt. Stir until combined. Add chocolate chips. Bake in a well greased 9X13 inch pan for 25 minutes at 350. The sides will pull from the pan. Don't over bake!
1 c. butter, melted
4 eggs
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3/4 c cocoa
1 cup flour
1 1/2 c chocolate chips
Cream melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa, baking powder, and salt. Stir until combined. Add chocolate chips. Bake in a well greased 9X13 inch pan for 25 minutes at 350. The sides will pull from the pan. Don't over bake!
Banana Muffins
Yield: 12 Muffins
Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.
In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs
On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
Add the dry ingredients to the wet ingredients and mix to combine.
Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water
Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.
Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.
In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs
On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
Add the dry ingredients to the wet ingredients and mix to combine.
Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water
Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.
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