Cooking Period

Chocolate Peanut Butter Cuocakes

2011-09-05T03:09:00.000-04:00

I made these cupcakes for Tex's birthday today. This recipe made 26 cupcakes and very few were left after the party (I think it was because he hid them!). It is also possible to use this recipe for a regular cake. Just be sure to grease the cake pans well and dust with flour before adding the batter and chips. I used a 350 degree oven.

1 box Chocolate Fudge cake mix
1 box Chocolate Fudge instant pudding mix
3 eggs plus one egg white
1 1/3 cups water
1/2 cup oil

Mix well with mixer on low, then turn on high for 2 minutes.

1 bag Peanut Butter Chips

Fill cupcake papers half way.. Place 10-15 chips on top of batter. Cook for 18 - 20 minutes (or follow cake mix directions). Allow to cool before frosting.

1 container Chocolate Fudge Frosting
3/4 cup Creamy Peanut Butter
1 cup Powdered Sugar
Milk

Mix frosting, peanut butter and powdered sugar beating well until thoroughly mixed adding enough milk to thin to spreadable consistency. Frost cooled cupcakes. Don't worry, there will be just enough left over for taste testing the frosting!

Lava Cake - Single Serve

2011-05-25T19:15:00.000-04:00

This is a great new recipe given to me by one of the girls that does contract sewing for my company, Games By Gamers Publishing. I mix it up and store it in a container with the instructions on the side. Our crew of young adults that come in to work evenings are able to make their own at meal time. It is a great hit with the young crew.

1 Box of Angel Food Cake (the one step kind).
1 box of cake mix (any flavor, though chocolate fudge is the biggest hit)
Mix and store.

To make:
1/3 cup of mix and 3 tbsp water in coffee cup mix well. On top place a handful flavored chips of choice. place in microwave for 1 minute, 12 seconds. Turn over onto a place and serve. Be careful when turning this over as hot melted chips will ooze all over!

Sweet Potato Pie

2011-02-23T12:58:00.001-05:00

This is the best recipe! I was my great grandmother's. However, if you don't want to cook the sweet potatoes from scratch, use canned sweet potatoes and mash them. You can even substitute canned pumpkin if you really want. I would suggest trying the sweet potatoes first.

2 cups peeled, cooked mashed sweet potatoes
2 eggs slightly beaten
1 cup firmly packed brown sugar
2 tsp pumpkin pie spice (¼ tsp ginger, ¼ tsp nutmeg, 1 ½ tsp cinnamon
1 can evaporated milk Or light cream
1 cup finely chopped pecans
1- 9” single crust pie shell (do not prebake)

Add each ingredient in order shown to mixing bowl. Mix thoroughly after each addition.
Pour into pie crust. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 40 minutes. Sprinkle top with chopped pecans and a cinnamon/sugar mix then bake for 5 minutes more or until knife inserted into center of pie comes out clean.

Chicken and Rice Cassarole

2010-10-07T11:02:00.004-04:00

This casserole dish was given to me by the President of GBG Publishing (a game publishing Company) that I have the honor to be VP of operations for. It is one of his favorite meals and I sometimes bribe him for time off by fixing this dish!

Start by making rice using the following ratios:
1 cup rice
2 cups of Chicken broth or water with Chicken bullion
Follow the rice cooker directions but do not add any salt (it will be salty enough)

5 minutes before rice is done, in a separate pan, heat 1 can Cream of Chicken soup (undiluted), 1 can of mushrooms, 1 cooked chicken breast cut up (or use canned chicken or the refrigerated chicken cubes).

When rice is done add to mixture, mix well and serve.If mixture seems too thick after adding rice add milk a little at a time until consistency is pleasing. This recipe is also good with frozen peas, or carrots added to the mixture (before adding rice of course).

KENTUCKY HORSE RACE PIE (DERBY)

2010-05-05T11:39:00.001-04:00

The next time you get a hankering for Louisville, Kentucky Bluegrass style chocolate nut pie, don't rush out to the bakery shop or the race track.

Using all the best ingredients, you can whip up an improved version of this Kentucky Derby Day treat right in your home kitchen. So don your derby cap, rev up that mixer, and place your bet on the best pie to ever grace the winner's circle!

This was recently found (not by me!)scribbled on a vintage manila card, in an old recipe box straight from Louisville, Kentucky.

Ms. Wakefield's recipe box contained an extensive collection of hand-written treasures from Louisville, Kentucky spanning several decades beginning in the early '40's. Ms. Wakefield also had a recipe or two published in American Home Magazine.

Enjoy!

Version I:

2 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
3 to 4 tablespoons bourbon
1/4 cup corn starch
1 cup chopped pecans
1 cup semi-sweet chocolate bits

Combine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture, blending in slowly.

Stir in the pecans and chocolate bits. Pour into an unbaked 9 inch pie shell.

Bake in a pre-heated 350°F oven for approximately 45 minutes.

Peanut Butter and Chocolate Cereal Bars

2009-10-27T14:53:00.001-05:00

These bars were made before the marshmallow style and taste great! Double the recipe and use 9 x 13 pan!

1 cup Karo (white) Syrup
¼ cup sugar
¾ cup peanut butter
4 cups rice cereal
½ cup chocolate chips
¼cup butterscotch chips

In heavy sauce pan heat Karo syrup and sugar to boil. Allow to boil 3 minutes. Remove from heat. Add peanut butter and stir until well blended. Add Rice cereal and mix well. Press into buttered 8x8 pan. In double boiler melt both kinds of chips and spread over top. Allow to cool before cutting.

Pumpkin Bars

2009-10-27T14:32:00.003-05:00

This recipe can be traced back to the late forties and was presented in a Crisco Brand cookbook. I added nutmeg to the recipe for an additional kick. A great topping for this would be whipped cream or meringue.

2 cups sugar
1 cup Crisco oil
2 cups pumpkin or squash
2 cups flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

Cream together the sugar, oil and pumpkin. Mix the dry ingredients separately then mix into moist slowly, mixing constantly. pour onto greased jelly roll pan. Bake at 350°F for 25 minutes. Cool and cut into bars.

Dragon's Breath Chili

2009-10-12T11:54:00.001-04:00

This chili is a very spicy and thick almost stew like. The co-op across the street loved it. I will warn you that this should be served with a generous amount of cornbread, crackers, hot rolls and possibly some cheese in case some one needs a spicy mouth rescue. This chili fires up the mouth membranes and the tongue but does not seem to hold the burn all the way down, which is good for those with ulcers (me included). Hence the name Dragon’s Breath Chili. Also note I make this with mostly canned products. However, I slow simmer my chili for a full day then cool it and reheat it the second day to make it the best. Isn’t chili always better the second day?
2 lbs Rough ground beef
1 large onion
3 cans tomato paste
3 cans chopped tomatoes
1 jar of banana pepper rings in juice chopped
2 large cans chili beans
2 smaller cans black beans
2 cans chilies in adobo sauce chopped.
2 tbsp Cumin (smoky is great)
Brown the meat and add chopped onions half way through cooking. I use 5 pepper oil to brown these in but that is optional. Add each ingredient in order stirring well. Let simmer for at least 1 hour stirring occasionally to make sure it does not stick to bottom of pot. You nay serve it now or allow to cool and bring back up to simmer several times before serving.
Top with fresh chopped onions and/ or cheese.

