As approved by Lis, this recipe is good:
http://www.ourbestbites.com/2010/07/flatbread-pizza-with-spinach.html
Thursday, July 22, 2010
Monday, July 19, 2010
Sandy Griffith’s Greek Salad from Denise’s Wedding Reception
Combine:
2 C. cut up romaine lettuce
2 C. baby spinach
1 chopped cucumber
1 C. chopped zucchini
1 C. halved cherry tomatoes
½ C. halved Calamata olives
½ C. Pepperocini peppers
½ C. Chopped red onion
½ C. halved artichoke hearts
1 C. Feta cheese
1 can garbanzo beans, optional
12 oz. cooked cheese tortellini
Dressing, stir in right before serving:
Gerrard’s Greek Feta Vinaigrette
2 C. cut up romaine lettuce
2 C. baby spinach
1 chopped cucumber
1 C. chopped zucchini
1 C. halved cherry tomatoes
½ C. halved Calamata olives
½ C. Pepperocini peppers
½ C. Chopped red onion
½ C. halved artichoke hearts
1 C. Feta cheese
1 can garbanzo beans, optional
12 oz. cooked cheese tortellini
Dressing, stir in right before serving:
Gerrard’s Greek Feta Vinaigrette
Aunt Janet’s Famous Chocolate Cupcakes that she’s made for years and people always ask for.
Stir together:
Betty Crocker German chocolate cake mix as directed
Spoon into paper lined muffin tins, 2/3 full
Combine
8 oz. creamed cheese
1/3 C. sugar
1 egg
1 C. bittersweet chocolate chips
Drop spoonful into each muffin cup
Bake as directed on cake mix box.
Betty Crocker German chocolate cake mix as directed
Spoon into paper lined muffin tins, 2/3 full
Combine
8 oz. creamed cheese
1/3 C. sugar
1 egg
1 C. bittersweet chocolate chips
Drop spoonful into each muffin cup
Bake as directed on cake mix box.
Friday, July 16, 2010
Vanessa's Greek Quesadilla
Brown in frying pan:
3/4 lb ground beef
1/2 c red onion
1/2 c bell pepper
1/2 c zucchini
2 -3 t cumin
salt and pepper to taste
Sprinkle a little mozzarella cheese on a tortilla on the griddle, then add the beef mixture and top with feta cheese and another tortilla. Serve with cucumber yogurt sauce.
3/4 lb ground beef
1/2 c red onion
1/2 c bell pepper
1/2 c zucchini
2 -3 t cumin
salt and pepper to taste
Sprinkle a little mozzarella cheese on a tortilla on the griddle, then add the beef mixture and top with feta cheese and another tortilla. Serve with cucumber yogurt sauce.
Tuesday, July 13, 2010
Julie’s Bruschetta
Slice:
1 loaf Crostini French Bread
The following step is optional.
Spread bread with:
Soft goat cheese
Broil
Tomato Mixture
Combine and Spread on bread:
1 C. fresh summer tomatoes, minced & drained
2 T. fresh basil, slivered
2 T. green onion, minced
1 clove garlic, minced
1 T. olive oil
Splash of balsamic vinegar
Pinch of red pepper flakes
Pinch of salt and pepper
1 loaf Crostini French Bread
The following step is optional.
Spread bread with:
Soft goat cheese
Broil
Tomato Mixture
Combine and Spread on bread:
1 C. fresh summer tomatoes, minced & drained
2 T. fresh basil, slivered
2 T. green onion, minced
1 clove garlic, minced
1 T. olive oil
Splash of balsamic vinegar
Pinch of red pepper flakes
Pinch of salt and pepper
Julie’s Blueberry Spinach Salad
Toss together:
1 lb. fresh spinach or Bibb lettuce
1 ½ C. fresh blueberries
4 Oz. crumbled blue (or feta) cheese
2/3 C. toasted pecans or walnuts
Dressing
Combine:
½ C. cvegetable oil
3 T. blueberry, white wine or raspberry vinegar
1 t. Dijon mustard
1 t. sugar
Salt to taste
1 lb. fresh spinach or Bibb lettuce
1 ½ C. fresh blueberries
4 Oz. crumbled blue (or feta) cheese
2/3 C. toasted pecans or walnuts
Dressing
Combine:
½ C. cvegetable oil
3 T. blueberry, white wine or raspberry vinegar
1 t. Dijon mustard
1 t. sugar
Salt to taste
Julie’s Cranberry Spinach Salad
Toss together:
1 pkg. fresh baby spinach
½-3/4 C. chopped pecans
½-3/4 C. dried cranberries
Dressing
Combine:
1/3 C. olive oil
3 T. sugar
2 T. balsamic vinegar
1 T. sour cream
½ t. Dijon mustard
1 pkg. fresh baby spinach
½-3/4 C. chopped pecans
½-3/4 C. dried cranberries
Dressing
Combine:
1/3 C. olive oil
3 T. sugar
2 T. balsamic vinegar
1 T. sour cream
½ t. Dijon mustard
Monday, July 12, 2010
San Jose 22nd Ward Children’s Party Popcorn Balls
Stir well and bring to a boil:
3 oz. pkg. cherry Jell-O
1 C. sugar
1 C. light corn syrup
Pour over:
4 qts. popped corn
Form into balls the size of tennis balls.
Makes 15-20
3 oz. pkg. cherry Jell-O
1 C. sugar
1 C. light corn syrup
Pour over:
4 qts. popped corn
Form into balls the size of tennis balls.
Makes 15-20
Mom’s Carmel Popcorn
Pop:
6 quarts of popcorn (1 C. unpopped kernals)
Bring to a boil stirring constantly:
2 C. butter
4 C. brown sugar
1 C. light corn syrup
2 t. salt
Boil 4 ½ minutes without stirring.
Remove from heat and stir in:
1 t. baking soda
2 t. vanilla
Pour immediately over popped corn.
Bake at 225 degrees 30 minutes, stirring every 10-15 minutes.
Dump onto waxed paper.
6 quarts of popcorn (1 C. unpopped kernals)
Bring to a boil stirring constantly:
2 C. butter
4 C. brown sugar
1 C. light corn syrup
2 t. salt
Boil 4 ½ minutes without stirring.
Remove from heat and stir in:
1 t. baking soda
2 t. vanilla
Pour immediately over popped corn.
Bake at 225 degrees 30 minutes, stirring every 10-15 minutes.
Dump onto waxed paper.
Kimberly Jones’ Orange Cream Fudge
3 cups white sugar
2/3 cup heavy cream
3/4 cup butter
1( 7oz. )jar marshmallow crème
1( 11 oz.) package white chocolate chips
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring
Grease a 9x13 inch pan.
In a medium saucepan over medium heat, combine sugar, cream and butter.
Heat to soft ball stage, 234 degree's (112 degrees C).
Remove from heat and stir in marshmallow crème and white chocolate chips;
Mix well until the chips melt. Reserve 1 cup of mixture and set a side.
To the remaining mixture add orange flavoring, yellow and red food coloring.
Stir well and pour into prepared pan. Pour reserved cream mixture on top.
Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares.
2/3 cup heavy cream
3/4 cup butter
1( 7oz. )jar marshmallow crème
1( 11 oz.) package white chocolate chips
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring
Grease a 9x13 inch pan.
In a medium saucepan over medium heat, combine sugar, cream and butter.
Heat to soft ball stage, 234 degree's (112 degrees C).
Remove from heat and stir in marshmallow crème and white chocolate chips;
Mix well until the chips melt. Reserve 1 cup of mixture and set a side.
To the remaining mixture add orange flavoring, yellow and red food coloring.
Stir well and pour into prepared pan. Pour reserved cream mixture on top.
Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares.
English Toffee
Combine in heavy saucepan & bring to boil over medium heat, stirring occasionally.
1 C. butter
1 C. sugar
3 T. water
1 T. light corn syrup
Increase heat to medium high and cook without stirring until hard ball stage (250 degrees). Takes about 45 minutes.
Cook, stirring constantly, until hard crack stage (300 degrees).
Pour into a greased 9 x 9 pan.
Cool.
Melt:
4 squares semi-sweet chocolate pieces
Spread on top of hard candy.
Sprinkle with:
½ C. chopped toasted almonds.
Cook and break into pieces.
1 C. butter
1 C. sugar
3 T. water
1 T. light corn syrup
Increase heat to medium high and cook without stirring until hard ball stage (250 degrees). Takes about 45 minutes.
Cook, stirring constantly, until hard crack stage (300 degrees).
Pour into a greased 9 x 9 pan.
Cool.
Melt:
4 squares semi-sweet chocolate pieces
Spread on top of hard candy.
Sprinkle with:
½ C. chopped toasted almonds.
Cook and break into pieces.
Grandma Packer’s Peanut Brittle
Combine in heavy saucepan and stir over medium-low heat until butter is melted:
2 C. sugar
½ C. light Karo
½ C. water
1 pound butter
Add:
1 pound nuts (pecans,almonds, peanuts)
Cook on high heat for 8-11 minutes, stirring constantly.
Remove from heat the minute it starts to turn brown.
Pour onto butter cookie sheet.
Let set then break into pieces.
2 C. sugar
½ C. light Karo
½ C. water
1 pound butter
Add:
1 pound nuts (pecans,almonds, peanuts)
Cook on high heat for 8-11 minutes, stirring constantly.
Remove from heat the minute it starts to turn brown.
Pour onto butter cookie sheet.
Let set then break into pieces.
See’s Fudge- from Mom’s BYU Home Teacher
Melt in oven:
1 pkg. chocolate chips
1 large milk chocolate Hershey bar, broken in pieces
1 cube butter
Boil 9 minutes stirring constantly:
4 C. sugar
1 can evaporated milk
On 8th minute add:
1 pound marshmallows
Add chocolate mixture and nuts, if desired.
Pour into flat pan and let set.
Cut into squares.
1 pkg. chocolate chips
1 large milk chocolate Hershey bar, broken in pieces
1 cube butter
Boil 9 minutes stirring constantly:
4 C. sugar
1 can evaporated milk
On 8th minute add:
1 pound marshmallows
Add chocolate mixture and nuts, if desired.
Pour into flat pan and let set.
Cut into squares.
Grandma Beth Johnston’s Christmas Fruit Cake that Mom always makes (that Adam and Dan & Caroline like)
Combine:
¼ pound candied citron
¼ pound candied lemon peel
¼ pound candied orange peel
¼ pound shredded coconut
½ pound candied pineapple
½ pound candied cherries
½ pound dates
½ pound raisins
½ pound nuts
¼ C. flour
Cream:
1 C. butter
½ C. sugar
½ C. honey
5 eggs
6 T. fresh orange juice
Combine and add:
1 ½ C. flour
1 t. allspice
½ t. nutmeg
½ t. cloves
1 t. salt
1 t. baking powder
Pour over fruit mixture and mix thoroughly.
Line greased loaf pans with greased paper.
Pour batter lightly into pans
Bake at 250 degrees 3 ½ - 4 hours.
Place pan of water on bottom rack of oven.
¼ pound candied citron
¼ pound candied lemon peel
¼ pound candied orange peel
¼ pound shredded coconut
½ pound candied pineapple
½ pound candied cherries
½ pound dates
½ pound raisins
½ pound nuts
¼ C. flour
Cream:
1 C. butter
½ C. sugar
½ C. honey
5 eggs
6 T. fresh orange juice
Combine and add:
1 ½ C. flour
1 t. allspice
½ t. nutmeg
½ t. cloves
1 t. salt
1 t. baking powder
Pour over fruit mixture and mix thoroughly.
Line greased loaf pans with greased paper.
Pour batter lightly into pans
Bake at 250 degrees 3 ½ - 4 hours.
Place pan of water on bottom rack of oven.
Merrilee Webb’s Torta de Pina de Caracas (Pineapple Cake)
Sift together:
1 ½ c. sugar
2 c. flour
2 t. soda
dash of salt
Add & mix thoroughly:
½ C. melted butter
2 beaten eggs
1 20 oz can of crushed pineapple (with juice)
1 t. vanilla
Bake in greased cake pan at 350 degrees for 40 minutes.
Remove from oven and poke holes all over top of cake with a fork.
Topping:
Mix in sauce pan, and cook on medium heat for six minutes:
1 cube butter
2/3 c. sugar
2/3 c. canned milk
1 egg yolk
1 t. vanilla
Pour over warm cake.
1 ½ c. sugar
2 c. flour
2 t. soda
dash of salt
Add & mix thoroughly:
½ C. melted butter
2 beaten eggs
1 20 oz can of crushed pineapple (with juice)
1 t. vanilla
Bake in greased cake pan at 350 degrees for 40 minutes.
Remove from oven and poke holes all over top of cake with a fork.
Topping:
Mix in sauce pan, and cook on medium heat for six minutes:
1 cube butter
2/3 c. sugar
2/3 c. canned milk
1 egg yolk
1 t. vanilla
Pour over warm cake.
Old Fashioned Oatmeal Cake from Lauren’s Birth Family Fun February 2002
Combine & set aside:
1 C. old fashioned oats
1 ¼ C. boiling water
Combine and mix well:
½ C. shortening
1 C. sugar
1 C. brown sugar
2 large eggs
Add:
1 ½ C. flour
1 t. baking soda
½ t. salt
1 t. cinnamon
¼ t. nutmeg
Add:
Oat mixture
Pour into greased and floured
9 x 13 cake pan
Bake 350 degrees 30 minutes
Meanwhile, combine in saucepan, bring to a boil until it reaches the softball stage (235 degrees):
½ C. melted butter
3 T. milk
1 ½ C. brown sugar
Remove from heat and stir in:
½ C. chopped walnuts or pecans.
Spoon warm icing onto warm cake and spread evenly over the top.
Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface.
Cool
1 C. old fashioned oats
1 ¼ C. boiling water
Combine and mix well:
½ C. shortening
1 C. sugar
1 C. brown sugar
2 large eggs
Add:
1 ½ C. flour
1 t. baking soda
½ t. salt
1 t. cinnamon
¼ t. nutmeg
Add:
Oat mixture
Pour into greased and floured
9 x 13 cake pan
Bake 350 degrees 30 minutes
Meanwhile, combine in saucepan, bring to a boil until it reaches the softball stage (235 degrees):
½ C. melted butter
3 T. milk
1 ½ C. brown sugar
Remove from heat and stir in:
½ C. chopped walnuts or pecans.
Spoon warm icing onto warm cake and spread evenly over the top.
Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface.
Cool
Gingerbread Cake Family Fun
Combine:
2 1/3 C. flour
1 ½ t. ground ginger
1 t. cinnamon
¾ t. baking soda
½ t. salt
In a separate bowl cream:
½ C. butter, melted
1/3 C. brown sugar
Add:
1 C. molasses
1 egg
¾ C. hot water
Add this mixture to dry ingredients in beat on medium speed for about 1 minute.
Pour batter into greased and floured 8 inch square baking pan.
Bake in a 325 degree preheated oven for 40 minutes until toothpick inserted in middle comes out clean.
Serve with:
Whipped cream
2 1/3 C. flour
1 ½ t. ground ginger
1 t. cinnamon
¾ t. baking soda
½ t. salt
In a separate bowl cream:
½ C. butter, melted
1/3 C. brown sugar
Add:
1 C. molasses
1 egg
¾ C. hot water
Add this mixture to dry ingredients in beat on medium speed for about 1 minute.
Pour batter into greased and floured 8 inch square baking pan.
Bake in a 325 degree preheated oven for 40 minutes until toothpick inserted in middle comes out clean.
Serve with:
Whipped cream
Chocolate-Pear Spice Cake Better Homes & Gardens November 2002
Combine & set aside:
2 C. flour
2 t. baking soda
½ t. baking powder
1 T. cinnamon
1 t. nutmeg
¼ t. cloves
½ t. salt
Combine:
6 T. butter, softened
1 C. sugar
3 T. molasses
2 eggs
Add dry ingredients &
2 C. unsweetened applesauce
1 T. finely shredded orange peel
Spoon batter into greased & floured 9 inch spring form pan.
Top batter with:
1 small Bosc pear, peeled, cored and thinly sliced
2 oz. bittersweet and/or milk chocolate, coarsely chopped
½ C. chopped walnuts, hazelnuts or pecans
Bake 1 hour at 350 degrees.
Top with:
whipped cream
sliced pear
2 C. flour
2 t. baking soda
½ t. baking powder
1 T. cinnamon
1 t. nutmeg
¼ t. cloves
½ t. salt
Combine:
6 T. butter, softened
1 C. sugar
3 T. molasses
2 eggs
Add dry ingredients &
2 C. unsweetened applesauce
1 T. finely shredded orange peel
Spoon batter into greased & floured 9 inch spring form pan.
Top batter with:
1 small Bosc pear, peeled, cored and thinly sliced
2 oz. bittersweet and/or milk chocolate, coarsely chopped
½ C. chopped walnuts, hazelnuts or pecans
Bake 1 hour at 350 degrees.
Top with:
whipped cream
sliced pear
The Oregonian’s Old Fashioned Buttermilk Spice Cake
Cream together::
¼ C. vegetable oil
1 C. packed brown sugar
½ C. granulated sugar
3 eggs
1 t. vanilla
Combine and add alternately with liquid mixture:
2 ½ C. flour
1 t. baking powder
1 t. baking soda
1 ½ t. cinnamon
¾ t. salt
½ t. ground ginger
½ t. ground nutmeg
¼ t. ground allspice or cloves
1/8 t. cayenne pepper
Combine & add with flour mixture:
¼ C. molasses
1 ¼ C. buttermilk
Pour into a greased & floured 9 x 13 pan.
Bake 350 degrees for 30 minutes.
Top with powdered sugar or maple glaze:
2 ¼ C. powdered sugar
3 T. milk
1 T. butter
1 t. maple extract
¼ C. vegetable oil
1 C. packed brown sugar
½ C. granulated sugar
3 eggs
1 t. vanilla
Combine and add alternately with liquid mixture:
2 ½ C. flour
1 t. baking powder
1 t. baking soda
1 ½ t. cinnamon
¾ t. salt
½ t. ground ginger
½ t. ground nutmeg
¼ t. ground allspice or cloves
1/8 t. cayenne pepper
Combine & add with flour mixture:
¼ C. molasses
1 ¼ C. buttermilk
Pour into a greased & floured 9 x 13 pan.
Bake 350 degrees for 30 minutes.
Top with powdered sugar or maple glaze:
2 ¼ C. powdered sugar
3 T. milk
1 T. butter
1 t. maple extract
June Ward’s Chocolate Prune Cake that Dad likes
Combine:
1 C. sugar
2 T. butter
2 eggs
Combine & add:
1 ½ C. flour
1 t. cinnamon
1 t. allspice
½ t. cloves
Add:
½ C. chocolate chips
1 C. pureed prunes
1 C. prune juice
1 t. soda
Bake 350 degrees, 1 hour.
Frost with:
chocolate frosting
1 C. sugar
2 T. butter
2 eggs
Combine & add:
1 ½ C. flour
1 t. cinnamon
1 t. allspice
½ t. cloves
Add:
½ C. chocolate chips
1 C. pureed prunes
1 C. prune juice
1 t. soda
Bake 350 degrees, 1 hour.
Frost with:
chocolate frosting
Grandma Packer’s Prune Spice Cake
Combine:
1 C. sugar
½ C. butter
2 eggs
1 C. pureed prunes
Combine & add:
1 ½ C. cake flour
1 ½ t. soda
1 t. cinnamon
¾ t. cloves
½ t. salt
Stir in:
1 C. sour milk
½ C. nuts
Bake 350 degrees, 1 hour.
Frost with artificial rum flavored icing.
1 C. sugar
½ C. butter
2 eggs
1 C. pureed prunes
Combine & add:
1 ½ C. cake flour
1 ½ t. soda
1 t. cinnamon
¾ t. cloves
½ t. salt
Stir in:
1 C. sour milk
½ C. nuts
Bake 350 degrees, 1 hour.
Frost with artificial rum flavored icing.
Visiting Teacher Helen Elsey’s Carrot Cake from Adam’s Birth
Mix:
3 C. flour
2 C. sugar
2 t. salt
2 t. cinnamon
2 t. soda
Add:
1 ½ C. oil
4 eggs
3 C. grated raw carrots
1 C. nuts
1 C. boiled raisins
Bake in a greased cake pan,
350 degrees for 30 minutes then 300 degrees for 30 minutes.
Frosting:
1 pound powdered sugar
1 3 oz. pkg. creamed cheese
1 cube margarine
2 t. vanilla
For a delicious option add orange juice & orange peel to frosting.
Spread on cool cake.
3 C. flour
2 C. sugar
2 t. salt
2 t. cinnamon
2 t. soda
Add:
1 ½ C. oil
4 eggs
3 C. grated raw carrots
1 C. nuts
1 C. boiled raisins
Bake in a greased cake pan,
350 degrees for 30 minutes then 300 degrees for 30 minutes.
Frosting:
1 pound powdered sugar
1 3 oz. pkg. creamed cheese
1 cube margarine
2 t. vanilla
For a delicious option add orange juice & orange peel to frosting.
Spread on cool cake.
Banana Coconut Cake
Cream:
½ C. butter
1 C. sugar
Add:
3 eggs
1 C. mashed bananas
½ C. buttermilk or yogurt
1 t. vanilla
Combine & Add:
1 ½ C. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour half of the batter into a greased and floured tube pan.
Sprinkle half of coconut topping on 1st half of batter.
Coconut Topping:
½ C. coconut
½ C. brown sugar
1 t. cinnamon
½ t. ginger
Add remaining batter to pan and remaining topping.
Bake 350 degrees for 50 minutes.
½ C. butter
1 C. sugar
Add:
3 eggs
1 C. mashed bananas
½ C. buttermilk or yogurt
1 t. vanilla
Combine & Add:
1 ½ C. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour half of the batter into a greased and floured tube pan.
Sprinkle half of coconut topping on 1st half of batter.
Coconut Topping:
½ C. coconut
½ C. brown sugar
1 t. cinnamon
½ t. ginger
Add remaining batter to pan and remaining topping.
Bake 350 degrees for 50 minutes.
The Oregonian’s Two Times Coconut Pound Cake
Cream:
1 C. butter
1 1/3 C. granulated sugar
4 eggs
2 t. vanilla
1 C canned coconut cream
Combine & Add:
2 ½ C. flour
2 ½ t. baking powder
Fold in:
1 7 ounce pkg. coconut
Pour into greased & floured tube pan or bundt pan.
Bake 350 degrees for 50-60 minutes.
Cool 10 minutes then turn onto a rack to finish cooling.
Serve with banana or chocolate ice cream and/or chocolate sauce & sliced bananas.
1 C. butter
1 1/3 C. granulated sugar
4 eggs
2 t. vanilla
1 C canned coconut cream
Combine & Add:
2 ½ C. flour
2 ½ t. baking powder
Fold in:
1 7 ounce pkg. coconut
Pour into greased & floured tube pan or bundt pan.
