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1. Dorice's English Tea Cakes
2. Scotch Oatmeal Shortbread
3. Sticky Toffee Pudding
4. Toffee Bars
5. Rhubarb, Oat and Pecan Crumble
6. Baked Apple Pecan Pancake
7. Little Italy Minestrone Soup
8. Blackberry Crumble
9. English Teacakes
10. Steamed Pudding
11. Aunt Betty's Carrot Cake
12. Black Bean Soup
13. Judy's Pumpkin Latte
14. Emilou Weisflog's Spice Cake
15. German Potato Salad
16. Oatmeal Cookies
17. Anneliese's Apricot Bars
18. Kay's Blueberry Pie Deluxe
19. Mexican inspired Salad
20. Abigael's Banana Bread
21. Roasted Red Pepper Tapenade
22. English Muffins
23. Judy's Lentil-Rice Casserole
24. Abbey's Breakfast Smoothie
25. Linea"s Maple French Toast
26. 100 Spice Cookies
27. Mom's Tomato Soup
28. Five Minute Artisan Bread
29. Granola
29. Granola
30. Hoots's Hots Chicken Barbeque Sauce
31. Abbey's Chocolate Sauce
32. Donna's Zuppa Toscana
33. Linea's Lighter-than-air Biscuits
34. Abbey's Tortilla Soup
35. Heather's "Crack Cookies"
36. Butter-Crunch Pumpkin Bars
37. Minimalist Bread
38. Kay's Chicken Rice Divan
39. Kay's Chocolate Eclair Cake
30. Blueberry Coffee Cake
41. Judy's Potato Soup
42. Spinach Bites
43. Candied Citrus Peel
44. Johanna's Rhubarb Spice Cake
45. Laurel's Fruitcake Squares
46. Mom M's Rolls
47. Mom G's Dilly Onion Bread
48. Frozen Pumpkin Pie
49. Buttermilk Bisque Soup
50. Kay's Pasta Fagioli
51. Barbeque Sauce
51. Barbeque Sauce
52. June Parson's Apple Crisp
1. English Teacakes
Cousin Dorice sent me this after we enjoyed them so much split and toasted with butter and preserves in Lake District bakery/cafes in England where they are popular for afternoon tea.
- 1 lb flour
- 1 oz yeast
- 1 egg
- 2 oz butter
- 1 tsp salt
- 1/2 pint warm milk
- 1 tsp sugar
METHOD: Mix the flour and salt. Rub in the butter; mix the yeast with sugar in a little of the warm milk. Pour into the center of the flour. Mix with a wooden spoon to a light dough. Beat well with hands for ten minutes. Cover with warmed cloth; set in warm place to rise for 1 hour. Form into cakes using 3 1/2-4 oz ea. Place on a greased tin baking sheet and put in a warm place to rise for about 20 minutes. Brush lightly over with milk and bake in a hot oven 10-15 minutes. When baked, brush over with warmed butter. A small amount of fruit may be added instead of plain for a change but allow 1 oz of sugar instead of a teaspoon.
Note: my husband is crazy about these, especially with golden raisins or chopped apricots. He likes them toasted and served with local honey.
2. Scotch Oatmeal Shortbread
- 3 cups rolled oats
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 tsp salt
- 3/4 cup butter
- 1 tsp vanilla
Combine with pastry blender or in food processor til resembling corn meal. Press into 12x9x2" pan. Bake 30 minutes @ 350 degrees til golden. Cool slightly. Cut into bars. (These would be so good served with Lemon Curd or homemade preserves or even dipped in chocolate.)
3. Sticky Toffee Pudding (Rachel Rae)
10 Servings Prep 20 min Bake 1 hr (plus cooling)
INGREDIENTS: 1-1/2 cups chopped dates 2 teaspoons baking soda 3-1/2 cups flour 1 tablespoon ground ginger 2 teaspoons baking powder 1 tablespoon salt 3 sticks (12 ounces) unsalted butter, at room temperature 2-3/4 cups dark brown sugar 3 large eggs 3 cups heavy cream
DIRECTIONS:
1. Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a saucepan, bring 1 2/3 cups water, the dates and baking soda to a boil. Transfer to a bowl and let cool.
2. In a large bowl, sift together the flour, ginger, baking powder and 1 1/2 teaspoons salt. In another large bowl, using an electric mixer, beat together 2 sticks butter and 3/4 cup brown sugar until fluffy. Beat in the eggs one at a time. Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared pan and bake, rotating once, until a toothpick inserted into the center comes out clean, about 45 minutes.
3. Meanwhile, in a saucepan, bring the cream, remaining 2 cups brown sugar, 1 stick butter and 1 1/2 teaspoons salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.
4. Remove the cake from the oven, leaving the oven on. Using the handle of a wooden spoon, poke holes through the cake and ladle half the toffee sauce over the cake to fill the holes; set aside the remaining sauce. Bake the cake for 15 minutes more. Let cool in the pan for 1 hour, then invert onto a platter and top with the reserved sauce.
10 Servings Prep 20 min Bake 1 hr (plus cooling)
INGREDIENTS: 1-1/2 cups chopped dates 2 teaspoons baking soda 3-1/2 cups flour 1 tablespoon ground ginger 2 teaspoons baking powder 1 tablespoon salt 3 sticks (12 ounces) unsalted butter, at room temperature 2-3/4 cups dark brown sugar 3 large eggs 3 cups heavy cream
DIRECTIONS:
1. Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a saucepan, bring 1 2/3 cups water, the dates and baking soda to a boil. Transfer to a bowl and let cool.
2. In a large bowl, sift together the flour, ginger, baking powder and 1 1/2 teaspoons salt. In another large bowl, using an electric mixer, beat together 2 sticks butter and 3/4 cup brown sugar until fluffy. Beat in the eggs one at a time. Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared pan and bake, rotating once, until a toothpick inserted into the center comes out clean, about 45 minutes.
3. Meanwhile, in a saucepan, bring the cream, remaining 2 cups brown sugar, 1 stick butter and 1 1/2 teaspoons salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.
4. Remove the cake from the oven, leaving the oven on. Using the handle of a wooden spoon, poke holes through the cake and ladle half the toffee sauce over the cake to fill the holes; set aside the remaining sauce. Bake the cake for 15 minutes more. Let cool in the pan for 1 hour, then invert onto a platter and top with the reserved sauce.
The restaurant served this with warm sauce, vanilla bean ice cream and whipped cream! My oh my but was it ever scrumptious. I was surprised when I read the list of rich ingredients, but it is no wonder it is so good!
One of my all-time favourite desserts we found served at Darby's in Camden, ME: as well as an English Pub in Old St. Augustine. This dessert is English or Scottish in origin.
4. Toffee Bars
• 1 3/4 cups all-purpose flour
• 1 cup brown sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• About a cup of chocolate chips
1/2 cup finely chopped walnuts
1/2 cup finely chopped walnuts
Preheat oven to 350°. Grease (I don't) a 10x15x1-inch jelly roll pan. In a mixing bowl, combine flour, sugar, butter, vanilla, and egg.