Sweet Potato Layered Dessert

2009-10-12T11:37:00.002-04:00

This dessert was made out of desperation. I had sweet potatoes coming out of my ears! So I cooked them, mashed them and began experimenting. I took it to the coop across the street (along with the Dragon’s Breath Chili (See that recipe) and they loved it. This makes 12 Here is the result.
4 cups cooked and mashed sweet potatoes.
2 cans sweetened condensed milk
2 tsp pumpkin pie spice
36 gingersnaps crushed (reserve 1/4 cup)
1 cup Whipping cream
1 tbsp vanilla
1 tsp pumpkin pie spice

Pour milk into mashed sweet potatoes while still hot. Stir well add pumpkin pie spice. Stir well. Cook until bubbly stirring occasionally for about 5 minutes. Set aside to cool slightly.
Crush gingersnaps (reserve 1/4 cp) and divide into individual small bowls (1/2 cup size). Press slightly so it rides up sides of bowl and has indentation. Ladle still warm mixture into bowls and set aside to cool.
In cold bowl place whipping cream vanilla, and spice mixture. Beat until soft peaks form. Refrigerate until ready to use.
When ready to serve top bowls with whipped cream and remaining gingersnap crumbs.

Ham Loaf

2008-12-05T19:03:00.003-05:00

This recipie is in every cook book I own from the 1930's to the 1980's with different variations. You can also make these into balls and cook them in the oven in a shallow pan with the sauce for 45 minutes.

2 eggs

1/2 cup milk

1 cup finely crushed saltines

1/4 teaspoon pepper

1 1/2 pounds cooked ham, ground

1 pound ground pork

SAUCE: *

1 cup packed brown sugar

1 teaspoon prepared mustard

1/3 cup vinegar

1/4 cup water

1 (8 ounce) can crushed pineapple, not drained

DIRECTIONS

In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350 degrees F until thermometer registers 170 degrees F, about 1-1/2 hours, basting frequently.

*Alternate directions for company serving: use just the juice from small can of pineapple rings in the sauce. Bake the loaf for half the time then score the outside approximately ½ inch deep in diamond pattern. Insert whole cloves at junctures then place pineapple rings on top. Baste and continue to bake until done basting frequently.

Spinach Dip

2008-08-28T08:11:00.005-04:00

I remember making this dip and purchasing spinach bread at the local bakery (it was their specialty) to spread it onto. This version is another Printers' Wives' Pantry recipe. A serving idea presented in the book is to serve the dip in a hallowed out loaf of dark rye or cocktail bread that has been baked in 400 degree oven for 10 minutes. Cool completely before filling. The baking of the bread helps to prevent it becoming soggy.

1 Pkg spinach (thaw, drain and chop)
1 cup Mayonaise
1 cup sour cream
1 pkg dry vegetable soup mix
3 green onions (chop an equal amount of the green stem as you do the white portion)

Mix all ingrediants together and refrigerate overnight to allow flavors to marry.

Sausage Cheese Bites

2008-08-25T09:06:00.002-04:00

This recipe comes from a cookbook created by the Auxiliary of Des Moines Club of Printing House Craftsmen. The title is "Printers' Wives' Pantry." The recipe is a good appetizer and will make 60.

1 lb medium or hot pork sausage
1 lb sharp cheddar cheese (Shredded)
3 cups Bisquick (dry)

Mix all together using hands to make sure it is well mixed. Shape into small balls the size of an olive. Place on ungreased cookie sjeet. Bake 350 degrees until lightly brown (about 15 to 20 minutes).

Baklava Rolls

2008-07-20T12:20:00.002-04:00

This is a great recipe when you want something Greek and elegant for an appetizer or to compliment a tea. Simple to do and great tasting. Makes 6-8 servings. 20 minutes to make and 25 minutes to bake.

Butter-flavored cooking spray

3/4 cup mixed nuts,

1 tablespoon butter, room temperature

1/2 teaspoon ground cinnamon

1 tablespoon sugar

1/4 cup honey, divided

12 sheets phyllo dough

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
In a food processor, 3/4 cups mixed nuts. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
Drizzle with 2 tablespoons honey.
Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
Repeat with second and third batch.
Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

The Incredible Scone

2008-06-20T20:29:00.003-04:00

This incredible recipe started with a basic reciope and I tweeked it until I came up with this incredible scone that was tender and flaky every time! With additions for flavoring you will find this the best you have ever eaten.

4 Tbsp butter

2 Tbsp butter flavored shortening

Mix these two well then chill.

2 cups flour well sifted

4 tsp baking powder

3/4 tsp salt

1/3 cup sugar

Mix all ingredients together then sift one more time into a chilled bowl. Cut in butter/shortening mixture. Chill again.

3/4 cup cold cream (for sweet scones) or cold buttermilk (for savory scones)

1 cold egg

Slightly whip these two and add to chilled dough. Mix with fork just until it forms a dough. Do not use hands as they will warm fats. Do not overwork or it will cause scones to be chewy.

Add one set of the flavor ingredients listed below. Roll out dough on floured surface and cut in to circles with biscut cutter. Place on pan and brush with egg wash (one egg & 2Tbsp milk) and sprinkle sugar on top for sweet scones, salt or cheese for savory scones.

Bake at 375' for 15 minutes or until golden brown on top.

1. 1 cup cranberries, 2 Tbsp orange zest.

2. 1 cup strawberries cut up, 2 Tbsp powdered coffee creamer.

3. 1 Tbsp rosemary, 1 Tbsp garlic, 1 Tbsp chives, 1 cup chedder cheese.

4. 1 Tbsp garlic, 1 Tbsp sage.

5. 1 1.2 Tbsp rosemary, 3 Tbsp chopped sundried tomatoes.

6. 2 Tbsp oniom, 2 Tbsp chopped cooked bacon, 1/2 cup cheddar cheese.

7. 2 Tbsp cinnamon, 1 tsp nutmeg, 1/4 cup sugar mixed together. Spread over rolled out dough, roll into log, slice into 1" rings and bake. Ice with powdered sugar icing.

ORANGE YOGURT NOG

2008-05-05T14:25:00.001-04:00

This is a great pick-me-up i n the morning. you get protein and fruit in one delicious glass!

Yields four servings.

(8-oz) cartons vanilla low-fat yogurt
1-1/2 cups skim milk
3/4 cup frozen orange juice concentrate (thawed)

DIRECTIONS:
Put yogurt, milk, and thawed orange juice concentrate in a blender.
Cover and blend until smooth.

Chocolate Raspberry tea cakes

2008-04-28T22:13:00.002-04:00

This recipe makes about 30 cakes using a normal size cupcake pan. I do not recomend using papers unless you are selling these cakes or serving publicly. They are so decadent they should only be served to consenting adults.

1 box Dark Chocolate cake mix
1 (8oz) container Chocolate flavored Cool Whip
1 egg white
1 shot Chambord Liqour

Mix well together. prepare muffin tin with cooking spray. Drop 1 TBSP mixture into cups. Use spoon dipped into cocoa powder to press down into a disk shape in bottom of cups. bake in 350 degree oven 8 minutes. turn out to cool.

On cooled cakes spread 1 TBSp raspberry jam and place on cookie sheet.

1 cup egg whites beaten until soft peaks form
add 4 TBSP sugar, 4 TBSP cocoa powder and 1/2 tsp cream of tartar slowly until well incorporated and stiff peaks form. Place heaping spoonfulls onto cakes sealing jam inside. Bake at 425 degrees for 3 minutes.

Chocolate Cream Cheese Tea Cakes

2008-04-28T21:56:00.003-04:00

This recipe makes about 30 cakes using a normal size cupcake pan. I do not recomend using papers unless you are selling these cakes or serving publicly. They are decadent.

1 box Dark Chocolate cake mix
1 (8oz) container Whipped topping
1 egg white

Mix well together. prepare muffin tin with cooking spray. Drop 1 TBSP mixture into cups. Use spoon dipped into cocoa powder to press down into a disk shape in bottom of cups. bake in 350 degree oven 8 minutes. turn out to cool.