Bake 350 degrees for 50-60 minutes.
Cool 10 minutes then turn onto a rack to finish cooling.
Serve with banana or chocolate ice cream and/or chocolate sauce & sliced bananas.
Grandma Packer’s Coconut Pound Cake
Cream:
3 C. sugar
1 C. + 2 T. milk
1 stick butter
½ C. shortening
7 egg yolks, one at a time
2 t. coconut flavoring
1 t. butternut flavoring
Fold in:
1 14 oz. pkg. angel flake coconut
7 beaten egg whites
Spread into 25 x 10 x 4 load tins lined with greased waxed paper .
Bake 50 minutes at 325 degrees, then 40 minutes at 275 degrees.
3 C. sugar
1 C. + 2 T. milk
1 stick butter
½ C. shortening
7 egg yolks, one at a time
2 t. coconut flavoring
1 t. butternut flavoring
Fold in:
1 14 oz. pkg. angel flake coconut
7 beaten egg whites
Spread into 25 x 10 x 4 load tins lined with greased waxed paper .
Bake 50 minutes at 325 degrees, then 40 minutes at 275 degrees.
Margot Rawlins Ashdown Woods Poppy Seed Cake
Combine & pour into a greased
Bundt pan:
1 yellow cake mix
1 small instant lemon or vanilla pudding mix
4 eggs
1 C. oil
1 t. vanilla
¼ c. poppy seeds
Bake 350 degrees for 45 minutes.
Bundt pan:
1 yellow cake mix
1 small instant lemon or vanilla pudding mix
4 eggs
1 C. oil
1 t. vanilla
¼ c. poppy seeds
Bake 350 degrees for 45 minutes.
Lemon Jell-o Picnic Cake
Mix Well:
1 yellow cake mix
1 3 oz. pkg. lemon Jell-o
2/3 C. water
2/3 C. oil
4 eggs
Bake 350 degrees 35 minutes.
While cake is still warm, mix:
½ C. lemon juice
2 C. powdered sugar
Make holes in warm cake with fork.
Pour sweetened lemon juice on top.
1 yellow cake mix
1 3 oz. pkg. lemon Jell-o
2/3 C. water
2/3 C. oil
4 eggs
Bake 350 degrees 35 minutes.
While cake is still warm, mix:
½ C. lemon juice
2 C. powdered sugar
Make holes in warm cake with fork.
Pour sweetened lemon juice on top.
Orange Apple Cake
Cream:
½ C. shortening
1 ¾ C. sugar
Beat in until fluffy::
3 eggs
Combine and add:
2 ½ C. flour
1 ½ t. pumpkin pie spice
1 t. baking powder
1 t. baking soda
Add:
¾ C. milk
1 t. vanilla
Stir in:
2 C. grated apples, peeled
1 C. raisins
1 C. chopped walnuts
Frost with Orange Butter Cream Frosting:
1 pound powdered sugar
½ C. margarine
1 3 oz. pkg. creamed cheese
¼ C. orange juice
4 t. grated orange rind
1 t. vanilla
Dash salt
½ C. shortening
1 ¾ C. sugar
Beat in until fluffy::
3 eggs
Combine and add:
2 ½ C. flour
1 ½ t. pumpkin pie spice
1 t. baking powder
1 t. baking soda
Add:
¾ C. milk
1 t. vanilla
Stir in:
2 C. grated apples, peeled
1 C. raisins
1 C. chopped walnuts
Frost with Orange Butter Cream Frosting:
1 pound powdered sugar
½ C. margarine
1 3 oz. pkg. creamed cheese
¼ C. orange juice
4 t. grated orange rind
1 t. vanilla
Dash salt
Desperate Mother’s Applesauce Cake from The Oregonian
Combine in order:
½ C. butter
1 C. brown sugar
1 C. applesauce
2 C. flour
1 t. baking soda
1 t. cinnamon
½ t. salt
½ t. allspice
1 C. chocolate chip pieces.
Pour into greased & floured 9 x 13 pan. Bake 350 degrees 35 minutes.
½ C. butter
1 C. brown sugar
1 C. applesauce
2 C. flour
1 t. baking soda
1 t. cinnamon
½ t. salt
½ t. allspice
1 C. chocolate chip pieces.
Pour into greased & floured 9 x 13 pan. Bake 350 degrees 35 minutes.
Mary Lou Parker’s Easy Apple Cake
Hand mix all together:
4 C. peeled apples, cut in pieces
2 mashed bananas
6 oz. chocolate chips
1 C. coconut
1 C. chopped nuts
2 C. flour
2 C. sugar
2 t. cinnamon
1 t. soda
½ t. salt
½ C. oil
3 eggs
Press into a 9 x 13 inch baking pan.
Top with topping apple cake topping. Bake at 350 degrees for 55 minutes.
Serve with whipped cream.
4 C. peeled apples, cut in pieces
2 mashed bananas
6 oz. chocolate chips
1 C. coconut
1 C. chopped nuts
2 C. flour
2 C. sugar
2 t. cinnamon
1 t. soda
½ t. salt
½ C. oil
3 eggs
Press into a 9 x 13 inch baking pan.
Top with topping apple cake topping. Bake at 350 degrees for 55 minutes.
Serve with whipped cream.
LA Times Pasadena Apple Nut Cake with Lemon Cheese Icing
Beat together:
2 C. sugar
½ C. oil
2 eggs
1 t. vanilla
Combine & add:
2 C. flour
2 t. soda
2 t. cinnamon
¾ t. salt
Add:
4 C. chopped apple
1 C. chopped nuts
Bake 325 degrees, 1 hour.
For Icing combine:
1 3 oz. pkg. creamed cheese
2 T. half and half
½ C. soft butter
4 C. powdered sugar
1 T. lemon juice
2 t. grated lemon peel
1 t. vanilla
dash salt
yellow food coloring
2 C. sugar
½ C. oil
2 eggs
1 t. vanilla
Combine & add:
2 C. flour
2 t. soda
2 t. cinnamon
¾ t. salt
Add:
4 C. chopped apple
1 C. chopped nuts
Bake 325 degrees, 1 hour.
For Icing combine:
1 3 oz. pkg. creamed cheese
2 T. half and half
½ C. soft butter
4 C. powdered sugar
1 T. lemon juice
2 t. grated lemon peel
1 t. vanilla
dash salt
yellow food coloring
Fresh Apple Cake
Mix:
2 C. sugar
½ C. oil
3 eggs
2 t. vanilla
Combine & add:
3 C. flour
½ t. soda
1 t. cinnamon
Add:
1 C. chopped pecans
3 C. grated apples
Pour into a greased tube pan.
Bake one hour at 350 degrees.
Boil one minute & pour over hot cake:
1 C. brown sugar
1 stick butter
¼ C. milk
Leave 2 hours then turn out of pan.
2 C. sugar
½ C. oil
3 eggs
2 t. vanilla
Combine & add:
3 C. flour
½ t. soda
1 t. cinnamon
Add:
1 C. chopped pecans
3 C. grated apples
Pour into a greased tube pan.
Bake one hour at 350 degrees.
Boil one minute & pour over hot cake:
1 C. brown sugar
1 stick butter
¼ C. milk
Leave 2 hours then turn out of pan.
Mom’s Favorite Apple Cake that Grandma Packer made on Sunday afternoons during Shirley Temple movies.
Cream:
1 C. sugar
1/2 C. shortening (or oil)
1 egg
1/2 t. salt
Add:
1 1/2 C. flour
1 t. soda
2 C. chopped or grated apples, or a touch less applesauce
Pour into greased cake pan.
Top with the following mixture:
1/2 C. brown sugar
1/2 C. chopped walnuts
1 t. cinnamon
Bake 350 degrees for one hour.
Serve with topped with whipped cream or ice cream.
1 C. sugar
1/2 C. shortening (or oil)
1 egg
1/2 t. salt
Add:
1 1/2 C. flour
1 t. soda
2 C. chopped or grated apples, or a touch less applesauce
Pour into greased cake pan.
Top with the following mixture:
1/2 C. brown sugar
1/2 C. chopped walnuts
1 t. cinnamon
Bake 350 degrees for one hour.
Serve with topped with whipped cream or ice cream.
Eddie Johnson’s Chocolate Cake
Cream:
1 C. + 3 T. margarine
2 C. sugar
4 eggs
Add: 3 C. flour
1 t. salt
Add alternately with flour mixture:
1 C. buttermilk
Combine and add to mix:
1 C. boiling water
1/2 C. cocoa
2 t. soda
Blend in:
1 T. vanilla
Bake at 325 degrees for 45 minutes.
Bake cupcakes for 15 minutes
Frosting
Powdered sugar
Cocoa
Butter
Milk
Vanilla
1 C. + 3 T. margarine
2 C. sugar
4 eggs
Add: 3 C. flour
1 t. salt
Add alternately with flour mixture:
1 C. buttermilk
Combine and add to mix:
1 C. boiling water
1/2 C. cocoa
2 t. soda
Blend in:
1 T. vanilla
Bake at 325 degrees for 45 minutes.
Bake cupcakes for 15 minutes
Frosting
Powdered sugar
Cocoa
Butter
Milk
Vanilla
Julie’s Skor Cake
Bake:
1 chocolate cake mix
Poke holes in cake with a wooden spoon handle.
Pour over top of cake:
1 can sweetened condensed milk and/or
carmel sauce
Cool
Spread cake with:
Whipped cream
Sprinkle over top:
Crumbled Skor Candy Bars
1 chocolate cake mix
Poke holes in cake with a wooden spoon handle.
Pour over top of cake:
1 can sweetened condensed milk and/or
carmel sauce
Cool
Spread cake with:
Whipped cream
Sprinkle over top:
Crumbled Skor Candy Bars
Wacky Chocolate Cake
Mix together with a fork in an ungreased cake pan:
2 ¼ C. flour
1 ½ C. sugar
4 ½ T. cocoa
1 ½ t. soda
¾ t. salt
Make 3 holes in mix, large, medium and small. (papa, mama, baby)
Pour into the papa hole:
1 cube melted butter
Pour into the mama hole:
1 ½ T. vinegar
Pour into the baby hole:
1 ½ t. vanilla
Pour over the top and stir until blended:
1 ½ C. cold water
Bake 350 degrees, 25 minutes
2 ¼ C. flour
1 ½ C. sugar
4 ½ T. cocoa
1 ½ t. soda
¾ t. salt
Make 3 holes in mix, large, medium and small. (papa, mama, baby)
Pour into the papa hole:
1 cube melted butter
Pour into the mama hole:
1 ½ T. vinegar
Pour into the baby hole:
1 ½ t. vanilla
Pour over the top and stir until blended:
1 ½ C. cold water
Bake 350 degrees, 25 minutes
Texas Sheet Cake
Stir together and bring to a boil:
4 T. cocoa
2 cubes margarine
1 C. water
Add in order, mixing after each addition:
2 C. sugar
2 C. flour
½ t/ salt
1 t. soda
2 eggs
½ C. sour cream
Bake in a greased jelly roll pan 20-30 minutes at 350 degrees.
Icing
Bring to a boil:
1 cube margarine
4 T. cocoa
6 T. milk
1 pound powdered sugar
1 t. vanilla
1 C. walnuts
Frost while hot.
4 T. cocoa
2 cubes margarine
1 C. water
Add in order, mixing after each addition:
2 C. sugar
2 C. flour
½ t/ salt
1 t. soda
2 eggs
½ C. sour cream
Bake in a greased jelly roll pan 20-30 minutes at 350 degrees.
Icing
Bring to a boil:
1 cube margarine
4 T. cocoa
6 T. milk
1 pound powdered sugar
1 t. vanilla
1 C. walnuts
Frost while hot.
Aunt Donna Swiss’s White Cake (probably Emma’s)
Cream together:
1 C. shortening or butter
2 C. sugar
4 egg yolks
Combine & add:
4 C. flour
4 t. baking powder
1 t. salt
Add & mix:
1 ½ C. milk
2 t. vanilla
Fold in:
4 stiffly beaten egg whites
Pour into 4 layer pans
Bake at 350 degrees for 25 minutes.
1 C. shortening or butter
2 C. sugar
4 egg yolks
Combine & add:
4 C. flour
4 t. baking powder
1 t. salt
Add & mix:
1 ½ C. milk
2 t. vanilla
Fold in:
4 stiffly beaten egg whites
Pour into 4 layer pans
Bake at 350 degrees for 25 minutes.
Great Grandma Emma Packer’s Cream Cake
Spread lemon or banana pudding on a white cake layer.
Add sliced bananas
Place 2nd layer on top.
Repeat if desired.
Spread whipped cream all over the outside of the layer cake.
Sprinkle shredded coconut amply on whipped cream on top and sides of cake
Add sliced bananas
Place 2nd layer on top.
Repeat if desired.
Spread whipped cream all over the outside of the layer cake.
Sprinkle shredded coconut amply on whipped cream on top and sides of cake
Aunt Opal’s “4th of July” Carmel Cake from Uncle Boyd
Cake
Cream:
½ C. butter
1 C. sugar
2 eggs
Combine & add:
2 C. flour
3 t. baking powder
¼ t. salt
Add:
¾ C. milk
1 t. vanilla
Bake 350 degrees, 25-30 minutes.
Frost with Carmel Frosting
Frosting
In a heavy kettle, melt:
¼ pound butter
Add & mix:
1 pound brown sugar
Add:
½ C. half and half cream
Bring to a rolling bubbly boil, stirring constantly, but don’t stir the sides of the pan.
Heat to 234-236 degrees on a candy thermometer. (soft ball stage)
Take from heat immediately.
Cool.
Stir for about 10 minutes until thickens.
Add:
½ t. vanilla.
Spread on yellow or white cake immediately.
Cream:
½ C. butter
1 C. sugar
2 eggs
Combine & add:
2 C. flour
3 t. baking powder
¼ t. salt
Add:
¾ C. milk
1 t. vanilla
Bake 350 degrees, 25-30 minutes.
Frost with Carmel Frosting
Frosting
In a heavy kettle, melt:
¼ pound butter
Add & mix:
1 pound brown sugar
Add:
½ C. half and half cream
Bring to a rolling bubbly boil, stirring constantly, but don’t stir the sides of the pan.
Heat to 234-236 degrees on a candy thermometer. (soft ball stage)
Take from heat immediately.
Cool.
Stir for about 10 minutes until thickens.
Add:
½ t. vanilla.
Spread on yellow or white cake immediately.
Friday, July 9, 2010
Applesauce Loaf
Cream:
½ C. oil
1 C. sugar
2 eggs
Add:
1 ¾ C. flour
1 t. salt
1 t. baking powder
½ t. soda
½ t. cinnamon
½ t. nutmeg
Add:
1 C. applesauce
½ C. nuts
Bake in greased pan 350 degrees one
hour.
½ C. oil
1 C. sugar
2 eggs
Add:
1 ¾ C. flour
1 t. salt
1 t. baking powder
½ t. soda
½ t. cinnamon
½ t. nutmeg
Add:
1 C. applesauce
½ C. nuts
Bake in greased pan 350 degrees one
hour.
Orange Nut Bread
Sift into large bowl:
2 ¼ C. flour
¼ t. soda
¾ C. sugar
2 ¼ t. baking powder
¾ t. salt
Add:
¾ C. nuts
2 T. oil
1 egg
¾ C. orange juice
1 T. grated orange peel
Bake in greased loaf pan
350 degrees 70 minutes.
2 ¼ C. flour
¼ t. soda
¾ C. sugar
2 ¼ t. baking powder
¾ t. salt
Add:
¾ C. nuts
2 T. oil
1 egg
¾ C. orange juice
1 T. grated orange peel
Bake in greased loaf pan
350 degrees 70 minutes.
Zucchini Bread
Mix together:
3 eggs
1 C. oil
2 C. sugar
Add:
2 C. peeled grated zucchini
3 t. vanilla
Add:
3 C. flour
1 t. salt
1 t. soda
1 t. each, cinnamon, nutmeg and cloves
¼ t. baking powder
1 C. nuts
raisins optional
Bake in greased loaf pans 325 degrees for one hour.
Makes 3 medium loaves.
3 eggs
1 C. oil
2 C. sugar
Add:
2 C. peeled grated zucchini
3 t. vanilla
Add:
3 C. flour
1 t. salt
1 t. soda
1 t. each, cinnamon, nutmeg and cloves
¼ t. baking powder
1 C. nuts
raisins optional
Bake in greased loaf pans 325 degrees for one hour.
Makes 3 medium loaves.
Pumpkin Nut Bread
Combine:
1 C. pumpkin
1 C. sugar
½ C. milk
2 eggs
¼ C. softened butter
Add:
2 C. flour
2 t. baking powder
½ t. soda
1 t. salt
1 t. cinnamon
½ t. nutmeg
Bake in greased loaf tin,
350 degrees 45-55 minutes.
1 C. pumpkin
1 C. sugar
½ C. milk
2 eggs
¼ C. softened butter
Add:
2 C. flour
2 t. baking powder
½ t. soda
1 t. salt
1 t. cinnamon
½ t. nutmeg
Bake in greased loaf tin,
350 degrees 45-55 minutes.
Date Nut Bread
Pour into 8 ounce cup:
juice from one orange
Add water to fill cup.
Add:
1 t. grated orange peel
1 C. dates, diced
1 t. vanilla
1 egg
2 T. oil
Add:
2 C. flour
¼ t. salt
1 t. baking powder
½ t. soda
1 C. sugar
½ C. nuts
Bake 350 degrees 1 hour
juice from one orange
Add water to fill cup.
Add:
1 t. grated orange peel
1 C. dates, diced
1 t. vanilla
1 egg
2 T. oil
Add:
2 C. flour
¼ t. salt
1 t. baking powder
½ t. soda
1 C. sugar
½ C. nuts
Bake 350 degrees 1 hour
Claudia Johnson’s Los Altos Banana Bread
Mash:
4 large, ripe bananas
Add:
2 eggs
1 C. sugar
1 ½ C. flour
1 t. salt
1 t. soda
Add:
¼ C. oil
½ C. raisins
½ C. nuts
Bake in greased pans 350 degrees 50-55 minutes.
Makes 3 small loaves or 1 large loaf.
4 large, ripe bananas
Add:
2 eggs
1 C. sugar
1 ½ C. flour
1 t. salt
1 t. soda
Add:
¼ C. oil
½ C. raisins
½ C. nuts
Bake in greased pans 350 degrees 50-55 minutes.
Makes 3 small loaves or 1 large loaf.
Aunt Kathy’s French Bread
1 Package active dry yeast
2 cups warm(105 to 115* F) water'
1 tsp. sugar
2 tsps. salt
5 1/2 to 6 cups unbleached all-purpose flour
1. Sprinkle yeast over 1/4 cup of the warm water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes).
2. Stir in remaining 1 3/4 cups water and salt. Add 4 cups of the flour. Mix to blend; then beat at medium speed until smooth and elastic (about 5 minutes).
3. Gradually beat in about 1 cup more flour to make soft dough.
4. Turn dough out onto a board or pastry cloth floured with some of the remaining 1/2 to 1 cup flour. Knead until dough is springy and small bubbles form just under surface (10 to 15 min.) adding just enough more flour to prevent dough from being sticky.
5. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
6. Punch dough down; knead dough lightly into a ball. Cover with inverted bowl and let rest for 10 minutes. Shape as directed to make one or more of the following variations.
Baguettes: Divide dough into three equal portions. Shape each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it. Place in greased baguette pans or well apart on a large, greased baking sheet. Let rise until puffy but not quite doubled (20 to 25 minutes). Preheat oven to 450 F. Make 3 diagonal slashes, about 1/2 inch deep, down the center of each loaf- makes 3 loaves. Bake for 25 to 30 min.
Pain de Brie: Divide dough into two equal portions. Shape each into a ball, then roll under palms to make a plump oval about 5 by 9 inches. Place well apart on a large greased baking sheet. Let rise until puffy but not quite doubled (25-30 minutes). Preheat oven to 425 F. Slash each loaf from end to end making 5 or 6 slashes in each. Makes 2 loaves. Bake for 30 to 35 minutes.
2 cups warm(105 to 115* F) water'
1 tsp. sugar
2 tsps. salt
5 1/2 to 6 cups unbleached all-purpose flour
1. Sprinkle yeast over 1/4 cup of the warm water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes).
2. Stir in remaining 1 3/4 cups water and salt. Add 4 cups of the flour. Mix to blend; then beat at medium speed until smooth and elastic (about 5 minutes).
3. Gradually beat in about 1 cup more flour to make soft dough.
4. Turn dough out onto a board or pastry cloth floured with some of the remaining 1/2 to 1 cup flour. Knead until dough is springy and small bubbles form just under surface (10 to 15 min.) adding just enough more flour to prevent dough from being sticky.
5. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
6. Punch dough down; knead dough lightly into a ball. Cover with inverted bowl and let rest for 10 minutes. Shape as directed to make one or more of the following variations.
Baguettes: Divide dough into three equal portions. Shape each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it. Place in greased baguette pans or well apart on a large, greased baking sheet. Let rise until puffy but not quite doubled (20 to 25 minutes). Preheat oven to 450 F. Make 3 diagonal slashes, about 1/2 inch deep, down the center of each loaf- makes 3 loaves. Bake for 25 to 30 min.
Pain de Brie: Divide dough into two equal portions. Shape each into a ball, then roll under palms to make a plump oval about 5 by 9 inches. Place well apart on a large greased baking sheet. Let rise until puffy but not quite doubled (25-30 minutes). Preheat oven to 425 F. Slash each loaf from end to end making 5 or 6 slashes in each. Makes 2 loaves. Bake for 30 to 35 minutes.
Bonnie & Julie’s French Bread
Combine:
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt
Add:
¼ C. oil
2 ½ C. quite warm water
Add:
3-4 more C. flour
Roll into loaves and slice.
Bake 425 degrees 15 minutes,
then 350 degrees 15 minutes.
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt
Add:
¼ C. oil
2 ½ C. quite warm water
Add:
3-4 more C. flour
Roll into loaves and slice.
Bake 425 degrees 15 minutes,
then 350 degrees 15 minutes.
Aunt Carolyn’s Corn Bread
Combine:
1 C. corn meal
1 C. flour
¼ C. sugar
1 T. baking powder
1 t. salt
Cut in:
1/3 C. shortening
Add:
1 egg
1 C. milk
Bake 400 degrees 25 minutes
8 x 8 pan.
1 C. corn meal
1 C. flour
¼ C. sugar
1 T. baking powder
1 t. salt
Cut in:
1/3 C. shortening
Add:
1 egg
1 C. milk
Bake 400 degrees 25 minutes
8 x 8 pan.
Peppery Cheese Bread
Combine:
2 eggs
6 oz. plain yogurt
½ C. oil
¼ C. milk
1 T. spicy brown mustard
Add:
2 ½ C. flour
1 T. sugar
2 t. cracked black pepper
1 t. baking powder
¾ t. salt
½ t. baking soda
1 C. shredded cheese
¼ C. thinly sliced green onion
Pour into greased loaf tin.