Mix ingredients at low speed of electric mixer until blended; increase speed to medium and beat until well mixed. Scrape bowl occasionally. Pat dough evenly into the pan. Bake about 25 minutes until golden Sprinkle chocolate chips. over dough and spread gently as they melt Then sprinkle with chopped walnuts. . Immediately cut lengthwise into 4 strips, then cut each strip crosswise into 12 pieces, to make 48 bars. Store in tightly covered container for up to 1 week.
Mix ingredients at low speed of electric mixer until blended; increase speed to medium and beat until well mixed. Scrape bowl occasionally. Pat dough evenly into the pan. Bake about 25 minutes until golden Sprinkle chocolate chips. over dough and spread gently as they melt Then sprinkle with chopped walnuts. . Immediately cut lengthwise into 4 strips, then cut each strip crosswise into 12 pieces, to make 48 bars. Store in tightly covered container for up to 1 week.
5. Rhubarb, Oat and Pecan Crumble
Crumble:
Rhubarb filling:
- 3/4 c flour
- 1/2 c rolled oats
- 1/2 c pecans
- 1/2 tsp salt
- 1/4 c melted butter
Rhubarb filling:
- 1 c sugar
- 2 tbsp cornstarch
- About 3 1/2 pounds or 10 1/2 c diced rhubarb
- 1 tbsp vanilla
Mix sugar and cornstarch together and toss with rhubarb. Transfer to a 3 qt buttered baking dish Sprinkle with vanilla.
Mix crumble ingredients together and scatter over top of rhubarb. Bake at 350 for 45 minutes or til golden and bubbly. Delicious warm with ice cream.
6. Baked Apple Pecan Pancake
- 1/2 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 3 eggs, slightly beaten
- 1 teaspoon sugar
- 2 large tart apples, sliced (about 3 cups)
- 1/4 cup melted butter (I used less)
- 1/4 cup chopped pecans
- 1 teaspoon cinnamon
- 1/3 cup sugar (to make cinnamon sugar) - I used slightly less.
Preheat oven to 400 degrees.
Saute sliced apples in butter.
For pancake mixture: combine flour, milk and salt (do not over mix).
Add eggs and 1 tsp. sugar
Layer in pie plate: apples, pecans, and pancake mixture.
Sprinkle cinnamon sugar over pancake mixture.
Bake at 400 degrees until puffy and browned, about 20 minutes.
Top with honey or syrup, or sprinkle with powdered sugar.
Serves 4.
7. Minestrone Soup
Homemade soup and bread is one of my favourite meals.
Homemade soup and bread is one of my favourite meals.
• 2 tablespoons butter
• ½ cup diced onion
• 1 medium carrot, diced
• 1 stalk celery, diced
• ½ teaspoon dried oregano
• 1 teaspoon flour
• 1 clove garlic, peeled and minced
• 4 cups chicken stock
• 2 cups Maggiano's Marinara Sauce
• 1 small baking potato, diced
• 2 plum tomatoes, diced
• 1 medium zucchini, diced
• 1 yellow squash, diced
• ½ cup canned chick-peas, drained
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 dark green romaine lettuce leaves, diced
• ¼ ounce fresh basil leaves (stems removed), chopped
• ¼ cup grated Parmesan cheese, plus some for garnish
• ½ cup tubetti or other small pasta
1. In a large stock pot, melt butter over low heat. Add onion, carrot, celery and oregano. Cook, covered, until vegetables are soft but not browned, about 20 minutes. While you're waiting for Step #1 to simmer, slice and dice and measure the rest of the ingredients.
2. Add flour and stir to form a paste. Add garlic, chicken stock, marinara sauce, potato and tomatoes. Raise heat and bring mixture to a boil. If you're making the soup to eat today, start the water for preparing the pasta according to package directions. If the soup is for tomorrow, wait until Step #5.
3. Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
4. Stir in romaine, basil and ¼ cup Parmesan cheese. Remove from heat and let cool to room temperature. Refrigerate for 12-24 hours.
5. Re heat soup over medium-low heat. Meanwhile, cook pasta according to package directions.
6. Divide pasta among individual serving bowls and ladle hot soup over pasta.
7. Garnish with Parmesan cheese.
Focaccia bread is wonderful served with this soup.
In this crumble the fruit flavor is prominent with just the right touch of sweetness and crunch in the topping
- 3 cups fresh blackberries or you can use blueberries or raspberries as I did
- 1/4 cup unsweetened orange juice concentrate thawed
- 1 Tbsp. sugar
- 1/2 cup rolled oats or I used my homemade granola
- 1/4 cup whole wheat flour (I used unbleached)
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
1. Combine blackberries, orange juice and sugar. Place in a 1-quart casserole.
2. Combine oats, flour and sugar. Cut in the butter until mixture resembles coarse meal. Sprinkle over berry mixture.
3. Bake at 350 degrees for 30 minutes. Serve warm or not but wouldn't it be luscious warm with ice cream or whipped cream?
9. English Tea Cakes
The recipe is adapted from "Afternoon Tea Parties" by Susannah Blake which recipe I was elated to find, having misplaced the one cousin Dorice in England gave me. This one is nearly identical. We so enjoyed the toasted tea cakes traditionally served in the bakery cafes in the Lake District.There is something particularly comforting and homey about a plateful of fresh teacakes and the wonderful aroma of spices that emitted. If you have a toasting fork with a long handle, you can toast the teacakes the traditional way over an open fire.
- 1 1/2 cups flour
- 1 tsp. sea salt
- 1 tsp. active dry yeast
- 1 1/2 tbsp. brown sugar
- 1 tsp. freshly grated nutmeg
- 1 cup dried fruits
- 3 tbsp. butter, melted
- 1/2 cup milk
- butter or honey or jam to serve
Sift the dry ingredients together and stir in the dried fruits. We liked diced apple or apricots or currents best. Make a well in the center.
Heat the milk and butter together until just warm and pour into the flour, mixing together to make a soft dough. Knead for about five minutes until smooth and elastic. Place in a bowl, cover and let rise for an hour or doubled in size. Turn out onto a floured work surface, punch down and divide into about eight pieces each formed into a ball shape. Flatten slightly and place on a greased baking sheet. Let rise again until double in size. You can brush them with milk if you wish. Bake about fifteen minutes until golden and sound hollow when base is gently topped. Serve immediately or you can toast them for afternoon tea spread generously with butter and served with honey or jam.
