Have you ever needed to make your own Mayonnaise because you suddenly found that you were out and didn't have time to run to the store. Here is a simple recipe that will do the trick.
1/2 tsp. salt
1/2 tsp. mustard, dry
1 1/2 tsp lemon juice
1 or 2 eggs
1 cup oil
Place salt, mustard, lemon juice, 1 egg and a small amount of oil in blender container. Cover and process on high. Immediately begin to slowly pour oil into blender. If it doesn't thicken pour back into measuring cup. Put 1 egg in blender container and process again.
Sunday, March 22, 2009
Pistaschio Salad
1 3 1/2 ounce pkg of pistaschio pudding
2 1/2 c. small marshmallows
1 large can of crushed pineapple (drained)
1 medium container of cool whip
1/2 cup chopped nuts
Fold dry pistaschio puddding in with cool whip. Add all other ingredients and chill.
2 1/2 c. small marshmallows
1 large can of crushed pineapple (drained)
1 medium container of cool whip
1/2 cup chopped nuts
Fold dry pistaschio puddding in with cool whip. Add all other ingredients and chill.
Sarah Salad
1 head iceberg let1uce
1 head romaine lettuce
1 head red leaf lettuce
1 box frozen peas
8 strips bacon, fried and crumbled
1 8 ounce pkg sliced, pastuerized processed swiss cheese
6 green onions
Tear up lettuce. Cut cheese crosswise. Layer lettuce, then cheese, bacon, onion, and peas. On top of each layer add 3 heaping Tbs. of mayonnaise and sprinkle with salt and pepper. Gently mix as you serve.
1 head romaine lettuce
1 head red leaf lettuce
1 box frozen peas
8 strips bacon, fried and crumbled
1 8 ounce pkg sliced, pastuerized processed swiss cheese
6 green onions
Tear up lettuce. Cut cheese crosswise. Layer lettuce, then cheese, bacon, onion, and peas. On top of each layer add 3 heaping Tbs. of mayonnaise and sprinkle with salt and pepper. Gently mix as you serve.
Set Cranberry Salad
2 pkg. cherry Jello
1 can whole cranberries
2 oranges, peeled
Dissolve Jello in 1 1/2 cups boiling water. Stir in cranberries. Blend oranges in blender and add to other ingredients. Let set in fridge until ready to serve.
1 can whole cranberries
2 oranges, peeled
Dissolve Jello in 1 1/2 cups boiling water. Stir in cranberries. Blend oranges in blender and add to other ingredients. Let set in fridge until ready to serve.
Blue Cheese Dressing
2 cups mayonnaise
1 1/2 cup buttermilk
1/2 tsp garlic powder
1 tsp salt
2 tsp parsley flakes
1/2 tsp onion powder
1/4 tsp black pepper
1 Tbs. dried onion flakes
1/4 cup crumbled blue cheese
Mix ingredients in bowl well. Keep refrigerated.
1 1/2 cup buttermilk
1/2 tsp garlic powder
1 tsp salt
2 tsp parsley flakes
1/2 tsp onion powder
1/4 tsp black pepper
1 Tbs. dried onion flakes
1/4 cup crumbled blue cheese
Mix ingredients in bowl well. Keep refrigerated.
Sour Cream Dressing
1 cup sour cream
3 Tbs sugar
1/4 cup vinegar
1 1/2 tsp salt
1 tsp celery salt
Put in blender and blend for 1 minutes
3 Tbs sugar
1/4 cup vinegar
1 1/2 tsp salt
1 tsp celery salt
Put in blender and blend for 1 minutes
French Dressing
In a blender, grind:
1 large onion
Add:
1 1/4 cup salad oil
1 can tomato soup
1 cup vinegar
1 Tbs. salt and pepper
1/2 tsp paprika
3/4 cup sugar
1 tsp dry mustard
1 clove garlic
Blend well. Store in refrigerator.
1 large onion
Add:
1 1/4 cup salad oil
1 can tomato soup
1 cup vinegar
1 Tbs. salt and pepper
1/2 tsp paprika
3/4 cup sugar
1 tsp dry mustard
1 clove garlic
Blend well. Store in refrigerator.
Fruit Salad Dressing
1/2 cup cornstarch
1 cup boiling water
2/3 cup sugar
whipping cream
Mix together all except cream. Cook until mixture is thick and transparent, about 5 minutes. Add a small amount of fruit juice drained from fruits used in salad. Do not get too thin. Whip cream and mix in to thicken. Serve with mixture of canned and fresh fruit.
1 cup boiling water
2/3 cup sugar
whipping cream
Mix together all except cream. Cook until mixture is thick and transparent, about 5 minutes. Add a small amount of fruit juice drained from fruits used in salad. Do not get too thin. Whip cream and mix in to thicken. Serve with mixture of canned and fresh fruit.
Rainbow Salad
6 3-oz. packages jello, lime, lemon, orange, strawberry, cherry, black raspberry
6 oz. plain yogurt
Prepare each flavor (two layers per flavor) as below:
Mix:
1 c. boiling water
1 pkg jello
stir until jello is dissolved.
Split Jello in half:
1/2 cup of jello/water mixture and mix with 1/3 cup of yogurt
1/2 cup of jello/water mixture and mix with 3 Tbs cold water. Set this mixture aside until the first layer is set.
In a 9 x 13 inch pan pour the first layer (lime jello) and let set in freezer for 15 minutes. Then pour the next layer of lime jello on top of the first layer. Set in freezer for 15 minutes. Continue with lemon, orange, strawberry, cherry and black raspberry jello in that order. Spread Cool Whip on the final layer.
6 oz. plain yogurt
Prepare each flavor (two layers per flavor) as below:
Mix:
1 c. boiling water
1 pkg jello
stir until jello is dissolved.
Split Jello in half:
1/2 cup of jello/water mixture and mix with 1/3 cup of yogurt
1/2 cup of jello/water mixture and mix with 3 Tbs cold water. Set this mixture aside until the first layer is set.
In a 9 x 13 inch pan pour the first layer (lime jello) and let set in freezer for 15 minutes. Then pour the next layer of lime jello on top of the first layer. Set in freezer for 15 minutes. Continue with lemon, orange, strawberry, cherry and black raspberry jello in that order. Spread Cool Whip on the final layer.
Chinese Chicken Salad
1 cut-up fryer
soy sauce
2 ounces won ton
2 ounces rice stick
8 green onions, chopped
7 Tbs sesame seeds
2 Tbs chopped almonds
1 head lettuce, coarsely shredded
Dressing
4 Tbs sugar
2 tsp salt
1 tsp MSG
1 tsp pepper
1/2 cup salad oil
2 Tbs sesame seed oil
6 Tbs rice vinegar
Marinate chicken in soy sauce, then bake until tender. Remove meat from bones and cut into bit-size pieces. Cut won ton into strips and deep-fat fry in hot oil until golden brown. Break rice stick into pieces and deep-fat fry a few seconds until rice puffs. Drain on paper toweling. Prepare dressing. Toss all ingredients together.
soy sauce
2 ounces won ton
2 ounces rice stick
8 green onions, chopped
7 Tbs sesame seeds
2 Tbs chopped almonds
1 head lettuce, coarsely shredded
Dressing
4 Tbs sugar
2 tsp salt
1 tsp MSG
1 tsp pepper
1/2 cup salad oil
2 Tbs sesame seed oil
6 Tbs rice vinegar
Marinate chicken in soy sauce, then bake until tender. Remove meat from bones and cut into bit-size pieces. Cut won ton into strips and deep-fat fry in hot oil until golden brown. Break rice stick into pieces and deep-fat fry a few seconds until rice puffs. Drain on paper toweling. Prepare dressing. Toss all ingredients together.
Wednesday, March 18, 2009
Save at the Grocery Store
Here are some websites where you can find some great savings tips. Go to the company websites also like Pillbury, Betty Crocker and hunt for specials and coupons. Sometimes you can find some great deals like a 5.00 coupon for a Brita pitcher. The top one is for the Portland area but I'm sure that you can find some for your area of the country or you can start your own.
http://saving4myfamily.blogspot.com/
http://couponbar.coupons.com/rss.asp
http://print.coupons.com/
http://mrsheathscoupondeals.blogspot.com/
http://www.thegrocerygame.com/
http://thecentsiblesawyer.blogspot.com/
http://www.thethriftymama.com/
When you go to the grocery store check out the ads so that you are prepared to buy at the best prices. Our favorite stores are Winco and Walmart because they offer the best prices. We also shop at Costco. However, watch the prices at Costco because they are not always the best bargains.
Sometimes the use of Manufacturer Coupons can add bucks at the grocery store if you usually do not use the item. Many times they are for prepared foods that are not as nutritionally best as cooking from scratch. You can find Manufacturer Coupons in the Sunday paper which can be purchased from Saturday night until Tuesday. Walmart has a magazine called "All You" which has a lot of manufacturer coupons.
In the Sunday paper you will also find the store ads. Sometimes the ads come out mid week. You will have to watch your paper in your area and also you might try calling and requesting the ads from the paper.
Coupons and rebates also come in the mail. Watch for leaflets and the ads they contain. However, use the addage that if you don't need it, don't buy it. Be wise about using these ads because they can reel you in and you will find out that you are buying much more than you need.
Have an email address just for couponing. You will get a lot of junk mail, but you can sort through what you want.
http://saving4myfamily.blogspot.com/
http://couponbar.coupons.com/rss.asp
http://print.coupons.com/
http://mrsheathscoupondeals.blogspot.com/
http://www.thegrocerygame.com/
http://thecentsiblesawyer.blogspot.com/
http://www.thethriftymama.com/
When you go to the grocery store check out the ads so that you are prepared to buy at the best prices. Our favorite stores are Winco and Walmart because they offer the best prices. We also shop at Costco. However, watch the prices at Costco because they are not always the best bargains.
Sometimes the use of Manufacturer Coupons can add bucks at the grocery store if you usually do not use the item. Many times they are for prepared foods that are not as nutritionally best as cooking from scratch. You can find Manufacturer Coupons in the Sunday paper which can be purchased from Saturday night until Tuesday. Walmart has a magazine called "All You" which has a lot of manufacturer coupons.
In the Sunday paper you will also find the store ads. Sometimes the ads come out mid week. You will have to watch your paper in your area and also you might try calling and requesting the ads from the paper.
Coupons and rebates also come in the mail. Watch for leaflets and the ads they contain. However, use the addage that if you don't need it, don't buy it. Be wise about using these ads because they can reel you in and you will find out that you are buying much more than you need.
Have an email address just for couponing. You will get a lot of junk mail, but you can sort through what you want.
Tuesday, March 17, 2009
Overnight Layered Salad
1 medium head lettuce, torn
1/4 cup diced green pepper
1/2 cup thinly sliced green onions
1 cup sliced radishes
1/2 to 1 cup thinly sliced celery
1 cup (8 oz) water chestnuts, drained and sliced
1 1/2 to 2 cups diced chicken, turkey, shrimp or crab: OPTIONAL
1 pkg. (10 oz) frozen peas, broken apart, not cooked
abt. 2 cups salad dressing
2 tsp sugar
1 cup grated cheddar cheese and/or 1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
3/4 lb. sliced bacon, cooked, drained and crumbled (or some imitation bacon bits)
1 or 2 tomatoes, cut in small wedges or pieces
Place lettuce in large glass bowl. top with other vegetables, sprinkling peas over top last. Spread mayonnaise completely over top, sealing to the edges. Sprinkle with sugar, then with grated cheese. Sprinkle seasoned salt and garlic over all. Cover and chill 24 hours. Before serving, sprinkle with chopped hard cooked eggs and bacon and pour tomato pieces on top. Serves 8 to 16. A section can be moved to a bowl and be tossed or just served as is. Only toss what will be eaten at that time.