Bake 45 minutes at 350 degrees.
2 eggs
6 oz. plain yogurt
½ C. oil
¼ C. milk
1 T. spicy brown mustard
Add:
2 ½ C. flour
1 T. sugar
2 t. cracked black pepper
1 t. baking powder
¾ t. salt
½ t. baking soda
1 C. shredded cheese
¼ C. thinly sliced green onion
Pour into greased loaf tin.
Bake 45 minutes at 350 degrees.
Garlic Cheese Bread
Combine and proof:
1 T. dry yeast
¼ C. water
Combine:
1 carton plain low-fat yogurt, warmed
1 T. sugar
½ t. cracked pepper
¾ t. salt
½ t. baking soda
½ C. oil
¼ C. milk
1 T. spicy brown mustard
1 C. shredded cheddar cheese
1 t. garlic
Add:
2 eggs
2 ½ C. flour
Knead, let rise, put in pans, let rise again.
1 T. dry yeast
¼ C. water
Combine:
1 carton plain low-fat yogurt, warmed
1 T. sugar
½ t. cracked pepper
¾ t. salt
½ t. baking soda
½ C. oil
¼ C. milk
1 T. spicy brown mustard
1 C. shredded cheddar cheese
1 t. garlic
Add:
2 eggs
2 ½ C. flour
Knead, let rise, put in pans, let rise again.
Grilled Flatbread
Dissolve & proof:
½ t. yeast
½ C. warm water
Add:
1 T. olive oil
1 1/3 C. flour
¾ t. coarse salt
Knead.
Let rise 30 minutes.
Divide dough into 4 pieces.
Roll in 1/8 inch thick rounds.
Brush with:
olive oil
Place on hot grill.
Grill 2 minutes per side.
Remove and season with salt.
½ t. yeast
½ C. warm water
Add:
1 T. olive oil
1 1/3 C. flour
¾ t. coarse salt
Knead.
Let rise 30 minutes.
Divide dough into 4 pieces.
Roll in 1/8 inch thick rounds.
Brush with:
olive oil
Place on hot grill.
Grill 2 minutes per side.
Remove and season with salt.
Garlic Bread
Combine these ingredients and spread on:
French bread:
softened butter and/or olive oil or mayonnaise
grated cheddar or Parmesan cheese
minced garlic or garlic powder
onion powder
basil, parsley & paprika
marjoram, thyme, parsley & paprika
Broil 2 minutes until slightly browned & bubbly.
French bread:
softened butter and/or olive oil or mayonnaise
grated cheddar or Parmesan cheese
minced garlic or garlic powder
onion powder
basil, parsley & paprika
marjoram, thyme, parsley & paprika
Broil 2 minutes until slightly browned & bubbly.
Kerry Stenson’s Bread Sticks
Dissolve and let sit:
1 T. yeast
1 ½ C. warm water
1 T. honey
Add:
1 T. malted milk powder
1 t. salt
4 C. flour
Knead.
Let rise.
Roll onto a hot buttered tray.
Flip to butter other side.
Season with:
garlic & Parmesan.
Let rise 15-20 minutes.
Bake 400 degrees 12-15 minutes
1 T. yeast
1 ½ C. warm water
1 T. honey
Add:
1 T. malted milk powder
1 t. salt
4 C. flour
Knead.
Let rise.
Roll onto a hot buttered tray.
Flip to butter other side.
Season with:
garlic & Parmesan.
Let rise 15-20 minutes.
Bake 400 degrees 12-15 minutes
Julie & Bonnie's Breadsticks- really easy and fast!
Mix together:
2 cups water
2 tbsp yeast
4 tsp sugar
5 cups flour
4 tbsp oil
1 tbsp salt
Let rise for 10 minutes
Spread onto a cookie sheet. Spread with butter, garlic salt, and parmesan cheese
Score into breadsticks using a knife
Bake at 425F till golden brown (15 min)
Pull apart when cool.
2 cups water
2 tbsp yeast
4 tsp sugar
5 cups flour
4 tbsp oil
1 tbsp salt
Let rise for 10 minutes
Spread onto a cookie sheet. Spread with butter, garlic salt, and parmesan cheese
Score into breadsticks using a knife
Bake at 425F till golden brown (15 min)
Pull apart when cool.
Apple Yeast Bread
Mix together:
½ C. warm milk
1 t. salt
2 T. butter
1 C. applesauce (or canned apples slices)
Combine and let sit
¼ C. warm water
1 T. yeast
Stir in milk mixture and:
2 C. white flour
Add: ½ t. cinnamon
2-2 ½ C. flour
Knead: 10 minutes
Let rise.
Punch down.
Form into 2 loaves and let rise again.
Bake 350 degrees 30 minutes.
½ C. warm milk
1 t. salt
2 T. butter
1 C. applesauce (or canned apples slices)
Combine and let sit
¼ C. warm water
1 T. yeast
Stir in milk mixture and:
2 C. white flour
Add: ½ t. cinnamon
2-2 ½ C. flour
Knead: 10 minutes
Let rise.
Punch down.
Form into 2 loaves and let rise again.
Bake 350 degrees 30 minutes.
Martha Stewart’s Health Rolls
Bring to a boil in saucepan, reduce to a summer and cook until tender (12-25 minutes) then let cool:
½ C. wheat
2 C. water
Combine and proof:
1 C. warm milk
1 T. yeast
½ C. honey
Add:
2 eggs
½ C. quick cooking oatmeal
1 ½ C. whole wheat flour
1 t. pepper
1 T. salt
cooled bulghur wheat
Knead. Cover and let rise 1 ½- 2 hours.
Oil two round cakes pans with:
olive oil.
Roll 2 ounce portions of dough into balls and place 11 balls of dough in each cake pan. Brush tops of balls with olive oil.
Cover with plastic wrap and set aside to rise again until half again as large (20-25 minutes).
Sprinkle tops of rolls with:
3 T. mixed seeds (poppy, sesame or fennel)
Bake 375 degrees, 20-22 minutes.
½ C. wheat
2 C. water
Combine and proof:
1 C. warm milk
1 T. yeast
½ C. honey
Add:
2 eggs
½ C. quick cooking oatmeal
1 ½ C. whole wheat flour
1 t. pepper
1 T. salt
cooled bulghur wheat
Knead. Cover and let rise 1 ½- 2 hours.
Oil two round cakes pans with:
olive oil.
Roll 2 ounce portions of dough into balls and place 11 balls of dough in each cake pan. Brush tops of balls with olive oil.
Cover with plastic wrap and set aside to rise again until half again as large (20-25 minutes).
Sprinkle tops of rolls with:
3 T. mixed seeds (poppy, sesame or fennel)
Bake 375 degrees, 20-22 minutes.
Julie’s Grandma’s Brown Bread
Combine:
7 C. warm water
¼ C. sugar
½ C. oil
3 T. yeast
½ C. molasses
Add:
1 C. cream of wheat
1 C. oatmeal
1 C. wheat germ
1 C. bran
2 T. salt
2 eggs
8 C. whole wheat flour
Put in 6 loaf pans.
Let rise and bake 30 minutes
350 degrees.
7 C. warm water
¼ C. sugar
½ C. oil
3 T. yeast
½ C. molasses
Add:
1 C. cream of wheat
1 C. oatmeal
1 C. wheat germ
1 C. bran
2 T. salt
2 eggs
8 C. whole wheat flour
Put in 6 loaf pans.
Let rise and bake 30 minutes
350 degrees.
Jane Grace’s Black Bread
Soften in large bowl:
2 T. yeast
3 C. warm water
Add and mix one minute:
2 C. gluten or white flour
4 C. whole wheat flour
Add and mix 3 or 4 minutes:
2 C. wheat bran
2 C. rye flour
2 C. wheat germ
1 C. rolled oats
2 C. warm water
1 C. molasses
8 t. salt
2-4 C. white flour
Let rise.
Divide into 4 parts.
Form into balls and roll in oats.
Let rise again.
Bake 350 degrees- 45 minutes.
2 T. yeast
3 C. warm water
Add and mix one minute:
2 C. gluten or white flour
4 C. whole wheat flour
Add and mix 3 or 4 minutes:
2 C. wheat bran
2 C. rye flour
2 C. wheat germ
1 C. rolled oats
2 C. warm water
1 C. molasses
8 t. salt
2-4 C. white flour
Let rise.
Divide into 4 parts.
Form into balls and roll in oats.
Let rise again.
Bake 350 degrees- 45 minutes.
Jane Grace’s Raisin Bread
Soften in bowl:
4 ½ C. warm water
3 T. yeast
1 C. brown sugar
¼ C. oil
Add:
3 C. oats
3 C. raisins
2 T. salt
2 t. cinnamon
5 C. white flour
5 C. wheat flour
Mix 10 minutes.
Rise 1 hour.
Shape into loaves and let rise again.
Bake 350 degrees, 30 minutes.
If desired, roll dough.
Sprinkle with:
cinnamon and sugar
Roll in loaves.
4 ½ C. warm water
3 T. yeast
1 C. brown sugar
¼ C. oil
Add:
3 C. oats
3 C. raisins
2 T. salt
2 t. cinnamon
5 C. white flour
5 C. wheat flour
Mix 10 minutes.
Rise 1 hour.
Shape into loaves and let rise again.
Bake 350 degrees, 30 minutes.
If desired, roll dough.
Sprinkle with:
cinnamon and sugar
Roll in loaves.
Jane Grace’s Wheat Bread
Let soften in bowl:
5 C. warm water
3 T. yeast
2/3 C. honey or brown sugar
2/3 C. oil
Add:
2 T. salt
4 C. white flour
9-10 C. wheat flour
Knead 10 minutes with bread hook.
Raise 1 hour.
Shape into loaves and put in greased pans and raise again, 45 minutes.
Bake 350 degrees- 40 minutes.
5 C. warm water
3 T. yeast
2/3 C. honey or brown sugar
2/3 C. oil
Add:
2 T. salt
4 C. white flour
9-10 C. wheat flour
Knead 10 minutes with bread hook.
Raise 1 hour.
Shape into loaves and put in greased pans and raise again, 45 minutes.
Bake 350 degrees- 40 minutes.
Grandma Packer’s Dilly Bread
Combine and proof:
1 T. dry yeast
¼ C. water
Combine:
1 C. cottage cheese, lukewarm
2 T. sugar
1 T. minced onion
1 T. butter
2 t. dill weed
1 t. salt
¼ t. soda
1 beaten egg
Add:
yeast mixture
2 ½ C. flour
Let rise one hour, stir down, put in pan and let rise again 60 minutes.
Bake 40 minutes at 350 degrees.
Makes one loaf.
1 T. dry yeast
¼ C. water
Combine:
1 C. cottage cheese, lukewarm
2 T. sugar
1 T. minced onion
1 T. butter
2 t. dill weed
1 t. salt
¼ t. soda
1 beaten egg
Add:
yeast mixture
2 ½ C. flour
Let rise one hour, stir down, put in pan and let rise again 60 minutes.
Bake 40 minutes at 350 degrees.
Makes one loaf.
Leslie Packer’s White Bread
Mix:
5-6 C. hot water
2/3 C. sugar or honey
2 T. salt
1/3 C. oil
Add and mix until smooth:
5 C. white flour
Add:
2 ½ T. yeast (soft, instant, quick acting.
Add:
Enough flour to pull of the sides of the bowl 8 to 10 C.
Knead 10 minutes.
Let rise 1 hour.
Shape into loaves, let rise.
Bake one hour. 350 degrees.
5-6 C. hot water
2/3 C. sugar or honey
2 T. salt
1/3 C. oil
Add and mix until smooth:
5 C. white flour
Add:
2 ½ T. yeast (soft, instant, quick acting.
Add:
Enough flour to pull of the sides of the bowl 8 to 10 C.
Knead 10 minutes.
Let rise 1 hour.
Shape into loaves, let rise.
Bake one hour. 350 degrees.
Ilene Barney’s Monkey Bread like Kristan makes
Cut into quarters:
4 cans country style refrigerated biscuits
Shake in mixture of:
½ cup sugar
2 tsp. cinnamon.
Put in 9 X 13 pan.
Bring to a boil in saucepan:
1 cup sugar
3/4 cup butter
2 tsp. cinnamon.
Spoon over dough pieces.
Bake at 350 for 25-30 minutes.
4 cans country style refrigerated biscuits
Shake in mixture of:
½ cup sugar
2 tsp. cinnamon.
Put in 9 X 13 pan.
Bring to a boil in saucepan:
1 cup sugar
3/4 cup butter
2 tsp. cinnamon.
Spoon over dough pieces.
Bake at 350 for 25-30 minutes.
Aunt Carolyn’s Butterscotch Balls
Place in a ring mold:
1 ½ lbs. Frozen roll dough balls
Mix and pour over dough:
1 pkg. regular butterscotch pudding
1 C. brown sugar
1 C. melted butter
½ C. chopped pecans
cinnamon
Let rise 2-3 hours.
Bake 350 degrees 45 minutes
1 ½ lbs. Frozen roll dough balls
Mix and pour over dough:
1 pkg. regular butterscotch pudding
1 C. brown sugar
1 C. melted butter
½ C. chopped pecans
cinnamon
Let rise 2-3 hours.
Bake 350 degrees 45 minutes
Ann Strong’s Orange Rolls- the ones you all love!!!!
Combine:
2 cubes melted butter
rind of 1 orange
½ C. orange juice concentrate
1 C. sugar
Pour over:
2 pkg. Pillsbury butterflake rolls stood on end in a ring mold.
Bake 350 degrees 25 minutes.
2 cubes melted butter
rind of 1 orange
½ C. orange juice concentrate
1 C. sugar
Pour over:
2 pkg. Pillsbury butterflake rolls stood on end in a ring mold.
Bake 350 degrees 25 minutes.
Mary Griffith’s Orange Bow Knots
Combine & proof:
1 T. yeast
¼ C. warm water
1 t. sugar
Combine:
1 C. scalded milk
1/3 C. sugar
1 t. salt
2 beaten eggs
2 T. grated orange peel
¼ C. orange juice
5 C. flour
Cover and let rest 10 minutes.
Knead 10 minutes.
Cover and let rise 2 hours.
Punch down and let rest 10 minutes.
Divide into 2 balls and roll out. Cut in 12 pie shaped pieces, roll from wide to narrow end. Let rise.
Bake 400 degrees 8 to 12 minutes.
Glaze:
Grated orange rind
Juice from one orange
Melted butter
Powdered sugar
1 T. yeast
¼ C. warm water
1 t. sugar
Combine:
1 C. scalded milk
1/3 C. sugar
1 t. salt
2 beaten eggs
2 T. grated orange peel
¼ C. orange juice
5 C. flour
Cover and let rest 10 minutes.
Knead 10 minutes.
Cover and let rise 2 hours.
Punch down and let rest 10 minutes.
Divide into 2 balls and roll out. Cut in 12 pie shaped pieces, roll from wide to narrow end. Let rise.
Bake 400 degrees 8 to 12 minutes.
Glaze:
Grated orange rind
Juice from one orange
Melted butter
Powdered sugar
Lion House Dinner Rolls
In a glass bowl, Combine:
2 T. yeast
2 C. warm water
Set aside to prove for 5-10 minutes until it's bubbly.
Mix together: 1/3 C. sugar
1/3 C. butter (lightly softened)
Add in:
2 ½ t. salt
2/3 C. nonfat dry milk
1 egg
Add in yeast mixture and mix.
Add in gradually: 4 ½ C. flour
Knead, Cover and let rise for 45 min in a warm place, punch down.
Cut into pizza slices and roll into crescent shapes.
Place on greased tray.
Cover and let rise again for about 30 min.
Bake at 375 degrees for 15 minutes.
Take out when light brown.
Notes from Mom:
Water for yeast: If it's too hot, it will kill the yeast. If it's not hot enough, the yeast won't grow. Has to be hot to the hand. Yeast feeds on sugar, so mom always puts a spoonful of sugar in. Stir it into the dry yeast. Don't microwave, will be too hot.
Start over with the yeast if you don't get a good bubbly proof.
Add extra sugar and butter - maybe 1/2 C. each.
Soften the butter. If it's hot it will kill the yeast.
Adding flour: add 3 cups and see how it does. Gradually add until the dough starts to pull away from the sides. Switch mixing attachment for hook. Knead for a handful of minutes.
2 T. yeast
2 C. warm water
Set aside to prove for 5-10 minutes until it's bubbly.
Mix together: 1/3 C. sugar
1/3 C. butter (lightly softened)
Add in:
2 ½ t. salt
2/3 C. nonfat dry milk
1 egg
Add in yeast mixture and mix.
Add in gradually: 4 ½ C. flour
Knead, Cover and let rise for 45 min in a warm place, punch down.
Cut into pizza slices and roll into crescent shapes.
Place on greased tray.
Cover and let rise again for about 30 min.
Bake at 375 degrees for 15 minutes.
Take out when light brown.
Notes from Mom:
Water for yeast: If it's too hot, it will kill the yeast. If it's not hot enough, the yeast won't grow. Has to be hot to the hand. Yeast feeds on sugar, so mom always puts a spoonful of sugar in. Stir it into the dry yeast. Don't microwave, will be too hot.
Start over with the yeast if you don't get a good bubbly proof.
Add extra sugar and butter - maybe 1/2 C. each.
Soften the butter. If it's hot it will kill the yeast.
Adding flour: add 3 cups and see how it does. Gradually add until the dough starts to pull away from the sides. Switch mixing attachment for hook. Knead for a handful of minutes.
Janey Barrett’s Hot Rolls
Combine and proof:
2 t. yeast
½ C. warm water
½ t. sugar
Combine:
1 C. boiling milk
½ C. butter
½ C. sugar
1 t. salt
Add:
3 eggs
yeast mixture
4 ½ C. flour- no more
Knead 5 minutes, rise to double, punch down.
Roll into circle and cut into triangles.
Roll from large end to small and
Bake 350 degrees 7 minutes.
Take out when light brown.
2 t. yeast
½ C. warm water
½ t. sugar
Combine:
1 C. boiling milk
½ C. butter
½ C. sugar
1 t. salt
Add:
3 eggs
yeast mixture
4 ½ C. flour- no more
Knead 5 minutes, rise to double, punch down.
Roll into circle and cut into triangles.
Roll from large end to small and
Bake 350 degrees 7 minutes.
Take out when light brown.
Linda Smith’s Hot Rolls
Combine and proof:
1 T. yeast
½ C. warm water
pinch sugar
Combine separately:
1 C. scalded milk
1 C. margarine
3 eggs
½ C. sugar
1 t. salt
4 C. flour
Add yeast and mix well.
Let rise up to 4 hours.
Roll out, brush with melted butter, cut and roll into crescents.
Let rise up to four hours.
Bake 350 degrees 18 minutes.
1 T. yeast
½ C. warm water
pinch sugar
Combine separately:
1 C. scalded milk
1 C. margarine
3 eggs
½ C. sugar
1 t. salt
4 C. flour
Add yeast and mix well.
Let rise up to 4 hours.
Roll out, brush with melted butter, cut and roll into crescents.
Let rise up to four hours.
Bake 350 degrees 18 minutes.
Jane Grace’s Whole Wheat Sweet Dough
Combine and let sit:
½ C. warm water
1 T. honey
2 T. yeast
Combine:
2 well beaten eggs
1 t. salt
½ C. oil or butter
1 C. warm milk
Add yeast mixture.
Add:
4-5 C. whole wheat flour
Rest dough 10 minutes.
Knead 10 minutes.
Let rise. Punch down. Rest 10 minutes. Shape into rolls
Cover and let rise until double.
Bake 350 degrees 15-20 minutes.
½ C. warm water
1 T. honey
2 T. yeast
Combine:
2 well beaten eggs
1 t. salt
½ C. oil or butter
1 C. warm milk
Add yeast mixture.
Add:
4-5 C. whole wheat flour
Rest dough 10 minutes.
Knead 10 minutes.
Let rise. Punch down. Rest 10 minutes. Shape into rolls
Cover and let rise until double.
Bake 350 degrees 15-20 minutes.
Great Grandma Scoffield’s Pecan Rolls
Combine and let sit:
1 T. yeast
¼ C. warm water
Add:
1 C. warm milk
½ C. sugar
½ C. shortening or butter
2 eggs
3 ½ C. flour
½ t. vanilla
Let rise one hour.
Drop into each muffin tin cup:
½ t. butter
2 t. sugar
drops of water
chopped pecans
Drop batter, by spoonful, into tins.
Let rise.
Bake 350 degrees 18 minutes.
1 T. yeast
¼ C. warm water
Add:
1 C. warm milk
½ C. sugar
½ C. shortening or butter
2 eggs
3 ½ C. flour
½ t. vanilla
Let rise one hour.
Drop into each muffin tin cup:
½ t. butter
2 t. sugar
drops of water
chopped pecans
Drop batter, by spoonful, into tins.
Let rise.
Bake 350 degrees 18 minutes.
Grandma Packer’s Pecan Rolls
Place in bottom of jelly roll pan:
2 C. chopped pecans
Top with mixture of:
2/3 C. dark karo
2/3 C. brown sugar
4 T. butter
Roll dough into a rectangle.
Roll jellyroll style.
Cut and place close together on pecan mixture.
Bake 400 degrees 18-20 minutes
2 C. chopped pecans
Top with mixture of:
2/3 C. dark karo
2/3 C. brown sugar
4 T. butter
Roll dough into a rectangle.
Roll jellyroll style.
Cut and place close together on pecan mixture.
Bake 400 degrees 18-20 minutes
Grandma Packer’s Cinnamon Rolls
Roll dough, brush with melted butter, sprinkle with brown sugar, raisins, cinnamon.
Roll jellyroll style, cut, let rise.
Bake 400 degrees 18-20 minutes
Roll jellyroll style, cut, let rise.
Bake 400 degrees 18-20 minutes
Grandma Packer’s Hot Rolls
Scald:
4 C. milk
Add:
2/3 C. sugar
¾ C. butter
2 T. salt
4 eggs
4 T. yeast dissolved in 1 C. warm water
11 C. flour
Mix, let rise, punch down, let rise again, roll.
Bake 400 degrees 18-20 minutes.
4 C. milk
Add:
2/3 C. sugar
¾ C. butter
2 T. salt
4 eggs
4 T. yeast dissolved in 1 C. warm water
11 C. flour
Mix, let rise, punch down, let rise again, roll.
Bake 400 degrees 18-20 minutes.
Carol Nielsen’s Spud Nuts
Combine:
1 C. scalded milk
½ C. shortening
½ C. sugar
2 T. yeast, softened in ¼ C. hot water
4 eggs
1 C. mashed potatoes
1 t. salt
5-6 C. flour
Mix dough and let rise.
Roll out and cut with donut cutter.
Let rise slightly.
Fry in Crisco Oil heated to 350 degrees.