10. Steamed Pudding
Mom M's Recipe
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3 tbsp. sugar
1 cup milk
3 tbsp. melted butter
1 up fresh fruit
1. Sift dry ingredients
2. Mix to a batter with the egg and milk.
3. Pour in melted crisco or butter and fill some greased cups (or one large one) 1/2 full.
4. Drop in a little fresh fruit and cover with more batter.
5. Steam, about an hour, I guess.
Notes: I use butter instead of crisco and use less. There is a sauce recipe with a lot of sugar but we like this with maple syrup or ice cream. Steaming might sound intimidating, but I just put the batter in an oven proof bowl, which I set on a small metal trivet in the bottom of a large Dutch Oven to which I add about a half inch of water. Bring that to a boil and then turn down to simmer for about an hour. You can reheat individual portions in the microwave.
11. Aunt Betty's Carrot Cake
- 1 1/2 cups flour (I use King Arthur's unbleached)
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2/3 cup oil
- 2 eggs
- 1 cup grated carrot
- 1/2 cup crushed pineapple with syrup
- 1/2 cup raisins
- 1 tsp. vanilla
Sift the dry ingredients together and add to the remaining ingredients which have been mixed together. (I just use the Cuisinart.) Bake at 350 degrees for 35 minutes or until it tests done. You can use a tube pan for this or layer pans or an oblong sheet cake pan, as you wish. I like the tube or bundt pan.
Frosting:
- 3 oz. cream cheese
- 4 Tbsp. butter
- 1 tsp. vanilla
- 2 1/2 cups confectioner's sugar
- pecans for garnish
Cream the cheese and butter and blend in the remaining ingredients until smooth and fluffy. (Again, I use the Cuisinart for this and often substitute drained yogurt or cottage cheese when we want to reduce the fat and calorie content. No one notices the difference!)
12. Black Bean Soup
1 pound dried black beans
1 tbsp. olive oil
1 onion, chopped
1 bunch scallions, chopped
1 garlic clove, chopped
2 celery ribs, chopped
1 bell pepper, finely chopped
1 carrot, chopped
2 bay leaves
1 tbsp. balsamic vinegar
salt and freshly ground black pepper
1/2 tsp. Tabasco sauce, or to taste
2 cups cooked rice
1/2 cup chopped fresh parsley
1 pound dried black beans
1 tbsp. olive oil
1 onion, chopped
1 bunch scallions, chopped
1 garlic clove, chopped
2 celery ribs, chopped
1 bell pepper, finely chopped
1 carrot, chopped
2 bay leaves
1 tbsp. balsamic vinegar
salt and freshly ground black pepper
1/2 tsp. Tabasco sauce, or to taste
2 cups cooked rice
1/2 cup chopped fresh parsley
Sort through the beans to remove any debris, rinse and put in a soup pot, covered with water by two inches. Bring to a boil, remove from heat and let sit for one hour. Drain, rinse the beans.
Saute the onion and garlic in the olive oil. Add all the veggies, beans and about six and a half cups water. Bring to boil and simmer until beans are tender, about two hours. Season. Serve in large soup bowls with a large spoonful of rice and a sprinkling of parsley.
You can also use an equivalent of canned black beans if you are in a hurry. I plan to use the rest of the rice for the rice pudding.
2 heaping Tbsp. canned pumpkin
1 Tbsp. brown sugar
1 tsp. pumpkin pie spice
hot coffee, decaf or espresso
hot milk
Into each large mug put first four ingredients. Fill cup halfway with coffee and stir well. Fill with hot milk and whisk. Top with whipped cream. Dust with nutmeg.
From Susan Branch's "Autumn"
1 Tbsp. brown sugar
1 tsp. pumpkin pie spice
hot coffee, decaf or espresso
hot milk
Into each large mug put first four ingredients. Fill cup halfway with coffee and stir well. Fill with hot milk and whisk. Top with whipped cream. Dust with nutmeg.
From Susan Branch's "Autumn"
14. Emilou Weisflog's Spice Cake
This is a favorite at our house, quickly made and nice as a coffee cake. You could add icing if you wanted to or whipped cream is luscious.
Cream together the ingredients and add the flour last. Sprinkle top with sugar before baking 40 minutes at 350 degrees.
Notes:
If I don't have sour milk, I might put a little lemon juice or vinegar in sweet milk or use yogurt or even cottage cheese. Instead of the shortening, I like to use canola oil which has no cholesterol. I could probably use an apple instead of the egg also. If I don't have molasses, I use brown sugar and sometimes vary the spices. For example, we like ginger a lot.
- 1 cup sugar
- 1/2 cup shortening or butter
- 1 egg
- 2 tablespoons molasses
- 1 cup sour milk
- 1 teaspoon baking soda in the milk
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2-2 cups flour
- nutmeats if desired
Cream together the ingredients and add the flour last. Sprinkle top with sugar before baking 40 minutes at 350 degrees.
Notes:
If I don't have sour milk, I might put a little lemon juice or vinegar in sweet milk or use yogurt or even cottage cheese. Instead of the shortening, I like to use canola oil which has no cholesterol. I could probably use an apple instead of the egg also. If I don't have molasses, I use brown sugar and sometimes vary the spices. For example, we like ginger a lot.
15. German Potato Salad
- 3 pounds potatoes, peeled and sliced
- 6 hard boiled eggs, peeled and chopped
- 1/2 cup chopped onion
- ½ cup chopped bread and butter chips
- 2 teaspoons salt
- 1/2 cup mayonnaise
- 1/2 cup cider vinegar
- 1/4 cup sugar
- ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; boil until tender but still firm.
Drain, and place in a large mixing bowl.In a large bowl, whisk together the mayonaise, oil, vinegar, sugar, salt and pepper. Gently stir in the potatoes, eggs and onion, and pickles. Serve warm. Goes great with knockwurst or even hamburgers.
We also liked this made with sour pickles or dill. Tried making it with red potatoes which I did not peel with wonderful results. Leaving out the eggs is an option that also worked satisfactorily but using them is good for vegetarian diners who might appreciate the extra protein. Making it ahead and chilling seemed to work out satisfactorily when serving warm in not an option.
Main Recipe from Domestically Inclined
16. Oatmeal Cookies
17. Anneliese's Apricot Bars
18. Kay's Blueberry Pie Deluxe
19. Mexican inspired salad
I cooked a pound of a fifteen bean mix and a cup of wild rice. To some of the drained beans and rice, I added some sweet corn, a dressing of olive oil, vinegar, lime juice, sea salt, fresh ground pepper, and then some red onion, parsley, chives, a pepper, a generous amount of chill powder. The amounts can vary according to taste. Delicious! I will be making this again and again! My husband loved it and it is perfect fare for vegetarian guests.
20. Abigael's Banana Bread
21. Roasted Red Pepper Tapenade
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; boil until tender but still firm.
Drain, and place in a large mixing bowl.In a large bowl, whisk together the mayonaise, oil, vinegar, sugar, salt and pepper. Gently stir in the potatoes, eggs and onion, and pickles. Serve warm. Goes great with knockwurst or even hamburgers.