1/4 cup diced green pepper
1/2 cup thinly sliced green onions
1 cup sliced radishes
1/2 to 1 cup thinly sliced celery
1 cup (8 oz) water chestnuts, drained and sliced
1 1/2 to 2 cups diced chicken, turkey, shrimp or crab: OPTIONAL
1 pkg. (10 oz) frozen peas, broken apart, not cooked
abt. 2 cups salad dressing
2 tsp sugar
1 cup grated cheddar cheese and/or 1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
3/4 lb. sliced bacon, cooked, drained and crumbled (or some imitation bacon bits)
1 or 2 tomatoes, cut in small wedges or pieces
Place lettuce in large glass bowl. top with other vegetables, sprinkling peas over top last. Spread mayonnaise completely over top, sealing to the edges. Sprinkle with sugar, then with grated cheese. Sprinkle seasoned salt and garlic over all. Cover and chill 24 hours. Before serving, sprinkle with chopped hard cooked eggs and bacon and pour tomato pieces on top. Serves 8 to 16. A section can be moved to a bowl and be tossed or just served as is. Only toss what will be eaten at that time.
Acini de Pepe Salad
1 pkg. Acini de Pepe
Cook 10 minutes, or until done, in 3 quarts boiling water, 2 tsp. salt, 1 Tbs. oil, rinse, drain, and cool.
Add:
1 20 oz. can drained crushed pineapple (save juice)
1 or 2 20 oz. cans drained chunk pineapple (save juice)
2 or 3 cans drained mandarin oranges, (discard juice)
Save 1 3/4 cups juice from pineapple. Mix into this liquid:
3/4 cups sugar
2 beaten eggs
2 1/2 Tbs flour
Stir well and cook until thickened; cool. Add cooked acini de pepe in large bowl. Seal and let stand overnight, then add: drained fruit, small pkg. colored mini marshmallows (optional), then 1 9 oz. carton of Cool Whip, and 1 cup coconut (optional). Stir well. Makes enough for 25 to 30.
Cook 10 minutes, or until done, in 3 quarts boiling water, 2 tsp. salt, 1 Tbs. oil, rinse, drain, and cool.
Add:
1 20 oz. can drained crushed pineapple (save juice)
1 or 2 20 oz. cans drained chunk pineapple (save juice)
2 or 3 cans drained mandarin oranges, (discard juice)
Save 1 3/4 cups juice from pineapple. Mix into this liquid:
3/4 cups sugar
2 beaten eggs
2 1/2 Tbs flour
Stir well and cook until thickened; cool. Add cooked acini de pepe in large bowl. Seal and let stand overnight, then add: drained fruit, small pkg. colored mini marshmallows (optional), then 1 9 oz. carton of Cool Whip, and 1 cup coconut (optional). Stir well. Makes enough for 25 to 30.
Three Bean Salad
1/2 cup green pepper, chopped
1 can yellow wax beans, drained
1 can green wax beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 small onion, sliced thin
2 Tbs. salad oil
1/2 t. accent
1/2 t. salt
Cover with:
3/4 cup vinegar
1/4 cup water
3/4 cups sugar(warm to dissolve syrup)
Let stand hours or overnight. Can double the syrup recipe to cover the vegetables if you don't want to stir them.
1 can yellow wax beans, drained
1 can green wax beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 small onion, sliced thin
2 Tbs. salad oil
1/2 t. accent
1/2 t. salt
Cover with:
3/4 cup vinegar
1/4 cup water
3/4 cups sugar(warm to dissolve syrup)
Let stand hours or overnight. Can double the syrup recipe to cover the vegetables if you don't want to stir them.
Shrimp Vegetable Salad
24 oz salad macaroni, boiled in salted water
1 cup celery, diced small
1 dozen hard boiled eggs, diced
4 cans tiny shrimp
1 diced green pepper
1 bunch green onions, chopped
12 medium radishes sliced
1/4 bunch broccoli, cut in small pieces (mainly for color)
Dressing of half mayonnaise and half salad dressing. Mix dressing into vegetables until coated, but still loose, not sticky.
Add:
3 diced tomatoes
1 cup diced mild cheese
Serve on lettuce leaf. Serves 30 to 35.
1 cup celery, diced small
1 dozen hard boiled eggs, diced
4 cans tiny shrimp
1 diced green pepper
1 bunch green onions, chopped
12 medium radishes sliced
1/4 bunch broccoli, cut in small pieces (mainly for color)
Dressing of half mayonnaise and half salad dressing. Mix dressing into vegetables until coated, but still loose, not sticky.
Add:
3 diced tomatoes
1 cup diced mild cheese
Serve on lettuce leaf. Serves 30 to 35.
Taco Salad
3 1/2 lbs. hamburger, browned
3 cans kidney beans
2 large or 3 medium heads of lettuce
6 large tomatoes
2 lbs. cheese
1 or 2 small onions
2 large pkg. Taco flavored Corn Chips
1 can olives
1 quart of Ranch or Italian Dressing
Toss all ingredients together, or serve each ingredient in its own container and let guests serve themselves like a salad bar.
3 cans kidney beans
2 large or 3 medium heads of lettuce
6 large tomatoes
2 lbs. cheese
1 or 2 small onions
2 large pkg. Taco flavored Corn Chips
1 can olives
1 quart of Ranch or Italian Dressing
Toss all ingredients together, or serve each ingredient in its own container and let guests serve themselves like a salad bar.
Favorite Potato Salad
6 large potatoes, cooked in jackets, cooled, peeled, and cut into 1/2 inch cubes
5 hard cooked eggs (reserve 1 egg, sliced, for garnish)
1/4 cup shredded onion (with juice) or onion powder (1/2 tsp)
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
paprika
mayonnaise
Mix all ingredients. Toss gently. Add enough mayonnaise to moisten and stir until well mixed. Garnish salad with reserved egg and paprika. Makes 8 to 10 servings.
5 hard cooked eggs (reserve 1 egg, sliced, for garnish)
1/4 cup shredded onion (with juice) or onion powder (1/2 tsp)
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
paprika
mayonnaise
Mix all ingredients. Toss gently. Add enough mayonnaise to moisten and stir until well mixed. Garnish salad with reserved egg and paprika. Makes 8 to 10 servings.
Cabbage Cole Slaw
8 cups shredded cabbage
2 Tbs. lemon juice
2 Tbs. cream or canned milk
1/8 tsp pepper
2 Tbs. sugar
2 Tbs. mayonnaise
1/4 tsp. salt
Toss together and chill.
2 Tbs. lemon juice
2 Tbs. cream or canned milk
1/8 tsp pepper
2 Tbs. sugar
2 Tbs. mayonnaise
1/4 tsp. salt
Toss together and chill.
Rhea's Cole Slaw
Shred:
1 large head cabbage
1 medium onion
1 green pepper
Mix together:
1 cup sugar
1 tsp dry mustard
1 cup white vinegar
1 Tbs salt
3/4 cup oil
1/2 Tbs. celery seed
Pour over vegetables. Spoon out with slotted spoon, Keeps several days.
1 large head cabbage
1 medium onion
1 green pepper
Mix together:
1 cup sugar
1 tsp dry mustard
1 cup white vinegar
1 Tbs salt
3/4 cup oil
1/2 Tbs. celery seed
Pour over vegetables. Spoon out with slotted spoon, Keeps several days.
Cabbage and Pineapple Jello
Dissolve:
2 pkg. lemon or lime jello in
2 cups water
1 Tbs. vinegar
Add:
1 can crushed pineapple
1 1/2 cup shredded cabbage
Whip:
1 to 2 cups cream
Fold in:
1/2 cup mayonnaise or salad dressing
Pour into glass cake pan to set.
2 pkg. lemon or lime jello in
2 cups water
1 Tbs. vinegar
Add:
1 can crushed pineapple
1 1/2 cup shredded cabbage
Whip:
1 to 2 cups cream
Fold in:
1/2 cup mayonnaise or salad dressing
Pour into glass cake pan to set.
Tomato Aspic Salad
1 large pkg. lemon jello
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves
Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)
Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves
Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)
Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.
Wilted Spinach Salad
Fry 6 slices of bacon until crisp with 1 tsp oil and 4 tsp sesame seeds. Break up bacon in pan.
Add:
4 tsp.sugar
4 tsp. vinegar
1 Tbs. soy sauce.
Wash and clean 1 pkg. spinach. Tear in bite size pieces. Pour hot dressing over and toss until leaves are coated.
Add:
4 tsp.sugar
4 tsp. vinegar
1 Tbs. soy sauce.
Wash and clean 1 pkg. spinach. Tear in bite size pieces. Pour hot dressing over and toss until leaves are coated.
Grape Confetti Salad
2 cups green grapes, halved and seeded if necessary
4 cups cooked rice, chilled
2 medium oranges, peeled and cut into chunks
1/2 cup blanched. slivered almonds
1/4 cup orange juice
2 Tbs. oil
1/2 tsp. grated orange peel
1/4 to 1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
Combine grapes, rice, oranges, and almonds. Combine remaining ingredients; mix well. Pour orange juice mixture over grape-rice mixture and toss lightly. Refrigerate several hours to blend flavors, Makes 6 to 8 servings. Nice served with avocado.
4 cups cooked rice, chilled
2 medium oranges, peeled and cut into chunks
1/2 cup blanched. slivered almonds
1/4 cup orange juice
2 Tbs. oil
1/2 tsp. grated orange peel
1/4 to 1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
Combine grapes, rice, oranges, and almonds. Combine remaining ingredients; mix well. Pour orange juice mixture over grape-rice mixture and toss lightly. Refrigerate several hours to blend flavors, Makes 6 to 8 servings. Nice served with avocado.
Pudding Fruit Salad
1 large can pineapple chunks, drained
1 can mandarin oranges, drained
Cook and cool:
3 cups juice drained from fruit
1 pkg. vanilla pudding
1 pkg tapioca pudding
Pour over fruit and chill.
Add:
sliced bananas
fruit cocktail
pineapple chunks
mandarin oranges
any other desired fruit
1 can mandarin oranges, drained
Cook and cool:
3 cups juice drained from fruit
1 pkg. vanilla pudding
1 pkg tapioca pudding
Pour over fruit and chill.
Add:
sliced bananas
fruit cocktail
pineapple chunks
mandarin oranges
any other desired fruit
Five Cup Fruit Salad
Combine the following:
1 can pineapple tidbits
1 can mandarin oranges
1 cup coconut
miniature marshmallows
1 pt. sour cream
Mix the sour cream and coconut, then other ingredients. Chill for several hours.
1 can pineapple tidbits
1 can mandarin oranges
1 cup coconut
miniature marshmallows
1 pt. sour cream
Mix the sour cream and coconut, then other ingredients. Chill for several hours.
Low Calorie Delicious Fruit Salad
Scoop fresh frozen Orange Juice or Lemonade concentrate over any combination of the following:
1 can pineapple chunks
1 1/2 cup fresh or canned peach slices
2 cups green grapes
1 diced apple
2 or 3 sliced bananas
1 can mandarin oranges, drained
1 cup strawberries
1 fresh orange, sliced
canned pears, cut in uniform pieces
sliced nectarines
fruit cocktail
maraschino cherries
1 can pineapple chunks
1 1/2 cup fresh or canned peach slices
2 cups green grapes
1 diced apple
2 or 3 sliced bananas
1 can mandarin oranges, drained
1 cup strawberries
1 fresh orange, sliced
canned pears, cut in uniform pieces
sliced nectarines
fruit cocktail
maraschino cherries
Mandarin Orange Salad
1 pkg. orange jello
1 lb. cottage cheese
1 can mandarin oranges
1 pkg. whipped topping
Sprinkle jello powder in cottage cheese. Add oranges and fold in whipped topping.
1 lb. cottage cheese
1 can mandarin oranges
1 pkg. whipped topping
Sprinkle jello powder in cottage cheese. Add oranges and fold in whipped topping.
Paper Cup Frozen Salad
2 cups sour cream
2 Tbs. lemon juice
1/2 to 3/4 cup sugar
1/8 tsp salt
1 8 1/2 oz can crushed pineapple
1 banana, diced
Red food coloring to give a pink tint
Mix together the above, then lightly fold in:
1/4 c. chopped pecans
1/2 cup chopped maraschino cherries
Spoon into fluted paper muffin cups placed in muffin pans. Freeze, covered with plastic wrap. Store in freezer. Remove from freezer 15 minutes before serving to loosen paper cups. Serve on lettuce leaf.