Drain on paper towels
Glaze with:
1 C. powdered sugar
1 T. melted butter
hot water to thin
1 C. scalded milk
½ C. shortening
½ C. sugar
2 T. yeast, softened in ¼ C. hot water
4 eggs
1 C. mashed potatoes
1 t. salt
5-6 C. flour
Mix dough and let rise.
Roll out and cut with donut cutter.
Let rise slightly.
Fry in Crisco Oil heated to 350 degrees.
Drain on paper towels
Glaze with:
1 C. powdered sugar
1 T. melted butter
hot water to thin
Cinnabon Rolls
Rolls:
Combine in bowl & stir until dissolved:
½ C. warm water
2 pkg. dry yeast
2 T. sugar
Combine in another bowl:
1 3 ½ oz. vanilla pudding mix, not instant, prepared according to directions
½ C. margarine, melted
2 eggs
1 t. salt.
Add yeast mixture and blend.
Gradually add & mix well:
6 C. flour
Place in a greased bowl.
Cover and let rise.
Punch down and let rise again.
Roll out dough.
Spread on dough:
1 C. soft butter
2 C. brown sugar
4 t. cinnamon
Roll tightly and cut in 2 inch pieces.
Place rolls on a lightly greased cookie sheet 2 inches apart.
Flatten slightly.
Cover and let rise until double.
Bake at 350 degrees 15 to 20 minutes until golden brown.
Combine & frost warm rolls:
8 oz.. creamed cheese
½ C. margarine
1 t. vanilla
3 C. powdered sugar
1 T. milk
Combine in bowl & stir until dissolved:
½ C. warm water
2 pkg. dry yeast
2 T. sugar
Combine in another bowl:
1 3 ½ oz. vanilla pudding mix, not instant, prepared according to directions
½ C. margarine, melted
2 eggs
1 t. salt.
Add yeast mixture and blend.
Gradually add & mix well:
6 C. flour
Place in a greased bowl.
Cover and let rise.
Punch down and let rise again.
Roll out dough.
Spread on dough:
1 C. soft butter
2 C. brown sugar
4 t. cinnamon
Roll tightly and cut in 2 inch pieces.
Place rolls on a lightly greased cookie sheet 2 inches apart.
Flatten slightly.
Cover and let rise until double.
Bake at 350 degrees 15 to 20 minutes until golden brown.
Combine & frost warm rolls:
8 oz.. creamed cheese
½ C. margarine
1 t. vanilla
3 C. powdered sugar
1 T. milk
Lynn Brown’s Nanny Jerani’s Cinnamon Twists
Bring to a boil:
1 C. cream soured
Add:
2 T. butter or margarine
3 T. sugar
1/8 t. soda
1 t. salt
Cool then add:
1 egg
1 T. yeast dissolved in
¼ C. water
Add:
3 C. flour
Knead 10 minutes and let stand.
Roll into a rectangle.
Spread with melted butter, cinnamon and brown sugar.
Fold in half, cut in one inch strips and twist.
Let rise.
Bake 375 degrees, 12-15 minutes.
Frost with:
¾ C. powdered sugar
1 T. milk
½ t. vanilla
1 C. cream soured
Add:
2 T. butter or margarine
3 T. sugar
1/8 t. soda
1 t. salt
Cool then add:
1 egg
1 T. yeast dissolved in
¼ C. water
Add:
3 C. flour
Knead 10 minutes and let stand.
Roll into a rectangle.
Spread with melted butter, cinnamon and brown sugar.
Fold in half, cut in one inch strips and twist.
Let rise.
Bake 375 degrees, 12-15 minutes.
Frost with:
¾ C. powdered sugar
1 T. milk
½ t. vanilla
Suzanne Mosman’s Cinnamon Rolls
Dough
Combine:
2 pkg. Active dry yeast
1 C. warm water
2/3 C. plus 1 t. sugar
Stir well and add to yeast mixture:
1 c. warmed milk
2/3 C. butter
2 t. salt
2 eggs
Add and beat until smooth:
7-8 C. flour
Knead, let rise 1 hour, punch down, let rest, and roll into rectangle.
Filling
Spread on dough:
½ C. melted butter
1 ½ C. sugar
3 T. cinnamon
1 ½ C. chopped nuts (optional)
1 ½ C. raisins (optional)
Roll up jellyroll fashion, punch edge to seal. Cut in 12-15 slices.
Coat bottom of a 9 x 13 pan with:
½ C. melted butter
¼ C. sugar
Place cinnamon rolls in pan, close together.
Let rise in warm place until doubled (about 45 minutes).
Bake 25-30 minutes until slightly browned. Cool slightly.
Glaze
Mix and spread over rolls:
2/3 C. melted butter
4 C. powdered sugar
2 t. vanilla
4-8 T. hot water
Combine:
2 pkg. Active dry yeast
1 C. warm water
2/3 C. plus 1 t. sugar
Stir well and add to yeast mixture:
1 c. warmed milk
2/3 C. butter
2 t. salt
2 eggs
Add and beat until smooth:
7-8 C. flour
Knead, let rise 1 hour, punch down, let rest, and roll into rectangle.
Filling
Spread on dough:
½ C. melted butter
1 ½ C. sugar
3 T. cinnamon
1 ½ C. chopped nuts (optional)
1 ½ C. raisins (optional)
Roll up jellyroll fashion, punch edge to seal. Cut in 12-15 slices.
Coat bottom of a 9 x 13 pan with:
½ C. melted butter
¼ C. sugar
Place cinnamon rolls in pan, close together.
Let rise in warm place until doubled (about 45 minutes).
Bake 25-30 minutes until slightly browned. Cool slightly.
Glaze
Mix and spread over rolls:
2/3 C. melted butter
4 C. powdered sugar
2 t. vanilla
4-8 T. hot water
Tradewind Muffins
Combine:
3 oz. creamed cheese
1 C. sugar
2 t. vanilla
1 egg
Add:
2 C. flour
1 t. soda
1 t. salt
½ C. sour cream
1 20 oz. can crushed pineapple, drained
Pour into heavily greased muffin tins sprinkled with:
½ C. sliced almonds
Bake at 350 degrees for 35 minutes.
3 oz. creamed cheese
1 C. sugar
2 t. vanilla
1 egg
Add:
2 C. flour
1 t. soda
1 t. salt
½ C. sour cream
1 20 oz. can crushed pineapple, drained
Pour into heavily greased muffin tins sprinkled with:
½ C. sliced almonds
Bake at 350 degrees for 35 minutes.
Apple Oatmeal Muffins
Combine:
2 eggs
1 C. milk
3 T. apple juice concentrate
4 T. melted butter
Add:
1 ½ C. flour
½ C. wheat flour
2 t. baking powder
1 t. baking soda
½ t. salt
1 C. rolled oats
3 T. sugar
¼ t. cinnamon
Fold in:
2 large tart apples, peeled & chopped
Top with streusel topping:
Brown sugar, flour & cinnamon
Pour into greased muffin tins and bake at 425 degrees for 30 minutes.
2 eggs
1 C. milk
3 T. apple juice concentrate
4 T. melted butter
Add:
1 ½ C. flour
½ C. wheat flour
2 t. baking powder
1 t. baking soda
½ t. salt
1 C. rolled oats
3 T. sugar
¼ t. cinnamon
Fold in:
2 large tart apples, peeled & chopped
Top with streusel topping:
Brown sugar, flour & cinnamon
Pour into greased muffin tins and bake at 425 degrees for 30 minutes.
Poppy Seed Muffins
Beat together:
1 C. sugar
½ C. butter or margarine
2 eggs
¾ C. sour cream
1 t. vanilla
Add:
2 C. flour
¼ C. poppy seed
½ t. salt
¼ t. baking soda
Spoon into muffin cups.
Bake 15 minutes 375 degrees.
1 C. sugar
½ C. butter or margarine
2 eggs
¾ C. sour cream
1 t. vanilla
Add:
2 C. flour
¼ C. poppy seed
½ t. salt
¼ t. baking soda
Spoon into muffin cups.
Bake 15 minutes 375 degrees.
Grandma Packer’s Bran Muffins
Combine and set aside:
2 C. boiling water
2 C. 100% bran
Combine:
1 C. margarine
1 C. brown sugar
1 C. honey
4 eggs
1 quart buttermilk
5 C. whole wheat flour
1 T. salt
5 t. baking soda
4 C. bran flakes
1 ½ C. dates
1 C. nuts (optional)
Put in muffin tins.
Bake 350 degrees for 20 minutes
Makes 5 dozen.
Batter keeps in fridge for 30 days.
Variation: add cooked apples & cinnamon
2 C. boiling water
2 C. 100% bran
Combine:
1 C. margarine
1 C. brown sugar
1 C. honey
4 eggs
1 quart buttermilk
5 C. whole wheat flour
1 T. salt
5 t. baking soda
4 C. bran flakes
1 ½ C. dates
1 C. nuts (optional)
Put in muffin tins.
Bake 350 degrees for 20 minutes
Makes 5 dozen.
Batter keeps in fridge for 30 days.
Variation: add cooked apples & cinnamon
Bartlett Pear Breakfast Cake
Cream:
¾ C. unsalted butter
1 1/3 C. sugar
4 eggs
2 t. vanilla
1 ¼ C. sour cream
Add:
3 C. flour
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
Fold in:
3 medium but firm Bartlett pears cut in bite sized chunks
Combine:
¾ C. brown sugar
1 t. ground ginger
1 C. chopped walnuts
Layer 2 mixtures in bundt pan.
(Batter, topping, batter, topping)
Bake 60 minutes 350 degrees.
¾ C. unsalted butter
1 1/3 C. sugar
4 eggs
2 t. vanilla
1 ¼ C. sour cream
Add:
3 C. flour
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
Fold in:
3 medium but firm Bartlett pears cut in bite sized chunks
Combine:
¾ C. brown sugar
1 t. ground ginger
1 C. chopped walnuts
Layer 2 mixtures in bundt pan.
(Batter, topping, batter, topping)
Bake 60 minutes 350 degrees.
Raspberry Cream Cheese Breakfast Cake
Cream:
1 oz. pkg. creamed cheese
1 C. sugar
½ C. butter or margarine
Add:
1 ¾ C. flour
2 eggs
¼ C. milk
½ t. vanilla
1 t. baking powder
½ t. baking soda
¼ t. salt
Spread in a greased and floured 9 x 13 pan.
Spoon over top and swirl into batter:
½ C. raspberry jam
Bake 350- degrees 30 minutes.
Sift powdered sugar on top.
Garnish with:
fresh mint and raspberry.
1 oz. pkg. creamed cheese
1 C. sugar
½ C. butter or margarine
Add:
1 ¾ C. flour
2 eggs
¼ C. milk
½ t. vanilla
1 t. baking powder
½ t. baking soda
¼ t. salt
Spread in a greased and floured 9 x 13 pan.
Spoon over top and swirl into batter:
½ C. raspberry jam
Bake 350- degrees 30 minutes.
Sift powdered sugar on top.
Garnish with:
fresh mint and raspberry.
Scandinavian Apple Breakfast Cake
Combine:
4 C. peeled, cored and finely chopped cooking apples
1 C. sugar
1 C. chopped walnuts
2/3 C. butter
Stir in:
2 eggs
2 t. vanilla
Add:
2 C. flour
2 t. cinnamon
¼ t. cardamom
1 t. baking powder
1 t. baking soda
¾ t. allspice
1/8 t. salt
Spread into a greased 9 x 12 pan or 10-inch fluted tube pan.
Bake 350 degrees for 30 minutes for flat pan or 50 minutes for tube pan.
Sprinkle with:
sifted powdered sugar and chopped walnuts.
4 C. peeled, cored and finely chopped cooking apples
1 C. sugar
1 C. chopped walnuts
2/3 C. butter
Stir in:
2 eggs
2 t. vanilla
Add:
2 C. flour
2 t. cinnamon
¼ t. cardamom
1 t. baking powder
1 t. baking soda
¾ t. allspice
1/8 t. salt
Spread into a greased 9 x 12 pan or 10-inch fluted tube pan.
Bake 350 degrees for 30 minutes for flat pan or 50 minutes for tube pan.
Sprinkle with:
sifted powdered sugar and chopped walnuts.
Johnston Birthday Breakfast Cake
Mix:
2 ¼ C. flour
½ t. salt
½ t. cinnamon
1 C. brown sugar
¾ C. granulated sugar
¾ C. oil
Remove ¾ C. for topping, blend in & set aside:
½ C. chopped nuts
1 ¼ t. cinnamon
To remaining mixture add and blend until smooth:
1 t. soda
1 t. baking powder
1 egg
1 C. buttermilk (can be 1 C. milk soured with 1 T. vinegar)
Pour into greased 9 x 13 baking pan.
Top with topping mixture.
Bake at 350 degrees for 25 or 30 minutes.
2 ¼ C. flour
½ t. salt
½ t. cinnamon
1 C. brown sugar
¾ C. granulated sugar
¾ C. oil
Remove ¾ C. for topping, blend in & set aside:
½ C. chopped nuts
1 ¼ t. cinnamon
To remaining mixture add and blend until smooth:
1 t. soda
1 t. baking powder
1 egg
1 C. buttermilk (can be 1 C. milk soured with 1 T. vinegar)
Pour into greased 9 x 13 baking pan.
Top with topping mixture.
Bake at 350 degrees for 25 or 30 minutes.
Aunt Carolyn’s Egg & Sausage Casserole
Brown and dry on towel:
1 lb. Jimmy Dean Spicy Sausage
Add and mix well:
6 eggs
1 ½ C. milk
1 t. dry mustard
2 slices bread torn in pieces
Grated cheese
Chill all night.
Bake uncovered 350 degrees 45 minutes.
1 lb. Jimmy Dean Spicy Sausage
Add and mix well:
6 eggs
1 ½ C. milk
1 t. dry mustard
2 slices bread torn in pieces
Grated cheese
Chill all night.
Bake uncovered 350 degrees 45 minutes.
Aunt Carolyn’s Chicken Quiche
Bake 4 minutes at 400 degrees:
1 deep-dish piecrust
Melt:
2 T. butter
Add and cook until tender:
2 T. minced green onion
Add, cover & simmer 10 minutes, then uncover and cook a few more minutes:
½ lb. Mushroom
2 C. cooked, cubed chicken
1 t. salt
1 t. lemon juice
Pour into piecrust.
Mix and pour over chicken:
3 eggs
½ C. half and half
pinch nutmeg
pinch pepper
Top with:
1½ C. grated Swiss cheese.
Bake at 375 degrees 30 minutes until puffy and brown.
1 deep-dish piecrust
Melt:
2 T. butter
Add and cook until tender:
2 T. minced green onion
Add, cover & simmer 10 minutes, then uncover and cook a few more minutes:
½ lb. Mushroom
2 C. cooked, cubed chicken
1 t. salt
1 t. lemon juice
Pour into piecrust.
Mix and pour over chicken:
3 eggs
½ C. half and half
pinch nutmeg
pinch pepper
Top with:
1½ C. grated Swiss cheese.
Bake at 375 degrees 30 minutes until puffy and brown.
Robin Bullock’s Eggs & Chile Puff
Beat together until light:
10 eggs
½ C. flour
½ t. salt
1 t. baking powder
Add:
2 C. cottage cheese
2 C. grated Monterrey Jack cheese
1 4 oz. can green chiles, chopped
Pour into buttered 9x13 baking dish.
Bake 350 degrees 40 minutes.
10 eggs
½ C. flour
½ t. salt
1 t. baking powder
Add:
2 C. cottage cheese
2 C. grated Monterrey Jack cheese
1 4 oz. can green chiles, chopped
Pour into buttered 9x13 baking dish.
Bake 350 degrees 40 minutes.
Debra Stewart’s Quiche (the one Mom makes a lot)
Mix together:
¼ C. melted butter
1 ½ C. milk
½ t. salt
pepper to taste
3 eggs
½ C. Bisquick
Pour into a coated pan.
Add any combination of:
1-2 C. chopped meats (chicken, ham, shrimp, crab)
1 ½ C. grated cheese (cheddar, Swiss, longhorn)
1-2 C. chopped vegetables (mushroom, olives, broccoli, green onions)
Bake 350 degrees for 40 minutes
¼ C. melted butter
1 ½ C. milk
½ t. salt
pepper to taste
3 eggs
½ C. Bisquick
Pour into a coated pan.
Add any combination of:
1-2 C. chopped meats (chicken, ham, shrimp, crab)
1 ½ C. grated cheese (cheddar, Swiss, longhorn)
1-2 C. chopped vegetables (mushroom, olives, broccoli, green onions)
Bake 350 degrees for 40 minutes
Marjorie Merrell’s Ham Breakfast Casserole
Line bottom of casserole with:
sliced white bread (crusts removed) buttered on both sides. Make fit.
Cover with:
thin slices of cheese, then ham, cheese, etc. until almost filled.
Beat:
5 eggs
Add:
1 quart milk.
Pour over casserole.
Bake 250 degrees 1 ½ hours.
sliced white bread (crusts removed) buttered on both sides. Make fit.
Cover with:
thin slices of cheese, then ham, cheese, etc. until almost filled.
Beat:
5 eggs
Add:
1 quart milk.
Pour over casserole.
Bake 250 degrees 1 ½ hours.
Aunt Kathy’s Ham Rolls Continental
Roll, secure with toothpicks, and place in a baking dish:
6 ¼ inch thick slices of ham
6 Swiss cheese slices
Broccoli spears
Melt:
2 T. butter
Add and cook until tender:
1 C. raw onion rings
Blend in:
2 T. flour
½ t. salt
½ t. dry mustard
¼ t. basil
dash pepper
Add and stir until thickened:
1 C. milk
Pour over ham, cover with foil and bake 30 minutes at 350 degrees.
Serve with hot rolls and orange Jell-O salad.
6 ¼ inch thick slices of ham
6 Swiss cheese slices
Broccoli spears
Melt:
2 T. butter
Add and cook until tender:
1 C. raw onion rings
Blend in:
2 T. flour
½ t. salt
½ t. dry mustard
¼ t. basil
dash pepper
Add and stir until thickened:
1 C. milk
Pour over ham, cover with foil and bake 30 minutes at 350 degrees.
Serve with hot rolls and orange Jell-O salad.
Dad’s Huevos Rancheros
Place:
3 or 4 tablespoons of seasoned scrambled eggs and cooked ground sausage in a flour tortilla and roll.
Place filled tortillas in a greased 9 X 13 baking dish.
Top with:
1 jar slightly heated Cheese Whiz.
Heat 300 degrees about 15 minutes.
Top with:
sour cream
guacamole
salsa.
Enjoy!
3 or 4 tablespoons of seasoned scrambled eggs and cooked ground sausage in a flour tortilla and roll.
Place filled tortillas in a greased 9 X 13 baking dish.
Top with:
1 jar slightly heated Cheese Whiz.
Heat 300 degrees about 15 minutes.
Top with:
sour cream
guacamole
salsa.
Enjoy!
The Chef at ‘La Costa’s’ Hollandaise Sauce
Whip over double boiler until thickened:
6 egg yolks
Remove from heat and slowly add:
2 C. clarified butter, warm
Add:
dash cayenne pepper
salt and pepper to taste
Add:
1 ounce lemon juice.
Serve immediately.
6 egg yolks
Remove from heat and slowly add:
2 C. clarified butter, warm
Add:
dash cayenne pepper
salt and pepper to taste
Add:
1 ounce lemon juice.
Serve immediately.
Valentine’s Day Eggs Benedict
Toast & butter:
English muffins.
Top with:
cooked ham or Canadian bacon slice.
softly poached egg
hollandaise sauce
half a black olive.
English muffins.
Top with:
cooked ham or Canadian bacon slice.
softly poached egg
hollandaise sauce
half a black olive.
Dad’s “Monte Cristo” Omelette
Beat:
3 eggs
Stir in:
4 T. milk
salt and pepper
Melt in an omelet pan or non stick omelet-sized frying pan:
2 T. butter
Pour egg mixture into pan.
As the eggs cook, tip the pan and hold the cooked eggs back so the liquid flows into the bottom of the pan and cooks uniformly.
Add:
1/8 to ¼ C. Monterrey Jack cheese or Tillamook medium cheddar (or any cheese you like)
1/8 to ¼ C. thinly sliced ham & turkey
When Cheese starts to melt fold the omelets in half and flip and continue cooking until egg is cooked through but not dry.
Slide omelet onto a serving plate.
Top with sour cream right down the middle of the length of the omelets.
Strawberry jam or mint jelly or grape jelly.
Sprinkle with powdered sugar.
Eat until full!
3 eggs
Stir in:
4 T. milk
salt and pepper
Melt in an omelet pan or non stick omelet-sized frying pan:
2 T. butter
Pour egg mixture into pan.
As the eggs cook, tip the pan and hold the cooked eggs back so the liquid flows into the bottom of the pan and cooks uniformly.
Add:
1/8 to ¼ C. Monterrey Jack cheese or Tillamook medium cheddar (or any cheese you like)
1/8 to ¼ C. thinly sliced ham & turkey
When Cheese starts to melt fold the omelets in half and flip and continue cooking until egg is cooked through but not dry.
Slide omelet onto a serving plate.
Top with sour cream right down the middle of the length of the omelets.
Strawberry jam or mint jelly or grape jelly.
Sprinkle with powdered sugar.
Eat until full!
Dean Clark’s Healthy Mixed Grain Hot Cereal
Mix together & store:
1 C. brown rice
1 C. millet
1 C. oats
1 C. barley
1 C. rye
(Enough for 10-14 servings)
Crack in a blender or wheat grinder:
½ C. of grain mixture
Put in a pot with:
1 ½ C. water
¼ t. salt
Boil, then simmer for 20 minutes.
May add:
Nuts, sesame or sunflower seeds, dried fruit, fresh berries, maple syrup, lemon juice
1 C. brown rice
1 C. millet
1 C. oats
1 C. barley
1 C. rye
(Enough for 10-14 servings)
Crack in a blender or wheat grinder:
½ C. of grain mixture
Put in a pot with:
1 ½ C. water
¼ t. salt
Boil, then simmer for 20 minutes.
May add:
Nuts, sesame or sunflower seeds, dried fruit, fresh berries, maple syrup, lemon juice
Orange Breakfast Granola
Stir together:
3 C. rolled oats
½ C. wheat germ
½ C. chopped hazelnuts (filberts) or sliced almonds
Stir together & heat in sauce pan:
1/3 C. honey
½ t. shredded orange peel
1/3 C. orange juice
½ t. cinnamon
Combine and toss until coated.
Add:
1 C. coconut
Spread in non-stick baking pan.
Bake 325 degrees 30 minutes or until lightly browned.
3 C. rolled oats
½ C. wheat germ
½ C. chopped hazelnuts (filberts) or sliced almonds
Stir together & heat in sauce pan:
1/3 C. honey
½ t. shredded orange peel
1/3 C. orange juice
½ t. cinnamon
Combine and toss until coated.