We also liked this made with sour pickles or dill. Tried making it with red potatoes which I did not peel with wonderful results. Leaving out the eggs is an option that also worked satisfactorily but using them is good for vegetarian diners who might appreciate the extra protein. Making it ahead and chilling seemed to work out satisfactorily when serving warm in not an option.
Main Recipe from Domestically Inclined
16. Oatmeal Cookies
Some have asked me for this Oatmeal Cookie recipe so maybe I will put it here just for fun.
Notes:
I make granola regularly so just substituted four cups of that in place of the last four ingredients.
I tried putting all the dough onto a sheet of saran wrap and forming it into a log, which I wrapped and refrigerated until baking time. Waxed paper might work better. Then, I just sliced off enough for a tray of cookies and put the rest back in the frig until I wanted another batch of warm cookies. It was a huge success and really made the project go much faster. I like having the ability to serve fresh baked cookies for afternoon tea or for impromptu company!
- 3/4 c. shortening (or half butter)
- 1 c. brown sugar
- 1/2 c. white sugar (or all brown)
- 1 egg
- 1/4 c. water
- 1 c. flour, preferably unbleached
- 1 tsp. salt
- 1/2 tsp. soda
- 1 tsp. vanilla
- 2 c. oats
- 1 c. raisins
- 1/2 c. coconut
- 1/2 c. chopped walnuts
Notes:
I make granola regularly so just substituted four cups of that in place of the last four ingredients.
I tried putting all the dough onto a sheet of saran wrap and forming it into a log, which I wrapped and refrigerated until baking time. Waxed paper might work better. Then, I just sliced off enough for a tray of cookies and put the rest back in the frig until I wanted another batch of warm cookies. It was a huge success and really made the project go much faster. I like having the ability to serve fresh baked cookies for afternoon tea or for impromptu company!
17. Anneliese's Apricot Bars
- 1 cup sugar
- 2 cups flour
- 3/4 cup butter
- 1 cup coconut
- 1/2 cup chopped nuts
- 1 egg
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 ten oz jar apricot preserves (sugarless is good too)
18. Kay's Blueberry Pie Deluxe
- 4 cups fresh blueberries
- 1 cup sugar
- 3Tbsp. cornstarch
- Juice 1/2 lemon
- 1 cup sweetened cream, whipped
- 1 baked 9" pie shell
19. Mexican inspired salad
I cooked a pound of a fifteen bean mix and a cup of wild rice. To some of the drained beans and rice, I added some sweet corn, a dressing of olive oil, vinegar, lime juice, sea salt, fresh ground pepper, and then some red onion, parsley, chives, a pepper, a generous amount of chill powder. The amounts can vary according to taste. Delicious! I will be making this again and again! My husband loved it and it is perfect fare for vegetarian guests.
20. Abigael's Banana Bread
- 3 ripe bananas
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla
- Scant cup of sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups flour
- 1 cup walnuts
21. Roasted Red Pepper Tapenade
- A jar of roasted red peppers
- 1 cup green olives (may omit these)
- 1/2 cup olive oil
- 2 cloves garlic
22. English Muffins
There is nothing like a hot homemade English muffin fresh off the griddle.
These are heavenly eaten fresh and do not taste at all like "store-bought" ones until the next day. You can freeze them immediately.
Combine in a mixing bowl:
- 1 cup water
- 1/2 cup scalded milk
- 2 tsp. sugar
- 1 tsp. salt
- Dissolve in 2 tbs. warm water: 1 pkg. active dry yeast
Combine the two mixtures. Sift before measuring and add:
- 2 cups flour. Mix thoroughly, cover and let rise in a warm place until the dough collapses back into the bowl.
- Beat in 3 tbsp. soft butter
- Beat or knead in 2 more cups sifted flour.
Cut into three inch rounds on a board dusted with corn meal. Let them rise until double. Bake on a hot griddle until golden, turning once. Cool slightly on a rack. To serve, split into halves with a fork and butter generously, toasting if desired. The uneven browning gives them great charm. (makes about 20)
23. Judy's Lentil-Rice Casserole
- 3 c. chicken broth
- 3/4 c. lentils, uncooked
- 1/2 c. brown rice, uncooked
- 3/4 c. chopped onion
- 1/2 t. basil
- 1/4 t. oregano
- 1/4 t. thyme
- 1/4 t. garlic powder
Stir all into a casserole dish and bake, covered, for 1 1/2 hours at 300 degrees.
During last 20 minutes, may top with 1/2 c. grated cheddar cheese.
In a blender~
- 1 package regular flavored instant oatmeal
- 1 c frozen mixed berries (or fresh w/ice cubes)
- ½ c orange juice
- ½ c fat free milk
- 1 t. honey
Blend till smooth - 300 calories
- 12 slices bread, cubed
- 8 eggs
- 1 cup milk
- 1/2 cup maple syrup
Put the bread in greased 9x13 pan. Top with cheese. Whisk eggs, milk and syrup together and pour over the bread. Cover and refrigerate over night. Bake covered for 30 minutes at 350 degrees F. Cut into squares to serve. She cooked sausages and warmed some of her homemade applesauce to go with it. mmmmmm!
26. 100 Spice Cookies
from Bentley's Farm Cookbook
(They won't last long)
- 2 ups seedless raisins
- 1 cup water - simmered together for five minutes and cooled
- 1 cup salad oil
- 2 cups dark brown sugar
- 3 eggs
- 2 tsp. vanilla - beaten together; then stir in the cooled raisin mixture
- 4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. salt (I used much less)
- 1 1/2 tsp. allspice
- 1 1/2 tsp cinnamon
- 1/2 tsp. nutmeg - stirred together well and added to the above
- 1 cup chopped nuts (pecans preferred) stirred in last.
Chill dough in refrigerator for at least twenty minutes - a very important step. Drop by spoon on buttered cookie sheets. Bake in 350 degree oven for about fifteen minutes. Watch! A soft cookie with holds form nicely and does not run together. They freeze well, not crumbly, so they mail well. Have good keeping quality. (Oh really? They are gobbled by the handful!)
27. Mom's Tomato Soup
So enjoy making Mom's tomato soup which makes a large batch that can be frozen. Some say it tastes a lot like Campbell's . . . only better! When we visit mom, she always asks what we would like for supper, and the choice is nearly always her tomato soup and grilled cheese sandwiches!
- 8 quarts tomatoes
- 1/4 cup chopped parsley
- 6 medium onions
- 1 bunch celery
- 8 quarts tomatoes
Dice and cook for three hours in a heavy pan. Put through a Foley Food Mill.
- Add a scant 1/4 cup salt and 1 cup sugar.
- Melt 1 cup butter and add 1 cup flour with wire whisk.
To use: You may add 1/4 to 1/2 jar of milk or water (if you use milk, heat in a separate pan and combine at last minute to prevent curdling). Mom uses water. (I like to use basil instead of celery and reduce the butter.)