2 Tbs. lemon juice
1/2 to 3/4 cup sugar
1/8 tsp salt
1 8 1/2 oz can crushed pineapple
1 banana, diced
Red food coloring to give a pink tint
Mix together the above, then lightly fold in:
1/4 c. chopped pecans
1/2 cup chopped maraschino cherries
Spoon into fluted paper muffin cups placed in muffin pans. Freeze, covered with plastic wrap. Store in freezer. Remove from freezer 15 minutes before serving to loosen paper cups. Serve on lettuce leaf.
Ella's Easy Fruit Salad
2 cups raspberry yogurt
1 (8 oz) Cool Whip
Blend, then fold in:
2 cups miniature marshmallows
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges1
bottle maraschino cherries (use some to garnish top)
4 or 5 bananas
any other fruit (optional)
fresh strawberries (optional)
1 (8 oz) Cool Whip
Blend, then fold in:
2 cups miniature marshmallows
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges1
bottle maraschino cherries (use some to garnish top)
4 or 5 bananas
any other fruit (optional)
fresh strawberries (optional)
Raspberry or Strawberry Delight
2 6 oz. pkg. raspberry or strawberry jello
2 cups boiling water
2 10 oz pkg. frozen raspberries or strawberries
2 cups applesauce
Dissolve gelatin in boiling water. Add raspberries, stirring until thawed. Stir in applesauce. Pour in pretty bowl. Chill until set. Top with Cool Whip.
2 cups boiling water
2 10 oz pkg. frozen raspberries or strawberries
2 cups applesauce
Dissolve gelatin in boiling water. Add raspberries, stirring until thawed. Stir in applesauce. Pour in pretty bowl. Chill until set. Top with Cool Whip.
Pretty Spring Salad
1 pkg. lemon jello
1 1/2 cups boiling water
1 cup cabbage, shredded
1/8 cup green pepper, chopped
1/8 cup green onion, chopped
1/8 cup radishes, chopped
1/2 cup salad dressing
Mix jello as directed; add vegetables and chill until firm on mold. Top with salad dressing.
1 1/2 cups boiling water
1 cup cabbage, shredded
1/8 cup green pepper, chopped
1/8 cup green onion, chopped
1/8 cup radishes, chopped
1/2 cup salad dressing
Mix jello as directed; add vegetables and chill until firm on mold. Top with salad dressing.
Salads
Considerations in Selecting a Salad Recipe:
Choose a particular salad for:
Fruits: raisins, apples, oranges, dates, grapefruit, prunes, pineapple, grapes, peaches, pears, plums, strawberries, raspberries, cherries, maraschino cherries.
Raw Vegetables: celery, carrots, green peppers, green onions, sweet white onions, cauliflower, zucchini, cucumbers, turnips, tomatoes, avocados, radishes, alfalfa sprouts, peas.
Cooked Vegetables: asparagus, carrots, cauliflower, onions, peas, pimiento, artichoke hearts, potatoes, beets, beans (Lima, green, wax, kidney, garbanzo).
Greens: escarole, romaine, watercress, lettuce (leaf, iceberg, bibb, boston), cabbage (green and red), curly endive.
Cheese: Roquefort, blue, Swiss, Cheddar, Parmesan, cream, cottage, feta.
Meat, Poultry, Fish: ham, turkey, salami, beef, shrimp, lobster, chicken, salmon, tuna, sardines, frankfurters, corned beef, bacon.
Nuts: walnuts, pecans, slivered almonds, peanuts, cashews, sunflower seeds.
Herbs: oregano, saffron, horseradish, curry powder, Italian herbs, salad seasonings.
Seeds: sunflower, toasted sesame, celery, caraway, dill.
Miscellaneous: water chestnuts, hard cooked eggs, olives, both ripe and green, pickles, marshmallows, macaroni, rice, pickled beets.
Choose a particular salad for:
- How it enhances the main course
- Eye appeal, color, texture
- Flavor, sweet, sour...is it filling, or more of an appetizer
- Nutrition, roughage
- Because it contains favorite ingredients that your family enjoys
- Because it uses seasonal ingredients that are presently available
- Considering how far ahead of serving time it can be prepared. Does it fit into your time schedule the way it has to be prepared?
- Can you use up some leftover ingredients you have on hand?
- How transportable the salad is: Can it be kept cold enough?
- How long will it keep? Can it be prepared at home to take camping and keep will for several days?
- Will it be company fare? Decide the serving utensil you will use. Will you need to double the recipe, etc.
- Does it fit special dietary needs of your family members or of your guests?
Fruits: raisins, apples, oranges, dates, grapefruit, prunes, pineapple, grapes, peaches, pears, plums, strawberries, raspberries, cherries, maraschino cherries.
Raw Vegetables: celery, carrots, green peppers, green onions, sweet white onions, cauliflower, zucchini, cucumbers, turnips, tomatoes, avocados, radishes, alfalfa sprouts, peas.
Cooked Vegetables: asparagus, carrots, cauliflower, onions, peas, pimiento, artichoke hearts, potatoes, beets, beans (Lima, green, wax, kidney, garbanzo).
Greens: escarole, romaine, watercress, lettuce (leaf, iceberg, bibb, boston), cabbage (green and red), curly endive.
Cheese: Roquefort, blue, Swiss, Cheddar, Parmesan, cream, cottage, feta.
Meat, Poultry, Fish: ham, turkey, salami, beef, shrimp, lobster, chicken, salmon, tuna, sardines, frankfurters, corned beef, bacon.
Nuts: walnuts, pecans, slivered almonds, peanuts, cashews, sunflower seeds.
Herbs: oregano, saffron, horseradish, curry powder, Italian herbs, salad seasonings.
Seeds: sunflower, toasted sesame, celery, caraway, dill.
Miscellaneous: water chestnuts, hard cooked eggs, olives, both ripe and green, pickles, marshmallows, macaroni, rice, pickled beets.
Lots and Lots of Brownies
I have made many delicious brownies over the years which my family has enjoyed. Kerry especially loves chocolate and therefore brownies. Here are some variations on the brownie. You can pick your favorite and enjoy.
Fudgy Brownies
1/2 cup sugar
2 Tbs. butter
2 Tbs. water
1 1/3 cup semi-sweet chocolate minichips
2 eggs
2/3 c. unsifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1/3 cup chopped nuts (optional)
Line an 8 or 9-inch square pan with aluminum foil; grease foil, set aside. Combine sugar, butter and water in saucepan, place over medium heat, stirring occasionally, until mixture voils. Remove from heat; add minichips stirring until melted.
Add eggs; beat with spoon until well blended. Combine flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts; pour into prepared pan.
Bake at 325 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Do not overbake, Cool. Frost with Easy Brownie Frosting and top with a pecan half. Cut into squares. Makes 20 brownies.
Easy Brownie Frosting
3 Tbs. butter, softened
3 Tbs. unsweetened cocoa
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 Tbs. milk
Cream butter and cocoa in small mixer bowl; add vanilla and confectioner's sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup. For chocomint frosting add 1/5 tsp. peppermint extract with vanilla to frosting.
Brownie Bars
Brownie Base (recipe below)
2/3 c. butter or margarine, softened
1 cup sugar
3 eggs
1 1/4 tsp. vanilla
2/3 cup unsifted all-pupose flour
1/3 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
2/3 cup coarsely chopped walnuts
Chocolate Glaze
Prepare Brownie Base; while base is cooling, prepare brownie batter. Cream butter in large mixer bowl; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
Combine flour, cocoa, baking powder, and salt; blend into creamed mixture. Stir in nuts; spoon batter evenly over brownie base. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted 1 1/2 inches from center comes out barely moist. Cool completely in pan; frost with Chocolate Glaze. Cut into 25 bars.
Brownie Base
1 c. quick-cooking rolled oats
1/2 c. unsifted all-purpose flour
1/2 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbs melted butter or margarine
Combine ingredients except butter in a bowl. Stir in melted butter. Press into an even layer in greased 9x18x2 pan. Bake at 350 degrees for 10 minutes. Cool in rack 15 minutes.
Chocolate Glaze
Melt 3/4 cup semisweet chocolate minichips and 2 Tbs butter in top of double bioler over simmering water or microwave on high about 40 to 50 seconds. Stir until minichips and butter are melted. Spread over brownies.
Filled Brownies
1/2 cup butter or margarine
1/3 cup unsweetened cocoa
2 eggs
1 cup sugar
1/2 cup unsifted all purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup finely chopped nuts
Creamy Filling (recipe below)
Minichip Glaze (recipe below)
1/2 c. sliced almonds or chopped nuts (optional)
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil, set aside. Melt butter or margarine in small saucepan; remove from heat. stir in cocoa until smooth. Beat eggs in small mixer bowl until foamy; gradually add sugar beating until fluffy.
Combine flour, baking powder and salt; add to egg mixture. Add chocolate-butter mixture and vanilla; blend well. Stir in nuts; evenly spread batter in prepared pan with spatula.
Bake in 350 degree oven 12 to 14 minutes. Cool completely; remove from pan onto cutting board. Remove foil; cut in half crosswise. Spread half with Creamy Filling; top with seond half. Glaze with Minichip Glaze; sprinkle with almonds or walnuts. After glaze has set cut the brownies into bars. Makes about 24 bars.
Note: Recipe can also be baked as a classic brownie in a greased 8 inch square pan at 350 degrees for 20 to 25 minutes.
Creamy Filling
1 cup confectioner's sugar
2 Tbs butter or margarine, softened
1 1/2 Tbs. milk
1/2 tsp vanilla
Combine ingredients in small bowl; beat until spreading consistency. Variations: 1) Orange, add 1/4 tsp grated orange rind and 1 or 2 drops orange food color. 2) Almond, add 1/4 tsp almond extract.
Minichip Glaze
Bring 1/4 cup sugar and 2 Tbs water to a boil in a small saucepan. Remove from heat; immediately add 1/2 cup semi-sweet cocolate minichips, stirring until melted. Spread while warm.
Favorite Marble Brownies
Cream Cheese Filling (recipe below)
1/2 cup butter
1/3 cup unsweetend cocoa
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional
Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in a small mixer bowl until foamy. Gradually add sugar and vanilla; blend well.
Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9-inch square pan. Spread Cream Cheese filling over chocolate.
Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a saptula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. About 20 brownies.
Cream Cheese Filling
1 pkg (3 oz.) cream cheese, softened
2 tsp. butter or margarine, softened
1/4 cup sugar
1 egg, slightly beaten
1 Tbs all purpose flour
1/2 tsp. vanilla
Blend cream cheese, butter or margarine and sugar in a small mixer bowl; beat until fluffy. Add egg, flour and vanilla. Blend well.
Minichip Blond Brownies
1/2 cup butter or margarine
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 cup unsifted all-purpose flour
1/2 tsp salt
1 cup semi-sweet chocolate minichips
Melt butter or margarine in small saucepan; stir in brown sugar. Remove from heat. Pour into small mixer bowl; cool. Beat in egg and vanilla until fluffy; add flour and salt beating just until blended; stir in minichips. Spoon into greased 8 to 9-inch square pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Cool. Frost, if desired. Cut into 20 squares.
Fudgy Brownies
1/2 cup sugar
2 Tbs. butter
2 Tbs. water
1 1/3 cup semi-sweet chocolate minichips
2 eggs
2/3 c. unsifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1/3 cup chopped nuts (optional)
Line an 8 or 9-inch square pan with aluminum foil; grease foil, set aside. Combine sugar, butter and water in saucepan, place over medium heat, stirring occasionally, until mixture voils. Remove from heat; add minichips stirring until melted.
Add eggs; beat with spoon until well blended. Combine flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts; pour into prepared pan.
Bake at 325 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Do not overbake, Cool. Frost with Easy Brownie Frosting and top with a pecan half. Cut into squares. Makes 20 brownies.