Add:
1 C. coconut
Spread in non-stick baking pan.
Bake 325 degrees 30 minutes or until lightly browned.
Marriott Granola that Kristan likes
Follow directions for Grandma’s Granola then add:
1 pkg. chopped dried apples
1 pkg. dried cranberries
1 C. peanuts
1 C. cashews
2 t. cinnamon
Bake as directed.
Serve over:
Vanilla yogurt
Top with:
Sliced bananas,
Sliced peaches or
Fresh berries.
1 pkg. chopped dried apples
1 pkg. dried cranberries
1 C. peanuts
1 C. cashews
2 t. cinnamon
Bake as directed.
Serve over:
Vanilla yogurt
Top with:
Sliced bananas,
Sliced peaches or
Fresh berries.
Grandma Packer’s Homemade Granola
Mix together:
8 C. rolled oats
6 C. rolled wheat
2 C. wheat germ
1 C. coconut
1 C. raisins
1 C. chopped dates
1 C sliced almonds
½ C. sunflower seeds
½ C. sesame seeds
1 C. brown sugar
1 C. powdered milk
Mix and add:
1 C. water
1 C. honey
1 C. oil
1 ½ t. vanilla
1 ½ t. almond or maple flavoring
Pour into jelly roll pan.
Bake in oven at 225 degrees for 2 hours, stirring every 30 minutes.
Should be soft and moist.
Place in plastic container.
8 C. rolled oats
6 C. rolled wheat
2 C. wheat germ
1 C. coconut
1 C. raisins
1 C. chopped dates
1 C sliced almonds
½ C. sunflower seeds
½ C. sesame seeds
1 C. brown sugar
1 C. powdered milk
Mix and add:
1 C. water
1 C. honey
1 C. oil
1 ½ t. vanilla
1 ½ t. almond or maple flavoring
Pour into jelly roll pan.
Bake in oven at 225 degrees for 2 hours, stirring every 30 minutes.
Should be soft and moist.
Place in plastic container.
Aunt Kathy’s Muesli
Stir together:
4 C. uncooked oatmeal
½ c. sugar
1 C. raspberry yogurt
1 C. half and half
Add:
1 C. blueberries
1 C. raspberries
1 C. blackberries
1 C. sliced strawberries
1 grated apple
4 C. uncooked oatmeal
½ c. sugar
1 C. raspberry yogurt
1 C. half and half
Add:
1 C. blueberries
1 C. raspberries
1 C. blackberries
1 C. sliced strawberries
1 grated apple
Williams & Sonoma Cherry Jam Filled Pancakes (Ebelskivers)
Whisk together :
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
In another bowl, lightly whisk:
3 egg yolks
Add:
1 1/3 cups buttermilk
3/4 cup ricotta cheese
Whisk the egg yolk mixture into the
flour mixture until well combined; the
batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat
5 egg whites
on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
4 Tbs. unsalted butter, melted
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well.
7 Tbs. cherry jam
Place 1/2 heaping tsp. cherry jam in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.
Confectioners' sugar for garnish
Dust the pancakes with confectioners' sugar just before serving. Serve warm. Makes about 30.
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
In another bowl, lightly whisk:
3 egg yolks
Add:
1 1/3 cups buttermilk
3/4 cup ricotta cheese
Whisk the egg yolk mixture into the
flour mixture until well combined; the
batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat
5 egg whites
on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
4 Tbs. unsalted butter, melted
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well.
7 Tbs. cherry jam
Place 1/2 heaping tsp. cherry jam in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.
Confectioners' sugar for garnish
Dust the pancakes with confectioners' sugar just before serving. Serve warm. Makes about 30.
Bob & Shelley’s Aebleskivers
Beat:
3 egg yolks
Add:
2 T. sugar
½ t. salt
2 C. buttermilk
2 C. flour
1 t. soda
1 t. baking powder
Fold in:
3 stiffly beaten egg whites.
Cook in buttered aebleskiver pan.
Serve with:
cinnamon & applesauce.
Aebleskiver is done when it won’t fall off of an inserted toothpick.
3 egg yolks
Add:
2 T. sugar
½ t. salt
2 C. buttermilk
2 C. flour
1 t. soda
1 t. baking powder
Fold in:
3 stiffly beaten egg whites.
Cook in buttered aebleskiver pan.
Serve with:
cinnamon & applesauce.
Aebleskiver is done when it won’t fall off of an inserted toothpick.
Carolyn’s Apple Topping
Cook in sauce pan until soft and thick:
1 quart apples
2 to 3 T. flour or cornstarch
¼ C. brown sugar
¼ C. white sugar
1 t. cinnamon
1 t. nutmeg
1 quart apples
2 to 3 T. flour or cornstarch
¼ C. brown sugar
¼ C. white sugar
1 t. cinnamon
1 t. nutmeg
Mom’s Peach Topping that Dad likes
Cook until boiling in a saucepan, stirring constantly:
1 large can of sliced peaches, mashed & juice
½ C. sugar
2 T. cornstarch
1 t. cinnamon
1 large can of sliced peaches, mashed & juice
½ C. sugar
2 T. cornstarch
1 t. cinnamon
Nate’s “Toad in the Hole” from Danny the Champion of the World
Cook, then cut up:
10-12 link sausage
Mix together until bubbly:
3 C. flour
12 eggs
3 cups milk
dash salt
Preheat oven to 450 degrees.
Melt in a jelly roll pan:
8 T. butter
Pour batter into hot, buttered pan.
Drop in sausage pieces.
Bake 20 to 25 minutes till golden brown.
Serve with:
butter
peach topping
apple topping
powdered sugar.
Recipe may be increased or decreased
10-12 link sausage
Mix together until bubbly:
3 C. flour
12 eggs
3 cups milk
dash salt
Preheat oven to 450 degrees.
Melt in a jelly roll pan:
8 T. butter
Pour batter into hot, buttered pan.
Drop in sausage pieces.
Bake 20 to 25 minutes till golden brown.
Serve with:
butter
peach topping
apple topping
powdered sugar.
Recipe may be increased or decreased
Aunt Kathy’s Whole Wheat Blender Pancakes
Blend on high speed for 4 minutes
In blender:
1 C. whole wheat
1 C. milk
Add & beat 4 more minutes:
½ C. more milk or buttermilk
Add & blend:
½ C. oil
2 eggs
3 t. baking powder
1/2 t. salt
In blender:
1 C. whole wheat
1 C. milk
Add & beat 4 more minutes:
½ C. more milk or buttermilk
Add & blend:
½ C. oil
2 eggs
3 t. baking powder
1/2 t. salt
Carolyn’s Blender Wheat Pancakes
Pour into blender & liquefy for 4 minutes:
1 C. milk
1 C. whole kernel wheat
Add while blending:
3 egg whites or 2 eggs
1 T. sugar
¼ t. salt
2 T. olive oil
1 t. baking soda
Add last:
2 t. baking powder
Cook & Enjoy!
1 C. milk
1 C. whole kernel wheat
Add while blending:
3 egg whites or 2 eggs
1 T. sugar
¼ t. salt
2 T. olive oil
1 t. baking soda
Add last:
2 t. baking powder
Cook & Enjoy!
Orange Waffles
Combine:
2 C. flour
¼ C. sugar
1 t. baking powder
1 t. baking soda
½ t. salt
4 eggs
1 T. grated orange peel
1 ¼ C. orange juice
2 T. lemon juice
¼ C. melted butter or margarine
Bake and top with:
whipped cream and blueberries.
Serve with:
crisp bacon or sausage.
2 C. flour
¼ C. sugar
1 t. baking powder
1 t. baking soda
½ t. salt
4 eggs
1 T. grated orange peel
1 ¼ C. orange juice
2 T. lemon juice
¼ C. melted butter or margarine
Bake and top with:
whipped cream and blueberries.
Serve with:
crisp bacon or sausage.
Yummy Sun River Waffles
2 C. Bisquick
1/3 C. ground nuts (optional)
1 egg
3 T. vegetable oil
1 1/3 C. club soda
Will be lumpy.
Makes 6 4x4 waffles.
1/3 C. ground nuts (optional)
1 egg
3 T. vegetable oil
1 1/3 C. club soda
Will be lumpy.
Makes 6 4x4 waffles.
Great Grandma Scoffield’s Whole Wheat Waffles
6 C. whole wheat flour
3 t. salt
8 t. baking powder
8 eggs
6 C. milk
½ C. raw sugar
1 C. plus 4 T. oil
3 t. salt
8 t. baking powder
8 eggs
6 C. milk
½ C. raw sugar
1 C. plus 4 T. oil
Grandpa Moo’s Oatmeal Pancakes
Mix: 1 ½ C. oats
2 C. buttermilk
Add: ½ C. flour
1 t. sugar
1 t. soda
1 t. salt
2 eggs
2 C. buttermilk
Add: ½ C. flour
1 t. sugar
1 t. soda
1 t. salt
2 eggs
Great Grandma Scoffield’s Whole Wheat Pancakes
6 C whole wheat flour
8 t. baking powder
2 t. salt
6 C. milk
4 eggs
1/3 C. raw sugar
½ C. oil
8 t. baking powder
2 t. salt
6 C. milk
4 eggs
1/3 C. raw sugar
½ C. oil
The General’s World Famous French Pancakes
Sift together:
7 C. flour
5 t. salt
10 t. baking powder
1 C. powdered sugar
Add:
20 eggs
6 2/3 C. milk
3 1/3 C. water
5 t. vanilla or grated lemon rind
Mix together; batter may be a little lumpy.
Cook till golden brown on a hot buttered grill (grill is the right temperature just as the steam starts to come off of it).
Turn when bubbly.
Spread with a little butter and jam then roll a cooked link sausage inside and sprinkle with powdered sugar.
Enjoy!
7 C. flour
5 t. salt
10 t. baking powder
1 C. powdered sugar
Add:
20 eggs
6 2/3 C. milk
3 1/3 C. water
5 t. vanilla or grated lemon rind
Mix together; batter may be a little lumpy.
Cook till golden brown on a hot buttered grill (grill is the right temperature just as the steam starts to come off of it).
Turn when bubbly.
Spread with a little butter and jam then roll a cooked link sausage inside and sprinkle with powdered sugar.
Enjoy!
Jana Moses’ Hot Spiced Punch Mix
Combine & store in an air tight container:
1 pkg. (18 oz.) dry Tang
1 pkg. (4 scoops) powdered lemonade mix
3 cups sugar
2 1/2 tsp. cinnamon
1 1/2 tsp cloves
To serve combine:
2-4 T. punch mix
1 C. hot water
1 pkg. (18 oz.) dry Tang
1 pkg. (4 scoops) powdered lemonade mix
3 cups sugar
2 1/2 tsp. cinnamon
1 1/2 tsp cloves
To serve combine:
2-4 T. punch mix
1 C. hot water
Hot Spiced Cider
Combine in a large kettle:
8 C. apple cider
8 C. cranberry or orange juice
2 T. brown sugar
4 cinnamon sticks
8 whole allspice
8 whole cloves
1 orange, quartered
Heat to just below boiling, reduce to simmer and serve warm.
8 C. apple cider
8 C. cranberry or orange juice
2 T. brown sugar
4 cinnamon sticks
8 whole allspice
8 whole cloves
1 orange, quartered
Heat to just below boiling, reduce to simmer and serve warm.
Mom’s Punches
Cranberry juice
Pineapple juice
7-up
Or
Limeade
Lime sherbet
Ginger ale
Or
Pineapple-grapefruit juice
Lemonade
7-up
Pineapple sherbet
Mashed bananas
Or
4 mashed bananas
1 box mashed strawberries or raspberries
½ C. sugar
Ginger ale
Pineapple sherbet
Or
Hawaiian punch
Pineapple sherbet
7 up or Ginger ale
Pineapple juice
7-up
Or
Limeade
Lime sherbet
Ginger ale
Or
Pineapple-grapefruit juice
Lemonade
7-up
Pineapple sherbet
Mashed bananas
Or
4 mashed bananas
1 box mashed strawberries or raspberries
½ C. sugar
Ginger ale
Pineapple sherbet
Or
Hawaiian punch
Pineapple sherbet
7 up or Ginger ale
Kerry Stenson’s Fire Cracker Punch
4 C. Cranberry juice
4 C. pineapple juice
1 ½ C. sugar
2 qts. Ginger ale
1 t. almond extract
4 C. pineapple juice
1 ½ C. sugar
2 qts. Ginger ale
1 t. almond extract
Kerry Stenson’s Wedding Punch
Combine & Freeze:
1 6 oz. can limeade
7 cans water
1 C. sugar
Thaw a little and add to serve:
1 bottle of Sprite
1 6 oz. can limeade
7 cans water
1 C. sugar
Thaw a little and add to serve:
1 bottle of Sprite
Aunt Carolyn’s Apricot Slush
Puree and fill a plastic one gallon ice cream container or Tupperware ½ full of:
fresh (or canned) apricots
Dissolve & add:
1 small orange jello
1 C. boiling water
Stir in:
2 pkg. powdered lemonade
2 C. sugar
Water to fill bucket
Mix & freeze till nearly solid.
Remove from freezer and beat with mixer to make it easier to scoop.
Serve with equal parts:
Cherry 7-up
fresh (or canned) apricots
Dissolve & add:
1 small orange jello
1 C. boiling water
Stir in:
2 pkg. powdered lemonade
2 C. sugar
Water to fill bucket
Mix & freeze till nearly solid.
Remove from freezer and beat with mixer to make it easier to scoop.
Serve with equal parts:
Cherry 7-up
Slush Punch
Combine & heat until dissolved:
4 C. sugar
6 C. water
Remove from heat & stir in:
3-4 mashed bananas
frozen raspberries (optional)
1 can crushed pineapple
12 oz. frozen lemonade
12 oz. frozen orange juice
Freeze 24 hours.
To serve combine:
1 part frozen mixture
1 part 7-up or ginger ale.
4 C. sugar
6 C. water
Remove from heat & stir in:
3-4 mashed bananas
frozen raspberries (optional)
1 can crushed pineapple
12 oz. frozen lemonade
12 oz. frozen orange juice
Freeze 24 hours.
To serve combine:
1 part frozen mixture
1 part 7-up or ginger ale.
Orange Julius
Blend 30 seconds in blender:
½ c. water
½ C. milk
1/3 C. orange juice concentrate
¼ C. sugar
½ t. vanilla
1 egg
6-8 ice cubes
½ c. water
½ C. milk
1/3 C. orange juice concentrate
¼ C. sugar
½ t. vanilla
1 egg
6-8 ice cubes
Raspberry Smoothie
Blend:
2 C. raspberries or strawberries
1 banana
1 C. lowfat vanilla yogurt
Lime juice (optional)
2 C. raspberries or strawberries
1 banana
1 C. lowfat vanilla yogurt
Lime juice (optional)
Matt’s Best Smoothie
Blend in blender:
Nectarine
Peach
Banana
Mandarin Orange Sherbet
Orange Juice
Ice
Nectarine
Peach
Banana
Mandarin Orange Sherbet
Orange Juice
Ice
Lis’s Smoothie
Blend in a blender until smooth:
Handful of blueberries
Handful of chopped pineapple
Handful of strawberries, fresh or frozen
2 scoops vanilla ice cream
1 C. strawberry-orange-banana juice
Chopped ice
Handful of blueberries
Handful of chopped pineapple
Handful of strawberries, fresh or frozen
2 scoops vanilla ice cream
1 C. strawberry-orange-banana juice
Chopped ice
Basic Smoothie
Blend in blender:
1 C. fresh or frozen fruits
(Strawberries, raspberries, blueberries, blackberries,bananas, fresh peaches, nectarines, etc.)
2 scoops frozen yogurt or sherbet
¾ C. juice
(orange, pineapple, lime
peach, etc.)
4-6 ice cubes
1 C. fresh or frozen fruits
(Strawberries, raspberries, blueberries, blackberries,bananas, fresh peaches, nectarines, etc.)
2 scoops frozen yogurt or sherbet
¾ C. juice
(orange, pineapple, lime
peach, etc.)
4-6 ice cubes
Hot Pepper Wings with Cilantro Sour Cream
Whisk together in a large bowl:
2 C . soy sauce
1 C. Dijon mustard
1 C. water
3 ¼ C. Tabasco sauce
1 ¼ C. chopped garlic
2 t. chopped fresh sage
2 t. chopped fresh thyme
2 t. chopped fresh rosemary
2 T. chopped fresh Italian parsley
Remove & refrigerate ½ C. marinade for basting.
Add, cover and refrigerate overnight, turning occasionally:
18 whole chicken wings
Remove chicken wings from marinade and discard this marinade.
Heat reserved marinade and use for basting during cooking.
Grill or broil wings on medium-low heat turning often until just cooked through for about 15 minutes. No pink should show near the bones. Must cook slowly so glaze doesn’t burn.
2 C . soy sauce
1 C. Dijon mustard
1 C. water
3 ¼ C. Tabasco sauce
1 ¼ C. chopped garlic
2 t. chopped fresh sage
2 t. chopped fresh thyme
2 t. chopped fresh rosemary
2 T. chopped fresh Italian parsley
Remove & refrigerate ½ C. marinade for basting.
Add, cover and refrigerate overnight, turning occasionally:
18 whole chicken wings
Remove chicken wings from marinade and discard this marinade.
Heat reserved marinade and use for basting during cooking.
Grill or broil wings on medium-low heat turning often until just cooked through for about 15 minutes. No pink should show near the bones. Must cook slowly so glaze doesn’t burn.
Suzanne Mosman’s Artichoke Dip
Combine & bake in an uncovered 2 qt. casserole at 350 degrees for 25 minutes:
1 8 ½ oz. can marinated
artichoke hearts, drained & cut
½ C. parmesan cheese
8 oz. mozzarella cheese, grated
½ C. cheddar cheese, grated
1 C. mayonnaise
1 t. garlic salt
1 t. chopped parsley
1 8 ½ oz. can marinated
artichoke hearts, drained & cut
½ C. parmesan cheese
8 oz. mozzarella cheese, grated
½ C. cheddar cheese, grated
1 C. mayonnaise
1 t. garlic salt
1 t. chopped parsley
Aunt Kathy’s Blue Cheese Dip
Combine:
1 large cottage cheese
1 large creamed cheese
1 pkg. crumbled blue cheese
Fresh minced garlic
Fresh minced onion
Good with pretzels!
1 large cottage cheese
1 large creamed cheese
1 pkg. crumbled blue cheese
Fresh minced garlic
Fresh minced onion
Good with pretzels!
Aunt Kathy’s Spinach Dip
Combine:
2 pkg. chopped frozen spinach
1 C. sour cream
1 C. mayonnaise
1 pkg. Knorr’s dried vegetable soup base
1 can chopped water chestnuts
Hollow a large, round French Bread, saving chunks to cut into bite-sized squares.
Fill bread with dip place on tray.
Put bread chunks around outside of bread.
Eat with toothpicks or fingers.
2 pkg. chopped frozen spinach
1 C. sour cream
1 C. mayonnaise
1 pkg. Knorr’s dried vegetable soup base
1 can chopped water chestnuts
Hollow a large, round French Bread, saving chunks to cut into bite-sized squares.
Fill bread with dip place on tray.
Put bread chunks around outside of bread.
Eat with toothpicks or fingers.
Aunt Kathy’s Guacamole Dip
Combine in blender:
2 medium avocados, mashed
1 t. lemon juice
1 t. salt
1 ½ T. grated onion
chopped tomatoes
chili powder
Tabasco
2 medium avocados, mashed
1 t. lemon juice
1 t. salt
1 ½ T. grated onion
chopped tomatoes
chili powder
Tabasco
Alice Beth Ashby’s Pasadena Baked Rice
Sauté until onions are crystal clear:
1 cube butter
1 chopped onion
1 C. Uncle Ben’s converted rice
Add: 1 can beef consommé
1 can water
Cover and bake for 1 hour at 350 degrees.
1 cube butter
1 chopped onion
1 C. Uncle Ben’s converted rice
Add: 1 can beef consommé
1 can water
Cover and bake for 1 hour at 350 degrees.
Lake Oswego Rice
Steam for 20 minutes:
4 C. boiling water
2 C. white rice
2 chicken bouillon cubes
2 T. butter
Sauté in butter & garlic:
1 C. (or 1 can) sliced mushrooms
½ C. slivered almonds
Add to rice along with:
1 C. frozen petite green peas
4 C. boiling water
2 C. white rice
2 chicken bouillon cubes
2 T. butter
Sauté in butter & garlic:
1 C. (or 1 can) sliced mushrooms
½ C. slivered almonds
Add to rice along with:
1 C. frozen petite green peas
Dixie Shumway’s Missionary Potatoes & Onions
Layer several layers deep in a casserole dish:
8 large potatoes, washed & sliced, need not be peeled
2 large onions, sliced
Carrots, sliced optional
bell pepper, sliced optional
salt, pepper & butter
Bake about an hour at 350 degrees until potatoes & onions are soft.
8 large potatoes, washed & sliced, need not be peeled
2 large onions, sliced
Carrots, sliced optional
bell pepper, sliced optional
salt, pepper & butter
Bake about an hour at 350 degrees until potatoes & onions are soft.
Dixie Shumway’s Baked Beans that Scott likes
Combine:
2 large cans pork and beans,
(drain excess liquid)
¼ C. dried onion
½ bell pepper, finely chopped
2 pkgs. Lil’ Smokies sausages
1 C. brown sugar
½ C. dark Karo
Put in a covered pan or pot.
Bake at 350 degrees for 45 minutes.
2 large cans pork and beans,
(drain excess liquid)
¼ C. dried onion
½ bell pepper, finely chopped
2 pkgs. Lil’ Smokies sausages
1 C. brown sugar
½ C. dark Karo
Put in a covered pan or pot.
Bake at 350 degrees for 45 minutes.
Megan’s London Friend Eze'z Mom'z Baked Beanz
Sauté until soft:
1 medium chopped onion
1 medium chopped green pepper
Add:
8 15 oz. cans pork and beans, drained fat removed
2 15 oz. cans dark red kidney beans, drained
2 15 oz. cans butter beans, drained
1 C catsup
1/2 C BBQ sauce
1/2 C light molasses
1 T prepared mustard
1/2 t salt
2 T Worcestershire sauce
1 C brown sugar
2 t liquid smoke
1 15 oz. can crushed pineapple
chopped ham, optional crumbled fried bacon, optional
Simmer on top of the stove, uncovered until thick--about 1 1/2 hours. Stir frequently--don't let it burn. Serves about 30--makes six quarts.
1 medium chopped onion
1 medium chopped green pepper
Add:
8 15 oz. cans pork and beans, drained fat removed
2 15 oz. cans dark red kidney beans, drained
2 15 oz. cans butter beans, drained
1 C catsup
1/2 C BBQ sauce
1/2 C light molasses
1 T prepared mustard
1/2 t salt
2 T Worcestershire sauce
1 C brown sugar
2 t liquid smoke
1 15 oz. can crushed pineapple
chopped ham, optional crumbled fried bacon, optional
Simmer on top of the stove, uncovered until thick--about 1 1/2 hours. Stir frequently--don't let it burn. Serves about 30--makes six quarts.