On cooled cakes spread 1 tsp cheesecake flavored soft cream cheese and place on cookie sheet.

Mix 2 cups milk with 2 packages Chocolate pudding/pie filling. Beat until thick. Drop 1 TBSP onto cakes. Top with cocoa flavored whipped cream or follow recipe below.

1 cup egg whites beaten until soft peaks form
add 4 TBSP sugar, 4 TBSP cocoa powder and 1/2 tsp cream of tartar slowly until well incorporated and stiff peaks form. Place heaping spoonfulls onto cakes sealing creamed cheese and pie filling inside. Bake at 425 degrees for 3 minutes.

Lemon Meringue Tea Cakes

2008-04-28T21:42:00.002-04:00

This recipe was recreated from an 1840 recipe. This tastes very much like the original (actually many thought they were better) and takes one tenth of the time.

1 (18 oz) box lemon cake mix
1 (8oz) container of coolwhip
1 egg white

Mix these ingredients together until well blended. Prepare a muffin tin with cooking spray. place 1 TBSP of mixture into each cup. With floured finger tips press down into a disk at bottom. Bake at 350 degrees for 8 minutes. Turn out onto cooking rack. Place onto cookie sheet when cooled.

2 boxes instant lemon pudding/pie filling.
2 cups milk

beat together until thick. Place 1 TBSp of filling onto each cake. Keep filling away from edge of cake.

1 cup egg whites (about 5 jumbo eggs)-beat until soft peaks form. Slowly add:
4 TBSP sugar
1/2 tsp cream of tartar
Zest of 1 lemon

Continue to beat until firm peaks form. Cover top of cakes with meringue sealing the pudding inside. Bake at 425 degrees until browned on top (about 3 minutes).

K C Dutch Apple Cake

2008-04-24T13:45:00.002-04:00

This recipe was taken from The Cook's Book printed 1921 by K C Baking Powder . The process to make this takes a little bit of time but, it is well worth it. Let me know what you think.

Sift these ingredients together 3 times.
2 cups pastry flour
2 level teaspoons KC Baking Powder
1/2 tsp salt

With the tips of fingers work into the flour mixture:
1/4 cup (2oz) butter

Seperately beat 1 egg and add 3/4 cup milk. Stir this into flour mixture. Spread the dough into a well buttered shallow pan (I found that a 9x13 pan works well.).

Peel 5 apples and cut into eight pieces each. Place these pointed side down in parallel rows.

stir together:
1/4 cups sugar (2 0z)
1 Tbsp cinnamon
1/4 cup dried currants (or any small pieces of dried fruit)
Sprinkle this over the apples and dough.Bake in a moderate oven (this means about 350). There is not time mentioned and I think it took about 40 minutes but, watch after 20 minutes to be sure. This is great for an after the meal dessert with a hard sauce or a snack anytime with butter.

Southwestern Tortilla Cassarole

2008-04-17T11:49:00.005-04:00

When my Maternal Grandmother married for the second time and moved to his home in New Mexico and began feeding 12 hungry step-children, she began sending Mom some great recipies from the southwest (not that Oklahoma wasn't southwest as well!). This is one of the recipes she sent.

1 ½ - 2 lbs ground beef
1 large onion diced
1 small can green chili peppers
2 cans cream of mushroom soup
3/4 cup milk
3 cups grated cheese (Mexican mixture works great)
1 large package tortillas

Preheat oven to 375°. Brown ground beef and onions together. Drain off excess grease. Add cream of mushroom soup, milk and green chili peppers. Allow to slowly heat through as you prepare pan.
Oil 9” x 13” pan (I use Pam® these days). Lay Tortillas in bottom of pan so they over-lap on the sides. Spread half of meat mixture, then half of cheese on top. Lay a second layer of tortillas, then remainder of meat mixture, then remainder cheese.
Bake for 35-40 minutes or until cheese is melted and bubbly.

Alterations: instead of cream of mushroom soup try adding cans of pinto beans (with the juice instead of milk) and taco seasoning to meat. Makes a great alternated method for this casserole.

That Store Fluff We All like

2008-04-10T21:42:00.002-04:00

I was given these recipes by a close friend who worked at a brand store (I will not reveal the name of the store) creating those fluffs served at the salad bar. It is so easy it is unbelievable. I am going to give you the basic recipe then list all the alternates you can create. You can also use sugar free ingrediants.

1 container Cool Whip®
1 box flavored gelatin
1 ½ cups additive ingredients

Mix these well and refrigerate until ready to use.

Strawberry Banana Fluff
Strawberry flavored Cool Whip®
strawberry gelatin or strawberry-banana gelatin
1 cup stawberries cleaned and cut into large pieces
1 banana peeled and cut into chunks

Pineapple Fluff
Regular Cool Whip®
Mixed berries gelatin
1 can drained crushed pineapple.

Candy Bar Fluff
Chololate flavored Cool Whip®
Chocolate instant pudding (Make according to pkg directions)
Frozen candy bar (Snickers® works well) chopped into small pieces.

Now you start to see possible combinations experiment a little and find your favorites!

Baked Four Bean Dish

2008-04-10T21:16:00.003-04:00

This dish I made for a pot-luck. I barely had enough left over for dinner that night. Everyone loved this dish. Considering that in it's original state this recipe is at least 100 years old. Remember that by the early 1900s we had canned vegetables (since 1845 or so) and ground beef. Even catsup was around under the name sauced tomatoes. So while it is plauseable that the recipe could have been nearly identical to this, I actually did have to modernise it a little. The beans listed can be altered to suit your taste. I used red beans instead of butter beans, however, you can use any combination of beans with the pork n beans. So here it is:

3/4 lb ground beef
5 bacon strips, diced
1/2 cup chopped onion

These ingrediants are to be browned together in a large deep skillet over medium heat.

Meanwhile, in a large crock pot combine:
2 cans pork and beans, undrained.
1 can butter beans, rinsed and drained.
1 can kidney beans, rinsed and drained.
1 can red beans
3/4 cup packed brown sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons of molasses
2 Tablespoons prepared mustard
1/2 tsp chili powder
1/2 tsp salt

Mix well and add the hamburger mixture. Pour into a greased baking dish and bake for 1 hour in 350 degree oven (or in ungreased crock pot on high with lid off for 1 hour). Serve hot.

Chocolate Cream Puff Dessert

2008-03-28T09:38:00.003-04:00

This was on a carton of eggs. Sounded really good so I tried it out and made a few adjustments. I hope you like it!

Bring to a boil the following:
8 Tbsp Vegetable Oil Spread
1 Cup water

Remove from heat and beat in 1 cup flour until it forms a ball.

Add 4 eggs, one at a time and beat well.

Spread mixture into a greased 9"x13" glass pan and bake 400 degree oven for 40 minutes. Cool crust completely.

Mix the following together until well blended.
2-3.5oz packages of vanilla instant pudding
3.5 cups milk (weight watching? Use skim. Want a richer taste? use whole milk)
8oz softened creamed cheese

Spread over cooled crust.
top with 8oz tub whipped topping (or whipped cream)
Drizzel with Chocolate Syrup.

HINT: Once the crust is made and cooled, let the children prepare the rest. They will love helping out in the kitchen!

Bittersweet Chocolate Pudding

2008-03-14T18:53:00.003-05:00

This is a recipe that is so good, it is decadant. Read the recipe through all the way and have all ingredients measured and prepared to go. Top with french vanilla flavored or almond flavored whipped cream.

In a heavy-bottomed sauce pan, whisk together the following:

3/4 cup sugar
1/4 cup cornstarch
2 TBSP unsweetened cocoa powder
Pinch of nutmeg

Whisking constantly, gradually add

3 1/2 cups milk

Transfer to stovetop. Bring to boil on medium heat, stirring constantly. Let boil 2 minutes. Remove from heat and add:

Stir in 4 oz chopped bittersweet chocolate until melted, then add 1 tsp vanilla, stirring constantly all the while. Strain into bowl and cover with plastic wrap (let plastic touch pudding to prevent skin formation). Let cool to luke warm before refrigerating.