Easy Brownie Frosting
3 Tbs. butter, softened
3 Tbs. unsweetened cocoa
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 Tbs. milk
Cream butter and cocoa in small mixer bowl; add vanilla and confectioner's sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup. For chocomint frosting add 1/5 tsp. peppermint extract with vanilla to frosting.
Brownie Bars
Brownie Base (recipe below)
2/3 c. butter or margarine, softened
1 cup sugar
3 eggs
1 1/4 tsp. vanilla
2/3 cup unsifted all-pupose flour
1/3 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
2/3 cup coarsely chopped walnuts
Chocolate Glaze
Prepare Brownie Base; while base is cooling, prepare brownie batter. Cream butter in large mixer bowl; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
Combine flour, cocoa, baking powder, and salt; blend into creamed mixture. Stir in nuts; spoon batter evenly over brownie base. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted 1 1/2 inches from center comes out barely moist. Cool completely in pan; frost with Chocolate Glaze. Cut into 25 bars.
Brownie Base
1 c. quick-cooking rolled oats
1/2 c. unsifted all-purpose flour
1/2 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbs melted butter or margarine
Combine ingredients except butter in a bowl. Stir in melted butter. Press into an even layer in greased 9x18x2 pan. Bake at 350 degrees for 10 minutes. Cool in rack 15 minutes.
Chocolate Glaze
Melt 3/4 cup semisweet chocolate minichips and 2 Tbs butter in top of double bioler over simmering water or microwave on high about 40 to 50 seconds. Stir until minichips and butter are melted. Spread over brownies.
Filled Brownies
1/2 cup butter or margarine
1/3 cup unsweetened cocoa
2 eggs
1 cup sugar
1/2 cup unsifted all purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup finely chopped nuts
Creamy Filling (recipe below)
Minichip Glaze (recipe below)
1/2 c. sliced almonds or chopped nuts (optional)
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil, set aside. Melt butter or margarine in small saucepan; remove from heat. stir in cocoa until smooth. Beat eggs in small mixer bowl until foamy; gradually add sugar beating until fluffy.
Combine flour, baking powder and salt; add to egg mixture. Add chocolate-butter mixture and vanilla; blend well. Stir in nuts; evenly spread batter in prepared pan with spatula.
Bake in 350 degree oven 12 to 14 minutes. Cool completely; remove from pan onto cutting board. Remove foil; cut in half crosswise. Spread half with Creamy Filling; top with seond half. Glaze with Minichip Glaze; sprinkle with almonds or walnuts. After glaze has set cut the brownies into bars. Makes about 24 bars.
Note: Recipe can also be baked as a classic brownie in a greased 8 inch square pan at 350 degrees for 20 to 25 minutes.
Creamy Filling
1 cup confectioner's sugar
2 Tbs butter or margarine, softened
1 1/2 Tbs. milk
1/2 tsp vanilla
Combine ingredients in small bowl; beat until spreading consistency. Variations: 1) Orange, add 1/4 tsp grated orange rind and 1 or 2 drops orange food color. 2) Almond, add 1/4 tsp almond extract.
Minichip Glaze
Bring 1/4 cup sugar and 2 Tbs water to a boil in a small saucepan. Remove from heat; immediately add 1/2 cup semi-sweet cocolate minichips, stirring until melted. Spread while warm.
Favorite Marble Brownies
Cream Cheese Filling (recipe below)
1/2 cup butter
1/3 cup unsweetend cocoa
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional
Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in a small mixer bowl until foamy. Gradually add sugar and vanilla; blend well.
Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9-inch square pan. Spread Cream Cheese filling over chocolate.
Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a saptula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. About 20 brownies.
Cream Cheese Filling
1 pkg (3 oz.) cream cheese, softened
2 tsp. butter or margarine, softened
1/4 cup sugar
1 egg, slightly beaten
1 Tbs all purpose flour
1/2 tsp. vanilla
Blend cream cheese, butter or margarine and sugar in a small mixer bowl; beat until fluffy. Add egg, flour and vanilla. Blend well.
Minichip Blond Brownies
1/2 cup butter or margarine
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 cup unsifted all-purpose flour
1/2 tsp salt
1 cup semi-sweet chocolate minichips
Melt butter or margarine in small saucepan; stir in brown sugar. Remove from heat. Pour into small mixer bowl; cool. Beat in egg and vanilla until fluffy; add flour and salt beating just until blended; stir in minichips. Spoon into greased 8 to 9-inch square pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Cool. Frost, if desired. Cut into 20 squares.
Edible Easter Baskets
I made these fun Easter Baskets when my children were little. They are fun for the kids to help make because they are so easy.
2 Tbs. margarine
2 Cups mini marshmallows
Heat and stir until smooth. Add
4 cups chow mein noodles
Drop spoonfuls on a cookie sheet into balls. Form nest by pressing down centers and rounding edges. (Grease hands first). Sprinkle green colored coconut in the center and add jelly beans for eggs.
2 Tbs. margarine
2 Cups mini marshmallows
Heat and stir until smooth. Add
4 cups chow mein noodles
Drop spoonfuls on a cookie sheet into balls. Form nest by pressing down centers and rounding edges. (Grease hands first). Sprinkle green colored coconut in the center and add jelly beans for eggs.
Monday, March 16, 2009
Cream of Broccoli Soup
When we lived in Springville our ward had a dinner party where you go house to house for different courses. My friend Dawn Shiley gave me this recipe after we went to her house and I absolutely loved it.
1 bunch broccoli, chopped
2 (or more) small onions, chopped
1 cup water
4 cups medium white sauce
1 cup (or more) milk (optional)
2 cups cheese, grated
Bring broccoli, onion and water to a boil. Simmer until just tender, puree the broccoli mixture in a blender or food processor. Add more water, if needed, to make 4 cups. Stir in the white sauce; heat the soup to boiling. Turn down the heat and add the cheese. Stir the soup until the cheese is melted.
White Sauce
1/2 cup butter or margarine1/2 cup flour4 cups milksalt and pepperMelt the butter and stir in the flour. Add the salk and pepper to taste. Remove from the heat and gradually stir in milk. Cook over medium heat until thickened, stirring constantly.
1 bunch broccoli, chopped
2 (or more) small onions, chopped
1 cup water
4 cups medium white sauce
1 cup (or more) milk (optional)
2 cups cheese, grated
Bring broccoli, onion and water to a boil. Simmer until just tender, puree the broccoli mixture in a blender or food processor. Add more water, if needed, to make 4 cups. Stir in the white sauce; heat the soup to boiling. Turn down the heat and add the cheese. Stir the soup until the cheese is melted.
White Sauce
1/2 cup butter or margarine1/2 cup flour4 cups milksalt and pepperMelt the butter and stir in the flour. Add the salk and pepper to taste. Remove from the heat and gradually stir in milk. Cook over medium heat until thickened, stirring constantly.
Chicken Divan
Aunt Dixie was a good cook and I always asked her for her best recipes. One day she brought this casserole to my house and it was a big hit. My family has loved this recipe since. I would recommend cooking the chicken thoroughly before putting it into the casserole or you can even use leftover chicken or turkey cut into chunks.
2 cans of Cream of Chicken Soup
1/2 Cup of Cheese--grated
2 10-ounce packages of broccoli
1 cup of mayonaise
1/2 tsp. of curry powder
1 tsp. of lemon juice
1/2 cup of bread crumbs
1 Tbs. of melted butter
3 skinless, boneless chicken breasts,cooked and cut into chunks
Layer the broccoli and chicken in a 9 x 13 inch pan. Mix the mayonaise, soup, curry and lemon juice together and pour over the top of the chicken and broccoli. Mix the cheese, bread crumbs and melted butter. Sprinkle this on top of the casserole. Bake at 325 degrees for 1 hour and 15 minutes.
2 cans of Cream of Chicken Soup
1/2 Cup of Cheese--grated
2 10-ounce packages of broccoli
1 cup of mayonaise
1/2 tsp. of curry powder
1 tsp. of lemon juice
1/2 cup of bread crumbs
1 Tbs. of melted butter
3 skinless, boneless chicken breasts,cooked and cut into chunks
Layer the broccoli and chicken in a 9 x 13 inch pan. Mix the mayonaise, soup, curry and lemon juice together and pour over the top of the chicken and broccoli. Mix the cheese, bread crumbs and melted butter. Sprinkle this on top of the casserole. Bake at 325 degrees for 1 hour and 15 minutes.
Sausage Chili
This recipe was published in the Better Homes and Gardens New Cook Book in 1976 and has become a family favorite. If you don't have a slow cooker, cooking the Chili on the stove for 20 to 25 minutes works also.
1 pound of ground beef
1 pound of bulk pork sausage
1 cup of chopped green pepper
1 large onion, chopped (1 cup)
1 cup sliced celery
1 can tomatoes (I use the ones that I have canned from the garden because they are the most flavorful)
2 15 1/2 ounce cans red kidney beans
1 1-pound can tomato paste
2 cloves of garlic, minced
2 teaspoons of chili powder
2 teaspoons of salt
In a skillet, cook the ground beef and bulk pork sausage until browned; drain off excess fat. Transfer meat mixture to a slow electric crickery cooker. Add onion, green pepper, and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder, and salt. Cover and cook on low-heat setting for 8 to 10 hours. Makes 10 to 12 servings.
1 pound of ground beef
1 pound of bulk pork sausage
1 cup of chopped green pepper
1 large onion, chopped (1 cup)
1 cup sliced celery
1 can tomatoes (I use the ones that I have canned from the garden because they are the most flavorful)
2 15 1/2 ounce cans red kidney beans
1 1-pound can tomato paste
2 cloves of garlic, minced
2 teaspoons of chili powder
2 teaspoons of salt
In a skillet, cook the ground beef and bulk pork sausage until browned; drain off excess fat. Transfer meat mixture to a slow electric crickery cooker. Add onion, green pepper, and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder, and salt. Cover and cook on low-heat setting for 8 to 10 hours. Makes 10 to 12 servings.
Southern Corn Bread
I love to have a bowl of homemade chili with cornbread so I included this recipe.
1 cup flour
¼ cup sugar
¾ cup corn meal
1 Tbs. baking powder
½ tsp salt
½ cup sour cream, plus ½ cup milk
1 egg
½ cup vegetable oil
Mix flour, cornmeal, sugar, baking powder, and salt in a bowl. Beat sour cream, milk, oil, and egg together in separate bowl. Pour into flour mixture, stir until just blended. Bake in lightly greased pan at 375 degrees 25 to 30 minutes.
1 cup flour
¼ cup sugar
¾ cup corn meal
1 Tbs. baking powder
½ tsp salt
½ cup sour cream, plus ½ cup milk
1 egg
½ cup vegetable oil
Mix flour, cornmeal, sugar, baking powder, and salt in a bowl. Beat sour cream, milk, oil, and egg together in separate bowl. Pour into flour mixture, stir until just blended. Bake in lightly greased pan at 375 degrees 25 to 30 minutes.
Date Bread
At the request of my husband who missed his mother's cooking, I asked my mother-in-law Theone Miles for her recipe for date nut bread. This was one of Kerry's favorites and I think it is a good recipe also.
1 cup chopped dates
2 cups sugar
2 cups boiling water
2 TBS melted butter
4 cups sifted flour
1 tsp soda 2 tsp baking powder
½ tsp salt
3 eggs, separated
1 cup chopped nuts
2 tsp. Vanilla
Pour boiling water over dates, sugar, and butter. Sift dry ingredients, but do not add to date mixture until egg whites are beaten stiff. Then add dry ingredients, next the egg yolks, one at a time. Add the chopped nuts and vanilla. Beat well. Lastly fold in the stiffly beaten egg whites and
Pour into 2 loaf pans. Bake 1 hour at 375 degrees.
1 cup chopped dates
2 cups sugar
2 cups boiling water
2 TBS melted butter
4 cups sifted flour
1 tsp soda 2 tsp baking powder
½ tsp salt
3 eggs, separated
1 cup chopped nuts
2 tsp. Vanilla
Pour boiling water over dates, sugar, and butter. Sift dry ingredients, but do not add to date mixture until egg whites are beaten stiff. Then add dry ingredients, next the egg yolks, one at a time. Add the chopped nuts and vanilla. Beat well. Lastly fold in the stiffly beaten egg whites and
Pour into 2 loaf pans. Bake 1 hour at 375 degrees.