28. Five Minute Artisan Bread
Our daughter, an avid bread baker, recently sent this recipe which goes nicely with salad or whatever, which I now keep on hand, using her suggestions:
She wrote, "I made this using 2 cups of wheat flour, 4 1/2 while...and a generous several shakes of dried rosemary. I baked one small loaf Sunday, put another in the fridge for Monday & 3 in the freezer. Monday's was the best so far. I think the loaf itself is not mind blowing (hence the rosemary), but a perfect EASY crusty bread to go along with soup! It also makes a real good, quick, handy pizza crust that doesn't have to rise first!
Five-Minute Artisan Bread
From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois.
Serves 4
Note: This recipe must be prepared in advance.
Serves 4
Note: This recipe must be prepared in advance.
- 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
- 1-1/2 teaspoons kosher salt
- 6-1/2 cups unbleached flour, plus extra for dusting dough
In a large plastic resealable container, mix yeast and salt into
Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)
When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.
Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
- 3 cups lukewarm (about 100 degrees) water.
- Using a large spoon, stir in flour,
Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)
When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.
Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.
29. Granola
I use a whole large 42 oz. box of old fashioned rolled oats, either store brand or Quaker, depending on what is available. I prefer the store brand now that the co-op has closed. I pour those into a huge stainless steel bowl and mix into them about a cup each, give or take a little according to taste, coconut, nuts (we like pecans), maybe some wheat germ and/or flax seed, maybe a few tablespoons of Brewer's Yeast if I have it and am feeling like we need more nutrients, and then about a cup and a half or so of brown sugar or honey or maple syrup and a splash of vanilla. I bake that, stirring every little while, at about 325 degrees until golden. The time isn't important . . . maybe an hour or two. More is better. Upon removing from the oven, I add a half a box of golden raisins and perhaps some other mixed dried fruit when I have it on hand. Sometimes I add a little cinnamon. When it is cool, I put it into a huge glass apothecary jar on the counter where it is handy for snacks or breakfast with fresh fruit and nice cold milk from our local nearly organic dairy who even delivers in old fashioned glass bottles weekly. Oatmeal is very effective in reducing cholesterol without medication.
33. Linea's Lighter-than-air Biscuits
2 cups flour
4 tbls. shortening/butter
1 tsp. salt
1tbls. baking powder
1 cup milk
Blend shortening, bak. pwd., salt into flour. Add milk-just mix do not over handle. Roll out by hand & cut biscuits. Have them touch on the pan.
425- 15 mins.
34. Abbey's Tortilla Soup
1 teaspoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 medium jalapeno pepper, chopped
1/4 medium green pepper, chopped
2 small boneless, skinless chicken breasts
1 cup frozen corn
1/4 cup water
1 teaspoon cumin
1/2 teaspoon chile powder
1/8 teaspoon caynenne pepper
2 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
Prep: 25 minutes Cook: 12 minutes per batch
The chocolate drizzle on the cookies will harden as it cools
2/3 cup creamy peanut butter 2/3 cup coarsely chopped peanuts
½ cup unsalted butter, softened 2/3 cup milk chocolate morsels
½ cup granulated sugar 10 ounces vanilla caramels
½ cup firmly packed light brown 2 to 3 tablespoons whipping crean
2 cups all purpose baking mix 2/3 cup milk chocolate morsels, melted
Beat first four ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets, flatten dough with hand.
Bake at 350* for 10 or 12 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire rack to cool completely.
Microwave caramels and 2 tablespoons whipping cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30 second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate. Yield: 3 dozen.
Lorretts'a Addendum – I use walnuts rather than peanuts
When flattening use a gentle palm press
Rather than wire rack – place cookies on foil before adding caramel
Use a bowl scraper to dip into melted caramel and spread onto cookies (do the same with the chocolate – less messy )
38. Kay's CHICKEN RICE DIVAN
2 - 10 oz packages frozen brocolli (I use the frozen flowerettes)
1/2 cup shredded parmesan cheese
6 slices cooked chicken or 2 cups cubed chicken
salt and pepper
1 cup cooked rice
white sauce (double this)
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup dairy sour cream
Cook brocolli. Arrange in baking dish. ( I use a 13 x 9 pan or a casserole dish instead)
sprinkle with half of the parmesan cheese. Top with chicken. Season with salt and pepper. Soon cooked rice over the chicken. prepare white sauce.
Melt butter in saucepan over low heat. Blend in flour; add milk all at once. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in lemon juice and gently fold in the sour cream. Pour over the chicken in casserole. Sprinkle with remaining parmesan cheese.
Bake in oven 400 degrees for 15 - 20 minutes or until lightly browned. ( may take a little longer depending on pan/casserole.
Serves 6
40. Kay's Blueberry Coffee Cake
This works as a coffee cake or muffins
Ingredients:
2 cups all - purpose flour topping
2 teas. baking powder 1/3 cup all-purpose flour
1/2 teas. salt 1/2 cup white sugar
1/4 cup vegetable oil 1/2 teas ground cinnamon
3/4 cup white sugar 1/4 cup butter, softened
1 egg
1/2 cup milk
1 cup blueberries
Preheat oven to 375 degrees. Grease and flour 9 inch baking pan.
Sift together the flour, baking powder and salt. Set aside.
In large bowl whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. (I dusted the blueberries with a little flour) Pour batter into prepared pan.
For the topping: in a bowl, combine 1/3 cup flour, cinnamon, and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs. Put on top of cake batter
Bake in preheated oven for 45 minutes....(NOT.....I double the recipe and i baked it for 35 minutes) or until a toothpick inserted into the center of it comes out clean. Allow to cool.
41. Judy's Potato Soup
2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced (I grate mine, using the coarse side of the grater)
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt (I use Season-All)
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine (I use butter)
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese
Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.
1 c. chopped nuts
Preheat oven to 350, grease 9 by 13 inch pan.
Beat together all ingredients except rhubarb, nuts, and 1/4 c. of the sugar with mixer on low, for 1 minute, then with mixer on medium for 2 minutes. Stir in rhubarb and pour into pan. Sprinkle nuts and 1/4 c. sugar over top.
Bake 45-50 minutes.
45. Laurel's Fruitcake Squares
3 tsp salt
3 cups very warm water
3 pkgs or 21/2 tbls yeast
Flour ro make a nice soft dough.
You will have to knead it with your hands, Good luck.
47. Mom G's Dilly Onion Bread
3/4 cup water
1 1/2 tablespoons butter
1 1/2 tsp salt
2 tablespoons sugar
3/4 cup cottage cheese (I use plain yogurt)
3 1/2 cups flour
1 1/2 tablespoons dry milk
1 tablespoon dried onion
2 tablespoons dill weed
1 tablespoon dill seed
2 tsp dry yeast
Add in order and process in usual manner for a yeast bread Light crust.
My note: I like to substitute basil for the dill and find that yogurt or even just milk works fine in place of the cottage cheese.