Home-Made Garlic-Cheese Biscuts

2008-03-14T08:56:00.002-05:00

Just as a side note I add just a little more garlic into the recipe than it calls for.

2 cups flour (all purpose, unbleached)
4 tsp baking powder
½ tsp salt
Pinch of Garlic
3 Tbsp grated or shredded cheddar cheese
2 Tbsp Shortening
¾ cup milk

Preheat oven to 450 F.
Sift together all dry ingredients. Mix in cheddar cheese. Rub in shortening with your finger tips. Gradually add milk while stirring with knife. A soft tough will form.

Turn dough onto floured surface. Roll dough to ½ inch thickness. Cut with biscuit cutter or glass dipped in flour to prevent sticking. Place on baking sheet (do not allow biscuits to touch). Bake 10-15 minutes.

Salmon Patties

2008-03-14T08:48:00.001-05:00

1-14.75 oz can of salmon
1 egg
½ cup bread crumbs (or specialty cracker crumbs, like Ritz®)
1 tsp salt
1 TBSP parsley
¼ cup finely chopped onion

Drain and reserve liquid from canned salmon. Mix egg, onion, bread crumbs, herbs, and salmon together.
Make into patties. If mixture seems too thick add a little reserved liquid from salmon.
In frying pan heat 1 TBSP olive oil. Place patties in pan and brown on each side, turning gently. Drain on paper towels and serve.

Fluffy Pancakes

2008-03-14T08:40:00.003-05:00

2 cups all-purpose flour
2 TBSP sugar
1 TBSP + 1 tsp baking powder
1 tsp salt
2 eggs
1 1/2 cups milk
1/2 cup shortening, melted

In small bowl combine dry ingredients. Combine separately wet ingredients.
Pour batter by ¼ cup full onto hot greased griddle. Turn when bubbles form on top and edges are dry. Cook until golden brown.

South-Western Dip

2008-03-14T08:32:00.002-05:00

Dry Dip Mixture:

1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 tsp salt

In large bowl mix all ingredients well. Package in decorative jar or zip closed bag. This will make many batches of dip.

Making the Dip

3 TBSP South-Western Dip Mix
1 Cup Sour Cream
1 Cup Mayonaise (or 1 package creamed cheese)

Mix all ingrediatns well and refrigerate for 2 hours to let flavors blend. I use the mayo version for veggies and creamed cheese version for heavy chips.

No Bake Peanut Butter Balls

2008-03-14T08:28:00.004-05:00

3 cups Peanut butter
3 cups Rice Krispies
1 lb powdered sugar
1 1/2 sticks butter

Mix together and make into balls.

Melt together 1/2 block food grade wax and 1 package chocolate chips. dip balls into mixture and allow to cool on wax paper until set.

Orange Freeze

2008-03-14T08:24:00.002-05:00

1- 12 oz can frozen orange juice
3- cans col water
2 cups orange sherbert (aout 4 scoops)

Pour frozen oj in large bowl. Add water, Add Sherbet. Beat with electric mixer until foamy.

Peach Cobbler

2008-03-14T08:14:00.002-05:00

Decadance in less than an hour!

3 cups peeled, sliced peaches
1/2 cup granulated sugar
1/4 cup (4 Tbsp) butter cut into pieces.

Lay peaches in a buttered 1 1/2 quart baking dish. Sprinkle with sugar and dot with butter.

Top Crust:
1 cp all purpose flour (sifted)
2 tsp baking powder
1 Tbsp granulated sugar
1 tsp salt
1/4 cup (4 Tbsp) butter (cut into pieces and use cold)
1/2 cup havy cream

Mix together dry ingrediants. Cut in cold butter. Stir in heavy cream until dough is manageable. Roll out dough on flat, lightly flouered surface. place over sliced peaches. Bake 375 degrees F for 35 minutes or until top is nicely browned.

Easy Choclate Fudge

2008-03-14T08:03:00.002-05:00

This is so easy and neary fool-proof. Children love it and it dosen't take long to make.

First, line a 8 or 9 inch baking pan with foil.

Combine the following in a medium size, heavy duty sauce pan or double boiler:
12 oz package semi-sweet chocolate chips
1 can sweetened condensed milk
On lowest possible heat warm until all morsels are melted, stirring constantly until smooth.
Remove from heat and stir in the following:
1 cup chopped walnuts (optional)
1 tsp vanilla extract

Spread evenly in baking pan. Refrigerate for 2 hrs or until firm.
Lift out fudge by foil. Remove foil and cut into pieces.

No Flour Peanutbutter Cookies

2008-03-13T18:45:00.002-05:00

I haven't tried this recipe yet but, I have been told by several mothers at Alliance Parent-Teacher conference, that this is a really good recipe. Makes about 30 cookies

1 cp peanut butter
1 cup brown sugar
1 egg

Mix well and drop onto cookie sheet by Tbsp full. Bake in a 350 degree oven for 3-5 minutes. 3 minutes make soft cookie. 5 minutes make crisp cookie.

Crockpot Chicken and Dumplings

2008-03-13T18:17:00.002-05:00

This recipe is a virtual dump it into the crockpot and leave is for 6 hrs. Add the finishing touches and in 30 minutes supper is ready. I tasted this at a parent teacher meeting (like a PTA) and it was fantastic.

4-5 skinless chicken breasts cut up.
2 cans cream of chicken soup
1/2 onion
1 cp warm water
2 chicken bullion cubes (or equivilent)
1 pkg frozen peas & carrots
1 can diced potatoes (or 2 large potatoes diced may work better)
You will also need 2-10oz packages refrigerated buiscuts for later.

Combine all ingredients in crock pot except biscuts. Cover and cook on low heat for 5-6 hours. 40 minutes before serving turn crockpot to high. Tear biscut dough into one inch pieces and add to crockpot stirring gently. Cover and cook an additional 30 minutes or until biscut dough fluffs up.

Baby Meat Loaf

2008-03-12T16:50:00.003-05:00

Folks, this recipie has been a generational favorite in Matt Dobbe's family (my daughter's boyfriend). Recently I was visiting with my daughter to care for her and the girls after she had ankle surgery and Matt made these as a welcome meal. They made a triple batch and they disappeared very quickly. The recipie below makes six meatballs.

Mix together the following in a large bowl:
1.5 lbs ground beef
0.5 lb ground pork
1/2 cub bread crumbs (my daughter uses 2 slices of frozen bread as they crumble easily before they thaw.)
2 tsp salt
1/2 tsp pepper
1/2 cp evaporated milk
2 cps chopped onion

Sauce
1/2 cp catsup
1/3 cp cider vinager
1 Tbsp beef bullion (better than beef if you can find it) or worchestershire.
2 tsp brown sugar
2 Tbsp minced onion

Pour over meat balls and bake 350 for 45 minutes.

Awsome Chocolate Chip Cookies

2008-03-01T18:05:00.004-05:00

by Cheryl Bruce

My daughter Cheryl came up with this recipe and gave it to me. This recipe makes approximately 200 small cookies or about 125 larger cookies. While I have managed to cut this recipe in half, however, each time I do I have regretted it. Sometimes you do not quite get the same taste or consistancy. At the very least, I end up with not enough cookies beause every one loves this cookie and cannot stop with just one.