Apricot Bread
I used to bottle a lot of apricots so my mother, Joan Olsen, sent me this recipe to try. If you like apricots you will be sure to love this bread.
1 bottle apricots, drain and save syrup
½ c. shortening
2 eggs, beaten
3 TBS orange juice
2 c. flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ c. walnuts
2/3 c. sugar
Puree apricots in blender and add enough syrup to measure 1 cup. Cream together sugar, shortening and beaten eggs. Add orange juice and apricots. Add flour, baking powder, soda, salt, and nuts. Mix well. Pour into greased and floured loaf pan. Bake 350 for 40 to 45 minutes. Makes 1 loaf.
1 bottle apricots, drain and save syrup
½ c. shortening
2 eggs, beaten
3 TBS orange juice
2 c. flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ c. walnuts
2/3 c. sugar
Puree apricots in blender and add enough syrup to measure 1 cup. Cream together sugar, shortening and beaten eggs. Add orange juice and apricots. Add flour, baking powder, soda, salt, and nuts. Mix well. Pour into greased and floured loaf pan. Bake 350 for 40 to 45 minutes. Makes 1 loaf.
Zing Bran Muffins
My Grandmother, Bessie Olsen, gave this recipe to me. It has a lot of fiber in it and the muffins have a deep rich taste and texture. I served these at a Mother's Day brunch and they were a hit.
1 cup raisins
2 ½ c. raw bran
2 c. buttermilk
1 c. flour
1 tsp salt
1 tsp soda
½ tsp baking powder
2 eggs
½ c. Mazola oil
2 TBS sugar
½ c molasses
Add bran and buttermilk to mixing bowl. Stir in flour, soda, salt, and baking powder. Add eggs, oil, sugar, and molasses, and 2 Tbs. water. Mix all vigorously for 2 minutes. Add raisins. Fill muffin tins. Bake 400 for 25 min.
1 cup raisins
2 ½ c. raw bran
2 c. buttermilk
1 c. flour
1 tsp salt
1 tsp soda
½ tsp baking powder
2 eggs
½ c. Mazola oil
2 TBS sugar
½ c molasses
Add bran and buttermilk to mixing bowl. Stir in flour, soda, salt, and baking powder. Add eggs, oil, sugar, and molasses, and 2 Tbs. water. Mix all vigorously for 2 minutes. Add raisins. Fill muffin tins. Bake 400 for 25 min.
Owl Cookies
My mother sent me this recipe and we used to make these cookies at Halloween time. They are fun cookies and go fast.
¾ cup chortening (part butter or margarine)
1 cup sugar
2 eggs
1 tsp vanilla
2 ½ cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
2 square chocolate or 6 TBS cocoa mixed with 2 TBS melted butter or margarine
Mix shortening, sugar, eggs and flour thoroughly. Stir flour, baking powder and salt together. Blend in with wet mixture. Divide dough in half. Add chocolate to one half and roll out into a 12” by 9” oblong. The other half forms a roll about 8 inches long. Chill. Roll the chocolate or wrap it around the roll. Pinch seam together. Wrap with wax paper and chill one hour. Let stand at room temperature for about 10 minutes before slicing. Pinch chocolate dough to form ears for each owl face. Use two chocolate pieces for eyes and a peanut for beak. Bake on ungreased cookie sheet at 400 degrees for 8 to 10 minutes.
¾ cup chortening (part butter or margarine)
1 cup sugar
2 eggs
1 tsp vanilla
2 ½ cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
2 square chocolate or 6 TBS cocoa mixed with 2 TBS melted butter or margarine
Mix shortening, sugar, eggs and flour thoroughly. Stir flour, baking powder and salt together. Blend in with wet mixture. Divide dough in half. Add chocolate to one half and roll out into a 12” by 9” oblong. The other half forms a roll about 8 inches long. Chill. Roll the chocolate or wrap it around the roll. Pinch seam together. Wrap with wax paper and chill one hour. Let stand at room temperature for about 10 minutes before slicing. Pinch chocolate dough to form ears for each owl face. Use two chocolate pieces for eyes and a peanut for beak. Bake on ungreased cookie sheet at 400 degrees for 8 to 10 minutes.
Sunday, March 15, 2009
Cheaters Cheesecake
Are you looking for a quick easy dessert that doesn't take much time to make? Try this cheesecake and top it with cherry pie filling for an impressive dessert that people think you spent all day making. (I once won a prize for the best dessert at a ward party with this cheesecake.)
Cookie Pie Crust
8 oz. Cream cheese
1 can sweetened condensed milk
1/3 c. lemon juice
1 TBS vanilla
1 16 oz. can pie filling
Cream milk and cream cheese, then add lemon juice and vanilla. Pour into pie crust and top with your favorite pie filling.
Cookie Pie Crust
8 oz. Cream cheese
1 can sweetened condensed milk
1/3 c. lemon juice
1 TBS vanilla
1 16 oz. can pie filling
Cream milk and cream cheese, then add lemon juice and vanilla. Pour into pie crust and top with your favorite pie filling.
Artichoke Spinach Dip
I went to a book club meeting once and the hostess was serving a dip like this. I had to go home and find the recipe. I found several on the internet but this is my favorite of them all. I hope you enjoy this rich creamy dip with pita chips. http://allrecipes.com/Recipe/Hot-Artichoke-Spinach-Dip/Detail.aspx
1 14 oz can artichoke hearts, drained
1/3 c. grated Romano cheese
¼ c. grated parmesan cheese
2/3 tsp minced garlic
1 10 oz pkg frozen chopped spinach
1/3 c. heavy cream
½ c. sour cream
1 c. shredded mozzarella cheese
Preheat oven to 350. Grease a 9x13 inch baking pan. In a blender place artichoke hearts, romano cheese, parmesan cheese, and garlic. Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in oven for 20-25 minutes or until cheese is melted and bubbly.
1 14 oz can artichoke hearts, drained
1/3 c. grated Romano cheese
¼ c. grated parmesan cheese
2/3 tsp minced garlic
1 10 oz pkg frozen chopped spinach
1/3 c. heavy cream
½ c. sour cream
1 c. shredded mozzarella cheese
Preheat oven to 350. Grease a 9x13 inch baking pan. In a blender place artichoke hearts, romano cheese, parmesan cheese, and garlic. Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in oven for 20-25 minutes or until cheese is melted and bubbly.
Pepernooder Danish Cookies
Hannah Marie Sandberg my Great-Grandmother made these at Christmastime and sent them to all her Grandchildren so they could play this game. I remember going to her farm for a family reunion when I was about 4 years old. There were lots of things to do and Great-Grandmother was busy cooking and taking care of the farm. We went to pick the green beans in the field and played in the barn with the kittens. (I got locked in by a sneaky cousin and was later rescued after crying forever). Then we swam in the ditch and I discovered water skeeters. It was fun to sleep in the bedroom at the top of the stairs in the huge bed and listen to the crickets at night.
1 egg
½ tsp salt
1 cup sugar
¼ cup honey
1 tsp. ginger
1 cup sour cream with 1 tsp soda mixed with ½ cup shortening
3-4 cups flour
Mix ingredients. Use enough flour to make a soft dough that will roll. Roll into thin snake like strips and cut into ½ in lengths. Bake at 350 until brown.
Peppernuts Game
Each player is given 12 peppernuts. The oldest player begins. Players keep nuts hidden under their hands or a cup. Captain puts any number from 0-12 nuts in his hand and asks each of the other players how many he has. After they guess, he shows them If any one guesses the correct number, he gets them. If a player guesses more, he deducts to the right number; if he guesses less, he adds to the number, and the number missing are given to the first player. Then the next player to the right has his turn, and it continues around the table. The one who has the most after the last player plays is the winner of the round. Five games are played to determine the grand winner. Between games, players may treat themselves to fresh peber noder from a bowl to eat – never the playing nuts. Any number may play the game.
1 egg
½ tsp salt
1 cup sugar
¼ cup honey
1 tsp. ginger
1 cup sour cream with 1 tsp soda mixed with ½ cup shortening
3-4 cups flour
Mix ingredients. Use enough flour to make a soft dough that will roll. Roll into thin snake like strips and cut into ½ in lengths. Bake at 350 until brown.
Peppernuts Game
Each player is given 12 peppernuts. The oldest player begins. Players keep nuts hidden under their hands or a cup. Captain puts any number from 0-12 nuts in his hand and asks each of the other players how many he has. After they guess, he shows them If any one guesses the correct number, he gets them. If a player guesses more, he deducts to the right number; if he guesses less, he adds to the number, and the number missing are given to the first player. Then the next player to the right has his turn, and it continues around the table. The one who has the most after the last player plays is the winner of the round. Five games are played to determine the grand winner. Between games, players may treat themselves to fresh peber noder from a bowl to eat – never the playing nuts. Any number may play the game.
English Toffee
Do you want something sweet and crunchy. My favorite candy is toffee, any kind of toffee and it began with my mother who made this for us during the holidays as a special treat.
1 lb. butter
2 1/2 c. white sugar
1 c. water
4 T. light corn syrup
1/3 lb. chopped fine almonds
1 one pound hershey bar
1/2 lb. nuts rolled fine (almonds)
Cover bottom of a cookie sheet 10x15 with half of the 1/2 lb of nuts rolled fine. Grate half of the Hershey bar over the nuts evenly. IN a heavy kettle cook sugar, water, syrup, butter and chopped nuts together stirring constantly until the candy thermometer reaches the crack state(mixture is very thick and forms large bubbles that burst and omit steam like a geyser).
Pour cooked syrup over the nuts and Hershey bar on cookie sheet and let stand 10 minutes. Then grate the remainder of the Hershey bar on top and sprinkle with remaining nuts. Let stand about 5 hours. Break into pieces.
1 lb. butter
2 1/2 c. white sugar
1 c. water
4 T. light corn syrup
1/3 lb. chopped fine almonds
1 one pound hershey bar
1/2 lb. nuts rolled fine (almonds)
Cover bottom of a cookie sheet 10x15 with half of the 1/2 lb of nuts rolled fine. Grate half of the Hershey bar over the nuts evenly. IN a heavy kettle cook sugar, water, syrup, butter and chopped nuts together stirring constantly until the candy thermometer reaches the crack state(mixture is very thick and forms large bubbles that burst and omit steam like a geyser).
Pour cooked syrup over the nuts and Hershey bar on cookie sheet and let stand 10 minutes. Then grate the remainder of the Hershey bar on top and sprinkle with remaining nuts. Let stand about 5 hours. Break into pieces.
Strawberry Jello Salad
Here is a family holiday tradition that we have never done without. Cherie called at Thanksgiving time to get this recipe so that she could continue the tradition. This is my mother's recipe (Joan Olsen) that she made at Christmas and Thanksgiving.
2 (3 oz) pkg. strawberry jello
1 1/2 c. boiling water
1 pkg. frozen strawberries (thawed)
1 small can crushed pineapple
1 c. mashed bananas
1/2 pint sout cream
Add all ingredients except sour cream to jello. Stir. Divide and let half set in
refeigerator. Leave other half at room temperature. When half is set, add sour cream
gently, top with other half of jello mixture. Let set in fridge 3 or 4 hours or until
well set. My mother sometimes added chopped walnuts to this salad.
2 (3 oz) pkg. strawberry jello
1 1/2 c. boiling water
1 pkg. frozen strawberries (thawed)
1 small can crushed pineapple
1 c. mashed bananas
1/2 pint sout cream
Add all ingredients except sour cream to jello. Stir. Divide and let half set in
refeigerator. Leave other half at room temperature. When half is set, add sour cream
gently, top with other half of jello mixture. Let set in fridge 3 or 4 hours or until
well set. My mother sometimes added chopped walnuts to this salad.
Raisin Cookie Bars
Here is a recipe handed down for generations from Grandmother Bessie Olsen. My mother used to make this treat for us after school. We loved to come home to the smell of raisin bars.