Grandma Packer’s Layered Vegetable Casserole
Cook until barely tender and layer in casserole dish:
1 pkg. frozen lima beans
1 pkg. frozen peas
1 pkg. French cut green beans
Top with:
1 thinly sliced red onion
1 sliced green pepper
1 C. sliced fresh mushrooms
Combine and spread over top of vegetables:
1 C. whipping cream, whipped
1 C. mayonnaise
Top with:
1 C. grated cheddar cheese
Heat in 350 degree oven just long enough to heat vegetables & melt cheese.
1 pkg. frozen lima beans
1 pkg. frozen peas
1 pkg. French cut green beans
Top with:
1 thinly sliced red onion
1 sliced green pepper
1 C. sliced fresh mushrooms
Combine and spread over top of vegetables:
1 C. whipping cream, whipped
1 C. mayonnaise
Top with:
1 C. grated cheddar cheese
Heat in 350 degree oven just long enough to heat vegetables & melt cheese.
Debra Stewart’s Zucchini Casserole
In 9 x 13 pan layer
6 zucchini sliced (about 6" long)
2-4 sliced tomatoes
2 t. fresh chopped parsley
1 t. oregano
8 oz. shredded mozzarella cheese
Pour evenly the ingredients in the pan:
1 jar spaghetti sauce
Combine and sprinkle over top:
1/4 c. melted butter
2 c. bread crumbs
Sprinkle over top of that:
parmesan cheese
Bake at 375 degrees for 35-40 minutes. Serves 10
6 zucchini sliced (about 6" long)
2-4 sliced tomatoes
2 t. fresh chopped parsley
1 t. oregano
8 oz. shredded mozzarella cheese
Pour evenly the ingredients in the pan:
1 jar spaghetti sauce
Combine and sprinkle over top:
1/4 c. melted butter
2 c. bread crumbs
Sprinkle over top of that:
parmesan cheese
Bake at 375 degrees for 35-40 minutes. Serves 10
Zucchini Bake
Combine:
3-4 C. shredded zucchini
3 eggs
1 small onion, grated
1/3 C. buttermilk
2 T. oil
½ C. grated Parmesan cheese
1 C. biscuit mix
Pour into Pam sprayed baking dish.
Bake at 350 degrees for 1 hour.
3-4 C. shredded zucchini
3 eggs
1 small onion, grated
1/3 C. buttermilk
2 T. oil
½ C. grated Parmesan cheese
1 C. biscuit mix
Pour into Pam sprayed baking dish.
Bake at 350 degrees for 1 hour.
Skillet Tomatoes & Zucchini
Melt in a large skillet:
2 tablespoons butter
Add & cook over medium heat until crisp-tender:
2 small zucchini, thinly sliced
1 medium onion, thinly sliced
Gently stir in:
2 medium tomatoes, sliced
½ teaspoon garlic salt
½ teaspoon basil leaves
dash pepper
Cover & cook 3-5 minutes until tomatoes are tender. Remove from heat & sprinkle with:
1 cup grated Mozzarella cheese
1 cup seasoned croutons
Cover & let stand 2-3 minutes until cheese is melted.
2 tablespoons butter
Add & cook over medium heat until crisp-tender:
2 small zucchini, thinly sliced
1 medium onion, thinly sliced
Gently stir in:
2 medium tomatoes, sliced
½ teaspoon garlic salt
½ teaspoon basil leaves
dash pepper
Cover & cook 3-5 minutes until tomatoes are tender. Remove from heat & sprinkle with:
1 cup grated Mozzarella cheese
1 cup seasoned croutons
Cover & let stand 2-3 minutes until cheese is melted.
Summer Squash Casserole
Cook in boiling salted water for 5 minutes & drain:
2 lbs. (6 C.) yellow squash
¼ C. chopped onion
Combine:
1 can cream of chicken soup
1 C. sour cream
Stir in:
1 C. shredded carrot
Fold squash and onion
Combine:
1 oz. pkg. herbed stuffing mix
½ C. melted butter
Spread on bottom of a 9 x 13 baking dish saving some for top.
Spoon in vegetable mixture.
Top with remaining stuffing mix.
Bake at 350 degrees for 30 minutes.
2 lbs. (6 C.) yellow squash
¼ C. chopped onion
Combine:
1 can cream of chicken soup
1 C. sour cream
Stir in:
1 C. shredded carrot
Fold squash and onion
Combine:
1 oz. pkg. herbed stuffing mix
½ C. melted butter
Spread on bottom of a 9 x 13 baking dish saving some for top.
Spoon in vegetable mixture.
Top with remaining stuffing mix.
Bake at 350 degrees for 30 minutes.
Broccoli Au Gratin
Layer in a casserole dish:
1 ½ pounds cooked broccoli
¼ lb. sliced mushrooms
2 cans cream of celery soup
½ C. sharp grated cheese
Salt, pepper, onion salt, paprika
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees for 20 minutes.
1 ½ pounds cooked broccoli
¼ lb. sliced mushrooms
2 cans cream of celery soup
½ C. sharp grated cheese
Salt, pepper, onion salt, paprika
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees for 20 minutes.
Ginger Glazer Carrots
Steam until crisp tender, about 10 minutes:
3 pounds carrots, peeled & sliced
Spoon into serving dish and set aside.
Saute:
¾ C. minuced onion
1 t. ground ginger
Add:
¼ C. butter
¼ C. honey
¼ C. frozen orange juice concentrate, thawed
2 t. sparkling cider
½ t. minced fresh thyme
Pour over carrots tossing gently to coat.
3 pounds carrots, peeled & sliced
Spoon into serving dish and set aside.
Saute:
¾ C. minuced onion
1 t. ground ginger
Add:
¼ C. butter
¼ C. honey
¼ C. frozen orange juice concentrate, thawed
2 t. sparkling cider
½ t. minced fresh thyme
Pour over carrots tossing gently to coat.
Horst Mager’s Easy Glazed Carrots
Peel, slice and cook until almost tender then drain:
Carrots enough to serve
Stir in glaze of:
1 T. butter
1 T. brown sugar
Garnish with:
Chopped, fresh parsley
Carrots enough to serve
Stir in glaze of:
1 T. butter
1 T. brown sugar
Garnish with:
Chopped, fresh parsley
Pat Gordon’s Green Bean Casserole
Sauté in butter but do not brown:
1 large onion
3 T. minced fresh parsley
Stir in:
2 T. flour
Salt and pepper
Add:
1 C. sour cream
2 pkg frozen, French style green beans, cooked
½ C. grated American cheese
Place in baking dish.
Top with:
Bread crumbs
½ C. cheddar cheese
Broil until cheese is melted.
1 large onion
3 T. minced fresh parsley
Stir in:
2 T. flour
Salt and pepper
Add:
1 C. sour cream
2 pkg frozen, French style green beans, cooked
½ C. grated American cheese
Place in baking dish.
Top with:
Bread crumbs
½ C. cheddar cheese
Broil until cheese is melted.
Green Beans with Pecans & Lemon
Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thin green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thin green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.
Orange Praline Yam Casserole
Beat until smooth:
2 40 ounce cans yams,
drained or
4 pounds cooked, peeled and sliced fresh yams or sweet potatoes
Add & beat until light and fluffy:
2/3 C. orange juice
1 T. grated orange peel
salt and pepper to taste
1 t. ground ginger
¼ C. melted butter
¾ C. brown sugar
3 egg yolks
Pour into buttered dish.
Combine in small bowl:
½ C. melted butter
¼ C. brown sugar
1 C. chopped pecans
1 t. ground cinnamon
Spread evenly over yams.
May refrigerate.
Preheat over to 350 degrees.
Bake 45-50 minutes or until golden brown and bubbly.
Let stand 10 minutes before serving.
Serves 12.
2 40 ounce cans yams,
drained or
4 pounds cooked, peeled and sliced fresh yams or sweet potatoes
Add & beat until light and fluffy:
2/3 C. orange juice
1 T. grated orange peel
salt and pepper to taste
1 t. ground ginger
¼ C. melted butter
¾ C. brown sugar
3 egg yolks
Pour into buttered dish.
Combine in small bowl:
½ C. melted butter
¼ C. brown sugar
1 C. chopped pecans
1 t. ground cinnamon
Spread evenly over yams.
May refrigerate.
Preheat over to 350 degrees.
Bake 45-50 minutes or until golden brown and bubbly.
Let stand 10 minutes before serving.
Serves 12.
Laureen Curtis’s Yams that Matt likes
Mix together well & spread in buttered 9 x 13 casserole dish:
6 C. mashed cooked yams
1 stick melted butter
4 beaten eggs
2/3 C. evaporated milk
2 t. vanilla
Combine & Sprinkle over top of yams
2 C. brown sugar
2/3 C. softened butter
2 C. chopped pecans
Bake at 350 degrees for 30 minutes.
6 C. mashed cooked yams
1 stick melted butter
4 beaten eggs
2/3 C. evaporated milk
2 t. vanilla
Combine & Sprinkle over top of yams
2 C. brown sugar
2/3 C. softened butter
2 C. chopped pecans
Bake at 350 degrees for 30 minutes.
Hermana Hoopes ‘Gold Medal’ Holiday Yams
Place in a baking pan:
baked sliced yams or sweet potatoes
apple slices
Combine and pour over the top:
1 C. sugar
2 C. water
corn starch
rum flavoring
lemon rind
salt
Bake 325 degrees for 30 minutes
baked sliced yams or sweet potatoes
apple slices
Combine and pour over the top:
1 C. sugar
2 C. water
corn starch
rum flavoring
lemon rind
salt
Bake 325 degrees for 30 minutes
Baked Sweet Potatoes & Pecans
Heat oven to 400 degrees.
Butter 2 quart casserole and set aside.
Bake until almost tender, 25 to 30 minutes:
5 pounds sweet potatoes
Cool; slip off skins, cut into 1 ½ inch thick rounds and transfer to large bowl.
Add and stir to combine:
5 T. butter
5 T. brown sugar
1 ½ t. ground cinnamon
pinch of cayenne pepper
salt and pepper
Melt:
2 T. butter
Add:
2 T. brown sugar
2/3 C. pecan halves
Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
Add pecans to sweet-potato mixture and gently stir to combine.
Transfer to casserole and bake, stirring 2 or 3 times until potatoes are caramelized and bubbly, 30 to 35 minutes.
Serve immediately.
Serves 8
Butter 2 quart casserole and set aside.
Bake until almost tender, 25 to 30 minutes:
5 pounds sweet potatoes
Cool; slip off skins, cut into 1 ½ inch thick rounds and transfer to large bowl.
Add and stir to combine:
5 T. butter
5 T. brown sugar
1 ½ t. ground cinnamon
pinch of cayenne pepper
salt and pepper
Melt:
2 T. butter
Add:
2 T. brown sugar
2/3 C. pecan halves
Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
Add pecans to sweet-potato mixture and gently stir to combine.
Transfer to casserole and bake, stirring 2 or 3 times until potatoes are caramelized and bubbly, 30 to 35 minutes.
Serve immediately.
Serves 8
Plain Baked Potatoes
Wash a large baking potato until clean
And cut out any bad spots.
Soften skin with butter rubbed all over potato or wrap in foil.
Bake in oven at 350 degrees or until potato is tender (fork inserts easily) about one hour.
Serve with any of the following:
Salt & pepper
Butter
Sour cream
Grated cheese
Chopped chives
Ham, Bacon or chicken bits
Cooked broccoli
And cut out any bad spots.
Soften skin with butter rubbed all over potato or wrap in foil.
Bake in oven at 350 degrees or until potato is tender (fork inserts easily) about one hour.
Serve with any of the following:
Salt & pepper
Butter
Sour cream
Grated cheese
Chopped chives
Ham, Bacon or chicken bits
Cooked broccoli
Easy Sliced Baked Potatoes
Peel if skin is tough otherwise just rinse and dry:
4 medium even potatoes
Cut potatoes into thin slices but not all the way through. Use handle of a wooden spoon to prevent knife from cutting all the way through potato.
Place potatoes in microsafe dish.
Combine and sprinkle over potatoes:
3 T. melted butter
2-3 T. chopped fresh herbs such
As parsley, chives, thyme, sage, rosemary
Microwave at high power for 10 minutes.
Let rest 5 minutes.
Sprinkle with:
4 T. grated Cheddar cheese
1 1/2 T. Parmesan cheese
Microwave another 4 – 6 minutes on high power until cheese are melted and potatoes are soft.
Sprinkle with:
salt
4 medium even potatoes
Cut potatoes into thin slices but not all the way through. Use handle of a wooden spoon to prevent knife from cutting all the way through potato.
Place potatoes in microsafe dish.
Combine and sprinkle over potatoes:
3 T. melted butter
2-3 T. chopped fresh herbs such
As parsley, chives, thyme, sage, rosemary
Microwave at high power for 10 minutes.
Let rest 5 minutes.
Sprinkle with:
4 T. grated Cheddar cheese
1 1/2 T. Parmesan cheese
Microwave another 4 – 6 minutes on high power until cheese are melted and potatoes are soft.
Sprinkle with:
salt
Roasted Red Potatoes
Toss together:
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coastsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coastsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
Herb Roasted Potatoes Dijon
Cut in chunks:
6 medium red potatoes
Combine & toss into potatoes:
1/3 C. Dijon mustard
2 T. olive oil
1 clove garlic
½ t. Italian seasoning
Place in lightly greased baking pan or on shallow baking sheet.
Bake at 425 degrees for 35 to 40 minutes or until tender.
Serves 4
6 medium red potatoes
Combine & toss into potatoes:
1/3 C. Dijon mustard
2 T. olive oil
1 clove garlic
½ t. Italian seasoning
Place in lightly greased baking pan or on shallow baking sheet.
Bake at 425 degrees for 35 to 40 minutes or until tender.
Serves 4
Mom’s Yummy Quick & Easy Dinner Potatoes
Wash & quarter:
Small red or brown potatoes
Mix together and toss into potatoes:
Melted butter
Minced fresh garlic
Parmesan cheese
Salt & Pepper
Microwave until tender.
Small red or brown potatoes
Mix together and toss into potatoes:
Melted butter
Minced fresh garlic
Parmesan cheese
Salt & Pepper
Microwave until tender.
Creamy Mashed Potatoes as in “These mashed potatoes are so creamy.”
Wash, peel, quarter & boil until tender:
2 pounds potatoes
Drain. Then add to potatoes & mash until creamy with hand masher or electric mixer:
4 T. butter (at least)
1 C. milk or cream
2 t. salt
½ t. ground pepper
¼ t. nutmeg, optional
Variations: Add minced garlic for garlic mashed potatoes or dry ranch dressing mix for ranch mashed potatoes.
2 pounds potatoes
Drain. Then add to potatoes & mash until creamy with hand masher or electric mixer:
4 T. butter (at least)
1 C. milk or cream
2 t. salt
½ t. ground pepper
¼ t. nutmeg, optional
Variations: Add minced garlic for garlic mashed potatoes or dry ranch dressing mix for ranch mashed potatoes.
The Oregonian’s Make-Ahead Mashed Potatoes that Matt’s Football team loved!
Cook in boiling water, until tender, about 20 minutes:
5 pounds potatoes, peeled and quartered
Mash until there are no lumps.
Add and blend well:
6 ounces creamed cheese
1 C. sour cream
2 t. onion powder
1 t. salt
½ t. pepper
2 egg whites, slightly beaten
Spray a 9 x 13 casserole with non-stick cooking spray.
Add potato mixture and dot with
Margarine
Cover and refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking.
Bake, covered, 40 minutes or until steaming hot in center, at 350 degrees.
Serves 12.
5 pounds potatoes, peeled and quartered
Mash until there are no lumps.
Add and blend well:
6 ounces creamed cheese
1 C. sour cream
2 t. onion powder
1 t. salt
½ t. pepper
2 egg whites, slightly beaten
Spray a 9 x 13 casserole with non-stick cooking spray.
Add potato mixture and dot with
Margarine
Cover and refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking.
Bake, covered, 40 minutes or until steaming hot in center, at 350 degrees.
Serves 12.
Lemon Basil Potato Puff
Combine & press into greased 1 ½ qt. casserole:
¾ C. bread crumbs
3 T. butter
1 t. chopped, fresh parsley
Combine:
3 egg yolks
¼ C. chopped fresh basil
1 t. finely shredded lemon peel
1 t. lemon juice
¾ t. salt
¼ t. ground white pepper
1 C. milk
1 C. shredded Swiss cheese
Cook until tender then drain and mash:
2 pounds peeled potatoes
Stir potatoes into cheese mixture.
Beat until stiff and fold into potato mixture:
3 egg whites
Transfer to prepared casserole.
Top with:
½ C. grated Swiss cheese
Bake at 350 degrees for 45 minutes Garnish with:
Snipped fresh parsley
Serves 8 to 10
¾ C. bread crumbs
3 T. butter
1 t. chopped, fresh parsley
Combine:
3 egg yolks
¼ C. chopped fresh basil
1 t. finely shredded lemon peel
1 t. lemon juice
¾ t. salt
¼ t. ground white pepper
1 C. milk
1 C. shredded Swiss cheese
Cook until tender then drain and mash:
2 pounds peeled potatoes
Stir potatoes into cheese mixture.
Beat until stiff and fold into potato mixture:
3 egg whites
Transfer to prepared casserole.
Top with:
½ C. grated Swiss cheese
Bake at 350 degrees for 45 minutes Garnish with:
Snipped fresh parsley
Serves 8 to 10
Grandma Packer’s Potato Casserole
Mix together:
12 potatoes boiled with skins, cooled, peeled and grated
2 cans cream of chicken soup
2 cartons sour cream
½ C. grated cheddar cheese
½ C. chopped onion
Salt and pepper
Place into a 9 x 13 casserole dish.
Combine and sprinkle on top:
½ C. melted butter
1 C. Bread crumbs
Seasoning salt
Heat in 300 degree oven for 30 minutes.
Serves lots.
12 potatoes boiled with skins, cooled, peeled and grated
2 cans cream of chicken soup
2 cartons sour cream
½ C. grated cheddar cheese
½ C. chopped onion
Salt and pepper
Place into a 9 x 13 casserole dish.
Combine and sprinkle on top:
½ C. melted butter
1 C. Bread crumbs
Seasoning salt
Heat in 300 degree oven for 30 minutes.
Serves lots.
Thursday, July 8, 2010
Miryam Bocanegra’s Venezuela Soup
Boil in water to cover until tender:
potatoes
carrots
zucchini
Puree including water.
Season with salt and butter
Serve with blocks of cheese for garnish
Variation:
Boil in water to cover until tender:
Auyama (Pumpkin or Squash)
Carrots
Red Pepper
Green Onion
Puree including water
Season with salt, butter.
Garnish with Parmesan cheese.
potatoes
carrots
zucchini
Puree including water.
Season with salt and butter
Serve with blocks of cheese for garnish
Variation:
Boil in water to cover until tender:
Auyama (Pumpkin or Squash)
Carrots
Red Pepper
Green Onion
Puree including water
Season with salt, butter.
Garnish with Parmesan cheese.
East Pasadena Ward Leek Soup like Ben Jonson’s Restaurant in San Francisco served
Carefully wash, finely chop & sauté:
6 medium leeks, (use white bottom part and about 3 inches of the green leaves and discard the middle.)
2 medium celery stalks
4 T. butter
Add & simmer 10 minutes:
2 C. water
Add:
2 cans Campbell’s Frozen Cream of Potato Soup
2 soup cans of milk
1 can chicken broth
Cook over medium heat, stirring occasionally, until potato soup is melted and mixture is blended.
Season with:
Salt and pepper
Puree & reheat.
Before serving sprinkle with:
Chopped, fresh parsley
6 medium leeks, (use white bottom part and about 3 inches of the green leaves and discard the middle.)
2 medium celery stalks
4 T. butter
Add & simmer 10 minutes:
2 C. water
Add:
2 cans Campbell’s Frozen Cream of Potato Soup
2 soup cans of milk
1 can chicken broth
Cook over medium heat, stirring occasionally, until potato soup is melted and mixture is blended.
Season with:
Salt and pepper
Puree & reheat.
Before serving sprinkle with:
Chopped, fresh parsley
Julia Child’s Oyster Bisque
Sauté for 15 minutes in:
5 T. butter
2 large carrots
2 large onions
2 leeks
6 celery stalks
cut into julienne strips
1 ½ inches long.
Fold in & cook gently for 3 minutes:
¼ C. flour
Let cool 2 minutes then blend in by dribbles:
2 C. hot fish and or chicken stock
Gradually add:
6 more cups of stock
Add & simmer 10 more minutes:
1 large bay leaf
Salt and pepper
Drain:
32 fresh oysters
Heat until bubbling then add oysters:
4 T. butter
Add to oysters:
Salt, pepper
10 drops Worcestershire sauce
Fold oysters into soup base.
By driblets, whisk 2 cups of the hot soup liquid into a bowl containing:
2 egg yolks
2 C. sour cream
Stir this into the soup over no heat then fold the soup together over moderate heat until the liquid has thickened slightly but do not bring to the simmer.
Carefully correct seasoning and serve at once with a sprinkling of:
Fresh, minced herbs
5 T. butter
2 large carrots
2 large onions
2 leeks
6 celery stalks
cut into julienne strips
1 ½ inches long.
Fold in & cook gently for 3 minutes:
¼ C. flour
Let cool 2 minutes then blend in by dribbles:
2 C. hot fish and or chicken stock
Gradually add:
6 more cups of stock
Add & simmer 10 more minutes:
1 large bay leaf
Salt and pepper
Drain:
32 fresh oysters
Heat until bubbling then add oysters:
4 T. butter
Add to oysters:
Salt, pepper
10 drops Worcestershire sauce
Fold oysters into soup base.
By driblets, whisk 2 cups of the hot soup liquid into a bowl containing:
2 egg yolks
2 C. sour cream
Stir this into the soup over no heat then fold the soup together over moderate heat until the liquid has thickened slightly but do not bring to the simmer.
Carefully correct seasoning and serve at once with a sprinkling of:
Fresh, minced herbs
Martha Helmandollar’s Carrot Potato Soup
2 cups chicken broth
3/4 cups chopped celery
3/4 cups chopped onion
2 cups diced fresh carrots
1 (8 oz) package cream cheese
1 1/2 cups evaporated milk
2/3 cup instant potato flakes
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Combine broth, celery, onion and carrots in a large saucepan and bring to
boil. Cover and simmer slowly until veggies are tender, about 15 minutes.
Stir in cream cheese and evaporated milk. Add potatoes (leftover mashed
spuds work too), parsley and pepper. Mix well to combine and continue
simmering until thickened, stirring often.