Cream together until fluffy:
2 sticks butter brought to room temperature.
1 stick of solid butter flavored Crisco.
2 cups brown sugar
2 cups white sugar

Add the following a portion at a time mixing well.
4 large eggs
1 Tbsp vanilla
1 Tbsp butter flavor

sift together the following and add small portions at a time to the base mixture, incorporating each addition well.
5 cups flour
1 tbsp salt
1 tbsp baking soda

After mixing well fold in 2- 12oz packages of chips. The type of chips are up to you. Semi-sweet for a classic taste, peanutbutter and semi-sweet for reeses peanut butter cup taste, shocolate and mint chips, or carmel and chocolate chips. Even an additional 12 oz of nuts are acceptable in this cookie.

use a soup spoon to make these cookies. bake at 325 degree oven for 8 minutes for soft cookies (they will be barely light brown) - 10 minuets for crisp cookies. Be prepared for a rush of feet when the smell of these cookies are wafting through the halls!

Victoria Sponge

2008-01-14T17:53:00.000-05:00

Named after Queen Victoria, this is a delicious, light-as-air sponge made in two layers and sandwiched together with a filling of raspberry jam and butter cream frosting.

Sponge:
3 eggs
3/4 cup caster sugar *see below recipe
3/4 cup butter
1 1/2 cup self-rising flour

Filling:
3 tbsp jam (any flavor works)
2/3 cup butter
3/4 cup confectioners sugar
2 tbsp warm water

Lightly grease and line the base of 2 seven inch round cake pans.
Beat butter and sugar together until pale and creamy. Beat in the eggs one at a time adding a tbsp of flour with each egg. Fold in remaining flour. Divide between two tins and bake 350° for 20 minutes. Cakes should be well risen, golden brown and firm to the touch. Cool for ten minutes before turning out onto wire rack to cool.

Butter cream: soften butter, gradually beat in sugar, and finally beat in water.

Spread the base of one cake with the jam, then carefully spread the butter cream on top. Place the other cake on top and press down lightly. Sprinkle a little confectioner’s sugar on top.

*Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.
Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).
If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor or blender (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

Onion Focaccio Bread

2008-01-08T23:44:00.000-05:00

Onion Focaccio Bread
Makes 2 loaves Serves 6 per loaf

Serve wedges of this hearty bread as an hors d’oeuvre or with a meal instead of garlic bread. Instead of butter, dip pieces in high quality olive oil. This bread is best served warm.

Top of this bread calls for Fluer de Sel. This is a coarse salt from the coast of France. This salt has a unique flavor and retains it’s crystalline form in the oven.

3 1/2 cps flour
1/2 cp grated Parmesan cheese
1 tsp kosher salt
1 Tbsp crushed rosemary
2 Tbsp shopped roasted garlic
0.25 ounces quick rise yeast

Place ingredients into food processor. Pulse to blend.

1 1/2 cps warm water (120°)
2 Tbsp garlic flavored olive oil

With processor on, slowly drizzle these ingredients in. Continue to process until dough forms a ball.

Turn dough out onto lightly floured surface. Knead five minutes or until smooth and elastic. Add additional flour as necessary up to 1 cup.

Place dough in large oiled bowl, turning dough over to coat top with oil. Cover and place in warm spot to raise for 1 hour.

Punch down dough and turn out onto floured surface. Divide into two pieces. Shape into 12” rounds. Oil two large cookie sheets and scatter cornmeal on top of oil. Place one round of dough onto each cookie sheet. Cover and let raise for 40 Minutes or until doubled.

Pre-heat oven to 450° Uncover dough and gently brush with garlic flavored olive oil. Make indentations in top of dough.

1 small Red Onion finely diced
2 Tbsp poppy Seed
2 Tbsp diced roasted garlic
Garlic flavored olive oil

Mix these ingredients in small bowl with enough oil to just cover. Place on top of dough in indentations.
Fluer de Sel Sprinkle with this coarse salt. Bake 20 minutes until golden brown.

Nutritional Information
Serving Size: 1/6 of 1 loaf
Calories 210 Fat 4g Protein7g Carbohydrates37g Fiber2g Sodium320mg

‘Cherry Coke Salad’

2007-04-24T19:29:00.000-04:00

8oz crushed pineapple, 1 can cherry pie filling & 6oz cherry Jell-O. Bring these ingredients to boil, and then add 1 can of diet coke! Chill.

History of Cake

2007-04-23T03:00:00.000-04:00

The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as apposed to the description of breads, which were flour based foods without sweetening.
Bread and cake were somewhat interchangeable words with the term “cake” being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. . Today’s version of this early cake would be oat cakes, though now we think of them more as a biscuit or cookie.
By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible were beaten in, the mixture would be poured into moulds, often very elaborate creations, but sometimes as simple as two tin hoops placed on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.
Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites. By the early 19th century cakes were an accepted food of middle-class cooking, and no longer just for the rich.

Peanut Brittle

2007-04-23T02:55:00.000-04:00

Rub bottoms of two cookie sheets with butter and stick into freezer or refrigerator to keep pan cold.
Prepare all ingredients and set by stove ready for use.
½ cup water
1 cup white corn syrup
2 cups sugar
Pinch of salt
2 tbsp butter
2 ½ tsp baking soda
2 tsp vanilla
2 tsp almond flavoring
16 oz raw peanuts (may substitute any raw nuts)
In heavy pan with handle place ½ cup water and bring to boil. Add salt, corn syrup and sugar. Using candy thermometer cook to 260º. Add peanuts and continue to cook stirring continuously (so as to not allow peanuts to burn on bottom of pan) to 290º. Remove from heat and add butter (stir until melted), flavoring, and baking soda. Beat well and pour onto cold prepared cookie sheets spreading candy out with spatula. Cook to room temperature and break apart.

SAVARIN

2006-12-18T23:31:00.000-05:00

SAVARIN(from “Sunset French Cook Book”)A liqueur-flavored syrup soaks into the springy, faintly sweet yeast dessert that is a cross between a bread and a cake. The thin yeast batter isstirred together, allowed to rise, stirred again to expel air, and pouredinto a decorative mold for baking.Mix 1 package active dry yeast and ¼ cup warm water (about 110* F) and letit stand about 5 minutes to soften.With an electric mixer beat ½ cup (1/4 lb.) room-temperature butter ormargarine with 3 tablespoons sugar and ½ teaspoon salt. Add 4 eggs, one ata time, blending well. Add ½ cup warm milk, yeast mixture, and 2 cupsunsifted all-purpose flour and beat until well blended (or mix vigorouslywith a heavy spoon).Cover with clear plastic film and let rise about 1 ½ hours in a warm placeuntil doubled in volume. Stir vigorously to remove air bubbles.Butter heavily a 10-cup tube pan with permanent bottom (such as a savarinring or bundt pan). Scatter ½ cup sliced almonds in pan, tilting pan sonuts cling all over buttered surface.Pour in yeast batter. Cover again and let rise in a warm place about 1 houror until again almost double in size.Bake, uncovered, in a 400* oven for 30 minutes or until savarin begins topull from pan sides. Let cool about 10 minutes; invert onto a wire rackleaving pan over cake, and then tip cake back into pan (this frees cake soit will be easy to remove later).Pierce surface of savarin about every ½ inch with a fork. Pour savarinsyrup (directions follow) onto cake. Let stand until warm or at roomtemperature (until next day, if desired; freeze for longer storage).Invert savarin onto a serving plate. Cut in wedges and serve plain, withslightly sweetened whipped cream (and berries or sliced fruit such aspeaches), or with Chantilly custard. Makes about 10 servings.Savarin syrup. Combine 2 ½ cups sugar, 2 cups water, 1 teaspoon gratedorange peel, and ½ teaspoon slightly crushed coriander seed (optional).Bring to a boil, stirring, until clear and sugar is dissolved. Remove fromheat and add ¼ cup (or to taste) rum, cointreau, Grand Marnier, or kirsch.Use hot or cold, pouring onto savarin through a wire strainer to removeseeds and peel.