50. Kay's Pasta Fagioli
8 strips bacon, cut up 1/2 tsp. basil
1 large onion, finely chopped 1 tsp parsley
2 garlic cloves, finely chopped 1 Tbsp. olive oil
6 cups chicken broth 1/2 cup Romano cheese
2 oz. white wine 1 (29 oz) can crushed tomatoes
1/4 tsp salt 1 (14 oz) can Northern white beans, drained
1/2 tsp pepper 8 oz. ditalini
1 tsp oregano
1/4 tsp crushed red pepper
Saute bacon and onion in olive oil, Just before they brown, add garlic. Brown slightly. Turn off heat. Add wine, seasonings, broth and tomatoes. Turn heat back on. bring mixture to a boil. Lower heat and simmer 5 minutes. Add beans and cheese. Simmer 3 more minutes. Cook pasta separately, add to soup. Serve hot!!
Lorraine Looney recipe from the Center Brunswick United Methodist Church
51. Barbeque Sauce (Abbey"s)
This recipe is called Basic Barbecue Table Sauce and is from a fabulous cookbook called Pig King of the Southern Table. There are several other bbq sauce recipes I would like to try! :-) Tried this for pulled beef . . . mmm!
Basic Barbecue Table Sauce
Makes 3 cups
Combine all ingredients and bring to a boil. Reduce heat to low and summer, stirring frequently until slightly thickened about 20-30 minutes. Let cool to room temp before using.
29. Granola
I use a whole large 42 oz. box of old fashioned rolled oats, either store brand or Quaker, depending on what is available. I prefer the store brand now that the co-op has closed. I pour those into a huge stainless steel bowl and mix into them about a cup each, give or take a little according to taste, coconut, nuts (we like pecans), maybe some wheat germ and/or flax seed, maybe a few tablespoons of Brewer's Yeast if I have it and am feeling like we need more nutrients, and then about a cup and a half or so of brown sugar or honey or maple syrup and a splash of vanilla. I bake that, stirring every little while, at about 325 degrees until golden. The time isn't important . . . maybe an hour or two. More is better. Upon removing from the oven, I add a half a box of golden raisins and perhaps some other mixed dried fruit when I have it on hand. Sometimes I add a little cinnamon. When it is cool, I put it into a huge glass apothecary jar on the counter where it is handy for snacks or breakfast with fresh fruit and nice cold milk from our local nearly organic dairy who even delivers in old fashioned glass bottles weekly. Oatmeal is very effective in reducing cholesterol without medication.
30. Hoots Hots Barbeque Sauce This is the recipe which the Morristown Firemen used to use when Uncle Phil is in charge. He is known for his good cookin'!
I make 1/5 of the recipe and freeze it, scooping out what I need.
putting it back. No need to thaw as it doesn't really freeze.
5# Butter2 1/2 Cups prepared mustard1 1/4 Cups vinegar3/4 Cups salt1/2-3/4 Cups red or black pepper1 Cup sugar You can freeze this recipe which makes one gallon.
31. Abbey's Chocolate Sauce melt 1/4 stick butter in a large sauce pan on low heat, stirring constantly tokeep from scorching
add four cups powdered sugar and 3/4 cups cocoa
with a wire whisk stir in one can evaporated milk until smooth
add 1/2 cup chocolate chips and stir till melted
turn off heat and add two teaspoons good quality vanilla
and stir until glossy
Store in glass canning jars in the fridge.
Can be reheated in the microwave. 32.Donna's Zuppa Toscana 49 1/2 oz + 14.5 oz cans of chicken broth
1 lb. country sausage
1 med red onion, quartered and sliced
4 med red skin potatoes, cut in half and sliced thin w/skins on
1/2 kale, washed and torn, stems removed
1/2 pint heavy cream2 Tbsp butter or margarine
dash of pepper
Quarter and slice onion. Saute with sausage. Drain fat, if necessary.
Add broth and potatoes. Simmer 10 min. or till potatoes are crisp
tender. Add kale and simmer 5 - 10 min. more. Kale should be tender
crisp when soup is done. Add butter, cream, and dash of pepper. Heat
thru.33. Linea's Lighter-than-air Biscuits
2 cups flour
4 tbls. shortening/butter
1 tsp. salt
1tbls. baking powder
1 cup milk
Blend shortening, bak. pwd., salt into flour. Add milk-just mix do not over handle. Roll out by hand & cut biscuits. Have them touch on the pan.
425- 15 mins.
34. Abbey's Tortilla Soup
1 teaspoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 medium jalapeno pepper, chopped
1/4 medium green pepper, chopped
2 small boneless, skinless chicken breasts
1 cup frozen corn
1/4 cup water
1 teaspoon cumin
1/2 teaspoon chile powder
1/8 teaspoon caynenne pepper
2 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
Topping
- 1/2 cup tortilla chips (optional)
Directions
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add all the rest of the ingredients to the large pot and bring to a boil.
- After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!).
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Serve, topped with crushed tortilla chips if desired.
addictive cookies. moreso than crack, i imagine.
you have been warned.
h
PEANUT BUTTER TOFFEE TURTLE COOKIESyou have been warned.
h
Prep: 25 minutes Cook: 12 minutes per batch
The chocolate drizzle on the cookies will harden as it cools
2/3 cup creamy peanut butter 2/3 cup coarsely chopped peanuts
½ cup unsalted butter, softened 2/3 cup milk chocolate morsels
½ cup granulated sugar 10 ounces vanilla caramels
½ cup firmly packed light brown 2 to 3 tablespoons whipping crean
sugar
1 large egg ½ teaspoon vanilla extract2 cups all purpose baking mix 2/3 cup milk chocolate morsels, melted
2/3 cup toffee bits
Drop dough by rounded tablespoonfuls onto ungreased baking sheets, flatten dough with hand.
Bake at 350* for 10 or 12 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire rack to cool completely.
Microwave caramels and 2 tablespoons whipping cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30 second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate. Yield: 3 dozen.
Lorretts'a Addendum – I use walnuts rather than peanuts
When flattening use a gentle palm press
Rather than wire rack – place cookies on foil before adding caramel
Use a bowl scraper to dip into melted caramel and spread onto cookies (do the same with the chocolate – less messy )
36. Butter-Crunch Pumpkin Bars makes one 13x9 pan15 oz can pumpkin12 oz can evaporated milk3 large eggs1.5 cups sugar1 teaspoon cinnamonthoroughly mix and pour into a 'pammed' 13x9 glass pan.topping:1 package yellow butter cake mix next time i plan to use a spice cake mix1 cup chopped pecans1.5 cups shredded coconut3/4 cup butter scotch chips (next time with the spice cake mix)1 cup melted butter (2 sticks)garnish with fresh whipped cream.so...the wet mixture goes in the pammed pan then the cake mix then the pecans(coconut/chips)then drizzle the whole kitten-kaboodle with melted butter. put in a preheated 350 oven for about 50 minutes. cool, then serve with whipped cream.yUm37. Minimalist Bread
This has a great chewing, crispy crust.