4 c. flour
2 c. sugar
2 t. cinnamon
1/4 t. cloves
1 tsp salt
1 t. baking powder
1 t. soda
1 c. walnuts
Mix all dry ingredients.
In a sauce pan cook on low for 30 minutes:
3 c. water
1 c. shortening
2 c. raisins
After this mixture cools add the dry ingredients and 2 eggs.
Pour on large greased cookie sheet 17x13. Bake for 30 minutes
at 350.
When the bars are still warm glaze with the following:
2 T. Margarine
4 T. Canned Milk
1 tsp. vanilla
Mix together and add powdered sugar to make a medium paste.
Let cool. Cut into bars. These keep well in the freezer.
4 c. flour
2 c. sugar
2 t. cinnamon
1/4 t. cloves
1 tsp salt
1 t. baking powder
1 t. soda
1 c. walnuts
Mix all dry ingredients.
In a sauce pan cook on low for 30 minutes:
3 c. water
1 c. shortening
2 c. raisins
After this mixture cools add the dry ingredients and 2 eggs.
Pour on large greased cookie sheet 17x13. Bake for 30 minutes
at 350.
When the bars are still warm glaze with the following:
2 T. Margarine
4 T. Canned Milk
1 tsp. vanilla
Mix together and add powdered sugar to make a medium paste.
Let cool. Cut into bars. These keep well in the freezer.
Basic Casserole Recipe
Do you have leftovers that you don't know what to do with? I have used this method of creative casserole cooking for years and have come up with some delicious dishes. It works every time.
PROTEIN INGREDIENTS, SELECT 1:
2 cups chopped hard-cooked egg
2 cups diced cooked chicken or turkey
2 cups diced cooked ham
2 cups cooked ground beef
2 cups diced cooked beef or pork
1 lb. fish, cooked, flaked
1 lb. shrimp, cooked
2 (6-8 oz) cans fish or seafood, flaked
STARCH INGREDIENTS, SELECT 1:
2 cups uncooked fancy pasta, cooked
1 cup uncooked long-grain white or brown rice, cooked
3 cups uncooked macaroni shells, cooked
4 cups uncooked wide or narrow egg noodles, cooked
VEGETABLE INGREDIENTS, SELECT 1 OR MORE:
1 (10 oz.) pkg. thawed frozen spinach, broccoli, green beans, Italian beans, green peas
2 cups freshly cooked onion or mushrooms
2 cups diced or sliced fresh zucchini, salted, drained
SAUCE INGREDIENTS, SELECT 1:
2 cups basic white sauce
1 (10 ½ oz) can cream soup mixed with milk to make 2 cups
1 (16 oz) can whole or stewed tomatoes with juice
FLAVOR INGREDIENTS, SELECT 1 OR MORE:
¼ cup chopped celery
¼ cup chopped onion
¼ cup sliced black olives
1 – 2 tsp. Mixed dried leaf herbs, basil, thyme, marjoram, tarragon
TOPPING/GARNISHING INGREDIENTS, SELECT 1 OR MORE:
2 Tbs. grated parmesan cheese
¼ cup shredded Swiss, Cheddar, or Monterey Jack cheese (1 oz)
¼ cup buttered bread crumbs
¼-1/2 cup canned onion rings
1 – 2 cups frozen breaded potato balls
Preheat oven to 350 degrees. Lightly butter a 2-1/2 quart casserole dish. Select and prepare a protein ingredient. Select and prepare a starch ingredient, Select and prepare 1 or more vegetable ingredients. Select and prepare a sauce ingredient. Add salt and pepper to taste. Select and prepare 1 or more flavor ingredients.
Combine all ingredients in a large bowl or in a buttered casserole. Place mixture in casserole. Top with cheese, buttered bread crumbs, onion rings, potatoes or other crisp ingredient, if desired. Bake covered 45 minutes to 1 hour or until heated through. Makes 6 servings.
PROTEIN INGREDIENTS, SELECT 1:
2 cups chopped hard-cooked egg
2 cups diced cooked chicken or turkey
2 cups diced cooked ham
2 cups cooked ground beef
2 cups diced cooked beef or pork
1 lb. fish, cooked, flaked
1 lb. shrimp, cooked
2 (6-8 oz) cans fish or seafood, flaked
STARCH INGREDIENTS, SELECT 1:
2 cups uncooked fancy pasta, cooked
1 cup uncooked long-grain white or brown rice, cooked
3 cups uncooked macaroni shells, cooked
4 cups uncooked wide or narrow egg noodles, cooked
VEGETABLE INGREDIENTS, SELECT 1 OR MORE:
1 (10 oz.) pkg. thawed frozen spinach, broccoli, green beans, Italian beans, green peas
2 cups freshly cooked onion or mushrooms
2 cups diced or sliced fresh zucchini, salted, drained
SAUCE INGREDIENTS, SELECT 1:
2 cups basic white sauce
1 (10 ½ oz) can cream soup mixed with milk to make 2 cups
1 (16 oz) can whole or stewed tomatoes with juice
FLAVOR INGREDIENTS, SELECT 1 OR MORE:
¼ cup chopped celery
¼ cup chopped onion
¼ cup sliced black olives
1 – 2 tsp. Mixed dried leaf herbs, basil, thyme, marjoram, tarragon
TOPPING/GARNISHING INGREDIENTS, SELECT 1 OR MORE:
2 Tbs. grated parmesan cheese
¼ cup shredded Swiss, Cheddar, or Monterey Jack cheese (1 oz)
¼ cup buttered bread crumbs
¼-1/2 cup canned onion rings
1 – 2 cups frozen breaded potato balls
Preheat oven to 350 degrees. Lightly butter a 2-1/2 quart casserole dish. Select and prepare a protein ingredient. Select and prepare a starch ingredient, Select and prepare 1 or more vegetable ingredients. Select and prepare a sauce ingredient. Add salt and pepper to taste. Select and prepare 1 or more flavor ingredients.
Combine all ingredients in a large bowl or in a buttered casserole. Place mixture in casserole. Top with cheese, buttered bread crumbs, onion rings, potatoes or other crisp ingredient, if desired. Bake covered 45 minutes to 1 hour or until heated through. Makes 6 servings.
Fiesta Appetizer Pie
This is a great dip for parties or just for a prelude to a Mexican meal.
3 Ripe Avocados
1 Tbs. Lemon Juice
1 8 oz. Carton Sour Cream
2 Green Onions, finely chopped
1 8 oz. jar salsa
1 cup finely shredded Monterey jack cheese (4 oz)
Tortilla Chips
In a bowl mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9 inch pie plate. Spread sour cream atop. Sprinkle with green onions. Spoon salsa over sour cream. Then sprinkle cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping.
3 Ripe Avocados
1 Tbs. Lemon Juice
1 8 oz. Carton Sour Cream
2 Green Onions, finely chopped
1 8 oz. jar salsa
1 cup finely shredded Monterey jack cheese (4 oz)
Tortilla Chips
In a bowl mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9 inch pie plate. Spread sour cream atop. Sprinkle with green onions. Spoon salsa over sour cream. Then sprinkle cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping.
Sour Cream Lemon Pie
This pie is a little more difficult than the cheesecake. It comes from one of many Relief Society cooking classes that I have gone to. If you love creamy lemon try this recipe.
1 cup sugar
4 TBS corn starch
¼ cup butter
1 TBS grated lemon peel
6 TBS lemon juice
3 unbeaten egg yolks
1 ½ cups milk
1 cup sour cream
1 baked pie shell
Mix sugar, milk, cornstarch, lemon juice and lemon peel. Cook in microwave for 6 to 8 minutes (until thick). Add 3 unbeaten egg yolks and cook about 2 minutes longer. Add ¼ cup butter. Add sour cream. Cool and top with sweetened whipped cream.
1 cup sugar
4 TBS corn starch
¼ cup butter
1 TBS grated lemon peel
6 TBS lemon juice
3 unbeaten egg yolks
1 ½ cups milk
1 cup sour cream
1 baked pie shell
Mix sugar, milk, cornstarch, lemon juice and lemon peel. Cook in microwave for 6 to 8 minutes (until thick). Add 3 unbeaten egg yolks and cook about 2 minutes longer. Add ¼ cup butter. Add sour cream. Cool and top with sweetened whipped cream.
Blueberry Bread
This bread is just like a pound cake bursting with blueberries. It is more like a dessert than a bread but you can enjoy it both ways.
½ cup (1 stick) unsalted butter, melted and colled to lukewarm
1 ¼ cups granulated sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ tsp. salt ½ cup milk
1 ½ cups fresh cultivated or wild blueberries, washed, picked over, and dried
Extra sugar (for sprinkling)
Set over to 350 degrees. Grease a 9 by 5 inch loaf pan. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one by one, beating well after each addition. Combine flour, baking powder, and salt. Add half of the flour mixture to the batter. Beat just to mix. Beat in the milk, followed by the remaining flour. Do not over beat; it is okay if there are traces of flour in the batter. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle the top generously with sugar. Bake the cake for 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the pan from the oven and set it on a wire rack for 10 minutes to cool. Turn the cake out of the pan and let it cool completely. Cut into thick slices for eating.
½ cup (1 stick) unsalted butter, melted and colled to lukewarm
1 ¼ cups granulated sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ tsp. salt ½ cup milk
1 ½ cups fresh cultivated or wild blueberries, washed, picked over, and dried
Extra sugar (for sprinkling)
Set over to 350 degrees. Grease a 9 by 5 inch loaf pan. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one by one, beating well after each addition. Combine flour, baking powder, and salt. Add half of the flour mixture to the batter. Beat just to mix. Beat in the milk, followed by the remaining flour. Do not over beat; it is okay if there are traces of flour in the batter. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle the top generously with sugar. Bake the cake for 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the pan from the oven and set it on a wire rack for 10 minutes to cool. Turn the cake out of the pan and let it cool completely. Cut into thick slices for eating.
Whole Wheat Hot Cakes
When my children were little they woke to the nutty taste of these hot cakes drizzled with syrup or smothered with homemade raspberry or strawberry jam. These are very filling and keep you full until lunch. This recipe is from the book Wheat for Man.
1 1/2 cups of sifted whole wheat flour
1 Tbs. of baking powder
3/4 tsp. salt
1 1/2 Tbs. sugar
2 egg yolks
3 cups of whole milk
3 Tbs. oil
2 egg whites, beaten
Combine the ingredients in the order given, folding in beaten egg whites last. Bake on a lightly greased hot griddle.
1 1/2 cups of sifted whole wheat flour
1 Tbs. of baking powder
3/4 tsp. salt
1 1/2 Tbs. sugar
2 egg yolks
3 cups of whole milk
3 Tbs. oil
2 egg whites, beaten
Combine the ingredients in the order given, folding in beaten egg whites last. Bake on a lightly greased hot griddle.
Jordan Marsh Blueberry Muffins
These muffins are just like eating cake. They are moist and rich with the subtile flavor of vanilla and chock full of juicy blueberries. During the summer in the Northwest we pick bucketfuls of berries to freeze for winter but the blueberries are best when they are freshly picked.
1/2 cup of butter
1 cup of sugar
2 cups of flour
2 eggs
1/2 cup of milk
2 tsp. baking powder
1/2 tsp salt
2 1/2 cups blueberries
2 tsp. sugar, for the tops1
tsp. vanilla
Cream together the butter and sugar until fluffy. Add the eggs one at a time and mix them in until blended. Mix the dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup of blueberries and add to the mixture. Add the rest of the berries whole stirring into the batter. Pile high in the muffin tins lined with paper cups, then sprinkle the sugar on top. Bake in a 375 degree oven for 30 minutes. Cool in the pan.
1/2 cup of butter
1 cup of sugar
2 cups of flour
2 eggs
1/2 cup of milk
2 tsp. baking powder
1/2 tsp salt
2 1/2 cups blueberries
2 tsp. sugar, for the tops1
tsp. vanilla
Cream together the butter and sugar until fluffy. Add the eggs one at a time and mix them in until blended. Mix the dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup of blueberries and add to the mixture. Add the rest of the berries whole stirring into the batter. Pile high in the muffin tins lined with paper cups, then sprinkle the sugar on top. Bake in a 375 degree oven for 30 minutes. Cool in the pan.