Puree in blender for a fabulous texture.
Garnish with a light sprinkle of parsley
flakes around the bowl rim and you'll feel like you're at Stanford's!
For a "healthier" version, you can use low-sodium broth, fat-free cream
cheese and evaporated skim milk.
This tastes better the second day
3/4 cups chopped celery
3/4 cups chopped onion
2 cups diced fresh carrots
1 (8 oz) package cream cheese
1 1/2 cups evaporated milk
2/3 cup instant potato flakes
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Combine broth, celery, onion and carrots in a large saucepan and bring to
boil. Cover and simmer slowly until veggies are tender, about 15 minutes.
Stir in cream cheese and evaporated milk. Add potatoes (leftover mashed
spuds work too), parsley and pepper. Mix well to combine and continue
simmering until thickened, stirring often.
Puree in blender for a fabulous texture.
Garnish with a light sprinkle of parsley
flakes around the bowl rim and you'll feel like you're at Stanford's!
For a "healthier" version, you can use low-sodium broth, fat-free cream
cheese and evaporated skim milk.
This tastes better the second day
Shirley Humphries’s Easy Corn Chowder
Fry until crisp & remove from pan:
5 slices bacon
Sauté in bacon drippings & remove from pans:
1 sliced onion
1 C. fresh mushrooms, sliced (optional)
Stir together in same pan:
1 can potatoes, diced
1 can corn
1 can carrots (optional)
1 can cream of mushroom or cream of chicken soup
2 cans milk (or half and half)
½ cube butter
Add:
Bacon & onions (and mushrooms, if using)
Heat through and serve.
Good served with:
green salad &
sour dough bread
5 slices bacon
Sauté in bacon drippings & remove from pans:
1 sliced onion
1 C. fresh mushrooms, sliced (optional)
Stir together in same pan:
1 can potatoes, diced
1 can corn
1 can carrots (optional)
1 can cream of mushroom or cream of chicken soup
2 cans milk (or half and half)
½ cube butter
Add:
Bacon & onions (and mushrooms, if using)
Heat through and serve.
Good served with:
green salad &
sour dough bread
Grandma Packer’s Friend Helen Lund’s Easy Alta Powder Chowder
Combine & cook 15 minutes over medium heat:
1 pkg. Knorr’s Leek Soup
4 C. water
2 cans clam juice
Add & cook 15 more minutes:
1 C. finely sliced celery
1 ½ C. chopped cooked potatoes
¼ C. butter
Add: 2 cans drained clams
Melt in a saucepan:
½ C. butter
¾ C. flour
3 to 4 C. milk
Add: ¼ C. red wine vinegar
Salt and pepper
1 pkg. Knorr’s Leek Soup
4 C. water
2 cans clam juice
Add & cook 15 more minutes:
1 C. finely sliced celery
1 ½ C. chopped cooked potatoes
¼ C. butter
Add: 2 cans drained clams
Melt in a saucepan:
½ C. butter
¾ C. flour
3 to 4 C. milk
Add: ¼ C. red wine vinegar
Salt and pepper
Lori Smith’s Venezuela Cream of Broccoli Soup
Cook in microwave on high for 3 or 4 minutes, covered:
1 cube butter
½ C. finely chopped onion
Stir in to make a smooth paste:
6 T. flour
Stir in:
2 C. chicken broth
1 C. cream
½ t. salt
¼ t. pepper
pinch nutmeg
Cook on high for 8-10 minutes until thick and bubbly, stirring 3 times.
Pour into blender or food processor and add:
1 10 oz. pkg. frozen chopped broccoli, thawed
Puree until smooth.
Return to bowl, cover and cook on high for 4 or 5 minutes until hot, stirring once.
1 cube butter
½ C. finely chopped onion
Stir in to make a smooth paste:
6 T. flour
Stir in:
2 C. chicken broth
1 C. cream
½ t. salt
¼ t. pepper
pinch nutmeg
Cook on high for 8-10 minutes until thick and bubbly, stirring 3 times.
Pour into blender or food processor and add:
1 10 oz. pkg. frozen chopped broccoli, thawed
Puree until smooth.
Return to bowl, cover and cook on high for 4 or 5 minutes until hot, stirring once.
Bonnie Bridge’s Broccoli Cheese Soup
Sauté until soft:
1½ T. butter
¼ C. celery, chopped
¼ C. onion, chopped
Add:
2 C. broccoli, chopped
1 ¼ C. water
2 t. chicken soup base
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Combine:
1/3 C. flour
1 ½ C. milk
pepper to taste
Stir into veggie mixture.
Cook over medium heat, stirring constantly until it boils and thickens.
Add and stir in:
1 C. cheese whiz
1½ T. butter
¼ C. celery, chopped
¼ C. onion, chopped
Add:
2 C. broccoli, chopped
1 ¼ C. water
2 t. chicken soup base
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Combine:
1/3 C. flour
1 ½ C. milk
pepper to taste
Stir into veggie mixture.
Cook over medium heat, stirring constantly until it boils and thickens.
Add and stir in:
1 C. cheese whiz
Bonnie’s Home-made Noodles
Beat:
2-3 eggs
Add:
flour
Until almost stiff.
Roll on well floured counter until real thin. Keep sprinkling flour so it doesn’t stick.
Roll up and cut into noodles.
Spread noodles on counter to dry.
Add noodles to boiling broth.
May be frozen.
2-3 eggs
Add:
flour
Until almost stiff.
Roll on well floured counter until real thin. Keep sprinkling flour so it doesn’t stick.
Roll up and cut into noodles.
Spread noodles on counter to dry.
Add noodles to boiling broth.
May be frozen.
Bonnie Bridge’s Chicken Noodle Soup From Adam & Julie’s Wedding in Canada
Cook together in large pot
1-2 hours:
1 chicken
1-2 quarts water
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 t. salt
2 t. pepper
2 t. thyme
2 t. sage
2 t. poultry seasoning
2 chicken bouillon cubes
Remove chicken from bones and cut in pieces.
Strain broth and refrigerate.
Skim fat from broth.
Bring broth to a boil and add noodles.
Cook until noodles are tender, about 30 minutes.
Adjust seasonings.
Add chicken pieces and heat through.
1-2 hours:
1 chicken
1-2 quarts water
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 t. salt
2 t. pepper
2 t. thyme
2 t. sage
2 t. poultry seasoning
2 chicken bouillon cubes
Remove chicken from bones and cut in pieces.
Strain broth and refrigerate.
Skim fat from broth.
Bring broth to a boil and add noodles.
Cook until noodles are tender, about 30 minutes.
Adjust seasonings.
Add chicken pieces and heat through.
Cheddar Cheese Soup
Melt:
3 T. butter
Add and stir:
4 T. flour
Remove from heat and add:
1 ½ quarts milk
Stir until creamy.
Return to heat and add:
2 C. chicken stock
2. C. grated cheddar cheese
Simmer 15 minutes, stirring occasionally.
Sauté in skillet until soft:
1 T. butter
1/3 C. diced onions
1/3 C. diced celery
1/3 C. diced carrots
¼ t. minced garlic
Add vegetables to creamed sauce.
Add:
Salt and pepper to taste
Add: 1 T. red wine vinegar
3 T. butter
Add and stir:
4 T. flour
Remove from heat and add:
1 ½ quarts milk
Stir until creamy.
Return to heat and add:
2 C. chicken stock
2. C. grated cheddar cheese
Simmer 15 minutes, stirring occasionally.
Sauté in skillet until soft:
1 T. butter
1/3 C. diced onions
1/3 C. diced celery
1/3 C. diced carrots
¼ t. minced garlic
Add vegetables to creamed sauce.
Add:
Salt and pepper to taste
Add: 1 T. red wine vinegar
Cream of Broccoli Soup
Melt: 6 T. butter
Add and cook until clear:
2 medium onions, diced
2 stalks celery, diced
Add: 2 cloves garlic
Add:
3 pounds broccoli, chopped
Blend in:
1 quart chicken stock
pinch marjoram
pinch thyme
pinch savory
1 bay leaf
Cover and simmer 1 hour.
Puree.
Return to saucepan and add:
3 C. whipping cream
10 T. quick cooking tapioca
salt and pepper to taste
Garnish with:
Garlic flavored croutons
Add and cook until clear:
2 medium onions, diced
2 stalks celery, diced
Add: 2 cloves garlic
Add:
3 pounds broccoli, chopped
Blend in:
1 quart chicken stock
pinch marjoram
pinch thyme
pinch savory
1 bay leaf
Cover and simmer 1 hour.
Puree.
Return to saucepan and add:
3 C. whipping cream
10 T. quick cooking tapioca
salt and pepper to taste
Garnish with:
Garlic flavored croutons
Grandma Packer’s Split Pea Soup
Soak overnight in 12 C. water:
2 C. split peas
Add to peas and simmer 3 ½ hours:
Turkey carcass, ham bone, salt pork or 3 or 4 bouillon cubes
½ C. chopped onion
1 C. chopped celery
1 C. chopped carrot
1 clover garlic, minced
1 bay leaf
salt to taste
Puree in blender.
Serve with sour cream.
2 C. split peas
Add to peas and simmer 3 ½ hours:
Turkey carcass, ham bone, salt pork or 3 or 4 bouillon cubes
½ C. chopped onion
1 C. chopped celery
1 C. chopped carrot
1 clover garlic, minced
1 bay leaf
salt to taste
Puree in blender.
Serve with sour cream.
Cream of Tomato Soup
Melt in a deep saucepan:
2 T. butter
Add and cook slowly until golden:
1 onion, chopped
1 carrot, chopped
Add and mix:
3 T. flour
Add:
1 quart chicken stock or water
1 small garlic clove
2 leeks, thinly sliced, (optional)
4 white peppercorns
1 t. salt
1 T. sugar
6 medium-sized ripe tomatoes, chopped
1 C. canned tomatoes
1 chicken carcass (optional)
Cover and simmer over low heat for 1 to 1 ½ hours.
Remove chicken carcass and strain.
Put soup into blender and blend to a smooth consistency.
Add and mix:
1 C. light cream
Correct seasonings.
Serve with croutons, rice or grated Parmesan cheese
2 T. butter
Add and cook slowly until golden:
1 onion, chopped
1 carrot, chopped
Add and mix:
3 T. flour
Add:
1 quart chicken stock or water
1 small garlic clove
2 leeks, thinly sliced, (optional)
4 white peppercorns
1 t. salt
1 T. sugar
6 medium-sized ripe tomatoes, chopped
1 C. canned tomatoes
1 chicken carcass (optional)
Cover and simmer over low heat for 1 to 1 ½ hours.
Remove chicken carcass and strain.
Put soup into blender and blend to a smooth consistency.
Add and mix:
1 C. light cream
Correct seasonings.
Serve with croutons, rice or grated Parmesan cheese
Aunt Janet’s Minestrone Soup, that Grandma makes
Simmer covered 4-6 hours:
1 pound mild Italian sausage, browned
1 quart water
1 chopped onion
2-3 large carrots, sliced
2-3 stalks celery, chopped
4 C. (1 large can) tomatoes
2 C. tomato sauce
2 C. beef broth
1 T. parsley flakes
1 t. fresh or minced basil in a jar
1 t. leaf oregano
1 clove garlic
salt, pepper
Add:
1 can garbanzo beans
1 can green beans
1 C. broken spaghetti
Simmer 30 more minutes.
1 pound mild Italian sausage, browned
1 quart water
1 chopped onion
2-3 large carrots, sliced
2-3 stalks celery, chopped
4 C. (1 large can) tomatoes
2 C. tomato sauce
2 C. beef broth
1 T. parsley flakes
1 t. fresh or minced basil in a jar
1 t. leaf oregano
1 clove garlic
salt, pepper
Add:
1 can garbanzo beans
1 can green beans
1 C. broken spaghetti
Simmer 30 more minutes.
Mom’s Potato Cheese Soup that Megan’s friend Cathy Smith likes
Sauté until clear:
½ cube butter
1 C. sliced carrot
1 C. sliced celery
½ Chopped onion
Add and simmer until tender:
4 C. chopped potato
4 C. water
4 bouillon cubes
Mash vegetables
Add and heat through:
1 pint half and half
1 C. grated cheddar cheese
salt and pepper to taste
Thicken with potato flakes, if necessary or thin with milk or water.
½ cube butter
1 C. sliced carrot
1 C. sliced celery
½ Chopped onion
Add and simmer until tender:
4 C. chopped potato
4 C. water
4 bouillon cubes
Mash vegetables
Add and heat through:
1 pint half and half
1 C. grated cheddar cheese
salt and pepper to taste
Thicken with potato flakes, if necessary or thin with milk or water.
Aunt Carolyn’s Creamy Potato Soup
Cook until tender:
diced potatoes
Pour off water.
Melt:
2 T. butter
Stir in:
2 T. flour
Add & let thicken:
2 C. milk
Add & heat till warm:
sliced cooked carrots
frozen peas
1 jar cheese whiz.
diced potatoes
Pour off water.
Melt:
2 T. butter
Stir in:
2 T. flour
Add & let thicken:
2 C. milk
Add & heat till warm:
sliced cooked carrots
frozen peas
1 jar cheese whiz.
Mom’s Clam Chowder from San Jose 22nd Ward Visiting Teacher
Combine in pan:
1 C. chopped onions
1 C. chopped celery
2 C. diced potatoes
2 cans clam juice (reserve clams)
Add just enough water to cover.
Simmer until tender.
Melt:
¾ C. butter
Add & blend:
¾ C. flour
Add:
1 qt half and half
Thicken.
Add to vegetables along with:
2 t. salt
1/8 t. pepper
2 T. red wine vinegar
1 C. chopped onions
1 C. chopped celery
2 C. diced potatoes
2 cans clam juice (reserve clams)
Add just enough water to cover.
Simmer until tender.
Melt:
¾ C. butter
Add & blend:
¾ C. flour
Add:
1 qt half and half
Thicken.
Add to vegetables along with:
2 t. salt
1/8 t. pepper
2 T. red wine vinegar
Aunt Kathy’s Chicken Tortilla Soup
Sauté:
1 onion, chopped
2 cloves garlic in
2 T. oil
Add and simmer one hour:
1 can chicken broth
2 cans beef broth
1 can water
2 10 oz. cans diced tomatoes
1 4 oz. can green chilies, diced
1-2 roasted red peppers, diced
2 cans corn, drained
2 t. cumin
1 t. chili powder
1 t. salt
1 t. pepper
2 t. Worcestershire sauce
1 dash hot sauce
2 C. cooked chicken, chunked
Serve in soup or pasta bowls
Top with:
shredded cheese
sour cream dollop
tortilla strips
sliced avocado
wedge of lime
sprig of fresh cilantro
1 onion, chopped
2 cloves garlic in
2 T. oil
Add and simmer one hour:
1 can chicken broth
2 cans beef broth
1 can water
2 10 oz. cans diced tomatoes
1 4 oz. can green chilies, diced
1-2 roasted red peppers, diced
2 cans corn, drained
2 t. cumin
1 t. chili powder
1 t. salt
1 t. pepper
2 t. Worcestershire sauce
1 dash hot sauce
2 C. cooked chicken, chunked
Serve in soup or pasta bowls
Top with:
shredded cheese
sour cream dollop
tortilla strips
sliced avocado
wedge of lime
sprig of fresh cilantro
Dan & Kristan’s BYU Homecoming Chicken Chili
Place In a crock pot and stir to combine:
2 C. chopped onion
4 cloves garlic, minced
4 tsp. ground cumin
2 tsp. dried oregano, crushed
1/2 tsp. ground red pepper
3 15 oz. cans of white beans
3 15 oz. cans of black beans
4 4 oz. cans diced green chili
8 C. chicken broth
6 C. chopped cooked chicken
Cover and cook on low for 7-8 hours or on high for 3 1/2 to 4 hours.
Stir in until melted:
4 C shredded Monterey Jack cheese
Spoon into serving bowls and top with:
Dairy sour cream
Grated cheddar cheese
Chopped fresh cilantro
Squeeze of lime
2 C. chopped onion
4 cloves garlic, minced
4 tsp. ground cumin
2 tsp. dried oregano, crushed
1/2 tsp. ground red pepper
3 15 oz. cans of white beans
3 15 oz. cans of black beans
4 4 oz. cans diced green chili
8 C. chicken broth
6 C. chopped cooked chicken
Cover and cook on low for 7-8 hours or on high for 3 1/2 to 4 hours.
Stir in until melted:
4 C shredded Monterey Jack cheese
Spoon into serving bowls and top with:
Dairy sour cream
Grated cheddar cheese
Chopped fresh cilantro
Squeeze of lime
Julie’s Taco Soup
Sauté: ½ C. chopped onion
1 T. butter or oil
Add & cook:
1 pound ground beef
Drain mixture then add:
3 C. water
2 26 oz. cans stewed tomatoes with juice
2 16 oz. cans kidney beans
with juice
1 16 oz. can tomato sauce
1 package taco seasoning mix
Simmer 15 minutes, covered
Serve over corn chips.
Top with:
grated cheese
sour cream
avocado
chopped olives
1 T. butter or oil
Add & cook:
1 pound ground beef
Drain mixture then add:
3 C. water
2 26 oz. cans stewed tomatoes with juice
2 16 oz. cans kidney beans
with juice
1 16 oz. can tomato sauce
1 package taco seasoning mix
Simmer 15 minutes, covered
Serve over corn chips.
Top with:
grated cheese
sour cream
avocado
chopped olives
Mom’s Very Quick, Very Cheap, Very Easy, Very Hearty Autumn Soup that always tastes good! (from our first newlywed cookbook)
Brown together in a pot:
3 T. olive oil
1 pound ground beef
1 onion, chopped
1 T. minced garlic
Add:
2 or 3 potatoes, washed and chopped
2 or 3 carrots, peeled and sliced
2 stalks of celery, chopped
2 12 oz. cans of tomato juice
2 cans of water
Salt & pepper
Simmer until vegetables are tender.
Good with applesauce and bread.
3 T. olive oil
1 pound ground beef
1 onion, chopped
1 T. minced garlic
Add:
2 or 3 potatoes, washed and chopped
2 or 3 carrots, peeled and sliced
2 stalks of celery, chopped
2 12 oz. cans of tomato juice
2 cans of water
Salt & pepper
Simmer until vegetables are tender.
Good with applesauce and bread.
Aunt Donna Swiss’s Danish Dumplings
Melt in heavy pan:
1 square butter
1 C. water
Add & stir quickly:
1 C. flour
½ t. regular, garlic and/or
onion salt.
Cook and stir until mixture balls up and leaves the edge of the pan, mixture should be thick like play dough.
Transfer to bowl and cool 5 minutes.
Beat in one at a time until smooth:
3 eggs
Drop by spoonfuls into hot soup. Cook until dumplings float Do not boil, just simmer.
1 square butter
1 C. water
Add & stir quickly:
1 C. flour
½ t. regular, garlic and/or
onion salt.
Cook and stir until mixture balls up and leaves the edge of the pan, mixture should be thick like play dough.
Transfer to bowl and cool 5 minutes.
Beat in one at a time until smooth:
3 eggs
Drop by spoonfuls into hot soup. Cook until dumplings float Do not boil, just simmer.
Great Grandma Emma Packer’s Dumpling Soup
Simmer in water in pot
Several hours:
Beef soup bones
Beef, cubed
Onion
Celery
Carrot
Season
Cook separately:
Carrots
Potatoes
Combine:
Hamburger
Flour
Salt and pepper
Egg
Spoon into broth and simmer
20 minutes.
Melt:
½ C. butter
Stir in and bring to boil:
2 C. milk
Add and cook 2 minutes while stirring:
1 C. flour
Remove from heat and add
2-3 eggs,
one at a time stirring well.
Drop by spoonfuls into boiling broth and simmer 15-20 minutes without lid.
Several hours:
Beef soup bones
Beef, cubed
Onion
Celery
Carrot
Season
Cook separately:
Carrots
Potatoes
Combine:
Hamburger
Flour
Salt and pepper
Egg
Spoon into broth and simmer
20 minutes.
Melt:
½ C. butter
Stir in and bring to boil:
2 C. milk
Add and cook 2 minutes while stirring:
1 C. flour
Remove from heat and add
2-3 eggs,
one at a time stirring well.
Drop by spoonfuls into boiling broth and simmer 15-20 minutes without lid.
Alfredo Sauce
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.
Blender Hollandaise Sauce from The Joy of Cooking- recommended by the chef at The Cottage in Carmel, California the weekend of Brooklyn’s blessing.
Place in blender & blend on high speed for 1 minute.
3 large egg yolks
2 t. fresh lemon juice
ground white pepper or hot red pepper sauce to taste
salt to taste
Add in a slow, steady stream:
½ C. warm to hot clarified butter.
Process until thickened, 1-2 minutes.
Submerge blender container in warm water until serving.
3 large egg yolks
2 t. fresh lemon juice
ground white pepper or hot red pepper sauce to taste
salt to taste
Add in a slow, steady stream:
½ C. warm to hot clarified butter.
Process until thickened, 1-2 minutes.
Submerge blender container in warm water until serving.
Alfredo Sauce
Pour into 10 or 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add & continue cooking:
4 cloves minced garlic
Add:
1½ oz. white grape juice
Add & continue cooking until reduced by 1/3 & thickened:
2 C. whipping cream
Reduce heat if necessary, do not burn.
Remove from heat & stir in:
¼ C. fresh, grated Parmesan cheese
¼ t. ground nutmeg
3 oz. olive oil
Add & continue cooking:
4 cloves minced garlic
Add:
1½ oz. white grape juice
Add & continue cooking until reduced by 1/3 & thickened:
2 C. whipping cream
Reduce heat if necessary, do not burn.
Remove from heat & stir in:
¼ C. fresh, grated Parmesan cheese
¼ t. ground nutmeg
Thai Peanut Sauce
5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce
1. Blend or process the peanuts until they are fine meal. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. 4. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce
1. Blend or process the peanuts until they are fine meal. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. 4. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.
Sweet and Sour Sauce
½ teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons lemon juice
¼ cup brown sugar, packed firmly
2 tablespoons soy sauce
4 teaspoons fresh ginger, minced
1 ½ tablespoons wine vinegar
1 ½ tablespoon sesame oil or vegetable oil
½ teaspoon ground coriander
1/3 cup orange juice
2 tablespoons lemon juice
¼ cup brown sugar, packed firmly
2 tablespoons soy sauce
4 teaspoons fresh ginger, minced
1 ½ tablespoons wine vinegar
1 ½ tablespoon sesame oil or vegetable oil
½ teaspoon ground coriander
Sweet & Sour Sauce
Combine and bring to a boil in a small sauce pan:
¾ C. pineapple juice
4 T. white or rice vinegar
3 ½ T. brown sugar
Mix together, add to other ingredients and stir to thicken:
1 T. cornstarch
4 T. water
¾ C. pineapple juice
4 T. white or rice vinegar
3 ½ T. brown sugar
Mix together, add to other ingredients and stir to thicken:
1 T. cornstarch
4 T. water
Sweet & Sour Sauce
Combine and bring to a boil in a small saucepan:
1/3 C. white or rice vinegar
4 T. brown sugar
1 t. catsup
1 t. soy sauce
Mix together, add to other ingredients and stir to thicken:
2 t. (or more) cornstarch
4 t. water
1/3 C. white or rice vinegar
4 T. brown sugar
1 t. catsup
1 t. soy sauce
Mix together, add to other ingredients and stir to thicken:
2 t. (or more) cornstarch
4 t. water
Teriyaki Steak Marinade
Combine:
½ C. vegetable oil
½ C. brown sugar
5 oz. soy sauce
3 cloves garlic, chopped
1 C. pineapple juice
Mix well and pour over flank steak. Marinate over night then grill to medium rare and slice against grain.