Aunt Marie's Nut Bars

2006-10-10T08:53:00.000-04:00

This recipe came out of the St. Edwards Catholic Church cook book called “Feeding the Flock”. That church is in Austin, Minnesota. The Girls and I visited a quilt show at St. Edwards and were treated to this wonderful desert. It was so good it was the sole reason for purchasing the cook book!

1 ½ cp flour ½ cp white corn syrup
½ cp butter 2 Tbsp butter
¾ cp brown sugar 1 Tbsp water
1 tsp salt 1 can mixed nuts
1 (6 oz) pkg. butterscotch chips

Mix together flour, butter, brown sugar and salt. Press into greased 9x13 inch pan. Bake at 350° for 10 minutes. Melt together butterscotch chips, corn syrup, butter and water. Place mixed nuts on baked crust. Pour butterscotch mixture over the top of the nuts. Bake 10 minutes. Cut while still warm.

Sweet Potato Pie Bars

2006-10-01T14:44:00.000-04:00

This recipe was a big hit at the Quilt Pink Day. The custard is thick and you will be surprised at the weight of the dish. It is a great fall desert that everyone will love! Just don’t ask how many calories in a serving (it is rich like cheese cake and a little goes a long way!)

2 or three good size sweet potatoes peeled and cut into small chunks.
Cook in boiling water until fork tender. Drain, return to pan and mash.

Add 1 can of sweetened condensed milk
1 cup brown sugar
4 tbsp pumpkin pie spice
½ can evaporated milk
1 package creamed cheese (cut into cubes)
Mix these ingredients well in pan and cook over medium low heat as you prepare next ingredients.

Place 6 eggs and remainder of evaporated milk in a separate bowl. Whip with fork or whisk until egg is well blended into milk. Spoon small amounts of sweet potato mixture, whisking after each addition, until mixture is warm. Slowly add this into cooking mixture while whisking. This will prevent eggs from curdling when added to hot mixture. Add 3/4 cup of finely chopped pecans.

Continue to cook mixture at medium-low heat, stirring constantly to prevent scorching, for 10 minutes. Mixture will begin to thicken. Turn off heat and allow mixture to sit while making crust.

I use already prepared sugar cookie dough but, you can use your favorite cookie recipe for this crust. Grease and sugar the bottom and sides of glass 9 x 13 pan. Rollout sugar cookie dough and place in pan. With fingers shape the dough to fit so the dough comes up to top of the sides of pan. Sprinkle ¼ cup finely chopped pecans onto bottom of crust and press lightly with fingers.

Pour in sweet potato custard mix and bake at 325 degree oven until cookie crust is light brown (about 20 minutes) and the custard does not cling to knife when inserted into center. Remove and allow to cool to room temperature.

Crockpot Special

2006-09-26T20:48:00.000-04:00

Here is a recipe for a great gravy base to use in a crock pot. Any meat can be used with great success. I have used beef brisket, London Broil, and Turkey breast with this recipe. Oh, and pork chops as well. Start it early in the morning and it will be ready by 5:00 Pm meal. The flavor in this recipe is really great!

Place 3 tbsp oil in bottom of crock pot.
Place potatoes cubed, carrots cut at an angle, onions and crushed garlic into bottom of pot.
Lay meat (fat side up in the case of brisket) on top of vegetables.
Mix together 2 cans of cream of chicken with herbs soup and 1 can water or milk (use less liquid if the meat is a fatty cut such as brisket). Pour over all.
Heat on high setting for at least 1 hour before turning down to medium or low for the rest of the day.
About an hour before serving turn back up to high. Test for vegetable and meat doneness before serving.

Sugarless Version Cherry Rhubarb Jam

2006-07-27T12:28:00.000-04:00

I won a Blue Ribbon at the County Fair with this sugar free version of my favorite Jam!

Combine 6 cups of chopped rhubarb with 4 cups of Splenda©. Let stand over night.
Next day, add a heaping tablespoon of cornstarch and mix well.
Cook mixture until rhubarb is tender. (This takes about 30 min.) Stir in a 21 ounce can of cherries drained and three small packages of cherry flavored sugar free gelatin. Bring mixture to a boil for 3 minutes. Pour into jars and cap before allowing cooling. Refrigerate after opening. 2 batches can be done at a time without sacrificing quality of jam.

Chocolate Drop Cookies

2006-07-24T16:58:00.000-04:00

This recipe was given to me by a friend and is a really good, fast cookie.

Chocolate cake mix
1 stick butter
1 egg
1 pkg cream cheese
1 tsp vanilla

Mix well and chill for 2 hours.
Roll into walnut size balls and roll in powdered sugar.
Bake at 350 degree for 10 minutes.

For a great alternative make a thumb indent in the cookie and place a ½ tsp of jam (raspberry, cherry rhubarb or strawberry) bake as indicated.

Jenny's Special Beef Gravy

2006-06-12T21:36:00.000-04:00

Using Jenny’s Canned Beef this makes a great lunch!

1 pt of Canned Beef
Beef bullion and 2 cups water
¼ tsp broken rosemary leaves (if beef is canned without)
Pepper to taste.
2 tbsp cornstarch and ¼ cup cold water.

Bring bullion, rosemary, pepper and water to a boil. Reduce heat and allow to simmer for 10 minutes for spices to blend.

Mix cornstarch with water thoroughly and slowly add to hot mixture. Stir constantly while adding beef. Allow to thicken slightly. Pour resulting gravy over broken toast, mashed potatoes or vegetable mixture.

Jenny's Canned Beef

2006-06-12T21:14:00.000-04:00

This is the recipe for Jenny’s canned beef.

Purchase the cheapest cut of beef you can find. Cut into ¾” – 1” chunks. Place in pint jars (do not pre-cook) with 1 clove of garlic and two slices of onion per jar. Clean jar tops and seal. Place in pressure canner following manufacturer’s instructions. Lock lid in place and set onto heat. When 10 lb rattle begins to rock time for 75 minutes. Remove from heat and allow pressure to fade. Caution… Jars are hot!

Notes:

Now liquids are added to jars in this process. The natural meat juices and fats will make their own juice in the jar.

Please follow manufacturer’s directions carefully.

The only thing I might add to the meat is some broken rosemary leaves. About ¼ tsp per jar should do it.

Jenny's Beef Stew

2006-06-12T19:25:00.000-04:00

This is my recipe that that uses Jenny’s canned beef, It is so great I thought I had better get it written down before I forget it! This serves 4.

Beef bullion for 4 cups water
2 medium to large potatoes peeled and cut into small pieces
3 or 4 carrots cut on a slant into ¼ inch thick slices
1 small onion diced

Cook well together until potatoes are half done.

Add:
½ tsp broken rosemary leaves
¼ tsp minced garlic (garlic powder will do)
¼ tsp pepper

Cook until potatoes are fork tender.

Add:
1 pint of Jenny’s Canned beef
¼ cup flour dissolved in ½ cup water.

Mix well into hot mixture. Bring to boil then reduce heat. Cook until desired thickness. Serve steaming hot with oven fresh biscuits.

RHUBARB CHERRY JAM

2006-05-24T17:29:00.000-04:00

I finally got the original recipe for my friend Claudia. This is a superb taste and now I can see why!

Combine 6 cups of chopped rhubarb with 4 cups of sugar. Let stand over night.
Next day, cook mixture until rhubarb is tender. (About 30 min.) Stir in a 21 ounce can of cherry pie filling and a 6 ounce package of cherry flavored gelatin. Bring mixture to a boil and cool. (The jam can be put right into a jar or refrigerate over night in a Tupperware bowl.) Put in containers and refrigerate or put in the freezer until ready to serve.
2 batches can be done at a time.