3 cups flour; (white or a combo of that with whole wheat)
1/4 tsp active dry yeast
1.5 tsp salt (more or less depending on your taste)
1.5–2 cups of water (I usually use warm)
Mix the dry ingredients together in a covered casserole. My 3.5 qt corning ware works really well. Add water, mixing roughly.
You want the dough to be kind of shaggy (not usually what I think of with dough) This is the tricky part b/c if you add too much water it's really sticky but too much doesn't allow all the flour to get wet and sometime you have little pieces of flour in your bread. you'll figure out what's the best consistency and of course that changes due to humidity of air and flour.
Once you've missed a shaggy dough, you put on the cover and let it stand on your counter 8-12 hrs.
Put some flour on a cookie sheet or towel (this hasn't been as successful for me as the dough usually ends up sticking and it doesn't wash out very well)
Fold the dough on itself about 4 times (sometimes I skip this step... it's minimalist bread, right?!)
Let sit 15 mins and then shape into a loaf. Mine are usually round b/c the pan I bake it in is round
If I've skipped that folding step I just go ahead and shape it into a loaf once I've worked enough flour into it to handle. This is when you know if you added too much water. If so, it'll take a little kneading to get it workable.
1.5 hrs into this rise, turn on your oven to 450 and put your covered pot in to heat up. (you have washed the dough out of it by now :) )
Once your pot has heated up at least 30 mins. take it out and plop your dough into the hot pan. Cover and bake 30 mins. Uncover and bake 15 mins more.
38. Kay's CHICKEN RICE DIVAN
2 - 10 oz packages frozen brocolli (I use the frozen flowerettes)
1/2 cup shredded parmesan cheese
6 slices cooked chicken or 2 cups cubed chicken
salt and pepper
1 cup cooked rice
white sauce (double this)
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup dairy sour cream
Cook brocolli. Arrange in baking dish. ( I use a 13 x 9 pan or a casserole dish instead)
sprinkle with half of the parmesan cheese. Top with chicken. Season with salt and pepper. Soon cooked rice over the chicken. prepare white sauce.
Melt butter in saucepan over low heat. Blend in flour; add milk all at once. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in lemon juice and gently fold in the sour cream. Pour over the chicken in casserole. Sprinkle with remaining parmesan cheese.
Bake in oven 400 degrees for 15 - 20 minutes or until lightly browned. ( may take a little longer depending on pan/casserole.
Serves 6
39. Kay's Chocolate Eclair Cake
1 box graham crackers
2 pkg instant vanilla pudding
3 cups milk
1 tsp vanilla
1 8oz cool whip
Mix pudding with milk. Add vanilla, fold in cool whip.
Butter 13x9 pan. Line bottom with whole graham crackers. Pour half of pudding mixture into pan. Place another layer of graham crackers and pour remainder of pudding on top. Cover with third layer of graham crackers. Top with Frosting.
Chocolate Frosting
2 pkg liquid chocolate
3 TBS soft margarine
3 TBS Karo syrup
1 tsp vanilla
2TBS milk
1 1/2 cup confectioner sugar
Combine ingredients and spread on top of graham crackers
chill 8 hours YUM!!!!
1 box graham crackers
2 pkg instant vanilla pudding
3 cups milk
1 tsp vanilla
1 8oz cool whip
Mix pudding with milk. Add vanilla, fold in cool whip.
Butter 13x9 pan. Line bottom with whole graham crackers. Pour half of pudding mixture into pan. Place another layer of graham crackers and pour remainder of pudding on top. Cover with third layer of graham crackers. Top with Frosting.
Chocolate Frosting
2 pkg liquid chocolate
3 TBS soft margarine
3 TBS Karo syrup
1 tsp vanilla
2TBS milk
1 1/2 cup confectioner sugar
Combine ingredients and spread on top of graham crackers
chill 8 hours YUM!!!!
40. Kay's Blueberry Coffee Cake
This works as a coffee cake or muffins
Ingredients:
2 cups all - purpose flour topping
2 teas. baking powder 1/3 cup all-purpose flour
1/2 teas. salt 1/2 cup white sugar
1/4 cup vegetable oil 1/2 teas ground cinnamon
3/4 cup white sugar 1/4 cup butter, softened
1 egg
1/2 cup milk
1 cup blueberries
Preheat oven to 375 degrees. Grease and flour 9 inch baking pan.
Sift together the flour, baking powder and salt. Set aside.
In large bowl whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. (I dusted the blueberries with a little flour) Pour batter into prepared pan.
For the topping: in a bowl, combine 1/3 cup flour, cinnamon, and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs. Put on top of cake batter
Bake in preheated oven for 45 minutes....(NOT.....I double the recipe and i baked it for 35 minutes) or until a toothpick inserted into the center of it comes out clean. Allow to cool.
41. Judy's Potato Soup
2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced (I grate mine, using the coarse side of the grater)
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt (I use Season-All)
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine (I use butter)
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese
Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.
42. Spinach Bites
- 10 oz. frozen spinach, chopped, cooked and drained
- 1 1/2 cups turkey bread stuffing mix
- 3/4 cup finely chopped onion (I sautèed it with the garlic in a little butter first)
- 1 clove garlic minced or 1 tsp. garlic salt
- 1/4 tsp. pepper (add 1/2 tsp. salt if using fresh garlic)
- 3 eggs beaten
- 1/3 cup butter melted
- 1/4 cup Parmesan cheese
- Mix all ingredients together. Let stand for moisture to absorb. Add more crumbs if needed.
- Shape into 1 inch balls.
- Arrange on greased or parchment paper covered baking sheet.
- Bake at 350º F oven for about 20 minutes.
- Serve warm.
You may make these ahead and store them in fridge or freezer before baking. (Thaw before baking) Makes about 2 1/2 doz. Spinach Bites.
43. Candied Citrus Peel
My beloved's mother used to make this at Christmastime. I happened upon this in the Village Country Store when he was in the infirmary with mono when we first started dating. Having never heard of it but intrigued, I bought a box for him as a get-well present. He was so pleased and impressed that it could be why he decided he wanted to marry me less than a month after we started dating!
2 cups peel (with zest and white pith intact), fruit and sections removed, cut in 1/2” slices
1/2 cup granulated sugar
Extra sugar for rolling
Directions:
2 cups peel (with zest and white pith intact), fruit and sections removed, cut in 1/2” slices
1/2 cup granulated sugar
Extra sugar for rolling
Directions:
- Place the peel in a heavy saucepan with a lid. Cover with 1.5 cups of water, bring to a slow boil and simmer for 10 minutes. Drain the water, reserving the peel and return it to the saucepan.
- Again, cover the peel with 1.5 cups of fresh water, bring to a slow boil repeat as above.
- Repeat the boiling and draining a third time. Afterwards, take a small taste of a peel; if it is overwhelmingly bitter, repeat the boiling and draining a fourth time. Taste again; a fifth boiling may be required (generally, 4-5 boils is normal).