½ C. vegetable oil
½ C. brown sugar
5 oz. soy sauce
3 cloves garlic, chopped
1 C. pineapple juice
Mix well and pour over flank steak. Marinate over night then grill to medium rare and slice against grain.
Jan Averill’s Teriyaki Marinade from Heathfield Drive in San Jose, California
Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
Texas Barbeque Sauce
Combine and simmer for 20 minutes:
1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder
1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder
Texas Barbeque Sauce
Mix in saucepan and simmer 15 minutes:
1/2 c. finely chopped onion
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. salt
1 tsp. dry mustard powder
1 tsp. chili powder
1/8 tsp. red pepper
2 tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/2 c. water
1/4 c. catsup
1/2 c. finely chopped onion
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. salt
1 tsp. dry mustard powder
1 tsp. chili powder
1/8 tsp. red pepper
2 tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/2 c. water
1/4 c. catsup
Texas Barbeque Sauce
Texas Barbeque Sauce
Combine ingredients in the order listed and mix well:
1/4 lb. butter, melted
1 c. vinegar
1 c. water
1/2 c. catsup, or 1/2-1 c. tomato juice
2 T. chili powder
1 T. salt
1/4 t. cayenne pepper
1 large onion, grated (onion juice or flakes are better)
2 cloves garlic, crushed
1/4 c. brown sugar
1 tbsp. dry mustard
2 tbsp. Worcestershire sauce
1 tsp. black pepper
2 bay leaves, crumbled
Bring to a sharp boil, reduce heat and simmer for 20 minutes. Swab or brush sauce on surface of meat before it goes into oven and continue basting during baking.
Makes enough for 5 pounds of meat.
Combine ingredients in the order listed and mix well:
1/4 lb. butter, melted
1 c. vinegar
1 c. water
1/2 c. catsup, or 1/2-1 c. tomato juice
2 T. chili powder
1 T. salt
1/4 t. cayenne pepper
1 large onion, grated (onion juice or flakes are better)
2 cloves garlic, crushed
1/4 c. brown sugar
1 tbsp. dry mustard
2 tbsp. Worcestershire sauce
1 tsp. black pepper
2 bay leaves, crumbled
Bring to a sharp boil, reduce heat and simmer for 20 minutes. Swab or brush sauce on surface of meat before it goes into oven and continue basting during baking.
Makes enough for 5 pounds of meat.
Dick Burn’s Barbeque Sauce
Combine in a saucepan and simmer 15 minutes:
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper
Cucumber Yogurt Sauce
Combine:
1 medium cucumber, peeled, seeded, finely chopped or shredded and drained
2 t. white wine vinegar
1 T. chopped dill or fresh mint
1 clove garlic, minced
dash white pepper
dash salt, optional
Serve with falafel, salmon, etc.
1 medium cucumber, peeled, seeded, finely chopped or shredded and drained
2 t. white wine vinegar
1 T. chopped dill or fresh mint
1 clove garlic, minced
dash white pepper
dash salt, optional
Serve with falafel, salmon, etc.
Mom’s Summer Salsa
Combine:
1 ripe mango, peeled, pitted & diced (about 1 cup)
1 small cucumber, peeled & diced (about 1 cup)
½ medium red onion, finely chopped
1 jalapeno chili, minced
(remove seeds unless you like heat!)
2 T. fresh cilantro, chopped
3 T. fresh lime juice
Good with salmon!
1 ripe mango, peeled, pitted & diced (about 1 cup)
1 small cucumber, peeled & diced (about 1 cup)
½ medium red onion, finely chopped
1 jalapeno chili, minced
(remove seeds unless you like heat!)
2 T. fresh cilantro, chopped
3 T. fresh lime juice
Good with salmon!
Julie’s Mango Salsa
This is so fresh and tasty!
Chop everything into little chunks & combine:
tomatoes and mangos in equal amounts (about 5 each)
1 red onion
cayenne pepper
1 white onion
salt
green peppers
avocado
juice of 3 limes
jalapeno (optional)
2 bunches cilantro
Serve with:
tortilla chips
Chop everything into little chunks & combine:
tomatoes and mangos in equal amounts (about 5 each)
1 red onion
cayenne pepper
1 white onion
salt
green peppers
avocado
juice of 3 limes
jalapeno (optional)
2 bunches cilantro
Serve with:
tortilla chips
Chevy’s Fresh Salsa
that Catherine and Craig found, of course!)
Whip out the food processor and fire up the grill because you'll need
these essential tools to clone one of the best restaurant salsas in the
business. The key to recreating the flavor of the real deal is to fire roast
the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevy’s uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn
partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Whip out the food processor and fire up the grill because you'll need
these essential tools to clone one of the best restaurant salsas in the
business. The key to recreating the flavor of the real deal is to fire roast
the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevy’s uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn
partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Aunt Carolyn’s Canned Salsa
Combine & simmer for 1 hour:
60 plus medium tomatoes, skinned & chunked
3 small onions, chopped
1 big clove garlic, chopped
2 green peppers, chopped
2-3 fresh jalapeño peppers chopped
1/3 c. salt
Add & simmer another hour:
1 ½ C. cider vinegar
Process hot water canning processor 30-35 minutes.
Makes 7 quarts.
60 plus medium tomatoes, skinned & chunked
3 small onions, chopped
1 big clove garlic, chopped
2 green peppers, chopped
2-3 fresh jalapeño peppers chopped
1/3 c. salt
Add & simmer another hour:
1 ½ C. cider vinegar
Process hot water canning processor 30-35 minutes.
Makes 7 quarts.
Erik & Kathy Black’s “MOST AWESOME FRESH SALSA RECIPE EVER!!!”
Ma J,
You asked for the coveted, ancient, secret "SALSA" recipe - passed through my family for generations of hardworking salsa farmers. It is the only recipe known to win instant taste bud delight from distinguished salsa-taste testers. Moreover, it is fresher than the salsa that they serve at Chevy's, so maybe they should slap Chevy's face...
Enough of my silliness, here is the Salsa - happy chip dipping!
1 - large (32 oz) can of crushed tomatoes
1 - 8 oz can of diced tomatoes
1 can of green chilies
1 ripe tomato, diced
1/2 RED onion, diced (red gives it great flavor)
1/2 fresh green bell pepper, diced
3 hot yellow peppers, diced (you could add more if you want it extra spicy)
dash of Tabasco sauce
1 T - chili powder
1 tsp - cumin
dash of garlic salt
1 tsp salt, optional
1/3 bunch of fresh cilantro, diced
1 ripe avocado, diced
Directions:
Find a suitable (large) mixing bowl and pour cans of crush tomato, diced tomato and green chilies into bowl. Dice Red Onion, Green Pepper, Tomato and hot yellow pepper and mix in the bowel. Add chili powder, cumin, garlic salt and salt with dash of Tabasco and mix well. Add optional cilantro and Avocado. Taste test with a chip. Serve chilled.
Note: this is chunky salsa, so you may want to put it through a food processor
You asked for the coveted, ancient, secret "SALSA" recipe - passed through my family for generations of hardworking salsa farmers. It is the only recipe known to win instant taste bud delight from distinguished salsa-taste testers. Moreover, it is fresher than the salsa that they serve at Chevy's, so maybe they should slap Chevy's face...
Enough of my silliness, here is the Salsa - happy chip dipping!
1 - large (32 oz) can of crushed tomatoes
1 - 8 oz can of diced tomatoes
1 can of green chilies
1 ripe tomato, diced
1/2 RED onion, diced (red gives it great flavor)
1/2 fresh green bell pepper, diced
3 hot yellow peppers, diced (you could add more if you want it extra spicy)
dash of Tabasco sauce
1 T - chili powder
1 tsp - cumin
dash of garlic salt
1 tsp salt, optional
1/3 bunch of fresh cilantro, diced
1 ripe avocado, diced
Directions:
Find a suitable (large) mixing bowl and pour cans of crush tomato, diced tomato and green chilies into bowl. Dice Red Onion, Green Pepper, Tomato and hot yellow pepper and mix in the bowel. Add chili powder, cumin, garlic salt and salt with dash of Tabasco and mix well. Add optional cilantro and Avocado. Taste test with a chip. Serve chilled.
Note: this is chunky salsa, so you may want to put it through a food processor
Sheila Nichols’ Homemade Salami
Mix together well & refrigerate:
5 pounds hamburger (20 or 30 % fat)
2 ½ t. coarse ground pepper
2 ½ t. garlic salt
1 t. hickory smoked salt
2 ½ t. whole mustard seed
Mix every day for 4 days.
On the 5th day, mix well, shape into rolls and place on a rack in a flat pan with a small amount of water in the pan.
Bake one hour at 350 degrees.
Cool in paper towels.
Wrap in foil and store in freezer until use.
5 pounds hamburger (20 or 30 % fat)
2 ½ t. coarse ground pepper
2 ½ t. garlic salt
1 t. hickory smoked salt
2 ½ t. whole mustard seed
Mix every day for 4 days.
On the 5th day, mix well, shape into rolls and place on a rack in a flat pan with a small amount of water in the pan.
Bake one hour at 350 degrees.
Cool in paper towels.
Wrap in foil and store in freezer until use.
Pat Gordon’s Easy Cheesy Crescent Sandwich
Combine:
1 ½ C. shredded cheddar cheese
3 T. milk
1 t. dry mustard
Pinch of cayenne
Press into the bottom of an un-greased
8 inch square baking pan covering the entire pan:
½ of 1 8 oz. can refrigerated crescent rolls, unrolled into 2 rectangles
Spread half of cheese mixture over dough. Place remaining two rectangles of dough on top of cheese, stretching gently to cover, then spread with:
remaining cheese mixture Sprinkle with:
poppy seeds
Bake at 400 degrees for 15 or 20 minutes. Cut into squares and serve warm.
serve with lime sherbet blended half and half with buttermilk and served cold.
1 ½ C. shredded cheddar cheese
3 T. milk
1 t. dry mustard
Pinch of cayenne
Press into the bottom of an un-greased
8 inch square baking pan covering the entire pan:
½ of 1 8 oz. can refrigerated crescent rolls, unrolled into 2 rectangles
Spread half of cheese mixture over dough. Place remaining two rectangles of dough on top of cheese, stretching gently to cover, then spread with:
remaining cheese mixture Sprinkle with:
poppy seeds
Bake at 400 degrees for 15 or 20 minutes. Cut into squares and serve warm.
serve with lime sherbet blended half and half with buttermilk and served cold.
Tuna Puff Sandwich
Butter:
English muffin or hamburger bun
Top with mixture of:
Tuna
Mayonnaise
Sweet pickle relish
Grated onion
Green pepper
Worcestershire sauce
Top with:
Sliced tomato
Grated cheddar cheese
Broil.
English muffin or hamburger bun
Top with mixture of:
Tuna
Mayonnaise
Sweet pickle relish
Grated onion
Green pepper
Worcestershire sauce
Top with:
Sliced tomato
Grated cheddar cheese
Broil.
Grilled Tuna Sandwich
Combine:
Drained tuna (packed in water)
Mayonnaise
Sweet pickle relish
Spread on:
Slice of bread (wheat is best)
Top with:
Cheddar cheese slice
Butter top and bottom of sandwich and grill on medium until cheese is melted and bread is golden brown.
Drained tuna (packed in water)
Mayonnaise
Sweet pickle relish
Spread on:
Slice of bread (wheat is best)
Top with:
Cheddar cheese slice
Butter top and bottom of sandwich and grill on medium until cheese is melted and bread is golden brown.
Grilled Crab Sandwich
Combine:
1 C. crab meat, can be canned
½ C. sharp cheddar cheese
¼ C. chopped celery
2 T. sweet pickle relish
2 T. chopped green onion
1 hard cooked egg, chopped
3 T. mayonnaise
½ T. lemon juice
½ T. horseradish
Spread on unbuttered bread.
Add tomato slice and season with salt and pepper.
Top with bred slice, buttered side up.
Grill on griddle till golden brown.
1 C. crab meat, can be canned
½ C. sharp cheddar cheese
¼ C. chopped celery
2 T. sweet pickle relish
2 T. chopped green onion
1 hard cooked egg, chopped
3 T. mayonnaise
½ T. lemon juice
½ T. horseradish
Spread on unbuttered bread.
Add tomato slice and season with salt and pepper.
Top with bred slice, buttered side up.
Grill on griddle till golden brown.
Grilled Open Face Shrimp Sandwich
Rinse with cold water & set aside:
2 C. tiny pacific shrimp
Combine:
4 hard cooked egg yolks, mashed
¼ t. salt
1/8 t. pepper
¼ t. dry mustard
1 t. green onion, minced
Stir in:
1 raw egg yolk
¼ C. heavy cream
Add:
Shrimp
Hard cooked egg whites, chopped
Spread on:
8 bread slices.
Top with:
1 C. sharp cheddar cheese, grated
Paprika
Bake at 375 degrees for 10-12 minutes.
2 C. tiny pacific shrimp
Combine:
4 hard cooked egg yolks, mashed
¼ t. salt
1/8 t. pepper
¼ t. dry mustard
1 t. green onion, minced
Stir in:
1 raw egg yolk
¼ C. heavy cream
Add:
Shrimp
Hard cooked egg whites, chopped
Spread on:
8 bread slices.
Top with:
1 C. sharp cheddar cheese, grated
Paprika
Bake at 375 degrees for 10-12 minutes.
Marriott Hot Shoppe’s Steak n Cheese Sandwich
On a:
Poppy seed bun
Spread:
Mayonnaise
Add:
Shredded Lettuce
Thinly sliced, grilled steak
Salt and Pepper & Garlic
Mozzarella Cheese, melted
Top bun
Serve warm.
Poppy seed bun
Spread:
Mayonnaise
Add:
Shredded Lettuce
Thinly sliced, grilled steak
Salt and Pepper & Garlic
Mozzarella Cheese, melted
Top bun
Serve warm.
Hot Crab Foil Sandwich on a Bun
Combine:
1 C. or 1 can crab, flaked
1 C. cheddar cheese, diced
1.4 C. diced celery
1 T. green onion
½ C. mayonnaise
3 t. chili sauce or ketchup
2 T. pickle relish
Spread on 6 buns and wrap in foil.
Bake at 350 degrees for 20 minutes.
Can be frozen and baked later.
1 C. or 1 can crab, flaked
1 C. cheddar cheese, diced
1.4 C. diced celery
1 T. green onion
½ C. mayonnaise
3 t. chili sauce or ketchup
2 T. pickle relish
Spread on 6 buns and wrap in foil.
Bake at 350 degrees for 20 minutes.
Can be frozen and baked later.
Grandma Packer’s Tuna Stack Ups
Trim crusts off and butter on both sides:
15 slices thin bread
Combine:
1 C. tuna
1 2 oz. can drained, sliced
Mushrooms
4 hard cooked eggs, chopped
½ C. chopped ripe olives
¼ C. chopped green onions
Spread on 10 bread slices.
Assemble 5 triple-decker sandwiches and fasten corners with toothpicks.
Toast on baking sheet at 350 degrees for 20 minutes until crisp and lightly brown.
Serve with warm sauce on top, made from:
1 can cream of chicken soup
1 C. sour cream
15 slices thin bread
Combine:
1 C. tuna
1 2 oz. can drained, sliced
Mushrooms
4 hard cooked eggs, chopped
½ C. chopped ripe olives
¼ C. chopped green onions
Spread on 10 bread slices.
Assemble 5 triple-decker sandwiches and fasten corners with toothpicks.
Toast on baking sheet at 350 degrees for 20 minutes until crisp and lightly brown.
Serve with warm sauce on top, made from:
1 can cream of chicken soup
1 C. sour cream
Hot Chicken-Cheese Foil Sandwich on a Bun
Combine and spread on a bun:
1 C. diced chicken
1 C. diced cheddar cheese
3 hard boiled eggs
2 T. sliced olives
2 T. sweet pickle, chopped
2 T. green pepper
½ C. mayonnaise
Wrap in foil and heat in oven at 325 degrees for 25 minutes.
1 C. diced chicken
1 C. diced cheddar cheese
3 hard boiled eggs
2 T. sliced olives
2 T. sweet pickle, chopped
2 T. green pepper
½ C. mayonnaise
Wrap in foil and heat in oven at 325 degrees for 25 minutes.
Ham & Cheese Hot Sandwich Roll
Combine:
¼ C. warm water
1 T. sugar
1 T. yeast
Add, mix & let rise one hour:
3 C. flour
¼ C. butter
1 t. salt
½ C. warm milk
1 egg
Punch down, roll into 12 x 16 inch rectangle & transfer to greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Spread down center of dough:
4 ounces of creamed cheese
Top with:
1 C. chopped ham
1 C. grated cheddar cheese
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Bake at 350 degrees for 30 minutes.
¼ C. warm water
1 T. sugar
1 T. yeast
Add, mix & let rise one hour:
3 C. flour
¼ C. butter
1 t. salt
½ C. warm milk
1 egg
Punch down, roll into 12 x 16 inch rectangle & transfer to greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Spread down center of dough:
4 ounces of creamed cheese
Top with:
1 C. chopped ham
1 C. grated cheddar cheese
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Bake at 350 degrees for 30 minutes.
Corned Beef in Rye Hot Sandwich Roll
Combine:
¾ C. + 2 T warm water
1 t. granulated sugar
1 t. yeast
Add, mix and let rise one hour:
2 C. flour
1 C. rye flour
¼ C. unsweetened cocoa
1 t. salt
2 t. vegetable oil
2 T. molasses
Punch down, roll into 12 x 16 inch rectangle & place on greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Mix together and spread down center of dough:
3 ounces creamed cheese
2 T. Dijon mustard
Top with:
¾ lb. thinly sliced cooked corned beef
1 C. sauerkraut, rinsed & drained
¼ lb. Swiss cheese, thinly sliced
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Brush with:
1 egg yolk
Bake 30 minutes at 350 degrees.
¾ C. + 2 T warm water
1 t. granulated sugar
1 t. yeast
Add, mix and let rise one hour:
2 C. flour
1 C. rye flour
¼ C. unsweetened cocoa
1 t. salt
2 t. vegetable oil
2 T. molasses
Punch down, roll into 12 x 16 inch rectangle & place on greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Mix together and spread down center of dough:
3 ounces creamed cheese
2 T. Dijon mustard
Top with:
¾ lb. thinly sliced cooked corned beef
1 C. sauerkraut, rinsed & drained
¼ lb. Swiss cheese, thinly sliced
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Brush with:
1 egg yolk
Bake 30 minutes at 350 degrees.
Adam’s Favorite “Pizza Bread” Herbed Sausage Hot Sandwich Roll
Combine:
1 C. warm water
1 T. sugar
1 t. yeast
Add:
1 clove garlic
¼ t. thyme
1/3 t. sage
3 C. flour
1 t. salt
Let rise 1 hour. Punch down.
Roll into 12 x 16 inch rectangle.
Transfer to a greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Spread on dough:
2 T. Dijon mustard
Cook together:
1 pound spicy sausage
½ C. chopped onion
1 small green pepper
2 ribs chopped celery
Add:
1 C. chopped black olives
2 T. minced parsley
1 t. dried fennel seed
1 egg
Spread down center of dough.
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Bake at 400 degrees for 30 minutes.
1 C. warm water
1 T. sugar
1 t. yeast
Add:
1 clove garlic
¼ t. thyme
1/3 t. sage
3 C. flour
1 t. salt
Let rise 1 hour. Punch down.
Roll into 12 x 16 inch rectangle.
Transfer to a greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Spread on dough:
2 T. Dijon mustard
Cook together:
1 pound spicy sausage
½ C. chopped onion
1 small green pepper
2 ribs chopped celery
Add:
1 C. chopped black olives
2 T. minced parsley
1 t. dried fennel seed
1 egg
Spread down center of dough.
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Bake at 400 degrees for 30 minutes.
Dad’s Famous “Earl of Ashdown/ Duke of Derby” Sandwiches
As dictated by the Earl himself....
Large round loaf of good, high quality bread-- any type… Sourdough, pumpernickel or sour rye-
4 inch by 8 inch slices,
One layer of mayonnaise,
Followed by one layer of Dijon mustard,
Followed by pepper,
Followed by dill pickle in very thin slices,
Followed by pastrami and or corned beef, ham, turkey, roast beef….. pick the meats you like,
Followed by Tillamook sharp or medium cheddar cheese,
Followed by another layer of meat,
Followed by Provolone Cheese,
Followed by another layer of meat,
Followed by iceberg lettuce or thin sliced cucumbers- according to taste,
Thinly sliced tomatoes are also an option,
Cap sandwich with a final slice of bread which has been spread with mayonnaise.
Substitute different types of bread, use two or three slices of bread, but on each layer of bread you must have a layer of mayonnaise and some form of mustard. You can replace the Dijon with regular mustard.
Pile the sandwich fillings (meats and cheeses) as high and thick as
your mouth will surround (or not)
Alternative Hogey Style would require long loafs up to 5 feet in length of sour dough bread in 3 slices, similar fixin’s.
Large round loaf of good, high quality bread-- any type… Sourdough, pumpernickel or sour rye-
4 inch by 8 inch slices,
One layer of mayonnaise,
Followed by one layer of Dijon mustard,
Followed by pepper,
Followed by dill pickle in very thin slices,
Followed by pastrami and or corned beef, ham, turkey, roast beef….. pick the meats you like,
Followed by Tillamook sharp or medium cheddar cheese,
Followed by another layer of meat,
Followed by Provolone Cheese,
Followed by another layer of meat,
Followed by iceberg lettuce or thin sliced cucumbers- according to taste,
Thinly sliced tomatoes are also an option,
Cap sandwich with a final slice of bread which has been spread with mayonnaise.
Substitute different types of bread, use two or three slices of bread, but on each layer of bread you must have a layer of mayonnaise and some form of mustard. You can replace the Dijon with regular mustard.
Pile the sandwich fillings (meats and cheeses) as high and thick as
your mouth will surround (or not)
Alternative Hogey Style would require long loafs up to 5 feet in length of sour dough bread in 3 slices, similar fixin’s.
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