Porcupine Balls

2006-05-19T19:56:00.000-04:00

Does any one remember this tasty main dish? While the recipe does require a pressure cooker, I found that using a slow cooker and let them cook all day also works! This was one of Jack’s favorites. 1960

1 lb ground beef
1 ½ cups instant rice
1 medium onion chopped fine
1 tbsp Italian seasoning
2 cloves garlic chopped finely

16 oz chopped tomatoes
Tomato juice to cover

Mix first 5 ingredients together thoroughly. Shape into balls smaller than fist size. Place into pressure cooker and cover with tomatoes and add enough tomato juice to cover. Lock on lid and place on medium high heat. When weight jiggles to indicate pressure has been reach allow to cook for 15 minutes. Remove from heat and allow to cool until safety lock allows release. Serves 6

Cherry Rhubarb Jam

2006-05-19T18:45:00.000-04:00

This was just dumb luck that I found this recipe. A friend of mine’s mother makes this and will not give out the recipe. This sounds so similar I thought I would try it. It worked! I use this on top of my almond sugar cookies with white almond frosting and it is heavenly.

4 cups finely chopped rhubarb.
1 can pitted cherries cut in half.
4 cups sugar
1 large box cherry Jell-O (1 ½ small boxes)

Cook rhubarb & sugar for12 minutes. Stir and add fruit. Cook for 3 more minutes. Stir in Jell-O. Pour into jars and seal with wax. Best if refrigerated 2 weeks or freeze for longer periods.

Chocolate no-bake cookies

2006-05-19T18:31:00.000-04:00

Very similar to the last recipe but you need to follow this carefully as well. No substitutes!

½ cp butter
½ cp cocoa
1 ½ cp sugar
½ cp milk
1 tsp vanilla
3 cps quick oats
Optional: ½ cp coconut

Combine butter, cocoa, sugar and milk in saucepan. Cook 3 minutes. Add vanilla. Pour over oats. Add coconut if desired. Shape quickly into balls and place on wax paper to cool.

No-Bake Chocolate Peanut Butter Cookies

2006-05-19T18:15:00.000-04:00

This recipe was my late husbands all time favorite as a kid and as an adult. I can trace this one back as far as 1932!
2 cps sugar
½ cp cocoa
½ cp shortening
½ cp milk
1 tsp vanilla
½ cup peanut butter (not low fat variety)
3 cps oatmeal (not instant. Use only regular oats or it will turn into mush)
Optional: ½ cp coconut or nuts

Boil sugar, cocoa, shortening and milk for 2-3 minutes. Remove from heat. Add vanilla, peanut butter, oatmeal and optional ingredients. Mix quickly and drop onto wax paper and allow to cool. 4 – 6 dozen

Shepherd's Pie

2006-05-19T14:29:00.000-04:00

Serves 5-6

Filling:
1 ½ lbs leftover roast beef chopped finely or ground.
1 onion chopped
1 tbsp lard (I prefer olive oil or sesame oil but, you can also substitute vegetable oil)
Walnut size ball of butter (about 2 tbsp)
3 tbsp flour
4 tbsp red wine (a full bodied sweet wine that you would enjoy drinking works best)
1 cup beef stock or brown gravy
½ tsp thyme
½ tsp finely ground rosemary
Tabasco sauce (Smokey Chipotle flavor is best)
1 tsp tomato puree
Salt & Pepper to taste
Mushrooms chopped

Topping:
1 ½ lbs of potatoes (About 4 large)
4 tbsp butter
2/3 cup hot milk
Salt and pepper to taste
Shredded cheese (cheddar works well but feel free to experiment with other kinds)

Peel and cut potatoes into chunks. Put them in cold salted water and place on fire to boil until tender. Drain and mash adding butter and hot milk. Beat until creamy.

In skillet heat oil on medium low flame and add onion. Cook for 1 minute or until translucent. Add beef. Sprinkle with flour and stir. Add wine and cook until bubbly. Add stock and continue to stir. Add remaining filling ingredients mix well and pour into deep dish. Mound potatoes on top, dot with butter and sprinkle with cheese. Bake at 350 F until crusty.

2006-05-01T14:07:00.000-04:00

Veggie Salsa

From Alicia Porter of Waterloo, IA
This recipe is really good!
Good Morning ,
Here is the veggie salsa recipe you wanted!

1-C Black Beans
1- C Corn
1- Green Pepper (diced)
1- Red Pepper (diced)
1/2-C diced onion
2- Tomato's (diced)
1/3-C Cilantro
1/3-C lime juice
1/3-C Vegetable oil
1- tsp. salt
1/2 Tbl. Cumin (I usually didn't add this, because I was out)
Pinch of Cajon

Place all ingredients in a bowl, mix and serve with Tostitos lime chips

Wild Rice Soup

2006-01-17T11:15:00.000-04:00

This is a wonderful soup for a winter party. It serves 15 and is meaty and has good things in it to keep you warm for hours. If you do not like sherry in this soup, a dry white wine would be excellent or you could leave it out entirely. You can also use all wild rice if you wish just cook a little longer for the rice to become tender.

3 cans condensed chicken broth
2 cups water
¼ cup wild rice
¼ cup long grain rice
½ cup finely chopped green onion
½ cup margarine or butter
½ cup flour
½ tsp salt, ½ tsp poultry seasoning, pepper to taste
2 cups half & half (can use milk if desired)
1 ½ cup cubed chicken precooked (this would be a good time to use the chicken from you chicken noodles)
8 slices bacon, cooked till crisp and crumbled
1-3 tbsp dry sherry

In large saucepan, combine water, broth, rice and onions. Bring to boil, cover and reduce heat to simmer for 20 - 30 minutes or until rice is tender. Melt butter in medium pan. Stir in flour and seasonings stirring constantly. Stirring constantly cook one minute for flour to loose its floury taste and seasonings to incorporate. Slowly add half & half while stirring, cook until slightly thick. Slowly add to Rice mixture stirring constantly. Add remaining ingredients. Heat gently but do not boil.

Potato Cheese Soup

2006-01-17T10:38:00.001-04:00

This recipe came from a gourmet bistro near where I live. I went for a soups class and we made this recipe for Potato Cheese Soup. It is heavenly and you may never make any other kind after trying this one. For those who do not like cheese, the soup does not taste “cheesy”. One caution though…. Do not boil soup as it will scorch and the result will taste terrible.

5 or 6 large red or yellow potatoes washed and cut into small pieces. Barely cover with water in medium pot. Cook until just tender. Add one 12 ounce of evaporated milk, salt, pepper and garlic powder to taste, and 1 lb cubed Velveeta cheese. Cook on low stirring constantly until cheese melts. Serve warm and garnish with a dollop of sour cream, bacon bits, shredded cheddar cheese and chives.

Mom's Potato Soup

2006-01-17T10:38:00.000-04:00

This is my mom’s recipe for potato soup. It is very easy to make and very flavorful. Some people prefer it to my new potato soup which I will give you below this one. This serves 4.

Dice 4 large potatoes, 1 onion, & 3 cloves garlic. Cook potatoes in water until just fork tender. Drain potatoes and set aside. In soup pot melt 1/2 stick butter. Add onions and garlic. (If you must hide the onion from picky eaters but want the same taste use 1 – 2 tsp onion powder and cook until dissolved in butter.) Add salt and pepper to taste, 2 tbsp chicken soup base mix, 2 tbsp cornstarch, parsley mixing well after each addition. Slowly pour in 4 cups of milk stirring well. Add potatoes and heat soup to thicken. Serve hot with garnish of fresh parsley.