Basic Bread Recipe
This is the best bread recipe that I have come across in my search for the best tasting bread. Make sure that you use bread flour. I like the Gold Medal flour for bread the best. Enjoy the sweet yeasty taste of this bread and maybe divide it in half for cinnamon or orange rolls. Perhaps you would like to just make rolls for a special dinner. The variations are endless.
3 cups of warm water
2 Tbs. of yeast
1/3 cup of sugar
Add the sugar to the water and dissolve. Add the yeast and let it sit until it starts to bubble (2 or 3 minutes). To this mixture add:
7 1/2 cups of flour
1/2 cup of shortening
3/4 cup of dry milk
1 Tbs. salt
Mix together for 10 minutes. Cover and let rise until double in bulk (about 1 hour). Punch down. Shape into two loaves. Let rise again until it doubles in bulk. Bake in a 400 degree oven about 30 minutes. Remove from the pans and cool.
Dinner Rolls
Use the Basic Bread Recipe above and add 2 eggs. Let the dough rise until doubles in bulk (about 30 minutes). Roll out and shape according to desire.
PAN ROLLS: Form dough into small smooth balls. Place on greased pan. Cover; let rise in warm place, free from draft, until doubled in bulk (30-60 minutes). Bake in moderate oven 375 degrees about 15 to 20 minutes.
REFRIGERATOR ROLLS: Prepare Basic Roll Dough. Do Not Let it Rise. Place the dough in a greased bowl, turning once to grease the surface. Cover; chill at leasat 2 hours or up to 4 or 5 days. About 2 hours before serving, shape the dough as desired on floured surface. Cover the dough and let it rise until double (1 1/4 hours). Bake in a hot oven at 400 degrees 12 to 15 minutes.
PARKER HOUSE ROLLS: Roll the dough 3/8 inch thick; cut with floured 2 1/2 inch round cutter; brush with butter. Make off-center crease; fold so the top overlaps slightly; seal end edges of each roll.
CLOVERLEAF ROLLS: Place three 1-inch balls in greased muffin pan (fill half full).
JIFFY CLOVERLEAF ROLLS: In the pan snip golf ball sized pieces of dough across the top, making 2 cuts at right angles with the scissors.
CRESCENTS: Roll the dough into a 12-inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges. Beginning at wide end of wedge, roll toward point. Place point down to bake. The rolls can be left straight or curve slightly.
BOWNOTS: Roll the dough in 18 x 10 inch rectangle, 1/2-inch thick. Cut strips 10 inches long, 3/4-inch wide. Roll strips lightly under fingers; loosely tie them in a knot.
BUTTER FANS: Roll the dough into a 27 x 14 inch rectangle, 1/2 inch thick. Cut crosswise in eighteen 1 1/2 inch strips. Brush with melted butter. Stack six strips; cut in 9 portions. Place cut side down in greased muffin pan.
CORKSCREW: Wrap a rope of dough 8 inches long 1/4 inch thick around a greased wooden clothespin or dowel stick. Seal the ends.
BROWN AND SERVE ROLLS: Follow the basic recipe and shpe as desired. Instead of baking the rolls in a hot oven, bake them in a slow oven (275 degrees) 20 to 40 minutes, which is a bit longer than usual. Be sure that the temperature is just 275, because that is the secret of success. When you take the rolls from the oven, they will be "platinum blond," but completely baked on the inside. When you want to serve them, remove from the refrigerator and pop them into a 450 oven. In seven minutes, they will be golden brown. You can store these rolls in the refrigerator for two weeks.
VARIATIONS: You can make a different taste to the rolls by using any one of the following:
1/4 cup of chives to dry ingredients
1/2 pound of bacon crisply fried
1/4 cup of sesame seed to dry ingredients
1/3 cup of soft butter with 1 packet of onion soup mix.
1/4 cup of onion, finely chopped and 1/3 cup of cheese, grated.
Sweet Rolls
Use the Basic Bread Recipe, adding 3 eggs and 1/4 cup of sugar.
ORANGE FILLING
6 Tbs. softened butter1 1/2 tsp. shredded orange peel1/2 cup of granulated sugar1/2 tsp. cinnamon1/2 Tbs. finely chopped candied orange peel
ORANGE ICING
2 cups of powdered sugar3 to 4 tsp. orange juice or enough to make a glaze consistency.
CINNAMON ROLLS
1/4 cup of soft butter1/2 cup sugar1/2 cup brown sugar4 tsp. cinnamon1/2 cup chopped nuts (optional)
Roll out the dough into a large rectangle and spread combined ingredients over the top of the dough. Roll into an oblong and cut with a knife. Bake at 350 degrees for 20 minutes. Cool the rolls and frost them.
For extra gooey cinnamon rolls make this caramel topping:
1 cup of brown sugar4 Tbs. of light corn syrup1/2 cup soft butter2 tsp. cinnamon
Combine all the ingredients and spread evenly over the pan. Then place the sliced rolls on top. After they are cooked, cool 1 minute; invert onto a serving plate or wire rack.
3 cups of warm water
2 Tbs. of yeast
1/3 cup of sugar
Add the sugar to the water and dissolve. Add the yeast and let it sit until it starts to bubble (2 or 3 minutes). To this mixture add:
7 1/2 cups of flour
1/2 cup of shortening
3/4 cup of dry milk
1 Tbs. salt
Mix together for 10 minutes. Cover and let rise until double in bulk (about 1 hour). Punch down. Shape into two loaves. Let rise again until it doubles in bulk. Bake in a 400 degree oven about 30 minutes. Remove from the pans and cool.
Dinner Rolls
Use the Basic Bread Recipe above and add 2 eggs. Let the dough rise until doubles in bulk (about 30 minutes). Roll out and shape according to desire.
PAN ROLLS: Form dough into small smooth balls. Place on greased pan. Cover; let rise in warm place, free from draft, until doubled in bulk (30-60 minutes). Bake in moderate oven 375 degrees about 15 to 20 minutes.
REFRIGERATOR ROLLS: Prepare Basic Roll Dough. Do Not Let it Rise. Place the dough in a greased bowl, turning once to grease the surface. Cover; chill at leasat 2 hours or up to 4 or 5 days. About 2 hours before serving, shape the dough as desired on floured surface. Cover the dough and let it rise until double (1 1/4 hours). Bake in a hot oven at 400 degrees 12 to 15 minutes.
PARKER HOUSE ROLLS: Roll the dough 3/8 inch thick; cut with floured 2 1/2 inch round cutter; brush with butter. Make off-center crease; fold so the top overlaps slightly; seal end edges of each roll.
CLOVERLEAF ROLLS: Place three 1-inch balls in greased muffin pan (fill half full).
JIFFY CLOVERLEAF ROLLS: In the pan snip golf ball sized pieces of dough across the top, making 2 cuts at right angles with the scissors.
CRESCENTS: Roll the dough into a 12-inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges. Beginning at wide end of wedge, roll toward point. Place point down to bake. The rolls can be left straight or curve slightly.
BOWNOTS: Roll the dough in 18 x 10 inch rectangle, 1/2-inch thick. Cut strips 10 inches long, 3/4-inch wide. Roll strips lightly under fingers; loosely tie them in a knot.
BUTTER FANS: Roll the dough into a 27 x 14 inch rectangle, 1/2 inch thick. Cut crosswise in eighteen 1 1/2 inch strips. Brush with melted butter. Stack six strips; cut in 9 portions. Place cut side down in greased muffin pan.
CORKSCREW: Wrap a rope of dough 8 inches long 1/4 inch thick around a greased wooden clothespin or dowel stick. Seal the ends.
BROWN AND SERVE ROLLS: Follow the basic recipe and shpe as desired. Instead of baking the rolls in a hot oven, bake them in a slow oven (275 degrees) 20 to 40 minutes, which is a bit longer than usual. Be sure that the temperature is just 275, because that is the secret of success. When you take the rolls from the oven, they will be "platinum blond," but completely baked on the inside. When you want to serve them, remove from the refrigerator and pop them into a 450 oven. In seven minutes, they will be golden brown. You can store these rolls in the refrigerator for two weeks.
VARIATIONS: You can make a different taste to the rolls by using any one of the following:
1/4 cup of chives to dry ingredients
1/2 pound of bacon crisply fried
1/4 cup of sesame seed to dry ingredients
1/3 cup of soft butter with 1 packet of onion soup mix.
1/4 cup of onion, finely chopped and 1/3 cup of cheese, grated.
Sweet Rolls
Use the Basic Bread Recipe, adding 3 eggs and 1/4 cup of sugar.
ORANGE FILLING
6 Tbs. softened butter1 1/2 tsp. shredded orange peel1/2 cup of granulated sugar1/2 tsp. cinnamon1/2 Tbs. finely chopped candied orange peel
ORANGE ICING
2 cups of powdered sugar3 to 4 tsp. orange juice or enough to make a glaze consistency.
CINNAMON ROLLS
1/4 cup of soft butter1/2 cup sugar1/2 cup brown sugar4 tsp. cinnamon1/2 cup chopped nuts (optional)
Roll out the dough into a large rectangle and spread combined ingredients over the top of the dough. Roll into an oblong and cut with a knife. Bake at 350 degrees for 20 minutes. Cool the rolls and frost them.
For extra gooey cinnamon rolls make this caramel topping:
1 cup of brown sugar4 Tbs. of light corn syrup1/2 cup soft butter2 tsp. cinnamon
Combine all the ingredients and spread evenly over the pan. Then place the sliced rolls on top. After they are cooked, cool 1 minute; invert onto a serving plate or wire rack.
Saturday, March 14, 2009
Peanut Blossoms
I asked Aunt Dixie to give me her favorite cooky recipe once. This cooky is a delicious combination of chocolate and peanut butter.
Sift together
1 3/4 c. sifted flour
1 t. soda
1/2 t. salt
Cream together
1/2 c. butter and 1/3 cup peanut butter
Gradually add
1/2 c. sugar and1/2 c. firmly paked brown sugar, creaming well.
Add 1 unbeaten egg and 1 tsp vanilla
Beat well.
Blend in the dry ingredients gradually; mix thoroughly.Shape dough into balls using a rounded teaspoonful for each.Roll balls in sugar and place on greased baking sheet.Bake at 375 for 8 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss (Hershey's) pressing downfirmly so the cookie cracks the cooky around the edge. Return thecookies to the oven and bake 2-5 minutes longer until golden brown.
Sift together
1 3/4 c. sifted flour
1 t. soda
1/2 t. salt
Cream together
1/2 c. butter and 1/3 cup peanut butter
Gradually add
1/2 c. sugar and1/2 c. firmly paked brown sugar, creaming well.
Add 1 unbeaten egg and 1 tsp vanilla
Beat well.
Blend in the dry ingredients gradually; mix thoroughly.Shape dough into balls using a rounded teaspoonful for each.Roll balls in sugar and place on greased baking sheet.Bake at 375 for 8 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss (Hershey's) pressing downfirmly so the cookie cracks the cooky around the edge. Return thecookies to the oven and bake 2-5 minutes longer until golden brown.
Apple Dumplings
These are the best Apple Dumplings I have ever tasted. Aunt Dixie and Grandmother went to Williamsburg Virginia and brought this recipe back. Aunt Dixie did a class in Relief Society on her trip and presented these recipes. Try a little bit of Americana.
Pastry Crust Mix for 10 inch double crust pie.
6 whole large apples, peeled and cored (use baking apples like Jonathan, Gravenstein)
1 ½ cups sugar, divided
¾ tsp. Cinnamon, divided
¼ tsp nutmeg
6 Tbs butter, divided
Pastry Crust Mix
3 cups all-purpose flour
1 tsp salt
2 tsp sugar
1 cup shortening
Ice water
Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. Store it in a covered container in the refrigerator. When needed, moisten the pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly floured board or pastry cloth.