- Return the boiled peel to the saucepan. Add 1/4 cup of water and the 1/2 cup sugar. Bring to a boil, and continue until the liquid has been all boiled away and the peel is translucent, stirring occasionally in the process – more frequently toward the end. Keep an eye on the pan and lower the heat as needed to prevent scorching when the liquid is nearly gone. Make sure that the liquid is boiled away, or the pieces will not dry correctly.
- Allow the candied rind to cool just enough so it can be handled. Spread the slices out in a single layer on one or more racks or cookie sheets to cool and become mostly dry at room temperature. If it is desired that the pieces be straight in the end, then lay each slice out straight at this time, though this is only cosmetic.
- Once almost completely dry but still a little sticky, place some more granulated sugar on a plate and roll the pieces in it, coating all surfaces until the slices are no longer sticky. Allow these to dry further until they are fairly stiff.
- Store in single layers separated by waxed or parchment paper in a closed container in a cool place
Notes: I like to cut the grapefruits in half and run my thumb around the rim loosening the fruit, leaving the rinds clean and easy to cut into strips. I save them in a xip lock bag in the freezer until I have collected enough to use.
1 c. chopped nuts
Preheat oven to 350, grease 9 by 13 inch pan.
Beat together all ingredients except rhubarb, nuts, and 1/4 c. of the sugar with mixer on low, for 1 minute, then with mixer on medium for 2 minutes. Stir in rhubarb and pour into pan. Sprinkle nuts and 1/4 c. sugar over top.
Bake 45-50 minutes.
45. Laurel's Fruitcake Squares
1/3 cup butter or margerine
1 12oz once box vanilla wafers
finely crushed(3 1/4)
1 cup pecan halves
3/4 cup chopped dates
3/4 cup halved green candied cherries
3/4 cup red candied cherries
1/2 cup chopped candied pineapple
1 14 oz can (1 1/4 cups) sweetened condensed milk
1/4 cup bourbon or milk
in a small saucepan melt butter or margarine, then pour into a 15x10x1 inch baking pan, tilting pan to spread butter evenly. sprinkle crushed vanilla wafers evenly over butter in pan. arrange nuts,dates and candied fruits evenly over the crumb mixture and presss down gently. combine sweetened condensed milk and bourbon or milk and pour evenly over top. bake in a 350 oven for 20 to 25 minutes or till set. cool. cut into squares. makes 60.
46. Mom M's Rolls
2 eggs [beaten]
3/4 cup sugar
1/3 cup oil3 tsp salt
3 cups very warm water
3 pkgs or 21/2 tbls yeast
Flour ro make a nice soft dough.
You will have to knead it with your hands, Good luck.
47. Mom G's Dilly Onion Bread
3/4 cup water
1 1/2 tablespoons butter
1 1/2 tsp salt
2 tablespoons sugar
3/4 cup cottage cheese (I use plain yogurt)
3 1/2 cups flour
1 1/2 tablespoons dry milk
1 tablespoon dried onion
2 tablespoons dill weed
1 tablespoon dill seed
2 tsp dry yeast
Add in order and process in usual manner for a yeast bread Light crust.
My note: I like to substitute basil for the dill and find that yogurt or even just milk works fine in place of the cottage cheese.
48. Frozen Pumpkin Pie
Ingredients
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can pumpkin
- 1 cup milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 cup frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
Directions
- In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.
From Simply In Season, p.190
- 2 T. butter
- 1 onion, chopped
- 1 c. carrots, diced
Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.
3 C. chicken or vegetable broth
Add, cover and simmer for 10 minutes.
2 C. winter squash, cooked (I cubed mine and roasted it in the oven with olive oil)
1 1/2 C. plain yogurt (or 1/2 C. yogurt and 1 C. evaporated milk)
2 T. maple syrup
Add and then puree with immersion blender or transfer to an upright blender and puree to your liking. Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, and garlic powder. Garnish with sour cream or sage leaf (or both!).
50. Kay's Pasta Fagioli
8 strips bacon, cut up 1/2 tsp. basil
1 large onion, finely chopped 1 tsp parsley
2 garlic cloves, finely chopped 1 Tbsp. olive oil
6 cups chicken broth 1/2 cup Romano cheese
2 oz. white wine 1 (29 oz) can crushed tomatoes
1/4 tsp salt 1 (14 oz) can Northern white beans, drained
1/2 tsp pepper 8 oz. ditalini
1 tsp oregano
1/4 tsp crushed red pepper
Saute bacon and onion in olive oil, Just before they brown, add garlic. Brown slightly. Turn off heat. Add wine, seasonings, broth and tomatoes. Turn heat back on. bring mixture to a boil. Lower heat and simmer 5 minutes. Add beans and cheese. Simmer 3 more minutes. Cook pasta separately, add to soup. Serve hot!!
Lorraine Looney recipe from the Center Brunswick United Methodist Church
51. Barbeque Sauce (Abbey"s)
This recipe is called Basic Barbecue Table Sauce and is from a fabulous cookbook called Pig King of the Southern Table. There are several other bbq sauce recipes I would like to try! :-) Tried this for pulled beef . . . mmm!
Basic Barbecue Table Sauce
Makes 3 cups
- 2 cups cider vinegar
- 1 cup water
- 1 cup ketchup
- 1/4 c molasses
- 1 T Worcestershire sauce
- 1 T paprika
- 1 t dry mustard (I used a squirt of brown mustard)
- 1 t garlic salt
- 1/2 t black pepper
- 1/2 t red pepper flakes
- 1 small onion, minced
Combine all ingredients and bring to a boil. Reduce heat to low and summer, stirring frequently until slightly thickened about 20-30 minutes. Let cool to room temp before using.
Fill buttered square baking dish 1/2 full with sliced apples.
Mix 1 tsp. cinnamon, 1/4 c. sugar, 1/2 c. water
Pour over apples.
Work together until crumbly: 3/4 c flour, 3/4 sugar, 6 tbsp. butter
Spread over apples.
Bake 30-40 minutes at 350 degrees.
Serve with milk or cream.
Note: I use more apples which reduces sweetness and serve it warm with ice cream. This same recipe is excellent used with sliced plums, peaches or pears.
Had this dessert when I went home with my roommate one weekend. What a good cook her mom was. Sweet memories. This recipe is a favourite at our house.
Mix 1 tsp. cinnamon, 1/4 c. sugar, 1/2 c. water
Pour over apples.
Work together until crumbly: 3/4 c flour, 3/4 sugar, 6 tbsp. butter
Spread over apples.
Bake 30-40 minutes at 350 degrees.
Serve with milk or cream.
Note: I use more apples which reduces sweetness and serve it warm with ice cream. This same recipe is excellent used with sliced plums, peaches or pears.
Had this dessert when I went home with my roommate one weekend. What a good cook her mom was. Sweet memories. This recipe is a favourite at our house.
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