Ham and Swiss Cresants

2006-01-17T10:30:00.000-04:00

While this recipe is very simple it is also delicious. I experimented with a variety of pastries to stuff this in and found that most were great. It makes a great picnic sandwich or take along lunch. Some of the girls even made them for a bazaar! They are great hot out of the oven or at room temperature.

Filling:
1 cup diced ham
1 cup shredded Swiss cheese
1 cup peeled and diced apple
Mix this all together.

Beat 1 egg with 1 tsp water.

Take 1 can of jumbo refrigerator buttermilk biscuits and separate. Using flour and rolling matt, roll each biscuit into a flat circle. Place several tablespoons filling in center. Moisten edge of biscuit with water and fold over. Crimp with fork. Repeat for each biscuit. Brush tops with egg and water mixture. Bake at 375 degrees for 13 -18 minutes or until brown.

I found that a can of regular biscuits also work. Either make them smaller or use one rolled out for bottom and one for the top. Another is to use refrigerator crescent rolls and place filling at large end and roll. Brush and bake as above.

Hot and Sour Soup

2006-01-16T15:44:00.000-04:00

I made this fabulous soup today and fell in love with it. It is very similar to the Hunan style soup you see at the restaurants. I has a couple of strange steps but, it works.

In a bowl whisk together the following:
2 Tbsp cornstarch
4 tbsp cold water
3 tbsp rice vinegar
2 tbsp light soy
½ tsp ground pepper
1 small fresh red chili pepper diced.
Set aside next to stove.

In a separate bowl beat 1 egg until light. Set aside next to stove.

In a wok or deep skillet place 2 tbsp sesame oil and heat to hot but not smoking. Add ½ onion and ½ cup mushroom caps both chopped fine. Cook until onion is transparent being careful not to burn. Add 3 ½ cups beef broth and 1 cup shredded chicken. Cook until tender. Then bring to a boil.

Slowly whisk in first mixture. Stir constantly and bring to boil to thicken slightly. Drizzle in beaten egg while stirring to make thin egg strings. Remove from heat and serve with a drizzle of sesame oil and small amount of chow mien noodles.

Homemade Chicken soup with Attitude

2006-01-16T15:20:00.000-04:00

This is the version of chicken soup that our great-grandmothers used. I guarantee that the extra steps are well worth the final result.

1 Roasting Chicken
2-3 cloves of garlic
Parsley and rosemary chopped fine.
½ tsp Poultry seasoning
1 stick (1/4 lb) butter (not margarine) chopped into small pieces

Prepare chicken for roasting in small soup stock pan. Mix herbs and seasoning with butter and slide into area between skin and meat of chicken. Roast covered for 1 hour. Remove cover and finish roasting until chicken is brown and tender (about another hour). Remove from pan to cool saving drippings. When cool remove from bone. Reserve ¾ of chicken for other soups Shred remaining ¼ of chicken.

To drippings add
4 cups water, 2 tbsp dry chicken stock (called soup base rather than bullion it is more of a semi dry paste rather than cubes or crystals), 1 small chopped onion (1 tbsp onion powder if you have to hide the onion from the children), 2 carrots diced, and 1 stalk of celery diced.
Heat stock to simmer and cook until carrots are tender. Add chicken and home made noodles very last. Serve when noodles are done.

If you want to add dumplings do so after the noodles have been added and liquid returns to a simmer. Add dumplings and cover with a lid to allow steam to cook tops of dumplings.

To make homemade noodles: Beat one egg until light, add pinch of salt, and enough flour to make a stiff dough. Roll out very thin and dredge with flour to keep from sticking. Allow to rest on board for 1 hour. Roll like sheaf of papers. Cut into thin strips. These may be frozen for later use with good results.

Tapioca Cream Soup

2006-01-14T18:25:00.000-04:00

This soup was made prior to 1870 and published in the White House Cook Book in 1874. It is unsusual but very good cream soup.

One quart of white stock (I used cream soup base or chicken broth for this)
One pint of cream or milk
1 onion
2 stalks celery
1/3 cup tapioca
2 cups cold water
1 tbsp butter
1/8 tsp mace
salt and pepper to taste

Wash tapioca and soak overnight in cold water. Cook it and the stock together gently for one hour. In a separate pan cut onion and celery into small pieces. Add milk and mace and cook for 20 minutes. Pour through strainer into pan with tapioca. Season with salt and pepper, add butter and serve.

2005-08-10T17:08:00.000-04:00

1930 Molasses Crinkles

Historical Highlights:
1931—“Star Spangled Banner,” written in 1814, is made the national anthem.
1932—Betty Crocker service responds to the needs of the depression hit homemakers with balanced low-cost recipes and menus.
1934—Dionne quintuplets are born

COOKIES BANISH DEPRESSION BLUES

After the stock market crash, money was scarce and families enjoyed simple pleasures like reading aloud, taking nature hikes and visiting friends. All were occasions for chewy, hearty cookies like these. Makes 4 dozen.

¾ cop soft shortening
1 cp packed brown sugar
1 egg
¼ cp molasses 1 tsp cinnamon
2 ¼ cps Flour (if using self rising flour decrease soda to 1 tsp. omit salt and increase flour to 2 ½ cps.
2 tsp soda
¼ tsp salt
½ tsp cloves
1 tsp ginger
Granulated sugar for top

Molasses was the chief sweetener in American homes in the 18th and early 19th centuries. Every cabin and covered wagon had its molasses jug; it was used in baking and eaten on flapjacks and bread. Today molasses is used more for its rich, mellow flavor than for its sweetening. Light molasses is from the first boil of sugar cane stalks, dark molasses from the second boil. Use light molasses unless otherwise directed to use dark. Coat the inside of glass measuring cup with spray oil before measuring molasses. It will help the molasses come out easier.

Mix shortening, sugar, egg and molasses thoroughly. Measure flour by dipping method and blend all dry ingredients. Mix into moist ingredients well. Chill.

Heat oven to 375’ (quick moderate)

Roll dough in 1 ¼” balls. Dip tops in sugar and place dough onto greased baking sheet (sugar side up). Sprinkle each with 2 or 3 drops of water. Bake 10 – 12 minutes or until set but not hard.

2005-08-10T15:19:00.000-04:00

1935 Chocolate Chip Toll House

Historical Highlights
1935--Will Rogers, beloved humorist, killed in air crash.
1936--Edward VIII abdicates the British throne to mary the woman he loves; later they became the Duke and Duches of Windsor.
1938--Premiere of "Gone with the Wind", later to become the most popular motion picture of all time.

NEW COOKY SWEEPS THE NATION

This lucious cooky from New England Toll House, Whitman, Mass., enjoyed immediate and continuing popularity. It was introduced to homemakers in 1939 on our radio series "Famous Foods from Famous Places." Makes 4 doz 2" cookies

2/3 cp shortening (part butter)
1/2 cp granulated sugar
1/2 cp packed brown sugar
1 egg
1 tsp vanilla
1 1/2 cps Gold Medal Flour (if using self rising omit soda and salt)
1/2 tsp soda
1/2 tsp salt
1/2 cp chopped nuts
1 pkg (6 oz) semisweet chocolate pieces (1 cp)

heat oven to 375' (quick Moderate)

Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dip method. Mix togther all dry ingredients (for a soft rounded cookie add 1/4 cup more flour). Mix into moist ingredients. Add nuts and chocolate mixing well.

Drop by rounded tsp full onto ungreased baking sheet. Bake 8 - 10 minutes or until delicately brown. Cool slightly before removing from sheet.

Alternatives:
May use chocolate coverd peanuts in place of nuts and chocolate.
May add 1/2 cup crushed pepermint instead of nuts at Christmas.
Make bars by spreading dough into 13x9 1/2" pan and baking 20-25 minutes at 375'