Preheat the oven to 450 F. 10 minutes before the dumplings are ready to be baked. Roll out the pastry 1/8 inch thick and cut it into six 7-inch squares. Place an apple in the center of each square. Fill the apples with a mixture of ½ cup of sugar, ½ tsp of cinnamon, ¼ tsp of nutmeg, and 2 Tbs. of butter.
Moisten the edges of the pastry with cold water and fold them up around the apples, pressing the edges together to seal firmly. Prick the pastry in several places. Chill 1 hour. Combine the remaining sugar, cinnamon, butter, and 2 cups of hot water and boil 5 minutes. Place the apples in a 9 x 12 inch baking dish and bake at 450 for 10 minutes. Reduce the heat to 350 F., pour the syrup over the apples, and bake 35 minutes, basting occasionally.
Pastry Crust Mix for 10 inch double crust pie.
6 whole large apples, peeled and cored (use baking apples like Jonathan, Gravenstein)
1 ½ cups sugar, divided
¾ tsp. Cinnamon, divided
¼ tsp nutmeg
6 Tbs butter, divided
Pastry Crust Mix
3 cups all-purpose flour
1 tsp salt
2 tsp sugar
1 cup shortening
Ice water
Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. Store it in a covered container in the refrigerator. When needed, moisten the pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly floured board or pastry cloth.
Preheat the oven to 450 F. 10 minutes before the dumplings are ready to be baked. Roll out the pastry 1/8 inch thick and cut it into six 7-inch squares. Place an apple in the center of each square. Fill the apples with a mixture of ½ cup of sugar, ½ tsp of cinnamon, ¼ tsp of nutmeg, and 2 Tbs. of butter.
Moisten the edges of the pastry with cold water and fold them up around the apples, pressing the edges together to seal firmly. Prick the pastry in several places. Chill 1 hour. Combine the remaining sugar, cinnamon, butter, and 2 cups of hot water and boil 5 minutes. Place the apples in a 9 x 12 inch baking dish and bake at 450 for 10 minutes. Reduce the heat to 350 F., pour the syrup over the apples, and bake 35 minutes, basting occasionally.
White Chocolate Cheesecake
This is my favorite cheesecake recipe. It is rich and creamy and out of this world. Think of a mound of cheesecake with delectable chocolate crumbs topped with sour cream and drizzled with raspberry sauce. MMMM.
Crust
8 ½ oz. Pkg. Chocolate wafers, crushed (1 ¾ cup)
¼ cup margarine or butter, melted
Filling
2 (8 oz.) pkg. Cream cheese
½ cup sugar
3 eggs
12- oz. Pkg (2 cups) vanilla milk chips or vanilla flavored candy coating, cut into pieces, melted
1 cup whipping cream
2 tablespoons margarine or butter, melted
1 tsp. vanilla
Topping
Heat oven to 325. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of 10-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until smooth, gradually add sugar, beating until smooth. Add eggs one at a time, beating well after each addition. Add remaining filling ingredients; beat until smooth. Pour into crust lined pan.
Bake at 325 for 55 to 65 minutes or until edges are set. (To minimize cracking place shallow pan half ful of hot water on lower oven rack during baking.) Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 min with door open at least 4 inches. Remove from oven; cool to room temp on wire rack. Remove sides of pan. Refrigerate overnight.
Top with your favorite topping.
Crust
8 ½ oz. Pkg. Chocolate wafers, crushed (1 ¾ cup)
¼ cup margarine or butter, melted
Filling
2 (8 oz.) pkg. Cream cheese
½ cup sugar
3 eggs
12- oz. Pkg (2 cups) vanilla milk chips or vanilla flavored candy coating, cut into pieces, melted
1 cup whipping cream
2 tablespoons margarine or butter, melted
1 tsp. vanilla
Topping
Heat oven to 325. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of 10-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until smooth, gradually add sugar, beating until smooth. Add eggs one at a time, beating well after each addition. Add remaining filling ingredients; beat until smooth. Pour into crust lined pan.
Bake at 325 for 55 to 65 minutes or until edges are set. (To minimize cracking place shallow pan half ful of hot water on lower oven rack during baking.) Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 min with door open at least 4 inches. Remove from oven; cool to room temp on wire rack. Remove sides of pan. Refrigerate overnight.
Top with your favorite topping.
Rocky Road Brownies
Are you hungry yet? Try these delightful brownies. They are sure to satisfy any sweet tooth that loves chocolate.
1 package of Brownie Mix
1 cup mini marshmallows
1/3 cup semi-sweet chocolate chips
½ cup salted peanuts
¼ cup caramel topping
Bake mix according to package directions. Remove from oven. Immediately sprinkle with marshmallows, chocolate chips and peanuts. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until marshmallows puff and chocolate chips are shiny.
1 package of Brownie Mix
1 cup mini marshmallows
1/3 cup semi-sweet chocolate chips
½ cup salted peanuts
¼ cup caramel topping
Bake mix according to package directions. Remove from oven. Immediately sprinkle with marshmallows, chocolate chips and peanuts. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until marshmallows puff and chocolate chips are shiny.
Chocolate Zucchini Cake
This cake reminds me of the many picnics that we went on as a family to the lake. Mom would pack a picnic lunch and we would be off. The gooey chocolate frosting would be all over our faces as we munched into this moist cake.
½ cup of oil
½ c. margarine
1/3/4 c. sugar
2 eggs
½ tsp. Cloves
½ tsp. Salt
1 tsp. Vanilla
½ c. sour milk (or buttermilk
2 ½ c. sifted flour
4 Tbsp. Cocoa
1 tsp. Soda
½ tsp. Cinnamon
2 c. grated zucchini
Topping
½ c. brown sugar
1 c. chocolate chips
½ c. chopped walnuts
Cream oil, margarine, sugar and eggs. Alternate sour milk and other sifted dry ingredients until blended. Add zucchini and pour the mixture into a 13x9 inch pan, top with brown sugar, nuts and chips. Bake at 350 for 35-40 minutes. This is a moist cake that does not need frosting.
½ cup of oil
½ c. margarine
1/3/4 c. sugar
2 eggs
½ tsp. Cloves
½ tsp. Salt
1 tsp. Vanilla
½ c. sour milk (or buttermilk
2 ½ c. sifted flour
4 Tbsp. Cocoa
1 tsp. Soda
½ tsp. Cinnamon
2 c. grated zucchini
Topping
½ c. brown sugar
1 c. chocolate chips
½ c. chopped walnuts
Cream oil, margarine, sugar and eggs. Alternate sour milk and other sifted dry ingredients until blended. Add zucchini and pour the mixture into a 13x9 inch pan, top with brown sugar, nuts and chips. Bake at 350 for 35-40 minutes. This is a moist cake that does not need frosting.
Monster Cookies
My mother sent me this recipe and I made this when my children were growing up. If you like a big cookie this is your recipe.
2/3 c. shortening (1/3 c. Crisco, 1/3 c. margarine)
½ c. granulated sugar
½ c. brown sugar (packed)
1 egg
1 tsp. vanilla
Cream together and add:
1 ¾ c. flour
½ tsp. soda
½ tsp. salt
½ c. chopped nuts
6 oz. Pkg. Chocolate chips
For “Monster Cookies” use ¼ c. dough per cookie and put about 15-20 M&M’s on top of each ball of dough. Bake at 375 about 15-17 minutes.
2/3 c. shortening (1/3 c. Crisco, 1/3 c. margarine)
½ c. granulated sugar
½ c. brown sugar (packed)
1 egg
1 tsp. vanilla
Cream together and add:
1 ¾ c. flour
½ tsp. soda
½ tsp. salt
½ c. chopped nuts
6 oz. Pkg. Chocolate chips
For “Monster Cookies” use ¼ c. dough per cookie and put about 15-20 M&M’s on top of each ball of dough. Bake at 375 about 15-17 minutes.
Black Forest Cherry Torte
1/2 tsp almond extract
1 can (21 ounces) cherry pie filling
4 eggs, separated
1 tsp vanilla
¾ cup sugar, divided
½ cup unsifted all purpose flour
1/3 cup Hershey’s Cocoa
½ tsp baking soda
¼ tsp salt
1/3 cup water
1 TBS sugar
3 cups sweetened whipped cream
Sliced almonds
Stir almond extract into pie filling; chill. Line a 15 ½ x 10 ½ x 1 inch jelly foll pan with aluminum foil; grease foil. Beat egg yolks with vanilla 2 minutes on medium speed. Gradually add ½ cup sugar; continue beating 2 minutes. Combine flour, cocoa, ¼ cup sugar, baking soda and salt; add to egg yolk mixture alternately with water on low speed. Beat egg whites with 1 Tbs. sugar until stiff peaks form; carefully fold into chocolate mixture. Spread evenly in prepared pan; bake at 375 for 14 to 16 minutes or until top springs back when lightly touched in center. Invert onto cooling rack; remove foil. Cool. Cut cake crosswise into 4 equal rectangles 3 ¾ x 10 inches. Spread one layer with ½ cup sweetened whipped cream; top with second layer. Spoon ½ cherry filling in center to within ½-inch of edge; pipe edge with cream. Top with third layer; spread with ½ cup cream. Top with fourth layer; spoon remaining cherry filling to within ½ inch of edge. Frost sides with whipped cream. Pipe top edge. Pat almonds into frosting. Chill.
1 can (21 ounces) cherry pie filling
4 eggs, separated
1 tsp vanilla
¾ cup sugar, divided
½ cup unsifted all purpose flour
1/3 cup Hershey’s Cocoa
½ tsp baking soda
¼ tsp salt
1/3 cup water
1 TBS sugar
3 cups sweetened whipped cream
Sliced almonds
Stir almond extract into pie filling; chill. Line a 15 ½ x 10 ½ x 1 inch jelly foll pan with aluminum foil; grease foil. Beat egg yolks with vanilla 2 minutes on medium speed. Gradually add ½ cup sugar; continue beating 2 minutes. Combine flour, cocoa, ¼ cup sugar, baking soda and salt; add to egg yolk mixture alternately with water on low speed. Beat egg whites with 1 Tbs. sugar until stiff peaks form; carefully fold into chocolate mixture. Spread evenly in prepared pan; bake at 375 for 14 to 16 minutes or until top springs back when lightly touched in center. Invert onto cooling rack; remove foil. Cool. Cut cake crosswise into 4 equal rectangles 3 ¾ x 10 inches. Spread one layer with ½ cup sweetened whipped cream; top with second layer. Spoon ½ cherry filling in center to within ½-inch of edge; pipe edge with cream. Top with third layer; spread with ½ cup cream. Top with fourth layer; spoon remaining cherry filling to within ½ inch of edge. Frost sides with whipped cream. Pipe top edge. Pat almonds into frosting. Chill.
Joan Olsen's Peanut Brittle Recipe
My mother loved Peanut Brittle. Here is her recipe.
Peanut Brittle
1 ½ tsp soda
1 tsp water
1 tsp vanilla
1 c. water
1 ½ c. sugar
1 c. light corn syrup
3 Tbs. butter
1 lb. shelled unroasted peanuts (raw)
Butter 2 baking sheets, each 15 ½ x 12 inches; keep warm. Combine soda, 1 tsp water and the vanilla; set aside. Combine sugar, 1 c. water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer. Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees, watch so it doesn’t burn. Immediately remove from heat; stir in soda mixture thoroughly. Pour half of candy onto each warm baking sheet and quickly spread evenly as thin as possible. Cool; break into pieces.
Peanut Brittle
1 ½ tsp soda
1 tsp water
1 tsp vanilla
1 c. water
1 ½ c. sugar
1 c. light corn syrup
3 Tbs. butter
1 lb. shelled unroasted peanuts (raw)
Butter 2 baking sheets, each 15 ½ x 12 inches; keep warm. Combine soda, 1 tsp water and the vanilla; set aside. Combine sugar, 1 c. water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer. Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees, watch so it doesn’t burn. Immediately remove from heat; stir in soda mixture thoroughly. Pour half of candy onto each warm baking sheet and quickly spread evenly as thin as possible. Cool; break into pieces.
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